Wednesday, April 16, 2014

EASTER EGGNOG



we all think of Christmas when we hear Eggnog, but check this springtime Eggnog with a twist...yum

EASTER EGGNOG WITH A TWIST
1 quart prepared eggnog
2 10 oz packages of frozen raspberries or strawberries with syrup
flower garnish
1 6 oz can of frozen orange juice concentrate thawed

combine eggnog and orange juice concentrate in mixing bowl until frothy.  Place semi thawed fruit in bottom of punch bowl or pitcher, add eggnog mixture, stir and serve in punch glasses, float a small flower on top for garnish.
YIELDS:12

EASTER TREATS

for some reason these little guys always remind me of Easter...maybe its the ham??? In the early thirties, biscuit mix and cellophane set the "modern" pace.

PIGS IN BLANKETS


2 4 oz can of  Vienna sausages
2 cups of Biscuit mix
prepare dough for "rolled biscuits " as directed on package, but roll 1.4 inch thick. Cut in 2 1/2 inch squares. Place a tiny sausage in the center of square diagonally, overlap two opposite corners and pinch to seal, leaving the tips of sausage showing. Place on ungreased baking sheet, brush with melted butter and bake at 450 for 7 minutes or until blankets are done. Serve hot  with prepared mustard if you choose.

RHUBARB COBBLECAKE
 a homey dessert of orange biscuits on spice sparked fruit to serve with cream....mmmm

1 1/3 cup sugar
2 tbs cornstarch
1/4 tsp ground cloves
1/2 cup  fresh squeezed orange juice
1/2 cup butter
1 1/2 pound rhubarb cut in 1/2 inch pieces about 5 cups
2 cups sifted flour
3 tsp baking powder
1 tsp salt
1 cup milk
1 tbs orange zest
combine sugar cornstarch and cloves in large saucepan; stir in orange juice. Heat slowly, stirring until sugar dissolves. Stir in 2 tbs of the butter and rhubarb, heat to boiling. spoon into 8 cup baking dish,
COBBLE
sift flour, baking powder and the remaining sugar and salt into large bowl, cut in butter, mix until blended with flour ( sugar cookie dough appearance) spread onto rhubarb mixture. Bake at 425 for 25 minutes.

FROSTED RIBBON LOAF

this recipe combines both the traditional ham and boiled eggs in one dish to create a colorful refreshing alternative for Easter Brunch.

One loaf of unsliced white bread
softened butter
2-3 cups chopped parsley or chives

Ham filling
1 cup ground cooked ham
1/3 cup finely chopped celery
2 tbs drained pickle relish
1/2 tsp horseradish
1/4 cup mayonnaise
mix all ingredients together in bowl set aside.

Egg filling
4 hard boiled eggs chopped
1/3 cup chopped green stuffed olives
2 tbs finely chopped green onions
2 tsp prepared mustard
1/4 cup mayonnaise
mix all ingredients in separate bowl and set aside

Frosting
4 (3oz) packages cream cheese softened
1/3 cup milk
at serving mix together till fluffy

slice the bread lengthwise into 3 layers, trim crusts from each layer, butter each layer, place bottom layer on aluminum foil ( enough to wrap entire loaf)spread all ham mixture on this layer butter side up, place second layer of bread butter side up on top and spread egg mixture on this layer, place third layer of bread on top of this, wrap with foil and chill. At serving time frost with cream cheese and sprinkle lavishly with chopped parsley or chives. Makes 10 slices.






Sunday, March 9, 2014

AN IRISH RIDDLE!

this is my favorite Irish riddle...in order to get the full effect of this riddle you must say it with an Irish accent...
Why did the woman only put 239 beans in her Irish Stew? .....because if she added one more it would be 240.


IRISH STEW
first saute halved or quartered carrots and onions with cubed mutton or lamb in rendered lamb fat, then add 1 cup Irish whiskey and boil rapidly for a couple of minutes. Add 2 pints of stock and seasoning to taste. Whole potatoes go on top and the stew is gently simmered for 1-1 1/2 hours. Then the cooking liquid is poured off, degreased thickened with beurre manie  and a tbs each of butter parsley and chives before it is poured back in.

