01 January

Archived Posts from this Category

January 6, 2015

Brown Sugar Shortbread Stars

Posted by HI Cookery under 01 January | Tags: , , , , , , |
Leave a Comment 

Brown Sugar Shortbread Stars

Brown Sugar Shortbread Stars

January 6: National Shortbread Day and Epiphany

“…for we have seen his star in the east, and are come to worship him.” ~ Matthew 2:2

Guided only by a wondrous star, three kings (Melchior, Caspar and Balthazar) from the Orient (east) made an incredible journey leading westward to visit the King of Kings (Jesus Christ). This biblical account concludes the traditional celebration of the 12 days of Christmas on Epiphany.

To celebrate the Feast Day of the Three Kings, which coincides with National Shortbread Day, we were wise to cut simple star shapes from a brown sugar shortbread recipe. We also sprinkled the cookies with sparkling sugar crystals to give it texture and brilliance, like a star with royal beauty bright.

Bake brown sugar shortbread stars and enjoy both Epiphany and National Shortbread Day.

Recipe

(Adapted from Southern Living: Incredible Cookies)

Ingredients

  • 1 cup butter, softened
  • ½ cup brown sugar, dark
  • 2 cups flour
  • sparkling white sugar crystals (we used Wilton brand)

Directions

In a mixing bowl, cream the butter with the sugar until well blended. Gradually add the flour. Mix well until a dough is formed.  Roll into a ball and flatten into a disc between sheets of waxed paper. Press down with a rolling pin and smooth out the dough to ¼-inch thickness. Chill in the refrigerator for about 30 minutes.

Brown Sugar Shortbread Stars

Remove from the refrigerator and peel away the top layer of waxed paper. Cut out star shapes on the flattened dough. Use a spatula to transfer the star cookies onto a baking sheet lined with parchment paper (or a lightly greased foil). Space the cookies about an inch apart. Continue to re-roll and flatten the scraps of dough and cut more star cookies, refrigerating the dough if it becomes too soft. Sprinkle sugar crystals on top of the star cookies. Bake in a preheated oven at 375 degrees F for 10-15 minutes or until edges are golden.  Remove from the oven and leave to set for about five minutes. Use a spatula to transfer the cookies to a wire rack to cool completely.

Brown Sugar Shortbread Stars

Notes

  • We halved the recipe above to feed a small group of friends.
  • We used mini star cutters for this recipe. Other shapes besides stars may be used to cut into the brown sugar cookie dough.
  • Search our blog for other shortbread recipes as well as Epiphany-themed recipes.
 

January 1, 2015

Marsala Veal

Posted by HI Cookery under 01 January | Tags: , , , , , |
Leave a Comment 

Marsala Veal

January 1: New Year’s Day (2015)

Inspired by the announcement that the Pantone company chose “marsala” as the color of the year for 2015, Islander cooked Marsala Veal for our first dinner of the new year—in our new home in the Gulf Coast area of Texas. We had moved from Southwest Texas only a few weeks ago during the hectic holiday season and are still organizing our kitchen and pantry.

According to Pantone, “Much like the fortified wine that gives Marsala its name, this tasteful hue embodies the satisfying richness of a fulfilling meal while its grounding red-brown roots emanate a sophisticated, natural earthiness.”

We blogged about Marsala Chicken a few years ago. We revisited the recipe and used veal instead of chicken as the “propitious protein” for the new year and, like Pantone’s description of the color, Marsala Veal is a fulfilling meal, especially when served with other auspicious foods, such as noodles (“longevity”) or rice (“riches”).

Enjoy the color of the year as well as this recipe for Marsala Veal. Happy 2015!!!

Recipe
(Adapted from the Food Network)

Ingredients

  • 4-5 veal slices for scallopini
  • flour (seasoned with salt and pepper)
  • olive oil
  • 4 ounces prosciutto, cubed
  • 8 ounces mushrooms (baby bella, crimini, porcini, etc.), stemmed and quartered
  • 1 cup Marsala wine (sweet instead of dry)
  • 1 cup chicken stock
  • 1 tablespoon cornstarch (mixed with water to form a paste to thicken the sauce)
  • ¼ cup Italian flat leaf parsley, chopped and for optional garnish

 

Directions

Dredge the veal in flour, shaking off the excess. Heat a little olive oil over medium heat in a skillet. Fry the veal until both sides are slightly browned, being careful not to overcook the slices or they will not be as tender. Transfer to a plate and keep warm. In the same skillet with the drippings, fry the prosciutto.

Add the mushrooms and sauté until brown. Pour in the Marsala wine and cook for about a minute. Stir in the chicken stock. In a small cup, make a paste with the cornstarch and water. Stir into the sauce to thicken. Put the veal slices back into the skillet. Simmer for about five minutes. Put on a platter and garnish with parsley flakes. Serve with pasta noodles or hot rice with the sauce poured over.

Notes

  • Good luck to Highlander in his new job in the Gulf Coast area of Texas (the reason we moved from our beloved San Antonio). Good luck to all our blog readers in the new year!
  • Search our blog for other new year’s recipes.

 

 

 

January 18, 2014

Paprika Chicken

Posted by HI Cookery under 01 January | Tags: , , , , , , , , |
Leave a Comment 

Paprikás Csirke

(Hungarian Paprika Chicken)

Paprika Chicken

January 18: Feast Day of St. Margaret of Hungary

With a large European population in the Chicago suburbs and Northwestern Indiana, there were several interesting international grocery stores where Islander and her Ukrainian friend, Olga W., would often go together to shop for sweets, snacks and spices. Islander bought Hungarian paprika to replace the blander one in her pantry and it made a difference to the dish she cooked by boosting the flavor and color of paprika chicken (also known as chicken paprikash).

Paprika chicken (paprikás csirke) is a popular Hungarian stew. This is a nice recipe to make in observance of the feast days of Hungarian saints, beginning with St. Margaret in January. Jó étvágyat!

 Recipe

(Adapted from Squidoo)

Ingredients

  • 2 pounds of chicken (drumsticks, thighs, etc.)
  • ½ cup flour
  • ¼ cup (½ stick) butter
  • 1 medium onion, diced
  • salt and pepper to taste
  • 2 tablespoons Hungarian sweet paprika
  • 1-2 cups water (enough to cover the chicken)
  • 1 cup sour cream
  • parsley, chopped (optional garnish)
  • hot cooked pasta noodles or rice

Directions

Dredge the chicken in the flour. Shake off excess flour and set aside. In a large pan, melt the butter over low heat. Raise the heat and sauté the onions until translucent. Use a slotted spoon to remove the onions from the pan. Keep warm.

Paprika Chicken

In the same pan, brown the chicken, turning to cook all sides. Return the onions to the pan. Pour water over the chicken. Sprinkle salt, pepper and paprika. Lower the heat, cover the pan with a lid and simmer for an hour or until the chicken is tender. Check seasonings and sprinkle with a little more salt and pepper to taste.

Paprika Chicken

When cooked, remove the chicken, leaving the sauce in the pan. Add the sour cream and stir constantly until smooth (do not allow to curdle). Place the thickened sauce in a plate and add the chicken on top. Sprinkle with parsley. Serve over hot cooked pasta noodles or rice.

Paprika Chicken

Notes

  • Some calendars list the feast day of St. Margaret of Hungary on January 19 and 26.
 

« Previous Page — Next Page »