Morning Coffee & Afternoon Tea

Carnival of the Recipes #123

The "Say Goodbye to 2006" edition of the Carnival of the Recipes is up for viewing at Booklore! 

I don't know if I have time, but I'm wanting to add Start Cooking's  Cranberry Pinwheels to my New Year's menu.  This recipe sounds so good!  Unfortunately, Riannon's Amadeo Chocolate Bomb recipe (ohmigod!!), and KeeWee's pumpkin bars will have to wait for another day.  So many recipes, so little time!

Bernadette has gifted us with a lovely collection of quotes throughout the carnival.  I've often thought books and food go together, as evidenced by the smudges on the pages of some of my favorite books.  Check out this lovely tea quote from Rebecca, one of my all-time favorite books.

Those dripping crumpets, I can see them now. Tiny crisp wedges of toast, and piping-hot, flaky scones. Sandiwches of unknown nature, mysteriously flavoured and quite delectable, and that very special gingerbread. Angel cake, that melted in the mouth, and his rather stodgier companion busting with peel and raisins. There was enough food there to keep a starving family for a week. I never knew what happened to it all, and the waste used to worry me sometimes.

—Rebecca, Daphne du Maurier

Isn't that delectable?  delicious?  way mouse-waddling??

Happy New Year everybody!

Menu for New Year's Eve

This New Year's Eve is also serving as our family Christmas gathering, since my brother and his little brood went up north and have only just returned.  I realized yesterday, rather late, that I haven't planned a thing.  So I started making lists, gathering recipes, trying to figure out what's good (and easy).  Our traditional Christmas dinner would have been ham, potatoes, greenie-beanie casserole, and various pies.  But this will have to be more of an or-dee-vor kind of thing.  So here's my plan:

• Veggie platter with dip (sour cream and ranch dressing mix, waaay easy)
• Apple and pear slices with caramel dip
• My Crab stuffed mushrooms (always a big hit)
• Weenies in BBQ sauce in the crockpot
• Beef and chicken taquitos (I cheated and bought frozen)
• Garlic Shrimp dip (easy recipe below)
• Coffee Cream cheese brownies (recipe below)
• Assorted mini-tarts

And of course, there will be plenty of liquid cheer, and freshly roasted coffee to serve guests who begin to nod off.  I've got just enough green beans left.  I hope. 

Photos will be taken and added later, I promise!

Garlic Shrimp Dip
2 pounds tiny frozen shrimp
16 oz cocktail sauce
1 tsp wooster sauce
16 oz cream cheese, softened to room temp
1 tsp garlic powder
Plenty of triscuits, wheat thins or other crackers

Mix softened cream cheese and garlic powder together.  Place cream cheese in the center of a large platter and mold into a dome about 2 inches tall at the most, leaving room on the sides of the platter.  Mix together cocktail sauce and worcestershire sauce.  Thaw shrimp by running under warm water for a few minutes.  Mix shrimp into the coctail sauce and spread evenly over the cream cheese dome.  Serve with crackers around the edge of the platter if there's room.  NOTE: Be sure to have knifes or small forks handy to help guests dig in to this.  Cracker dipping directly in is ok, but little shrimps tend to fall off, all over your nice holiday tablecloth.

Coffee Cream Cheese Brownies
Boxed brownie mix
6 oz. coffee flavored yogurt
8 oz cream cheese

This is a really easy way to snazz up brownies.  If you can't find coffee flavored yogurt, you can use vanilla flavored, or cherrry (yum!), or just use plain yogurt and add your favorite flavoring extract to it.  Mix together the cream cheese and yogurt until creamy.  Mix brownies according to destructions on the box.  I like to get the kind with extra chocolate syrup.  Pour half the brownie mix into a greased 9x13 pan.  Pour cream cheese mixture in and spread carefully.  Add remaining brownie mix to the top.  NOTE: When you bake these, you will probably have to add 5-10 minutes to the box instructions, because the cream cheese and yogurt makes the mixture so much more moist.

