I posted this last year but it is a real keeper for holiday baking. Here it is again.
Makes 2 doz. cookies
- 1 cup flour
- pinch of ground cinnamon
- pinch of salt
- 1/2 cup room temperature butter
- 1/4 cup sugar
- 1/2 tsp. pure clear vanilla
- 1/2-3/4 up toasted and chopped pecans
Prep: Preheat oven to 350 degrees.
Sift together the flour, cinnamon and salt and set aside. In the mixer beat butter, sugar and vanilla in a large bowl until very fluffy ( about 4 minutes). Stir in flour then the pecans to make a stiff dough.
On a floured surface, roll the dough into a log about ten inches long. Wrap tightly in parchment paper and refrigerate until firm. (three hours or better yet, overnight).
Unwrap dough and slice into 1/4 inch slices. Bake until edges start to brown. This should be about 12-15 minutes. Check, if they are starting to turn brown around the edges, remove from the oven. Do not burn. Cool and transfer to a rack.
Candy Cane Martinis
I was thinking of Christmas and I used this as a signature drink last year. Really yummy! Put it on the dinner plan you have going.
- 3-4 peppermint candy canes, crushed fine
- 4 oz. vanilla vodka
- 2 oz. peppermint schnapps
- 2 1/4 oz. white creme de cacao, extra for dipping glasses
Pour a little white creme de cacao in a saucer and dip the rims of 4 glasses in. In a small bowl, put the crushed peppermint cane and dip the edges of the glasses to coat the edge. Fill a shaker with ice and shake ingredients to chill. Strain into glasses.
Remember, this makes 4 signature drinks. Two or more of these tasty delights makes it a hangover.
My Comments
I have always felt adults were left out and only went through the motions of being happy and relaxed. Stress levels are high because we put the pressure on ourselves for the pefect everything for that one day.By using the ‘lead in’ approach to the holiday season such as Christmas, you as the adult, have shared one evening with like-minded friends, enjoyed it immensley and are relaxed enough to go ahead with your celebration day/dinner feeling happier than you have in years. Try it once and see……….. it will give you the ‘mental adjustment’ needed to make it happen.
In the meantime, cook, bake and entertain with a passion that holds no barriers.
By the way, I keep getting a comment on my site that I am copying someone else’s story. I have not now or ever, copied another’s story. What you get here is only me. ’tis sad but true.
I hope you enjoy reading and using my recipes and ideas to make that ‘damn, I can do this’ level. It is only fun!
Raspberry/Blackberry Soup
We had a big dinner for the management team that built our house and we served this soup. We still hear them talking about it – in a good way!
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 cup water, divided
- 1/2 cup whipping cream
- 1 cup white cranberry juice
- 3/4 cup sugar
- 3 whole cloves
- 1 cinnamon stick
- 1 tbsp. lemon juice
- 8 oz. raspebrry/cranberry yogurt (fabulous)
- 1/3 cup sour cream
- powdered cinnamon
Put the berries and 1/4 cup of water in the blender amd puree until smooth. In a large saucepan combine pureed fruit with remaining water, cranberry juice, sugar, cloves and cinnamon stick. Cook over medium heat until mixture begins to boil. Remove from heat and cool.
Strain soup into a large bowl (this will take a few minutes, so be patient). Add the lemon juice and yogurt, whisking until well blended. Cover and refrigerate until very cold.
When ready to serve, add a dollop of sour cream in the center and a light sprinkle of powdered cinnamon.
This is another fabulous cold soup and a great change of pace for the taste buds.
Taste Rate – 12 out of 10
Macadamia Nut Chicken Breast
Macadamia nuts are wonderful to use and really works with the chicken and ginger.
Serves 4
- 1 cup soy sauce
- 4 tbsp. dark brown sugar
- 1 1/2 tbsp. grated ginger
- 1 tbsp. minced garlic
- 1/2 cup Chardonnay white wine
- 4 chicken breasts
- 1 1/2 cups panko crumbs
- 1 1/2 cups finely chopped macadamia nuts
- 1 1/4 cup flour
- 3 eggs, whipped
- 3/4 cup good olive oil
- 3 carrots each person, steamed, some green stem attached
Preparation:
Combine first 5 ingredients and whisk lightly until sugar has dissolved. Wash chicken with cool water and pat dry. Place in the marinade for about 1 hour.
Mix the panko crumbs and nuts. Remove chicken from marinade and pat dry to remove excess liquid. Dip chicken in the flour, then into the egg white. Now dip in the panko crumbs and nuts, pressing firmly so it sticks to the chicken. Lighly coat a fry pan with olive oil and saute chicken until fully cooked, but don’t overcook. If you need to, add more oil.
When plating, slice each breast and lay out on the plate. Add steamed carrots (3 each) and be sure to leave about 1 inch of green stem on.
Now watch who will want to lick their fingers, they will do it slyly.
This is truly over the moon to eat.
Chicken Calvados
This is another wonderful chicken dinner to serve family and even company.
Serves 4
- pinch of salt
- freshly ground pepper
- 1/4 tsp. cinnamon
- 1/4 tsp. ground ginger
- 4 – 4 oz. skinless and boneless chicken breasts
- 4 tsp. vegetable oil
- 4 delicious apples. peeled, cored and sliced thin
- 1 cup apple juice
- 3 tbsp. Calvados (apple brandy)
Combine all the dry spices and rub into the chicken breasts. In a large frypan, heat the oil and saute the chicken until browned. Transfer to a plate.
