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The recipe begins my making a slurry with the soy sauce, vinegar, maple syrup, cornstarch and water and mixed until the cornstarch is dissolved. Cubed chicken pieces are added to the mixture and stirred until coated. This is called “velveting chicken,” a technique used to tenderize the meat and protect it during the cooking process from becoming tough and dry.
In a large nonstick skillet, or wok, add oil and turn heat to medium-high. The Brussels sprouts are cut in half and added in a single layer to the pan with the cut side down. They’re seasoned with salt and pepper and cooked until brown, turning bright green and are crisp tender. Next, the chicken and the sauce are added to the pan and stirred until cooked through. Add a tablespoon of water if the pan sauce begins to burn. This was a tasty and flavorful dish. After reading some of the other cook’s comments, I reduced the amount of maple syrup (recipe called for 1/4 cup), but that was a mistake on my part. You need the full amount. The sauce is to be both sweet and sour; reducing the maple syrup took away the full effect of that component. My husband and I enjoyed the dish, but the next time, I’ll follow the original recipe. To finish out my holiday baking this year, I prepared a recipe from King Arthur Flour for Gingerbread Crinkle Cookies. I was looking for a cookie a little more on the savory side when I found this. For the recipe you’ll need dark brown sugar, unsalted butter, molasses, vanilla, table salt, an egg, all-purpose flour (can substitute a one-for-one gluten free flour), mini diced ginger, King Arthur Gingerbread Spice (recipe follows to make your own), baking powder, and baking soda. The coating is made with confectioners’ sugar and more of the gingerbread spice. The recipe begins by combining the brown sugar, melted butter, molasses, vanilla and salt in a bowl making sure to eliminate any lumps. The egg is mixed in until incorporated followed by the balance of ingredients. To make the gingerbread spice, add to a small bowl 1/2 teaspoon of ground ginger, 1/2 teaspoon of cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice and 1/4 teaspoon of ground cloves. For the cookie dough you’ll use 1-1/2 teaspoons and the remainder, approximately 3/4 teaspoon, is for the coating. Once the cookie dough is made, it’s covered and refrigerated for one hour. After chilling, I used a cookie scoop to form my cookies then rolled them in the sugar coating. The cookies were baked on a parchment lined cookie sheet for approximately 8 to 10 minutes. I used a cookie scoop, approximately 1-1/2 tablespoons. If you use a larger scoop, which the recipe calls for, baking time will be longer. To check for doneness, the cookies need to be puffed and set in the center with firm edges. My husband and I tested one when they were slightly warm. Wow, were these cookies the bomb! Adding the crystallized ginger really amped up the flavor giving it the savoriness I was after. The cookies weren’t overly sweet and had a nice texture that was a bit chewy. My daughter-in-law loved the cookies. Another recipe on my holiday list was a new twist on shrimp cocktail that I discovered when watching an episode of America’s Test Kitchen on PBS. Shrimp Cocktail with Chipotle Lime Sauce leveled up an ordinary shrimp cocktail to something special. The cooking method was also different as the shrimp were cold brined before cooking. In a large pot (for two pounds of shrimp) add one quart of cold water, 2 tablespoons of granulated sugar and 2 tablespoons of kosher salt. Stir the mixture until the sugar and salt dissolve. Add cleaned and deveined shrimp to the pot, making sure they’re submerged and wait 15 minutes. Add 1 quart of additional cold water and another 1 tablespoon of salt; mix until dissolved. The pot is placed over medium heat and simmers until the water temperature reaches 160°, whereby the shrimp will cook reaching a temperature of 140°. This will take approximately 12 minutes. I used a Thermapen for this step, a cooking thermometer is required for this. Once the water reaches 160°, I used a spider and placed the shrimp in an ice bath. (ATK made a bath with 8 cups of ice and 1 quart of water.) Once the shrimp chilled, I placed them on a towel lined rimmed baking sheet to dry off. For the chipotle lime sauce, you’ll need ketchup, horseradish, minced cilantro (I substituted parsley), minced chili in adobo, lime zest, lime juice and Worcestershire sauce. Everyone loved this at Christmas dinner. The flavors melded together nicely, there was a kick of heat from the fresh horseradish, smokiness from the chili in adobo and a freshness from both the lime juice and lime zest. I think this was tastier than the standard cocktail sauce. During the ATK episode, they also demonstrated another sauce recipe for the shrimp, Creole Remoulade. I didn’t make that one, but I do have the recipe posted below. A final new salad of the year brings me to Pear and Radicchio Salad with Blue Cheese by David Tanis. The recipe appeared in The New York Times in the article “A Winter Dinner Menu that Brings the Sunshine,” from December 3, 2025. Although my husband was gifted a charcutier box that included pears and blue cheese, I absently used some leftover goat cheese. For the recipe you’ll need a shallot, balsamic vinegar, salt, pepper, walnut oil or extra-virgin olive oil, a head of radicchio, pears such as red Bartlet or Comice, pomegranate seeds, blue cheese (Roquefort, Gorgonzola or Stilton) and optional is honey for