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Bryan Beasley and his wife Mary were thrilled to present the gifts to Chief Nursing Officer Mary Jane Finnegan and Chief Operating Officer Michael Silverman who will oversee their distribution to the lucky winners!

Long Island’s newest Chick-fil-A restaurant, located at 530 Smithtown Bypass, officially opened for business on March 4. The restaurant will bring approximately 100 full- and part-time jobs to the community. Long Island-native, Bryan Beasley, the local owner/operator of Chick-fil-A in Commack and Smithtown is looking forward to welcoming and serving the greater Smithtown community, with hours of operation from 8 a.m. to 10 p.m., Monday through Saturday. The restaurant will open via drive-thru only. Guests can take advantage of contactless ordering and payment through the free Chick-fil-A mobile app or through online ordering.

In place of the traditional Chick-fil-A First 100® Grand Opening celebration, the restaurant honored 100 local heroes making an impact at St. Catherine of Siena Medical Center in Smithtown with free Chick-fil-A for a year on Feb. 26 and will donate $25,000 to Feeding America. The funds will be distributed to partners within the greater Smithtown area to aid in the fight against hunger locally.

 Locally Owned and Operated

Bryan Beasley, a Long Island-native, began his journey with Chick-fil-A after a life-altering medical event made him reevaluate his career in the financial services industry. Beasley realized that while he loved helping his clients give back to their communities, he wanted to focus his career on giving back to his own community. In 2016, Beasley opened his first Restaurant, Chick-fil-A Commack, where he will continue to serve as the Operator while simultaneously leading the Chick-fil-A Smithtown team. Grounded in the vision of serving hospitality to positively influence his community and expanding the reach of Chick-fil-A’s mission and values, Beasley spends much of his free time supporting local youth sports and leadership initiatives within the community.

Bryan Beasley with the restaurant’s mascot.

Beasley and his family continue to honor the medical team that saved his life after a virus attacked his heart in 2011, with what he’s named “The Thankful Hearts Project.” Each year, his family encourages others to join them in performing intentional acts of kindness to honor the medical team.

“Having been born and raised on Long Island, and now raising my own family here, I could not be more excited to expand Chick-fil-A’s reach in the place that has shaped who I am today,” said Beasley. “Chick-fil-A Smithtown will further our efforts to serve great-tasting food with genuine hospitality to our community, while also providing personal and professional growth opportunities that I hope will shape a successful future for our Team Members.”

About Chick-fil-A, Inc.

Atlanta-based Chick-fil-A, Inc. is a family owned and privately held restaurant company founded in 1967 by S. Truett Cathy. Devoted to serving the local communities in which its franchised restaurants operate, and known for its Original Chick-fil-A® Chicken Sandwich, Chick-fil-A serves freshly prepared food in more than 2,600 restaurants in 47 states, Washington, D.C., and Canada.

More information on Chick-fil-A is available at www.chick-fil-a.com

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Sheet Pan Chicken and Roasted Veggies. Photo from Pixabay

By Barbara Beltrami

We who are both cooks and chief pot and bottle washers love one-pot meals. How nice to throw everything into a big pot and cook it all together. Then how wonderful to have only that one pot to wash. Well, what one pot is to the stove top, the sheet pan is to the oven. How nice to preheat the oven to a high temperature, then throw everything onto a sheet pan, and bake or roast the whole meal together in just a little time. Then how great it is to have just that one sheet pan to wash. (Invest in a nonstick one while you’re at it). No wonder this cooking method is all the rage and has been for a while now. As you will notice, all the following recipes are for straightforward, no nonsense easy prep dishes which should double their popularity with you.

