Tarte au Sucre (Sugar Pie)
Ingredients:
1/2 teaspoon baking soda
1 1/2 cup maple syrup
1 cup flour
1 cup brown sugar
1/2 cup butter
1 unbaked 10″ single pie crust (1 bottom only)
Method:
Dissolve baking soda in maple syrup. Place in pie crust (first).
Mix flour, brown sugar and butter with your fingertips. Place in pie crust (last).
Bake at 350*F for 30 minutes.
Yield:
1 pie.
Serving:
Serve plain, “a la mode” (with ice cream - vanilla), or with not-too-sweet whipped cream.
Note:
You can use half-half maple syrup and corn syrup if, well, 1 1/2 cup cup maple syrup is too expensive.
Cherry and Cream Trifle
Ingredients:
1 can sweetened condensed milk
11/2 cups cold water
1 package(4 serving size) vanilla instant pudding mix
2 cups(500ml) whipping cream, whipped
1 vanilla or lemon cake, cut in cubes
1-2 cans(19 oz) cherry pie filling
Method:
In large mixing bowl combine milk and water. Add pudding mix; beat well. Chill until thickened, about 20 minutes. Fold in whipped cream. Spoon some of the pudding(enough to cover bottom of round serving dish) into bowl. Top with some of the cake cubes and then cherry filling. Repeat procedure ending with pudding on top. Chill at least 4 hours. Serves 8-10
Spicy Chicken Wings
Ingredients:
2 pounds chicken wings
2 tablespoons fresh lemon juice
1 cup all-purpose flour black pepper to taste
2 teaspoons salt
1 1/2 teaspoons Red chilli powder
1 1/2 teaspoons ground cumin
3/4 teaspoon dried thyme
1 cup plain soda or 7up
1 tablespoon vegetable oil
Vegetable oil for deep-frying
Parsley sprigs for garnish
Method:
Cut off the wing tips. Halve wings at joint. Separate the “drumstick,” or first-joint, pieces (the thick ones) from the second-joint pieces. Beginning at the narrower end of each “drumstick,” with a sharp knife cut the tendons and , holding the exposed end of the bone with a kitchen towel, scrape the skin and meat down the bone as far as possible toward the thicker end to make a plump drumstick shape. Cut through the cartilage at one end of each second-joint piece, separating the bones,scrape the skin and meat down the larger bone to make a plump drumstick shape, and pull out and discard the smaller bone. Arrange all of the “drumsticks” in a shallow dish, sprinkle them with the lemon juice and salt and pepper to taste, and let them marinate, covered and chilled, for 1 hour.
Make the batter while the chicken is marinating: In a bowl whisk together the flour, the salt, the red chilli powder, the cumin, the thyme, and the cayenne and make a well in the center. Add the soda and the oil in a stream,and whisk the batter until it is smooth. Let the batter stand at room temperature for 1 hour. Stir the batter before using it.
In a large deep fryer or large deep kettle heat 2 inches of the oil to 375 degrees on a deep fat thermometer. Dip the chicken in the batter and fry in oil, 5 pieces at a time, turning it, for 3 minutes, or until it is cooked through and golden. Transfer the chicken with a slotted spoon as it is fried to paper towels to drain and make sure the oil returns to 375 degrees before adding each new batch. Sprinkle the drumsticks with salt to taste, arrange them on a platter, and garnish the platter with the parsley sprigs.
