Innholdsfortegnelse for December 2015 - January 2016 i Allrecipes

Americans love their nog—we guzzle around 15 million gallons of it every winter (and that’s not even counting the eggnog creamers, coffees, cocktails, and desserts we’re consuming). But we can’t take credit for inventing it. Historians have traced eggnog’s roots back to 14th-century England, when men would sip a hot cocktail called posset. It was originally made with warm milk, ale (or sherry), and various spices. It didn’t include eggs until several years later, when, because milk and eggs were so costly, the drink was a treat only for the wealthy. By the 1700s, eggnog was common all over Europe and in America. Most American colonists produced their own milk and eggs. And the sherry was replaced with rum, which was less expensive. It’s said that George Washington whipped up…

The French are known for Dijon, a mild mustard flavored with local wine; the Germans like a sturdier mustard, often mixing yellow and brown seeds for a stronger heat, tempered with either beer or wine. Chinese mustard is eye-wateringly hot. English mustard is hearty and well suited for meaty sausages. Japanese mustard is hot enough to make you break into a sweat. All mustard is made the same way, but choosing the liquid (like wine, beer, water, or bourbon); opting to use sweeteners, spices, or herbs; and extending the resting (aka “blooming”) time before adding the vinegar let you customize mustard any way you like it. This recipe for coarse-grind honey mustard (with a surprise ingredient!) pairs with many holiday favorites. Add it to the glaze for a ham, spoon…

SAVED 17,956 TIMES STIR-FRY SUBMITTED BY Teresa Shields PREP 35 min COOK 12 min READY IN 1 hr SERVES 4 RATING 306 reviews Save any of these recipes to your Allrecipes.com Favorites, or add them to your shopping list—all with a few taps on your phone. Page 4 shows how. Garlic Chicken Stir-Fry armagazine.com/garlicchicken-stir-fry From our kitchen: We streamlined the stir-fry steps a little on this recipe from community member Teresa Shields 1 cup low-sodium chicken broth 2 tablespoons low-sodium soy sauce 2 tablespoons sugar [From our kitchen: We cut back to 1 tablespoon and it was still sweet.] 2 tablespoons cornstarch 3 tablespoons peanut oil 1 teaspoon grated fresh ginger 1 cup chopped green onions (about 1 bunch) 6 cloves garlic, minced 1 teaspoon salt ¼ teaspoon black…

Crunchy carrot treats and peanutty bites. Cranberry-apple biscuits and cheesy spinach bagels. A new line of healthy snacks, perhaps? Nope! They’re Lindsey Buckley’s homemade dog treats. Lindsey, a British native, first began concocting snacks for the family dog—then an English cocker spaniel named Oliver—back in Derbyshire, England. About five years ago, the Buckley family moved to Houston and acquired a new pair of English cockers: Brie (“a proper diva”) and Henri (“the docile one”). Their arrival inspired further experiments in dog-treatery. Like many cooks, Lindsey started out baking for humans, an activity inspired by her grandmother. “She insisted on making a fresh cake every day,” Lindsey recalls. Likewise, Lindsey lavished home-baked goods on her husband and their two sons. Making treats for Brie and Henri evolved naturally from there. “I…

In Swiss tradition, if a man loses a piece of bread in the fondue pot, he must buy the table a bottle of wine. If a woman does it, she must kiss the man next to her. (Maybe this accounts for fondue’s popularity in the ’70s.) Chocolate fondue was invented not in Switzerland but in New York in the mid-1960s. To be fair, it was a Swiss restaurateur (Konrad Egli) at his Chalet Suisse restaurant as part of a promotion for Swiss chocolate (Toblerone). The crust left at the bottom of the cheese fondue pot— known as the religieuse in honor of nuns who wore several layers of clothing, called “crusts”—is considered a delicacy. Scrape it out with a fork after you’ve turned off the heat and divide it among…

Light and Fluffy Coconut Macaroons armagazine.com/fluffy-coconut-macaroons 2 large egg whites ½ teaspoon almond extract 1 (7-ounce) package sweetened shredded coconut ⅓ cup sugar 3 tablespoons flour ⅛ teaspoon salt 1 Preheat oven to 325°F. Grease a large cookie sheet. 2 Whisk egg whites in a bowl until frothy, then stir in almond extract. Mix together coconut, sugar, flour, and salt in a large bowl. Gently stir egg mixture into coconut mixture to form a batter. Drop tablespoons of dough 1½ inches apart onto prepared cookie sheet. 3 Bake until edges start to brown, 18 to 20 minutes. Transfer to a wire rack to cool, about 15 minutes. PER 2-COOKIE SERVING 138 CAL; 7.1g FAT (6.2g SAT); 1.5g PRO; 17.9g CARB; 1g FIBER; 92mg SODIUM; 0mg CHOL Save this in your…

