Christmas Time Goodies

[Ruff Justice]

Old Fashioned Egg Nog

1 quart milk
1 cup superfine or confectioners' sugar
1 vanilla bean, split in half lengthwise and seeds scraped out
12 large eggs, separated
2 cups heavy cream
2 cups bourbon
1 cup brandy
Freshly grated nutmeg, for garnish
Chocolate shavings, for garnish

In a large saucepan, combine the milk, 1/2 cup of the sugar, and vanilla bean and seeds and bring to a gentle boil. Remove from the heat.

In a medium bowl, beat the yolks until pale yellow and thick, 2 to 3 minutes. Slowly pour in 1 cup of the hot milk, whisking constantly. Pour the egg yolk mixture into the saucepan with the hot milk, whisking. Cook over medium heat, stirring constantly with a heavy wooden spoon, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 4 hours or overnight.

In a large bowl, beat the egg whites with an electric mixer until soft peaks start to form. Slowly add 1/4 cup of the sugar and beat until stiff peaks form.

In a large bowl with clean beaters, beat the cream until thick and frothy. Add the remaining 1/4 cup sugar and beat to soft peaks.

In a large punch bowl, combine the chilled egg yolk mixture and the bourbon and brandy. Fold in the sweetened whipped cream, then the egg whites. Refrigerate until chilled, 30 minutes to 1 hour.

To serve, sprinkle nutmeg over the top and garnish with chocolate shavings. Serve chilled.

[Lizzie Marie]

Sounds YUMMY

[Ruff Justice]

Cioppino

3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve.

[Ruff Justice]

Hot Chocolate with Peppermint Schnapps

1 quart milk or half-and-half
6 ounces bittersweet or semisweet chocolate, chopped
9 ounces peppermint schnapps
Whipped cream, for serving
6 peppermint sticks, for serving

Heat 1 cup of the milk in a medium saucepan over low heat. Add chocolate, stirring constantly, until melted. When the chocolate has melted, increase heat to medium and add the remainder of the milk while whisking rapidly. Do not allow to boil.

Serve in small cups fortified with a jigger (1 1/2 ounces) of peppermint schnapps and a dollop of whipped cream. Add a peppermint stick to stir.

[Greeneyed Gypsy]

Matthew loves Egg Nog...

Have you tried the new swireled mint chocolate chips? We made some mint and walnut cookies last night and they are all gone!! I do hope they keep these great chips available they are SOOOO Good.

OK off to look for a crock pot beef something recipie...have I mentioned my crock pot hates me and I am probably the only person in America that can ruin a crock pot meal?

Greeneyed (how the heck are you Ruff? I sure do miss chatting with you lately!) Gypsy

[Ruff Justice]

Cinnamon Raisin and Chocolate Bread Pudding

4 large egg yolks
3 large eggs
2/3 cup sugar
4 cups whole milk
1 1/2 teaspoon vanilla extract
Pinch fine salt
Pinch ground nutmeg
One 1-pound store-bought loaf cinnamon-raisin bread, cut into 1-inch pieces and left out overnight to dry out
4 ounces semi-sweet chocolate, chopped
Unsalted butter for preparing the pan

To make the custard, whisk the yolks, eggs, and half of the sugar together in a large bowl. In a medium saucepan, whisk together the remaining sugar, milk, vanilla, salt, and nutmeg, then bring to a boil. While whisking the yolks constantly, gradually pour the milk mixture into the yolk mixture. Set aside
In a bowl, evenly toss the bread and chocolate together and then put into a buttered 8-cup gratin dish. Pour the custard over the bread. Stir the bread a little so the custard settles evenly in the pan. Cover tightly with foil and set aside for 10 minutes. Place a rack in the middle of the oven and preheat to 325 degrees F.

Place the gratin dish in a larger baking dish and place on the rack. Pour enough hot water into the baking dish to reach halfway up the gratin dish. Bake the bread pudding until just set, but still wiggle-y, about 40 minutes.

Remove from the oven and cool completely before serving.

[Ruff Justice]

Rum Balls

1 1/2 cups confectioners' sugar
2 tablespoons cocoa powder
1/2 teaspoon ground allspice
1/2 cup dark rum
2 tablespoons light corn syrup
2 1/2 cups finely crushed vanilla wafers
1 cup finely chopped, toasted walnuts

Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)

Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.

Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners' sugar, coating evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.

[Bloomin']

Great do-ahead for the holidays! Keeps in refrigerator for 6 weeks, can be frozen for up to 3 months. Nice hostess gift in glass canister with a pretty bow!


BUTTERY ROASTED PECANS

1 stick (4 ounces) butter, cut into pieces (salted works well)
1-1/2 pounds (6 cups) pecan halves
1 teaspoon coarse (kosher) salt
1/4 teaspoon freshly ground pepper (regular is OK too)

1. In a 3-1/2 or 4-quart electric slow cooker, place the cut-up butter. Heat, uncovered, on the high heat setting 15 to 20 minutes, until the butter is melted. Add the pecans and stir to coat them with the butter.

2. Cover and cook on the high heat setting 1/2 hour. Uncover and cook on high 2-1/2 hours longer, stirring occasionally.

3. Season the nuts with the salt and pepper. Spread the pecans on a foil-lined baking sheet to cool. Store in an airtight container. Return to room temperature before serving or heat and serve warm.