Baked Capon With Pearl Onions Recipes

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CREAMED PEARL ONIONS



Creamed Pearl Onions image

When our children were small, we always celebrated Christmas at our house. This was one of many recipes I relied on that could be prepared a day in advance, which gave me more time to spend with guests. Everyone expected to see this vegetable dish on the table every year. -Barbara Caserman, Lake Havasu City, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 10

4 cups pearl onions
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
Dash pepper
3/4 cup chicken broth
3/4 cup half-and-half cream
1/4 cup minced fresh parsley
3 tablespoons grated Parmesan cheese
Pimiento strips, optional

Steps:

  • In a Dutch oven or large kettle, bring 8 cups water to a boil. Add pearl onions; boil until tender, 6-7 minutes. Drain and rinse in cold water; peel and set aside., In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, cheese and onions., Pour into an ungreased 1-1/2-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 15 minutes; stir. Top with pimientos if desired. Bake, uncovered, 10 minutes longer or until bubbly and heated through.

Nutrition Facts : Calories 151 calories, Fat 10g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 440mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

PEARL BAKED CREAM ONIONS



Pearl Baked Cream Onions image

Pearl onions are baked with butter, cream and crushed crackers.

Provided by sal

Categories     Side Dish     Vegetables     Onion

Time 55m

Yield 6

Number Of Ingredients 6

4 cups pearl onions
½ teaspoon salt
½ teaspoon pepper
⅓ cup butter, melted
2 ½ cups crushed buttery round crackers
1 ⅓ cups heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place onions in a 2 quart casserole dish and season with salt and pepper. Pour melted butter over onions and sprinkle crushed crackers on top. Pour cream over crackers.
  • Bake in preheated oven for 50 minutes.

Nutrition Facts : Calories 835.7 calories, Carbohydrate 75.9 g, Cholesterol 99.5 mg, Fat 55.9 g, Fiber 1.9 g, Protein 8.4 g, SaturatedFat 23.8 g, Sodium 1165.5 mg, Sugar 10.5 g

ROAST CAPON



Roast Capon image

These recipes are from "Barefoot Contessa At Home", everyday recipes that you'll make over and over again. Wouldn't you love to whip up a fabulous dinner party, and spend only five minutes in the kitchen after your friends or guests arrive? Ina Garten is showing us how to do it in this new cookbook. A capon is a rooster that's been altered to become a hen; a wonderful alternative for the Holidays or for a lovely simple dinner party. The fresh & salted capon will keep up to two days in the refrigerator.

Provided by Manami

Categories     Whole Chicken

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 (8 -10 lb) fresh capons
kosher salt, to taste
fresh ground black pepper, to taste
2 lemons, quartered
12 sprigs fresh thyme
4 tablespoons unsalted butter or 4 tablespoons unsalted margarine, melted
2 yellow onions, sliced
2 lbs carrots, cut diagonally into 2-inch chunks

Steps:

  • Sprinkle the bird liberally with salt, wrap it well and refrigerate until you are ready to roast it.
  • Preheat oven 425ºF.
  • Place the capon, breast side up, in a large (13"x16"x3") roasting pan and pat the outside dry with paper towels.
  • Sprinkle the cavity generously with salt and pepper.
  • Tie the legs together with kitchen string and tie the wings close to the body of the capon.
  • Brush the capon with half the melted butter or margarine, sprinkle with 1 tablespoon salt and 1 teaspoon pepper.
  • Place the onions and carrots in a large bowl.
  • Add the rest of the melted butter or margarine to the carrots and onions in the bowl, plus 1 tablespoon of salt, and 1 teaspoon pepper; toss well.
  • Place the onions and carrots around the capon; use lemon juice on capon and place rosemary sprigs and quarterd lemons around the bird.
  • Place the capon into the oven legs first (the back of the oven tends to be hotter than the front)and roast for 1-1/2, until the juices run clear when you cut between the leg and thigh.
  • Remove the capon from the oven and cover the pan with aluminum foil.(If the vegetables aren't browned, transfer the capon to a platter and cover with aluminum foil).
  • Return the vegetables to the oven to cook while the meat rests.
  • Allow the capon to rest for 20 minutes, then carve it and serve warm with the vegetables.
  • Skim the fat off the pan juices and pour over the carved capon and vegetables.
  • For the whole dinner, serve; buttermilk mashed potatoes, green beans with shallots, orange-honey glazed carrots,and pumpkin mousse parfait. This is how the Barefoot Contessa served this meal.
  • Enjoy!