Sheet Pan Chicken and Roasted Veggies

YIELD: Makes 4 servings

INGREDIENTS:

Nonstick cooking spray

One 3 1/2 – 4 pound chicken, cut up

2 large onions, peeled and coarsely chopped

4 medium potatoes, peeled and cut into1/8ths

4 carrots, peeled and diced into 1/2 diagonally

Salt and freshly ground pepper to taste

1 T chopped fresh oregano or 1 tsp. dried

Freshly squeezed juice of two lemons

1/3 cup extra virgin olive oil

DIRECTIONS:

Preheat oven to 425 F. Spray rimmed baking sheet with nonstick cooking spray. Wash chicken pieces in cold water and pat dry with paper towels; place, skin size up, at one end of baking sheet. Place onions next to chicken, then potatoes, then carrots at other end. Season everything with salt, pepper and oregano and press seasoning into chicken and veggies; drizzle lemon juice over everything, then olive oil. Place in preheated oven and roast for 30 to 45 minutes, turning chicken when skin is a nice brown and with a spatula, turning veggies to brown on all sides. Serve hot or warm with a Greek salad (if you don’t mind cleaning the salad bowl afterward!)

Sheet Pan Sausage and Peppers 

YIELD: Makes 4 to 6 servings

INGREDIENTS:

8 sweet Italian sausages

6 cubanelle peppers, cored, seeded and cut into 1” strips

1/4 cup extra virgin olive oil

1 to 2 tablespoons red wine vinegar

Salt and freshly ground pepper to taste

1/2 teaspoon crushed red pepper flakes

DIRECTIONS:

Preheat oven to 425 F. If they are linked, detach sausages from each other and space across one end of a rimmed baking sheet. In a large bowl, toss the pepper strips with the oil, vinegar, salt and pepper and crushed red pepper. Transfer to empty part of sheet pan. Bake 30 to 45 minutes, turning everything occasionally, until brown on all sides. Serve hot with garlic bread.

Sheet Pan Balsamic Swordfish with Brussels Sprouts and Fennel

YIELD: Makes 4 servings

INGREDIENTS:

2 pounds swordfish, cut into 4 pieces

1 bruised garlic clove

1/4 cup extra virgin olive oil

Freshly squeezed juice of half a lemon

1/4 cup Balsamic vinegar

1 teaspoon prepared mustard

1 tablespoon brown sugar

1/4 cup dry white wine

Salt and freshly ground pepper to taste

1 1/2 pounds trimmed Brussels sprouts, halved

2 fennel bulbs, trimmed, cut into 1/4” slices

Nonstick cooking spray

DIRECTIONS:

Preheat oven to 425 F. Press and rub garlic clove against sides of a small bowl to release some of its flavor, then remove and discard; in same bowl whisk together the oil, lemon juice, Balsamic vinegar, mustard, brown sugar, wine and salt and pepper. With pastry brush, coat swordfish on both sides with 1/4 of mixture; let sit 10 minutes. in a large bowl toss remaining mixture with the Brussels sprouts and fennel; let sit 10 minutes. 

Spray a rimmed sheet pan with nonstick cooking spray. Arrange swordfish pieces on 1/3 of the pan, then veggies on other 2/3; use any left over marinade from veggies to baste fish. Turning once, bake swordfish until it flakes in center when tested with a fork, about 10 to 15 minutes; if done remove and set aside to keep warm. Continue baking veggies, turning once, until al dente, about another 10 to 15 minutes. Serve with sweet potatoes baked in their skins.

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Photo from Pixabay

By Bob Lipinski

Bob Lipinski

Historically, liqueur is derived from the Latin word liquefacere and means to dissolve or melt, a fitting term since the process of making liqueurs involves dissolving selected ingredients in a distilled spirit. The term cordial is derived from the Latin word cor or cordis, meaning heart, and was formerly used only for those liqueurs that were thought to have a tonic or stimulating quality because of the medicinal components of their flavorings.

Liqueur and cordial are recognized globally as interchangeable terms for the same product. In the U.S. they are always mentioned together in federal and state laws and regulations. Although liqueur is generally accepted as the European name and cordial as the American, there are many exceptions. For brevity, liqueur will be used in place of the redundant term cordial.

A liqueur is an alcoholic beverage made by mixing or redistilling any type of spirits with herbs, seeds, barks, roots, plants, fruit, flowers, fruit stones, peels, juices, or other natural flavoring materials, and containing not less than 2.5 percent sugar. Most liqueurs contain large percentages (up to 35 percent) of a sweetening agent. There is no minimum or maximum alcohol level mandated by federal regulations; most liqueurs are between 34 to 60-proof, while others are as high as 100 or more proof.

