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Monthly Archives: December 2011
roast the new year in
I can’t believe this was ever true about me, but I used to not eat meat if it was still attached to bones. Seriously. I ate it only if it didn’t too closely resemble the animal that it once was so my meals consisted of a lot of ground beef, chicken breasts, and deli meats– not super exciting. Then, on a visit to a friend in Baltimore, I ate the most magnificent roasted chicken still on the bones from a Peruvian restaurant and I was a changed woman. It was so full of flavor and tender and just plain delicious that I did away with my silly old rule and have not looked back since.
It should also be mentioned that chicken is one of my least favorite meats. In general I find it to be rather dull and it is often the last thing I will order at a restaurant unless of course it is the restaurant’s specialty. You don’t go to the Chicken Shack and order fish. You just don’t. At any rate I have discovered that roasting a whole chicken is not only easy-as-pie it is also mouth-wateringly delightful when done right.
This recipe is so simple that even the most novice of cooks can get it right. You just put a whole chicken in a bowl with some sage, lemons, olive oil, salt and pepper, cover it tightly and stick it in the fridge for 24 hours. (Note: when I made this I did not have 24 hours so I stuck it in the fridge for only 4 hours before roasting and it still tasted great.)
After marinating you throw it in a roasting pan– you can add carrots, celery, and onions if you so desire (I did not), and then roast it in the oven for a little over an hour and voila! A beautiful roasted bird, bones and all.
Herb-Roasted Chicken with Lemon and Sage (recipe by Eric and Bruce Bromberg, found in House Beautiful magazine)
Serves 4
- 1 (3- to 3 1/2-pound) whole chicken, patted dry with paper towels
- 1/2 cup extra-virgin olive oil
- 1 lemon, thinly sliced
- 1 bunch of fresh sage leaves (about 1/2 cup)
- 2 teaspoons kosher salt and freshly ground black pepper
- 3 medium carrots, peeled and halved crosswise (for whole chicken only), optional
- 3 celery stalks, cut crosswise into thirds (for whole chicken only), optional
- 1 large onion, peeled and cut into large chunks (for whole chicken only), optional
Put the chicken in a large bowl. Add the oil, lemon, and sage; toss well. Cover tightly and transfer to the refrigerator to marinate for 24 hours.
The next day, let the chicken stand at room temperature for 30 minutes while the oven preheats to 450 degrees.
Sprinkle the chicken inside and out with the seasoning. Remove the lemon slices and sage from the marinade and stuff them inside the chicken cavity. Scatter the carrots, celery, and onion, if using, over the bottom of a roasting pan. Pour just enough water into the pan to cover the bottom. Arrange the chicken, breast-side up, on top of the vegetables, if desired, or place the chicken on a roasting rack over the vegetables.
Transfer the pan to the center oven rack; roast for 20 minutes. Baste with the pan juices, and continue roasting, basting once or twice, for 25 minutes more (if the chicken is not golden-brown all over at this point, continue to cook for 10 more minutes).
Reduce the heat to 325 degrees. Finish roasting, without basting, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees, 20 to 25 minutes longer. Let the chicken stand for five minutes before carving. Serve with the pan juices and vegetables, if desired.
Merry Christmas from Baxter & Main!
Merry Christmas to all!
Baxter & Main is super excited about all of the kitchen tools and cookbooks she has received this holiday season so be sure to check back later in the week to see them all put to good use. Until then I wish you tidings of comfort and joy and a big ol’ plate of cookies too…
christmas cookies
Today is another bonus post as I am sharing three (three!) recipes of sweet treats. Unfortunately I was not so great with the photography of said sweet treats while making them… You will see that I got some beginning images of two of the cookies and nothing at all of the buckeyes. So even though you will not have much of a visual feast with this here post I guarantee you that the recipes herein are winners. Guarantee!
One of my favorite traditions of the season is exchanging plates of various Christmas cookies and candies with neighbors, friends, coworkers, etc. The variety of cookies is key because there’s bound to be something you’ll like on the plate and conversely something that the recipients of your plates will like. For example, those little peanut butter cookies with the Hershey’s Kiss in the middle that seem to be so popular this time of year– I love those things!
