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Fruit cake with rum and brandy

Fruit cake with rum and brandy

We've shortened the marinade to one hour, reduced the quantities of chicken, but kept the Asian-inspired flavors. Because the chicken needs to marinate for an hour, this recipe isn't practical for a weekday dinner.

But it's an easy and delicious way to make chicken for weekend company when we're more likely to have an hour to spare for the preparation.

This recipe can make as much, or as little, as you like, although these marinade quantities are perfect for about 3 pounds of chicken.

If your roasting pan is big enough, you can increase these quantities but make sure the chicken is cooked in a single layer and isn't too crowded in the pan.

This chicken is delicious served either hot or at room temperature. Ingredients 4 to 6 pieces of chicken on the bone and with the skin.

Fruit cake with rum and brandy

Place the chicken pieces in a single layer skin side down into a roasting pan one that will fit in your refrigerator.

Pour the marinade over the chicken pieces and cover the pan with foil.

If your roasting pan can go on the stove top, you can skip the sauce pan and just combine the ingredients right in the roasting pan where the chicken will be marinated and cooked.

Although it's rich in history and holds a permanent spot in many family recipe boxes, fruitcake is a much-maligned confection in the United States. I've also learned that the key to a great fruitcake is a lot of booze, brandy or rum will usually do the trick. It wasn't until a few years back that I.

Place it in the refrigerator to marinade for at least an hour, and up to a full day. Place the roasting pan into the preheated oven, direct from the refrigerator, keeping the foil on, and roast for 30 minutes.

Take the pan out of the oven, remove and discard the foil, and turn each piece of chicken over so that they are each skin-side up.

Return to the oven and roast for an additional 30 minutes. The chicken pieces will become dark and shiny and the marinade will have darkened and thickened into a sauce.

The chicken is done when the juices run clear. Serve immediately or let sit to cool to room temperature.

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The liquid remaining in the roasting pan can be served as a sauce as it is, or poured into a sauce pan and boiled down to thicken even more. So popular is the dish that it can be found in one form or another in almost any Italian fruit cake with rum and brandy in San Antonio-and probably in a lot of other places, as well.

The recipe is widely available on the internet and is pretty easy to make.

But while hollandaise sauces can be made in a blender, without a bain marie or water bath and all the whisking, they can be finicky and prone to separate. I wanted something for weekend nights that would come together in just minutes with very little fussing.

I thought of using a beurre blanc, which is basically a hollandaise without the egg yolk to bind the lemon juice and butter into sauce consistency-but that omission makes it tricky to prepare and hold until you are ready to serve.

Then an internet search yielded a buerre blanc recipe by Jamie Oliver that is both terrific and easy.

I adapted it to the shrimp recipe and, wanting it to be even more savory, added a fruit cake with rum and brandy of chipotle and substituted cilantro and lime juice for the original parsley and lemon juice. The only special equipment needed is a 16 ounce vacuum container or thermos designed to keep liquids warm.

Although the recipe calls for colossal fruit cake with rum and brandy about 8 - 10 per pound it can be made with smaller, less expensive shrimp, down to about 21 - 25 per pound.

There is indeed a lot of butter in the dish.

Testing indicates that most diners use no more than half the sauce.

You can make your life Starbucks Caramel Macchiato at home. Yep, you read it totally.

Assuming half the sauce, the recipe produces about calories per serving with 33 total fat grams, of which 16 grams are saturated. The recipe is also excellent when made with a butter substitute, such as Smart Balance.

That option brings the total calories down to per serving with 24 grams fat, of which only 5 grams are saturated.

Mix the flour and salt in a plastic bag or a plastic container with a secure lid.

Dip the shrimp into the milk and add them to the flour. Hold the sack closed, or put the lid on the container and shake to coat the shrimp.

Shake off any excess flour and refrigerate until you are ready to cook them-up to several hours.

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