玉米猪的厨房
厨房 是我的乐园..............烹饪 是儿时过家家的延续
过节啦~~~
忙了一年该好好犒劳一下自己啦~~~
这么喜庆的日子我们吃喝饭团当然又聚在一起大吃大喝集体腐败了一回~~~
啥也不多说了，直接上菜~~~
严重感谢咱团的摄影大师Radish同学~~~~
一般我们聚会从约好的时间到坐下来真正开吃要间隔大约1-2个小时，（总要先照好PP才能动筷子吧~~）我为大家准备了一些小饼干垫垫肚子
圣诞饼干 （sugar cookie；绿茶饼干；果酱夹心饼干；姜饼娃娃）by玉米猪
果酱夹心饼干也是用的Sugar Cookie, 中间夹的是蔓越莓果酱（红色）和菠萝果酱（黄色）
绿茶饼干用的是毛毛妈的方子，姜饼娃娃用的是爱厨的方子，在此一并感谢~~~
爱厨做了好吃的酸奶油薄脆饼
俺家猴姐也做了非常应景的Cake Pops
小孩子们左手一个右手一个吃的不亦乐乎
我的朋友在那天早上给我送来了一大盘她烤的小点心，大家尝了以后都说好吃，我也把方子要来了
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.
大菜来啦~~~~~
黑豆猪尾汤 by盈盈
盈盈出品的大补汤~~~俺前一段夜夜加班急需补补，那天俺喝了2大碗。没想到的是俺家那小ABC居然爱上了炖的糯糯的猪尾巴，这不是俺猪家的娃儿，啥是？！
南乳圆蹄 by盈盈
对不住盈盈，这道菜因为最费时，是最后上桌的菜，围坐着的胃亏肉们一拥而上，瞬间就把这圆蹄瓜分的不成样子，这次没有照到照片~~~:o(
严重批评一下俺家二厨~~~奏是他带头分肉D~~~~盈盈端肉上桌的时候，二厨二话没说迎了上去，俺们大家都以为是去帮盈盈端着，没想到这家伙拿着筷子直接就夹~~~~~俺今晚让他写检查~~~~
碳烤茄子泥 + PitaChips by盈盈
茄子泥当chips的蘸酱真是个好主意
Radish妈妈做的四川干豇豆蒸腊肉
四川背来的干豇豆配上自家做的腊肉，那滋味~~~~~
Radish妈妈出品的洋葱回锅肉
Radish 妈妈出品的红油耳片
糯米烧卖 by wcgwz
咱家猴姐是深藏不露的大拿，偶尔唐老鸭掀窗帘儿随便露一小手儿就让人叹为观止~~~这款糯米烧卖当天瞬间被一抢而空~~~那啥~~下次能做两盒不？？？？
烤土豆泥 by wcgwz
咱团的土豆泥已经整成这水平了，俺猴姐还管这叫成功他妈~~~~你们瞅瞅，介是他妈么？明明奏是一敦实的娃儿~~~~
山寨烤鱼 by wcgwz
这道烤鱼应该是当天遭到表扬最多的一道菜了，这道菜居然是俺猴姐综合江湖食神强贴和GOOGLE做菜节目综合的纯山寨烤鱼！
扬州干丝 by江南小苏
材料：干絲二包，香菇五個（泡好切絲）肉絲（用酒，鹽，澱粉醃一下）雞湯 蔥絲
做法：
先將干絲放在沙鍋里， 雞湯剛好過干絲，煮開後小火燉一個小時，
再將香菇和肉絲抄一下，放砂锅內煮機分鐘後， 撒上蔥絲， 關火就好了。
韩国泡菜牛肉炒年糕 by江南小苏
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。
东北大拉皮 by香香妈妈
严重表扬一下香香妈妈~~~~当天身体欠安人不能来居然抱病也给我们做了这一大盆，还托朋友用专业设备给送来了，这是怎样的精神啊~~~咱东北人奏是实在，咱东北人都是活雷锋~~~~
