Movie Menu: Simply Irresistible Chicken Paillard with Lemon Champagne Cream Sauce

The year was 1999. I was in my final year of middle school, I’d made my first trip to New York during the Christmas season, and the person I most wanted to be when I grew up was Buffy the Vampire Slayer. That is until I watched a little movie called Simply Irresistible starring none other than my favorite starlet Sarah Michelle Gellar. The movie follows Amanda Shelton (played by Gellar) a struggling chef who has exhausted every option she has to save the beloved restaurant that her mother ran while she was alive.

     With the aid of a magic crab (yes, you read that correctly, a magic crab) and her loved ones Amanda begins to cook the most sensational food in New York City. Cue Tom Bartlett (played by Sean Patrick Flannery of The Boondock Saints, another of my all-time favorite films.) Tom plays an uptight commitment-phobe who runs an upscale department store on Fifth Avenue, a department store that will soon be opening a five-star restaurant inside the store. After tasting Amanda’s food, he discovers that both she and her food are simply irresistible. That’s not an easy pill to swallow for someone who shirks the idea of a fourth date, determines that he’s under Amanda’s spell. Literally.

I understand that this movie has a bit of a quirky plot that isn’t for everyone. But I have loved it from the moment that I first watched it during a sleepover party back in the 90s. Simply Irresistible is the movie that first inspired me to want to learn to cook and bake. And while most bloggers would probably share their version of Amanda’s caramel eclairs, I’ve decided to go a different route. What makes this movie so intriguing to me is the idea that Amanda’s emotions manifest through her cooking. So, imagine the hilarity when Tom’s “girlfriend” (played by Amanda Peet) eats the chicken paillard that Amanda prepared for her!

With that being said, let’s take a look at what chicken paillard actually is.  The definition of a paillard is “a boneless cut of meat that has been pounded until flat and cooked rapidly.” There is no specific seasoning for chicken paillard, but it is often breaded and served with a sauce. My recipe for chicken paillard contains some of my favorite flavors: lemon, cream, and champagne. And because this is a romantic film, why not make it a romantic dinner for two? So, without further ado, I give you Simply Irresistible Chicken Paillard served with a lemon champagne cream sauce.

Ingredients:

Chicken

·         ½ cup of all-purpose flour

·         ¼ teaspoon of salt (I like to use pink Himalayan salt)

·         1/8 teaspoon of cayenne pepper

·         2 eggs

·         ¾ cup of Panko breadcrumbs

·         ¼ cup of parmesan cheese

·         The zest of 1 lemon

·         1/8 teaspoon of Hungarian paprika

·         2 boneless skinless chicken breasts

·         Extra virgin olive oil (for frying)

Sauce:

·         3 tablespoons of salted butter divided

·         2 tablespoons of all-purpose flour mixture (from above)

·         ½ cup of whole milk

·         ½ cup of heavy cream

·         ¼ cup of champagne (I like to use Verdi Spumante)

·         Juice from ½ a lemon

·         1 cup of sliced baby Bella mushrooms

Directions:

1. In a small bowl, mix the flour, salt, and cayenne pepper. Remove two tablespoons of this mixture and set aside.

2. In a second bowl, whisk eggs.

3. In a third bowl, mix breadcrumbs, parmesan, lemon zest, and paprika.

4. Between two sheets of wax paper, pound the chicken breasts until they are ¼ inch thick (I use a rolling pin for pounding, but a skillet works just as well.)

5. In a saucepan, melt two tablespoons of butter.

6. Add mushrooms and cook through.

7. Push the mushrooms to the side and add remaining butter to the pan.

8. Once the sauce has melted, whisk in the flour.

9. When the roux forms, pour in milk, heavy cream, and champagne, whisk until smooth.

10.         Stir mushrooms into the mixture, while stirring add lemon juice. Remove from heat and set aside.

11.         In a large frying pan, on high heat, add olive oil.

12.         Place the chicken into the frying pan, allowing to cook for 4 minutes on each side.

13.         Plate the chicken and top with sauce.

This is my all-time favorite chicken dish (not to toot my own horn.) The flavors marry together perfectly and create a romantic meal for two. It also pairs wonderfully with a variety of side dishes. My recommendations for sides include asparagus with hollandaise sauce, steamed broccoli, and/or Martha Stewart’s delicious recipe for mashed potatoes. Whatever you decide to make as an accompaniment, may your meal be simply irresistible.

