MOCKTAILS TO RING IN A SAFE NEW YEAR

MOCKTAILS

BAKED SPINACH ARTICHOKE DIP

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From Betty Crocker, this recipe was the Best of 2010 winning recipe.

Baked Spinach Artichoke Dip

1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese

Toasted baguette slices or assorted crackers, if desired

Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.

Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.

Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.
Source: Betty Crocker

DOUBLETREE HOTEL TUCSON GRILLED TURKEY SANDWICH WITH GOUDA

Doubletree Hotel Grilled Turkey Sandwich with Gouda

Doubletree Hotel, Tucson, AZ.
Yield: 4 sandwiches

Mayonnaise:
1 avocados, peeled and pitted
1 cloves garlic, peeled
1/4 cup mayonnaise

Turkey:
2-3 8-10 oz. turkey thighs, skinless and boneless
to taste, kosher salt and freshly ground black pepper

Sandwich:
8 slices pumpernickel bread
1/2 lb. smoked Gouda cheese, sliced
into 1-oz. slices
1 large red ripe tomatoes, sliced thin
1 head baby romaine lettuce, washed, drained and chilled


Mayonnaise:
In food processor, blend avocados and garlic.
Add mayonnaise and blend until smooth.
Cover and refrigerate until needed.

Turkey:
Sprinkle turkey thighs with kosher salt and pepper.
Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method, using medium heat.
Place thighs on grill rack, 4 inches from heat. Grill about 14-18 minutes or until done, turning frequently.
Remove from grill when done and cool so you can slice grilled turkey into 1/4" slices.

To assemble each sandwich:
Spread mayonnaise on one side of two bread slices.
Top one bread slice with 4 oz. grilled turkey slices.
Layer 2 slices Gouda on top of turkey.
Layer 2 slices tomato on Gouda.
Add a few romaine leaves on tomato.
Cover with a top for the sandwich and slice on the diagonal.

SOUPLANTATION/SWEET TOMATOES CREAMY HERBED TURKEY SOUP

This Creamy Turkey Soup from at Souplantation or Sweet Tomatoes (same restaurant; different names)is served with a twist. Souplantation serves this with their homemade stuffing. You can always use some of your left over stuffing, or if that's not an option at your house,whip up a batch of Stove Top Stuffing for quick stuffing. If course you don't have to add the stuffing, this soup is good with or without!

Creamy Herbed Turkey Soup
1 lb. turkey breast meat
Cook turkey in an oven. Slice into bite size pieces. You will add it to the finished soup.

1 ½ cups ¼” diced carrot
1 ½ cups ¼” diced celery
8 cups water
Heat water to a boil. Cook the carrots and celery for 8 minutes until soft. Strain and cool in cold water. You will add these to the finished soup.

½ lb. butter or margarine
2 Tablespoons minced garlic
2 cups ¼” diced yellow onion
1 cup ¼” diced celery
1 cup ¼” diced carrot
In a pot, melt the butter. Add the garlic, onion, carrot & celery. Sauté for 5 minutes.
1 ½ cups white flour
Stir in flour and continue to cook for 5 minutes on low-medium heat.

8 cups water
5 Tablespoons turkey base
Add the water and turkey base. Blend with a hand held mixer until smooth.

6 cups water
1 ½ tsp. kosher salt
1 ¼ tsp. ground black pepper
1 tsp. dried sage
1 tsp. dried marjoram
½ tsp. dried rosemary
½ tsp. dried thyme
Add water, herbs and spices. Heat to 190 degrees or a low simmer. Cook for 10 minutes on medium heat until thickened.

2 cups heavy cream
½ cup chopped Italian parsley
1/3 cup diced dried cranberries (Craisins)
Cooked carrots and celery
Cooked & sliced turkey breast meat
Add cream, parsley, turkey meat, cranberries, cooked carrots and celery. Stir to combine. Cook on medium heat for 2 minutes. Yields 5 quarts.
Source: Sweet Tomatoes

HUBER'S CAFE CREAM OF TUREY SOUP

This recipe has been on the internet for years. I am not sure if it is close to Huber's as I have never had soup there. It does make a nice cream of turkey soup.

Huber's Cafe is the oldest restaurant in Portland Oregon. The menu's focus is Turkey dishes and Huber's does turkey excellent. The early 20th century decor is beautiful. The staff was very helpful and our waitress was very nice and helped us make our meal choices. I love turkey and having so many choices make choosing just one wasn't easy. Ask to be seated in one of the back dining rooms, they have so much more character than the front dining room. It is definitely worth making reservations for lunch or dinner if you are going to be in Portland. Check it out

Huber’s Café
411 SW 3rd Ave.
Portland, OR 97204
503.228.5686

This recipe is adapted from one I found on the internet years ago. If you search Huber's Cream of Turkey Soup will will find this recipe on several sites. I'm not sure which was the site I found this recipe on, but they all have the same recipe without an original source listed. I like a bit thicker cream soup so I went with the larger amount of flour.


