Enjoy these recipes from Aaron's kitchen!
It’s that time of year again! The holiday season. A timewhen things can tend to get a bit hectic as the days dwindle and the list ofthings to accomplish grows. With all the moving parts and various factors toconsider, I’d like to share a couple family recipes that can be prepared inadvance and lessen the burden on the day of your event.
The first recipe is a side dish that was introduced to me bymy Aunt Jen when I was a small child, and continues to makes an appearance atevery holiday function. The recipe calls them “Glazed Bittersweet Onions” but,we all refer to them simply as Aunt Jen’s Caramelized Onions.
Aunt Jen’sCaramelized Onions
1 can (10 ½ oz) Condensed beef consommé
1 can Water
2lb Small pearl onions, peeled
¼ cup Butter, softened
1/3 c Sugar
4 tsp Lemon juice
¼ tsp Salt
Few dashes White pepper
In a large saucepan, bring consommé and water to a boil. Addonions; simmer 15 minutes or until tender when pierced with a fork. Remove fromheat; cover and cool in broth.
Drain onions; pat dry; set aside.
In a large heavy skillet over medium-high heat, cook butterand sugar, stirring constantly, until caramel color. Stir in lemon juice (Becareful! It will splatter!) Then add the onion, stirring to coat the onionsthoroughly and breaking up any bits of caramelized sugar.
Simmer over medium-low heat, shaking the pan occasionally,about 30 minutes or until beautiful copper color. Season with salt and pepper.
If making this ahead of time, allow to cool and store in therefrigerator until the day of your event.
The second recipe I’d like to share is a bit more complex,and I myself openly claim to not be a baker. My Dad on the other hand, that’s adifferent story entirely. Over the years, he has honed his baking prowess andin many peoples opinion, has perfected a dinner roll. Although it may beenticing to just pick up something from the bakery at the grocery store, Iguarantee that your friends and loved ones will rave about this homemade bread.
John’s InfamousDinner Roll
(Also known as RhinoRolls or Refrigerator Pan Rolls)
½ cup Sugar
2 tsp Salt
2 packages Active dry yeast
6-6 ½ cups All-purpose flour
2 cups Water
1 stick Softened butter
In a large bowl, combine sugar, salt, yeast and 2 ¼ cupsflour. In a 2 quart saucepan over low heat, heat water and ½ cup butter untilvery warm (120-130 degrees)(Butter does not need to melt.)
With mixer at low speed, gradually beat liquid into dryingredients. Add egg; increase speed to medium; beat 2 minutes, occasionally scrapingthe bowl with rubber spatula. Beat in ¾ cups flour or enough to make a thickbatter; continue beating 2 minutes and scraping the bowl with rubber spatula.
Stir in about 2 ½ cups flour to make a soft dough.
Turn dough onto lightly floured surface and knead untilsmooth and elastic (about 10 minutes)
Shape into a ball; place in greased large bowl, turning overto grease top. Cover with towel; let rise in warm place until doubled. (about 1½ hours)
Punch down dough. Turn dough over; brush with oil. Coverbowl tightly with plastic wrap and refrigerate at least 2 hours or until readyto use.
About 2 ½ hours before serving: Grease a 15 ½ by 10 ½roasting pan. Cut dough into 30 equal pieces: shape into balls and place inpan. Cover with a towel; let rise in a warm place, away from draft untildoubled. (about 1 ½ hours)
Preheat oven to 400 degrees and bake 15-20 minutes or untilgolden brown. Brush finished rolls with softened butter and ENJOY!
Have a happy and safe holiday season