On to food!
Dijonnaise chicken
Yield: 4 servings
- ½ cup mayonnaise
- ½ cup Dijon mustard
- 2 garlic cloves, finely grated
- Salt and black pepper
- 1 teaspoon thyme leaves or dried thyme
- 1½ to 2 pounds boneless, skinless chicken breasts or thighs, patted dry
Step 1 – You can grill or cook on stove
Heat a grill to medium-high. (You can also cook the chicken on the stovetop over medium-high heat, following the same timing.) Meanwhile, in a medium bowl, stir together the mayonnaise, mustard and garlic, and season to taste with salt and pepper. Transfer half to a small bowl and refrigerate until serving.
Step 2
To the medium bowl with the reserved Dijonnaise, stir in the thyme leaves. Season the chicken all over with salt and pepper, then transfer to the medium bowl and toss to coat. Let sit at least 15 minutes or refrigerate up to overnight. (Let it come to room temperature before cooking.)
Step 3
Grill or pan roast until deep golden and cooked through, 4 to 6 minutes per side.. Discard the chicken marinade. Serve with the small bowl of reserved Dijonnaise alongside.
No Bake Peaches and Cream – This is great for a bake sale or to impress friends and family 😊
Yield: 8 to 10 servings
For the Syrup
- 1 cup dry white wine
- ½ cup granulated sugar
- ¼ cup brandy or light rum
- ½ teaspoon almond extract
For the Cake
- 2 cups heavy cream
- 4 tablespoons powdered sugar, divided
- 1 cup crème fraîche
- ½ teaspoon almond extract
- 1 (15-ounce) container ricotta
- 1 tablespoon grated lemon zest (from 1 lemon)
- About 3 pounds ripe peaches, halved, pitted and cut in ½-inch slices
- ½ cup peach or apricot jam
- 1 package ladyfingers (24 ladyfingers)
PREPARATION
Step 1
Make the syrup: Put wine and sugar in a small saucepan. Simmer over medium heat to dissolve sugar, then turn off heat. Stir in brandy and almond extract. Set aside to cool.
Step 2
Prepare the cake: Put heavy cream in a mixing bowl with 2 tablespoons powdered sugar. With a hand mixer or whisk, whip the cream until soft peaks form, then gently mix in the crème fraîche with a spatula. Add almond extract and stir to combine. Taste for sweetness and adjust.
Step 3
Put ricotta in a bowl. Add the remaining 2 tablespoons powdered sugar and the lemon zest, and stir to combine.
Step 4
Put peach slices in a bowl. Add peach jam and toss to coat.
Step 5
Build the cake: Place a 9-inch square pan on a rimmed baking sheet. Dip 12 ladyfingers, one at a time, into syrup on both sides, and arrange on the bottom the pan. Dollop half the ricotta evenly over the ladyfingers and spread evenly.
Step 6
Make a layer of peach slices, using half the peaches. Spoon half the whipped cream mixture over everything and smooth with a spatula.
Step 7
Dip remaining ladyfingers in syrup and arrange over the cream, then repeat the process with ricotta and peach slices. Drizzle any remaining syrup over. Finish with the remaining whipped cream mixture and smooth with a spatula. Cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
Step 8
To serve, cut into squares or scoop with a large spoon.