Recipe: Apple Whisky Glazed Roast Chicken

Too much of anything is bad, but too much good whiskey is barely enough. – Mark Twain

Chicken with the delicate flavour of apple and whisky, and the herbiness of rosemary.
Bonus to be able to bake the vegetables in the same pan for the same length of time.

Mahogany. That’s the colour of the skin on this chicken. I couldn’t believe it.

If you want a gloriously coloured roast chicken this is it. It’s amazing what basting something in butter, apple cider and whisky will do…

The apple whisky butter glaze.

As is often the case I take something out of the freezer for dinner before going to work. The way the temperature of the house is during the day at this time of the year, a 2.5 lb bird is just thawed out by the time I get home.

This is important because this recipe benefits from the bird being chilled when it is put in the oven. It’s because of the glaze. More on why in a bit.

I had a few things hanging around in the house that inspired this glaze: apple cider and whisky namely. It seems that 375 ml of Johnnie Walker Red has been hanging around forever. It’s made its way into some interesting things (like chocolate cookies for one).

To make a successful basting glaze you need intense flavour. That means reducing down the whisky and cider significantly. In this case from 1-1/4 cups of liquid to 1/4 cup. That really intensifies the flavours.

Then, gilding the lily, you finish the glaze with some butter… and a little more whisky. Just for fun.

See how the butter in the glaze solidified as it was brushed on?

Once the glaze is removed from the heat it will start to solidify as the butter returns to room temperature. This is where the chilled bird comes in.

The initial basting, with warm glaze and chilled bird, has the effect of solidifying the glaze as it goes on. If course it will run off as the bird heats up in the oven, but at least it has the opportunity to stay on for a little while. See the picture at right.

The glaze will start to "set up" fairly quickly after that which aids in putting it on the bird later on.

The chicken was amazingly juicy and the skin has a delicious apple-rosemary-whisky flavour. If you have the time (1.5 hours) this weekend, pop a whisky chicken in the oven.

By the way, you can substitute apple juice for the cider, but the taste won't be quite as intensely apple.

Kill two birds with one stone, if you'll pardon the pun. Roast vegetables at the same time. In a large roasting pan (like I used – massive) it’s a one "pot" meal!

Apple Whisky Glazed Roast Chicken

Basting every 15 minutes ensures the flavours
in the glaze really stick to the chicken.

Prep: 5 min  |  Roast 1.5 hours  |  Serves 4

2.5 to 3 lb chicken

1 whole onion

4 garlic cloves

1 cup apple cider

1/4 cup + 1 tbsp whisky

1/2 tsp rosemary, dried

1/2 tsp cracked black pepper

1/2 tsp salt

1/3 cup butter

Preheat the oven to 375°F.

Combine the apple cider, 1/4 cup whisky, rosemary, pepper and salt in a saucepan. Bring to a boil and let cook until reduced to about 1/3 cup, about 5 minutes.

Remove the reduction from the heat and slowly whisk in the butter, a little at a time. Once incorporated, stir in the remaining tablespoon of whisky. This is the basting liquid.

Prepare the chicken by turning the wing tips in under the breasts, stuffing the onion and garlic in the cavity, and placing the bird in a roasting pan.

Brush the bird with the glaze, sprinkle with a little salt and pepper, and put in the heated oven. Baste the chicken every 15 minutes and continue to roast until breast and thigh temperature reads 180°F.

Let the chicken sit for 5 minutes before carving. This allows the juices to redistribute in the meat, rather than running out the second you cut into the bird.

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Free Homemade Retro Gift Labels

I am free of all prejudice. I hate every one equally. – W.C. Fields

These are two of the 3"x3" labels, free to download below. They come in two additional colour ways.

A few days ago I posted some labels in different sizes for you to download. They were more modern than what you see above, and in jewel tones. These are definitely Retro.

Homemade goodies, be they in tins, or bottles or whatever, need labels. Decent ones of the same design in different sizes are difficult to find.

It's always a good idea to have a label right on the container that lists what it in it. That way your jams, jellies, liqueurs, etc can still be identified well after the day they were given.

What if labels were available – free – already set up for printing on letter sized paper right on your own printer...

