No Recipe Recipe Apples Foster

Steps:

• Heat oven to 400 degrees F and place rack in the middle.
• Always wash and dry chicken on the inside so it doesn't steam and it bakes crispy.
• Pat chicken dry with paper towels, drizzle with a few tablespoons of oil, and season generously with salt and freshly ground black pepper. (Make sure you season in the cavity, under the skin, and over the skin as this is the main seasoning. You could add a few teaspoons of a ground dried spice if you want to add flavor.) Let bird sit at room temperature while the oven heats up, about 20 to 30 minutes.
• Place chicken on a roasting rack, on a cooling rack, on your toaster oven rack, or on a bed of vegetables (heads of garlic, halved onions, or lemons work) and set in a roasting pan or baking dish.
• Roast until skin is golden-brown, about 20 to 30 minutes. Reduce heat to 375 degrees F and roast, basting with pan juices, until juices run clear when thigh is pierced and temperature is 160 degrees F, about 40 to 60 minutes more (depends on the size of the bird).
• Let rest 10 to 15 minutes before carving.

Steps:

• In a large glass bowl, combine the heavy whipping cream and sugar. Beat with a hand mixer until thick and foamy. Add a small drizzle of coconut extract. Continue to whip until soft peaks appear.
• Using a serrated knife cut the red velvet cake into 1-inch squares. Add about 1/3 of the squares to the bottom of the trifle bowl. Spread a layer of the whipped cream on top of the cake squares, followed by a layer of toasted coconut. Repeat layering 2 more times and serve.

Steps:

• In a bowl, mix all the ingredients together. Lay a large piece of plastic wrap on your counter. Spoon the butter into the middle of the wrap, in a long rope-shape. Roll the plastic wrap over the butter, gently forming it into a log, tucking the ends under. Pop it into the refrigerator or the freezer and chill until hard and set.
• When ready to use, just slice a coin off the butter and put it on top of grilled steaks, fish, or poultry.

Steps:

• 1. In a large skillet over medium-high heat, melt butter and cook until it foams. Once foaming subsides, stir in sugar and spice and cook 1 minute to allow flavors to meld.
• 2. Lay apples into pan in a single layer and cook until fruit begins to caramelize, about 5 minutes.
• 3. Pour Calvados into pan. Use a long match or candle lighter to ignite alcohol. Boil until flames subside, 1 minute. Remove from heat and serve with premium ice cream or crème fraîche. I recommend Recipe #144139.
• *Demerara sugar is a type of unrefined sugar with a large grain and a pale to golden yellow color.