INGREDIENTS
12 thin wedges of orange, lemon, or lime
3 cups orange juice, chilled
3 cups apricot nectar, chilled
2 cups ice cubes
1 750-ml bottle champagne, sparkling white wine, or sparkling water, chilled
DIRECTIONS
1. Place a thin wedge of orange, lemon, or lime in each compartment of an ice cube tray, with one end of the wedge extending above the tray about 3/4-inch. Fill tray with water and freeze for 2 hours or until firm.
2. Pour orange juice and apricot nectar over ice in a large (11-cup) glass pitcher or punch bowl. Add champagne, wine, or sparkling water, stirring gently. Place a Citrus Ice Cube in each champagne glass or punch cup. Pour or ladle over ice. Makes about 20 1/2-cup servings).
Thursday, December 22, 2005
Herb-Roasted Cornish Hens with Root Vegetables
INGREDIENTS
2 1- to 1-1/2- pounds Cornish game hens
4 medium carrots, peeled and cut into 2-inch lengths
4 medium parsnips, peeled and cut into 2-inch lengths
2 small turnips, peeled and cut into wedges
1 medium onion, cut into wedges
3 tablespoon olive oil or cooking oil
1 clove garlic, minced
2 teaspoon dried rosemary, crushed
2 teaspoon dried oregano, crushed
1/2 teaspoon salt
DIRECTIONS
1. Skewer neck skin of hens to back; tie legs to tail. Twist wings under back. Place hens, breast up, on a rack in a large shallow roasting pan. Place carrots, parsnips, turnips, and onions around hens in pan. Combine oil, garlic, rosemary, oregano, and salt; brush onto hens and vegetables.
2. Roast, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until hens are no longer pink and the drumsticks move easily in their sockets.(Internal temperature should be 180 degrees F with an instant-read thermometer.) During roasting, turn vegetables occasionally. Transfer hens from roasting pan to serving platter. Cover and keep warm. Remove rack from roasting pan. Stir vegetables. Increase oven temperature to 450 degrees F. Continue roasting vegetables for 15 to 20 minutes more or until tender and browned.
3. To serve, using a slotted spoon, spoon vegetables around hens on platter. Makes 4 servings.
2 1- to 1-1/2- pounds Cornish game hens
4 medium carrots, peeled and cut into 2-inch lengths
4 medium parsnips, peeled and cut into 2-inch lengths
2 small turnips, peeled and cut into wedges
1 medium onion, cut into wedges
3 tablespoon olive oil or cooking oil
1 clove garlic, minced
2 teaspoon dried rosemary, crushed
2 teaspoon dried oregano, crushed
1/2 teaspoon salt
DIRECTIONS
1. Skewer neck skin of hens to back; tie legs to tail. Twist wings under back. Place hens, breast up, on a rack in a large shallow roasting pan. Place carrots, parsnips, turnips, and onions around hens in pan. Combine oil, garlic, rosemary, oregano, and salt; brush onto hens and vegetables.
2. Roast, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until hens are no longer pink and the drumsticks move easily in their sockets.(Internal temperature should be 180 degrees F with an instant-read thermometer.) During roasting, turn vegetables occasionally. Transfer hens from roasting pan to serving platter. Cover and keep warm. Remove rack from roasting pan. Stir vegetables. Increase oven temperature to 450 degrees F. Continue roasting vegetables for 15 to 20 minutes more or until tender and browned.
3. To serve, using a slotted spoon, spoon vegetables around hens on platter. Makes 4 servings.
Cherry Dot Cookies
INGREDIENTS:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup margarine or butter, softened
1 cup sugar
2 eggs
2 tablespoons fat-free milk
1 teaspoon vanilla
1 cup chopped nuts
1 cup finely chopped, pitted dates
1/3 cup finely chopped maraschino cherries
1 1/3 cups crushed Kellogg's Corn Flakes® cereal
15 maraschino cherries, cut into quarters
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DIRECTIONS:
In mixing bowl, stir together flour, baking powder and salt. Set aside.
In large electric mixer bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture, combining thoroughly. Stir in nuts, dates and the 1/3 cup cherries.
Portion dough using level tablespoon. Shape into balls. Roll in KELLOGG'S CORN FLAKES cereal. Place about 2-inches apart on baking sheets coated with cooking spray. Top each cookie with cherry quarter.
Bake at 350 degrees F about 10 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup margarine or butter, softened
1 cup sugar
2 eggs
2 tablespoons fat-free milk
1 teaspoon vanilla
1 cup chopped nuts
1 cup finely chopped, pitted dates
1/3 cup finely chopped maraschino cherries
1 1/3 cups crushed Kellogg's Corn Flakes® cereal
15 maraschino cherries, cut into quarters
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DIRECTIONS:
In mixing bowl, stir together flour, baking powder and salt. Set aside.
