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AUTUMN
ALCHEMY | 1, 2,
3, 4
HERBED
CHICKEN THIGHS WITH CIDER CABBAGE
3/4 teaspoon dried
oregano
3/4 teaspoon ground thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground coriander
8 chicken thighs (about 2 pounds), skinned
1 teaspoon olive oil
2 cups apple cider
8 cups sliced red cabbage
1 cup thinly sliced red onion, separated into rings
2 tablespoons red wine vinegar
1 tablespoon sugar
Combine first 5 ingredients,
and rub oregano mixture over chicken. Cover and marinate in
refrigerator 30 minutes.
Heat oil in a large
nonstick skillet over medium-high heat; add chicken thighs,
and cook 5 minutes on each side or until browned. Remove chicken
from skillet; keep warm. Add cider to skillet, scraping pan
to loosen browned bits. Bring to a boil; cook until reduced
to 1 cup (about 3 minutes). Remove 1/2 cup reduced cider from
skillet; set aside.
Add cabbage and remaining
ingredients to skillet; bring to a boil. Cover, reduce heat
to medium, and cook 5 minutes or until cabbage wilts. Return
chicken thighs to skillet, nestling then into cabbage mixture;
add reserved 1/2 cup reduced cider. Cover and cook over medium-low
heat 30 minutes or until chicken is done.
4 servings (serving
size: 2 chicken thighs and 1 1/2 cups cabbage mixture).
Calories:
296 (22% from fat); Fat: 7.1g (Saturated: 1.6g); Protein 29.2g;
Carbohydrates 29.6g; Fiber 3.8g; Cholesterol 113mg; Iron 3.3mg;
Sodium 430mg; Calcium 115mg.
CIDER-HOUSE
LAMB STEW
Apple-cider
marinade tenderizes the lamb and lends a subtle sweetness
to this stew.
3 1/2 pounds
boned leg of lamb
4 cups apple cider, divided
1/2 cup all-purpose flour
2 tablespoons vegetable oil, divided
Cooking spray
2 cups chopped onion
3 garlic cloves, minced
1 1/4 cups fat-free, less-sodium chicken broth
1/2 cup dry vermouth or white wine
1 teaspoon salt
1/2 teaspoon black pepper
4 (3 x 1-inch) lemon rind strips
3 bay leaves
1 (3-inch) cinnamon stick
1 1/2 pounds potato, cut into 1-inch pieces (about 5
cups)
1 1/4 cups (1-inch-thick) sliced carrot
1 1/2 cups (1-inch) pieces green bell pepper
1 1/2 cups (1-inch) pieces red bell pepper
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Trim fat from lamb,
and cut lamb into 2-inch cubes. Combine lamb and 3 cups cider
in a large zip-top plastic bag: seal and marinate in refrigerator
8 hours or overnight.
Drain lamb, discarding
marinade. Pat lamb dry with paper towels. Place flour in a
large zip-top plastic bag. Place half of the lamb in bag,
and seal bag, shaking to coat. Heat 1 tablespoon oil in a
Dutch oven over medium-high heat; add lamb mixture, and cook
for 5 minutes or until browned. Remove from pan. Add the remaining
lamb to bag, and seal bag, shaking to coat. Repeat the procedure
with 1 tablespoon oil and lamb.
Heat pan coated with
cooking spray over medium heat. Add onion and garlic; sauté
6 minutes. Return lamb to pan; add 1 cup cider, broth, and
next 6 ingredients (broth through cinnamon). Bring to a boil.
Cover, reduce heat, and simmer 1 1/2 hours or until lamb is
tender. Add potato and carrot; bring to a boil. Cover, reduce
heat, and simmer 15 minutes. Stir in bell peppers; cook 5
minutes or until bell peppers are crisp-tender. Discard rind
strips, bay leaves, and cinnamon stick.
8 servings (serving
size: 1 1/2 cups stew).
Calories:
416 (23% from fat); Fat: 10.5g (Saturated: 3g); Protein 33.6g;
Carbohydrates 46.1g; Fiber 4.2g; Cholesterol 91mg; Iron 5.4mg;
Sodium 476mg; Calcium 44mg.
HOT
MULLED CRANBERRY-APPLE CIDER
1 lemon
1 orange
3 1/2 cups apple cider
2 1/2 cups cranberry juice cocktail
2 (3-inch) cinnamon sticks
1 teaspoon whole allspice
6 whole cloves
1 (1/4-inch) piece peeled fresh ginger, thinly sliced
Carefully remove the
rind from lemon and orange using a vegetable peeler, making
sure to avoid the white pith just beneath the rind. Cut citrus
rind into 1 x 1/4-inch-thick strips. Combine the rind strips,
cider, and remaining ingredients in a Dutch oven. Bring the
mixture to a simmer over medium heat, and cook until reduced
to 4 cups (about 30 minutes). Strain the mixture through a
sieve over a bowl, discarding solids.
8 servings (serving
size: 1/2 cup).
Calories:
98 (1% from fat); Fat: 0.1g (Saturated: 0g); Protein 0.1g;
Carbohydrates 24.7g; Fiber 0.2g; Cholesterol 0mg; Iron 0.5mg;
Sodium 6mg; Calcium 10mg.
CIDER
SCALLOPED POTATOES
This can
be baked in a casserole or individual gratin dishes.
2 tablespoons
all-purpose flour
1 cup 1% lo-fat milk
1 cup apple cider
1/2 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/2 cup shredded smoked Gouda cheese
1/2 cup shredded reduced-fat Jarlsberg cheese
2 pounds Yukon gold or yellow Finnish potatoes, peeled
and thinly sliced
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Preheat oven to 425°F.
Place the flour in
a medium saucepan. Gradually add the milk, stirring with a
whisk until blended. Stir in cider, broth, salt, pepper, and
nutmeg; bring to a boil over medium heat, stirring constantly.
Remove from heat. Combine cheeses in a small bowl. Arrange
half of the potato slices in a shallow 3-quart casserole,
and sprinkle with 1/2 cup cheese mixture. Arrange the remaining
potato slices on top. Pour the cider mixture over the potatoes,
and bake at 425°F for 25 minutes. Remove from oven; press
potatoes with a spatula. Sprinkle with 1/2 cup cheese mixture,
and bake an additional 20 minutes or until potatoes are tender.
Let stand 10 minutes.
8 servings.
Calories:
140 (18% from fat); Fat: 2.8g (Saturated: 1.7g); Protein 6.7g;
Carbohydrates 22.1g; Fiber 1.5g; Cholesterol 10mg; Iron 0.9mg;
Sodium 274mg; Calcium 146mg.
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Contributing Editor Greg Patent's has written an all-apple
cookbook,
A Is For Apple, that has been published by Broadway
Books in August 1999.
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