Let's get into the Spirit of the Season

New Years Eve is right around the corner so let’s get into the Spirit of the Season.  There are so many great recipes out there that use beer, wine, whiskey and liqueurs.  Do you have any recipes you make or wonderful drinks you enjoy over the holidays?

I copied this recipe from Liz post. It sounds so easy to make.

Bailey's Irish Cream Recipe.

Ingredients:1 cup Brandy, 1 Egg,vanilla,2 tbsp. Chocolate syrup,1 pint whipping cream,1 can sweetened condensed milk Combine all the ingredients in a blender.Blend on lowest setting til frothy or well blended.Serve in wine glasses.

Recipe for Baileys Irish Cream Custard 1 1/2 cups half and half 1/2 cup granulated sugar 6 large egg yolks 1 bar(1.2 oz.each) Godiva Dark Chocolate*,finely chopped 1/2 cup Baileys Irish Cream Liqueur 1.Place oven rack in the center of the oven.Heat oven to 300.In medium saucepan,bring 4-5 cups water to boil for water bath*.Place ramekins in shallow roasting pan about 1-2 inches apart. 2.Combine half and half and sugar in medium saucepan over medium high heat. 3.Whisk egg yolks in large bowl until light in color.Add chopped chocolate. 4.When cream comes just to a boil,remove from heat and gradually whisk into egg yolk/chocolate mixture.Gently stir until well combined and chocolate is melted.Gently stir in Baileys Irish Cream. 5.Pour custard mixture through a fine sieve strainer into a 4 cup liquid measuring cup.Using a large spoon skim off any bubbles or foam. 6.Pour custard mixture into ramekins.Cover each ramekin with a square of foil.Add enough boiling water into roasting Pam to come about 1/2 inch up the sides of ramekins. 7.Bake custards for 35 minutes or until set around edges and slightly loose in the center.Remove from oven.Remove ramekins from roasting pan and place on a small cookie sheet.Let cool for 30 minutes at room temp. Then refrigerate custards for at least 2 hours or up to 2 days. Serve with sweetened whipped cream if desired. *Water Bath-This cooking technique consists of placing a container(pan,bowl,souffle dish,etc) of food in a large,shallow pan of warm water., which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range.This technique is designed to cook delicate dishes such as custards,sauces and savory mousses without breaking or curdling them it can also be used to keep cooked foods warm

Instead of Godiva chocolate I used Hershey's Dark Chocolate....about 2 rows or so of the large bar.I served them topped with whipped cream and grated chocolate with a marischino cherry on top. Believ me, it went over so well. One of our friends said it is a "killer dessert"

Berny, thanks for starting a new post. Enjoy your day out tomorrow.

 Texas, they liked my dip so much that I didn't even get the leftover to take home. Hee, hee

We had such a wonderful day today. DD and SIL showered us with lots of presents, including a wonderful framed picture of the two of them. DH bought me a convection-toaster oven, which I wanted  for a long time.

My dinner was the best I ever cooked. My rib roast was so perfect and DD & DH mentioned that it was the best christmas dinner I ever cooked. Of course did the kids went home with lots of leftovers and we still have for a couple days to eat. Dessert was the Stage Deli Cheesecake and also was a hit. Now I'm planning a ham dinner for my friends and than I go on strike.

Lydia, how is you snow situation?  I read in the paper this morning that WI has quite a bit.

Hope everyone got lots of great gifts and I look forward to hear about all the suprises.

Bis spaeter

Erna

good morning

thank you berny for starting a new thread - and such a potential and great one -lol

erna i am so happy for you - it is a great feeling to serve a wonderful meal on such a special occasion!!

i am just wuickly peeking in - haven't read the rest of the old thread.

hope you are all well - speak later twinkle

Hello Ladies!

Am so glad to hear Santa was good to everyone and the food all sounds delicious.  Our Christmas Eve dinner with our guests was great; DH ended up cooking in front of our guests, like on a cooking show - they really enjoyed it rather than our formal dining room.

Berny, enjoy your day out, and TY for the new thread.  We usually enjoy a quiet New Year's Eve at home - Miss Party Pants usually falls asleep before midnight, lol.  But, these past three years we will be in Ft. Lauderdale for NYE; out for an early dinner with a few friends, then back to their home to ring in the New Year.

Erna, may we have your famous crab dip recipe again?  I can't find it.  Yumm, your dinner sounds delicious!  Enjoy your convection toaster oven - I use convection cooking a lot.  No too much snow, about 1-2" so that was good for Holiday travelers.

Twinkle, you musta been a good girl, your gifts sound great!  I so enjoy using my gifts and remembering/thinking about whom they came from.

Texas, sounds like you had a peaceful and nice Christmas Eve as well, did 3M behave herself; she must have had lots of paper balls to play with.

Jet, wow, lots of food choices; I always wear comfy (read, elastic) slacks because I know I'll eat too much.

