Recipezaar: Served Cold,Christmas recipes

Angel Kiss

Thu, 03 Jan 2008 22:43:53 -0500

Angel Kiss is a wonderful surprise of a drink. Perfect for the holidays, you can make this for your guests and they'll think you are an expert bartender, and all with little effort! It's made with crème d'Yvette, which is a violet-flavored liqueur. -- posted by Annacia

Cinnamon Almond Shortbread Pear

Mon, 14 Jan 2008 22:54:04 -0500

On the first day of Christmas my true love gave to me a partridge in a pear tree.... These shortbread pears remind me of the 12 days of Christmas song. I was given something similar to these for Christmas and the whole family really enjoyed them so I wanted to tried to make them myself and here is what I came up with.. These are prefect for gifts not only Christmas time. It's also my families tradition to serve shortbread biscuits to visitors who go to visit a new born baby, these would be ideal. -- posted by Chef floWer

Double-Deck Chocolate Custards

Tue, 22 Jan 2008 23:35:19 -0500

How to end a heavy meal on a sweet note? Try velvety chocolate custard. The cook time given is chill time. -- posted by Annacia

Original Be-Ro Melting Moments-Afternoon Tea Biscuits or Cookies

Wed, 05 Mar 2008 18:42:55 -0500

These are great little "light as a feather" and meltingly crisp English style biscuits, or cookies. This recipe is the slightly adapted recipe from the Be-Ro Flour cookbook - they suggest lard, but I don't "do" lard! Melting Moments ALWAYS made an appearance on my grandmother and mum's afternoon tea table, and we also had them popped into our lunch boxes for school. The recipe is SO easy to rustle up and they stay crisp and fresh for up to 5 days in an airtight tin. You can roll them in coconut or oats, I prefer coconut - but I am sure they would be just as nice with oats, which is a suggested alternative. Children and "big children" love these, and they really are melting moments, great with a cuppa English tea! -- posted by French Tart

Easy Brunch Macedonia

Fri, 21 Mar 2008 02:14:32 -0400

Simple and quick way to give your brunch a fine finish. -- posted by Sue L

Holiday Cheese Truffles

Wed, 02 Apr 2008 00:54:46 -0400

I'm cleaning out a friend's cupboards and found this recipe in a 2003 Kraft What's Cooking magazine. These sound fun and festive for the holidays (still months away), so I thought I'd post it in the hopes that I'd remember to try them. A serving, according to the magazine, is two truffles and five crackers. Cooking time is refrigeration time. -- posted by anonymous23

Festive Butter

Tue, 29 Apr 2008 02:16:39 -0400

Flecked with red and green, this tasty festive butter adds a colourful note to Christmas dining. Use on steak, chicken, fish or for spreading. -- posted by English_Rose

Hungarian Gerbeaud

Wed, 28 May 2008 18:34:27 -0400

This is a famous cake served in the Gerboud Bakery/Cafe which boasts itself as being the first Cafe to open in 1861 on Vorosmarty in the heart of Budapest, that could surpass the spledor and pomp of Parisian cafes. -- posted by CunSwim

Exceptional Cheese Ball

Wed, 04 Jun 2008 23:42:13 -0400

the name says it all, makes small ball about 2 1/2 inches in diameter, but easily doubles -- posted by ICook4danny&Puddin

Pick Your Colors Pasta Salad

Wed, 02 Jul 2008 00:40:43 -0400

Customize the color of your pasta to go along with whatever holiday, sports team, etc! Since the 4th of July will be here soon I'm posting this with red, white and blue pasta, but the possibilities are endless! Use red and green pasta for Christmas, Easter egg colors for Easter, or for Halloween use orange pasta and throw in some black olives. For Superbowl parties or tailgating, match the pasta to your team's colors! We're Auburn University fans, so I make a blue and orange pasta salad. Have fun with it! -- posted by mailbelle

Farmhouse Poinsettia Punch for the Holidays

Sun, 10 Aug 2008 03:08:49 -0400

Very beautiful combination of flavors and festively colored as well. Not just for Christmas, but also lovely to serve for a ladies' gathering, tea or summer soiree! COOKING TIME is for thawing the lemonade and softening the sherbet...NO COOKING INVOLVED! Once again those gals at Gooseberry Patch get the credit for another excellent recipe. -- posted by Debber

Cranberry Chambord Sorbet

Fri, 15 Aug 2008 13:39:28 -0400

The Chambord adds a berry flavor to the sorbet; for a citrus taste, try substituting Cointreau, an orange-flavored liqueur, or for kids you can use grape juice. What a special holiday treat! from High Cotton Food Styling and Photography Plan Ahead! Needs to cool and freeze. -- posted by mama's kitchen

Karythopita (Walnut Spice Cake)

Tue, 02 Sep 2008 02:08:00 -0400

A favorite any time, this Greek dessert is also a Christmas tradition for many families. -- posted by Celticevergreen

Spiced Christmas Nuts

Sat, 06 Sep 2008 10:12:57 -0400

Making your own spiced and toasted nuts is absurdly easy, and they're great to eat. This quantity makes a generous bagful, or you could fill two or three smaller, clear bags, tying them with ribbon or string. Quantities can easily be doubled or tripled but if you do, use a larger frying pan so the nuts toast evenly. -- posted by English_Rose

