Procrastination Monday – Recipes VGNO Style, of course!

3 (4 pounds each)

cut-up chickens

2

medium (about 1 pound) onions, sliced

2

lemons, sliced

1

bottle(s) (18 ounces) barbecue sauce

1/4 cup(s)

spicy brown mustard

1/4 cup(s)

orange marmalade

2 teaspoon(s)

cayenne pepper sauce

Salt

1. Preheat oven to 450 degrees F. Line two 15 1/2″ by 10 1/2″ jelly-roll pans with foil.

2. Remove skin from chicken, if you like. Sprinkle chicken with 1 teaspoon salt. Arrange pieces, bone-sides up, in lined pans; top with onion and lemon. Cover tightly with foil. Bake 40 minutes.

3. In bowl, mix barbecue sauce, mustard, marmalade, and pepper sauce.

4. After 40 minutes, uncover chicken pieces; transfer to platter. Turn oven control to broil. Discard onions, lemons, and any juices in jelly-roll pans, reserving foil lining. Return chicken to pans, bone-sides up; brush generously with some sauce mixture. Place pans with chicken on same rack in broiler 6 to 8 inches from source of heat. Broil 5 minutes. Turn chicken pieces over and brush generously with some sauce; broil 5 to 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of knife and sauce is browned.

5. Cool chicken in pans. When cool, pack in container with tight-fitting lid. Refrigerate chicken up to 1 day.

3 tablespoon(s)

extra-virgin olive oil

2 tablespoon(s)

Champagne vinegar

1 tablespoon(s)

minced shallot

1/2 teaspoon(s)

Dijon mustard

Salt and pepper

2 head(s)

Belgian endive, separated into leaves

4

apricots, pitted and each cut into 8 wedges

1/3 cup(s)

pecans, toasted and coarsely chopped

1 bag(s) (5 ounces)

mixed baby greens

1. In a small jar with a tight-fitting lid, combine olive oil, vinegar, shallot, mustard, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Cover jar and shake well to blend.

2. Place endive, apricots, and pecans in separate self-sealing plastic bags; refrigerate up to 4 hours.

3. To serve, in bowl, toss greens with endive, apricots, nuts, and vinaigrette.

1 cup

whipping cream

2 tablespoons

buttermilk

8 ounces

Parmigiano-Reggiano cheese, finely shredded

3 ounces

salmon roe or caviar (3 tablespoons)

1. For creme fraiche: In a small saucepan heat whipping cream over low heat until warm (90 degree F to 100 degree F). Pour into a small clean jar. Stir in buttermilk, screw on jar lid, and let the mixture stand at room temperature for 24 to 30 hours or until thickened. Do not stir. Store, covered, in the refrigerator up to 1 week.

2. Place a mounded tablespoon of cheese onto a nonstick cookie sheet; pat into a 2-inch circle. Repeat with remaining cheese, allowing 2 inches between circles. Bake one cookie sheet at a time in a 400 degree F oven for 3-1/2 to 4 minutes or until bubbly and lightly golden. Cool on cookie sheet about 1 minute. Remove with a spatula and gently drape over inverted 1-3/4-inch muffin tins to cool and stiffen into cup shapes.

3. To serve, invert cheese crisps onto serving platter and top each with a rounded tablespoon of creme fraiche and a rounded 1/4 teaspoon caviar. Serve immediately. Makes about 24 appetizers.

1 Tbsp.

olive oil

2

medium onions, chopped (1 cup)

1 Tbsp.

grated fresh ginger

2 cloves

garlic, minced (1 tsp.)

1/4 tsp.

ground cinnamon

1/8 tsp.

ground allspice

1 12-oz. pkg.

frozen dark sweet cherries

1/2 cup

unsweetened pomegranate juice

3 Tbsp.

sugar

Seeds from 1 small pomegranate (3/4 cup)

1/4 tsp.

salt

1. In large nonstick skillet heat oil over medium heat. Add onions, ginger, and garlic. Cook, about 5 to 6 minutes, stirring occasionally, until tender and translucent. Stir in cinnamon and allspice; cook about 15 to 20 seconds, until fragrant. Add cherries, pomegranate juice, and sugar.

2. Increase heat to medium-high. Bring onion-cherry mixture to boiling. Reduce heat to medium-low. Simmer, uncovered, about 30 minutes, stirring occasionally until onion-cherry mixture is thickened. Remove from heat. Stir in pomegranate seeds and salt. Refrigerate chutney, covered, up to 1 week. Makes 1-3/4 cups.

3 tablespoon(s)

fresh lime juice, (from 2 limes)

2 tablespoon(s)

finely chopped crystallized ginger

1 tablespoon(s)

sugar

2 pound(s) (6 medium)

nectarines, pitted and chopped

2 half-pints

blackberries

In large bowl, stir lime juice, ginger, and sugar until sugar dissolves. Add nectarines and berries, and toss until coated. Makes 8 1/2 cups. Spoon into storage container with tight-fitting lid. Can be refrigerated up to 4 hours.