Category: Recipes

Ingredients:

1-1/2 lb boneless skinless chicken breast
1 tablespoon canola oil
Caraway Yogurt (see recipe below)
Tomato-Saffron Jam (see recipe below)
Cilantro Leaves
Caraway Yogurt
8 ounces yogurt
3 tablespoons lemon juice
1/4 teaspoon cayenne pepper
2 tablespoons ground caraway
1 1/2 teaspoons Kosher salt

Tomato-Saffron Jam

2 shallots (sliced)
1 pinch saffron
1-1/2 tablespoons honey
1 tablespoon red wine vinegar
1 14 oz. can whole tomatoes
2 tablespoons olive oil
1 bunch chopped cilantro
2 teaspoons salt
freshly ground black pepper

Method:

Slice chicken in to five-inch strips and season chicken with salt and pepper to taste. Over medium heat, add the oil to a large sauté pan. Sauté the chicken until done. Plate with Tomato-Saffron Jam and Caraway Yogurt (See directions below). Garnish with Cilantro leaves.

Caraway Yogurt:

Whisk all of the ingredients together, until combined.

Tomato Saffron Jam:

Over medium heat, cook the shallots in the oil and saffron until soft but not brown. Add the honey and cook until it bubbles vigorously, add the vinegar and reduce. Add the tomatoes, salt and pepper and simmer until very thick, stirring constantly. When reduced, allow to cool and mix in the cilantro.

Fire up the grill before its too late! These tasty burgers add a twist to the classic American staple. Whether tailgating, grilling in the back yard, or broiling in the comfort of your kitchen, these burgers are guaranteed to be a new favorite.

INGREDIENTS:

1 1/2 pound ground beef
1/2 cup onion, chopped
2 tablespoons bottled horseradish
3/4 teaspoon garlic, minced
1/2 teaspoon sea salt
1/4 teaspooon freshly ground black pepper
4 ounces sharp cheddar cheese, cut in 1/4 inch cubes
4 hamburger buns

METHOD:

In a medium bowl thoroughly combine the onion, horseradish, garlic, salt and pepper. Add the beef and lightly bring all the ingredients together with your hands, being careful not to over work the burger.

Form the meat into 4 patties of even thickness. (These are fairly large patties; feel free to make 6 smaller patties if desired.) Make a large depression in the top of the patties, about 2 inches wide. Place 1/4 of the cheddar cheese in the depression (you may need to push some of the cheese lightly into the bottom) and bring the meat over the cheese, enclosing it completely.

Place on a lined baking sheet, cover loosely with plastic wrap and refrigerate for 30 minutes.

Meanwhile, light the grill or preheat the broiler. Cook the burgers for 5 minutes on each side or until desired doneness.

Serves 4

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 unique and delicious winter dish.

INGREDIENTS:

1 large lemon
2 sprigs fresh rosemary
1 five pound natural whole chicken
2 cups pomegranate juice (unsweetened)
1 tablespoon organic Dijon mustard
1/2 teaspoon fresh garlic, minced
2 tablespoons plus 1 teaspoon arrowroot
1/4 tsp freshly ground black pepper
1 pomegranate, seeded

METHOD:

Preheat oven to 375°F.

Poke holes in the lemon. Place whole lemon and rosemary inside chicken cavity. Tie chicken legs together and place in roasting pan.

Combine juice, mustard, garlic, and arrowroot for basting. Pour mixture over chicken, and sprinkle with black pepper.

Bake 20 minutes and baste. Bake another 20 minutes, and baste again. Add pomegranate seeds. Reduce heat to 350°F and bake another hour, basting every 20 minutes.

Pour off liquid and reserve. Let chicken rest 15 minutes under a "foil tent". Skim fat off reserved liquid. Carve chicken and serve with reserved glaze.

Serves 4-6

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 orange juice
2 1/2 tablespoons honey
2 tablespoons chopped fresh mint
2 tablespoons chopped chives
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 – 2 apples*
2 pounds of salmon fillet, skin removed
Pinch of salt and pepper
Sprinkle of oil (on bottom of roasting pan)
1/4 cup loosely packed brown sugar
* A non-tart variety of apple is preferred for this dish, but your favorite apple variety can be used; use one green and one red-skinned variety for a more colorful presentation.

METHOD:

Prepare the marinade by whisking together the apple juice, orange juice, honey, mint, chives, salt and pepper until well-combined. Set aside.

Core the apples using an apple corer or a small paring knife, then slice the apples into rings as thin as possible (about 1/8" or less). Use a mandoline if you have it, otherwise a good sharp knife will work. Place the sliced apples into the marinade and let them marinate for a minimum of 30 minutes and a maximum of two hours.

Preheat the oven to 375°F.

Sprinkle the entire surface of the salmon lightly with salt and pepper and place it, skin-side down, in a lightly-oiled roasting pan. Remove the apples from the marinade and place them carefully on the salmon, shingling them like scales from one end to the other. If you are using both red and green-skinned apples, alternate the colors as you shingle the slices. Sprinkle the brown sugar over the apples.

Roast for approximately 20-25 minutes. When finished, pour the juices from the roasting pan over the fish before serving.

Serves 6

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 least 1 hour and up to overnight.

