Almond Shortbread Crescent Cookies

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Almond Shortbread Crescent Cookies

For the solstice, sharing my recipe.

2-1/3 cups whole almonds, toasted, divided
3-3/4 cups flour, sifted
1/2 cup granulated sugar
2 cups butter, softened
2 tsp. vanilla extract
1 cup powdered sugar (optional)

Finely chop 2/3 cup almonds, reserve. Finely grind remaining 1-2/3 cups almonds in food processor or blender; mix with flour and granulated sugar. Thoroughly work in butter and vanilla by hand until a soft dough forms. Chill until firm, 1 to 4 hours.

Shape into 1-1/4" balls, then into rolls. Shape rolls into crescents (moons); press top side of each into reserved chopped almonds. Place on ungreased cookie sheet; bake at 350°F until lightly browned, about 12 minutes. Roll in powdered sugar while still warm, if desired. (I don't...) Makes about 5+ dozen.

A bit of Chocolate ganache over them is quite lovely.

Debbi
(12/21/01)

Company Cheese Ball from Princess Re

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Company Cheese Ball from Princess Re

Notes:
The added touch of steak sauce is a wonderful addition.

Ingredients:
1 (8 oz.) pkg. cream cheese
1/4 cup sour cream
1 tbsp steak sauce (A1 and Heinz 57 work well)
4 tbsp butter
1 cup sharp cheddar cheese
1/4 cup mayonnaise
1-1/2 tbsp dry onions (or use 1 pkg of dried onion soup, which I like better)

Preparation:
Let cream cheese soften. In a bowl beat all ingredients together. Blend mixture until it is smooth. Refrigerate several hours. Roll into ball and roll in nuts of your choice.

The Princess
(12/19/01)

Mulled Wine

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Mulled Wine
Makes 5 servings

You may remember that this was one of the drinks that Clarence, the angel-wannabe, ordered at Nick's Place in the classic holiday movie "It's A Wonderful Life."

1 (750 ml) bottle Red wine (hearty, like Burgundy)
1/4 tsp Clove, ground
1/2 tsp Cinnamon, ground
1/8 tsp Nutmeg, ground
2-1/2 tbsp Brown sugar
the zest of 1 Orange
the zest of 1 Lemon

Place the wine in a saucepan. Gently heat the wine over low heat. While the wine warms, place the other ingredients in a disposable paper coffee filter. Tie securely with string. Place the filter in the wine and steep for 12-15 minutes.

Serve warm in coffee cups.

Ellen
(12/19/01)

Jan's Shrimp, Cocktail Sauce, and Cream Cheese with Crackers

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Jan's Shrimp, Cocktail Sauce, and Cream Cheese with Crackers
For the cream cheese lovers...

THIS is really good.

Place unwrapped block of cream cheese on plate.
Pour 1 jar of cocktail sauce over cream cheese.
Dump 1 small can of tiny shrimp (drain the can first, you idiot!)...on top of cocktail sauce.
Serve with crackers.

UmmmmmmYUMmmmmy.

For the holidays it looks really festive if you put rings of red and green bell peppers around it on the plate.

Jan
Princess of Dictionaries, J. Toastmaster Musick III
a.k.a. "Zippy Chickenlips"
(12/19/01)

Cream Cheese with Pepper Jelly plus Variations

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Cream Cheese on Crackers with Pepper Jelly

A dead easy appetizer provided you can find the really hot pepper jelly. It should be at least as hot as it is sweet if not sweeter.

1 jar (8 - 10 oz) hot pepper jelly (habanero, jalapeno, serrano, etc.)
1 brick (8 oz ) cream cheese
Crackers ( plain butter crackers like Ritz seem to work best)

Unwrap the brick of cream cheese and place it on a plate. Open the jar of jelly and pour on top of the cream cheese. Serve with crackers.

If the jelly is not hot enough you will not get the flavor of the peppers only sweetness.
Emily of New Moon
(12/18/01)

Bev added:
And another variation of this is to do the same thing with Major Grey's Chutney poured over the brick of cream cheese. I love them both.

jp added:
And may I add that Brie cheese is also damn fine with these kinds of chutneys, pepper jellies, and marmalades. Vary the crackers for even more options.


Maryanne suggested:
Cranberry chutney over cream cheese is great, too.

