This is what has been made for our give-away trays this year. Hope everyone likes it.
Cheese Shortbread
Lemon Shortbread
Pecan Shortbread
Kitchen Sink Cookies
Fruit/Nut Chocolate Bark
Christmas Brittle
Citrus Cocada
Pecan squares
Light As Air Oatmeal Crunchies
Whipped Shortbread
Mini Pumpkin loaves/cakes
Pralines
Gin Fudge With Shredded Lime
Homemade Mincemeat (better than store-bought) Tarts
Custard Tarts
Blue Cheese Cookies With Pistachios
Maple and Pecan Tarts
Double Chocolate Raspberry Swirl Cheesecake
This would make a great New Years Day dessert. Mind you, it is a dessert that would be great any day, any time and enjoyed by all.
- 1 1/3 cups chocolate wafer crumbs (fresh)
- 1/3 cup melted butter
- 7 ounces white chocolate melting wafers, chopped
- 2 pkgs. Philadelphia cream cheese, softened
- 1/2 cup sugar
- 3 large eggs
- 3 tbsp. white chocolate liqueur
- 3 tbsp. Chambord or Creme de Framboise (Raspberry) liqueur
In a bowl, mix together the crumbs and melted butter. Press into an 8 inch springform pan and bake in a 350 oven for about 10 minutes. Set aside.
Now place the chocolate discs in a metal bowl and place over a pot of simmering water (water not to touch bowl) and with a rubber spatula, keep stirring until completely melted and smooth.
With your mixer, beat the cream cheese with sugar until very, very smooth. Add the eggs, one at a time, beating to incorporate. Now divide the mix int two bowls, equally. In one bowl, add the chocolate liqueur and in the other, the Framboise. Blend each one until well blended.
In one half of the baked crust, add the white chocolate mix and the other side the raspberry. With a spoon, run through each one, making large swirls.
Bake for approximately 30 minutes until almost set. Cool in the oven (with door ajar) for a good hour before removing to a rack to cool. Chill for 4 hours before serving. Adda fresh raspberry sauce that is strained and drizzled over the top in a pretty design.
Reveillon Dinner For Friends
I am sure by now everyone knows for whom and why we host a “Lead In To Christmas” dinner every first Saturday in December. This year we are doing it New Orleans style. We were there last Christmas and attended the Cooking School of New Orleans. Reveillon means “reawakening” to family, friends and always using the secret family receipes of 100 years ago or more. All the recipes being used are original and I think it will go over well.
Our menu is this:
- Festive Kir Cocktail With Hibiscus Flower Welcome
- Shrimp Dip With Crackers
- Homemade Antipasto
- Prawn and Artichoke Soup (Wow, so yummy)
Langostine and Scallop Etouffee (yummmmmm)
Boudin Blanc-stuffed Turkey Breasts With chestnuts
Bread Pudding with Whiskey Sauce
Wine/Coffee/Tea
On each place setting is a mini stocking with a baby orange, 2 homemade Pralines and a candy cane. Also, a copy of the evening menu is at each place as well. When our guests will be leaving, they will each be given miniature Panettone cakes.
The picture here is the table setting without the candles actually being lit. More to come
Mocha Chip Ice Cream Wonder
Christmas doesn’t always have to be heavy desserts, especially for the younger set. Make this ahead of time and you are done. The ‘wonder’ of this ice cream is the way the melted chocolate becomes chips when you stir it into the ice cream.
- 2 1/2 cups sugar
- 1/4 cup cornstarch
- 3 tbsp. instant coffee powder
- pinch of salt
- 8 cups half and half cream
- 6 lightly beaten eggs
- 2 tbsp. really good vanilla
- 3 oz. unsweetened chocolate
- chocolate shavings for garnish
In a large saucepan combine the sugar, cornstarch, coffee powder and salt. Stir in 4 cups of the cream. Cook over a medium temperature until it becomes thickened and bubbly.
Slowly whisk the hot mixture into the egg and return to the mixture in the saucepan. Cook and stir one minute more and then chill thoroughly. Now whisk in the remaining cream and vanilla.
Freeze all this in a 5 qt. ice cream freezer according to the maker’s directions. Ripen for 4 hours. When serving, garnish with chocolate shavings.
They will think that Santa came back again. Wonderful dessert!