So many people are crazy over Downton Abbey, so it only makes sense that their love of the show sneaks into everything they are doing. I am a big fan myself and often find myself sipping a cup of tea and nibbling some biscuits as I watch.
Over at The Kitchn, Nancy Mitchell is show her love for all things Downton Abbey with a collection of cocktails named and themed for each of the Crawley women. Most are champagne-based and each seeks to call out the identifying traits of each woman.
Recipe
Lady Mary makes 1 cocktail 1.5 oz Lillet Blanc .75 oz fresh-squeezed lemon juice 4-5 basil leaves brut champagne, chilled
Add the basil and lemon juice to your shaker and muddle. Add Lillet and ice and then shake and strain into a flute. Top with champagne.
A few months ago, I created a cookbook for this iPad App and Web site. Cookbook Cafe allows anyone to create their own cookbook and deliver it directly to user’s iPads. (You can also access the cookbooks directly on the web site)
This new app allows anyone — individuals, charities and non-profits, restaurants, etc — to create (and sell) their own cookbooks. It presents the cookbooks complete with photos and videos in an attractive fashion, just like a paper cookbook.
One of my favorite waffle recipes. I made these for breakfast this morning
These Cornmeal Buttermilk Waffles puff up nicely and have a great crispy crunch.
Buttermilk Cornmeal Waffles Adapted slightly from Gourmet
Yield: About 16 waffles
1 cup sifted all-purpose flour (sift before measuring) 1 cup yellow cornmeal, preferably stoneground 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 3 large eggs 2 cups well-shaken buttermilk 6 tablespoons vegetable oil plus additional oil for brushing waffle iron
Accompaniment: pure maple syrup
Into a large bowl sift together flour, cornmeal, baking powder, baking soda, and salt. Repeat sifting 2 more times.
In another large bowl whisk together eggs, buttermilk, and oil. Add flour mixture all at once and whisk just until combined.
Preheat a waffle iron and preheat oven to 200 °F.
Brush waffle iron lightly with additional oil. Spoon batter into waffle iron, using 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly, and cook according to manufacturer’s instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner, brushing waffle iron with mire oil before adding each batch.
I have been on an ice cream kick lately. Although this would have a lot of sugar in it, it might be worth trying once. Basically you combine any soda with sweetened condensed milk and then freeze as you would any ice cream. Simple.
I like the idea of the Orange Crush Ice Cream and maybe a root beer one, too. You wouldn’t want to have it everyday, but it could be a beat Summer treat every once and a while. I wonder if you could make it with diet soda to cut some of the calories?
I am a sucker for a cocktail, especially a nice warm cocktail for the cool Winter nights. Add to that my love for all things maple and this cocktail jumped out at me when I first saw the recipe. Blame my love for maple syrup on my Ohio childhood. We had a few folks who used to “sugar” around our small town and it was always such a treat when the syrup started to appear at roadside stands.
I don’t normally keep vermouth in the house, but thanks to the relatives from Sicily, I do have some Amaro sitting about. I don’t really like it straight, but mixed into this sweet cocktail I think the bitter would be a unique twist. I would probably add a but more maple syrup to my cup, just to make sure it wasn’t masked by everything else.
Click through for the complete recipe via Pinterest.
I took this afternoon to finish up two, final items for our big cookie party. Today was a candy day. This actually made a lot easier as it takes much less time to assemble candies than it does to bake cookies.
Cornflake Christmas Holly
These were called Christmas Wreaths in the original recipe (which has since gone offline), but I prefer to make them as Christmas Holly, as it is a lot less work in the final, forming step.
