Dark Chocolate Biscotti with White Chocolate Chips

Every year I try to add a unique cookie recipe to my Christmas cookie baking.  If they turn out as planned I keep them in the line up for the following year.    Frangipane tartletts were last year's creations and they aren't going anywhere.  They are definite "keepers" or "eaters".  As I paged through a small Italian cookie cookbook, I found a few I might experiment with this year.  But, since I had all the ingredients for these biscotti, I figured why not get busy honing my biscotti making skills.  You never know when I might need to make more and more of them for different events!

Dark Chocolate Biscotti with White Chocolate Chips

Preheat oven to 375 degrees.

1/4 pound butter, softened

3/4 cup sugar

2 tbsp amaretto (or any coffee liqueur)

2 eggs

2 cups flour

1/2 cup extra dark cocoa

1 1/2 tsp baking powder

1/2 white chocolate chips

Using an electric mixer (or kitchen aid stand up mixer) beat butter, sugar and liqueur.  Add the eggs and blend well.

Gradually add the flour, cocoa and baking powder on low speed.  Add the chocolate chips, mix well and divide into two "loaves" 10-12 inches long and about 2-3 inches wide.  Place onto a parchment covered cookie sheet pan.  Bake for 20-25 minutes.

I don't like a hard biscotti so this is where it all ends.  To twice bake them, let them cool a bit, slice into 1/2 inch pieces and place them back onto the cookie sheet on their sides.  Bake for an additional 12 minutes, or so.  Keep in an airtight container.

If you don't choose the twice bake version, you will get a biscotti that is crispy on the outside but chewy in the middle.    The recipe makes about 40-50.

Lamb and Spring Fritatta - Easter

For Easter Lamb is a tradition, frittata is Italian and time spent with family, Priceless!  That pretty much sums it up for how I spent my Easter.  I sent my husband on his way to Southern California armed with bags of chocolate coconut and chocolate blueberry biscotti to see his family. 

The weekend began with the egg coloring, also a tradition, but I will admit that without small children around I've banished the idea of baskets filled with peeps (never liked those...give me chocolate) and assorted candies and the egg thing!  My mother on the other hand lured me back "into the fold" to color brilliant eggs.

I even watched the master at work display her pie making skills.  

For dinner we marinated thick lamb chops and barbecued them.  To keep things lightened up I made a roasted potato, red pepper, arugula, zucchini and onion frittata.  Love those and you can practically throw anything in them.  A great brunch item!  To round it out we added a nice salad and roasted asparagus.  Home made blueberry pie was sent home for devouring later.  Yum!

If you want a nice marinade for Spring lamb use this:

1/3 cup olive oil

3 garlic cloves, chopped

3 Tbsp chopped fresh mint

1 Tbsp balsamic vinegar

salt and pepper (a pinch)

Place all the ingredients into a plastic bag, add the lamb chops and refrigerate for at least 2 hours or longer.

Scratch Christmas!!!

What does that mean?  Scratch, in this case, is an adjective not a verb.  No, it doesn't mean I would like to get rid of Christmas (although, I don't like the "happy holidays and the Xmas greetings").   Do we have to diminish everything important because we must be politically correct ALL the time?  There, I got it out...and I feel better!

This Christmas was a "made from scratch" event in the kitchen.  For Christmas Eve, we had our Feast of the Six Fishes.  Yes. it's seven fishes, but we had too much food and I chose to scale it back.  We started with appetizers like my son's bacon wrapped scallops (the best by far) and baked not fried coconut panko shrimp with a spicy apricot dipping sauce.  The appetizers were eaten in such a frenzy that I neglected to capture them with a picture!  Oh no!  Moving on we gathered around the table for traditional seafood pasta with more shrimp, scallops, clams and cod.  Yum.  A small salad of butter greens sprinkled with pistachios and goat cheese topped with caramelized pears accompanied the seafood bucatini.

