Chicken Roasted on Apples and Onions - Published

Uploaded Sept 2 2015: La Mouffette Gourmande

3-4 quartered and cored apples
2 peeled and quartered onions
1 whole head garlic, cloves peeled
2 sprigs fresh rosemary
2 sprigs thyme
1 tsp rosemary powder
1 generous pinch of salt and pepper
1/2 cup apple cider vinegar
1 4 lb whole chicken
1/4 cup butter

1. Preheat the oven to 400°F.
2. Toss the apples, onions, garlic and rosemary together in a roasting pan large enough to hold the chicken. Pour in the cider. 
3. Season chicken well with salt, pepper and rosemary powder and rest it on top of the apple mixture, on its left side. Put the butter as a block on top of the chicken and put in the oven; roast for 15 minutes and turn onto its back; roast another 15 minutes and turn onto its right side; Turn onto its breast and roast 30 minutes; turn onto its back and roast until the skin browns and the internal temperature of the breast is 165-170°F.
4. As the chicken cools enough to handle (about 10 minutes), scoop out the apple, onion and garlic, removing the rosemary. Mash roughly, to push down the skins and push up the delicious savoury/sweet apple and onion and drippings blend. Scoop up the top part and discard the skins. Carve the bird, spoon some of the broth over it, and serve with the mashed apple mixture. 

Testing - Black Berry Jam Pie

Some of the recipes I Frankensteined this one from instructed to separate the eggs and make a meringue with the whites and 3 Tbsps from the sugar. I want to see what it would be like to simplify it and just put in the eggs.
1 - WAY too sweet. The amount of sugar to add, if any, is dependent on the sweetness of the jam, so it has to be to taste, with an explanatory note; I am thinking that making a custard pie should be enough - egg yolks and no egg whites - still not sure about adding a soft meringue on top; the flour is essential or the pie is too wet. Looking forward to trying it with crème fraîche, although I think its tang is very close to that of the buttermilk, making it a great candidate for using up extra buttermilk; I suspect the cooking time is too long, since the crust went in unbaked and came out almost burnt, and the custard itself was quite an unattractive sort of purple-brown.

4 eggs
1/2 1/4 cup sugar TO TASTE - depends on how sweet the jam is
1/2 cup butter
1 cup blackberry jam
1 cup buttermilk (or crème fraîche )
3 Tbsps flour
1 tsp lemon zest or vanilla
small pinch of salt
pie shell

1. Just mix it all together and pour into the unbaked pie shell.
2. Bake at 350F 325F for 45 30 minutes

Test 1 - Curried Roasted Cauliflower

This is a Frankensteined recipe - I just have to track a few things:
A - what is the actual cooking time for ideal done-ness for me (al-dente but with no crunch)
NOTE : I reduced the amount of salt by half and changed 1 tsp of lemon juice to a squeeze
B - Was successful when served to a group - the dish was enjoyed and no improvements suggested. Still do not have the timing set.

1 large (1 lb 12 oz) head cauliflower
1/4 cup olive oil
1 Tbsp curry powder
1/2 tsp salt
1 tsp black mustard seeds
1 tsp cumin seeds
a squeeze of lemon juice
fresh cilantro for garnish

1. Preheat oven to 400F.
2. Cut florets off the cauliflower stem and separate (flowers should be about the circumference of a Loonie).
3. In a large bowl whisk together the oil and the rest of the ingredients.
4. Throw in the cauliflower and toss until well coated.
5. Arrange the oily cauliflower on a cookie sheet, and pour whatever oil mixture is left over the veg.
6. Roast for 20-30 minutes, or until desired done-ness is achieved.
7. Dump into a nice bowl, sprinkle with cilantro, and serve.