Author: The Rake

Although the pomegranate has been around for thousands of years, playing a key role in many ancient cultures, it has been “rediscovered” and is enjoying a resurgence in popularity with audiences who have discovered the sublime flavor and impressive antioxidant content of this exotic fruit. This recipe pairs this versatile fruit with chicken for a…

Fall is the height of apple season in Minnesota. We feature this unique entrée that brings together sweet apples and savory roasted salmon. The shingled topping of alternating red and green-skinned apples results in a dazzling presentation. Serve with sautéed greens and rice pilaf. INGREDIENTS: 1 1/2 cup apple juice or apple cider 1/2 cup…

Ingredients 1 (3-4 pound) chicken, quartered For the Marinade 2 cloves garlic, minced 1 tablespoon oregano, chopped 2 tablespoons orange juice 2 tablespoons lime juice 1 tablespoon sherry vinegar 2 tablespoons extra virgin olive oil 1 tablespoon salt 1/2 tablespoon black pepper Whisk all ingredients together and toss with the chicken pieces, let marinade at…

This take on the traditional French "pot of cream" features a minty, chocolaty flavor–ideal for the holidays. It is a rich custardy version of mint hot chocolate and is great garnished with crushed peppermint sticks. Pot de Creme 2 cups milk 1 1/2 cups heavy cream 1 12-ounce package semisweet chocolate chips 3 eggs 3…

Ingredients 3 cups heavy cream 1 cup plain, whole milk yogurt 1/3 cup sugar 2 tablespoons lavender honey 1 teaspoon vanilla 1 package powdered, unflavored gelatin   Method Place the cream, sugar, yogurt, vanilla and honey in a heavy sauce pan and bring to a slight boil. Remove from heat and let sit until just…

  Ingredients: 2 cups all-purpose flour 1 cup sugar 3/4 cup pecans, chopped 1 egg 1 cup butter, soft 10 ounces lingonberry preserves (filling) Method: Preheat oven to 350 degrees. Spray a 9×9 baking pan or line with parchment. Combine all ingredients together, except the lingonberry preserves. Mix on low speed until crumbly. Set aside…