March 2015 - Our Sunday Cafe
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Maple Almond Butter, recipe rewind because some things are too good to miss!

It it time to get out that rimmed baking sheet for some roasted almonds! If you have not made nut butters, this is the perfect recipe to start with. It is as delicious as it is easy. And with that here is another Recipe Rewind.........

I love maple, real maple syrup is delicious.

OK I also like maple flavored pancake syrup, but with the sugar, it does not agree with me. Before it is proper time to eat the next meal, my blood sugar has already plummeted.

On Mother's Day in addition to a day of labor in my yard, I was served a delicious dinner that included real maple in many of the dishes. The chicken breast were marinaded in a maple and spice bath, and there was a maple and cream bread pudding for dessert. Good stuff!

If that was not enough, I also received a jar of this delicious almond butter.

(I should probably remove that little sticky note...)
Maple Almond Butter
made by the lovely Jess, and here is the note she sent me by email.....

** I switched out the oil for coconut oil, and I have to say, it took a lot more than two teaspoons to get it to that creamy consistency.. the first batch I did, I used oil that I had around the house and it still took much more than two teaspoons..** also, I added a bit more maple syrup in to the food processor when I was blending it, I wanted a stronger maple flavor.

Maple Almond Butter
1 1/2 cups of raw almonds
3 tablespoons maple syrup update: plus a little bit more for blending if desired
pinch of sea salt
1-2 teaspoons walnut oil (or any other complimentary/neutral oil) update: start with 1 T coconut oil

Spread the almonds on a rimmed cookie sheet, preferably with a baking mat or sheet of parchment underneath them. Drizzle the maple syrup over the almonds and toss the nuts with your fingers so that they get evenly coated. Roast them at 325 degrees for 20 minutes, tossing at least once during the cooking process.

When the nuts are fully roasted, remove the pan from the oven and let cool for at least 10-15 minutes.
Pour the nuts into the food processor and pulse to begin breaking them up. Add a drizzle of your oil and run the processor 30-45 seconds. Remove the lid and scrape down the sides. Continue with this process/scrape/drizzle procedure until your nuts have broken down in butter. You may not need all the oil, it just depends on the moisture content of the almonds.

 Yes, we have been enjoying this almond butter, look at all those crumbs!

This is so good!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time and your wonderful comments!

Death Row Chicken, recipe rewind because some things are too good to miss!

We are having a lovely spring day here. There is cherry blossom "snow" falling in the back yard. There is no need for a fire in the wood stove. The sun was bright and warming all day. But my dear husband is ill. For some reason (not his choosing I am sure) he has the flu.

This evening had me gladly keeping company with him, and with that cooking will wait another day. In the meanwhile, you will love this dish. It too is a bit of spring time, yet hearty enough should the weather get cold again.....I hope you enjoy it as much as we do.

I am thinking that I would like to try this with Tuscan kale and serve it over polenta.......

One of the dishes that I made for Sunday Cafe was this chicken dish, adapted from those RecipeAddicts, Carla and Michael. The actual post for the delightfully titled dish, for the time being, is a victim of the great Blogger Crash of 2011. This version was part of our dinner and everyone raved.

Death Row Chicken, a meal worthy of being your last, but you will want it again and again!
adapted from: RecipeAddicts

8-10 chicken thighs, with skin on and bone in
butter, rendered lard- for browning

1 pound of mushrooms, sliced
3 - 4 cloves of garlic, minced
2 T butter (or more, it will depend on the mushrooms)
1/4 c Balsamic vinegar
2 C rich chicken stock
salt and pepper to taste

*dry white wine if needed
2 large hands full of baby spinach leaves

Serve with suggestions:  rice, pasta or mashed potatoes

Brown your chicken thighs in the butter or rendered lard (bacon fat would also be good here). A deep rich dark brown is what you want to achieve on the skin, turn over and brown the other side. When all chicken is browned, remove it to a large flat baking pan, 9X13 or 12X15 as needed for the chicken to fit without over crowding. There should be a small amount of room around each piece of chicken, so the stock and mushrooms surround the meat.