IRISH COFFEE SAUCE
1 cup sugar
1/3cup water
1 cup strong cofffee
2 tbs Paddys whiskey
mix sugar and water in small saucepan, on low-medium heat stirring constantly, until turning a golden color, remove from heat add coffee until a smooth consistency, add whiskey. serve on souffles or on vanilla or coffee ice cream.

IRISH WHISKEY CREAM
1 tbs whiskey folded into 1 pint of sweetened whipped cream, serve on mince  pie, plum pudding, fresh strawberries or folded between 2 coffee meringues

Saturday, March 8, 2014

ST PATRICKS PUNCH

this one is my dad's in his own handwriting...so if you're looking for a "green drink" here it is.

1/2 pound sugar
1  1/4 quart sparkling water
1 quart lemon juice
1/5 gallon Irish Whiskey
1/2 pint dark rum
1/5 gallon Creme de Menthe (green)
fruit
cherries, maraschinos (green)
ice block
dissolve sugar in 1/2 pint water. Pour all ingredients into punch bowl with a block of ice.Add fruit and cherries. Stir well. Just before serving add remaining water
YIELDS: 35

GO HERE FOR MORE GREEN PUNCH

OR HERE

Friday, March 7, 2014

ALL THINGS IRISH

The next few posts will be all things Irish, starting with a wee bit o history about Irish Whiskey!
Of all whiskey, Irish alone is triple distilled. The raw spirit  goes into oak casks-sherry casks from Spain, rum and bourbon casks or cask of new American oak, all of which give a different shade of flavor ...there to lie and age until time and the wood have softened and matured it to a round mellowness. Age is as important to whiskey as to brandy. Most Irish whiskey is anywhere from five to twelve years old, some fifteen! Long aging is expensive but it makes a whiskey smooth, gives it a distinctive lightness and grace. True aficionados of Irish whiskey know the nuance of each and state their preferences for Jameson's, Power's, Paddy or Tullamore Dew, the Big Four of Irish whiskeys. The well tempered gentleness of Irish whiskey, it's been claimed leaves no hangover. the Elizabethan writer Richard Stanihurst further adds, "it is a sovereign liquor if it be orderlie taken"
here then are some "orederlie ways to take Irish whiskey as food and drink!


IRISH PUNCH
to restoke the inner fires after a day of skiing or skating, a football game or any other cold weather pastime.
2 slices of lemon
4 whole cloves
2 1/2 ounce Irish whiskey
hot water
sugar
Heat a good sized glass, add lemon, cloves and whiskey, fill with hot water, add sugar to taste, stir and drink!
IRISH COW
one glass hot milk slightly sweetened with sugar, spiked with Irish whiskey

THE LEPRECHAUN
one part Irish whiskey
one part tonic water over ice with a lemon

IRISH CRESTA
for days when you positively have to have a new kind of drink-
1/2 Irish whiskey,
1/4 Irish Mist liqueur,
1/4 fresh orange juice
and the white of an egg,
all shaken together

CHILLED IRISH COFFEE
is indecently rich and delicious invention of James Beard
4 cups freshly brewed coffee,
1 cup heavy cream
4 tsp sugar
1 tbs whipped gcream
ice cubes
1 1/2 - 2 ounces Irish whiskey
combine coffee, heavy cream and sugar then chill
put 1 tbs of whipped cream in the bottom of each 4 highball glasses
add 3 ice cubes
add whiskey
fill with coffee mixture
top off with another spoonful of whipped cream and dust with nutmeg or cinnamon

IRISH WHISKEY TRIFLE
a sinfully luscious dessert
sponge cake
raspberry preserves
2 ounces Irish whiskey
pureed or crushed fruit
custard
whipped cream
cut the top off of sponge cake, sandwich it back together with raspberry preserves, sprinkle with whiskey, cover with fruit, custard and whipped cream.