All liqueurs are initially colorless; harmless artificial (and natural) colorants are added, along with sugar, before bottling.

Crème is a French term applied to liqueurs, which refers to sweetness and not to dairy creams. Supposedly, the word crème comes from crème de la crème or “the best.” Crème describes most liqueurs made from one primary flavor. Some examples are Crème de Cacao and Crème de Menthe.

Cream liqueurs are mixtures of dairy cream and whiskey, rum, brandy, or neutral spirits (mostly from Ireland and Scotland, among many countries), usually beige-colored with an alcohol content between 17 and 20 percent. These are best enjoyed chilled from the refrigerator or over ice. After opening, they should be refrigerated and consumed within six months.

Frappe
Photo from Pixabay

Liqueurs can be served at room temperature, chilled from the refrigerator or over ice. A liqueur poured over crushed or shaved ice is called a frappé. Liqueurs are also suitable as “long drinks” (with seltzer) and in cocktails and can be used in cooking. Glasses used for liqueurs should contain 4 to 6 ounces.

Most liqueurs are served after dinner because of their high sugar levels. Liqueurs are also natural digestives because they contain many bitter botanicals.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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Port Jefferson Village Center. Photo by Heidi Sutton
UPDATED 03/15/21

Take a bite out of hunger

The Port Jefferson Conservancy is currently hosting a food drive at the Port Jefferson Village Center, 101 E. Broadway, Port Jefferson through March 20. Food pantries are in short supply after the holiday season and need support. If you’re coming to the PJVC to skate, view the latest art gallery exhibit or to visit Harborfront Park, please bring a canned food or non-perishable item to benefit local families. The Center is open from 9 a.m. to 7 p.m. daily. For more information, please call 631-802-2160.

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Vermont Cheddar, Potato and Dill Soup

By Barbara Beltrami

Chunky and hearty winter soups are fine, but there’s something special about a savory, smooth soup, sipped from a mug. Only as far away as a food processor, blender or kitchen wand, almost any soup can become a satiny pick-me-up to chase away the synergism of winter and pandemic blahs and warm your tummy while you work at home, watch TV or wallow in another best seller novel with a predictable plot. Three of my favorites are Bloody Mary Soup (yes, including the vodka!); Vermont Cheddar, Potato and Dill Soup; and Curried Cream of Carrot Soup.

Bloody Mary Soup

YIELD: Makes 6 servings

INGREDIENTS:

1/2 stick unsalted butter

4 celery ribs, minced

1 red bell pepper, cored, seeded and minced

1 jalapeno pepper, seeded and minced

2 cups canned tomatoes, with juice

3 1/2 cups tomato juice

Freshly grated zest of one lemon

1/4 cup prepared horseradish

Salt and freshly ground black pepper to taste

1 cup unflavored vodka at room temperature

Juice of 2 lemons

1 tablespoon Worcestershire sauce

Scallions and lemon slices for garnish (optional)

DIRECTIONS:

In a large saucepan, heat butter over low heat; add celery, red bell pepper and jalapeño pepper. Cover pot and cook veggies over low heat until very soft, about 20 to 30 minutes. Stir in tomatoes, tomato juice, lemon zest, horseradish, salt and pepper. Cook over medium heat 5 minutes. Puree soup in electric food processor, blender or with wand until very smooth, return to pot and stir in vodka, lemon juice, and Worcestershire sauce; heat until hot but not boiling. Garnish with sliced scallions and lemon slices, if using. Serve with cheddar flavored crackers.

Vermont Cheddar, Potato and Dill Soup

Vermont Cheddar, Potato and Dill Soup

YIELD: Makes 6 servings

INGREDIENTS: 

1/2 stick unsalted butter

2 cups finely chopped onions

2 cups peeled and finely chopped carrots

1/2 cup chopped flat leaf parsley

5 cups chicken broth

3 to 4 cups chopped peeled potatoes (about 4 medium)

1 cup chopped fresh dill

Salt and white pepper to taste

2 1/2 cups grated sharp Vermont cheddar cheese

Chopped dill for garnish

DIRECTIONS:

In a large pot melt butter; add onions and carrots, cover and cook over low heat until soft, about 20 to 30 minutes. Add parsley, broth and potatoes. Bring to a boil, then reduce heat, cover again and simmer until potatoes are very soft, about 20 to 30 minutes. Add dill; remove pot from heat and let sit covered for 10 minutes. 