The bar in the back dining room with the ceiling reflected in the mirrors.

Huber's Cafe Cream Of Turkey Soup

1 carrot, 1/4 inch diced
2 onions, 1/4 inch diced
1 stalk celery, 1/4 inch diced
6 tablespoons butter
3-4 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon ground white pepper
3 cups turkey broth
1 bay leaf
1 cup milk, heated
3/4 cup turkey meat, diced
salt and pepper to taste
pinch of thyme

Garnish with chopped chives or chopped fresh parsley if desired.


Saute diced vegetables in butter in a large saucepan about 2-3 minutes.
.
Whisk in flour, 1/4 teaspoon salt, white pepper and pinch of thyme. Add bay leaf. Cook to 8-10 minutes or until vegetables are soft, whisking constantly. Be careful not to brown.

Add broth gradually, stirring until slightly thickened and smooth.

Simmer 30 minutes, then remove bay leaf.

Heat milk in microwave or sauce until just before it reaches simmering. Don't let it boil.

Add heated milk and diced turkey meat. Season with salt and pepper to taste

FOG CITY DINER COBB SANDWICH

Use your leftover Christmas turkey in place of the smoked turkey used in this sandwich recipe.

Fog City Diner Cobb Sandwich

Spread:
6 tablespoons mayonnaise
2 tablespoons Dijon mustard

Sandwich:
6 rosemary or onion focaccia rolls, split, toasted
12 slices applewood bacon slices, cooked crisp, drained
1 lb. smoked turkey, sliced paper-thin
2 fresh tomatoes, 1/4 inch thick
2 Avocados, sliced, 1/4 inch thick
2 cups finely shredded romaine lettuce, shredded
6 tablespoons bleu cheese dressing OR 6 tablespoons bleu cheese crumbles

Spread:
Combine mayonnaise and mustard in bowl; set aside.

For each Sandwich:
1 rounded tablespoon mayonnaise mixture on bottom half of toasted focaccia roll.
2 slices cooked bacon
turkey- divided evenly between each sandwich
slice tomato
4 slices avocado
1/3 cup lettuce
Spread 1 tablespoon bleu cheese dressing on top roll or top with 1 tablespoon bleu crumbles
Cover with top roll.

MERRY CHRISTMAS

Have a wonderful Christmas and thank you for your support!

PAULA DEEN'S FRENCH TOAST CASSEROLE

Paula Deen's French Toast Casserole
Source: Food Network

Yield: 6 to 8 servings

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

STRAWBERRY-TOPPED FRENCH TOAST BAKE

Strawberry-Topped French Toast Bake
SERVINGS 6


French Toast Bake

1 loaf (16 oz) French bread (about 18 inches long), cut into 24 (3/4-inch-thick) slices
1 container (8 oz) pineapple cream cheese spread
4 eggs
1 cup milk
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted

Topping
1 quart (4 cups) fresh strawberries
1/2 cup sugar
2 tablespoons amaretto, if desired

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread about 1 tablespoon cream cheese on 12 bread slices. Top with remaining bread slices to form 12 sandwiches. Place sandwiches in baking dish to cover bottom of dish.

In medium bowl, beat eggs. Beat in milk, 1/4 cup sugar, the salt and cinnamon until well blended. Pour over bread in baking dish. Let stand at room temperature 5 minutes. Turn bread slices over. Cover; refrigerate 8 hours or overnight.

Chop 1 cup of the strawberries. (Refrigerate remaining berries.) In nonmetal bowl, gently stir chopped strawberries, 1/2 cup sugar and the amaretto until mixed. Cover; refrigerate 8 hours or overnight.
SOURCE: Betty Crocker

LIKE HARRY AND DAVID'S MOOSE MUNCH

Since last year I have been obsessed with mushroom popcorn. This odd obsession began last Christmas when my son and daughter-in-law arrived with Garrett's Cheddar Popcorn and Caramel corn. The popcorn used by Garrett's was huge "balls" of crunchy delight. I went online to seach this treasure out and I found Just Poppin. They not only sold mushroom popcorn, but Movie Theater Popcorn and all the fixin's to make your own popcorn that has that great movie theater popcorn taste. They sell hull less popcorn, white cheddar powder, oils for popping and much more.


So this year on my Christmas list I asked for some mushroom popcorn and included a link to Just Poppin'. My husband took the hint and placed an order for 3 lbs of mushroom popcorn and he added white cheddar powder so I can make my own cheesy popcorn and he also took advantage of the promo being offered at the time for a free package of pop corn bags and he threw in an order for a second pack of bags.


