DECEMBER MAGIC 'FIRST SNOW' / WINTER ROSE ~ CHICKEN ALOUETTE / ROASTED VEGETABLES with PECAN GREMOLATA

"Christmas waves a magic wand over this world, and behold, everything is softer and more beautiful."

~Norman Vincent Peale

Poinsettia 'Winter Rose'

(Euphorbia pulcherrima)

December Garden

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CHICKEN ALOUETTE

~ Classic holiday favorite from Southern Living (Dec 1991)

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1 (17 1/4 oz.) package frozen puff pastry, thawed

1 (4-oz) container garlic and spice flavored Alouette cheese

(1/2 cup chives/onion flavored cream cheese may be substituted)

6 skinned and boned chicken breast halves

1/2 tsp. salt

1/8 tsp. pepper

1 beaten egg

1 Tablespoon water

flowering kale leaves for garnish

• Unfold pastry sheets, and roll each sheet into a 14 x 12-in. rectangle on a lightly floured surface. Cut sheet into four 7 x 6-in. rectangles; cut second sheet into two 7 x 6 in. rectangles and one 12 x 6 in. rectangle. Set large rectangle aside. Shape each small rectangle into and oval by trimming off corners. Spread pastry ovals evenly with cheese.
• Sprinkle chicken breasts with salt and coarsely ground pepper. and place in center of each pastry oval. Lightly moisten pastry edges with water. Fold ends over chicken; fold sides over and press to seal. Place bundle, seam side down, on lightly greased baking sheet.
• Cut remaining large pastry rectangle into 12 x 1/4-in. strips. Braid 2 strips together and place crosswise over chicken bundles, trimming and reserving excess braid; braid 2 additional strips, and place lengthwise over bundle, trimming and tucking ends under. Repeat procedure with remaining strips. Cover and refrigerate up to 2 hours, if desired.
• Combine egg and 1 Tbsp water; brush over pastry bundles. Bake at 400º on lover oven rack 25 minutes or until golden brown. Garnish with flowering kale. ( 6 servings) Delicious served with roasted vegetables.

ROASTED VEGETABLES with PECAN GREMOLATA

~ Sure to become an autumn favorite from old (Nov 2003) Bon Appetit.

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1 lb. medium carrots, peeled, halved lengthwise, then crosswise

1 lb. medium parsnips, peeled, halved lengthwise, then crosswise

1 lb. turnips, peeled, halved, cut into 1-inch thick wedges

1 1/4 lbs. brussels sprouts, trimmed, halved

6 Tbsp extra-virgin olive oil, divided

coarse salt & freshly ground pepper

3/4 cup pecans

1/4 cup grated Parmesan cheese (about 1 oz.)

1/4 cup finely chopped fresh parsley

2 Tbsp. fresh lemon juice, divided

1 Tbsp finely grated lemon peel

1 clove minced garlic

• Preheat oven to 425-degrees. Toss carrots, parsnips, turnips, and brussels sprouts in large brown with 3 Tbsp. oil. Transfer to rimmed baking sheet, sprinkle with salt & freshly ground pepper. Roast until vegetables are tender, tossing often, about 1 hour. Transfer vegetables to large platter; cool.
• Using on/off turns, chop pecans in processor until coarsely ground. Transfer ground pecans to small bowl.; stir in grated cheese, parsley, 1 Tbsp. lemon juice, lemon peel, garlic and 1 Tbsp. oil. Season gremolata to taste with salt.
• Drizzle vegetables with remaining 2 Tbsp. oil and remaining 1 Tbsp. lemon juice. Sprinkle gremolata over vegetables just before serving. (8 servings)