Herbed Asparagus

Tue, 23 Sep 2008 14:26:37 -0400

This recipe is a wonderful way to prepare asparagus ahead of time. The asparagus is marinated for several hours in Italian Dressing making it a great cold side for a dinner party. Recipe is compliments of "Mr. Food Every Day's a Holiday Diabetic Cookbook". -- posted by PaulaG

Strawberry Jam Bars

Wed, 24 Sep 2008 02:14:02 -0400

These cookie bars are so good. My grandkids just loved them as did the rest of the family. This is a recipe from "Winning Recipes from Taste of Home." I happened to have a box of cornflakes that contained dried strawberries, so I used that. YUMMY! -- posted by Happy Hippie

Traditional Buttery French Croissants for Lazy Bistro Breakfasts

Fri, 26 Sep 2008 18:46:30 -0400

I do not profess to make these all the time; living in France gives me access to wonderful croissants and other French breakfast pastries, However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night before and stored in the fridge, and it can also be frozen. Once you have the hang of adding the butter to the dough and turning and rolling it to trap the air in between the layers, you are nearly there with the technique. This is my own recipe for croissants, and the quantity yields between 8 and 12 croissants, depending on how accurate you are with the measurements of the triangles before they are rolled. I usually start my dough off in my bread machine for the mixing, kneading and proving - it just gives me more time in the kitchen to get on with other things. I have also given the traditional method by hand, and the dough can also be mixed with a dough hook in a food mixer - choose whatever method is best for you! These croissants can also be frozen - before being baked; defrost overnight in the fridge before baking as normal. Eat these with freshly ground coffee, freshly squeezed orange juice, fresh butter and a selection of confitures, jams and conserves. -- posted by French Tart

Chocolate Cream-Filled Oreo " Cakester" Cake

Fri, 10 Oct 2008 01:35:21 -0400

I have made this many times even using a homemade layer cake recipe, although there are three stages, it is not at all hard to make and using a boxed cake mix makes it even easier, it does however require a 2 hour chilling time for the filled cake before adding on the chocolate glaze, I most always prepare the complete cake with the filling in the middle cover with plastic wrap, refrigerate and glaze the next day, this cake will taste even better when made a day in advance. -- posted by KITTENCAL

Holiday Berries & Bows Pasta Salad

Sun, 12 Oct 2008 01:17:12 -0400

My aunt made this for us, and it is so good. You can make it anytime, not just the holidays. -- posted by nicoleingermantown

Veggie Ham Crescent Wreath

Tue, 14 Oct 2008 23:42:01 -0400

From Simple & Delicious December 2008 issue. I think this would be good with other flavor combinations of cream cheese & meat, although the pineapple cream cheese & ham combo sounds pretty good. -- posted by Halcyon Eve

Cranberry-Apple Compote - Ww Points = 2

Mon, 20 Oct 2008 22:42:19 -0400

This recipe comes from my Weight Watchers Magazine, November/December 2008. This issue has several "make ahead recipes" for easy Holiday planning. "Make 2 weeks ahead." 2 points for a generous 1/3 cup serving. -- posted by senseicheryl

Spinach Waldorf Salad With Cinnamon-Apple Dressing

Wed, 29 Oct 2008 15:13:28 -0400

I got a new Christmas recipe book today and this was in it...want to make this for the holidays so putting it here for safe keeping. -- posted by CIndytc

Cheesecake Truffle Bombs for the Holidays

Sun, 02 Nov 2008 19:11:14 -0500

What a great idea! Saw this in a new cookbook by Marcy Goldman "A Passion for Baking" and knew I had to set this aside for our holiday baking. COOKING TIME seems long, but that includes baking the cheesecake AND chilling AND freezing the little squares prior to dipping. -- posted by Debber

Holiday Chocolate-Mint Pie

Sat, 08 Nov 2008 16:20:11 -0500

This gorgeous pie is a snap to prepare when you bake a frozen pie crust, fill it and chill it. From Pillsbury. -- posted by Jennygal

After the Holidays Turkey Salad

Mon, 10 Nov 2008 23:52:28 -0500

This will also work well using cooked chicken, chopped pecans may be subsituted for the candied walnuts and dried cranberries or Craisins may be used in place of the red grapes or use both --- cooking time is chilling time, do not use fat-free mayonnaise or sour cream for this --- this is very good! -- posted by KITTENCAL

Three-Layer Italian Coconut Cream Cake

Thu, 13 Nov 2008 18:22:15 -0500

This cake will taste even better the next day so I suggest to make it a day in advance, the frosting for this cake is my recipe#90142 -- posted by KITTENCAL

Kellymac's Cranberry Walnut Salad

Fri, 14 Nov 2008 19:08:46 -0500

This is a delicious salad that is great in the fall or winter. I serve with a balsamic vinagrette dressing. I particularly like Recipe #154351 . This is very easy to make but guests are usually impressed because it is a little more exciting than your standard garden salad. -- posted by KellyMac6

Topsy Turvy Crispy Roast Chicken With Salt Crust Seasoning

Wed, 19 Nov 2008 16:50:12 -0500

A great method for cooking a perfect whole roast chicken - no dried out breast meat and no half raw leg and thigh meat, just moist chicken with crispy, seasoned skin. I like to use corn-fed chickens for a truly lovely texture, flavour and colour. The salt crust and seasoning mix that I suggest, really gives a great flavour and crispy finish; however, if you have your own favourite seasoning mix, please use that instead. Salting chicken before cooking draws out excess moisture, making the flesh firmer and the skin crispy. Serve this roast chicken with traditional accompaniments such as roast potatoes, stuffing, fresh seasonal vegetables and gravy. (It is nice to buy and cook organic or humanely produced chickens; I realise that they cost a little bit more, but the taste is superior and you will not be supporting a cruel and unnecessary way of animal husbandry - you taste what you pay for!) -- posted by French Tart

