Honey Lemon Rack of Lamb

2 racks of lamb

2 cloves garlic, cut in slivers

1/4 teaspoon salt

1/2 cup honey

1/3 cup firmly packed brown sugar 

1/2 teaspoon garlic powder

6 tablespoons lemon juice 

1 teaspoon grated lemon zest

1 tablespoon fresh mint chopped 

1/2 cup pecans finely chopped

Preheat oven to 350 degrees Farenheight or 180 C. Cut small slits all over the lamb and insert the garlic slivers. Salt the lamb. Bake lamb in oven for 30 minutes, bone side down in shallow roasting pan. In a small pan combine honey, brown sugar, garlic powder and lemon juice. Heat on medium, and stir until sugar is dissolved. Remove from heat and stir lemon zest, mint and pecans. Spoon mixture over lamb continue roasting for 30-45 minutes, occasionally basting with mixture. Using a meat thermometer cook until 160F for medium well done!

Bon a petit !!!!!

Delicious Churo Waffles

6 Eggo Homestyle waffles

1/2 cup butter

3/4 cup sugar

3 tablespoons cinnamon

Toast waffles and set aside. Melt butter in microwave, and place in a shallow bowl. Mix sugar and cinnamon and place in a second shallow bowl. Dip waffles in butter and then in cinnamon sugar, shaking off the excess. Repeat for remaining waffles. Serve immediately.

Stuffed mixed vegetables

Bachsh

Holiday specials

So it's been a long time since I've posted any recipes on this blog! Don't worry as soon as the holidays are over I will be starting to post fun and easy recipes for you and your loved ones!! Also be sure to check out frumgirlinthecity@blogspot.com

Ciao 

Kosher kitchen korner!

Garlic & Lemon Chicken with Green Beans & Red Potatoes

Garlic & Lemon Chicken with Green Beans & Red Potatoes!
Ingredients
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
Directions:
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

New Year’s Eve “Party In A Glass” Parfait
From: the cozy apron
Ingredients:

½ cup natural raspberry preserves
1 cup frozen raspberries, thawed
8 fluid ounces whipping cream, cold
2 tablespoons sugar
4 tablespoons Chambord (raspberry liqueur)
1 (10.75 ounce) pound cake (I used a frozen pound cake and thawed it), diced into very tiny cubes
2 fluid ounces (1/4 cup) Grand Marnier (orange liqueur)
4 maraschino cherries with stems, placed on a paper towel to dry of liquid
• Edible silver confetti sparkles for garnish (You can find them in the cake decorating section of your local Michael’s, or you can order them online here)

(*Each parfait has about 1 tablespoon worth of Grand Marnier, which makes the parfait fairly “boozy”; you can use less if you prefer, according to your personal taste.)

Preparation:

-In a small bowl, combine the raspberry preserves with the thawed raspberries; using a fork, gently stir and slightly mash the mixture until the whole raspberries and broken down just a bit yet still slightly chunky; set aside.

-Prepare the Chambord whipped cream by adding the cold whipping cream to the bowl of a mixer fitted with a whisk attachment, and whipping it on medium-high until it becomes slightly thickened; next, sprinkle in the sugar and continue to whip, and when the cream forms stiff peaks, add in the Chambord to incorporate, and turn off the mixer; add the Chambord whipped cream into a quart-size ziplock bag, cut the corner of the bag to create a small/medium-size opening to pipe with, and place the ziplock onto a plate and into the fridge to hold for a moment.

-To assemble the parfaits, place your glasses in front of you in a row; to the bottom of each glass, add about a heaping 1/3 of a cup of the cubed pound cake; next, drizzle over the pound cake about 1 1/2 teaspoons of the Grand Marnier, drizzling it as evenly over the cake as possible; next, add about 3 heaping teaspoons of the raspberry mixture over the pound cake, dolloping it over the center of the cake and allowing it run down the sides; next, pipe about 3-4 tablespoons worth of the Chambord whipped cream over the raspberry mixture, piping it around the edges and making your way toward the center of the glass; next, repeat the layers once again beginning with the pound cake, then another 1 1/2 teaspoon drizzle of Grand Marnier, followed by the raspberry mixture and finishing with a tall piping of the Chambord whipped cream; to garnish, add a maraschino cherry to the top, and sprinkle with some edible silver confetti sparkles; keep the parfaits in the fridge until ready to serve, for up to 4 hours ahead.