凉拌东北大拉皮
主料：东北拉皮1包、黄瓜2根，胡萝卜1根，肉丝少许
配料：醋2茶勺、生抽1茶勺、辣椒油1茶勺、盐1/2茶勺、鸡精1/2茶勺、香油1茶勺、香菜末少许，蒜末少许
制作：
1. 先将拉皮泡入冷水中10分钟，搅拌数次以防粘在一起。热水煮熟，一边煮一边搅，熟后过冷水。
2. 肉丝加料酒酱油炒熟，黄瓜胡萝卜切丝。
3. 将拉皮放入盘中，肉丝黄瓜丝和胡萝卜丝放在拉皮上，将配料浇上调匀即可。
意式的红酒焖鸡 (Chicken Cacciatore) by Jennifer
意大利红酒焖鸡 – Chicken Cacciatore. （原方是私房 Suezi-q 的）
材料:
1-用了鸡大腿,带皮带骨, 大约有4LB, Costco 买的, 尽量把肥的和多余的皮剪掉, 留一点皮,
2-盐, 胡椒 适量
3-面粉- ¼ 杯,
4-洋葱一个, 蒜4-5 粒, 切碎,
5-蘑菇 – 我用了两小罐头, 沥干, (家里的存货, 最好用新鲜的),
6-红酒一杯,
7-鸡汤一罐,
8-切小块的番茄一罐,
9-百里香, Sage (中文不知道, 可用干的, 不喜欢的话,可免了)
10-Parmesan cheese rind (可免掉, 我家正好有剩下来的皮)
做法:
鸡块擦干水, 撒盐,胡椒, 拍一点面粉,
锅 (不要用不粘锅, 要锅底的焦渣) 加热, 放一点菜油抹锅底, 放鸡块, 皮朝下, 中火, 两面煎金黄, 取出,
同一锅里加洋葱, 蒜, 炒软, 加蘑菇炒干, 加剩下的面粉, 炒匀, 加红酒, 把锅底的焦渣(fond) 刮松, 加鸡汤, 番茄, Thyme, cheese rind, 烧滚, 加回鸡块,
盖盖, 小火焖约一小时, 筷子插入鸡块很轻便, 就好了.
棒棒鸡 by小小太空猪
棒棒鸡（又是一个改良了自己的山寨方子）
主料：3块鸡胸，葱4根
辅料１：葱一根，姜１块，八角2块，花椒一把，料酒
辅料２：豆瓣辣酱２勺，杏仁酱2大勺，辣椒油一勺，香油一勺，生抽两勺，醋一勺（也可省），鸡精（两勺），糖一勺，盐调味
辅料３：两勺橄榄油，干辣椒粉2勺，花椒１5粒
辅料4：芝麻1/3杯，花生1/2杯
１．水烧开，加入辅料１和鸡胸，水开后煮１5分钟
２．鸡胸晾凉，拍散，手撕细丝
３．辅料２和匀，这个步骤根据自己的口味，适当加盐，加入1鸡汤3勺
４．锅烧热，放2勺油，加入辅料３，待见辣椒粉爆香，用勺舀出花椒，倒入３中
５．将芝麻放无油锅中加热至熟，放入4中
6．花生入烤箱375F烤5分钟，放入保鲜袋用擀面杖压碎
7. 葱切丝，加入鸡丝，和5调料，上面洒上花生碎
培根炒高丽菜 by爱厨
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爱厨
油墩子 by胡MM
N年没吃到油墩子了，久违了的家乡味~~
蜜汁烤火腿(Honey Baked Ham)配烤蔓越莓软梨by玉米猪
一直很喜欢“Honey Baked Ham”家的Honey Baked Ham；平时家里人少，买一条不知要吃到哪一年，开Party的时候最好了，省事儿还不会出错。这次买的是半条火腿，配菜是烤蔓越莓和软梨
汽锅鸡 by玉米猪
自打从国内背回来这个汽锅就想要跟饭团的团友们分享这道汽锅鸡，无奈这道菜耗时很久，又一定要趁热上桌，只好留到我家host的时候才能做。这次咱家的家传汽锅终于派上了用场~~~
