Wednesday, December 22, 2010

Roasted Garlic Onion Jam Pizza

This is what's for dinner tonight, compliments of Stonewall Kitchen and my friend Colleen for introducing me!

  • 1 thin pizza crust (12" Boboli)
  • 3 tablespoons Stonewall Kitchen Roasted Garlic Onion Jam
  • 1/2 cup blue cheese (or feta, goat or any cheese)

  1. Preheat oven to 450 degrees
  2. Spread jam evenly over crust
  3. Sprinkle blue cheese over entire top of the pizza
  4. Bake 8-10 minutes until cheese is melted and jam begins to bubble

Monday, December 20, 2010

Yorkshire Pudding

This is a Christmas standard in our house, and the first of many Christmas recipes to come. I look forward to making this one dish like nothing else, particularly now that I have mastered the art of making and the way to read my relatives directions. Don't be afraid, as long you have a nice fat filled hot pan from some beast you just roasted! Enjoy this amazing artery clogging recipe!

Equal number of eggs (as in one egg per person?)
Equal number tablespoons of flour

  1. Set oven to 450 degrees.
  2. Beat eggs and mix with equal number of tablespoons of flour.
  3. Add salt and nutmeg and milk, stirring to make a batter with the consistency of cream.
  4. Beat vigorously.
  5. Fold into used roasting pan, from which only the roast has been removed, and bake with the hot fat.
  6. Cook for about 10 minutes until risen. Cut into squares and serve, preferably with horseradish sauce.

Saturday, December 18, 2010

Hot Crabmeat Dip

Another family tradition for Christmas. As a child I wouldn't touch crab. After Hi-Ho died I made this dip to continue the tradition. One taste and I was hooked! I crave this stuff! I double this recipe to last through the holidays.

1/2 pound fresh crab meat
3 large cans crab meat
2 or 3 rectangles cream cheese
2/3 cup mayonnaise (and sour cream HiHo wrote in)
2/3 cup + white wine or dry vermouth
garlic powder to liking
2 teaspoons mustard
1 small onion grated
horseradish to liking ( a lot!!) (really - the more the merrier)
2 Tablespoons chives
2 Tablespoons parsley
Dash Worcestershire - and a dash more
1 cup slivered almonds, roasted
clam juice if too thick

  1. Mix all ingredients in a large sauce pan.
  2. Cook and stir until cream cheese melts
  3. Add more wine as needed to keep it at dip consistency.
Serve in a hot chafing dish, using French bread or Melba toast rounds for dipping. Serves 30.

Friday, December 17, 2010

Baked Brie

Baked Brie is a simple appetizer that feeds many for either any party or holiday celebration. This is a family favorite, particularly for my mother in law. There have been times of near warfare over this dish as we elbow each other out of the way. We are also notorious for stealing each others knives. This Christmas, I picked up the whole plate and walked to another room with it just to watch her head spin! It is simple and oh so yummy!

1 wheel of brie, any size.
brown sugar
sliced almonds

  1. Preheat oven to 300 degrees
  2. Remove cheese from refrigerator and unwrap.
  3. Gently slice or cut off the entire top layer of the rind. Keep sides of rind intact. If top layer is not entirely removed you will not achieve the ooey gooey wonder of this dish.
  4. Pack top surface with brown sugar and almonds. The more the merrier.
  5. Press down on top to make sure it's packed in.
  6. Pop it in the oven and bake until ooey gooey wonderful! Timing is relative to the size and quality of the cheese, but you want it jiggly and liquidy in the center.
  7. Serve immediately with water crackers. Make sure everyone has their own knife!

Thursday, December 16, 2010

Garro's Egg Nog

This Eggnog is legendary! There are countless stories out there from the numerous people that have consumed this on Christmas Eve at our house. Please, if you have a memory to share, leave a comment and share a story.

Also, don't question the measurements - they are tried and true.

75 oz eggnog
25 oz. whiskey
12.5 oz rum
12.5 oz brandy
3 oz. meyers

1. Reserve plastic milk jugs to store egg nog in.
2. Combine ingredients.
3. Make a nutmeg ice ring, placing water and ground nutmeg in a bunt pan, and place in freezer.
4. When ready, place Eggnog and ice ring in punch bowl.
5. Establish your designated driver, and drink accordingly.

Wednesday, December 15, 2010

Bourbon Balls

I meant to get this recipe up before Christmas.
I then meant to get this recipe up for New Years.
Clearly I failed at both goals. Here is a recipe for a favorite treat of HiHos. She would make these beauties and have them placed around the house on silver treat stands lined with lacy doilies. My Dad recently told me that he liked these most once New Years rolled around and they had some time to harden. The recipe originates with Gourmet Magazine and HiHo doubled it for Christmas Eve.

2 Tablespoons cocoa
1 cup sifted confectioners sugar and then some more.
1/4 cup Bourbon
2 Tablespoons light corn syrup
2 and 1/2 cups Vanilla Wafers, crushed
1 cup broken pecans

1. Sift 2 Tablespoons cocoa with 1 cup sifted confectioners sugar.
2. Mix bourbon with corn syrup and stir into cocoa sugar mixture.
3. Add vanilla wafers and pecans and mix thoroughly.
4. Shape the mixture into small balls by rolling in hand.
5. Dredge the balls with 1/2 cup sifted confectioners sugar.
Set out and enjoy!

Tuesday, December 14, 2010

Hot Buttered Rum

No... not the band silly... the DRINK!


1 stick unsalted butter, softened
2 cups brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
pinch of ground clove
pinch of salt
bottle of dark rum
boiling water

1. In a bowl, cream the first 6 ingredients.
2. Refrigerate until almost firm.
3. Spoon 2 tablespoons of butter mixture into a mug.
4. Pour 3 ounces of rum into mug.
5. Top with boiling water, stir well, and serve!