LAMB WITH APRICOTS
“Easter Without Lamb Is A Thing That Cannot Be.” – Macedonia Proverb
INGREDIENTS
3 Teaspoons Olive Oil
3 Pounds Boneless Leg of Lamb
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3 Sliced Onions
1 1/4 Cups Red Wine
1 1/2 Cups Beef Broth
1 Cup Sliced Dried Apricots
Heat the olive oil in a large size Dutch oven over a medium high heat. Sprinkle the lamb with the kosher salt and pepper. Add the lamb to the pot and cook for 10 minutes until browned on all sides. Remove the lamb from the pot and place onto a plate. Add the onions to the pot and cook for 10 minutes. Stir occasionally. Add the wine, reduce the heat to medium low and simmer the onions for 15 minutes. Add the broth and then return the lamb to the pot. Cover and simmer for 2 hours. Add the sliced apricots and turn the lamb. Place the lid back on and simmer for 1 1/2 hours. Remove from the Dutch oven and transfer the lamb to a platter. Cover and keep warm. Simmer the sauce until reduced to about 2 1/2 cups. Taste and adjust the seasoning with salt or pepper if desired. Slice the lamb, pour the sauce over the lamb and serve. Serves 6
Asparagus & Shrimp Stir Fry
Spring time is nearly here which is a great time to find sweet, juicy, local asparagus. Asparagus & Shrimp Stir Fry make the perfect weeknight dinner.
INGREDIENTS
1 1/2 Pounds Asparagus
2 Tablespoons Fish Sauce
1 Tablespoon Soy Sauce
1 Tablespoon Oyster Sauce
6 Tablespoons Vegetable Oil Divided
2 Tablespoons Minced Garlic
1/2 Pound Peeled & Deveined Large Shrimp
2 Large Sliced Shallots
1 Tablespoon Rice Wine
1/4 Teaspoon Freshly Ground Pepper
Wash the asparagus and then snap off the end of each asparagus stalk. I don’t like to cut them and feel that snapping is much better because the stalks will naturally bend just above the tough part. Next, cut the asparagus into 2 inch pieces on the bias. Set aside. In a small size bowl mixt together the fish sauce, soy sauce, oyster sauce and 1 tablespoon vegetable oil. Set aside. In a wok or large skillet add 3 tablespoons vegetable oil over a medium high heat. Add the minced garlic and cook for 15 seconds. Stir constantly. Add the shrimp and cook for 45 seconds. Stir in 1 tablespoon of the cooking sauce and cook for another 2 minutes. You will want the shrimp to be almost opaque all the way through. Remove from the heat and place into a medium size bowl and set aside. Wipe the wok or skillet clean with a paper towel and place back on the stove. Turn the heat to high and pour in the rest of the vegetable oil and add the shallots. Cook and stir constantly for 30 seconds. Add the asparagus and pour in the rest of the cooking sauce. Cook the asparagus in the sauce for 4 minutes. Add the shrimp back to the pan and cook for 2 more minutes. Remove from the heat and stir in the rice wine and pepper. Transfer to a serving platter and serve with steamed jasmine rice. Serves 4
To The Manor Born Pound Cake
My pièce de résistance is a beautiful pound cake swimming in silky-smooth whipped cream topped with fresh and fragrant berries.
INGREDIENTS
1 Cup Packed Light Brown Sugar
1 Cup Softened Butter
5 Eggs
1 Teaspoon Vanilla Extract
1 3/4 Cup Unbleached Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
Sweetened Whipped Cream
Assorted Berries
Preheat your oven to 350º F. Grease and flour a 9x5x3 inch loaf pan. In a large size bowl, beat the sugar and butter until fluffy. Beat in the eggs one at a time. Add the vanilla. In a separate bowl combine the flour, baking powder and kosher salt. Gradually add the flour mixture into the sugar mixture. Pour the batter into the loaf pan and bake for 1 hour. Remove from the oven and let cool for 10 minutes before turning out onto a rack to cool completely. Garnish with berries and whipped cream. Serves 8
Sweetened Whipped Cream
1 Cup Heavy Whipping Cream
3 Tablespoons Sugar
1/2 Teaspoon Vanilla Extract
Chill a medium size bowl in the freezer for 1 hour. Remove the bowl from the freezer and add the whipping cream, sugar and vanilla. Beat on medium high until soft peaks form. Serve immediately or refrigerate up to 3 hours.
