With a fresh new year, I’ve been thinking of some fresh new ideas for bloggage. And here it is my friends….
Dave – my husband, my partner in crime, my doggy-daddy, the ‘other half of the newlywed whole’ fueling this blog – really hasn’t gotten much air time since we started just about a year ago. Sure he’s there in the kitchen for better or worse recipes, often times taking the reigns himself and coming up with some really great meals, but to be honest with you, I like to enjoy the full benefits of being cooked for, which includes throwing my feet up with a glass of wine and control of the remote while Dave slaves away in the kitchen.
So once a week, coming to a kitchen near you, is Dave’s Dish! (let’s hope he doesn’t make quite as much clamor and is easier to understand than the real Swedish chef :))
First up is these AMAZINGLY delicious Maple Chicken wings that we made for that um…big sports game on Sunday night (too soo…still too soon). For those of you that will be continuing to watch football in the next couple weeks, these are a perfect finger food for watching. Took a little bit of patience, but as with most recipes that take a bit of doing, it was well worth the wait.
Maple Chicken Wings
*Adapted from Southern Food
*yields about 3 – 4 dozen chicken wings
4 pounds chicken wings
(preferably the type that are ready to cook so you can avoid the clipping/prepping/etc.)
1 cup maple syrup, dark or grade B
(we used pure Vermont Maple Syrup)
1/2 cup packed brown sugar
2 cloves garlic, finely minced
3 green onions, chopped
1/3 cup reduced sodium soy sauce
1/3 cup teriyaki sauce
1/4 teaspoon ground black pepper
2 pinches of cayenne pepper, optional
*Cilantro, sesame seeds, or chopped green onions, for garnish
(we used green onions & sesame seeds)
1) Line a large baking pan bottom and sides with heavy duty foil.
2) Wash the chicken wings and pat dry. In a large mixing bowl, combine the maple syrup, brown sugar, garlic, green onions, soy sauce, teriyaki, and peppers.
3) Add the chicken wings to the bowl with the marinade. Coat wings evenly with the marinade and then cover the bowl with plastic wrap, letting the wings marinade in the refrigerator for at least an hour, up to overnight (the longer the better).
4) After your wings have marinaded, arrange the chicken wing pieces in the prepared baking pan and pour the sauce over them.
5) Bake the wings for 1 hour at 350 degrees, turning 3 to 4 times during that hour. After an hour, increase the oven temperature to 400 degrees and bake for about 30 minutes longer, turning the wings every 10 minutes to brown evenly.
6) Remove the wings to a serving dish and garnish with chopped cilantro, sesame seeds, or chopped green onion.
It’s Saturday morning, and it was a late night watching the opening cermonies! But WOW – truly amazed by everything that went on. I myself was even scared at the 100-foot Voldemort. I imagine there were many children (annnnd maybe 30 year olds) having nightmares last night!
There’s this great place near my work called Russo’s – it’s like a farm stand on steroids. Fresh fruit and produce, with an amazing bakery, flowers, and a killer prepared foods section. They really encourage buying local, which is awesome because it gives local vendors from the boston area a chance to showcase their stuff. And I would like to shake the hands of the bakers at Our Daily Bread (which sadly, apon googling, I found out has closed :() who created the Chocolate Babka that was the base of this morning’s french toast. It was like a thick, texas toast, with thick swirls of chocolate throughout. OMG. It’s been sitting in the freezer, just waiting to be utilized for a mind-blowing french toast breakfast, and today was the day. And what a day it was!
French Toast with Goat Cheese Drizzle
1 Loaf of thick bread
(Challah works really well – or any kind of thick country-style bread)
1 -1/2 cups milk
1 tbsp. cinnamon
4 0z goat cheese
2 tbsp. maple syrup
1/2 tbsp. sugar
1/2 tsp. vanilla extract
pinch of nutmeg
pinch of cinnamon
1) Turn an electric skillet or non-stick skillet to high heat.
2) Slice the bread into 1/2″ – 1″ thick pieces. Set aside.
3) In a small mixing bowl, whisk together the eggs milk and cinnamon.
4) Dip each piece of sliced bread in the egg/milk/cinnamon mixture. Place on hot electric skillet for about 3 minutes, and then flip over and cook other side for 3 minutes (until golden brown).
5) To make Goat Cheese Drizzle: Place goat cheese, maple syrup, vanilla, nutmeg and cinnamon in a small saucepan over medium heat until goat cheese in completely melted, stirring continuously.
6) Drizzle goat cheese compote over french toast slices and top with sliced strawberries.
The goat cheese drizzle was the perfect compliment to the rich and chocolatey slices of french toast. Even if you used regular bread as the base for the french toast, it would still be delightful! This drizzle would probably also be good served as little ‘fruit appetizer’ dip with all different types of fruits.
Did I feel a little guilty stuffing my face with french toast as I watched the best athletes in the world do their thing? Maybe a little bit, but I think they would have gladly joined me on the couch and done the same 🙂