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IN THE KITCHEN
Lamb, Risotto, and Apple Crescents	Bonnie De Lelys
March 2010 IN THE KITCHEN With Bonnie De Lelys Isn’t it funny when you think of some months, you think of the food that goes with them? I know Corned Beef and cabbage is St. Patrick’s Day fare, but what about the other 30 days? I try to come up with recipes that are out of the ordinary, so I hope you enjoy these! ROAST LEG OF LAMB WITH DARK BEER, HONEY AND THYME 7-8 lb. leg of lamb, thighbone removed, shin bone in 4 cloves garlic, chopped 3 tbls fresh thyme leaves 3 tbls extra virgin olive oil Kosher salt, freshly ground black pepper 2 c stout beer or porter 1/2 c honey 1 tsp juniper berries, crushed 2 bay leaves Preheat oven to 375. Open leg of lamb and season inside w/ half the garlic, half the thyme leaves, 1 tbls olive oil, salt, pepper. Tie lamb closed w/ string. Place in roasting pan, season w/ salt, pepper, and brush w/ olive oil. In bowl, mix beer, honey, remaining garlic & thyme, juniper berries, bay leaves. Pour over lamb and put roasting pan in oven. Immediately turn oven down to 325. Baste every 10 min. Cook 12-13 min. per pound for medium rare or until internal temp reaches 130-135. Remove roast from oven, cover loosely w/ foil; allow to rest for 10 min. before carving. Serve w/ pan drippings. GREEN RISOTTO 2 c water 1 qt. vegetable stock 2 tbls extra-virgin olive oil 1 tbls butter 1 medium onion, finely chopped 2 c arborio rice 1/2 c dry white wine or dry sherry 1 lb. triple washed spinach, chopped 1 c loosely packed basil leaves, chopped or torn 1/2 cup flat-leaf parsley, a couple of handfuls, chopped Coarse salt/freshly ground black pepper 1/4 tsp nutmeg, grated or ground 1/2 to 2/3 c grated Parmigiano-Reggiano, 2-3 handfuls Bring water, stock to boil; reduce to low to keep warm. In large skillet, heat oil, butter over medium to med-high. Add onions; saute 3 min. Add arborio rice; saute 2-3 min. more. Add wine or sherry; allow liquid to absorb, 1 min. Add 1/2 stock or broth; reduce heat slightly. Simmer, stirring frequently until liquid absorbed; add more liquid, a few ladles at a time. When liquid cooks out, ladle in a bit more. When risotto has cooked almost to al dente, about 18 min., fold in spinach, basil, parsley. Season risotto w/ nutmeg, salt, pepper; stir in any remaining broth. Risotto will cook 22 min. total. Stir in cheese; serve immediately. BUTTERSCOTCH APPLE CRESCENTS 1 Pkg Crescent rolls separated 2 lg apples – 1 cut into 8 wedges, 1 diced 1 C sugar 1 stick butter 1 C apple cider Pkg butterscotch pudding mix Heat sugar, cider, butter till butter melted. Wrap slices of apple in crescent rolls; place in sprayed pie plate. Sprinkle diced apple over rolls. Pour cider mixture over rolls; sprinkle w/ 2 tbls butterscotch pudding mix. Cover; bake at 350 for 30 min. Uncover; bake 15 min. Serve warm. The 1890 Caroline House and The Richard Johnston Inn are available for small weddings and events. For personal service, please call Bonnie L. De Lelys at 540-899-7606 to discuss your special plans.
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