Rob Roy
c/o Bit By A Fox
1 1/2 Scotch Whiskey
1 1/2 Sweet Vermouth
1 or 2 dashes Angostura Bitters
brandied cherries
Directions
In an ice-filled mixing glass, combine the Scotch, vermouth, and bitters. Stir well, and strain into a martini glass. Garnish with the cherries before serving.
Teriyaki Orange Roasted Chicken
c/o Country Cleaver
Ingredients
1 4-5 Pound Roasting Chicken, broken down into 8 pieces
1/2 cup Kikkoman Teriyaki Marinade and Sauce
1 Tbsp Orange Zest (from 1 large Orange)
1/4 cup Orange Juice
2 tsp Fresh Grated Ginger
2 Green Onions, finely chopped
1 Large Clove Garlic, minced
1 Tbsp Sesame Seeds
2 Tbsp Olive Oil
Salt and pepper
Directions
Bring the chicken out of the fridge and allow to rest at room temperature at least 30 minutes before you are ready to cook. Preheat your oven to 350 degrees.
While the chicken rests, in a small bowl mix together the Kikkoman Teriyaki Marinade and Sauce, with the orange zest, orange juice, ginger, green onions, garlic and half of the sesame seeds. Set aside.
Preheat oven to 400 degrees. Pat all of the chicken dry with paper towels. Place all the chicken into a 13×9 inch baking dish and season with salt and pepper. Baste the chicken with the teriyaki glaze every 5-7 minute or until the internal temperature of the chicken reaches 165 degrees. This should take between 35-40 minutes. Remove from oven and let rest 5 minutes before serving.
Chocolate Chip Cookies
c/o Smitten Kitchen
Ingredients
1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt
1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted and chopped
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt
1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted and chopped
Directions
Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
