Sweet, salty teriyaki made piquant by ginger

Recipe Finder

February 03, 1999|By Ellen Hawks | Ellen Hawks,Sun Staff

When Beth Lamb of Seward, Pa., requested help in finding a recipe for chicken teriyaki, John Von der Haar of Havre de Grace responded with two recipes. He wrote:, "I think she wants recipe No. 2, which is our family favorite. It's copied from 'Frugal Gourmet Cooks With Wine,' by Jeff Smith. ... Happy to help." Our food tester, Laura Reiley, did indeed choose recipe No. 2.

A spongecake using egg yolks was the request of Marie Vollbrecht of Truth or Consequences, N.M. Among the many recipes we received were two from Margaret Purcell of Cockeysville. She wrote, "Both recipes are taken from a 1960s version of 'Desserts: Favorite Recipes of Home Economics Teachers.' I hope these help." Tester Reiley picked the recipe below.

Chicken Teriyaki

Serves 4

1/2 cup soy sauce

1/8 cup sugar

1 garlic clove, crushed

1/2 teaspoon grated fresh ginger

3 tablespoons sake

1 fryer chicken, cut up, rinsed and drained

Place everything but the chicken in a frying pan or electric frying pan. When mixture begins to boil, add the chicken pieces. Cover and turn down the heat to medium. Turn the chicken every 5 minutes or so. Cook until tender, about 25 minutes.

Tester Reiley's comments: "I think chicken thighs work best for this dish because they stay so moist. I would also suggest using skinless chicken pieces; the skin doesn't crisp up or add too much to the dish. If you don't have sake, a splash of white wine would work just fine. The flavor of this dish is a nice mix of sweet, salty and piquant from the ginger."

Butter Spongecake

Serves 8-10

11 beaten egg yolks

2 cups sugar

1 cup milk, scalded

1 teaspoon vanilla

2 1/4 cups cake flour

2 teaspoons baking powder

1/2 cup (1 stick) melted butter

Beat egg yolks with sugar until light-colored and fluffy; add slightly cooled milk and vanilla. Add sifted dry ingredients. Fold in butter. Pour batter into two 8-inch-square pans that are lined with wax paper. Bake at 350 degrees for 30-40 minutes. Frost the cake, or serve with sliced fresh fruit and whipped cream.

Tester Reiley's comments: "I would say this recipe serves more like 12-16 people. The resulting cake is a rich, deep yellow cake with a moist crumb and subtle vanilla flavor. It could easily be made in a greased bundt or tube pan and cooked for 45-50 minutes. Make sure the butter has been fully incorporated into the batter or it might separate out. I served it simply with vanilla-scented whipped cream for a very homey, satisfying dessert."

Recipe requests

* Vivian E. Cassel of Timonium would like to make "a crab and spinach dip like that served at Phillips restaurant. My children residing in the Midwest thought they might move East just to be near Phillips and that dip."

* Pat Holmes of Walla Walla, Wash., would like to have a baked Alaska recipe.

* Cleo Heffner of Owings Mills remembers "Silbers Bakery and the most delicious kaiser rolls we have ever eaten. Hopefully someone will have a recipe."

* Kay C. Miller of Glenwood would like to have a recipe for creamed sauerkraut. "About a year ago I tasted this delicious side dish at a Waldorf-Astoria Hotel restaurant in New York. Can you find the recipe?"

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

Pub Date: 02/03/99

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