Tag labor day recipe

Savor the Summer with Parties That Cook’s Labor Day Lettuce Cups of Minced Gingered Chicken

Just because summer may be coming to a close, doesn’t mean the warm weather immediately disappears. In fact, for some, (like those in SF) the real summer warmth has yet to begin. Cool down as we transition into fall with this deliciously refreshing recipe for lettuce cups filled with gingery chicken! Try them out for your Labor Day bash, or whip them up for a weeknight family dinner — we all know your time is precious now that the kids are back in school! With the cooking done quickly in a wok or skillet, you’ll have plenty of time to enjoy the summer sun or savor your free time in the evening.

Lettuce Cups Filled with Minced Gingered Chicken, Peanuts and Hoisin Sauce
Try this recipe with Pork or check out more tasty appetizers in our Appetizer Recipe Library!

Lettuce Cups:
2 heads butter lettuce

Minced Gingered Chicken:
3/4 pound boneless, skinless chicken thighs, finely minced
1 Tablespoon soy sauce
1 teaspoon cornstarch
2 Tablespoons Lap Chang Chinese sausage, finely diced*
3 cloves garlic, minced
1 1/2 teaspoons fresh ginger, finely minced
1/2 cup (6 small caps) fresh shiitake mushrooms, stems removed, finely chopped
3/4 cup minced water chestnuts, drained and minced
3 scallions, finely sliced
2 Tablespoon cilantro, finely chopped
3 Tablespoons roasted peanuts, coarsely chopped
1 Tablespoon oyster sauce
1 1/2 Tablespoons canola oil
Pinch of ground pepper
1/4 cup chicken broth or water
1 Tablespoon toasted sesame oil

1/4 cup hoisin sauce
Cilantro leaves and chopped peanuts for garnish

Grind Chicken: Grind the chicken thighs in a food processor until coarsely ground or minced. Combine the ground chicken, soy sauce and cornstarch in a large bowl. Set aside.

Chop Ingredients: Mince the garlic and the ginger. Set aside. Remove and discard the mushroom stems. Finely chop the mushrooms and set aside. Drain and mince the water chestnuts, slice the scallions and cilantro. Roughly chop the peanuts. Set all ingredients aside until ready to stir fry.

Stir Fry: In a wok or large skillet over high heat, heat 1/2 of the canola oil. Add the Chinese sausage and cook until sausage has rendered, about 1 minute. Remove from pan (or if using a wok, push to the side). Add remaining oil. Add the garlic and ginger and sauté for 1 minute. Add the ground chicken mixture and cook until the chicken is brown, about 3 minutes. Reduce heat to medium. Add chopped shiitakes, oyster sauce, pepper and chicken broth. Cook until sauce thickens and coats the chicken. Toss in water chestnuts and the reserved sausage. Remove from heat and add the chopped scallion and cilantro. Drizzle with sesame oil. Toss to combine.

Assemble and Serve: Brush each lettuce cup lightly with hoisin sauce. Spoon warm chicken mixture into chilled lettuce cups. Sprinkle with peanuts and garnish with a sprig of cilantro. Serve immediately. Put extra hoisin sauce on table if desired.

Recipe adapted by Parties That Cook® www.PartiesThatCook.com from The San Francisco Chronicle.

*Lap Chang-A dried, hard sausage usually made from pork and a high content of fat. It is normally smoked, sweetened, and seasoned with Rose water, rice wine and soy sauce. It can be found in Asian markets and sometimes in the Asian section of better grocery stores.

Parties That Cook’s Labor Day Recipe: Crepes with Hazelnut-Chocolate Cream

The clouds have parted, and there is a 3-day weekend in sight! If you plan on cooking this Labor Day weekend, make it a labor of love. We’re talking sugar, chocolate and the grand daddy of all that is nutty: Nutella. This recipe for Crepella Gianduja, or Crepes filled with Hazelnut-Chocolate Cream, takes your usual nutella crepe to the next level (we didn’t even know there was a next level until we met these crepes). The beauty of it is you can use the crepe recipe as a building block for all the variations you can imagine – sweet or savory!

Crespella Gianduja: Crepes Filled with Hazelnut-Chocolate Cream
This recipe from our vault can also be found in our Dessert Recipe Library!

Crepe Batter:
2 large eggs
3/4 cup milk
2 Tablespoons unsalted butter, melted
3 Tablespoons sugar
3/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 Tablespoon brandy
2/3 cup unbleached flour

6 Tablespoons melted butter for buttering the crepe pan and cooked crepes
Roll of parchment paper to put between cooked crepes

Crepe Filling:
1 cup chocolate-hazelnut paste, such as Nutella
1/2 cup crème fraîche
1 Tablespoon brandy or hazelnut liqueur

Whipped Cream Garnish:
1 cup heavy cream
1 Tablespoon powdered sugar
1 teaspoon vanilla
Cocoa powder (or powdered sugar) for dusting
1/3 cup hazelnuts, toasted, skinned and chopped

Prepare Batter: In a blender, combine the eggs, milk, melted butter, sugar, salt, vanilla and brandy. Blend well. Add the flour, and pulse for 10 seconds. Do not over mix. Let rest at room temperature for 10 minutes. Batter will look thin and that’s a good thing!

Crepe Filling: In a medium bowl, use an electric mixer to beat the chocolate-hazelnut paste with the crème fraîche and brandy at low speed until smooth.

Whip Cream: Add the heavy cream, powdered sugar and vanilla to a medium bowl. With a hand mixer or whisk, whip the cream to soft peaks. Set aside in the refrigerator until ready to assemble.

Prep the Pan: Heat a 7-inch nonstick sauté pan over medium heat. When the pan is hot, use a pastry brush to lightly brush the bottom of the pan with melted butter; pour off any excess butter. Test the pan with a few drops of the batter. If they sizzle, the pan is ready.

Make the Crepes: Pour the crepe batter into a liquid measuring cup (with spout). Pour enough of the crepe batter into the sauté pan until the bottom of the pan is covered. Wait 5 seconds, then pour the batter back into the liquid measuring cup. (A perfect amount will adhere to the pan for the perfect crepe). Cook crepe until center looks set, 45-55 seconds. Using a non-stick or an offset spatula, carefully flip crepe; cook 1 minute more. Transfer to a small sheet pan and cover with a square of parchment paper. Repeat cooking process with the remaining butter and batter.

Assembly: Spoon about 2 Tablespoons of chocolate-hazelnut cream in the center of the crepe. Fold in half and gently press to spread the chocolate-hazelnut cream evenly inside. Fold crepe into quarters, brush crepes with butter and arrange the crepes slightly overlapping, onto a buttered sheet pan. Once all the crepes have been assembled, cover the sheet pan with foil and warm in a 250 degree oven for 5 minutes.

Serve: Arrange 2 crepes on each plate and spoon a dollop of whipped cream on top. Sprinkle with cocoa powder or powdered sugar and toasted hazelnuts. Serve immediately.

Makes 16 crepes; Serves 8
Recipe created by Parties That Cook® www.PartiesThatCook.com.