Pomegranate-Glazed Chicken Thighs

Ted suggested this as part of the main course for our Christmas Eve dinner this year. I wasn’t really sure how to go about it so I decided to brine the thighs, cook them in the oven and glaze them at the end before serving.

Pomegranate Glaze Chicken Thigh

Recipe under the cut

Saturday night – 12/29/2012

A busy week called for an easy menu this week and there’s not much easier in my book than pasta and salad.

Ziti with tomato sauce
Turkey meatballs
Salad greens with Quick Pickled Shallots, thinly sliced fennel and lemon vinaigrette.
Ted’s Saffron Herb bread

Gingerbread for dessert

Notes under the cut

Beet-Pickled Deviled Eggs

While trying to come up with the menu for Christmas Eve dinner I came across a suggestion of deviled eggs as a party appetizer. This is nothing new, I’ve been making deviled eggs for probably as long as I’ve been cooking for friends. They are easy and generally well liked.

So in and of themselves they weren’t a fit for the menu. However I saw a suggestion of using a pickled egg as the basis for the dish and that intrigued me. We love us some beets in this house so a beet pickled deviled egg seemed fun and a bit different. And I think they look quite extraordinary.

[Beet Pickled Egg]Beet Pickled Deviled Egg

Recipe under the cut

Christmas Eve Dinner 2012

Every year we have friends over on Christmas Eve for dinner. It is usually a subset of the group from our regular Saturday night gathering. We use it as a chance to present a slightly fancier meal than usual, with plated service instead of family style.

Hors d’oeuvre – Tomato-Rosemary Palmiers, picholine olives, cheddar, crackers
Amuse bouche – Beet-Pickled Deviled Eggs
First course – Butternut Squash Ravioli, Sage Brown Butter, Gingersnap dust
Entree – Pomegranate-glazed chicken thighs
– Smoked Paprika and Salt Crust Potatoes
– Creamed Brussels Sprouts with Bacon
Dessert – Gingerbread with mascarpone cream, sweetened whipped cream
Cranberry Sorbet
– Blackberries

Beet Pickled Deviled EggButternut Squash Ravioli
Pomegranate Glazed ChickenGingerbread with Cranberry Sorbet

Notes under the cut

Saturday night – 12/15/2012

Last week we visited our friends D&H&G for our annual Hanukkah dinner together. There was brisket and roast chicken, latkes, kuggel, chopped liver and homemade donuts. It was a wonderful celebration.

This week we are back home with a smaller than usual group. It is cold and the forecast is a bit dreary. So something a bit hearty and comforting was on my mind as I constructed this menu.

Braised Dark Meat Turkey
Buttered Egg Noodles
Chickpeas with tomatoes and peppers

“Giant” Cranberry Cookie

Notes under the cut