Best Christmas Cookies of 2016

Baking has always been such a comfort to me. Throughout the year, I bake everything from bread to candies. But what I’m best known for are my cookies. Especially at Christmas time. I love to see the look on the faces of my family and friends when they bite into a delicious cookie. The accompanying “mmm” is music to my ears and when they reach for another and another my heart sings George Strait’s song “Christmas Cookies.”

     However, I have to be honest. I have not come up with all the cookie recipes on my own. Over the years, I have tried and found many different cookie recipes that have worked their way into my repertoire of holiday offerings. Today, I will be highlighting the cookies that get the biggest reactions from my loved ones. The best part about these recipes are that they are all simple (great for beginners!) and budget friendly. So, let’s get started with the best Christmas cookies of 2016!

     Let’s start with the most basic (and essential) cookie recipe there is the chocolate chip cookie. Now there are two schools of thought on this confection. There are those of us who like them with walnuts and those of us who shun the addition of the walnuts. I fall into the second category. But a really good cookie recipe leaves room for you to make either one (or, as is the case in my family, both.) My go-to recipe comes from one of the most trusted names in the baking industry: Ghirardelli.

     While the Ghirardelli chocolate chip is a little more expensive than that of their competitors, I can assure you that it is worth the few extra pennies. Their chocolate chips make all the difference and create a recipe that I have witnessed full-grown burly men actually squeal when taking that initial bite. Word to the wise: when you bake these, make more than one batch. They go faster than you can imagine!

     Another Christmas cookie staple is the old-fashioned sugar cookie. The modern-day sugar cookie can be traced back to the mid-1700s. In Nazareth, Pennsylvania, German Protestants settlers created this round buttery cookie which was believed to have derived from an unleavened European cookie known as a “jumble.” On September 5, 2001, it became the official cookie of Commonwealth Pennsylvania. But you don’t have to be from Pennsylvania to love a good sugar cookie. The recipe I use (another one that has caused the elusive squeal of the burly giants) comes from Food Network. The beauty of this recipe is that you can choose to make it with or without the royal icing (I tend to make them without because they are delicious enough on their own without the extra icing.)   

     Peanut butter cookies are another crowd favorite during this time of the year. This particular recipe began as a recipe that one of my former workers gave to me during a cookie swap one year. Over the years, I have mildly tweaked it to create a fantastic incomparable peanut butter cookie that flies off the plate as soon as I sit it down. Tip: I always roll mine in the additional sugar. The recipe is as follows:

Ingredients:

•    1/2 cup of butter flavored shortening (I like Crisco)

•    1/2 cup of peanut butter (I like Jif Natural Peanut Butter)

•    1-1/4 cup of all-purpose flour

•    1/2 cup of sugar

•    1/2 cup of packed brown sugar

•    1 egg

•    1/2 teaspoon of baking soda

•    1/2 teaspoon of baking powder

•    1 teaspoon of vanilla extract

Instructions:

1.   Beat the butter and peanut butter with an electric mixer for 30 seconds.

2.   Add half cup of flour, sugar, brown sugar, egg, baking soda, baking powder, and vanilla extract.

3.   Beat until thoroughly combined.

4.   Beat in remaining flour.

5.   If necessary, cover dough with plastic wrap and chill until it is easy to handle.

6.   Shape dough into 1 inch balls.

7.   If desired roll in additional sugar.

8.   Place dough pieces 2 inches apart on an ungreased cookie sheet.

9.   Flatten by crisscrossing with tines of a fork.

10.  Bake at 375 degrees for 7-9 minutes.

     

       My next recipe happens to be a personal favorite in my household. It comes from the culinary masters at Taste of Home. The cookie has a secret ingredient that adds not only delicious flavor but also a wonderful crunch texture. What is that ingredient you ask? Crisp rice cereal. I like to use Rice Krispies.

     Rice Krispies were first produced in 1928. When Kellogg’s noted the infamous snapping, crackling, and popping noises that the cereal made when milk was poured on it the “Snap. Crackle. Pop” slogan was born.  Illustrator Vernon Grant created the fairies of the same names that were originally mentioned in the jingle that sang out “"Listen to the fairy song of health, the merry chorus sung by Kellogg's Rice Krispies as they merrily snap, crackle, and pop in a bowl of milk. If you've never heard food talking, now's your chance!”

     But what kind of cookie could utilize cereal as a main ingredient? The answer is simple. Yuletide Cherry Cookies. The combinations of flavors (cream cheese, maraschino cherries, rice cereal, and almond extract) make this my all-time favorite cookie recipe. Not only is this cookie festively flavored, but it also gives your table a pop of the infamous Christmas time red color.

     Lastly, another of my tried and true recipes comes from a fellow blogger. 

