Thursday, December 23, 2010

Roasted Chicken Lettuce Wraps with Spicy Coconut Curry Peanut Sauce

Coconut Curry Sauce
Ingredients:
  • 2/3 cup creamy peanut butter
  • 1/2 cup Lite coconut milk
  • 1/3 cup orange juice
  • Juice of 1 lime
  • 2 tbsp honey
  • 1-2 tbsp red curry paste
  • 1 tbsp soy sauce
  • 1 tsp fresh minced ginger
  • 1/2 tsp garlic
Method:

In a medium sized bowl whisk together peanut butter, coconut milk, orange juice, lime juice, and honey. Add curry, soy sauce, ginger, and garlic.

Mix until smooth and even and set aside.



Lettuce Wraps
Ingredients:
  • 1 Rotisserie chicken, shredded or sliced
  • 1 pint red, orange, and yellow mini bell peppers, thinly sliced
  • 2-3 cups matchstick carrots
  • 1 oz can water chestnuts, drained and chopped
  • 3-4 green onions, sliced
  • 2 oranges; skins removed and thinly sliced
  • Zest from 2 oranges
  • 1 head of lettuce leaves rinsed and patted dry
  • Chopped peanuts
  • Snipped cilantro
  • Wonton strips (optional)
  • Lime wedges
Method:

In a sauté pan over medium heat, pour desired amount of curry sauce over sliced chicken. Heat for 1-2 minutes, or until sauce starts to bubble. Remove from heat.In a sauté pan over medium heat, pour desired amount of curry sauce over sliced chicken. Heat for 1-2 minutes, or until sauce starts to bubble. Remove from heat.

To assemble wraps:

Place curry chicken inside lettuce leaf, top with carrots, chestnuts, peppers, cilantro, green onions, peanuts and wonton strips. Squeeze lime juice over top, if desired.

Makes 4-6 servings

Amy Richardson Studio 5


Wednesday, December 15, 2010

Royal Icing

3 egg whites
4 cups confectioners' sugar
1/2 tsp. cream of tartar
1/2 tsp. almond extract or white vanilla extract

Place all ingredients in bowl and beat on medium high for a full 10 minutes. Icing will become thick and glossy but will not increase in volume. Keep covered with damp cloth while using, removing small portions to bowl as needed. Tint if desired. To thin, add a few drops of water. Royal icing hardens with a nice sheen.

Sunday, December 12, 2010

Gingerbread

4 cups of flour
1 cup of sugar
2 TB baking powder
1/2 tsp baking soda
1/2 tsp clove
1 1/2 tsp ginger
1 1/2 tsp cinnamon
1 cup shortening
2/3 cup molasses
2 eggs

Mix together. Grease and flour pan; use either a large sheet cake pan, or divide dough and make thinner gingerbread in two cookie sheets. Press/roll into pan. Bake at 350 for 20 minutes. If using the smaller cookie sheets, reduce baking time to 18 minutes. Let cool for a few minutes. While gingerbread is still warm and soft, cut out shapes for the gingerbread house. Cool on rack. Assemble with royal icing when cool.