And because I didn't want to put up with the crowds and traffic (or out of laziness on my part) I decided to make cannoli shells, previously purchased in the past, from scratch.  I don't recommend doing this on the eve of Christmas Eve!  I was surprised how easy the process went.  I had the cannoli shell forms hidden in the cupboard and I've never used these in well over 15 years.  Shameful...

I kid you not. They're from scratch.

In addition to the meal we arrived at grandma's earlier in the week to do a bit of Christmas cookie baking.   My son made sugar coated rosettes while his bride whipped up molasses spice cookies.  Grandma busied herself by creating a pumpkin pecan pie and I tried my hand at a new recipe.  Mini frangipane tartletts.  I'll make these again, for sure!  (recipe to come).

Rosettes, molasses spice and frangipane bites

I asked myself so many times this year why I went to so much trouble preparing everything from scratch.  Hmmmm....not sure, except that it all comes from my heart...I enjoy it....and This year my mind needed to stay busy.  I hope everyone's Christmas was special and blessed!

A Glimpse of Christmas Past

Ah, Christmas is over!  The house is almost straightened up after Christmas Eve dinner and Christmas Day celebration with the family.  I really don't know why I stress so much about getting everything done and so perfectly every year.  The time is going to pass no matter what gets done.  And, when it got right down to the wire (putting dinner on the table) everyone pitched in whether it was dressing and plating the salad, mashing the potatoes, stirring the gravy or slicing the prime rib.

My family is awesome, and I love those moments when we can be together and work seamlessly together.  I thank them all for coming to our home, enduring the snowy roads to get here.  A few family members moved away this year...you were missed. But, we gained Mr Nacho, who supplied some moments of laughter, as he pranced around in his Santa outfit and sombrero.

For our meal I made garlic and horseradish crusted prime rib, Yukon gold/garlic thyme mashed potatoes, roasted mushrooms with pine nuts, butter lettuce with spinach and arugula salad with marmalade dressing and Parmesan crisp embellishment.  Grandma brought her homemade pumpkin pie and fudge, yum!  I made appetizers but forgot to take a picture, so  I'll need to prepare them again, puff pastry bites with cream cheese, cranberries and roasted red pepper. 

I hope everyone went home with a full belly but, more importantly a fullness in their hearts filled with joy and love that we have a beautiful life we are thankful for.  I am!  Merry Christmas everyone!

Christmas Baking??

Tell me it isn't so!  I happened to glance at the calender yesterday and realized Christmas is less than three weeks away!  I don't know about you, but I always have high hopes and good intentions for "doing it all" this time of year.  My Christmas tree went up the day after Thanksgiving.  Check and done!  Sometimes I think I do this for my cat.  That way she'll think she's an outdoor kitty for at least a few weeks.  She sits next to the manger scene under the tree for hours and keeps the wise men company after she "inspects" (tries to reach and remove) the shiny objects hanging on the tree.

Every year I feel a strong  urge to bake cookies, breads and just anything sweet!  This year I'm holding back so I can lose a few more pounds or at least not gain so much during the Holidays.  I'll be making tiramisu for Christmas dinner but I have to wait until the last minute to prepare that.  I pondered making an old recipe for pizzelles, those delicate, crunchy fried dough shapes.  Too messy!  Years ago I'd make those cookies you find in the store that you cut and bake, then frost and decorate.  Always good but, too easy!

My amaretto balls are wonderful to pop into your mouth, but I think I'm the only one who eats those....nope!  Santa likes my spice cookies with molasses in the batter...possibly.  Perhaps I'll come up with a new Christmas version of biscotti.......or mini turnover cookies using fig jam and some with nutella!  Last year, I was feeling rather ambitious when I made cannoli.   Not so, this year!

Santa's spice cookies

Snickerdoodles

Italian brunch bread

What do you make for Christmas cookies?  I'd love to hear your thoughts....  All I know is that I'll be designating 3-4 days before Christmas to do most of my baking.  Wish me luck!

Easter, Birthdays and an Engagement!

