Balsamic Chicken Wings

Ingredients

  • 9 wing segments
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • grated ginger
  • Mince garlic/ garlic powder
  • Zest and juice of 1/4 lemon
  • Salt and pepper

Procedures

Combine the honey, brown sugar, vinegar, ginger, garlic and lemon zest and juice in a large bowl. Season with salt and pepper. Marinate chicken for at least 4 hours, best if overnight or longer.

Preheat the oven to 350 degrees F (180 degrees C).

Heat a large skillet over medium heat. Working in batches if necessary, sear the chicken wings, flipping once, until golden brown, about 3 minutes. Transfer the skillet to the oven and cook for about 30 minutes, flipping the wings often to prevent them from burning. Remove the skillet from the oven and add the remaining marinade. Continue to cook the wings on the stovetop until the sauce is thick and coats the chicken wings evenly.

Recipe from: http://www.cookingchanneltv.com/recipes/chuck-hughes/balsamic-chicken-wings.html

Notes

  • These wings were delicious and I would definitely make them again. They have a nice refreshing lemon taste.
Advertisements

Cinnamon Rolls

Makes 12 rolls.

Ingredients:

Dough:
4 large egg yolks
1 large whole egg
1/4 cup (50 grams) granulated sugar
6 tablespoons (85 grams) butter, melted, plus additional to grease pan
3/4 cup (175 ml) buttermilk -> Substitute with 3/4 milk + 3/4 tablespoon lemon juice
3 3/4 cups (470 grams) all-purpose flour, plus more for dusting counter
1 packet (7 grams or 2 1/4 teaspoons) instant dry yeast
1 1/4 teaspoons coarse or kosher salt, or more to taste
1 teaspoon oil for bowl

Filling:
1 1/2 tablespoons (20 grams) butter – melted
3/4 cup packed light brown sugar
2 tablespoons ground cinnamon

Make the dough: In the bottom of the bowl of a stand mixer, whisk the yolks, whole egg, sugar, butter and buttermilk. Add 2 cups of the flour along with the yeast and salt; stir until evenly moistened. Switch to the dough hook and add the remaining 1 3/4 cups flour and let the dough hook knead the mixture on low speed for 5 to 7 minutes. The dough should be soft and moist, but not overly sticky. Scrape the dough into a large, lightly oiled bowl (I usually scrape my dough briefly onto the counter, oil the mixing bowl, and scrape the dough back into it) and cover it with plastic wrap. Let dough rise at room temperature until doubled, which will take between 2 and 2 1/2 hours.

Prepare the filling: Melt the butter. Mix brown sugar and ground cinnamon.

Assemble the buns: Butter a 9×13-inch baking dish, a heavier ceramic or glass dish is ideal here. Turn the risen dough out onto a floured work surface and roll it into a rectangle that is 18 inches wide (the side nearest to you) and 12 or so inches long. (It’s okay if it goes longer/thinner.) Brush the dough with the melted butter. Sprinkle it with the brown sugar and cinnamon mixture.

Roll the dough into a tight, 18-inch long spiral. Using a sharp serrated knife, very, very gently saw the log into 1 1/2-inch sections; you should get 12. Arrange the buns evenly spread out in your baking dish. Cover with plastic wrap and refrigerate overnight, or up to 16 hours.

The next morning, bake the buns: Take your buns out of the fridge 30 minutes before you’d like to bake them, to allow them to warm up slightly. Heat your oven to 350 degrees F. Bake your buns until they’re puffed and golden (the internal temperature should read 190 degrees F), approximately 25 minutes.

Recipe adapted from: http://smittenkitchen.com/blog/2013/11/cranberry-orange-breakfast-buns/ and http://smittenkitchen.com/blog/2009/04/cinnamon-swirl-buns-so-much-news/

Notes:

  • Make sure ingredients are at room temperature.
  • Knead dough more?
  • Cover dough with wet towel when rising? My dough did not rise that much and might need to be in a warmer room.
  • I used 3/4 cups sugar for the filling and the sweetness is just right for me. I think adding icing to the buns would have made them too sweet.
  • I baked for less time than indicated in the recipe as I used the quick bake (fan mode) on my oven.
  • Rolls were soft, moist and delicious when they just came out of the oven but became dry and tough at the end of the day. Keep wrapped in plastic or foil at room temperature to retain as much moisture as possible.

Japchae

See recipe from: http://www.maangchi.com/recipe/japchae

Some changes:

  • I used pork instead of beef, but will try beef in the future.
  • I marinated the pork in soy sauce, sugar, salt, pepper, oyster sauce, chinese sherry, garlic salt and sesame oil for 12hours.
  • I omitted peppers and spinach.
  • Used oyster mushrooms instead of white mushrooms, but I think white mushrooms would be better.