Maple-Glazed Chicken

December 17: National Maple Syrup Day

We bought a bottle of maple syrup from Bob’s Sugarhouse when we were in Maine visiting our goddaughter, Keira B., and her family a few summers ago. The rustic cabin had shelves lined with a variety of decorative glass containers, tins and plastic jugs filled with 100% Maine maple syrup and other fine maple and Maine products. The owner of the sugarhouse, Bob Moore, personally gave us a tour of the syrup-processing equipment behind the storefront.  He explained that it takes 30-40 gallons of maple sap to make just one gallon of syrup. Water from the sap must be filtered, boiled and evaporated until the syrup reaches proper density and a rich amber color.  The distinctive taste of maple is worth all the effort.

For National Maple Syrup Day, we made maple-glazed chicken with thyme and sweet potato hash using the 100% Maine maple syrup medium grade A amber that we bought at Bob’s Sugarhouse.

Recipe

(Adapted from Continental inflight magazine)

Ingredients

• 6 chicken leg quarters
• 1 cup olive oil, divided
• 1 bunch fresh thyme
• salt and pepper, to taste
• 4 sweet potatoes, diced
• 2 onions, chopped
• ¾ cup pure maple syrup

Directions

Salt and pepper the chicken. Marinate in olive oil and a half bunch of thyme for two hours in the refrigerator. In a roasting pan, mix the sweet potatoes, onions and the other half bunch of thyme. Salt and pepper to taste.

Place the chicken among the sweet potatoes and onions mixture, drizzling the rest of the olive oil marinade over the chicken and arranging the thyme on the top and sides. Pour the maple syrup over everything. Bake in a preheated oven at 375 degrees F for 45 minutes or until the chicken is cooked through and the top skin is browned. Drain oil and discard the baked thyme sprigs. Serve the chicken with the side of sweet potatoes and onions and garnish with a fresh sprig of thyme.

Notes

• We  reduced the recipe by a third to feed just the two of us (and save our pricey yet precious Maine maple syrup for another blog recipe).
• Read an interview with Chef Robin Paula, creator of the above recipe, on the Continental Airlines website. We first saw her recipe printed in the July 2010 issue of the inflight magazine when we were flying from Hawaii back to the mainland after a short summer vacation.

Pineapple-Plumeria Cupcakes

December 15: National Cupcake Day

Aloha! We have combined two island icons, pineapples and plumerias, to create a tasty tropical treat. Pineapples are a symbol of Hawaiian hospitality and fragrant frangipani flowers are often made into leis. We baked a basic pineapple-flavored cake and topped them with marshmallows cut as plumeria petals. These edible, brightly-colored blossoms look like the real things from afar!

Make pineapple-plumeria cupcakes for a kitschy kanikapila or luau, for a warm welcome to the winter season (especially on the mainland) and for a celebration of National Cupcake Day.

Recipe

For the cupcakes

• 1 box pineapple flavor cake mix (we used Duncan Hines brand Moist Deluxe Pineapple Supreme )
• 1/3 cup pineapple juice (we used Dole brand)
• 1 cup water
• 1/3 cup oil
• 3 eggs
• 1 cup dried/candied pineapple, finely chopped (optional)

Directions

In a mixing bowl, combine the cake mix, juice, water, oil and eggs. Blend until the batter is smooth. If using dried/candied pineapple, add to the batter and mix well.

Scoop the batter into muffin tins lined with cupcake papers. Bake in a preheated oven at 350 degrees F for 18-20 minutes. Remove from the oven and transfer to a wire rack to cool. Yield about 2 ½ dozen cupcakes.

For the frosting

(Adapted from The Cake Mix Doctor Returns by Anne Byrn)

• ½ cup (1 stick) butter, softened
• 1 teaspoon vanilla (we used Hawaiian Vanilla Company pure vanilla extract)
• 3+ cups powdered sugar (we used C&H brand), sifted
• 3+ tablespoons pineapple juice (we used Dole brand)

Directions

Cream the butter with the vanilla until smooth. Gradually add the sugar and mix well. Add the pineapple juice to thin the frosting to a spreadable consistency. Frost the tops of the cupcakes.

For the marshmallow plumeria flowers

• 1 bag of jumbo marshmallows
• yellow food color spray (we used Wilton brand Color Mist)

Directions

Make sure that the work surface and kitchen scissors are clean and dry. Lay waxed paper down and sprinkle a bit of powdered sugar to prevent stickiness. Cut four times through a marshmallow to create five petals. Arrange on top of the frosted cupcake. Carefully spray the food color in the center of the plumeria. Store covered at room temperature until ready to serve.

Notes

• Plumeria is commonly called frangipani outside of the United States. The flower is not to be confused with the food-based Italian frangipani (almond cream filling) or French frangipane (pastry batter).
• If a pineapple flavor cake mix is unavailable, use a yellow cake mix and substitute pineapple juice for the water.
• Thanks to Lisa L. for the vanilla extract from the Big Island.
• Thanks to Ninang Rosario C. for the handcrafted clay frangipani bouquet. It was a realistic reference point for the picture of the plumeria marshmallows.

Mexican Hot Chocolate

December 12: National Hot Chocolate Day/ National Cocoa Day

When our realtors took us around South Texas to look at potential homes, we were surprised that many of the houses had fireplaces! Having just moved from Northern Illinois, we knew what it was like to live in freezing temperatures. However, the southwest does get its share of chilly nights during the late fall and winter seasons. When the weather cools down, we warm up by our mostly-decorative gas fireplace or easily make a cup of hot chocolate—Mexican style! The frothy drink that we have come to enjoy today was originally called xocolātl (bitter water) in the ancient Aztec language. Sweetened by centuries of European trade and global commercialism, chocolate beverages are desirable worldwide.

For a blog post in observance of National Hot Chocolate Day/National Cocoa Day, we made Mexican hot chocolate by dissolving tablets in milk and mixing it with a molinillo (a wooden whisk). The handle of the molinillo is rubbed by the palms of both hands to create frothiness. A blender or shaker may also be used as a modern twist for a traditional taste of Mexican hot chocolate.

Recipe

(Adapted from Casero Chocolate Para Mesa)

Ingredients

• ¼ – ½ tablet of Mexican chocolate (we have used Casero and Nestle Abuelita brands)
• 1 cup of hot milk

Directions

Carefully cut the tablet in quarters or in half per one-cup serving. In a large cup, microwave or heat the milk until hot.

Drop a piece of the cut chocolate tablet into the cup. Press down on the chocolate with a molinillo or spoon to dissolve it into the liquid. Stir vigorously until mixed well and frothy. Pour into a mug. Garnish with whipped cream or a stick of cinnamon.

Notes

• We personally use ¼ instead of ½ of the chocolate tablet per serving. There is already a hint of cinnamon flavoring and sugar and is sweet enough for our tastes. Add more sugar if necessary.
• Mexican chocolate tablets can be found in major grocery store chains in either the Latino food section or hot chocolate drink mix aisle. Search our blog for posts using Mexican chocolate tablets as an ingredient in different recipes.
• We bought our molinillo at a Mexican marketplace.
• Watch a video clip here on how authentic Mexican hot chocolate is made.