Easter has always been a joy to me.  It signifies the beginning of Spring, the stirring of dreams, a fresh beginning, flowers...everything that is good!  I could go on and on.  This year...a few surprises.   We celebrated Easter, of course, but also my dad's 83rd birthday!   How awesome is that?!




Oops, where's the 8!


I mentioned in a previous post that I'd be cooking the Easter meal along with creme puffs and limoncello cake.  Everything was going smoothly, the lamb roast was "resting" the artichokes just finishing up, asparagus a roasting and a rendition of Tyler Florence's scalloped potato gratin was in the broiler for the last 5 minutes.  And then, the news of the day, the month, okay, the year!  My son had proposed to his lovely girlfriend that morning and it became "official".  I can't begin to explain how HAPPY I was.  There was tears of joy...(I'm the one who sees a dead cat in the road and I can't stop crying!!  I know, that's weird, but I get emotional really easy)  I cried as my son drove away after getting his driver's license.  (Maybe I was scared!)  I cried bawled when we drove away from Monterey after helping him move there.  I'm just a big cry baby!!

So, after all the hugs and kisses, I started to smell that burnt food smell!  Oops, the potatoes should have been removed a while ago.  Oh well... I'll make them again, post them with a pretty picture.    They actually came out okay, just a little brown on top, and unless everyone felt sorry for me, the family must have liked them...they were devoured.

The limoncello cake was another story.  I don't have the origin of this recipe...it just showed up in my "to do" file.  It is going to need some revisions.  The taste was good but the texture was, shall I say, not fluffy at all.  If it were to sit a few more days, I could possibly make hockey pucks out of it.  Remember, I'm not a baker, I'm a cook!  I will post the recipe (as is) tomorrow and I'd love for someone living at sea level to try it.  Then, let me know if it works for them, please!



My son's first Easter with greatgrandparents.  He grew up too quickly!



Easter Dinner - Planning

What goes into the planning of my Easter Dinner.  Last year I decided to carry on a sporadic tradition of making a Czech delicacy, kolache.   One of my grandmothers would always bring these over for us to devour.  She'd make them with prune, apricot and a cheese filling.  Kolaches are not an easy recipe because of all the kneading and rising, etc, so I really appreciate her contribution to the Easter meal.

This year I'll be making most of the meal at my mom and dad's home.   Mom is STILL recuperating from her second surgery on her ankle/tendon and is non-weight bearing again.  My dad , I'm sure, is exhausted from being her caregiver and the family helps out when we can.  They've always been there for me, so it's the least I can do!   

Of course,  we'll have leg of lamb, real scalloped potato gratin, asparagus and baby "unfried" artichokes, if I can find them in this town.  I'm a little stumped on what to prepare for dessert, not that we need something sweet, but hey, it's Easter.  No peeps for me!  Am I the only one who thinks those are disgusting?!   I usually tried to trade them with my sister who loves them to this day!  Just give me chocolate.  So, it's surprising that every dessert I'm contemplating has not a bit of chocolate in it.

I think about cream puffs (not that I've made them before, but my mother-in-law whips those up every year).  Maybe, carrot cake, since my dad's birthday is the day after Easter, and that needs to be celebrated.  Then there's a recipe for limoncello cake that looks interesting!  Last, but not least on the list,  is a passion fruit chiffon pie.  My other grandmother used to make  a wonderful lemon chiffon pie on a regular basis.  I wish I would have gotten her recipe before she "left".  I remember barely being able to peer over the edge of the counter as she methodically threw in the ingredients.  It looked like magic to me at the time!

Whatever I decide to make....I know I'll be creating memories every time we sit down together and that's what it's all about anyway.  

Roasted Honey Red Onions

If you're looking for that perfect accompaniment for a roast, sandwich, soup or pasta, try this.  I found it on the food network while searching for ways to enhance a prime rib roast.  Not that it needs any help, but I wanted my prime rib roast to be "special" for the Christmas dinner.  This is where Tyler Florence came to the rescue.

