Slow Cooked Chicken and Brown Butter Shallots with Roasted Brusselsprouts and Celery Root Puree'

This is the perfect meal for a rainy, spring evening. It is warm and comforting and the freshness of the brusselsprouts with the spice of the celery root tastes delicious. Now, I know what you're thinking, "maybe I'll just substitute the sprouts for something else." I'm right there with you - I hated brusselsprouts for the longest time, but I realized that I had only had them boiled…yuck. When roasted, these guys are wonderfully fresh and green tasting. Give it try and you may end up loving them just like I do!

What You'll Need:

2 boneless, skinless chicken breasts

12 medium sized shallots

4 tablespoons butter

1 teaspoon rosemary

1 teaspoon sage

1 cup dry wed wine

¼ cup balsamic vinegar

20 brusselsprouts

2 tablespoons olive oil

1 medium celery root

3 tablespoons heavy cream

2 tablespoons butter

salt and pepper to taste

1. Let's prepare everything we need for the slow cooked part of this recipe. Peal the papery skins off the shallots. Next trim any fat from the chicken breasts and cut the breasts into 1" cubes (about the same size as the shallots). Coat the chicken pieces with salt and pepper on all sides.
2. Melt the 4 tablespoons of butter in a cast iron skillet on medium heat until just golden brown. Add the rosemary and sage. Add the shallots and cook until the butter is brown and the shallots are slightly soft, about 4 minutes.
3. Transfer only the shallots to the bottom of your slowcooker and leave the butter in the skillet.
4. Return the skillet to the heat and add the chicken. Cook the chicken in the butter until the chicken pieces are white on all sides, about 5 minutes.
5. Pour the wine and balsamic into the skillet and turn the heat to high. Cook for another 4 minutes. Transfer the chicken and butter to the slowcooker. Cover and cook on high for 3 hours.
6. Time to prepare the sprouts. When there is only 1 hour left in the cooking time for the chicken and shallots, preheat the oven to 400. Cut each sprout in half, lengthwise and place them in a bowl. Coat in the olive oil and salt and pepper to taste. Pour the spouts into a baking dish and place in the oven for 45 minutes.
7. Now the puree. When there is only 45 minutes left for the cooking time for the chicken and shallots, fill a large sauce pot with water, place on high heat, and bring to a boil. While you are waiting for the water to boil, let's prepare the celery root.
8. Peal the root and cut into 2" cubes. When the water is boiling, place the root into the water and boil until the root is VERY soft, about 15 to 20 minutes. The softer the root, the better the texture of your puree will be.
9. When the root is finished, remove from the water and place in a blender or food processor. Add the rest of the butter, the cream, and salt and pepper to taste. Puree on high until a smooth, light texture is achieved. You can add more butter or cream if you like.
10. Onto the plating! Place the puree in a ziplock bag and snip the tip to create a piping bag. On the left hand side of the plate, slowly squeeze out the puree in a spiral. Next, pile the sprouts on the right hand side of the plate, next to the puree. Using a slotted spoon, place the shallots and chicken on top of the puree and sprouts. Finally, drizzle the whole dish with the delicious sauce from the slow cooker.

And there you have it! A wonderful dish that is delicious and fitting for a springtime feast. 

"Old Fashioned" Oatmeal Cookies

What could be better then the perfect combination of my favorite cocktail and my favorite cookie? These "Old Fashioned" Oatmeal cookies are just that - deliciously sweet with a zesty bite from the whiskey and orange zest, but still heartily earthy with the oats and dried cherries. These cookies are fun and playful and sure to get a few chuckles of approval from your friends.

What You'll Need:

½ cup butter

½ cup brown sugar

½ cup granulated sugar

1 egg

2 teaspoons Angostura bitters

3 tablespoons whiskey

1 tablespoon fresh squeezed orange juice

½ teaspoon orange zest

1 ½ cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 ½ cups oats

1 cup dried cherries

1. Preheat your oven to 350.
2. Using an electric or stand mixer, beat together the butter and sugars until combined.
3. Add the egg and continue to beat until the batter is light and fluffy.
4. Add the bitters, whiskey, orange juice and zest until mixture is thoroughly combined.
5. In a separate bowl, add the flour, soda, powder and salt. Whisk to combine.
6. Add the dry mixture to the wet in 2 parts, beating after each addition until thoroughly combined.
7. Mix in the oats and cherries until fully incorporated into the batter.
8. Using a tablespoon, dollop out each cookie onto a greased cookie sheet. Be sure to space them about 1" apart so they do not run into each other as they bake.
9. Bake for 11-14 minutes until golden brown on the bottom.

Devour alongside an old fashioned made with your favorite whiskey!

Yield: about 24 cookies

Aromatherapy Sea Salt Scrub

Spring is right around the corner and winter is almost through. At this point, our skin has taken a beating from the harsh chill of the winter frost and wind. This scrub will nourish your skin and replenish the moisture your skin so desperately needs. It will leave your skin soft and beautiful so when that first 65^o day appears in our forecast, you'll have nothing to hide and you can flaunt that tank top with pride! I have provided a list of essential oils and base oils as well as their benefits. Get creative and find what scent works best for you!

