Sautéed Chicken in Riesling

"Twelve drummers drumming"

Ingredients:

4 1⁄2 lb. chicken pieces, preferably legs
 with thighs attached
Salt and freshly ground pepper, to taste
3 Tbs. extra-virgin olive oil
6 to 8 shallots, about 1⁄2 lb. total, chopped
3 garlic cloves, chopped
1 bottle dry Riesling
3 Tbs. small pieces dried mushrooms,
 such as chanterelle, cèpe or fairy ring
2 cups chicken stock
2 Tbs. coarsely chopped fresh tarragon
3⁄4 cup heavy cream
A few drops fresh lemon juice (optional)
2 Tbs. chopped fresh chives
1 to 2 Tbs. chopped fresh chervil

Preparation:

 

Preheat an oven to 350°F.

Rinse the chicken pieces and pat dry with paper towels. Season with salt and pepper, then rub with the olive oil. In a large, heavy nonstick sauté pan over medium-high heat, brown the chicken in batches, turning occasionally, 10 to 15 minutes per batch. Transfer to a platter.

Pour off all but 1 Tbs. of the fat from the pan and return to medium heat. Add the shallots and garlic and sauté until beginning to soften, about 5 minutes. Add the wine, increase the heat to high, bring to a boil and cook until reduced by half, 10 to 15 minutes. Stir in the mushrooms, stock and half of the tarragon. Pour the sauce into a roasting pan at least 4 inches deep and large enough to hold the chicken in a single layer. Arrange the chicken on the sauce.

Bake until the chicken is opaque throughout when pierced with a knife, 35 to 40 minutes. Increase the heat to 400°F and continue baking until the edges of the skin are crisp, about 5 minutes more. Transfer the chicken to a deep platter and cover loosely with aluminum foil.

Spoon off any fat from the sauce. Place the pan over high heat, bring the sauce to a boil and cook, stirring, until reduced by about half, 7 to 8 minutes. Stir in the cream. Taste and adjust the seasoning with salt, pepper and lemon juice. Pour the sauce over the chicken and sprinkle with the chives, chervil and the remaining tarragon. Serve immediately.

Serves 4 to 6.

Lemon Sponge Cake

"Eleven pipers piping"

Ingredients:

For the cake:

5 eggs, at room temperature
3/4 cup sugar
3/4 tsp. lemon extract
1 cup cake flour, sifted
4 Tbs. (1/2 stick) unsalted butter, melted and cooled to room temperature

For the sugar syrup:

1/4 cup sugar
1/4 cup water

For the lemon buttercream:

24 Tbs. (3 sticks) unsalted butter, at room temperature
1/2 cup milk
3/4 cup sugar
5 egg yolks
1 Tbs. lemon extract
 
1/2 cup heavy cream
1 cup lemon curd (see related recipe at left)

Preparation:

Preheat an oven to 375°F. Line the bottom of a 9-by-3-inch round cake pan with parchment paper.

To make the cake, in the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugar on high speed until tripled in volume, about 5 minutes. Beat in the lemon extract. Remove the bowl from the mixer. Sift the flour over the egg mixture in 2 additions and carefully fold in with a large rubber spatula. Fold a large dollop into the melted butter, then fold back into the egg mixture. Pour into the prepared pan and smooth the top. Bake until the cake is puffed, 20 to 25 minutes. Transfer the pan to a wire rack and let cool completely.

To make the sugar syrup, in a small saucepan over medium heat, combine the sugar and water and bring to a boil, stirring occasionally until the sugar dissolves. Remove from the heat and let the syrup cool to room temperature.

To make the lemon buttercream, in the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until it is the consistency of mayonnaise; it should not be melted. Transfer the butter to another bowl. Thoroughly wash and dry the mixer bowl. In a saucepan over medium heat, combine the milk and 1/4 cup of the sugar and heat, stirring occasionally, until small bubbles appear along the edge of the pan.

