Posted on 10/03/2017 4:45:44 PM PDT by Jamestown1630
Coxhinas are little chicken croquettes and a very popular street food in Brazil. The chicken is poached, shredded and mixed with cream cheese and various seasonings, wrapped in dough, and then deep fried. The poaching broth is reserved to make the dough, which is sometimes made partly from mashed potatoes. They're supposed to resemble a chicken leg, but most look more like pears, to me; you can shape them any way you like. Here is a basic recipe, and then some links to videos showing variations. The 'Food Busker' has a way with them that looks especially flavorful:
https://www.thespruce.com/coxinha-brazilian-chicken-croquettes-3029668
https://www.youtube.com/watch?v=RMtQhqDHD-M
https://www.youtube.com/watch?v=54K-Ub4QHbA
For your Hallowe’en, Betty Crocker has these cute ‘Owl Brownies’:
https://www.bettycrocker.com/recipes/frosted-owl-brownies/dc6c2966-4b9b-46fb-abd8-81849cea1b7d
When you work (and play) all day with words and language, it is restful and rejuvenating to leave it all for a while, and engage the visual arts, or music. My husband has recently become interested in handpan drums, and we found this amazing woman, Yuki Koshimoto, playing the Hang:
https://www.youtube.com/watch?v=yYF415wnZ0w
I’ve got one of those Tens things - I liked it so much at the Chiropractor, and was very pleased when they became available for household use. I was kind of amazed that I could buy a cheap one at the drugstore, and that it was almost as good as the treatment I received in the Doc’s office!
That Orange Marmalade one looks wonderful!
I just put the leftovers in the fridge - smelled so good I wanted to eat more, despite the fact that I’m currently “stuffed”!! Very tasty stuff & as PW says, “comfort food”. Once cool weather hits, comfort food hits the spot.
Here’s another one for you - I love apple crisp, but this one has a booze component:
https://www.creative-culinary.com/boozy-apple-crisp/
Looks like a good project for the weekend - I’ll be doing enough work outside that I won’t feel so guilty with a few extra calories.
Comfort food any time of year. I don't find it too "eggy" and don't like recipes that call for yolks leaving whites to use up. I don't strain but will eliminate bits of egg if you do. I had been using it for an ice-cream base adding rich cream, then tried it as a soft custard which I loved, now our fav is with a twist, don't know what it is called but see it molded on google images
I make a double batch, use only 5 large eggs, fits perfectly in an 8X8 glass baking dish.
The twist is after everything is ready to cook except adding the vanilla and before I put it on the heat, I sprinkle 2 pkgs of unflavored gelatin and let it sit for 5 or 10 min. The surface looks like the hide of a Sharpei dog, not to worry. It makes a nice thick pretty smooth gelatin. I don't add any cinnamon or nutmeg for this but love baked custard with nutmeg.
Last time my 4-quart "pouring" pan has steep sides and some gets a little thicker where the bottom and edge join. Also, I read that it helps to use a candy thermometer and not cook it over 170. Last batch got slightly curdled but after the gelatin hardened, you would never know. It's a nice soft yellow without adding coloring.
I can't remember how I beat the eggs in, by hand with a silicon whisk for sure; you don't want it to get frothy on top though.
Am not feeling up to snuff and have a lot on my plate so will not be able to get too chatty this week.
Thanks for your post, Aliska. The recipe looks like a good basic one with technique; and some of the pics in your second one look like Flan (?)
Hope you feel better soon.
Yes, they look like flan which is good but this isn't flan. Syrup might work but not necessary and may not be as good as the real deal. So read the recipe carefully. I don't know if any of the images are exactly like my version and don't want to plow through pinterest or more images.
This is good if you aren't allergic to anything in it for when you don't feel good; the milk and eggs for nourishment. You can probably reduce the sugar but I use the 1/2 cup for a double batch which isn't too much if I don't eat a lot in something else.
Except for flan cake, I use 2 boxes of the Jello flan. It's so easy and makes two large glass bowls; my daughter would probably rather have that than this stirred or gelatin custard but she loves it, too. It slips easily from the curved glass bowls with just a little jiggling whereas it resists being removed from my 14 oz ramekins, maybe can grease with a little butter.
Oh, this stirred custard is too soft to mold, I drank one batch, would make a tasty pouring vanilla sauce which I think somebody posted on here before.
The Jello Flan is exactly like a box of Mexican flan I got at a Mexican grocery. The syrup in the Mexican flan was burnt sugar and was very bitter so I just made the custard, loved it for a nice change and almost foolproof except for boiling over. Jello supplies a packet of sweeter syrup thankfully but it's probably pancake syrup :-).
Take care!
No schadenfreude! How horrible you weren’t allowed to enjoy the rest of the vacation! I hope you back is better soon.
Excited for all the fall foods and harvest stuff and holidays.
Showed my daughter the owl brownies and she wants to make them soon!
Bummer! I hope your back gets better really quick.
Sorry you aren’t feeling well. I hope that changes real soon.
It’s chronic, for more than 30 years. I’m just lazy about keeping up with physio, and it’s my own damn fault ;-)
I started a wild yeast sourdough starter from concord grapes this past weekend. It should be ready for use tomorrow. I am going to try a bread first and later in the week I plan to make a batch of sourdough starter waffles to freeze and toast at will.
If this works out I will have a weekly bread experiment for most of the winter.
Aren’t they cute? and so easy!
I hear that. I have to keep up both my arm exercises and I routine to control my dry eyes. Both of it takes so much time each day that it’s easy to let it slip. And then I regret it!
I want to learn sourdough! I’ve saved up a lot of instructions, but never have gotten around to it. Must try!
I can never get my sourdough bread to be sour enough . My starter smells sour. But it never seems to translate to the loaf. I’ve tried every suggestion I have read, and still nothing.
A friend of mine made the cutest little Halloween dishes for a potluck. One was a meatloaf in the shape of a gingerbread man. And then she stabbed it with a knife, and had ketchup coming out of the wound. And of course you use the knife to cut it up. The other had a little pumpkin throwing up guacamole.
I don’t know a lot about it.
It seems to have a lot to do with environment/locality - the little ‘germies’ are unique everywhere; and they seem to require very specific nurture.
We’ll have to study up, and do a thread on this in the future.
Just posting to say I’m so sorry your back went out! I hope you didn’t have a lot planned that you needed to cancel.
Yaelle did a great job!
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