Martha_Stewart_Living_-_February_2016_USA__

CRAFT

The Envelope,
Please...
If you’re thinking of hand-
delivering an edible valentine
this year, consider slipping
an oversize cookie into one
of these hand-folded enve-
lopes. The freezer-paper lining
keeps the package free from
grease marks and smudges.

1. Cut a 7-by-7-inch square
   of freezer paper, and
   another of patterned medium-
   weight paper.
   2. Place freezer-paper square
   on top of other square. Fold
   each corner of combined
   square in, so all four points
   meet in center.
   3. Tape along 2 bottom
   seams; insert treat.


2. Tape down last flap and
   attach a label.

1

MAPLE-DIJON

Preheat oven to 450°. In a large

bowl, combine ¼ cup pure maple

syrup and 3 tablespoons grainy

Dijon mustard. Add cooked wings;

toss. Transfer to a rimmed baking

sheet and bake until glaze has

thickened, 2 to 3 minutes. Serve,

with lemon wedges.

2

SWEET-AND-SOUR ORANGE

In a saucepan, combine ⅓ cup

packed light-brown sugar and 1 cup

sherry vinegar. Bring to a boil;

cook until reduced to ¼ cup. Season

with coarse salt. Transfer to a large

bowl; add cooked wings and

toss. Add 1 medium orange, halved

and thinly sliced; toss and serve.

3

SRIRACHA-BUFFALO

In a large bowl, whisk together

¼ cup sriracha and 2 tablespoons

melted unsalted butter. Add

cooked wings; toss. Serve,

with crumbled blue cheese and

celery sticks.

1

3

2

FOOD

Fowl Play

Chicken wings have become a staple at Super Bowl parties. Up your hosting game this year

by turning one big batch into a trio of enticing flavors. Roast nine pounds of wings (for

a recipe, see page 117); divide into thirds. Finish each portion with one of these tasty sauces.

Optional: Tie a bow

with bakers’ twine.

28

GOOD T HINGS

February