Meanwhile, in the bowl of the electric mixer fitted with the whisk attachment, beat the egg yolks and the remaining 1/2 cup sugar on medium-high speed until the mixture is pale and thick, about 3 minutes. Reduce the speed to low and pour in the hot milk mixture in a thin stream. Return the mixture to the saucepan. Thoroughly wash and dry the mixer bowl and whisk.

Cook the mixture over medium heat, whisking constantly, until it registers 170°F on an instant-read thermometer, 5 to 7 minutes. Pour the mixture back into the mixer bowl and beat with the whisk on medium speed until cool, 5 to 10 minutes. Beat in the lemon extract. Add the butter in 4 additions, incorporating each addition before adding another. Use the buttercream immediately, or refrigerate until needed, up to 3 days. If the buttercream has been refrigerated, whisk it by hand over simmering water until it reaches spreading consistency.

Whip the cream to soft peaks. Put the lemon curd in a bowl and carefully fold in the whipped cream in 2 additions.

Run a table knife around the edge of the cake pan and unmold the cake onto a work surface. Turn the cake right side up, leaving the parchment paper in place. Cut the cake into 2 equal layers. Put the top layer, cut side up, on a serving plate. Brush with some of the sugar syrup. Reserve one-third of the buttercream for decorating the frosted cake. Fit a pastry bag with a 1/2-inch plain tip, fill the bag with about 3/4 cup of the remaining buttercream and pipe a ring around the outside edge of the cake. Evenly spread the whipped cream mixture inside the buttercream ring. Position the second layer, cut side down, on the cream and peel off the paper. Brush with the remaining syrup. Refrigerate for 30 minutes; keep the remaining buttercream at room temperature.

Spread buttercream on the top and sides of the cake. Fit the pastry bag with a 1/2-inch star tip, fill the bag with the reserved buttercream and PIPE shells around the top edge. Refrigerate the cake until 30 minutes before serving. Serves 10 to 12.

Rabbit with Wild Herbs (Lapin aux Herbes de la Garrigue)

"Ten lords a-leaping"


Ingredients:

1 large rabbit, about 3 1/2 lb.
1/4 cup olive oil
Salt and freshly ground pepper, to taste
2 large fresh thyme sprigs
2 Tbs. chopped fresh rosemary
2 fresh sage leaves, chopped
1 cup dry white wine
1 1/2 cups water
2 English cucumbers, peeled if desired
2 Tbs. unsalted butter
2 tsp. sugar
20 small white onions, each 1 inch in diameter
10 garlic cloves
2/3 cup crème fraîche
2 Tbs. chopped fresh flat-leaf parsley

Preparation:

Place the rabbit, belly side down, on a cutting board. Run a sharp knife around the outline of each leg, slice away from the tail area of the carcass, then remove the legs. Using a cleaver or heavy knife, sever the front legs from the saddle (loin) section. Cut the saddle crosswise into 3 pieces, then the large back legs into 2 pieces each. Cut off and discard the small triangle containing the tail. You should have 9 pieces plus the ribcage area, which you may use or discard.

In a large Dutch oven over medium heat, warm the olive oil. Add the rabbit pieces and brown well on all sides, about 15 minutes. Season lightly with salt and pepper, and add the thyme, rosemary and sage. Toss to disperse evenly, then add the wine and 1 cup of the water. Bring to a boil, reduce the heat to low, cover and simmer gently, turning the rabbit pieces once, until tender when pierced with a knife, about 35 minutes.

Meanwhile, halve the cucumbers lengthwise and remove any seeds. Cut each half lengthwise into thirds. Then, using a small knife, shape uniform long, oval pieces from the fleshy part, forming them as neatly as possible.

In a saucepan over medium heat, melt the butter. Add the sugar and cook until it starts to brown, about 1 minute. Add the onions and sauté, tossing, until they turn brown, about 2 minutes. Add the remaining 1/2 cup water, cover, reduce the heat to low and cook until the onions are almost tender, about 5 minutes. Add the cucumber ovals, re-cover and continue cooking until both vegetables are tender and the water is nearly evaporated, about 2 minutes more.

