Dagmar's Desserts

A couple weeks ago I managed to make a trip to the local farmer's market and enjoy the diversity present there. I came home with some delicious small potatoes, a blue hubbard squash (that I hope to make holiday pie out of), some acorn squash (which will be featured in another entry), got to sample some fresh goat cheese and brought home half a lovely six-month aged semi-soft round, and these amazing desserts from Dagmar's....

Birnen-Creme-Kuchen
short crust filled with a light almond-vanilla cream and fresh pears.

Brownies with Forelle pears poached in white wine with cinnamon and cloves

These were so very tasty. I loved the spice in the cake and the lightness of the tart. If this is a sample of what they supply, their holiday selections might well be worth a visit to Deep River. Dagmar's Desserts

Maybe this will even inspire me to make a more serious attempt at some fancier baking this winter....

Chicken with Creole Mustard Sauce

Chicken Thighs With Creole Mustard Orange Sauce
from Bon Appetit (September 1998)

4 small skinless boneless chicken thighs (about 12 ounces)
1 1/2 tablespoons olive oil
1 tsp minced garlic
3/4 cup orange juice
3/4 cup canned low-salt chicken broth
1/4 cup Creole or whole-grain Dijon mustard
1 tablespoon honey
1 teaspoon hot pepper sauce
1/4 tsp thyme

Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add garlic and saute 2 minutes. Add chicken and saute until brown, about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. Add mustard, honey, pepper sauce and thyme to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.

Notes: When using bone-in thighs, increase cooking time during simmering to 25 minutes. The added garlic and thyme are also part of my own interpretation of this recipe.

This was very tasty but I think a spicier mustard than the dijon I had on hand would be more true to the cuisine.