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Eggnog Holiday Cream Puffs

Ingredients:

Filling:

• 2 Tablespoons cornstarch
• 2 Tablespoons granulated sugar
• 1 Tablespoon unflavored Knox Gelatine
• 2 Cups dairy eggnog
• 1 Cup whipping cream
• Confectioners sugar
• Chocolate fudge sauce

Cream Puffs

• 1/4 Cup shortening
• 1/2 Cup boiling water
• 1/2 Cup flour
• 1/4 Teaspoon salt
• 2 Eggs

Puff Directions:

Combine shortening and boiling water and stir over low heat. Add all at once to this the flour and salt. Beat until smooth. Remove from heat. Add 2 eggs, one at a time, beating vigorously after each addition. Drop from a tablespoon onto a greased sheet. Bake at 350 degrees F for 20 minutes. Slice open and add

Eggnog Filling:

Combine cornstarch, sugar and gelatine in a nonreactive saucepan. Gradually stir in the eggnog. Blend until smooth, then turn on the heat. Cook gently, stirring constantly, until mixture thickens and boils. Cool, stirring mixture often to prevent a skin from forming.

When eggnog mixture has cooled completely, beat it until smooth. Whip the cream until stiff and fold into the cooled eggnog mixture. Fill 12 cream puff shells. Top with chocolate sauce and refrigerate. Sift confectioners sugar over each cream puff just before serving.

Serves: 12

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Easter Swirl Bread

Ingredients: 

• 1 Cup natural pistachios, finely chopped
• 1 Large egg
• 1/3 Cup granulated sugar
• 1/4 Cup butter, softened
• 1-1/2 Tablespoons orange peel, finely chopped
• 1 Teaspoon vanilla extract
• 1/4 Teaspoon salt
• 1 Loaf frozen bread dough, unthawed until soft and puffy
• 1 Large egg white, Beaten with 1 Tablespoon water

Glaze:

• 1 Cup powdered sugar
• 4 Teaspoons lemon juice

Mix both ingredients together well.

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Directions:

Mix pistachios with egg, sugar, butter, orange peel, vanilla and salt; set aside.

Roll out dough on floured board to 12x9- inch rectangle (dough will feel elastic and want to pull back).

Spread pistachio mixture onto rectangle, leaving 1/2-inch border at edges. Roll up dough, starting from long side. Transfer to oiled, 12-inch pizza pan. Carefully shape into ring, then seal ends together, wetting dough with water if necessary. With kitchen shears or knife, snip into or slice dough ring at 3/4 ti 1-inch intervals, cutting from outside edge toward center but not quite all the way through. Gently pull apart and turn each slice to face up. Brush ring with egg wash.

Place in warm place for 60 minutes to let rise until soft and puffy. Preheat oven to 375 degrees F. bake for 17 minutes or until golden brown. Covering loosely with foil if it begins to get to brown. Cool; drizzle with glaze.

Serves: 8

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Mardi Gras Red Beans and Rice

Ingredients:

• 1 Pound dried red beans
• 3-1/2 Cups water or chicken stock
• 4-6 Cloves garlic, chopped
• 1/2 Cup celery, chopped
• 2 Bay leaves
• 1 Large onion, diced
• 1/4 Cup oil
• 1 Pound smoke sausage, sliced
• 3 Tablespoons fresh parsley, chopped
• Salt, pepper, and hot sauce to taste

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Directions:

Mardi Gras Collard Greens with Ham Hocks

Ingredients:

• 4 Bunches fresh collard greens, cleaned and steamed
• 5 Slices of bacon
• 1 Smoked ham hock
• 2 Medium onions, chopped
• 4-6 Cloves garlic, minced
• 1 Bunch of green onions
• 7 Cups of water
• Salt and pepper to taste

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Directions:

If the collard green leaves are large, cut in half after lightly steaming.

Cook the bacon in a large stock pot, rendering as much fat as possible. Add water to the pot and bring to a boil. Add the ham hock, the chopped onion, salt and pepper to taste. Let the mixture boil for 10 minutes. Add the collard greens, bring to a boil. Reduce heat and let simmer for about 3-4 hours or until well cooked and most of the water has boiled away.

