Veronica Julep

Blood Orange and Rosemary Roasted Chicken Thighs

When it is cold and getting nasty outside. There is not much better in the world then coming home to the smell of something wonderful roasting in the oven. Like  blood oranges and rosemary. They are so beautiful together. Oh, and that smell it just warms you up from deep inside your bones. It’s great for a wonderful pick me up on the coldest of winter days. This recipe is beautiful for company or a family weeknight evening because it is so quick and easy to make.There are only three ingredients blood oranges, chicken thighs and rosemary. Five if you include pink salt and olive oil.

Read on

 

The first ingredient is blood oranges. This citrus fruit is gorgeous in color and wonderfully delicious. Super vibrant and is available in New England from November to late February. They are excellent to cook with because of their sweet flavor and, in the winter, all that vitamin C helps keep you healthy in those dark months.

The second ingredient is rosemary. Rosemary is very hearty. It can grow almost anywhere. I’ve seen it live outside into the beginning of cold of winter. Some people prune it into topiary shapes even.  Rosemary is a great flavor to add to just about anything it’s very versatile. There is something so sweet and almost sharp about it that makes its’ yummy flavor shine through.

The next is boneless skinless chicken thighs. I must admit I’m not the biggest poultry fan but, there is something about chicken thighs that make them the exception. Their dark meat is just really juicy when you roast it. I tend to use chicken thighs for almost all of my chicken dishes. Aside from the deepness of flavor they are also less expensive then their more famous parts of the same bird being the breast.

The first step is to rinse the thighs in cold cold water. Then, pat dry. That will give us the best texture for the thighs.

Next preheat the oven to 400 degrees Fahrenheit then pour a little over one tablespoon of extra virgin olive oil in the bottom of a 13 by 9 inch glass pan and roll about to cover the entire bottom of the pan. This adds flavor and keeps the thighs from sticking to the pan.

Line up the nine boneless skinless chicken thighs like this in the pan. It is okay to crowd that are on the sides. They will roast just fine the oven is hot enough.

Next wash your blood oranges. Set aside. We will be leaving the peel on during roasting.

Next trim your rosemary. You will need three stalks between five and six inches long (or the equivalent). Rinse them and gently and ever so gently pat dry.

You’ll need about this much. Left hand for size.

Snip in half.

Arrange like so for even flavor dispersement while roasting. Also, you eat with your eyes first so let’s show them what you’ve got. It’s great when everyone arrives home to show them just how pretty dinner is even before it is in the oven.

Next roll the blood orange on the cutting board pressing down roughly but, not too hard. This will get the juices flowing. Slice the first blood orange in half.

So beautiful. I almost hear a… boom when I pop them open every time.

Then, slice like so.

Cut the two middle quarters in half from pole to pole.

Halve the outside quarters.

Arrange like this in the pan. This arrangement will help the juice distribute evenly.

Slice the second blood orange the same way. Except when you get to this step, this time cut in half pole to pole the middle quarters. Then, set the domed quarters aside.

Add the new halves like this.

Next squeeze the domed quarters over all the thighs in the pan. Roughly to get out all the delicious juice.

Drizzle with a light amount of extra virgin olive oil and a few big pinches of pink salt. Place in a preheated 400 degree oven for 23-28 minutes.

This is about 10 minutes in.

This is done. You will know it is ready when you slice it open and juices run clear.

Once out of oven tent with foil. This helps the juices redistribute themselves inside the meat and the blood oranges. Serve.

I usually serve this with roasted cubed potato (and rosemary) or with rice. This recipe is always a crowd pleaser. The colors are just stunning which makes it quite the feast for the eyes.

Recipe

1 tablespoon of Extra Virgin Olive Oil (two times)

9 Rinsed and Dried Chicken Thighs

2 Blood Oranges (medium are fine but large are better)

3 long Sprigs of Rosemary

Pink Salt

Roast at 400 degrees Fahrenheit for 23-28 minutes.

This recipe is simple to make and only uses three ingredients. When blood oranges are something that can’t be come by I substitute clementines but, any citrus would really work. As always, try it, create it but, make it your own.

Witch’s Besom Broom How To

I love October. It’s my very favorite month. Everything that goes with it. The taste. The smells. The leaves changing color. It’s all so wonderful. Last weekend we put away the yard for the year. In my house this is a very important family tradition. When we are finished it’s always apple pie (recipe here https://www.veronicajulep.com/classic-homemade-scratch-apple-pie/ ). As I was collecting fallen sticks it occurred to me I’ve never made a broom.

