As Hemingway put it, we are all apprentices in a craft where no one ever becomes a master. Mastering just one small element in the kitchen is no more than a wave on a boundless ocean. There’s always more to learn.
You’re probably wondering if all I do now is bake cake. Based on my last several posts, it would seem the obvious conclusion.
However, lately, as is usually the case, I’ve been cooking and experimenting with new recipes and ingredients more than ever, driven to broaden my horizons. In the past few weeks, I’ve started to work on the dinner roll/biscuit genre…with less than spectacular results…but a ton of determination. It’s truly an art to achieve a flaky, light, buttery biscuit…but get there I will.
I’ve also tried making corn tortillas with Masa Harina, a Mexican corn flour which I found in our local grocery store while cruising through the baking aisle, but I used too little water and don’t own a tortilla press, so I used a Ziploc and a rolling pin, which resulted in an odd shaped, crumbly…albeit quite tasty…mess.
There have also been a good share of successes, including doughnuts so soft and flavorful that they melt in your mouth…recipe forthcoming. My first cheesecake that I made at Easter that did not crack. A lovely espresso Kahlua fudge torte for a coworker. A double layer milk chocolate cake for my dad’s 80th birthday. ….yes…this is returning to cake again…
And finally, there is this sticky chicken recipe.
I came up with this as a meatier play on slow cooked chicken wings…the kind so sticky, flavorful, fall-off-the-bone delicious, that you have to throw down your fork, roll up your sleeves, and dig in with your hands, mind focused on the task, and a ton of napkins.
Which is exactly what we did.
I paired the drumsticks with a batch of spaetzle, the perfect accompaniment to balance out the sticky, sweet, spicy chicken. If you’ve never made spaetzle, give my recipe a try. It’s easy to make, and you don’t need a spaetzle maker…a simple colander will suffice. It’s even quite impressive, given the fact that it’s nothing more than flour, eggs, and milk combined to make tiny pillows of miniature dumplings bathed in a touch of melted butter and a shake of sea salt.
Slow Cooked Sticky Chicken Drumsticks
3 1/2 lb chicken drumsticks, skin removed
3/4 cup chicken broth
1 medium lemon
3 cloves garlic
1/4 cup honey
1/4 cup brown sugar
1 tsp ginger
2 Tbsp hot sauce
1 Tbsp sesame oil
2 Tbsp soy sauce
Place drumsticks in slow cooker.
Zest and juice the lemon. Add lemon zest and juice to a small saucepan. Press garlic cloves into pan using a garlic press. Then, add all remaining ingredients to the pan. Cook over medium heat until boiling, then simmer for a few minutes until sauce thickens. Remove from heat and pour over chicken. Cover slow cooker and cook on high for 4 hours. (If you are rushed for time, you can simply combine the sauce ingredients and add immediately to the slow cooker without boiling first.)
After 4 hours, remove chicken from the slow cooker with a tongs. Pour juices from crockpot into a saucepan. Place chicken back in slow cooker and set to low.
Bring juices in saucepan to a rapid boil and continue boiling, whisking frequently, until sauce reduces by half. If necessary, combine 1 oz cornstarch with 1 oz cold water and whisk into sauce. Once thickened, pour over chicken, cover slow cooker, and cook for another 15-30 minutes or until ready to serve.
Coming Soon: More recipes…many of which may still have something to do with cake. Sorry. I’m slightly obsessed.