Mistletoe Martini

 Pitcher:

12 oz. vodka

12 oz. cranberry juice (not cocktail)

4 oz. St. Germaine elderflower liqueur

4 oz simple syrup or agave syrup

Garnish individual rocks glasses with ice and with frozen cranberries and sprigs of mint

Mix in pitcher for individual pours.

Agave Old Fashioned

 

Ingredients:

• 2 oz double aged bourbon

• 0.5 oz agave syrup

• 1 dash Angostura bitters

• 1 orange slice

• 1 Luxardo cherry

• Ice

Directions:

1. Muddle the orange slice and Luxardo cherry in a glass.

2. Add the bourbon, agave syrup, and bitters.

3. Fill the glass with ice and stir well.

4. Garnish with an orange slice and a cherry.

Enjoy your Agave Old Fashioned! 🍸

Does this sound like what you were looking for?

scale up 8 times please

Of course! Here is the Agave Old Fashioned recipe scaled up 8 times:

Agave Old Fashioned (for 8 servings)

Ingredients:

• 16 oz double aged bourbon

• 4 oz agave syrup (or 2 oz. each agave and orange liqueur)

• 8 dashes Angostura bitters (or mix wih orange bitters)

• 8 orange slices

• 8 Luxardo cherries - if you are feeling rich. These were $20 at state store)

• Ice (for serving)

Directions:

1. Muddle the 8 orange slices and 8 Luxardo cherries in a large pitcher.

2. Add the bourbon, agave syrup, and bitters to the pitcher.

3. Fill the pitcher with ice and stir well.

4. Serve in individual glasses, garnishing each with an orange slice and a cherry.

Enjoy sharing this delightful cocktail with your friends! 

Panetone Recipe

 

Vega

400 g buttermilk

22 g yeast

250 g sourdough starter

400 g bread flour

Mix All Together. Rest for 30 minutes to one hour.

 

Dough

400 g bread flour

265 g egg yolk

200 g sugar

20 g salt

 

orange zest

lemon zest

one vanilla bean

200 g of butter

475 g bourbon -soaked fruit

 

1. Add the eggs flowers and mix. Rest for? Hours?
2.  Mix together for a while.
3.  Add salt sugar vanilla bean and mix together.
4. Add orange and lemon zest and vanilla bean.
5. Mix until shiny and smooth, ribbony and stretchy.
6. Add butter in small amounts.
7. Let relax one minute.
8. Add fruit and mix. Fine gluten film.
9. Bulk fermenting bowl covered with plastic wrap until doubled in size.
10. Spray counter with oil, spray hands with soil and turn out dough.
11. Gently spread into rectangle and fold/stretch.
12. Shape into a ball and cover with the bowl.
13. Repeat steps 11 and 12 twice.
14. Put into mold (800 g) and proof to merely top of mold.
15. Brush top with egg wash, score and place of butter Pat in the middle of the score.
16. Bake at 350° for X minutes.
17. Done when 190°
18. Skewer and turn upside down to cool

Panettone

Adapted from Chef Steps https://www.chefsteps.com/activities/classic-panettone-in-one-day

This recipe makes 3 standard sized panettone. To calculate the dough weight required for your panettone molds, multiply the volume of the mold in cm * (.45). For standard molds, it's approximately 800g.

Vega

400g - Buttermilk

22g - Yeast

250g - Starter

400g - Bread Flour

Dough

400g - Bread Flour

265g - Egg Yolks

200g - Granulated Sugar

20g - Salt

Zest of 2 oranges

Zest of 1-2 lemons

1 bean - Vanilla Bean

200g - Butter

475g - Rum (and gran marnier) soaked assorted dried fruits (we used apricots, golden raisins, candied ginger, cherries, prunes)

Instructions

Make Vega:

1) Put the buttermilk, yeast, starter, and 400g of bread flour together in a large stand mixer and mix

2) Rest the vega for for 30 minutes until it's light and fluffy

Make Dough:

3) Add eggs and flour and mix - mix for a long while

4) Add salt, sugar, vanilla bean and mix

5) Add zests (or oils) and vanilla bean -- not extract

6) Mix until shiny and smooth. Dough should be very ribbony and stretchy - fine gluten film

7) Add butter in small amounts, mixing to incorporate after each piece

8) Add fruit and mix.

9) Bulk ferment in bowl: cover bowl with plastic wrap and let it proof until doubles in size

10) Lightly spray counter, dough, hands, bench scraper with vegetable oil and turn out dough

11) Gently shape into a rectangle and very gently fold and stretch to retain air bubbles

12) Shape into a ball and cover with bowl to let rest for 1 minute.