Magnificent Mushroom Popcorn

When the box arrived we were amazed. He had order late Sunday night and the box was on my small town in the middle of nowhere door step Friday afternoon. This was darn fast service! By Friday evening we had busted into my Christmas present and popped a batch of the fabulous mushroom popcorn. We followed the instructions that came with our order and it turned out great. Almost every kernel popped.

I couldn't wait to try a few popcorn recipes and planned to begin after the holidays but jumped the gun again and made my recipe for Harry and Davids Mooselike Munch.

If you're a popcorn fanatic or even just a fan check out Just Poppin. It will be worth the time. The website is easy to navigate, the customer serivce is speedy and awesome, the products are great, they include easy to follow instructions for popping and they are just nice people.

JUST POPPIN'

Harry and David's Moose-like Munch

For mushroom popcorn the good people at Just Poppin suggests using a Hot Air Popper.

I used Ghirardelli 60% cacao bittersweet chocolate chips but actual Moose Munch uses Milk chocolate. I also drizzled chocolate on the entire batch of caramel coated popcorn rather than just tossing some of the popcorn into the chocolate. I was surprised my popcorn purist husband actually liked this Moose like Munch despite his protests against chocolate on caramel corn. He has always refused to try it in the past.

Since I have regular popcorn to use up I used about 95% mushroom and 5% of the regular stuff.

I have a shortcut post for using store bought caramel corn to make a quick version of Moose Munch.

All that said, keep in mind, it was a bad camera day. The mushroom popcorn was very photogenic though.

Popcorn
1/2 cup unpopped popcorn
About 3 tablespoons coconut oil
Popcorn salt

Caramel Coating
2 sticks butter
1 1/4 cup brown sugar
3/4 cup granulated sugar
1/2 cup light corn syrup (dark corn syrup will also work)
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking soda

Chocolate coating
1/2 cup chocolate chips
1 teaspoon coconut oil or shortening

Popcorn
In a large Dutch Oven Pop popcorn in 3 tablespoons coconut oil.

Add 3 kernels of popcorn to the pan and heat over medium-high heat. When all three kernels of popcorn has popped add remaining popcorn and cover. CAREFULLY try to let some of the steam escape the pot while popping.
When popping is complete(when there is only 1-2 pops every couple of seconds) toss popcorn with popcorn salt. Discard un-popped kernels.

Caramel Coating
In a medium sauce pan melt butter. Add brown sugar and granulated sugar to melted butter and stil to mix. Add corn syrup and salt and stir to mix. Cook over medium-high heat until mixture begans to boil. Lower heat to medium and cook 5 minutes without stirring. Remove from heat and add baking soda and vanilla. Mixture will foam up. Pour caramel sauce over the popcorn mixing to coat popcorn.

Pour coated popcorn in a large roaster or a baking pan. Bake at 275 ( 250 if not humid outside) for 1 hour stirring every 10-15 minutes.

Cool caramel coated corn.

Chocolate Coating
In a microwave safe bowl, add chocolate chips and Crisco. Microwave until chips look shiny about 1-2 minutes. They will still hold their shape. Remove and stir until melted.

Add about 1 cup caramel corn to chocolate and stir gently to coat. Remove chocolate coated popcorn with large spoon and let excess chocolate drain off back into bowl. Drizzle remaining chocolate over caramel corn. Place in freezer 10-15 minutes to set chocolate.

I hope Buck at Just Poppin' won't mind me posting his signature below.

Just Poppin' - the Best Place for Mushroom Popcorn and more!
"Follow" Just Poppin' on Twitter and "Fan" Just Poppin' on Facebook
www.justpoppin.com
info@justpoppin.com
941-234-4773

CHERRIES JUBILEE-BLACK PEPPER GLAZED HAM

Southern Living Magazines's Cherries Jubilee-Black Pepper Glazed Ham


Southern Living Magazine noted the ham was bake at 275 degrees which made the ham more juicier than if baked at a high temperature.


1 (10- to 12-lb.) smoked, ready-to-cook bone-in ham
1 (14-oz.) can low-sodium chicken broth
2 1/4 cups cherry preserves (about 2 [12-oz.] jars)
3/4 cup brandy
1/4 cup cider vinegar
1 tablespoon freshly ground pepper
3 tablespoons whole grain Dijon mustard
3 tablespoons cane syrup
Whole grain Dijon mustard

Garnishes: fresh cherries, fresh sage sprigs

Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 1 inch apart in a diamond pattern. Place ham in an aluminum foil-lined roasting pan; add broth to pan.

Stir together preserves and next 5 ingredients in a saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer, stirring constantly, 5 minutes or until mixture is slightly reduced. Cover and chill half of cherry mixture until ready to serve. Brush ham with half of cherry mixture.

