ruthcooks

Here's the Christmas menu I'm currently working on: Potted Shrimp, Corn Melba Toast or Crackers * Virginia Peanut Soup * Poche’s Pork Stuffed Boneless Chicken, Gravy Glazed Ham Tiny Cranberry Stuffing Balls Green Beans and Whole Cauliflower with Sauce Mornay & Buttered Crumbs Raspberry Pretzel Salad Whole Wheat and White Dinner Rolls * Chocolate Soufflé Roll Eggnog Almond Pie The stuffing balls are in the freezer, the whole wheat rolls ready to shape, and I'll be working on the rest as the countdown continues--If I ever get off this computer and get to work.

Shouldn't take long...they're already cooked and you're just re-heating them, but I like to bake at 325 degrees until they take on a little color. Ten minutes or so, depending upon whether they're frozen and you don't need to thaw. They probably thaw in about 3 minutes after you remove them from the packages. Be sure to save the boxes and plastic forms--what better way to store any leftovers? One question, how are you cutting up the apples? These are tiny shells and I'd think diced apples would be better than sliced. You'll need 2 or 3 tarts per serving. A little whipped cream never goes amiss.

This year we are having a special dinner honoring New Orleans and featuring LA products: boudin and smoked sausage, perhaps a seafood pasta with tasso, sweet potato casserole with Satsumas, and a Praline Cheesecake. The sweet potatoes don't go too well, so maybe that will become a green salad with Satsumas. I've never liked to be out with all the boisterous, desperate people on New Year's Eve, so family gatherings are fine with me. On New Year's Day we'll early brunch and then heavy apps late afternoon and evening so all the football fans can have their fill.

I used to always eat salads out so I didn't have to make them at home. Now that I don't eat out as much I have to be very creative to tempt myselfwith salads. Dinner last night and tonight was this one: baby spinach, Boston lettuce, roast chicken, red onion, pine nuts, satsuma sections and a sweet sherry vinegar dressing. Tonight I threw in a few grapes and I suspect the remaining greens will be feature some of the same components plus blue cheese crumbles.

The picture on my Lirio cookbook is prettier than Mary/Martha's version, no white spots showing through. And mine looked just like the picture of his. Perhaps the vase of yellow daisies in the empty tube has something to do with it? Oh, yes, Mary, whomever she is, only used 1 1/2 cups of heavy cream instead of four. Mightly skimpy, if you ask me.

For appetizers I have filled them with Shrimp Newburg, Crabmeat with Cognac in Alfredo Sauce, Brie and apricot, and a dip/spread that is based on sour cream and cream cheese with lots small diced meats, tomatoes, etc. For desserts, I fill them with a quick fudge for Fudge Tarts, lemon curd, an almond filling topped with apricot jam, or my favorite standby: Secret Baklava Tarts You can use them for any filling that would go in a tart shell, and either pre-cook them empty until they color a bit or cook them with fillings in them, as appropriate. From the day I discovered these, I never made teeny tart shells again.

Andie, when you say that regular cocoa "doesn't work", what do you mean? Does it change the texture, taste, shape, what? Could you add a bit of baking powder to compensate? I'd like to try your cookies, but it's a bit pricey to buy a $9 can of Dutch process for one recipe--I've used it before and not liked it at all. It just doesn't taste chocolate-y to me.

