Baking with Betty

By Betty Heald | Sep 22, 2016

This week's column is dedicated to grandchildren — they keep us young!

Mustard Chicken with Deviled Crumbs

1/2 cup Dijon mustard

1/4 cup dry white wine

4 teaspoons extra-virgin olive oil

2 teaspoons Worcestershire sauce

2 pounds small boneless skinless chicken thighs (about 8 to 10) trimmed

2 tablespoons unsalted butter

3/4 cup panko crumbs

3 large garlic cloves, minced

1/4 teaspoon cayenne; more to taste

Kosher salt and freshly ground black pepper

3 tablespoons finely grated Parmigiano-Reggiano cheese

Combine the mustard, wine, oil, and Worcestershire in a 9x13 inch baking dish. Add the chicken, turn to coat well, and set aside for 15 minutes.

Meanwhile, in a 10 inch skillet, heat the butter over medium-low heat. Add the panko and cook, stirring, until light golden, about 4 minutes. Add the garlic and cook until the crumbs are golden brown, about 1 minute more. Season with the cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside to cool.

Heat a grill pan over medium-high heat. Lay the thighs flat on the gill and cook, turning once, until just cooked through, about 5 minutes per side. Transfer to a large platter and let rest for a few minutes. Toss the Parmigiano with the crumbs, sprinkle over the chicken and serve.

Kale with burst grape Tomatoes

Heat 1 1/2 tablespoons olive oil in a 6 quart pot over medium-high heat. Add 10 ounces grape tomatoes 1 1/2 pounds washed, stemmed and coarsely chopped kale, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper. Toss, cover, and cook until the Kale is tender, 10 to 15 minutes. Toss with 1 teaspoon balsamic vinegar. Season to taste with salt and pepper. Transfer to a bowl and sprinkle with 1/4 cup coarsely grated Parmigiano-Reggiano cheese.

Cherry & Chocolate Ice Cream Pie

15 Oreo cookies

1/4 cup butter, melted

3/4 cup hot fudge ice cream topping

4 cups vanilla ice cream, softened

3 cups fresh or frozen dark sweet cherries, pitted and quartered, divided

1/2 cup water

1/4 cup sugar

2 tablespoon thawed cranberry juice concentrate

1 tablespoon cornstarch

1 tablespoon cherry liqueur, optional

Pulse cookies in a food processor until fine crumbs form. Add butter; process until blended. Press mixture onto bottom and up the sides of an ungreased 9-inch pie plate. Freeze until firm, about 15 minutes. Carefully spread hot fudge topping over bottom of crust. Freeze until firm, about 30 minutes. Combine ice cream and 1 cup cherries, spread over hot fudge. Freeze until firm, about 8 hours.

Meanwhile, in a large saucepan, combine the water, sugar, cranberry juice concentrate and cornstarch; bring to a boil over medium heat, stirring constantly. Stir in remaining cherries. Reduce heat; simmer, uncovered, until thickened and cherries are soft, about 5 minutes. Remove from heat; if desired, stir in liqueur. Cool completely. Remove pie from freezer 10 minutes before cutting. Serve with sauce.

Our thought for the week: "You grow up on the day you have your first real laugh at yourself." — Ethel Barrymore.

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