Prepare and refrigerate this recipe the night before you want to bake and serve it.
Q: I am looking for a recipe for a baked chicken dish my former daughter-in-law, who was from Thailand, used to make. I know she soaked the chicken in coconut milk and used a lot of spices.
— P. G., Miami
A: I’m sure there are many recipes that would fit, since coconut milk is used liberally in Thai cooking. I got the very easy one here at an “international day” potluck at my daughter’s grade school in the 1990s.
Thai Baked Chicken
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Makes 4 servings
1 piece fresh ginger, 3 inches long
6 garlic cloves
1 medium onion, quartered
1 can (13.5-ounce) coconut milk
1/4 cup dark brown sugar, packed
2 tablespoons soy sauce
1 1/2 teaspoons sesame oil
4 chicken breast halves or 1 frying chicken cut up, skin on
Cilantro or fresh basil leaves for garnish
1. Peel the ginger and slice into 1-inch pieces. Peel the garlic. Place the ginger, garlic and onion quarters in a food processor and pulse until very finely chopped. With the machine running, add coconut milk, brown sugar, soy sauce and sesame oil. (Or mince the ginger, garlic and onion very finely and mix by hand.)
2. Place the chicken in a single layer in a shallow oven ready casserole dish.. Pour the marinade on top and cover tightly. Refrigerate at least 12 hours, turning from time to time.
3. Uncover and bake at 375 degrees for about 1 hour, or until chicken is done. Switch oven to broiler for last 5 minutes or so to crisp and burnish skin. Sprinkle cilantro or basil on top before serving. Q: My grandmother used to make the most amazing marshmallow frosting. I think she just melted marshmallows. Is there a secret to this?
A: You need a little more than melted marshmallows, but this frosting is a favorite of mine. It’s nearly as easy opening a can of frosting, but tastes so much better!
Makes enough frosting for a 2-layer cake or 24 cupcakes.
32 regular marshmallows
2/3 cup milk
3/4 cup (1 1/2 sticks) cold butter or margarine
1 teaspoon vanilla extract
1. Place the marshmallows and milk in a saucepan and cook carefully over low heat just until the marshmallows dissolve. Set aside to cool to room temperature, stirring often to keep it blended.
2. Cut the butter into chunks and place in the bowl of an electric mixer. Beat until light and fluffy. Gradually add the marshmallow mixture, beating until stiff as you like. Beat in vanilla.