Pomegranate Cosmo

2 oz  Citris Vodka
2 oz Club Soda
Splash of Pomegranate Juice
Lime wedges

Place all ingredients into shaker and shake over ice, strain into martini glass, top with additional lime wedges.
ENJOY!!!

Oreo Snowmen

1 Bag of  Holiday Oreo Cookies
3 tablespoons cream cheese
9 oz white chocolate

You will use 24 of the cookies for this recipe.
Finely crush 9 cookies. Mix cream cheese and cookie crumbs until blended. Roll into 15 balls.

Place remaining cookies on waxed paper-lined rimmed baking sheet. Dip balls in chocolate. Tap cookies on tray 3 to 4 times, allowing excess chocolate to pool cookies. Allow to harden. decorate with gels.

Refrigerate for 1 hr or until firm. Keep refrigerated.  Good Eating!!!

Hot Cocoa Mugs (not what you think)

2-1/2 cups milk, divided
2 env. (1/4 oz. each) KNOX Unflavored Gelatine 2 oz. BAKER'S Bittersweet Chocolate, melted 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding 12 miniature pretzel twists, broken crosswise in half 1-1/2 cups thawed COOL WHIP Whipped Topping 1 bag marshmallow mini's                     Add 1-1/2 cups of milk to the gelatine and let stand in small saucepan about 5 minutes or until gelatine is soft.  Cook it on medium heat until completely dissolved. (continually stirring) When dissolved, remove from heat and whisk in the melted chocolate.  Let cool for 5 minutes.       Prepare pudding mix in medium bowl and whisk in the gelatine mixture.  Spoon into 24 shot glasses sprayed with cooking spray.  (You can purchase these at a party store or use larger mugs you own for larger portions)  Refrigerate 3 hours or until it is firm.   Unmold desserts onto tray just before serving.  Insert pretzel half into side of each for the handle of the mug.  Top with Cool Whip and marshmallow minis.  Good Eating!!!

Coconut Piloncillo Ice Cream

This recipe is alot of work, but I promise it is worth it.  Piloncillo is a sub for brown sugar.  If you can't find it in the store, you may use brown sugar.  It will take 2 days to make this recipe as the ice cream has to set up in the freezer for at least 6 hours, preferably over night.  DO NOT STORE for more than 2 DAYS.

 Ice cream:
3 cups canned unsweetened coconut milk
1 cup finely brown sugar (piloncillo)
1/8 teaspoon coarse kosher salt
1 vanilla bean, halved lengthwise
3 large egg yolks
1 tablespoon dark rum

Chips and salsa:
4 - 7-inch-diameter flour tortillas
1 cup sweetened flaked coconut
9 teaspoons plus 2 tablespoons sugar, divided
1 large egg white
2 large mangoes (about 1 pound each)
2 cups quartered hulled strawberries (from one 1-pound container)
1 tablespoon chopped fresh mint

For ice cream:
Combine first 3 ingredients in heavy large saucepan. Scrape in seeds from vanilla bean halves; add bean. Bring to simmer over medium heat, stirring until piloncillo dissolves. Remove from heat. Cover and steep 30 minutes.  Whisk egg yolks in large bowl. Gradually whisk in coconut milk mixture. Return to same saucepan. Stir over medium-low heat until slightly thickened and thermometer registers 160°F, about 4 minutes. Cool custard 1 hour, then chill at least 2 hours or cover and chill up to 1 day. Whisk rum into custard. Remove vanilla bean halves. Process custard in ice cream maker according to manufacturer’s instructions. Transfer to container. Cover and freeze at least 6 hours and up to 2 days (ice cream will not get very hard).

For chips and salsa:
Preheat oven to 375°F. Line baking sheet with parchment paper. Using small plate as guide, cut out 6-inch round from each tortilla. Cut each round into 6 triangles. Reassemble into rounds on prepared sheet.

Grind coconut and 1 teaspoon sugar in processor. Beat egg white in small bowl until foamy. Brush some egg white all over each reassembled tortilla. Sprinkle each evenly with 2 teaspoons sugar, then 2 tablespoons ground coconut mixture.  Bake tortillas until crisp and topping is golden, about 20 minutes. Cool. Break triangles apart. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature. 

Working with 1 mango at a time, stand mango on its side. Cut off rounded cheek from each side of pit. Using vegetable peeler, remove skin from cheeks and rest of mango. Cut all mango flesh into small dice. Place in medium bowl. Add berries, mint, and 2 tablespoons sugar; toss gently to blend salsa. Use immediately or cover and refrigerate up to 2 hours.

Scoop ice cream into center of shallow bowls. Top or surround ice cream scoops with fruit salsa. Garnish with coconut chips and serve.  Good Eating!!

