9
8
2
tablespoons (30 ml) brown
sugar
Chicken:
1
4-pound (1.8 kg) chicken
Kosher salt/coarse sea salt
1. Put all marinade ingredients into
a blender jar and blend on High
for 1 minute until homogenous.
2. Pour marinade over chicken to
coat, and refrigerate in resealable
plastic bag overnight.
3. Before roasting, remove chicken
from marinade and sprinkle
liberally with kosher salt. Preheat
oven to 400°F (200°C).
4. Roast for about 1 hour to 1 hour,
10 minutes, until juices run clear.
The internal temperature of the
thickest part of the thigh should
reach 170°F (76°C).
5. Allow chicken to rest for about 5
minutes before carving.
Nutritional information per serving
(based on 6 servings):
Calories 311 (49% from fat) • carb. 7g
• pro. 32g • fat 17g • sat. fat 3g
• chol. 89mg • sod. 679mg • calc. 37mg
• vit. C 21mg (35%DV) • fiber 1g
Prosecco-Grapefruit Sorbet
This refreshing dessert could also
double as a frozen cocktail.
Makes about 4 cups (1 L) (eight
½-cup servings [125 ml])
¾
cup (175 ml) water
¾
cup (175 ml) granulated
sugar
1
tablespoon (15 ml)
grapefruit zest
Pinch kosher salt
2
cups (500 ml) fresh
grapefruit juice
¾
cup (175 ml) Prosecco
(Italian sparkling wine)
1. Combine the water, sugar, zest
and salt in a small to medium
saucepan set over medium-low
heat. Cook mixture until the sugar
is fully dissolved.
2. Pour the grapefruit juice into the
sugar/zest mixture and whisk
together. Cool to room temperature,
cover and refrigerate at least 2
hours, or overnight. Strain mixture,
and then whisk in Prosecco prior
to pouring into ice cream maker.
3. Turn on an ice cream maker; pour
the mixture into the frozen freezer
bowl and let mix until thickened,
about 15 to 20 minutes. The ice
cream will have a soft, creamy
texture. If a firmer consistency is
desired, transfer the ice cream
to an airtight container and place
in freezer for about 2 hours.
Remove from freezer about 15
minutes before serving.
Nutritional information per serving
based on ½ cup (125 ml):
Calories 114 (0% from fat) • carb. 25g
• pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 18mg • calc. 7mg
• vit. C 24mg (41% DV) • fiber 0g
Lemon Pudding Cakes
This dessert magically becomes two
layers when baked; it’s a pudding
topped with a sponge cake.
Makes 8 servings
Cooking spray
Zest of 1 lemon, finely
chopped
1
cup (250 ml) granulated
sugar, divided
2
tablespoons (30 ml)
unsalted
butter, room temperature
¹∕³
cup (80 ml) fresh lemon
juice
3
large egg yolks
1½
cups (375 ml) whole milk
4
large egg whites
¹∕
8
teaspoon (0.5 ml) salt
¹∕³
teaspoon (1.5 ml) cream
of tartar
4
tablespoons (60 ml)
all-purpose flour
