Ringing out the old and in the new

Special recipes to make the holiday more festive that are geared to small intimate gatherings and less suited to large parties.

By WWW.GOURMETKOSHERCOOKING.COM
December 25, 2011 17:33
2 minute read.
Rice

Rice in a pan 311. (photo credit: Courtesy/Budgetbytes.blogspot.com)

 
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For those of you who are ringing out the old and in the new, here are some special recipes to make the occasion more festive.  These are geared to small intimate gatherings and less suited to large parties.

MuShu Chicken

This is really a variation on wraps and an easy and slightly exotic treat for this night.

3 tablespoons peanut oil
2 teaspoons grated fresh ginger
1 garlic clove, minced
¼ teaspoon chili pepper flakes
1 (16-ounce) bag coleslaw mix
¼ cup water
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
3 tablespoons hoisin sauce
2 scallions, minced
 8 (6-inch) flour tortillas
3 cups shredded, cooked chicken

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Heat oil in a large skillet over medium-high heat.  Add ginger, garlic and chili pepper flakes and cook for about one minute. Add coleslaw and two tablespoons of water and cook until wilted, about five minutes.  Whisk together soy sauce, sesame oil, remaining two tablespoons water and hoisin sauce.  Add to mixture in skillet and cook for two minutes. Stir in scallions and remove from heat.  Add chicken and mix well.  Warm tortillas and fill with chicken mixture. 

Thai Rice

This will keep your guests talking.

2 cups long-grain white rice
1-1/2 cups water
2-1/2 cups coconut milk
1 tablespoon sugar
1 teaspoon kosher salt

Place rice, water, coconut milk, sugar and salt in a medium saucepan. Bring to boil, immediately reduce heat, cover and simmer, 15 – 20 minutes until liquid is almost completely absorbed.

Fudge Mocha Brownies

makes between 16 - 20 brownies



For Bottom:
½ cup semisweet chocolate morsels
½ cup (1 stick) unsalted margarine
1 cup brown sugar
2 eggs
2 tablespoons coffee liqueur
1 teaspoon vanilla extract
¾ cup flour
2 tablespoons cocoa powder

For Middle:

1/3 cup unsalted margarine
2 cups powdered sugar
2 tablespoons coffee liqueur

For Top:
½ cup pareve whipping cream
1 tablespoon corn syrup
1 cup semisweet chocolate morsels

For bottom, preheat oven to 180 (350 Fahrenheit) degrees.  Lightly grease an 8-inch square baking pan.  In a medium sauce, over low heat, melt the chocolate morsels and margarine, stirring constantly until smooth.  Remove from heat and cool completely.  Whisk in brown sugar, eggs, liqueur and vanilla.  Mix in flour and cocoa powder.  Pour into pan and smooth top.  Bake for 20 minutes.  Cool completely on wire rack.

For middle, beat margarine, powdered sugar and liqueur until smooth.  Spread over cooled brownies, cover and refrigerate for ½ hour. 

For top, melt together whipping cream, corn syrup and chocolate morsels in a small sauce pan over low heat. Stir until smooth.  Pour over brownies, cover and refrigerate.

These recipes were brought to you by www.gourmetkoshercooking.com

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