Thin Apple Tart In less than an hour from start to finish, you can serve this impressive and elegant dessert. 1/2 of a 1 lb pkg butter puff pastry, rolled into a 10" square 1/2 cup whole blanched almonds 1/3 cup poppy seeds 1/4 cup sugar 1/2 tsp finely grated lemon rind 1/4 tsp cinnamon pinch salt 3 apples, peeled, quartered and thinly sliced 1 tbsp lemon juice 2 tbsp butter, melted 2 tbsp brown sugar Place pastry on parchment-lined baking sheet. Without cutting all the way through, score a 1/2" border around edges. In food processor, pulse almonds, poppy seeds, sugar, lemon rind, cinnamon and salt until finely ground (like fine-ground coffee). Spread evenly over dough within border. Toss apples and lemon juice; arrange slices over almond mixture. Brush top with butter and sprinkle with brown sugar. Bake in 400* oven until pastry is puffed and apples are tender, about 25 minutes. Let cool on parchment paper on a rack. Cut into 9 squares or 8 rectangles.

SOUTHERN FRIED CHICKEN Buttermilk pulls double duty in this recipe, providing flavor and tenderizing the chicken. Although the recipe traditionally calls for lard, shortening is a fine substitute. Serves 4 to 6. INGREDIENTS 3 1/2- to 4-lb. chicken, cut into 8 pieces 2 cups buttermilk 1 tsp. black pepper, divided 1/4 tsp. salt 1 1/4 cups all-purpose flour 1 1/2 tsp. seasoned salt, such as Lawry's 1 lb. lard (or solid vegetable shortening) 1/2 cup (1 stick) butter Step 1 Rinse the chicken pieces and blot them with paper towels. In a large bowl combine the buttermilk, 1/4 teaspoon of black pepper and the salt, and stir to combine. Step 2 Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight, turning the pieces occasionally. Step 3 Combine the flour, seasoned salt and the remaining 3/4 teaspoon of black pepper in a shallow baking dish and blend well. Line a baking sheet with three layers of paper towels and place it near the stove. Step 4 Put the lard and butter in a large cast-iron frying pan or pot big enough to hold the chicken pieces in one layer without touching. Melt over medium-high heat. The fat should be about 1/2-inch deep. Step 5 Heat until it registers 365 degrees on a candy thermometer or until a small cube of bread dropped in the oil browns in about 1 minute. Step 6 Using tongs, remove the thighs from the marinade, draining well. Dredge them in the flour mixture, turning to coat evenly. Shake off any excess flour. Place them skin-side down in the center of the pan. Step 7 Coat the remaining pieces in the same way and add them to the pan in a single layer without touching. Work in batches if necessary. Step 8 Don't move the chicken for about 5 minutes or until the coating is set and looks firm. Check the underside by lifting with the tongs--it should be deep golden. Cook the pieces between 8 and 20 minutes (depending on size), turning them periodically until crispy brown and cooked through. Step 9 To test, cut into the thickest part of a piece. The juices should run clear and the meat should be opaque throughout. Place on the paper-lined baking sheet to drain. Step 10 Arrange the chicken pieces on a platter and serve hot, room temperature or cold

Feta-Stuffed Chicken Breasts (Everyday Food) · 4 boneless, skinless chicken breasts · 3/4 cup feta cheese crumbled · 1 tsp Dried oregano or to taste · Salt and pepper to taste · 1/4 cup chicken stock · Juice of 1/2 lemon · 1 tbsp butter 1. Make stuffing by combining feta and oregano in a bowl. 2. Create pocket in the thick end of the breast, without going through the other side. Stuff cheese evenly into the pockets. Season generously with salt and pepper on both sides 3. Heat pan at medium low before adding oil, so that the oil heats right away but does not start smoking. 4. Turn heat up to medium high and sear chicken for 6 - 7 minutes per side. Do not stir or touch until nicely browned to ensure they don't stick to the pan. Turn heat down to medium heat, cover and cook for an addition 5 - 8 minutes until chicken is cooked throughout. 5. Remove chicken from pan. Add chicken stock to pan and loosen brown bits from pan to dissolve into liquid. Add juice of 1/2 a lemon to pan and simmer for a minute or two. Turn heat to low or turn off burner and swirl butter into sauce until dissolved. Serve chicken sliced to show off stuffing, and top with sauce.

Orange Pork Medallions 1 pork tenderloin, cut into 1" slices salt and pepper 1/2 tsp garlic powder 1/2 tsp ground coriander 2 tbsp olive oil 1 medium red onion, chopped 1/2 cup orange marmalade 1/4 cup orange juice 2 tbsp balsamic vinegar Flatten pork slices to 1/4" thickness. Combine the salt and pepper, garlic powder and coriander; sprinkle over both sides of the pork. In a large skillet saute pork in oil for 3 minutes on each side or until juices run clear. Remove and keep warm. Saute onion in pan juices 5 minutes or until tender. Stir in the marmalade, orange juice and balsamic vinegar. Bring to a boil. Reduce heat, return pork to skillet. Simmer, uncovered 5 minutes or until sauce is thickened.