Low-Fat Holiday Peppermint Candy Cane Brownies

Tue, 25 Nov 2008 00:25:23 -0500

This wonderful recipe is healthy and decked out for the holidays! They are moist, fudgy, and beautiful, not to mention low-fat, reduced-sugar, and enriched with fibre! I used a recipe from Canadien Living and Becel Margarine the make these beauties. Perfect addition to the cookie plates, especially if you crush one green candy cane and one red one for the topping. Note: one largish candy cane makes one tablespoon crushed. To crush, put candy canes in a plastic bag and lightly crush with a hammer. By the way, this recipe doubles up beautifully into an 8x8, and you can double it again into a 9x13. Enjoy! -- posted by I Can't Believe It's Healthy

Chocolate-Crunch Cheesecake

Tue, 25 Nov 2008 22:23:43 -0500

This cheesecake features a shortbread crust and Nestle Crunch candy bars. Recipe is from Family Circle. -- posted by Lainey6605

Pumpkin Chiffon Pie

Tue, 25 Nov 2008 23:28:45 -0500

The crust is the only thing you bake in this recipe. The pie needs to chill overnight. This recipe is from Family Circle. -- posted by Lainey6605

Lavender and Honey Shortbread

Thu, 27 Nov 2008 00:38:46 -0500

Delight guests with a buttery lavender shortbread. The subtle floral flavor of dried lavender lends the perfect accent to this traditional cookie There was a paragraph about Chef Cat Cora, being the spice amassador for the McCormick Gourmet Collections, and she suggested that this would be a special holiday treat! -- posted by Manami

Mini Mochaccino Puddings

Sun, 30 Nov 2008 02:49:56 -0500

I saw these in my mother's copy of Woman's Day when I was on vacation in the States and I wanted to put it here so I would have it when I got back to the UK. It certainly looks yummy! The cooking time includes the chilling time. -- posted by Sarah_Jayne

Prohibition Party Punch

Mon, 01 Dec 2008 19:25:02 -0500

This recipe is from an old cookbook I found. Homemade wine or beer was legal as long as it contained no more than one-half per cent alcohol. From Every Woman's Cook Book by Mrs. Chas. F. Moritz (1926) p. 617. If you can find a bootlegger in your area, I think some rum or whiskey would really perk this up. This recipe makes a LOT! Please keep this in mind when preparing this party punch for your local Speakeasy :) -- posted by Jess4Freedom

Nacho Party Slices

Tue, 02 Dec 2008 00:54:56 -0500

This cheesecake is not for dessert! Recipe is from Taste of Home. This should be made the day ahead because it needs to be refrigerated for 8 hours. Refrigeration not included in prep time. -- posted by Lainey6605

Bacon-Cheddar Dip

Tue, 02 Dec 2008 01:15:14 -0500

Found this recipe in a magazine advertisement. -- posted by Lainey6605

Christmas Berry Trifle

Wed, 03 Dec 2008 01:23:24 -0500

My over used recipe book is not going to last forever, so I am copying this wonderful recipe here. A great addition to any festive table, the fruit is so refreshing after a big meal. -- posted by djmastermum

Vegetable Christmas Tree Appetizer

Wed, 03 Dec 2008 23:34:58 -0500

This is a great recipe for a great presentation for the Christmas. It makes it easy to serve vegetables and dip in a festive way. I use pretzel sticks to make the tree trunk for its authentic bark-like color. Serve as stated or if you choose fill all around the tree with cauliflower and put the ranch dip in a separate dish if you need to refill or keep cold. Definitely a great addition to a Christmas buffet or dinner. Originally from Flo Burtnett in OK, the recipe has a big wow factor. (see my photo) Enjoy! ChefDLH -- posted by ChefDLH

Easy Holiday Eggnog

Thu, 04 Dec 2008 15:41:49 -0500

This recipe is from an email this morning from the www.betterneggs.com website. "Serve your cup of holiday eggnog with a sprinkle of nutmeg, an edible peppermint stick, or flavored with brandy, rum or whiskey." The cooking time listed is for refrigeration time that is needed. -- posted by senseicheryl

Sparkling Cranberry Cocktails

Sun, 07 Dec 2008 02:07:09 -0500

There's something reminiscent of the sunset in this sweet-tart effervescent cocktail. The heavier syrup settles to the bottom as the golden wine bubbles above. Try the cranberry syrup in other drinks where you might normally reach for cranberry juice. Before serving, chill for 1 hour. Recipe by Katherine Cobbs at Cottage Living Magazine, November 2008 edition. -- posted by Manami

Kill Devil Punch

Mon, 08 Dec 2008 23:38:52 -0500

Recipe by Phil Ward from Death & Co. Even more than most East Coast bartenders, Phil Ward is obsessed with traditional recipes, which he learns by heart {he has a photopgraphic memory}. then tweaks.;) At Death & Co, one of the first places in the country to offer old-fashioned punch-bowl service, he cools his Kill Devil Punch with a block of raspberry ice that releases berries into the bowl as it melts.F&W Magazine, 01/2009 Edition, from: New Must-Try Cocktails, Drinks for a Crowd, Published April 2008. Freezing time = at least 6 hours & cooling time = 1 hour. -- posted by Manami

