2 posts from July 2008

Recently my husband and I have started to eat a little healthier for dinner; little being the operative word. I hate diets and wish everyone else did too. But oh well. I enjoy food too much to be skinny and I'd prefer to keep it that way. Regardless, I could stand to get a little healthier. So, for dinner I had a mad craving for sweet and sour chicken from our local Chinese dive. Healthy? No. Does it matter? Not really. When I crave something I typically go for it. So I did...but I did keep our health in mind. Instead of battering up the chicken and frying it, I lightly coated it in bread crumbs and seasoning. Then I cooked it in a wok, added some veggies and pineapple, tossed it in yummy sauce and voila! My hubby even thought that it was better than take-out! All we lacked were the cute boxes and some fortune cookies. Maybe next time

Sweet and Sour, Hot and Spicy Chicken

Everyone knows that the 4th is all about the 4 F's...Freedom, Family, Fireworks and FOOD! This year it was all about Red, White, Blue and Chocolate Shortbread. These babies offer a variety of tastes and textures that are sure to satisfy your palette enough to make you forget all about the fireworks.

                                                             

Red, White, Blue and Chocolate Shortbread

1 pint fresh blackberries

1 pint fresh strawberries

1/2 pint fresh raspberries

1/2 pint fresh blueberries

1/2 cup sugar

2 tablespoons gin*

1 1/4 cups all-purpose flour

2 tablespoons unsweetened cocoa powder

1/4 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

4 tablespoons cold, unsalted butter, cubed

1 large egg

1/2 cup cold milk

1 cup heavy whipping cream

2 tablespoons sugar

1 tablespoon gin*

Powdered sugar

*may be eliminated if you prefer not to use alcohol 

In a large bowl combine the berries, sugar and gin. Marinate at room temperature for 1 hour.

Preheat oven to 400 degrees F.

Sift flour, cocoa, sugar, baking powder, baking soda and salt into a large bowl. Add the butter to the dry ingredients and mix well with fingertips or a pastry blender until the mixture resembles coarse crumbs and all ingredients are well mixed. Add the egg and milk until the mix becomes a sticky dough. 

Line a baking sheet with wax paper. Drop 1/4 cup dollops onto the sheet, leaving 2 inches between each. Gently press and smooth out the batter with the back of a spoon. Each dollop should be about 3 inches in circumference and 1/4 inch thick (during the baking process the cakes won't expand much). You should have 6 cakes. Bake 12-15 minutes or until a tester comes out clean. 

baked shortbread

In a medium bowl, whip the cream to soft peaks. Slowly add the sugar and and gin until stiff peaks form. Keep cold until use. 

Transfer the cakes to a wire rack to cool. Once cooled split the shortcakes in half. Place the bottom half on your dessert plate.Top with whipped cream and berries. Place the other half on top and garnish with powdered sugar. Serve immediately.

R, W, B & C shortbread

This recipe was adapted from Emeril Lagasse. Changes were only made to the fruit selection.