Tiny New York Kitchen Wishes You And Your Loved Ones A Very Happy Thanksgiving!
The holiday season is in full swing and soon you’ll be living on Thanksgiving leftovers. Ever had pumpkin pie for breakfast followed by a full turkey meal for lunch and another for dinner? It’s easy to get in the habit of holiday indulging.
The average American gains more than a pound each holiday season. Over a decade that really adds up. As they say, “It’s easy to put it on and hard to take off.”
There are ways to enjoy the holidays, but keep yourself in check so that you don’t fall into the trap of complete abandon.
High Fat Foods
Pigs In A Blanket: High In Fat, Salt, and Carbs.
Fried Cheese Balls: High In Fat And Small So It’s Easy To Overeat.
Baked Brie: Fatty And Addictive, Plus You Have To Slather It Onto Some Carb Calories.
Chips: They Have No Nutritional
Eat In Moderation
Cheese And Crackers: Calorically Dense And Super Easy To Eat. They’re Not Special So Spend Your Holiday Calories On Something More Festive.
Once-A-Year Favorites: You Only Eat Stuffing, Latkes, And Eggnog Once Or Twice A Year. If You’ve Been Coveting Aunt Martha’s Chiffon Pie Or Cousin Tommy’s Cooked Goose, Enjoy In Moderation.
Be My Guest
Crispy, Crunchy Crudités: Make The Brightly Colored Vegetables Your First Stop For Noshing. Add Hummus To Slow Digestion.
Pork Tenderloin, Ham Or Turkey: Protein Is Going To Suppress Your Appetite Due To The Fact That It Is Slow Digesting And Triggers The Release Of Several Satiety Hormones.
Shrimp Cocktail: Low In Fat, High In Protein And A Perfect First Course For A Low Calorie Tour Of The Buffet.
Swedish Meatballs: Another Protein Packed Option That Stands Out Amid A Carbohydrate Heavy Table.
Prosciutto Wrapped Asparagus: A Great Choice To Fuel Your Body While Keeping Your Appetite In Check.
Enjoy the holidays, but enjoy them in moderation.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
I like to bake all year long, but baking season is officially here!
Tiny New York Kitchen Wishes You A Very Happy Halloween!
Whether you’re baking summer pies or getting ready for holiday baking it’s important to have some key information about pie dough.
Blind Baking
Blind baking is prebaking a crust before you add an unbaked or especially wet filling. To ensure that your crust turns out crisp while blind baking, you can either dock it or use pie weights.
Docking
Docking is pricking the dough all over with the tines of a fork. The tiny holes allow steam to escape, so that the crust doesn’t puff up. After rolling out your dough and pressing it into the pan, gently prick it, leaving an inch or two between each mark. Be sure to check your crust several times throughout its bake time. If you notice it puffing up in any way, simply prick the puffy spots a few times and keep baking.
Pie Weights
Pie weights are tiny ceramic or metal balls or a thin metal chain that prevent the bottom of your crust from forming air pockets and bubbling up while baking. While docking is less fussy than using pie weights, I prefer pie weights because of the additional support they give the crust. Line your unbaked crust with parchment paper or aluminum foil before adding the weights to keep them from baking into the dough. I prefer parchment paper because its permeable structure allows the crust to breathe and brown more evenly. If you don’t own pie weights, dried beans work just as well.
Blind Bake Ahead
You can blind bake a crust up to three days ahead of time. Allow the crust to cool completely in the pan, wrap with plastic wrap, and store at room temperature until you are ready to fill and serve.
Happy Pie Baking!
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Happy Independence Day!
Tiny New York Kitchen Wishes You A Very Happy Valentine’s Day
The modern day Christmas tree was developed in early modern Germany, with predecessors that can be traced to the 16th and even possibly the 15th century. Devout Christians brought decorated trees into their homes. During the second half of the 19th century Christmas trees (also known as the Yule-tree) became popular beyond Germany, at first among the upper classes. Trees were traditionally decorated with apples, nuts, and other foods. During the 18th century people began to add illuminated candles, which were ultimately replaced by Christmas lights after the invention of electrification. During the early 19th century the Christmas tree became very common in the United States due to German immigrants settling Eastern and Midwestern towns. News spread of the Christmas tree between 1850 to 1860 by “Godey’s Lady’s Book,” and soon it became a common Christmas tradition.