What You'll Need:

1 ½ cups fine sea salt

1 ½ cups base oil

Essential oils of your choice

1 pint size mason jar

Base Oils

Almond Oil – a light oil that absorbs well with a light sweet scent

Avocado Oil – a rich oil good for sensitive skin. High in vitamins A, D and E

Grapeseed Oil – light and absorbs well. Works well to balance the skin and mildly astringent, good for acne prone skin

Jojoba Oil – great for conditioning the skin and said to be good for psoriasis

Macadamia Nut – leaves a light silk feel on the skin, said to have anti-aging properties

Olive Oil – a thicker oil that is good conditioning, attracts external moisture to skin to keep skin supple and soft

Safflower Oil – a highly moisturizing oil that leaves skin silky smooth

Sesame Seed Oil – a fatty oil with a strong nutty scent. Said to be good for psoriasis, eczema, rheumatism, and arthritis.

Sunflower Oil – a light oil that absorbs well. Contains Vitamin E

click to enlarge

1. Sanitize your mason jar and lid by submerging in boiling water for a few seconds. Remove from the water and wipe clean with a paper towel.
2. Pour the base oil in the mason jar.
3. Add your essential oils to the base oil, adding a few drops at a time until the scent is just how you want it.
4. Add the salt to the oil mixture. Combine the oil and salt with a spoon and there you have it! A wonderful scrub that will make your skin glow.
5. The salt and oil will naturally separate, so give it a good mix each time before use. Also, only use this scrub 2 to 3 times a week at most. You do not need to exfoliate every day. Try using your scrub BEFORE you shave and it will give you the softest legs you've ever had.

Enjoy!

Beet Tinted Lip Salve

This is the perfect lip salve for this time of year. Our lips are chapped and need some lovin' and this salve can provide just that. The Vitamin E heals chapped and broken skin while the cocoa butter provides nourishing moisture and shine. The beet provides a hint of pink which is sure to brighten up even the dreariest of winter days.

What You'll Need:

2 oz. vitamin E oil

½ oz. cocoa butter

1 tablespoon water reserved from boiling beets on the stove top

6 - 8 little plastic or metal tins with lids

1. First things first, sterilize your jars. This is always a must when creating beauty products. Place the jars and lids in boiling water for a few seconds. Remove from the water and wipe dry with a clean paper towel.
2. Melt the cocoa butter in the microwave. This should take about 3 minutes.
3. Pour the vitamin E oil into a small bowl. Using a fork, vigorously stir the oil as you SLOWLY add the tablespoon of beet water. Continue to stir until the beet water is incorporated.
4. Next, continue to beat the oil/water mixture as you add the melted cocoa butter. Continue to beat until all ingredients are combined.
5. Pour the mixture into your tins and secure the lids on each one. Place the tins in the refrigerator.
6. Now comes the annoying part. Revisit your tins and give them a shake every few minutes to ensure the mixture does not separate. Refrigerate them until the mixture is solidified.
7. Remove from the fridge and give the extras to your friends!

Maple Braised Pear and Almond Cake

This is by far my new favorite cake, and it is perfect for this time of year – we are still in the dregs of winter but all we can think about is springtime. What we need is something to brighten the dull prospect of 6 more weeks of winter (thanks a lot Punxsutawney Phil). This rustic cake is light and sweet with a delicious earthiness brought out by the clove. It is best served warm and with dreams of spring flowers.

What You’ll Need:

2 large bosc pears

1 cup unsalted butter, plus 3 tablespoons

½ cup maple syrup

½ cup dry white wine

½ teaspoon ground clove

1 cup almonds

1 ½ flour

1 tablespoon baking powder

½ teaspoon salt

4 eggs

¾ cup sugar

2 teaspoons almond extract

1. First things first, let’s prepare the baking pan. Butter and flour a 9” spring-form pan and set aside. This will be sufficient to prevent sticking, but you can also cut a round of parchment paper, coat with butter and flour and place the round in the bottom of the pan.
2. Next, peal your pears and remove the stems. Cut the pears in half lengthwise. Next, slice the pear, lengthwise so you get essentially something that looks like the silhouette of a pear when held upright. Using a sharp paring knife, remove the seeds being sure to preserve the shape of the pear as best you can (this cake is as much about presentation as it is about flavor). After you are done slicing your pears, choose the 5 best, prettiest slices. These will be the top of your cake. Set those 5 slices aside and chop the rest of your pair into small cubes.  Set the cubes aside in a small bowl.
3. In a large skillet, melt the 3 tablespoons of butter over medium heat.  Once the butter is melted, add the 5 pear slices. Cook the pears until they are tender and start to brown on either side, about 5 minutes. Be sure to flip them occasionally so they cook evenly, and don’t overcook them or they’ll be too mushy in the cake.
4. When the pears show little speckles of tasty brown goodness, add the white wine then the maple syrup and clove. Using tongs, push the pears around in the sauce and cook for about another 5 minutes and remove from the heat.
5. Using your tongs, arrange the pears in the bottom of your spring-form pan, the tops of the pears facing in toward the cake and the bottoms facing out, like a flower. Reserve the delicious sauce we cooked the pears in for serving (you’ll be glad you did).
6. On to the cake! Preheat the oven to 325. Melt the remaining butter and allow to cool slightly. Add the almond extract to the butter and stir to combine.
7. Using a food processor or blender, grind the nuts until they are a powder, almost like almond meal but not as fine. Add the almonds to a large bowl. Add the flour, powder and salt and whisk to combine.
8. In a separate bowl, using an electric or stand mixer, beat the eggs and sugar on high until very light and fluffy and almost tripled in volume.  
9. Add 1/3 of the flour mixture to the egg and fold gently until just combined. Add half of the butter and do the same. Add another 1/3 of the flour. Continue to alternate between flour and butter until everything is added. Once the flour and butter are fully incorporated, gently fold in the little pear cubes.
10. Pour the cake batter into the pan over the pears slices. Place the cake in the oven for 55 to 65 minutes (I know it’s a long time, but it’s worth it!) until a knife inserted in the middle comes out clean and edges are golden brown.
11. Once the cake is out of the oven, use a paring knife to free the edges from the side of the pan. Let cool for 10 minutes. Remove the side of the pan. Next, place a plate on to of the cake. With one hand on the plate and one hand on the bottom of the spring-form pan, flip the cake onto the plate. Carefully run a thin spatula or long knife between the spring-form top and the cake to release the cake. If you used parchment paper, the spring-form should come right off. Remove the spring-form top and there you have it! Serve warm with the reserved sauce drizzled over top. Mm mm!

Persimmon and Ginger Tartlets

Believe it or not, persimmons are actually a winter fruit. They offer a deliciously sweet flavor in the dead of winter. These tartlets are the perfect little bite-sized pick-me-up on a cold, winter day - the spice of the ginger mixed with the sweetness of the persimmon is sure to please! Oh, and not to mention the richness of the cream cheese crust!

What You'll Need:

FOR THE CRUST

3 oz. cream cheese

4 tablespoons butter

2 tablespoons powdered sugar

¼ teaspoon fine sea salt

1 cup flour

24 paper cup cake cups

FOR THE FILLING

6 ripe persimmons

¼ cup dark brown sugar

1 teaspoon freshly grated ginger

2 tablespoons corn starch

¼ cup warm water

½ teaspoon fine sea salt

1. Let's start with the dough. Using the paddle attachment on a stand mixer, combine the cream cheese and butter. If you do not have a stand mixer, make sure the cream cheese and butter are at room temperature and you can mix them by hand with a wooden spoon.
2. Combine the flour, sea salt and powdered sugar in a small bowl and slowly add to the cheese mixture. Mix until the dough is nice and thick.
3. Take the dough out of the bowl and turn out onto a generously floured work surface. Form the dough into a ball and then pat it flat into a disk. Cut the disk in half. Next, cut each half in half (you now should have 4 equal pieces). Next take each ¼ and cut it into thirds (now you have 12 equal pieces). Finally, roll each piece into a ball and cut each one in half. (now you have 24 equal pieces). Phew!
4. Now comes the time to form each crust. Form each of your 24 pieces into a ball and push each one flat into a disk using your finger tips until they are about 4" in diameter. They don't have to be perfect circles - think rustic. Next, place each disk into a paper cup, gently pushing the dough into the form of the cup. Place each cup into a muffin tray so they hold their shape.
5. Place the muffin tray in the freezer for 15 minutes. While you're waiting, preheat the oven to 400. When the crusts are done freezing, take them directly from the freezer to the preheated oven and bake for about 6 to 8 minutes until golden brown. Remove from the oven and let cool completely.
6. Let's prepare the filling while the crusts cool. First things first, peel your persimmons. There are a number of ways to do this but I found the best way is to cut off the top then use my fingers to separate the pulp from the skin. This is a messy job, but someone's gotta do it.
7. Once you have the pulp separated, "chop" the pulp into small pieces. The reason why I put chop in quotations is because these babies are pretty juicy so its more of a smoosh than a chop. Place the pulp in a bowl and add the brown sugar and ginger.
8. In a tiny bowl, combine the water and corn starch until the starch is thoroughly dissolved. Add the starch mixture to the pulp and mix well with a wooden spoon.
9. Time to fill the tartlets. Using a tablespoon, fill each tartlet until the filling comes just to the top of each crust. Place back in the oven for about 17 minutes until the crusts are golden brown and fragrant and the filling is solid.
10. Remove from the oven and let cool for about 10 minutes. Remove the paper cups and serve (If you'd like, you can also leave the paper cups on the tartlets and cut away the excess).

Yield: 24 tartlets