1 quart chicken stock, hot
1 pinch saffron
4 ounce bacon, diced
2 tablespoons olive oil
2 cloves garlic, sliced
1 onion, minced
1 Poblano chili, minced
2 tomatoes, peeled, seeded and diced
1 bay leaf
1 teaspoon ground cumin
1/2 cup cilantro, chopped
2 cups rice
12 ounces beer, room temperature

Method:

Heat the olive oil over medium heat in a large Dutch oven. Drain the chicken pieces and brown them in the olive oil, remove and reserve. Add the bacon pieces to the Dutch oven and brown. Add the garlic, onions and Poblano chilies and saute until softened. Add the tomato, cumin, bay leaf, cilantro and rice to the pot stirring to warm through. Add chicken, chicken stock and beer. Bring this to a boil then cover tightly. Turn the heat to medium low and cook for 17 minutes. Let stand another 5 minutes before uncovering. Serve on a large platter with the chicken pieces over the rice accompanied with lime wedges and fresh chopped cilantro.

Serves 4-6

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 egg yolks
1/3 cup sugar
1 tablespoon peppermint flavor

Pot de Creme

1. Preheat oven to 325 degrees. Place eggs and egg yolks in a 2-quart bowl. Whisk together and set aside. Place milk, heavy cream and sugar in a saucepan. Heat over medium-high heat until the mild mixture reaches 120 degrees. Stir in chocolate chips; continue stirring over heat until the chocolate is well combined. Remove pan from heat. Very slowly whisk the milk mixture into the eggs. You want to warm the eggs with the milk mixture slowly so as not to cook the eggs. Whisk in the peppermint flavor.

2. Divide the Pot de Crème mixture into eight 6-ounce custard cups. Place the cups into a 2-inch-deep 13 x 9 inch baking pan. Carefully fill the pan with water, just enough to come three-quarters of the way up the side of the cups. Cover the pan with foil; bake the Pot de Crème for 35-40 minutes, until almost firm. Remove from water bath; place a piece of plastic wrap directly on (and covering the surface of) each Pot de Crème to keep a skin from forming. Refrigerate until chilled through. Remove plastic wrap before serving and garnish each Pot de Crème with sweetened whipped cream. Recipe provided below.

Sweetened Whipped Cream

1 cup heavy cream
1 tablespoon sugar
1/4 teaspoon vanilla
Using an electric mixer, whip the cream until it begins to thicken, add sugar and vanilla. Continue whipping cream until it forms stiff peaks.

The Pot de Crème can be made up to two days in advance. Sweetened Whipped Cream can be made up to 4 hours in advance of serving and kept chilled in the refrigerator until serving.

Serves 8

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 warm to the touch. Sprinkle gelatin over 1/4 cup of cold water and let it sit for 5 minutes. Stir into the cream mixture.

Allow the mixture to cool completely before pouring it into ramekins. Let the mixture set up in the refrigerator for at least 3 hours. Serve with a fresh berry sauce and enjoy.

Serves 6 – 8.

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)

Planning an evening for that special someone? For a unique dessert that’s sure to impress, try a fondue. Fondue pots can be found in most department stores, and use a simple tea light candle for heating. Just choose your sauce and a few creative items to dip and you’re ready to go.

For more fondue ideas, and all your fondue supplies, visit Whole Foods Market at Excelsior and Lake in Minneapolis or Grand and Fairview in St. Paul.

INGREDIENTS FOR CHOCOLATE SAUCE:

4 ounces milk chocolate chips
8 ounces semisweet chocolate, chopped
1/3 cup light corn syrup
3/4 cup strong hot coffee

METHOD:

Combine the chocolate pieces in the top of a double broiler. Place over gently boiling water and cook until melted, stirring constantly. Stir in the corn syrup and coffee. Stir until smooth and shiny. Place in a fondue pot over a flame.

INGREDIENTS FOR CARAMEL RUM SAUCE:

1 (12 ounce) jar caramel ice cream sauce
1/4 cup evaporated milk
1/4 teaspoon rum flavoring

METHOD:

Pour the caramel sauce and evaporated milk into a microwave-safe bowl. Heat for 1 minute and 30 seconds. Stir in the rum flavoring. Pour into a fondue pot over a low flame.

DELECTABLE DESSERTS TO DIP

Apple slices, banana slices, dried apricots, fresh pineapple, gingerbread cubes, marshmallows, pound cake cubes, shortbread or brownie cubes, cheesecake, and strawberries.

Both recipes serve 2

Ingredients:

6 1/3 ounces egg yolk
5 1/4 ounces sugar
10 1/2 ounces water
2 1/2 pounds dark chocolate
33 ounces heavy cream
2 cups fresh berries, such as raspberries or blueberries
1/2 cup powdered sugar
Vegetable oil cooking spray
5 medium balloons
Method:
Mousse
Whip egg yolks until light in color. Boil water and sugar until sugar has dissolved and temperature is 290 degrees. Meanwhile, melt 14.85 ounces of chocolate using a double boiler. Set aside remaining chocolate for shell assembly. Slowly add sugar water to egg yolks. Add melted chocolate to egg and water mixture. Add 1/3 of the heavy cream. Using a spatula, fold in remaining heavy cream. Let rest for 3 hours.

Chocolate Shell

Melt remaining chocolate using double boiler. Blow up 5 balloons to the size of your fist. Spray balloons with cooking spray. Holding the knotted end of the balloon, dip in melted chocolate, leaving at least 4 inches of the balloon free of chocolate. Freeze treated balloons for 1 hour. Remove from freezer and cut a slit in balloon to empty air and slowly pull balloon from shell.

To serve, fill cups with mousse, add fresh berries, and sprinkle with powdered sugar.

Makes 6-10 servings