Meanwhile, fill a small saucepan three-fourths full of water, add the garlic cloves and bring to a boil over high heat. Boil until softened, 10 to 15 minutes. Drain and press through a sieve set over a small bowl to puree the cloves.

When the rabbit is ready, using a slotted spoon or tongs, transfer to a bowl and keep warm. Add the crème fraîche, the onions and cucumbers, and the garlic puree to the pan, increase the heat to high and boil down to a sauce consistency. Taste and adjust the seasonings with salt and pepper. Return the rabbit pieces to the pan and stir to coat with the sauce. Add the parsley, mix well and transfer to a warmed platter. Serve immediately.

Roasted Pork Loin with Quinces and Lady Apples

"Nine ladies dancing"

Ingredients:
4 quinces, peeled, quartered and cored
1 1/2 cups unsweetened white grape juice
1 1/2 cups unsweetened apple juice
1 lemon zest strip, 3 inches long
2 Tbs. olive oil
1 Tbs. Dijon mustard
1 Tbs. finely chopped fresh rosemary
1 Tbs. minced shallot
1 boneless pork loin, about 3 lb.
Salt and freshly ground pepper, to taste
12 Lady apples, unpeeled, left whole and cored
  through the bottom


Preparation:
In a saucepan, combine the quinces, grape juice, apple juice and lemon zest and bring to a boil over medium heat. Reduce the heat to low, cover and simmer until the quinces are tender, 20 to 30 minutes. Uncover, increase the heat to high and cook until the liquid is reduced to about 1/2 cup, about 5 minutes. Remove from the heat.

Meanwhile, preheat an oven to 450ºF.

In a small bowl, combine the olive oil, mustard, rosemary and shallot. Place the pork in a shallow baking dish or roasting pan and spread the olive oil mixture over it. Season with salt and pepper. Roast for 20 minutes.

Remove the pan from the oven and arrange the Lady apples around the roast. Return the pan to the oven, reduce the heat to 350ºF and roast for 15 minutes more. Remove the pan from the oven and pour the quince liquid over the roast. Arrange the quinces around the roast and return the pan to the oven. Roast until the meat is barely pink in the center and an instant-read thermometer inserted into the center of the meat registers 140º to 150ºF, or until done to your liking, 20 to 30 minutes more.

Transfer the meat to a carving board and let rest for 15 minutes before slicing. Serve with the fruits and the pan juices. Serves 6 to 8.

Peppermint Bark Ice Cream

"Eight maids a-milking"

Ingredients:

3 cups half-and-half
6 egg yolks
3/4 cup sugar
1 Tbs. vanilla extract
1 cup chopped peppermint bark

Preparation:

 

In a heavy saucepan over medium-high heat, warm the half-and-half until steam begins to rise from the surface. Remove from the heat.

In a heatproof bowl, whisk together the egg yolks and sugar until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually add the hot half-and-half, whisking constantly until fully incorporated. Return the mixture to the saucepan and place over medium-low heat. Cook, stirring slowly and continuously with a wooden spoon or spatula, until the custard thickens and a finger drawn across the back of the spoon leaves a path, about 5 minutes; do not allow the custard to boil.

Pour the custard through a medium-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water and cool the custard to room temperature, stirring occasionally. Refrigerate until cold, about 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. At the end of the freezing stage, add the chopped peppermint bark and continue processing just until it is blended into the ice cream. Transfer the ice cream to a chilled container, cover and freeze until firm, at least 4 hours or up to 3 days. Makes about 1 quart.

Roasted Sea Bass with Fennel, Blood Oranges & Olives

"Seven swans a-swimming"

Ingredients:

6 Tbs. extra-virgin olive oil, plus more for
 serving
2 fennel bulbs, sliced paper-thin with a
 mandoline
6 garlic cloves, thinly sliced
3⁄4 cup dry white wine
1⁄2 cup fresh orange juice
6 pieces orange peel, each 1⁄2 inch square
Salt and freshly ground pepper, to taste
6 sea bass or halibut fillets, each 7 oz.
2 blood oranges, peeled and cut into 1⁄8-inch
 slices
1 cup mixed pitted green and black olives
6 bay leaves

Preparation:

 

Preheat an oven to 400°F.