Pour soup through strainer and reserve liquid; transfer solids to bowl of electric food processor or blender. Add one cup of reserved liquid and process until very smooth; return pureed solids to pot over low heat, and stirring with wire whisk, return 3 to 4 cups liquid to pot until soup reaches desired consistency. Add salt and pepper, and with wooden spoon, gradually stir in grated cheese. Garnish with chopped dill and serve hot with pumpernickel croutons.

Curried Cream of Carrot Soup

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

3 tablespoons olive oil

1 1/2 pounds carrots, sliced into 1” rounds

1 large onion, chopped

1 generous tablespoon unsalted butter

4 garlic cloves, chopped

2 generous tablespoons curry powder

3 cups chicken stock

1 cup milk

1/2 cup cream

Salt and freshly ground pepper to taste

Plain yogurt for garnish

DIRECTIONS:

In large saucepan or pot, over medium heat warm oil to shimmering point; add carrots and onion and sauté, stirring frequently, until onions start to brown, about 7 minutes. Reduce heat to low, add butter, garlic and curry and continue to sauté until they release their fragrance, about 45 seconds. Add stock, stir and bring to simmer over medium-high heat; continue to simmer until carrots are very tender, about 10 to 12 minutes. 

Remove from heat and let sit for 15 minutes, then puree in electric food processor or blender until very smooth (this will have to be done in at least two batches.) Return soup to pot and stir in enough milk and cream to achieve a thick but liquid consistency. Over medium-low heat bring to a gentle simmer until hot. Top with a dollop of yogurt and serve with peanuts or garlic croutons.

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Owner Bernice Fehringer Photo from WMHO

Chocolate Works in Stony Brook has renamed and rebranded itself to Stony Brook Chocolate to connect to the destination of Stony Brook Village. 

With over thirty years of experience as a certified chocolatier, Bernice Fehringer has crafted Stony Brook Chocolate into a shop with treats for all ages. When she took ownership of the shop two years ago, Fehringer said it was always the goal “to incorporate ‘Stony Brook’ into the name of the shop. I felt that it would be my way of connecting to the community and adding to Stony Brook as a destination.”

Stony Brook Chocolate uses only pure milk and dark Belgium chocolate in their creations. Seasonal kits to decorate at home are available all year round. This February, take-home kits include twin chocolate hearts and milk chocolate lollipops that are accompanied by candy decorations. Also available are hot chocolate bombs in flavors like peppermint, peanut butter, white, dark and milk chocolate.

Stony Brook Chocolate is located at 143 Main Street in the Stony Brook Village Center. Hours are 10 a.m. to 6 p.m. Mondays through Saturdays, 11 a.m. to 4 p.m. on Sundays. For more information, call their shop at 631-675-9366 or visit www.stonybrookchocolate.com.

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Cherry Coffee Cake

The month of February has a few important events to celebrate. One such event is Presidents’ Day, which this year will be observed on February 15. Presidents’ Day honors both George Washington and Abraham Lincoln, two influential presidents who were born in February. 

Some may recall a legend about George Washington and a cherry tree, as it’s one of the most popular tales tied to the nation’s first president. The original story has a young George receiving a hatchet as a gift when he is six years old. Young George ends up using it to cut into his father’s cherry tree. After discovering the damage, George’s father confronts him. Rather than lie, George admits to his wrongdoing. George’s father commends him for his honesty, indicating that honesty has more value than a cherry tree.

While no one is suggesting to cut down a cherry tree in February in honor of George Washington, the value of this tale and lesson can be celebrated symbolically with these two tasty recipes, a Cherry Coffee Cake and Martha Washington’s Cherry and Butter Bread Pudding.

Cherry Coffee Cake

Add some sweetness to your breakfast routine with this delicious and easy-to-make morning snack.