Chocolate Friday: Hot Chocolate Reviews

The cold weather and rain here really puts me in the mood for hot cocoa.  While searching for good hot chocolate recipes, I stumbled across this wonderful chocolate blog I just have to share!  Chocolate Obsession, written by chocoholic William Kinder, offers "news reviews and thoughts on the most perfect of foods".  Lots to read here, but what caught my eye today was the whole series of hot chocolate reviews that are way-read-worthy. 

To you get you ready for the reviews, William first offers his own recipe which stands - heh - as the standard by which all other hot chocolates shall be judged:

Chocolate Obsession's Hot Chocolate

2 oz high quality dark chocolate finely chopped
8 oz heavy whipping cream
6 oz whole milk
1 teaspoon vanilla
2 tablespoons confectioners’ sugar

Optional:
Cinnamon, other miscellaneous spices
Liqueur of choice

Go here for the complete destructions.  This is not a "quicky" recipe.  But it promises to be scrummy.

William - can I call you Bill, you feel like such a kindred spirit - then proceeds to offer 12 days of Xmas hot chocolate reviews, from the powdered mix Bellagio Chocolate Truffle Gourmet Hot Cocoa, to Jacques Torres Wicked Hot Chocolate, to the all-natural Omanhene Peppermint Hot Cocoa.  TWELVE!  Pretty cool. 

Go here for the category where all reviews are posted. 

Gak.  I just realized I'm out of milk.  Disastrous! 

CTC in the Movies: White Christmas

Time for a holiday edition of CTC in the Movies!  I thought I better get this one in quick, even though Christmas is over, while it could still be considered "the holidays".  This is definitely one of the most wonderful holiday movies ever made.  And of course everybody and their dog knows the song. 

I've watched White Christmas every year since I was a kid, but this was the first time I've paid attention to the coffee/tea moments.  And there are quite a lot of coffee moments!  In the first two scenes where coffee appears, the use of coffee seemed forced and awkward to me.  I'm not sure why the characters have coffee cups in their hands, except to give them something to do.  I think we're supposed to understand, by the constant presence of coffee, that show business is a very strenuous profession, especially for women, and dancers/performers need lots and lots and LOTS of coffee in order to keep going.  As you'll see, in the following shots, almost every scene where there is a performer backstage, offstage, in their dressing room, preparing to "go on", or rehearsing a number, coffee is present.  (As always, click for larger versions in the CTC in the Movies Photo Album...)

There's a pretty china pattern being used at the Vermont Inn. I'm sure some afficianado can tell us what china pattern that is.  It's a blue-ish sort of flower pattern, though it may be hard to tell from my photos here. When I first noticed the cups in this scene at the Inn, I thought they were large coffee cups. But then I realized they were soup "cups" with a handle, similar to the ones I liked so much that were used in Persuasion.

The last coffee moment shows a good use of coffee. Our two main romantic characters, played by Bing Crosby and Rosemary Clooney, are on the outs. And here at the cast party we see them sitting on opposite sides of the room, sipping coffee alone, while almost everybody else is tossing down champagne.  These two are obviously not interested in having fun.

If you haven't seen this movie (have you been living in a cave???), the DVD is a must-have, especially if you get the version with special features including commentary by and interview with Rosemary Clooney.  The special features are some of my favorite parts of having these classic movies on DVD. 

Happy Holidays everyone!

Happy Holidays!

The (Last Minute) Christmas Carnival of the Recipes

Welcome, welcome to the Last Minute Christmas Carnival of the Recipes, otherwise known as CotR Edition #122.  We have many wonderful dishes for your Christmas cookery and beyond.  To steal a phrase from Triticale the wheat guy, "Dom Eatimus, Eatamus" - which I gather loosely translates to "while we eat, let us eat".  Amen! 

Now, on with the Carnival!!

Christmas Drinks (the best way to start any holiday...):

Maureen of Trinity Prep School presents Christmas Wassail - (shown at the right) a traditional holiday drink that warms the tummy and makes your home smell scrumptious.

Gerry at DiseaseProof presents Shake Some Soy - soy fruit smoothies, so your holidays may be healthy.

Slow Cooker Recipes offers a great recipe for Hot Mulled Cider.

Lionel of Lookin at Cookin gives us the latest coffee tip: Wet or Dry Coffee Milk Foam?