Preheat oven to 375 degrees.

Drain excess fat from the pan, do not discard the portion that has the sought after brown bits of flavor. To the pan, add 2 T butter, the minced garlic and the mushrooms. Saute the mushrooms to a golden brown, scraping the golden bits from the bottom of the pan. When the mushrooms release their juices, this will help deglaze the pan. Add the chicken stock, vinegar and salt and pepper to taste.

Carefully pour pan sauce over chicken, then make sure all the mushroom slices are down in the stock mixture. Important: the stock mixture should not cover the chicken, the goal is to have the skin continue to bake in the oven and remain crispy.  Bake 45 minutes.

Carefully remove chicken from the stock, place on a large serving platter. Return to the oven to keep warm if desire.

Pour pan juices back into the skillet used to brown the chicken, and reduce stock by about half. The pan gravy will have coat the back of a spoon. *I let my pan reduce too long and added back a bit of white wine for the proper consistency. Add the spinach and simmer briefly until tender.

Spoon the sauce over the chicken, serve with pride.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time and your wonderful comments!

this post shared with:
celebrate it @ the freshman cook
foodie friday @ rattlebridge farms

Truffle Oil Infused Mustard Chicken with Apricots, recipe rewind because some things are too good to miss!

Spring time is just around the corner for most communities, and it has arrived for some. We are in that group, spring time is here most days. Other days we are not enjoying spring time and a fire is still being built in the wood stove first thing in the morning.

But this dish will bring spring time to your table, it is vibrant, delicious and for as easy as it is, a real show off! Plus the left over mustard will be wonderful on just about any sandwich or my favorite way, with pretzels!

Don't wait, make this soon and bring a touch of spring time to your table. And with that here is the recipe.

Truffle Oil Infused Mustard Chicken with Apricots

The other day we were shopping to find planters and what-nots for the yard. During our search at Ross, we also found a can of Truffle Oil. It goes without saying that I had to give it a try. Even though at the time, I did not have any idea what I might do with it.

Fast forward a couple of weeks, and finally while gallivanting through some blogs on my lunch break, what should I see but Truffle Infused Mustard featured in a recipe for sliders at October Farm. Jaz gave directions for making this delicious mustard.

The best part is that it is not hard and uses prepared mustard of your own choice preference. This recipe is a starting point, and the possibilities are endless, that is the wonderful thing about mustard.

Truffle Oil Infused Mustard
by the seat of my pants

1 c spicy brown mustard (not hot, you want a mild mustard for this recipe)
1 T Dijon mustard
1 T yellow ball park mustard - don't leave this out.......
2 T Truffle Oil

Stir together. Trust me you will use this on each and every sandwich you make, and by the way pretzels are delicious dipped into this stuff!

But lets get on to the chicken, I have a hungry husband.....

Truffle Oil Infused Mustard Chicken with Apricots
by the seat of my pants

6 chicken thighs
2-3 T Truffle Oil Infused Mustard

flour for sprinkling, approximately 1/4 c cup
garlic salt
fresh ground pepper
2 t olive oil
2 t butter

1 16 oz apricot halves, drain and reserve 1/4 c syrup
1/2 c chicken stock

Spread 1 T mustard over the chicken thighs. Sprinkle with flour. Heat oil and butter in large skillet, when sizzling, swirl to combine and then add chicken, flour side down. Sprinkle with garlic salt and pepper, sprinkle with additional flour.

Saute on medium heat for 5-7 minutes or until golden brown.

Turn over, spread additional mustard over the golden brown chicken.

Brown other side, add apricots, reserved syrup and chicken stock. Cover and simmer 20-25 minutes. When cooked, increase heat and simmer off excess fluid to make a slightly thicken pan sauce.

Serve over rice with an assertive green vegetable on the side. We had a delicious head of broccoli rabe, this was perfect.

Serves 4-6


Thank you for visiting Our Sunday Cafe, as always we appreciate your time and your wonderful comments!

this post shared with:
foodie friday @ rattlebridge farm
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