Raisin Apple Challah

For the bread

2 tablespoons dry yeast
1 tablespoon plus 3/4 cup granulated sugar
5 large eggs
3/4 cup vegetable oil, such as canola or safflower
3/4 teaspoon kosher salt
6 cups  all-purpose flour

For the filling

1 large firm-tart apple, peeled, cored, and cut into small cubes
1/2 cup raisins
3 tablespoons lemon juice
2 tablespoons honey
1/2 teaspoon ground cinnamon
1 egg yolk

Combine 1/2 cup warm water, the yeast, and 1 tablespoon of the sugar in a small bowl. Stir until the yeast dissolves. Let it activate for 10 minutes (the mixture should look foamy)  In a large mixing bow with paddle attachment (you may use a hand mixer if you have one) beat eggs on medium speed.  Add oil, salt and remaining 3/4 cup of sugar. Mix approx. 4 minutes.  (Dough will be pale in color)  Add in 2/3 cup water, then add the yeast mixture. Mix in the flour 1 cup at a time.Turn the dough onto a floured surface and knead for 2 minutes (or use the dough hook on your mixer for 1 minute at low speed). Put the dough in a lightly oiled bowl and turn to coat. Cover with plastic wrap and a kitchen towel and put in a warm corner of your kitchen to rise. I like to use my (unheated) oven with the lightbulb on. You want the dough to double in size, which takes just about an hour. Punch down the dough, rewrap with plastic wrap and a kitchen towel, and let the dough rise for 30 minutes. It won't quite double in this time, but it will puff up.  Meanwhile, make the filling: In a small bowl, toss the apples with the raisins, lemon juice, honey, and cinnamon. Let sit for 20 minutes, then drain any liquid. Turn the dough out onto a lightly floured surface and divide in half. Divide each half into three equal parts, for a total of six pieces. Roll out each piece to form a 12-inch strand, then pat each strand down into a flat rectangle shape. Spoon a bit of apple mixture down the center of each rectangle, then fold dough over the filling, roll into a 15-inch rope, and pinch the ends tight.  Form the loaves: Put three of the apple-filled "ropes" on each baking sheet. Braid the ropes together (fold right rope over center, then fold left rope over center, repeat). Pinch at bottom. Repeat with the other loaf. Cover the loaves with kitchen towels, and let rise for 45 minutes.  Preheat the oven to 400°F and set a rack to the middle position. Whisk the egg yolk with 1 tablespoon water and brush over the tops of the loaves. Bake for 10 minutes, then reduce the heat to 350°F and bake until the crusts are browned and the bread is puffed and light, 30 minutes more. Transfer the loaves to a rack and let cool for 30 minutes before serving.  Good Eating!!

Latkes

 

 

3 pounds large russet potatoes (4-6)

1 pound medium Vidalia, yellow, or brown onions (about 2)

2 large eggs

1/4 cup fine plain dried breadcrumbs

3 1/2 teaspoons kosher salt

2 teaspoons baking powder

1/4 teaspoon freshly ground black pepper

2-4 tablespoons (or more) vegetable oil

Applesauce

Sour cream

 

Preheat oven to 325°F. 

Peel potatoes. Grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel; twist over sink and squeeze firmly to wring out as much liquid as possible. Open towel; toss mixture to loosen. Gather towel; wring out once more. Mix eggs, breadcrumbs, salt baking powder and pepper to blend.  Add potato mixture.  (You will need a large bowl for this)  Latke mix should be wet and thick, not soupy.

Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack inside another large rimmed baking sheet; set aside. Heat 4 tablespoons of oil in a 12" nonstick skillet over medium high heat. Drop a small amount of latke mixture into pan. If the fat sizzles around the edges, it's ready. (Do not let fat smoke.)

Working in batches and adding more schmaltz and oil to skillet as needed to maintain 1/8" fat, drop large spoonfuls of mixture into pan, pressing gently with the back of a spoon or spatula to flatten slightly. (If mixture becomes watery between batches, mix to incorporate; do not drain.)

Cook latkes, until golden brown and cooked through, 2 1/2-3 minutes per side. (If small pieces of potato floating in the oil start to burn, carefully strain out.)

Transfer latkes to paper towel-lined baking sheet to drain, then transfer to prepared wire rack. Place sheet with latkes in oven to keep warm and crisp while cooking remaining latkes.

Serve warm latkes with applesauce and sour cream.

 

Happy December

This month will find us with lots of posts, ideas from others as well as from myself.  I hope that each of you have a wonderful month celebrating what makes your heart happy.  I hope that you find inspiration from this months' columns and that you will join us in the New Year, as I have been given an opportunity from one of my "punkins" that I will share in the new year.  I wish all of you Joy, Hope and Peace over the holidays and Success and Happiness in the new year!!!

                                          Mama Angie