And to round out the holiday beverages - my offering: From Grog to Nog - recipes for Chocolate Orange Coffee Grog, and homemade Chocolate Egg Nog.

Christmas Sweets (jump right to dessert, don't waste time...):

In the too cute category, Shawn Lea of Everything & Nothing racks up mommy-points with Not a Creature Was Lurking ... Except My Chocolate Mice.  Aren't they just too too?

Christmas Recipes presents English Christmas Trifle Recipe. I always wanted to know how to make a trifle.

Riannan of In the Headlights brings us Chocolate-Covered Gingerbread Cake. In a word - YUM!

Jennifer Kelly of Keewee's Corner presents Pineapple Ginger Surprize. "An elegant easy dessert to whip up for your Christmas Eve party"  Yes, indeedy, I'm gonna try this!

Mama Squirrel at Dewey's Treehouse keeps it clean and easy with When it's time to change... Chocolate-Apricot Confections.

Kathy Maister of startcooking.com presents Holiday Cookies. These easy-bake holiday treats should go perfectly with your morning coffee and afternoon tea throughout the festive season. I love the full array of photo destructions.

El Capitan of the Baboon Pirates presents Forgotten Cookies. No, really. You go away and forget them. How cool is that? Just don't forget to turn the oven off.

Appetizers & Salads

World Famous Recipes presents Festive Cranberry-Pineapple Salad and Italian Christmas Seafood Salad. Hmm, decisions, decisions...

Chicken Recipes presents Chicken Rollups.

Main Dishes (make sure to leave room for ... ):

Gillian Polack of Food History presents Chanukah #5 - fried fish. Gillian also offers The strangeness of food history - a few foul anecdotes, "in case everyone has too much Christmas cheer".

Elisson presents his YOU ASKED FOR IT (Peerless Potato Pancakes) Delish.

David Needham of Third World County presents What’s Red and Green and Delicious All Over? Hominy Stew. To tell the truth, I'm not sure what hominy is, but it sure is fun to say. What do I want for Christmas? Peas and hominy for all da world.

muse of me-ander presents Yes, it's true. There is an easy way to make lasagna!. That's very good news indeed, I'll have to try this!

IB of Gluten-Free By The Bay presents Confetti Latkes: Parsnip and Carrot Pancakes shown in the photo here.

cehwiedel of Kneadle Work presents White Bean and Beef Soup - an easy slow-cooker recipe for bean-lovers. This time of year, a crock pot is my best friend!

Triticale the wheat/rye guy presents Fettucini Alfredissimo - the real deal, not the "fred". Bellissimo!

Here's a recipe for Baked Salami With Sweet Mustard Sauce from Deborah of Eat Your History. She says "I got the recipe from Scott Johnson and his wife (Scott Johnson of Power Line). I'm submitting this recipe because it is included in the blogger cookbook I just self-published. The book is called "BLOGALICIOUS" ... and here's how you can discover all the rich, bloggy goodness about it: Blogalicious Cookbook.

Diabetic Recipes presents Roasted Sherry Duck. Wow. I'd love to be able to tell my guests we were serving that!

There you have it.  Hope I didn't forget anybody, but feel free to holler at me if I did. Next week's Carnival will be hosted at Booklore.  Submit your recipes via email to recipedotcarnivalatgmail.com, or use the Blog Carnival submit form.

Enjoy the holidays, everybunny!

Chocolate Friday: From Grog to Nog

I bought some white chocolate creme liqueur to try.  Is it too early for a toddy?  Can I sip my lunch? 

Did you know our traditional holiday egg nog began as "Egg and Grog in a Noggin"?  According to Saint Margaret Mary:

... It became customary for a community’s young men to go “wassailing” on New Years Day. They visited the houses of their family, friends and the town’s elite, receiving at each abode a bit of meat and an alcoholic drink. The wealthy benefactors were obliged to share their bounty in order to win the loyalty of the lower class and preserve the social structure, so the young men sang and made merry, becoming more and more inebriated after each visit. The man who completed his holiday rounds was revered by his intoxicated peers.

