Peppermint Meringues

This recipe is from epicurious.com and is by far the best meringue recipe that I have used!

Peppermint Meringues

Ingredients:
3 large egg whites, room temperature
1/8 teaspoon salt
1/3 cup granulated sugar
1/2 cup powdered sugar
1/8 teaspoon peppermint extract
red food coloring

Directions:

Preheat oven to 200°F. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With mixer running, gradually add granulated sugar in 3 additions, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.

Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted with a 1/2" star tip. (alternatively, spoon into a plastic freezer bag, then cut 1/2" off 1 corner.) Twist top; pipe 1" rounds onto prepared sheet, spacing 1" apart.

Bake meringues until dry, about 2 1/2 hours. Then turn of oven, leave meringues inside and let cool completely (overnight) (meringues will crisp as they cool). DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.

Chocolate Mint Layer Cookies

Chocolate Mint Layer Cookies

Brownie Ingredients:
3 oz. unsweetened chocolate
¾ cup margarine of butter
3 eggs
1 ½ cups sugar
¾ cup unsifted flour
¾ cup sliced unbleached almonds

Directions:
1. Melt chocolate and butter together in a double boiler. Remove from heat and allow to
cool.
2. In a bowl, beat the eggs and sugar until ivory in color.
3. Add the flour, nuts and chocolate mixture.
4. Stir until combined.
5. Pour batter into a greased and floured 9x13 inch pan.
6. Bake at 350 degrees for 25 minutes – let cool in pan.

Mint Cream Ingredients:
2 ¼ cups powdered sugar
4 ½ Tablespoons butter, softened
3 Tablespoons half and half
1 Teaspoon peppermint extract

Directions:
1. Beat ingredients together until smooth.
2. Spread mint cream evenly over the chocolate layer.
3. Cover tightly and chill until firm – about 1 hour.

Chocolate Glaze Ingredients:
3 oz. semi sweet chocolate
3 Tablespoons butter

Directions:
1. Melt chocolate and butter in a double boiler.
2. Spread chocolate glaze over the mint cream.
3. Cover tightly and chill until firm.
4. Cut into bite sized pieces.

Optional - top with crushed candy canes 

Chicken Satay Stir-Fry with Orange Scented Jasmine Rice

                          Chicken Satay Stir-Fry with Orange Scented Jasmine Rice
Ingredients:
3 3/4 cups water
2 oranges, zested
2 cups jasmine rice, rinsed
2 tablespoons canola oil
1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and sliced
1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas, a couple of handfuls

Satay sauce:
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced

Garnish:
2 ounces (1/4 cup) chopped peanuts
2 to 3 tablespoons chopped cilantro leaves
2 to 3 tablespoons chopped fresh basil leaves

Directions:
1. Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce
heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.
2. For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion,
stir-fry 3 minutes.
3. Add remaining veggies and stir-fry 5 minutes more.
4. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce
until all ingredients are combined.
5. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables.
6. Sprinkle the platter with chopped nuts, cilantro, and basil.
7. Serve with jasmine rice in a separate dish .
Serves 4 to 5