In a large oval roasting pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the fennel and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the wine and boil for 1 minute. Add the orange juice and peel and simmer for 2 minutes. Season with salt and pepper. Remove from the heat.

Season the fish with salt and pepper and place on the fennel mixture. Drizzle the fish with the remaining 3 Tbs. oil. Place the blood oranges, olives and bay leaves on and around the fish.

Roast until the fish is opaque throughout, 15 to 25 minutes, depending on its thickness. Remove the bay leaves and discard. Spoon some of the liquid over the fish and drizzle with oil. Serve immediately. Serves 6 to 8.

Wilted Greens and Gruyère Frittata

"Six geese a-laying"

Ingredients:

3 Tbs. olive oil
2 large yellow onions, halved and very thinly
  sliced
3 Tbs. unsalted butter
1/2 bunch Swiss chard, ribs removed and leaves
  chopped
Salt and freshly ground pepper, to taste
10 eggs
1/2 cup heavy cream
2 Tbs. minced fresh flat-leaf parsley, plus sprigs
  for garnish
1 cup grated Gruyère cheese

Preparation:

 

In the deep half of a frittata pan over medium heat, warm the olive oil. Add the onions, cover with the shallow half of the frittata pan and cook, stirring occasionally, until the onions are completely limp, 10 to 15 minutes. Uncover the pan, reduce the heat to medium-low and cook, stirring frequently, until the onions are golden brown and sweet, 35 to 45 minutes; do not let them burn. Remove from the heat and let cool. You will need 6 Tbs. of the caramelized onions for the frittata; reserve the rest for another use. They will keep, covered and refrigerated, for up to 3 days.

In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. Add the Swiss chard and a pinch of salt. Cover with the shallow half of the frittata pan and cook until wilted, 3 to 4 minutes. Drain the chard in a colander and let cool.

In a bowl, whisk together the eggs, cream, salt, pepper and minced parsley. Stir in the chard, cheese and the 6 Tbs. caramelized onions.

In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. When it foams, add the egg mixture and cook, using a rubber spatula to quickly and lightly stir the eggs in a small circular motion, until most of the liquid has cooked off but the eggs are not completely solidified, 7 to 10 minutes.

In the shallow half of the frittata pan over medium heat, melt the remaining 1 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are firm and set, about 3 minutes. Using the spatula, loosen the edges of the frittata and gently slide it onto a plate. Garnish with parsley sprigs and serve warm or at room temperature. Serves 4.

Acron Squash Rings Glazed With Maple and Orange

"Five golden rings"

Ingredients:

3 acorn squashes, each about 1 1/2 lb.
Kosher salt and freshly ground pepper, to taste
3 Tbs. unsalted butter, melted
1/4 cup plus 1 Tbs. water
1/4 cup fresh orange juice
2 Tbs. finely chopped orange zest
1/4 cup maple syrup
2 Tbs. chopped fresh thyme, plus sprigs
   for garnish
1/4 cup chopped dried cranberries

Preparation:

Preheat an oven to 400°F.

Cut the ends off each squash, then cut the squashes crosswise into slices 1/2 inch thick. Using a biscuit cutter larger that the seeded center of each slice, cut out and discard the seeds, leaving a neat circle. Place the squash rings in a large bowl and season generously with salt and pepper. Toss with 2 Tbs. of the melted butter. Arrange the squash rings in a large ovenproof sauté pan.

In a small bowl, whisk together the 1/4 cup water, orange juice and zest. Pour over the squash rings. Set the pan over medium-high heat, cover and cook until the squash rings are almost tender when pierced with a fork, about 15 minutes.