YIELD: Makes 6 to 8 servings

INGREDIENTS:

Nonstick cooking spray

1 can (12.4 ounces) refrigerated cinnamon rolls with icing

1 1/2 cups (21-ounce can) cherry pie filling

1/2 cup slivered almonds or pecans (optional)

DIRECTIONS:

Heat oven to 375 F. Spray 9-inch round cake pan with nonstick cooking spray. 

Separate cinnamon roll dough into eight rolls; cut each roll into quarters. Place dough rounded-side down in pan. Spoon pie filling over rolls. Sprinkle almond slivers or pecans over cherry filling, if desired. Bake 25 to 35 minutes, or until golden brown. Invert onto plate or cutting board. Invert again onto serving plate. Remove lid from icing. Microwave 3 to 10 seconds. Stir icing and drizzle over warm coffee cake before serving.

Martha Washington’s Cherry and Butter Bread Pudding

This recipe is rumored to be our first First Lady’s favorite dessert to make. A firm bread like Pepperidge Farm or Arnold is recommended, and while cherry preserves are used for this recipe, any type of fruit preserve may be substituted. 

YIELD: Makes 6 servings

INGREDIENTS:

12 slices white bread

Butter or margarine

Cinnamon

10-oz. cherry preserves

4 eggs

2 and 2/3 cups milk

2 tablespoons of sugar

DIRECTIONS:

Preheat oven to 325 degrees F. Butter an 8 by 8 inch baking dish. Cut crusts from 12 slices white bread. Spread butter on one side of each slice. Arrange 4 slices bread in bottom of dish and sprinkle each lightly with cinnamon. Spread a spoonful of cherry preserves on each slice. Repeat, making two more layers. Beat eggs in a medium mixing bowl. Add milk and sugar and stir until well mixed. Pour over bread and bake for 60 to 70 minutes, or until top is golden brown and the custard is set. Serve warm from the oven. 

This article first appeared in TBR News Media’s Prime Times supplement on Jan. 28, 2021 under Recipe Corner.

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METRO photo

Hearts abound on February 14, and few symbols (and gifts) are more widely associated with a holiday than heart-shaped boxes of chocolate are with Valentine’s Day.

Chocolates became trendy in the mid-19th century when the first chocolate bar was made by British company J.S. Fry & Sons by combining cacao powder with sugar and cacao butter to make a rich, melt-in-your-mouth treat that was markedly different than the gritty and greasy drinking chocolate that was losing popularity in Europe. Within a few years, competitor Cadbury introduced the first box of chocolates. It was called the “Fancy Box” and it didn’t take long to become wildly popular.

The marriage of chocolate and heart-shaped boxes seemed a natural progression, but the National Valentine Collectors Association says that heart-shaped boxes actually predate chocolate boxes. Various heart-shaped vessels, including “betrothal pendants” and silver boxes in the shape of hearts, were popularized a century earlier. There even were heart-shaped porcelain boxes as well as ones for sewing.

Having already introduced a chocolate box, Richard Cadbury marketed the first Valentine’s Day box in 1861. It was filled with delicious chocolates, and later could be saved as a keepsake to store special notes or other mementos, according to the North American Packaging Association. Furthermore, the gift fit with Victorian sensibilities in that it was demurely suggestive, NPR reports. Its introduction coincided perfectly with Valentine’s Day, which also soared in popularity around the same time.

Giving chocolate on Valentine’s Day also proved popular in North America. The American chocolate company Hershey’s introduced its Hershey’s Kisses in 1907, and in 1912 the Whitman’s Sampler arrived. In the 1920s, Russell Stover unveiled their own heart-shaped boxes, which today still include the “Red Foil Heart” and the “Secret Lace Heart.” Russell Stover has since become the No. 1 boxed chocolate brand in the United States. Today, more than 36 million heart-shaped boxes holding 58 million pounds of chocolate are sold each year and they have become a quintessential symbol of Valentine’s Day celebrations.

