Holiday Rompope Drink June 30, 2009

Rompope

Christmas
A lovely creamy drink similar to egg-nog. Rum flavors this wonderful holiday drink.

INGREDIENTS:
6 cups milk
1 1/2 cups sugar
8 egg yolks
1/3 cup blanched almonds
1/2 cinnamon stick
1/2 cup to 1 cup premium rum

PREPARATION:
Simmer milk and sugar until mixture is hot, but not burning. Process the almonds in a food processer until a paste forms. Whisk the paste into the milk mixture and let it cool.

Beat the egg yolks until creamy, and slowly add in the milk mixture a little at a time, continually mixing slowly.

Mix in the rum and serve chilled.

Holiday Cinnamon Sugar Knots May 31, 2009

Holiday Cinnamon Sugar Knots

Ingredients
2 tbsp. sugar
1/2 tsp. ground cinnamon
11 oz. refigerated breadstick dough
1 serving cooking spray, butter flavored

Directions
Preheat oven to 375° F. Coat a large baking sheet with cooking
spray. In a small bowl, combine sugar and cinnamon. Mix well and set
aside. Unroll breadsticks and cut each in half lengthwise, to make 24
pieces. Arrange pieces on prepared baking sheet and coat with cooking
spray. Sprinkle 1/4 tsp. cinnamon-sugar mixture over each piece.
Tie each piece into a knot (pulling dough gently, if necessary).

Sprinkle remaining cinnamon-sugar mixture over knots. Bake until puffed up and golden brown, about 15 minutes. Serve warm.
Makes 6 servings. (2 knots per serving)

Christmas Berry Asparagus Salad May 25, 2009

Christmas Berry Asparagus Salad

1 lb. fresh asparagus, trimmed and cut into 1″ pieces
3 TB extra virgin olive oil, divided
1/4 tsp. salt
1/4 tsp. ground black pepper
8 cups spring mixed salad greens
3 cups fresh strawberries, sliced
1/2 small red onion, thinly sliced
1/2 cup toasted walnuts, chopped
2 TB balsamic vinegar
1/2 tsp. sugar

In a bowl toss the asparagus with 1 or 2 tablespoons of oil. Spread in a single layer in a greased 10″ x 15″ jelly roll baking pan. Sprinkle with salt and pepper.

Bake at 400º F., for 15 to 20 minutes or until tender.

In a large salad bowl, toss greens, strawberries, onions, walnuts and cooked asparagus.

In a small bowl, whisk the vinegar, sugar and remaining oil. Drizzle over the salad and toss to coat. Yield: 6 servings.

Holiday Sauteed Green Beans May 15, 2009

Holiday Sauteed Green Beans

1 lb green beans, trimmed
3 slices bacon
1 pkg(10 oz) white mushrooms, stemmed and sliced
1 shallot, peeled and chopped
1 tsp dried thyme

In saucepot over high heat, cook green beans in 2 quarts boiling water
3min, or until crisp tender; drain and plunge into ice water. In
nonstick skillet over medium heat, cook bacon 5min, or until crisp,
turning once.

Drain on paper towels; coarsely chop. Remove all but 1
tbs drippings from skillet. Add mushroom, shallots and dried thyme to
skillet. Over medium high heat, cook mixture 2min. Stir in green
beans and cook 2min more until vegetables are heated through.

Christmas Chocolate Carrot Cake May 5, 2009

Christmas Chocolate Carrot Cake

1 box(18.25 oz) devil’s food cake mix
1 cup shredded carrots(abt 2 carrots)
1 cup chopped walnuts
1 can(16 oz) cream cheese frosting
1 can(16 oz) chocolate frosting
walnuts, orange slices, raspberries, for garnish

Heat oven to 350 degrees. Prepare cake mix according to package
directions. Stir in carrots and walnuts. Divide batter evenly among
three 8″ round cake pans coated with flour based cooking spray.

Bake 20min, or until cake tester inserted in center comes out clean. Cool completely. Place 1 cake layer on serving plate; top with 1/2 cup
cream cheese frosting. Repeat layering; top with third cake layer.
Frost sides and top of cake with remaining cream cheese frosting.

In microwave, heat chocolate frosting(lid and foil removed), 30 sec or
until pourable. Slowly pour over top of cake. Garnish cake with
walnuts, orange slices and raspberries, if desired.

Christmas Cherry Ham Sauce April 20, 2009

Christmas Cherry Ham Sauce

1 c. crushed pineapple, undrained
1/4 c. brown sugar
2 tbsp. butter
2 tbsp. lemon juice
1/2 tsp. grated lemon rind
1/2 tsp. red food coloring
1/8 tsp. salt
1 c. canned, drained, pitted red sour
cherries (save juice)
2 tbsp. corn starch
1/2 c. cherry juice

Into a saucepan mix together pineapple, sugar, butter, lemon juice, lemon rind, food coloring and salt. Heat slowly. In small bowl mix 1/2 cup canned cherry juice and corn starch, stir until smooth. Add to the fruit mixture. Stir constantly until sauce thickens. Lower heat and simmer 3 to 4 minutes. Serve hot over baked ham or broiled ham slices. Makes about 2 1/2 cups sauce.