Nutrition Facts : Calories 1569.1, Fat 111.5, SaturatedFat 34.9, Cholesterol 474.4, Sodium 380.3, Carbohydrate 22.1, Fiber 6.5, Sugar 8.5, Protein 115.9

ROASTED CAPON



Roasted Capon image

Provided by Ina Garten

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 6

1 (8 to 10-pound) fresh capon
Kosher salt and freshly ground black pepper
2 lemons, quartered
12 fresh thyme sprigs
4 tablespoons (1/2 stick) unsalted butter, melted
2 yellow onions, sliced

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the capon, breast-side up, in a large roasting pan and pat the outside dry with paper towels. Sprinkle the cavity generously with salt and pepper. Place the lemons and thyme inside the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the capon with half of the melted butter, then sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Place the onions around the capon, pour the rest of the melted butter over the onions and sprinkle the onions with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place the capon in the oven and roast for 1 1/2 hours, until the juices run clear when you cut between the leg and the thigh.
  • Remove the capon from the oven and cover the pan with aluminum foil. Allow the capon to rest for 20 minutes, then carve it and serve warm with the onions.

GOLDEN OVEN-ROASTED CAPON



Golden Oven-Roasted Capon image

Provided by Tyler Florence

Categories     main-dish

Time 3h10m

Yield 8 servings

Number Of Ingredients 10

1 whole (8 pound) capon chicken
Salt and freshly ground black pepper, to taste
1/4 pound unsalted butter, softened
2 lemons, cut in half, plus 2 tablespoons lemon juice
1/4 cup fresh chopped herbs, such as tarragon, thyme or savory
1 onion, cut in half
4 garlic cloves, smashed
Fresh whole herbs, such as tarragon leaves, thyme and savory sprigs
2 cups water
1/4 cup sherry

Steps:

  • Preheat oven to 450 degrees F. Remove the neck and giblets from the cavity and rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper. In a small bowl, mix together the butter, lemon juice and chopped herbs. Rub the herbed butter all over the chicken. Put the lemon halves, onion, garlic and whole herbs inside the bird. Tie the legs together with kitchen twine to help hold its shape.
  • Place the chicken, breast side down, on a V-rack in a roasting pan. Cooking the chicken on a rack helps make its skin crisp and keeps it from sticking to the bottom of the pan. Pour water in the roasting pan to prevent the fat drippings from burning and smoking.
  • Roast the chicken for about 20 minutes, then carefully turn the bird over breast side up. It is best to take the pan out of the oven, close the oven door to maintain the temperature, and rotate the chicken on the counter. Baste the chicken all over with the pan drippings. Turn the heat down to 375 degrees F and return the pan to the oven. Continue to roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees to 170 degrees F, count on this taking about 2 hours. Remove the chicken to a platter and let stand for 15 minutes so the juices settle back into the meat before carving.
  • Meanwhile, pour the drippings from the roasting pan into a gravy separator or measuring cup to let the fat rise to the top. Skim and discard the fat then return the pan juices back in the roasting pan. Place the roasting pan on top of the stove over medium heat. Add the sherry and deglaze, scraping up the browned bits from the bottom of the pan. Season with salt and pepper, and serve with chicken.

ROASTED CAPON



Roasted Capon image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 6

1 (8 to 10 pound) fresh capon
Kosher salt and freshly ground black pepper
2 lemons, quartered
12 fresh thyme sprigs
4 tablespoons (1/2 stick) unsalted butter, melted
2 yellow onions, sliced

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the capon, breast side up, in a large roasting pan and pat the outside dry with paper towels. Sprinkle the cavity generously with salt and pepper. Place the lemons and thyme inside the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the capon with half of the melted butter, then sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Place the onions around the capon, pour the rest of the melted butter over the onions and sprinkle the onions with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place the capon in the oven and roast for 1 1/2 hours, until 155 degrees F to 160 degrees F when the thigh is tested with a meat thermometer.
  • Remove the capon from the oven and cover the pan with aluminum foil. Allow the capon to rest for 20 minutes, then carve it and serve warm with the onions.

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