Recipes Compliments of Maggie
(We have no doubt these have been accurately developed, edited and tested!)
• Baked Blueberry Pecan French Toast
6-8 servings: An elegant brunch dish, equally delicious with fresh or frozen blueberries. Blueberry syrup adds the perfect finishing touch. For the bread, use a long baguette, or any loaf of French bread, as desired.
1 loaf French bread, cut into 1-inch thick slices
6 large eggs
3 cups whole milk
1/2 teaspoon freshly grated or ground nutmeg
1 teaspoon vanilla extract
1 cup packed light brown sugar
1 cup pecans, chopped
1/4 cup (1/2 stick) plus 1 teaspoon unsalted butter
1/4 teaspoon salt
2 cups blueberries (about 12 ounces)
Butter a 13 x 9 x 2-inch baking dish. Arrange the bread slices in a single layer in the prepared baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Cover and chill until all liquid is absorbed by the bread, at least 8 hours, and up to 1 day.
Preheat oven to 350 degrees F. In a shallow baking pan spread pecans and toast in middle of oven until fragrant, about 8 minutes. Toss the toasted pecans with 1 teaspoon butter and salt. Increase oven temperature to 400 degrees F. Sprinkle pecans and blueberries evenly over bread mixture. In a small saucepan melt remaining butter (1/2 stick) with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter and sugar mixture over bread and bake about 20 minutes, or until any liquid from blueberries is bubbling.
Blueberry Syrup
1 cup blueberries (about 6 ounces)
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice
In a small saucepan cook blueberries and maple syrup over moderate heat until berries break open, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on the blueberries to extract their, and then stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
• Pecan Chicken Salad
Sliced green or red seedless grapes can be substituted for the celery.
1/2 cup mayonnaise
1/4 cup sour cream
4 cups chopped cooked chicken
1 cup chopped celery
1 cup pecan pieces
Salt and black pepper to taste
Stir mayonnaise and sour cream in a large bowl to blend well. Add chicken, celery and pecans. Toss well to coat. Season to taste with salt and pepper. Serve as a salad on fresh greens or between two slices of soft bread to make a delicious sandwich.
• Chocolate Cherry Scones
12 to 16 large scones: A hearty, thick scone. Dried cranberries can be substituted for the cherries, if desired. For Apricot White Chocolate scones substitute 1 cup chopped dried apricots for the cherries and 1 cup white chocolate chips for the semi-sweet chips.
3 1/4 cups all purpose flour
2 1/2 cups old-fashioned oats
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter chopped into 1/2" pieces, chilled
1 cup semi-sweet chocolate chips
1 cup dried cherries, chopped into pieces if the cherries are large
1 cup buttermilk
1 tablespoon cream or milk
1 tablespoon sugar
Preheat oven to 375 degrees. Have ready two large baking sheets covered with parchment paper.
Combine flour, oats, sugar, baking powder, baking soda and salt in the bowl of an electric mixer fitted with a paddle attachment, or whisk the ingredients together in a large bowl.
Add chopped butter, and mix on medium-low speed until the mixture resembles coarse meal. If not using a mixer, use two knives or a pastry blender to cut the butter into the dry ingredients. The butter should be the size of small pebbles. Stir in the chocolate chips and dried cherries. Add buttermilk and lightly mix until just combined.
Turn out the mixtures onto a clean work surface. With hands, pat mixture into a large circle, with the dough 1-inch thick. Cut into 12 or 16 triangles and place scones on the baking sheets.
Brush scones with the cream or milk and sprinkle with sugar. Bake until light golden brown about 25 to 30 minutes.
• Roasted Brined Chicken
Serves 4 to 6: Plan accordingly, this recipe requires an overnight brine.
1 gallon (4 quarts) cold water
1 cup kosher salt, or 2/3 cup sea salt (do not use iodized or table salt)
1/2 cup firmly packed dark brown sugar
1 (3 – 3 ½ pound) chicken
Juice of a large lemon
3 tablespoons fresh or 1 tablespoon dried thyme
1/4 teaspoon freshly ground black pepper
10 large cloves garlic, peeled
Fill an 8-quart stainless steel or non-stick pot with cold water. Stir in and dissolve the salt and sugar. Place the chicken in the water so it’s covered with liquid. Refrigerate for 8 to 12 hours.
Remove the chicken from the brine and pat dry. To roast, preheat the oven to 400 degrees F. Set the chicken, breast-side up in a shallow pan, on a rack if availabe. Squeeze the juice of 1 lemon all over the chicken. Sprinkle liberally with thyme and black pepper. Tuck 10 cloves of garlic into the cavity of the chicken. Place in the oven and roast for about 1hour and 15 minutes, or until a thermometer inserted in the thigh reads 170 degrees F. Let the chicken rest 15 to 20 minutes after removing from the oven. Cut the chicken into pieces and drizzle with pan juices and serve.
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