2 recipes from Sandra: Soy & honey glazed roast chicken and better than sex dessert

two recipes from Sandra

LUCKY PEACH’S LACQUERED ROAST CHICKEN

from Sandra

1 whole chicken (3 to 4 pounds)

2 tablespoons honey

2 tablespoons soy sauce

2 teaspoons kosher salt

Line a rimmed baking sheet with foil, set a rack inside it and place the chicken on the rack. Stir together the honey and soy sauce until the honey dissolves. Using a pastry brush, coat the chicken with a thin, even layer of the mixture. Let stand at room temperature for 15 minutes to let the skin dry slightly, then brush again with all of the remaining lacquer. Sprinkle with the salt and refrigerate, uncovered, for at least 12 hours and up to 2 days.

Between 30 minutes and one hour before you want to roast the chicken, remove it from the refrigerator. Heat the oven to 400 F. Roast the chicken for 50 minutes to 1 hour, or until the internal temperature at the thickest part of the breast and where the thigh meets the breast is 165 F. (If you don’t have a thermometer, roast it until the skin is mahogany and the legs wiggle freely at their joints, like you could almost tear them off. Or snip the skin between the thigh and breast: If the liquid runs clear, it’s done.) If during the roasting process the skin darkens too quickly, tent with foil and continue roasting. Let rest for 15 minutes before carving. Makes 2 to 4 servings.

SOURCE: Adapted from Lucky Peach Presents 101 Easy Asian Recipes

Better Than Sex Dessert Recipe 

Call @response Meta hook          From Sandra

PUDDING INGREDIENTS:

• 2/3 cup sugar

• 1/4 cup cornstarch

• 1/4 teaspoon salt

• 1/3 cup cocoa powder

• 2 1/2 cups milk

• 4 large egg yolks

• 2 tablespoons unsalted butter, cut into pieces

• 1 teaspoon vanilla extract

Place all dry ingredients in a saucepan and whisk together well (to prevent lumps). Whisk in cold milk & eggs. Cook on low heat only until you see it begin to boil. Take off burner immediately. Stir in butter and vanilla. Keep stirring as pudding thickens.

It’s a beautiful thing, really.

Place saran wrap over pudding & gently push onto top so that pudding does not form a skin over the top. Place in refrigerator until cooled.

Preheat oven to 350F. Place all crust ingredients into food processor and process on low speed until crumbly.

CRUST INGREDIENTS:

• 1 1/2 cup flour

• 1 cup walnuts

• 1/2 cup sugar

• 1/4 teaspoon salt

• 1 stick of butter cut into small pieces

Coat 9X13 baking pan with baking spray and then press crust into pan.

Bake for about 15 minutes.

Make whipped cream (this recipe will make the amount you will need).

CREAM CHEESE FILLING INGREDIENTS:

•  1 cup whipped cream (saving a couple cups of the whipped cream for top of dessert)

• One 8 ounce package cream cheese

• 1 cup powdered sugar

Whip together until creamy and shiny.

Spread onto cooled crust.

Remove chilled pudding from fridge & spread over cream cheese filling.

Use remaining whipped cream to decorate top of dessert. This is done with a large decorating bag and a large star decorating tip.