Feel the Heat: Those Kitchens Are Revving Up


The heat is on — in the ovens, that is. Everyone is out shopping or bustling in their kitchens in preparation for the holidays.

If you haven't already completed your menu, take these tasty ideas into consideration.

Turkey Tenderloins With Caramelized Onions

Fresh thyme and sweet onions add lots of flavor to a very simple sauté.

1 tsp. vegetable oil 
2 turkey breast tenderloins (1 and 1/2 lbs.) 
3/4 tsp. salt 
1/4 tsp. pepper 
1/3 cup dry white wine or chicken broth 
2 Tbsps. pareve margarine 
4 large onions, thinly sliced (4 cups) 
1 Tbsp. packed brown sugar 
1/2 tsp. chopped fresh thyme leaves or 1/4 tsp. dried thyme leaves 
1/4 tsp. pepper

Heat oil in 12-inch skillet over medium-high heat.

Sprinkle both sides of turkey with salt and 1/4 teaspoon pepper.

Cook the turkey in oil about 5 minutes, turning once, until brown on both sides.

Pour wine into skillet; reduce heat. Cover and simmer 30 to 40 minutes, or until juice of turkey is no longer pink when centers of thickest pieces are cut. Remove turkey from skillet; keep warm.

Melt the margarine in skillet over medium-high heat. Add the onions and cook for 5 minutes, stirring frequently; reduce heat to medium.

Stir in the brown sugar, thyme and 1/4 teaspoon pepper.

Cook 15 to 20 minutes, stirring occasionally, until onions are golden-brown.

Slice the turkey. Serve with onions.

Serves 6.

Apple-Cranberry Sage Chicken

Searching for something new to do with chicken breasts? Combine apples, cranberries and herbs in an easy baked chicken dinner.

2/3 cup grape jelly 
2 Tbsps. pareve margarine 
1 large unpeeled red cooking apple, cut into 2-inch chunks 
1 medium stalk celery, sliced (1/2 cup) 
1/2 cup fresh or frozen (thawed) cranberries 
3/4 cup biscuit mix 
1/2 tsp. ground sage 
3/4 tsp. chopped fresh or 1/4 tsp. dried thyme leaves 
2 Tbsps. water 
4 boneless skinless chicken breasts (about 11/4 lb.)

Heat oven to 350°.

In a 1 and 1/2-quart saucepan, melt the jelly and butter over medium heat, stirring occasionally.

Stir in the apple, celery and cranberries; remove from heat.

In shallow dish, mix the biscuit mix, sage and thyme.

In another shallow dish, place the water.

Dip the chicken into water, then coat with the biscuit mixture.

Spray a 10-inch skillet with cooking spray; heat over medium-high heat. Cook the chicken in a skillet 6 to 8 minutes, turning once, until coating is brown.

Place chicken in ungreased 13×9-inch (3-quart) glass baking dish. Spoon cranberry mixture over top.

Bake 40 to 45 minutes, or until juice of chicken is clear when center of thickest part is cut.

Serves 4.

Slow-Cooker Apricot-Glazed Carrots

Savor sweet golden carrots kissed with just the right amount of honey and apricot preserves.

2 bags (16 oz. each) ready-to-eat baby-cut carrots 
1 medium onion, cut in half, sliced 
1/4 tsp. salt 
1/3 cup honey 
1/3 cup apricot preserves 
2 Tbsps. chopped fresh parsley

In 4- to 5-quart slow cooker, place the carrots and the onion. Sprinkle with salt.

Cover and cook on a low heat setting for 9 to 10 hours.

Discard the liquid in cooker.

In a small bowl, mix the honey and preserves; pour over carrots in cooker.

Increase heat setting to high. Cover; cook 10 to 15 minutes, or until hot.

Sprinkle with parsley before serving. Carrots will hold on low heat setting for up to 2 hours; stir occasionally.

Serves 10.

Apple Crostata With Caramel Sauce

Artisan-style apple pie comes quick with a flavor bonus — caramel topping!

Crust Ingredients:

1 and 1/4 cups all-purpose flour 
2 Tbsps. sugar 
1/4 tsp. salt 
1/2 cup firm margarine, cut into 1/2-inch pieces 
3 Tbsps. cold water 
1/4 tsp. vanilla

Filling and Topping Ingredients:

1/2 cup sugar 
3 Tbsps. all-purpose flour 
4 cups chopped peeled apples (4 medium) 
1 Tbsp. sugar 
1/2 tsp. ground cinnamon 
1 cup caramel topping

In medium bowl, mix 11/4 cups flour, 2 tablespoons sugar and the salt.

Cut in the margarine, using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

In small bowl, mix the water and vanilla; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary).

Gather the dough into a ball; shape into flattened 5-inch round on lightly floured surface. Wrap in plastic wrap; refrigerate about 30 minutes or until firm.

Preheat oven to 400°.

With floured rolling pin, roll pastry into 12-inch round. Place on ungreased large cookie sheet.

In large bowl, mix 1/2 cup sugar and 3 tablespoons flour. Stir in the apples until coated.

Mound the apple mixture on center of dough round to within 2 inches of the edge.

Fold the edge of dough over the apple mixture; crimp edge of dough slightly.

In a small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.

Bake 27 to 32 minutes, or until the crust is golden-brown.

Cut into wedges.

Serve warm, drizzled with caramel topping.

Serves 8.

These recipes come courtesy of Betty Crocker (for more Rosh Hashanah ideas, see:www.bettycrocker.com).


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