When I went to the garage sale at the church several weeks ago – remember the teapots? – I also bought some cookbooks. They were $2 each for the big fat ones and $1 for the medium sized ones and the small ones were free. I took all I could carry.
Speaking of the teapots, remember my white chocolate bread pudding made with rose and vanilla tea infused cream that I created for the Dilmah High Tea Challenge and you all urged me to submit it? Well, I’m a state finalist and now I have to present my bread pudding in front of judges. Thanks for your encouragement and I’m glad I’m a finalist – I think. The thought of getting my food judged makes it all seem so TV kitchenish. I’ll get a nice tea prize just for showing up on the14th in Brisbane so it’s worth the effort. The most difficult thing for me will be brewing tea for the 3 judges. We’re not allowed to toss a bag in a cup and splash some hot water in there and give it to them. I have to brew it (perfectly) then serve it at the proper temperature.
Every night I take one of my bargain cookbooks to bed with me for inspiration and the other night I took an old (26 years) Land O Lakes cookbook with me. After about five minutes I said to John, “I’m going to make every recipe in this book. I’m in love. It’s SO American.” He looked at me like he always does when he thinks I’m kidding — but I wasn’t kidding. Land O Lakes butter is not sold in Australia so some American person brought the cookbook over here and then tossed it at the church’s garage sale appeal. Every recipe reminded me of back home.
The first recipe I fell in love with was chicken wings in a pineapple and horseradish glaze served with a pineapple and honey sauce. I’ve never been overly fond of chicken wings mostly because I never felt it was worth getting sticky and greasy from ear to ear for 3 or 4 bites. These looked so appetizing in the photo that I threw caution to the wind and carried a roll of paper towels to the table. Eating chicken wings is not a job for the faint hearted or wimpy napkins.
- 3 tbsp Apple Cider Vinegar
- 2 tbsp light soy sauce
- ⅓ cup reserved pineapple juice
- 2 tbsp vegetable oil
- 2 tsp horseradish
- 1 tsp fresh garlic, minced
- 2 lbs chicken wings, cut up and wing tips saved for stock (as you can see I didn’t bother cutting mine up)
- 2 8-oz (500ml) cans crushed pineapple, drained, juice reserved for marinade
- ½ cup honey
- 1 tbsp cornstarch (cornflour)
- Add all ingredients to a large bowl and mix well to combine.
- Toss in the chicken wings and marinate at least an hour but preferably overnight.
- Preheat oven to 400F/200C
- Place chicken wings and marinade in a jelly roll pan and place in the oven.
- Turn the pieces over occasionally to ensure they are all coated well and bake for 50-60 minutes until they are brown and fork tender.
- While the wings bake, add all sauce ingredients to a large saucepan
- Cook over medium heat, stirring frequently until it’s slightly thickened and heated through.
- Serve with a parsley garnish