• There’s more to citrus than vitamin C. Citrus fruits with a reddish tinge (think Cara Cara oranges) contain lycopene. Those with a purplish hue (such as blood oranges) have anthocyanin, the pigment that’s in blueberries and blackberries. Orange-colored fruits (like standard navel oranges) contain beta-carotene, the precursor to vitamin A. These pigments are all antioxidants, which may lower the risk for heart disease, cancers, and neurological problems, and in general make inflammatory conditions less so. • Aromatherapy studies suggest that getting a good whiff of essential orange, grapefruit, and other citrus oils can have a positive effect on energy and alertness, stress levels, and even digestion. For an instant boost, twist an orange or tangerine peel in front of your face or rub the peel with your fingers to…

The big idea: Roll room-temperature dough between sheets of parchment paper. Chill and cut the dough on the parchment. Slide the parchment onto your cookie sheet before baking and onto a cooling rack after baking. No spatulas, no breakage, and less cleanup: win-win-win! 1. ROLL, THEN CHILL. • Set a 1½- to 2-cup portion of dough between two sheets of parchment paper. To keep parchment from sliding, tape bottom sheet to counter—or lean in and use your body to pin both layers against counter edge. Parchment keeps dough from sticking to your rolling pin and counter without added flour. It also makes it easier to transport dough to the fridge for chilling. • Using a rolling pin and rolling away from your body, roll dough out to an oblong shape…

The Allrecipes community is a BIG family—13 million members who are trying, tasting, and exchanging recipes and cooking tips. Wouldn’t it be great if you could tap into that collective wisdom? You can! Go to “Ask the Community” (armagazine.com/ask-the-community) and post your burning cooking questions. The answers are out there, and we promise, there are no dumb questions. Here’s a sampling: Happy eating! YOUR ALLRECIPEEPS Kylie-Anne Deigratia Leske is asking: Why would you soak a chicken in salt water overnight, before roasting it? Wouldn’t this toughen the meat? Baking Nana says: Brining is actually a chemical reaction that relaxes the very lean muscle structure of the meat. Use kosher salt, in these proportions: ¾ to 1 cup salt for every gallon of water. Elle says: According to an article I…

Watch out, Nutella! Speculoos Cookie Butter is here, and it’s being smeared on toast, muf fins, and waffles; stirred into oatmeal; used as a dip for pretzels; and spooned straight from the jar. It̵7s a sweet spread made of finely ground gingerbread-like cookies called speculoos. It has a consistency similar to peanut butter and tastes very much like Cinnamon Teddy Grahams. Speculoos are European, made for centuries in the Netherlands and Belgium for St. Nicholas Day in early December. The dough gets pressed flat by detailed molds and baked into thin, crisp cookies that signal the holidays for bakers all over the world. They’re also a favorite airline snack. In the 1930s, Lotus Bakeries in Belgium made speculoos oblong shaped and renamed them Biscoff cookies, pitching them as the perfect…

Dorothy Lynch got her start in the 1940s at a small-town Nebraska restaurant, where locals brought their own jugs to fill with her tangy salad dressing. Thank goodness there was a real Chef Boyardee. In 1928, Italian immigrant Hector Boiardi and his brothers began packaging pasta dishes for home cooks under an easier-to-read version of their name. Marie Callender sold the family car to launch her pie business in California. The coffee shop she opened in 1964 blossomed into a restaurant chain, and she eventually brought home-cooked happiness to the grocery aisle with her frozen meals and desserts. When home cooks flooded Gold Medal flour with letters after a 1921 contest, Betty Crocker was created to “write” responses to them. She’s been baking someone happy through cooking schools, radio and…

We know this time of year is especially crazy. So, to launch our new meal-planning column, we’re dishing up a quick and satisfying supper that you can get on the table in about 30 minutes. Added bonus: You probably already have most of the ingredients on hand. Turn the page for the recipes, as well as seven more easy menus you can pull together using recipes in this issue. MENU • Hearty Italian Meatball Soup • Toasted Garlic Bread • Easy Peanut Butter Bars Wine pick: Barbera d’Alba or other light-bodied red Hearty Italian Meatball Soup armagazine.com/hearty-italian-meatball-soup 3 cups water 2 (14.5-ounce) cans diced tomatoes with garlic, undrained 3½ cups low-sodium beef broth 1 teaspoon Italian seasoning 24 frozen cooked Italianstyle (1½-inch-diameter) meatballs (20 to 22 ounces) 1 (1-pound) bag…

Of all the Christmas foods that Germans look forward to every year, the crescent-shaped cookies called Vanillekipferl are perhaps the most special. Families all over the country make them by the dozens. I have many memories of my Aunt Elisabeth baking up big batches during Advent, the month leading up to Christmas. She was a very precise baker and could expertly bend the delicate almond dough without breaking it. (The word Kipferl refers to the cookie’s crescent shape.) The rest of my family made the cookies, too, but ours never turned out quite as perfect as Aunt Elisabeth’s. The most important ingredient in Vanillekipferl is the vanilla sugar (in Germany we use granulated sugar; Austrian cooks use powdered sugar). Vanilla sugar is very common in German baking, and popular brands…

