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Showing posts from December, 2010

Champagne Cocktail Discovery: The Korbel Poinsettia

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Tom was sent one of those promotional pdfs from Korbel , the kind with recipes. He sent it on to me and, although I was too frenzied at the time to take interest in the food ideas, I did pick up this champagne cocktail idea for Hannah and Rose to try at Christmas. They loved it and so did we, even though champagne does not need any enhancement for us to enjoy it. It makes a lovely pink drink and we always have cranberry juice and triple sec on hand so it is easy also. We didn't float any berries in the top of the drink as in this Korbel photo, but obviously that is a nice touch. Korbel Poinsettia Korbel Champagne 1/4 oz triple sec Splash Ocean Spray Cranberry Juice or Cranberry Juice Drink Put triple sec and cranberry juice in a champagne flute and top with Korbel.

Pecan Rolls

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Our family's traditional Christmas breakfast, these Pecan Rolls are probably actually Schnecken from Germany. However, as pecans are native to America, these have been Americanized. We have one pan on Christmas morning and I freeze the other to thaw and warm for New Year's breakfast. A sweet start to the new year, right? These are simple and the result is impressive. The only thing you need to have plenty of is time as the recipe is a fairly forgiving one.  It originally came from the Meta Given's Modern Encyclopedia of Cooking which was my mother's go-to book for many recipes that became family favorites ... such as the Tuna Puff Log. Yes, it sounds strange but it was a brioche loaf which one baked and then cut off the lid to in order to hollow out and fill with a delicious creamed tuna (fairly stiff but with walnuts and a dash of nutmeg). It made a surprisingly sophisticated dish which I seem to recall my parents serving to company ... who would eat seconds.

Let It Dough

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Creation of many things ... amusingly illustrated using cookie dough and sprinkles ... from the NY Times . Brilliant! Many thanks to Mom for the heads up on this one!

Salsa Mac 'N' Cheese

When I did a little lagniappe episode featuring Velveeta on my podcast, Forgotten Classics , I promised to link to this recipe. Only to discover I never shared it. Not surprisingly, this recipe came from the Pace Picante Sauce website . It is one our family's favorite dishes. Easy, quick, and tasty. Though, you must like Velveeta. Which we do! Salsa Mac ‘n’ Cheese Step 1:     1    pound extra-lean ground beef Brown beef; drain. Step 2:     1    16-ounce jar Pace Picante (chunky salsa)     2    cups water     7    ounces dried elbow macaroni Stir in all. Simmer, covered 10-15 minutes until macaroni is tender. Step 3:     12    ounces Velveeta, cut up Add and stir till melted.

We Can't Never Get Enuff o' Turkey Bone Gumbo

Made the broth using the turkey bones and skin on Thanksgiving weekend. Froze it along with enough turkey to make it. Thawed the whole buncha it out and made Turkey Bone Gumbo yesterday. Yes, you've heard about it before, but it's good enough to take another look. Once again, my thanks to Sara Roahen for graciously taking the initiative to send me that recipe. I love it so much that I'll make a turkey just to have the gumbo later. Though I'm considering saving up roasted chicken carcasses during the year so we can have some Chicken Bone Gumbo.