Shaved Apple, Bleu Cheese, and Candied Pecan Chicken Burger, with a Champagne Citrus Vinaigrette Dressing


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Burgers:
1- 1/2 pounds ground chicken
2 crisp red apples, like Envy, shaved
2 crisp Granny Smith apples, shaved
Bleu cheese, thinly sliced or crumbled
Field greens
Glazed Pecans
4-6 challah, brioche or kaiser rolls, split in half, buttered and lightly toasted
Olive oil
Salt
Fresh cracked pepper

Champagne Citrus Vinaigrette Dressing
3 tbsp Mayonnaise
4 tsp fresh orange juice
2 tsp fresh lemon juice
1 1/2 tsp champagne vinegar
Olive oil

Zest of 1/2 a lemon
Salt
Fresh cracked pepper

In a small bowl, whisk together mayonnaise, orange and lemon juice, and vinegar. Stir in lemon zest, add salt and pepper taste. Stir in extra olive oil to reach desired consistency.

Divide ground chicken into equal portions, brush with olive oil and season. Heat grill and cook patties thoroughly.

To assemble:
Place desired amount of greens on the bottom half of roll. Drizzle with dressing, top with cooked chicken, Bleu cheese, shaved apples, and glazed pecans. Cover with top of roll.

Makes 4-6 serving

Recipe by Amy Richardson

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Viennese Iced Chocolate


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Viennese Iced Chocolate

3/4 cup very hot water
1/2 cup super fine sugar
1/4 cup, unsweetened dark cocoa, such as, Ghiradelli, GuittardCocoa Rouge, or Peringotti cocoa
1 tsp Nielsen Massey Chocolate extract
1 cup milk
2 cups ice
Club soda
Fresh mint
Chocolate gelato, store bought

In a blender, place hot water, sugar, cocoa, and extract. Blend until smooth. Set aside to slightly cool.*

While the chocolate mixture is cooling, remove gelato from the freezer to slightly soften.

When chocolate mixture has slightly cooled, add ice. Blend until it reaches a frothy, slush like texture, adding more ice if necessary.

In individual glasses, pour a splash of club soda into the bottom of each glass. Fill remainder of the glass with chocolate mixture leaving room about 1 inch from the top.
Place a small scoop of gelato on top, and garnish with fresh mint.

*Recipe can be made ahead to this point and refrigerated until ready to use.

Makes 4-6 servings

Recipe by Amy Richardson