DAY Recipe

Ken Haedrich, cookbook author, says, “Since moving to New England nearly twenty years ago, I’ve heated the house with wood-burning stoves. And because our big Thanksgiving gatherings put oven space at a premium, I’ve often pressed those stoves into backup duty. That’s how steamed breads — which can be cooked on top of the stoves [...]

INGREDIENTS

2 lbs skinless chicken thighs
2 cups walnuts
1 bay leaf
1 2/3 cups water
1/2 cup sugar
1/2 cup pomegranate molasses
1/2 cup fresh pomegranate seeds or dried barberries (to garnish)

DIRECTIONS

Place chicken thighs on the bottom of the slow cooker.
In a large skillet, toast the walnuts over med-high heat about 3 minutes.
Transfer walnuts to a food processor and "finely" chop them.
Add the walnuts to the slow cooker.
Add the water & bay leaf to the cooker and cover.
Cook [...]

INGREDIENTS

1/4 cup extra-virgin olive oil , plus
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
1 teaspoon worcestershire sauce
1/2 teaspoon caraway seeds , toasted lightly and crushed
3/4 teaspoon kosher salt
fresh ground black pepper
2 lbs Brussels sprouts , ends trimmed, cut through core into quarters
1 tablespoon unsalted butter
1 cup breadcrumbs, coarse and fresh
1/2 cup walnuts , chopped

DIRECTIONS

Position racks in the top and bottom thirds of the oven and heat oven to 400 degrees. Line two rimmed baking sheets with parchment.
In a large [...]

INGREDIENTS

1 1/2 teaspoons butter , melted
1/8 teaspoon cayenne pepper
1/8 teaspoon cinnamon
2 teaspoons honey
1/4 teaspoon salt
1/2 cup walnuts , lightly crushed

DIRECTIONS

Mix all ingredients but walnuts in skillet on medium until well blended.
Add walnuts and cover till light brown.
Remove from skillet and put on wax paper.
Let cool.
Break walnuts into smaller pieces.
Put on a salad and enjoy!

INGREDIENTS

450 g whole baby beets
600 ml vegetable stock
50 g unsalted butter
1 onion , peeled, finely chopped
2 garlic cloves , crushed
250 g arborio rice
2 teaspoons fresh thyme leaves , chopped
150 ml red wine
75 g walnuts , roughly chopped
125 g soft fresh goat cheese
wild rocket , to serve (arugula)

DIRECTIONS

Drain the beetroot juice into a jug and add the vegetable stock to that to make up about 1 litre.
Melt the butter in a large saucepan over medium heat. Add the onion and garlic and [...]