Cornflake Christmas Holly
Ingredients
24-36 paper cupcake cups
1/2 cup unsalted butter
3 cups marshmallows (miniatures melt more easily)
1 1/2 teaspoons liquid green food coloring (this seems like a lot, but it gives a nice dark color)
I tsp vanilla extract
4 cups cornflakes
Cinnamon red-hot candies
Directions
Prepare cupcake cups on cookie sheet by separating and laying them out individually
Melt butter and marshmallows slowly in large pan
Once melted, remove from heat and add vanilla and food coloring
Stir to distribute color
Add Cornflakes
Mix thoroughly until all cornflakes are covered
Working quickly, as mixture will start to set, spoon on by heaping teaspoon into prepared cupcake cups
As quickly as possible, add 3 cinnamon red-hot candies to each cup (adds look of holly berries)
Store in air-tight container
Peppermint Reindeer Feed
I came across the simple recipe on Pinterest.com and wanted to add it as something new this year. It takes minutes to make yet offers up a lot in flavor, crunch and presentation.
The rest of my day has been spent cleaning (Ok, really just re-arranging) my desk and putting away all my supplies and equipment from the last week. Our wonderful cleaner is coming tomorrow do make things look spic and span for the party, so I need to have all my stuff out of the way. I am always amazed at what she can accomplish in a few hours.
On the day of the party I will prepare my Super Secret Christmas Chili in the morning, so it has time to slowly cook and meld all day and also prepare the Pandoro Christmas Tree Cake with Limoncello whipped cream mentioned earlier. This has to be assembled the day of the party of it can get too soggy. After that, I usually end up sitting a lot during the party and talking. A perfect end to another great cookie baking season!
I love peanuts and peanut butter, so it only makes sense I would love to use them in my holiday cookies and candies. It’s even better when the recipe is as easy as this one, originally from Alton Brown’s Good Eats program.
1 cup butter, plus more for greasing pan 1 cup peanut butter 1 teaspoon vanilla 1 pound powdered sugar
DIRECTIONS
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
RECIPE BACKSTORY
From Alton Brown’s Good Eats. This is about as simple as it gets when it comes to fudge.
A few years ago I found a reliable source for these Pandoro cakes here in Los Angeles. Claro’s Italian Markets, with 6 stores in the LA area (Locations) always has a great selection. Since we usually spend our Thanksgiving at my sister’s in the Palm Springs area, it has become a mini-tradition to pick up the Pandoro, and other treats, at Claro’s on our way home.
This year I am going to do my traditional Limoncello cream filled version, but I bought another Pandoro just to have plain. We were served it both ways during our Christmas trip to Sicily, so I figured I would give my guests the option.
1 Pandoro Cake – found in local Italian markets in the US and Italy 1 pint whipping cream 1/2 cup Limoncello – I use my own homemade version Colored sprinkles (optional)
DIRECTIONS
Prepare just a few hours before your party or the cake can get a little soggy Slice Pandoro cale horizontal into 5-6 slices Set slices aside in order from bottom to top Starting with the bottom slice, place on decorative plate or platter Set aside 1/4 cup of Limoncello Whip the shipping cream along with remaining 1/4 cup of limoncello Using pastry brush, “paint” cut part of this layer with reserved limoncello until just damp Spread top with whipped cream mixture Top with 2nd layer of Pandoro cake, offsetting the points to resemble branches of a a Christmas Tree. (It is ok if some of the whip cream drips out between the layers as it give it the effect of snow on the Christmas tree. Repeat “painting” with Limoncello and Limoncello whipped cream for addition layers, alternating the points. Top the tree with the last of the limoncello whipped cream If desired, lightly shake colored sprinkles over all to complete Christmas tree effect.
Every year (for the last 18) we have held our Christmas Cookie Party for friend and family. I put together over 100 dozen cookies and candies and over 20 quarts of my Top Secret Christmas Chili for this day-long Open House. For the next week or so I will be featuring the recipes I use to make all my cookies.
Do you have a favorite cookie or candy at the holidays? Can you share a recipe here via the comments? I would love to see them!
Chopped PLANTERS pecan or walnut halves or toasted Bakers Angel Flake Coconut (optional)
DIRECTIONS
Microwave chocolate and milk in large microwaveable bowl on high 2 to 3 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.
Add vanilla and pecans; mix well. Spread into foil- lined 8 inch square pan.
Refrigerate 2 hours or until firm. Cut into 1 inch squares.
RECIPE BACKSTORY
Found on the inside of every Baker’s Chocolate Semi-sweet box. I make this as part of my Christmas Cookies every year.
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