ASouthernFairyTale.com has created a cookie that is an amalgam of chocolate and peppermint flavor that is to die for. What makes it even better: it’s a no bake recipe that has crushed up cookies in it! The website’s recipe for Oreo Peppermint Bark is always a favorite cookie when you are short on time. The use of multiple types of chocolate combined with Oreos and peppermint candies (I usually use the mini candy canes) is perfect to make with children. It’s simple, affordable, and out of this world in the flavor department.

     But enough about my favorite Christmas cookie recipes. I want to know what some of your favorite cookies are. Feel free to comment below and tell me what cookies your friends and families go crazy for every year.

Pass or Purchase Product Review: VitaMix Blender

Purchasing appliances and gadgets for your kitchen can get expensive sometimes. So how can you tell what is a worthy investment and what isn’t? That’s where I come in! I’m here to help with my review of products commonly used when baking. I’ll be sure to include a history of the product, my personal experience with the product and the final verdict: PASS or PURCHASE.

     Today we’ll be examining a pricey item that can be found in the background of any cooking show or internet instructional video: The Vita-Mix. In 1937 William Grover Barnard, owner of The Natural Food Institute introduced the blender that would later be called Vita-Mix. Live demonstrations of the product began in 1949. In 1954 the company officially changed its name to Vita-Mix Corporation and fourteen years later the Vita-Mix 3600 was introduced.

     This work of genius was the first blender that was capable of making ice cream and hot soup. It also had the ability to grind grain and knead bread dough. In 1985 Vita-Mix the Mix’n Machine, Vita-Mix’s first commercial blender, was introduced. Today the commercial blender can be found in various restaurants chains around the world.

     The Vitamix Creations Elite 48oz. 13-in-1 Variable Speed Blenderis the model that we are examining today. I purchased my system from the QVC website. For $439 (plus free shipping and handling) back in 2013. Here are the following specs of this product:

·         Includes Vitamix Creations Elite Base, 48-oz BPA-free container, tamper, Getting Started instructional DVD, Vitamix Creations cookbook, 15-oz stainless steel travel mu

·         Performs functions of whole food juicer, blender, food processor, stick blender, hand mixer, ice cream maker, ice crusher, meat grinder, chopper, cheese grater, peanut butter maker, hot soup maker

·         48-oz blending container with stainless steel hammermill and cutting wet blades

·         Spill-proof lid with plug

·         Variable Speed Dial and Pulse High-efficiency radial cooling fan with thermal protection system prevents overload and burnouts

      Here is a demonstration of how the VitaMix works:

Now, onto my personal experience with this product. I cannot sing the praises of this item enough. I can honestly say I have no idea how I did anything in the kitchen without this blender. Whether it’s crushing peppermints to make Oreo Peppermint Bark for Christmas or blending my favorite homemade hummus, this product can do everything. Bread, soups, desserts, dips. You name it!

On top of being able to do practically anything in the kitchen, cleaning is as simple as putting a little dish soap and water into the blender and blending for a few seconds before doing a quick rinse to remove any soap residue. I admit, this is a very pricey item. But QVC allows you to purchase this item on the easy pay system, meaning that you can make payments every month until it is paid in full. But unlike layaway, once you make your first payment the item is shipped to you immediately. The VitaMix is available in different sizes (32oz, 40oz, 48oz, and 64oz) and comes in a variety of colors (mine, as you can see, is white.)

If you are someone who rarely cooks or bakes, then this product might not be worth the investment for you. However, if you cook the majority of your own meals or bake regularly, then I recommend that you make the investment in this item. It will certainly pay off. So, the verdict is PURCHASE. You can purchase your own VitaMix from the following:

·         Vitamix

·         QVC

·         Amazon

·         Kohl’s

·         Williams-Sonoma

Movie Menu: Love Actually To Me You are Perfect Banoffe Pie

Welcome to the first ever movie menu here at Christina’s Confectionery! With Christmas just a little over a week away I decided to create a recipe for my movie menu that is inspired by one of my favorite Christmas films: Love Actually. This is not your typical holiday film (it’s R-rated for language, sexuality, and nudity so I wouldn’t recommend sitting down with the kiddies to watch this one) it is absolutely wonderful and instills one with both romantic and festive feelings. With a whole lot of humor and equal parts heart, Love Actually is the perfect Christmas movie to watch while you’re cuddled up with your sweetheart eating (hopefully) banoffee pie.

