Make some Fruitcake Easily

Image by specialfoodrecipe

It will feel like Christmas any day of the year when you bake this festive fruitcake and smell its wonderful aroma. 

Fruitcakes keep for several months, even years, when properly wrapped and stored in the refrigerator or freezer. To keep them moist, brush with brandy once in a while (cherry brandy works particularly well).

Ingredients for two 8" x 3 1/2" x 3" loaf pans:

• 1 cup butter, softened
• 1 1/4 cups sugar
• 2 whole eggs
• 5 egg yolks
• 3 tablespoons molasses
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon each dry nutmeg, cinnamon, mace, allspice
• 1 teaspoon vanilla
• 1/3 cup rum
• 1/3 cup brandy
• 1 1/4 cups raisins
• 1 1/4 cups glazed fruits
• 1 1/4 cups assorted nuts (walnuts, cashews, and almonds), halved
• Candied cherries, red and green
• Whole walnuts, almonds, hazelnuts, cashews

Procedure:

1. Preheat oven to 275 degrees Fahrenheit. In a large mixing bowl, cream butter at medium speed.
2. Gradually add sugar while continuing to cream until light and fluffy.
3. Add whole eggs and yolks one at a time, beating well after each addition.
4. Pour in molasses.
5. In a separate container, combine the dry ingredients (flour, baking powder, nutmeg, cinnamon, mace and allspice). Alternately add flour mixture and the vanilla, rum, and brandy into the creamed butter.
6. Add raisins, glazed fruits, and assorted nuts.
7. Mix on low speed until all ingredients are combined, around 3 minutes.
• Dredge these first in a little flour to keep them from sinking in the batter during baking.
8. Grease two 8" x 3 1/2" x 3" loaf pans. Line bottoms and all sides of loaf pans with waxed paper or brown paper. Grease again and line with another layer of paper.
9. Spoon mixture into the loaf pans. Decorate top with candied cherries and whole nuts.
10. Place loaf pans in a bigger pan. Pour water around the loaf pans to make a water bath (bain-marie). Bake in preheated oven for about 1 hour and 30 minutes.

• Cool fruitcakes completely in pans. Remove from the pans and peel off waxed paper. Brush fruitcakes with brandy for added moisture and flavor. Wrap each loaf in aluminum foil. Store in refrigerator or freezer until ready to serve or for gift giving.

Almond Jelly Recipe

Image by tokyo5.files

Almond Jelly is a light, refreshing dessert favorite in Chinese restaurants. It was traditionally made with ground almond powder. This popular version uses sweetened milk and gelatin, with a dash of almond essence. The mango and the lychees add a fresh fruity flavor.

Ingredients:

• 2 cups milk
• 1/4 cup sugar
• 1/4 cup water
• 3 tablespoons unflavored gelatin
• 1 teaspoon almond essence
• 1 fresh mango, cubed
• 1 cup canned lychees

For Syrup:

• 1 cup sugar
• 1 1/2 cups water

Procedure:

1.  In a heavy saucepan combine milk and sugar. Place saucepan over medium heat and bring mixture to a low boil, stirring until sugar has dissolved. Let cool.
2. In a small saucepan combine water and gelatin. Let mixture stand for 5 minutes until the texture becomes spongy. Place the pan over low heat, shaking it occasionally just until gelatin has melted.
3. Stir in milk mixture into the gelatin. Add the almonds essence.
4. Pour the mixture into a rectangular or square cake pan. Allow to cool before refrigerating. The almond jelly will set in 3 to 4 hours.
5. Slice almond jelly into cubes and place in a bowl. Combine with cubed mangoes and lychees. Pour in syrup before serving. You may use the canned fruit syrup or the prepared syrup. Add crushed ice if desired.

Make the syrup:In a saucepan, mix sugar and water and set over low fire until sugar dissolves. Do not stir to prevent crystallization. Set aside to cool. Chill before adding to the almond jelly mix.

Make Some Frittata for Dinner

Image by forknplate

Frittata, also known as tortilla is ideal to serve at brunch or as a first course for lunch or dinner.

Prepare the equipments:

• 2 10-inch frying pans or skillet or replace one pan with 10-inch dinner plate
• Mixing bowl
• Wire whisk or egg beater

Ingredients:

• 10 eggs
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 tablespoon vegetable oil
• 1/2 cup diced cooked ham
• 1/3 cup grated Cheddar cheese
• 8-10 pieces green or black olives, pitted and sliced
• 2 small potatoes, peeled and cooked then cubed

Procedure:

1. Combine eggs, salt and pepper in a bowl. Beat mixture slightly. Heat oil in a 10-inch skillet or frying pan. Pour egg mixture into pan and tilt pan so mixture spreads evenly.
2. As the egg mixture begins to set, let the uncooked portion flow underneath with the use of a spatula.
3. Arrange ham, cheese, olives and potatoes on top. Cook until the edges are set but surface is still moist.
4. Flip egg mixture top side down onto another 10-inch skillet or onto a plate with about the same diameter as the pan. The top should become bottom and the bottom should be on top.
5. If using a plate, slide the egg mixture back to the pan with the top at the bottom. Place pan over the heat.
6. Let cook until completely set and no longer runny. Flip frittata back onto a plate so the original top side is up. Or simply slide it onto a plate, leaving the fillings on the bottom side of the frittata.

