Poached Chicken and Pomegranate Orzo

Makes 4 to 6 servings

Cooking the orzo in the flavorful poaching liquid adds extra punch, while the pomegranate seeds lend an unexpected crunchy texture to this easy weeknight dinner.

INSTRUCTIONS

Heat 1 tablespoon olive oil a medium frying pan over medium heat. When it shimmers, add 1/2 cup small-dice red onion, 3 finely chopped garlic cloves, 2 teaspoons ground coriander, and salt and freshly ground black pepper to taste. Cook until vegetables are softened, about 3 minutes. Add 2 cups water and 2 boneless, skinless chicken breasts, reduce heat to medium low, cover, and simmer, turning chicken once, until chicken is cooked through, about 25 minutes. Remove chicken to a cutting board and set aside until cool enough to handle, then shred into bite-sized pieces. Meanwhile, add 1 cup orzo to poaching liquid and simmer, stirring occasionally, until pasta is al dente and all the liquid has been absorbed, about 10 to 15 minutes. Remove orzo to a large nonreactive bowl and stir in 2 teaspoons maple syrup, 4 teaspoons red wine vinegar, 1/4 cup finely chopped fresh cilantro, 1 cup fresh pomegranate seeds, and the shredded chicken. Season with salt and pepper to taste.

Recipe from Chow.com

Apple-Pear Gratin

Notes: You can make this gratin up to 1 day ahead; cool, cover, and chill. Reheat, uncovered, in a 350° oven until warm, about 15 minutes.

Yield
Makes 8 servings
Ingredients
• 1/2 pounds Golden Delicious apples
• 1 1/2 pounds ripe Bartlett or Comice pears
• 1 lemon (about 6 oz.), rinsed
• 1/2 cup sugar
• 1/4 cup dried currants
• 2 tablespoons rum (optional)
• 5 to 6 ounces anise or almond biscotti or shortbread cookies
• 1 tablespoon melted butter
• 1 teaspoon ground cinnamon
• 2/3 cup whipping cream
• Vanilla ice cream or slightly sweetened softly whipped cream


Preparation
1. Peel and core apples and pears. Cut fruit lengthwise into about 1/2-inch-thick wedges; place in a large bowl.
2. Grate peel (yellow part only) from lemon, then ream juice. Add peel and juice to apples and pears, along with sugar, currants, and rum; mix gently. Pour into a shallow 2- to 2 1/2-quart baking dish.
3. Place biscotti in a 1-quart zip-lock plastic bag and crush lightly with a rolling pin to make 1 1/2 cups coarse crumbs; pour into a small bowl. Add butter and cinnamon and mix. Sprinkle crumb mixture evenly over fruit. Pour cream evenly over topping.
4. Bake in a 375° regular or convection oven until fruit is tender when pierced and crumb topping is browned, 30 to 40 minutes. Let gratin cool at least 10 minutes; serve warm or cool. Scoop onto plates or bowls and top with ice cream.

Citrus Beet Salad

Ingredients

4 large beets
5 tangerines, separated into sections (or use 2 cans of mandarin oranges if these are out of season)
1 small red onion, finely chopped
1 bunch mint, chopped
1 1/2 cups crumbled goat cheese
2 tablespoons olive oil

Directions

Add the beets to a large pot of boiling water; simmer until tender, about 40 minutes. Let cool. Peel and cut into 1/2-inch cubes. Add the tangerine segments, onion, mint and olive oil; toss. Top with the goat cheese.

Bumble Berry Napoleons

Ingredients

1 sheet frozen puff pastry, thawed and cut into 6 equal rectangles
1 pint strawberries, hulled and sliced
2 cups blueberries
2 cups raspberries
1/4 cup plus 3 tablespoons sugar
1 tablespoon fresh lemon juice
3 tablespoons ruby port
1 cup heavy cream
1/2 cup (4 oz.) mascarpone cheese
1 teaspoon pure vanilla extract

Directions

1. Preheat the oven to 400 degrees. Arrange the puff pastry on a baking sheet and bake until golden, about 15 minutes. Let cool on a rack for 5 minutes; split each piece into 2 layers.

