Winnipeg Free Press - PRINT EDITION

Sticky red wings will fly off holiday table

  • Print
HOLIDAY season has officially arrived. Thank you to the more than 120 Recipe Swappers who took time to enter their tried-and-true recipes in this year's Home for the Holidays contest. It's always a pleasure to sneak a peek at readers' favourite festive recipes -- but also a great challenge to select the best of the bunch.

Congratulations to Lily Dyson and Sandra Langford for their winning appetizer recipes. Lily Dyson's pomegranate-seed-studded sticky red wings are sure to fly off your holiday table. Likewise, Sandra Langford's flavourful Asian meatballs, adapted from a Chatelaine magazine recipe, will please dinner party guests.

Thanks to the following Swappers for sending in appetizer recipes: Dorothy Stroppa, Phyllis Keller of Russell, Helen Loeppky, L. Snider of Glenboro, Andrea Behl, Julie Kehler of Winkler, Darla Alsip, Jeanette Johnston of Keewatin, Ont., Evelina Reimer, Becky Pelto, Elaine Belbas, Helen Nemeth, Helen Pitura, Brenda Mazor of St. Andrews and Joan Anderson.

Now on to this week's requests:

Phyllis Keller of Russell is seeking gluten-free recipes for dainties and appetizers.

Diane Mayes requests a recipe for cheese soup.

M. Loewen of Morris is seeking a good recipe for ginger snaps that is low in sugar and fat.

Lastly, Andrea Behl puts out a call for a recipe for seafood pasta with an olive oil sauce rather than a creamy sauce.

To respond to one of this week's Recipe Swap requests or send in a request, please write to Recipe Swap, c/o Ilana Simon, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, Man., R2X 3B6, send a fax to 697-7412 or e-mail to ilana.simon@freepress.mb.ca. Please include name, address and daytime telephone number in case any ingredients or directions must be checked.

Sticky red wings

1.5 kg (3 pounds) chicken wings
5 ml (1 tsp) salad oil
2 cloves garlic, minced
1 jalapeno pepper, finely minced
250 ml (1 cup) pomegranate juice

Rinse wings, drain, and cut apart at joints; reserve tips for other uses.

Place remaining chicken in a single layer in a 10- by 15-inch (40 x 30-cm) nonstick pan.

Season with salt to taste. Bake in a 200° C (400° F) oven until brown and crisp, about 1 hour, turning pieces occasionally.

Meanwhile, in a 25- to 30-cm (10- to 12-inch) nonstick frying pan over high heat, sauté garlic and peppers in oil until vegetables are limp, 2 to 3 minutes.

Add pomegranate juice, cranberry juice, sugar and vinegar.

Bring to a boil, stirring until sugar dissolves. Boil until reduced to 2/3 cup, about 15 minutes.

Drain and discard fat from chicken wings. Pour pomegranate sauce over wings and turn pieces with spatula. Bake until sauce thickens and sticks to wings, about 12 minutes, turning pieces often to prevent scorching.

Place wings on a platter. Sprinkle with pomegranate seeds. Serve hot.

Taste-tester notes: These delicious wings have a wonderfully festive appearance owing to the addition of pomegranate seeds. I found the suggested baking time way off and recommend baking the wings at 200° C (400° F) for 30 minutes, turning at the halfway mark. Then add sauce, and bake another 12 minutes, turning several times. I always find with chicken wings that it's best to bake them on tin foil spread over cookie sheet and sprayed with vegetable spray (much easier clean up!). To remove seeds, cut the pomegranate in half and use a small fork to poke out the seeds (the whitish pith is bitter). You will have many more pomegranate seeds than called for in this recipe! Add pomegranate seeds to garden salads, couscous, bulgur salad or fruit salad.

Asian sauced meatballs

Either make your own favourite meatball recipe, forming them into small appetizer-sized meatballs, or purchase frozen meatballs. If purchased, cook the frozen meatballs as directed on the package.

While the meatballs are cooking, make the sauce as follows:

175 ml (3/4 cup) pineapple juice
125 ml (1/2 cup) hoisin sauce
30 ml (2 tbsp) white vinegar
1 tbsp (15 ml) dark sesame oil
1 tbsp (15 ml) grated fresh ginger
(7 ml) 1 1/2 tsp hot chili/garlic sauce

Bring all sauce ingredients to a boil over medium-high heat, then reduce to medium heat and simmer uncovered, stirring often until thickened, 8 to 10 minutes. Once the meatballs are cooked, put them in your serving dish, pour the sauce over the hot meatballs and serve.

Taste-tester notes: The tasty Asian sauce has a little kick and is colourful, thanks to the addition of the chili/garlic sauce. Homemade meatballs are easy to whip up and taste so much better! Here's my own recipe from my cookbook, 125 Best Ground Meat Recipes (Robert Rose Inc., Toronto, 2003): Mix together 500 g (1 lb) lean ground beef, 30 ml (2 tbsp) minced onion, 1 clove minced garlic, 125 ml (1/2 cup) fine bread crumbs and 1 egg. Season with salt and pepper and form into small appetizer meatballs. Fry meatballs in non-stick skillet with minimal olive oil for about 8 minutes, turning after 4 minutes or bake in 200° C (400° F) oven for 20 minutes on a cookie sheet sprayed with vegetable spray.

Republished from the Winnipeg Free Press print edition November 30, 2005 $sourceSection$sourcePage

Fact Check

Fact Check

Have you found an error, or know of something we’ve missed in one of our stories?
Please use the form below and let us know.

* Required
  • Please post the headline of the story or the title of the video with the error.

  • Please post exactly what was wrong with the story.

  • Please indicate your source for the correct information.

  • Yes

    No

  • This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.

  • Cancel

Having problems with the form?

Contact Us Directly
  • Print

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

Have Your Say

Comments are open to Winnipeg Free Press print or e-edition subscribers only. why?

Have Your Say

Comments are open to Winnipeg Free Press Subscribers only. why?

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective April 16, 2010.

letters

Make text: Larger | Smaller

LATEST VIDEO

Jets This Week: Predicting the line-ups

View more like this

Photo Store Gallery

  • Goslings with some size head for cover Wednesday afternoon on Commerce Drive in Tuxedo Business Park - See Bryksa 30 Goose Challenge- Day 12- May 16, 2012   (JOE BRYKSA / WINNIPEG FREE PRESS)
  • PHIL.HOSSACK@FREEPRESS.MB.CA 090728 / WINNIPEG FREE PRESS White Pelicans belly up to the sushi bar Tuesday afternoon at Lockport. One of North America's largest birds is a common sight along the Red RIver and on Lake Winnipeg. Here the fight each other for fish near the base of Red RIver's control structure, giving human fisher's downstream a run for their money.

View More Gallery Photos

Poll

Do you think e-cigarettes should be banned by the school division?

View Results

View Related Story

Ads by Google