I've done the work for you. On this post are links to four different sizes of label artwork, each downloadable in a resolution able to be printed at good quality.

So how do you get these labels? Read on.

Choose the size you need –  each set is on 8.5x11 paper

1.5” wide x 3” high   |   2” wide x 2.5” high   |   3” square   |   4” wide x 2” high 

These are sizes I find most useful for jars, bottles, boxes, etc., when I make homemade gifts.

How to save the files

1. Each image file below is linked to the high resolution image.

2. Click on the label you want. Don’t worry about the size it may appear on your screen.

3. From there, save the image to your computer. For some computers that's a "right click" but not all...

4. When you print the downloaded file, the individual labels will appear in the size listed in its name, as below.

5. Trim out and attach to your homemade treasures.

I hope you find them useful, and happy homemade gifting!

1.5” x 3”

2” x 2.5”

3” square

4” x 2”

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If you like this post feel free to share it using any of the links. If you repost, please give me credit and a link back to this site. Questions? Comments? Derogatory remarks? Just ask!

Recipe: Bolo de Cenouro (Brazilian Carrot Cake)

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie. – Jim Davis

Do not adjust your set. This is the actual, natural colour of this cake.

On November 19 of this year I posted a recipe for Brazilian coconut chicken that was extremely delicious.

The carrot and oil mixture.

Usually when I choose a country to focus on I don’t just go looking for one recipe. I fish around. I want to fond out their favourite recipes. I’m curious.

That usually means web sites that are not written in English. I love the translation function in Google. Those foreign language sites are wonderful for “original” recipes from a country or region. It also provides some moments of levity when things don't translate exactly right.

This time in my fishing expedition I also found a recipe for Brazilian carrot cake. Mmmm, I though. I like carrot cake. All those spices, that cream cheese frosting….

Well, Brazilian carrot cake is nothing at all like that. No spice, no cream cheese frosting. In fact, it even has a chocolate glaze. What would it be like?

In a word – excellent. The carrots are used much the same as zucchini in a cake, except that they impart a colour that you just can’t believe. Golden is a good word to describe it. Rich golden.

The batter. Look at the colour!

Apparently Brazilian carrot cake is often served with mid-morning coffee. I can see that. The carrots don’t give much of a carrot-like flavour. It’s more like a regular cake.

If anything the whole recipe reminded me of a Boston Cream Pie. I made my cake in a single layer ina rectangular pan, but I could well picture this in two layers with pastry cream, or even individually as cupcakes.

This is not a light and fluffy cake, but at the same time it’s not heavy. It’s… Brazilian. Unusual, sexy and exotic.

I ate far too much of it last night, and the folks at work had better save some room this morning, because it’s coming with me.

You’ve been warned!

Bolo de Cenouro

Prep: 15 min  |  Bake 40 min  |  Yield 9x13 cake

4 cups sliced carrots

1 cup vegetable oil

4 large eggs

2 cups sugar

1 tsp vanilla

1/2 tsp salt

2 cups flour

1 tbsp baking powder

Preheat the oven to 350°F. Generously butter a 9” x 13” baking pan.

Chop the carrot pieces in a food processor until fine. Then add the oil and purée until fairly smooth. Some very small pieces of carrot may still be visible. The colour will be amazingly vivid orange.

Transfer the purée to a large bowl. Add the eggs, one at a time, beating well between each addition. Then stir in the vanilla.

Mix together the flour and baking powder. Add slowly to the batter, in quarters, beating well after each addition.

The glaze needs to be cool enough to form a strand
when the whisk is lifted. If it's too warm it won't
stay put on the cake.

After the flour has been incorporated, pour the batter into the prepared pan. Place the pan in the centre of the oven and bake for between 35-40 minutes, or until a toothpick inserted in the centre comes out clean.

When the cake is done and out of the oven, prepare the glaze. You should glaze it while it's still warm.

Chocolate Glaze

Prep: 5-6 minutes

300 ml sweetened condensed milk

2/3 cup cocoa powder

3/4 cup water

1/2 cup sugar

Pinch of salt

1 teaspoon vanilla

Mix all the ingredients together in a saucepan. Heat until just boiling and then reduce to medium. Whisking often, let cook for 5 minutes. The mixture will become very glossy.

