Bat and Cobweb Cookies

Makes about 30
6 cups all-purpose flour (sifted, then measured), plus more for dusting
1 teaspoon baking soda
1/2 teaspoon baking powder
8 ounces (2 sticks) unsalted butter, softened
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons salt
2 large eggs
1 1/2 cups unsulfured molasses
Royal Icing

Directions

Sift flour, baking soda, and baking powder together into a large bowl; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until fluffy. Beat in ginger, cinnamon, cloves and salt. Beat in eggs and molasses. Reduce speed to low; beat in flour mixture.

Divide dough into three equal pieces, and flatten into disks. Wrap each in plastic wrap. Refrigerate 1 hour.

Preheat oven to 350 degrees. Print out the bat and cobweb templates found here, and cut them out. On a lightly floured work surface, roll out dough to 1/8 inch thick.

Refrigerate until firm, about 30 minutes. Using templates and a paring knife, cut dough into shapes. Transfer shapes to baking sheets and refrigerate 15 minutes.

Bake until crisp but not darkened, 8 to 10 minutes. Let cool completely on wire racks. Decorate with royal icing.


Royal Icing

Makes about 2 1/2 cups
2 large egg whites, or more to thin icing
4 cups sifted confectioners' sugar, or more to thicken icing
1 lemon, juiced
Directions

Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

Original Nanaimo Bars

Bottom Layer
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ c. finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Second Layer
½ cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter

Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Korean BBQ Beef

For this recipe, you will need:
1 pounds sirloin, thinly sliced
5 scallions
1 tablespoon sugar
1 tablespoon sesame oil
2 tablespoons soy sauce
1 teaspoon garlic paste
1 teaspoon ginger paste

In a medium bowl add ginger and garlic paste, soy sauce, sugar and sesame oil and mix everything together well.

Slice your beef stead into thin strips. Cut off the white part of the scallions and theen cut them vertically into thin strips, then chop them across into medium pieces. Into a medium bowl, add your beef and onions and mix them.

Then pour in the sauce and mix everything together so the beef is covered well. Cover the bowl and let everything marinate for at least 3 hours

The best way to make bulgogi is to grill them but if you don't have a grill you can pan fry them. Heat a tablespoon of oil on a medium heat, then add your marinated meat and fry it until it turns rich brown color. You can serve it with a side of kimchi.

Swiss Buttercream

Swiss Buttercream

For a wedding cake (or most of one, depending on the size)
2 cups of egg whites (approx. 12 large)
3 cups sugar
5 cups butter, softened (2 1/2 pounds, 10 sticks)
1 tablespoon vanilla extract

For a 9-inch cake (plus filling, or some to spare)
1 cup sugar
4 large egg whites
26 tablespoons butter, softened (3 sticks plus 2 tablespoons)
1 teaspoon vanilla extract

For the tiniest amount, if you’re just practicing (or enough to cover and fill the 4-inch cake pictured)
1/4 cup sugar
1 large egg white
6 tablespoons butter, softened
1/4 teaspoon vanilla

Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.

Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)

Add the vanilla.

Finally, add the butter a stick at a time and whip, whip, whip

Note: Do not have a panic attack when this takes a while to come together (though I did every time). One super-large batch took 15 minutes, but it did and will come together. Patience, young Jedis.

Arroz Rojo

Rinse
1.5 cups of medium-grained rice
a couple of times and spread the grains out on a towel to dry for a couple of hours.

Drain
one 15 ounce can of whole tomatoes.

Reserve the liquid. Blend the whole tomatoes to a puree with
1 cup white onion, roughly chopped
2 garlic cloves, halved
(If using crushed or diced canned tomatoes, use 1 cup)
Oil
3 medium or 4 small whole tomatoes.
Broil or grill them until the skins are charred.
Peel, chop finely and keep aside.

Fry the rice grains in
1.5 tablespoons light olive oil or vegetable oil (lard is usually used)
for 4-5 mts until toasty on a medium flame.

Add tomato-onion-garlic puree and
1 cup carrots chopped into 1/4 inch cubes.

Cook for 3 minutes until dry-looking.

Add
vegetable broth/water plus reserved tomato liquid - 1.75 cups total (traditionally chicken broth is used)
3 slit fresh serrano or jalapeno chillies,
1/2 tsp Mexican chilli powder
**or a mixture of paprika, cayenne, cumin, garlic powders and dried oregano
1/4 cup chopped parsley or cilantro
salt to taste

Bring to a boil, reduce heat, cover and cook on medium-low for 15 minutes. Check after 10 to see if you need more liquid.

Add the chopped roasted tomatoes and
3/4 cup frozen peas.

Cover and cook for 5 more minutes or unil the rice is cooked. Let it sit for 5 minutes, then fluff with a fork, and serve.

Arroz Rojo is traditionally served with chicken or beef in a mole or a stew.

Tortas de Hauzontles

Serves 4 - 6

I N G R E D I E N T S
1 1/2 tablespoons olive oil
1 medium red onion, thinly sliced
1 clove garlic (medium), finely chopped
1 teaspoon cumin seed, lightly pan toasted then ground
1 teaspoon cider vinegar
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1 tablespoon unsalted butter
1 pound huauzontle, (or broccoli trimmed and cut into short lengthwise spears)


I N S T R U C T I O N S
1. In a skillet heat the oil over medium heat. Cook the onion and garlic, stirring, until the onion is limp, about 4 minutes. Add the remaining ingredients and cook for 1 minute. Reserve in the pan off heat.

2. Bring a large skillet or wide deep saucepan of water to a boil. Add the broccoli and cook, uncovered, until crisp-tender and still bright green, 6 to 7 minutes. Drain well and transfer to a serving platter or shallow bowl. Spoon the onions on top. Serve hot.

Grilled Tex-Mex Chicken with Spicy Peach and Plum Salsa

Preparation Time: 15 Minutes
Cooking Time: Not Available
Barbecuing Time: 10 Minutes
Servings: 4 (makes about 1-3/4 cups/425 mL salsa)
Ingredients:

Spicy Peach and Plum Salsa:

2 Peaches
2 Plums
2 small Plum Tomatoes, seeded
2 Green Onions, thinly sliced diagonally
1 Jalapeño Pepper, minced
1 clove Ontario Garlic, minced
2 tbsp (25 mL) lime juice
1/4 cup (50 mL) finely chopped fresh mint or coriander
Salt to taste

Tex-Mex Chicken:
1 tsp (5 mL) each of dried oregano, chili powder and ground cumin
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cinnamon
A pinch of cayenne pepper
4 boneless skinless chicken breasts
Preparation:

Spicy Peach and Plum Salsa:
Peel peaches if desired; dice into 1/2-inch (1 cm) pieces and place in medium bowl. Dice plums and tomatoes into same size pieces as peaches. Stir in green onions, jalapeño pepper, garlic and lime juice. Stir in mint or coriander, and salt to taste. Set aside.

Tex-Mex Chicken:
In small bowl, stir together oregano, chili powder, cumin, salt, cinnamon and cayenne; sprinkle over and pat into both sides of chicken. Place on greased grill over medium heat; grill until chicken feels springy when touched and juices run clear when chicken is pierced, 5 to 6 minutes per side. Serve salsa spooned over chicken.