Main Ingredients:
Whole Chicken : about 2 Kg (4-5 lb)
Butter: 3 tbsp ( room temperature)
Tomato: 1 large
Lemon : 1 large
Garlic: 3 cloves
Onion: 1 large
Rosemary : 1 tsp dried or 2 tsp fresh ( Thyme also works well)
Lemon Juice: 1/2 Cup
Salt and pepper to taste
Directions:
1. Clean the chicken and remove any extra from cavity of the chicken.
2. Slice the onion and mince the garlic.
3.Place the chicken in a big zip-top plastic bag and pour the onion, garlic and lemon juice and marinate in the fridge for at least 2 hours.
4. Remove the chicken, cut lemon and tomato in two wedges. Sprinkle salt inside the cavity and then stuff the lemon and tomato wedges inside the chicken cavity.
5. Slide fingers under skin of breast and upper part of legs, loosening skin. Spread butter and rosemary under skin on breast and upper leg meat. Tuck wings underneath bird.
6. Preheat the oven to 350F. Roast the chicken uncovered about an hour and half, until a thermometer inserted into chicken thigh reads 180F.
7. Remove cooked chicken and cover with foil and let rest for 10 minutes before serving.
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Mexican Wedding Cakes or Russian Tea Cakes
Main Ingredients:
Butter: 1/2 cup (room temperature)
Powdered sugar: 1/2 cup (divided)
Vanilla: 1/4 tsp (extract or powder)
Cardamom powder: 1/4 tsp (optional)
Salt: 1/8 tsp
Flour: 1 cup (all purpose)
Ground nuts: 1/3 cup *
Directions:
1. Sift the flour with salt, set aside.
2. In a medium-size bowl, cream butter and 1/4 cup powdered sugar until light and fluffy (about 3-5 minutes). Mix in vanilla and cardamom powder.
3. Add the flour to the creamed mixture gradually and beat until combined. Blend in the ground nuts. Cover and refrigerate the dough for about 1 hour or until firm.
4. Preheat oven to 350 F. Cover a baking sheet with parchment paper.
5. Scoop small pieces of dough. Roll in hand to make small (about 1 inch) balls and place 2 inches apart on the prepared baking sheet.
6. Bake for 15 minute or until the edges of the cookies start to brown.
7. Remove from oven and place on a wire rack to slightly cool for about 3-5 minutes.
8. Sprinkle 1/8 cup of powdered sugar on the bottom of a large plate (or baking pan). Place slightly cooled cookies on the top of sugar. Place the remaining 1/8 cup of powdered sugar in a fine strainer or sieve and then sprinkle the tops of the cookies.
* choose the nuts according to your taste. E.g.: pecans, walnuts, hazelnuts, almonds, etc.
Butter: 1/2 cup (room temperature)
Powdered sugar: 1/2 cup (divided)
Vanilla: 1/4 tsp (extract or powder)
Cardamom powder: 1/4 tsp (optional)
Salt: 1/8 tsp
Flour: 1 cup (all purpose)
Ground nuts: 1/3 cup *
Directions:
1. Sift the flour with salt, set aside.
2. In a medium-size bowl, cream butter and 1/4 cup powdered sugar until light and fluffy (about 3-5 minutes). Mix in vanilla and cardamom powder.
3. Add the flour to the creamed mixture gradually and beat until combined. Blend in the ground nuts. Cover and refrigerate the dough for about 1 hour or until firm.
4. Preheat oven to 350 F. Cover a baking sheet with parchment paper.
5. Scoop small pieces of dough. Roll in hand to make small (about 1 inch) balls and place 2 inches apart on the prepared baking sheet.
6. Bake for 15 minute or until the edges of the cookies start to brown.
7. Remove from oven and place on a wire rack to slightly cool for about 3-5 minutes.
8. Sprinkle 1/8 cup of powdered sugar on the bottom of a large plate (or baking pan). Place slightly cooled cookies on the top of sugar. Place the remaining 1/8 cup of powdered sugar in a fine strainer or sieve and then sprinkle the tops of the cookies.
* choose the nuts according to your taste. E.g.: pecans, walnuts, hazelnuts, almonds, etc.
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