Cranberry Sauce/蔓越莓酱

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Thanksgiving turkey can’t be perfect without Cranberry sauce. Amount all the dishes, this is the easiest dish for the holiday! I used to buy the can sauce just out of conveniences. This year I feel like to make my own sauce, so I google and made this delicious cranberry sauce by Toni from allrecipes.com. I did adjust the recipe a little bit.

http://allrecipes.com/recipe/9111/cranberry-sauce/

12 ounces cranberries

1/3 cup brown sugar

1/3 cup white sugar

1 cup orange juice 1 stick of cinnamon stick

combine everything together and cook for 15 minutes, use a big spoon to smash the cranberries after it starts to pop. If you want it to be thicker just cook a few more minutes. I like to use it for sandwich too.

感恩节一定要吃火鸡, 吃火鸡就必须要有蔓越莓酱。 以往我都买罐头的。 今年决定要自己煮。 我上网查了后用了Toni的食谱, 很好吃又简单。

http://allrecipes.com/recipe/9111/cranberry-sauce/

12 盎司的蔓越莓

1/3杯的红糖

1/3杯白糖

1杯橙汁

一条肉桂条

把所有的材料放锅里煮15 分钟,蔓越莓开始爆开时,用大汤勺把蔓越莓摁烂。

Meat Balls With Hoisin Sauce/海鲜酱肉丸

I made this meat ball dish for my company’s annual Thanksgiving potluck party, and everyone loved it so much. So I want to share the recipe with you. Hope you will like it too. The picture shown below is store bought meat balls. Sorry I didn’t take a good picture of the home made meat balls with the sauce. I will update it once I make the meat balls again.

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Meat balls:

Ground Pork 2 pounds

Dried Mushroom 1/3 cup (after soaked)

Dried Seaweed 1/3 cup (Cut into small pieces)

Egg 1.5

Starch flour 2TBSP

Minced Ginger 2TBSP

Light soy sauce 1.5TBSP

Oyster sauce 1TBSP

Sugar 1TBSP

Cooking Wine 1.5 TBSP

Sesame oil 2TSP

Sauce:

Hoisin sauce 2/3 cup

White rice vinegar 3/4 cup

Soy sauce 1/3 cup

Sesame oil 3TBSP

Minced Ginger 2-3TBSP

Sugar 1/3 cup

Water 2/3 cup

Soak the dried mushroom the day before and then mince it finely.

mix all the ingredients for meat balls together and stir it in one direction for at least 3-5 minutes, so the texture of the meat balls will be elastic, not mushy.

Get small amount of meat and roll them to make the same size balls.

Heat up some oil, you can pan fry or deep fry the meat balls. So the amount of oil will vary. Pan fry use less oil with smaller heat, it is healthier but requires more patient and time.

if you want to eat the meat balls without sauce, it is fine too. You can use this meat balls for anything else ( spaghetti for example). If you want to cook it with something else, then you don’t need to cook the meat balls throughly , just fry them until the out side is lightly brown.

Mix all the ingredients for sauce together, it is recommended to do a night before so all the flavors will come together. You can also use this sauce for ribs or any other kind of meat dishes too.

Add the sauce to the meat balls and bring it to boil and continue to cook for another 2-3 minutes( depend on the size of your meat balls to adjust the cooking time).

肉丸︰

猪肉碎 2 磅

香菇 1/3 杯 (浸泡过的)

紫菜 1/3 杯 (切成小块)

