THANKSGIVING FRUIT SALAD RECIPE | FOOD NETWORK KITCHEN ...
Seasonal fall fruits marinated in a bright citrus, herb and spice syrup make a fresh way to finish off your Thanksgiving dinner. The longer the fruits marinate, the deeper the flavors of the dish.
Provided by Food Network Kitchen
Total Time 2 hours 0 minutes
Cook Time 20 minutes
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Add the sugar, dried cranberries, rosemary, cinnamon stick and 1/2 cup water to a small pot. Using a vegetable peeler, peel 1 large strip of zest from one of the oranges and add to the pot. Set over medium heat, bring to a simmer and cook, stirring to dissolve the sugar and pressing the solids down into the mixture, until slightly thickened, about 5 minutes. Turn off the heat and cool the syrup to room temperature.
- Discard the rosemary, cinnamon and orange zest. Strain the syrup through a sieve into a small bowl; set aside. Add the cranberries to a large bowl.
- Remove the remaining zest from the oranges using a paring knife, following the shape of the fruit. Carefully cut between the sections to release whole segments and add to the bowl with the cranberries. Add the red and green grapes, pomegranate seeds, pears and apples to the bowl and toss together.
- Pour half the reserved syrup over top of the fruit and toss to coat. Cover the bowl with plastic wrap and refrigerate, tossing occasionally, for at le1 hour and up to 4 to let the fruit marinate in the syrup. Before serving, taste and add additional syrup as desired.
ROSEMARY BAKED CHICKEN WITH POTATOES - MCCORMICK
Try our rosemary chicken recipe with paprika, garlic and sea salt for an enticing supper. Serve with a side of fruit or vegetable salad for maximum flavor!
Provided by McCormick
Prep Time 15 minutes
Cook Time 50 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray. (For easier clean-up, try lining pan with foil.)
- Bake 35 to 40 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.
Nutrition Facts : Calories 294 Calories
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