13) Repeat steps 11-12 one or two more times

14) Put 800g of dough into each panettone mold, cover with bowl, and let rest until dough fills the mold

15) Bake at 350 F for 40-50 minutes, or until the internal temperature reaches 190 degrees. We stopped at 187 degrees and it worked well.

16) Immediately skewer the molds and turn upside down until cooled completely

17) Wrap when cool to retain moisture.

Nordic Ware Christmas Tree Bundt Pan...Sour Cream Orange Chocolate Cake

Nordic Ware Christmas Tree Bundt Pan...Sour Cream Orange Chocolate Cake

Cake:

2 1/4 cups all-purpose flour

1 cup unsweetened cocoa powder

2 tsp. baking powder

3/4 tsp. baking soda

1/8 tsp. salt

1 cup unsalted butter

1 1/2 cups granulated sugar

4 eggs

2 tsp. vanilla extract

1/2-1 tsp orange oil, to taste

1 TBS grated orange zest

1 1/2 cups sour cream

6 oz. bittersweet chocolate, melted and cooled slightly

Topping:

Confectioners' sugar for dusting

Whipped cream/Ice Cream, Fruit Sauce, etc. for serving

Directions:

1. It is important to have all the ingredients at room temperature before you start.

2. Place a rack in the center of oven. Preheat to 325°F.

3. Grease and flour a 10-cup Bundt® pan and set aside. Melt chocolate and set aside.

4. Measure flour and place in a large bowl. Sift cocoa powder, baking powder, baking soda and salt on top of the flour. Using a large whisk, mix the dry ingredients until fully combined. about a minute or so:making sure flour and cocoa is completely mixed. OR sift all dry ingredients twice, using a sifter. Set aside.

5. In a mixing bowl, beat the butter on medium speed until smooth and creamy about 30 to 45 seconds.

6. Reduce the speed and gradually add the granulated sugar. Beat until blended. Increase the speed to medium-high and continue beating until the mixture is light and fluffy, 3 to 5 minutes. From time to time, scrape the bowl.

7. Add the eggs one at a time, until the mixture is thick and creamy, 1 to 2 minutes From time to time, scrape down the sides of the bowl. Beat in the vanilla, orange oil, and orange zest.

8. Fold in the flour mixture in three additions and alternate with the sour cream until just blended. Begin and end with flour.

9. Gently fold in the melted chocolate( I didn't melt my chocolate, but just added it as chocolate chips).

10. Pour batter into prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, 50-60 minutes. Don't overcook, or it will be dry. Check at the 50 minute mark. Cool the cake upright in the pan for 15 minutes. Remove from pan and cool completely.*

11. Let the cake cool to room temperature before dusting with confectioners' sugar. Top slices with a dollop of whipped cream, a scoop of ice cream, a drizzle of creme anglaise, or fruit sauce.

* you can add a glaze on the warm cake by placing 1 cup of sugar and 1/2 cup water in a sauce pan. Heat until sugar dissolves. Remove from heat and then add 2 TBS chocolate liqueur. Brush warm cake with the glaze.

TIRAMISU (Adapted from "Joy of Cooking")

TIRAMISU 10 to 12 servings

(Adapted from "Joy of Cooking")

Tiramisu is Italian for "pick me up"-and how could ladyfingers soaked in espresso and brandy and slathered with sweetened Marsala-laced marscapone failed to do so?

Prepare (or buy, in our case):
24 ladyfingers

In a medium heatproof bowl, beat on high speed until thick and pale yellow, about 2 minutes:
5 large egg yolks
1/3 cup sugar

Whisk in:
1/3 cup sweet Marsala
1 tablespoon water

Set the bowl in a large skillet of barely simmering water and whisk or beat on low speed until the mixture reaches 160°F.
Remove the bowl from the skillet and let cool for about 15 minutes, stirring from time to time.

Beat until soft peaks form:
1/3 cup heavy cream
2 teaspoons vanilla

Place in a large bowl:
12-14 ounces marscapone cheese, softened

Fold in the whipped cream and the cooled egg yolks mixture.

Combined in a shallow dish:
3/4 to 1 cup cold espresso or extra strong coffee
2 to 3 tablespoons rum or brandy
2 to 3 tablespoons sugar

Dip half of the ladyfingers or cake strips into the espresso mixture and arrange in a serving dish leaving a little space between each.