Crique Stephanoise (Potato Latkes with Smoked Salmon)

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Crique Stephanoise (Potato Latkes with Smoked Salmon)
Adapted from Daniel Boulud
Time: 45 minutes

For the Latkes:
1 pound baby Yukon Gold potatoes, (approximately 6 small potatoes), peeled and grated
1 extra-large egg
3 tbsp chopped chives
1 tbsp fresh finely chopped parsley
1 tbsp chopped black olives (optional)
Coarse salt and freshly ground pepper to taste
3 to 4 tbsp extra virgin olive oil, plus oil for greasing ring molds.

For the Topping:
Coarse salt to taste
2 tbsp sour cream
4 oz smoked salmon, cut in strips
Juice and zest of 1 lemon
1 tsp finely chopped chives
1 tsp finely chopped
black olives
Freshly ground pepper to taste
1 tsp finely chopped parsley
Extra virgin olive oil for drizzling on the plate.

Put the grated potato in a medium bowl. With a wooden spoon, stir in the egg, chives, parsley and olives. Season with salt and pepper, and stir well to combine.

To make large criques, warm 1-1/2 tablespoons of the olive oil in a medium nonstick pan over high heat. With your fingers, scoop out one half of the potato mixture, squeeze out the excess liquid between your hands and drop in the center of the pan. Using a fork or spatula, flatten the mixture firmly. Cook the crique over low to medium heat for about 6 to 8 minutes, until golden brown. Flip and cook for an additional 3 to 4 minutes, or until the exterior is crisp and golden brown and the interior is tender. Repeat using the remaining olive oil and potato mixture.

To make small criques, lightly brush the insides of three 3-1/2"-diameter ring molds with olive oil. Heat the pan with additional oil, and place the molds into the pan. Squeeze the excess liquid out of the potato mixture between your hands, and place 1-1/2 tablespoons inside each ring. Proceed as above, cooking for 3 to 4 minutes on the first side. Using tongs, remove the molds from the criques and gently press with a spatula. Flip and cook for an additional 1 to 2 minutes, or until the exterior is crisp and golden brown and the interior is tender. Set the criques aside. Repeat until remaining olive oil and potato mixture are used up.

To serve, sprinkle the criques with salt and top with a dollop of sour cream. Place a small mound of the smoked salmon on top, and drizzle some of the lemon juice over the salmon. Sprinkle with the lemon zest, chives and black olives, and season with pepper. Garnish with parsley, and drizzle some olive oil around the plate. Serve immediately.

Yield: Approximately 2 large criques or 10 small criques.
(12/12/01)

Spinner's Quiche

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Spinner's Quiche

When the Mayhem brothers were very small, they thought they were eating spinner's quiche. I never had the heart to tell them that it was "spinach", not "spinner". It meets my 20 min. rule, under that to make (prep time).

2 eggs beaten
1 cup milk
1cup.Flour
*1 stick butter, melted
1 tsp. salt
1 tsp. baking powder
1-2 onions, shredded
**1-1/2 cups Bacon (no idea how much that is)
1-1/2 cups shredded cheese-what ever you have or like
1 lb. or so frozen chopped spinach, thawed, drained
dash nutmeg

Bake in 9" x 13" greased pan for 40 - 45 min at 350° F.

* I use 1/2 stick or less, got a diabetic here.
** optional

Eugenie
(12/12/01)

Ellen's Potato Latkes

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Ellen's Potato Latkes

1 medium onion
6 medium potatoes (about 2 lbs), peeled
2 eggs, beaten
2 tbsp matzo meal
2 tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
1/4 to 1/3 cup vegetable oil
Applesauce
Sour Cream

Coarsely shred onion into a large bowl. Shred potatoes into bowl with onion, stirring occasionally. The onion will keep the potato from browning. Stir in eggs, matzo meal, parsley, salt and pepper.

Heat 2 tablespoons oil in a large heavy skillet over medium heat. Add potato mixture by rounded tablespoonfuls into oil. Fry until crisp and golden; turn and fry remaining side until golden--about 5 minutes on each side. Transfer to platter and keep warm.

Repeat until all potato mixture has been used, adding oil as necessary.

Serve with applesauce and sour cream. Makes 6 Servings

Ellen
(12/12/01)

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