Well, what do you know! It's been sticking around. Other than a few cold days here and there, It's been pretty nice outside since Easter. Can it last?
Well, "April is the cruelest month..."
At least the signs of spring are coming with the produce. The spring onions, one of the most beautiful veggies out there, have made it to the market.
I counteracted those days of rain and chill by making them into a nice soup.
No recipe needed.
Saute sliced spring onion in butter. Then add broccoli, chopped up small.
Put in a quart of chicken stock and simmer till veggies are tender.
Process in a food processor or with a stick blender and then add a cup of heavy cream.
I also added some chopped up leftover Easter ham.
Later in the week I decided to take a comfort classic and "spring it up" a bit. .
I drew my inspiration from Kevin of Closet Cooking (this Kevin is no Pickypants). He suggested a sauce of apricot jam and mustard for the Easter ham.
I love using apricot-based sauce on my chicken, but I tend to go with a more Asian theme and mix my jam with soy sauce, ginger, garlic, and sriracha (Frank's is good in it too). CC had me thinking a little sweeter, a little milder, a little more spring-like.
Again, this doesn't need a recipe.
I mixed a sauce of:
1/2 cup apricot preserves
2 Tbl dijon mustard
1 Tbl white balsamic vinegar
I removed the backbone of the chicken and flattened it ou, sprinkled it with salt and peppers and laid it on top of a bed of more of those spring onions. Then I spread a good amount of the mixture over the chicken.
I stuck it in the oven at 350 for an hour.
While it roasted, I mixed the remaining glaze with some chicken broth and brought it to a boil. When I had it at the right consistency, it made a nice sauce for the side of the chicken.
I think 45 minutes was all I really needed to roast this for, as you can see the sweet glaze was a little burnt. The chicken wasn't dried out though. But definitely don't roast your chicken as long as I roasted mine.
On the side are string beans that I blanched and sauteed with more spring onions and mushrooms. Very nice spring meal indeed.