Homemade Balsamic Reduction

Ingredients:

Balsamic Vinegar

Instruction:

Purple Rice and Sago Sweet Soup 紫米西米露

Ingredients:

1 cup Purple Rice, rinsed

1 cup Sago

6-8 cups Water

1.5 cups Brown Sugar

1.5 cups Coconut Milk

材料：

1 杯   紫米，洗淨

1 杯   西米

6-8 杯   水

1.5 杯   椰奶

1.5 杯   黑糖

Instruction:

Pickled Beet Rose Bouquet Salad 紅菜頭玫瑰花束沙律

Ingredients:

Red Beets

Yellow Beets

Red Wine Vinegar

White Wine Vinegar

材料：

紅菜頭

黃菜頭

紅酒醋

白酒醋

Instruction:

Candied Chestnuts 糖漬甘栗

Ingredients:

5 pounds Chestnuts (I prefer Italian and Korean, but you can certainly use others)

1/2 cup Brown Sugar

1.5 cups White Sugar

1 cup Water (but it should enough to cover all chestnuts on the first day)

1 tablespoon Vanilla Paste

材料：

5 磅   栗子 (我用義大利和韓國厚子)

半 杯   黑糖

1.5 杯   白糖

1 杯   水

1 湯匙   雲呢拿醬

Instruction:

Apple Chicken Salad Wrap 蘋果雞絲沙律卷

Ingredients:

4 Chicken Legs

2 Granny Smith Apples

1 Jicama

Tortilla Wraps

Mayonnaise:

3 Egg Yolks

400ml Vegetable Oil

1 tablespoon White Wine Vinegar

1 Lemon of Juice

材料：

4 隻   雞脾

2 個   青蘋果

1 個   沙葛

墨西哥薄餅皮

美乃茲：

3 隻   雞蛋黃

400 毫升   菜油

1 湯匙   白醋

1 個檸檬 (榨汁)

Instruction:

Baked Cinnamon Apple Chips 焗蘋果脆片

Ingredients:

2 Granny Smith Apples

1/2 cup BrownSugar

1/2 teaspoon Ground Cinnamon

材料：

2 個   青蘋果

1/2 杯   黑糖

1/2 茶匙   肉桂粉

Instruction: