RESTAURANT REPLICAS : COPYCAT CREATIONS TO CELEBRATE THE SEASON.Byline: Natalie Haughton and Harriet Part Get in the spirit of the season and celebrate! Two delicious cream cheese spreads - Pumpkin Cheesecake and Cranberry-Orange designed for the holidays are available at Noah's Bagels. But they are easy to re-create at home - and are wonderful on bagels, nut breads, plain cookies, toast, etc. If you're having guests for breakfast or brunch, offer our two copycat versions. You can make them a day or two in advance and keep them in the fridge. The recipes lend themselves to doubling or tripling. Both go together in a jiffy A fraction of time that has numerous interpretations depending on who uses it. It may refer to one computer clock cycle, one nanosecond, one millisecond or one AC power cycle. There may be others. See nanosecond. 1. in the food processor. For the pumpkin version, we used solid-pack pumpkin in combination with cream cheese to get good pumpkin flavor. According to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. the label on Noah's version, it contains pumpkin powder (and it's bright orange) rather than canned pumpkin like we used. But the results are similar and very tasty. Our cranberry-orange rendition couldn't be simpler and is a mixture of cream cheese, a little juice squeezed from a fresh orange, grated grate 1 v. grat·ed, grat·ing, grates v.tr. 1. To reduce to fragments, shreds, or powder by rubbing against an abrasive surface. 2. fresh orange peel, powdered sugar and dried cranberries A dried cranberry is a cranberry which has been dried. They are similar in texture to a raisin but more tart in flavor. The vast majority of dried cranberries sold in the world are marketed by the Ocean Spray agricultural cooperative under the trade name "Craisins", a portmanteau . If you find cranberries too tart, substitute dried cherries. Our tasters loved these holiday-inspired creations. If you want to really make a hit, pick up some pumpkin or cranberry-orange bagels from Noah's Bagels (various Southern California Southern California, also colloquially known as SoCal, is the southern portion of the U.S. state of California. Centered on the cities of Los Angeles and San Diego, Southern California is home to nearly 24 million people and is the nation's second most populated region, locations) to serve with the spreads. Next in today's recipe collection is a baked butternut butternut: see walnut. butternut Deciduous nut-producing tree (Juglans cinerea) of the walnut family, native to eastern North America. A mature tree has gray, deeply furrowed bark. squash creation, a copycat version of one sampled at Kenny Rogers Roasters Kenny Rogers Roasters is a chicken restaurant that was started in 1991 in the United States by country music musician Kenny Rogers and former Kentucky Fried Chicken owner and original developer John Y. Brown, Jr. The menu was originally centered on wood-fired rotisserie chicken. in Reseda (also other L.A. locations). We found this idea a bit complex to copy and prepare, but after several tries in the home kitchen, we finally came up with a good facsimile. Although it's not difficult to make, it's more time consuming than some recipes because the fresh squash must be cooked prior to pureeing with butter, sugar and eggs and turning into a baking dish. We cooked the squash - you'll need to buy about 6 to 7 pounds to end up with six cups cooked - in two batches in the microwave oven, covered with plastic wrap, until tender and very soft. Figure that it will take 10 to 12 minutes or longer, depending on the wattage wattage the output or consumption of an electric device expressed in watts. of your oven. Then cool the squash for ease in removing from the rind and mash it to measure. Don't attempt to use frozen squash - we tried it with disastrous results. Before baking, the squash mixture is topped with spoonfuls of apple-cinnamon muffin mix quickly mixed in a bowl as the package directs. We used Jiffy brand mix - a single package is sufficient for the top. This creation would be great to serve with the holiday ham, turkey, chicken or even a beef roast. Last in today's lineup is our take on Buffalo chicken fingers with a variety of sauces. Several readers - including Ardell Garrubba of Lancaster - requested a version from Stuart Anderson's Black Angus restaurant. We sampled that one, along with the version served at the Cheesecake Factory that provided the model for our replica. Depending on how much time you have, you can buy breaded chicken breast tenders and bake them or make your own by cutting up chicken breasts, dipping the pieces in batter and then frying them. We've included a hot sauce made with chili (language) CHILI - D.L. Abt. A language for systems programming, based on ALGOL 60 with extensions for structures and type declarations. ["CHILI, An Algorithmic Language for Systems Programming", CHI-1014, Chi Corp, Sep 1975] sauce and Louisiana hot sauce Louisiana "The Original" Hot Sauce is a pepper sauce produced by Bruce Foods, a Cajun and Mexican food company. Bruce Foods was founded in 1928 in New Iberia, Louisiana. Louisiana "The Original" Hot Sauce is a typical cayenne pepper sauce similar to Texas Pete, Frank's Red Hot, and that is delicious brushed on the chicken pieces and served alongside for dipping. In addition, we've included a traditional blue cheese dipping sauce - and a takeoff of a cucumber-ranch variation - similar to the sauce at Stuart Anderson's. These chicken fingers