Bake ham at 275° on lower oven rack 4 hours to 4 hours and 30 minutes or until a meat thermometer inserted into thickest portion registers 148°, basting with remaining cherry mixture every 30 minutes. Let ham stand 15 minutes before slicing.

If desired, reheat reserved chilled cherry mixture. Serve ham with reserved cherry mixture and mustard. Garnish, if desired.

Note: We tested with Smucker's Cherry Preserves and Smithfield Hardwood Smoked, Ready-to-Cook Ham.

Southern Living
DECEMBER 2010

COCONUT CLOUD CAKE

Coconut Cloud Cake

For the Cake
1 cup sifted cake flour
1 1/2 cups superfine sugar
14 large egg whites (1 3/4 cups), room temperature
1 tablespoon warm water
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract

For the Seven-Minute Frosting
3 large egg whites
1 1/4 cups sugar
5 tablespoons cold water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

For the Topping
3 to 4 cups flaked coconut


Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.

In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.

Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.

Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.

Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.

Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.

Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.

Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.

Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.

Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
Source: Martha Stewart

WILLIAMS-SONOMA SALT AND PEPPER GOURGERES

If you go to Williams-Sonoma's website you can find some fabulous gourmet food gifts including several flavors of gourgeres.

Gourgeres is just a fancy name for cheese puffs. These are great and pretty easy to make.

Salt and Pepper Gourgeres

Yield: Makes 48 puffs; 12 to 14 servings

1/2 cup (1/4 lb.) butter, cut into chunks
1 1/2 cups all-purpose flour
6 large eggs, beaten to blend
1 1/4 cups shredded sharp cheddar cheese
1 1/2 teaspoons fresh-ground pepper
Coarse sea salt

In a 3- to 4-quart pan over high heat, bring 1 1/2 cups water and the butter to a full rolling boil. Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps. Add a quarter of the beaten eggs at a time, stirring vigorously after each addition until dough is no longer slippery. Stir in cheese and pepper.

Spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip. Pipe in 48 equal mounds on two cooking parchment-lined or buttered 12- by 15-inch baking sheets. (Alternatively, drop dough on sheets in slightly rounded tablespoon-size portions.) Sprinkle each mound with a few grains of coarse sea salt.

Bake in a 400° regular or convection oven until dry and well browned, about 30 minutes. Serve warm.
Source: Williams-Sonoma

WHTE CHOCOATE COOKIES AND CREAM FUDGE

White Chocolate Cookies 'n' Cream Fudge

1 cup sugar
3/4 cup butter
1 (5-oz.) can evaporated milk
2 (12-oz.) packages white chocolate morsels
1 (7-oz.) jar marshmallow cream
3 cups coarsely crushed cream-filled chocolate sandwich cookies (about 25 cookies), divided
Pinch of salt

Line a greased 9" square pan with aluminum foil; set aside.

Combine first 3 ingredients in a medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly. Remove from heat; add white chocolate morsels, marshmallow cream, 2 cups crushed cookies, and salt. Stir until morsels melt.

Pour fudge into prepared pan. Sprinkle remaining 1 cup cookies over fudge, gently pressing cookies into fudge. Cover and chill until firm (about 1 to 2 hours).

Lift uncut fudge in aluminum foil from pan; remove foil, and cut fudge into squares.
Source:Christmas with Southern Living 2008, Oxmoor House

KING ARTHUR FLOUR COMPANY PEPPERMINT CRUNCH BARK

This is from the amazing King Arthur Flour website. They have so many fun kitchen ingredients, tools and recipes I could spends hours on their site. If you aren't a regular at their website you really should check it out.

I love to buy their Italian-Style Flour for pizza and Italian Bread. Locally I can finally purchase King Arthur Flour Unbleached All Purpose Flour (woo hoo!), which is great, but for the specialty flours (and they have them all!) I have to order on-line. It's hard to believe flour brands can vary in their quality but they do and King Arthur's flours are great.

Any way, back to the post, this is a simple candy recipe anyone can make.

You've heard it before and it it true so I am saying it again. Your recipe is only as good as the ingredients you use. If at all possible use a good quality chocolate. I have left the suggested ingredients and links from King Arthur.

Peppermint Crunch Bark

2 2/3 cups Merckens bittersweet chocolate bar, chopped into coarse pieces
3 to 5 drops peppermint oil
2 cups Merckens white chocolate bar, chopped into coarse pieces
¼ cup peppermint crunch or finely chopped hard peppermint candies


Gently melt the dark chocolate, heating it on very low heat or over hot water until it barely melts

Stir in the peppermint oil, then spread it into an 8" x 12" oval on parchment paper or foil.

Allow the chocolate to set, but not harden completely.

Melt the white chocolate the same way, and mix it with about half the peppermint crunch.

