Appetizer: Marinated Goat Cheese
- 1 (12 ounce) container soft fresh goat cheese , chilled
- ¾ cup extra virgin olive oil
- 1 tablespoon peppercorn
- 1 teaspoon allspice berry
- 2 garlic cloves , finely minced
- 2 tablespoons finely minced fresh ginger (peel ginger prior to mincing)
- 1⁄3; cup fresh basil , slivered
- 1 teaspoon orange zest
Directions:
Cut goat cheese into 1/2 inch thick slices. Arrange the slices in a single layer in a pie plate to baking dish.
In a small saucepan, combine the olive oil, peppercorns and allspice berries.
In a small bowl, combine the garlic, ginger, basil and orange zest.
Place the saucepan over medium-high heat and cook until the peppercorns begin to pop, about 2 minutes. This is a lil tricky; If the oil is smoky, turn your burner down. Use a pan with 2 inch sides (or more) to avoid oil splattering. It will help if the pan has a base of at least 5 inches. Call me if you are confused (they pop like popcorn and do not worry if it appears not all have popped, if find it takes more like 3 minutes).
Remove the pan from the heat and immediately stir in the garlic mixture. After 5 seconds of stirring, pour the hot mixture over the goat cheese. Place the mixture into the hot oil…..it will splatter!
Marinate in the refrigerator at least 3 hours. It is fine to do ahead and refrigerate overnight.
To serve, transfer the chilled cheese to a serving plate. Serve at room temperature with crackers.
Salad: Fennel, Orange and Black Olive Salad
Place spring mix on platter. Cut fresh fennel into strips, and sprinkle on top. Cut orange peel off of navel oranges, and cut in half. From the orange halves, cut slices and arrange on spring mix. Cut red onion in strips, and add to salad. Sprinkle black cured pitted olives on top. Drizzle with Balsamic glaze and extra virgin olive oil, salt & pepper, and serve.
Main Course: Chicken Provencal
¾ CUP PLUS 2 TBSPN FLOUR
1 TSPN SALT
1 CHICKEN, CUT IN PIECES
¼ CUP OLIVE OIL
1 YELLOW ONION
1 CLOVE GARLIC
½ CUP DRY WHITE WINE
1 (14.5) CAN CRUSHED TOMATOES
FRESHLY GROUND PEPPER
¼ CHOPPED FRESH PARSLEY, FOR GARNISH
¼ CUP FRESH BASIL LEAVES
1 CUP BLACK NYONS OR KALAMATA OLIVES
Combine ¾ cup flour and salt in resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely. Heat a large sauté pan over medium high heat and add the oil. Add the chicken and cook turning once, 8-10 minutes. Put on paper towel to drain, then add to crock pot. Add the chopped onions & 2 tbspn flour to the same pan, and sauté until lightly browned. Add the garlic. Add the wine and scrape up browned bits. Increase heat and add tomatoes & pepper to taste. Cook, stirring frequently, for about 10 minutes. Pour onion mixture over the chicken in the slow cooker. At 3-4 hours, the chicken will be firm and hold its shape. At 6-8 hours, meat will be falling off the bone. Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.
Dessert: Chocolate Chip Cake
1 Pkg Duncan Hines Devils food Cake mix
¼ cup oil
2 eggs
1 &1/4 C. water
1 C. choc. Chips
Pour oil into 13×9 pan. Tilt pan until oil covers bottom of pan. Put remaining ingredients in pan and stir with a fork until mixed. Spread evenly in pan. Bake @ 350 degrees for 35-40 minutes. Cool, then sprinkle with powdered sugar.