甜点：
酒酿圆子 （苏怡）
自家做的酒酿就是鲜~~~~虽然大家都吃撑了，还是忍不住一人来了一碗~~~~
Spanish Rice pudding by Jennifer
这道甜点当天忙乱中也忘了照pp, 整理帖子时用自己的小傻补了一张，比不了咱们专业摄影师，大家凑合一下~~~
奶香加上柠檬香肉桂香，大冷天的来一碗贲给力~~~~~
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小小太空猪
又是一道久违了的家乡味~~~~
糖烤栗子做法：
主料：2磅栗子，橄榄油2大勺，蜂蜜2大勺，2勺糖
1.栗子洗干净，晾干
2.用小刀将顶头端切成十字口，一定要注意别割手
3.小锅中放橄榄油，糖，加入栗子，倒入水没过栗子
4.待水煮开，煮40分钟，后放蜂蜜，高压锅可压15分钟（但是水分不容易干）
5.烤盘放锡纸，栗子码好，将糖浆浇在栗子上
6.烤箱350F，烤上45分钟，25分钟时再把剩下糖浆浇入，栗子翻面，出锅的时候要保证没有水汁剩余
艾窝窝 by小小太空猪
艾窝窝做法：
外皮：糯米1/2杯，水1杯，面粉1/3杯
馅料：核桃仁1/2杯，南瓜子仁1/3杯，葡萄干1/4杯，白芝麻1/3杯，干果料一大勺，蜂蜜3大勺。
制作：
1.准备好所需原料。
2.核桃仁，南瓜籽仁如烤箱350F烤8分钟，按压至碎。
3．白芝麻放到无油平底锅，烤热至熟
4.压好的坚果和葡萄干，果料放到碗中，拌入蜂蜜。
5.最后加入熟白芝麻拌匀即可。
外皮准备：
1.糯米洗干净，放入碗中，泡水过夜。
2.用电饭煲蒸熟
3.无油平底锅中放面粉，小火炒至面粉略变黄，放置
4.煮好的糯米放凉，案板上放保鲜膜，将糯米揉在一起，压成平片。
5.压好的糯米片分成20份。
6.把每份糯米片压瘪，包入一枚馅芯，揉圆。 在熟面粉中略滚，点缀一下
绿茶鲜奶油蛋糕 by爱厨
爱厨的招牌蛋糕-绿茶的清香加上鲜奶油的乳香，中间夹的是红豆馅，好吃不腻~~~
(运送过程中在车里颠坏了，侧边有点破相，请忽略)
Amandelstaaf by胡MM
荷兰的传统节日点心，酥皮包着杏仁馅，两大条都分光了，又是一个没照到pp的漏网之鱼
俺从网上找了张pp充数
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
荷兰的传统节日点心，俺管它叫荷兰版奶油炸糕
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.
蜜桃冰激凌 by玉米猪
这个不是俺做的（俺要是有这手儿， 就天天笑着数$$啦），是PennState U的著名的冰点，（据说蜜桃口味的是前总统小克同学的最爱）我的同事Tina前一段去PennState U参加了一个活动，山长水远的给我买了带回来的，谢谢Tina~~~~
这个冰激凌奶香十足，没有很甜，里面的的桃子颗粒很大~~虽然大家都吃撑的不行了，还是瞬间消灭了一整盒~~有机会去PA的同学一定不要错过喔~~~~
水果（居然葡萄草莓都脱销，只准备了菠萝和桔子）
哈哈~~切菠萝的方法还是多年前跟私房逆水寒版主学的呢~~~
最后上几张全景吧~~~
祝咱私房的XDJM节日快乐！！！！