鸡蛋 1.5个

淀粉 2 汤匙

切碎的生姜末 2 汤匙

生抽1.5 汤匙

蚝油 1 汤匙

糖 1 汤匙

料酒 1.5 汤匙

麻油 2 茶匙

酱汁︰

海鲜酱 2/3 杯

白米醋 3/4 杯

酱油 1/3 杯

麻油 3 汤匙

切碎的生姜 2-3 汤匙

糖 1/3 杯

2/3 杯水

前一天浸泡香菇,然后切碎它。

将做肉丸子的所有原料都混合在一起,一个方向搅拌至少 3-5 分钟,这样肉丸子会有弹性、 不会软软的。

把肉搓成大小相同的肉丸子。

加一些油到锅里加热,你可以煎可以炸至肉丸子。所以油量将不同。煎用油少,它更健康,但需要更多的耐心和时间。

如果你想要吃肉丸子不加酱汁,也可以。你可以使用这个肉做其他的菜( 例如意大利面)。如果你想要和其他再东西煮,那么你不需要完全煮熟肉丸子,只需将其外表炸成浅棕色。

酱汁建议前一夜做好, 所有口味会融合在一起。你还可以使用这个调料煮肋骨或任何其他种类的肉菜。

将酱汁添加到肉丸子里,把它烧开后继续煮 2-3 分钟 (取决于你的肉球的大小调整烹饪时间)。

Crepe Cake/千层蛋糕

I am so happy to share with you the recipe of this crepe cake I made for Thanksgiving. It was simply too good to be true! This time it is so good that I think I won’t miss Lady M anymore. Mille Crêpes Cake Recipe by Ellen Easton. I made some changes to the original  recipe.

Here is the link to the original recipe:  http://whatscookingamerica.net/EllenEaston/20-LayerCrepeCake.htm

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Ingredients:
Crepe Batter (see recipe below)
Pastry Crème Filling (see recipe below)
2.5 cups heavy cream
1 tablespoon granulated sugar
Powdered (confectioners’) sugar

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Preparation:
The day before making and assembling the cake, make the Crepe Batter and the Pastry Crème Filling (see recipes below); refrigerate.

Crepe Batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose  flour
7 tablespoons granulated sugar
Pinch salt
In a small pan, melt the butter until lightly browned; remove from heat and set aside.
In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.

Pastry Crème Filling:
1 egg
1 tablespoon low gluten wheat  flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons heavy cream, whipped
In a small bowl, add egg, flour, sugar, and cornstarch; beat until smooth.
In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and just comes to a boil.
Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture. Set aside to cool until firm.
When the Pastry Crème has cooled, fold in the whipped cream.
Refrigerate mixture until thick (best if refrigerated overnight).

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Remove the prepared Crepe Batter from the refrigerator and bring to room temperature:

Using a nonstick pan over medium heat. Evenly distribute approximately ¼ cup of batter; swirl to cover the surface of the pan. Cook approximately 40 seconds or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully flip the crepe over and Cook on the other side for 20 more seconds. Remove the cooked crepe onto a prepared baking sheet or a big plate.
Repeat this process until you have at least 20 perfect crepes. NOTE: You might need to prepare a few practice crepes in the beginning.

Remove the prepared Pastry Crème Filling from the refrigerator:
Whip the 2.5 cups of heavy cream with the 1 tablespoon sugar. Gently fold the whipped cream into the prepared chilled and thickened Pastry Crème Filling.

Assembly of 20-Layer Crepe Cake:
Place one (1) prepared crepe on a large cake plate.
With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup).
Cover with another dry crepe and repeat covering with the Pastry Crème until you have reached 20 layers.
The 20th crepe will be the last or top layer.

Refrigerate the cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered (confectioners’ sugar).

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主要成份:
千层蛋糕糊(見下面食譜)
糕點奶油糊 (見下面食譜)
2.5 杯奶油
1 大匙,砂糖
糖粉 少许

準備:
製作蛋糕前一天做千层蛋糕糊和糕點奶油糊 冷藏起來。

千层蛋糕糊:
6 湯匙黃油
3 杯牛奶
6 個雞蛋
1 1/2 杯低筋小麦粉
7 大湯匙砂糖
鹽少许

在一小平底鍋,融化黃油直到淺金黃色 ;關火,待用。
在一個小的平底鍋,热牛奶直到有蒸汽 稍微晾涼。
在一個大碗里,用電動攪拌機低速攪拌雞蛋、 麵粉、 糖和鹽。慢慢加入熱牛奶和黃油。把麵糊倒入密封的容器,放冰箱冷藏幾個小時或过夜。

