Chilly temps, warm bellies
As the mercury drops, we tend to retreat to the kitchen for warm food and good company. Try these two recipes from board member Meredith Davis to keep tummies full and faces smiling this fall.
Perfect Roast Chicken
1 4 to 5 pound roasting chicken
Salt & pepper
1 whole head of garlic, cut in half crosswise
2 sweet onions, peeled and thickly sliced
1/2 cup of dry white wine (Pinot Grigio, Sauvignon Blanc, unoaked Chardonnay)
1/2 cup chicken stock
1 tablespoon all purpose flour
1. Preheat the oven to 425 F
2. Discard chicken giblets and pat outside of chicken dry. Liberally salt and pepper the inside of the chicken.
3. Cut the lemons into quarters. Place two quarters inside the chicken with the garlic. Reserve the rest of the lemons.
4. Brush the outside of the chicken with olive oil and liberally salt and pepper.
5. Place the chicken in a small roasting pan (11"x14")
6. In a large bowl, toss the reserved lemons and sliced onions with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
7. Roast the chicken for about an hour and 15 minutes, or until juices run clear.
8. Move chicken to a platter and cover with aluminum foil. Rest for at least ten minutes while you prepare the sauce. Leave the lemons and onions in the pan.
9. Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the browned bits. Add the stock and sprinkle on the flour. Stir constantly for a minute until the sauce thickens. Add any juices that have collected on your platter.
10. Serve your chicken with the lemons, onions, and warm sauce.
Meredith's Brussels Sprouts
2 lbs fresh Brussels sprouts
4 tablespoons butter
1/3 cup firmly packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1. Cut Brussels sprouts in half
2. Fill a large pot with salted water, enough to cover sprouts, and boil for about four minutes. Drain the sprouts then put into ice water to stop cooking.
3. In a medium sauce pan or serving dish, melt butter over medium high heat and stir in brown sugar, cinnamon, and nutmeg. Cook this mixture, stirring constantly, until sugar is melted and sauce thickens, about 1 minute.
4. Add sprouts and cook for 10-12 minutes, stirring frequently, until slightly browned. Add salt and pepper to taste.