Food Friday: Almendrado

Almendrado

Ingredients

• 1 envelope unflavored gelatin
• ¼ cup cold water
• 5 egg whites
• 1/8 tsp salt
• 2/3 cup sugar
• 1¼ tsp almond extract
• zest from one lime
• green and red food coloring

for Custard Sauce

• 1½ cups half and half cream, scalded
• 5 egg yolks
• 1/2 cup cold half and half cream
• 1/2 tsp vanilla extract
• ¾ tsp almond extract
• 1/2 cup sugar
• ¼ tsp lemon zest
• ¼ cup toasted almonds

Instructions

1. Add the gelatine to the cold water and stir. Place this mixture in a double boiler and heat until the gelatin dissolves. Remove from heat and let it cool on the counter (or in the refrigerator for 5 or 10 minutes – make sure it doesn't harden too much).
2. Beat the egg whites until they start to get stiff. Gradually add the sugar (one tablespoon at a time), salt, almond extract and lime zest while mixing.
3. Fold in the cooled gelatine. Mix until well combined.
4. Divide into three separate bowls. Tint one bowl green and one red. Fold the food coloring in well to distribute the color evenly.
5. Layer the green egg whites in the bottom of a glass dish. Then add the white layer and last the red layer. Cover the dish and chill in the refrigerator.
6. Scald the 1 1/2 cups half and half in a double boiler.
7. Add the remaining ingredients to a medium sized bowl and whisk until well blended.
8. Slowly add the egg yolk mixture to the scalded cream, stirring the whole time. Cook until the mixture coats the back of a metal spoon.
9. Pour immediately into a bowl or glass measuring cup and place in a bowl of ice to cool. Once it's cool enough, cover and place in the refrigerator. Chill for two to three hours.
10. To toast the almonds, spread them on a baking sheet in a single layer and bake for 3 – 5 minutes at 325 degrees until a nice golden brown. Watch closely as they burn easily!
11. To serve, slice the egg white-gelatin mixture and place portions on a plate. Pour or spoon custard sauce over the top. Garnish with toasted sliced almonds.

Food Friday: Mexican Christmas Cookies

Mexican Christmas Cookies (Galletas de Navidad)

Ingredients

• 1½ cups butter, at room temperature
• ⅓ cup sugar
• 3 cups flour
• 1½ tsp vanilla extract
• 4 eggs, separated
• ¾ cup sugar
• 1 lime, juiced
• 2½ cups fruit preserves
• ½ cup Gran Marnier
• ½ cup icing sugar
• ¾ cup chopped walnuts

Instructions

1. Mix the butter and sugar until well blended. Add the egg yolks and vanilla and mix well. Add the flour and mix to form a large ball.
2. Knead the dough 4 to 5 minutes. Dust with flour, cover with plastic and refrigerate between 30 minutes and 1 hour.
3. Preheat oven to 350ºF. Grease two cookie sheets.
4. Beat the egg whites until stiff. Lower mixer speed and gradually add ¾ cup sugar and the lime juice. Beat for 1 minute, until the mixture is shiny.
5. On a large, floured surface roll out the dough. Transfer it to the greased cookie sheets and continue to roll out until very thin.
6. Combine the preserves and the Grand Marnier and spread over the dough. Cover this with the beaten egg white mixture and sprinkle with confectioners' sugar and chopped walnuts.
7. Bake for 45-60 minutes or until egg whites are golden brown and crispy. Remove from oven and allow to cool. Cut into squares to serve. Makes about 2½ dozen.

Food Friday: Noodles with Peanut Sauce

Noodles with Peanut Sauce

Ingredients

• 1 carrot, peeled
• 3 tsp vegetable oil, divided
• 2cm fresh ginger, minced
• 2 cloves garlic, minced
• ½ cup chicken broth
• ¼ cup natural-style peanut butter
• 2 tablespoons soy sauce
• 1½ tablespoons rice vinegar or white wine vinegar
• 1 teaspoon chili garlic sauce
• ¼ teaspoon salt
• 1 red bell pepper, cut into strips
• 250g snow peas, trimmed
• 500g cooked linguine
• ¼ cup chopped fresh cilantro

Instructions

1. Shave the carrots lengthwise into very thin strips using a vegetable peeler; set aside.
2. Heat 1 teaspoon of the vegetable oil over medium heat. Add the ginger and garlic; sauté, stirring, for about 30 seconds. Add chicken broth, peanut butter, soy sauce, rice vinegar, chili garlic sauce, and salt; stir until well-blended. Reduce heat and simmer 7 minutes, stirring occasionally. Remove from heat; keep warm.
3. Heat 2 teaspoons oil in a cast-iron frying pan over medium-high heat. Add bell peppers and snow peas and saute until tender. Remove from heat.
4. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro.
5. Serve warm or at room temperature.

Food Friday: Awesome Fish Bake

Awesome Fish Bake

Ingredients

• 1¼ cups ranch dressing
• 750g fish fillets
• ¾ cup cheddar cheese, shredded
• potato chips or soda crackers, crushed

Instructions

1. Preheat oven to 375°.
2. Pour ranch dressing in a 9” x 13” pan. Roll fillets in dressing and lay them in a single layer in the pan.
3. Cover with shredded cheese and top with crushed potato chips or crackers.
4. Bake for about 25 minutes or until fish is flaky. Then broil 2 to 3 minutes until topping is crisp.

Serve with creamy mashed potatoes and a salad.

Food Friday: Mahogany Chicken Wings

Mahogany Chicken Wings

Ingredients

• 1.4kg chicken wings, split and tips discarded
• ½ cup soy sauce
• ½ cup honey
• ¼ cup molasses
• 2 tablespoons chile sauce
• 1 tsp ground ginger
• 2 cloves garlic, minced

Instructions

1. In a bowl, mix soy sauce, honey, molasses, chile sauce, ginger and garlic.
2. Place chicken in a shallow dish. Pour marinade over the chicken wings and let sit in the fridge for 1 hour, turning occasionally.
3. Preheat oven to 375°. Arrange chicken in a 9x13 baking dish in a single layer. Bake for about 50 minutes or until meat comes easily off the bones, brushing with often with marinade and turning once.