Sparkling Cranberry Cocktails

Tue, 09 Dec 2008 01:04:08 -0500

Christmas Shrub -A Rum Spice Liqueur

Tue, 09 Dec 2008 22:28:27 -0500

I've had this recipe for years and it comes from "The Caribbean Pantry Cookbook" by Steven Raichlen. It is best if made and stored a few weeks to a month, but can be drank right away. But be patient and let it age. My husband calls it 'nectar of the Gods'. It takes a little time to prep but worth it I assure you. Do not substitute ground spices, it will not turn out the same at all. -- posted by Sherri at the Beach

Chocolate Orange Cream Cocktail

Tue, 09 Dec 2008 23:07:31 -0500

This is a drink that's as pretty as it is a sweet indulgence. In fact, we like to call it dessert in a martini glass. It tastes a bit like those Chocolate Orange Cream candy eggs, but a whole lot better and more grown up. Wanna really make this pretty? Drizzle some chocolate syrup lightly across the finished drink in a zig zag pattern. Oh yummy! -- posted by Jess4Freedom

Party Sausage Balls

Wed, 10 Dec 2008 12:59:51 -0500

This is a sausage ball recipe that we make every year for the holidays. My kids have a blast making the sausage balls and then watching them "boil". They are different than any I have ever tasted before. They have a candied sweet taste, but, with the sausage they have a definite zip. Hope you enjoy. -- posted by Mamma23

Lychee Lime Sparkler

Wed, 10 Dec 2008 19:05:16 -0500

From the 'New Idea: ultimate barbecue cookbook'. I haven't made this yet but it sounds SO delicious and what a nifty way of getting juice and zest into the drink without having to grate the limes! Sounds also like a great Christmas Day - or any other festive occasion - drink and particularly a welcome cooling drink on a hot day, whether it's served at a BBQ or indoors! -- posted by bluemoon downunder

Magical Christmas Fairy Cakes - Christmas Fairy Cupcakes

Sun, 14 Dec 2008 00:43:49 -0500

Some recipe classics never go out of fashion and fairy cakes top the list They are the stuff of childhood memories: just one nibble can transport you back in time and even today, no self-respecting children's birthday party would be without them. That said, why should the kids have all the fun? With just a little tweaking, fairy cakes can be turned into grown-up fare as well, perfect for a mid-morning coffee break, tea in the afternoon, packed lunch treats, OR for the Christmas tea table. The basic recipe is oh-so-simple so you can keep it plain or indulge yourself with extravagant toppings; for Christmas, I have used fondant icing snowflakes and edible sparkles/cake glitter. Some die-hard purists may omit the vanilla extract but I think fairy cakes are better with it added. Prep time includes the time it takes to decorate the fairy cakes. The edible cake sparkles and glitter is available from most good cake decorating or sugar craft shops. -- posted by French Tart

Decadent Oatmeal Cookies

Tue, 16 Dec 2008 20:45:25 -0500

You can make these lower in sugar or make the traditional way. Either way these are just scrumptious! With lots of options, it is easy to find the right mix for what is in your pantry! -- posted by Sue L

Bittersweet Chocolate/ Hazelnut Tarts/Jack Daniel's Ice Cream

Wed, 17 Dec 2008 12:13:01 -0500

I love this time of year - it is a chance to try out many different recipes for all the many dinners that we have. This dessert is one of a few that we are going to serve - this one for an evening party for all the Heads' of Dept. With just a hint of whiskey ; ) in the ice cream and a strong coffee presence in the caramel sauce, this is a grown-up take on a classic chocolate dessert.:) Bon Appetit Magazine, December 2008 from the Mustard's Grill in Napa Valley, CA. Cooling Times - about 7 1/4 hours. -- posted by Manami

Nutter Butter Cream Cheese Pie

Sat, 20 Dec 2008 03:19:44 -0500

Very good i made for Thanksgiving by the end of the day it was gone -- posted by Queen Shay

The Bombay Clubs Eggnog Noel

Mon, 22 Dec 2008 18:30:55 -0500

From a newspaper article that said that supposedly this was The Bombay Club's Eggnog Noel recipe. -- posted by Celticevergreen

Chocolate Peppermint Christmas Sandwiches

Mon, 22 Dec 2008 23:57:20 -0500

Found this in Natural Awakenings, an eco-friendly quasi-hippy magazine that I love. The cookies in this recipe are delicious on their own, but I love making ice cream sandwiches out of them. This is a fun, novelty dessert that I think adds to the holiday spirit. Note: Preparation time includes freezing time. -- posted by Super Wifey

Hg's Pumpkin-Licious Nog! - Ww Points = 2

Tue, 23 Dec 2008 19:37:34 -0500

This recipe was featured in an email today from Hungry Girl: "Nog Heaven! There are just two short days 'til Christmas, people, so NOG IT UP! Our Pumpkin-licious Nog is creamy, delicious, and (duh) guilt-free. Even if you don't like eggnog, chances are you'll LOVE this stuff. And if you want to make an alcoholic version of this drink, nix the rum extract and add 5 oz. rum to the recipe. Each serving of the spiked stuff has 174 calories and a POINTS. value of 3*. Break out that blender!" -- posted by senseicheryl

