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Three Recipes: Chicken, Cakelings, Cookies
So, a friend asked me to post what I made for the wedding. I made "gently tugged" chicken, floral caky-things (meant to be petit fours, but that didn't work out) and blueberry cookies (the last of which frightened people with their greeny blue color, I fear. Next time I'll ice them.)
When I made this I forgot to add the thyme, which made it taste more like Singapore than Kingston. As I said to Tigerlily, the result was "East India Company, not West India Company", but it was still tasty.
To make a smaller amount, make the same amount of seasoning paste and use enough to season whatever amount of chicken you have. Store the rest in a glass jar in the fridge.
4 tablespoons ground allspice
1 whole nutmeg, grated (if your fingers start to cramp, wrap the nutmeg in a piece of parchment and smash it with a heavy saucepan as you would to coarsely crush peppercorns)
2 tsp ground cinnamon
2 dozen scallions, cleaned and chopped
2 tbsp fresh thyme (dried doesn't reconstitute in this)
6 habanero peppers, stemmed and chopped with seeds (that makes jerk seasoning. For the "gently tugged" seasoning I used 1 tsp dried red pepper, for a gentle heat. Next time I’ll use two seeded habs)
1/2 cup red wine vinegar or cider vinegar
4 tbsp vegetable oil
2 tbsp salt (I used kosher)
1 tbsp freshly ground black pepper
1/4 cup soy sauce
some rum to taste
1/4 cup parsley leaves (not a jerk ingredient, added for this)
Put everything in a strong blender and puree till finely ground (you want to process it for a full minute if you can, maybe longer).
Then add
1/4 cup vinegar and 1/4 cup vegetable oil
Ten pounds boneless chicken in manageable pieces (I asked Wolf to get me chicken breast tenders, which he did.)
Mix thoroughly with your hands.
I cooked this in the oven at 475 degrees for 15 minutes, spread out on baking sheets. I think 16 minutes at 500 would have been better, as it would have caramelized the edges of the chicken pieces.
(If I'd succeeded in making Petit Fours, this would have been baked in sheets, layered with quince jam, cut up and covered with poured fondant.)
I made these flavored with rose, lavender, and elderflower/elderberry. I'll give the directions for the last, as the others are pretty obvious simplifications thereof.
I modified this from Tigerlily's grandmother's sour cream cake recipe..
Floral Petit Fours
Ingredients
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup cream cheese
1/2 cup flower syrup
3 eggs
1&1/2 cups flour, sifted twice
1/4 tsp salt
2 tbsp cornstarch
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla
1 tbsp lemon juice
3 tbsp elderberry concentrate (available at health food stores; optional)
Sift flour, salt, cornstarch and leavening together. Cream butter and sugar together using an electric mixer. Add cream cheese and beat well. Add eggs, one at a time, and beat after each egg. Fold in flour mixture on low mixer speed. Add vanilla and beat at low speed about one minute more.
If using elderberry concentrate, place concentrate in a small bowl with 1/2 cup or so of batter. To the rest of the batter, add the elderflower syrup and stir just to combine; to the small bowl, stir together batter and elderberry concentrate. Grease 12-18 muffin tins, depending on size; put a dollop of elderberry batter in each and fill 2/3 full with elderflower batter. Swirl to marble (I use a sharp knife) and bake at 325 till risen and set, about 20-25 minutes.
Blueberry Cookies
I think I've posted these before, but I can't find them. They came out a little bland, so next time I'll up the lemon zest and add a drizzle of icing made with the lemon's juice.
2 1/2 cups all-purpose flour (maybe a little less if using King Arthur flour)
2 teaspoons baking powder
1 pinch salt
1/2 cup butter
1 cup white sugar
2 eggs, beaten
jest and zuice of one lemon
1/4 tsp nutmeg
1/2 cup milk
1 cup fresh blueberries
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet. (Or use parchment.)
2. Sift together flour, baking powder and salt.
3. In a large bowl, cream butter or margarine with sugar. Beat in eggs, nutmeg, lemon zest and lemon juice. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.
4. Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart.
5. Bake 12 to 15 minutes.
When I made this I forgot to add the thyme, which made it taste more like Singapore than Kingston. As I said to Tigerlily, the result was "East India Company, not West India Company", but it was still tasty.
