Happy Jewish New Year

Rosh Hashanah, Honey and Apricot Capon (castrated rooster)
Preparation Time: 20 minutes
Cooking Time: Depends on size of capons (20 min. per pound).

Ingredients
2 large capons (about 5-7 pounds each)
1 pound jar honey
1-18 ounce jar apricot preserves
2 large onions, chopped
3 stalks of celery, cut into pieces
2 large carrots, cut into pieces
1/3 cup orange or lemon juice
3-4 cups water
OPTIONAL: 1/3 cup apricot liqueur
Clean the capons and place them on a poultry rack in a large roasting pan.
In a large saucepan, heat the honey, apricot jam, and the juice. Mix together until well blended. Bring to a boil and turn off heat. Set aside.
Place the oil in a large skillet and add the onions. Stir, over medium heat until golden brown. Place the onions, celery, and carrots in the bottom of the roasting pan. Add about 3 or 4 cups of water in the bottom of the pan.
Rub the chicken with olive oil and roast, covered at 350 degrees for about an hour. Add more water to the pan as needed. Begin basting the capons at this time, basting every 15 minutes, about 3 or 4 times. Youâll use about 1/2 to 3/4 of the honey apricot mixture. When the capons are cooked through, the leg will move easily and the juices will run clear. To be completely safe, buy an instant meat thermometer to test for doneness. Remove the capons to a platter and pour the liquid into a deep measuring cup or a cup designed to separate fat from the liquid. Discard the fat and mix the rest of the liquid, including the onions, with the remaining honey apricot sauce. Heat through and add the apricot liqueur. Mix well and serve as gravy for the chicken.

What to Do With Lots of Hard Boiled Eggs?

Make egg salad and deviled eggs!!!




I went over to the in-laws to put some egg salad in their frig...and I brought these science projects home with me...and dumped em.

Melly Had a Little Lamb

So I ate some of it. First I flattened the 6 lamb flank steaks out..first dusting with flour and some fresh, minced rosemary. I added some Worcestershire Enhanced Ground Pepper then seared them in olive oil that I had previously sauteed pearl onions, mushrooms, and garlic in. (I set those aside and added them back in later).

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After removing the seared steaks, I de-glazed the pan with some "Fat Bastard" cab and let it reduce to thicken. I used a bit of water and potato starch with some fage yogurt..tempered it with some of the stock..and added it in...along with some cracked pepper and kosher salt. I also added an anchovie filet for increased depth of flavor (I heard that line on Iron Chef..and have been wanting to use it).


I added the flank steaks back in while the noodles were boiling in a seperate pot.



I topped the dish with lemon zest, rosemary, and lemon verbena.



I made a salad of romaine and home-grown cherry tomatoes...used Granite Bay Farms zesty organic sun-dried tomato dressing.



Here are the ingredients...well, cept for the meat, mushrooms and pearl onions. I used em all up. It was soooooooo good. Comforty and all. Can you give this dish an inspired name?

Lost & Found

Who left this lovely serving spoon at the party? I also found this little chocolate mouse running around..and I ate it!