In-Season Recipes

This page is sponsored by Monadnock Oil & Vinegar In-Season RecipesRecipes & Photos by Sarah Heffron We're enjoying cooking excellent fall foods and looking forward to the real change of seasons in the next few weeks. Here are a few warm and cozy recipes to usher in autumn! -------Chicken with Honey Thyme GlazeSalting the chicken in advance helps with moisture retention and browning. This is delicious! Yield: 4-6 servings 1 whole chicken, cut in eighthsKosher salt1/3 cup cider vinegar2 sprigs thyme2 ½ tablespoons honey1 teaspoon Dijon mustard1/4 teaspoon saltA dash of hot sauce like Tabasco1/2 cup plus 2 tablespoons chicken stock. Generously salt the chicken and let it rest in the fridge overnight. Heat cider vinegar and thyme in a small saucepan. When almost boiling, turn off heat and steep for half an hour. Strain and combine flavored vinegar with honey, mustard, salt and hot sauce. Adjust seasoning. An hour before baking, set chicken on a parchment-lined baking sheet and brush with glaze. Preheat oven to 375 degrees. Bake chicken until golden brown and cooked inside to 165 degrees, interrupting baking several times to rebrush with the glaze. Remove chicken to platter and deglaze baking pan with 1 cup water. While the chicken bakes, reduce the stock by a third. Add pan drippings and reduce a bit more. Strain and adjust seasoning. LOCAL INGREDIENTS: chicken, honey, thyme, chicken stock. ----Peanut SaucePeanut sauce is delicious on summer rolls or cold noodle salads with lots of summer or fall garden vegetables. This is the kind of recipe you want to have up your sleeve — a literal crowd-pleaser and something you can do with minimal effort and the ingredients you have on hand. Yield: 3 cups 1 cup smooth natural peanut butter1 heaping tablespoon minced ginger1 minced garlic clove1 1/2 cups water3 tablespoons soy sauce3 tablespoons lemon juice1/4 cup raw honey Combine all ingredients in a blender until smooth, LOCAL INGREDIENTS: garlic, honey -------Cream Cheese Frosting We recently made a funfetti cake, and the bride asked for cream cheese frosting. One of our servers, an accomplished baker herself, said, "You make the best cream cheese frosting!" It's so easy to make you can put this on every carrot cake, apple cinnamon cake or pumpkin cake you make. It is too easy and really great and has stood the test of time. Most importantly, it is not overly sweet. 8 ounces cream cheese, softened4 ounces butter, softened8 ounces powdered sugar2 teaspoons vanilla1/8 teaspoon salt Combine cream cheese and butter. This must be thoroughly softened to combine nicely. Add powdered sugar and vanilla and salt.