Spread half of the marscapone filling over and between the ladyfingers.

Sprinkle with half of:
5 ounces bittersweet or semi sweet chocolate, grated

Dip the remaining ladyfingers into the remaining espresso mixture and arrange on top. Spread the remaining filling over in between the ladyfingers, and sprinkle with the remaining chocolate.
Sift over the top
: 1 tablespoon unsweetened cocoa

Chill before serving.

Eggnog (Jamie Oliver)

Christian made this for us twice(!) this Christmas!

From Jamie Oliver here.

Ultimate eggnog recipe

Serves 8

• 3 cups (700ml) whole milk
• 1 cup (240ml) heavy or double cream
• 3 cinnamon sticks
• 1 vanilla bean pod, split and seeds removed
• 1 teaspoon freshly grated nutmeg, plus more for garnish
• 5 eggs, separated
• 2/3 (130g) cup granulated sugar
• 3/4 cup (175ml) Bacardi Dark Rum, or bourbon

In a saucepan, combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.

In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add bourbon or rum, and stir. Refrigerate overnight or for up to 3 days.

Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. 

Serve and garnish with freshly grated nutmeg.

Cranberry Pecan Bread

Delicious sweet and tart flavor, great for breakfast, brunch, tea.
Preheat oven to 350 degrees and grease a 9x5 loaf pan.

Combine the dry ingredients:
2 cups flour
1 cup sugar
1&1/2 tsp baking soda
1tsp salt

Combine wet ingredients
3/4 cup orange juice
1 T of orange zest
2 T of melted (somewhat cooled) butter
1 beaten egg

Combine wet into dry mix well and add:
1&1/2 cups of cranberries
1& 1/2 cups of pecans
Pour into loaf pan and bake for about 50 minutes or until toothpick comes out clean
Cool in pan 15 minutes before removing loaf.

It's also good toasted by the slice with cream cheese on it.

 

2011 Christmas Eve Menu

Our "Feast of the Seven Fishes" menu:

(1) Shrimp Cocktail,
(2) Fried Clamari
(3) Bacalao Fritters aka Buñuelos de Bacalao (or this one)
Pierre Robert Cheese, and assorted cheeses.
(3.1) Smoked Salmon spread
(4) Charley's Chowder
(5) Caesar Salad (with anchovies)
Karen, Meredith and Christians HOME MADE Spaghetti with
(6) Sicilian Tuna Sauce with capers
(7) Langostino Fra Diavalo
(7.1) White Clam Sauce

As holidays near, thoughts turn to spice cake, fruitcake - Pittsburgh Tribune-Review

As holidays near, thoughts turn to spice cake, fruitcake - Pittsburgh Tribune-Review: Black Fruitcake

For Pat Nolan, New Kensington, Westmoreland County. From Annie Mathe, Cranberry, Butler County, who writes, "Although this seems like a long, complicated recipe, it really isn't that difficult to make and is worth the effort for a true fruitcake lover. I found this recipe in the newspaper in 1993 and decided to try it. I make it for Christmas every year, and it is always a hit with my family and friends.

"You have to make it in November to get the true mellowing of the rum and brandy. You really could make them in June and store them away. I still have one from last year that I open up occasionally just for a taste.

"Anyone that comes to my house and is a true fruitcake phobic is forced to take just one bite, and invariably they say, 'Wow, that is different than any fruitcake I have ever tasted.' Then they ask for another piece. I do tend to go light on the cherries and heavy on the nuts and rum and brandy (I use both). That always helps."

1 pound candied pineapple
1/2 pound candied cherries
1/4 pound (4 ounces) candied citron
1/8 pound (2 ounces) candied orange peel
1/8 pound (2 ounces) candied lemon peel
1 pound golden raisins
1/2 pound seeded raisins
1/4 pound currants
1/4 pound shelled almonds
1/4 pound shelled walnuts or pecans
1/2 cup dark rum or brandy, more for soaking cake
Vegetable cooking spray
2 cups flour, divided
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
5 large eggs
1 tablespoon milk
1 teaspoon almond extract
1/4 pound (1 stick) butter
1 cup granulated sugar
1 cup firmly packed brown sugar

To prepare the fruit: Prepare the fruits and nuts the day before because it is a long job and you must soak them overnight. Cut the pineapple into thin wedges, the cherries in half and the citron, orange and lemon peels into thin strips. Pick over the raisins and currants to remove any stray stems or seeds. Cut the nuts coarsely, using a sharp knife. Do not use a food processor, or they will be too fine. Soak the fruit and nuts overnight in 1/2 cup rum or brandy.

