Feast of Holidays

And we’re back and better than ever! (Or something like that)

Tonight (last night) we’re celebrating all the holidays around the world and having a fest of nations, including Chinese New Year, Mardi Gras, and Spain (as all these foods made our dinner be much later than normal).
On the menu: baked honey garlic (sweet & sour) chicken and rice, and for dessert: the highly revered, highest on the pedestal cookies aka macarons.

First up: chicken
B learned that scissors for cutting meat do indeed exist. We began by rinsing and cutting the chicken into little nuggets and seasoning with salt and pepper before dipping in egg and panko. The chicken went off without a glitch. The sauce, however…. I think we’re both going to be warding off vampires for ages. The popping from the gas stove ignition caused B to leap into the air with fright, but 8 gallons of garlic later, the sauce was finished.

Next: rice
I’m not sure it’s possible to mess up rice, and this time was no exception. A nifty little tip from the back of the package told us to soak the rice in cold water and then reduce the boiling time, so we tried that trick. Not sure there was any difference in taste, but it was nice not having to make sure the water didn’t boil over as long.

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Finally: macarons
Sift. Sift. Sift. Sift. Are we done sifting yet? No.
All we did was sift. Sifting takes a long time. Have industrial-sized sifters been invented, and where do we acquire one? For our first attempt at macaron art, I’d say we did pretty well despite a forgetful person adding the green batter to the piping bag before putting on the piping head.

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Most of the green halves turned out lovely. We won’t mention the purple halves. No one knows what happened to those, but upon further inspection it appears the greens were more smoothed prior to baking.

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Also, we gave up on the gold trim. Edible gold glitter is now everywhere. I even found it in the basement.

 

Now for the taste tests:
Chicken: Great plain but could use some sauce.
Sauce: First bite–fine. Oh wait. Did I mention the garlic? Addition of extra honey could not help that sauce. If we never saw/smelled/tasted garlic again, it might be too soon. Tried to mask it with wine. While wine makes everything better, this job was a bit much to handle, and it only marginally helped.
Rice: tastes like rice. There is no other explanation.
Macarons: Delicious little devils. Worth the effort, but we wouldn’t be mad if there were a better method for sifting.

 

Next day update: The chicken and rice was much better with just sriracha and honey drizzled over the top, and the macarons go great with coffee.

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Or is that wine?

 

Recipes:

Baked honey garlic chicken: http://damndelicious.net/2014/07/25/baked-honey-garlic-chicken/?m

Rice: back of the bag of Basmati rice (but really, who doesn’t know how to cook rice?)

Macarons: http://www.hgtv.com/design/make-and-celebrate/entertaining/mardi-gras-macarons-recipe

 

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