DS#1 was cooking at the Hilton Chop House on Christmas Eve - they served over 150 dinners.  the Chop House holds about 45-50 people, so they were busy.  He was sentimental because it was the first CE meal he didn't have at home.  Scones were requested for CD, not a problem as I'm up so early.  We all enjoyed our gifts and had a relaxing day.

I enjoy a cocktail party almost more than a sit-down dinner because you get to mingle and graze wonderfu food tidbits, especially if there's a good bartender, lol.

MANHATTAN

Serves 1

4-6 cracked ice cubes

dash of Angostura bitters

3 measures rye whiskey

1 measure sweet vermouth

cocktail cherry, to decorate

1.  Put the cracked ice into a mixing glass.  Dash the Angostura bitters over the ice and pour in the whiskey and vermouth.  Stir well to mix.

2.  Strain into a chilled glass and decorate with the cherry

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Okay, these come from "The Cocktail Bible" and I thought they were pretty funny...

"Suffering Bas!ard

You will have to make up your own mind whether this cocktail is a cure for someone already suffering or whether it is the cause of suffering.

Serves 1

1 tbsp. Angostura bitters

6-8 cracked ice cubes

2 measures gin

1 1/2 measures brandy

1/2 measure lime juice

1 tsp. sugar syrup

ginger ale, to top off

1.  Pour the Angostura bitters into a chilled Collins glass and swirl around, until the inside of the blass is covered.  Pour out the excess.

2.  Half fill the glass with cracked ice.  Pour the gin, brandy, lime juice and sugar syrup over the ice.  Stir well to mix.

3.  Top off with ginger ale.  Decorate with a cucumber slice and lime slice and a mint sprig.

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Ankle Breaker,

Put  4-6 cracked ice cubes into a cocktail shaker.  Pour 2 measures dark rum, 1 measure cherry brandy, 1 measure lime juice and 1 tsp. sugar syrup over ice.  Shake until a frost forms, then strain into a small chilled glass.

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Barbed wire:

Put 4-6 cracked ice cubes into a cocktail shaker.  our 3 measures vodka, 1 tsp. sweet vermouth, 1/2 tsp. Permod, and 1/2 measure dry sherry over the ice.  Shake until a frost forms.  Strain into a chilled cocktail glass and decorate with a twist of lemon peel."

Along with our spirited drinks, maybe a few appetizers, all T&T:

SHRIMP DIP

6 oz. cream cheese

4 T. Mayo

1 small minced onion

1 small can shrimp (drain well, put in ice water with alittle lemon juice to get out the canned, fishy smell)

Blend all with mixer - put in 350 deg. oven for 10-15 minutes.  (I sprinkle alittle paprika on top)

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CREAMY STUFFED MUSHROOMS

1 lb. medium mushrooms

Margarine or butter

8 oz. cream cheese

1/2 C. Blue cheese, crumbled

2 T. chopped green onion

Remove stems of mushrooms; chop enough stems to make 1/2 cut.  Cook mushroom caps in margaring 5 minutes.

Combine softened cream cheese and blue cheese, mixing until well blended.  Stir in chopped stems and onion.  Fill mushroom caps, broil until golden brown.  24-32 appetizers.

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ZESTY CHEESEASE

2 packages (8 oz. each) cream cheese, softened

4 T. butter or margarine, softened

1 envelope GOOD SEASONS Italian or Cheese Garlic

Blend ingredients until smooth.  Chill.  Stuff vegetables or serve on crackers.

*Lydia's note:  I stick the cheese into a pastry bag w/o chilling, then using a decorative tip, pipe onto endive leaves, cucumber slices, carrot slices, cherry tomato halves, then chill.

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HERBED MOZZARELLA

1 lb. fresh Mozzarella, cut into 1-in. cubes (you can use regular Morrarella if you can't get fresh)

1/2 tsp. coarsely ground black pepper

1 tsp. coase ground salt (kosher salt is good too)

1/2 C. Extra virgin olive oil (use the best you have)

1/2 tsp. dried oregano

1/4 tsp. dried rosemary

1/2 tsp. red pepper flakes

Marinate all together in your serving bowl; serve with cocktail picks.

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CRANBERRY FETA PINWHEELS

1 carton (8 oz.) whipped cream cheese

1 C. (8 oz.) crumbled Feta cheese

1/4 C. chopped green onions

1 pkg. (6 oz.) dried cranberries

4 flour tortillas (10")

1.  Combine cream cheese, feta, onions.  Stir in cranberries.

2.  Spread 1/2 C. mixture over tortilla.  Roll tightly.  Wrap in saran; fridge at least 1 hour.  Cut up each roll into 10 slices.  Yield:  40.

Hope everyone has had a good holiday, and everyone travelled safely.

The following are two T&T punch recipes - one is non-alcoholic, the other is not. 

SPARKLYS SURPRISE PUNCH

1 can (16 oz) pineapple juice

Approx. 70 oz 7-Up

2 cans (6 oz each) frozen, concentrated orange juice, thawed

½ to 1 tsp peppermint extract (optional) - I suggest you use

Maraschino cherries

Additional 7-Up

Chill pineapple juice and 7-Up.