So this year I made jam thumbprint cookies for people who don’t like super sweet things, caramelita bars for people who like rich treats, and buckeyes for everybody. Because who doesn’t like buckeyes? They’re crowd-pleasers. Peanut butter and chocolate is the finest food pairing that ever existed, for shizz.
The buckeyes went first, then the caramelita bars, and finally the jam thumbprints. Add one or all to your Christmas cookie plates this year!
Jam Thumbprint Cookies (from recipes for “Basic Vanilla Dough” and “Thumbprints and Ball Cookies” at www.marthastewart.com)
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 sticks unsalted butter
- 1 cup sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- Jar of fruit jam of your choice (I used raspberry and blackberry)
Whisk together flour and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined.
Roll dough into 1-inch balls. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
Press well into the center of each ball using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
Let cool completely. Spoon filling into thumbprints.
Crunchy Buckeyes
- 1 stick of butter
- 2 cup crunchy peanut butter
- 3 cups crispy rice cereal
- 2 cups confectioners sugar
- 8 oz semi-sweet chocolate (chips or baking bars—both work)
Mix butter and peanut butter in a large bowl. Add crispy rice cereal and blend, then add confectioners sugar and blend. Form dough into balls and place on foil-lined baking sheet. Place sheets in freezer to harden for about 30 minutes.
Melt chocolate in a double boiler or in heat-proof bowl placed over saucepan with boiling water, stirring until smooth. Dip peanut butter balls in melted chocolate with fork until only an “eye” of peanut butter is visible (i.e. ¾ of the ball should be completely covered in chocolate.) Set on foil-lined baking sheet to cool and set.
Oatmeal Caramelita Bars
CRUST:
- 2 cups flour
- 2 cups oatmeal
- 1 ½ cups brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup butter, softened
FILLING:
- 1 cup semi-sweet chocolate chips
- ½ cup chopped nuts, optional
- 12 oz jar of caramel ice cream topping
- 3 tablespoons flour
Heat oven to 350 degrees. Grease 13”x 9” pan with butter. In large bowl combine all crust ingredients. (I recommend using a pastry knife or a fork to do so. I used my stand mixer and it pulverized the oatmeal to flour consistency.) Press half of crumb mixture, about 3 cups, into prepared pan. Reserve remaining crumb mixture for topping. Bake for 10 minutes.
Sprinkle warm base with chocolate chips and nuts if using. Combine caramel topping and flour. Pour evenly over chocolate chips and nuts. Sprinkle with reserved crumbs. Return to oven and bake 18 to 22 minutes or until golden brown. Cool completely. Cut into bars. (Note: refrigerate prior to cutting to make it easier on yourself.)
tips for a successful holiday party
‘Tis the season to invite friends, family, and coworkers into your home to celebrate the season. I did just that this past Saturday and thought it might be helpful for those of you who will be doing the same in the coming weeks to learn from my mistakes via a few helpful tips…
1. You are not Martha Stewart and any attempts to recreate the beautiful and festive scenes that grace the pages of her magazine would be pure folly. She has teams of people who make it look perfect. You have a full-time job and limited time and resources. Furthermore, no one is expecting you to be Martha Stewart so stop expecting it of yourself.
I did well to get the holiday table set early in the day before all of the food was done and long before guests arrived. Granted, I wasn’t able to buy the adorable vintage Christmas tablecloth I had seen at an antique store before Thanksgiving because by the time I went back someone else with (clearly) impeccable taste had already snagged it. (Note: when you see something you love in an antique/secondhand/thrift store, buy it right away. Even if you think $30 is a little steep for an adorable vintage Christmas tablecloth with matching napkins, but are later reminded that even at Target or TJMaxx you will be charged $30 for a cheaply-constructed new tablecloth with an inferior design and then kick yourself for being a cheapskate in the first place.) So I had to settle for my second favorite antique store tablecloth with giant gaudy poinsettias and pom pom fringe. It worked. I also planned to make cute little placecards for all of the food and beverages so guests would know what they were partaking in. Ran out of time. It happens to the best of us.
2. If people offer to bring food, let them.
I have a tendency to want to do everything myself. Bad idea. Let people bring something! It’s great because it means less dishes for you to make and also might expose you and your guests to a wonderful type of food you’ve never had before. Or it just might make your food seem even better in comparison. 🙂
3. Pick places to take shortcuts. Rather than making all dishes from scratch why not buy a few ready-to-serve options like nice olives, a variety of cheeses for a simple cheese plate, and crackers? Yes. Totally do that.
