package of cream cheese
plain yogurt
fresh herbs
ground pepper
salt
Mix the cream cheese with enough yogurt to get the consistency you desire, them stir in finely chopped herbs, ground pepper and a little salt. I've got sage and basil on my windowsill, so I used that with a little dill I had sitting up in the cupboard. Yummy with all those fresh vegetable sticks or those bad-for-you-buttery crackers.
Monday, November 8, 2010
Word Made Flesh Lunch Party Menu
The recipe for the Soy-Ginger Chicken can be found here; the Banana Pudding here.
My only alterations for the recipes were:
-used a mix of chicken thighs and breasts
-used more soy sauce on account of the Brazilian stuff being weak
-added a bit more water, as we wanted plenty of sauce
-no cilantro (didn't have any in the house)
For the pudding, it's best if you temper the eggs, by adding a little of the warmed, but not boiling, custard to the beaten eggs and thinning them out as you raise their temperature. Then, when it's time to add the yolks, pour slowly while whisking with a vengeance. This ensures your egg yolks won't turn into nasty scrambled clots instead of creamy pudding! I didn't bother with the meringue because I don't have a broiler.
For the oriental salad, I shredded or diced Chinese cabbage, carrots, celery and celery tops, broccoli, red bell peppers, and green onions. About an hour before we were ready to eat, I whisked up a dressing with the following ingredients and quantity approximations:
1/2 cup vegetable oil (I added a little sesame oil too)
1/4 cup rice vinegar
2-4 T soy sauce
1/4 cup white sugar (but honey would also work nicely)
1 T jaboticaba jam (for a hint of fruit flavor)
1 teaspoon pepper
Toss the dressing with the salad. Add some cooked shredded chicken if you'd like a bit of protein or a more substantial salad.
If you want crunchy noodles, crush up a packet of ramen noodles, toast with almonds in a touch of oil in the saucepan (or bake in the oven until golden brown). Pronto!
My only alterations for the recipes were:
-used a mix of chicken thighs and breasts
-used more soy sauce on account of the Brazilian stuff being weak
-added a bit more water, as we wanted plenty of sauce
-no cilantro (didn't have any in the house)
For the pudding, it's best if you temper the eggs, by adding a little of the warmed, but not boiling, custard to the beaten eggs and thinning them out as you raise their temperature. Then, when it's time to add the yolks, pour slowly while whisking with a vengeance. This ensures your egg yolks won't turn into nasty scrambled clots instead of creamy pudding! I didn't bother with the meringue because I don't have a broiler.
For the oriental salad, I shredded or diced Chinese cabbage, carrots, celery and celery tops, broccoli, red bell peppers, and green onions. About an hour before we were ready to eat, I whisked up a dressing with the following ingredients and quantity approximations:
1/2 cup vegetable oil (I added a little sesame oil too)
1/4 cup rice vinegar
2-4 T soy sauce
1/4 cup white sugar (but honey would also work nicely)
1 T jaboticaba jam (for a hint of fruit flavor)
1 teaspoon pepper
Toss the dressing with the salad. Add some cooked shredded chicken if you'd like a bit of protein or a more substantial salad.
If you want crunchy noodles, crush up a packet of ramen noodles, toast with almonds in a touch of oil in the saucepan (or bake in the oven until golden brown). Pronto!
Amish Caramel Sauce/Molho de Caramelo
This is really divine on ice cream, over plain cake, in crepes, with fruit...and it keeps well in the refrigerator.
American Version:
1 cup brown sugar
1/2 cup butter
1/2 cup evaporated milk
1/4-1/2 tsp salt
1 tsp vanilla
Melt butter, salt and sugar together on the stove and stir frequently. Bring to a boil for 2-3 minutes, then remove from heat, allow to cool slightly and add the other ingredients. Can be served hot or chilled.
Versão brasileira:
1 copo americano de açucar mascavo (eu prefiro misturar um pouco de açucar refinando com o mascavo para não ser tão escura)
100 gramas de manteiga (com ou sem sal dependendo da sua preferência)
1/2 copo americano de creme de leite
pitada de sal
um colher de chá (ou menos) de essência de baunilha
Leve a açucar, o sal e a manteiga ao fogo médio e mexe bem até que comecar a ferver. Deixe ferver por 2 a 3 minutos, sem parar de mexer com o colher para não grudar e queimar. Desligue o fogo, deixe esfriar só um pouco, e acrescentar a creme, o sal e a baunilha. Pronto! Pode ser servido quente ou frio.
American Version:
1 cup brown sugar
1/2 cup butter
1/2 cup evaporated milk
1/4-1/2 tsp salt
1 tsp vanilla
Melt butter, salt and sugar together on the stove and stir frequently. Bring to a boil for 2-3 minutes, then remove from heat, allow to cool slightly and add the other ingredients. Can be served hot or chilled.
Versão brasileira:
1 copo americano de açucar mascavo (eu prefiro misturar um pouco de açucar refinando com o mascavo para não ser tão escura)
100 gramas de manteiga (com ou sem sal dependendo da sua preferência)
1/2 copo americano de creme de leite
pitada de sal
um colher de chá (ou menos) de essência de baunilha
Leve a açucar, o sal e a manteiga ao fogo médio e mexe bem até que comecar a ferver. Deixe ferver por 2 a 3 minutos, sem parar de mexer com o colher para não grudar e queimar. Desligue o fogo, deixe esfriar só um pouco, e acrescentar a creme, o sal e a baunilha. Pronto! Pode ser servido quente ou frio.
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