By Estella Tungren | Photography by Deb Peterson
The holiday season is upon us and I would like to wish all our readers a very Merry Christmas and Happy New Year. It is that time of year when we make an extra effort to make mealtimes special and festive. I am sharing three recipes that regularly appear at our table during the holidays. Plus, I’ve finally found an oven-baked “fried” chicken that we really like. I hope you will try these recipes over the holidays.
Oven-Fried Chicken
Serves 8
I do believe that frying chicken—the old fashioned way—is a lost art. But can you think of anything more yummy at the top of the comfort food list! Years ago, I decided that I wanted to try to find a recipe with that old-fashioned taste but with half the calories. This recipe did it for me…hope you will try it.
2 cups buttermilk
2 tablespoons Dijon mustard
2 ¼ teaspoons salt
1 ½ teaspoons garlic powder
1 ½ teaspoons black pepper
1 teaspoon hot pepper sauce
8 split bone-in chicken breasts (10-12 ounces each), skin removed and ribs trimmed with kitchen shears
2 ½ cups crushed corn flakes*
¾ cup fresh bread crumbs
½ teaspoon ground poultry seasoning
½ teaspoon paprika
1/8 teaspoon cayenne pepper
2 tablespoons canola oil
Directions: Whisk buttermilk, mustard, 2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon black pepper and hot sauce together in large bowl. Add chicken, turn to coat well; cover and refrigerate overnight.
Adjust oven rack to upper-middle position and heat oven to 400 degrees. Line rimmed baking sheet with foil, set wire rack on sheet and coat rack with nonstick cooking spray.
Gently toss corn flakes, bread crumbs, remaining ½ teaspoon garlic powder, remaining ½ teaspoon black pepper, remaining ¼ teaspoon salt, poultry seasoning, paprika and cayenne in shallow dish until combined. Drizzle oil over crumbs and toss until well coated.
Working with one piece at a time, remove chicken from marinade and dredge in crumb mixture, firmly pressing crumbs onto all sides of chicken. Place chicken on prepared rack, leaving ½ inch of space between each piece. Bake until chicken is deep golden brown, juices run clear and instant-read thermometer inserted deep into breast away from bone registers 160 degrees, 35-45 minutes.
Note: To crush corn flakes, place them in a plastic bag and use a rolling pin to break them into pieces.
My Favorite Hot Cocoa Mix
Makes 12 servings
This is a very rich hot chocolate—especially when using half-and-half. It makes a wonderful gift for your neighbors, or take it with you as a hostess gift to your next holiday gathering. Fill a pint canning jar with the cocoa mix and decorate the lid with holiday fabric. Print your recipe on a card and attach it to the jar with a pretty ribbon. They will love it!
8 ounces semi-sweet or bittersweet chocolate pieces or chunks
2/3 cup sugar
½ cup unsweetened cocoa powder
½ teaspoon ground cinnamon
Optional: ½ teaspoon anise seed, toasted and crushed
For mix: in a large bowl combine chocolate chunks or pieces, sugar, cocoa powder, and cinnamon and anise seed, if using. Spoon into a container, jar or ziplock type bag. Cover or seal. Include the following recipe directions if giving as a gift.
To make 4 servings: in a medium saucepan combine 2/3 cup cocoa mix and ¼ cup water. Stir over medium heat until chocolate is melted and mixture is smooth. Whisk in 4 cups milk, half-and-half, or light cream; heat through, whisking occasionally. Pour into mugs.
Note: to toast anise seed, place anise in a shallow baking pan. Bake in a 350 degree oven for 5 minutes or until toasted and aromatic.
Bella’s Mushroom Bisque
Makes 6 servings
This is a wonderful soup to add to any meal. It is creamy and smooth. I have made this using five pounds of mushrooms and multiplying the remaining ingredients by five. Use the red and green storage containers, put a pretty ribbon on the container and give as a gift.
1 pound mushrooms, trimmed and coarsely chopped
4 green onions with tops, coarsely chopped
1 stick unsalted butter
1/3 cup all-purpose flour
¼ teaspoon dry mustard
1 teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
2 cups chicken broth
2 cups half-and-half
1/3 cup sherry (optional)
Directions: Melt butter in large saucepan. Add mushrooms and green onions and sauté for at least 5-10 minutes. Stir in the flour, dry mustard, salt, cayenne and black pepper. Gradually stir in the chicken broth and cream. Simmer until thickened and smooth, stirring constantly. Add the sherry, if desired. Serve hot. If your soup is too thick for your taste, add a bit more chicken broth to thin.
Cherry Cordials
Makes 20-25 cherries
These have a great flavor and are so easy to make. Better plan on doubling the recipe as they quickly become a favorite.
1 10-ounce jar maraschino cherries with stems
Brandy
1 8-ounce package semi-sweet chocolate baking squares
Directions: Drain cherries and return cherries to jar. Pour brandy in jar to cover cherries; cover with lid and freeze overnight. Drain cherries and pat dry, reserving brandy for another use.
Melt chocolate in top of double boiler. Stir occasionally until chocolate reaches 89 degrees and is smooth.
Dip cherries quickly into melted chocolate, coating well. Place cherries on wax paper, stem side up and put in refrigerator for a couple of hours before serving. M! December 2013/January 2014
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