Sweet chicken for a sweet day!
1 challah, regular or whole wheat, crusts removed, cut into large chunks
1 ½ cups half-and-half
1 stick butter, melted
2 Tbsp. orange marmalade
¼ cup maple syrup
¼ cup brown sugar
8 oz. cream cheese, cut into cubes
2 Tbsp. cinnamon-sugar mixture
Prepare 9 x 13 inch baking pan with nonstick cooking spray and flour. In a mixing bowl, mix eggs, half-and-half, butter, marmalade, syrup, and sugar. Place half of the challah cubes in the baking pan. Layer cream cheese cubes on top and cover with balance of challah. Pour liquid over challah to thoroughly saturate. Cover and refrigerate overnight.
Preheat oven to 350°F. Sprinkle challah with cinnamon-sugar mixture and bake for 35-40 minutes. Serve warm with additional maple syrup.
Debbie Thau is a caterer is Fair Lawn, New Jersey. She gives cooking and baking classes. Her heart is in Israel where her two daughters live. When she visits, she travels all over in search of oils, vinegars and other ingredients to incorporate into her cuisine. She can be reached at email@example.com or at (201) 797-6032 for culinary emergencies.
Poached salmon is one of those classics, like roast chicken, that needs no update, no reinvention. I like this dish best served at room temperature, but it would taste great warm or cold. Tarragon is an underused herb. Its slight licorice, herby flavor is the perfect complement to the poached salmon and would also be a great dressing for any steamed spring vegetables.
A great twist on a traditional London Broil!
3 Lemon Slices
Semi-Dry White Wine
Coarse Black Pepper
Spray cookie sheet with non-stick spray.
Slice 1-2 onions thinly in rounds and spread all over the cookie sheet.
Chop dill and parsley and spread all over the cookie sheet.
Lay salmon fillet on top.
Rub in olive oil, coarse black pepper, and salt.
Then rub in Italian dressing.
Add three thin slices of lemon and lay on top of the salmon.
Pour semi dry white wine over everything.
Cover with tin foil
Bake at 350F for approximately 40-45 minutes
Remove lemon when you take fish out of the oven
Sauce for the Salmon
3/4 c mayonnaise
2 seeded and diced cucumbers
1 Tbsp dill
1 tbsp water
2 and 1/2 tbsp finely chopped onion
Mix and pour over the salmon.
Cilantro adds a great twist to this BBQ chicken.
Don’t be scared off if you aren’t a coffee lover – the coffee flavor is not overpowering and blends in wonderfully with the steak spice and brown sugar to make an incredible compliment to the beef.
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