玉米豬的廚房
廚房 是我的樂園..............烹飪 是兒時過家家的延續
過節啦~~~
忙了一年該好好犒勞一下自己啦~~~
這麽喜慶的日子我們吃喝飯團當然又聚在一起大吃大喝集體腐敗了一回~~~
啥也不多說了，直接上菜~~~
嚴重感謝咱團的攝影大師Radish同學~~~~
一般我們聚會從約好的時間到坐下來真正開吃要間隔大約1-2個小時，（總要先照好PP才能動筷子吧~~）我為大家準備了一些小餅幹墊墊肚子
聖誕餅幹 （sugar cookie；綠茶餅幹；果醬夾心餅幹；薑餅娃娃）by玉米豬
果醬夾心餅幹也是用的Sugar Cookie, 中間夾的是蔓越莓果醬（紅色）和菠蘿果醬（黃色）
綠茶餅幹用的是毛毛媽的方子，薑餅娃娃用的是愛廚的方子，在此一並感謝~~~
愛廚做了好吃的酸奶油薄脆餅
俺家猴姐也做了非常應景的Cake Pops
小孩子們左手一個右手一個吃的不亦樂乎
我的朋友在那天早上給我送來了一大盤她烤的小點心，大家嚐了以後都說好吃，我也把方子要來了
Macaroons
材料：
• 2 7 ounce packages of sweetened flaked coconut
• 2/3 cup of packed powdered sugar
• 1/4 cup canned cream of coconut (such as Coco Lopez). You can find it next to the cocktail mixers in your grocery store.
• 1 ounce of cream cheese, room temperature
• 3 tablespoons of all purpose flour
• 1 large egg white
• 1/2 teaspoon of vanilla extract
• Pinch of salt
• 1 pound bittersweet chocolate chopped (optional)
做法：
1. Preheat oven to 325 degrees
2. Line a large baking sheet with foil
3. Butter foil and dust with flour; shake off excess
4. Finely chop one 7 ounce package of coconut and powdered sugar in a food processor until mixture feels moist
5. Add cream of coconut, cream cheese, 3 tablespoons of flour, egg white, vanilla and salt. Process until well blended, scraping down the sides occasionally.
6. Transfer dough to medium bowl (it will be very soft)
7. Place remaining package of coconut in a pie plate. Drop rounded tablespoonful of dough into coconut and roll to coat completely.
8. Using palms of hands, gently roll dough into balls about 1 1/2 inch diameter and place onto baking sheet.
9. Repeat with remaining dough and coconut, spacing macaroons evenly on prepared sheet.
10. Bake until golden brown and firm to touch; about 35 min.
11. Cool cookies completely on sheet rack.
12. THE FOLLOWING IS OPTIONAL. MACAROONS ARE AMAZING ON THEIR OWN.
13. Line another baking sheet with waxed paper.
14. Melt chocolate in top of a double boiler set over simmering water.
15. Stir until candy thermometer reads 115 degrees and remove from heat.
16. Dip bottom of the cookie into melted chocolate.
17. Brush cookie against side of pan to remove excess chocolate.
18. Place cookie, dipped side down, on wax paper
19. Refrigerate cookies until chocolate sets, about 30 min.
20. Macaroons can be prepared ahead. Cover tightly and refrigerate up to 3 days or freeze up to 3 weeks. Bring to room temp before serving.
Snowball
材料：
1 cup butter
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 cup chopped pecans
1/3 cup confectioners’ sugar for decoration
¼ cup finely crushed peppermint candy canes
做法：
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, nuts and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
3. Bake at 350 degrees F (175 degrees C) for 15 minutes. Do not allow these cookies to get too brown. It's better to undercook them than to overcook them. While cookies are still hot roll them in confectioners' sugar. Once they have cooled roll them in confectioners' sugar once more. Variation: add some finely crushed candy canes to the confectioners' sugar used for the final dusting.
