THE OPEN LINE ~ Saturday, January 13, 2018
ROASTED CHICKEN THIGHS WITH WINTER SQUASH
½ lemon, ends trimmed, halved lengthwise, seeds removed, and thinly sliced crosswise into wedges
4 bone-in, skin-on chicken thighs (about 1 and 1/2 pounds)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon chopped sage
1 and 1/2 teaspoons coriander seed
1 and 1/2 teaspoons kosher salt
1 teaspoon black pepper
¼ cup maple syrup
3 tablespoons unsalted butter, cut into cubes
Large pinch chile powder
1 delicata or acorn squash (1 and 1/4 pounds), seeded and sliced into 1/4-inch-thick rings
¼ cup thinly sliced scallions, white and light-green parts
Step 1 Bring a small pot of salted water to a boil; drop in lemon slices and cook for two minutes. Drain well.
Step 2 In a large bowl, toss chicken with lemon slices, 1 tablespoon oil, sage, coriander, 1 teaspoon salt and pepper. Let stand 30 minutes.
Step 3 Heat oven to 425 degrees.
Step 4 In a small saucepan over medium heat, combine syrup, butter, remaining 1/2 teaspoon salt and chile powder. Simmer for 3 minutes. Toss mixture with squash.
Step 5 Spread squash in a 9-by-13-inch pan or on a large rimmed baking sheet. Nestle chicken and lemon on top of squash. Roast for 15 minutes. In a small bowl, toss scallions and remaining 1 teaspoon oil. Scatter over chicken and squash; keep roasting until chicken is no longer pink, about 20 minutes more.
Vanilla Crème & Blueberry Fudge
2 tbsp margarine
2/3 cup evaporated milk
1-1/2 cups sugar
¼ tsp salt
2 tsp French vanilla creamer, dry
2 cups mini marshmallows
2 cups vanilla chips (12 oz)
½ cup dried blueberries (cut larger ones in 1/2)
1 tsp vanilla
Combine all in a saucepan accept blueberries. Bring to a boil. Boil 3 to 4 minutes. Add vanilla, marshmallows and vanilla chips, stir until melted.
Add dried blueberries and mix. Put in a foiled lined 8" pan. Chill. Remove from pan peel foil and cut into desired pieces.