For the past couple of months I have been hard at work on producing my first product from the pantry. “Why, Honey…†Handmade, Crunchy, Honeycomb Candy was officially born this past Friday. It is available online.
A big THANK YOU to everyone who helped me get to this point. The past couple of months, have definitely been filled a lot of “learning experiences.â€
The Super Bowl is quickly approaching. Last year I made my superbowl bundt cake and this year it is wings. But I think, I will still break out the stadium Bundt pan again this year.
Now these wings aren’t your traditional hot and spicy but I think a good alternative.
2 Pounds of Wings
1 Cup of Soy Sauce
Juice of 2 limes
2 Teaspoons of Lime Zest
3 Garlic CLoves Chopped
1 Tablespoon of Ginger Zest
1/4 Cup of Chopped Cilantro
3/4 Cup of Honey
2 Tablespoons of Butter
2 Tablespoons of Olive Oil
Salt and Pepper to Taste
In a bowl or a large zip lock bag, place the wings, soy sauce, lime zest, lime juice, ginger, garlic, and chopped cilantro. Make sure well coated and placed covered or zipped in the refrigerator for at least 2 hours but definitely longer is time permits. In a frying pan heat oil and butter, once butter has melted add the honey and wings (remove the wings from marinade and at this point you can salt and pepper them). Let the wings cook for about five minutes on each side.
This is a fantastic go to cake. It is quick, simple, and always a crowd pleaser! When it is freezing outside this time of year dense foods sound and taste so appealing.
Chocolate Flourless Cake
9 oz of Bittersweet Chocolate (chopped)
1 Cup of Butter (2 sticks)
1 1/2 Cup of Sugar
1 1/2 Teaspoon of Vanilla
6 Eggs
1 Cup of Unsweetened Cocoa Powder
Preheat Oven 350
In a double boiler melt chocolate and butter stir until smooth and remove from heat. Whisk in sugar and vanilla into chocolate followed by beating in each egg one at a time. Slowly sift in the cocoa powder. Pour batter into a greased 10 inch springform pan. (If you only have a 9 inch just bake it for about 5- 10 minutes longer) Bake for 35 minutes, when you test the cake you want moist crumbs on the toothpick.
Best to serve with vanilla ice-cream or whipped cream… maybe both!
Spaghetti Squash
There are words, that I think are fun to say. There are also foods, that I think are fun to work with. Spaghetti Squash would be one of them. It is so incredible how with just a fork the squash is easily separated and looks exactly like spaghetti! This is a great vegetable for winter and very simple to work with.
You can either cut in half and roast or roast uncut. I roasted my uncut, I am in dyer need to have all of my knives sharpened.
Preheat Oven 375
One Medium Spaghetti Squash (about 2.5 pounds)
1 Teaspoon of Vegetable Oil (Brush the squash with before baking)
3-4 Tablespoons of Butter
1 Teaspoon of Kosher Salt
1 Teaspoon of Pepper
If needed add more salt and pepper
Prepare the squash for roasting by brushing it with oil and piercing it. Roast squash for about 1 hour. Let cool for about 5 minutes before working with. Cut the squash in half and discard the seeds. (You can roast any kind of squash seed just like a pumpkin.) With a fork comb through the squash and pull it from the skin. Season with the butter, salt and pepper. Serve warm.
So Margaritas have salt around their rim. Which makes me think more drinks should be rimmed with something. Anyone who knows me, knows CHAMPAGNE is my drink of choice. It is fun, festive, and usually a symbol of a celebration. (Although, I do like to try and limit having it only on special occasions!)
Another thing I enjoy is candy. Remember Pop Rocks? Well, I think they should come back. As New Years Eve approaches here is an idea- try rimming the Champagne glass with some Pop Rocks. Just dampen the rim and dip it into a bowl of the Pop Rocks. If you are having a hard time getting it to stick use a little of light corn syrup. You could also add a little bit of strawberry puree or juice to the champagne if using Strawberry Flavored Pop Rocks.
Another idea I saw at the restaurant Continental in Philadelphia was to use grenadine and sugar to give the rim a pinky/red color.
I hope everyone has a safe and Happy New Years. I know I have decided 2008 is going to be a great year!
On a happier note, I do love this time of year because of all the festivities. Every year my sister and I make these Christmas Wreaths for a party my mother hosts. The first time we wanted to make them our mother was not pleased and was not excited to have to display them among the other desserts. Well, they are festive, fun, and every year the biggest crowd please of the young and old. Best to be made with two people and be prepared to have sticky hands.