are great holiday party starter fare. All of the sauces can be made in advance and stashed in the refrigerator until needed. Happy holidays! PUMPKIN CREAM CHEESE SPREAD 1 package (8 ounces) cream cheese, softened 1/2 cup solid pack canned pumpkin 2 tablespoons powdered sugar Few dashes ground cinnamon (optional) In a food processor, combine cream cheese, pumpkin and powdered sugar. Process until well-mixed and smooth. Add cinnamon to taste. Use as a spread on bagels, nut bread, crackers, etc. Makes about 1 1/4 cups spread. CRANBERRY-ORANGE CREAM CHEESE SPREAD 1 package (8 ounces) cream cheese, softened 3 tablespoons fresh squeezed orange juice 3 tablespoons powdered sugar 1 tablespoon ta·ble·spoon n. Abbr. T, tbsp. A measure of about 3 teaspoons or 15 milliliters. tablespoon a household unit of volume or capacity; equivalent to three teaspoons or approximately 15 milliliters; in metric grated fresh orange peel 1/2 cup dried cranberries OR cherries In a food processor, combine cream cheese, orange juice, powdered sugar and orange peel. Process until well-mixed and smooth. Stir in cranberries. Use as a spread on bagels, toast, nut bread, etc. Makes about 1 1/3 cups spread. MUFFIN TOPPED Muffin-top (or muffin-top girl) is a generally pejorative, slang term used for a person, usually female, whose flabby midsection spills over the waistline of his or her pants in a manner that resembles the top of a muffin spilling over its paper casing. SQUASH BAKE 6 cups cooked fresh (about 6 pounds) mashed squash 3 tablespoons butter OR margarine, melted Dash salt 1/2 cup sugar 2 whole eggs 1 package (7 ounces) apple cinnamon muffin mix (prepared according to package directions) Cook 1/2 of squash at a time in a dish covered with plastic wrap in microwave oven until very soft 10 to 12 minutes. Cool. Remove squash from rind, mash and measure. Drain off any excess liquid (press squash with paper towels to remove any excess). Turn mashed squash into a food processor and process until pureed. Add butter, salt, sugar and eggs. Process until well-blended. Spoon into a buttered 11x8-inch glass baking dish. In a small mixing bowl, prepare muffin mix as directed on package. Drop batter evenly by spoonfuls over squash and spread carefully as evenly as possible to cover. Bake in preheated 350-degree oven 35 to 38 minutes or until golden. Cool 5 minutes before serving. Makes 6 servings. HOT CHICKEN FINGERS 1 cup bottled chili sauce 2 tablespoons Louisiana Hot Sauce OR more to taste 3 packages (11 ounces EACH) frozen breaded, chicken breast tenders Blue Cheese Dipping Sauce OR Ranch-Cucumber Dipping Sauce Lettuce leaves 30 or more celery sticks Noun 1. celery stick - celery stalks cut into small sticks crudites - raw vegetables cut into bite-sized strips and served with a dip celery - stalks eaten raw or cooked or used as seasoning In a mixing bowl, combine chili sauce and hot sauce until blended. Set aside. Place tenders on foil-lined baking sheets baking sheet n. A flat rectangular metal pan, often with at least one rolled-up edge, used for baking. . Bake in preheated 425-degree oven 10 minutes. Using 1/3 to 1/2 of chili sauce mixture (save remainder for serving alongside), brush over chicken pieces and return to oven 4 to 5 minutes. Serve with remaining, reserved chili sauce and Blue Cheese Dipping Sauce OR Ranch-Cucumber Dipping Sauce for dipping. Serve on curly lettuce leaves with celery sticks. Makes about 8 to 10 appetizer servings. BLUE CHEESE DIPPING SAUCE: In a mixing bowl, combine 1 cup dairy sour cream, 1 tablespoon white OR red wine vinegar Noun 1. wine vinegar - vinegar made from wine vinegar, acetum - sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative , 1/3 cup crumbled blue cheese and garlic pepper to taste. Mix well. Keep refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. until serving. Makes about 1 1/4 cups sauce. RANCH-CUCUMBER DIPPING SAUCE: In a mixing bowl, combine 1 cup dairy sour cream, 1 tablespoon Original Ranch dressing mix (dry mix), 1/2 cup peeled, shredded shred n. 1. A long irregular strip that is cut or torn off. 2. A small amount; a particle: not a shred of evidence. tr.v. cucumber cucumber, fruit of Cucumis sativus, a species of gourd whose many varieties are descended from a plant native to Asia and Africa. Cucumber is classified in the division Magnoliophyta, class Magnoliopsida, order Violales, family Curcurbitaceae. and a few dashes garlic pepper. Mix well. Keep refrigerated until serving. Makes about 1 1/3 cups. CHICKEN BREAST VARIATION: To use fresh chicken breasts, cut 2 pounds skinless, boneless Bone´less a. 1. Without bones. Adj. 1. boneless - being without a bone or bones; "jellyfish are boneless" chicken breast halves into smaller pieces (each 1/2 breast into about 6 pieces EACH). In a bowl, whisk together 2 eggs, 1/2 cup water, 1/2 cup flour and 1/2 to 1 teaspoon Cajun seasoning mix until smooth. In a large skillet, heat 2 cups vegetable oil until very hot. Dip chicken fingers into egg mixture, let mixture drip off and carefully add fingers to hot oil in skillet. Add only a single layer of chicken to skillet at a time (do not crowd skillet). Cook, uncovered, until very golden brown but not burned. Remove to a large plate lined with several thicknesses of paper towels and allow to drain. Repeat until all chicken is cooked. Brush chicken with chili sauce. Serve as directed above with remaining chili sauce and choice of other sauces, etc. |
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