Frozen Plum Pudding How about a Frozen Plum Pudding? It's a festive custardy ice cream, flavored with apricot brandy and jam, almonds and dried and candied fruits. You can make it without a machine, and serve it in a souffle dish or fancy mold. There may be too much for a 1 1/2 quart souffle dish, but put a collar on it for a lovely presentation, and freeze any extra separately. A early nineteenth century American recipe, from June Platt to James Beard to me. I've modernized and streamlined the recipe for today. Beard said it reminded him of theTuitti Fruitti Ice Cream of his childhood, and you can call it that when you serve it the rest of the year. For the fruit, I generally use 1/2 C. currants plus 1/2 C. mixed candied fruit: yes, the neon stuff. You may also choose from raisins or golden raisins, citron, candied citrus peel. If you don't like those, perhaps dried apricots, peaches, cranberries or cherries. Just keep in mind that you want 1 cup total, chopped to about the size of the currants. Probably no one will recognize the pieces so you will have no "I hate raisins" going on at table. Posted on RecipeGullet here: Frozen Plum Pudding ! cup chopped dried and candied fruit 1 1/2 T. flour 1/2 cup blanched almonds 1/2 cup sugar 1/2 milk 1 cup heavy cream 6 egg yolks, slightly beaten 1/2 C. apricot brandy, divided 1/2 cup apricot preserves 1 T. vanilla extract 1 t. almond extract 2 cups heavy cream, whipped In a small bowl, toss the chopped fruit with the flour. Grind the almonds finely with the sugar in food processer or blender. Place the milk, 1 cup cream and sugar-almond mixture into the top of a double boiler and heat until steaming over simmering water. Temper the egg yolks with some of the hot liquid, return all to pan and cook about 3 minutes or until lightly thickened. Add the floured fruits and cook a few seconds longer, stirring well. Stir in 1/4 C. brandy, the apricot preserves and the vanilla and almond extracts. Cover and chill. Stir the remaining brandy into the chilled mixture and fold in the whipped cream. Freeze at least overnight in covered container, 1 1/2 to 2 quart fancy mold, or a 1 1/2 quart souffle dish with a collar.

Frozen Plum Pudding Serves 8 as Dessert. How about a Frozen Plum Pudding for Christmas dessert? It's a festive custardy ice cream, flavored with apricot brandy and jam, almonds and dried and candied fruits. You can make it without a machine, and serve it in a souffle dish or fancy mold. There may be too much for a 1 1/2 quart souffle dish, but put a collar on it for a lovely presentation, and freeze any extra separately. A early nineteenth century American recipe, from June Platt to James Beard to some random magazine in the 70s to me. I've modernized and streamlined the recipe for today. Beard said it reminded him of the Tuitti Fruitti Ice Cream of his childhood, and you can call it that when you serve it the rest of the year. For the fruit, I generally use 1/2 C. currants plus 1/2 C. mixed candied fruit: yes, the neon stuff. You may also choose from raisins or golden raisins, citron, candied citrus peel. If you don't like those, perhaps dried apricots, peaches, cranberries or cherries. Just keep in mind that you want 1 cup total, chopped to about the size of the currants. Probably no one will recognize the pieces so you will have no "I hate raisins" going on at table. 1 c chopped dried and candied fruit 1-1/2 T flour 1/2 c blanched almonds 1/2 c sugar 1/2 milk 1 c heavy cream 6 egg yolks, slightly beaten 1/2 c apricot brandy, divided 1/2 c apricot preserves 1 T vanilla extract 1 tsp almond extract 2 c heavy cream, whipped In a small bowl, toss the chopped fruit with the flour. Grind the almonds finely with the sugar in food processer or blender. Place the milk, 1 cup cream and sugar-almond mixture into the top of a double boiler and heat until steaming over simmering water. Temper the egg yolks with some of the hot liquid, return all to pan and cook about 3 minutes or until lightly thickened. Add the floured fruits and cook a few seconds longer, stirring well. Stir in 1/4 C. brandy, the apricot preserves and the vanilla and almond extracts. Cover and chill. Stir the remaining brandy into the chilled mixture and fold in the whipped cream. Freeze, at least overnight in covered container, 1 1/2 to 2 quart fancy mold, or a 1 1/2 quart souffle dish with a collar. Keywords: Dessert, Ice Cream, Christmas ( RG1533 )

Karen's Chocolate Chunk Coffee Cake Serves 16. My daughter found this recipe on a box or bag of something. Choc full of chocolate and nuts, this coffee cake is difficult to cut because it's so lumpy. We usually serve it for brunch with creamed eggs, link sausages and juice. Leftovers are good warmed in the microwave, and may double as dessert. I have started using Bakewell Cream instead of baking powder for better taste. In that case, I use 2 t. Bakewell Cream plus 1 1/2 t. soda. Topping: 12 oz chopped semi-sweet or bittersweet chocolate, or packaged chips or chunks 1/2 c broken or chopped toasted walnuts or pecans 2/3 c sugar Cake: 2-1/2 c AP flour 2-1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 3/4 c softened unsalted butter 1-1/4 c sugar 3 eggs 1-1/2 c sour cream 2 tsp vanilla Have all ingredients at room temperature. Combine topping ingredients in small bowl and reserve. Spoon and sweep flour (4 oz. to the cup) and combine flour, baking powder, baking soda and salt with a wire whisk. Set aside. Cream butter and sugar in bowl of electric mixer until fluffy. Beat in eggs, sour cream and vanilla until well mixed. Add flour mixture beating at low speed until smooth. Butter or spray a Bundt pan or tube pan. Add 1/3 of the batter in an even layer and sprinkle with about 1/3 of topping mixture. Repeat with another 1/3 of the batter and topping. Repeat with final 1/3 of batter and topping. Bake about an hour at 350 degrees, or until a toothpick or wooden skewer comes out clean. Cool about 20 minutes before removing from pan. If your pan is copper, lower the heat to 325 degrees. Keywords: Chocolate, Bread, Easy, Breakfast, Brunch ( RG1532 )

