Marinated Olives with Tangerine and Rosemary
Makes about 3 cups
1 lb assorted olives (such as Kalamata, Gaeta, and picholine)
1 small tangerine, cut into 4 wedges, each wedge thinly sliced crosswise
1 Tablespoon coarsely chopped fresh rosemary
1 tsp fennel seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
¹/8 tsp dried crushed red pepper
Drain olives if in brine. Combine all ingredients in glass jar with lid; mix well. Cover and refrigerate two days, turning and shaking jar several times. (The olives need to be marinated at least two days (and up to five days) in advance, so plan ahead.)
Do ahead: Can be made 5 days ahead. Keep chilled.
Roast Chicken with Artichokes and Gremolata Butter
A seasoned butter inspired by the fragrant garnish for osso bucco adds great flavor to a simple roast chicken. Frozen artichoke hearts taste just as good as the fresh ones in many preparations and require no prep at all. Serve the chicken with orzo, creamy polenta, or bread to soak up the juices.
5 Tablespoons butter, room temperature
¼ cup chopped fresh Italian parsley
1 Tablespoon finely grated lemon peel
3 garlic cloves, pressed
1 5-lb chicken, rinsed, patted dry
2 8-oz packages frozen artichoke hearts, thawed
2 Tablespoons fresh lemon juice
Preheat oven to 425°F. Mix first 4 ingredients in small bowl to blend; season with salt and pepper.
Place chicken on large rimmed baking sheet. Starting at neck end, gently slide hand under breast skin to loosen. Spread 2 tablespoons seasoned butter on meat under loosened skin and 1 tablespoon over outside of chicken; sprinkle skin all over with salt and pepper. Transfer to oven; roast 45 minutes.
Arrange artichokes on baking sheet around chicken; baste with drippings. Continue roasting until thermometer inserted into thickest part of thigh registers 180°F, about 25 minutes longer. Spoon artichokes around edge of platter. Tilt chicken over baking sheet, allowing juices to empty onto sheet. Place chicken on platter; brush with 1 tablespoon seasoned butter. Scrape pan juices and any browned bits into sauceboat; mix in remaining seasoned butter and lemon juice. Serve with chicken and artichokes.
Ginger Baked Apples
2 servings (can be doubled)
These beauties are actually cooked in the microwave and browned briefly under the broiler—so you can enjoy the homey treat in minutes. Raisins or currants make an excellent addition to the ginger filling.
2 large baking apples (such as Rome Beauty)
2 Tablespoons chopped crystallized ginger
1 Tablespoon butter, melted
6 Tablespoons water
1½ Tablespoons sugar
1½ tsps fresh lemon juice
¾ tsp finely grated lemon peel
½ tsp ground cinnamon
Whipped cream (optional)
Peel each apple halfway down from stem end. Using small melon baller, core each apple, leaving bottom intact. Place apples in broilerproof microwave-safe casserole dish. Mix ginger and butter in small bowl. Spoon half of ginger mixture into each apple.
Stir all remaining ingredients except cream in small saucepan over medium heat until sugar dissolves and syrup boils. Pour syrup over apples. Cover loosely with microwave-safe plate or glass cover. Microwave on high until apples are tender, rotating dish twice, about 6 minutes. Uncover; spoon juices over.
Preheat broiler. Broil apples until tops are glazed and syrup bubbles, about 2 minutes. Serve apples with whipped cream, if desired.