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Almond Brittle Sundae

Serves 4

A little amaretto drizzled over the top makes this a sundae for grown-ups.

• 1 teaspoon vegetable oil, for baking sheet
• 3/4 cup sugar
• 1/2 cup sliced blanched almonds
• 1 pint vanilla frozen yogurt or ice cream
• 4 teaspoons amaretto (optional)

1. Oil a 9-by-13-inch baking sheet, and set aside. Combine sugar and 2 tablespoons water in a heavy-bottomed saucepan. Cook over low heat until sugar is dissolved. Cover pan, and bring to a boil. Leave cover on until condensation washes down insides of pan. Turn heat to medium and cook, swirling pan occasionally, until sugar turns amber in color and registers 320° on a candy thermometer. Quickly stir in almonds, and pour mixture onto prepared baking sheet. Spread with back of a metal spoon until thin. Allow to cool completely, and break into pieces, reserving some larger ones for garnish.
2. Scoop frozen yogurt or ice cream into wine or dessert glasses. Sprinkle with brittle, and garnish with a large shard. Drizzle amaretto over top if desired.

APPLE GINGER SPARKLERS

Serves 6

• 1/4 cup Ginger Syrup
• 4 1/2 cups sparkling apple cider
• 6 cinnamon sticks
• 6 pieces crystallized ginger

1. Place 2 tablespoons ginger syrup in each of six glasses. Fill glasses with ice cubes, pour in cider, and stir to combine. Garnish with cinnamon sticks and fresh ginger, and serve.

ARROZ CON POLLO

Serves 6
Cuban Black Beans are a perfect accompaniment with this chicken and rice dish.

• 1 1/2 cups long-grain white rice
• Hot water (about 150°)
• 1 1/2 cups canned tomatoes with juice
• 1/2 cup finely chopped red onion
• 2 garlic cloves, minced
• 5 teaspoons dried oregano
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 3 whole chicken breasts, bone in and skin removed, each half cut into three triangular pieces
• 3 tablespoons canola oil
• 1 small jalapeño pepper, seeded, deveined, and minced
• 2 1/2 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat
• 1 cup frozen baby peas, thawed
• 10 cherry tomatoes, cut in half Cilantro, for garnish, optional

1. Heat oven to 375°. Place rice in a medium bowl, and cover with 2 inches of hot water. Let rice soak 10 minutes. Transfer to a colander, and drain. Rinse with cold water, and set aside.
2. Place canned tomatoes, onion, and garlic in a blender. On high speed, blend the mixture until puréed, about 30 seconds. Set aside. In a small bowl, combine 4 teaspoons oregano with cumin, chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub each piece of chicken with the mixture, and set aside.
3. Heat 2 tablespoons oil in a large Dutch oven. Cook the chicken in two batches over medium-high heat until browned on each side, about 2 minutes per side. Add 1 tablespoon oil to pot before browning second batch. Transfer all chicken to a bowl, and set aside. Add reserved rice to the remaining oil in pot, and cook over medium-low heat, stirring, until rice becomes slightly golden, about 2 minutes. Add jalapeño, and cook 1 minute more. Add tomato purée, and cook, stirring, until the liquid has been absorbed, 2 to 3 minutes. Add remaining 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add broth, peas, cherry tomatoes, and chicken; bring to a simmer over high heat.
4. Cover, and transfer pot to oven. Bake until chicken is cooked through and liquid has been absorbed, 25 to 35 minutes. Garnish with cilantro, and serve warm.
   Per serving: 551 calories, 12 g fat, 143 mg cholesterol, 43 g carbohydrate, 910 mg sodium, 59 g
   protein, 3 g dietary fiber.

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