Saturday, October 31, 2009

Ginger Snap Martini Christmas Holiday Recipes

Ginger Snap Martini
by Apronmadness

This Ginger Snap Martini is a very interesting seasonal cocktail, is a mixture of all the flavors and spices we associate with the cold days of winter. Intriguing Martini you'll want to share at any winter or Holiday party.

1 part Vodka
1/2 part Amaretto
1/2 part simple syrup
1/2 part molasses
2 1/4 part thick slices of fresh ginger
pinch of cinnamon
pinch of clove
pinch of allspice
crystallized ginger for garnish

In the bottom of a cocktail shaker place the ginger, molasses, simple syrup and spices; muddle well.
Add ice and the rest of the ingredients.
Shake vigorously until the outside of the shaker is frosted and beaded with sweat.
Strain into prepared
cocktail glass.

Thursday, October 29, 2009

Frostini, Holiday Drinks and Cocktail Recipes

Holiday Cocktails for your Christmas Party

The holidays are a favorite time of year for many people. This cheery season is filled with parties and events that bring the spirit of the season out in everyone.

As a part of these festivities there are some wonderful drinks that you can serve that fit the holiday theme perfectly. Traditional warm drinks are a great place to start and we cannot forget the wonders of eggnog (a drink that should be on everyone's Christmas list). Beyond those Christmas classics, the drinks below make great additions to any party or casual holiday gathering. Happy Holidays!

Imagine a chilly winter night, you're in the mood for something inviting, smooth and creamy with the tastes of the season. The Frostini is an excellent Martini option. Made with Starbucks' Cream and Coffee Liqueurs and a little peppermint schnapps, shaken and serve neat, maybe with a sprig of fresh mint. What could be better to warm you up and chill you out at the same time.

1 part Starbucks Cream Liqueur
1 part Starbucks Coffee Liqueur
1/4 part DeKuyper Peppermint Schnapps
fresh mint sprig for garnish

Pour the ingredients into a cocktail shaker with ice.
Shake well.
Strain into a frozen cocktail glass.
Garnish with a sprig of mint.

Check back for the next few days for more great Holiday Drink Recipes.

Sunday, October 11, 2009

Day 8 Sweet Potato Latkes for Hanukkah, or anytime!

Sweet Potato Latkes

2 sweet potatoes, peeled and shredded
2 eggs, lightly beaten
1 tablespoon brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cloves (or nutmeg if you prefer)
2 teaspoons ground cinnamon
1/4 cup vegetable oil for frying

Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well.
Heat oil in large heavy skillet to 375 degrees F (190 degrees C).
Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot & topped with applesauce or sour cream.

Saturday, October 10, 2009

Day 7 Potato & Swiss Cheese Latkes for Hanukkah, or anytime!


Swiss Cheese Potato Pancakes
1 (3 ounce) package cream cheese, softened
2 eggs
2 tablespoons all-purpose flour
4 cups shredded peeled potatoes
1/4 cup shredded Swiss cheese (or Cheddar or half of each)
2 tablespoons grated onion
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter or margarine
3 tablespoons vegetable oil

In a mixing bowl, beat cream cheese until smooth. Add eggs, one at a time, beating well after each addition. Add flour; mix well. Stir in potatoes, Swiss cheese, onion, salt, & pepper . In a large skillet, heat butter and oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden and crisp, about 5 minutes on each side. Drain on paper towels.

Friday, October 9, 2009

Day 6 Apple Brandy Latkes for Hanukkah, or anytime!


These are not a traditional "Potato Latke" but a great breakfast or dessert latke that everyone will devour!

Apple Brandy Latkes

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 cup golden raisins
1/2 cup cider or apple juice
1/3 cup milk
3 tablespoons brandy
2 eggs
1 red apple, unpeeled, cored and sliced in wafer-thin wedges
Cinnamon sugar to sprinkle
Oil for frying

In a bowl, combine biscuit mix, sugar, cinnamon and raisins. Make a well in the center and add cider or apple juice, milk, brandy and eggs. Stir to mix.
Heat about 1/8-inch oil in a large skillet over medium heat until a drop of mixture sizzles. Slide 2 tablespoons of mixture for each latke into hot oil. Place 2 to 3 apple wedges on top. Flatten slightly with the back of a wooden spoon. Fry over medium heat for 2 to 3 minutes longer until the second side is nicely browned. Serve hot, sprinkled with cinnamon sugar. Top syrup, jam or applesauce.
Makes 10 to 12.

Thursday, October 8, 2009

Day 5 Low Fat, No Fry Latkes for Hanukkah, or anytime!

Need to get rid of Fried food?
Here is a great low fat & oven baked Latke
recipe that the whole family will enjoy.

