Tag Archives: rosemary

Roast Chicken With Maple Butter & Rosemary

Posted on by under mains

If you’re looking for a simple roast chicken recipe that hits all the cozy notes of fall, look no further. This is it. Thank you, Colu Henry and the NYT! Maple, rosemary and butter (I used vegan butter because, kosher) join forces to create a juicy bird that is caramelized on the outside and a delight to eat. I threw in carrots and potatoes to roast alongside the chicken and I do not regret that decision. The veggies caramelize in the flavorful maple-y chicken pan drippings making this a complete meal. Littles enjoy this sweet-salty dish too!

Roast Chicken with Maple Butter & Rosemary

Adapted slightly from The New York Times

  • 1 (3 1/2-pound) whole chicken
  • Kosher salt and black pepper
  • 2 to 3 rosemary sprigs, plus 2 1/2 teaspoons finely chopped rosemary
  • 4 tablespoons unsalted vegan butter
  • 2 tablespoons maple syrup
  • 3 whole carrots, peeled and cut into 2-inch chunks
  • 3-4 Yukon gold potatoes, cut into chunks
  • 1 onion, quartered
  • Olive oil

Preheat oven to 375 degrees. Season the outside and inside of the chicken with salt and pepper. Place the chicken (breast-side up) in a large cast-iron skillet or dutch oven and stuff the rosemary sprigs inside the bird.

In a small saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup for about 1-2 minutes until it thickens a bit. Spoon all of the mixture over the chicken, making sure it is evenly covered all over. Don’t worry about the mixture landing in the bottom of the pan. Scatter the carrots, onion and potatoes around the chicken, drizzle with olive oil, season with salt and pepper and toss around.

Roast the chicken and veggies, occasionally basting the chicken with the pan juices (if you remember) for about 60-120 minutes until it’s nice and golden. Allow the chicken to rest at least 10 minutes before carving.

Cranberry Gin Fizz

Posted on by under drinks

Thanksgiving (my favorite holiday of all time for the obvious reason, i.e. stuffing) can be tough for many people under the best of circumstances. Hectic travel. Black Friday fatigue. Bumping into old frenemies from high school. Trying to explain your millennial job to your great aunt. And my personal favorite, responding to the question “OMG, did you lose a ton of weight?” Yes, I have indeed shed a few pounds since my Bat Mitzvah, Mrs. Goldberger. I have also groomed my caterpillar eyebrows, thank you very much.

But this year, after, shall we say, a divisive election, things have the potential to get downright ugly. Especially if you’re leaving your East Coast Liberal haven for the heartland. To avoid igniting a live Facebook comments war at your Thanksgiving table, you’re going to need alcohol.

How does a seasonal cocktail to unite the whole family sound? We’re stronger together with a Cranberry Gin Fizz in hand. Made with a tart, fresh cranberry simple syrup with notes of rosemary, the Cranberry Gin Fizz will get you through Thanksgiving. It’s festive and colorful. And after all, Booze Trumps No Booze.

Bite your tongue, take down a few Make America Great Again lawn signs and sip your Cranberry Gin Fizz this Thanksgiving. And remember, when they go low, we reach for a seasonal fall cocktail and start drinking to dull the pain. Happy Thanksgiving, all!

 

cranberry

cranberry4

cranberry-revised

 

Cranberry Gin Fizz

Makes 1 cocktail

1 ounce fresh lime juice

2 ounces gin

1 ounce cranberry simple syrup

1 sprig of rosemary for garnish

a few cranberries for garnish

splash of club soda

ice

Cranberry Simple Syrup:

6 ounces fresh cranberries

3/4 cup water

3/4 cup sugar

sprig of rosemary

Combine cranberries, water and sugar in a small saucepan over medium heat. Reduce heat to low and cook for about 10 minutes or until the cranberries start to burst. Remove from heat and add in rosemary. Allow mixture to cool and strain through a fine mesh sieve.

Combine lime juice, cranberry simple syrup, and gin in a cocktail shaker. Shake and pour into a glass filled with ice. Top with a splash of club soda, a few fresh cranberries, and a rosemary sprig for garnish.