Spread the white chocolate over the dark chocolate.

Sprinkle the rest of the peppermint crunch on top, pressing it in gently.

Allow the candy to cool until hardened, then break or cut it into chunks.

Store airtight at room temperature for up to a week; freeze for longer storage.

Yield: about 2 dozen pieces.

COOKIE DOUGH TRUFFLES

Cookie Dough Truffles

Yield: 5 dozen truffles

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 pounds chocolate bark candy coating, melted

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.
Source: Food Network

MARINATED CHEESE AND OLIVES

Marinated Cheese and Olives

Prep: 5 min.; Other: 8 hrs.
Yield: 8 cups

4 (8-ounce) packages cubed Colby-Jack cheese
1 (10-ounce) jar or 2 (7-ounce) jars Kalamata olives, drained
1 (16-ounce) bottle olive oil and vinegar dressing
1 tablespoon dried Italian seasoning
1/2 teaspoon dried crushed red pepper
6 garlic cloves, crushed
6 fresh rosemary sprigs


Combine all ingredients except rosemary in a large bowl; stir gently. Cover and chill at least 8 hours or up to 24 hours.

Divide cheese and olives into 6 glass containers. Place 1 rosemary sprig in each container. Pour remaining dressing evenly into containers. Cover and refrigerate up to 2 weeks.
Source: Christmas with Southern Living 2005, Oxmoor House

ROASTED SALT-AND-SPICE PORK LOIN

Roasted Salt-and Spice-Packed Pork Loin

1 5-pound bone-in pork rib roast, chine bone removed, all but 1/4 inch of fat trimmed
1 teaspoon plus 8 cups coarse kosher salt (3 3/4 to 4 pounds)
1 teaspoon plus 2/3 cup freshly ground black pepper (3 1/2 to 3 3/4 ounces)
1/3 cup freshly ground fennel seeds (1 to 1 1/4 ounces)
2 tablespoons olive oil
1/3 cup freshly ground whole allspice (1 to 1 1/4 ounces)
1/3 cup freshly ground juniper berries* (about 1 ounce)
1 cup water
*Sold in the spice aisle of most supermarkets.

Position rack in center of oven and preheat to 250°F. Sprinkle pork roast all over with 1 teaspoon coarse salt, 1 teaspoon pepper, and fennel seeds, patting to adhere. Heat olive oil in heavy large roasting pan over medium-high heat. Place pork, fat side down, in pan. Cook until brown on all sides and on ends, holding pork upright with tongs when necessary, about 12 minutes. Transfer pork to baking sheet and cool completely, about 20 minutes.

Combine 8 cups coarse salt, 2/3 cup black pepper, allspice, and juniper berries in same roasting pan. Stir to blend. Add 1 cup water and stir to moisten. Push 1/2 to 3/4 of salt mixture to 1 side of pan, spreading remaining salt in long wide strip (about size of roast) as base for pork. Place pork, bone side down, on salt base. Pack remaining salt over entire roast, enclosing completely.

Roast pork in salt crust until instant-read thermometer inserted straight down into pork from top center registers 165°F, about 2 1/2 hours.

Transfer roasting pan to work surface. Let pork rest 10 to 20 minutes. Remove all salt from around pork. Transfer pork to cutting board, brushing off any remaining salt. Position roast so that bones are vertical. Cut between bones and meat to remove bone slab in 1 piece.

Place bone slab on platter. Arrange roast a top bones in original position. Carve roast and serve.
Source Bon Appetit

CHRISTMAS RECIPES

Things are very hectic this week, so I am just going to post a link to some of the past recipes posted for Christmas.

CHRISTMAS RECIPES

FUDGE BROWNIE MIX IN A JAR

I've been looking around for gifts I can make for the Secret Santa programs at work. We have a 5 day Secret Santa for our team of 8. That's 8 gifts for 5 days, which is whyI am looking for a few gifts I can make. The other Secret Santa at wor calls for 3 days of gifts for only 1 person, the clincher on this one is the gifts have to be between $15.00 and $30.00. The sad part is both programs are mandatory. Plus we have to provide a wreath to compete in the contest at the company (again mandtory) Chrismas party. Argh! It gets pretty pricey at work.

I found this recipe at Land o Lakes. If I am not dead on my feet when Iget home tomorrow evening I may put 8 of these together for one day of the team secret santa.

Fudgy Brownie Mix In A Jar
10 min.prep time 10 min.total time

1 cup red and/or green candy-coated chocolate pieces
1 cup sugar
1/2 cup unsweetened cocoa
2/3 cup all-purpose flour
1/4 teaspoon salt


Place 1/4 cup chocolate pieces in small, clear cellophane bag; secure with ribbon. Set aside.

