Dayrecipe Food Community

Active time: 15 min Start to finish: 45 min

Makes 4 servings.

INGREDIENTS

• 4 1/2lb chicken wings (18 to 20), wing tips cut off and discarded
• 1tablespoon vegetable oil
• 1/2teaspoon black pepper
• 2 1/4teaspoons salt
• 1cup apricot preserves
• 1/2cup fresh lime juice
• 1garlic clove, smashed
• 1/2teaspoon ground cumin
• 1/2teaspoon cayenne

DIRECTIONS Preheat broiler. Line bottom of a broiler pan with foil, then oil rack of pan.

Toss wings with oil, black pepper, and 2 teaspoons salt in a large bowl, then spread in 1 layer on rack of broiler pan. Broil 4 to 5 inches from heat, turning over once, until barely cooked through, 20 to 25 minutes.

While wings are broiling, blend preserves, lime juice, garlic, cumin, cayenne, and remaining 1/4 teaspoon salt in a food processor or blender until smooth. Transfer to a small heavy saucepan and bring to a boil over moderate heat, stirring, then reduce heat and simmer, stirring occasionally, 1 minute.

Brush 1/4 cup sauce on cooked wings and broil 2 to 3 minutes. Brush wings with 1/4 cup sauce again, then turn wings over and brush with another 1/4 cup sauce. Broil until more deeply browned, 2 to 3 minutes. Brush with remaining sauce before serving.

White and red wines go equally well with pork. A lightly oaked Chardonnay and a fruity Merlot would be nice.

Makes 8 servings.

INGREDIENTS

• 3tablespoons butter
• 2cups chopped onions
• 4garlic cloves, minced
• 3teaspoons grated orange peel
• 1 1/2teaspoons dried sage leaves
• 5 1/2teaspoons dried thyme
• 2cups canned low-salt chicken broth
• 1 1/2cups cranberry juice cocktail
• 2cups fresh or frozen (unthawed) cranberries (about 8 ounces)
• 1/2cup sugar
• 1/4cup tawny port
• 1tablespoon cornstarch1 1/2teaspoons salt
• 1 1/2teaspoons ground black pepper
• 31-pound pork tenderloins, excess fat trimmed
• 3tablespoons vegetable oil

DIRECTIONS Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add garlic, 1 1/2 teaspoons orange peel, sage, and 1 teaspoon thyme; stir 1 minute. Add broth and cranberry juice; simmer until mixture is reduced to 2 1/2 cups, about 8 minutes. Strain sauce into heavy medium saucepan, pressing on solids with back of spoon. Add cranberries and sugar; boil just until berries pop, about 5 minutes. Mix Port and cornstarch in small bowl to blend. Add to sauce; boil until sauce thickens, about 1 minute. Season to taste with salt and pepper. (Cranberry sauce can be made 1 day ahead. Cover and refrigerate.)

Mix remaining 4 1/2 teaspoons thyme, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper in small bowl. Place pork in large baking dish. Pat dry with paper towel. Brush with 2 tablespoons oil. Rub thyme mixture over pork. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 400°F. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over high heat. Add pork and cook until brown, turning frequently, about 5 minutes. Transfer skillet to oven and roast pork until instant-read thermometer inserted into thickest part of pork registers 150°F, about 20 minutes. Transfer pork to platter; cover to keep warm. Add cranberry sauce and remaining 1 1/2 teaspoons orange peel to same skillet and bring to simmer, stirring frequently.

Cut pork into 1/2-inch-thick diagonal slices. Divide slices among 8 plates. Drizzle sauce over and serve.

Accompany this colorful dish with rice pilaf and baby peas with pearl onions. The kicker: spice bars and orange slices.

Makes 4 servings.

INGREDIENTS

• 46- to 7-ounce salmon fillets
• 3/4cup panko (japanese breadcrumbs) or fresh breadcrumbs
• 1/4cup dried cranberries, chopped
• 1/4cup chopped green onion
• 3tablespoons butter, melted
• 2tablespoons chopped fresh thyme
• 2teaspoons grated lemon peel

DIRECTIONSPreheat oven to 375°F. Oil baking sheet. Sprinkle salmon with salt and pepper. Place skin side down on sheet. Combine panko, cranberries, onion, 2 tablespoons melted butter, thyme, and lemon peel in medium bowl; blend well. Season with salt and pepper. Spoon onto salmon, dividing equally. Press to adhere. Drizzle with remaining melted butter. Bake until topping is golden and salmon is just opaque in center, about 20 minutes.

We adapted this gorgeous salad, full of intriguing flavors and textures and so colorful it looks like a fireworks display, from a recipe that Mexican chef María Dolores Torres Yzábal contributed to México, The Beautiful Cookbook.

Active time: 2 hr Start to finish: 2 hr

Serves 12

INGREDIENTS

These are one of my signature cookies. They taste like miniature brownies — but oh, the texture! They’re reminiscent of a meringue, with a soft, chewy, fudgy center and a crisp exterior that crackles appealingly. Since these cookies are smaller and less dense, they have an elegance that brownies lack. And they don’t require the same commitment as a big, gooey bar. I can never eat just one of these. They are also a particular favorite of Gramercy Tavern owner Danny Meyer, who can’t eat just one, either!

Makes 5 dozen cookies.

INGREDIENTS

• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 2 large eggs
• 2/3 cup sugar
• 1/2 tablespoon brewed espresso
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 5 ounces extra-bittersweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 3/4 cup mini chocolate chips

DIRECTIONS 1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.

2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick.

4. While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.

5. Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.

6. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.

Variation
Substitute 1/2 cup chopped toasted nuts or dried sour cherries for an equal amount of the chocolate chips.