The point of covering the pan is to steam off any sugar crystals which may be clinging to the sides. If you omit this step, the fudge should turn out grainy, if that's what they like. Overcook it a bit and you should have dry, also. I can't believe I've just advised someone on how to ruin a recipe.

I have reviewed the recipe for Blum's Coffee-Crunch Cake and found I have indeed made a few changes and reworded the method greatly. You'll find it in RecipeGullet in three parts: Yellow Angel Food Cake Coffee-Crunch Candy Blum's Coffee-Crunch Cake

The entire recipe, entitled "Marie Summers's Coffee-Crunch Cake," appeared in the 1982 cookbook "Cooking with Jack Lirio". And the cake is pictured on the dust jacket. I never had the original, but I made the recipe once and it is to die for if anything ever was. The cake itself, a yellow angel food, uses 6 yolks and a cup of whites and has become my favorite. I love it with raspberries or strawberries or hot blueberry sauce, and whipped cream. I'll put it in a Word file and copy to anyone who PM's me for it.

Yellow "Angel Food" Cake Serves 14. This is my version of the cake used for Blum's Coffee-Crunch Cake. If your mixer has two bowls, you’re all set. If not, you can use my method of scraping the beaten whites onto waxed paper to save washing a bowl. Serve this cake with whipped cream and hot blueberry sauce, raspberries, or strawberries. I have been known to eat it plain for breakfast. 1 c egg whitesDash lemon juice3/4 c sugar1 c plus 4 T. sifted cake flour or 1 cup plus 2 T. sifted AP flour3/4 c sugar6 egg yolks1/4 c cold water1 T lemon juice1 tsp vanilla extract1/2 tsp saltHave all ingredients at room temperature before starting. Place the egg whites and dash of lemon in the mixer bowl. Lemon juice will serve the same stabilizing function as cream of tartar, which I find unreliable. Beat the egg whites until they form soft peaks. Add 3/4 cup sugar, 1 T. at a time, beating until peaks are stiff but not dry, and mixture is no longer grainy when a bit is rubbed between thumb and forefinger. Scrape egg whites gently onto a sheet of waxed paper or parchment. Do not wash bowl. Combine cake flour and second 3/4 cup sugar with a whisk and dump into the bowl. Make a well. Add the egg yolks, cold water, 1 T. lemon juice, vanilla and salt to the well. Beat at low to medium speed until mixture reaches the ribbon stage. Fold in egg whites a third at a time. Carefully pour batter into tube pan. Cut through the batter with a table knife to remove bubbles (this cake is especially prone to developing large air holes, so be thorough) and level top with spatula. Bake at 350 degrees for about 45-50 minutes, or until a skewer comes out clean. If the top has tiny, moist bubbles on top it is not yet done. Cool thoroughly upside-down (place over glass bottle if your pan does not have “legs”) before removing from pan. Remove from pan, wrap and freeze if desired. Keywords: Dessert, Intermediate, Cake ( RG1530 )

Coffee-Crunch Candy This is the candy used to make Blum's Coffee-Crunch Cake. 1-1/2 c sugar 1/4 c strong coffee 1/4 c light corn syrup 1 T baking soda Combine sugar, coffee and corn syrup in 4 to 5 quart saucepan. Slowly bring mixture to boil and cook until it reaches 290 degrees on candy thermometer or reaches hard-crack stage (when small amount dropped in cold water breaks with brittle snap). Press baking soda through sieve to remove lumps. Remove syrup from heat. Immediately add baking soda and stir vigorously with a wire whisk just until mixture thickens and pulls away from sides of pan. (Mixture foams rapidly when soda is added. Do not destroy foam by beating excessively.) Immediately pour foamy mass into greased jelly roll pan (do not spread or stir). Let stand without moving, until cool. Break into about 4 large pieces and store in an airtight container. Keywords: Candy ( RG1529 )

