b'THE CORKBOARD|WINTER 2022C R E A M YG A R L I C H E R BW H I T E C H O C O L AT E B A K E D B R I E B U T T E R R OA S TC R A N B E R R Y C H I C K E N B L I S S B A RINGREDIENTS03 tbsps honeyINGREDIENTS BAR INGREDIENTS01/4 cup dried figs, sliced04 lb whole chicken01 cup butter, melted 01/4 cup shelled pistachios, chopped01 stick unsalted butter, melted01 tsp orange extract 01/4 cup walnuts, copped0salt and pepper01 tsp vanilla extract 013 ounce French Brie01 tbsp lemon juice01/2 tsp ground ginger 03 tbsp fig jam 03 garlic cloves, minced01 1/2 cups packed brown sugar 03 tsp fresh thyme, chopped02 eggs DIRECTIONS 01 tbsp fresh parsley, chopped01 tsp baking powder Preheat oven to 375F. Combine sliced02 tsp fresh rosemary, chopped 01/2 tsp salt dried figs, with nuts in a small bowl. Add02 cups all purpose flour half of the fig jam and mix well to coat theFOR STUFFING 01 cup white chocolate chips mixture. Place the brie in a small oven-safe02 lemon wedges03/4 cup dried cranberriesdish. Use a knife to gently spread the01 rosemary spring remainder of the honey evenly over the03 garlic cloves, peeled FROSTING & TOPPINGS Brie. Top with the fig and nut mixture.INGREDIENTSBake on the middle rack for 10-15 minutesUNDER CHOOK 08 ounces cream cheese, softenedor until the Brie sotfens. Remove from the01 carrot, quartered01 1/2 cups powdered sugar oven and let the brie sit for 3-5 minutes03 garlic cloves01/2 tsp orange extract before serving. Serve with your favourite02 celery stalks, chopped01/2 tsp vanilla extract 01 cup dry white wine 01/3 cup dried cranberries C O M F Y C A B E R N E TDIRECTIONS 02 squares white baking F R A N C H O T C O C OA In a small bowl, add melted butter,chocolate, meltedINGREDIENTS salt, pepper, lemon juice, garlic, thyme,DIRECTIONS02 cups heavy creamparsley and rosemary. Mis together. PlacePreheat oven to 350F and line baking 01 cup 2% milkchicken in a roasting pan and loosen skinsheet with parchment paper. To make 01/2 cup sugarfrom chicken, using a spoon. Drizzle halfbars, beat together melted butter & 01 vanilla bean, halved & seededof the butter mixture under the skin andbrown sugar on medium speed. Add in 01 cup Cabernet Franc Icewinedrizzle remaining half over the surface ofeggs, orange extract, vanilla extract and 01 cup dark chocolate, choppedthe chicken. Stuff using lemon wedgesmix until combined. Add ground ginger, 0whipped creamand rosemary inside the chicken. Tiebaking powder, salt and flour, mix until 0cocoa powderdrumstick ends with string.just blended - do not overmix. Stir in white 0dark chocolate shavings Place carrot, garlic and celery in thechocolate chips and dried cranberries. roasting pan and add the chicken onSpread evenly on the bottom of prepared DIRECTIONS top. Pour wine around the pan and roastpan & bake for 18-22 minutes or until set Add cream, milk, sugar, scraped vanillafor 15 minutes at 400F. Reduce ovenand golden brown on the edges. Remove seeds and vanilla pods to a pot and heattemperature to 350F and roast for anfrom oven & cool on a wire rack. until simmering. Whisk in chocolate untiladditional 1 hour and 10 minutes. Rest completely incorporated. Finish by addingWhile the bars are resting, mix the cream Icewine. Serve with a dollop of whipped15 minutes before serving.cheese and powdered sugar together until cream, cocoa powder and chocolatesmooth & creamy. Add orange extract & shavings if desired. vanilla extract, mix well. Spread mixture over cooled bars and top with dried cranberries & white chocolate. Enjoy right away or cool in the fridge before slicing.RECIpEs|20'