Thursday, January 9, 2014

National Apricot Day



Apricot Jalapeno Cheese Topper

Ingredients:
1 cup (250 mL) white wine
1 cup (250 mL) chopped dried apricots
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) water
1 jalapeƱo pepper, seeded and minced
1/2 tsp (2 mL) lemon juice

Preparation:
In large glass measuring cup, microwave wine at high for 1 minute or until hot.
Add apricots; let stand for 1 hour.
Strain into saucepan, pressing apricots to release any liquid; set apricots aside.
Add sugar and water to pan; bring to boil over medium-high heat, stirring until sugar is dissolved.
Boil until syrupy, about 10 minutes.
Add apricots and jalapeno pepper; simmer until as thick as corn syrup, about 10 minutes.
Stir in lemon juice.
Let cool.
Spoon into decorative jars. Seal and refrigerate for up to 1 month.


Chicken Thighs:
Just seasoned with salt & pepper and spices and pan fried

Veggies:
Frozen and thawed

Spices added and pan fried with a teaspoon of olive oil