大菜來啦~~~~~
黑豆豬尾湯 by盈盈
盈盈出品的大補湯~~~俺前一段夜夜加班急需補補，那天俺喝了2大碗。沒想到的是俺家那小ABC居然愛上了燉的糯糯的豬尾巴，這不是俺豬家的娃兒，啥是？！
南乳圓蹄 by盈盈
對不住盈盈，這道菜因為最費時，是最後上桌的菜，圍坐著的胃虧肉們一擁而上，瞬間就把這圓蹄瓜分的不成樣子，這次沒有照到照片~~~:o(
嚴重批評一下俺家二廚~~~奏是他帶頭分肉D~~~~盈盈端肉上桌的時候，二廚二話沒說迎了上去，俺們大家都以為是去幫盈盈端著，沒想到這家夥拿著筷子直接就夾~~~~~俺今晚讓他寫檢查~~~~
碳烤茄子泥 + PitaChips by盈盈
茄子泥當chips的蘸醬真是個好主意
Radish媽媽做的四川幹豇豆蒸臘肉
四川背來的幹豇豆配上自家做的臘肉，那滋味~~~~~
Radish媽媽出品的洋蔥回鍋肉
Radish 媽媽出品的紅油耳片
糯米燒賣 by wcgwz
咱家猴姐是深藏不露的大拿，偶爾唐老鴨掀窗簾兒隨便露一小手兒就讓人歎為觀止~~~這款糯米燒賣當天瞬間被一搶而空~~~那啥~~下次能做兩盒不？？？？
烤土豆泥 by wcgwz
咱團的土豆泥已經整成這水平了，俺猴姐還管這叫成功他媽~~~~你們瞅瞅，介是他媽麽？明明奏是一敦實的娃兒~~~~
山寨烤魚 by wcgwz
這道烤魚應該是當天遭到表揚最多的一道菜了，這道菜居然是俺猴姐綜合江湖食神強貼和GOOGLE做菜節目綜合的純山寨烤魚！
揚州幹絲 by江南小蘇
材料：幹絲二包，香菇五個（泡好切絲）肉絲（用酒，鹽，澱粉醃一下）雞湯 蔥絲
做法：
先將幹絲放在沙鍋裏， 雞湯剛好過幹絲，煮開後小火燉一個小時，
再將香菇和肉絲抄一下，放砂鍋內煮機分鐘後， 撒上蔥絲， 關火就好了。
韓國泡菜牛肉炒年糕 by江南小蘇
材料：白菜切絲，韓國泡菜切絲， 韓國店醃好的牛肉，泡一晚的年糕，切好的洋蔥絲
做法：白菜炒一炒，加鹽； 洋蔥炒一炒；牛肉煎一下；年糕先放點油炒一下再放一點點水煮軟放鹽，
把所有的材料放一起， 撒上蔥絲，就好了。
東北大拉皮 by香香媽媽
嚴重表揚一下香香媽媽~~~~當天身體欠安人不能來居然抱病也給我們做了這一大盆，還托朋友用專業設備給送來了，這是怎樣的精神啊~~~咱東北人奏是實在，咱東北人都是活雷鋒~~~~
涼拌東北大拉皮
主料：東北拉皮1包、黃瓜2根，胡蘿卜1根，肉絲少許
配料：醋2茶勺、生抽1茶勺、辣椒油1茶勺、鹽1/2茶勺、雞精1/2茶勺、香油1茶勺、香菜末少許，蒜末少許
製作：
1. 先將拉皮泡入冷水中10分鍾，攪拌數次以防粘在一起。熱水煮熟，一邊煮一邊攪，熟後過冷水。
2. 肉絲加料酒醬油炒熟，黃瓜胡蘿卜切絲。
3. 將拉皮放入盤中，肉絲黃瓜絲和胡蘿卜絲放在拉皮上，將配料澆上調勻即可。
意式的紅酒燜雞 (Chicken Cacciatore) by Jennifer
意大利紅酒燜雞 – Chicken Cacciatore. （原方是私房 Suezi-q 的）
材料:
1-用了雞大腿,帶皮帶骨, 大約有4LB, Costco 買的, 盡量把肥的和多餘的皮剪掉, 留一點皮,
2-鹽, 胡椒 適量
3-麵粉- ¼ 杯,
4-洋蔥一個, 蒜4-5 粒, 切碎,
5-蘑菇 – 我用了兩小罐頭, 瀝幹, (家裏的存貨, 最好用新鮮的),
6-紅酒一杯,
7-雞湯一罐,
8-切小塊的番茄一罐,
9-百裏香, Sage (中文不知道, 可用幹的, 不喜歡的話,可免了)
