Posted on 12/27/2017 9:25:43 AM PST by Jamestown1630
I’ll try that next. Sounds real tasty. I’m an Acorn Squash fanatic.
Do you use ground or shredded Parmesan?
I’m probably going to just stay home and recover. I will make a big pot of lentil soup.
Champagne Brownies
Ingredients
16 ounces dark chocolate, chopped
12 Tbsp unsalted butter, cubed, plus extra for buttering pan
1/2 tsp salt
1/2 tsp of vanilla extract
1 3/4 cups sugar
4 large eggs
1 1/4 cup flour
1 cup champagne
Directions
Preheat oven to 325 degrees F. Butter 9 x 9 inch baking pan and line with parchment paper (leave extra overhanging edges for easy removal).
Melt chocolate and butter in saucepan over saucepan over simmering water (or double boiler)
Beat salt, vanilla, eggs, and sugar into melted chocolate and beat thoroughly to incorporate.
Add flour and mix just until blended.
Add champagne and continue mixing batter until it becomes shiny and pulls away from sides of bowl. (2-3 minutes on high for a stand mixer.)
Turn into prepared pan and bake 45-50 minutes or until toothpick comes out clean.
http://dyingforchocolate.blogspot.com/2017/12/champagne-brownies-ring-in-new-year.html
T copied the recipe. They sound wonderful. Thanks.
To this day, I can remember sitting at their dining room table and taking my first bite. I thought it was heaven. Her mother could cook. Grandmother really couldn’t. But at least she was joyous about it. I can still see grandmother standing in the kitchen doorway holding the newly made cake layer in her hand and bending it back and forth as she laughed.
We use shredded, either fresh or the stuff in bags. If I don’t have any, I use the ‘Green Can’ ;-)
Santa brought me a two week vacation from commuting so I’m still baking up a storm. Last night I baked my family’s traditional favorite “Christmas” cookies, spitzbuben*, without the holes in the top. My son asked me to put them into metal tins with wax paper between the layers like grandma did, so I did. Will bring some to my 91 year old uncle today if I get the chance.
*also called linzer
I still want to do gingerbread cookies or maybe speculoos.
Seeking cookie eaters. People can’t keep up with me.
Not a cook, just barely enough to be eating every meal.
But I got a copper pot with a deep glass lid that has holes for draining. All I have done so far is boiled some potatoes but I LOVE it!
Gee, how long has it taken for something like this and I don’t have to wash a strainer too! YEAH!
Oh and the outside of the pot is RED. I think that is pretty too. (Clashes with the copper tho)
Next up..... pasta.
Re New Years Eve eats: I think some form of seafood (fish) is called for. Smoked salmon and caviar sounds good. And hot dogs for those who won’t touch it...
Until I was married, I was alone for New Year’s eve. Even now, we don’t go out. It has always seemed to me to be a time for contemplation, and partying just didn’t seem attractive on that night.
I think my favorite New Year’s memory is when my brother and I were little kids and we both had gotten bicycles with bells on them for Christmas. The folks let us stay up to watch Guy Lombardo, and when midnight came we were sitting on our training-wheel bikes ringing the little bells ;-)
Beef Wellington doesn’t sound ordinary! Bet it was festive and yummy.
Wonder what changes the champagne makes?
I love caviar, even inexpensive stuff; have never really fancied smoked salmon, but perhaps those salmon/cream cheese ‘pinwheels’ from the grocery store weren’t the optimum experience of it ;-)
Since I will be home with the family, it’s not too exciting for me either. On tv all the excitement is at 9 pm when the ball drops.
Some times I think of sad NYEves when I prayed so hard for a better year. And talk back to that me to say I’ve made it. Still not a romantically happy place, but we are alive and safe.
I love touches of red in the kitchen.
When we were married, I wanted copper everything - then I learned what it takes to keep it shiny ;-)
Smoked salmon may be a taste you either love or don’t. I’m envisioning a platter with slices, a bowl of whipped cream cheese, capers and caviar to garnish, and some form of toast or bagel for the carb eaters.
I’m hungry.
When we were married, I wanted copper everything - then I learned what it takes to keep it shiny ;-)
My husband uses this recipe, but just for the dry rub:
https://www.jocooks.com/recipes/instant-pot-bbq-pulled-pork/
He cuts the pork into largish pieces, and rubs them all over with the dry rub. Let it sit for a while, and then put it in the Instant Pot with a cup of water (no rack), a little liquid smoke, apple cider vinegar and Worcestershire sauce. Then he pressure cooks on high pressure for 90 minutes.
After you take the pork out, shred it in a large baking pan, drizzle some of the liquid over the meat, and crisp under the broiler for about ten minutes. (Not right up against the broiler, but in the middle of the oven.)
We don’t cook it in a sauce, but have sauce on the side.
Sometimes I ask him to add orange and lime peel and juice, because we had tried a slow-cooker Carnitas recipe that used those and it turned out great.
The Instant Pot isn’t like a slow-cooker - it doesn’t water-down flavors like slow-cookers do.
I have a set of copper whipping bowls hanging on the wall; I never use them, but like the way they look. That’s the extent of copper-cleaning I will do now.
It was damned good judging from the comments. But I wouldn’t know. I carved it wrong and had one less serving. Nobody noticed they were so busy eating.
May I be added to this topic/group, please?
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