Lemon Poppy Seed Cake
This cake is so light and not too sweet that it can be eaten for breakfast. You could also turn this recipe into muffins.
INGREDIENTS
1 1/2 Cups Unbleached Flour
1/4 Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
1/2 Cup Softened Butter
1 Cup Sugar
1/2 Cup Sour Cream
3 Eggs
4 Teaspoons Lemon Extract
1/2 Teaspoon Vanilla Extract
3 Tablespoons Poppy Seeds
Preheat your oven to 350º F. In a large size bowl add all of the ingredients and beat with a mixer on low for 3 minutes. Stir in the poppy seeds. Grease and flour a Bundt pan. Pour into the prepared Bundt pan and place into the oven for 45 minutes. Remove from the oven and cool in the pan for 10 minutes. Invert the cake onto a wire rack to cool completely. Transfer to a cake plate. Serves 12
Loin of Lamb
Lamb is so easy to make and is always delicious. Serve with a salad and mashed potatoes and you’ve got a great meal for any day of the week. 
INGREDIENTS
1 Pound Tied Boneless Lamb Loin
2 Rosemary Sprigs
1 Tablespoon Kosher Salt
1 Tablespoon Freshly Ground Pepper
1 Tablespoon Olive Oil
Preheat your oven to 425° F. Tie the rosemary sprigs to the lamb and sprinkle with the salt and pepper. In a large heavy pan heat the olive oil over a medium high heat. When the olive oil is hot put the lamb loin in the pan fat side down. Be careful to not let the olive oil smoke. Brown the lamb for 10 minutes making sure that you brown on all sides. Place the lamb loin on a roasting pan and put in the oven for 10 minutes. Remove from the oven and let sit for 8 minutes. Carve the lamb loin into 1 inch slices. Transfer to a serving platter. Serves 2
Chocolate Cupcakes
If you’re going to a Halloween party this weekend and need to bring a dessert here is a great portable dessert that everyone will love. Even after Halloween these cupcakes are an excellent “go to” dessert for home or potlucks.
INGREDIENTS
2 Cups Unbleached Flour
2 Teaspoons Baking Powder
2 Teaspoons Baking Soda
1 Teaspoon Kosher Salt
2 Cups Sugar
2 Cups Water
8 Tablespoons Unsalted Butter
4 Ounces Chopped Unsweetened Chocolate
1 Teaspoon Vanilla Extract
2 Large Eggs
Frosting
Preheat your oven to 350° F. In a large size bowl combine the flour, baking powder, baking soda and kosher salt. Set aside. In a medium size saucepan combine the sugar and water and cook over a medium high heat until the sugar and water are dissolved. Add the chocolate and butter to the sugar mixture. As soon as the chocolate melts add the vanilla and turn off the heat. Pour the mixture into a large bowl and beat on medium with a mixer for 3 minutes. Add the eggs one at a time to the mixture and beat for 30 seconds after each egg. Add the flour mixture to the chocolate mixture 1/2 cup at a time making sure to thoroughly combine. Line your cupcake pan with cupcake liners of your choice. If it is Halloween use Halloween themed liners. Pour the batter 3/4 of the way into the cupcake liners. Place the cupcake pan on the middle rack of your oven and bake for 14 minutes. Make sure not to overcook the cupcakes. Remove from the oven and cool on a wire rack for 10 minutes before removing the cupcakes from the pan. Remove the cupcakes and cool completely before frosting. Frost and decorate if you like. Makes 12
Frosting
INGREDIENTS
1/2 Cup Shortening
1/2 Cup Softened Unsalted Butter
1/2 Teaspoon Vanilla Extract
5 Cups Powdered Sugar
4 Tablespoons Half & Half or Whole Milk
In a large size bowl place the shortening and butter. Beat on medium for 1 minute with a mixer. Add the vanilla and continue to mix. Add the powdered sugar one cup at a time while beating on low. After adding the cups of sugar drizzle a bit of the half & half or whole milk. Continue alternating the powdered sugar and half & half until the texture becomes fluffy. You may not need all of the powdered sugar. Frost your cupcakes and refrigerate any leftover frosting.
Four Bean Salad
This is one of my favorite salads. Quite the guilty pleasure as it does have quite a bit of sugar. Sometimes I like to mix it with a green salad just to change it up a bit. My Four Bean Salad is great for a barbeque, picnic or potluck dinner.
