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Holiday Recipes
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Subject: Holiday Recipes From: Allan C. Date: 08 Nov 00 - 12:52 PM What with the various winter holidays that will soon be here, I wondered if there were any season-specific recipes out there which might not have made it into the postings toward the Mudcat Cookbook. I see that there is "RECIPE FOR HOT CIDER" in the DT. Do you know of more songs which include holiday recipes? (Song is not required, though.) |
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Subject: RE: Holiday Recipes From: annamill Date: 08 Nov 00 - 01:03 PM Allan, where is the Mudcat Cookbook?? I would love to do something great for Thanksgiving and maybe Christmas. Love, Anna |
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Subject: RE: Holiday Recipes From: Mrrzy Date: 08 Nov 00 - 01:40 PM On several Clancy Brothers albums they discuss "Punch" and on one concert album, I wish I recalled which, they tell how to make it. The spiel goes something like You take hot water, whiskey, and a lemon studded with cloves... then somebody says You don't need the cloves! And someone answers Well, you don't really need the hot water either! Anyway, when I went to Ireland, in the first pub I fell into (in Galway) I tried to order Punch. Blank look. So I asked for Whiskey punch. Blank look. So I started into the Clancy Brothers spiel, and the bartender immediately interrupted with Oh, you want Hot Whiskey. So from then on I ordered Hot Whiskey, and I always got the same delicious thing. Here is how they made it: You take a glass and pour hot tap water into it; pour the water out. Take some boiling water from a kettle or put more hot water in the glass and microwave it, you want a glass with some really, really, really hot water in it, dangerously so. If you skip Step 1 you get shattered glass a lot. You have a lemon cut into slices or wedges, each slice/wedge liberally studded with cloves; put in the hot water with a spoon of sugar, stir. Then, after that so you minimize the evaporation of the alcohol, you add a good shot of good Irish Whiskey, I recommend Powers, and drink while still very hot. This kept me going all through a November in Ireland, wet and all! We now do these (and real Irish Coffee) at all family gatherings, whether holiday-oriented or not. Real Irish Coffee: Strong coffee, sugar and cream, and good Irish whiskey, I again recommend Powers, and again, add the alcohol last and stir as little as possible. If you want to adulterate it with whipped cream, you can use the sweetened kind and skip the sugar. But no drizzles of Bailey's or Irish Cream, whatever you do. You can always have some Irish Mist, later. If you want to sneak extra alcohol into the coffee itself, substitute Kahlua or a coffee liqueur for the sugar. But then it isn't Irish any more - but it will be kickass delicious! |
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Subject: RE: Holiday Recipes From: Allan C. Date: 08 Nov 00 - 08:46 PM As to the question of the whereabouts of the Mudcat Cookbook, a quick perusal of the text of the two main threads involved (refreshed) showed Max saying this: Sounds like a great idea, I endorse it. I'll think about how to deal with it... I think Jeri formatted most of the recipes and sent them in that form to Max. I haven't heard anything since then. Perhaps someone else has. |
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Subject: RE: Holiday Recipes From: Alice Date: 08 Nov 00 - 09:31 PM Check out Miss Fogarty's Christmas Cake. Lyrics are in the DT, the music is at the Lester Levy sheet music site, and MMario added a midi on a thread of that title. (it is funny) |
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Subject: RE: Holiday Recipes From: A Wandering Minstrel Date: 09 Nov 00 - 12:23 PM Gluhwein is nice too: Take a bottle of any old cheap wine (the stuff supermarkets sell in 1.5 litre plastic bottles is fine) pour into a saucepan and warm til just starting to bubble. Add pinch of ground ginger, same of Grated nutmeg, pinch cinnamon and around 6 cloves. melt in 1 tablespoon of set Honey and if the weather is really cold add 2 tablespoons brandy. simmer for 2 mins, strain and serve (earthenware cups less prone to shattering than glasses...) |
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Subject: RE: Holiday Recipes From: Wesley S Date: 09 Nov 00 - 12:37 PM Pumpkin Dip : One can of Pumpkin, Eight ounces of Cream Cheese, two cups of powdered sugar, Cinnamon and Nutmeg to taste. Blend all the ingredients in a blender until smooth. Then use Ginger Snaps { or Vanilla Wafers } to dip it with. I've never met anybody that didn't LOVE this when they tried it. It's like dipping a pumkin pie. Enjoy |
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Subject: RE: Holiday Recipes From: Allan C. Date: 15 Dec 00 - 06:02 PM I just read in another thread about Animaterra's orange cookies and thought I'd revive this thread in case there were some recipes that were being resurrected just about now. |
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Subject: RE: Holiday Recipes From: Sorcha Date: 16 Dec 00 - 06:39 PM Jarvis Family Cheese Ball
Family friends used to give us one of these every Christmas. Mrs. Jarvis kindly gave me the recipe before she died, and now I pass them out, as liberally as I can afford.
