Orange-Balsamic Glazed Chicken

Ingredients:

2 tablespoons extra-virgin olive oil

2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat

Salt and freshly ground black pepper

1 teaspoon poultry seasoning

2 to 3 sprigs fresh rosemary, leaves chopped

1/3 cup orange marmalade

1/4 cup balsamic vinegar

1/2 cup chicken stock

2 scallions, whites and greens, finely chopped

4 cups baby arugula (optional)

Directions:

In a large pan, heat the extra-virgin olive oil over medium-high to high heat.

Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

Death by Chocolate

Ingredients:

8 oz (225 g) dark semisweet chocolate (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons (1 dl) all-purpose flour
4 tablespoons unsweetened cocoa powder
1½ teaspoon baking powder or 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour cream

2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)

Instructions:
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof or other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins.)
Break the chocolate into small pieces and melt it with butter over hot water.
Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.
Slowly fold in the melted butter and chocolate and the sour cream.
Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 minutes (if using 2 cake tins 20-30 minutes may be sufficient).
Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally.

Frosting:
Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.
Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.

This cake should have room temperature when served.

http://www.cacaoweb.net/deathbychocolate.html

Buttermilk Pancakes

Ingredients:

2 cups all-purpose flour 

1/4 cup sugar 

21/4 teaspoons baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

2 eggs 

2 cups buttermilk 

1/4 cup melted unsalted butter, plus some for frying 

Instructions:

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix.

Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.

Serve with a dollop of whipped cream and maple syrup.