Apricot Glazed Halibut With Cranberry Chutney And Roasted Red Potato Sofrito Recipes

Steps:

• Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
• Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
• Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
• As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
• When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
• Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.

Steps:

• In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
• In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.

Steps:

• In a heavy saucepan, combine white sugar and water.
• Cook and stir over medium heat until sugar is dissolved; bring to a boil without stirring.
• Stir in cranberries, apricots, brown sugar, vinegar, and ginger; reduce heat.
• Simmer, uncovered, for about 5 minutes or until the berries have popped and mixture starts to thicken, stirring occasionally.
• Remove from heat and allow to cool if serving that day.
• Can be covered and refrigerated for up to four days.
• Makes 3 1/2 cups.

Steps:

• Combine the apricots, orange zest, sugar, water, and honey in a sauce pan. Bring to a boil then lower to a simmer for 5 minutes until it's a nice thick glaze. Remove from the heat and add the vanilla paste, cardamon, allspice, coriander and sage.
• Glaze ham with half of the apricot mixture and bake at 350. Baste frequently, until the ham is heated through.about 45 minutes.
• While the ham is baking, in the saucepan with the remaining apricot mixture, add the cranberries and red wine. Simmer until the mixture is thick.
• Serve the ham with the cranberry chutney.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Slice the top off the half head of garlic with a sharp knife, exposing the cloves. Discard the top. Place the head of garlic on a piece of aluminum foil, drizzle with 1/4 teaspoon of olive oil, and wrap the foil around the garlic. Roast in the preheated oven until golden brown, 30 to 40 minutes.
• While garlic is roasting, place the onion and 1 tablespoon of olive oil into a saucepan over medium heat and cook and stir until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until thoroughly combined.
• Squeeze the roasted garlic cloves out of their skins, and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. Stir carefully because any splashes of chutney will be burning hot.
• Pack the chutney into sterilized jars and process to seal.

Steps:

• In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
• Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.

Steps:

• Preheat oven to 375 degrees, with rack in lower third. Wrap ham in a large piece of parchment-lined foil and place, cut side down, on a foil-lined rimmed baking sheet; bake 1 hour. Meanwhile, in a medium saucepan, bring jam and bourbon to a rapid simmer over medium-high. Cook until reduced by half, about 40 minutes. Stir in lemon juice and pepper and cook 2 minutes. Reserve 1 cup glaze for serving.
• Remove ham from oven and increase temperature to 425 degrees. Unwrap ham, carefully flattening parchment-lined foil against baking sheet. With a sharp knife, score fat with long cuts, 1/2 inch apart. Bake 15 minutes.
• Remove ham from oven and brush all over with some glaze. Bake until ham is deep golden brown and an instant-read thermometer inserted in thickest part registers 145 degrees, 45 to 60 minutes, brushing ham with glaze every 15 minutes (wrap tip of bone in foil if it begins to overbrown). Transfer ham to a carving board, tent with foil, and let rest 30 minutes before carving. Serve warm or at room temperature with reserved glaze.

Steps:

• Preheat oven to 350 degrees F.
• Place fish in a lightly sprayed (with cooking oil) shallow baking dish and set aside.
• In a small saucepan over medium-low heat stir together apricot preserves, garlic, orange peel, rosemary, salt and pepper until heated.
• Pour mixture over the fish and bake for 15 minutes or until the fish flakes with a fork.

Steps:

• Place tomato sauce, cranberries, apricots and honey in medium saucepan; mix well.
• Cook over medium heat until gently bubbling around edges; reduce heat if necessary to maintain this rate of cooking. Continue for about 10 minutes, stirring occasionally, or until most of liquid is absorbed.
• Serve warm or at room temperature with roasted turkey, chicken or pork.

Steps:

• In a large heavy saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. Cover and refrigerate. , Serve as an accompaniment to pork or chicken. Chutney may be stored in the refrigerator for up to 1 month.