Pesadilla en la cocina the mixing bowl parte 2
Plan a holiday brunch
Many years ago, I started a family tradition of serving homemade cinnamon rolls on Christmas morning. I make them the day before (or they can be frozen, thawed and heated up). While presents are being opened, I put on a CD of Christmas music, and we all enjoy some coffee or hot cocoa and the warm, tender and fragrant cinnamon rolls. I have shared my recipe before, but will include it again this year.
Another popular tradition for many families is the Christmas brunch. The rolls fit right in with a brunch menu, but there are so many other dishes that can be served. Let's tie on our aprons (vintage ones are making a comeback) and head for the kitchen.Cat's Christmas cinnamon rolls
I've been making these since 1981.
Basic recipe:1/2 cup very warm water (use temperature as directed by yeast packets) 2 foil packages active dry yeast 1 1/2 cups lukewarm milk 1/2 cup sugar 2 teaspoons salt 2 eggs 1/2 cup soft shortening Half of 7 to 7 1/2 cups all-purpose, sifted flour In a large mixing bowl, stir and dissolve yeast in the 1/2 cup warm water. Stir in remaining ingredients; mix until smooth. Add enough remaining flour to handle easily. Turn out onto floured board and knead until smooth and elastic. Put into greased bowl and turn with greased side up. Cover with damp cloth and let rise in warm place (about 85 degrees) until double in bulk, about 1 to 1 1/2 hours. Time will vary depending on if you are using regular or Rapid-Rise yeast. Punch down and let rise again until almost double, about 30 minutes. Shape into rolls. (See next part of recipe.
A Valentine's Day Menu and Wine Pairing | Family Kitchen
One thing I always wish I were better at is wine pairing. I know what tastes good when I eat them together, but beyond some basic knowledge about different whites and reds and basic ingredients I may pair with them, I am at a loss. If you’ve ever had a meal made and specifically paired with different wines, then you’ll know what a difference it makes and how it can completely transform what you taste. For Valentine’s Day, why not surprise the one you love with a meal and wine pairing evening? Shaved truffles for garnish, optional
Preheat the oven to 400° F. Grease a 10×13 baking pan. Bring 6 quarts of water to a boil in a large pot. Add salt and a drizzle of olive oil to boiling water. Add pasta and cook al dente (slightly underdone is better than overdone). Drain, rinse briefly under cold water and set aside.
While the pasta is cooking, heat the milk over low heat until hot, but not boiling. Meanwhile, heat 4 tablespoons butter in a large heavy-bottomed pot over medium heat until melted. Reduce heat and add the flour, whisking constantly to form a smooth paste, about 2 minutes. Add in rosemary, continuing to mix. Gradually whisk in the hot milk and cook, stirring constantly, until the sauce thickens. Remove from heat and add 1 tablespoon of the truffle oil, then mix the Comté and cheddar until melted. Season with salt and pepper (to taste). Add the pasta to the sauce, stirring to coat, and pour into baking pan. Top with the panko bread crumbs and bake for 30-35 minutes, until the sauce is bubbly and the crumbs are golden brown....
Are you ready for some football?! | howboutthemapples.org
Ah yes, Super Bowl Sunday, what a glorious day for football and foodies alike. I can smell the chicken wings already. Even though my beloved Cowboys (side note: yep, I’m a die-hard cowboys fan, born and raised in Northern Virginia. Kind of makes you sick doesn’t it ) didn’t make it…..again….this year, I’ll still be watching – wondering…”can both the Patriots AND Giants lose?”
I’m excited to host my first Super Bowl party this year. With only 4 days to go, today marks day one of menu/party planning for the event. I’m a big fan of dips and finger food at football gatherings so that’s what I’m serving.
I consider myself a pro at taking on way too much, so, to avoid irritation, hair pulling and general state of anxiety, I figure why not mix things up a bit and dole out some of the cooking. I’ll be taking on the dips because they’re fun to make, and I’ve asked everyone else to bring a finger food type dish of their choice....
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