In large electric mixer bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture, combining thoroughly. Stir in nuts, dates and the 1/3 cup cherries.
Portion dough using level tablespoon. Shape into balls. Roll in KELLOGG'S CORN FLAKES cereal. Place about 2-inches apart on baking sheets coated with cooking spray. Top each cookie with cherry quarter.
Bake at 350 degrees F about 10 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.
Wednesday, December 21, 2005
Snickerdoodles
Ingredients:
2 eggs
2/3 cup oil
2 tsp. vanilla
3/4 cup sugar
2 cups flour, sifted
2 t. baking powder
1/2 tsp. salt
1 tsp cinnamon or 2 tsp grated lemon rind
1/2 cup sugar
Preheat oven to 400.
Beat eggs with fork, stir in oil, vanilla and lemon rind (if using). Blend in 3/4 cup sugar until mixture thickens.
Blend flour, baking powder, and salt; add to mixture.
Roll into 1 inch balls. Mix 1/2 cup sugar and cinnamon. Roll balls in sugar mixture.
Place on baking sheet, criss cross with fork. Place 2 inches apart on ungreased baking sheet.
Bake 8-10 minutes. Remove immediately from baking sheet.
Variations: You may omit cinnamon and use 2 tsp lemon rind in batter, roll in sugar and bake.
2 eggs
2/3 cup oil
2 tsp. vanilla
3/4 cup sugar
2 cups flour, sifted
2 t. baking powder
1/2 tsp. salt
1 tsp cinnamon or 2 tsp grated lemon rind
1/2 cup sugar
Preheat oven to 400.
Beat eggs with fork, stir in oil, vanilla and lemon rind (if using). Blend in 3/4 cup sugar until mixture thickens.
Blend flour, baking powder, and salt; add to mixture.
Roll into 1 inch balls. Mix 1/2 cup sugar and cinnamon. Roll balls in sugar mixture.
Place on baking sheet, criss cross with fork. Place 2 inches apart on ungreased baking sheet.
Bake 8-10 minutes. Remove immediately from baking sheet.
Variations: You may omit cinnamon and use 2 tsp lemon rind in batter, roll in sugar and bake.
Tuesday, December 20, 2005
Chocolate Truffles
Ganache
20 oz semisweet or bittersweet chocolate chips, chopped fine
2.5 cups heavy cream
Coating
1.5 cups cocoa powder
Place the chocolate chips in a bowl. Heat the cream in a heavy saucepan over medium heat, just to a boil. Pour the hot cream over the chocolate. Let mixture stand for 2-3 minutes, and then gently stir with a rubber spatula until the chocolate is completely melted and the ganache is smooth. Cool the ganache to room temperature, then cover and refrigerate until firm, at least 8 hours and up to two weeks.
Sift cocoa into a bowl and set aside for later use. Line two baking sheets with parchment or waxed paper and sprinkle with cocoa. Scoop the ganache using a 1" diameter melon baller or very small ice-cream scoop onto the prepared pans. Roll the truffles into round balls and drop each ball into the bowl of cocoa. Roll each truffle in cocoa to coat. Chill until firm. (If you find this too bitter, mix some powder sugar in with the cocoa. You can also roll the truffles in crushed walnuts.)
Transfer the truffles to airtight storage containers and seperate the layers with parchment or waxed paper. Store in the refrigerator for up to two weeks, or in the freezer for several weeks. Truffles are best served at room temperature.
20 oz semisweet or bittersweet chocolate chips, chopped fine
2.5 cups heavy cream
Coating
1.5 cups cocoa powder
Place the chocolate chips in a bowl. Heat the cream in a heavy saucepan over medium heat, just to a boil. Pour the hot cream over the chocolate. Let mixture stand for 2-3 minutes, and then gently stir with a rubber spatula until the chocolate is completely melted and the ganache is smooth. Cool the ganache to room temperature, then cover and refrigerate until firm, at least 8 hours and up to two weeks.
Sift cocoa into a bowl and set aside for later use. Line two baking sheets with parchment or waxed paper and sprinkle with cocoa. Scoop the ganache using a 1" diameter melon baller or very small ice-cream scoop onto the prepared pans. Roll the truffles into round balls and drop each ball into the bowl of cocoa. Roll each truffle in cocoa to coat. Chill until firm. (If you find this too bitter, mix some powder sugar in with the cocoa. You can also roll the truffles in crushed walnuts.)
Transfer the truffles to airtight storage containers and seperate the layers with parchment or waxed paper. Store in the refrigerator for up to two weeks, or in the freezer for several weeks. Truffles are best served at room temperature.
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