drumroll…does she like it?!?

Posted on February 10, 2010. Filed under: Deserts, Main Course | Tags: , |

Nope. We’ll, sort of. I made orange roasted chicken with pears, that she did like, red pepper risotto, which she didn’t, and pineapple cheesecake, which she said was to warm to eat. My mother is so hard to please. I grew up eating the same thing, meat, potatoes and vegetables for dinner, and I wanted to try something different, but its hard for her to change (weird, conservative Lutheran Republican). Anyway, dad liked the whole meal, here’s the recipes:

Roast Chicken with Pear, Shallots and Orange

6 chicken drumsticks and/or thighs (I used breasts)
1 pear, thinly sliced
2 shallots, finely chopped
1 leek, thinly sliced (the white part only – discard the top green, stringy part)
2 cloves garlic, minced
½ cup orange juice, and perhaps more to coat the bottom of the pan if not enough
¼ cup olive oil
1 tsp salt
¼ tsp freshly ground pepper

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Wash and pat dry the chicken parts and place in a 9×11″ glass baking dish. Surround the chicken with the pear, shallots, leek and garlic. Pour orange juice and olive oil over it and season with salt and pepper.
  3. After 20 minutes, turn the drumsticks over onto the other side and return to the oven for another 20-25 minutes. Remove from the oven and let stand 10 minutes before serving.

Red Pepper Risotto

8 cups Chicken Broth, Low-Sodium
3 Tablespoons Olive Oil
½ whole Medium Onion, Diced
2 whole Red Bell Peppers, Diced
1-¾ cup Arborio Rice
¾ cups Dry White Wine
Salt To Taste
5 ounces, fluid Goat Cheese (I used Gorgonzola)
½ cups Grated Parmesan
½ teaspoons Turmeric (optional)

  1. Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes. Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.
  2. Pour in wine and cook for a minute or two.
  3. Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. (You might not need to use all the broth.)
  4. At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired.
  5. Add cheeses and stir. Serve immediately!

Pineapple Cheesecake
From Cheesecake Extraordinaire by Mary Crownover


11 Vanilla Sandwich cream cookies, crushed
3 tbsp butter, melted

27 oz cream cheese
3/4 cp sugar
5 tsp cornstarch
3 eggs
1 egg yolk
1/2 cp frozen pineapple juice concentrate, thawed
1 tsp shredded lemon peel
1 tsp vanilla extract
1 cp pineapple, cored, peeled and chopped

  1. CrustL in a small bowl, stir together crushed cookies and melted butter till well combined. press mixture evenly onto the bottom of a greased 9 in springform pan.
  2. in a large bowl, combine cream cheese, sugar and cornstarch. beat until smooth
  3. add eggs and yolk, one at a time, beating well after each addition.
  4. beat in pineapple juice concentrate, lemon peel and vanilla extract. Stir in pineapple. Pour the cream cheese mixture over the crust.
  5. Bake at 350 for 15 minutes. Lower the temperature to 225 and bake for 1 hr and 10 minutes or till the conter no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off, return the cake to the oven for an additional hour. Chill, uncovered, overnight.

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