To make a smaller amount, make the same amount of seasoning paste and use enough to season whatever amount of chicken you have. Store the rest in a glass jar in the fridge.
4 tablespoons ground allspice
1 whole nutmeg, grated (if your fingers start to cramp, wrap the nutmeg in a piece of parchment and smash it with a heavy saucepan as you would to coarsely crush peppercorns)
2 tsp ground cinnamon
2 dozen scallions, cleaned and chopped
2 tbsp fresh thyme (dried doesn't reconstitute in this)
6 habanero peppers, stemmed and chopped with seeds (that makes jerk seasoning. For the "gently tugged" seasoning I used 1 tsp dried red pepper, for a gentle heat. Next time I’ll use two seeded habs)
1/2 cup red wine vinegar or cider vinegar
4 tbsp vegetable oil
2 tbsp salt (I used kosher)
1 tbsp freshly ground black pepper
1/4 cup soy sauce
some rum to taste
1/4 cup parsley leaves (not a jerk ingredient, added for this)
Put everything in a strong blender and puree till finely ground (you want to process it for a full minute if you can, maybe longer).
Then add
1/4 cup vinegar and 1/4 cup vegetable oil
Ten pounds boneless chicken in manageable pieces (I asked Wolf to get me chicken breast tenders, which he did.)
Mix thoroughly with your hands.
I cooked this in the oven at 475 degrees for 15 minutes, spread out on baking sheets. I think 16 minutes at 500 would have been better, as it would have caramelized the edges of the chicken pieces.
(If I'd succeeded in making Petit Fours, this would have been baked in sheets, layered with quince jam, cut up and covered with poured fondant.)
I made these flavored with rose, lavender, and elderflower/elderberry. I'll give the directions for the last, as the others are pretty obvious simplifications thereof.
I modified this from Tigerlily's grandmother's sour cream cake recipe..
Floral Petit Fours
Ingredients
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup cream cheese
1/2 cup flower syrup
3 eggs
1&1/2 cups flour, sifted twice
1/4 tsp salt
2 tbsp cornstarch
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla
1 tbsp lemon juice
3 tbsp elderberry concentrate (available at health food stores; optional)
Sift flour, salt, cornstarch and leavening together. Cream butter and sugar together using an electric mixer. Add cream cheese and beat well. Add eggs, one at a time, and beat after each egg. Fold in flour mixture on low mixer speed. Add vanilla and beat at low speed about one minute more.
If using elderberry concentrate, place concentrate in a small bowl with 1/2 cup or so of batter. To the rest of the batter, add the elderflower syrup and stir just to combine; to the small bowl, stir together batter and elderberry concentrate. Grease 12-18 muffin tins, depending on size; put a dollop of elderberry batter in each and fill 2/3 full with elderflower batter. Swirl to marble (I use a sharp knife) and bake at 325 till risen and set, about 20-25 minutes.
Blueberry Cookies
I think I've posted these before, but I can't find them. They came out a little bland, so next time I'll up the lemon zest and add a drizzle of icing made with the lemon's juice.
2 1/2 cups all-purpose flour (maybe a little less if using King Arthur flour)
2 teaspoons baking powder
1 pinch salt
1/2 cup butter
1 cup white sugar
2 eggs, beaten
jest and zuice of one lemon
1/4 tsp nutmeg
1/2 cup milk
1 cup fresh blueberries
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet. (Or use parchment.)
2. Sift together flour, baking powder and salt.
3. In a large bowl, cream butter or margarine with sugar. Beat in eggs, nutmeg, lemon zest and lemon juice. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.
4. Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart.
5. Bake 12 to 15 minutes.
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So they were pas de deux? :-) (Hey, gotta sing, gotta dance, or what's this world for? :-D
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I saw you from far away, but I didn't get a chance to go hug you, so consider yourself e-hugged. *huggle*
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*memories*
Incidentally
Habanero peppers keep very well either frozen (seed them first, or puree them and freeze the puree) or in a jar of distilled-type alcohol in the fridge (vodka, whiskey, etc; my mother used rum). So buy the bag, use one at a time, and keep the rest for the future!
Re: Incidentally
Re: Incidentally
(Anonymous) 2007-09-07 10:20 pm (UTC)(link)--R, having login trouble