Join “Jayni’s Kitchen” this week for “A Table for Two: Recipes for Romance.”

Host Jayni Carey will prepare the following recipes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Chicken cooked in clarified butter

1/3 cup unsalted butter

2 chicken drumsticks

2 chicken thighs

2 tablespoons clarified butter

4 medium whole garlic cloves, unpeeled

salt and black pepper

1/4 cup chicken broth

2 tablespoons white balsamic vinegar

1 tablespoon butter (optional)

To clarify the butter, cut the unsalted butter into small chunks and place them in a 1-cup glass measuring cup. Melt the butter in the microwave at 50 percent for 1 minute, or until completely melted. Do not stir. Let the butter stand at room temperature for about 10 minutes, or until the butter separates and the milk solids sink to the bottom of the cup. Using a small spoon, skim the foam off the top and discard. Slowly pour the clarified butter (the clear golden liquid) into a clean container and discard the accumulated milk solids.

Rinse the chicken pieces in cold water and pat dry with paper towels. Heat 2 to 3 tablespoons of the clarified butter over medium-high in a medium-sized braising pan or skillet with a lid. When hot, place the chicken pieces in the pan. Do not crowd. Reduce the heat to medium and brown the chicken, turning occasionally, to a deep golden brown color on all sides. Remove the chicken pieces from the pan and drain on paper towels. Pour off all but 2 tablespoons of the pan drippings and return the chicken to the pan. Add the garlic cloves. (The cooked garlic cloves will go into the Garlic Mashed Potatoes.) Cover the pan, reduce the heat to medium-low and cook the chicken for 15 minutes, then check, and reduce the heat to low if necessary to prevent burning. Continue cooking the chicken for 15 to 20 minutes more, until cooked through. Transfer the chicken pieces to a warm platter. Sprinkle the chicken with salt and pepper and tent with aluminum foil. Reserve the garlic cloves. Pour off and discard most of the drippings in the pan and set the pan aside. Prepare the potatoes before making the pan sauce. (Recipe for Garlic Mashed Potatoes follows.)

Pan Sauce: Add the chicken broth and white balsamic vinegar to the pan and heat over medium-high heat. Boil gently, stirring up the browned bits, until the liquid is reduced by half and begins to thicken slightly. Remove the pan from the heat and stir in 1 tablespoon of butter, if desired. Serve the chicken with the Garlic Mashed Potatoes and drizzle the pan sauce over top. Serves 2.

Garlic mashed potatoes

2 medium Yukon gold or russet potatoes, about 12 ounces total

1 teaspoon salt

4 cooked garlic cloves (cooked with chicken)

1/3 cup half and half

2 tablespoons butter, softened

salt and white pepper, to taste

Peel the potatoes and cut them into chunks. Place them in a large saucepan and cover with water. Bring to a boil over high heat and add 1 teaspoon of salt. Boil the potatoes until they are tender. Drain the water, leaving the potatoes in the warm pan. Press the cooked garlic cloves out of their skins and add them to the potatoes. Heat the half and half and butter together in a small container in the microwave, or in a small pan on the range top. Mash the potatoes and garlic cloves with a potato masher. Stir in as much of the hot half and half and butter mixture as needed to achieve the desired consistency. Sprinkle with salt and white pepper, to taste. Serves 2.

Salad greens with fresh beets and dill dressing

2 medium beets, 1 red and 1 golden

olive or vegetable oil

salt

white balsamic vinegar

Dill Dressing:

3 tablespoons mayonnaise

1 tablespoon plain low-fat yogurt

1 small garlic clove, minced

1 tablespoon fresh dill, chopped

1 tablespoon white balsamic vinegar

1 to 2 teaspoons white wine vinegar, to taste

salt and white pepper

1 head Boston or leaf lettuce, rinsed and drained

mixed baby greens, rinsed and drained

croutons

Trim the green tops of the beets to 1 inch. Rinse well and pat dry with paper towels. Rub or brush the beets with oil and wrap them in aluminum foil. Place them in a baking dish, or on a baking sheet, and roast them in a 400 degree oven until tender-firm, 45 minutes to 1 hour and 15 minutes, depending on the size. Cool slightly and peel. Slice the beets into thin slices. Cut the beet slices into hearts with a small, heart-shaped cookie cutter. Place the red and golden beet hearts in separate small bowls and sprinkle them with salt and white balsamic vinegar. Marinate the beets for about 30 minutes, or cover and refrigerate until ready to use. (Chop the remaining beet pieces and reserve for another use.)

Dill Dressing: In a small bowl, combine the mayonnaise, yogurt, garlic and dill. Whisk in the white balsamic vinegar and white wine vinegar. Sprinkle with salt and pepper, to taste.

Place one or two large lettuce leaves on each salad plate. Top the leaves with some of the mixed greens. Drizzle the Dill Dressing over the greens. Arrange a few of the beet “hearts” on the plates and top each salad with a few croutons. Serves 2.

Sour cream cupcakes with maraschino cherry frosting

Sour Cream Cupcakes:

1 1/2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup butter, softened

1/4 cup vegetable shortening

1/2 cup thick sour cream

2 egg whites

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 10-ounce jar maraschino cherries

Maraschino Cherry Frosting:

2 cups powdered sugar

pinch salt

1/2 cup butter, softened

3 tablespoons maraschino cherry juice (from the jar of maraschino cherries)

1 teaspoon almond extract

12 maraschino cherries, drained (for garnish)

Line a standard muffin tin with foil baking cups. Combine the flour, sugar, baking powder and salt in a large mixing bowl. Using an electric mixer, mix on low speed to blend the dry ingredients. Add the butter, shortening, sour cream, egg whites, vanilla extract and almond extract. Beat at medium speed for 1 minute, scrape down the sides of the bowl, then beat for about 30 seconds more, or until the batter is smooth. Remove 12 maraschino cherries from the jar and drain them briefly. Fill each baking cup with batter about one-third of the way up. Place a cherry in the center of the batter in each cup. Top with enough batter to fill the cups about two-thirds full. Bake the cupcakes in a 350-degree oven for 22 to 25 minutes, or until the tops are light gold and an inserted toothpick or wooden skewer comes out clean. Remove the tin from the oven and let the cupcakes cool for about 5 minutes. Carefully remove the cupcakes from the tin using a skewer or knife to lift them out. Cool the cupcakes on a wire rack for about 1 hour before frosting.

Maraschino Cherry Frosting: Place the powdered sugar, salt, butter, maraschino cherry juice and almond extract in a mixing bowl. Using an electric mixer, blend the mixture on low speed until smooth. If the frosting is too stiff, add additional cherry juice until spreading consistency is achieved. Frost the cupcakes. Garnish each with a maraschino cherry. Makes 12 cupcakes.