奶油糊:
1 個雞蛋
1 大湯匙面粉
2 大湯匙砂糖
1 湯匙生粉
1 杯牛奶
1 茶匙純香草精
1 茶匙熱水
2 大湯匙奶油,打发

在一隻小碗,加入雞蛋、 麵粉、 糖和生粉 ;打至光滑。
在平底鍋裡低温把牛奶幾乎煮沸 。並慢慢攪拌牛奶到雞蛋混合物中。再倒回到平底鍋裡不斷攪拌,大約 5 分鐘,直到變稠。
關火。加入香草精和熱水 ;攪拌,直到溶解到混合物中。放在一邊冷卻。
當糕點奶油已經冷卻時,拌入打发的奶油。
冷藏混合物,直到變稠 变凝固(最好冷藏一夜)。
從冰箱取出準備的千层蛋糕糊 至室內溫度:
烤盤上铺烤盤紙。
不粘鍋中火。在锅内均勻分佈大約 ¼ 杯麵糊 ;渦流,以覆蓋锅底。第一面40秒左右或直到底部千层蛋糕皮成為淺金黃色。使用乾淨的手指,輕輕地翻开千层蛋糕皮翻转到另一邊继续煎20 秒鐘。放到準備好的烤盤上。 重複此過程,直到你有 20 张完美的薄餅。注:刚开始时您可能需要做幾张练练手。

從冰箱取出準備的奶油糊:
用打蛋器打2.5 杯的奶油和 1 湯匙糖。輕輕地把奶油糊加入到打发的奶油里。

20 層的千层蛋糕:
大蛋糕板上放置一张 千层蛋糕皮。
用小鏟或蛋糕刀,完全覆蓋一層薄薄的奶油混合物
用另一张千层蛋糕皮覆蓋並重複这个过程,直到達到 20 層。

冷藏至少 2 小時。放在室溫 15 至 20 分鐘。當準備食用时撒上糖粉。

Cheesy Mozzarella Onion Rings/奶酪洋葱圈

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INGREDIENTS
1 large white or yellow onion
4 OZ. mozzarella cheese
1 cup flour
1 cups Japanese bread crumbs
2 cups Oil

2.

1 Egg

1/3 cup flour

1/3 cup water

Garlic powder 1tsp

Paprika powder 2tsp

Pinch of salt
3 Honey mustard sauce:

Honey 2.5 tablespoons

Yellow mustard 2 tablespoons

Mayonnaise 6 tablespoons

INSTRUCTIONS

Mix everything in 2 together and mix well.
Peel and cut the onion into 1CM rings, then separate the rings, pick the big ones and leave the small ones out.

Cut the mozzarella into even strips.  Pick a smaller ring and place it inside a larger one, then fill the gap between the rings with strips of mozzarella. Repeat with remaining onion rings and freeze them for 1 hour.

Place the flour, egg and flour mixture and bread crumbs into three separate bowls. Dip each ring into the flour, then the egg and flour mixture, then the breadcrumbs. Press the bread crumbs a little so they will stick to the rings.

Heat the oil in a pot over high heat. Deep fry the rings until golden brown. Be careful not to fry them for too long because the cheese may melt out of the rings. Drain on a paper towel. Serve hot with honey mustard sauce.

 

https://caiqinchen.com/2016/02/28/%e6%b1%89%e5%a0%a1%e5%8c%85hamburger/

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原料:

1 个大的白色或黄色洋葱

4 盎司莫扎里拉奶酪

1 杯面粉

1 杯日本面包屑

2 杯油

2:

1 个鸡蛋

1/3 杯面粉

1/3 杯水

蒜粉 1 茶匙

辣椒粉 2 茶匙

1撮盐

3:蜂蜜芥末酱:

蜂蜜 2.5大勺

黄芥末酱2大勺

蛋黄酱6大勺

把2中的材料 混合,搅拌均匀。

洋葱剥皮切成 1 厘米宽的圆环,然后把环分开、 挑大的用。

奶酪切成均匀的小片。 挑一个小的洋葱圈将它放到较大的里面,然后将奶酪放在两环之间的缝隙中。重复剩余的洋葱圈,然后把它们冷冻 1 小时。

将面粉,鸡蛋和面粉混合的糊和面包屑放在三个不同的碗里。每个洋葱圈依次蘸面粉,鸡蛋面粉糊,然后面包屑。稍微按压洋葱圈让面包屑可以依附在洋葱上。

在锅里高温热油。洋葱圈炸至金黄色。小心不要炸太久因为奶酪可能流出来。炸好后放在厨纸上去油。趁热拌蜂蜜芥末酱吃。