Read on

 

Besom brooms are traditionally an old British custom made with pieces of their local indigenous trees hazelwood, asch and birch seem to be the most used (from my research). When the practice was more common it was also popular to tie flowers like heather or herbs into the bunch for scent and luck. Most of the best things in life come locally. It’s one of the best things about living in New England. You are never far from nature or a farm. My broom is made from maple and pine.

For my broom I will be using the sticks in my backyard. First step is collecting. I gathered about 25 small diameter sticks. Between 20 and 30 will work. As you can see we have fairly substantial stick pile so, I had choices.

If you don’t have a yard or fancy stick pile this is the perfect time to go for a walk in the woods. It’s very important to keep your eyes peeled for the actual broomstick. You’ll know it when you see it. It will be just the right size and length and shape. Trust your eyes. Mine is just a hair shy of 2 1/2 feet long. Exact precise measurements will take away from the real charm of this craft, just get close. That will really make it yours.

The best plan with this is to head outside with a towel. I grabbed a dish towel that I use for craft clean up. Nothing fancy. Just something to place the sticks on top of for easy transport.

The first thing is to hold a few sticks up next to the handle. Look for the one with the perfect visual length. This will be your guide stick. Mine measures 20 inches. This way you’ll have an easy time making sure they’re all about the same size. It will save you a lot of work later and that way when it’s time for assembly things will be well set up. Good prep is key. Make sure the bristles all are not perfectly straight and exactly the same length just close.When you are choosing sticks clean them up as you go. Take the small branches off the main sticks. This will make your broom come together rather than turn into a tangled mess.

As with pretty much all my craft projects I use my go to scissors. They were Christmas present from DB a couple years ago they are Leatherman Raptors. Originally made for paramedics so, when they hop on the scene they are ready to cut seat belts or break through car windows. They’re pretty serious. I like them because they can basically cut through anything and the grip is really good, big and substantial so you’re not having them slip around on you while you’re trying to make cuts.

This photo is my broom handle being groomed. Just a few simple cuts.

My pile of sticks (bristles). About 25 and all the same length.

The towel in action for the easy commute to my work area.

These are the things you will need. On the left is my broomstick measuring approximately 2 1/2 feet. My magic scissors. Twine. I used conventional cotton kitchen twine. Since it’s generally use for trusting chickens I figured it’s perfect for the job. A white candle and matches to light it. Nothing fancy. Just things I had around the house.


Once everything is gathered dig through your broom bristle pile and pick out the sticks that are the very thickest. Set everything else aside. Cut a 15 inch piece of twine.

Lay down the twine. 3 inches then place the first big stick.

Wrap the twine over.

Then around.

Place the next stick about 2 1/2 inches over from the now wrapped stick and do the same. Then the third sick and so on and so forth until all of them are wrapped. Like so.

Pull slightly tight. Place the broom stick handle in the middle on top of the bristles. 1 foot deep past the twine line. So only 21 inches of the handle sticks out. Putting this much of the handle inside the broom makes it very sturdy.


The next step is to tie it as tight as you can. Wiggle and pull the string so it will get as tight as possible. Double knot. This is the base of the bristles so it needs to be very strong and very tight.

Place on craft mat for ease of cleanup then, cut the strings. This will alleviate some of the underneath bulk and give a tighter grip on the broom stick.

Next light the candle and drip wax all over all of the twine. This will seal and secure it. Start with the knot first.


Go all the way around over the twine and let cool while you are assembling the next step.

Gather about 1/2 of the sticks you have in the set aside pile.

Divide into fourths.

Cut 7 inches of twine and tie each quarter.

Now cut 15 inches of twine and lay out on your mat. Place the first bunch in the middle of your craft mat. Then place broom on top of that centered. Lining up the twine.

Place two more bunches, one on each side of the establishing broomstick.

Put the last one on top and tighten. Before tying off it might make sure to adjust one or all of the new bunches so they are together in a broom-like shape. The shape of the sticks and how they lay together really make this project. Wrap around the twine as tight as you can and give one final pull. Then tie it off with a double knot.

It will look like this.


Next, wax the twine as before. This time some of the wax will drop through the cracks and make the inside wax warm again so it’s good after this step to leave it for a minute to cool down. Otherwise the sticks might shift.


Take the rest of the sticks you have set aside, dividing the four and tie as before but the twine binding these (being the more outside sections) need to be waxed for tightness.