HAM ROSNAREE
sauted ham steaks, flamed with whiskey, served with brown sauce mixed with sauteed diced apples , 2 tbs  honey and 1/2 cup of cream.

DUBLIN LAWYER
remove the meat from a live lobster cut up
saute in butter
add seasonings to taste
flame with Irish whiskey
bathe in heavy cream
heated through but not allowed to boil
Lobsters and sauce go back into shell for serving.


Thursday, February 27, 2014

the AVALANCHE continues....

bring on the appetizers, this time it's HALIBUT PATE AND CELERY BOMBAY!


HALIBUT PATE

3/4 pound halibut poached
1 (8 oz) pkg cream cheese
1/4 cup crisp cooked crumbled bacon
1/4 cup dry white wine
2 tbs parsley, chopped
1 tbs lemon juice
1 tsp Worcestershire sauce
1 tsp onion salt
1/4 tsp garlic salt
1/2 tsp dill weed
dash Tobasco sauce
flake halibut and combine with cream cheese. Add remaining ingredients, blend thoroughly. Press mixture into a waxed paper lined bowl or mold. Refrigerate several hours or overnight. Unmold on serving platter, garnish with additional parsley. Serve as spread with a variety of crackers.
YIELD:3 cups pate'


CELERY BOMBAY
1 large red delicious apple
1/4 cups walnuts
1/2 cup cheddar cheese, grated
1 tbs chopped pickle or relish
1/4 cup mayonnaise
1/2 tsp curry powder
12 stalk celery
Paprika
dice apple very finely.Add walnuts, chees and pickle. Stir in mayonnaise and curry powder; blend well. Fill celery stalks with mixture sprinkle lightly with paprika. Chill well before serving
YIELDS: 12 servings

CALIFORNIA DIP DEVILED EGGS
1 pkg Lipton Onion soup mix
1 pint sour cream
6 hard boiled eggs
1/2 cup chopped celery
1/2 tsp lemonjuice
blend soup mix with sour cream, cut the eggs in half (lengthwise) removed and mash egg yolks. Add celery, lemonjuice and 1 cup of the sour cream mixture. Blend well. Fill egg whites lavishly. Chill. Use the remaining sour cream mixture as CALIFORNIA DIP  and serve with crackers.

Wednesday, February 26, 2014

THAT'S A SOME'A SPICY MEATABALL

a tried and true favorite who can say no to the party meatball...?
PARTY MEAT BALL
deviled ham adds extra spice to these saucy little beef and veal balls.
1 1/2 pound ground beef
1 pound ground veal
1 (4 1/2 oz) can deviled ham
2/3 cup evaporated milk
1 cup soft whole wheat bread crumbs
2 eggs
1/2 tsp salt
1/2 tsp allspice
1/4 tsp pepper
1/4 cup olive oil
1/4 cup water
Creamy Dill Sauce
combine beef, veal, ham, milk, eggs, onion, bread crumbs, and seasoning in large bowl mix lightly with a fork. Shape into about 72 small balls. In a large skillet add enough oil to cover bottom of pan, brown meatballs a few at a time, remove after browning until all meatballs have been browned. Drain off oil add water, return meatballs to skillet, cover and simmer 20 minutes. * Spoon into a chafing dish or keep hot server. Pour creamy dill sauce over. Garnish with a sprig of fresh dill.
*if made ahead, chill after browning and then reheat with water in frying pan just before serving.

CREAMY DILL SAUCE
make the base ahead, if you wish, ready to stir in sour cream and seasoning heat just before serving
2 tbs butter
2 tbs flour
1/2 tsp salt
1 cup water
1 cup sour cream
1 tbs catsup
1 tbs dill weed
melt butter in small saucepan, blend in flour and salt, cook.stirring all the time. just until mixture bubbles. stir in water slowl, continue cooling and stirring until sauce thickens and boils 1 minute. Stir in sour cream, catsup and dill weed, heat just to boiling.

