Whether you’re planning to cook delightful main dishes or make your own hard-to-resist sweet giveaways, The Maya Kitchen’s recipes for 2020 can help you prep for your upcoming holiday dinner parties and potlucks with these no-fail recipes that you can whip up using the MAYA All-Purpose Flour.
Roast Chicken with Three Mushrooms
Ingredients
Herb Butter Chicken Seasoning
- 2 1/2 tablespoons butter
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh marjoram leaves
- salt and pepper to taste
- 1 whole chicken
- salt and pepper to taste
- 1 cup onions peeled and diced
- 1/4 cup celery diced
- 1/4 cup oil
Sauce
- 1 1/2 tablespoons MAYA All Purpose Flour sifted
- 2 cups chicken stock
- 2 tablespoons butter
- 1 cup fresh button mushrooms
- 1 cup fresh shitake mushrooms stems removed
- 1/4 cup Dried porcini mushrooms pre-soaked
- salt and pepper to taste
- thyme leave
- marjoram leaves
- 1 1/2 tablespoons brandy
- 1 teaspoon parsley chopped
Instructions
Chicken
- Mix the herb butter seasoning and set aside at room temperature.
- After washing and drying the chicken, season with salt and pepper.
- With your fingers, insert them in between the skin and the meat.
- Get some of the butter and insert it evenly.
- Truss the chicken.
- Mix the onion, carrots and celery.
- Place them on the roasting pan and place the chicken in the middle.
- Sprinkle with some oil and roast it for about 60 minutes, depending on the size of the chicken.
- When it has a nice golden roasted finish, set aside and start preparing the sauce.
Sauce
- Degrease the roasting pan and remove all burnt ingredients.
- Cook it for about 4 minutes or until it starts to be golden brown.
- Now add the flour and mix it well so it is no longer visible.
- Add the stock and mix well as it will gradually thicken.
- Let is simmer for about 10 minutes, then strain it into a sauce pan and continue to simmer it.
- Meanwhile, heat the butter and sauté the mushrooms for about 3 minutes then add them to the simmering sauce.
- Rectify the seasoning with herbs, salt, pepper and the brandy.
- When the sauce is right, keep hot.
Assembly
- Remove the string and place the chicken on a serving platter.
- Spoon the sauce and the mushrooms on the sides.
- Garnish with chopped parsley and sprigs of thyme and marjoram.
Chocolate Fudge Orange Cupcake
Ingredients
- 105 g MAYA All-Purpose Flour
- 210 g brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 1 egg
- 110 g mayonnaise
- 1 c boiling coffee
- 90 g Quickmelt Cacao, melted
- For chocolate ganache:
- 100 g cream
- 75 g unsweetened dark chocolate, cut into small pieces
- 125 g dark semi-sweet chocolate, cut into small pieces
- candied orange zest
Instructions
- Sift all the dry ingredients in a bowl. Make a hole in the center.
- Add the egg, mayonnaise and boiling coffee.
- Fold in the melted chocolate.
- Line cupcake mold with paper cups.
- Pour mixture equally into 15 cups.
- Bake at 180 F oven for 10-12 minutes
To make the ganache:
- Boil the cream in a pot. Fold in the chocolate. Mix until smooth.
- Decorate each cupcake with a big rosette of fudge and candied orange zest.
Christmas Sugar Cookies
Ingredients
Main:
- 2 cups ½ -2 ¾ MAYA All-Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 1 cups ½ confectioners’ sugar
- 1 egg
- 1 teaspoon clear vanilla extract
Royal Icing:
- 2 egg whites
- 2 tablespoons lemon juice
- 3 – 4 cups confectioners’ sugar
- 2 – 3 tablespoons fresh milk
- Gel food coloring of your choice
Instructions
For Main
- Preheat oven to 350ᵒF/177ᵒC. Line 2 baking sheets with baking paper. Set aside.
- Sift flour, baking powder and salt in a bowl. Set aside.
- Cream together softened butter and confectioners’ sugar. Beat in the egg and add desired flavoring. Add the dry ingredients and mix until a dough is formed.
- Roll out the dough on a floured surface and use cutters to create preferred shapes.
- Bake for 10-15 minutes or until edges are slightly brown. Cool before decorating.
For Royal icing
- Mix egg whites and lemon juice using a mixer until soft peaks form.
- Add confectioners’ sugar gradually and add 1 tablespoon of milk at a time.
- Mix until fluffy.
- Divide into bowls, mix in gel food coloring
- Decorate cooled cookies. Let icing set for a few hours to harden.
Recipe Notes
Yield: 20-24 pieces
This is a press release distributed by Buensalido and Associates Public Relations.
Also read: How to Set-up a DIY Dessert Table
