The Maya Kitchen shares two recipes of holiday treats that are best when shared with loved ones.
Roast Chicken with Three Mushrooms
Ingredients:
Herb butter chicken seasoning
1 whole chicken
2 1/2 tbsp. butter
1 tsp. fresh thyme leaves
1 tsp. fresh marjoram leaves
1 cup onions, peeled and diced
1/4 cup celery, diced
1/4 cup oil
salt and pepper to taste
Sauce
1 1/2 tbsp Maya All Purpose Flour, sifted
2 cups chicken stock
2 tbsp. butter
1 cup fresh button mushrooms
1 cup fresh shiitake mushrooms, stems removed
1/4 cup dried porcini mushrooms, pre-soaked
salt and pepper to taste
Garnish
thyme leaves
marjoram leaves
1 1/2 tbsp. brandy
1 tsp. parsley, chopped
Procedure:
Chicken
1. Mix the herb butter seasoning and set aside at room temperature.
2. After washing and drying the chicken, season with salt and pepper. With your fingers, insert them in between the skin and the meat.
3. Get some of the butter and insert it evenly.
4. Truss the chicken.
5. Mix the onion, carrots, and celery. Place them on the roasting pan and place the chicken in the middle.
6. Sprinkle with some oil and roast it for about 60 minutes, depending on the size of the chicken.
7. When it has a nice golden roasted finish, set aside and start preparing the sauce.
Sauce
1. Degrease the roasting pan and remove all burnt ingredients.
2. Cook it for about 4 minutes or until it starts to be golden brown.
3. Add the flour and mix it well so it is no longer visible.
4. Add the stock and mix well as it will gradually thicken.
5. Let it simmer for about 10 minutes, then strain it into a sauce pan and continue to simmer it.
6. Meanwhile, heat the butter and sauté the mushrooms for about 3 minutes then add them to the simmering sauce.
7. Adjust the seasoning with herbs, salt, pepper, and brandy.
8. When the sauce is right, keep hot.
Assembly
1. Remove the string and place the chicken on a serving platter.
2. Spoon the sauce and mushrooms on the sides.
3. Garnish with chopped parsley and sprigs of thyme and marjoram.
Chocolate Fudge Orange Cupcake
Ingredients:
105g Maya All-Purpose Flour
210g brown sugar
1 tsp baking powder
1 tsp baking soda
1 pc. egg
110g mayonnaise
1 c boiling coffee
90g Quickmelt Cacao, melted
pinch of salt
Chocolate ganache
100g cream
75g unsweetened dark chocolate, cut into small pieces
125g dark semi-sweet chocolate, cut into small pieces candied orange zest
Procedure:
1. Sift all the dry ingredients in a bowl. Make a hole in the center.
2. Add the egg, mayonnaise, and boiling coffee.
3. Fold in the melted chocolate.
4. Line cupcake mold with paper cups.
5. Pour mixture equally into 15 cups.
6. Bake at 180-degree Fahrenheit oven for 10-12 minutes.
Ganache
1. Boil the cream in a pot. Fold in the chocolate. Mix until smooth.
2. Decorate each cupcake with a big rosette of fudge and candied orange zest.