After gathering up all the ingredients, I realized most were already in my pantry.  What luck!  I observed a few raised eyebrows  when I began to prepare the onion side dish.  All I could say was "trust me".  Roasting vegetables is one of my favorite ways to prepare them.  The flavors are intensified, much better than steaming or microwaving.  And how can any vegetable taste bad smothered in butter and honey?

Ingredients:

6 Tbsp butter

3 Tbsp balsamic vinegar (I used pomegranate infused)

1/2 cup honey

several stocks of fresh thyme, leaves removed

salt and pepper

3 - 4 red onions, halved and some quartered (I used 3, but they were quite large)

Preheat oven to 350 degrees.  In a saucepan, combine the butter, vinegar, honey, thyme, salt and pepper, on medium heat.  Bring to a quick boil and then reduce after simmering for a minute.  Have the cut up onions ready in a baking dish (single layer).  Drizzle the butter honey mixture over the onions and roast until caramelized, about 45 - 50 minutes, basting throughout the roasting time.   Delicious!   I had leftovers that went into prime rib/avocado sandwiches and my shepherd's pie from a previous post.

Thanks, Tyler Florence, your prime rib roast and side dishes rocked!

Ring in the New Year!!

I was reminded yesterday that there's only 347 days until Christmas!  What was my reply?  Let's sock away money for a Christmas vacation next year.  Rome, Prague, or sunny Mexico, Belize?  While this past Christmas was certainly a blessing in many ways, there's just something very appealing about celebrating in a different country, learning about new customs, etc.   Maybe it's the simplicity of it all.  Maybe, it's great to be on a beach as it's dumping snow back home!  (That sounds likely.)

I yearn for the simplicity of Christmas.  No shopping or presents.  Decorating is fun but I don't go "over the top".  The only area where I may splurge is in the meal preparation and the baking scene!  To me it's a labor of love, and I enjoy creating something sumptuous for my family.  This year was no different.  So, now, on to the New Year!

This is the time I start to list my goals, aspirations, dreams, and ideas, no matter how lofty they may sound.  I get them down on paper, for myself, alone, to view.  Last year I achieved several goals and dreams.  Some of those were education based as I completed classes on culinary sanitation (exciting stuff!), real estate law (You never know when I'll be able to use that), Introduction to Wordpress (a new website and blog in the works), drawing (a waste of time, for me.  I have no talent in this area)  and finally "write and publish a non-fiction book".   (most beneficial)

Another "ongoing" goal is to conquer the "battle of the bulge".   I'm learning what "works for me" to achieve and maintain weight loss goals.  Enough on that subject!

Travel is ALWAYS  included in my dreams and goals!  For me, it's the stimulus for many achievements to follow.  Yes, I do have a plan!  Travel is my passion.  "Travel and change of place impart new vigor to the mind" - Seneca.  This past year I was able to meet up with a fellow San Pedro gal in, of all places, Loreto, Mexico.  I met her for the first time after following her blog called, "Sue's Life in Balance".  We had so much in common it was creepy!  It was a joy to meet her at her lovely home in the Baja.

Loreto

Any ideas of travel during the Summer months was "put on the backburner' because of our beautiful kitchen remodel.  Pricey, but priceless after completion.  We picked up the travel pace with a brief and balmy trip to the Big Island of Hawaii!  Such beauty, and a great way to de-stress before the Holidays begin!

Our Big Island view

Of course, my biggest joy is my family.  I aspire to make each year their best, sometimes falling short, but always looking for ways to make their time on this Earth a pleasant one.  Thanks to all my friends, family and readers during 2011.  My hope is for everyone to experience the best life has to offer in the coming year of 2012.  I know it will be a great one!  Cheers and God Bless you all!

Tiramisu

When the Italians came up with this dessert, they had heaven in mind.  And how can something be so delicate in texture yet be so heavy on the hips!  I've tasted a few variations of tiramisu in my lifetime.  It was probably only when cannolis weren't on the menu.  Tiramisu was my "settle for" selection.  Not anymore!