No-Fry Latkes
2 shredded russet potatoes (about 3 peeled medium potatoes)
1 cup finely chopped onion
1 cup toasted wheat germ
2 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
Oil spray

Preheat oven to 425° F. In a large mixing bowl, blend ingredients well using wooden spoon or hands. Coat two baking sheets with oil spry. Drop 1/4 cupfuls of batter onto prepared sheets and press down. Bake for 15 minutes, turn, then bake 10 minutes longer, or until browned. Serve with applesauce or low fat sour cream.

Wednesday, October 7, 2009

Day 4 Norweigan Lox Latkes for Hanukkah, or anytime!


Norweigan Lox Latkes

1 pound potatoes, cooked and mashed (about 3 cups)
2 egg whites
2 tablespoons matzo meal
3 to 4 ounces smoked salmon (diced)
1/4 cup chopped fresh dill
Salt and freshly ground pepper to taste
Oil for frying

Mix potatoes, egg whites and matzo meal very well. Add salmon pieces, blending well. Repeat process and add dill. Season with salt and pepper. Divide mixture into equal portions, and shape each into latkes. Heat oil in large skillet. Carefully place latkes in skillet. Cook over medium-high heat until crisp and golden. Flip and repeat until crisp and golden on both sides. Drain on paper towels. Serve at room temperature.
Makes about 12 latkes.

Tuesday, October 6, 2009

Day 3 Colorful Veggie Latkes for Hanukkah, or anytime!


Vegetables are a great addition to Latkes (Potato Pancakes)
Top with Applesauce & they will disappear in a hurry!
So put on your apron & get cooking!

Colorful Vegetable Latkes

4 large baking potatoes (or equivalent amount of Yukon Gold potatoes)
2 large carrots
2 small zucchini
1 medium onion
1 egg
1/4 cup matzah meal
olive oil or vegetable oil for frying
salt and pepper

Grate the potatoes and onions using the grating disk of the food processor. Do not process with the standard blade or in a blender. Place a colander large enough to hold the grated potato-onion mixture over a pot or bowl. Remove the grated potato-onion mixture from the food processor bowl and put in the colander. Let stand for five minutes.

Press down on the mixture to quicken the draining process. Repeat this two or three more times at five minute intervals. The ingredients will be ready when the mixture no longer squishes when pressed (approximately 15 minutes).

Repeat the grating procedure with the zucchini. Place zucchini shreds in their own colander over a bowl to catch the liquid. Let stand five minutes. Sprinkle liberally with salt and toss well. After five minutes, press down on the mixture to hasten the draining process. Repeat this pressing step until the mixture no longer squishes. For added insurance, place the zucchini shreds on a stack of paper towels and blot up any residual moisture.

Grate the carrots. Combine the shredded and drained potatoes, onion, zucchini with the grated carrots. Add the egg and mix well. Add the matzah meal a little bit at a time until the mixture just starts to dry out.

Carefully, pour the liquid out of the bowl/pot which was placed under the colander for the potatoes and onions. At the bottom of the bowl, you will find a thick, starchy paste (potato starch). Scrape this paste out of the bowl and add to the potato-carrot-onion-egg mixture, blending well. Drop by the spoonful into hot oil and fry until golden and crisp on both sides. Drain on paper towels.

Monday, October 5, 2009

Day 2 Cauliflower Latke Recipes for Hanukkah, or anytime!

Cauliflower-Potato Latkes

1 cup cauliflower florets
1-1/2 cups mashed potatoes
3 tablespoons matzoh meal
2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
1 egg, beaten
2 tablespoons kasha
4 to 6 tablespoons margarine or butter

In a large pot of salted boiling water, cook cauliflower until very soft, about 10 to 15 minutes. Drain and pat dry. In a mixing bowl, mash cauliflower to small bits. Add mashed potatoes, matzoh meal, garlic, salt, pepper, and egg, and blend thoroughly. Shape into 12 patties 3 inches in diameter and about 1/2 inch thick. Sprinkle with kasha, pressing into both sides. Melt 3 tablespoons butter/margarine in a large skillet over medium-high heat. Fry latkes, adding more butter/margarine as necessary, until they are browned and crust is crisp, about 3 minutes per side. Drain on paper towels. Serve hot.

Sunday, October 4, 2009

8 Days of Latke Recipes for Hanukkah, or anytime!

2009 Hanukkah begins sundown Dec. 11th through Dec. 19th.

So for the next 8 days... we will post some great Latke Recipes.

Latkes are traditionally a fried Potato Pancake. Some top with a savory sour cream or a sweet apple sauce. Many countries have their own types of Potato Pancakes & no matter what time of year it is or what religion you practice ... Latkes are just so darn good!!! Main meal, side dish or appitizers ... you can make them for any occasion.