MEATBALL IN SWEET CHERRY SAUCE
1 1/2 pounds lean ground beef
1/2 pound bulk pork sausage
2 eggs
1/4 cup skim milk
1/2 cup fine bread crumbs
1/4 cup onion, finely chopped
1/2 cup parsly minced
1 1/2 tsp salt
1/2 tsp pepper
1 tbs olive oil
1 ( 17oz) can dark pitted sweet cherries
1 tbs cornstrach
2 tsp sugar
1/4 tsp ground ginger
1/4 tsp cloves
1/4 tsp cinnamon
1tbs vinegar
1 tbs lemon juice
Mix meat, eggs, milk, bread crumbs, onion,parsley, salt and pepper. Shape into 1 inch balls. Slowly brown meatballs on all sides in oil. Place undrained cherries in blender and puree'until smooth. In a pan, combine cornstarch, sugar and spices. Add pureed cherries vinegar and lemon juice. Cook over low heat until clear and thichened. Add browned meatballs and place in chafing dish to keep warm. Serve with toothpicks.
Makes about 7 dozen appetizers.



Tuesday, February 25, 2014

.....more APPETIZERS

AMERICAN CHEESE BOARD

Having a large crowd of cheese lovers over for drinks and hors de oeuvres, this is one perfect dish sure to please everyone, to be served on a cheese board. 
2 pounds domestice swiss cheese, sliced
2 pounds blue cheese, crumbled in small bowl
HOW TO ARRANGE A CHEESE BOARD
1 pound sharp cheese, sliced
1 pound provolone, sliced
1/2 cheddar cheese, sliced
1/2 pound brick cheese,sliced
1 12 oz domestic Gouda, peeled and served in wedges
1 8 oz domestic Camembert, crumbled in small bowl
rye bread
black pumpernickel bread
store all cheese well wrapped in refrigerator. On the day of the party 15 to 20 minute before guests arrive, arrange on cheese board so cheese will be at room temperature and flavor will be well developed  before serving. Arrange attractively.
YIELDS; 24 generous servings

HOLIDAY STRAWBERRIES
tired of the same old hum drum appetizers?Surprise your guest with this one!
1 3 ounce cream cheese
1/2 cup crumbled American blue cheese
1 pound liver sausage
2 tsp minced onion
mayonnaise
red bread crumbs
1 pound of strawberries, washed and hulled
parsley
green wooden picks
soften cream cheese, blend in ble cheese. Add to liver sausage and minced onion. Mix well add small amount of mayonnaise to make blending easier. Spread mixture on bottom of small-med serving dish. Arrange strawberries on top, sprinkle with bread crumbs, garnish with parsely.

MUSHROOMS AND ARTICHOKES
1 10 ounce pkg of frozen artichoke hearts
1 pound fresh button mushrooms, washed and dried
1/2 cup olive oil
2 tbs tarragon vinegar
2 cloves garlic, crushed
1 tsp salt
1 tsp dry mustard
1/2 tsp sugar
1/4 tsp black pepper
Watercress
cook frozen artichoke hears according to pkg directions. Remove from pan and combine with 1 pound of fresh mushrooms. Combine olive oil, vinegar, garlic, salt mustar sugar and pepper. Marinade mushrooms and artichoke in oil mixture for at least 1 hour. toss well. Serve on 6 individual platters each garnished with a bed of watercress.

Sunday, February 23, 2014

RETRO SKIERS PUNCH

Since our winter has just arrived (at least as far as skiers are concerned) I thought this would be appropriate post today!

MULLED CIDER FOR SKIERS
 2 quarts cider
1 orange sliced*
1 lemon sliced
4 stickes cinnamon
6 whole cloves
1/4 tsp nutmeg
1/4 tsp powdered ginger
cinnamon stickes for garnish
Simmer all ingredients together in a saucepan over low heat for 30-40 minutes. Serve hot with a piece of cinnamon stick in each glass.
YIELDS: 2 quarts
*
Orange Buoys:
omit cloves from recipe above. Stud 2 oranges generously with cloves then cut 1 orange into half. Add to punch when adding spices.

