32 SIDELINES DECEMBER 2013
FOR HORSE PEOPLE • ABOUT HORSE PEOPLE
Chocolate Mint Wafer Cake
Ingredients: Two packages of chocolate mint
wafers (Anna’s), sixteen ounces of heavy cream, two
tablespoons of sugar, one teaspoon of vanilla, 1/4 cup
of crushed peppermint candies and peppermint leaves
for garnish.
In a cold standing mixer, or cold bowl, beat the cream,
vanilla and sugar until stiff peaks form. Spread 1/2
tablespoon of whipped cream onto each wafer. Begin
stacking the wafers together on end (on a long serving
platter), then stand on edge of the platter to make 14”
long.
Cover and refrigerate for at least 10 hours. Remove
from refrigerator and garnish with peppermint and
crushed candies.
By Kat Wojtylak
In my family, we celebrate Christmas. It’s the one time of
year that no matter where we are in our lives we always come
home. As I became an adult, however, I realized this would not
always be the case. I know that many horse professionals and
riders understand just how easily that can become the norm too.
I missed one Christmas, and you know what? It didn’t kill me. It
actually made me appreciate what I had and allowed me to create
new memories and traditions.
Just a few days after Thanksgiving in 2006, I was diagnosed
with cancer. I could have been all Scrooge-like and made the world
my enemy (admittedly I did some days). Yet the most memorable
holiday I had was that year when my family and I opened gifts over
the phone. That year, we relished our gifts and company more
than we would have had we all been together. Later that night,
two of my very dear friends welcomed me into their home and we
had a wondrous evening of good food and even better company.
Because I always look forward to my Aunt’s “Oreo Cake,” I’ve
made sure I always have the supplies on hand to make that, or an
updated version like the one below for chocolate mint wafer cake.
And for easy entertaining, I’ll pull together my trusty juicy roast
chicken to help bring everyone together. After all, food is where
the memories seem to be.
I’m not sure where you will end up this holiday season, but
don’t be afraid to blend new traditions with the old. Take a part of
your home life that you treasure deeply and bring those favorite
pastimes into the future you’re shaping. Blending old with the new
sounds like a recipe you’ll never forget.
To full plates and eating your tarte out.
e
Good Food Hunting
There’s nothing like family! Kat, right, and her family.
Holiday Traditions: New and Old
About the writer: Author Kat Wojtylak is a horse enthusiast turned food blogger. She maintains a day job in the horse world handling marketing and brand support to various
companies, while enjoying her evenings and weekends writing recipes and blogging all about her culinary experiences. Visit her blog at EatYourTarteOut.com or email her
at
Juicy Roast Chicken
Ingredients: Two teaspoons of smoked sweet paprika (use
only one if you have regular paprika), 1/2 teaspoon of chili
powder, two teaspoons of onion powder,
1/2 teaspoon of dried mustard, one teaspoon of dried thyme,
one teaspoon of dried rosemary, two teaspoons of garlic salt,
1/2 teaspoon of black pepper, two tablespoon of brown sugar,
two tablespoons of canola oil, one roasting chicken, thawed
(four to five pounds).
The night before you’re due to cook your chicken, remove
it from its packaging. Remove the giblets and save for stock
making. Pat chicken dry with paper towels and place it into the
pan you’ll be roasting it in.
Mix all dry seasonings together. Stir in oil until it makes a
paste. Coat the entire chicken, carefully on the inside and
then over both sides. Gently lift up the skin over the breasts
and coat underside of chicken skin generously. Cover with
plastic wrap and refrigerate overnight. This step is optional,
but will create a much more flavorful chicken.
Pull chicken out of the refrigerator and preheat oven to 450 degrees. When oven is ready, remove plastic wrap and place roasting
pan uncovered in the oven. Cook for 15 minutes. Leave the chicken in the oven and turn down to 350 degrees, cook for another
hour. Chicken will be done when internal temperature reaches 165 degrees.
Remove from oven. Gently lift onto a cutting board and cover loosely with foil. Allow to sit for twenty minutes to allow the juices to
redistribute in the meat. Cut and serve with your favorite sauce.
Juicy roast chicken provides a flavorful and super easy dish
perfect for entertaining.
