- 1 package phyllo dough
- 1 Golden Delicious apple
- 1 Granny Smith apple
- 1 Pink Lady apple
- 1 teaspoon cinnamon
- 4 tablespoons plus 1/2 cup brown sugar
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon plus 2 teaspoons honey
- Lemon zest
- Olive oil
- Preheat oven to 400 degrees.
- Cut apples into thin slices and toss with 4 tablespoons brown sugar, 1/2 teaspoon of honey, the cinnamon, vanilla, lemon zest and salt.
- Lay down phyllo sheet onto oiled baking sheet. Brush lightly with oil and sprinkle with 1/4 cup brown sugar.
- Place another layer, brush lightly with oil, then place another layer, brush lightly with oil and drizzle 2 teaspoons of honey.
- Place another layer, brush lightly with oil, then place another layer, brush lightly with oil and sprinkle with 1/4 cup brown sugar. Place a final layer and brush lightly with oil.
- Slice into tarts approximately 3 inches by 5 inches. On each tart place apple slices in a fanned pattern, overlapping each other and alternating colors.
- Bake for 10 to 12 minutes, until phyllo dough is golden brown.
- Drizzle honey on top and brush to glaze. Serve and enjoy!
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water
- 1/4 cup olive oil
- 1/3 cup sugar
- 2 teaspoons salt
- 2 tablespoons honey
- 3 eggs plus egg wash
- 4 cups flour, plus more as needed
- Make dough the night before. In a stand mixer, dissolve yeast in warm water. Let sit for 5 minutes, making sure yeast activates before moving onto the next step.
- Once yeast activates, mix in oil, sugar and salt on low speed. Add eggs, one at a time, on medium-low speed. (Check for blood spots before adding.)
- Add 1 cup of flour and let mix for a minute or until fully combined. Repeat for all 4 cups flour.
- Assess dough for proper wetness. The dough should pull away from the bowl while it is mixing. Add more flour in 1/4 cup increments until it pulls away. Mix dough at medium speed until you achieve a smooth consistency.
- Transfer dough to an oiled bowl and cover with plastic wrap for 90 minutes. After resting, punch down dough, cover and refrigerate overnight.
- Two hours before you’re ready to move onto the next step, pull dough out of the refrigerator.
- Cut each batch into 2 pieces, breaking each half into 4 (a total of 8) pieces. Braid and place on a baking tray. Let rest for 90 minutes.
- Preheat oven to 350 degrees.
- Beat the egg wash egg with 2 tablespoons of water, and brush liberally onto each loaf. Bake for 10 minutes, then rotate trays. Bake for another 30 to 40 minutes, rotating every 10 minutes until they look golden brown.
- Let cool for 15 to 20 minutes before serving.
- 3 pounds boneless skinless chicken thighs
- 1 pound string green beans, trimmed
- 1 handful pomegranate seeds
- 1 carrot, 4 inches long, julienned
- 1/2 shallot, minced
- For the marinade:
- 2 tablespoons pomegranate molasses
- 1 tablespoon pomegranate vinegar
- 1/2 cup olive oil
- 1 cup pomegranate juice, divided
- 1/2 shallot, minced
- 1 orange, zested and juiced
- 1/2 teaspoon allspice
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 2 tablespoons brown sugar
- 2 teaspoons salt
- Make the marinade by combining all ingredients in a large bowl. Add chicken and refrigerate overnight. Once chicken has marinated overnight and you’re ready to cook, preheat your grill.
- Remove chicken from marinade, set leftover marinade aside, and grill with crosshatch pattern for approximately 5 minutes per side. Once fully cooked, remove from heat and let rest.
- Heat leftover marinade to a heavy boil, then reduce heat and continue cooking until the marinade reduces to a thick sauce. Set aside.
- Boil the green beans and carrots in water for approximately 1 minute, shock them in ice water, then toss them with the marinade glaze and leftover minced shallot.
- Plate the glazed carrots and green beans on a large platter. Lay chicken thighs on top, drizzle with sauce, and garnish with pomegranate seeds.
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