Marjorie Druker brings apricot and ginger chicken to THE Dish

For more than 20 years, Marjorie Druker has been the executive chef and co-owner of the Massachusetts eatery New England Soup Factory, where she makes classic soups with a modern twist - from scratch - every day.

With the expansion of the restaurant and opening of her modern rotisserie right next door, her culinary career has come full circle - Druker helped launch Boston Chicken, the first restaurant of the successful chain now known as Boston Market.

The chef and soup connoisseur is now offering a few of her signature recipes at home: apricot and ginger chicken, day boat sandwiches, pan-roasted pear and frisée salad with black fig vinaigrette, roasted brussels sprouts and kale, sweet potato and corn chowder, greek orzo, lemon and chicken soup, chocolate chip snow cap meringues and a tangerini champagne cocktail.

Apricot & ginger chicken (ultimate dish)

Ingredients:

1 ½ pounds all-natural chicken, cut into pieces

6 ounces apricot jam

2 cloves garlic

? Cup chopped fresh ginger

¼ cup olive oil

¼ cup of apple cider vinegar

¼ cup of white wine

1 pound apricots

Kosher salt and freshly ground black pepper

12 ounces dark brown sugar

Crystallized ginger, for garnish

Procedure:

Place the chicken in a roasting pan. Combine together all of the ingredients except for the brown sugar and crystallized ginger. Pour this marinade with the apricots and let marinate for up to 48 hours.

Preheat oven to 375 degrees

Sprinkle the dark brown sugar all over the chicken pieces in marinade and roast for 60-80 minutes until internal temp is 165 degrees. Julienne some candied ginger and sprinkle on top for garnish.

Makes 6-8 servings

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Day boat sandwiches

Recipe by chef marjorie druker

New england soup factory & the modern rotisserie

Ingredients:

1 large round (9 to 10 inches in diameter) crusty bread loaf

2 tablespoons chopped fresh basil

2 tablespoons extra-virgin olive oil

2 cups shredded iceberg lettuce

2 tomatoes, sliced

6 ring-shaped slices red onion

? To ½ cup vinaigrette or italian dressing, divided

½ pound sliced genoa salami

½ pound sliced ham, preferably cappicola

6 slices cheese, such as provolone

½ cup roasted red or yellow bell peppers, or a combination

1 jar (4 ounces) marinated artichoke hearts, drained and cut into bite-size pieces

½ cup sliced green olives

½ cup sliced black olives

¼ cup pickled hot peppers, cut into rings

Kosher salt and freshly ground black pepper, to taste

Procedure:

With a sharp, serrated knife remove the top 2 inches of the bread. Set the top aside. Using your fingers,

Hollow out the center of the bread, discarding the bread or reserving for stuffing or croutons.

In a small bowl mix together the basil and the olive oil. Using a pastry brush or the back of a spoon,

Brush the inside of the hollowed-out bread and the inside of the top half of the bread with this mixture.

Place the lettuce on the bottom of the hollowed-out load. Layer the tomato slices, then the onion slices.

Drizzle with 1 to 2 tablespoons of the vinaigrette. Layer the salami, ham, cheese, roasted peppers,

Artichoke hearts, green and black olives, and hot peppers, drizzling 1 to 2 tablespoons of the vinaigrette

Between each layer. Season with salt and pepper.

Place the top onto the loaf of bread. Wrap the sandwich very tightly with aluminum foil. Let sit at room

Temperature for at least 1 hour before serving. Cut into wedges or slice into pieces.

Makes 4 sandwiches

"This oversized sandwich makes a great alternative to a cold cut tray at a party, especially for a super bowl championship. Place the sandwich in the center of a cutting board, slice it into wedges, and let people serve themselves right from the board. For an accompaniment, you can't go wrong with chips and beer, but carrot and celery sticks also give crunchy (and healthy) contrast."

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Pan-roasted pear and frisée salad with black fig vinaigrette

Black fig vinaigrette:

¾ cup extra-virgin olive oil

1/3 cup black mission fig vinegar or raspberry vinegar

2 tablespoons honey

2 cloves garlic, minced

Sea salt and freshly ground black pepper, to taste

Vinaigrette procedure:

Place the olive oil, vinegar, honey, garlic, salt, and pepper in a bowl or bottle and mix well. Refrigerate

Leftovers.

Salad ingredients:

2 tablespoons salted butter

6 seckel pears

6 cups frisée

12 thin slices vidalia or another sweet onion

8 ounces feta cheese, preferably from france

Seeds from 1 pomegranate

Sea salt and freshly ground black pepper, to taste

Black fig vinaigrette (see recipe above)

Salad procedure:

In a cast-iron skillet or large, heavy sauté pan, melt the butter. Slice each pear in half lengthwise, and remove the seeds with a melon ball scoop. Place the pears, flesh side down in the pan. Sauté until light brown. Turn over and cook an additional 1 minute. Set aside.

