June 11, 2013
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Roasted Half Chicken with Honey Sauce
Here's a simple way to turn a chicken into sublime entrée; it depends on a touch of honey and a dollop of butter to finish the sauce.
Grilled Leg of Lamb
Lemon, garlic and rosemary combine make a great flavor combination for lamb on the outdoor grill. Get the butcher to "butterfly" the meat -- cut horizontally so that it can be thoroughly marinated and spread out on the grill -- after boning it.
Irish Lamb Stew
The classic Irish stew relies on lamb, potatoes and onions. Our version adds turnips and carrots for a broader range of flavors.
Orange Custard Cake
We don't like to put a heavy frosting on a cake with custard between the layers. This cake stands on its own with a bit of powdered sugar sprinkled on top; if you like it sweeter, you can drizzle it with a glaze of powdered sugar and lemon juice.
We preferred to keep this recipe as simple as possible in order to make the most of fresh asparagus that appears in the garden this time of year, and it rarely disappoints. If you wish, you can add a bit of lemon juice or white wine vinegar, or experiment with your favorite herbs and spices. It’s most important, however, to follow the basic concept: cook the vegetables separately, then blend them together. On a cool day, you can serve it warm; on a hot day, serve it chilled.
The idea here was to take a humble classic based on ground beef and mashed potatoes and give it a bit of style. The result is a weekday supper we'd proudly serve to dinner guests on Saturday night or Sunday afternoon.