garnishing. Once I started peeling the leaves off the radicchio head, I couldn’t believe the amount of lettuce I had. I rinsed and spun the leaves dry. For the vinaigrette, the vinegar and finely diced shallot are placed in a bowl for 5 minutes to soften. Afterwards, it’s seasoned with salt and pepper with the oil being whisked in (I used walnut oil). The sliced pears are placed in a bowl and the radicchio leaves in another. The radicchio is lightly salted and tossed with 2 tablespoons of vinaigrette; the balance is tossed with the pears. I used a platter for serving placing the radicchio on the bottom, topped with the pear slices and interspersed goat cheese between the pears. I sprinkled pomegranate seeds on top and lightly drizzled the honey over the salad. What a fabulous salad! The use of walnut oil really enhanced the dressing imparting a slightly sweet and nutty note adding a complexity to the salad. Although I used the incorrect cheese, the flavor of the goat cheese played well against the acidity of the vinegar. The pomegranate seeds balanced the salad with its sweetness and tartness against the slightly bitter flavor of the radicchio. Overall, this delightful and colorful salad would make a nice addition to the holiday dinner. As our appetites have been off with our colds, I turned to an easy, simple supper the other evening, Mussels Marinara in Red Sauce. The recipe is from the website “Mangia with Michele.” I usually buy jar of marinara sauce, but recently purchased a can of San Marzano tomatoes so that I could make my own sauce. Michele’s recipe is easy to prepare, and uses pantry staples, for me that includes having a bottle of Pinot Grigio and fresh parsley in the house! For the recipe you’ll need extra-virgin olive oi, fresh garlic, anchovy filets, crushed red pepper, fresh flat leaf parsley, aforementioned wine, 28 ounce can of whole tomatoes, salt, pepper and two pounds of black mussels. I purchase fresh mussels at my local Wegmans food store. They’re imported from Canada, come in two-pound mesh bag and the store keeps them on ice. The mussels are farm raised off Prince Edward Island and are rope grown. I check and remove any evidence of rope protruding from the mussel before cooking. Using my large LeCreuset braiser, I add olive oil to the pan along with garlic, anchovies and crushed red pepper and cook 4 to 5 minutes. A portion of the chopped parsley is added and briefly cooked. Next, the wine is added and the bottom is scraped to remove any fond in the pan. Before adding the tomatoes, I place them in a bowl and crush with my hands. The tomatoes are added along with salt and pepper and stirred until everything is combined. The mixture simmers for 10 minutes before adding the mussels. The mussels are added, pan covered and heat reduced to a simmer until the mussels open. Opened mussels should be removed to a bowl while the remainder cooks. Unopened mussels are discarded. The opened mussels are returned to the pan and stirred to be covered with the sauce. Using pasta dishes, I place a scoopful in each of our dishes and add several slices of Italian bread to soak up the sauce…delicious. While purchasing premade sauce is easier, this version using San Marzano tomatoes, is much lighter with the white wine adding some acidity to the sauce. The addition of red pepper flakes adds a touch of heat while the anchovies add umami. This was such a satisfying meal and one you should try.
Sticky Chicken and Brussel Sprouts Stir-Fry
Recipe developed by Ali Slagle The New York Times/NYT Cooking Total Time: 30 minutes Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4 servings Ingredients ¼ cup soy sauce ¼ cup balsamic vinegar ¼ cup maple syrup 1 tablespoon cornstarch 1-pound boneless, skinless chicken breasts, cut into roughly ¾-inch pieces 3 tablespoons grapeseed or vegetable oil 1 pound brussels sprouts, halved Salt Preparation
Gingerbread Crinkle Cookies
Recipe by Molly Marzalek-Kelly Prep: 20 minutes Bake: 15 to 18 minutes Total: 1 hour, 45 minutes Yield: 15 cookies Ingredients Dough 3/4 cup (160g) dark brown sugar, packed 5 tablespoons (71g) unsalted butter, melted 3 tablespoons (64g) molasses 1 teaspoon King Arthur Pure Vanilla Extract 1/2 teaspoon table salt 1 large egg 1 2/3 cups (200g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour 1/2 cup (92g) mini diced ginger** 1-1/2 teaspoons King Arthur Gingerbread Spice* 1/2 teaspoon baking powder 1/4 teaspoon baking soda Coating 1/2 cup (57g) confectioners' sugar, sifted if lumpy 3/4 teaspoon King Arthur Gingerbread Spice* *See “tips,” below Preparation
Tips from our Bakers If you don’t have any Gingerbread Spice, mix 1/2 teaspoon ginger, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice, and 1/4 teaspoon cloves in a small bowl. Use 1 1/2 teaspoons of this spice mixture in the dough and the remaining 3/4 teaspoon in the coating. Looking to make smaller cookies? Prepare as directed and portion into 1 1/4" balls (about 12g each; a level teaspoon cookie scoop works well here) before tossing in the coating. Bake at 350° for 8 to 10 minutes. Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices. For an even stronger ginger flavor, stir in 1/2 cup (92g) mini diced ginger with the dry ingredients then chill, scoop, and bake as directed. **Donna’s Note: King Arthur Baking does a catalogue mailing that included this recipe. In the pamphlet, the diced ginger was part of the ingredient list, which I included in my cookies. In the online recipe, is given as an option. I think the diced ginger lent the cookie a lovely savoriness.