INGREDIENTS
2/3 Cup Sugar
1/8 Teaspoon Celery Salt
1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1/4 Cup Cider Vinegar
1 Teaspoon Worcestershire Sauce
1 Minced Garlic Clove
1 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
16 Ounces Drained Canned Garbanzo Beans
32 Ounces Drained Canned Green Beans
16 Ounces Drained Yellow Wax Beans
16 Ounces Drained Canned Red Kidney Beans
1 Diced Red Bell Pepper
1/2 Diced Red Onion
In a medium size bowl combine the sugar, celery salt, olive oil, red wine vinegar, cider vinegar, Worcestershire sauce, garlic, salt and pepper. Set aside. In a separate large bowl combine the garbanzo beans, green beans, yellow wax beans and red kidney beans. The beans should be well drained. Add the diced red bell pepper and diced red onion. Toss to combine the ingredients well. Pour the dressing over the beans and place in the refrigerator for 4 to 6 hours. This salad needs to marinate. Serves 8
Single Crust Pastry Dough
If you want to make a double crust then just double the recipe.
INGREDIENTS
1 1/2 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
1/2 Cup Unsalted Butter – Cut Up
1/4 Cup Ice Water
In a medium size bowl stir together the flour and salt. With either two forks or a pastry blender cut in the butter until the pieces are pea size. Sprinkle 1 tablespoon of the ice water over the flour mixture. Toss with one of the forks. Push the moistened pastry to the side of the bowl. Repeat the moistening of the flour mixture by using 1 tablespoon of the ice water at a time until the flour mixture is moistened and you’ve used all of the ice water. Gather the flour mixture into a ball and knead gently until it holds together. On a lightly floured surface use your hands to slightly flatten the pastry. Roll the pastry from the center to the edges into a circle which should be about 12 inches in diameter. Makes 1 pie crust.
Oven Fried Drumsticks
These chicken drumsticks will cook more quickly and evenly if you place them in a single layer in the baking pan. If you don’t have a pan large enough then divide the oil and drumsticks between two baking pans.
INGREDIENTS
10 Drumsticks
1/4 Cup Olive Oil
1/2 Cup Unbleached Flour
1 Tablespoon Smoked Paprika
2 Teaspoons Freshly Ground Pepper
1 Teaspoon Kosher Salt
1 Teaspoon Garlic Powder
Preheat your oven to 450° F. Pour the olive oil evenly over the bottom of a large baking pan (15x10x1 inch). In a large size bowl combine the flour, smoked paprika, ground pepper, kosher salt and garlic powder. Mix well and pour into a medium size paper bag. Add the drumsticks two at a time to the bag. Shake to coat the drumsticks. Repeat until you have shaken all of the chicken. Arrange the drumsticks in the baking pan. Bake for 30 minutes. Turn once about 15 minutes into cooking. Cook until the juices run clear when pierced with a fork. Remove from the oven and transfer to a serving dish. Serve nice and hot. Serves 4 to 5
Scrambled Eggs
Scrambled eggs are delicious and are also packed with filling protein that will keep you and your children energized all morning. They are loaded with many essential vitamins and minerals. Eggs cook quickly which makes them easy to prepare in a jiffy. If you like creamy eggs then add a little cream or half & half to your egg mixture before cooking. Make certain to thoroughly coat and heat the pan with either butter or olive oil before adding your whisked eggs. This prevents them from sticking. Cook them over a low heat and stir occasionally. You can add all sorts of favorite things to your scrambled eggs if you like.
INGREDIENTS
8 Eggs (2 Per Person)
3 Tablespoons Unsalted Butter
1/8 Teaspoon Kosher Salt
1/8 Teaspoon Freshly Ground Pepper
Crack 8 eggs into a medium size bowl. Add the salt & pepper. Whisk lightly for 2 minutes. In a large sauté pan heat the butter over a low heat. Add the egg mixture and let cook for 5 seconds. Gently scrape and stir the eggs and cook for 5 minutes until done. Keep stirring. Cooking time will vary depending on what type of pan you use and how high your heat is. When done cooking make sure to remove your scramble eggs from the pan immediately. This will prevent them from continuing to cook. No one wants dry eggs. Serve eggs hot and with toast. Serves 4