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“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Everyone who’s cooking for the holidays wonders what he or she should make for the holidays. I like to keep it simple and typically follow the “don’t experiment on your guests” rule.
Hors D’oeuvres
Mini Crab Cakes With Remoulade Sauce
Cold Seafood Platter (Lobster Tails, Jumbo Shrimp, Jumbo Lump Crab Meat)
Stuffed Mushrooms (Crab, Sausage, Cheese Stuffing)
Chicken Tenders With Honey Mustard Sauce
Chicken & Beef Satay With Asian Dipping Sauces
Jumbo Shrimp Cocktail Platter With Cocktail Sauce
Grilled Shrimp With Aioli
Mini Southwest Chicken Quesadillas With Salsa
Beef Franks In a Blanket With Whole Grain Mustard Sauce
Antipasto Platter With Imported Meats, Cheese, Peppers, And Olives
Assorted Mini Quiche
Bacon Wrapped Sea Scallops
Grilled Citrus Shrimp With Mango Aioli
Tenderloin Of Beef On Crostini With Horseradish Sauce
Salads
Mesclun Salad With Goat Cheese, Maple Candied Walnuts, Dried Cranberries And Balsamic Vinaigrette
Traditional Caesar Salad With Croutons & Shaved Parmesan Cheese
Traditional Caesar Salad With Shrimp Or Chicken
Dinner
Chicken Or Veal Marsala (Sautéed With Fresh Mushrooms & Red Roasted Peppers With Marsala Wine)
Chicken Or Veal Francese (Bathed In Light Egg Batter & Sautéed With White Wine & Lemon Sauce)
Chicken Or Veal Picata (Sautéed With Artichoke Hearts With Lemon Caper & White Wine Sauce)
Chicken Or Veal Parmigiana (Breaded & Sautéed Crispy, Topped With Marinara Sauce, Mozzarella & Parmesan Cheese)
Poached Salmon With Dijon Dill Sauce
Stuffed Filet Of Sole (Stuffed With Crabmeat & Baked With Lemon, Butter & White Wine)
Roasted Tenderloin Of Beef (Serve With Mushroom Sauce Or Creamy Horseradish Sauce & Oven Roasted Potatoes)
Roasted Turkey Breast (Serve With Traditional Stuffing, Gravy & Mashed Potatoes)
Smoked Country Ham (Serve With Roasted Sweet Potatoes & Whole Grain Mustard)
Cheese Ravioli With Marinara Or Bolognese Sauce
Manicotti Stuffed With Ricotta Cheese, Spices & Parmesan Cheese (Topped With Marinara Or Bolognese Sauce)
Stuffed Shells With Ricotta & Parmesan Cheese (Topped With Marinara Or Bolognese Sauce)
Baked Rigatoni With Herb Ricotta & Topped With Mozzarella Cheese
Classic Meat Lasagna
Vegetarian Lasagna
Flour Cheese Lasagna (Ricotta, Parmesan, Romano & Mozzarella)
Eggplant Parmigiana
Eggplant Rollatini
Sausage & Peppers In Tomato Sauce
Sausage & Broccoli Rabe Sautéed In Olive Oil & Garlic
Tuscan Sausage Cook With Broccoli Rabe & Cannelloni Beans In Creamy Tomato Sauce
Desserts
Pies
Cakes
Cookies
Zabaglione
www.tinynewyorkkitchen.com
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
December is here and is cookie-baking heaven. Here are some basic tips to make a better cookie.
Split the dough. Work with half of the cookie dough at a time when rolling and cutting cookies. Too much handling of the dough makes cookies tough.
Keep the other half refrigerated since chilled dough is easier to handle.
Bake cookies on flat, shiny, heavy aluminum, baking sheets. These baking sheets with no sides are designed for easily sliding cookies onto a cooling rack. Dark sheets may absorb heat, causing cookies to brown too much on the bottom.
Grease baking sheets with cooking spray or solid shortening instead of butter or margarine.
Don’t overload the oven. Bake one sheet of cookies at a time on the middle oven rack.
Make sure to cool baking sheets between batches before reusing. Wipe the surface of each with a paper towel before reusing.
Cool cookies completely, on wire racks, before storing them in airtight containers.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