10 oz. Bag of large Marshmallows
1 stick butter
6 cups of Corn Flakes
1 Teaspoon of vanilla extract
2-3 Teaspoons of Green Food Coloring
50 Red Mints
Because this requires quick hands have prepared in-advance the waxed paper (greased) or use my favorite the Silpat.
In a pot melt together the Marshmallows and Butter. Once fully melted add the vanilla and food coloring and make sure well combined- that the marshmallow is completely green. Quickly stir in the cornflakes. Again working quickly make heaping of the mixture on the waxed paper or silpat. Then shape them into circles and add red mints. Let stand for about an hour before serving.
This is a little out of the normal entry but has to do with the home. Last Friday evening I came home from work to find my apartment had been completely ransacked. Definitely, an unsettling feeling to know a perfect stranger had broken into my apartment and torn through all of my personal items.
I try to always be positive and view the glass as half full versus half empty. It was horrible but could have been worse…but for years I thought about getting rental insurance – thought it would be expensive and take a long time to get. I was wrong it is quite the opposite. About 2 months ago I finally did it, very simple, not expensive and definitely gives you a peace of mind. When I was at the police station I told a friend “well, at least I have rental insurance†who responded with –“You do, I don’t anyone who actually signs up for that.â€
Subsequently, I have talked to many people saying they have been meaning to sign up for it or others that do have it and again the peace of mind it gives. The coverage spans items outside the home too when traveling. Here are a few places to go if you don’t have rental insurance– it is quick, easy and totally worth it.
Biscotti are something I don’t often think about making but really should. I thought these were perfect for the holiday with red of the cranberry and green of the pistachio. But really you could inter change this recipe with which ever dried fruit or nut you prefer. The best part is that these will last for about 2 weeks in an air tight container.
Biscotti
1 stick of unsalted butter
3/4 Cup of Sugar
Zest from one large Orange
1 Tablespoon of Orange Juice
1 Teaspoon of Vanilla
2 Eggs
2 Cups of Flour
1 Teaspoons of Baking Powder
A Pinch of Salt
1 Cup of Dried Cranberries
1 Cup of Pistachios
5 Ounces of White Chocolate (optional)
Preheat Oven to 325
In a bowl beat together (on medium to high speed) Butter, Sugar, Zest, Juice, and Vanilla for about 2 minutes. Beat in Eggs one at a time. Gradually add in the Flour, Baking Soda, and Salt. Followed by folding in the Cranberries and Pistachios. Mix this together eventually the dough will be come less sticky and refrigerate for at least 30 minutes.
Separate the dough into three pieces and place on floured working surface and form a log that is about 3″ x 10″ inches. Place each log on a baking sheet and bake for about 35 minutes. Take out of oven and let cool on a rack for about 10 minutes and then make one inch slices. Return to the oven and bake for about 15 to 20 more minutes until golden.
In a double Boiler melt the white chocolate and either dip half the biscotti into the white chocolate or brush one side of the biscotti with the chocolate.
This past Thanksgiving I did not spend with my family and instead visited a friend in Vienna. This could definitely become one of my favorite cities. A city all about eating chocolates and cakes, how could I not instantaneously become enamored? I had an agenda of different foods I wanted to try while I was there and classic Apple Strudel was on the top of my list. Another treat that I enjoyed were the Christmas Markets and Spiced Wine.
Now this recipe I received from Cafe at the Summer Palace.
Strudel
1 Cup plus 2 Tablespoons of Flour
1 Egg
1/2 Teaspoon of Salt
1/3 Cup plus 2 Tablespoons of Lukewarm Water
5 Teaspoons of Vegetable Oil
Mix all ingredients to a soft dough and knead it until it looses from hands and table.
Tip: Form it into a ball and let it res in vegetable oil for 30 minutes. Put the dough on a flour covered linen cloth and roll it in a rectangular shape. Continue to stretch the dough out with the back of your hands until it is wafer-thin.
Filling
1/2 Cup of Bread crumbs
3 Tablespoons of Butter
2/3 Cup of Sugar
2 Teaspoons of Cinnamon
3/4 Cup of Raisins
2 Teaspoons of Lemon Juices
2 1/2 Pounds of Apples peeled, cored, and thinly sliced
1 Tablespoons of Rum.
Pre Heat Oven 375
Heat the Butter in a pan, add the breadcrumbs and roast them until they take on a golden brown shine. In a bowl add the bread crumbs with the remaining ingredients and mix them all together .
Put the filling along the extended layer of the dough. Roll it up carefully with the cloth. Put the strudel onto a buttered baking tray and bake it in the oven at until it takes on a golden brown shine about 35-45 minutes. Tip: Put butter on the Strudel as soon as you take it out of the oven.
Serve warm with either, Whipped Cream, Vanilla Ice Cream, or a Vanilla Sauce.
