Posts Tagged ‘holiday recipes’

“Spoon-up Eggnog”

This is a recipe that comes from an antique cookbook series by non other than “Betty Crocker”! Good ole Betty sure has some good recipes. I knicknamed this “A heartattack in a cup” which is self explanatory when you see the recipe.

I used to double it for the annual Eggnog Party.

• 4 eggs, separated

• 1/2 cup sugar • 1/8 tsp. salt

• 1/2 cup golden rum (I always use clear rum but it’s your call)

• 2 cups whipping cream, whipped Beat egg whites until stiff. Beat egg yolks, sugar and salt until very thick and lemon colored; stir in rum. Fold egg yolk mixture into whipped cream. Fold egg whites into egg yolk-cream mixture. Chill thoroughly.

Serve in cups, with spoons!

Sprinkle with freshly ground nutmeg

12 servings

YUM

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Holiday Brie Cheese

Festive Brie Cheese Appetizer

• 1 triangle of brie cheese

• 2 tbsp. olive oil

• 1 clove garlic

• 1/4 cup parmesan cheese

• 2 tbsp. sundried tomatoes

• 1/4 cup fresh parsley

Put all except Brie cheese in a food processor or blender.Blend until just mixed. Cut off brine on cheese then coat all sides with this mixture. Serve with your favorite crackers, toasted baguette sliced or panetini This looks so festive because of the red and green! Happy Holidays!

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“The TREE”

This has been a particular favorite of many friends at the Eggnog Party over the years. Once again, I don’t have the information from where this originated as it actually came with the tree shaped pan about 14 yrs. ago!

This recipe makes an enormous amount in a form pan in the shape of a Christmas Tree. My suggestion is that if you are making it for less than a crowd of 20 you might want to cut it in half and put it into a round pan and decorate like a Christmas ball instead of a tree.

·        Pesto, sundried tomato, goat cheese TREE

·        Cheesecloth

·        4 pkgs. cream cheese-softened

·        8 oz. Goat cheese-softened

·        15 Thin slices Provolone

·        1 1/4 cups prepared pesto

·        1 cup chopped drained sundried tomatoes packed in oil

·        1/2 cup Pine nuts, toasted

Wet a single layer of cheesecloth & squeeze dry. Line pan with cheesecloth, allowing cloth to extend over sides. Beat cream cheese and goat cheese until very creamy and smooth (about 5 mins.) Layer in prepared pan as follows:

·        2 cups cream cheese mix

·        5 slices provolone

·        3/4 cup pesto

·        5 slices provolone

·        1 cup cream cheese mix

·        chopped sundried tomatoes

·        Pine Nuts

·        5 slices provolone

·        3/4 cup (remaining) pesto

·        2 cups (remaining) cream cheese mix

Fold hanging cheesecloth over top. Regfrigerate several hours or overnight.

Unwrap top of mold. Unmold appetizer into serving platter, remove cheesecloth.

Garnish with roasted red pepper circles & star, fresh basil leaves & additional toasted pine nuts.

Serve with toasted French Bread slices (slice a baguette on the diagonal brush them with a little olive oil and bake for about 10 mins. in a hot 400° oven until browned and toasted crisp)

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