SUBMITTED BY Jennifer72_00 PREP 10 min COOK 30 min READY IN 2 hr, 55 min (includes marinating and resting) SERVES 6 RATING 48 reviews 418 calories (including snow peas and brown rice) Chinese Pork Tenderloin armagazine.com/chinese-pork-tenderloin “A delicious and easy-to-prepare marinade. Don’t let the ingredients fool you; this is a meal that even the less adventurous will enjoy.” —JENNIFER72_00 2 (11⁄2-pound) pork tenderloins, trimmed 2 tablespoons low-sodium soy sauce 2 tablespoons hoisin sauce 1 tablespoon medium-dry sherry 1 tablespoon black bean sauce [From our kitchen: Look for this in the Asian-food aisle of your supermarket.] 11⁄2 teaspoons minced fresh ginger 11⁄2 teaspoons packed brown sugar 1 clove garlic, finely chopped 1⁄2 teaspoon Asian sesame oil 1⁄8 teaspoon Chinese five-spice powder [From our kitchen: This blend of cinnamon, cloves, fennel seed,…

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MERRY BERRIES When most of us buy a pint of strawberries, we see the obvious: a bunch of berries in a plastic container. But Allrecipes community member Barbara saw a posse of mini Santas, with chubby little bodies and pointy caps. Just hull each berry and slice off the tip, then add some whipped cream for the face and buttons (and a beard, too, if you like). finally, add chocolate sprinkles for eyes that have a special twinkle. (Go to armagazine.com/mini-strawberry-santas if you need more instruction.) These fellas will get your (Christmas) party started.…

—NICHOLIO Spiceologist spices and rubs: This funky company is turning out spice blends that will turn on the griller in your life. Maui Wowwwy (with dried pineapple and black sesame seeds) does wonders for pork, Chile Margarita heats up ordinary chicken, and Raspberry-Chipotle will fire up everything from tacos to brownies. (4-ounce jar, $12; sampler of six 2-ounce jars, $34, spiceologist.com) Made from watermelon rinds, Pickled Pink spiced pickles can liven up anything from a turkey or ham sandwich to a cheese plate. Try the thick-cut, jalapeño-spiked cucumber pickles, too. (24-ounce jar, $10, pickledpinkfoods.com) The folks at Potlicker say their beer and wine jellies—like Oatmeal Stout, India Pale Ale, and Rosemary-Garlic Chablis—have you covered “from toast to roast.” They’re right: Spread some on a grilled cheese sandwich or…

20% of home cooks say they’ll turn to a how-to video for holiday cooking help. We’ve got you covered with 43 holiday cookie videos on our YouTube channel (armagazine.com/cookie-videos). 30% of Allrecipes’ all-time most-pinned desserts are cookies. With more than 74,000 pins, community member Jill Saunders’ Best Rolled Sugar Cookies (armagazine.com/jill-cookies) is the most popular on our Cookies board. 905,616 December searches for “cookie” on Allrecipes.com. Which take the cake? Sugar (315,191 searches), chocolate chip (63,395), gingerbread (55,489), peanut butter (46,725), and no-bake (32,915). 116,462 views of “How to Make No-Bake Oatmeal Cookies,” the most-viewed cookie video on our YouTube channel. 10,000 Facebook likes of community member Debbi Borsick’s Award-Winning Soft Chocolate Chip Cookies, one of our most-liked cookie recipes. She says pudding mix is the secret. 85% of home…

Eileen’s Spicy Gingerbread Men armagazine.com/eileens-spicygingerbread-men 2 cups flour ½ teaspoon salt ½ teaspoon baking powder ½ teaspoon baking soda 1 teaspoon ground cloves 1 teaspoon ground ginger ½ teaspoon cinnamon ½ teaspoon nutmeg 1 stick butter ½ cup sugar ½ cup unsulphured molasses [From our kitchen: Unsulphured molasses has a more pronounced sugarcane flavor, as no sulphur is used during processing.] 1 large egg yolk 1 Mix together flour, salt, baking powder, baking soda, cloves, ginger, cinnamon, and nutmeg in a large bowl. In another bowl, beat butter and sugar with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in molasses and yolk. With mixer on low speed, beat flour mixture into molasses mixture until just combined. Turn out dough onto a sheet of…

What is it about fondue that just makes you want to say YES ? Is it playing with fire? Is it getting to spear food with a long stick? Is it all the dipping and swirling, creating instant camaraderie? And/or the good- goodnatured competitive elbowing for the last bite of cheese? natured Is it that it’s insanely easy to make? Or is it that it’s one of the few meals that can be served at an elegant New Year’s Eve party or a casual dinner with the kids? All of the above. Fondue may feel decadent—melted cheese! liquid chocolate!—but it actually has humble roots. Swiss peasants are said to have invented it to use up old bread and cheese at the end of the long winter. And French grape-pickers cooked…