10-Parmesan cheese rind (可免掉, 我家正好有剩下來的皮)
做法:
雞塊擦幹水, 撒鹽,胡椒, 拍一點麵粉,
鍋 (不要用不粘鍋, 要鍋底的焦渣) 加熱, 放一點菜油抹鍋底, 放雞塊, 皮朝下, 中火, 兩麵煎金黃, 取出,
同一鍋裏加洋蔥, 蒜, 炒軟, 加蘑菇炒幹, 加剩下的麵粉, 炒勻, 加紅酒, 把鍋底的焦渣(fond) 刮鬆, 加雞湯, 番茄, Thyme, cheese rind, 燒滾, 加回雞塊,
蓋蓋, 小火燜約一小時, 筷子插入雞塊很輕便, 就好了.
棒棒雞 by小小太空豬
棒棒雞（又是一個改良了自己的山寨方子）
主料：3塊雞胸，蔥4根
輔料１：蔥一根，薑１塊，八角2塊，花椒一把，料酒
輔料２：豆瓣辣醬２勺，杏仁醬2大勺，辣椒油一勺，香油一勺，生抽兩勺，醋一勺（也可省），雞精（兩勺），糖一勺，鹽調味
輔料３：兩勺橄欖油，幹辣椒粉2勺，花椒１5粒
輔料4：芝麻1/3杯，花生1/2杯
１．水燒開，加入輔料１和雞胸，水開後煮１5分鍾
２．雞胸晾涼，拍散，手撕細絲
３．輔料２和勻，這個步驟根據自己的口味，適當加鹽，加入1雞湯3勺
４．鍋燒熱，放2勺油，加入輔料３，待見辣椒粉爆香，用勺舀出花椒，倒入３中
５．將芝麻放無油鍋中加熱至熟，放入4中
6．花生入烤箱375F烤5分鍾，放入保鮮袋用擀麵杖壓碎
7. 蔥切絲，加入雞絲，和5調料，上麵灑上花生碎
培根炒高麗菜 by愛廚
培根炒高麗菜做法如下：
高麗菜450g，培根兩條，蔥2支，蒜3瓣，紅辣椒半根。
調味料：米酒1大匙，鹽半小匙，糖1/4小匙。
1. 高麗菜撕成片狀，培根切段，蔥切段，蒜切片，辣椒切小片備用。
2. 燒開半鍋水，加入一大匙油，汆燙高麗菜，燙軟、撈出瀝乾。
3. 炒鍋加熱1大匙油，放入培根片炒至吐油，入蔥段炒軟，入蒜片與辣椒拌炒。
4. 入高麗菜與調味料炒勻，大火收汁即可。
烤奶油白菜 by愛廚
油墩子 by胡MM
N年沒吃到油墩子了，久違了的家鄉味~~
蜜汁烤火腿(Honey Baked Ham)配烤蔓越莓軟梨by玉米豬
一直很喜歡“Honey Baked Ham”家的Honey Baked Ham；平時家裏人少，買一條不知要吃到哪一年，開Party的時候最好了，省事兒還不會出錯。這次買的是半條火腿，配菜是烤蔓越莓和軟梨
汽鍋雞 by玉米豬
自打從國內背回來這個汽鍋就想要跟飯團的團友們分享這道汽鍋雞，無奈這道菜耗時很久，又一定要趁熱上桌，隻好留到我家host的時候才能做。這次咱家的家傳汽鍋終於派上了用場~~~
甜點：
酒釀圓子 （蘇怡）
自家做的酒釀就是鮮~~~~雖然大家都吃撐了，還是忍不住一人來了一碗~~~~
Spanish Rice pudding by Jennifer
這道甜點當天忙亂中也忘了照pp, 整理帖子時用自己的小傻補了一張，比不了咱們專業攝影師，大家湊合一下~~~
奶香加上檸檬香肉桂香，大冷天的來一碗賁給力~~~~~
Spanish Rice Pudding
Here is the original recipe from epicurious. I altered the recipe a little bit: instead of cinnamon stick, I used a table spoon of ground cinnamon. I also subsituted lemon zest with orange zest.
