The Cunning Whisk

I bought beets the other day. I’m not sure why, and that’s generally a bad shopping practice, but I felt like playing with beets. Now, I’ve never cooked beets before. I’m not even the biggest fan of beets. I’m not really even sure what this recipe could be used for. I’m thinking to make a sweet and savory ice cream or perhaps as a barbecue sauce base. It did turn out pretty tasty, though, considering I was just playing around.

Ingredients:

• 3 red beets
• 1/2 c. water
• 1/2 c. sugar
• 1 tsp. fresh shaved ginger

Directions:
Mix all ingredients together in a pot. Heat on high until rapidly foaming. Stir well to keep sugar from burning. Cut heat to medium and let boil for about 20 minutes, stirring occasionally. Smash all ingredients with a ricer. Strain well.

I guess the left over pulp could be used in some sort of beet relish. I saved it, so I’ll have to play with that, too. Any suggestions would be most appreciated.

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I’ve been wanting to make this recipe for several weeks, now. I don’t know why: it just popped into my head one day. “Wouldn’t apricots be lovely with chicken?” I thought. Then, I started playing with the idea and the available ingredients. Finally, I came up with what you see before you. It has a bit of an Asian flair to it, and I find it really tastes more like oranges than it does apricots, but it has that special altered taste I just wouldn’t have gotten if I’d used orange marmalade.

Ingredients:

• 18 oz. apricot preserves
By superstition, American tank-driving soldiers will not eat apricots, allow apricots onto their vehicles, and often will not even say the word “apricot.”
• 2 Tbsp. apple cider vinegar
• 2 Tbsp. brown sugar
• 1 tsp. ground ginger
• 4 lg. chicken thighs
• 1/8 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• orange zest
• sesame seeds

Directions:
Preheat oven to 425F. Arrange chicken in a glass baking dish in a single layer.

In a small pan, over medium-low heat, combine preserves with vinegar. Mix in sugar, ginger, cinnamon and nutmeg. Pour half of apricot sauce over chicken, making sure the tops have been completely glazed.

Bake uncovered for 20 minutes. Turn chicken in dish and pour remaining prepared sauce over, again making sure that tops are completely glazed. Cook for another 20 minutes. Check for doneness. If thickest part of chicken has not reached about 170F, turn thighs again and cook for an additional 10 minutes. Remove dish from oven and allow to rest for AT LEAST 10 minutes before serving. This allows the internal temperature to reach its height while still retaining and evenly distributing the natural juices.

While still hot, but before serving, sprinkle each thigh with a little bit of orange zest and sesame seeds for an oriental flair.

If you don’t have cinnamon and nutmeg, or you just want a slightly different flavor and warmth, substitute those two spices for 1/4 teaspoon of ground cloves. You could also try cutting the vinegar in half and adding 1 tablespoon of soy sauce to make it more savory.

Be aware that this doesn’t really seep into the chicken. It only provides a candied glaze and sauce. If you really want the flavor all the way through, marinate the chicken in the sauce overnight. Then cook, turning as prescribed.

I served this with a really simple bed of white rice and a side of garlic green beans.

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