"Recipes from the Chef's Kitchen"

Ingredients:
1)   6 Chicken Breasts, Skin-on
2)   1 whole Butternut Squash, roasted
3)   1 lb. Fresh Spinach
4)   2 cloves Garlic
5)   1 tbs. Brown Sugar
6)   1/2 cup dried Cranberries
7)   1/2 cup toasted Walnuts
8)   Salt and Pepper

Preparation:
1)   Slice butternut squash in half lengthwise and
       remove seeds.  Place cut side down on a baking
       sheet and roast for 30 minutes or until skin
       blisters and squash is tender.  Let cool.  Remove
       skin from chicken and set aside.
2)   Scoop out squash from the skin and lace in a
       mixing bowl.  Discard skin.  Add dried cranberries,
       minced garlic, brown sugar, walnuts and the salt
       and pepper to the bowl...blend thoroughly.
3)   Cut a pocket in the chicken breast and insert
       filling (about 2-3 tbs.) Tuck tail of breast under
       and wrap chicken in skin.  Season with salt and
       pepper.  Roast at 400 degrees for 10 minutes
       uncovered.  Cover loosely with foil for remaining
       15 minutes.  Check for doneness, when juice run
       clear.

Ingredients:
1)   6 Russet or Baking Potatoes, peeled and chopped.
2)   2 cups Chicken Stock
3)   12 large Garlic Cloves, roasted
4)   1 tbs. Extra Virgin Olive Oil
5)   Salt and Pepper
6)   2 tbs. Butter, if desired
7)   1/4 cup Chives, chopped if desired

Preparation:
1)   Place garlic cloves in aluminum foil and sprinkle
       with extra virgin olive oil, salt and pepper.
2)   Roast in the oven for 20-30 minutes until soft and
       golden.  Let cool and chop.
3)   Place potatoes in cold water and bring to a boil.
       Continue cooking until potatoes are tender.  Be
       careful not to overcook.
4)   Remove from heat and drain.  Mash potatoes
       through a ricer or with a masher and combine in
       a bowl.
5)   Heat chicken stock to a simmer. Slowly add stock
       while stirring to reach a creamy consistency.
       Season with salt and pepper to taste.  Add butter
       to taste and stir in chives before serving.

Apple Dumplings with
Caramel Sauce

Ingredients:
1)   6 Granny Smith Apples, peeled and cored.
2)   1 cup Brown Sugar
3)   1/2 cup Cinnamon
4)   1/2 cup Butter
5)   1/2 cup Sugar
6)   1 Egg
7)   3 sheet Puff Pastry

Preparation:
1)   Thaw the puff pastry and cut each sheet in half.
2)   Roll with a rolling pin to form a square.
3)   Fill core of apples with butter, brown sugar and
       cinnamon.
4)   Wrap peeled apple with pastry, sealing edges with
       water.
5)   Brush pastry with egg wash and sprinkle with
        sugar.  (For the egg wash...whisk an egg and
        a few drops of water.)

Ingredients for the Caramel Sauce:
1)   1 cup Sugar
2)   4 tbs. Water
3)   1/4 cup Heavy Whipping Cream
4)   1 tbs Butter

Preparation for the Caramel Sauce:
1)   Place sugar in a small pot.  Add water, enough to
       wet all the sugar.
2)   Be sure sides of the pot are clean.  Bring to a boil
       for 10 minutes.
3)   Watch for the sugar to turn auburn.
4)   Remove from heat and add cream while whisking.
5)   Add butter.  Let cool

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