Friday, January 8, 2016

Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Aged Brandy Apple Cider Hot Toddy

1/4 cup Aged Fruit from Aged Brandy
3 cups Apple Cider
1/8 tsp Cinnamon

In a saucepan, heat apple cider, and aged fruit cake until simmering. Add in cinnamon and stir to combine. Pour into mugs, and top with two ounces of aged brandy. Serve immediately.

Chicken Curry with Potatoes, Carrots, and Pear
2 tablespoons olive oil, divided
2 chicken breasts or 4 chicken thighs, cut into bite-size pieces  
salt and pepper 
1 medium onion, minced
3 garlic cloves, minced or grated
2 tablespoons grated fresh ginger
3 teaspoons yellow curry powder
2 cups chicken broth, divided 
4-5 small gold potatoes, cut into bite-size pieces
3 carrots, cut into bite-size pieces
1 can chick peas, drained and rinsed
Juice of one lime
1 teaspoon fish sauce  
1 can coconut milk
Optional: sriracha or hot sauce, to taste 
Minced cilantro, for serving 

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then add to the hot skillet. Cook until browned but not cooked through, about 5 minutes. Remove the chicken to a plate and set aside. Add the onion, garlic and ginger to the skillet. Season with a little salt and pepper, then cook until the onions are softened. 

Add the other tablespoon of olive oil and the curry powder. Let the curry powder toast for about one minute, then add the potatoes, carrots, and chick peas. Add 1/2 cup of chicken broth, then stir to scrape up any browned bits from the bottom of the pan. 

Cover and cook until the potatoes and carrots are soft, about 10 minutes. Add the rest of the chicken broth and scrape the bottom of the pan again. Bring to a boil and simmer for another 5 minutes. 

Add the chicken and any accumulated juices, coconut milk, fish sauce, lime juice, and sriracha (if using) to the pan. Simmer until the sauce has thickened slightly (it will continue to thicken as it sits). 

Serve over basmati or jasmine rice topped with chopped fresh cilantro.

Maple Bourbon Bacon and Pecan Butter Tarts
  • pie crust pastry, chilled
  • 1 egg
  • 1/2 cup brown sugar, packed
  • 1/2 cup maple syrup
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup pecans, chopped (optional)
  • 6 strips bacon, cooked and crumbled

  1. Roll the pastry out to 1/8 inch thick and cut out 12 4-5 inch circles, pressing them into the holes in a muffin baking pan.
  2. Chill the muffin pan in the fridge for at least 30 minutes.
  3. Meanwhile, mix the egg, brown sugar, maple syrup, butter, vanilla extract, salt, pecans and bacon and pour the mixture into the tarts.
  4. Bake in a preheated 350F oven and bake until set, about 15-25 minutes.

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