Cut another section of cut another 15 inch section of the twine place. Place on your craft mat.This next part is similar to the other procedure except we are going to place these for in between the last four. Imagine the bundles the four cardinal directions. The first four are north, south, east and west. This new four need to be placed between then at northeast, southeast, southwest and northwest. They go right in that gap I’m pointing out. Then wrap the twine around crisscross a couple times and tie as tight as possible.


Next cut a 12 foot piece of twine and fold it into quarters. This is our outermost top layer. Wrap this crisscross around over all of the previous layers of twine then tie as absolutely tight as you can. Yank, pull, then pull tighter to get the outside of the broom together.

Next is a double layer of wax. The first one I put on super thick and let it sit for 5 minutes then went over it again with a second thick layer to make sure it’s secure.

Late Summer Cherry Rhubarb Pie

The weekend is just around the corner and what better way to enjoy it than with a great pie filled with late summer delights. Two of things my family wait for all year is for cherry and rhubarb.  Both of these elusive delights are at the height of their season then.

Read on

 

Cherries start blossoming on the mid eastern coast of the US around the end of April (thus the cherry blossom festivals in the DC area at that time). They begin blooming more north by latitude weekly. Some of the sweetest I’ve ever eaten come from Michigan. The very sweetest (that I used for this recipe) come from Washington state. There is something about the soil near Hood River maybe it’s the mountain dew or maybe it’s the vegetation but, they are just super tangy sweet. Tang being key.

Rhubarb grows all over the world. In the US it grows wild in the summer in the most northern states. Suited to be cultivated between late July and early September. It is a beaut and quite the treat to behold.

The first step is to pit the cherries. I have heard *cue announcer voice* a million and one ways to pit cherries. Frankly, I’ve tried a lot of different ones. The one I’ve found that works best is the one I grew myself. Just my hands. Plain and simple.

I start by removing the stem then, grab the fruit by either side and just rip open. Seriously. -It’s best to do over a bowl as to collect the juice (very important). –

Next turn the cherry and split in the same fashion. The pit is tightly wrapped it needs to be wiggled out.

A little more digging to pop the pit then, boom it’s out. This is some time later but, so beautiful. Anything that is actually tasty is worth the effort. This is what the amount needed looks like. I’m using a biggish thanksgiving mash potato sized bowl worth. They equal about three and a half cups worth (recipe at the bottom of post). A bit more or less is fine, more is better but, it’s what makes most since for your size pie plate that really should decide it.

After the last cherry is pitted, wash your hands. Right the second you are finished. Cherries will stain your hands quite quickly and quite badly. Scrub as soon as possible to get ahead of the stain setting in. Pretty huh?

Next up is the rhubarb. Peel it. You really should. I know it is more work  but, I’ve found it makes the rhubarb both softer and sweeter. It makes all the difference. Once peeled cut into one inch cubes and add to cherry bowl.

Add the granulated sugar.

Then flour.

Next pink salt and powdered sugar.

Stir well but, gently. Almost more folding than stirring. The texture of the pie filling is best if the pieces are well coated on all sides and still firm.

Fill room temperature crust lined pie plate with filling and top with approximately 1/3 a stick of butter cut into cubes. The butter combines up with the flour to thicken up the filling. Well, and adds some extra unctuous.

Next the pie top. Make some holes in the top crust so the filling can steam out a bit. Use a knife or my favorite, little cookie cutters. Place top on top of pie. Be careful to center. It doesn’t need to be perfect but, very close to centered is very best. Then brush with a solution of 1 egg white and 1 tablespoon of milk (whole perferably) fork mixed together. This will help it brown nicely.

Connect the two crusts. This is important so it doesn’t bubble off. Here I am using just the tip edges of a fork to go around. Once the circle is complete use a knife to cut the extra off the edge of the pie plate.

The last step before we stage the pie in the oven is my Mother’s trick. She always sprinkled the top of sweet pies with a decent amount of granulated sugar. That way when it comes out it sparkles.

Place pie on cookie sheet. If not, it will bubble over which is tasty but, messy. Then wrap the sides of the crust with aluminum foil to keep the quick cooking edges from burning.

Bake for 30 minutes at 425 degrees. Remove the foil. Return pie to oven for another 20 to 27 minutes until crust is golden brown. Voilà.

Let cool at least a little before slicing into and enjoy.

My favorite way to eat any pie is a la mode. Look at that filling. O la la. Enjoy.

3-4 cups of fresh cherries pitted

1 1/2 cups of diced and peeled rhubarb

1 cup of white granulated sugar

1 1/2 tablespoons of flour

1 heaping tablespoon of powdered white sugar

1/2 tsp pink salt

Enjoy.

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