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Queens Chronicle

Holiday recipes from around the world

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Posted: Thursday, December 15, 2011 12:00 pm | Updated: 6:02 pm, Tue Feb 14, 2012.

From Thai noodles to German delicacies, the restaurants around Queens serve food as diverse as its population. Here are just a few special recipes provided by some of Queens’ favorite eateries, good for the holidays or any time you might want a treat. Bon appetit!

Drunken Noodles from Thai restaurant SriPraPhai in Woodside

While Thailand, a traditionally Buddhist country, doesn’t necessarily celebrate Christmas, Thais do know how to eat and celebrate, especially during New Year’s. Drunken noodles are a great, hearty dish anyone can make for special occasions. This recipe comes from Larry Tipmanee, who co-owns SriPraPhai with his mother.

Ingredients (serves six)

3 lbs of fresh, flat rice noodles (found in most Asian supermarkets in Queens)

1/4 cup of chopped, peeled garlic

1/4 cup of chopped Thai chili (use less for a milder taste)

1 1/2 lbs of ground or sliced beef (or substitute other meat)

1/4 cup Thin Soy Sauce (a Thai brand)

1/4 cup Golden Mountain Soy Sauce

1 tbsp of sugar

1 cup of grape tomatoes, sliced in half

8 oz of sliced bell pepper (mix of red and green)

2 oz of fresh basil leaves

2 tbsp corn oil

Heat oil on a flat pan at medium heat then add the garlic and chili. Stir for half a minute, then add the meat.Get the meat to a half-cooked stage before adding the soy sauces and sugar. After the meat is cooked through, add the noodles and tomatoes, stir and mix well. Add the bell paper and basil leaves last, turn off heat and serve.

Stuffed Red and Green Bell Peppers

from Mama’s of Corona

Just like mama used to serve: a traditional Italian recipe with festive green and red colors from Marie and Irene DeBenedittis, who run Leo’s Latticini in Corona, better known as “Mama’s” after their mother, Nancy DeBenedittis.

Ingredients (serves four)

4 red and green bell peppers

1 cup bread crumbs

2 tbsps Romano cheese

1 clove garlic, minced

salt and pepper to taste

4 slices prosciutto, chopped

1/2 lb mozzarella, diced (1/2 for filling, 1/2 for topping)

1/4 cup olive oil

1/4 cup chopped parsley

Wash and cut the tops off the bell peppers. Remove seeds. In a large bowl, mix together the bread crumbs, cheeses, garlic, salt and pepper, prosciutto, olive oil and parsley. Stuff mixture carefully into each pepper. Top with more mozzarella and then drizzle with olive oil. Bake at 350 degrees Fahrenheit for 30 minutes.

Czech Dumplings from Astoria’s Bohemian Hall and Beer Garden

Bohemian Hall’s Chef Daniela Brabec shares a family recipe for dumplings (“knedl’ky”), a mainstay of Czech cuisine, that can be served with all meals.

Ingredients

2 3/4 inch piece of stale French bread

1 1/2 cup Wondra flour (made by Gold Medal, often used for sauces)

1 tsp baking powder

1 egg

1/2 cup milk

Cut bread into 1/2 inch cubes. Add to large bowl

Add Wondra, baking powder and egg. Stir to combine. Add half the milk and stir.

Add the remaining milk, a little at a time, and mix by kneading with the hands after each addition. When the mixture adheres together, forming a dough, stop adding the milk. The dry ingredients should be fully incorporated into the mixture, but the dough should not be too wet.

Sprinkle a clean surface with flour and form the dough into a 6 by 2 1/2-inch roll by pushing and turning lengthwise with the palms of the hand. Continue until roll is smooth, pinching together any rough areas

Fill a large steam potwith 1 inchof water and bring to boil. Add the roll into the steam pot by laying it on a thin cloth or a paper towel sheet,using wooden spoons.

Steamthe roll for 10 minutes, then flip it over andsteam for another 10 minutes. Remove from heat and cut into 1/2 inch slices using a sturdy piece of thread.

Roast Christmas Goose

from Zum Stammtisch in Glendale

Werner Lehner, owner of internationally acclaimed German restaurant Zum Stammtisch, offers up a recipe for goose, the bird of choice at Christmas dinners in Germany. Turkeys rejoice!

Ingredients (serves four)

1 10-12 lb goose (any larger and it gets tough)

2 whole apples

2 cups chicken stock

juice of 1 lemon

2 tbsps flour

salt and pepper to taste

vegetables of your choice

Clean goose, remove gizzards and neck from cavity, and place both whole apples inside cavity, which help to absorb excess fat and impart a nice flavor.

Season the goose with salt and pepper and rub lemon juice over the breasts and legs. Place in a roasting pan with vegetables and 1/2 inch of water. Preheat oven to 350 degrees Fahrenheit. Cover pan with aluminum foil and roast for two hours. Remove foil and roast for another 30 minutes. Remove goose, add stock to pan, reheat until simmering and thicken with a flour/water mixture. Strain gravy and season to taste.

Best served with stuffing and fresh cranberry sauce.

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