OVEN-ROASTED FRUIT
Steps:
- Preheat the oven to 450 degrees F.
- Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Sprinkle with the sugar, and then top with the raspberries. Bake for 20 to 25 minutes, until tender.
- Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
- Remove from the broiler and sprinkle with orange juice. Serve warm, at room temperature, or chilled.
SPICED ROAST GOOSE WITH DRIED-FRUIT PAN SAUCE
Categories Poultry Roast Christmas Dinner Dried Fruit Goose Cognac/Armagnac Winter Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Prepare dried fruit:
- Cover figs, apricots, and prunes with water in a 3-quart saucepan and simmer, covered, 20 minutes. Drain in a sieve. Reserve 2 cups fruit, then thread remainder onto 4 skewers.
- Prepare goose:
- Preheat oven to 425°F.
- Crack allspice and peppercorns using a mortar and pestle (or spread spices on a kitchen towel and crack with bottom of a heavy skillet), then stir into butter.
- Discard neck, giblets, and any loose fat from goose. Using pliers, pull out any remaining quills. Prick skin all over with remaining skewer (especially thighs and breast), holding skewer nearly parallel to skin to avoid puncturing meat. Fold neck skin under body and fasten with skewer. Season goose well with salt inside and out. Put onions and reserved 2 cups fruit in cavity and tie legs together loosely with string. Rub skin all over with spiced butter.
- Roast goose:
- Put goose on rack in roasting pan and roast in middle of oven 30 minutes. Reduce oven temperature to 325°F and continue to roast, basting goose and skimming off and reserving excess fat (for roasted potatoes ) with bulb baster every 30 minutes, 1 hour more.
- Arrange skewers with fruit on rack around goose (if rack is too small to fit all skewers, tuck some into wings). Continue to roast goose, basting and skimming and reserving fat in same manner, until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F and several fruits from bottom of cavity speared on thermometer register 160-165°F, about 1 hour more (juices will be slightly pink when thigh is pierced; temperature will rise to 175°F as goose stands).
- Remove fruit from skewers and transfer to a bowl. Keep warm, covered. Transfer goose with 2 large spatulas to a cutting board and let stand, loosely covered with foil, 30 minutes.
- Make pan sauce while goose stands:
- Pour off fat from roasting pan. Straddle pan across 2 burners, then add shallots and sauté over moderately high heat, stirring, until golden, about 3 minutes. Add Armagnac and deglaze pan by boiling and scraping up brown bits. Add demiglace and jam and briskly simmer, whisking, until jam is incorporated and sauce is slightly thickened, about 3 minutes. Pour sauce through a sieve if desired and keep warm, covered.
- Discard onions from cavity of goose and add fruit from cavity to fruit in bowl, then keep warm, covered. Carve goose, cutting breast into 1/4-inch-thick slices. Serve fruit and sauce on the side.
HONEY-SPICED CHICKEN WITH ORANGE SAUCE
Create a classic delicious Jewish chicken dish with traditional use of honey.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In deep 12-inch skillet or 5-quart Dutch oven, heat oil over medium heat. Add chicken pieces; cook about 15 minutes, turning occasionally, until brown on all sides.
- Heat oven to 350°F. Place chicken in ungreased 11x7-inch (2-quart) glass baking dish. Top with onion slices. Sprinkle with salt, paprika and pepper. In small bowl, mix orange juice, honey, lemon juice, ginger and nutmeg; pour over chicken. Sprinkle olives over top. Cover with foil.
- Bake 45 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
- Arrange chicken, onions and olives on platter. Pour pan juices into 1-quart saucepan. Heat to boiling. In small bowl, mix water and cornstarch; stir into juices. Heat to boiling, stirring constantly. Cook and stir 1 to 2 minutes or until slightly thickened. Garnish chicken with orange slices; serve with orange sauce.
Nutrition Facts : Calories 340, Carbohydrate 22 g, Cholesterol 95 mg, Fat 1/2, Fiber 1 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 17 g, TransFat 0 g
SPICY HONEY-ROASTED CHICKEN
A weekend favorite, we call this 'sticky' chicken at our house, since the roasted spices and honey form a sticky, sweet and spicy coating during roasting. Wonderful when paired with a fresh green salad!
Provided by KDcook
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Rinse and pat dry the chicken; place in roasting pan.
- In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.
- Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan.
- Reduce heat to 350 degrees F (175 degrees C), and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 523 calories, Carbohydrate 18.5 g, Cholesterol 153.2 mg, Fat 28.8 g, Fiber 0.5 g, Protein 46.3 g, SaturatedFat 9 g, Sodium 462.6 mg, Sugar 17.6 g
SPICE ROASTED FRUITS WITH HONEY & ORANGE SAUCE
Tom Kime's summery dessert is very simple and it looks absolutely stunning
Provided by Tom Kime
Categories Dinner, Lunch
Time 55m
Number Of Ingredients 12
Steps:
- The day before: tear the bay leaves and break the cinnamon into two or three pieces to release the oils and perfumes. Split the vanilla pod in half and scrape out the seeds with the back of a knife. Mix with the star anise seeds and the pepper, orange zest and juice, honey and sugar to make a sauce. Cover and chill until ready to serve.
- Half an hour before serving: Preheat the oven to 200C/gas 6/fan 180C. Cut the peaches or nectarines in half and remove the stones. Halve the figs. Put the peaches or nectarines skin-side down in a large baking dish or a roasting tray with sides. Pour the spicy sauce over the fruit and dot with the butter.Roast in the oven for 10 minutes, add the figs and baste the fruits with a large spoon.Roast for 15 minutes more, basting at least three times, until the fruits are tender. Serve with crème fraîche and macaroons or amaretti biscuits to soak up all the lovely juices.
Nutrition Facts : Calories 160 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein
FRUIT WITH HONEY-CINNAMON SAUCE
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Chop plums, supreme (section) the oranges and halve the grapes, divide mixed fruit among 4 cups. Combine yogurt with honey and cinnamon. Top each fruit cup with 1/4 of the sauce.
SPICY ROASTED SWEET POTATOES WITH ORANGE & HONEY
By Karen and Ben Barker, from Fine Cooking, issue #47. I have slightly adapted this recipe as I wanted a bit more spice to these sweet potatoes. This is a great addition to any holiday spread.
Provided by evelynathens
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 400°F Lightly butter a large Pyrex or ceramic baking dish that can hold the sweet potato wedges in one layer.
- In a small saucepan, melt the butter. Whisk in the honey, orange juice, and spices. Put the sweet potatoes in the buttered baking dish, add the honey mixture, and toss the pieces well to coat them thoroughly. Arrange the sweet potatoes in a single layer; sprinkle with salt and pepper.
- Roast until the potatoes are browned and tender and the juices are bubbly and thickened, 45 to 55 minutes. To ensure even roasting, stir and baste several times with the pan juices, doing so more frequently toward the end of roasting. Serve at once.
ORANGE-HONEY SAUCE
Steps:
- Whisk first 4 ingredients in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1/2 cup, about 12 minutes. Add stock and simmer until sauce is reduced to 1 1/4 cups, about 20 minutes. Whisk in butter 1 piece at a time, allowing each piece to melt before adding next. Season with salt and pepper.
SPICY OVEN-ROASTED PLUMS
Several years ago I was looking for a recipe to take advantage of our bumper crop of plums, and came across a recipe similar to this. After tweaking a bit, I have come up with a very versatile version that my family and friends love. Season with ground white pepper and use it as a side dish for pork or chicken. Sprinkle with toasted almonds and spoon it over vanilla bean ice cream, angel food, or pound cake for dessert! Play around with the spice combination by adding cloves, allspice, or cayenne. Be adventurous!
Provided by JJOYB53
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
- Place the plums, cut-side up, in a single layer in the baking dish.
- Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums.
- Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly. Top with toasted almonds, if desired (see Cook's Note).
Nutrition Facts : Calories 112.7 calories, Carbohydrate 19.1 g, Fat 3.7 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 3.1 mg, Sugar 16 g
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