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Stock photo

By Barbara Beltrami

Can even a small silver lining be found in the cloud of the COVID-19 isolation? If you and your spouse or significant other are both working from home, you can do a Valentine’s Day brunch. And even if you’re alone, you can do one for yourself, because hey, ya gotta love yourself too. It can be anything from a thick deli sandwich to takeout from your favorite restaurant to whipping up something special at home. If you’re inclined to think the third choice could be fun, I’ve got some great menu items to suggest. I’m thinking a lobster salad with avocado on a croissant, a quiche Lorraine with browned onions or coconut-almond pancakes. Of course, a Bloody Mary, Mimosa or glass of champagne is a must, and to make the whole thing extra special, have your brunch in bed.

Lobster Salad with Avocado

YIELD: Makes 2 servings

 INGREDIENTS:

1/2 pound lobster meat

1 celery rib, cleaned and finely chopped

1 scallion, thinly sliced

1/2 tablespoon freshly squeezed lemon juice

1/4 cup mayonnaise

Salt and freshly ground pepper, to taste

2 croissants, sliced open and lightly toasted and buttered

2 large leaves Boston lettuce, washed, drained

1/2 avocado, cut into 4 wedges, then brushed with lemon juice

DIRECTIONS:

In a large bowl combine lobster, celery, scallion, lemon juice, mayonnaise, and salt and pepper. Lay the croissant halves on two plates; spread lobster mixture on one half and top lengthwise with two avocado wedges, then lay lettuce on top of avocado. Place other croissant half on top and cut croissant in half. Serve with a tossed salad and potato chips.

Quiche Lorraine with Browned Onions

YIELD: Makes 4 servings

INGREDIENTS:

Pastry for an 9” pie

4 strips bacon, cooked and crumbled, fat reserved 

1 onion, diced

1 cup diced Swiss cheese

1/4 cup grated Parmesan or Pecorino cheese

4 eggs, lightly beaten

2 cups half and half

Dash nutmeg

Salt and freshly ground white pepper

DIRECTIONS:

Preheat oven to 400 F. Line pie plate with pastry and build and flute a substantial crust around rim; place aluminum foil over bottom of crust, then spread pie weights evenly over it. Bake 10 minutes. 

Meanwhile, over medium-high heat, stirring occasionally, cook diced onion in bacon fat until nicely browned, about 8 to 10 minutes; remove to paper towels to drain. Remove crust from oven; remove pie weights and discard aluminum foil. Reduce oven heat to 375 F. Sprinkle bacon, onion, Swiss cheese and grated cheese evenly over inside of partially baked crust. In medium bowl, whisk together eggs, half and half, nutmeg and salt and pepper; pour into crust over bacon, onion and cheeses.

Place pie plate on cookie sheet and place on middle rack of oven; bake until knife inserted near edge comes out clean, about 25 to 30 minutes. Let cool 10 to 15 minutes. Serve hot or warm with fruit salad or spinach salad.

Coconut-Almond Pancakes

YIELD: Makes 2 servings

INGREDIENTS:

1 1/4 cups shredded coconut 

1/3 cup sliced almonds

2 cups flour

1 tablespoon baking powder 

1 teaspoon salt

1 cup buttermilk

3/4 cup milk

2 small or medium eggs

1 teaspoon coconut extract

2 teaspoons honey

2 tablespoons unsalted butter, melted, cooled 

Nonstick cooking spray

DIRECTIONS:

Preheat oven to 350 F. Spread coconut and almonds on a baking sheet and toast till lightly browned, about 5 to 7 minutes. Remove from baking sheet and let cool; reserve baking sheet; reduce oven temperature to 200 F. In large bowl whisk together flour, baking powder, and salt. 

In medium bowl whisk together buttermilk, milk, eggs, coconut extract, honey and melted butter. Whisk into dry ingredients just until combined (don’t worry about a few lumps);  let batter rest for 10 minutes. With heat on medium-high, heat a griddle until hot (a few drops of water should bounce when sprinkled); spray with nonstick cooking spray. Ladle 1/4 cup batter onto griddle and spread into 5” round; repeat procedure; flip once till golden brown on both sides; remove to baking sheet and put into oven to keep warm. 

When ready to serve, stack pancakes with coconut and almonds sprinkled between them. Serve hot with maple syrup and sliced mangoes or oranges.

