Tag Archives: crispy

Swedish Kisses

17 Jul

Oh hey!… I have a blog!

I apologize for being a blogging hermit since Jan 2014 lately. I finally stopped working 7 days a week, hallelujah! Technically, this means I have free weekends to devote to my small apartment kitchen and wee blog, however, it so happens to be that these free weekends coincided with the FIFA World Cup of Soccer, et voila… there is no time for blogging when soccer is on, folks!

I’ve always been a sports lover. Besides swimming and volleyball, and a brief stint with judo, I also threw a mean javelin in our local athletics club. I even made it to the varsity-level Belgian National Championship, and competed in javelin as well as the ever-so-feminine shot put and discus hurling. Considering I ended at the top in all three disciplines, it appears that I’m good at throwing stuff. Mind you, this innate throwing-ability had previously been evidenced when little Tootsie Farklepants was banned from the county fair’s ball-throwing booth. I was just a wee little pig-tailed waffle girl. The mustached carnivalmeister was not impressed with my bull’s eye precision when I repeatedly knocked over pyramid after pyramid of neatly stacked cans, with only a handful of flimsy beanbag balls. He’d angrily cross his tattooed arms and lock his piercing blue ice-cold eyes into mine in a tense stand-off. Undeterred, I’d proceed with winning a half dozen top shelf prizes, resulting in my father being curtly told by raspy-voiced Popeye that I wasn’t allowed to play anymore. It was an injustice too big to comprehend. It shaped my competitive spirit, and taught me the art of hustling at the ripe age of 9. I would clean him out of top shelf prizes for years to come, since he couldn’t remember me amongst the hundreds of kids that would frequent his establishment during carnival times. I never forgot. #Karmastings

Nowadays, my love for sports mainly manifests itself in eating copious amounts of food whilst cheering on my favorite teams. To aid me in my quest, I spent the past 5+ years transforming my nicely toned triceps into bat wings, so that the flapping motion of my cheering arms deters any flying insect within a 5-foot radius from landing on my chips & dip. As always, I’m at the top of my discipline here.

Now that the championship is over and Germany took home the FIFA trophy, I felt it opportune to bake something last Sunday. Anything, really. I work in an office full of Germans, and I swear, baking must be the 11th Commandment in Germany: “Thou must baketh something every week, or elseth thou shalt become Austrian”. Seriously, turning Austrian is every German’s worst fear. I kid you not.
But we digress… In a moment of misplaced German patriotism, what with being Belgian and all, I felt the burning need to bake something. Any time I try to bake, I end up with Godzilla from hell. I’m simply not good at baking, but strangely enough, I often feel like baking. I figure that at age 43, I’m probably baking at the level a German 5-yr old pulls off in his/her Fisher Price play kitchen, but whatever. Rome wasn’t built in one day either. And if you too suffer from sub-par baking skills, then these cookies are made for you as well. The recipe calls for exactly 4 ingredients. Four! How can that even go wrong, right?

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Swedish Kisses
(as per my colleague Melanie’s recipe, who probably saw it in some magazine or so…)

– 2 sticks of good quality softened butter
– ½ cup of plain white granulated sugar
– 2 cups of sifted, all-purpose flour
– your favorite jam or jelly

Preheat oven to 375F.

In a bowl and with a handheld electric beater (or in your fancy Kitchenaid mixer), beat the butter and sugar together until pale and fluffy. Add sifted flour a little bit at a time and incorporate it into the butter/sugar mixture with the beater on low speed. Trust me, you want this to be on LOW speed unless you don’t mind flour cakes in your arm pits.

When all the flour is well-incorporated, you will end up with a very crumbly mass resembling coarse wet sand. Take a bit of that crumbly dough in your hand, and roll into a ball about the size of a small apricot. Place that little ball on your lined baking sheet, and push your thumb into the center to create a little well or divot. Hence, ‘thumbprint cookies’.

Fill that little divot with your favorite jam, and bake cookies in the center of your oven for approx. 15-20 min until the edges are golden brown. They will be like crack cocaine buttery and crispy.

Crispy Curried Chicken Drumlets

17 Aug

The other day, whilst thumbing through a glossy magazine, I came across an article on curry leaves and the history of the spice. Things like that completely stop me in my tracks, and I forgot I was actually standing in line in the store until a testy elderly lady in hot pink rhinestone embellished sweatpants angrily harped that it was my turn! She wore a matching jacket with the likeness of some Las Vegas idol sprawled across her chest, smiling broadly & winking as if though to say he scored himself a lucrative senior sweatshirt deal and was now kicking it with ‘Betty Boo’ here. With a twinge of mild irritation in her crackling, nicotine-damaged voice, she motioned towards the rapidly emptying conveyer belt and proceeded with giving me the stink eye for slowing her & Mr. Vegas down by 5 extra minutes. I snapped out of my curry leaves dream and apologetically resumed proper grocery store etiquette.

Because of the drama surrounding ‘the incident with the blue-haired coiffure’, I couldn’t tell you what I read anymore, other than that curry is way old and super versatile. Curry has got to be one of my favorite spices. It’s so warm and earthy, you can find it in a variety of heat levels and it colors your food a pleasing, happy yellow.

With our family’s poor man’s budget encouraging creative thinking, I picked up a 12-pack of chicken drumsticks and a few random items, and inadvertently came up with the deliciousness below… I hope you enjoy these too.

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CRISPY CURRIED CHICKEN DRUMLETS
(A Hungry Belgian original)
– 12 or more chicken drumsticks or thighs
– 1 14oz can of coconut milk
– 1 lime, zested
– 1.5 Tbsp of Sriracha sauce (or Harissa, Sambal Oelek or hot curry paste)
– 2-3 Tbsp of sweet curry powder (I use Penzey’s Spices, you can adjust as to how much curry flavor you want)
– 1.5 inch piece of fresh ginger root, peeled & grated
– salt & pepper, to taste
– fresh cilantro, for garnish

In a large container, pour all ingredients together other than the chicken & cilantro, and stir until well combined.

Rinse and pat chicken dry, and let marinate in the curried coconut milk mixture for at least 1-2 hours.

Preheat oven to 425F. Take drumsticks out of the marinade and place on a foil-lined baking sheet. Roast for approx. 30-45 minutes, until chicken is crispy and cooked through.

Serve with these lovely honey & lime roasted carrots, and rice.

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