You might be asking yourself what exactly is banoffee pie and what does it have to do with Love Actually? First, we’ll discuss the backstory of the pie in question. The banoffee pie was created in Britain by Nigel Mackenzie. In the year 1971, after an attempt to make an unreliable recipe known as Blum’s Coffee Toffee Pie, Mackenzie (owner of The Hungry Monk Restaurant) and his chef, Ian Dowding, tried several variations of the recipe, tweaking it to perfection. Everything from apples to and oranges was tested. But it wasn’t until the final run, when bananas were as the star ingredient, that the deliciousness that we know as banoffee pie was born.

Now, let us skip forward 32 years into the future. The year is 2003, and Love Actually hits the big screen. One of the most memorable moments of the film involves Keira Knightley’s character (Juliet) showing up at the doorstep of Mark (played by everyone’s favorite zombie slaying sheriff Rick Grimes a.k.a. Andrew Lincoln) with a slice of banoffee pie in an attempt to bribe him. You see, Mark was the best man at her wedding, and she took notice that he filmed much of the event. Juliet hopes that he captured better photography than the actual photographer and what viewers discover next tugs at the heartstrings with a vengeance. (I won’t spoil it for those who haven’t seen the film but prepare yourselves for an OMG moment.)

Thus, I have taken to my kitchen to invent my own version of this pie that I am calling To me you are Perfect Banoffee Pie. (Once you watch the film you will understand the name.) Normally banoffee pie is made from a crust of what the Brits call “digestives” which is similar to a graham cracker. But I wanted to try something different, and since vanilla wafers pair so wonderfully with banana pudding, I decided to make a vanilla wafer crust. One of the best decisions I’ve ever made.

The main ingredients of the pie are your typical banoffee pie filling: bananas and toffee made from scratch. But I wanted to add another dimension of flavor to this tasty treat. I, therefore, made a vanilla whipped cream instead of the standard whipped cream topping and I shaved dark chocolate (as opposed to milk chocolate) onto the top of the pie giving it a decadent and flavorful garnish. Be advised, this is a rich dessert, so a little bit goes a long way when you are portioning this pie. So, without further ado may I present the recipe for To me you are Perfect Banoffee Pie.

Ingredients:

Crust:

·         60 vanilla wafer cookies

·         ¼ cup of granulated sugar

·         1/3 cup of melted butter

Filling:

·         3 bananas

·         1 (14 oz) can of sweetened condensed milk (I like to use Eagle Brand)

Topping:

·         2 cups of heavy cream

·         2 tablespoons of powdered sugar

·         1 teaspoon of vanilla extract

·         ¼ teaspoon of cream of tartar

·         2 squares of dark chocolate, shaved (I like to use Dove dark chocolate squares)

Directions:

1. Place your unwrapped can of sweetened condensed milk in a pot of water. Ensure that it is completely submerged.

2. Boil for 2.5 hours (yes, hours) and be sure that the can remains completely submerged at all time (just add a little water here and there when you notice the water level dropping.)

3. Preheat the oven to 350 degrees.

4. While the oven is preheating, using a food processors or blender, crush the wafer cookies.

5. Add the melted butter and ¼ cup of sugar and blend until incorporated.

6. Press the mixture into a pie plate and up the sides.

7. Bake crust for 10 minutes. Allow crust to cool before filling.

8. Place sliced bananas in the pie crust.

9. Once the can of sweetened condensed milk has cooled, pour the mixture over the bananas and spread evenly.

10. Beat together all of the ingredients for the vanilla whipped cream.

11. Top the pie with the whipped cream and sprinkle with shaved dark chocolate.

I hope that you and your loved ones enjoy this pie as much and my family and I did. Merry Christmas, Happy Holidays, and I wish all of you a wonderful new year filled with health and happiness. As a bonus here is the trailer for the film that inspired this recipe.

DIY Mason Jar Gift Mixes

Baking is a quintessential part of the holiday season. But it’s not just all about scarfing down sweets. Baking is an experience that brings comfort and joy to a home, filling the area with aromas and sugared thoughts of childhood reminiscence. So, in this, the season of giving, instead of giving a premade treat, why not give the gift of baking?

     For years, bakers have been gifting friends and family with mixes of all sorts wrapped up in a mason jar and topped with a bow and set of instructions. And by doing so, recipients find themselves with two gifts wrapped into one: the treat and the experience. I’ve always been a fan of giving baked goods as gifts, and presenting batter ingredients in festively decorated jars can add the perfect touch to any holiday gift exchange.

     There are tons of recipes available for DIY mason jar gifts. But I have compiled some of the most impressive recipes I’ve found particularly splendid. Let’s start with one of my favorite comfort desserts: brownies.