Eggnog

Mon, 29 Dec 2008 23:13:24 -0500

My sister got this recipe from one of her neighbors a few years ago and every year she loses it. Posting so we will not lose this one - it is one awesome recipe for Eggnog. Chill time is not included in prep/cook time. -- posted by CindiJ

Festive English Trifle

Sun, 18 Jan 2009 01:58:45 -0500

From Diana's Desserts Special Equipment: You will need a 2 1/2 quart (litre) trifle bowl or other flat-bottomed clear glass bowl. -- posted by cismith

Chili Cheese Ball

Thu, 19 Feb 2009 11:28:28 -0500

This cheese ball is great with crackers and it's easy to prepare. Recipe is from Simple and Delicious. -- posted by Lainey6605

Fork Tender Slow-Cooked Baked Ham

Thu, 19 Feb 2009 12:00:44 -0500

If you're a fan of sweet, succulent ham then you are sure to love this recipe. The cloves, maple syrup, pineapple juice, ginger, nutmeg and cinnamon spices will create a delicious aroma in your kitchen and have mouths watering. -- posted by Feast Your Eyes!

Zippy Cheese Spread

Mon, 16 Mar 2009 20:02:46 -0400

This spread goes great with bagel chips, crisp bread sticks or crackers. -- posted by Lainey6605

Bavarian Mint Fudge

Mon, 16 Mar 2009 21:11:07 -0400

This is a very creamy and very rich fudge. The fudge with the mint makes it taste almost like a peppermint patty! This recipe is from Just Like Mom Made: 1,000 Family Favorites. -- posted by Chase Smith

Ensalada De Noche Buena

Thu, 16 Apr 2009 11:50:17 -0400

Christmas Eve Salad recipe from Cooking Light in an article featuring Santa Fe, New Mexico. "This salad provides a cooling contrast to other spicy flavors at the holiday table." Their suggested wine to serve with this, of course, comes from NM: Gruet Brut NV. Cooking time is chilling time. Their photo is gorgeous-love the colors and this recipe has no beets in it. Posting for safekeeping. -- posted by WiGal

Cherry Bakewell Cake

Thu, 23 Apr 2009 01:34:54 -0400

One of my culinary discoveries since moving to the UK is the Cherry Bakewell Tart. They are just so yummy and feel very British to eat. So, when I saw this cake version in BBC Good Food magazine I simply had to add it for sometime when I am allowed to cheat on my diet and there are other people to share it so that I don't eat the whole thing myself! -- posted by Sarah_Jayne

Pistachio Cake With White Chocolate Buttercream

Sun, 10 May 2009 19:57:45 -0400

This recipe is fabulous! It is the kind of cake that brings WOW's from your guests! ;) I've had it for eons just never posted! The caramelized pistachio shards make the cake look & taste like it was specially baked in a high-end bakery! BH&G Magazine, published in 2002, Meredith Corp. It has an hour chilling time and an hour standing time, for which I didn't factor in the time..It has a long laundry list but you will see it all goes together quite nicely, as it has a few item repeated.;) It is truly worth it!! :) -- posted by Manami

Sheila's Swedish Creme

Wed, 13 May 2009 22:33:58 -0400

This is a "must have" on our Christmas dessert table, but it is equally as good any time of year, or for any occasion. Although I use berries, it is wonderful with all different fresh fruits, such as kiwi or peaches. It is also very versatile and can be layered with fruit in a parfait dish if you prefer, nestled in a puff pastry or dessert shell, or set in a mold. We always serve it in one large stemmed glass bowl. Preparation time does not include chilling time. -- posted by JackieOhNo!

Can-Can Canapés! Boursin Baguette Bruschetta

Sat, 16 May 2009 10:43:39 -0400

Ooh la la! Let's do the can-can, have our canapés and eat them with wild high-kicking abandon! The full flavour and creamy texture of Boursin cheese makes an ideal ingredient for party nibbles. These bruschetta are quick and easy to prepare and hit the nibbles and aperitifs spot! High kicks and dancing are not compulsory, as you might spill your drink and drop your bruschetta! -- posted by French Tart

Cranberry Crown Cheesecake

Wed, 20 May 2009 20:08:34 -0400

I love cranberries! This is an elegant and beautiful cheesecake, my family asks for this at every holiday. Plan ahead! Some steps in this recipe can take up to 24 hours--!!! Please read recipe through before starting! -- posted by kittycatmom

Joe's Sausage-Cheese Balls

Wed, 24 Jun 2009 10:26:05 -0400

I have been making these sausage balls for many years now. I always make them around christmas and thanksgiving for partys and just to have around the house for friends that stop by. They are great! A Must Try Appetizer. -- posted by Chef Teer

Spiced Walnuts

Sun, 02 Aug 2009 10:31:36 -0400

My grandmother's recipe. Makes a wonderful Christmas gift and fits right in on the Thanksgiving table. Also good in salads. -- posted by banad

Whiskey Spiked Cranberry Relish

Mon, 31 Aug 2009 11:14:30 -0400

An old holiday favorite with a little added ZING! Good with pork or turkey. (This is NOT for the kiddies :) ) Cook time is chill time. -- posted by mikekey

Swedish Christmas Salad

Tue, 08 Sep 2009 18:03:16 -0400

This is an old recipe passed down through my husband's family. Enjoy! -- posted by BamaKathy

Cranberry Delight

Tue, 15 Sep 2009 11:52:21 -0400

A delightful salad/dessert for the Thanksgiving holiday table. Very easy to make. Prep time includes a 5 to 7 hour freeze time. -- posted by BecR

An Indoor Camembert Picnic Platter for Parties and Fêtes!

