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Christmas Cookie Recipes That Will Please Everyone | WebProNews

Dec 24, 12:02AM

Making Christmas cookies is a tradition for many families. Some families make them to deliver to friends, family and neighbors, some make them to take to holiday gatherings and dinner parties, some make them to leave out for Santa and some just make them for the fun of it. Regardless of why you make them, the truth is that nothing is better than a simple and delicious Christmas cookies. Here are a few recipes that are sure to please everyone.

Sugar cookies are a favorite Christmas cookie because they can be eaten as is or decorated with candies, sprinkles and other tasty toppings. The best sugar cookies are one that are simple, soft and chewy. Whiles some people like to make drop sugar cookies that are simply mixed in a bowl, dropped by spoon onto a cookie sheet and cooked, others like to make roll out cookie dough that can be cut into Christmas shapes using cookie cutters. Try this Drop Sugar Cookie Recipe or this Roll Out Sugar Cookie Recipe.

If you aren't interested in decorating your cookies and prefer something for familiar and comforting, than chocolate chip cookies are what you need. There are few things as enjoyable as biting into a fresh, soft, warm chocolate chip cookie. These are a favorite to leave out for Santa on Christmas Eve and a staple buffet or pot luck dish for any office or family Christmas party. Try this Chocolate Chip Cookie Recipe this holiday.

Gingerbread cookies are a traditional holiday treat and are also versatile. Gingerbread dough can be rolled out and cut into shapes such as gingerbread men or topped with chocolate, peppermint and other tasty toppings. These cookies smell almost as good as they taste. Try out this simple Gingerbread Cookie Recipe.

Try out one or all of these delicious Christmas cookie recipes this holiday season and decide which one you like best.

Image via Wikimedia Commons, Wikimedia Commons, Wikimedia Commons and Wikimedia Commons.

Christmas Cookie Recipes That Will Please Everyone 9 hours ago

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Susur Lee's soda-marinated chicken recipe | The Test Kitchen Blog

Dec 23, 11:02PM

December 23, 2013

What happens with you give a Iron Chef winner a chicken and a home soda machine? If the chef is Susur Lee, the results will be both unusual and utterly delicious.

I recently met Lee at his namesake restaurant in Toronto, where he showcased dishes he created for use with counter top soda makers. The Toronto-based chef currently has two restaurants here in Toronto, including Bent which he runs with his sons Kai and Levi.

Lee shared his recipe for soda-marinated chicken. He says that the ginger, coffee and soda work together to tenderize the chicken, and the carbonation keeps the glaze from smothering the dish.

This dish is a melange of dark coffee, fragrant spices and zesty orange flavours, but it's no instant-gratification dinner. You'll need plenty of time to create the coffee reduction, and another 48 hours to marinate it but, we promise, it's totally worth the wait.

The recipe also calls for Ice Syrup, a non-alcoholic syrup from the Niagara Peninsula produced from grapes that have been through a cycle of freezing, thawing and dehydrating while hanging on the vine. The result is a thick, sweet syrup with a rich, fruity flavour and a nice acidity that takes the edge off the sweetness. Lee sells his own brand of syrup. Look for it in gourmet stores, or find the PC Black Label version.

Susur Lee's Roasted Chicken Marinated with Spiced Coffee & Orange Tonic
50 g fresh ginger
60 g cinnamon sticks
125 g ground coffee
9 g cardamom pods
5 bay leaves

4 L water

4 tbsp salt
1 bottle of Susur's Ice Syrup
80 ml SodaStream orange syrup
Salt and freshly ground black pepper

To create brine, combine ginger, cinnamon sticks, ground coffee, cardamom pods, bay leaves, 2-1⁄2 litres of water and salt in a large pot and reduce on high heat to 1 cup (250 mL).
Remove from stove and let cool to room temperature.
Fill SodaStream bottle to the line; snap lock into machine and select highest fizz level. Once complete, release and slowly add 40 ml (4 caps full) of SodaStream orange syrup. Seal cap and gently roll the bottle on its side until well mixed. Repeat, adding remaining 40 mL of syrup and gently mixing.
Add 1-1⁄2 L of orange sparkling drink to brine, along with Susur's ice syrup.
Cut 1 whole 3-lb chicken in half and brine in mixture for 48 hours in the fridge.
Remove chicken from brine and place in a roasting pan. Season with salt and pepper.
Roast in 375F oven for approximately 30 minutes or internal temperature reaches 165F with a meat thermometer.
Serve with your favourite side dishes or Chef Lee's suggested sides: Roasted Jerusalem artichoke with balsamic soya honey glaze and sweet onions.

If you've got a home soda machine, make sure to check out these sophisticated cocktail recipes from BarChef's Frankie Solarik.

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Recipe: Duck Breast with Black Currant Sauce

Dec 23, 10:52PM

Recipe courtesy of Hank Shaw, 'Duck, Duck, Goose'

(Ten Speed Press, 2013)

Duck Breast with Black Currant Sauce

Serves 4

1 1/2 to 2 pounds duck breasts

Kosher salt

1/4 cup minced shallot

1/3 cup cassis or port

1 tablespoon red wine vinegar

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1/2 cup duck or beef stock

1/4 cup black currant preserves or jelly

Potato crisps:

2 russet potatoes

2/3 cup duck fat or oil, such as peanut or olive

1. Sprinkle duck with salt; set aside at room temperature. Place a rack on a baking sheet and place it in the oven. Preheat oven to 200 degrees.