SWEDISH GLOGG

I know there is already a GLOGG posted but this one has so much more in it...its almost a meal. Plus it is the perfect APRES SKI DRINK! Fun to make and fun to drink.
12 blanched almonds
6 whole cardamon
2 whole cinnamon sticks
3 whole cloves
1/4 cup raisins
1/4 cup currants
10 dried apricots
2 bottle of claret
1 pound lump  sugar
 1 bottle Aquavit
1 cup brandy
2 bottle of port, heated
put the first 8 ingredients into asaucepan and simmer for 1 1/2 hours. strain the fruit, etc. fro the liquid and reserve. Pour the liquid into a large punch bowl*. Place a cake rack across the top of the bowl and arrange the sugar cubes on it.  Heat the Aquavit and brandy and pour them over the sugar. Now flame; it will take about 10 minutes to burn off. Remove the rack and add the heated port and all the reserved ingredients.
YIELD: 30 servings
* careful, make sure liquid is not too hot, that it would break the bowl.

ROYAL EGGNOG

one more for the skiers...
2 quarts vanilla ice cream
4 cups hot strong coffee
4 cups blended whiskey
1 cup light rum
grated nutmeg
mix the ice cream and coffee until ice cream melts. Stir in the whiskey and rum. Sprinkle nutmeg over the surface.
YIELDS: 4 quarts

SKIERS PUNCH
1 cup sugar
juice and rind of 3 lemons
1/2 cup brandy
1 cup white rum
2 cups Great Western Solera sherry
1/2 cup porter or stout
4 cups boiling water
add ingredients in order listed; stir until foamy and serve at once in mugs.
YIELDS: 8


SKI PUNCH
a hot tea punch, no skis necessary!
6 cups boiling water
3 tea bags
1/2 cup sugar
1/2 cup orange juice
1/4 cup lemon juice
1/4 tbs grated orange rind
pour 6 cups boiling water over tea bags. Let steep 5 minutes. remove tea bags. Add sugar, orange juice, lemon juice and orange rind. warm over low heat serve in mugs.
YIELDS: 8


HOT BOURBON TODDY
2 cups water
1/2 cup sugar
1/4 cup lemon juice
1/2 tsp ground cloves
2 cups Bourbon whiskey
8 maraschino cherries.
combin water, sugar, lemon juice and cloves in medium sauce pan. Heat until very hot and sugar is dissolved. Stir in bourbon. POur into 8 glasses immediately. Garnish with a cherry.
YIELDS: 8

PUNCH HOT
this is great and will keep everybody happy and warm. There are all kinds of variations, but the basic ingredients are as follows:
2 boxes of mixed dried fruit
1/2 gallon of apple cider
2 cups of honey
8 cinnamon stick
1 fistful of whole cloves
4 good shakes of nutmeg
orange zest of 3 oranges and lemons ( ok to use the ones below)
6 large oranges
6 large lemons
1 bottle of dark rum
1 bottle of light rum
1 bottle of brandy or bourbon
put mixed fruit into large enameled pot cover with water, bring to boil, reduce heat and cook until the fruit is soft; add fruit juice, honey, spices and the grated rind from at least 3 of the oranges, cut up the rest of the fruit and throw it in. Heat to boil then simmer for 5 minutes.Add rum and brandy*turn off heat and let sit until ready to serve, and heat just till temperature of your liking. Serve in mugs with small spoons to eat dried fruit at the end of the drink
YIELDS: 15 good servings
* alcohol will evaporate do not cook away before guest arrive.