In a small bowl, whisk together the remaining 1 Tbs. melted butter, the 1 Tbs. water, the maple syrup, chopped thyme and cranberries. Pour over the squash rings. Transfer the pan to the oven and bake, uncovered, until the squash rings are tender when pierced with a fork, 15 to 20 minutes.

Transfer the squash rings to a serving bowl, garnish with the thyme sprigs and serve immediately. Serves 8.

Squab with Grapes and Brandy

"Four calling birds"

Ingredients:
4 squab, each 1 lb., livers reserved
4 tsp. extra-virgin olive oil
Salt and freshly ground pepper, to taste
4 fresh thyme sprigs, plus more for garnish
4 fresh rosemary sprigs, plus more for garnish
4 small garlic cloves, crushed with a knife
3 Tbs. brandy, cognac or grappa
1 1/2 cups chicken broth
1 cup sliced (lengthwise) red or green seedless
  grapes, or a combination
2 Tbs. unsalted butter
4 slices crusty coarse-grained bread, 1/2 inch thick,
  grilled or lightly toasted

Preparation:
Position a rack in the center of an oven and preheat to 400°F.

Rub each squab with 1 tsp. of the olive oil and season inside and out with salt and pepper. Stuff each bird with 1 liver, 1 thyme sprig, 1 rosemary sprig and 1 garlic clove.

Place the squab on a rack in a flameproof roasting pan. Roast until the squab are golden brown and the juices are rosy pink when the skin is pierced with a meat fork, about 30 minutes. Do not overcook. Transfer to a platter and tent with aluminum foil.

Place the roasting pan over high heat. Add the brandy and cook until almost evaporated, about 30 seconds. Stir in the broth and bring to a boil. Cook until the liquid is reduced to 1/2 cup, about 8 minutes. Add the grapes and cook until heated through, about 1 minute. Remove from the heat. Whisk in the butter, 1 Tbs. at a time. Season with salt and pepper.

Place 1 slice of grilled bread on each of 4 individual plates and top with 1 squab. Spoon the sauce over the squab and garnish with thyme and rosemary sprigs. Serve hot. Serves 4.

Coq au Vin

"Three french hens"

Ingredients:
1 bottle (750ml) Pinot Noir
5 fresh flat-leaf parsley sprigs, plus 2 Tbs. finely chopped parsley
3 fresh thyme sprigs
1 bay leaf
1/2 leek (cut lengthwise)
6 oz. thick-cut bacon, cut into 1/2-inch dice
3 1/4 lb. whole chicken legs
Kosher salt and freshly ground pepper, to taste
1 lb. small button mushrooms
3/4 lb. shallots, halved
1 Tbs. unsalted butter
3 garlic cloves, minced
2 Tbs. tomato paste
2 Tbs. all-purpose flour
1 3/4 cups chicken broth
3/4 lb. carrots, peeled and cut into 2-inch pieces

Preparation:
Preheat an oven to 350°F.

In a large saucepan over high heat, boil the wine until reduced by half, about 15 minutes. Place the parsley sprigs, thyme sprigs and bay leaf against the cut side of the halved leek and tie with kitchen twine. Set aside.

In a 5 1/2-quart Dutch oven over medium heat, cook the bacon until crisp, 10 to 12 minutes. Transfer to a paper towel-lined plate to drain. Discard all but 2 Tbs. of the fat from the pot. Season the chicken with salt and pepper. Set the pot over medium-high heat. Working in 2 batches, brown the chicken, turning once, 8 to 10 minutes per batch. Transfer to a plate.

Discard all but 2 Tbs. of the fat from the pot. Return the pot to medium-high heat, add the mushrooms and cook, stirring occasionally, until they are beginning to brown, 6 to 8 minutes. Add the shallots and cook, stirring, for 2 minutes. Transfer to a bowl.

Reduce the heat to medium and melt the butter. Add the garlic, tomato paste and flour and cook for 1 minute. Whisk in the reduced wine and the broth, increase the heat to medium-high and bring to a simmer. Add the bacon, chicken, mushroom mixture, carrots and bouquet garni. Cover, transfer to the oven and bake until the chicken is tender, about 1 1/2 hours.