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Prune and Apricot Pie

By Barbara Beltrami

When other kids were smacking their lips over a big slice of chocolate cake or a batch of brownies, I was salivating over prune and apricot pie with a huge dollop of whipped cream. I know. Weird. Segue into this week’s column topic, dried fruit. If you ask me, by the time you get around to February, you’re much better off eating and cooking with dried fruit than fresh fruit. How many times have you gotten home to find the apples mealy, the oranges desiccated, and the pears hard and flavorless as a raw potato? So here are a few recipes for using dried fruit to change up the mealtime repertoire and to add some interest to what’s coming off the stovetop and out of the oven.

Middle Eastern Chicken Tagine with Dried Fruit and Olives

YIELD: Makes 6 to 8 servings

INGREDIENTS:

3 tablespoons olive oil

1 whole 3 or 4 –pound chicken, cut into 8 pieces

Salt and freshly ground pepper

1/4 cup unsalted butter

4 garlic cloves, minced

2 large onions, finely chopped

1 bay leaf

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon turmeric

1teaspoon cayenne

1 teaspoon ground ginger

2 cups chicken broth

3/4 cup pitted green olives, chopped

1/2 cup dried apricots, chopped

1/3 cup dried figs, chopped

2 preserved lemons, quartered

2/3 cup finely chopped cilantro

Scant 1/4 cup freshly squeezed lemon juice

DIRECTIONS:

In a 6-quart Dutch oven heat oil over medium-high heat. Season chicken pieces with salt and pepper and cook, turning once, until golden on both sides, about 10 minutes.  Remove from pot and set aside. Melt butter in pot, then add garlic and onion and cook, stirring frequently, until soft, about 15 minutes. Add bay leaf, cumin, cinnamon, turmeric, cayenne and ginger and cook, stirring frequently, until spices release their aroma about two minutes; return chicken to pot and add broth, olives, apricots, figs and  preserved lemons and bring to a boil. Reduce heat to low, cover and simmer until chicken is cooked through, about 15 to 20 minutes; Stir in cilantro and fresh lemon juice and serve hot with couscous.

Prune and Apricot Pie

Dried Apricots

YIELD: Makes 6 to 8 servings

INGREDIENTS:

Two 9” pie crusts

2 1/2 cups dried apricots and pitted prunes, cooked and drained (1/2 cup liquid reserved and kept hot).  

1 tablespoon cornstarch

1/2 cup sugar

Pinch of salt

1/2 teaspoon ground nutmeg

2 tablespoons freshly squeezed lemon juice

1 tablespoon unsalted butter

DIRECTIONS:

Preheat oven to 425 F. Line 9” pie plate with one crust. Bring reserved cooking liquid to a soft boil and whisk in cornstarch. Cook over medium-low heat until mixture starts to thicken slightly; add the cooked fruit, sugar, salt, nutmeg and lemon juice and stir; pour into pie crust-lined dish and dot evenly with tiny pieces of butter. Cut remaining crust into 1”-wide strips and place over filling to form a lattice pattern; seal edges of crusts together. Place in oven and bake 40 to 50 minutes until crust is golden and filling is bubbling and thickened. Serve hot or warm with sweetened whipped cream.

Brandied Dried Fruit Compote

YIELD: Makes 4 cups

INGREDIENTS:

4 cups water divided into two containers

12 ounces dried apricots, figs or pitted prunes, apples, cherries and raisins

1/2 cup orange juice

1/2 cup sugar

Zest of one lemon

1 cinnamon stick

1/4 cup brandy

DIRECTIONS:

In a large bowl soak the fruit in two cups of the water for one or two hours. Coarsely chop larger fruits. In a small saucepan over medium-high heat combine the fruit, soaking liquid, remaining two cups water, orange juice, sugar and lemon zest. Stirring occasionally, bring to boil, reduce heat to medium-low and add cinnamon stick; simmer 55 to 65 minutes, until fruit is plump and soft and liquid has turned syrupy. Just before serving, remove cinnamon stick, add brandy and serve hot or warm over vanilla ice cream with biscotti.

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