This dish was served at my former brother-in-law’s and it was exquisite. We have made it many times. Of course, maybe the amaretto helps…LOL.
Di Saronno Chicken (serves 6)
3 whole chicken breasts, split, boned and skinned
¾ cup flour
2 tsp. curry 1 tsp. garlic powder
½ tsp. white pepper (if you have white)
¼ cup butter
½ lb. fresh mushrooms, thickly sliced
¼ cup Di Saronno Amaretto
Rind and juice of one lemon
1 ½ cups chicken broth
1 tsp. cornstarch
Hot rice, peas, diced tomatoes
Combine flour, curry powder, garlic, and pepper. Roll chicken pieces in the mixture. Heat biutter in a large skillet. Brown chicken on all sides. Add mushrooms, amaretto, lemon rind and juice.
Combine cornstrach and broth, stirrring into the skillet. Stir over LOW HEAT until mixture thickens. Season to taste. Spoon mixture over hot rice. Garnish with peas and diced tomatoes.
MIXED FRUIT CRISP
This crisp is just Larry’s version of an old-fashioned apple crisp. Be creative, and adventurous!
Servings: about 8 – 10 medium size
You will need 1 oven proof casserole, with lid or use foil to cover.
(He used our French white corning approx. 11” x 8.5” x 3”. It was the perfect size for this quantity.)
Grease with shortening or a bit of coconut oil.
Set oven at 350 F.
1.5 cups pear: peeled and cubed ½ ‘’ size
1.5 cups fresh figs: cut in 1/8ths
1 cup mango: cubed ½” size
1/3 cup white sugar
1/3 cup flour
4 Tbs fresh grated ginger
1 lemon: zest the lemon and squeeze the juice of ½ lemon into the fruit mixture, cut the other half into small segments, skin removed
1 cup of toasted slivered almonds
Amaretto for drizzling lightly over the almonds (optional)
½ cup of flour
2/3 cup rolled oats: large flakes, not quick cooking
1 cup of toasted coconut
I cup brown sugar
1/3 cup of softened butter
1 tsp salt
¼ cup of coconut oil (or use ½ cup of butter instead of 1/3 cup)
The remainder of the lemon zest
Coconut liqueur (not coconut rum) for drizzling over the topping
Honey for drizzling over the topping
Toast the almonds and the coconut separately and put them aside to be added in later.
Whisk flour, ginger, lemon zest and sugar together. Mix fruit together, adding in lemon juice, then sprinkle the flour mixture over the fruit and and mix well to coat all fruit. Place mixture in the greased casserole. Cover the mixture with the toasted almonds and drizzle with Amaretto.
Combine the dry topping ingredients, flour, oats, coconut, sugar, salt and lemon zest. Add the coconut oil and butter. Mix well and press on to fruit and almond mixture. Drizzle with the coconut liqueur if desired.
Put in oven with lid on and set timer for 30 minutes. Remove lid after 15 minutes to allow top to become “crisp”. Reset timer for 20 minutes. Check after 10 min. to see if topping is becoming brown. If you see the topping becoming too brown, replace the lid. Total cook time should be between 30 and 45 minutes.
Best served with a scoop of coconut ice cream or French vanilla if you cannot find coconut.