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!

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

Process

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!
   

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.  

Ingredients

75 oz eggnog

25 oz. whiskey

12.5 oz rum

12.5 oz brandy

3 oz. meyers

 

Process 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.

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.

Ingredients
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

Process
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!

Greek Meat Balls aka Keftedes

These Greek meatballs were another one of HiHo's traditions for Christmas. She quadrupled the recipe for the Christmas Eve Party. Crowds would form around the two pots that she served them in making them a real conversation piece. While the spinach dip sandwiches were my favorite dish, this was definitely my sisters. She would keep the pot hot on a hot plate and use it as a finger food, providing guests a cup of toothpicks to serve themselves with. These are yummy and quite memorable.

 

Ingredients
1.5 pounds ground round steak
2 eggs, lightly beaten
1/2 cup fine, soft bread crumbs
2 medium onions, finely chopped
1 Tablespoons chopped parsley
1 Tablespoon chopped fresh mint
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
salt and freshly ground black pepper to taste
shortening for pan frying.

Process

1. Combine all ingredients except shortening and mix thoroughly. (I remember HiHo working this with her bare hands).
2. Refrigerate for several hours.
   
3. Shape into small bite-size balls. (this took forever when quadrupled and HiHo would often beg for my help!)
4. Fry in hot shortening until browned.
   
5. Serve hot. Although HiHo never did it, Tzadziki makes a great accompaniment.
   

Mushroom Sandwiches

In honor of December 1st, I am beginning the bump and repost my traditional Christmas recipes, while adding some new ones. Look out - HiHo's famous Bourbon Balls are at the top of the list!

This was another one of HiHo's Christmas Eve dishes, for which she doubled the recipe. The only problem is I abhor mushrooms so if there was ever a place where these sandwiches touched one of the Spinach dip sandwiches I would not touch them. Regardless, I know many people LOVED these little buggers, therefore I shall share it will my sister and I run very quickly in the other direction! The Pepperidge Farm bread is becoming increasingly difficult to find. If you can not find the thin bread, gently press or use a rolling pin to roll the slices thin.


Ingredients
1 pound mushrooms
1 slice of onion
4 Tablespoons butter
2 Tablespoons flour
1/2 teaspoon salt
4 teaspoons thick cream
parsley (written in in HiHo's handwriting)

Process

1. Chop mushrooms and onion finely and saute slowly in butter.
   
2. When tender, sprinkle them with flour and salt and cook a little longer.
   
3. Add the cream and stir until nicely thickened.
   
4. Season to taste.
   
5. Spread on thinly sliced bread. HiHo used Pepperidge Farm Thin breads and also cut the crusts off.
   
6. Place under broiler and cover with another slice of bread.
   
7. Cut into small rectangles or triangles.
   
8. Toast gently on both sides.