Ginger Curry Chicken

Ingredients

• 3 lb. meaty chicken pieces
• 2 Tbsp. curry powder
• 1/2 tsp. sea salt or salt
• 2 Tbsp. cooking oil
• 1 Tbsp. grated fresh ginger
• 2 large leeks, halved lengthwise, rinsed, and sliced
• 1 small orange, cut in wedges
• 1 cup French lentils, rinsed and drained
• 1 14-oz. can reduced-sodium chicken broth
• 1 cup dry white wine (optional)
• 1 to 2 heads baby bok choy, separated into individual leaves

directions

1. Skin chicken, if desired. Sprinkle chicken with 1 tablespoon curry powder and salt. Brown chicken pieces, half at a time if necessary, in 4-quart Dutch oven in hot oil over medium-high heat. Remove from pan. Add ginger, leeks, orange wedges, and remaining curry powder. Cook and stir 2 to 3 minutes or until leeks are tender.
2. Stir in lentils, broth, and wine. Return chicken pieces to pan. Bring to boiling; reduce heat. Cook, covered, for 55 to 60 minutes or until chicken is tender and no longer pink (170 degrees F).
3. Remove chicken; stir bok choy into lentil mixture. Use slotted spoon to serve. Makes 4 to 6 servings.

Caramel And Chocolate Shortbread

For the shortbread:

1½ cups all-purpose flour 1/2 teaspoon kosher salt

5 tablespoons sugar 1 ½ sticks unsalted butter at room temperature  

1. Put a rack in the center of the oven and heat it to 350 degrees. Sift the flour and salt into a medium bowl and whisk in the sugar.
2. Cut the butter into chunks and add it to the flour, stirring with a fork to make a soft dough. Gently pat the dough into a 9-inch square baking pan. Prick the dough all over with a fork and bake for 20 to 30 minutes, until it is golden and no longer looks at all wet. Set aside to cool while you make the caramel and chocolate topping.

For the caramel and chocolate:

1¼ cups sugar

¼ cup water

5 tablespoons heavy cream

5 tablespoons salted butter, cubed

1 tablespoon crème fraiche 

½ cup heavy cream

4 oz. semisweet chocolate, chopped To make the caramel:

Combine the sugar and water in a medium saucepan and set over medium-high heat. Bring to a boil, swirling occasionally until the sugar has melted but without stirring. Simmer for about 10 minutes, swirling the pot every once and a while, until the sugar turns a dark amber color. Do not let it get too dark, or it will taste burnt.

1. As soon as the sugar reaches the right color, remove it from the heat and carefully add the cream, whisking all the time (the mixture will bubble up as you do this, so use an oven mitt or a long-handled whisk). Whisk in the butter gradually and then the crème fraiche. Set aside to cool for about 15 minutes, stirring occasionally.
2. When the caramel is cool enough to touch, pour it evenly over the shortbread, tipping the pan gently and tapping it on the counter to get rid of any bubbles. Put in the fridge to firm up a little.
3. To make the chocolate: When the caramel has firmed up a bit, bring the cream to a boil in a small saucepan. Off the heat, immediately whisk in the chocolate until smooth and shiny. Let the mixture cool for about 5 minutes, and then pour over the caramel, again tilting the pan and tapping it against the counter to smooth it out. Let it sit at room temperature for about 15 minutes, until the chocolate starts to firm up a little.
4. To finish, Sprinkle the top with salt and refrigerate until firm enough to cut into squares, at least 3 hours. Serve quickly, as the caramel will start to ooze quickly at room temperature.

Maple-Nut Rolls

ingredients

• 4-3/4 to 5-1/4 cups all-purpose flour
• 1 package active dry yeast
• 1 cup milk
• 1/3 cup butter (no substitutes)
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1 tablespoon apple pie spice
• 1/4 cup butter (no substitutes)
• 1 cup finely snipped dried apricots
• 1/2 cup chopped toasted pecans
• 1 tablespoon half-and-half or light cream
• 3 tablespoons butter (no substitutes)
• 1-1/2 cup sifted powdered sugar
• 1/4 cup maple syrup or maple-flavored syrup
• Milk

directions

1. Stir together 2-1/4 cups of the flour and the yeast in a large mixing bowl. Heat and stir milk, the 1/3 cup butter, granulated sugar, and salt in a saucepan over medium heat just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the flour remaining from the 4-3/4 to 5-1/4 cups as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the flour remaining from the 4-3/4 to 5-1/4 cups to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
3. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes.
4. Lightly grease two baking sheets. Roll each half of dough into a 12x8-inch rectangle.
5. For filling, combine brown sugar, the 1/4 cup flour, and apple pie spice. Using a pastry blender, cut in the 1/4 cup butter until crumbly. Stir in dried apricots. Sprinkle filling over dough rectangles; top with pecans. Roll up each rectangle, jelly-roll style, starting from the long side. Seal seams. Slice each roll into 12 pieces. Place, cut sides down, on prepared baking sheets.
6. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Let dough rise in a warm place until nearly double in size, about 30 minutes. Remove plastic wrap.
7. Preheat oven to 375 degree F. Break any surface bubbles on dough with a greased toothpick. Brush dough with some of the half-and-half or light cream.
8. Bake in the preheated oven for 20 to 25 minutes or until light brown. If necessary, cover rolls loosely with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Remove from oven.
9. Brush again with half-and-half or light cream. Cool for 1 minute. Carefully invert rolls onto wire rack. Cool slightly. Invert again onto a serving platter.
10. Meanwhile, for the maple glaze, heat 3 tablespoons butter in a small saucepan over medium-low heat for 7 to 10 minutes or until light brown; remove from heat. Stir in sifted powdered sugar and maple syrup or maple-flavored syrup. If needed, stir in milk to make of drizzling consistency. Drizzle over rolls; serve warm. Makes 24 rolls. Make-Ahead Tip: Place rolls on baking sheet as directed. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate for 2 to 24 hours. Uncover; let stand at room temperature for 30 minutes. Remove plastic wrap and bake as directed.
11. Delish!!!
12. This is a recipe that I got from http://bhg.com/