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Winter Wonderland


#162

[details=Happy New Year!]

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[/details]


#163

[size=18]Chinese Golden Balls With Walnut Paste[/size]

Ingredients:
Sweet Walnut Paste
250 ml (1 cup) toasted and finely ground walnuts (see directions)
30 ml (2 tbsp) honey
15 ml (1 tbsp) condensed milk
0.5 ml (1/8 tsp) salt

Glutinous Rice Dough
750 ml (3 cups) glutinous rice flour
125 ml (1/2 cup) raw white sesame seeds
375 ml (1 1/2 cups) water
125 ml (1/2 cup) dark brown sugar
Oil, for frying

Instructions:
In a large dry skillet over medium-high heat, toast walnuts, stirring occasionally until lightly brown, 1 to 2 minutes. Let cool and grind until fine consistence.

Golden Balls: In a medium bowl, combine toasted walnuts, honey, condensed milk and salt to form a thick paste. Roll paste into 1-cm (1/2-inch) round balls. Set aside.

Glutinous Rice Dough: Place rice flour in a medium bowl and sesame seeds in a small bowl. Set aside.

In a small saucepan, place water and brown sugar and heat on medium-high until sugar dissolves. Bring to a boil.

Remove from heat and gently pour into rice flour and stir to incorporate until a pliable dough is formed. Knead dough with your hands a few times and roll into a ball.

Cut ball in half and roll each half into a 25-cm (10-inch) log. Slice each log into 10 pieces and roll pieces into balls.

Take 1 ball and form a well with your fingers. Place a walnut paste ball in well and pinch dough back together so that the dough envelopes the walnut paste. Roll into a ball. Lightly wet ball with water and roll in sesame seeds. Repeat steps until you have made 20 balls.

Pour enough oil into a deep-fyer or deep heavy-bottomed pot to come at least 7.5 cm (3 inches) up the side of pot. Heat to 160 C (325 F).

In batches of 4, gently drop balls into deep fryer. After 2 minutes, gently squeeze balls with wooden chopsticks or a slotted spoon to help them expand. Turn them frequently to brown evenly, 5 to 7 minutes. Remove with a slotted spoon and let rest on a tray lined with a paper towel. Serve warm.

Source

http://www.huffingtonpost.ca/2012/01/23/golden-balls-recipe_n_1219526.html

[size=18]Osaka-style zoni soup[/size]

Ingredients:
2 round “mochi” rice cakes
1/8 block of firm tofu (momen-dofu)
2 satoimo taro
Two round slices each of zoni daikon radish and “kintoki” carrot
Some “mizuna” greens
(The thin zoni daikon goes on sale mainly in the Kansai region toward New Year’s Day. Regular daikon may be used instead.)

Method:
On New Year’s Eve, wipe both sides of 5-cm square kelp with wet cloth. Make three cuts at a right angle to fiber. Place kelp and 350 cc water in pot and leave overnight. Boil satoimo taro, daikon radish and carrot together. Place in bowl, cover with water and leave overnight.

In the morning of New Year’s Day, place pot with kelp and water on medium heat. When kelp rises just before boiling, remove. Add boiled satoimo, radish, carrot and halved tofu in broth and cook over medium heat. Bring water to a boil in another pot and cook rice cake. Briefly immerse mizuna in boiling water. Remove and immerse in water and cut to 3 cm.

Add 4 or 5 Tbsp white miso in bowl, add some kelp broth and mix. Return mixture to pot.

Lay a piece of radish in the bowl and place rice cake on top. Add tofu, satoimo and carrot and pour white miso soup. Top with mizuna and dried bonito shavings.

Source

http://www.japanbullet.com/life-style/zoni-soup-unites-family-members-on-new-year-s-day


#164

[details=Happy New Year!]

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[/details]


#165

[details=Happy New Year!]

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[/details]


#166

[details= Happy New Year!]

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[/details]


#167

[details=Fat Tuesday]


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[/details]


#168

[details=Fat Tuesday]


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[/details]


#169

[details=Fat Tuesday]

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[/details]


#170

[details=Fat Tuesday]

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#171

[details=Farewell to Mardi Gras]

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Until next year![/details]


#172

I want those crab cakes… so saving that, thanks for the post Wicca.


