Ingredients

6-8 pieces of chicken, drumsticks, wings, legs or breasts
Salt
2 tablespoons ros al hanout, traditional or modern recipe, plus 1 tablespoon
6 medium carrots, cut in half
12-16 dried figs
3 cloves garlic, chopped
1 medium red onion, chopped large
1 tablespoon orange zest
½ tablespoon lemon zest
Juice of 1 lemon
Juice of 1 orange
1 tablespoon balsamic vinegar
½ tablespoon turbinado sugar
2 cups chicken broth
½ stick butter

Directions

Pre-heat the oven to 375°F. In a large glass, greased baking dish lay down the chicken skin side up. Sprinkle with salt (both sides) as well as with two tablespoons of the ros el hanout mixture, making sure to rub it all over the chicken. Place the carrots, garlic, onion and the figs around in the baking dish. In a mixing bowl whisk together the zest, citrus juice, vinegar, sugar, remaining tablespoon of ros el hanout and broth and pour over the chicken mixture. Place the oven and bake for about 45 minutes. Stirring and turning occasionally. In the last five minutes of cooking, take the dish out of the oven and strain out the juice or drippings. Place the dish back in the oven with a temperature of 425°F and brown the chicken, cook for about 5 minutes maximum. In the mean time in a small sauce pan heat the butter on medium high and cook until it turns brown stirring often to ensure it doesn’t burn. Add the juice or pan drippings for the chicken and stir well and cook for another 5 minutes. Serve the chicken and fig dish over couscous drizzled with the brown butter sauce.

Ingredients

1 butter cookie recipe with orange zest in it
½ tablespoon traditional Ros El Hanout
½ tablespoon brown sugar
½ tablespoon poppyseeds
Rose Petals (optional)

Directions

Prepare the butter cookie dough according to the directions, adding 1 tablespoon orange zest into the mixture. Prepare the butter cookies as per directions. In a small mixing bowl, mix together the rose el hanout, sugar and poppy seeds and mix well. Sprinkle the mixture on the prepared butter cookies. Place one rose petal in the center of the cookie and bake according to directions!

Ingredients

1 package active dry yeast
1 cup lukewarm water
1 teaspoon dark molasses or honey
2¹/₂ cups unbleached white flour
1 cup whole wheat flour
2 tablespoons salt
¹/₂ cup dried cranberries
¹/₂ cup fresh sage, chopped fine
¹/₄ cup walnuts, chopped fine
2 tablespoons olive oil
Pumpkin butter (recipe follows)

Directions

In a small bowl, gently whisk together the yeast, ¹/₄ cup lukewarm water and molasses. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl combine the flours, salt, cranberries, sage and walnuts. Mix well. Combine the two mixtures and mix well, adding the olive oil in the end. When the dough is well mixed, turn onto a lightly floured surface and knead for approximately 7-8 minutes or until texture is elastic. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let dough rise until double in size, usually about 1¹/₂ hours. Punch the dough down and again turn onto lightly floured surface and knead a few minutes. Divide dough into 24 evenly shaped balls and place on lightly greased baking pan. Allow to rise another 20 minutes. Bake rolls for about 20 minutes or until rolls are golden brown in 450° oven that has been preheated for at least an hour.

Pumpkin Butter

Makes ¹/₂ cup

Ingredients

1 cup pumpkin puree
¹/₄ cup apple cider
1 teaspoon fresh ginger, chopped fine
2 tablespoons brown sugar
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated

Directions

Place all the ingredients in a small saucepan and  mix well, heat to a medium heat and simmer for about 15-20 minutes stirring occasionally until thick. Allow to cool and let set in the refrigerator to set up.

Ingredients

4 ripe bananas
¼ cup vanilla and cinnamon infused rum
¼ cup melted butter
2 tablespoons almond oil
1 cup turbinado sugar
1 egg, beaten
1 teaspoon baking soda
1 teaspoon salt
1½ cups all purpose flour

Directions

Preheat oven to 350°F. Smash together bananas, rum, vanilla, melted butter, almond oil and sugar until well mixed, add the beaten egg and mix. Add the salt and baking soda and mix. Fold in the flour a little bit at a time mixing until all flour is incorporated and a smooth batter is created. Pour the mixture into a greaed loaf pan and cook for 50 minutes or until inserted stick comes out cleans. Allow to partially cool, remove from pan and serve with rum butter. (1 tablespoon infused vanilla, cinnamon rum with 3 tablespoons butter.)

Ingredients

3 tablespoons butter
2 tablespoons olive oil
1 medium shallot, chopped fine
1 medium yellow onion, chopped
2 tablespoons fresh chives, chopped
2 medium zucchini, chopped
2 patty pan squash, chopped
1 yellow zucchini, chopped
1 teaspoon salt
3 cups onion broth or light vegetable stock
½ cup fresh basil leaves
¼ cup fresh mint leaves
¼ cup fresh parsley leaves
2 cloves garlic
½ cup olive oil
½ tablespoon red chili flakes
½ teaspoon salt

Directions

In a large soup pot, heat the olive oil and butter on a medium high heat, add the shallots and the onions and cook until translucent. Add the squash and chives and cook for about 5 minutes or until semi soft. Season with salt and add vegetable stock and cook on medium for about 10 minutes. Remove from heat, allow to cool slightly and blend until smooth using a blender or a hand held mixer. In the meantime in a blender combine the fresh herbs, garlic, and olive oil and blend until smooth, season with chili flakes and salt and drizzle on top of the soup.

Ingredients

1 cup walnuts, chopped fine
1 cup apricots, chopped fine
½ cup sugar
2 teaspoon freshly grated cinnamon
½ teaspoon vanilla
2 cups apricot syrup (recipe follows)
1 package whole-wheat Phyllo pastry (white can be substituted)
1 stick butter, unsalted and melted

Directions

Pre-heat oven to 350°F.
In a mixing bowl, mix the filling mixture ingredients (walnuts, apricots, and sugar) until well combined and set aside. Butter a large baking sheet making sure to get the corners and sides as well. Unroll the phyllo dough and cover with a damp cloth to keep it from drying out. Place two sheets of dough on the pan and brush with melted butter thoroughly. Sprinkle a later of the nut mixture atop the sheets and repeat the layers creating a total of between 5-8 layers. With a sharp small knife, cut the pastry in diamond or square shapes carefully, making sure to get all the way to the bottom of the pan. Place in the oven and bake for about 50 minutes or until golden brown. While the baklava is baking, make the syrup by combining apricots, sugar, water, lemon juice, and cinnamon and place on the stove and bring to a boil. Reduce the heat and simmer for about 10 minutes and add honey and vanilla and simmer another few minutes. Keep warm and spoon over baklava (when it first comes out of the oven), making sure the baklava is soaked fully.

Let baklava set for about 30 minutes before serving.

Apricot Syrup

Makes 2 cups

Ingredients

½ cup apricot puree
1 cup water
1 tablespoon lemon juice
2 cinnamon sticks
½ cup honey
1 teaspoon vanilla

Directions

Combine apricot puree, sugar, water, lemon juice, and cinnamon in a medium sauce pan and place on the stove and bring to a boil. Reduce the heat and simmer for about 10 minutes and add honey and vanilla and simmer another few minutes.

Ingredients

½ cup butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons of each of the following fresh herb leaves, chopped:
Tarragon, parsley, basil, chives, lemon thyme
1 teaspoon maldon salt

Directions