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

Caramel Apples

Hollow your apples out, (use muffing tin to stabilize them) melt caramel, pour into apple.  Place in refrigerator to cool and set caramel.  Slice as shown above and GOOD EATING!!!

Glazed Brie with Pecans and Sugar

1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon brandy
1 (14-ounce) round brie
Apple wedges, for serving
Pear wedges, for serving
2 to 3 tablespoons lemon juice
Crackers, for serving

Preheat oven to 500*
In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for up 1 week.

Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice (to prevent browning) and arrange them around 1 side of the brie. Place crackers around the other side. GOOD EATING!

Fried Ravolli

 Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat. 

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs.

Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.  GOOD EATING!

Roasted Baby Pears with Herbed Goat Cheese

• 1/2 pound goat cheese
• 1/4 cup chopped mixed herbs such as parsley, thyme, and chives
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 12 baby pears cut in half
• 12 slices bacon cut in 1/2
• 2 tablespoons honey
• Arugula  for garnish

Heat the oven to 375 degrees F.
In a small bowl, mix the goat cheese, herbs, and 2 tablespoons olive oil; season with salt and pepper. Halve the pears and scoop out the seeds and cores. Stuff each pear half with about a tablespoon of the cheese. Wrap each stuffed pear with a slice of bacon and place it on a baking sheet. Drizzle some olive oil over the pears and season them with salt and pepper. Bake them until the pears are tender and the bacon is crisp, about 25 to 30 minutes. Place the pears onto a platter, drizzle with the honey, and garnish with the arugula. GOOD EATING!!

Pomegranate Arugula Salad

Pomegranate Vinaigrette:

• 1/4 cup pomegranate molasses
• 1/2 lemon, juiced
• 2 tablespoons honey
• 2 tablespoons red wine vinegar
• 3/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 6 cups lightly packed arugula
• 1 pomegranate, seeds only
• 1/4 cup Parmigiano-Reggiano shavings
• 1/4 cup toasted walnuts
• 1 shallot, sliced

To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.
Toss salad ingredients together and dress with the vinaigrette .GOOD EATING!

Wrapped Prosciutto Crudite

 20 paper-thin slices prosciutto or speck
1 fennel bulb, cored and thinly sliced lengthwise
1/2 orange bell pepper, cut lengthwise into thin strips
1/2 red bell pepper, cut lengthwise into thin strips
1/2 yellow bell pepper, cut lengthwise into thin strips
10 stalks broccolini, blanched
1/4 head cauliflower, separated into small florets with stems intact, blanched
2 tablespoons lemon olive oil
1 (2-ounce) piece Parmesan
Freshly ground black pepper
Salt, for blanching water

Working with 1 slice of prosciutto at a time, cut the prosciutto lengthwise in half. Wrap a small bundle of the fennel slices (about 3 slices) with prosciutto, allowing the fennel to extend over each side of the prosciutto. Bundle 1 strip each of the orange, red, and yellow bell peppers, then wrap each bundle with prosciutto, allowing the bell peppers to extend over each side of the prosciutto. Wrap the prosciutto around the stalks of broccolini. Wrap the prosciutto around the stem end of the cauliflower florets. Arrange the vegetables on a platter.
Drizzle with the oil. Using a grater or vegetable peeler, shave the Parmesan over the vegetables. Sprinkle with pepper, and serve.
GOOD EATING!

Grilled Beef Tenderloin on Tocaccia Toast

 2 pounds cherry tomatoes
1 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 heads garlic
4 sprigs fresh rosemary
1 lemon, juiced
1 red bell pepper, seeded and chopped
2 cups good quality mayonnaise
2 tablespoons hot chili paste
1 whole beef tenderloin*, about 6 to 8 pounds
2 loaves focaccia bread, sliced and toasted
Baby arugula, for garnish

Heat the oven to 400 degrees F.
Toss the tomatoes into a roasting pan, drizzle with some olive oil and season with salt and pepper. Cook until the tomatoes have collapsed, about 30 minutes. Remove them from the oven and let them cool.
Drizzle the garlic with olive oil, wrap it in foil, and bake it until soft, about 30 minutes. When cool enough to handle, squeeze the soft garlic onto a cutting board. Strip the needles from the rosemary, add them to the garlic, and chop them together. Pour 1 cup olive oil into a small bowl; add the garlic and rosemary mixture and lemon juice. Season with salt and pepper and mix well. Set aside until ready to grill.
Char the outside of the pepper under the broiler or over a gas flame. Put it into a bowl and cover it with plastic wrap. When cool enough to handle, peel, seed, and chop and put it into a blender. Add the mayonnaise and chili paste; process until smooth. Taste and adjust seasoning with salt and pepper; refrigerate until ready to use. (Can be made the day before.)
Heat the grill. Remove the meat from the refrigerator about 1/2 hour before you are going to grill it. Brush it with some of the flavored olive oil and season it generously with salt and pepper. Grill the tenderloin, turning frequently, until the meat is rare or medium rare, about 8 to 10 minutes. Remove to a platter and let it rest for 5 minutes, brushing it with the flavored olive oil. Cut the beef into thin slices.
To serve, put some of the flavored mayonnaise onto a piece of focaccia toast. Top it with a thin slice of the beef and spoon on some of the roasted tomatoes. Garnish with some arugula leaves and serve.
GOOD EATING!