Shrimp Cocktail
From America’s Test Kitchen, Season 26 “The Ultimate Holiday Dinner Party” Yield: 8 Servings Time: 45 minutes Ingredients 3 tablespoons table salt, divided 2 tablespoons sugar 2 pounds shell-on jumbo shrimp (16 to 20 per pound), peeled and deveined, tails left on 8 cups ice Key Equipment Dutch Oven Spider Skimmer Instant Read Thermometers Before You Begin* The cook time is based on jumbo shrimp, which is our choice for this recipe. If using extra-large shrimp (21-25 per pound), heat the water to 155 degrees. If using extra-jumbo shrimp (13-15 per pound), heat the water to 163 degrees. This recipe also works as written if you'd like to make half a batch. To double this recipe, instead of cooking 4 pounds in one pot, make two separate batches. We like to serve this shrimp with any or all of the following sauces: Creamy Chermoula Sauce, Chipotle-Lime Cocktail Sauce, Creole Remoulade and Cocktail Sauce. The shrimp and sauces can be refrigerated for up to 24 hours. Instructions 1.Dissolve 2 tablespoons salt and sugar in 1-quart cold water in large container. Submerge shrimp in brine, cover, and brine for 15 minutes. Meanwhile, combine ice and 1 quart water in large bowl and set aside.
*I viewed the episode online and transcribed the recipe for the Chipotle-Lime and Creole Remoulade. While the hyperlink to this recipe webpage is not “locked,” access to the remaining two sauces are “locked.” You would need join ATK, $50 per year, or obtain a free 14-day trial for access.
Chipotle Lime-Lime Cocktail Sauce
Ingredients 1 cup ketchup ¼ cup horseradish 2 tablespoons chopped fresh cilantro 2 teaspoons minced chili in adobo 1 teaspoon lime zest 2 teaspoons lime juice 1 teaspoon Worcestershire sauce Preparation Place all ingredients in a bowl; whisk thoroughly. Creole Remoulade Ingredients 1 cup mayonnaise 2 tablespoons whole grain mustard 1 tablespoon Louisiana-style hot sauce 1 tablespoon chopped fresh parsley 2 teaspoons minced capers 2 teaspoons Worcestershire sauce 1 clove garlic, minced 1 teaspoon lemon zest 1 tablespoon lemon juice ½ teaspoon Old Bay Seasoning ¼ teaspoon black pepper Preparation Place all ingredients in bowl; whisk thoroughly.
Pear and Radicchio Salad with Blue Cheese
“A Winter Dinner Menu That Brings the Sunshine,” By David Tanis The New York Times, December 3, 2025 Total Time: 15 minutes Prep Time: 5 minutes Cook Time: 10 minutes Yield 4 to 6 servings Ingredients 1 shallot, finely diced 2 tablespoons balsamic vinegar Salt and pepper 3 tablespoons walnut oil or extra-virgin olive oil 1 small head radicchio, leaves separated and torn into wide strips if desired 3 or 4pears, such as red Bartlet or Comice, ripe but firm, peeled if desired ¼ cup pomegranate seeds (from about ½ pomegranate) 4 ounces blue cheese, such as Roquefort, Gorgonzola or Stilton 1 teaspoon mild honey, for drizzling (optional) Preparation
Mussels Marinara in Red Sauce
(Zuppa di Mussels) From the website “Mangia with Michele” Prep: 15 minutes Cook: 15 minutes Total: 30 minutes Servings: 2 Ingredients ¼ cup extra virgin olive oil 2 Tbsp chopped or thinly sliced garlic, (use more or less, as desired) 3-4 anchovy filets Pinch crushed red pepper ⅓ cup chopped flat-leaf parsley leaves,, divided 1 cup dry white wine, such as pinot grigio 1 (28-ounce) can whole tomatoes,, crushed by hand (See Notes.) Pinch salt and black pepper 2 pounds black mussels,, cleaned (See Notes for details.) Preparation
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