City Social Magazine in Baton Rouge, Louisiana
Issue link: https://citysocial.epubxp.com/i/793515
23 Receive collagen socks AND gloves valued up to $25 (can be substituted for paraffin treatment) when purchase Classic Manicure and Cocktail Pedicure Purchase $50 worth Gift Cards, receive $10 Gift Card FREE 222 Convention St. Suite 400 Baton Rouge, LA 70801 Tel: 225.361.0655 Happy Mother's Day! M-F: 10AM-7PM Sun: closed *Free parking validation *Complimentary beverages Treat your mother on this special day! *Offer valid until 5.21.17* OPEN 7 DAYS • 10AM-5PM @themarket1857 In a medium saucepan, add orange juice, pepper jelly, brown sugar, cane syrup, red wine vinegar, soy sauce and ginger. Bring to a boil while stirring. Reduce to a simmer until slightly thickened, stirring occasional- ly. In a separate, small bowl, mix cornstarch and water to make a paste then add to the glaze. Remove from heat. Brush the glaze over the chick- en. Garnish with orange zest and green onions and serve warm over rice, if desired. Chili Brussels Sprouts • 1 pound fresh Brussels Sprouts • 2 cloves garlic, minced • 2 green onions), white parts only, finely chopped • 2 tablespoons peanut or vegetable oil • 1 tablespoon cane or molasses syrup • 1 tablespoon dark soy sauce • 1/2 teaspoon sugar • 1 teaspoon ground ginger • 1 teaspoon chili powder • Pepper to taste, optional Rinse and pull off any loose or damaged leaves on the Brussels sprouts. Trim any stems and cut the sprouts in half. Mince the garlic and green onions. Heat oil over medium heat. Add the onions and garlic and cook until tender. Add the sprouts and stir-fry until they start to turn brown (6 to 7 minutes). Whisk together the syrup, soy sauce, sugar, ginger and chili powder. Pour over the sprouts and stir-fry for a few more seconds until coated. Taste and adjust the seasoning, if desired. Serve immediately. Almond Pecan Cookies • 2 1/2 cups sifted flour • 1/2 teaspoon baking soda • 1/4 teaspoon salt • 1/2 cup granulated sugar • 1/2 cup brown sugar • 2 sticks cold butter • 1 egg, slightly beaten • 2 teaspoons almond extract • 1/2 cup chopped pecans or pecan halves Sift together flour, baking soda, salt and sugars. Cut cold butter into sifted dry ingredients with a pastry blender or two knives. Fold in egg and almond extract until fully incorporated. Knead in the bowl with your hands until the dough forms a ball. Shape into 1-inch balls and place on ungreased cookie sheet. Flatten cookies and press one almond into the center of each. Place pecan pieces or a pecan half in the center. Bake 12 to 15 mins at 350 degrees Fahrenheit. Cool on a wire rack. Store in an airtight container for up to one week.