Holidays meals Roast Chicken with Potatoes

Holidays meals {

Roast Chicken with Potatoes and Olives ingredients 1 bay leaf, crushed 1 teaspoon fennel seeds 1/2 teaspoon crushed red pepper flakes; plus more for serving (optional) 1 1/2 pounds fingerling potatoes, halved 1/2 cup pitted Kalamata olives 4 tablespoons olive oil, divided Kosher salt freshly ground pepper 4 chicken legs (thigh and drumstick; about 3 pounds) 1/2 cup fresh flat-leaf parsley leaves with tender stems 1 teaspoon finely grated lemon zest preparation Preheat oven to 450°F. Pulse bay leaf, fennel seeds, and 1/2 teaspoon red pepper flakes in spice mill until finely ground. Toss potatoes, olives, 2 tablespoons oil, and half of spice mixture in a large bowl; season with salt and pepper. Place chicken on a rimmed baking sheet and rub with remaining 2 tablespoons oil; season with salt and pepper and rub with remaining spice mixture. Arrange potato mixture around chicken. Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35 -45 minutes. Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around.

Israeli Couscous and Tomato Salad ingredients 1 cup Israeli cous (or other small pasta or grain) according to package directions 2 tablespoons olive oil Grilled Tomatoes 1/2 head radicchio 1/4 thinly sliced small red onion Salt Pepper Shaved ricotta salata Chopped toasted almonds Fresh parsley and oregano leaves preparation Cook 1 cup Israeli cous (or other small pasta or grain) according to package directions; toss with 2 tablespoons olive oil. Meanwhile, prepare Grilled Tomatoes (see recipe). Brush 1/2 head radicchio with oil; grill over high heat, turning occasionally, until lightly charred, 5– 8 minutes. Let cool; coarsely chop. Toss with tomatoes, 1/4 thinly sliced small red onion, and cous; season with salt and pepper. Serve topped with shaved ricotta salata, chopped toasted almonds, and fresh parsley and oregano leaves. Add notes.

Spicy Spiked Hot Chocolate ingredients 2 cups whole milk 1 cup heavy cream 1/3 cup sugar 1/2 ancho chile, lightly crushed 1 cinnamon stick 1/2 vanilla bean, split lengthwise 3 ounces bittersweet chocolate (at least 70% cacao), chopped 2 ounces Xtabentún, Pernod, or other anise-flavored liqueur preparation Combine milk, cream, sugar, chile, and cinnamon stick in a medium saucepan; scrape in seeds from vanilla bean and add pod. Bring to a simmer; remove from heat, cover, and let steep 15 minutes. Remove chile, cinnamon stick, and vanilla pod; discard. Add chocolate and heat over medium-high heat, whisking constantly, until chocolate is melted and mixture is smooth, about 5 minutes. Remove hot chocolate from heat and add liqueur. Serve hot.

Grilled Zucchini Bread with Mascarpone and Berries ingredients Vegetable oil, for grilling One 9 -inch storebought or homemade zucchini bread, cut into 8 slices Sugar, for sprinkling 1 cup mascarpone cheese 1/2 pint raspberries 1/2 pint blueberries preparation Light a grill or preheat a grill pan and oil the grates. Lightly brush both sides of the zucchini bread slices with oil, sprinkle with sugar, and grill over moderately high heat, turning once, until dark brown grill marks form on both sides, about 2 minutes per side. Transfer the zucchini bread to plates and top with a dollop or two of mascarpone. Spoon the berries on top and serve.

Candy Cane–Chocolate Cookies ingredients 12 oz dark chocolate (70%), chopped, divided 4 tbsp salted butter 1/2 cup all-purpose flour 2 pinches baking powder 1/2 tsp salt 2 large eggs 2/3 cup granulated sugar 1 tsp vanilla extract 8 oz milk chocolate, melted crushed candy cane preparation Melt 7 oz dark chocolate and butter in a double boiler or in a metal bowl set over a saucepan of barely simmering water. Let cool. Mix flour, baking powder, and salt in a bowl. Set aside. Beat eggs, sugar, and vanilla until light and fluffy, about 8 -10 minutes. Stir in reserved dark chocolate mixture and remaining 5 oz dark chocolate. Add flour mixture and stir until smooth. Let mixture rest 15 minutes. Meanwhile, preheat oven to 350°. Place rounded tablespoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between cookies. Bake for 8 -10 minutes.

Bon Appetite!