Layer all ingredients in order listed (sugar, cocoa, flour, salt and remaining 3/4 cup chocolate pieces) in 1-quart glass jar. Top with chocolate pieces in bag; seal tightly.

Include the following directions with jar of brownie mix.

Heat oven to 350°F. Grease 8-inch square baking pan. Reserve chocolate pieces in bag from jar. Place all remaining jar ingredients in medium bowl. Add 1/2 cup melted butter, 2 eggs and 1 teaspoon vanilla; mix just until flour is moistened.

Spread batter into prepared pan; sprinkle with reserved chocolate pieces. Bake for 27 to 32 minutes or until edges just begin to pull away from sides of pan.

MEEMO'S LARGE BATCH COCOA MIX

If you are planning on making cocoa mix as a gift for a large number of people you may want to try this recipe. If you don't have vanilla powder you can omit this ingredient. If you just happen to have 2-4 vanilla beans,cut the bean into small pieces and add to blender or food processor with both the sugars process until the bean is finely minced. Regular granulated sugar will work if you are making the vanilla sugar since the food processor will create a finer granule.

Meemo's Large Batch Cocoa Mix
Yield: Makes appproximately 12 - 2 cup gifts.


8 cups unsweetened cocoa powder
4 cups extra fine granulated sugar
4 cups powdered sugar
8 cups powdered milk
4 teaspoons salt
8 Tablespoons vanilla powder
4 cups miniature chocolate chips
4 cups miniature marshmallows

Add cocoa, extra fine sugar, powdered sugar,vanilla powder and salt in a large bowl. Whisk to break up any small lumps and combine well.

Add powdered milk and mix.

Add mini chocolate chips and mix well to even distribute all ingredients.

Package approximately 2 cups cocoa mix per gift bag.

Package 1/2 cup marshmallows in small gift bag and place on top of cocoa mix.

Include instructions with each gift bag:

For each serving, place 1/3 cup cocoa mix in a mug and stir in 1 cup boiling water. Add marshmallows if desired.



Since I found these Gingerbread Mallows I packed approximate 1/3 cup regular mini marshmallows in a bad and 1/3 cup Gingerbread Mallows in a second bagto add the bag with the cocoa mix,

HOMEMADE AMARETTO

Homemade Amaretto

1/2 Cup granulated sugar
1/2 Cup dark brown sugar
1/2 Cup water
1/2 Cup corn syrup
2 Cups 80-proof vodka
2 Tablespoons almond extract
2 Teaspoons vanilla extract

Combine water, brown sugar, granulated sugar and corn syrup in a saucepan. Stirring constantly heat over medium heat until sugar has dissolved.

Remove from heat and cool 15-20 minutes. Stir in vodka, almond extract and vanilla extract.

Store in a sealed container.

HOMEMADE PEPPERMINT SCHNAPPS

Peppermint Schnapps


1/3 cup sugar
1 16-ounce bottle light corn syrup
2 cups vodka
2 teaspoons peppermint extract


In a 2 quart pan over medium heat, combine sugar and corn syrup.
Heat until sugar dissolves, stirring regularly, about 5 minutes.
Remove from heat and stir in vodka. Cover and cool. Stir in peppermint extract. Pour into a seal-able bottle.

HERBED OYSTER CRACKERS

Herbed Oyster Crackers

This recipe goes with Patchwork Soup Mix
Yield: Makes 10 cups.

2 (10-oz.) packages oyster crackers
1 cup vegetable oil
1 1/2 tablespoons ranch dressing mix
1 teaspoon garlic salt
1 teaspoon lemon-pepper seasoning
1 teaspoon dried dill weed

Toss together crackers and oil until completely coated.

Add dressing mix and remaining 3 ingredients, stirring well.

Spread in a single layer on an ungreased baking sheet; bake at 250° for 10 minutes.

Store in an airtight container.

PATCHWORK SOUP MIX

The Herbed Oyster Crackers recipes will be posted tomorrow.
Patchwork Soup Mix

1/3 cup dried yellow split peas
1/3 cup dried green split peas
1/3 cup dried lima beans
1/3 cup dried pinto beans
1/3 cup dried kidney beans
1/3 cup Great Northern beans
1/4 cup dried minced onion
1 tablespoon chicken bouillon granules
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon dried oregano

Herbed Oyster Crackers

Combine all ingredients except crackers in an airtight container. Give with Herbed Oyster Crackers and attach instructions.

