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FareShare Gazette -- November 2009 Recipes

Make FareShare Gazette -- November 2009 Recipes at home with Whole Chicken Wings, Butter Softened, Honey, All Purpose Flour, and Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 lb
• 1/2 cup
• 1 tbsp
• 2 cup
• 5 tsp
• 12 tbsp
• 2 tbsp
• 1/2 cup
• 1/2 cup
• 1 tsp
• 1 pkg

Method (preview)

1. 1

   Rinse wings under cool water; pat dry.

2. 2

   Put wings in bowl; drizzle with olive oil, season with salt and pepper, then toss to coat.

3. 3

   Spread wings out on a baking sheet.

4. 4

   Roast 25 - 40 minutes until skin gets crisp and brown and meat is tender.

5. 5

   Meanwhile, combine coating ingredients in a blender; blend to mix. Taste and adjust seasoning, if desired. Scrape coating mixture into a large bowl.

6. 6

   When wings come out of oven, slide them into the bowl with the coating mixture.

7. 7

   Give them a toss to coat and you are done.

8. 8

   Scatter cilantro on top and serve.

9. 9

   Combine the flour, sugar and a pinch of salt in a large bowl.

10. 10

    Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs.

11. 11

    If it's still crumbly, add more ice water, 1 teaspoon at a time.

12. 12

    Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.

13. 13

    Place a baking sheet on the bottom oven rack and preheat to 375F.

14. 14

    Whisk the pumpkin in a bowl with the butter and a pinch of salt. Whisk in 3 eggs and the sugar.

15. 15

    Stir in the cream, cinnamon and nutmeg.

16. 16

    Pour the mixture into the pie shell.

17. 17

    Lightly beat the egg white, then brush onto the pastry edges.

18. 18

    Carefully place the pie on the preheated baking sheet, lower the oven temperature to 325F and bake until the pie is set but still jiggles slightly, about 50 minutes.

19. 19

    Let cool completely.