A few Holiday Baking FYI's

Since we are in the heart of the holiday baking season I thought a little reminder might be helpful to ensure your cakes, pies and desserts turn out the best they can.

 

1. New season, new ingredients. This is a great time to check the expiration dates for your baking supplies and get rid of anything that has expired.

2. Preparation is key. Read the recipe and make sure you have all the ingredients needed. And always measure carefully!

3. Understand the language. Sliced, diced, chopped, broken, beaten — each word means something slightly different, so make sure you’re familiar with all of the terms in a recipe.

4. Use room-temperature ingredients. They’re easier to work with, plus cold ingredients can result in lumpy batter.

5. Always whisk eggs first. It helps the eggs/yolks emulsify so they blend better into the batter.

6. Start with dry ingredients and then add the liquid. And don’t forget to sift your dry ingredients to avoid lumps.

7. Preheat the oven. It sounds obvious, but a standard oven takes approximately 15 minutes to preheat to 350 degrees.

8. Know your baking pans. Cakes baked in glass versus metal bake differently. If using glass, lower your oven temperature by 25 degrees.

9. Cool cakes and cupcakes differently. Let full cakes cool in pans on wire racks for 20 minutes before removing from pans. But remove cupcakes from pan immediately, placing individual cupcakes on wire rack to cool.

10. Frost cakes when completely cool. Even the slightest warmth from a cake can quickly turn your frosting or icing into a mess.

Courtesy Duncan Hines

Glazed Carrots

Ever since I saw this recipe I knew I had to make it!

Carrots are one of my favorites vegetables.  Raw, steamed, sautéed or added to soups or stews.  A great food choice for dipping in your favorite dip too!

1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
1 ounce (2 tablespoons) unsalted butter (I use regular butter)
Heavy pinch kosher salt
1 cup good-quality ginger ale
1/2 teaspoon chili powder
1 tablespoon chopped fresh parsley leaves

Directions

In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

Courtesy Alton Brown  Food Network:   http://www.foodnetwork.com/recipes/alton-brown/glazed-carrots-recipe.html

Quick Sauteed Beans and Tomatoes

Here's another quick and easy side for chicken. 


2 T olive oil
2 cloves garlic sliced very thin
1 pt small cherry tomatoes
1/2 sprig fresh rosemary chopped
1/4 cup dry white wine or red wine vinegar
1 19 oz. can cannellini beans, rinsed and drained
Kosher salt and pepper
1/4 cup flat leaf parsley

Heat oil in a large skillet over medium heat.  Add garlic and cook, stirring occasionally until starting to brown(do not burn).

Add tomatoes and rosemary and cook stirring for about one minute.  Add the wine and bring to simmer.  Stir in the beans and salt and pepper and cook until heated through, about one minute more. Toss with parsley.

Serves 4