... vital culinary expertise from various SilverStringers
Making Christmas bright ...
from Don Norris
My favorite Christmas recipe goes like this: “Five large ice cubes in a clear whiskey glass, add one-and-a-half ounces of Bombay Sapphire, then three-quarters ounce of a decent Vermouth. Do not bruise in mixing and certainly do NOT shake. Stir carefully, and serve with two large stuffed olives, skewered. Delightful on Christmas Eve. Actually, delightful on Any Eve. If you find you have too much ice, add more Bombay Sapphire.
Yummy, yummy, friends say ...
from Flo Shea
Have you ever noticed in the coupon insert of the newspaper, especially around the holidays, how many manufacturers put a recipe in their ad along with a coupon? I always look at the recipe out of curiosity. If it's not simple count me out. A few years ago this recipe was with a coupon for egg nog. Looked simple enough so I cut it out and tried it. Those lucky friends who benefitted from my baking, said "yummy yummy".
Egg Nog cookies
1 c. butter or margerine (softened)
1 c. granulated sugar
1c. egg nog
3 1/4 c all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp nutmeg
1 1/2c confectioners' sugar
3 tbsp egg nog
1/4 tsp nutmeg
Preheat oven to 350 degrees. Grease cookie sheets. Cream together butter and sugar until smooth. Stir in egg and egg nog. Combine the flour, baking powder, baking soda, salt and nutmeg. Stir into the sugar mixture. Drop by rounded spoonfuls onto the cookie sheet. Bake 8 to 10 minutes until golden. Allow cookies to cool completely.
To prepare the icing put the confectioners' sugar and nutmeg into a small bowl. Stir in the remaining egg nog one tablespoon at a rime, until the desired consistency is reached. Spread onto cooled cookies. Decorate with sprinkles or colored icing.
The elements for success ...
from Ann Talbot
For me, a great recipe has to meet certain criteria:
Be simple Look good Taste delicious
This recipe for an appetizer fills the bill.
Place one large block of cream cheese on a plate with a lip.
Cover with one jar of pepper jelly.
Serve with crackers, my choice being wheat thins, hint of salt.
Note: Pepper jelly comes in red and green, festive for Christmas.
Do not mix the two as red and green make brown.
... delicious, over the years ...
from Kay McCarte
Some of my favorite holiday recipes have already been printed over the past years. Some are do-ahead potatoes click here, my friend Nancy's cranberry jello salad click here, spiced pecans click here, and Joan Alcala's apple, sweet potato and raisin bake click here. However, at our house, for any occasion we start off with Marie Antoinette Dip with crackers and cut up vegetables. Why the name I don't know - my friend who gave it to me didn't know, nor did the girl who gave it to her, but it is delicious.
Marie Antoinette Dip
1 - 8oz. pkg. cream cheese
1 small bottle of stuffed green olives - chopped
2 hard cooked eggs - chopped
2 - tablespoons of mayonnaise
Dash of Tabasco sauce
Combine all ingredients - best if made the day before serving.
... but never, never eel ...
from Betty Rossi
Growing up with Italians, as you probably know, our big Christmas is on Christmas Eve with fish, fish and more fish. Bacala with olives, shrimp scampi, shrimp with linguini, shrimp with mussels fra diavlo, stuffed calamari in tomato gravy, but never, ever eel! ugh. Most of us are still full from Thanksgiving dinner but still can eat and eat on Christmas Eve and then go to Midnight Mass.
On Christmas Day, my very favorite is stuffed artichokes. My mother's artichokes were the best! She had a pressure cooker and some secret recipe that none of us can duplicate. I can come pretty close, but they are surely not the same. Here goes. Par boil around six artichokes. Take them out of the water and tip them upside down. When they are cool enough to handle, snip off the tips of each leaf and part of the choke. Mix breadcrumbs, garlic minced very, very fine, a couple of shakes of grated Romano cheese, a little salt and pepper and mix it all with enough olive oil to hold it together. Stuff each leaf, drizzle with oil and place in a baking pan. Bake at around 350 until the leaves are tender, around an hour. Delicious! Buon Natale!
... getting punched ...
from Joan Alcala
For many years this Christmas Punch has been a favorite in our family.
"Fruit Punch Noel" is from Tenth Printing, "McCall's Cook Book" by the Food Editors of McCall's, page 49. Random House,
New York and Toronto Canada, 1963.
Fruit Punch Noel Makes 10 (6-oz) servings
4 cups apple cider 1 lemon
2 cups bottled cranberry juice 36 whole cloves
1 cup orange juice 10 sugar lumps (optional)
1 can (12 oz) apricot nectar 1 teaspoon cinnamon (optional)
1. In a large saucepan, combine cider, cranberry juice, orange juice, and apricot nectar.
2. Wash lemon; cut thinly into 12 slices. Insert 3 cloves in each slice; add to fruit juices.
3. Over very low heat, bring, bring just to simmer- 15-20 minutes. Pour into punch bowl.
4 In a small bowl, toss sugar lumps with cinnamon. Drop a sugar lump into each punch cup.
December 7, 2012