Today we will start with a very traditional recipe & come back each day for more variations. So put on your Cooking Apron & we will get started!

Perfect Potato Latkes
(yields 24 latkes)

vegetable or olive oil for frying
1 cup flour
4 eggs
1 medium onion, grated in a food processor
salt and pepper to taste
pinch nutmeg
8 large Idaho or russet potatoes, peeled

Heat 1/3 inch oil in a heavy frying pan until very hot. While the oil is heating, place the flour, eggs, onion, salt and pepper, and nutmeg in a bowl, and mix thoroughly.

Quickly grate the potatoes in a food processor, using the thin grating blade for soft latkes or the thick grater blade for crunchier latkes.

Immediately add them to the batter, mixing with a spoon and without pressing on the solids in order not to draw unwanted moisture.

Work very quickly so they do not have time to get discolored. Form small patties with both hands without ever squeezing, and lower them into the hot oil (at this point reduce the heat just slightly: leave it on high but not the highest), or drop the batter by heaping tablespoons.

Fry until golden, about 3 minutes on each side. Remove and drain on paper towels. Serve with applesauce, yogurt or sour cream

Saturday, October 3, 2009

30 Days of Holiday Christmas Cookie Recipes! KRINGLA Day 30

Holiday Christmas Cookie Recipes!

My mom makes these every year. I believe they are a Danish cookie & are more "bready" that crispy. I LOVE them cold, topped with butter & a sprinkle of sugar.

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

1/2 c. butter
1 c. sugar
1 egg
1 c. buttermilk with1 tsp. soda, dissolved
3 c. flour
2 tsp. baking powder
1 tsp. vanilla

Cream butter, sugar and egg, adding ingredients alternately with buttermilk and soda. Add vanilla. Chill overnight, at least 12 hours. Flour pastry cloth. Drop 1 teaspoon dough in flour. Roll pencil thin. Form figure 8's. Bake on greased cookie sheet at 375 degrees until light brown. Brush excess flour from Kringlas with soft paper towel before storing. Yields 3 1/2 dozen.

Friday, October 2, 2009

30 Days of Holiday Christmas Cookie Recipes! Dippity Do Dah Holiday Shapes Day 29

Holiday Christmas Cookie Recipes!
Dippity Do Dah Holiday Shapes
SUPER Quick & easy!

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

1 (15 1/2-ounce) package NESTLÉ TOLL HOUSE Refrigerated Holiday Sugar Cookie Shapes with Decorator Icing

1 cup (6 ounces) * NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 tablespoon vegetable shortening

Various holiday sprinkles, jimmies or crushed nuts (optional)

Bake cookies according to package directions. Cool completely on wire racks.
Line baking sheets with wax paper. Place morsels and shortening in medium, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until morsels are melted.
Dip half of each cookie into chocolate. Place on prepared baking sheets
. Sprinkle decorations onto dipped half of cookie. Refrigerate for 5 minutes or until set. Decorate cookies with icing packets and more sprinkles, if desired.
Makes 24 cookies.
* May use 1 cup (6 ounces) NESTLÉ TOLL HOUSE Premier White Morsels instead of Semi-Sweet Chocolate Morsels

Thursday, October 1, 2009

30 Days of Holiday Christmas Cookie Recipes! German Gingerbread Cookies Day 28

Holiday Christmas Cookie Recipes!
German Gingerbread Cookies

Check here everyday for 30 days for a new Holiday Cookie Recipe! Many can be baked NOW, zip-bagged & freeze. One less thing to get done during the hectic Holiday season! Now get on your Apron & start baking.

1/2 cup dark molasses
1/2 cup butter or margarine
1/4 cup brown sugar (packed)
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon each cloves, nutmeg and salt
2/3 cup ground California pistachios
1 teaspoon baking powder
1 large egg 1 egg yolk, beaten with 2 teaspoons water

For decoration:1/4 cup each chopped and whole shelled California pistachios

Combine molasses with butter and sugar in saucepan; heat, stirring just until butter melts. (Don’t boil.) Cool.
In a separate bowl, mix flour, spices, salt, ground pistachios and baking powder. Add egg and cooled syrup mixture and blend to a dough.
When ready to bake, preheat oven to 375*F (190*C).
Roll out dough into two (12-inch) rounds and cut out holiday shapes with cookie cutters. Place cookies on ungreased cookie sheets, leaving 1/2-inch between them. Brush with egg yolk-water mixture. Decorate with chopped and whole pistachios.
Bake for 10 minutes or until light golden at edges. Cool on wire racks.
Makes 30 (3-inch) cookies.
Tip: Pulse pistachios in a food processor until coarsely ground.