1 cup water
1/2 cup long-grain white rice
4 cups whole milk
1/2 cup sugar
3 (4-inch) strips lemon zest
1 (3-to 4-inch) cinnamon stick
1/2 teaspoon pure vanilla extract
Garnish: ground cinnamon
Bring water to a boil with 1/4 teaspoon salt in a large heavy saucepan. Stir in rice and return to a boil. Cook, covered, over low heat until water is absorbed, about 18 minutes.
Stir in milk, sugar, zest, and cinnamon stick and simmer, uncovered, stirring often, until thickened and rice is tender, 40 minutes to 1 hour. Stir in vanilla. Cool to lukewarm in a large shallow bowl, surface covered with a piece of buttered wax paper.
糖烤栗子 by小小太空豬
又是一道久違了的家鄉味~~~~
糖烤栗子做法：
主料：2磅栗子，橄欖油2大勺，蜂蜜2大勺，2勺糖
1.栗子洗幹淨，晾幹
2.用小刀將頂頭端切成十字口，一定要注意別割手
3.小鍋中放橄欖油，糖，加入栗子，倒入水沒過栗子
4.待水煮開，煮40分鍾，後放蜂蜜，高壓鍋可壓15分鍾（但是水分不容易幹）
5.烤盤放錫紙，栗子碼好，將糖漿澆在栗子上
6.烤箱350F，烤上45分鍾，25分鍾時再把剩下糖漿澆入，栗子翻麵，出鍋的時候要保證沒有水汁剩餘
艾窩窩 by小小太空豬
艾窩窩做法：
外皮：糯米1/2杯，水1杯，麵粉1/3杯
餡料：核桃仁1/2杯，南瓜子仁1/3杯，葡萄幹1/4杯，白芝麻1/3杯，幹果料一大勺，蜂蜜3大勺。
製作：
1.準備好所需原料。
2.核桃仁，南瓜籽仁如烤箱350F烤8分鍾，按壓至碎。
3．白芝麻放到無油平底鍋，烤熱至熟
4.壓好的堅果和葡萄幹，果料放到碗中，拌入蜂蜜。
5.最後加入熟白芝麻拌勻即可。
外皮準備：
1.糯米洗幹淨，放入碗中，泡水過夜。
2.用電飯煲蒸熟
3.無油平底鍋中放麵粉，小火炒至麵粉略變黃，放置
4.煮好的糯米放涼，案板上放保鮮膜，將糯米揉在一起，壓成平片。
5.壓好的糯米片分成20份。
6.把每份糯米片壓癟，包入一枚餡芯，揉圓。 在熟麵粉中略滾，點綴一下
綠茶鮮奶油蛋糕 by愛廚
愛廚的招牌蛋糕-綠茶的清香加上鮮奶油的乳香，中間夾的是紅豆餡，好吃不膩~~~
(運送過程中在車裏顛壞了，側邊有點破相，請忽略)
Amandelstaaf by胡MM
荷蘭的傳統節日點心，酥皮包著杏仁餡，兩大條都分光了，又是一個沒照到pp的漏網之魚
俺從網上找了張pp充數
Amandelstaaf (banketstaaf)
Almond paste filling:
- 200g blanched slivered sweet almonds (you can also use whole blanched almonds, slivered as just easier to ground. Do NOT use almonds with the brown skin on)
- 150g powdered sugar
- 1 egg
- Grated zest and juice of half a lemon
- 1/2 tsp real almond extract (extract from bitter almonds is preferred)
In a food processor ground the almonds to a fine mixture (you can chill the almonds in the freezer so they will be less sticky).