Transfer the chicken to a plate. Skim the fat off the sauce, set the pot over medium-high heat and simmer until the sauce is thickened, 12 to 15 minutes. Adjust the seasonings with salt and pepper. Discard the bouquet garni. Return the chicken to the pot. Garnish with chopped parsley and serve immediately. Serves 4 to 6.

Turkey and Black Turtle Bean Chili

"Two turtle doves"

Ingredients:
2 cups dried black turtle beans, rinsed and soaked overnight 
Kosher salt and freshly ground pepper, to taste 
1/4 cup olive oil  
1 lb. ground turkey 
2 yellow onions, diced 
3 jalapeños, seeded and diced 
1 large red bell pepper, seeded and diced 
2 tsp. minced garlic 
1 Tbs. tomato paste 
1/4 cup chili seasoning 
1/4 tsp. crushed chipotle chili 
2 cans (each 14 1/2 oz.) diced tomatoes with juices 
Grated cheddar cheese, sour cream and sliced green onions for serving

Preparation:
Drain the beans and rinse with cold water. Place in a large saucepan and add water to cover by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer, uncovered, until the beans are tender, about 1 hour. Season with salt and pepper. Drain the beans, reserving the cooking liquid. Set aside.

In a large Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Add the ground turkey and cook, stirring occasionally and breaking up any large chunks, until browned, 6 to 8 minutes. Transfer to a bowl.

Reduce the heat to medium and warm the remaining 2 Tbs. olive oil. Add the onions, jalapeños and bell pepper and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Add the garlic, tomato paste, chili seasoning and crushed chipotle chili and cook, stirring constantly, until fragrant, about 1 minute. Add the tomatoes with their juices, the ground turkey, black beans and 1 1/2 cups of the reserved cooking liquid. Season with salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 1 hour.

Ladle the chili into warmed bowls. Serve with cheese, sour cream and green onions for garnishing. Serves 6.

Spiced Pear Upside-Down Cake

" A Partridge in a Pear Tree"

Ingredients:

12 Tbs. (1 1/2 sticks) plus 5 Tbs. unsalted butter, at room temperature, plus more for greasing
2/3 cup firmly packed light brown sugar
2 Tbs. maple syrup
2 ripe pears, preferably Bartlett or Anjou, peeled, halved and cored
3/4 cup plus 1 Tbs. granulated sugar
1 tsp. ground cinnamon
1 tsp. ground cardamom
1/4 tsp. ground cloves
1 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
3/4 cup milk
2 tsp. vanilla extract
2 eggs
Preheat an oven to 350°F. Butter a 9-inch round cake pan.



Preparation:

In a bowl, using a wooden spoon, vigorously beat together the 5 Tbs. butter, the brown sugar and maple syrup until thoroughly blended. Spread this mixture over the bottom of the prepared cake pan.

Cut the pear halves into 1/4-inch slices and place in a bowl. Sprinkle with the 1 Tbs. granulated sugar, the cinnamon, cardamom and cloves and stir gently to coat. Arrange the pears in the bottom of the pan, fanning and overlapping them slightly, so that the tapered ends point outward; use the small slices to fill any holes.

In a bowl, whisk together the flour, baking powder and salt. Pour the milk and vanilla into a liquid measuring cup.

In the bowl of an electric mixer fitted with the flat beater, beat together the remaining 12 Tbs. butter and the 3/4 cup granulated sugar on medium-high speed until light and fluffy, 1 to 2 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk mixture and beginning and ending with the flour. Increase the speed to medium-high and beat for 2 minutes.

Scrape the batter into the cake pan and spread evenly over the pears. Bake until a cake tester inserted into the center comes out clean, 60 to 70 minutes.

Immediately place a large plate, at least 10 inches in diameter, upside down on top of the cake. Carefully invert the cake with the plate, then lift off the pan, gently shaking the pan if necessary to release the cake. Let cool for at least 30 minutes, then cut into wedges and serve. Serves 8.