In a skillet, cook the apple slices until golden brown and tender; stir in the apple juice and bring to a boil. Return the chicken breasts and turning as needed to cook through. Transfer now to a platter.
Stir the Calvados in the skillet and cook until the apples are glazed and the liquid has thickened. Spoon over the breasts and serve.
I will promise you this will be a first for most people to try. Here you go….’damn I can do this”.
So, so good.
Nuts To You Martini
It’s getting slowly into party time and this is another one you can use and be the ‘greatest hostess’ in the neighborhood.
You need:
- 2 parts Vanilla Vodka
- 1 part Amaretto liqueur
- 1 part Franjelico liqueur
- 1 part dark Chocolate liqueur
Pour ingredients into a shaker filled with crushed ice and shake really well. Strain and pour into martini glasses that are chilled and garnish with a couple of unsalted hazelnuts or almonds.
See? Easy and yummy at the same time. who could ask for more. Enjoy!
Vanilla Ice Cream
This is a good base. To have flavours such as chocolate, strawberry, etc. you can build on it.
You will need:
- 3 cups whipping cream
- 1 cup whole milk, not skim
- 1 1/2 cups sugar, divided
- 8 large egg yolks
- Vanilla Bean
You will need an ice cream maker or borrow one from your neighbor.
Combine the cream, milk and one cup of sugar and vanilla bean that has been slit down the length of the bean and seeds scraped out. Stir constantly until the sugar has dissolved.
Remove from heat and whisk in the eggs and remaining sugar. Turn the heat back on and stir until the sugar dissokves and starts to thicken. Do NOT let this come to the boil.
Check with a thermometer to make sure it registers 170-175 degrees, Strain into a clean bowl and chill until completely cold.
Transfer to the ice cream machine and process, according to directions. Transfer this to a container, cover and freeze. This can be made 4-5 days ahead if planning to use for or with a dessert. This will save you some time the day of.
This makes approximately 6 cups. Yummy!
Fresh Salmon Fillets in a Pancetta Cream Sauce
Serves 4
- 1 lb. fresh salmon fillets about 1/2 inch thick and cut into 4 equal portions
- Olive oil for brushing
- 1 medium julienned carrot (1/2 cup)
- 1 small zucchini and
- 1 small yellow squash, julienned
- 2 oz. pancetta (make sure it has lots of fat)
- 3/4 cup whipping cream
- 2 tbsp. julienned fresh basil
Steam the vegetables until crisp-tender (about 3 minutes)
To make the sauce, fry the pancetta, reserving any liquid. Coarsely crumble and set aside. Using the reserved liquid, stir in the whipping cream. Boil gently, uncovered until it thickens slightly. Stir in the basil. Remove from heat, but keep warm.
Rinse the salmon and rinse dry. Place the fish on a greased, unheated boiler pan, tuck the thin end of the fish underneath and brush with olive oil. Broil about 4 inches from t he broiler for 4-6 inches until the fish flakes easily.
To serve, divide the sauce on four plates, place the fish over the sauce and pile the vegetables on top. Add the crumbled pancetta over all. In this recipe you could also use bacon, but it will give an entirely different flavour.
Puffed Cauliflower with Cheese
I posted this quite a while ago, but thought it deserved a second look.
Serves 4-6
- 1 medium cauliflower
- 1/4 cup butter
- 1 tbsp. flour
- 2 tbsp. butter for brushing dish
- 1 cup light cream
- pinch of salt and pepper
- 1/2 cup fine bread crumbs
- 3 eggs, separated
- 1 1/2 cups grated cheddar cheese
Preheat oven to 400 degrees. Cut cauliflower into florets, cook until tender and drain. Heat butter in a saucepan, add flour, stir over heat for 2 minutes and remove from heat. Add cream gradually, stirring with a whisk until smooth. Add salt and pepper and 2/3 of the crumbs. Stir in beat egg yolks, grated cheese and lastly, the cauliflower, being careful not to break up the florets.
Beat egg whites until stiff and carefully fold into the mixture. Pour into a greased dish and sprinkle the remaining crumbs over the top, baking for about 30 minutes until risen and golden in colour.
Yummy!
Holiday Martini
You should start with a signature drink when your guests arrive. Then, we offer wine for the rest of the evening.
You will need:
- 6 parts eggnog
- 2 parts vanilla vodka
- 1 part Baileys liqueur
- 1 part white chocolate liqueur
Filled a shaker with crushed ice add the ingredients and shake for a couple of seconds. Strain and pour into chilled martini glasses. Sprinkle a hint of cinnamon on top, make a toast and your evening has begun.
It is a simple recipe but oh, so, good!
Maple Tarts #1
I have two recipes for maple tarts. Both are good.
You will need:
- Frozen puff pastry tart shells
- 1/4 cup cold water
- 1/4 cup cornstarch
- 2 cups whipping cream, divided
- 1 tsp. maple flavouring
- 1 1/2 cups pure maple syrup
- caramel sauce
Prick the tart shell all over with a fork and bake according to instructions.
Combine all ingredients except the 2nd cup of cream and caramel sauce, in a saucepan with no heat. whisk until completely blended. Heat the mixture over medium heat, stirring constantly for about 12 minutes. Bring the filling just to the boil and remove from the heat. It should be thick.
Pour the filling into the baked shells and when cooled down place in the fridge for about one hour. Whip the second cup of whipped cream and put a dollop on each tart. Using “Plate Scraper” caramel sauce, drizzle some over the top. They look so professional and taste absolutely incredible!