Remove from the heat, stir in the vanilla and let cool for 5-6 minutes. By this time the glaze should fall from the whisk in a thin stream.

Pour over the warm cake and let set up for 15 minutes (if you can wait) before serving.

Not overly sweet, this is a really nice cake.

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30 Min Recipe: Pasta Puttanesca with Sausage

Pasta doesn't make you fat. How much pasta you eat makes you fat. – Giada De Laurentiis 

There are as many recipes for puttanesca sauce as there are Italian “nonnas.” But the basics are the same. In a nut shell, puttanesca is a tomato sauce with capers, kalamata olives, red pepper flakes, tomato sauce and sometimes anchovies. 

It’s one of those recipes based on what’s handy in your pantry. That makes it hearty, flavourful, homey – and quick.

Pickled capers. Photo: kevandy, Flickr ccl

I said “what’s in your pantry”... Most of us we would have one or two of the ingredients. Of course, Italian pantries are a bit different than most North American ones. I had three of the four, so that’s what went in. (I was fresh out of anchovies...)

A god puttanesca is salty, spicy and sweet. Salt from the capers and olives, spicy from the chili flakes, and sweet from the basil and tomatoes.

(Side note: the best place to get capers is the Dollarstore – $1.25 to $1.50, as opposed to $2.50+ at a grocery.)

This sauce goes together very quickly, which in turn is partly accountable for where it got its name.

Not a very flattering name...
The direct translation of puttanesca, from Italian to English, is “whoreish, not chaste”. The story goes that this dish was one that ladies of the evening made between conducting their business. Only a little time, so a fast recipe – and one where the ingredients were already on hand.

Portobellos.
Photo: satakieli, Flickr ccl

I have also read that the wonderful smell of the sauce would entice would-be customers to their homes. I kind of doubt that last bit. They would have other things than a hearty meal on their minds, one would assume.

Regardless, that’s where the name comes from. But it doesn’t matter. Whatever this is called it is delicious.

This is one of my two favourite pasta sauces. The other is Arrabbiata, a spicy concoction that has lots of garlic and chilli. I usually put lobster in that one...

What you put in the sauces (above and beyond the “requirements”) is up to you, if you put anything at all. Puttanesca is just as delicious tossed and served “as is.”

But this night I was making a main course, so I added some sausage, green pepper and portobello mushrooms.

It all turned out rather well and only two pots dirty. This is another one to put in your winter weather arsenal. You’ll be glad you did.

Pasta Puttanesca with Sausage

Prep: 10 min  |  Cook: 15 min  | Serves 4

1 lb Italian sausage

2 tbsp olive oil

200 g portobello mushrooms, roughly chopped

1 medium onion, chopped

4 cloves garlic, chopped

1 medium green pepper, seeded and chopped

1/2 cup kalamata olives, chopped

2 tbsp capers, whole

1 tsp dried basil, or 1 tbsp fresh

1/2 tsp red pepper flakes

3-4 cups tomato sauce, plain

1/2 tsp salt, or to taste

1/2 tsp cracked black pepper

2-1/2 cups penne

Boil the sausage in a little water in a large sauté pan. Let the water evaporate, turning the sausage to cook through. Remove and let cool. Then slice into serving size pieces.

Heat 1 tablespoon of the olive oil in the same pan. Add  the chopped mushrooms and sauté for about 2 minutes, until they begin to darken. 

Then add the second tablespoon of oil and the onion, garlic and green pepper. Let cook for about 4-5 minutes.

Once the onions and pepper has softened slightly add the kalamata, capers, basil and chilli flakes. Stir well and then add in the tomato sauce. Add the sliced sausage, pepper and salt.

Let simmer on low while you cook the penne.

Once the penne have cooked, drain and add to the sauce. Toss well and serve.

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Freebies: Labels for Homemade Gifts

The greatest gift is a portion of thyself. – Ralph Waldo Emerson

This is a sample image of the 1.5" x 3" labels you can download below at full size.

I know that many of you will be making (or already have made) homemade gifts for the upcoming Holiday season.

We all know that what is inside is most important, but it doesn’t hurt to pay attention to the outside as well!