In this precursor to Christmas caroling, the drink most often served was the Tom and Jerry — a frothy potion made from egg, milk, brandy and spices.

...
Except for holiday wassailing, the drink was confined to the upper class in England; poor London-folk could rarely afford milk. In America, however, farms and dairies were plentiful, and the drink gained popularity and a new name — eggnog.

The word “noggin” was used in 1500s Europe to denote a small, carved wooden drinking vessel, and the word “grog,” often used in Australia, typically denoted a rum-and-water drink. “Egg and grog in a noggin” was a mouthful, and the name was shortened.

Be that as it may, I wanted to share a couple of interesting recipes I found, variations on tradition, to be sure, but interesting none-the-less.  First is a modified recipe, originally posted on about.com's coffee/tea section, for coffee grog.  I added chocolate, a splash of orange flavored vodka, and voila.  Not for the faint of heart.

Chocolate Orange Coffee Grog
3 cups coffee
1/2 cup heavy cream
1 cup brown sugar
4 ounces melted dark chocolate
2 tbs butter, softened
1/4 tsp cloves, ground
1/4 tsp nutmeg, ground
1/4 tsp cinnamon, ground
Peel of 1 orange
Peel of 1 lemon
1-2 jiggers orange vodka

Melt chocolate.  Break fruit peels into 6 pieces, each. Place one piece of each into cups. Blend butter, sugar, cloves, nutmeg, chocolate and cinnamon in a small bowl. Mix coffee and cream together with the spice mixture.
Serve into 6 cups with whipped topping if desired.

Second, a recipe I haven't tried yet, but it's up next.  Can't remember where the recipe came from.  I'll let you know how it turns out.

Chocolate Egg Nog
1 cup milk
1 1/2 cups chocolate milk
5 eggs
1/4 cup brown sugar (packed)
1/2 cup whipping cream
1/2 cup Kahlua (or strong coffee)
1/2 cup dark rum
1/2 tsp ground cinammon

Combine milk and chocolate milk in a saucepan and scald (do not boil). In another bowl, beat eggs and sugar together until thick. Add about 1/2 cup of the hot milk to the egg mixture and mix through. Then stir the egg mixture back into the hot milk, and place over low heat.

Add whipping cream and Kahlua. Cook and stir until mixture thickens. Do not boil. Remove from heat and add rum and cinnamon. Let cool and refrigerate until chilled. Serve with a sprinkling of grated chocolate and nutmeg.

There, now you're all ready for Christmas wassailing with grog and nog.  Merry merry!
Don't forget to get your last minute Christmas recipes in to the Carnival!!

Christmas Tea

First, to get us in the mood, a song!

Oh Christmas Tea, oh Christmas Tea, How lovely are your comforts Oh Christmas Tea, oh Christmas Tea Bless us with your comforts With spices warm, enveloping, Remind us what this season brings Oh Christmas Tea, Oh Christmas Tea How lovely are your comforts

That's my poetic contribution to the Christmas Tea pool.  To be sung to the tune of ... oh well, you probably already figured that one out.  Next, a recipe!

Christine's Favorite Christmas Tea (Spice & Roses)

Start with Rose Congo tea from Portsmouth Teas

Add to infuser:
4-5 cloves
1 stick of cinnamon, broken up
Thinly sliced orange peel

Allow to steep for 3-4 minutes.  if you don't have Rose Congo tea, just start with your favorite black tea and add 3-4 drops rose water, or if you're lucky enough to have roses growing at this time of year, crush a few petals and add to infuser.

Now, while you're enjoying this delicious cup of Christmas cheer, you must visit A Cup of Christmas Tea, a lovely poem by Tom Hegg. It's been posted many times before, but this site has the audio file of the poem being read by the author hisownself.  So you can sit back and sip and just listen.

Lastly, a photo! I call this Teddy Takes Christmas Tea.  This little teapot is only a few inches tall.  It isn't a real teapot, unfortunately, just a pretty knick-knack, but the tiny details are wonderful.  Teddy can have two friends over for Christmas tea, and there are gingerbread cookies already on their plates.  Cups at the ready, and candy canes in the center of the table. 

