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A cheap but authentic wok is best for this – a carbon steel one which heats up quick and is hot enough to properly sear food well (non-stick is an easy clean but never gets hot enough and produces more steam or humidity to the mixture resulting in more saucy stir fries vs. quick cooked, fresh and flavorful. A cast iron pan is also fine. But start with what you have. If you have a round wok bottom and a flat (regular, electric stove top) make sure you get the metal ring the wok sits in. I use both fresh garlic and ginger, as well as the added boost of some jarred stuff, which is always on hand. Plates from Chinatown (the blue and white patterned ones) are especially pretty for this dish. Serve with jasmine tea and dessert could be store-bought fortune cookies, restaurant almond cookies, and/or mango sherbet with mandarin oranges on top.
Smooth, decadent, seductive and always impressive.
One of my kids has a nut and peanut allergy so storebought granolas are not for him. This homemade gourmet granola recipe is perfect for your own ut allergy kin and friends. But of course, if no one has a nut allergy, free free to add 1/2 cup each walnuts or peanuts, sunflower seeds, and slivered almonds if you like. This recipe just happens to be the most perfectly balanced granola of flavor, sweetness, crunch and slight chewiness. The butter extract I use comes from www.SpicesEtc.com. The maple syrup? Use the pure stuff!
A glaze of ginger ale, cranberry and orange juices sweeten this Rosh Hashanah potato casserole, which can be assembled a day or two before. I prefer the addition of dried apricots and raisins but dried prunes are traditional. Canned mandarin orange segments or cubed canned pineapple would also be a nice change. Although Tzimmes is typically served at Rosh Hashanah, it is welcome at almost any Jewish festive meal.
Cue the hammock; find a perfect China teacup and a copy of Walden Pond or Frost. This is soothing, mellow stuff.
A smoked ham hock makes it delicious
You may use this seasoning mix for Southern style chicken, regular chicken, turkey or veal schnitzel, or fish.
You can also add a touch of cinnamon, a tad of vanilla, or orange slices or toss in a cinnamon stick in a single serving. Choose a good strong tea, such as English Breakfast or hearty Assam to make this. Tea leave brewed tea would be would be best but tea bags are convenient. Don't forget to use filtered or pure spring water for the best taste in this country-time exlixir.
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This will take the chill out of the air. A wonderful hostess potable to serve throughout the fall into winter – but perfect for Thanksgiving. You could also add a touch of vanilla extract to this, or even a few bags of green tea or chamomile. There is also Lynch's Cranberry Apple Tea which makes a great base. I serve this in glass mugs with slices of Red Delicious apple on top or even a slice of clementine.