GLOW WINE
1 cup sugar
1 cup water
6 whole cloves
2 pieces cinnamon stick
1/2 tsp nutmeg
2 (2 inch) strip lemon peel
1 (2 inch) strip orange peel
3 cups American Burgandy
8 lemon peel twists
8 mint sprigs
in medium saucepan, combine sugar and water, add 6 whole cloves, 2 cinnamon sticks, nutmeg, lemon peel, ornage peel. Bring to a boil, simmer 3 minutes. Pour Burgandy wine into a large saucepan add sugar syrup, use strainer to remove cloves,lemon, and orange peel. Heat gently to a simmering, serve in mugs, garnish with lemon or orange strips and mint sprig
YIELDS: 8 servings


AN AVALANCHE OF APPETIZERS to serve with PUNCH

Here they are...a collection of appetizers coming at you straight from the 1960's......you can't help but get a little nostalgic. Enjoy!

ROQUEFORT CHEESE BALL

in recent years cheese balls (mixtures of cheese, seasoning and ofter butter or cream) have become popular hors d'oruvres to serve with drinks/punch. they are also often found on trays of assorted cheeses. By combining a small amount of Roquesfort with cottage cheese, instead of a larger amount with butter, it is possible to create a cheese ball with an excellent flavor.
6 ounces cottage cheese
1 ounce Roquefort cheese
1/2 tsp dry mustard
2 tbs chopped parsley
2 tbs chopped chives or green onions
drain any moisture from cottage cheese and force through a sieve, crumble Roquefort and add to cottage in medium bowl. Add remaining ingredients, mix well, form a ball wrap in plastic wrap and chill at least 8 hours prior to serving.

PUNCH PARTY SNACKS
1/2 pound twice ground beef
1 egg
1/2 cup bread crumbs
1/3 cup 7-up
1/2 tsp garlic salt
1/2 tsp onion salt
24 small stuffed green olives
combine beef, egg bread crumbs, 7-up and seasonings in medium bowl. Mix well. Place one tbs of meat mixture into palm of your hand and flatten; place an olive into the center of meat and mold meat around olive. Place meatballs on broiler pan and into oven 2 inches away from broiler. broil on Hi for 6 to 8 minutes (watch closely) turn once during the time allowed to cook. Insert toothpick into each meatball and serve hot.
YIELDS; 24

NIPPY CHEESE DUNK

1 1/2 cups cottage cheese sieved
1/4 cup low-fat yogurt
2 tsp prepared mustard
1 tbs minced parsley
1 tsp seasoned salt
1/4 tsp grated lemon rind
in small bowl, combine cottage cheese and yogurt. Add remaining ingredients. Stir to blend. Chill for at least 4 hours. Serve with crisp vegetables.
YIELDS: 2 CUPS

HOT CRAB CANAPES

6 ounces crab meat canned or fresh
2 3oz pkgs of cream cheese
1/4 cup cream
1/4 cup mayonanaise
1 tsp minced onion
1/2 tsp chives
1/2 clove garlic crushed
pinch salt
1/4 cup lemon juice
1/4 ts Worcestershire sauce
2 drops Tabasco
salted crackers or toast
whip the cream cheese and cream until smooth. Beat in the mayonnaise. Add the onion, chives, garlic and salt. Blend well. Marinate crab meat in lemon juice. Drain. Fold into the sauce. Add Worsestershire sauce and Tobasco. To serve spread on crackers or toast (baguette is a nice 21st century substitution). Place on broiler pan and broil until brown and bubbly. This mixture may also be served cold as a dip.
YIELDS: 2 CUPS


SHRIMP HOR D'OEUVRES
1 pound fresh shrimp chopped and cooked
1 tbs minced onion
` tsp minces celery
1 tsp minced green onion
2 tsp lemon juice
1/2 tsp grated lemon rind
1/4 ts salt
1 to 4 drops Tabasco sauce
black pepper
3/4 cup mayonnaise
mix shrimp, onion and celery, with lemon juice, mayo and rind add seasonings to taste.
on rounds of baguette* place one tsp of shrimp mixute on each.
YIELDS; 36 servings
*this recipes calls for 36 pieces of white bread with cut out silver dollar sized rounds.  I say baguette!


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