#173

[size=16]Unlucky Partier Gets Knocked Out Cold By Bag Of Beads At Mardi Gras[/size]

Posted by Break.com Staff on February 11, 2016


#174

[details=Valentine’s Day]


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#175

[details=Valentine’s Day]

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[/details]


#176

[details=Valentine’s Day]


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#177

[details=Valentine’s Day]


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[/details]


#178

[size=18]Sausage and Sweet Potato Soup[/size]

Ingredients
1 lb. ground pork sausage
3 cloves finely minced garlic
2 large sweet potatoes (yams), diced small
1 cup carrots, diced
1 handful of fresh parsley, finely chopped (about 2 tablespoons dried)
2 - 32 oz. boxes unsalted chicken broth
salt and pepper to taste

Instructions
Brown ground sausage with minced garlic.

In a stock pot, combine sweet potatoes, carrots and parsley with 64 oz. chicken stock. Bring to a boil.

Reduce heat to simmer, add sausage and garlic to the broth mixture. Add salt and pepper to taste.

Continue to simmer for at least 30 minutes or until potatoes and carrots are tender.

Notes
A cup of frozen peas would make a nice “green” addition to the soup.

Source

http://www.farmgirlfollies.com/2013/09/sausage-and-sweet-potato-soup-15020.html

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[size=16]Sweet Potato Pumpkin Soup with Ham and Cheddar[/size]

Ingredients
4 strips bacon, browned, diced and reserved for later
2 Tablespoons bacon drippings
1 medium onion, finely chopped
2 32-oz. boxes unsalted chicken stock
3 sweet potatoes, finely chopped
29-oz. can pumpkin (not pie filling)
1 teaspoon cayenne (more or less to taste)
1/8 teaspoon nutmeg
2 tablespoons chopped fresh parsley
8 oz. diced ham
2 Tablespoons maple syrup
8 oz. shredded Cabot sharp white cheddar cheese
kosher salt and cracked black pepper to taste

Instructions
Brown bacon in a large stock pot. Set bacon aside for topping finished soup. Reserve drippings in stock pot.

Add onion to bacon drippings and saute until tender. Add 1 cup of chicken stock to deglaze pan.

Add chopped sweet potatoes to pot and saute until tender. Transfer vegetable mixture to a blender or food processor, and puree until smooth.

Add pumpkin, parsley and diced ham to the vegetable mixture and pulse to combine (adding more broth as necessary).

Return mixture to stock pot and pour in remaining chicken stock. Add maple syrup. Season with cayenne, nutmeg, salt and pepper. Stir to combine.

Simmer on low for 30 minutes. Before serving, stir in 8 oz. shredded Cabot sharp cheddar cheese. Top with crumbled bacon if desired.

Notes
This recipe will easily feed a family of five for two meals. Halve the ingredients if you don’t need to feed a whole herd!

Source

http://www.farmgirlfollies.com/2015/01/potato-pumpkin-soup-19123.html


#179

[details=St. Patrick’s Day!]

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[/details]


#180

[details=St. Patrick’s Day!]

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[/details]


#181

[size=18]Roasted Garlic-Potato Soup[/size]

Ingredients
5 whole garlic heads
2 bacon slices, diced
1 cup diced onion
1 cup diced carrot
2 garlic cloves, minced
6 cups diced baking potato (about 2 pounds)
4 cups low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup 2% low-fat milk
1/4 cup chopped fresh parsley

Preparation

Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350° for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/4 cup of garlic pulp; discard the skins.

Cook bacon in a large saucepan over medium-high heat until crisp. Add onion, carrot, and minced garlic, and sauté 5 minutes. Add potato, broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove bay leaf.

Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process until smooth. Return purée to pan; stir in milk, and cook over low heat until thoroughly heated. Remove from heat, and stir in chopped parsley.

Source

http://www.myrecipes.com/recipe/roasted-garlic-potato-soup