Mon, 05 Oct 2009 17:05:54 -0400

Picnic like the French with a perfectly ripe Camembert, some garlicky sausage and a fresh, crusty baguette - eh voila! No need to go outside for a picnic, if the weather is inclement; enjoy a picnic in your kitchen at the kitchen table, or use the cheese platter as a centrepiece for parties, fêtes, cocktails or social gatherings! Lay a tartan rug on the table and use wicker baskets or a hamper if you wish...........be as "rustique" or as "chic" as you want to be! Great for Christmas, Thanksgiving, New Year, as well as for a summer picnics of course! -- posted by French Tart

Pear Thyme Fizz

Mon, 26 Oct 2009 18:16:46 -0400

Fresh thyme's savoriness is wonderful against the crips drness of pear. Accompanied by Croque Monsieur Puffs http://www.recipezaar.com/rz.240478 or Roasted Pear Crostini with Gorgonzola, this sparkling cocktail is pure pear'fection! -- posted by College Girl

Hannah Obee's Salted Caramel Chocolate Cake

Mon, 02 Nov 2009 10:53:55 -0500

This cake is unreal! It is so scrumptious and I only allowed myself a tiny taste! Delizzzzous! Thi cake is one of the final three in the 20th birthday cake competition at BBC Good Food. This dark, rich, moist delectable cake is one of the desserts we are serving for our Thanksgiving Dinner. All family members are invited and we fill up the DR, the patio off the DR, the two lobbies and the hallways! Good Food magazine, November 2009 issue.:) The recipe calls for golden syrup and since the recipe is English, I think it called for Lyle's Golden Syrup. I know it can be found in NYC & other large cities - we found it in a specialty store here in South Miami. A good substitute - Steen's Cane Syrup - good luck. That is what came up when I googled it ;) -- posted by Manami

Cheese, Endive and Cranberry Canapes

Fri, 06 Nov 2009 12:17:34 -0500

This recipe works well with blue cheese such as Stilton or Roquefort, or a soft garlic and herb cheese, or a goat cheese. -- posted by English_Rose

Grasshopper Pie

Sun, 08 Nov 2009 09:01:28 -0500

This pie is a favorite here in the south.. This is my way of making it -- posted by GingerlyJ

Nuts on the Rocks! or Walnut Martini

Tue, 17 Nov 2009 01:08:19 -0500

This is so Nutty yummy. -- posted by ~Rita~

Five-Minute Cranberry Sauce

Tue, 24 Nov 2009 11:10:39 -0500

Looking for a quick and easy cranberry sauce recipe? I found one @ http://www.cranberries.org courtesy of the Cape Cod Cranberry Growers' Association. I'm putting it here for safe keeping. -- posted by SassiFras

Traditional Scottish Pure Butter Shortbread Cookies - Biscuits

Tue, 24 Nov 2009 13:49:57 -0500

Scotland's favorite tea-time or Christmas Holiday cookie! The very best fresh dairy butter is a requirement in these cookies, for flavor. Make them into squares or "Petticoat Tails", or any shape you wish. Great for gift giving. Our family favorite recipe, adapted from "Having Tea". -- posted by BecR

Paula Deen Sweet Potato Balls

Sat, 28 Nov 2009 15:31:49 -0500

This recipe came directly from the FoodNetwork.com website, and they were highlighted as one of Paula's Thanksgiving 2009 foods in her Thanksgiving Special aired in 19 November 2009 on Food Network . The original airing of the "Thanksgiving Special" was 10 November 2005...just in case you want to look back in the archives! Some say the recipe is too sweet. So, you may want to test-drive the recipe for your own sweetness. These suggestions you might make as I did: I let the sweet potatoes fully cool before mashing, I omitted the orange zest and put just a small amount of orange juice (not a huge orange taste fan), and cut back the brown sugar to 1/3 of a cup. One reviewer said that she only used 1/2 of a large marshmallow after she had them oozing out with a full marshmallow. However, Paula Deen states that if you overcook your Sweet Potato Balls then the marshmallow will burst out of the ball. So be careful not to over-bake them if you choose a whole marshmallow. I chose to roll the balls in chopped pecans and then placed each ball in a cup of a nonstick muffin tin (the recipe made exactly 12 large balls--enough to fill a full tin). I also made some with the coconut mixture. Another option would be to roll them in oats, sugar, & cinnamon OR coconut & pecans. I put the filled muffin tin in the refrigerator overnight and baked the next day after removing my turkey from the oven. They came out perfectly! -- posted by McGowan Family

Christmas Deli Salad With Pomegranate, Parma Ham and Gorgonzola

Mon, 30 Nov 2009 01:59:21 -0500

A fabulous wilted salad boasting the rich, festive colours of vibrant crimson reds and lush holly greens, as well as being full of flavour - this is simply a wonderful salad for the Christmas, New Year or Thanksgiving family table. Please do use any blue cheese or ham of your choice; Stilton or Roquefort would be lovely as well as Prosciutto or Bayonne ham.......and, if you are serving any vegetarians, just leave the ham out of the equation! The dressing can be made up a few hours or a day beforehand, just wilt the leaves and assemble the salad right before serving. Serve this salad with crusty rolls or some thinly sliced rye bread and a glass of chilled Rosé or Chardonnay. -- posted by French Tart

