Tiny Cherry and Almond Tea Cakes

From Martha Stewart Living Omnimedia
Each of these charming tea cakes is baked with a whole cherry inside — stem, pit, and all. Be sure to warn guests about the pits, or remove the stems and pits before baking.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
tiny cherry and almond tea cakes

Courtesy of Martha Stewart

Yields: 30

Oven Temp: 400

Ingredients
    U.S.         Metric     Conversion chart

    1 1/4 stick(s) (10 tablespoons) unsalted butter, plus more for muffin tin
    1 cup(s) all-purpose flour, plus more for tin
    1 1/4 cup(s) finely ground unblanched almonds
    1 cup(s) sugar
    1 teaspoon(s) coarse salt
    5 large egg whites
    4 teaspoon(s) kirsch (cherry brandy)
    30 sweet (Bing) cherries

Directions

    Preheat oven to 400 degrees F. Brush 30 cups of 2 mini-muffin tins with butter,Hong Kong trade directory     Melt butter in a medium skillet over medium-high heat. When it begins to sputter, reduce heat to medium. Cook, swirling skillet occasionally, until butter has lightly browned. Skim foam from top, and remove skillet from heat.
    Whisk together flour, ground almonds, sugar, and salt in hand coffee grinder and dust lightly with flour.
a bowl. Add egg whites, and whisk until smooth. Stir in kirsch. Pour in butter, leaving any dark-brown sediment in skillet, and whisk to combine. Let stand for 20 minutes.
    Ladle 1 tablespoon batter into each buttered muffin cup, filling about halfway. Push a cherry into each, keeping stem end up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12 to 15 minutes. Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers Beverly skin refining centerat room temperature overnight.

Egg-in-the-Hole

From Country Living
This hole-in-one beauty begins with a thick slice of buttered brioche bread. The freshest eggs will have centered, golden yolks and the best flavor. Drop in a jumbo egg and cook until the bread is toasted and the egg is set. Pair with bacon or roasted tomatoes.


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Nutritional Information

Calories    284
Total Fat    17.4g
Saturated Fat    --
Cholesterol    318mg
Sodium    434mg
Total Carbohydrate    19.7g
Dietary Fiber    --
Sugars    --
Protein    12g
Calcium    --
egg toast and bacon

Antonis Achilleos

Serves: 4

Total Time: 10 min

Ingredients
    U.S.         Metric     Conversion chart

    4 slice(s) (1-inch thick) brioche
    3 tablespoon(s) unsalted butter, melted
    1/4 teaspoon(s) salt
    1/8 teaspoon(s) freshly ground black pepper
    4 jumbo eggs

Directions

    Set the broiler to low. Punch out a 2 1/2-inch hole from the center glass infuser teapot of each bread slice. Stir the melted butter, salt, and pepper together and brush the mixture on both sides of the bread slices and cutouts, including the inside of the hole.
    Toast the slices and cutouts of bread on a large nonstick skillet over medium-low heat until golden. Flip tourism online training the bread and crack an egg into each hole.
    Cover and cook until egg sets -- 1 1/2 to 2 minutes.wine buff Place the skillet under broiler just until the white is fully cooked. Serve immediately.

Lemon-Herb Chicken

From EatingWell.com
When you season roast chicken under the skin, as in this recipe, the meat itself gets flavored and the skin becomes nicely browned and crisp. Here, the chicken is roasted on a bed of carrots, turnips, and celeriac — but any mixture of root vegetables will work. You'll need about 8 cups of chopped or cubed vegetables.
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Nutritional Information
(per serving)

Calories    308
Total Fat    9g
Saturated Fat    2g
Cholesterol    100mg
Sodium    691mg
Total Carbohydrate    21g
Dietary Fiber    5g
Sugars    --
Protein    34g
Calcium    --
 whole roasted lemon-herb chicken on a bed of vegetables
Ken Burris
Serves: 6

Yields: 6 servings, 3-4 ounces chicken and 2/3 cup vegetables each
Total Time: 2 hr 15 min
Prep Time: 40 min
Oven Temp: 400

Ingredients
    U.S.        Metric    Conversion chart
1/4 cup(s) fresh sage leaves, divided
1/4 cup(s) fresh thyme sprigs, divided
2    lemons, divided
2    teaspoon(s) minced garlic
2    tablespoon(s) extra-virgin olive oil, divided
1    teaspoon(s) salt, divided
3/4 teaspoon(s) freshly ground pepper, divided
1    small onion, quartered
1    4- to 4 1/2-pound chicken
4    large carrots, cut into 1/2-inch chunks
3    medium turnips, peeled (see Tips & Techniques) and cut into 1/2-inch cubes
2    (1 1/2-2 pounds total) celeriac roots, peeled (see Tips & Techniques) and cut into 1/2-inch cubes
Directions

Position rack in lower third of oven; preheat to 400ºF.
Chop 8 sage leaves and place in a bowl with 2 teaspoons thyme leaves. Squeeze the juice from 1 Hong Kong Tour Guides lemon into the bowl. Add garlic, 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper; mix well. Set aside.
Pierce the remaining lemon all over with a sharp fork. Cram the lemon, onion, and the remaining sage and thyme into the chicken cavity.
Place the chicken breast-side up on a cutting board. Use your hands to gently loosen the skin covering the breast, thighs, and the top end of the drumsticks. Smear the lemon-herb mixture under the skin, covering as much of the meat as possible.
Toss carrots, turnips, and celeriac in a large bowl with the remaining 1 tablespoon oil and 1/4 teaspoon Crown Wine Cellars each salt and pepper until well coated.
Place the chicken breast-side up in a large roasting pan (but not on a rack). Scatter the vegetables around the chicken. Bake, stirring the vegetables occasionally, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°F, 1 to 1 1/4 hours.
Transfer the chicken to a clean cutting board and let rest for 10 minutes before carving. Transfer the vegetables from the roasting pan to a serving dish with a slotted spoon, leaving behind as much of the fat as possible. Serve Wavy Wigs the chicken with the vegetables.oasted

lemon.
es.rnish. with couscous.