Note: Alternatively, if you are using an ovenproof pan or skillet, you can put the skillet under the broiler ince the egg is almost set in order to brown the top

Let cook for 4 to 5 minutes until the frittata is set. Remove from broiler and cut into two wedges before serving.

Healthy Food Crispy Tofu

Image by vegandad

Firm, silken tofu is available in Japanese groceries or in big supermarkets. Made with soya beans by coagulating boiled soya milk, tofu contains isoflavones and calcium which are good for the health.

Ingredients:

• 2 blocks tofu
• 2 egg whites
• 1 cup Japanese bread
• Crumbs such as panko
• Cooking oil

Procedure:

1. Pat tofu dry with paper towels. Slice tofu into squares. Dip in egg whites.
2. Coat with bread crumbs, taking care to cover surface completely.
3. In a wok, heat cooking oil. Fry tofu, a few pieces at a time, until coating becomes crisp.
4. Drain on paper towels. Serve with any of the two sauces below.

How to make Teriyaki Sauce

Ingredients:

• 1/3 cup soy sauce
• 1/4 cup white sugar
• 1 tablespoon dark brown sugar
• 1 tablespoon ginger juice or 1/2 teaspoon ground ginger
• 1 clove garlic, chopped
• 1/2 cup water, divided
• 1 tablespoon cornstarch

 Procedure:

1. In a small saucepan, combine soy sauce, white sugar, brown sugar, ginger juice or ground ginger, garlic and 1/4 cup water.
2. Simmer three to four minutes.
3. In a bowl, blend cornstarch and remaining 1/4 cup water until smooth. Pour into saucepan and simmer until sauce thickens. Strain and serve as sauce for crispy tofu.

• Ginger juice may be made by pounding fresh ginger slices then pouring water over it. Strain the water scraping the ginger on the strainer to obtain the essence of ginger. The resulting liquid gives a mild gingery flavor.

How to make Vinegared Sauce

Ingredients:

• 1/2 cup sugar
• 1/8 cup mirin
• 3 tablespoons vinegar
• 1/4 cup soy sauce
• 1/2 cup water
• 1 small bunch green onions, chopped

Procedure:

1. In a saucepan, combine sugar, mirin, vinegar, soy sauce and water. Simmer gently just until flavors meld.
2. Pour over crispy tofu. Sprinkle green onions on top just before serving.

Delicious Sotanghon Guisado

Image by masarapdin

A Filipino feast does not seem complete without an offering of this mungbean noodle dish. A sprinkling of golden garlic is a necessary touch. This recipe comes from Ances and Techie Unson, the mother-daughter team behind Albergus Restaurant.

Ingredients:

• 1/2 kilo sotanghon (vermicelli)
• 1/4 cup wood ears, soaked in water
• 1/3 cup cooking oil
• 1 tablespoon minced garlic
• 1/4 cup chopped onion
• 1/4 kilo ham, sliced into thin 2-inch strips
• 1/4 kilo cooked chicken, deboned and flaked
• 1/2 cup soy sauce
• 1 teaspoon pepper
• 2 teaspoons vetsin (optional)
• 2-3 cups chicken stock or broth
• 1/2 kilo cabbage, sliced into thin strips
• 1/4 kilo carrots, sliced into thin strips
• 1/4 kilo celery, sliced thin diagonally
• 1/4 kilo turnips, sliced into strips

For Garnish:

• 2 tablespoons fried garlic

Procedure:

1. Wash sotanghon and wood ears separately. Soak in separate bowls with enough water to cover for about 30 minutes.
2. When soaked sotanghon is slightly softened, cut into 6 to 8 inch lengths with sharp kitchen scissors. Put back in water and continue soaking to prevent sotanghon from drying.
3. Drain sotanghon. Squeeze water out of wood ears then slice thinly. Set aside.
4. In a skillet heat oil and saute minced garlic and onion. Add ham, flaked chicken and wood ears. Season with soy sauce, pepper and vetsin (if using). Stir thoroughly.
5. Set aside some of the sauteed mixture for topping.
6. In same pan, add soaked sotanghon and 2 cups of the chicken broth. Let boil and simmer until sotanghon is tender-cooked. If noodles are still too tough and dry, add more broth to cook noodles thoroughly, until soft and translucent. (The amount of broth you need will vary, depending on the brand of sotanghon you use. Imported sotanghon needs more liquid to soften during cooking).
7. When noodles are almost cooked, add cabbage, carrots, celery and turnips. Stir thoroughly to prevent noodles from sticking to the pan, until vegetables are tender crisp. Set aside some of the vegetables for topping. Correct seasoning if necessary.
8. Arrange on a platter and toss with reserved meat and vegetables. Garnish with fried garlic.