holiday recipes

[amolol]

in adition to my standard food recipe i figured i would make a holiday recipe thread for those glutens that just LOVE chocolate.

[Kallinar]

My fave holiday recipe:

1 coffee cup or goblet or glass of your choice
Eggnog
Rum

Mix as you need it.
Top off with nutmeg to add more nutmegginess.

[amolol]

so lets start with... a simple but dilectable treat. truffles....

start by making a chocolate gnosh... equal parts heavy cream and melted chocolate... any kind of chocolate you want doesnt matter. (white chocolate will take a little less cream because it has less cocoa butter)

let the gnosh cool down and set up (over night is best) once it sets just take a spoon ice cream scoop or basicly anything and make round balls about the size of a large marble...

just scrape the chocolate and form it with your hands. now that your good and messy pick your favorite sweets nuts or toppings. realy good ones are cocoanut, wallnuts, peppermint, powedered sugar, cocoa powder and ofcourse more chocolate. now with nuts and peppermint and such you might want to put a coating of chocolate on the outside to help keep the toppings on.

when you do the chocolate coating just put a spot the size of a dime - nickel on your hand and roll the ball around till coated. let the chocolate harden and eat :)

[amolol]

as a side note for those that cant use sugar for various reasons. try a product called diabetisweet. works very well. tastes like sugar with the exact same measurements instead of using splenda or equate or something gross like that

[Kallinar]

ok someone complained about the fact that I didn't put the recipe for eggnog here. SO....

INGREDIENTS:

2 eggs, beaten well
3 tbs sugar
1 tsp vanilla
1/8 tsp nutmeg, ground
2 1/3 cups milk
PREPARATION:

Blend all ingredients together and serve chilled.


Now if you want my recipe for making rum....you'll have to ask my grandad first.

[amolol]

if you are unsure about your raw eggs just boil them for 1 minute (no more no less) its called coddoling it will kill any eccess bacteria

[Corth]

Wont boiling them cause them to umm.. cook and become scrambled eggs? :)

[amolol]

next!

1.5 lbs chocolate (preferably dark semi sweet)
4 oz butter
---------------melt together

6 oz sugar
8 oz eggs
4 oz egg yolks
--------------------------whip together

now fold the two together pour into a cake mold (small cake molds are best use multiples if necsicary.) place in oven at 350 till it starts to crack on top. remove from the oven and let cool in fridge/freezer

just before serving microwave them for about 45-60 seconds


_______________________NOTES________________________

if your feeding alot or just want the cake to be more manageable use cupcake molds.

this is a very messy cake mixture. the insides will still be moist and fluid eat with caution...

invert the cupcakes and dust with powedered sugar for a smoother surface and a nice presentation.

[amolol]

12 egg yolks
3 oz sugar
.25 oz vanilla
1/4 cup corn starch
6 oz hazel nuts (or any other nut flawer leaf ect ect you want non liquids only)
3 pints heavy cream

first roast your hazel nuts till just barely golden brown

lightly simmer the cream and add to hazel nuts to the cream. let simmer for1-15 minutes to absorb flavor. remove the hazel nuts (via strainer)

mix together the egg yolks sugar and vanilla
temper in the cream (little bit at a time while stirring constantly)

once you get about a cup or so in you can slowly pour half of the rest of the cream in while still mixing... once that half is in, just dump it all in.

whip till it forms ribbons, you will be able to remove the whip and the now custard will fall from the whip in a thick stream and layer its self down on the rest of the custard like ribbons.

now fill the container you would like to serve the brule in and place it in a deep cooking pan that you have filled 1/3 of the way with water. place in the oven at 350 untill it has solidified.

remove from the oven and place a few hazel nuts on top then sprinkle with raw sugar. take your butane blow torch (butane lighter or whatever hat gets that hot) and scorch the top being carefull not to blacken the sugar only to brown it.

let cool and eat :)

[amolol]

for softer chewyer holdiday treats use an inverted sugar instead of granulated

EXA: corn syrup,honey

[amolol]

fyi the domestic north american judeo christian ethic large grade A egg weighs just over 2 oz (2.34 oz)

[Teklar]

My always favorite was Russian Tea Cookies i'll post these and their counterpart Russian Tea. .. Some call the cookies Russian Tea Cakes :)

Russian Tea Cookies: (Simple and good)

2 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened (or margarine) matter of preferance
1/2 cup granulated sugar
2 teaspoons vanilla
1/2 cup walnuts, very finely chopped


In a small bowl, sift the flour and salt together, In a medium bowl, mix the butter and sugar until creamy and fluffy, Add the flour mixture, vanilla and walnuts to the butter mixture and mix until well combined.

