Fat Tuesday Fried Chicken

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One of the best things about living on the Gulf coast was being introduced to Cajun food and Mardi Gras. One of the first things we did on the coast was to attend a family-friendly Mardi Gras parade. We were all caught up in the spirit of the celebration with moon pies and beads. We often visited Louisana while living in Pensacola, especially during the years that Wes played with a travel ice hockey team out of Baton Rouge. We enjoyed the people, their food, and their customs.

We do not celebrate Mardi Gras in a big way here in Georgia, but I say, there’s no better excuse to cook up some good Cajun food. I found this recipe on www.raisedonaroux.com, where I found many other recipes that I can’t wait to try!  This chicken marinates for 48 hours for a wonderful flavor. It’s cooks up wonderfully crispy with the addition of corn starch, and it is incredibly moist and juicy. Don’t let the hot sauce scare you because it isn’t hot at all. The marinade simply gives it an excellent taste.

 

Fat Tuesday Fried Chicken
 
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Ingredients
  • Seasoning Mix:
  • 3 tbsp. kosher salt
  • 2 tbsp. dried thyme leaves
  • 2 tbsp. smoked paprika
  • 2 tbsp. garlic powder
  • 2 tbsp. onion powder
  • 2 tbsp. black pepper
  • 1 tbsp. cayenne pepper
  • 1 tbsp. white pepper
  • 1 (3-lb.) whole chickens, cut into serving pieces
  • 4 c. buttermilk
  • 2 tbsp. Louisiana hot sauce
  • 2 tbsp. Crystal hot sauce
  • 4 c. all-purpose flour
  • ½ c. corn starch
  • Peanut oil for frying
Instructions
  1. In a small bowl, thoroughly combine seasoning mix. Season chicken with 6 tbsp. of the mix. Reserve remaining mix. Place chicken in 1 or 2 large resealable bags.
  2. In a medium bowl, combine buttermilk and hot sauces; pour over the chicken. Seal and refrigerate for a least 4 hours or up to 48 hours, (the longer it soaks the better), turning occasionally.
  3. In a large bowl, whisk together flour, cornstarch, and reserved seasoning mix.
  4. Set a rack on a large baking sheet.
  5. Working one piece at a time, remove chicken from buttermilk mixture, allowing excess to drip back into the bag. Dredge in flour mixture and shake off excess. Place on prepared rack.
  6. Pour oil halfway up the side of a large, deep skillet (preferably cast iron) and heat to 350° F.
  7. Prepare another large baking sheet lined with paper towels and a rack over top.
  8. Fry chicken in batches, starting skin side down. Do not overcrowd skillet. Once chicken is added to oil, the temperature will drop. Maintain cooking temperature of 315° F for ideal frying. Fry, turning, until golden brown and cooked through to reach an internal temperature of 165° F. Remove to rack and allow to drain. Let stand at least 5 minutes before serving.

 

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Salted Almond Fudge Truffles

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Salted Almond Fudge Truffles
 
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Ingredients
  • 4 tbsp. unsalted butter
  • 1 (14-oz.) can sweetened condensed milk
  • 3 c. chocolate chips (you can use milk chocolate, semi-sweet chocolate, dark chocolate or a mixture)
  • 7-oz. marshmallow fluff
  • 1 c. chopped lightly salted and toasted almonds (I used Blue Diamond)
  • 1 pkg. Candiquik candy coating
Instructions
  1. Line a 9 x 9-inch baking dish with parchment paper and spray with nonstick cooking spray or grease with butter. Set aside.
  2. Add chocolate chips, chopped almonds, and marshmallow fluff to a large bowl. Set aside.
  3. In a heavy saucepan, over medium heat, melt the butter. Add sweetened condensed milk and bring to a simmer, stirring constantly so that milk does not burn.
  4. Pour hot condensed milk mixture over the chocolate chip, almonds and marshmallow fluff. Whisk to combine until smooth.
  5. Pour into the prepared pan. Cool to room temperature, then place in the refrigerator for a couple of hours.
  6. Once the fudge mixture has cooled, using a cookie scoop make balls then roll between hands to smooth. Place on a parchment paper lined baking sheet. Return to the refrigerator one all balls are rolled.
  7. Follow package directions to melt the Candiquik. Using a fork or a candy dipper dip each fudge ball into the candy coating. Return to the parchment-lined baking sheet and sprinkle with a little kosher salt. Repeat until all of the fudge balls are coated and return to the refrigerator.
  8. Store in the refrigerator in a tightly covered container.