Cheesy Christmas Tree

Mon, 30 Nov 2009 02:01:41 -0500

This recipe is for an easy appetizer for Christmas time. I love serving festive appetizers and this is a great one. Originally from Kraft Food and Family. It is super fast and makes a presentation. If you don't like string cheese I sub in a long thicker pretzel stick/log as the trunk and it looks and tastes great. Merry Christmas. Enjoy. ChefDLH -- posted by ChefDLH

Quick and Easy French Cognac and Crème Fraiche Ice Cream

Mon, 30 Nov 2009 02:09:28 -0500

This is a really easy ice cream to whip up and one that I make every Christmas to go with the Christmas pudding and with my annual Rumtopf or Brandied Cherries and Apricots. You can make it in an ice cream maker if you have one, but as it is a non-custard base ice cream, it works just as well without an ice cream maker. It lasts for one month in the freezer and is a great addition to the summer dining table too! -- posted by French Tart

Festive Sugar Plums - Old Fashioned Sweetmeats

Tue, 01 Dec 2009 16:37:27 -0500

I love the Nutcracker Ballet and the music that accompanies it, especially the dance of the Sugar Plum Fairies! These fabulous little festive sweetmeats are based on a recipe that I adapted from Delia Smith's latest and BRILLIANT cookbook, "Happy Christmas". I have made these TWICE already - as a pre-Christmas dummy run, and they are SO easy as well as being extremely delicious! Sugar plums are mentioned in all forms of literature; most famously in The Night Before ChristmasThe children were nestled, all snug in their beds, While visions of sugar plums danced in their heads". However, they are a VERY old kind of sweet/candy, and I have traced some recipes right back to the Middle Ages in one guise or another, usually with minced meat hence sweet meat. This recipe can be made as a boozy after dinner adult treat, or with orange juice so the children can dream of them dancing in their heads! NB: These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

Jewel Studded Holiday Fudge With Ginger and Cranberries

Tue, 01 Dec 2009 16:42:20 -0500

A delectable holiday fudge, which is the ultimate treat for anyone with a sweet tooth. This buttery, crumbly fudge is enhanced and made more festive by studding it with rich, jewel-like fruit. If you do not have stem ginger handy, you can use crystallised ginger or glace ginger instead. Making fudge the proper way involves using a sugar, jam or candy thermometer - or you can use the "soft ball" method if you do not have a suitable thermometer. Drop a small spoonful of the fudge into cold water, if it forms a malleable soft ball, the setting temperature has been reached. If you plan to make this fudge for gifts or to sell, pack the squares into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

Mississippi Fudge Torte

Thu, 03 Dec 2009 09:53:14 -0500

This is on the menu for an evening dinner for the Doctors' - these are planned well in advance and I am sure this will be wonderful. Trials & tests start after Thanksgiving. Godiva.com Didn't account for chilling or cooling times. -- posted by Manami

Peanut Cream Pie Supreme

Mon, 07 Dec 2009 13:44:09 -0500

A wonderful peanut butter-chocolate pie, although quite rich - have small pieces!! I got this recipe from my cousin quite a few years ago. She comes from a large family that spent a lot of time in the kitchen - she knows her stuff!! I have since made this pie a Thanksgiving tradition in our home. It's always loved!! -- posted by Auntie Angel

Monkey Magic

Mon, 14 Dec 2009 19:24:25 -0500

Banana and coffee liqueur topped with milk. Yum! -- posted by ~Rita~

Ed's Sugar Cookies

Tue, 15 Dec 2009 11:27:27 -0500

This is my husband's recipe and it has withstood the test of time. These delicious cookies are light & airy and fun to decorate. My husband is the Sugar Cookie king in our family and our grown kids still anxiously ask each year if Dad is making sugar cookies this Christmas :). Ed prefers using insulated cookie sheets. Yield and baking time may vary, depending on rolled dough thickness, the size of the cookie cutters and oven accuracy. NOTE: Chilling time is included in prep time. Overnight refrigeration is best, but if you are in a hurry, you can get by with chilling the dough for at least two hours. Do not skip the chilling step or the cookies may not hold their shape. -- posted by Kat's Mom

Cranberry Salad

Fri, 18 Dec 2009 01:45:07 -0500

Not your typical canned cranberry jelly that grandma used to serve. Thanks to my mother-in-law for this recipe. The nuts are optional and mostly change texture, not taste. If you can't find cranberry Jell-O, use two raspberry and one cherry. -- posted by Michael Wodnicki

Red Onion and Pomegranate Relish

Fri, 18 Dec 2009 01:49:47 -0500

I saw the idea on a cooking show but could not locate it anywhere online so I decided to experiment and came up with this recipe. It is so simple that I probably shouldn't post it but it is a nice accompaniment to many dishes. With the Pomegranate Arils the dish just sparkles and is very festive looking. -- posted by HuldaW

Fantasy Fudge

Fri, 18 Dec 2009 01:55:44 -0500

A delicious and easy microwavable fudge recipe. From the Great American Brand Name Cookbook Collector's Edition. -- posted by Chef #686251

Truly British Brandy Butter: for Festive Figgy and Plum Pudding!