I had visions of making six different appetizers and three desserts. I realized that wasn’t so much going to happen when it was 1pm and guests were arriving in six hours and I had just gotten home with groceries. So I wound up making the three desserts, made four of the appetizers, sent my trusty helper out to buy pre-made (gasp!) vegetable dip rather than the carmelized onion variety I had planned to make, and when three guests arrived exactly on time (who does that?) and offered to help I put them to work. There’s no shame in it! People like to help!
4. Have great beverage options, preferably of the booze-variety.
Even my non-alcoholic beverage of the evening (spiced cider) got spiked by the end of the night. It was a great time for all.
I am sharing the four appetizer recipes I made– bonus post today! The irony is that three of the four recipes came from Martha Stewart publications… Maybe I was a little closer to channeling her for my party than I thought…
Rosemary Roasted Nuts (recipe found at www.marthastewart.com)
- 2 cups mixed nuts, such as cashews, walnuts, and pecans
- 4 tablespoons (1/2 stick) butter
- 1/3 cup packed light-brown sugar
- 1 teaspoon chopped fresh rosemary
- Coarse salt
Preheat oven to 350 degrees. On a rimmed baking sheet, roast nuts until golden, 12 to 15 minutes. Line another baking sheet with parchment paper; set aside.
In a large skillet, heat butter, sugar, and rosemary over medium-high. Add nuts; stir until butter mixture is golden brown, 3 to 5 minutes.
Spread nuts on prepared baking sheet; season with salt. Cool to room temperature, tossing occasionally, about 15 minutes.
Herbed Flatbread (recipe found at www.marthastewart.com)
- 1 cup warm water (about 110 degrees)
- 1 teaspoon active dry yeast (from one 1/4-ounce envelope)
- 3 cups all-purpose flour, plus more for surface and hands
- 3 tablespoons extra-virgin olive oil, plus more for bowl
- Coarse salt
- 1 teaspoon sugar
- 1 large egg whisked with 1 tablespoon water, for egg wash
- Sea salt, for sprinkling
- 1/4 cup fresh rosemary or thyme (or a combination)
Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.
Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.
Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.
Cook’s Note: Crackers can be stored in an airtight container at room temperature for up to 3 days.
Baked Brie
- 2 tablespoons butter
- 1 medium onion, cut into fourths and thinly sliced
- ½ cup dried cranberries
- 1 tablespoon packed brown sugar
- 1 tablespoon balsamic vinegar
- Olive oil
- 1 round (15 oz) Brie cheese
- ¼ cup coarsely chopped pistachio nuts, slivered almonds, or walnuts
- Crackers
Heat oven to 350 degrees.
Melt butter in 10 inch skillet over medium heat. Cook onion in butter 10 minutes, stirring frequently. Stir in cranberries, brown sugar, and vinegar. Cook about 5 minutes, stirring frequently, until mixture is thickened and caramelized. Lightly brush ovenproof plate with oil. Place cheese on center of plate. Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted. Spoon onion topping over cheese. Sprinkle with nuts. Serve with crackers.
Pancetta Wrapped Figs (recipe found at www.marthastewart.com)
- 1/2 cup red-wine vinegar
- 1/2 cup water
- 1 tablespoon light-brown sugar
- 1 tablespoon juniper berries
- 10 whole black peppercorns
- 2 whole cloves
- 1 cup dried Black Mission figs, stemmed
- 12 ounces pancetta, sliced into 1/8-inch-thick rounds and cut into 1/2-inch-thick strips
Bring vinegar, water, sugar, juniper berries, peppercorns, and cloves to a boil in a small saucepan. Add figs, and simmer gently for 5 minutes. Remove from heat. Let stand, covered, to bring to room temperature.
Preheat oven to 350 degrees. Transfer figs to a cutting board using a slotted spoon; cut in half. Wrap a pancetta strip around each half. Transfer, seam side down, to a wire rack set on a baking sheet. Bake until pancetta is browned, about 30 minutes. Secure each with a toothpick. Serve warm.
Baxter and Main 