Chicken Veronica

Chicken Veronica
Submitted by: chris c
"A special chicken dish, named for my girlfriend, with sun-dried tomatoes, pancetta and Brie cheese in a sherry cream sauce. Serve over angel-hair pasta or basmati rice."
Original recipe yield: 4 servings.
Prep Time:45 MinutesCook Time:15 MinutesReady In:1 Hour Servings:4 (change)

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INGREDIENTS:
1/4 cup extra-virgin olive oil
2 1/2 pounds skinless, boneless chicken breast halves - cut into strips
1 cup all-purpose flour for dusting
4 cloves garlic, chopped
1 shallot, chopped
3 tablespoons chopped oil-packed sun-dried tomatoes
3 slices pancetta bacon, finely chopped
3/4 cup dry sherry
1/2 cup chicken stock
2 egg yolks
1/2 cup heavy cream
2 tablespoons Brie cheese - rind removed, room temperature
salt and pepper to taste
1 teaspoon chopped fresh parsley

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DIRECTIONS:
Heat the olive oil in a large skillet over medium-high heat. Dredge the chicken in flour, shaking off any excess. Fry chicken in the hot oil until brown on all sides. Remove from the skillet and set aside.
Add the garlic, shallot, sun-dried tomatoes and pancetta to the skillet and reduce the heat to medium. Cook and stir for a few minutes, until garlic is fragrant and pancetta is cooked. Stir in the sherry, loosening any bits stuck to the bottom of the pan. Simmer until reduced by half. Stir in the chicken stock and cook until reduced by half again.
Whisk together the egg yolks and heavy cream; mix into the skillet. Season with salt and pepper. Return the chicken to the skillet and cook for a few minutes, until chicken is coated and sauce is thick. Stir in the Brie cheese until smooth. Remove from the heat and sprinkle with parsley. Serve over rice or angel hair pasta.

Gingerbread

There is something delightful about creating a gingerbread house. With panels of gingerbread, candy rooftops and doorways, icing lining the edges, these delectable creations are nothing short of edible art.

At The Grove Park Inn Resort & Spa in Asheville, you can see some of the finest and most outstanding gingerbread creations throughout the holidays. The National Gingerbread Competition draws over 200 entrants who turn edible objects into a variety of magnificent structures. The competition has been featured in Southern Living's Home for the Holidays, as well as being covered by ABC's Good Morning America. Houses will remain on display throughout the holidays.

Feeling creative? Try constructing your own house using these suggestions and basic gingerbread recipes from the Executive Pastry Chef at the Grove Park Inn.

Tips For Making A Gingerbread House


Decide on shape and style of house.

Make templates for all sides and roof of house (cardboard, posterboard.)

Decide on the materials you plan to use.

Roll out gingerbread to approximately ¼ inch thick.

Decide on a style of window (examples: poured sugar, chocolate candies).

Do all decorating on side of house before assembly.

Make Royal Icing. Keep covered.

Assemble your house. You will need cans and little boxes to help support your house while the Royal Icing dries.

Decide on material for the roof (keep weight in mind).

When sides and front are dry and sturdy, assemble the roof.

Cover with a little powdered sugar for a snowy look (optional).

Add Christmas trees or people, animals, little ponds, snow banks, etc.

Have fun!

GINGERBREAD

2 cups molasses or honey
1 cup vegetable oil
1¼ cups sugar
3 large eggs
8 cups flour
2 tablespoons ground allspice
1½ tablespoons ground ginger
1 tablespoon baking powder

Mix ingredients together. Dough will be easier to handle if you chill it overnight. Roll dough on cookie sheet and cut out patterns, removing any extra dough. Bake at 350 degrees for 15 minutes.




ROYAL ICING

1 lb powdered sugar
2 egg whites
1 tsp white vinegar (optional: only if hard icing is desired)




MARZIPAN

2 lbs almond paste
½ cup light corn syrup
2 lbs sifted powdered sugar



PASTILLAGE

Heat together until dissolved:
1 oz gelatin
8 oz water

Add:
5 lbs confectioner's sugar

Keep covered with wet towel.

Gingerbread Houses

Royal Icing I
Submitted by: Diane
"Perfect icing for your gingerbread houses!" Original recipe yield: 2 cups.

INGREDIENTS:
4 egg whites
4 cups sifted confectioners' sugar
1 teaspoon lemon extract

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DIRECTIONS:
Beat egg whites in clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened. NOTE: When dry, Royal Icing is very hard and resistant to damage that can occur during shipping/handling.

Royal Icing II
Submitted by: Kristen Pontier
"This recipe is the 'glue' that holds gingerbread houses together, and makes it still edible." Original recipe yield: 3 cups.

INGREDIENTS:
3 tablespoons meringue powder
4 cups sifted confectioners' sugar
6 tablespoons water

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DIRECTIONS:
Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.


Building Gingerbread
Submitted by: Janice Brubaker
"Every Christmas I design a new pattern and make a gingerbread house for the holidays. The kids love to help decorate." Original recipe yield: 1 gingerbread house.

INGREDIENTS:
5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 cup shortening
1 tablespoon ground ginger
1 cup white sugar
1 cup molasses

2 1/2 cups confectioners' sugar
1/4 teaspoon cream of tartar
2 egg whites
1/2 teaspoon vanilla extract

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DIRECTIONS:
Preheat the oven to 375 degrees F (190 degrees C).
Melt shortening in a saucepan large enough for mixing the dough. Mix in sugar and molasses. Combine the flour, salt, baking soda, nutmeg, and ginger; gradually stir into the pan, using your hands to work in the last bit. Dough should be stiff.
On a floured surface, roll out dough to 1/4 inch thickness, and cut out as desired. Make sure the gingerbread is of uniform thickness, or the edges may burn before the center is done. Place pieces onto cookie sheets.
Bake for 13 to 15 minutes in the preheated oven. Let cool for several minutes on the cookie sheet, then remove to racks to finish cooling.
When the gingerbread has cooled completely, make the frosting cement. In a medium bowl, mix together confectioners' sugar and cream of tartar. Add egg whites and vanilla. Beat on high speed until frosting holds its shape. If necessary, add more confectioners' sugar to thicken the icing. Cover frosting with a damp cloth to prevent drying.