Sat, 19 Dec 2009 18:07:31 -0500

Make your own brandy butter to smother over delicious, homemade Christmas Figgy or Plum pudding, and in only 5 minutes with this easy recipe,..........no Christmas table would be without this "naughty but nice" accompaniment! This is also wonderful when served with hot mince pies......prise open the pastry lids and dollop some brandy butter inside, preferably when they are warm, so the brandy butter runs through the pies! This makes a great gift - pack the brand butter into an attractive pot and add serving instructions. . -- posted by French Tart

Chocolate Pecan Pies With Bourbon Vanilla Sauce

Sun, 20 Dec 2009 20:33:09 -0500

This is really a WOW dessert, truly amazing! Godiva chocolate web site. We are making these for Thanksgiving day! ;) I thought it was too involved but I was out-voted! So here's how: ;) Special equipment 10 tart pans with removable bottoms - 3-1/2 to 4 inches.Didn't account for cooling times. -- posted by Manami

Godiva Milk Chocolate Mousse Cake

Sun, 20 Dec 2009 20:42:44 -0500

This is an AHA moment - when you present this cake! As you can see, it's a bit labor intensive (to say the least!) but well worth it.This is one of the desserts that we are making to take to a friends' house on the 10th of December, where we are having a reunion of "old" friends. There is only 1 "girl" whom we have know for only 10 years up to 67 years. Godiva web site. ;) -- posted by Manami

Pumpkin-Cream Cheese Napoleans

Mon, 21 Dec 2009 09:55:17 -0500

Pumpkin butter can be found in the jam and preserves section of your market. It is often seasonal, substitute canned pumkin if unavailable. Coastal Living Magazine, recipe by Judi Gallagher In December 2007 edition of the magazine. There is a 3 hour chilling time. -- posted by Manami

Curried Coconut Shrimp Balls on Bamboo Spoons

Mon, 21 Dec 2009 10:42:19 -0500

These curried coconut shrimp balls were absolutely awesome! I was very leary about making these much less trying them - I don't like coconut that much and curry and I - just don't get along! :( However, I tasted these and I was convinced - loved them thoroughly! :) Coastal Living Magazine, December 2009 edition. There is a 1 hour chill time. The disposable bamboo spoons, make cleanup a snap,; pack of 25 for $9.49 at: webrestaurantstore.com. -- posted by Manami

After the Party is Over! Refreshing Detox Fresh Fruit Salad

Sun, 27 Dec 2009 14:50:57 -0500

A wonderful brunch recipe for the morning after or when you need an early boost for a busy day ahead; although this is super healthy and refreshing, I have also served this as the dessert dish for a buffet, BUT with champagne as the liquid instead of orange juice! (Just another idea for dressing this fresh fruit salad up with frills!) This is not only healthy, but it is SO festive and colourful - my photo shows the one I made this Boxing Day (26th December), I usually add kiwi fruit too, but we had run out of them.......oooops! My quantities listed here make enough for 6 to 8 people, but this can be increased as well as reduced to suit personal requirements. I normally serve this with crème fraiche or vanilla yoghurt, but its also wonderful when served naked, the salad that is, not me! The fruits I have suggested are rich in vitamins and antioxidants for a quick mental boost, as well as a rapid detox to aid recovery after a heavy night or after indulging in rich food, but please do adapt this to your own seasonal and local produce if you wish. -- posted by French Tart

Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche

Sun, 27 Dec 2009 15:30:18 -0500

Delightful and EASY little smoked salmon and cucumber appetisers, and healthy too, with NO pastry! These are a breeze to make but they tick all the taste boxes, as well as being elegant. Cucumbers do vary in size, and I have suggested a medium cucumber, which is about 10" to 12" long.........however, any size will do!! Adjust the crème fraiche to how many cups you yield from a cucumber, I managed to make 30 cups and used 10 tablespoons of crème fraîche for that amount, 1 teaspoon per cup. Serve these with cocktails and pre-dinner drinks, or as part of a buffet. The cucumber cups and crème fraîche can be prepared beforehand, but these should only be assembled 1 hour before serving (at the most) and covered in cling film to ensure the smoked salmon does not dry out. Allow 2 to 4 per person, depending on what else is served. -- posted by French Tart

Frozen Festive Vodka or Tequila Bottles With Herbs and Berries

Mon, 28 Dec 2009 17:05:20 -0500

Another GREAT Jamie Oliver recipe, and one that I am preparing for New Year's Eve! Jamie says you can use any spirits or liquor, but he suggestes vodka and tequila in his recipe. These bottles look SO festive and pretty, I plan to use holly, berries, bay leaves, fruit slices, ivy and woody herbs for my bottles this year. DO check that the liquor bottle fits INSIDE the plastic water bottle first! This recipe idea for serving liquor originates from Scandinavia. (Prep time is for freezing the bottles.) -- posted by French Tart

3-Layer Fudge Cake With White Chocolate Mousse Filling

Sun, 03 Jan 2010 17:23:49 -0500

I was looking for a beautiful, rich cake to make for Christmas this year and this was exactly what I was looking for! I found this recipe online and it originally came from Bon Appetit. I wanted something chocolate and peppermint to go with the season. It turned out to be the best cake I've ever made! My family wants it to be a tradition for me to make this cake every Christmas from now on. I hope it turns out just as wonderful for you as it did for me! It takes time but it is well worth it. The cooking/preparation time does not include the hours it needs to cool in between. -- posted by BrinaBear

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