Due to overwhelming request; we have posted the recipes for the dishes shown on Fox News segment here!
Poached Pears Topped with Frumenty, Dried Fruit and Nuts
Pour the cider into a medium saucepan over medium-high heat. Add the honey and spices and bring it to a boil. Peel the pears and then cut them in half lengthwise. Remove the core to leave a little hollowed out bowl. Add them to the boiling liquid and reduce to a simmer. Allow to simmer until tender, but not mushy; about 10-12 minutes. Turn over halfway through if needed to complete the cooking process. Remove and drain. Arrange on serving platter bowl side up with stem ends facing inward. Fill with frumenty (recipe follows), top with dried fruit and chopped nuts and serve.
Citrus Poached Shrimp Couscous Salad
Heat t1 Tbs of oil in a medium saucepan over medium heat. Add the couscous and lightly toast until slightly browned; about 4-5 minutes. Remove and set aside in a large shallow bowl. Heat the remaining oil in the pan over medium high heat. Add the citrus and cook until the sections have broken down. Run the citrus mixture through a sieve and return the liquid to the pan, discarding any pith and large detritus. Add the herbs, wine and ½ cup stock. Bring the liquid to poaching temperature (between 160-180 degrees). Poach the shrimp in the liquid for several minutes until done, and then remove, setting aside. Add the remaining stock and paprika to the liquid and back up to a boil. Add this to the couscous, covering tightly. Allow to rest covered for 10-15 minutes until the couscous is soft and tender.
Fluff the couscous and toss with tomatoes, cucumbers, spinach, red pepper, basil and parsley. Apportion into serving bowls and top with a few of the shrimp, drizzle with olive oil and season with salt and pepper.
This may be served immediately or be done ahead and served cold.
Lemon Rosemary Pressed Chicken
Juice and zest one of the lemons. Mix lemon zest, lemon juice, rosemary, garlic, mustard, salt and pepper in small bowl. Spatchcock the chicken: with chicken breast side down, using kitchen shears, cut through bones on either side of backbone; discard backbone. Flip the chicken over and press on breastbone to flatten. Loosen the skin on each leg and thigh; rub the mixture under the skin. Loosen the breast skin and rub the remaining mixture under the skin. Place chicken in a gallon size zipper-lock bag with wine and olive oil. Seal and refrigerate for at least 4 hours and preferably overnight. Allow to return to room temperature before cooking.
Tuck the wings behind the back. Turn legs so drumsticks face inward toward breasts. Insert skewer through thigh of 1 leg, into bottom of breast, and through thigh of second leg. Insert second skewer, about 1 inch lower, through thigh and drumstick of 1 leg and then through thigh and drumstick of second leg.
Prepare a hot grill (or grill pan) and lightly oil the grill grate. Place chicken skin side down. Set a jelly roll or other flat plan on top of chicken. Place two bricks in pan to weigh down chicken as it grills. Cover and grill until the chicken skin is deep brown and shows grill marks, about 12 to 15 minutes. Turn chicken with tongs, replace jelly roll pan, bricks, and grill lid, and continue cooking until instant-read thermometer inserted into thickest part of thigh registers 165 degrees F; about 5 to 10 more minutes. While the chicken cooks, grill the lemon quarters until slightly charred.
Remove chicken from grill; cover with foil and let rest 10 to 15 minutes prior to serving. Garnish with grilled lemon.
If using large kale leaves with stems or Swiss chard, separate the leaves from the stems. Parboil the stems for 5-6 minutes. Add the leaves and boil for another 1-2 minutes. Avoid this step if using tender greens like spinach, lettuce, etc. Combine honey, mustard and vinegar in a separate bowl.
In a large saucepan over medium heat, add the oil. Once shimmering add the shallot and cook until just lightly browned, about 3-5 minutes. Add the chopped leaves (and parboiled stems, if using). Season with salt and pepper and cook until tender and bright in color; about 5-7 minutes. Remove from the heat and stir toss in the mustard mixture. Serve immediately.
Honey Barley Fruit Tartlets
For the filling: Place the berries, spices and mead in a bowl. Cover and allow to macerate for several hours until the fruit is soft and flavors absorbed.
For the base: Place the barley flour in a bowl, add the honey and olive oil and mix. Pour in the water little by little and continue mixing until a good dough is formed. The dough should hold together and release from the sides of the mixing bowl. Wrap in cling wrap and rest in the refrigerator for 15-30 minutes. Remove and using a floured surface roll out as thinly as possible, close to ¼” thick. Using a roughly 5-6cm round cut the dough and place the rounds into the tartlet pans Bake in an oven pre-heated to 4000F for about 12-15 minutes, until lightly browned. Remove and cool on a baking rack.
To assemble: Drain any remaining liquid from the berry mixture. Fill each tartlet pan with the fruit. Top with nuts, drizzle with honey, chocolate or other desired topping and serve.