6 minute read
Carolina Kitchen
from 2023-01-CHEC
Rotisserie Chicken French Onion Soup
Few things please the palate like a bowl of flavorful French onion soup stuffed with caramelized onions and topped with the cheesiest toasted bread. We upped the protein content by adding rotisserie chicken. 4 cups chicken broth from bouillon paste 4 cups beef broth from bouillon paste 8 tablespoons butter 6 large yellow onions, peeled and thinly sliced 1–2 tablespoons sugar ¾ cup Marsala wine, optional** 1 rotisserie chicken, skinned, deboned and chopped Several sprigs fresh thyme (plus a bit for garnish) Several bay leaves 2 tablespoons Worcestershiresauce 2 tablespoons tamari or soy sauce 2 teaspoons black pepper 1 teaspoon white pepper 8 thick slices baguette or French bread About 2 cups cheese (Swiss, Gruyere, Gouda or similar)
Prepare broths.
Heat butter in a large stock pot over medium heat. Add onions and cook uncovered for 50–60 minutes, stirring often, until lightly browned. Add sugar during the final 10 minutes and stir to caramelize the onions. Add Marsala to deglaze the pot and evaporate the alcohol.
Add broth, chicken and remaining ingredients except bread and cheese. Bring to a boil, then reduce to a simmer for 20–30 minutes. Taste for salt. Depending on the broth used and sauces, you may prefer not to add any salt.
Toast bread. At serving time, place on top of soup, scatter with cheese and pop under broiler to melt. Best if enjoyed immediately. **No Marsala? You can substitute: ½ cup white grape juice, ¼ cup sherry vinegar and 2 teaspoons vanilla.
Recipes by Wendy Perry unless otherwise noted. Learn more about Wendy at WendysHomeEconomics.com.
Winter Broccoli and Dried Cherry Salad
This vibrant, fresh salad makes a solid sidekick to a pot of soup on a chilly winter’s day. Consider doubling up on the piquant dressing — it keeps well for several weeks in the refrigerator — or sub your own favorite. Dressing ½ cup good olive oil ¼ cup good balsamic vinegar 2 tablespoons fruit juice (we used apple cider) 2 tablespoons honey 1 heaping tablespoon Dijon mustard 2 teaspoons minced garlic or garlic paste ½ teaspoon kosher or sea salt Fresh cracked black pepper
From Your Kitchen
Salad 2–3 large broccoli crowns (about 6 cups), cut into bite-sized pieces 1 small bunch asparagus, cut into 2-inch pieces 1 bag (10 ounces) angel hair coleslaw cabbage 1 package (5 ounces) dried cherries 1 medium red onion, cut into thin slivers 1½ cups thinly sliced celery Arils of 1 pomegranate Combine the dressing ingredients in a jar and shake to mix. Makes about 1 cup.
For the salad, blanch broccoli and asparagus; cool and dry with paper towels. Combine all salad ingredients except pomegranate in large bowl. Pour in dressing and toss to coat salad. Chill for several hours before serving. Scatter with arils at serving time.
Yield: About 8 servings
Digital Extra Visit carolinacountry.com/extras to find our bonus recipe for Light ‘n’ Crispy Glazed Doughnuts.
3P Bundt Cake
With pineapple, pumpkin and pecans Oh, we love cakes with unusual flavors and textures! This hearty cake delivers with its spice-laden pumpkin, bright notes of soft pineapple, crunchy pecans and a thick layer of streusel. Streusel topping 5 tablespoons butter, melted 5 tablespoons brown sugar 5 tablespoons flour ²/₃ cup chopped pecans 1 teaspoon cinnamon Cake 1¼ cup brown sugar 1 stick butter, room temperature 2 eggs 1 tablespoon vanilla 1 can (15 ounces) pumpkin purée ½ cup crushed pineapple, reserving juice and extra fruit 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 tablespoon cinnamon 1 teaspoon clove 1 teaspoon nutmeg 1 teaspoon ginger Glaze 1 cup powdered sugar 2 tablespoons reserved pineapple juice 1 teaspoon vanilla Recipe courtesy of Valerie Smirlock of Hertford, a member of Albemarle EMC.
Preheat oven to 350 degrees and grease Bundt pan.
Combine streusel ingredients and set aside.
Cream brown sugar and butter until well combined. Then add eggs through pineapple until incorporated. Add dry ingredients bit by bit, being careful to not overmix. Batter will be slightly thick. Spoon a layer of batter in bottom of Bundt pan, smoothing evenly with a spatula. Top with streusel mix over batter. Layer remaining batter, smoothing once more. Tap cake pan on counter several times to settle.
Bake for 45–55 minutes, using a toothpick to test for doneness. Let cool in pan 30 minutes. Invert cake on plate and cool for an hour.
Mix glaze, adding more juice to thin or a bit less if you like it thick. Drizzle over cooled cake. Top with pecans and a bit of pineapple if desired. Let cake sit a few hours before cutting.
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