Sample Recipes

  Nantucket House
Upside Down French Toast
       Serves 6

Ingredients:
1 cup (packed) brown sugar
½ cup ( 1 stick) butter
2 tablespoons white corn syrup
Challah or white bread (crusts removed)
8 large eggs
2 teaspoons vanilla extract
2- ¼ cups milk
Fresh fruit for garnish

Step 1: Combine brown sugar, butter, and corn syrup in a
large heavy frying pan. Place over medium heat and stir until butter
melts and sugar dissolves. Boil for 1-2 minutes. Pour into a 9” x 13”
glass baking dish and tilt to coat bottom of pan.

Step 2: Arrange bread in 2 layers over the caramel. In a mixing bowl,
combine the eggs, vanilla and milk; whisk to blend. Pour over the
bread. Cover with plastic wrap and refrigerate overnight. The next day:

Step 3: Preheat oven to 350 degrees F. Bake uncovered 40-60 minutes.

Step 4: To serve, slice into portions and invert onto plates so that the
syrupy side is on top. Garnish with fresh fruit.

Salsa Marinated Chicken with Spiced Orange
Butter
Serves 6

Ingredients:
For spiced orange butter:

1 cup ( 2 sticks) butter, at room temperature
6 tablespoons drained chipotle salsa
¼ teaspoon cinnamon
2 teaspoons finely grated orange rind
1 tablespoon chopped fresh cilantro leaves
For the marinade
½ cup chipotle salsa
½ cup orange juice concentrate, thawed
¼ cup olive oil
¼ cup soy sauce
2 tablespoons white wine vinegar
2 tablespoons honey
For the chicken:
6 boneless, skinless chicken breast halves
2 large eggs
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3 tablespoons olive oil, or as needed
Orange slices for garnish

Step 1: For the orange butter: Place orange butter ingredients in a food
processor and process until smooth. Scrape the mixture our of processor
bowl onto a sheet of plastic wrap. Form into a cylinder about 1-1/2
inches in diameter. Wrap tightly and place in freezer.

Step 2: For the marinade: Place marinade ingredients in the same
processor bowl. Process until smooth. Reserve ¼ cup of the marinade
and empty the rest into a 1 gallon resealable plastic bag. Add the
chicken to the marinade. Seal bag and refrigerate overnight.
The next day:

Step 3: When ready to prepare chicken, remove from the marinade and
drain on paper towels. Discard the marinade from the bag. In a large
shallow bowl, beat the eggs with a fork together with the reserved ¼ cup
marinade. In another wide, shallow bowl, combine the flour, salt, black
and cayenne peppers. Dip the chicken pieces in the egg mixture and
then dredge in the flour mixture.

Step 4: Heat olive oil in a large heavy skillet over medium-high heat.
Cook chicken in hot oil until golden brown, turning once, about 6
minutes per side. To serve chicken, remove the spiced orange butter
from freezer and slice into 12 equal pieces. Place two slices of the butter
on each piece of hot chicken and garnish with orange slices.

Apfelkuchen (German Apple Cake)
    Serves 6 to 8
Ingredients:
1-1/3 cups (11 ounces) self-rising flour
1 cup sugar
2/3 cup butter
2 egg yolks
Pinch of salt 1 pound cooking apples, peeled, cored and sliced (or use
drained canned apple rings)
Juice of one lemon
Pinch of cinnamon
¼ cup raisins
¼ cup ground hazelnuts
¼ cup ground almonds
2 tablespoons apricot jam
¼ cup vanilla icing (homemade or canned)
tablespoons Kirsh (cherry liqueur)

Step 1: Sift flour into a bowl. Stir in 2/3 cup of the sugar and knead in
the butter. Add egg yolks and salt; mix to a smooth dough. Chill for 20
minutes. Roll out half the dough to cover the bottom of a 9 ½”x3”high
springform pan; return the remaining half to the refrigerator until
needed.

Step 2: Preheat oven to 400 degrees F. Bake pan with dough for 15
minutes. Remove pan from oven but do not turn off oven.

Step 3: In a large mixing bowl, combine apples with remaining sugar.
Add lemon juice, cinnamon, raisins, and hazelnuts and almonds.
Moisten with a little water to blend. Spoon evenly onto the baked pastry
shell in the springform pan.

Step 4: Roll out remaining dough and using a spatula to lift it, carefully
cover the filling. Bake for 30 minutes. Cool in the pan overnight.

The next day: Step 5: An hour before serving, remove side from
springform pan and allow the cake to reach room temperature. Shortly
before serving, warm the jam and spread over cake. Combine the icing
and Kirsch (cherry liqueur) and drizzle over the
jam.