Rosemary Chicken

Ingredients:

• 3/4 pound small red-skinned potatoes, halved
• Salt
• 2 sprigs fresh rosemary
• 2 cloves garlic, smashed
• Red pepper flakes
• Juice of 2 lemons
• 2 tablespoons extra-virgin olive oil
• 4 skin-on, bone-in chicken breasts
• 10 ounces cremini mushrooms, halved

Directions:

1. Preheat the oven to 450º. Cover the potatoes with salted cold water in a saucepan. Bring to a boil over medium-high heat and cook until tender which is about 8 minutes then drain and set aside.
2. Combine the rosemary leaves, garlic, salt, and the red pepper flakes. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
3. Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken then add the mushrooms and potatoes to the skillet and drizzle with the remaining lemon juice.
4. Add the rosemary sprigs and the squeezed lemon halves to the skillet then transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp about 20 minutes.

Butterbeer

Ingredients:

• 1 cup brown sugar 
• 4 tablespoons butter 
• 1/2 teaspoon salt 
• 1 teaspoon apple cider vinegar 
• 3/4 cup heavy cream, divided 
• Four 12-ounce bottles cream soda, chilled

Directions:

1. In a small saucepan, combine brown sugar with 2 tablespoons water. Bring to a boil over medium heat and cook until the mixture reaches 240 degrees, stirring occasionally which is about a minute of cooking. Turn off the heat and add the butter, salt, vinegar, and 1/4 cup heavy cream. Stir until smooth. Cool mixture to room temperature before using.

2. In a medium bowl, beat together the remaining cream (1/2 cup) with 2 tablespoons of the brown sugar syrup.

3. In each glass, mix together 1/4 cup brown sugar syrup with 1/4 cup cream soda. Pour in the rest of the cream soda until it is nearly to the brim of the glass. Top with whipped cream.

Sangria!

Ingredients:

• 1/2 cup brandy
• 1/4 cup lemon juice
• 1/3 cup frozen lemonade concentrate
• 1/3 cup orange juice
• 1 (750 milliliter) bottle red wine
• 1/2 cup triple sec
• 1/4 cup white sugar 
• 1 lemon, sliced into rounds
• 1 orange, sliced into rounds
• 1 lime, sliced into rounds
• 8 maraschino cherries

Directions:

1. In a large pitcher, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange, lime, and maraschino cherries in the mixture. Refrigerate overnight to let flavors infuse.

Strawberry Rhubarb Cobbler

Ingredients:

Filling:

• ¾ pound rhubarb, 1/2’ (3 1/2 -4 cups)
• 2 pints strawberries, hulled and halved
• 1 cup sugar
• ¼ cup cornstarch
• ½ teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 teaspoon vanilla

Topping:

• 1 1/3 cup oats
• 1 cup flour
• 1 cup brown sugar
• ¼ teaspoon cinnamon
• 12 Tablespoons cold unsalted butter cut into 1” pieces

Directions:

1. Mix rhubarb, strawberries, sugar, cornstarch, cinnamon and nutmeg in heavy saucepan. Let stand 20-30 minutes
2. Bring to a boil, stir frequently
3. Reduce heat and simmer until juices are thick, about 3-5 minutes
4. Pour filling into buttered casserole dish, about the size of an 8 in. pie shell.
5. Combine oats, flour, sugar and cinnamon. Add butter and cut in until crumbly. Cover top of fruit
6. Bake at 375º for 30 minutes until bubbly and serve warm.

Oysters with Bacon & Leeks

Ingredients:

• 20 medium oysters, shucked
• 1 tablespoon of butter
• 1 tablespoon all purpose flour
• 1 cup whipping cream
• 8 ounces bacon, chopped
• 4 cups thinly sliced leeks
• 1 cup finely chopped celery
• 1 bay leaf
• pinch cayenne pepper
• splash dry white wine
• about 2 tablespoons grated parmesan cheese
• 1 cup fresh breadcrumbs made from crustless French bread

Directions:

1. Melt butter in small skillet over medium heat. Add flour; whisk 2 minutes. Add cream slowly and whisk until mixture thickens slightly. Cook for a few minutes stirring lightly. Remove from heat and set aside.
2. Sauté bacon in heavy large skillet over medium heat until crisp, about 6 minutes. Transfer bacon to paper towels to drain.
3. Discard all but 2 tablespoons of drippings from skillet. Add leeks, celery, bay leaf, and cayenne to skillet and sauté over medium heat until vegetables are soft, about 12 minutes. Add wine and cook until absorbed, about 15 seconds.
4. Add cream mixture and bring to simmer. Stir until leek mixture thickens slightly, about 3 minutes. Stir in bacon and cheese. Season generously with salt and pepper.
5. Cool slightly. Cover and refrigerate. (Can be made 1 day ahead).
6. Place 1 oyster on each of 20 oyster shells or ramekins. Top oyster in each shell with 2 tablespoons leek mixture. Place on rimmed baking sheet. Cover and chill. (Can be made 4 hours ahead).
7. Preheat oven to 500°F.
8. Divide breadcrumbs among shells or ramekins. Bake until leek mixture bubbles and crumbs are golden, about 8 minutes.