Merry Christmas!!
https://www.youtube.com/watch?v=hc17g0FcyCE&feature=youtu.be
http://www.fox2127.com/story/27650125/assembling-a-gingerbread-house
Shrinking Chef Jeff: The healthy journey of Chef Jeff from Roanoke, Virginia. Cooking and recipes, health and wellness, plus occasional rantings about nothing.
Saturday, December 20, 2014
Saturday, December 13, 2014
Gingerbread for Houses
http://www.fox2127.com/story/27598407/homemade-gingerbread-houses
Gingerbread for Houses
½ pound shortening
1 cup brown sugar
1 ¼ cups molasses
3 large eggs
8 to 9 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon salt
1 tablespoon allspice
2 tablespoon cinnamon
1 tablespoon ground cloves
2 tablespoon ground ginger
Cream shortening and sugar until smooth. Add molasses and eggs, a little at a time. Beat until smooth. Sift 3 cups of flour with the baking soda, salt and spices. Gradually beat into the sugar mixture. Add 5 to 6 cups more flour, beating until mixed thoroughly. Dough will be heavy and stiff.
Divide dough into four balls and wrap each ball in plastic wrap; chill at least 2 hours. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Roll out dough into large sheets 1/8 to 1/4 of an inch thick on a well floured surface. (Roll fronts and backs slightly thicker for added support, roofs thinner because extra weight will make it difficult for the roof sheets to stick.). Place templates over the dough and cut with a sharp knife. Use the templates dusted with flour to lift the pieces of cut dough and slide onto the parchment lined pans. Dock the dough with a fork, cut out windows and doors. Be sure to mirror the front and sides by flipping the templates for the opposite sides and fronts.
Bake pieces 12 to 15 minutes, until nicely browned. When cooled slightly, carefully remove baked pieces from sheet and place on rack to finish cooling.
Notes:
Make house templates out of construction paper.
Reserve all scraps and roll out if needed for more structures or decorations.
Royal Icing
6 cups sifted confectioners' sugar
1 teaspoon cream of tartar sifted in with the sugar
4 to 5 large egg whites
Beat sugar with egg whites until thick and smooth. Correct consistency with additional sugar (to thicken) or egg white (to thin).
Gingerbread for Houses
½ pound shortening
1 cup brown sugar
1 ¼ cups molasses
3 large eggs
8 to 9 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon salt
1 tablespoon allspice
2 tablespoon cinnamon
1 tablespoon ground cloves
2 tablespoon ground ginger
Cream shortening and sugar until smooth. Add molasses and eggs, a little at a time. Beat until smooth. Sift 3 cups of flour with the baking soda, salt and spices. Gradually beat into the sugar mixture. Add 5 to 6 cups more flour, beating until mixed thoroughly. Dough will be heavy and stiff.
Divide dough into four balls and wrap each ball in plastic wrap; chill at least 2 hours. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Roll out dough into large sheets 1/8 to 1/4 of an inch thick on a well floured surface. (Roll fronts and backs slightly thicker for added support, roofs thinner because extra weight will make it difficult for the roof sheets to stick.). Place templates over the dough and cut with a sharp knife. Use the templates dusted with flour to lift the pieces of cut dough and slide onto the parchment lined pans. Dock the dough with a fork, cut out windows and doors. Be sure to mirror the front and sides by flipping the templates for the opposite sides and fronts.
Bake pieces 12 to 15 minutes, until nicely browned. When cooled slightly, carefully remove baked pieces from sheet and place on rack to finish cooling.
Notes:
Make house templates out of construction paper.
Reserve all scraps and roll out if needed for more structures or decorations.
Royal Icing
6 cups sifted confectioners' sugar
1 teaspoon cream of tartar sifted in with the sugar
4 to 5 large egg whites
Beat sugar with egg whites until thick and smooth. Correct consistency with additional sugar (to thicken) or egg white (to thin).
Chicken with Peanut Sauce, Manchamanteles
http://www.fox2127.com/story/27536602/chicken-with-peanut-sauce
Chicken with Peanut Sauce, Manchamanteles
4 chicken breasts or thighs
1 Tablespoon vegetable oil
1 garlic clove, minced
1 teaspoon jalapeno pepper, minced
½ cup sweet potato, diced
½ cup tomatoes, diced or ground
¼ cup chicken broth
2 Tablespoons peanut butter, natural or fresh ground
½ cup fresh pineapple, diced
¾ cup coconut milk, unsweetened
salt and pepper to taste
freshly chopped cilantro
Season the chicken and grill until cooked through. Hold warm until ready to serve. In a sauce pan and the oil, garlic, and jalapeno pepper and saute for 30 seconds. Add the sweet potato and continue to saute for one minute. Add in the tomato, broth, peanut butter, and pineapple and cook while stirring for one minute. Add in the coconut milk, salt, and pepper and simmer for 5 minutes or until the sweet potatoes are tender. Serve with the fish and garnish with chopped cilantro.