In a large salad bowl or on a platter arrange the frisée and onion slices. Season with salt and pepper. Add ¾ of the fig vinaigrette. Toss to coat evenly. Place the pear halves on top of the frisée. Crumble the feta on top. Sprinkle the pomegranate seeds on top. Drizzle with the remaining vinaigrette.

Makes 6 to 8 servings

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Roasted brussels sprouts & kale

Ingredients:

2 pounds brussels sprouts

1 large head of kale, cut and steam and set aside

2 tablespoons white wine

2 cloves crushed garlic

3 tablespoons extra virgin olive oil

Juice and zest of one lemon

Kosher salt and freshly ground black pepper, to taste

Procedure:

Preheat oven to 400 degrees

Place the brussels sprouts in a roasting pan and add olive oil, lemon zest and juice, garlic, white wine and season with salt and pepper. Place in preheated oven for 22 minutes. Remove from oven and add steamed and wilted kale and toss.

Makes 6-8 servings

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Sweet potato and corn chowder

Recipe by chef marjorie druker

New england soup factory & the modern rotisserie

Ingredients:

7 large sweet potatoes, peeled, divided

4 tablespoons butter

2 cloves garlic, chopped

1 spanish onion, peeled and diced

2 ribs celery, diced

3 carrots, peeled and diced

8 cups chicken stock

5 dashed worcestershire sauce

¼ cup packed brown sugar

1 tablespoon ground coriander

2 cups heavy cream

1 can (16 ounces) whole kernel corn, drained

1 can (16 ounces) can creamed corn

Kosher salt and freshly ground black pepper, to taste

Procedure:

In a 3-quart saucepan bring 1 ½ quarts of salted water to a boil over high heat. Dice 2 of the sweet potatoes and add to the boiling water. Boil for 10 minutes. Drain in a colander. Rinse with cool water and set aside. Roughly chop the remaining 5 sweet potatoes. In a stockpot melt the butter over medium-high heat. Add the garlic, onion, celery, carrots, and the 5 chopped sweet potatoes. Sauté for 10 minutes. Add the stock and bring to a boil. Reduce the heat to medium and simmer until the sweet potatoes are soft and tender, 30 to 35 minutes. Remove from the heat and add the worcestershire sauce, brown sugar, coriander, and cream. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth and creamy. Add the reserved sweet potatoes, whole kernel corn, and creamed corn. Return the soup to the stove and simmer an additional 5 to 7 minutes. Season with salt and pepper.

Makes 10 to 12 servings

"If you think chowder is defined by clams, you haven't tasted this version. It is a treasure chest of flavors and textures: chunks of sweet potato, kernels of corn, pureed vegetables, and the surprise seasoning of coriander. Each bite can give you a different combination. At the new england soup factory, it is a fall favorite that has been brought home for many a thanksgiving dinner." ?

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Greek orzo, lemon, and chicken soup

Recipe by chef marjorie druker

New england soup factory

Ingredients:

10 cups homemade chicken stock

¾ cup orzo

4 eggs, lightly beaten with a fork

1 cup coarsely chopped cooked chicken

1 pound fresh spinach

Juice of 3 lemons

Zest of 2 lemons

Kosher salt and freshly ground black pepper, to taste

Procedure:

In a stockpot bring the stock to a boil over high heat. Add the orzo and cook 5 minutes. While stirring constantly, drizzle in the eggs and continue stirring for at least 30 seconds, or until the eggs cook into threads.

Add the lemon juice, lemon zest, chicken, spinach, salt, and pepper. Return to a boil. Immediately remove from the heat and serve.

Makes 6 to 8 servings

"What makes this greek classic so appealing is its intensely rich chicken broth, infused with lemon juice and zest. It is also enhanced with threads of cooked eggs, vibrant leaves of fresh spinach, and orzo. The soup is definitely a spirit lifter. I always like to see the response when i ladle out a sample for someone who admits to not feeling well. A smile?and an order for an entire bowl?usually follow."

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Chocolate chip snow cap meringues

Ingredients:

3 egg whites

1 cup of granulated sugar

1/4 tsp. Cream of tarter

1 teaspoon vanilla extract

Pinch of salt

12 ounce bag of chocolate chips

White decorating sparkling sugar

Procedure:

Whisk eggs, sugar, salt, vanilla and cream of tartar together with a mixer using the wire whisk or beaters. Beat for two minutes or until stiff peaks form. Fold in the chocolate chips and lightly mix.

Place parchment paper on a cookie sheet. With an ice cream scoop make large snowcap. Sprinkle with decorating candies and place in 225 degree oven for 2 hours. You can leave them overnight in your oven but make sure the oven if off.

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Tangerini champagne cocktail

Recipe by chef marjorie druker

New england soup factory & the modern rotisserie

Ingredients:

5 super sweet mandarin tangerines

Half bottle of champagne

2 tablespoons of st germaine

Fresh mint sprigs, for garnish

Method:

Squeeze the juice of two tangerines into each champagne glass. Add 1 tablespoon of st. Germain into each glass and pour champagne over each. Garnish with the last tangerine and fresh mint sprigs.

Makes 2 champagne cocktails