Merry Merry!

Carnival of the Recipes

What number are we on now?  I've lost track.

Anyway, this week's Carnival is up for viewing at The Common Room, and it's chock full of goodies.  I'm not sure I'll have time to try all the recipes I want to try, but these are at the top of my list:

• Mama Squirrel's Chocolate Hazelnut Crescents made my mouse waddle for sure.  Dipped in melted chocolate, rounds or crescents, I might have to try all variations!
• Two delish-sounding "Gramma's bread" recipes that would be great for morning coffee or on an afternoon tea party tray: Virginia Apple Orange Bread from the Headmistress at the Common Room, and our favorite blogdaddy, David Needham of Third World County offers his Grandmother's Date Nut Bread.  Scrummy!
• Chocolate Snowflakes and Thumbprint Cookies - I gotta try the snowflakes, also called chocolate crinkles, from this Geezer's Corner.
• Amish Sugar Cookies from Joe at Mom's Favorites.  Not sure about this one, but I want to try it.  How many recipes do you see that call for oil AND oleo.  Umm, that's margarine, right?

Be sure to have a gander and check out all the recipes.  And next week (which is looming FAST), I'll be hosting the very last minute Christmas edition of the Carnival.  Yep, you heard right, last minute Christmas stuff, get yer recipes out!  Submit to the carnival form, or send by email to [email protected] before Saturday noon (CST)

German Chocolate Caramel Bars

I was going to try to wait and post this recipe for Chocolate Friday, but ... I couldn't wait. *sigh*  So much chocolate, so little time.

I really shouldn't try to bake at this time of the month, no matter how much I'm craving chocolate goodies.  This was almost a disaster, a real "abandon ship!" kind of disaster, but I clung to the mast and road the sucker out.  The resulting bars were delish, if I do say so myself.  In case you're interested in the story (if not, just scroll down...), the situation was this:

Picture one fiercely PMSing woman, sitting in the kitchen peeling cellophane off 50 little caramel candy pieces - 50 FRIKKEN CARAMEL CANDIES!!! -- and she gets involved in a movie which was originally only intended to help the unwrapping all those suckers less tedious.  Having gotten thusly involved in said movie, and being short of attention and patience anyway, PMSing woman puts caramels in the pan directly on the burner, adds milk, and then forgets about them.  Some time later, the smell of scalding milk and burning caramel having failed to penetrate her haze, her hubs wanders in and interrupts her movie with, "Whatcha burnin'?"

I'm here to tell you, caramel mixed with burnt milk is disgusting.  And it takes a while to get rid of the smell.  Fortunately I  had bought two bags of caramels, not being sure how many there were to a bag (50).  So I dumped the ruined batch and started over -- UNWRAPPING FIFTY MORE CARAMELS.  This time I put them in a pan on a pan in a makeshift double boiler setup. 

I guess it's time to buy an actual double boiler, huh? 

Anyway, you'll be happy to know that I was able to finish watching my movie without burning the 2nd batch of caramels and from that point forward, all was as well as it can be when you're PMSing.

German Chocolate Caramel Bars

1 box German Chocolate cake mix
3/4 cup butter (stick and a half)
1 cup evaporated milk
6 ounces chocolate chips
1 cup chopped nuts (I used some of the candied walnuts from the other day)
50-60 caramels

Melt caramels over a low heat together with 1/3 cup of the evaporated milk.  While caramels are melting, stir cake mix with softened butter and 1/2 cup to 2/3 cup evaporated milk.  Just add milk a little at a time till it reaches the consistency of frosting.  Divide batter in half and spread half on the bottom of a 9x13 inch cake pan.  Bake for 6 minutes at 350°.  Remove from oven and sprinkle with nuts and chocolate chips.  Pour melted caramel on top and lastly, dot with remaining cake batter.  Continue baking for 15-25 minutes. 

You can insert a toothpick into the cake batter portions to test for done-ness (should come out dry), but be careful because if you hit a chocolate chip or the caramel, it'll come out wet.

I took a platter down to my brother's last night and they were a hit!  Of course I saved some back for myself the hubs.  Heh.

Merry Merry!