Different gift bottles, jars and other containers require different shaped labels. It takes time to hunt down artwork that looks Christmas-y, and yet has room for you to write to identify the contents of your gift.

Your search is over. On this post are links to four different sizes of label artwork, each downloadable in a resolution able to be printed at the quality your homemade gift deserves (that’s “high” quality by the way).

I can’t take credit for the background. It’s a free image I found.

Choose the size you need –  each set is on 8.5x11 paper
1.5” wide x 3” high   |   2” wide x 2.5” high   |   3” square   |   4” wide x 2” high 

These are sizes I find most useful for jars, bottles, boxes, etc., when I make homemade gifts.

How to save the files

1. Each image file below is linked to the high resolution image.

2. Click on the label you want. Don’t worry about the size it may appear on your screen.

3. From there, save the image to your computer. For some computers that's a "right click" but not all...

4. When you print the downloaded file, the individual labels will appear in the size listed in its name, as below.

5. Trim out and attach to your homemade treasures.

Enjoy, and happy homemade gifting!

1.5” x 3”

2” x 2.5”

3” square

4” x 2”

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If you like this post feel free to share it using any of the links. If you repost, please give me credit and a link back to this site. Questions? Comments? Derogatory remarks? Just ask!

Exotic: Moroccan Beef with Figs

A stone from the hand of a friend is an apple. – Moroccan Proverb

Fragrant, exotic, rich and delicious.

When the weather turns cold it’s time to think of warm food. There’s two ways to accomplish that feat. The first is “spicy” food, the second is exotic.

When trimming your meat leave on some fat. This is before
I trimmed. Note the size of the pieces relative to the knife.

Often exotic foods can make us dream of faraway places where the weather is warm. One of my favourite cuisines that does so is Moroccan. Well spiced, but hardly – if ever – any searing heat. Fragrant and rich is a more apt description.

Moroccan cuisine is considered to be one of the most diverse cuisines in the world. Through their food one can plainly see influences left on the culture by trade, travellers and conquerers.

The influence of the original inhabitants, the Berbers, can be found in dishes like tagine and couscous. The Arabs brought spices, nuts, dried fruits, and sweet and sour combinations. 

The Moors and Jewish populations brought olives, fresh citrus, preserved lemons and pickles. The Ottomans introduced barbecue techniques (like kebabs). 

Most recently, the French left behind a love of cafés, pastries and wine. Morocco, as a strategic gateway to the Mediterranean and Africa, truly became a melting pot of Empire influences.

Set all to simmer for 3 to 4 hours, partially uncovered.

It’s not that difficult to make food that hints at Moroccan influence. All you need to know is what makes things “Moroccan.” I’ve mentioned this before in other post when I said what makes things Greek, Italian, French, etc.

Common spices in Moroccan cuisine include cinnamon, cumin, turmeric, ginger, pepper, paprika, anise, sesame seeds, coriander, mint and saffron. There are also dried and preserved fruits like dates, figs, lemons and limes. Pick a few and you have a start.

I actually made this recipe up and then looked to see how far off I was from actual Moroccan recipes. Interestingly I discovered a recipe that was nearly bang on.

Sadly my dried limes have been packed away or it would have been even closer. That was a let down. Everyone should have a bag of them in their pantry. They're great in simmered dishes, like this, or even just added to the water when you boil rice.

If you have the time (3-4 hours), or a crock pot, give this recipe a try. Despite all the spices it isn’t overly "spicy." They meld into something far different than the individual parts.

The beef, cut in large pieces, falls apart as it cooks so cut it large. No need for a knife to eat this dish.

The figs and carrots retain their form, as the mixture simmers.

Moroccan Beef with Figs

Time: 3-4 hours  |  Serves 4

1 tbsp olive oil

2-1/2 lbs (600g) boneless beef rib roast, cut into 4” pieces

2 medium onions, chopped large

4 cloves garlic, chopped

1 cup beef broth

1 cup dry red wine

1 can (14 1/2-ounce) whole tomatoes, with juice

2 large carrots, cut into 3/4-inch pieces

150g dried Calimyrna figs, halved

2 tsp dried oregano

2 tsp ground cumin

2 tsp paprika

1 tsp ground cinnamon

1 tsp cardamom

1 tsp turmeric

1 tsp salt

1 tsp cracked black pepper

Heat the oil in a heavy bottomed pot with a lid or Dutch oven.