I made both creations for Christmas dinner and the tiramisu met with more fanfare than did the cannolis.  I would love to give credit where credit is due, however I downloaded this into my file quite some time ago, so I'm not sure of its creator.  It is, by far, the BEST Tiramisu I've ever tasted!

It's not hard to make, so put this on your baking bucket list to try.  You won't be sorry.  It calls for 6 egg yolks.  Save the egg whites for breakfast since you will need to diet after this tiramisu experience! 

Ingredients:

6 egg yolks

1 cup sugar

1 1/4 cup mascarpone cheese

1 3/4 cup heavy whipping cream

2 12 oz packages of Italian lady fingers

1/2 cup cold espresso or strong coffee

1/4 cup coffee flavored liqueur (I used hazelnut Kahlua, this time)

1 tbsp cocoa for dusting

Combine the egg yolks and sugar in the top of a double boiler, over boiling water.  Reduce the heat to low and continue to cook for about 10 minutes, stirring constantly.    They should be lemon colored and thick.

Add the mascarpone to the yolks and combine well.  In a separate bowl, whip the heavy cream until stiff.  Gently fold into the mascarpone mixture and set aside.

Mix the coffee with the liqueur and place in a glass pie plate.  It's easier to dip that way.  Dip the ladyfingers briefly on both sides.  Do not allow them to soak!  Arrange the ladyfingers in the bottom of a 8 or 9 inch square glass baking dish.  I used 14 on each layer. (2 rows of 7 )  Spoon half of the cream mixture on top and arrange one more layer of ladyfingers.  Repeat with another layer of the mascarpone mix.  Refrigerate for at least 4 hours.  I chilled mine overnight (recommended). 

The last bite!!

Holy Christmas and Holy Cannoli!

Christmas came and went as I spent the day with the people who are near and dear to me.  This was the "first" year that I had Christmas  Day dinner at my home, so I had to do it up good!  Unfortunately, (or maybe not) I had a few recipes I wanted to experiment with.  I know it's not the time to have a "science project" in the kitchen, but who better to practice on, but family.  They are the most forgiving!

So as the "chaos" began in the kitchen, many family members (my elves) stepped in to help with the finishing touches.  We had the "cannoli man"  dipping cannolis in chocolate and crushed pistachios,  my son, so expertly mashing the potatoes, and my mother did dishes as we went.  She said she loved to do them because it sooths her tired hands.  Okay, I won't argue with that.  Thanks to everyone we pulled it off.  The menu consisted of roasted prime rib (my first, although very easy), garlic green beans with bread crumb topping, slow roasted red onions basted with a honey butter balsamic glaze, cheesy mashed potatoes and sauteed mushrooms.  Whew!  For dessert we had grandma's fudge, homemade tiramisu (in a future post) and cannolis.  Hope you enjoyed your Christmas, as we did! 




The "Cannoli Man" putting the finishing touches on!

 For the cannolis I bought the shells from a local Italian restaurant.  Much easier that way.  One of these days I'll make the shells...I have the forms, already.  The filling was adapted from Emeril Lagasse, but a few changes were made...MUST experiment, you know!

Ingredients:

1/2 cup heavy cream

1 pound of ricotta cheese

1/2 cup powdered sugar

2 tsp of Amaretto or any favorite liqueur

1/2 cup mini chocolate chips, for filling

1/4 tsp orange zest or a dash of orange flavoring (optional, but recommended)

1/2 cup more for melting

1/4 cup chopped pistachios

In a medium or large mixing bowl, whip the heavy cream.  Gently fold in the ricotta with a spatula.  Fold in the sugar, liqueur, chocolate chips and orange zest.  Mix well.  I made the filling the day before so the flavors would intensify.  Stuff the cannolis using a pastry bag, if possible.  Dip the ends in melted chocolate and then crushed pistachios and serve. 

