Posted on 12/06/2016 3:21:02 PM PST by Jamestown1630
One of the prettiest of the holiday specials for television done by Jacques Pepin is his Hanukkah Celebration video. Everything he made for the meal was visually beautiful and different. I especially liked the Frozen Souffle, and the Chicken-Pistachio Mousse covered in aspic above, which is a lot easier to do than it appears:
https://www.youtube.com/watch?v=qWzfqc5rf5E
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A great tool for making holiday treats are these irons; the flower shaped ones make cookies, but the shell-like ones are great for making little cases to stuff with savory or sweet fillings. The shapes are made by dipping the iron in batter, and then into hot fat for a few seconds. Like crepes, your first one might be lacking, but you get the knack very quickly, and they're fun to make. The cases can be made in advance and kept crisp in an airtight container. I like using a shrimp or crab salad inside; you should fill them just before serving. If for some reason they didn't remain crisp, a quick tour in a low oven or dehydrator should bring them back. The iron sets come with recipes, and I usually use an adapted beer batter for savory cases. (The ones pictured are available at World Market, but you can find them in many places.)
Among my favorite cookies to make for Christmas are 'polvorones', or Mexican Wedding Cookies; they're very easy and special. (Practically the same cookie is also called a Russian Tea Cake):
I usually make these with Pecans.
-JT
I can taste the chocolate melting in my mouth........yum. I love PB kiss cookies!
Sounds seriously wonderful. And Kris Kristofferson back in the day......be still my heart. I’ll let you know when I finally watch it.
Keitel has played some really twisted parts. Always found him attractive. Amazing actor. He seems like he would be the consummate professional. I enjoy your slice of life stories!
I love the crust recipe in those Apple Pie Bars Ina makes for Jeffrey.
LIZ'S LONG ISLAND ICED TEA
Buy a bottle of 4 C brand Iced tea (also comes powdered---buy the pre-made type). Pkged diet or regular w/ lemon.
METHOD Pour the 4 C brand Iced tea into a tall highball glass. Add a couple glugs Southern Comfort, a lemon slice and sip sip sip.
SKINNY HOT BUTTERED RUM / Helen Gurley Brown recipe
Popular Christmas libation sans calories. The only cals are in the rum-100 proof rum is about 100 cals.
METHID Mix tb rum, tea butter buds (in spice section), bit sweetener. Add mixture to cup of boiling water in pretty mug.
SERVE w/ 3-4 whole allspice floating on top.
If they're sipping the bobbly at your house, you can sip-along sans calories. Ordered in a bar, the bartender places a sugar cube in a champagne glass, wets the sugar cube w/ a few drops of brandy. Then fills the glass w/ champagne.
CHAMPAGNE COCKTAIL
Fill champagn flute w/ club soda, add bit sweetener, 1-2 drops good brandy. Serve w/ fresh strawberry perched on rim.
LOL! I used to know a lady whose specialty was ‘Long Island Iced Tea’ - but mega-loaded with booze. The last time I saw her, we were high as a kite drinking that stuff on her daughter’s deck, deeply engaged in conversation as only two drunk ladies can be. It was Christmas, freezing out there; and we were quite warm and happy ;-)
Microwave Divinity
4 cups sugar
1 cup light corn syrup
3/4 cup water
1/4 tsp. Salt
3 egg whites
1 tsp. Vanilla
2 cups chopped nuts
Mix together sugar, corn syrup, water and salt in glass mixing bowl. Microwave on high for 20-22 minutes until hard ball stage is reached. (Hard ball stage is when candy forms a hard ball that will hold its shape yet is elastic when dropped in VERY cold water.) While syrup cooks, beat egg whites to stiff peaks in large, heat-proof mixing bowl. Gradually pour hot syrup over egg whites while beating at high speed. (Super hot, may be a two person job.) Beat until mixture is thickened and starts to lose its glossy appearance (several minutes). Mix in vanilla and nuts. Drop by teaspoonful onto wax paper and let cool.
Variations: May be made without nuts. May add food coloring (add right after adding syrup to egg whites, while beating together.)
Yield: Approx. 3 dozen
NOTE: This recipe is 30 years old. The last time I made it a couple years ago, I used an 1100 watt microwave, and it came out fine. You’ll want to keep an eye on the syrup in the microwave even before the 20 minute mark, based on the wattage microwave you have. Hitting hard ball stage is more important than it cooking for 20 minutes. I also use a hand mixer. I’ve never tried it with a stand mixer.
Thanks for posting it!
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