Coq Au Vin

 

Ingredients

1 chicken, cut into pieces

3 ounces butter

1 ounce flour

1 dozen small whole white onions

1/2 bottle Burgundy

1 Tablespoon chopped parsley

pepper

1 pound raw ham

1 clove garlic, chopped

1 dozen mushrooms, sliced

1 bay leaf

1 small glass brandy

3 cloves

thyme

Process

"Put everything in pot except the wines. Stew over quick fire, shaking until chicken is light brown. Drain off fat and cook until tender. Towards the end of the cook time, add wine. Let stand overnight. Put in casserole and put in oven. Heat. Just before serving add more wine and the brandy. Put butter on top. Serve with French bread."

Chicken Baked in Wine

 This is another one of Hi-Ho's recipes. It reminds me of a shake and bake recipe.

Ingredients

2 broiler chickens

1/2 teaspoons salt

1/8 teaspoon pepper

1 small onion

1 cup flour

1/4 cup peanut oil

1 to 1&1/2 cups sherry

+ sauteed mushrooms and lemon

Process

1. Preheat oven to 450 degrees

2. Cut broilers into pieces and sprinkle well with salt and pepper. 

3. Toss chicken in bag with flour. 

4. Heat a 7" heavy cast iron fry pan, putting into it just enough oil to cover the bottom. 

5. Over low heat, lightly brown the chicken using only enough oil to keep it from burning, adding more as needed. 

6. Remove chicken pieces from pan as they brown. 

7. Pour off excess fat and return chicken to pan over low heat and pour the sherry over the chicken. 

8. Peel the onion and slice into rings and place on top of the chicken. 

9. Place chicken in the pan in the oven and bake about 30 minutes, basting 3 to 4 times in all and adding more sherry as needed. 

10. remove sizzling hot from over, baste one last time and serve.

Haroset

I am a little late this year, but oh well, here's the yummiest part of passover. Well that's my opinion, from good ole WASPy me!
Haroset, or Charoset is a dish served during Passover. Charoset in Hebrew means clay, and the dish's color and texture symbolizes the mortar with which the Israelites bonded bricks when they were enslaved in Ancient Egypt.

There are many recipes for Charoset. A typical recipe would include nuts, apples, cinnamon, and sweet wine. Honey is used as a sweetener and binder: the mixture is not cooked. Variations for this recipe do exist that may include raisins or other ingredients native to the Middle East such as figs or dates. In Egypt, it is made only of dates, raisins, walnuts, cinnamon and sweet wine. In Greece and Turkey, it consists of apples, dates, chopped almonds and wine. In Iraq and Central Asia it sometimes consists of grape jelly. In Italy, it can include chestnuts. In Spanish and Portuguese communities of the New World, such as Surinam, it may include coconut.

I intended to put this recipe up a week in advance of Passover, but life got in the way of any blogging I was to do. I received this recipe from my friend Arona who I used to teach with in Connecticut. This recipe is tasty and healthy and loved by the entire family. I tend to use pecans in place of the traditional walnuts only because of personal preference.

Ingredients
1 apple - cored
1 cup nuts (walnuts or pecans) (whole or ground)
1/2 teaspoon cinnamon
2 teaspoons honey
2 Tablespoons red wine

Process (there are 2 methods)

1. Combine whole ingredients in food processor and pulse until combined. OR
   
2. If using ground nuts - the alternative method would be to chop or grate apple coarsely and mix with rest of ingredients. Add wine and blend thoroughly.
   

Kidney Beans and Red Wine

Ingredients

1 large (No. 2) cans baked Kidney beans

3 small spring onions/scallions - tops and bulbs chopped

I small can tomato paste1/4 cup chopped cooked ham

8 bacon strips

1 cup red wine

1/2 green pepper, seeded and chopped

salt

pepper

Process

1. Preheat oven 350.
2. Saute onions, pepper and ham in butter.
3. Add tomato paste and wine and cook 5 minutes.
4. Add kidney beans and heat.
5. Turn into low buttered casserole dish.
6. Cover with bacon strips.
7. Bake 30 minutes or until bacon is cooked. Serves 4.