Orange Chicken

Ingredients:

  • For the Marinade:
  • 1 egg white
  • 2 tablespoons dark soy sauce
  • 2 tablespoons Shaoxing wine (see note above)
  • 2 tablespoons 80-proof vodka
  • 1/4 teaspoon baking soda
  • 3 tablespoons corn starch
  • 1 pound boneless, skinless chicken thighs, cut into 1/2- to 3/4-inch chunks
  • For the Dry Coating:
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt

 

Procedure:

For the Marinade: Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine. Add chicken tp large bowl and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.

 

For the Dry Coat: Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until homogenous. Add reserved marinade and whisk until mixture has coarse, mealy clumps. Set aside.

Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.

Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until chicken is cooked through and very crispy, about 4 minutes. Transfer chicken to a paper towel-lined bowl to drain.

 

Taken from here: http://www.seriouseats.com/recipes/2014/07/the-best-chinese-orange-chicken-recipe.html

Carrot muffins

Ingredients:

  • 1 cup whole wheat flour
  • 1 cup white flour
  • 2 Tbs xylitol
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon gound nutmeg
  • 1 egg
  • 1/2 cup maple syrup
  • 2 cups shredded carrots
  • 1/2 cup melted butter
  • 1/2 cup milk

 

Procedure:

  1. Sift together dry ingredients.
  2. Stir into egg mixture, mix only till moistened.
  3. Gently fold in shredded carrots (I shred the carrots in my food processor).
  4. Spoon into well greased muffin pans about 2/3 full.
  5. Bake for 15-20 minutes at 400 degrees.

Polenta

Ingredients:

1 Cup cornmeal (medium or course ground)

5 Cups water/stock/milk

Salt to taste

 

Procedure:

  1. Bring the liquid over high heat and sprinkle in the cornmeal, stirring constantly with a whisk.
  2. Bring to a boil stirring frequently and let boil until polenta thickens enough to spit.
  3. Bring it down to a simmer and cook for 45-60 min stirring frequently so it doesn’t stick to the bottom and burn. Add salt to taste.
  4. Stir in a couple of pats of butter or olive oil and maybe some parmesan before serving.

Swedish Pancakes

Ingredients:

  • 6 eggs
  • 3 cups milk
  • 3/4 cup all-purpose flour
  • 1  1/2 tablespoon sugar
  • 1 pinch salt
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla

Procedure:

Pour a thin layer of batter on skillet (I use 1/2 cup), and spread to edges. Cook until top surface appears dry. Flip and cook another few minutes. You can either fill these and roll these up like crepes, or you can eat them like regular pancakes with butter and maple syrup – either way they’re great!

Yield: 11 pancakes @ 1/2 cup each

Pumpkin Sauce

I made this to go on top of the sugar free Cheesecake. I think it turned out pretty good. May have to edit this because I can’t exactly remember what I put in it…

Ingredients:

  • 1 C pumpkin puree
  • 1/2 C brandy
  • 1/2 C cream
  • 1/4 C Xylitol
  • 1 T pumpkin pie spice

Procedure:

Heat over medium heat stirring occasionally until warm.

Malted Milk Ball Cake

Got this recipe from here and made it for Dad’s 74th birthday. It’s essentially a giant Whopper cake. I think everyone agreed it was pretty much one of the best cakes ever.

For the Cake:

Ingredients:

  • 2 cups malted milk powder
  • 1 2/3 cups all-purpose flour, plus more for coating the cake pans
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon fine salt
  • 3/4 teaspoon baking soda
  • 3 large eggs
  • 1  cup granulated sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/3 cups whole milk
  • 1 cup malted milk balls, coarsely chopped

 

Process:

  1. Heat the oven to 325°F and arrange a rack in the middle. Coat 2 (8-inch) cake pans with oil and flour, and tap out any excess flour. Set aside.
  2. Combine the malted milk powder, measured flour, cocoa powder, salt, and baking soda in a large bowl and whisk to aerate and break up any lumps. Set aside.
  3. Combine the eggs, sugar, measured oil, and vanilla in a separate large bowl and whisk until combined and smooth. Add a third of the flour mixture and whisk until just incorporated. Add half of the milk and whisk until smooth. Continue with the remaining flour mixture and milk, alternating between each and whisking until all of the ingredients are just incorporated and smooth.
  4. Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the middle comes out clean and the cakes start pulling away from the sides of the pans, about 45 to 50 minutes.
  5. Remove the cakes from the oven and transfer them to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each and turn the cakes out onto the rack to cool completely.
  6. To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate. Evenly spread about a third of the frosting over the top of the layer. Stack the second layer and evenly spread another third of the frosting over the top and sides of the whole cake. (Don’t worry about looks at this point—this is just a base coat, or crumb layer, and it will be covered up later.) Place in the refrigerator until the frosting is set up and slightly hard, about 15 minutes. Remove from the refrigerator and spread the remaining frosting over the top and sides of the cake, ensuring it’s as even as possible. Press the malt balls into the frosting around the sides of the cake and serve.

 

For the Frosting:

Ingredients:

  • 3 sticks (12 ounces) unsalted butter, at room temperature
  • 1 1/2 cups powdered sugar
  • 3/4 cup malted milk powder
  • 1/2 cup whole milk, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt

Procedure:

  1. Combine butter and sugar in the bowl of a stand mixer fitter with a paddle attachment, and beat on low speed until sugar is incorporated.
  2. Increase speed to medium high and beat until mixture is light and whipped, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
  3. Add remaining ingredients and return to low speed until ingredients are incorporated. Increase speed to medium high and continue whipping until frosting is evenly combined and light, about 3 minutes. Use to frost cakes, cupcakes, or cookies.

whopper_cake

Fish batter

Ingredients:

  • 1 1/2 cups cups beer (or substitute seltzer water)
  • 1 cup flour
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 3/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 1/4 cups panko breadcrumbs

Procedure:

In a medium mixing bowl, whisk together the beer or seltzer, flour, cornstarch, salt, garlic powder and cayenne pepper. The batter will bubble at first, then settle

Pour the panko breadcrumbs into another bowl. Have an empty plate handy for the breaded fish.
Dip each piece of fish into the batter. When you pull the fish out of the batter, let the excess batter run back into the bowl.

After dipping in the batter, gently roll each piece in panko crumbs to coat. Leaving too much batter on the fish will lead to clumping, so make sure your fish is only lightly coated with batter before breading. Place the breaded fish onto the empty plate.

Vanilla sauce

1 cup water
1 Tbs corn starch
3 Tbs butter
1/8 tsp salt
2 Tbs vanilla
1/2 cup xylitol

Boil the water, corn starch, and xylitol, stirring constantly.
Reduce heat and stir in rest of ingredients.

Waffles

Ingredients

2 large eggs
2 cups all purpose flour
1 3/4 cup milk
1/2 cup vegetable oil (or melted butter)
1 tablespoon brown sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla

Procedure

Beat eggs together until light yellow and frothy.
Add milky, oil and vanilla and stir well.
Stir in salt, sugar and baking powder.
Finally, mix in four until just blended.
Add to your hot waffle iron and when it stops steaming, take it out and enjoy.

Eggnog Biscotti

If you like eggnog, there’s really nothing not to like here. Got this recipe from here.

Ingredients

For the Biscotti:

  • 6 Tbsp unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp rum extract
  • 2 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

For the Glaze:

  • 3/4 cup powdered sugar
  • 1 1/2 Tbsp eggnog
  • 1/4 tsp ground nutmeg

Procedure:

  1. In mixer, beat butter with granulated sugar until creamy.
  2. Add eggs one at a time and beat well before adding the next one.
  3. Add rum extract, flour, baking powder, cinnamon and nutmeg.
  4. Line a large baking sheet with parchment paper. Shape dough into  two 12in x 2 x 2in rolls. (Square the corners and the top)
  5. Bake in a 350 degree oven for 28-30 minutes.
  6. Remove. Allow to cool about 10 minutes. Slice biscotti into 12-14 slices (about 3/4-1 inch each). Turn them on sides and put back in the oven. Bake 20 minutes.
  7. Remove and cool completely before adding glaze.
  8. For the glaze, whisk the powdered sugar, eggnog and nutmeg together until desired consistency. Drizzle on cooled biscotti.
  9. Allow to set (about 20-30 minutes) – or refrigerate to “speed set” the glaze.