 

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Frothy Vanilla Milk

 

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One of my favorite parts of Christmas was always helping the kids get ready for Santa’s visit.  We baked cookies and sat up a special table near the tree.  They would write him notes and leave a snack for Rudolph too.  I’m not sure who had more fun, the kids or me.

How about a special treat for Santa this year?  Instead of just leaving him a boring glass of milk, leave him this belly warming Frothy Vanilla Milk.  So delicious that you will be making it for yourself too!  A delicious change from regular old chocolate milk.

Frothy Vanilla Milk
 
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Ingredients
  • 4 c. whole milk
  • 2 tbsp. granulated sugar
  • 2 tbsp. light brown sugar
  • 1½ whole vanilla beans, split in half lengthwise
  • Whipped Cream, for garnish, optional
  • Ground nutmeg, for dusting, optional
Instructions
  1. In a large saucepan, combine the milk and both sugars. Scrape the vanilla seeds from the middle of the beans into the saucepan and also add the split beans. Bring the milk to a simmer; cover, remove from heat, and let stand for 30 minutes to allow the vanilla to flavor the milk.
  2. Discard the vanilla beans and rewarm the milk over moderate heat, whisking vigorously, until frothy and warm. Serve in mugs with a dollop of whipped cream and a sprinkle of nutmeg.

 

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Spiced Applesauce Pound Cake

applesauce-cake

I have always been more of a pound cake baker than a layer cake baker.  I’m not sure exactly why.  Maybe it’s because they are just so darn easy and they tend to get better with time.  My favorite pound cake recipes seem to get moister the longer they sit.

Here’s a wonderfully moist cake that I love making this time of the year.  I prefer to use my homemade applesauce but any applesauce will work.  It is not only delicious but it is lovely when sprinkled with powdered sugar and would be beautiful on a holiday dessert table!

Spiced Applesauce Pound Cake
 
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Ingredients
  • Nonstick cooking spray
  • 2¾ c. all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. salt
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves
  • ¼ tsp. freshly grated nutmeg
  • 2 sticks unsalted butter, room temperature
  • 2 c. light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 c. no-sugar applesauce
  • 1 tsp. vanilla extract
Instructions
  1. Preheat oven to 350°F. Grease a 10-cup bundt pan well and place it on a large baking pan, set aside.
  2. Whisk together flour, baking soda, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl.
  3. In the bowl of an electric mixer beat together butter and brown sugar until light and fluffy. Add eggs, one at a time, until incorporated. Alternate adding the flour mixture and the applesauce, beginning and ending with the flour mixture, being careful not to overmix.
  4. Pour batter into prepared bundt pan. Place the baking pan/bundt pan onto middle rack in preheated oven. Bake 55 minutes or until a toothpick inserted in middle comes out clean.
  5. Cool completely before inverting on a cake plate. Sprinkle with powdered sugar, if desired.

 

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Russian Tea

russian-tea

Just a month ago I wondered if it would ever get cold enough to enjoy all of the winter treats that I love so!!  To my delight it has!  We have perfect weather here in the south, usually.  It seemed that summer would never end this year, though.

One of the cold weather treats I enjoy is Russian Tea.  My friend, Sherri, has been making this deliciously warm spiced tea around the holidays for years.  It’s easy to make ahead and keep in the refrigerator.  Just warm it before serving.  You can sweeten to taste with granulated sugar is you prefer but I make it sugar-free and serve with different sweeteners.  It’s great to serve at teas or cookie swaps, or any Christmas party for that matter.  Make plenty because this WILL be the hit at your party!

Russian Tea
 
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Ingredients
  • 7 c. water
  • 2 cinnamon sticks
  • ½ tsp. whole cloves
  • 1 family size tea bag
  • 6-oz. unsweetened pineapple juice
  • Juice of 2 oranges
  • Juice of 1½ lemons
Instructions
  1. In a Dutch oven, combine the water, cinnamon sticks, cloves, and tea bag. Bring to a boil. Cover and remove from heat. Let stand for 30 minutes.
  2. Remove the cinnamon sticks, cloves, and tea bag. Shake the pineapple juice well and add to the boiled mixture. Add juice of oranges and lemons. Stir to combine.
  3. Serve warm with a cinnamon stick. Set up a serving bar with sugar cubes, honey and Splenda and/or Stevia.
  4. Store in refrigerator.

 

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