Serves: 8

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St. Pat's Irish Style Parsnips

Ingredients:

• 2-1/2 Pounds parsnips
• 2 Ounces butter or bacon fat
• 3 Tablespoons stock
• Salt and pepper to taste
• Pinch of nutmeg

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Directions:

Pre-heat oven to 375 degrees F. Peel parsnips, quarter, and remove any woody core. Preboil for 15 minutes. Place in an oven proof dish. Add stock and sprinkle with salt, pepper, and nutmeg. Dot with butter and bake for 30 minutes on low shelf in a moderate oven. Generally parsnips are baked in the same oven as the main meat dish, whose cooking temperatures governs that of the parsnips.

Serves: 6

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Irish Loin of Pork with Apple Relish

Ingredients:

• 2 Pounds boneless loin of porked, trimmed
• 3 Tablespoons butter
• 1 Onion, diced
• 1/4 Cup all purpose flour, seasoned with salt and pepper
• 1 Tablespoon sunflower oil
• 2 Granny smith apples, cored and sliced
• 1 Rib celery, finely diced
• 1 Teaspoon sage, finely chopped
• 1/2 Teaspoon rosemary, chopped
• 1/4 Ground cinnamon
• 2 Teaspoons orange zest
• 1-1/2 Cups apple cider
• Salt and pepper to taste
• Fresh basil to garnish

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Directions:

Slice pork into 8 equal pieces. In a heavy-bottomed skillet, over medium heat, melt butter. Add onion, celery, sweat, without coloring, about 2 minutes. Transfer to a 2 quart casserole dish.

Dust pork pieces with seasoned flour. In a skillet, over high heat, sear pork pieces on the oil, Remove from heat.

Arrange apples on top of onion in the casserole dish, add the pork mixed with the remaining ingredients. Bring to a boil, cover on low heat and simmer 1 hour. Garnish with fresh basil leaves

Serves: 4

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 Independance Day Cream and Berries

Ingredients:

• 1-1/2 Cups cold milk
• 1 Pkg. (4-serving size) vanilla pudding
• 1/4 Cup orange liqueur or orange juice
• 2 Cups heavy cream, whipped and divided
• 1 Pound cake (10.75 oz.), cut into 3/4-inch squares
• 1 Cup (8oz.pkg.) fresh strawberries, sliced and divided
• 1-1/4 Cup (60z. pkg.) fresh raspberries, divided
• 3/4 Cup (4.4-oz. pkg.) fresh blueberries, divided
• 4 Kiwi fruit, sliced and divided
• additional fruit for garnish, optional

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Directions:

In a large bowl, combine milk, pudding mix, and liqueur; mix well. Chill 5 minutes. Fold in 1 cup of whipped cream.

To assemble trifle, place half of the cake cubes in the bottom of a 4qt. trifle bowl or other deep clear glass serving bowl.

Top with 2 cups of pudding mixture. Layer with half of each fruit. Repeat layers with remaining cake, pudding mixture, and fruit.

Garnish with remaining whipped cream and additional fruit, if desired. Chill thoroughly before serving.

Serves: 8

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Christmas Streusal with Pears and Cranberries

Ingredients:

• 3/4 cup regular oats
• 1/2 cup packed light brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• Dash of salt
• 2 Tbsp. chilled butter, cut into small pieces
• 3 cups cubed peeled Anjou pear (2 large)
• 2 cups fresh cranberries
• 2/3 cup packed light brown sugar
• 2 1/2 Tbsp. cornstarch
• 1 unbaked 9-inch deep dish pastry shell

Directions:

• Preheat oven to 350 degrees. First prpare streusel by combining first five ingredients on list in medium size bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
• To prepare filling, combine pears, cranberries, 2/3 cup brown sugar, and cornstarch in a large bowl; toss well to combine mixture. Spoon pear mixture into pastry shell and sprinkle streusal over pear mixture. Bake at 350 for 1 hour or until bubbly and streusal is browned. Cool at least 1 hour before serving.

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