Memorial Day – No meal…but here are some ol’ favorites

Sorry, but because of Memorial Day weekend activities, I wasn’t able to do a blog post this week. But get ready for next week! It’s Sword and the Stone…and I’m going to eat a bug…blegh.

In the mean time, here are a couple of my favorite recipes from the past.

Merryweather Gingersnaps (Sleeping Beauty)

vlcsnap-error985

Merryweather Gingersnaps

  • Servings: 24
  • Time: 30 min (+ chilling time)
  • Difficulty: Easy
  • Print

Ingredients:
2¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cloves
1½ teaspoons baking powder
1/8 teaspoon kosher salt
½ cup unsalted butter, at room temperature
1 cup sugar
1 Extra Large Egg
1/3 cup dark molasses
1 1/2 teaspoon vanilla extract

Make the dough. You can do this part up to three days in advance.

  1. SIFT the flour, ginger, cinnamon, cloves, baking powder and salt together in a medium bowl. Set aside.
  2. PLACE the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light and fluffy.
  3. SWITCH the mixer to low speed and gradually add the egg, molasses and vanilla extract. Increase the speed to medium and beat until smooth.
  4. SWITCH the mixer to low speed and add the dry ingredients in 3 additions, pulsing the mixer to incorporate each addition before adding the next one.
  5. TURN the dough out onto a lightly floured work surface. Knead a few times to incorporate any crumbs.
  6. DIVIDE the dough in half. Roll each half into a log about 1½ inches in diameter and 12 inches long. As you roll, gently push the ends toward the center to prevent air pockets and to keep the logs at an even thickness.
  7. WRAP the logs in plastic wrap and refrigerate until firm, at least 3 hours or up to 3 days.

Bake the cookies.

  1. PREHEAT the oven to 400°F. Line the bottoms of two 12″ x 18″ sheet pans with parchment paper.
  2. REMOVE the logs from the refrigerator and unwrap them. Using a ruler and a sharp knife, cut each log into rounds ¼ inch thick. If the dough crumbles as you cut it, reshape each slice.
  3. PLACE the rounds on the prepared pans, spacing them 2 inches apart. Bake on the middle shelves of the oven, rotating the pans 180° halfway through the baking time, until the cookies are set but soft enough to hold a slight indentation when pressed with a fingertip (about 7 to 10 minutes).
  4. LET cool completely on the pans on wire racks. Store in an airtight container at room temperature for up to 1 week. Yield: 50-60 2-inch cookies.

Source: http://www.thenibble.com/reviews/main/cookies/cookies2/ginger-snaps-recipe.asp

IMG_20150510_152637

Ichabod’s Such a Ham (Adventures of Ichabod and Mr. Toad)

(Credit: Disney)

(Credit: Disney)

Ichabod's Such a Ham

  • Servings: 12
  • Time: 2hr 25 min
  • Difficulty: Easy
  • Print

Ingredients:
1 (12-pound) shankless skinless smoked cured ham
whole cloves for studding ham
1 cup firmly packed light brown sugar
1/4 cup prepared mustard
2 tablespoons cider vinegar
variation: glazed ham steak with brown sugar mustard glaze
1 to 2 inch ham steak
1/2 teaspoon ground cloves
1 cup firmly packed light brown sugar
1/4 cup prepared mustard
  1. Preheat oven to 350 degrees
  2. Score top of ham into diamonds and stud center of each diamond with a clove.
  3. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham.
  4. Bake for another 35 minutes
  5. Transfer ham to a platter and let stand 15 minutes before carving.Preheat oven to 350 degrees

    Combine cloves, sugar and mustard and brush over Ham Steak. Bake in baking dish in 350 degree oven for 15 minutes until heated through.

Recipe courtesy of Georgia Downard

Source: foodnetwork.com

IMG_20150404_180108

Willie’s Medieval Chicken (Fun and Fancy Free)

(Credit: Disney)

(Credit: Disney)

Willie's Medieval Chicken

  • Servings: 8
  • Time: 2hr 30 min
  • Difficulty: Medium
  • Print

Ingredients:
1 small packet saffron threads *or 1/2 t. turmeric
400/14 ounces 400ml/14fl. oz white wine
1 roasting chicken
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
5 small garlic bulbs
5/2 pieces 5cm/2in fresh ginger peeled and finely chopped
olive oil
sea salt
  1. Preheat the oven to 230C/450F/Gas 8.
  2. Soak the saffron or tumeric in a little of the wine.
  3. Rub the chicken all over with the pepper and cinnamon and place the chicken in an ovenproof dish.
  4. Cut the tops off the garlic bulbs so you can see the cloves and arrange them around the chicken with the ginger.
  5. Pour a little olive oil into the garlic bulbs and pour the saffron and remaining wine around the chicken.
  6. Season the chicken with salt and place in the oven.
  7. Roast for 20 minutes
  8. Lower the oven temperature to 170C/325F/Gas 3
  9. Cook for another 40 minutes, partly covered with tinfoil, until the juices run clear and the chicken is cooked through.
  10. Baste the chicken and garlic regularly during cooking.

Source: bbc.co.uk

IMG_20150315_185121

Gaucho Goofy’s Asado (Saludos Amigos)

goucho2

(Credit: Disney)

Goucho Goofy Asado

  • Servings: 2-6
  • Time: 1hr
  • Difficulty: Easy (if you know how to cook with charcoal)
  • Print

Ingredients:

Meat

6 Sausages
2 1/2 pounds sirloin steak
Kosher or course sea salt
2-4 Mini baguettes

Chimichurri (Sauce)

1 cup Chopped parsley
cloves Garlic minced
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Red chili pepper flakes
tablespoons Dried oregano
Small Onions minced
3/4 cup Olive or vegetable oil
3 tablespoons Red wine vinegar
3 tablespoons Lemon juice

Meat

  1. Sprinkle Kosher or Sea Salt on the steaks so it lightly coats it. Set aside.
  2. Heat up charcoal and place on bottom of the grill (or parrilla).
  3. Place the meat on the grill/parrilla and let it cook until the meat is medium-rare (around 140ºF)

 Chimichurri

  1. Place all ingredients in a food processor or blender until finely chopped, but not pureed.
  2. Spoon on top of steak and enjoyIMG_20150307_173818

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s