Winter Recipes

Chicken Dijonaisse

Servings: 4

Ingredients

  • 5 tablespoons unsalted butter, clarified butter or a half-and-half

    mixture of butter and grapeseed oil

  • 12 ounces chicken breasts, skinned, boned, and cut into cutlets of equal size

  • 1/2 cup yellow onion, thinly sliced

  • 1/2 cup mushrooms, sliced

  • 2 cloves garlic, minced

  • 4 artichoke hearts or 1/2 can of artichokes in water, quartered 

  • 1 ounce Dijon mustard (I prefer Maille)

  • 3/4 to 1 cup white wine

  • 1/2 cup heavy cream

  • Parsley to garnish

Directions

Add the butter to the pan on medium-high heat and lightly brown the chicken breasts on one side. Turn the chicken over and quickly add the onion, mushrooms, garlic, and artichokes. Reduce the heat to medium, cook the vegetables until the onion is translucent and keep agitating the pan to prevent the garlic from burning. Add the Dijon mustard and white wine, continuing to move the pan to blend the wine and mustard. Let the liquid reduce by half. 

When the chicken is cooked, add the heavy cream. Combine and cook for 3 to 4 more minutes to desired consistency. Remove the chicken from the pan, divide the sauce between the plates and sprinkle with parsley.

Notes

I will often serve this over homemade linguini.

Beet and Parsnip Salad

Servings: 6

Ingredients

  • 8 ounces beets, peeled and shredded

  • 8 ounces parsnips, peeled and shredded

  • 2 tablespoons shallot, chopped

  • 1 tablespoon candied ginger root or fresh if you have it

  • 1 tablespoon Dijon mustard (I prefer Maille)

  • 1 teaspoon lime juice

  • 2 tablespoons neutral oil

  • 1/4 cup cilantro, minced

  • Salt to taste

Directions

In a large bowl combine the shallots, ginger, mustard, lime juice and oil. Taste and add salt if needed. Toss the dressing with the beets, parsnips and cilantro.

Damp Gingerbread

Servings: 12

Ingredients

  • 9 tablespoons unsalted butter

  • 12 ounces Lyle’s Golden Syrup (17.3 oz by weight)

  • 2 cups flour

  • 2 tablespoons flour

  • 1/2 teaspoon salt

  • 1 3/4 teaspoons baking soda

  • 1 tablespoon ground ginger

  • 1/2 teaspoon ground cloves

  • 1/4 teaspoon ground cinnamon

  • 1 egg, beaten

  • 1 cup milk

Directions

Preheat oven to 350°F and butter a 9-inch round pan. Line the bottom and sides with parchment paper. 

Sift the dry ingredients together in a bowl. Melt the butter with the Lyle’s Golden Syrup. Pour the syrup and butter mixture into the dry ingredients and mix well. Add the egg and milk. Combine well. This is a very liquid batter. 

Bake for 50 to 55 minutes until just set in the center. Let sit for 10 minutes before removing from the pan.