Pour additional 7-Up into ice cube trays, placing a cherry in each cube.  Freeze.

At serving time, combine pineapple juice and concentrate orange juice in punch bowl.  Add peppermint extract for a little added snap, if desired.

Slowly pour in chilled 7-Up.  Add decorated 7-Up cubes.

Makes about 30 servings

We call this one drunken blueberries sometimes because the blueberries tend to "dance" around when added to this punch.

BLUE WHALE

5 small cans lemonade

a little sugar

Fifth of Blue Curacao

Fifth of Vodka

1 can blueberries

Combine ingredients, add a little water, pour over ice.

Erna - this is the second Xmas that I have cooked my turkey using convection.  I will never go back to a regular oven for a turkey ever again.  It crisps and browns the skin so nicely and quickly that the juices get held in the bird.  You get very little juice in the pan so in my case I was glad I had saved the liquid from cooking the giblets so that I could make gravy.   The best part of the meal was my son, the only one who could come home, said that I was a great cook.  He sure ate a lot.  My hubby just  sits before the food is all on the table and starts eating before it is all there.  Sometimes I think he was raised in a barn.   I forgot to put the coffee on and he got up and rather than start a pot of coffee for himself and the rest of us he had water.  He can get me so mad at him.  I was working on food for most of the day and he can't even put coffee on to perk. 

 Hope everyone had a lot of pleasant surprises and if they got clothes they are the right size and colour.  It is really nice when nothing needs to be returned for exchange.

Marlene 

Berny,thanks for starting a new thread.

Erna, I am happy,that you had such a wonderful Christmas dinner and that you got all those presents. I heard about a convection oven,but not about a convection toaster oven.?  I never made a rib roast,but when we were once invited to a Christmas dinner,our friend made one. I think I will try to make one soon. I still have three geese in my DS freezer in Colorado. I have to find a way to cut the goose up and make it in a sauce,since the bird a made last Christmas was tough.

Our friendly,new young neighbours come with some great soup (gr.beef,vegetables,including okra)and a large chocolate tower. That was,what we needed.

Renate 

Lydia,I am happy,that you had such great time with your guests. I did not know,that you will be the next TV chef. You will be in Ft.Lauterdale,Florida ??? Or is there another Ft..Lauterdale ? I hope we will be in Boulder,Colorado for New Years Day.

Renate 

 Marlene, my Dh is not this bad,but close to it. I tell him dinner will be ready in afew minutes and he goes outside ot to the basement and I have to find him.I does not cross his mind,that maybe he could help.But he always serves dessert,in case we have some.

I copied your instructions for posting pictures,but I did not have time to do anything about it.

Renate 

Lydia,you realy want to make us drunk. I never made any drinks myself at home and I never have any hard liqueur at home,since we don't drink any in Germany. We are beer and wine drinkers.We do have Erdbeerbowle ,which wine and soda and fruit and we do it with different fruits and woodruff(Waldmeisterbowle) or we drink spiced hot red wine or eggnog with alcohol.

Is this Erna's Crab Dip?

Twinkle,you are lucky,that you have a second Christmas Holiday. What will you eat tonight,which is already now? 

Germanlady, I hope your DD is better and will you have your Christmas celebrating soon?

Picasso,thanks for all your good recipes. My DD just called and she needs a recipe. I will be back later. 

Renate 

Hello all! Hope you had a Merry Christmas! We still have one more Christmas to go to Saturday (dh's mom and dad) so its not completely over yet..... we got a lot of nice things and of course the food is always good! LOL! I am trying to get caught up at work right now, and tonight I have to clean house and get ready for this weekend.......tomorrow night is the rehersal for the wedding, friday night is the wedding, and saturday will be christmas......so my weekend is packed full!

Well I had better run! LOL!!! I'll try to check in later Jet

 Lyida, Erna made my crab dip for her ladies club and for Christmas. It's very simple and the same one I've been making for about 30 After about an hour and a half she pooped out and went and slept in the wicker basket on my desk. She just barely fits in it but looks so cute all curled up and kind of hanging over the edges with her thick long fur. We all had a wonderful time. Hope everyone else did too. Right now I've got to call the doctor and get something cleared up about a test I'm having tomorrow. Not only do they have me down as being 17 years old but they have added a test that I'm not supposed to be having Why can things never go smoothly? See y'all later.

My Crab Dip

Preheat oven to 350 degrees

2 T. onions, diced

1 (6 oz) can of crabmeat, drained

1 block of cream cheese (8 oz) softened

5 shakes Worcestershire sauce

salt & pepper, or other powdered seasonings, to taste

Combine all in ingredients in pyrex bowl or other oven-proof small casserole. Mix well and bake at 350 for about 30 minutes or until hot and bubbly. Garnish with paprika. Serve with ripple chips or favorite crackers.