Blum’s Coffee-Crunch Cake Serves 14 as Dessert. This is a spectacular dessert and rather fussy to make. The final assembly must be done on the day of serving, although the cake and the crunch candy may be made way ahead. Serve it when you have at least 10 persons at dinner so they may enjoy it while the candy is still crunchy. Pure luxury! 1 yellow angel food cake (see separate recipe) 1 recipe coffee crunch candy (see separate recipe) 4 c whipping cream 2 tsp vanilla 2 tsp instant coffee or espresso powder Make ahead: May make candy days or even weeks ahead (according to Jack Lirio), but it must be kept in an airtight container. May make cake ahead and freeze until the day of serving Assemble cake mid-afternoon on the day of serving for dinner, as the crunch will weep and dissolve if you do it earlier. Assembly: 1. Slice the cake into 3 equal layers, using a serrated knife. 2. Crack and crush the crunch. You’ll need some larger pieces about the size of a quarter to decorate the top and sides of the finished cake; the rest should be a coarse texture, ranging from powder to pieces no larger than 1/4 inch. Store big pieces until serving time. 3. Whip the cream with the vanilla and coffee powder until stiff. 4. Place the bottom third of the cake on your platter, and cover with a generous layer of whipped cream. Sprinkle with the coarse crunch powder.. 5. Repeat step 4 with the middle layer of cake. 6. Add the top layer of cake and spread the remaining whipped cream over the top and sides of cake. Sprinkle a bit of the coarse crunch all over: it will melt and flavor the cream, but save most of it for serving time.. Refrigerate until serving time. 7. At serving time, sprinkle with remaining coarse crunch and decorate with the large pieces. Note: You will use less than one-quarter of the crunch and whipped cream for each layer; leaving slightly more than half of each for the top and sides. Keywords: Dessert, Cake, Intermediate ( RG1528 )

Wendy, I keep two Word files for reference. One I call "Tips and Techniques" which includes flavor combinations, menu combinations, etc., and the other is "Quotes" where I keep words of wisdom, mostly on food, that I may wish to quote someday. Are you looking exclusively for baking/sweet combos? I rely on "Culinary Artistry" for inspiration on most foods.

French toast with the last of the first loaf of Pannetone. Dipped in egg, cream, milk, and a bit of sugar, browned in butter and left in the pan over low heat until puffy. Topped with melted butter, a drift of powdered sugar (confectioners', icing) and the juice of half a lime, my favorite French toast toppings.

I buy them frozen in packages of 15! Reheat at 325 degrees for about 20-25 minutes after filling.

Marlene, instead of purses for your Brie and cranberry bites, next time you could try the little phyllo tart shells. I use them for all sorts of things.

Q. What do you call a male dancer who minces herbs? A. A chiffondale! (Did you mean chiffonade?)

I just heard of this new book by Domenica Marchetti, “The Glorious Soups and Stews of Italy (Chronicle, fall 2006). Not in time for this season, but thought you might like to keep it in mind for next year.

I start Christmas shopping in January and am usually through by Thanksgiving. About 90% of my gifts are ordered online so I don't have to fight crowds in stores. I haven't watched TV news or read newspapers for about 15 years; if something really important happens, I'll hear about it. Otherwise, I don't need to make myself depressed and angry. I've always dreamed of a fairyland Christmas, where someone plied me with everything I want. That never happened until I realized that the only person who can do that for me, is me. Right now I'm not feeling any pressure, ready to start cooking for the holidays and listening to Christmas carols while I do. For me, Christmas is a celebration of the greatest miracle on earth, the birth of a baby. Any baby and every baby. No humbug here.

You forgot to add the melted crayons! ← How silly of me! But not too many, and only the sort of tannish colored ones.

Anyone who owns the Foods of the World series has seen my gingerbread houses, because there's a color picture on the cover of one. I did my own thing on the decorations, though. It was fun, but both times I made them the humidity got them so they didn't last from season to season like I had expected or hoped. I just saw this year's GH competition from Asheville NC on the Food Channel. Some fairly amazing ones. Although the winning house was not overwhelmingly impressive, I think it won because it was so perfectly crafted.