2. In a large bowl, combine the berries. In a large, nonreactive skillet, combine 3 cups berries, 1/4 cup sugar, the lemon juice and port over medium heat. Bring to a simmer and cook until thickened, about 8 minutes. Transfer to a bowl and a refrigerate until cool.

3. Using an electric mixer, beat the heavy cream, mascarpone, vanilla and the remaining 3 tablespoons sugar until stiff, about 2 minutes. Fold in 3/4 cup berry compote.

4. Spread the remaining berry compote on the pastry bottoms. Top them with some berry cream, the remaining fresh berries and the pastry tops. Dollop with the remaining berry cream before serving.

Black Russian Cake

Ingredients: Cake

1 package Devils Food Cake mix

1 package Instant Chocolate Pudding

4 Eggs, well beaten

1 1/4 cup Cold, extra strong Coffee

1/2 cup Amaretto

1/2 cup Creme de Cacao

1/2 cup Oil

Cake Instructions:

Beat first 7 ingredients until well mixed (2-3 minutes).

Pour evenly in two 9" cake pans coated with cooking spray.

Bake in 350º preheated oven for 30-35 minutes.

Cool cake.

Ingredients: Frosting

1 stick Butter, room temperature

8 oz package Cream Cheese, room temperature

1 cup Sugar

Frosting Instructions:

Beat the butter, cream cheese and sugar until creamy.

Frost cake and store in refrigerator.

Martini Brisket

Prep: 25 min. Cook: 3 hr.

Ingredients

• 1 3- to 4-lb. beef brisket
• 1 Tbsp. mixed peppercorns, coarsely crushed
• 1 Tbsp. cooking oil
• 2 medium onions, sliced
• 1 28-oz. can crushed tomatoes
• 1 cup lower-sodium beef broth
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. fines herbes, crushed
• 1/2 cup whipping cream
• 2 Tbsp. dry vermouth (optional)
• 1 Tbsp. vodka (optional
• 1/2 cup pimiento-stuffed green olives

Directions

1. Trim fat from beef. Sprinkle beef with salt and peppercorns. In large heavy skillet brown brisket on both sides in hot oil. Remove beef. Add onions to skillet. Cook and stir until tender. Add brisket to skillet; add tomatoes, broth, Worcestershire, and fines herbes. Bring to boiling; reduce heat. Spoon some of onion mixture over brisket. Simmer, covered, for 3 hours, or until brisket is tender.

2. To serve, remove brisket from skillet; let stand 10 minutes. Meanwhile, skim fat from sauce in skillet. Stir in cream, vermouth, and vodka. Bring just to boiling. Remove from heat. Slice brisket; top with olives. Serve with sauce. Makes 8 servings.

Layered Potato and Apple Bake

Preparation time: 30 min.
Total cooking time: 45 min.
Serves 6

Ingredients:
2 large potatoes
3 medium green apples
1 medium onion
1/2 cup finely grated cheddar cheese
1 cup cream
1/4 teaspoon ground nutmeg
freshly ground black pepper

1. Preheat the oven to moderate 350 degrees F. Brush a large, shallow ovenproof dish with melted butter or oil. Peel the potatoes and cut into thin slices. Peel, core and quarter the apples. Cut into thin slices. Slice the peeled onion into very fine rings.

2. Layer the potatoes, apples and onions in the prepared dish, ending with a layer of potatoes. Sprinkle evenly with cheese. Pour the cream over the top, covering as evenly as possible.

3. Sprinkle with nutmeg and black pepper, to taste. Bake for 45 minutes or until golden brown. Remove from the oven and allow to stand for 5 minutes before serving.

NOTE: To prevent potatoes and apples browning before assembling dish, place in a bowl of cold water with a squeeze of lemon juice. Drain and pat dry with paper towels before using.