Wednesday, April 12, 2006
Happy Passover. Tonight we are hosting a dozen men in our small townhouse for a first night gay seder. Two recipes. Complete menu later. Shalom.
Fruited Baked Chicken
1 1/2 cups dry white wine or vermouth
6 chicken breasts
1 red onion sliced lengthwise
1 teaspoon each of ground coriander, cumin and paprika
1/2 teaspoon dry mustard
1/4 teaspoon each of cinnamon, salt, and pepper
1 cup dried apricots
1/2 cup dried cranberries
1 cup chicken broth
Heat wine to boil.
Remove from heat and add apricots and soak 10 minutes.
Drain and reserve wine and apricots separately.
Arrange chicken in pan, skin side up.
Spread onion, spices, and fruits over chicken.
Combine wine and broth. Pour over chicken.
Cover pan tightly with aluminum foil and bake at 375 degrees until chicken is tender. Takes about 1 hour.
Fruit and Nut Charoset
4 ounces walnuts, toasted
4 ounces almonds, toasted
4 ounces dried cherries
4 ounces pitted dates,
3 green apples, peeled and cored
1 large orange, zested and segmented
1/2 cup sweet Passover wine
2 tablespoons Kosher for Passover brandy (optional)
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1 tablespoon lime juice
Using the steel blade of a food processor or another type of chopper, chop very fine but not to a paste the walnuts, almonds, cherries, dates, apples, orange zest, and orange segments.
Add the wine, brandy, cinnamon, cloves, nutmeg, and lime juice.
Can be made a day ahead. Refrigerate overnight bring to room temperature before serving. Makes 4 cups