Instructions:
Combine 8 cups water and soup mix in a large stockpot; bring to a boil. Cover, remove from heat and let sit one hour. Return pan to heat; stir in 2 cups chopped carrots and 1 1/2 cups chopped celery. Add 1 1/2 pounds smoked ham hock; bring to a boil. Cover, reduce heat and simmer 2 hours or until beans are tender; skim fat as necessary. Remove ham hock from soup; remove meat from bone. Chop meat and return to soup. Stir in 1/4 teaspoon pepper. Heat thoroughly and serve.
Source: Oxmoor House

BOURBON-PECAN TRUFFLES

If you don't want to add the bourbon you can add 1 teaspoon of vanilla. You can also use any other liquor if bourbon doesn't work for you.
Keep the truffles in the refrigerator until just before serving,

Bourbon-Pecan Truffles

1 cup heavy cream
1 1/2 cups semisweet chocolate chips (or 10 ounces semisweet chocolate, finely chopped)
2 tablespoons bourbon
1 cup finely chopped pecans

In a medium saucepan, bring cream to a boil; remove from heat, and add chocolate and bourbon. Let stand 3 minutes; whisk until smooth. Transfer chocolate mixture to a medium bowl, and refrigerate, uncovered, until thick and firm enough to spoon out in mounds, about 2 hours.

Line a rimmed baking sheet with parchment or waxed paper. Drop level tablespoons of chocolate mixture onto baking sheet. Refrigerate chocolate mounds until firm, 30 minutes.

Place pecans in a shallow bowl. Using hands, roll each chocolate mound into a ball; roll balls in pecans, pressing lightly to adhere, and place on baking sheet. Refrigerate truffles until set, 30 minutes to 1 hour.

Cook's Note
To make sure the chocolate does not melt, work with a few truffles at a time (keeping the rest refrigerated), and roll them in the nuts quickly.
Source: Martha Stewart

SUNSET'S ALMOND TOFFEE

Sunset's Almond Toffee

This stuff is amazing. It's easy, fairly quick to make and tastes great.


Notes: A candy thermometer is useful in making this toffee, but you can also go by the color; look for a rich caramel shade in step 2.

1 1/2 cups whole raw almonds
3 1/3 cups sugar
1 1/2 cups (3/4 lb.) butter
1/4 cup light corn syrup
1/2 teaspoon salt
1 tablespoon vanilla
12 ounces bittersweet or semisweet chocolate, finely chopped

Place almonds in a baking pan. Bake in a 350° regular or convection oven, shaking pan occasionally, until golden beneath skins, 10 to 12 minutes. When cool enough to handle, finely chop.

In a 5- to 6-quart pan over medium-low heat, stir sugar, butter, corn syrup, salt, and 3/4 cup water until butter is melted and sugar is dissolved. Increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown (300° on a candy thermometer; see notes), 10 to 15 minutes. Remove from heat and carefully stir in vanilla and half the almonds (mixture may bubble up). Immediately pour into a 10- by 15-inch baking pan with 1-inch-tall sides. Let toffee cool at room temperature until set, at least 30 minutes.

Meanwhile, place chocolate in the top of a double boiler or in a heatproof bowl. Bring a few inches of water to a simmer in bottom of double boiler or a pan that the bowl can nest in; remove pan from heat. Place chocolate over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.

Pour chocolate over cooled toffee; with a knife or an offset spatula, spread level. Sprinkle remaining almonds evenly over chocolate. Let stand at room temperature until chocolate is set, at least 1 hour (or chill about 30 minutes).

To remove, gently twist pan to release toffee, then chop or break into chunks. Store airtight at room temperature for up to 2 days, or chill airtight up to 1 month.

Candy Basics:

Before you begin, read the recipe all the way through and assemble all the tools and ingredients you will need. Many candy recipes require that you act quickly once the sugar syrup reaches the desired temperature. Use care when working with hot sugar syrup, as it can cause severe burns.

Choose the right pans. Heavy-bottomed stainless steel pans are best for cooking sugar mixtures. Thin, lightweight pans tend to conduct heat--and cook sugar syrup--unevenly.

Use a candy thermometer when called for. They meausre temperatures up to 400°. You'll find them in the kitchen-gadget section of many supermarkets, priced between $10 and $20.

Submerge thte bottom of the thermometer completely in the sugar syrup to get an accurate reading. Using a narrow pan with tall sides makes the mixture deeper, but, if necessary, you can gently tilt a shallower pan to submerge the thermometer bottom.

Melt chocolate gently for best results. If chocolate gets too hot, it may not set properly and will develop "bloom" (white streaks) on the surface when stored. Stirring chopped chocolate in a pan or bowl over hot, not simmering, water maintains an even, low temperature, resulting in glossy, firmly set chocolate.

INSTANT CHAI TEA MIX

For those gifts for your Chai loving friends who just can't bother to brew tea, this chai mix can satisfy the need for the heavenly spice tea beverage in the time it takes to boil water.

As with any gift you want to use the best ingredients you can get. Make sure your spices are fresh which will ensure the best possible flavor chai. If your supermarket sell "bulk" herbs and spices you will be able to save on the cost of the spices you will use for this recipe. You can usually find bulk spices in the Natural Food department of your supermarket.