Cut the beef into very large pieces. Season with salt and pepper and sear until browned on both sides in the hot oil. Do this in batches so the beef is not crowded. Remove to a plate.

Add the onions to the pot and sauté for about 2 minutes. Then add the garlic and cook for a further minute.

Then add the remaining ingredients and bring to a simmer. Nestle the browned beef into the liquid.

Let the mixture simmer, slightly uncovered, for 3-4 hours. The sauce will thicken as the liquid evaporates. Skim off excess fat if you wish.

Serve with couscous.

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Booze of the Week: Hazelnut Coffee Liqueur

An alcoholic is someone you don't like who drinks as much as you do. – Dylan Thomas

Related post: list of homemade liqueurs, to October 2012

I really have been slack in making liqueurs this fall. I blame it on my apprehension of having bottles of strange things infusing on the kitchen floor while people go through the house on real estate viewings.

A White(ish) Russian, made from the
bit that wouldn't fit in the bottles.

At least that’s my excuse. It’s sad, because I missed out on the flush of local fruit. But it has been too long. So this weekend I decided to rectify the problem.

Homemade liqueurs are an amazing gift to receive. Unfortunately most homemade fruit and herb liqueurs take a minimum of one week, with some infusing for upwards of a month or more.

Since I was in the country for the past few days I thought it would be prime time to put my time to good use  and make some  – far away from the prying eyes of potential home buyers.

It was a bonus that I chose an “instant” one. As I said, fruit liqueurs take a long time to infuse. That’s not the case with coffee or tea-based. Don’t turn up your nose at tea liqueur. Oolong made a fantastic liqueur last year. It will be made again.

Very, very strong coffee. Much
 like making Turkish coffee.

I have made two versions of coffee liqueur already, both posted on this blog. First it was French Roast (here). Second was Sicilian, with orange (here). Both turned out perfectly.

I decided to try a flavoured coffee for this one. Success again. I find commercially produced coffee liqueurs too syrupy sweet. With homemade you can fiddle with what’s in it until you get it exactly the way you want.

Just remember, not all coffee beans, and flavoured in particular, are made equal. Some taste disgustingly artificial. Others are pleasingly gentle. Choose a coffee that you really like.

Coffee liqueur is about as easy to make as it gets. Make some horrifically strong coffee, combine with a simple syrup and then vodka. Chill and you’re ready for your Black Russian party.

Strain through fine cotton. I use
Dollarstore pillowcases.

If you’re short on time for a gift for someone you know appreciates things that don’t come from stores try coffee liqueur. Purchase a beautiful bottle for presentation and you’ll have a gift that will be remembered for months, if not years.

As a complete side note, I dug out a bottle of my homemade Vermouth No. 5. It appears to be standing up well. It still has complex herbal aromas, plus nice citrus notes. That’s after being made the end of January.

The recipe for that one’s listed on this site as well.

Hazelnut Coffee Liqueur

2 x 375 ml  |  about 20% alc. vol.

1-1/2 cups sugar

3 cups water

1-1/2 cups hazelnut coffee

375 ml decent vodka, preferably potato

1/4 tsp pure vanilla extract, or hazelnut extract (harder to find)

Combine 1 cup of the sugar, 2 cups water and the coffee in a stock pot. Simmer for 5 minutes. 

Let the infusion sit for 5 minutes and then re-simmer for 5 minutes more. Strain out all the coffee grounds through fine cotton cloth.

Make a syrup from the remaining 1 cup of water with the 1/2 cup sugar. 

Simmer for 5 minutes and then combine with the coffee. Stir in the vanilla.

Let the liquid cool slightly and then pour in the vodka. Mix well, bottle and chill.

As coffee liqueur degrades in sunlight, it is best to keep it in a cool, dark place.

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If you like this post feel free to share it using any of the links. If you repost, please give me credit and a link back to this site. Questions? Comments? Derogatory remarks? Just ask!