Collards

5 bundles collard greens
4 cups salted water
3 large smoked ham hocks
1 cup sugar
Salt
1 teaspoon crushed red pepper flakes

Thoroughly wash collard greens. Be sure to pull leaves apart and remove any sand. Chop collard greens.
In a medium saucepan, bring 4 cups of salted water to a simmer. Place smoked ham hocks in salted water and cover for about 90 minutes. Cook ham hocks until slightly tender. In the same saucepan, add remaining ingredients and collard greens.
Cover and cook greens for 1 to 1 1/2 hours.
*Cook's Note: Make sure at least half of ham hocks are covered with water. If not, add additional water.  Good Eating!

Baby Ribgs with Collards Braised in Apple Juice

 2 slabs (4 pounds) baby back ribs
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 bunches young collard greens, washed and rib removed
1 onion, peeled and sliced, 1/4-inch thick
1 head garlic, cut through the equator
1/2 gallon apple juice
1/2 cup apple cider vinegar
1/2 bunch thyme
Whipped Sweet Potatoes, recipe follows

Preheat oven to 350 degrees F.
Season pork ribs with plenty of salt and pepper. Heat a heavy-bottomed roasting pan over high heat and drizzle with oil. Sear ribs on both sides until golden brown for a few minutes per side. Pile both racks of ribs on 1 side of the roasting pan. On the other side, place collard greens, then onion and garlic on top. Pour in the apple juice and cider vinegar, add thyme, then cover with foil, place in the oven and braise for 1 hour 30 minutes to 2 hours.

When done, remove foil, baste the meat with the pan juices, then cook uncovered for a further 20 minutes until the meat has a nice caramelization and the liquid reduces, forming a sticky glaze on the meat. Place the collard greens and braising liquid on a serving platter and top with the ribs. Serve ribs over collard greens with braising liquid and pureed sweet potatoes

Whipped Sweet Potatoes:

• 4 large sweet potatoes, scrubbed
• Kosher salt and freshly ground black pepper
• 2 cups heavy cream
• 2 bay leaves
• 1/2 teaspoon ground cinnamon
• Pinch freshly grated nutmeg
• 1/2 orange, zested
• 2 tablespoons brown sugar
• 1 tablespoon unsalted butter

Preheat the oven to 350 degrees F.
Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven.
In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes.
When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar. Add cream and 1 tablespoon of butter and puree until super smooth.  OMG!!  GREAT EATING!!
Yield: 10 to 12 servings

Grilled Pierogies and Kielbasa

1 pound kielbasa (pork or turkey), cut into 4 pieces
2 tablespoons whole-grain mustard
2 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil
1 large white onion, cut into 6 wedges
1 pound potato-and-cheddar pierogies
Kosher salt and freshly ground pepper
1/4 cup roughly chopped fresh parsley

Use homemade pierogie recipe from previous post.
 
Preheat a grill to medium. Grill the kielbasa, turning, until marked, 8 to 10 minutes. Transfer to a platter.
Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth.
Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Saute`uncovered, until the pierogies are browned and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to saute`, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the platter.
Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies and parsley. Season with salt and pepper and toss. Divide among shallow bowls.  Good Eating!!

Homemade Pierogies

 

Ingredients

• 1 recipe pierogie dough, recipe follows
• 2 pounds Yukon gold potatoes peeled and quartered
• 8 ounces butter
• 2 tablespoons chopped chives 
• 2 cups grated cheddar cheese 

Dough Recipe

• 2 cups flour
• 4 ounces sour cream
• 2 ounces butter, softened
• 1 egg

Directions

Roll dough to 1/8-inch thick. Cut dough into 2-inch circles. Wrap and set aside. Boil potatoes in salted water until tender and drain. Place through mash and fold in butter, cheese and chives.  Add salt and pepper to taste.  Check seasoning.

 

Place flour in bowl and form a well. Add remaining ingredients and mix by hand. Form in a ball, wrap and refrigerate for 20 minutes.

To assemble: Place a heaping teaspoon of the mixture on half of each circle of dough. Fold the circles in half to make half moon shapes and crimp the edges to seal. Boil the pierogies in water until they float, about 2 to 3 minutes. Drain. Saute until golden brown in butter.   Good Eating!!

How to make Perfect Pie Crust

2 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
3 oz cold milk 

Sift flour and salt into a bowl. Pour vegetable oil into a 1-cup measure and fill the measure with milk up to the 7-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead. 

Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.

Purrrrfect Turkey

 

1 (18 pound) whole turkey, neck and giblets removed

2 cups kosher salt 
1/2 cup butter, melted 
2 large onions, peeled and chopped 
4 carrots, peeled and chopped 
4 stalks celery, chopped
2 springs fresh thyme
1 bay leaf
1 cup dry white wine

Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight. 

Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture. 

Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine. 

Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.  Good Eating!