Quite a pair

McCormick’s annual flavor forecast predicts that lavender and honey will be one of 2007’s hot flavor pairings. The duo shines in this recipe for Roasted Chicken with Olives and Provencal Herbs. To prepare, place 3 pounds chicken parts, 1 cup peeled and quartered small white onions and 1/2 cup pitted Kalamata olives in a 13-by-9-inch baking dish. In a bowl, mix 1/3 cup tangerine or orange juice, 4 cloves minced garlic, 2 tablespoons honey, 2 tablespoons olive oil, 4 teaspoons Herbes de Provence, 1 teaspoon tangerine or orange peel, 1/2 teaspoon ground black pepper and 1/2 teaspoon coarse sea salt. Pour mixture evenly over chicken parts and roast at 425 degrees F about 40 minutes or until chicken is cooked through. Serve with olives, onions and pan juices.

Sweet somethings

Whether you’re getting an early start on Valentine’s Day or simply indulging your sweet tooth, Nestle’s recipe for Dark Chocolate Truffles is an easy yet decadent treat. To prepare, line a baking sheet with parchment or wax paper. In a heavy-duty saucepan, heat 2/3 cup heavy whipping cream to a gentle boil. Remove pan from heat. Add a 10-ounce package Nestle Chocolatier dark chocolate morsels and stir until mixture is smooth and chocolate is melted. Refrigerate 15 to 20 minutes or until slightly thickened. Drop chocolate mixture by rounded measuring teaspoons onto prepared baking sheet. Refrigerate for 20 minutes. Shape or roll into balls; coat with nuts, coconut or cocoa. Store in airtight container or refrigerator.

A heartfelt gift

If the way to a lover’s heart is through the stomach – more specifically, through the kitchen – try this adorable silicone spatula from Sur La Table. It costs $7.95 and is available online at surlatable.com.

Tidbits is hungry for news about local food products and events. Send your Tidbits by mail to: Bangor Daily News, attn: Kristen Andresen, P.O. Box 1329, Bangor ME 04402-1329; by fax to 941-9476; or by e-mail to kandresen@bangordailynews.net.