Moroccan Lamb Tagine with Honey and Apricots

Ingredients
2 pounds boneless lamb shoulder, trimmed of fat (about 1 1/2 pounds)
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 1/2 cups diced onions
3 large garlic cloves, minced
1 cup chicken broth
8 threads Spanish saffron, crushed
16 fresh cilantro sprigs, tied together with a cotton string
1 cup dried, pitted apricots
1/2 cup golden raisins
1 onion, halved and thinly sliced
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground pepper
Cilantro sprigs, for garnish
Moroccan Vegetable Couscous, recipe follows
Moroccan Yogurt with Preserved Lemon Dip, recipe follows
Directions
Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt.

Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb.

Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.

Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes. Strain and set the fruit aside.

Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer. Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes. Garnish with fresh cilantro sprigs. Serve with Moroccan Vegetable Couscous and Moroccan Yogurt with Preserved Lemon Dip.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/moroccan-lamb-tagine-with-honey-and-apricots-recipe/index.html?oc=linkback

Found at: http://www.foodnetwork.com/recipes/emeril-lagasse/moroccan-lamb-tagine-with-honey-and-apricots-recipe/index.html

Sugarplums

Ingredients
6 ounces slivered almonds, toasted
4 ounces dried plums
4 ounces dried apricots
4 ounces dried figs
1/4 cup powdered sugar
1/4 teaspoon anise seeds, toasted
1/4 teaspoon fennel seeds, toasted
1/4 teaspoon caraway seeds, toasted
1/4 teaspoon ground cardamom
Pinch kosher salt
1/4 cup honey
1 cup coarse sugar
Directions
Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.

Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.

Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.

The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/sugarplums-recipe/index.html?oc=linkback

found at:http://www.foodnetwork.com/recipes/alton-brown/sugarplums-recipe/index.html

Jam Thumbprint Cookies

Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Directions
Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/jam-thumbprint-cookies-recipe/index.html?oc=linkback

Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette

Ingredients 

• 2 bunches (about 16 oz) raw curly kale, center ribs and stems removed, washed, dried, and chopped finely
• 1/4 cup olive oil
• 1/4 cup apricot preserves
• 1 1/2 tbsp apple cider vinegar
• 1 1/2 tbsp freshly squeezed lemon juice
• 1/2 tsp sea salt
• Black pepper to taste
• 1 cup puy or beluga lentils (substitute brown lentils if they're what you have), rinsed and picked over
• 1 cup red cabbage, shredded 

Directions

1. Whisk together olive oil, apricot preserves, apple cider vinegar, lemon juice, sea salt, and black pepper.
2. Turn kale into a large mixing bowl, and massage 6 T of the dressing into the salad. You’ll need enough dressing for the salad to be well coated and start taking on a “wilted” texture. Set aside.
3. Place lentils in a small saucepan with enough water to cover them by 3-4 inches (approximately 2 1/2 cups). Bring water to a boil, then reduce heat, add a pinch of salt, and let the lentils simmer for 20-25 minutes, or until the lentils are tender but not mushy.
4. Allow lentils to cool slightly and add them, along with the cabbage, to the kale, and add another 2 T vinaigrette. Use hands to combine. Add extra dressing as needed, and season to taste. 

Recipe found at: http://food52.com/recipes/17866_raw_kale_salad_with_lentils_and_sweet_apricot_vinaigrette

Kiwi Cheesecake Recipe

Prep Time: 20 minutes         

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

 Ingredients:                        

Filling:

•2 packages (each 8 ounces/250 g) cream cheese, softened                         

•2 cups ricotta cheese, drained (see Tip) (500 mL)

•1 cup sour cream (250 mL)

•1-1/2 cups granulated sugar (375 mL)

•5 eggs

•3 medium kiwis, peeled and pureed

•1/2 cup all-purpose flour (125 mL)

•2 Tablespoons fresh lime juice (25 mL

Topping

•1 Tablespoon vanilla (15 mL)

•Decoration:

•3 medium kiwis, peeled and sliced thin

•1/2 cup apricot preserves (125 mL)

Preparation:

Preheat oven to 350 degrees F. /180 degrees C. Prepare pan: 9-inch (23 cm) cheesecake or spring form pan with 3-inch (7.5 cm) sides, lined with parchment paper.  

Decoration:

Place sliced kiwis on top of cheesecake. In a small saucepan, bring apricot preserves to medium heat. Press through a sieve. Brush on top of kiwis. This will keep the fruit looking fresh.

Source: http://homecooking.about.com/od/cakerecipes/r/blc83.htm

Vegan Garden Loaf with Maple Apricot Glaze

Ingredients:

Extra virgin olive oil
1 cup chopped onion- red or sweet
2 heaping cups chopped Baby Bella or Cremini mushrooms
2 cloves garlic, minced
1 tablespoon balsamic vinegar
5 cups loosely packed baby spinach leaves
Sea salt and ground pepper
1 cup cooked quinoa

1 cup toasted gluten-free bread or waffle crumbs
2 tablespoons Annie's Organic Ketchup
2 tablespoons molasses
1 tablespoon good olive oil
1 tablespoon dried Italian Herb Mix- basil, thyme, oregano, parsley, marjoram
1 teaspoon fresh minced rosemary
3-4 scallions (spring onions) sliced thin, white to light green section
1 baked sweet potato, peeled, diced (take it out before it's cooked too much, not too soft)

Maple Apricot Glaze:

1/4 cup no-sugar apricot fruit spread

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

A sprinkle of cinnamon and cumin

Hot red chili flakes, to taste

Instructions:

Preheat the oven to 350ºF. Lightly oil a glass bread loaf pan.  

Or-- my latest tip is to line the bottom of the pan with a piece of parchment paper that extends up above the longer sides. When the loaf has baked, and set a bit, lift out the loaf in one whole piece.

Heat the olive oil in a skillet and cook the onion until it is translucent. Add the mushrooms and garlic; stir until softened. Add the balsamic vinegar and stir. Add the spinach. Season with sea salt and ground pepper. Stir and cook down until the mixture is soft- about seven minutes or so.

Spoon the skillet vegetables into a food processor bowl and pulse to make a grainy mixture. Don't over-process it, you want some texture.

Dump the mixture into a large bowl. Add the cooked quinoa, gluten-free breadcrumbs, ketchup, molasses and olive oil and stir to combine. Add in your dried herbs, rosemary, scallions, and mix to distribute. You want a moist mixture that sticks together when you press it with a spoon. if you need more ketchup to hold it together, add it now, maybe a tablespoon.

Last- add in the diced sweet potato and fold in gently.

Spoon the loaf mixture into the oiled loaf pan and shape it with moist fingers, pressing it tight into the pan. Smooth the top.

Make your glaze.

Pour the glaze all over the top of the loaf.

Tent loosely with a piece of foil. Bake in the center of a preheated oven until heated through and the edges of the glaze are bubbling- about 25 to 30 minutes.

Allow the loaf to set for ten minutes, tented with foil. This helps it to settle, and makes it easier to slice. Slice into portions and lift out with thin spatula. It should hold together.

Makes six slices.

Wrap and store leftovers in the fridge.

Read more: http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html#ixzz1ypX2xH8r