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Eric Ripert’s COCONUT CHICKEN

The Le Bernardin chef and host of the Cayman Cookout food festival shares an exotic main dish

BAKED CHICKEN WITH COCONUT BROTH

Serves 4

4 (8-oz.) boneless, skinless chicken breasts

Salt & pepper

½ cup cilantro leaves

1 lime, sliced into 8 rounds

2 cups coconut milk

1. Preheat oven to 400. Cut 4 (20×8-in.) pieces of aluminum foil; fold each piece in half crosswise. Place foil sheets on ungreased baking sheet.

2. Place breasts on each sheet. Season with salt and pepper; top with several cilantro leaves and 2 slices of lime.

3. Pull edges of foil over chicken, creating a pouch. Pour ½ cup of milk into each packet; crimp remaining edges to seal.

4. Bake packets 12 to 15 minutes or until they’re puffed. Cut an opening in top of each; fold back edges and serve.

For more info on the Cayman Cookout go to caymancookout.com

David Venable’s CINNAMON BREAD

The QVC host and cookbook author shares an easy-to-make ‘sweet and gooey treat’ that’s perfect for a weekend brunch

PULL-APART BREAD WITH CREAM CHEESE SAUCE SERVES 6 TO 8

8 tbsp. (1 stick) unsalted butter, divided

1 cup sugar

2 tsp. cinnamon

½ tsp. nutmeg

2 (1-lb.) loaves frozen bread dough, thawed and briefly kneaded together

1 cup golden raisins

4 oz. cream cheese, room temperature

1 cup confectioners’ sugar

½ tsp. vanilla

1. Preheat oven to 350. Melt 4 tbsp. butter in a small saucepan until butter smells nutty, 3 to 4 minutes. Cool slightly. In a bowl combine sugar, cinnamon and nutmeg.

2. On a lightly floured surface, roll out bread dough into a 9×13-in. rectangle. Brush with the melted butter, then cover evenly with sugar mixture and raisins. Starting at the short end, roll dough into a log. Cut into 2-in. thick pieces. Arrange pieces, cut side up, in a greased 8-in. square pan. Bake 45 to 50 minutes. Cool 5 minutes.

3. Meanwhile, beat together cream cheese, remaining butter, confectioners’ sugar and vanilla until creamy. Use either as a dipping sauce or spread over bread before serving.

Adapted from In the Kitchen with David

Missy Robbins’s POLENTA

The chef at New York City hotspot A Voce and Top Chef Masters alumna serves up some Italian comfort food

POLENTA WITH RICOTTA & NUTMEG

Serves 4–6

4 cups whole milk

2 cups water

1 cup coarsely ground polenta or cornmeal

6 tbsp. butter, divided

¼ cup heavy cream

¼ cup finely grated Parmigiano Reggiano cheese, plus more for garnish

1½ tsp. salt

¼ tsp. fresh ground black pepper, plus more for garnish

2 tbsp. ricotta cheese

Freshly grated nutmeg

Fresh baby arugula leaves for garnish (optional)

1. Bring milk and water to a low simmer in a medium saucepan.

2. Slowly whisk in polenta and cook over low heat, stirring often to avoid lumps, until thickened, 60 minutes.

3. Whisk in 4 tbsp. butter, cream, cheese, salt and pepper.

4. Heat remaining 2 tbsp. butter in a small saucepan over medium heat until golden brown with small brown flecks, 1 to 2 minutes.

5. Place polenta in a serving bowl. Top with ricotta, drizzle with browned butter, and top with pepper, nutmeg and additional cheese.

6. Garnish with arugula leaves if desired.