Roll dough into 1-inch balls. Place on an ungreased cookie sheet and bake for 10 minutes, until cookies are lightly brown, then allow cookies to cool for 2 minutes and then roll in powdered sugar until coated.

..now got num num :)

Alright, next is Russian Tea, grandma use to make this too and it uses an old time favorite.. TANG!!

Russian Tea:

1 C. Instant tea powder
2 C. Tang (or other orange drink powder)
3 oz. unsweetened Lemonade powder
2 C. Sugar
2 tsp. ground cinnamon
1/2 tsp. ground cloves (some prefere nutmeg here)

In a bowl, combine ingrediants and mix thoroughly with a wire whisk. Store in a sealed jar. This stores well in a cupboard for later use...

To make it, use 3 to 4 Tablespoons with 1 cup hot water and flavor it to taste.. this is very sweet tasting drink so more or less might be to your liking.

[Corth]

Hah. I didn't know you could boil beaten eggs without making them into scrambled eggs.. and I sure as hell didn't know my eggs were religious. :)

[amolol]

its a quote from my pastry instructor... its mildly humorus to me.

you dont boil the eggs you just add boiling liqyuid to them... the eggs are moving to much to actually cook.. but you also temper it by adding a small amount at a time :)

[kwirl]

one petite asian woman
one two-piece string bikini

remove bikini, serve remaining dish at room temperature

feeds one.

[Kallinar]

Something i grew up with. All you Louisiana folks should appreciate this one

Cajun Sweet Potato Pecan Pie Recipe
This is a fairly rich pie so you should make the servings small.

Ingredients:

Filling
3 medium sweet potatoes, boiled, peeled and mashed
1/4 cup firmly packed dark brown sugar
2 tablespoons granulated sugar
1 tablespoon butter
1 tablespoon pure vanilla extract
1 large egg
1 tablespoon heavy cream
1/4 teaspoon ground cinnamon
1 pinch nutmeg
1 pinch ground allspice
1 unbaked 9 inch pie shell (or you can make your own shell if you like)
1/2 cup chopped pecans

Topping
3/4 cup granulated sugar
2 large eggs
3/4 cup dark corn syrup
1 tablespoon butter, melted
1/2 teaspoon salt
ground cinnamon
2 teaspoons pure vanilla extract
whipped cream



Preheat the oven to 300°F.

Combine the mashed sweet potatoes, both sugars, butter, vanilla, egg, cinnamon, nutmeg, and allspice in a large mixing bowl.
Beat with an electric mixer until well blended and smooth.
Scrape the mixture into the pie shell and sprinkle the pecans evenly over the top.

In another large mixing bowl, prepare the topping.
Combine the granulated sugar, eggs, corn syrup, melted butter, salt, cinnamon and vanilla.
Stir until well blended and smooth.
Scrape the mixture over the pecans.
Bake until the pie is nicely browned, about 1 1/2 hours.
Let cool completely on a wire rack and serve topped with whipped cream.

[amolol]

as for the boiling egg thing corth only the outside of the egg gets cooked, a very small layer of it... the inside is still liquid

[amolol]

heres a little hint with whipped cream

for every quart of cream bloom .25 oz of gelattin in 2 oz of water

bloom: let the gelatin disolve then set up

heat up your gelatin just prior to next step

just before your done whipping your cream add in the gelatin whip like a mofo make about 6 passes then screape the outsides and do it again as fast as you can so as not to let the gelatin set up. if it does you will get firm crescent shaped white pieces (they look like finger nails) in your whipped cream.

this is called stabalized whipped cream it will help keep your whipped cream from weeping and it will add about 3 days on to the shelf life of your whipped cream. great trick for preparing ahead of time and great for sfrosting cakes with

[Pril]

1 bottle good vodka

1 bucket ice


Place bottle into bucket. CHill for two hours. Drink.

[amolol]

c'mon pril post an actul recipe, everyone knows vodka is best at any temperature

[amolol]

c'mon post post post. if i get three more posts not from me about recipe's ill post my cinnimon roll recipe

[amolol]

i wish there were a way to close and delete threads by the person who created them. anyways if you want my cinnimon roll recipe let me know in game those who want it prolly already talk to me about such things tho