Christmas Fudge and Baking with Mom

If I'm not traveling, the next best place I'd like to be is in the kitchen, especially when it involves chocolate!  What makes it even more special is baking with my mom.  There is always time to do that, so when she called, I arrived ready, eager and willing to make that silky chocolate decadence, fudge.  The kind that melts in your mouth.  Good thing she only makes it around Christmas or this girl would be a happy blimp!

My mother has made this almost every year, for as long as I can remember, and this time I wanted to help out.  I had no idea it was so simple.  On the other hand (no pun intended) my dad usually makes his Czech bread.  Since he'll be "on the mend" from carpal tunnel surgery, today, I MAY bake a similar recipe of Italian Bread.  We'll see...  Until then, make this "fantasy fudge" for Santa or your family.

Ingredients:

3/4 cup butter

3 cups sugar

2/3 cup canned evaporated milk

1  12 oz package of semi sweet chocolate chips

1   7 oz jar of marshmallow

1 tsp vanilla

1 cup chopped nuts (optional)  We made both!

Combine the sugar, butter and milk in a 2-3 qt saucepan, stirring constantly until it starts to boil.  Remove from heat and stir in the chocolate chips, vanilla and marshmallow.  Mix well.  If you're using nuts, add them.  You can put in a greased (with margarine or butter) 9x9 glass pan, for thicker fudge.  Or you can use a 13x9 pan for thinner.  Cover and chill until firm and cut into squares.  Yum!

Christmas Cranberry Nut Bread

For some reason I've found it hard to get into the Christmas "groove".   I consider Christmas to be a serene although festive time to reflect on the past year, spend time with family and bake.  Maybe that's boring to some, but I can't seem to get into the whole "shopping frenzy".  I don't like to shop during the year...why would I want to do it now?!  Is Christmas really about shopping and presents?  I don't think so!  Am I the only one who feels this way?  Can't we be kind and cherish one another without gifts?

This week  I'm beginning to bake.   That's what I tend to do when I feel the stress creeping in.   Last week's goodies were just practice, with molasses spice cookies and fruited truffles.  Traditionally, I've made pumpkin bread to wrap and give out and assorted cookies.  A few years ago a friend of mine made this, so I thought I'd try it.  This cranberry nut bread has a few redeeming factors, that is, healthy ingredients.   Just close your eyes as you pour in the 1 cup of sugar. (Then it doesn't count, right?)  The orange juice, cranberries and nuts will counteract that sugar indulgence!

Ingredients:

2 cups all-purpose flour

1 cup sugar

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

3/4 cup orange juice

1 tbsp grated or zested orange peel

2 tbsp shortening

1 beaten egg

1 1/2 cups cranberries, frozen or fresh, chopped

1/2 cup chopped walnuts or pecans

Preheat the oven to 350 degrees.  In a bowl add the dry ingredients, stir then add the orange juice, peel, shortening and egg.  Blend it well, and stir in the cranberries and nuts.  Pour into a greased loaf pan (or 3 mini loaf pans)  Bake for 55 minutes (or about 45 for the minis) or until a toothpick in the center comes out clean.  Cool and remove from pan.  Wrap as gifts or have them ready for guests.  These should also freeze well.  Enjoy!

Are You Ready for Thanksgiving?

Are you ready to give thanks?  I am...I have much to be thankful for this time of year and actually every day of the year.  I have my wonderful family, friends, and my health!  It's not all about "the turkey" or the shopping experience on black Friday, which I'm proud to say I've NEVER  participated in!

This year we go to Grandma and Grandpa's home for the Thanksgiving meal.  I would have liked to have it here (with my new kitchen remodel, and all), but it's easier for everyone to come together at my mom and dad's.  Besides, I don't want anything to happen to the stuffing making process!   My dad does it right!  In my world, it's the best.  In my husband's mind, his mom's stuffing is the best..that's what he grew up with. 

For our first Thanksgiving as newlyweds, I called his mother to get the "recipe" for this stuffing.  I wanted to carry on his traditional stuffing recipe.   Let's just say , it was a major fiasco!  (It's definitely a story for the book.)  I still have those instructions on an index card!