     The creation of the original brownie is a topic that is up for debate. The earliest mention of this confectionery favorite dates back to 1893 when Bertha Palmer, the wife of Palmer Hotel owner, Potter Palmer, called upon the chefs of the establishment to create a dessert made specifically for boxed lunches so that she could provide a tasty treat to accompany lunch in the Women’s Pavilion for the Ladies Board of Managers Exposition. Sadly, there is no concrete evidence that the chocolate treat created that day was referred to as a brownie, but it’s a dessert that is still beloved by many and continues to be served at the hotel to this very day.

     SixFiguresUnder.com has since created a fudgy brownie recipe to give as a mason jar gift mix. This recipe not only incorporates one but TWO different forms of chocolate that make for a delicious and wonderfully textured brownie that will melt in your mouth.

     Speaking of chocolate, is there a more delicious and festive flavor combination than chocolate and mint? I think not! And one of my personal favorite candies that combine these two is the infamous Andes Crème de Menthe candy. This iconic three-layer candy was launched by Andes Candies back in 1950. In the year 2000 Andes Candies joined forces with Tootsie Roll Industries and the line was expanded in 2003 to include Andes Crème de Menthe baking chips.

     TheFrugalGirls.com have utilized this classic candy in a mason jar recipe for Andes Mint Dark Chocolate Cookie Mix.  This recipe utilizes the ideal amount of chocolate and mint for the perfect holiday cookie mix. It has a wonderful flavor, and because it incorporates cake mix, the texture is outstanding.

     And while we are on the topic of candies that are commonly found in cookie recipes, let’s talk about the unsung hero of the holidays: M&M’s. During this festive season, the red and green candies pop up in a variety of flavors. Dark chocolate, peanut, even pretzel M&Ms! But the origins of this chocolatey treat were created for soldiers during wartime.

M&M’s were originally manufactured in March of 1941. They were exclusively sold to military and were not available to the public until 1948. But it wasn’t until the 50s that the candy began to don the trademark “m” on each piece. First, in 1950, with a black “m” and later, in 1954, with the classic white “m” that the company has been synonymous for. The name M&M comes from the two men who created the candy: Mars & Murrie.

CelebratingSweets.com has created a magnificent Mason jar cookie recipe for M&M Cookie Mix in a Jar. The beauty of this recipe is that you can incorporate any M&M flavor that you like! Last year three new flavors were introduced to the M&M holiday list (hot chocolate, café mocha, and white peppermint) and any of these would make a fantastic addition to your cookie recipe. As a result, this recipe makes for a versatile cookie batter that contain all the same basic ingredients.

But what if you have someone on your list that isn’t into chocolate? Have no fear! Positivelysplendid.com has created a cinnamon spice muffin mix recipe to give as mason jar mix gifts. This recipe contains all the flavors associated with holiday baking. Cinnamon, cloves, ginger, nutmeg. It’s all there! And what a perfect treat this is to have on a cold winter morning.

And what about those people on your list that want something fruity. TheYummyLife.com has the solution for you: a fantastic recipe for a banana bread mix gift jar. This is another great comfort food recipe. And better still, the recipient has the choice to make either a loaf of bread or muffins!

Regardless of which batter you choose or what type of baked treat you decide to give as a gift, whether your mason jars are decorated ornately or straight from the box, sharing the gift of baking and baked goods is a wonderful way to show people you care during the holidays. And so I wish you all the happiest of holidays and a healthy and happy new year. 

Introduction and Welcome to Christina's Confectionery

Welcome to Christina’s Confectionery! My name is Christina Durner (Chrissy for short) and thank you for visiting my website. I live in a cozy little apartment in Baltimore, Maryland with my husband and our three cats. I’ve always enjoyed preparing meals for family and friends, but my true passion is baking.

At the age of three, I spent my Sundays baking bread and cinnamon rolls in the kitchen with my mother. In elementary school, I was the child who gifted my secret Santa partner with a homemade gingerbread house. My high school weekends were spent watching Food Network, trying to absorb every fine detail of baking that these culinary masters had to offer. I maintained the local baking blog for Examiner.com for five years until the website changed formats earlier this year. Now I am ready to create my own blog to share delicious recipes, tips, and baking product reviews with you.

Here are some of the things that you can expect to see here at Christina’s Confectionery:

·        Every day baking recipes and instructions

·        Holiday/Celebration baking recipes

·        Movie inspired menus

·        Baking tips and tricks

·        Baking product reviews

·        The history of baked items and much, much more!

·        Recipes from outside the oven (culinary delights that don’t fall into the baking category.)

Thank you for taking the time to visit Christina’s Confectionery. My hope is that you will enjoy reading my blog as much as I enjoy writing it.