The Menu
Chicken with Balsamic BBQ Sauce
Orzo with Feta, Tomatoes, and Dill
Corn on the Cob with Shallot-Thyme Butter
Spinach Salad with Honey Bacon Dressing
Iced Maple Cream with Berries
The Recipes
Chicken with Balsamic BBQ Sauce
serves 4
http://www.e-cookbooks.net
4 pieces chicken (breast or leg-and-thigh pieces)
Salt and freshly ground pepper
Balsamic BBQ sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Combine all the sauce ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
Cook the chicken about 8 minutes per side. Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.
Orzo with Feta, Tomatoes, and Dill
http://www.e-cookbooks.ne
3 tablespoons extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 cup chopped dill
1 teaspoon grated lemon zest
1 cup orzo
1 1/2 cups crumbled feta (6 ounces)
Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand at least ten minutes.
Meanwhile, cook orzo in a pasta pott of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente. Drain orzo and toss with tomato mixture. Add feta and toss again.
Corn on the Cob with Shallot-Thyme Butter
http://www.e-cookbooks.net
8 tablespoons (1 stick) butter, room temperature
2/3 cup chopped shallots (about 3 ounces)
2 tablespoons chopped fresh thyme or 2 teaspoons dried
6 to 9 ears fresh corn, shucked
Olive oil
Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallots and saute until brown, about 4 minutes. Cool. Combine remaining 6 tablespoons butter and thyme in small bowl. Add shallot mixture and blend well. Season to taste with salt and pepper.
Prepare barbecue (medium-high heat). Brush corn with olive oil. Grill corn away from direct heat until just cooked and beginning to brown in a few places, turning frequently, about 10 minutes.
Alternatively, omit brushing corn with olive oil and cook in large pot of boiling salted water until tender, about 6 minutes, drain. Serve corn with shallot-thyme butter.
Spinach Salad with Honey Bacon Dressing
http://www.e-cookbooks.ne
8 cups torn fresh spinach
1 cup sliced fresh mushrooms
1/4 cup sliced green onions
1 medium tomato, seeded and chopped
1 hard-boiled egg, chopped
1/2 cup shredded parmesan cheese
7 slices bacon, cooked and crumbled
1/2 cup honey
1/2 cup vinegar
1/3 cup vegetable oil
1 teaspoon yellow mustard or spicy brown mustard
1 teaspoon lemon juice
Combine first 6 ingredients with 5 of the cooked, crumbled bacon strips in a large bowl. In a small bowl, whisk together the honey, vinegar, oil, mustard, lemon juice, and remaining 2 strips of cooked, crumbled bacon. Pour over salad. Serve immediately.
Iced Maple Cream with Berries
http://www.e-cookbooks.ne
3 large egg yolks
3/4 cup chilled whipping cream, divided
1/3 cup pure maple syrup
1/4 teaspoon maple extract
2 tablespoons raspberry jam
3 cups mixed berries (such as blackberries, raspberries, and blueberries)
Whisk yolks, 1/4 cup cream, and syrup in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 175ºF, about 3 minutes. Remove bowl from over water. Using electric
mixer, beat mixture until cool and thick, about 3 minutes.
Whip remaining 1/2 cup cream and maple extract in large bowl to soft peaks. Fold whipped cream into yolk mixture. Cover and freeze maple cream until firm, at least 6 hours or overnight.
Whisk jam in medium bowl to loosen. Add berries; toss to coat and let stand 15 minutes. Spoon berry mixture into dishes; top with maple cream. Serve with crisp butter cookies.3
Chicken with Balsamic BBQ Sauce
Orzo with Feta, Tomatoes, and Dill
Corn on the Cob with Shallot-Thyme Butter
Spinach Salad with Honey Bacon Dressing
Iced Maple Cream with Berries
The Recipes
Chicken with Balsamic BBQ Sauce
serves 4
http://www.e-cookbooks.net
4 pieces chicken (breast or leg-and-thigh pieces)
Salt and freshly ground pepper
Balsamic BBQ sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Combine all the sauce ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
Cook the chicken about 8 minutes per side. Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.
Orzo with Feta, Tomatoes, and Dill
http://www.e-cookbooks.ne
3 tablespoons extra-virgin olive oil
2 cups cherry tomatoes, halved
1/2 cup chopped dill
1 teaspoon grated lemon zest
1 cup orzo
1 1/2 cups crumbled feta (6 ounces)
Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand at least ten minutes.
Meanwhile, cook orzo in a pasta pott of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente. Drain orzo and toss with tomato mixture. Add feta and toss again.
Corn on the Cob with Shallot-Thyme Butter
http://www.e-cookbooks.net
8 tablespoons (1 stick) butter, room temperature
2/3 cup chopped shallots (about 3 ounces)
2 tablespoons chopped fresh thyme or 2 teaspoons dried
6 to 9 ears fresh corn, shucked
Olive oil
Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallots and saute until brown, about 4 minutes. Cool. Combine remaining 6 tablespoons butter and thyme in small bowl. Add shallot mixture and blend well. Season to taste with salt and pepper.
Prepare barbecue (medium-high heat). Brush corn with olive oil. Grill corn away from direct heat until just cooked and beginning to brown in a few places, turning frequently, about 10 minutes.
Alternatively, omit brushing corn with olive oil and cook in large pot of boiling salted water until tender, about 6 minutes, drain. Serve corn with shallot-thyme butter.
Spinach Salad with Honey Bacon Dressing
http://www.e-cookbooks.ne
8 cups torn fresh spinach
1 cup sliced fresh mushrooms
1/4 cup sliced green onions
1 medium tomato, seeded and chopped
1 hard-boiled egg, chopped
1/2 cup shredded parmesan cheese
7 slices bacon, cooked and crumbled
1/2 cup honey
1/2 cup vinegar
1/3 cup vegetable oil
1 teaspoon yellow mustard or spicy brown mustard
1 teaspoon lemon juice
Combine first 6 ingredients with 5 of the cooked, crumbled bacon strips in a large bowl. In a small bowl, whisk together the honey, vinegar, oil, mustard, lemon juice, and remaining 2 strips of cooked, crumbled bacon. Pour over salad. Serve immediately.
Iced Maple Cream with Berries
http://www.e-cookbooks.ne
3 large egg yolks
3/4 cup chilled whipping cream, divided
1/3 cup pure maple syrup
1/4 teaspoon maple extract
2 tablespoons raspberry jam
3 cups mixed berries (such as blackberries, raspberries, and blueberries)
Whisk yolks, 1/4 cup cream, and syrup in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 175ºF, about 3 minutes. Remove bowl from over water. Using electric
mixer, beat mixture until cool and thick, about 3 minutes.
Whip remaining 1/2 cup cream and maple extract in large bowl to soft peaks. Fold whipped cream into yolk mixture. Cover and freeze maple cream until firm, at least 6 hours or overnight.
Whisk jam in medium bowl to loosen. Add berries; toss to coat and let stand 15 minutes. Spoon berry mixture into dishes; top with maple cream. Serve with crisp butter cookies.3