My "task" is to make the mashed potatoes, maybe some rolls and the appetizers.  I'll probably be fixing pears with caramelized onions on puff pastry sprinkled with a bit of fontina cheese.  It's simple but tastes as though you've spent alot of time in the kitchen...NOT!  Whatever you decide to make, enjoy the moments and the people that God has put into your life, for a reason, and by all means, you should start with the pumpkin pie!  Happy Thanksgiving everyone!

This is a remake appetizer with a few "twists" in the future!

Ingredients:

2 T butter
1 c onion, thinly sliced
1 pear, peeled and thinly sliced and cut
1 T fresh thyme, minced
1 puff pastry sheet
1/4 - 1/2 cup Parmesan, fontina or Gorgonzola would be good

Preheat oven to 375 degrees.  Thaw and unwrap pastry.  Cut into 16 squares and then cut again diagonally, making 32 triangles.  Place them on a sheet pan.  In a frying pan, melt the butter and add the onions.   Cook until caramelized or barely browned.  Add the cut up pears and half of the thyme.  Cook for about 10 more minutes.  Set aside to cool a bit.   Spoon a small amount of pear/onion mixture onto each triangle.  Sprinkle with remaining thyme and cheese.  Bake for around 15-20 minutes.  Cool slightly and serve. 

Happy New Year - No Champagne for me

No blogging for 2 days! You're probably thinking I went out on the town for the New Year's celebration. Maybe I stepped away from the kitchen for a day or two? Not hardly! Our tradition for the New Year's Eve is usually fairly quiet and peaceful. I do make it a priority to serve a special meal for my family, though.

I did a little research on traditions carried out by my "homeland" countries. Also, I was curious as to what each country served to bring in the New Year. This could have some influence on what I would put on the table this year.

In the Bavarian (Czech) corner of the world you'll find sauerkraut on the table. Its long strands of cabbage signifies a long life while also bringing blessings. The green of the cabbage means more money. Whatever you serve, don't let it be lobster even though it is tempting. The reason behind this is that lobsters move backwards and you don't need any setbacks in your life! STASTNY NOVY ROK or Happy New Year!

In Ireland I was surprised to find out they spend it in a very subdued way. Traditionally, they will go into the smaller villages and ring the church bells. In Scotland the people will show up at friend's or family's house with a drink of whiskey and a lump of coal. Hmmm.

The French know how to do it up good! BONNEE ANNEE or Happy New Year! Emphasis is on food, of course... Foie gras, oysters and champagne with a sip or two of Calvados (apple flavored brandy). And they love their celebrations and fireworks!

In Italy, my husband's heritage, dinner with family and friends is a given. Lentils are traditionally served. Their round shape signifying money and riches for the New Year. I have done that in the past and actually have lentils throughout the year. Does that means more money?! Another "old" tradition is that you must wear red underwear and get rid of old items or habits by tossing them out the window. Can you visualize that one! FELICE ANNO NUOVO!

In Mexico, my adopted heritage, I discovered some traditions that were most endearing to me. They make a list of all the bad things or events from the current year and before midnight this list is burned removing all that negative energy of the past. Their homes are decorated with colorful accents. White for good health, green for money, red for a better lifestyle and yellow for more blessings and hopes for continued employment! I love that!

No matter what your tradition or heritage may be, I hope that you all have a Happy New Year!

"In a Pinch" Holiday Appetizer

As the Season gets into full swing many people scramble for easy appetizer ideas. I was reminded yesterday by one of my favorite sister-in-laws, that now is the time to add a simple cheese ball type recipe. I have made this many times and it's perfect for those special Christmas and New Year's parties or all year long for that matter. My mother would make it for her friends and family and it was always a hit!

The variation I make has crab in it but you can easily substitute, chicken, turkey or ham.

