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Post by goodcookin on Dec 29, 2006 12:38:58 GMT -5
Caviar Holiday Spread
6 hard-boiled eggs chopped, combined with enough mayonnaise to make a medium-thick mixture
8 oz cream cheese combined with 1/2 cup sour cream
3 oz caviar
1/2 medium red onion, minced
2 lemons, thinly sliced for garnish
Layer egg mixture on bottom of 10 inch pie plate, followed by layer of cream cheese/sour cream mixture. Top with layer of caviar. Sprinkle with minced red onion. Garnish with lemon slices. Serve on thin pumpernickel.
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Post by Amani on Dec 31, 2006 20:21:05 GMT -5
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Post by goodcookin on Dec 30, 2007 16:40:44 GMT -5
Festive Nuts
recipe by Sheila Lukins
Egg white binds the sugar and spices to the nuts.
Servings: Makes 8 servings.
1/2 cup sugar
1D2 teaspoon each: ground cloves, nutmeg and cinnamon
1/4 teaspoon salt
8 ounces unsalted mixed nuts
1 large egg white
1/2 cup dried cherries
1. Preheat the oven to 350°:F. Combine the sugar, spices and salt in a bowl; reserve. In a separate bowl, toss the nuts with the egg white; then toss nuts well with the sugar-spice mixture.
2. Spread the nuts out on a baking sheet, separating them as much as possible. Bake for 15 minutes. Using a metal spatula, scrape up the nuts and break them apart; return to the oven for 5 minutes more to dry them thoroughly. Let cool completely at room temperature. Before serving, mix in the dried cherries.
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Post by goodcookin on Dec 30, 2007 16:42:01 GMT -5
Celebration Fizz
Recipe by Sheila Lukins
Champagne always brings sparkle to the holidays.
Servings: Makes 1 serving.
1/4 cup halved seedless white grapes
1 1/2 ounces mandarin vodka
1/4 cup white grape juice
6 ounces chilled Champagne
Freeze the grapes ahead of time. Fill a cocktail shaker with ice cubes. Pour the vodka and grape juice over the ice and shake well. Place the frozen grapes in a Champagne flute and strain in the vodka and grape juice. Top with Champagne.
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Post by amirah on Dec 31, 2007 14:10:30 GMT -5
Apricot Bellinis
POINTS® Value: 2
Servings: 6
Preparation Time: 5 min
Cooking Time: 0 min
Level of Difficulty: Easy
Ring in 2008 with these festive bellinis. Or make your own signature drink by giving other sparkling wines and nectars a try.
* 3/4 cup apricot nectar, or passion fruit nectar, chilled
* 750 ml Champagne, or Prosecco, chilled (about 25 fl oz or 3 cups)
* 1/4 cups raspberries
* 6 piece mint leaves
To make each drink, pour 1/8 cup (2 tablespoons) of nectar into a Champagne flute or other glass; top each with 1/2 cup of Prosecco.
To garnish, drop a few raspberries and a mint sprig into each glass; serve immediately. Yields about 5 fluid ounces per serving.
Note: If you haven't tried Prosecco, it's similar to Champagne and other sparkling wines but a bit more fruity and usually less expensive. We mix it here with apricot nectar but it is also great with passion fruit or mango nectars.
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Post by goodcookin on Dec 31, 2007 19:25:30 GMT -5
Cheese Puffs
from "Barefoot Contessa"
1 cup milk
1/4-pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch nutmeg
1 cup all-purpose flour
4 extra-large eggs
1/2 cup grated Gruyere, plus extra for sprinkling
1/4 cup freshly grated Parmesan
1 egg beaten with 1 teaspoon water, for egg wash
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.
Yield: 40 puffs.
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Post by goodcookin on Dec 31, 2007 19:27:03 GMT -5
Champagne Punch
from "Emeril Live"
1 1/3 cups fresh lemon juice
1 cup superfine sugar
1/2 cup orange liqueur (recommended: Grand Marnier)
1/2 cup Triple Sec
1/2 cup cognac
1/2 cup fresh orange juice
2 bottles chilled dry Champagne or sparkling wine
Orange or lemon slices
Fresh strawberries, optional
Combine the lemon juice, sugar, orange liqueur, Triple Sec, cognac, and orange juice in a non-reactive bowl and stir until the sugar is completely dissolved. Add the Champagne and stir to combine. Cover and refrigerate until chilled, about 1 hour.
Pour into a decorative bowl or pitcher. Garnish with orange or lemon slices and fresh strawberries, if desired. Serve in Champagne flutes, wine glasses, or punch cups.
Yield: 12 to 16 servings, about 3 quarts.
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Post by goodcookin on Dec 31, 2007 19:28:17 GMT -5
Cranberry Champagne Cocktail
Recipe courtesy Tyler Florence
1-ounce cranberry juice (sweetened)
1 wedge lime
Champagne or sparkling wine
Cranberries (frozen)
In a chilled Champagne flute add cranberry juice and a squeeze of lime. Top off the glass with Champagne. Garnish with 3 or 4 cranberries.
Yield: 1 drink.
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Post by amirah on Jan 3, 2008 0:15:02 GMT -5
GINGER CHAMPAGNE COCKTAIL
"Self" magazine, December 2007
Bubbly with benefits? Ginger may help prevent cancer by halting abnormal cell growth. (We'll take two!)
Servings: Makes 8 servings
1/2 cup chopped fresh ginger
2/3 cup plus 2 tablespoons sugar
1/4 teaspoon Chinese five-spice powder
3 tablespoons chopped crystallized ginger
8 whole star anise
1 bottle (750 ml) Champagne or sparkling wine
Bring ginger, 2/3 cup of sugar and 1/2 cup water to a boil in a small saucepan. Reduce to a simmer; cook until liquid thickens to maple syrup consistency, about 15 minutes. Remove from heat; let cool. Strain syrup; discard ginger. Combine Chinese five-spice powder and remaining 2 tablespoons sugar on a shallow plate. Moisten the rim of Champagne flutes with water and dip in sugar. Drop 1 teaspoon crystallized ginger and 1 star anise into each glass. Add 1 tablespoon syrup and about 3 ounces Champagne.
Nutritional analysis per serving: 150 calories per cocktail, 0 g fat, 23 g carbs, 0 g fiber, 0 g protein.
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