Recipes: entree

Cranberry chicken

Cranberry Chicken

Recipe modified from

One Pan Cranberry Chicken. Juicy chicken with a sticky cranberry glaze. Sweet, tangy and ready in only 30 minutes!



    • 1 1/4 pounds boneless, skinless chicken thighs or breasts
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon fresh ground black pepper


    • 2 tablespoons olive oil, divided
    • 3 tablespoons minced shallot
    • 12 ounces fresh or frozen, thawed cranberries, rinsed
    • 3/4 cup water
    • 1/3 cup apple cider vinegar
    • 1 tablespoon honey
    • 1 teaspoon l.c. finns ginger extract
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon allspice
    • 1-2 tablespoons chopped fresh thyme, for serving


    1. Remove the chicken from the refrigerator and place on a plate or tray. Sprinkle with salt and pepper and let come to room temperature while you prepare the glaze.
    2. In a large, deep skillet, heat 1 tablespoon olive oil over medium high. Add the shallot and sauté until fragrant and beginning to brown, about 2 minutes. Add the cranberries, water, cider vinegar, and honey. Cook until the berries soften and begin to lose their shape, 5-8 minutes. Stir often so that the berries cook on all sides and much of the liquid cooks away. Once soft, roughly smash the berries with the back of a wooden spoon so that they burst, then stir in the ginger, salt, and allspice. The mixture will be very thick.
    3. Transfer the cranberry glaze to a bowl. With a paper towel, carefully wipe the skillet clean, then heat the remaining 1 tablespoon olive oil over medium high. Once hot and shimmering, add the chicken thighs in a single layer, seasoning-side down. Let the chicken cook for 5-7 minutes undisturbed, until the first side is golden brown and does not stick to the pan. For the best browning, try not to move the chicken around in the pan as it cooks. Flip the chicken over, then cook it an additional 4-6 minutes, until the juices run clear and a meat thermometer inserted in the center reads 165 degrees F. Transfer the chicken to a serving plate and spoon the cranberry glaze over the top. Let rest 5 minutes, sprinkle with chopped fresh thyme, and serve with extra cranberry glaze for dipping.

Hibiscus-Marinated Leg of Lamb



This marinade can be used on lamb or pork. The following recipe has be modified from a recipe found on, which is a goldmine for inspiring recipes. Serves 8.

  • 1 qt – water
  • 3 – large garlic cloves, peeled and smashed
  • 10 – black peppercorns, coarsely cracked
  • 1 oz – l.c. finns Hibiscus extract
  • 1/4 c –  sugar
  • 1 – 6-8-lb leg of lamb, with aitch bone (rump bone) removed by butcher
  • 2 tbsp – olive oil
  • 1 tbsp – red currant jelly
  • 2 tbsp - cold unsalted butter, cut into pieces
  • Special equipment: 2 extra-large (2-gallon) sealable plastic bags 
  1. Make marinade: Bring water to a boil with garlic and peppercorns. Remove from heat, add l.c. finns Hibiscus Extract and let marinade steep 30 minutes. Pour marinade through a fine sieve into a bowl, pressing on solids, then discard solids. Add sugar, stirring until dissolved, and chill until cold.
  2. Marinate lamb: Remove most of fat from lamb and put lamb in double layer of sealable plastic bags with marinade. Marinate lamb, chilled, turning bag over once or twice, 12 to 24 hours.
  3. Roast lamb: 
    1. Remove lamb from bag, reserving marinade, then transfer to a roasting pan just large enough to hold it. Pat lamb dry and rub with oil, then season generously with salt and pepper.
    2. Preheat oven to 450°F. Put lamb in upper third of oven and reduce heat to 350°F. Roast until a thermometer inserted in thickest part of leg (without touching bone) registers 125°F, about 1 to 1 1/2 hours.
    3. Transfer lamb to a platter, cover with foil, and let stand 15 to 25 minutes (internal temperature will rise to about 135°F).
  4. Make sauce:
    1. While lamb is standing, pour reserved marinade into roasting pan. Straddle pan across 2 burners and boil marinade, scraping up brown bits, until reduced to about 1 cup.
    2. Add any meat juices that have accumulated on platter and whisk in jelly and salt and pepper to taste.
    3. Add butter and swirl or shake pan until incorporated. Pour sauce through a fine sieve into a sauceboat to serve with lamb.
March 13, 2014


entree › ginger ›

Thai Fried Rice with Ginger Extract

From Extract Test Kitchen:

  • 10 shrimp, peeled deveined and rinsed in cold water. (Pat excess water away)
  • 250 grams cold rice (Wet your hands and break it up so rice grains are separate
    • Sub 1 packet microwavable rice packet but DO NOT microwave. This is actually a good sub, and does not have that strange microwavable food taste. (Break up clumps before using)
  • 3 and 1 cloves garlic, crushed
  • 1 tsp l.c. finns Ginger extract (My fingers of ginger dried out, so this worked well as a sub, but if you have fresh ginger, 1 tbsp)
  • 1 tsp red curry paste
  • 3 eggs, scrambled & seasoned with salt, white pepper, 1/2 tsp toasted sesame oil, & 1/4 tsp soy sauce
  • 1/4 cup frozen or fresh peas
  • 1 stalk fresh green onion or scallion, roots removed, chopped, and separated into white & green parts
  • Saracha (To taste)
  • Red Boat Fish Sauce (I used probably about 1/2 tsp)

Prepare your shrimp first, and toss with the 3 cloves crushed garlic, ginger extract, and season with salt and pepper in a bowl, and let them marinade for a few minutes.

Heat the wok with a little oil (Maybe 1 tsp for a nonstick wok) and scramble the egg. Set aside in a bowl. Heat the wok again to a medium high heat with about a tbsp ground nut oil, and cook the shrimp. This will depend on stove power, but shrimp are done when they’re pink. Give them a little extra time if you’re not sure, but shouldn’t exceed 6 or 7 minutes.)

Put the shrimp aside with the egg.

The curry roux- Add about 3 tbsp oil to your wok, and paste in your curry powder, or curry paste. The paste will start to splatter, but wait for it to stop, and bring the heat higher. Once your oil is good and hot, add your rice, and toss it back and forth (this is where a wok is very handy.) after 2 minutes, add peas and white parts of scallions, and a good squeeze of Sriracha (Maybe 1 tbsp,) and the fish sauce. After another minute, add your pineapple pieces, egg, and shrimp back to the wok. Season with salt, pepper, and saracha to taste (I like mine spicy!)  Finally, remove from heat, and add the fresh basil, and the green parts of the scallions, and serve.