2. Meanwhile, start the potatoes. Use a mandoline or sharp knife to slice potatoes crosswise, 1/8-inch thick; drop them in a bowl of ice water.

3. Heat duck fat in a saute pan to 325 degrees. Pat potatoes dry. Working in batches, fry potatoes, salting as they cook and turning them once or twice, until golden brown, 5 to 8 minutes. Drain and transfer to the rack in the oven. Let oil return to 325 degrees before frying the next batch.

4. Pat duck breasts dry. Use a sharp knife to score the skin (not the meat) in a crosshatch, with slashes an inch apart. For fatty ducks, lay breasts skin side down in a large, cold saute pan; turn heat to medium. For Muscovy or wild duck, heat pan over high heat first for 1 minute; add 1 tablespoon duck fat or unsalted butter; heat 1 minute more. Lay duck skin side down in pan. Use a spatula to press down for first 30 seconds to a minute to get good contact with the pan. Cook on medium heat until skin is a crispy, golden brown -- domestic ducks may take 6 to 8 minutes, wigeons 3 to 5, and teals about 3.

5. Flip breasts, lightly salt now-exposed skin, and cook until slightly firm to the touch: 4 to 6 minute for large wild ducks, 3 to 5 for domesticated and 1 to 2 for small ducks. Stand the breast halves next to each other, thick edge down, for 30 to 90 seconds. Remove from pan and tent loosely with aluminum foil to rest while you make the sauce.

6. Pour off all but 2 tablespoons of fat from pan; set pan over medium-high heat. Add shallots; saute 90 seconds. Pull pan off heat and add cassis. Return pan to stove, turn heat to high and deglaze, scraping up any browned bits. Let cassis boil down for 1 minute; mix in vinegar, thyme, pepper, stock and preserves. Boil until sauce thickens, 8 to 10 minutes. Strain through a fine-mesh sieve or use as is.

7. Divide potato crisps among the plates. Slice the duck breasts and divide among plates. Drizzle with sauce and serve.

-- Hank Shaw, "Duck, Duck, Goose" (Ten Speed Press, $24.99, 234 pages)

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Recipe: Confit of Duck with Pasta and Lemon

Dec 23, 10:52PM

Recipe courtesy of Hank Shaw, 'Duck, Duck, Goose'

(Ten Speed Press, 2013)

Confit of Duck with Pasta and Lemon

Serves 4

Note: Confit duck can be found at specialty markets.

2 confit duck legs

1 tablespoons unsalted butter

1 tablespoon duck fat, or as needed

Kosher salt, freshly ground black pepper

1 pound fresh tagliatelle

4 cloves garlic, finely chopped

1 to 2 tablespoons freshly squeezed lemon juice

Grated lemon zest, garnish

1. Bring a large pot of water to a rolling boil.

2. Pick the meat off the duck legs. Tear meat and skin into small pieces. Heat a large saute pan over medium-high heat for 2 minutes. Add butter, 1 tablespoon duck fat, duck meat and skin. Lower heat to medium.

3. Generously salt the boiling water; add pasta and stir well. Cook until al dente.

4. Meanwhile, add the garlic to the saute pan; mix well. The moment the garlic starts to brown, turn off heat.

5. When the pasta is al dente, drain it, then add it to the saute pan. Toss to coat, adding more duck fat if mixture seems dry. Season with pepper. Add 1 tablespoon lemon juice, toss well and taste. Add more lemon juice, if you wish. Serve, garnished with lemon zest.

-- Hank Shaw, "Duck, Duck, Goose" (Ten Speed Press, $24.99, 234 pages)

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Avoid Holiday Weight Gain, Recipe Swaps and Food Choices

Dec 23, 10:30PM

With the holidays comes weeks of parties and get-togethers but they could also leave you with a few unwanted pounds.

One way you can save calories at a holiday party is by altering some of your recipes and making smarter food choices.

Laura Jeffers of the Cleveland Clinic has some recommendations.

"There are some easy ways that you can make some of your meals that are traditional, healthier. If a recipe calls for beef you can use part lean turkey or lean chicken as part of that or all of it," she said.

Try using whole grain breads for your stuffing, and dinner rolls, and throw in some dried cranberries and celery for added vitamins and minerals.

You can also use apple sauce to replace eggs or oil in baked goods to cut down on fat and calories. However, some recipes will not hold up well to this substitution so make sure to check before you swap. You can also replace sugar for some other lower-calorie sweeteners.

It can be hard, but if you're trying to stay trim over the holidays avoid extras like gravy, bread and butter, and whipped cream on a dessert to lower your calorie count.

If your grazing the buffet, fill up on low calorie options like a fruit or vegetable platter but avoid the temptation to dip. If you must have a treat, take a small portion and don't go back for seconds. Pick wisely and don't sample too many high calorie options.

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