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CHICKEN AND CINNAMON CAP STEW WITH GINGER AND ANISE

2/27/2018

Serves: 4

8 chicken thighs, seasoned on both sides with salt and pepper
3 tablespoons good olive oil
5 tablespoons butter, divided
¼ cup flour
3 tablespoons minced ginger
1 whole star anise
8 halved shallots
3 lbs. Cinnamon Cap mushrooms, cleaned and cut (stems separated)
1½ cups dry white wine or chicken broth.
½ cup chopped cilantro
Salt and pepper to taste.

Heat a large skillet over medium heat for about 2 to 3 minutes. Add the olive oil and 3 tablespoons of butter to the skillet, swirling them around and together.
When the butter/oil foam subsides, dredge each chicken piece lightly in it. Add each chicken piece to the hot skillet.
Cook the thighs, turning once, until the chicken is browned on both sides, about 5 minutes per side. Transfer the pieces to a plate and cover loosely with foil.
Add the remaining butter to the skillet along with ginger and the star anise.
Add the shallots. Cook until the shallots are softened.
Add the mushrooms stems to the skillet. Cook, stirring occasionally for about 3 minutes.
Add the mushroom caps and continue to stir occasionally for about 3 more minutes or until the mushrooms have given up their liquid.
Return the chicken to the skillet. Adjust the seasonings. Add the wine or broth time and cook over medium heat until the sauce reduces and the chicken is tender, not more than another 5 minutes. Remove the star anise.
Place stew in a serving bowl and sprinkle with cilantro

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CHOCOLATE BOURBON KISSES

2/7/2018

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Makes 48 kisses

12 tablespoons sweet butter, cut into 1 inch pieces
¾ cup + 2 tablespoons unsweetened cocoa powder
1½ cups rich brewed coffee
½ cup bourbon
1 cup granulated sugar
1 cup light brown sugar
2¼ cups all-purpose flour
1 ½ teaspoon baking soda
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ ground cloves
3 large eggs, slightly beaten
2 teaspoons vanilla extract
1 cup semisweet chocolate chips

Confectioner’s sugar for finishing
Valentine candies for decoration

Mini-cupcake tins and liners

Heat oven to 325º.
Butter a 10” springform pan and dust with 2 tablespoons of cocoa powder.
In a medium saucepan warm coffee, whiskey, 12 tablespoons of butter and ¾ cup of cocoa powder. Whisk occasionally until butter is melted and ingredients are mixed.
Add both sugars and whisk well until all sugars are dissolved and incorporated. Remove from the heat and cool completely before continuing. The entire saucepan can be placed in the freezer for about 5 to 7 minutes if you are in a hurry.
In a medium to large bowl whisk together the flour, baking soda, salt, pepper and cloves.
In another smaller bowl, whisk together the eggs and the vanilla extract.
Slowly whisk the egg mixture into the cooled chocolate mixture.
Add the dry ingredients and whisk to combine.
Fold in the chocolate chips.
Pour the batter into mini-cupcake liners inside mini-cupcake tins.
Bake in oven for 12 to 14 minutes, until tester or toothpick comes out clean.
Let cool on rack.
Dust all cupcakes with confectioner’s sugar and decorate with the Valentine candies of choice.

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CHICKEN AND CINNAMON CAP STEW WITH GINGER AND ANISE

CHOCOLATE BOURBON KISSES

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