1 6.5 oz can crab, drained

3 green onions (finely chopped)

1 8 oz cream cheese

a dash of Worcestershire sauce

1/2 cup finely chopped pecans

Mix all ingredients, except the pecans, well with hands and form into a ball. Place the nuts on waxed paper and roll the ball while covering it completely. Refrigerate until firm. Serve with favorite crackers or baguette rounds. So easy! Enjoy!

Merry Christmas, Teri! I hope this becomes part of your traditions for you and your beautiful family!

Spice Cookies for Santa

I remember many a Christmas Eve when my sister and I would lay in our beds and quietly listen for Santa's sleigh bells and reindeers screeching to a halt on top of our roof. I just knew I'd be able to hear them if I listened long enough. I'm sure nobody else did this, right? As a tradition we would bake cookies for Santa and leave carrot sticks for his reindeer, especially Rudolf! In the morning we would check our stockings and always rush to see if Santa enjoyed our cookies. For some reason the carrot sticks would still be there, maybe a little chewed up on the ends but the cookies were always gone. I don't remember what kind we made. It's been many years.

Flash forward, 25 years later, as parents, we made sure Santa and his reindeers were taken care of. I enjoyed the time with my son as we busily baked and baked. Festively frosted and decorated sugar cookies were the most popular. Those "rolls" of cookie dough sure came in handy when I was working and short on time. But, this was a tradition that couldn't be left out during Christmas week, so I did whatever I could to welcome Santa into our home!

This year, I swore to myself that I wasn't going to bake as much. But, tradition got in the way and I proceeded to bake. This time I found a spicy molasses type cookie recipe I've been meaning to try. The results would be good enough for Santa and maybe a few elves. Hopefully someone can carry on those cookie capers with this great recipe! And you should always leave a glass of milk since Santa has acquired the "dunking" skill over the years!

Ingredients:

1 cup granulated sugar

3/4 c butter, room temperature

1 egg

3 T molasses

2 cups flour

1 tsp baking soda

1 1/2 tsp ginger, ground

1 1/2 tsp cinnamon

1/2 tsp each of salt, ground cloves and ground nutmeg

additional sugar in a bowl for rolling

Heat oven to 350 degrees. Cream the sugar and butter in a large bowl. Mix until fluffy, and add egg and molasses. In large measuring cup or bowl add sifted flour, baking soda and spices, mixing well. Add to the butter mixture and blend. At this point you can refrigerate and make them later, or not. Place additional sugar into a bowl. Using a teaspoon, scoop dough the size of a walnut, make into a ball and roll in the sugar. Put on a cookie sheet covered with parchment paper and bake for 10 minutes. Cool and try not to eat all of Santa's cookies! Makes about 3 1/2 dozen.

Salute! Cheers! Homemade Amaretto

Get out the glasses and throw away the still! This is a recipe worth trying just for the fun of it. I'll begin my annual Christmas baking this week. Included in this year's lineup will be a ricotta quick break, cannoli pie, perhaps a pumpkin ginger bar, toffee, cookies and homemade amaretto! Can someone come over and eat this stuff?!!

While most of these recipes are tried and true, it was my first try making homemade amaretto, that wonderful sweet Italian liqueur. I've always wanted to make it from scratch. (The waiting is the hardest part.) A few years ago I made Kahlua and Irish cream for Christmas gifts and they were much appreciated. Whatever you have left over can go into the all time "most hits" blog about my amaretto cake. It goes well over ice cream and easily into a cup of hot chocolate or coffee, too!

Amaretto

1 1/2 cups brown sugar

1 cup white sugar

3 T water

1 3/4 c vodka

2 T almond extract

2 T vanilla extract

Mix the sugars and water together and bring to a simmer for about 5 minutes. Cool. ( I need to mention a glitch. I let it cool for too long and it turned to a brick consistency. If that happens, reheat to liquefy again. Learn from my mistake!) Add the vodka, and extracts and mix until smooth. Pour into a decorative bottle, seal and place it in a dark pantry or shelf for at least a week. I almost forgot it was there! ALMOST! Makes about 3-4 cups of amber goodness. Salute!