This recipe can be put together in less than 10 minutes.

Instant Chai Tea Mix

Yield: 5 1/2 cups mix

2 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground cardamom (optional)
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1 1/2 cups unsweetened instant tea or decaffeinated instant tea
1 1/2 to 2 cups sugar
1 cup nonfat dry milk powder
1 cup powdered nondairy creamer
1 cup French vanilla-flavored powdered nondairy creamer

Combine spices and tea in a food processor or blender. Blend 1 to 2 minutes or until mixture becomes a fine powder. Pour into a large bowl. Add sugar to food processor or blender (without cleaning it), and process until superfine, about 30 seconds. Add sugar to bowl of spices. Stir in milk powder and creamers; blend well. Spoon mix into gift jars, if desired.

To serve, stir 2 heaping Tablespoons Chai Tea Mix into a mug of hot milk or boiling water.
Source: Oxmoor House

CLASSIC COCOA MIX IN A JAR

Layer the ingredients for a nice presentation. This mix will fill a 1-quart jar (12 servings), but if your containers are different sizes, just keep the ratio of ingredients constant. You can include a book and/or a nice mug with your mix.

Classic Cocoa Mix In A Jar

Yield: Makes 1 quart mix or 12 servings hot cocoa

1 cup granulated sugar
1 cup unsweetened cocoa powder
1 cup powdered milk
1/2 teaspoon salt
1/2 cup miniature chocolate chips
1/2 cup miniature marshmallows

Layer sugar, cocoa powder, powdered milk, salt, chocolate chips, and marshmallows.
Include the following instruction for preparation: "Mix contents in a large bowl. For each serving, place 1/3 cup cocoa mix in a mug and stir in 1 cup boiling water. Store remaining mix in airtight container."

CHAI TEA MIX

Include a tea ball, a mug and a good book for a perfect gift.

Chai Tea Mix

12 green cardamom pods
1/2 teaspoon whole red peppercorns (optional)
1/2 teaspoon whole black peppercorns
1 tablespoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon whole cloves
1 4-inch cinnamon stick
3 tablespoons chopped candied ginger
1/2 cup loose black tea

Heat the oven to 350 degrees.
With a sharp knife, split the cardamom pods in half. Place in a pie tin along with the peppercorns, fennel, coriander, cloves and cinnamon.

Toast in the oven for about 5 minutes, or until the spices are fragrant. Remove and cool.

Crush spices lightly with a rolling pin or in a mortar and pestle. You may have to crumble the cinnamon stick with your hands.

In a bowl, toss the spices, candied ginger and tea together until blended.

Spoon into container.

Makes about 12 to 16 servings.

Brewing Instructions (tea for one)
1 cup of water
1/2 cup of milk
1 tablespoon of Chai Mix placed into a tea ball

Sugar or honey to taste

Bring the water to a boil and add the teabag. Turn off the heat and let steep for about 5 minutes. Add the milk, turn on the flame and reheat until hot. Remove from heat, discard teabag, sweeten to taste.

WHOLE FOODS MARKET CRANBERRY-PISTACHIO OATMEAL LACE COOKIES

Whole Foods Market Cranberry-Pistachio Oatmeal Lace Cookies

Layer the ingredients in a jar and download the label with the directions for gift giving.
Download label here
Makes about 3 dozen cookies

3/4 cup whole wheat pastry flour
1/2 teaspoon ground cardamom
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1/2 cup dried cranberries
1/2 cup granulated cane sugar
1/2 cup light brown sugar
1/2 cup shelled pistachios
1/2 cup (1 stick) butter, melted and cooled slightly
2 teaspoons vanilla extract
1 egg

In a large bowl, whisk together flour, cardamom, baking soda and salt. Carefully spoon half each of the flour mixture, oats, cranberries, sugars and pistachios into a (1-quart) jar to make colorful, even layers then repeat process to make the same layers with remaining ingredients. Seal jar until ready to use.

Attach a label to the jar with the directions below:
To make the cookies, preheat oven to 350°F. Line two large baking sheets with parchment paper; set aside.

In a large bowl, whisk together butter, vanilla and egg then add contents of jar and stir until combined. To form each cookie, drop 1 tablespoon dough onto a baking sheet, spacing cookies 2 to 3 inches apart. Bake until cookies have spread out completely and are deep golden brown and cooked through, about 10 minutes. Carefully transfer to a wire rack and set aside to let cool.
Nutrition
Per serving (1 cookie): 80 calories (30 from fat), 3.5g total fat, 1.5g saturated fat, 15mg cholesterol, 55mg sodium, 11g total carbohydrate (1g dietary fiber, 7g sugar), 1g protein