To prepare the cake: Place the pan or pans to be used on a piece of brown grocery paper and trace the bottom(s), using a pencil. Cut out the tracing. Coat the pan(s) with vegetable cooking spray, then spray the paper and place it in the bottom of the pan(s). Here are the sizes you can use: one 10-inch tube pan; 2 loaf pans (9 by 5 by 2 1/2 inches each); 3 small bread pans (8 by 3 7/8 by 2 3/8 inches).

Heat the oven to 275 degrees.

Measure 1 1/2 cups flour and sift it with the spices and baking soda. Put the remaining flour in a large bowl and toss it with the fruit and nuts. This is important -- it keeps the fruit from sticking together.

Beat the eggs lightly, and mix with the milk and almond extract. Reserve. In a medium bowl, cream the butter until soft. Gradually beat in the granulated and brown sugars, and beat until light and fluffy. Stir in the egg mixture, then the flour mixture until well blended.

Pour the batter over the fruit mixture and mix well, using a heavy-duty wooden spoon. Spoon the batter into the prepared pan(s) and press firmly, using your palm. This will create a firm, compact cake that is easy to cut.

If you use a 10-inch tube pan, use all of the batter. Bake for 3 hours and 15 minutes. This gives you a large 5 1/2-pound cake.

If you use the 9- by 5-inch loaf pans, put half the batter in each pan. Bake for 2 hours and 15 minutes.

If you use the 8- by 37/8-inch bread pans, put 1/3 of the batter in each. Bake for 2 hours.

After the cake(s) come out of the oven, they should stand for a full half-hour before turning out of the pan. Turn upside down on a wire rack and peel the paper off carefully.

For storing the cakes: When the cakes are stone cold, wrap in a layer of cheesecloth. Place on a large square of aluminum foil. Pour a few tablespoons of rum or brandy over the cakes, enough to dampen the cloth. Then wrap tightly in foil, and place in a tin or crock. Keep in a cold spot, such as an attic or fruit cellar. For great flavor, pour a little more liquor over the cakes every week or couple of weeks.

Do not serve the cakes until they have mellowed for at least a month. They cakes will keep almost indefinitely.

- Sent using Google Toolbar

Merry Christmas!

Merry Christmas!

Our "Feast of the Seven Fishes" menu:
(1) Shrimp Coktail, (2) Fried Clamari, and (3) Fried Smelts (all courtesy of Joyce!).
(4)  Sardine Pate, Pierre Robert Cheese, and assorted cheeses.
(5) Charley's Chowder
Cold Lemony Asparagus-Mushroom-Red Pepper Salad
Karen, Meredith and Christians HOME MADE Spaghetti with
(6) Grandma's Tuna Sauce (resicpe forthcoming)
(7) Langostino Fra Diavalo
(8) White Clam Sauce

For Desert, Christian and Meredith's Cookie and Bar assortment, and Meredith's Famous Tiramasou

Thanks for coming, everyone!

Butterballs (from The Silver Palate Cookbook)

1 Stick butter, room temp
3 T. honey (64 g)
1 Cup flour(120 g)
1/2 t. salt
1 T. vanilla extract
1 Cup pecans, chopped somewhat fine
3/4 Cup confectioners sugar (94 g)

Preheat oven to 300 300 300! degrees, grease cookie sheets.

Cream butter, beat in honey. Gradually mix in flour and salt, then vanilla...add pecans. Wrap dough in plastic wrap and chill for at least one hour.

Form balls by hand, the size of a quarter. Place 2" apart on prepared cookie sheet. Bake 30 minutes.

Remove from oven, as soon as cool to the touch, roll in conf. sugar. Cool completely and roll in conf. sugar again.

Toffee Bars (Silver Palate)

½ pound (2 sticks) sweet butter
1 cup light brown sugar (200 g)
1 egg yolk
2 cups unbleached all-purpose flour(240 g)
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
1 cup shelled walnuts or pecans, coarsely chopped


Preheat oven to 350°F. Grease a 9 x 12 inch baking pan.

Cream butter and sugar. Add egg yolk; beat well.

Sift in flour, mixing well, then stir in vanilla. Spread batter in the prepared pan. Bake for 25 minutes.

Cover cake layer with chocolate chips and return to oven for 3 to 4 minutes.

Remove pan from oven and spread melted chocolate evenly. Sprinkle with nuts. Cool completely in pan before cutting.

About 30 bars.