Add the powdered sugar, egg, almond extract, lemon juice and zest. Mix all in the food processor until a paste is formed. If paste is too watery then add more sugar.
Place the paste on plastic wrap while roughly shaping it into a sausage shape.
Wrap the plastic wrap around the paste and roll into a smooth log.
Store in the fridge for 1-2 days.
Amandel staaf:
- Almond paste
- Puff pastry
- 1 egg
Preheat the oven at 440 °F. Roll the puff pastry and cut a strip of 4.5" x 15".
Roll the almond paste in a log about 1.2” shorter than the pastry. Wet the edges of the pastry with water. Fold the short ends over and then fold the long bit and press at the seams. Flip the pastry over so the seam is at the bottom. Brush the top of pastry with the beaten egg. Place in oven and bake for 25 min or until golden brown. Remove from oven and let cool. Can be warmed up in oven before serving, serve sliced.
Olliebollen en Appelflappen by胡MM
荷蘭的傳統節日點心，俺管它叫荷蘭版奶油炸糕
Ollie bollen.
- 500g all-purpose flower
- 1 tbsp sugar
- 4 g salt
- 40g fresh yeast (or about two packages dried)
- 350 mL luke warm milk (or water). If omitting the beer than use 500 mL.milk.
- 150 mL beer (optional)
- 100g currants
- 100g raisins
- Juice of 1 lemon
- 1 egg
- 40g butter (softened)
- 100g apples (cut into small pieces)
- Rum (optional)
Soak the currants and raisings in warm water (and/or rum) for at least 1 hour.
Dissolve the sugar in the milk, add the yeast, stir and let sit for 10 min.
Mix beer with the milk/yeast mixture.
Mix flower and salt.
Make an indentation in the flower and add the egg and soft butter to this.
Slowly stir in the milk, until a smooth mixture is obtained.
Cover mixture with clean kitchen towel and let sit in a warm place until doubled in volume (30 min).
Cut the apple in small pieces (about same size as raisins). Add lemon juice to the apples.
Beat the dough mixture down to get air out.
Add drained raisins/currants and apples to dough mixture, mix and let sit in a warm place until doubled in volume (30 min).
Heat oil (Canola or Sunflower) in a frying pan to 375 °F.
Use two spoons to add a ball of yeast to the hot oil. Fry for about 2-3 min, flip over and allow 2-3 min for other side or until brown.
Remove from oil and put on kitchen paper so excess oil can be soaked up.
If the oliebollen come out too crispy then store them overnight in container closed with some plastic wrap, this will soften them a bit.
Before serving you can heat them in oven or microwave.
蜜桃冰激淩 by玉米豬
這個不是俺做的（俺要是有這手兒， 就天天笑著數$$啦），是PennState U的著名的冰點，（據說蜜桃口味的是前總統小克同學的最愛）我的同事Tina前一段去PennState U參加了一個活動，山長水遠的給我買了帶回來的，謝謝Tina~~~~
這個冰激淩奶香十足，沒有很甜，裏麵的的桃子顆粒很大~~雖然大家都吃撐的不行了，還是瞬間消滅了一整盒~~有機會去PA的同學一定不要錯過喔~~~~
水果（居然葡萄草莓都脫銷，隻準備了菠蘿和桔子）
哈哈~~切菠蘿的方法還是多年前跟私房逆水寒版主學的呢~~~
最後上幾張全景吧~~~
祝咱私房的XDJM節日快樂！！！！
