TV & Class Recipes

Bounty of the Season TV logoRobin Cohen’s
Bounty of the Seasons
Winter 2011

Arlington Community Media TV Show 

Wild Mushroom Salad
Autumn Chicken Stew
Cape Cod Cranberry Walnut Tart

Autumn Chicken Stew
One Whole Chicken (broiler/fryer) skinned and cut into pieces
2 lbs Carrots
2 Parsnips
1 small Purple Top Turnip
1 large Onion
1 bunch Celery (tops and leaves)
1 cup sliced Mushrooms
3 cups Fresh Apple Cider
2-3 sprigs fresh Thyme
1 sprig fresh Rosemary
Flour for dredging
Paprika, Salt, and Pepper to taste
2-3 Tbs Canola or Vegetable oil

  • Slice the onion into thick slices
  • Peel and slice the carrots and parsnips into one inch chunks
  • Quarter the turnip
  • Mix Flour with paprika, salt, and pepper
  • Dredge the chicken pieces in the flour mixture
  • Heat oil in a large Dutch oven
  • Brown the chicken a few pieces at a time and set aside
  • Sauté the onions and mushrooms until onions are slightly soft and translucent
  • Add all of the remaining vegetables and herbs
  • Pour in the apple cider and mix to combine
  • Add the chicken to the pot
  • Cook over medium heat until the cider bubbles
  • Turn down heat to simmer and cook for 60-90 minutes until chicken is very tender
  • Serve hot over rice

Cape Cod Cranberry Walnut Tart
Crust
1 1/4 cup flour
1/2 cup butter
4 tablespoons sour cream

Filling 2/3 cup sour cream
3 egg yolks 1/4 cup whole milk
2 tablespoons flour 1 tablespoon sugar
1/4 tsp cinnamon
2/3 cup chopped walnuts candied cranberries (see below) or dried sweetened cranberries

1. Heat the oven to 350°
2. Place flour in a bowl, stand mixer, or food processor.
3. Chop cold butter into pieces and mix into the flour until you have bits of four coated butter the size of small peas. Don’t over mix.
4. Blend in sour cream and mix just until the dough comes together loosely
5. Gather the ball of dough together in your hands gently and divide into two even pieces
6. Roll each dough ball on a floured board to about a 7″ circle
7. Lay the dough into the tart pan. Fix any tears by patting the dough into shape 8. Press the dough evenly on the bottom of the pan and against the sides Filling 9. In a medium bowl whisk eggs and sour cream and milk
10. Add flour, sugar, cinnamon and whisk to combine
11. Scatter the cranberries and nuts evenly in the tart crusts
12. Pour the sour cream/egg mixture over cranberries & nuts
13. Bake for about 30 minutes
14. Remove from the oven and let cool in the tart pan placed on a rack

Cranberry Syrup and Candied Cranberries
1 1/2 cups fresh cranberries
3 cups water
1 cup sugar

  1. Simmer all the ingredients for 20 minutes or until cranberries get soft and release their juices
  2. Strain the syrup and chill (great for making cocktails or cranberry soda)
  3. Use the cooked cranberries  in Cape Cod Cranberry Walnut Tart above

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