Notes:
- This dish is roughly based on a Central American dish, Manchamanteles, "The Stew that Stains the Table Cloth."
- There are many variations to this dish. You can add plantains, bananas, apples, mango, cashews, almonds, pumpkin seeds, any other pepper, and spices like cinnamon and nutmeg.
- Traditionally served over rice.
Chicken with Peanut Sauce, Manchamanteles
4 chicken breasts or thighs
1 Tablespoon vegetable oil
1 garlic clove, minced
1 teaspoon jalapeno pepper, minced
½ cup sweet potato, diced
½ cup tomatoes, diced or ground
¼ cup chicken broth
2 Tablespoons peanut butter, natural or fresh ground
½ cup fresh pineapple, diced
¾ cup coconut milk, unsweetened
salt and pepper to taste
freshly chopped cilantro
Season the chicken and grill until cooked through. Hold warm until ready to serve. In a sauce pan and the oil, garlic, and jalapeno pepper and saute for 30 seconds. Add the sweet potato and continue to saute for one minute. Add in the tomato, broth, peanut butter, and pineapple and cook while stirring for one minute. Add in the coconut milk, salt, and pepper and simmer for 5 minutes or until the sweet potatoes are tender. Serve with the fish and garnish with chopped cilantro.
Notes:
- This dish is roughly based on a Central American dish, Manchamanteles, "The Stew that Stains the Table Cloth."
- There are many variations to this dish. You can add plantains, bananas, apples, mango, cashews, almonds, pumpkin seeds, any other pepper, and spices like cinnamon and nutmeg.
- Traditionally served over rice.
Cauliflower and Mushroom au Gratin
http://www.fox2127.com/story/27427775/cauliflower-and-mushroom-au-gratin-and-bacon-cranberry-sauce
Cauliflower and Mushroom au Gratin
1 head cauliflower, cut into small pieces
1 cup sliced mushrooms
1 cup heavy whipping cream
½ cup Parmesan cheese
salt and pepper to taste
Blanch the cauliflower in boiling water or a steamer until almost tender, 1 to 2 minutes. Saute the mushrooms until tender. Mix the cauliflower and mushrooms with the cream, cheese, and seasonings. Pour into a casserole dish and bake until the sauce is thick, 45 minutes to 1 hour.
Bacon Cranberry Sauce
1 bag fresh cranberries
1 jar cherry preserves
1 orange, zest and juice
¼ cup vinegar
½ teaspoon ground cinnamon
pepper to taste
½ cup bacon cooked crispy and chopped
salt to taste
Bring the first 6 ingredients to a boil in a sauce pot. Reduce to a simmer and cook until it starts to thicken slightly. Stir in the cooked, chopped bacon and season with salt and needed.
Notes:
You may want to adjust the sauce with a little extra sugar or a little extra vinegar. It depends on the flavor you are trying to reach.
Serve with roasted turkey, pork, venison, or lamb.
Cauliflower and Mushroom au Gratin
1 head cauliflower, cut into small pieces
1 cup sliced mushrooms
1 cup heavy whipping cream
½ cup Parmesan cheese
salt and pepper to taste
Blanch the cauliflower in boiling water or a steamer until almost tender, 1 to 2 minutes. Saute the mushrooms until tender. Mix the cauliflower and mushrooms with the cream, cheese, and seasonings. Pour into a casserole dish and bake until the sauce is thick, 45 minutes to 1 hour.
Bacon Cranberry Sauce
1 bag fresh cranberries
1 jar cherry preserves
1 orange, zest and juice
¼ cup vinegar
½ teaspoon ground cinnamon
pepper to taste
½ cup bacon cooked crispy and chopped
salt to taste
Bring the first 6 ingredients to a boil in a sauce pot. Reduce to a simmer and cook until it starts to thicken slightly. Stir in the cooked, chopped bacon and season with salt and needed.
Notes:
You may want to adjust the sauce with a little extra sugar or a little extra vinegar. It depends on the flavor you are trying to reach.
Serve with roasted turkey, pork, venison, or lamb.
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