8 oz cream cheese Have cheeses at room temperature--about 70 F. The cream cheese must be soft. Mix into the cheeses the Worchestershire, onion, hot sauce, and half of the pecans and parsley. (Um, this actually works best with clean hands......) Refrigerate until cheese is firm again. Mix the remaining pecans and parsley together on a plate. Form cheese into ball or logs and roll in parsley/pecans. Keep refrigerated until just before serving when it should be allowed to come to room temperature. Best when made 24 hours before serving to allow flavors to "blend". Serve with any crackers, but the "buttery" ones are best...Club, Ritz, etc. |
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Subject: RE: Holiday Recipes From: Sorcha Date: 18 Dec 00 - 06:13 PM Let's refresh this and see if we can get any more goodies....... |
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Subject: RE: Holiday Recipes From: Mrs.Duck Date: 18 Dec 00 - 07:07 PM You can't beat trifle at Christmas Line a glass bowl with sponge or sponge fingers and pour over a good size glass of sherry and allow to soak in. Make up a packet of jelly to half the normal liquid and then add fruit juice drained from a tin of fruit salad to the three quarter level Leave to cool but not set and then add to bowl with the fruit Put in cool place until set At this point I usually put another flavour jelly on top for colour but it is not necessary Next make up a pint of custard and allow to cool before pouring on to the jelly Allow custard to set and then cover with whipped cream(double not squirty) Decorate-I use crumbled cadbury's flake and cherries Eat quickly before the kids do!! |
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Subject: RE: Holiday Recipes From: Sorcha Date: 18 Dec 00 - 07:59 PM oooooooooo, I LOVE Strawberry Trifle!! Yours is a bit different from mine, Mrs Duck, but the basic idea is the same. I use strawberry liquer, frozen strawberries if fresh are not available, strawberry jello, real whipped cream, and vanilla custard. Day old cake works best, too. |
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Subject: RE: Holiday Recipes From: GUEST,Jimmy Date: 19 Dec 00 - 12:13 AM Electric Tomatoes for a party Peel as many Cherry Tomatoes as you can be bothered to.(It's very tedious - to get the skin to separate easily you have to blanche the tomatoes, i.e. put them in a sieve and pour boiling water over them to weaken the skins - Note: Don't boil the tomatoes, you want them as fresh-tasting as possible. Use a sharp knife to cut a start in the skin and then peel it off, leaving as much flesh on the tomato as you can). Discard the skins. In a sealable container (preferably glass) mix Vodka (Absolut works great), Lea & Perrins, Horseradish, salt, pepper, etc. (all the works for your favourite Bloody Mary except the tomato juice). Put your naked tomatoes into this mix, seal and put in the fridge for about 24 hours. During this time, the alcohol and flavours will be drawn ino the tomatoes and some tomato juice and flavour will pass back into your mixture. Put a cocktail stick in each tomato and present on a plate (no marinade). The taste is spectacular. Note: Put an "Alcoholic Content" sign on these for your Alky, TT and Designated Driver friends. Add canned tomato juice to the remaining vodka marinade (with lovely fresh tomato flavour) to create the freshest-tasting Bloody Marys you've ever had.
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Subject: RE: Holiday Recipes From: GUEST,LynnT Date: 19 Dec 00 - 09:24 PM Wesley, I adulterated your Pumpkin Dip as follows -- and it disappeared: - substitute 1 1/2 cup brown sugar and a drizzle of maple syrup for the powdered sugar - add a pinch each of ginger, nutmeg and cinnamon - use both gingersnaps and chocolate wafers for dipping And the little bit left over was great stirred into fresh-cooked bowtie pasta! Another simple but lovely recipe: Lynn's Killer Fudge Sauce Empty one (16-oz) package chocolate chips and one can evaporated milk into a saucepan. Add 1/2 cup sugar, and a pinch each of cinnamon and instant coffee. Heat on slow burner, sitrring frequently, until all the chocolate is melted. This takes an unconscionably long time (it stays lumpy chocolate milk forever, then suddenly turns glossy) but is worth it. At that point you can stir in two or three tablespoons of your favorite booze -- orange liqueur is good, hazlenut or frangelico lovely, mint can be a bit overpowering. Good hot as fudge over icecream, or spread hot/allowed to cool as a layer in cakes. I usually eat it by the spoonful. This recipe multiplies well - I've made two to three gallons at one go. Lynn T |
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Subject: RE: Holiday Recipes From: Patrish(inactive) Date: 20 Dec 00 - 08:55 AM Another trifle...........My Family call it Pats Trifle (after me) Cut up a bought swiss roll and make a layer in a large bowl Soak with good cream sherry and a glass of strawbeerry juice(drained from a can of strawberries) and distribute the strawberries on top A pint and a half of hot custard over the top Allow to cool a bit and then make another layer of swiss roll and then the sherry and the strawberries. Make a pint of custard and cool it rapidly, then add half a pint of double cream and whip it for a bit. Pour this over and then top with cream it is best to make this the day before you want to eat it - try it - it's really more-ish. Patrish xx |
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Subject: RE: Holiday Recipes From: Lyrical Lady Date: 20 Dec 00 - 11:55 AM I'm going to try the cheese ball recipe only I think I'll make it into the shape of a pinecone and press whole unpeeled almonds into it to make it look like the real thing. I've seen it done and it looks very festive. LL ...soundingjustlikejuliachild. |
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Subject: RE: Holiday Recipes From: Sorcha Date: 20 Dec 00 - 11:59 AM LL, sounds cool, but if it were me, I would use toasted almond slivers instead of whole almonds.......the toasty flavor would be really good. If you are really crazy, you can make a series of flat topped pyramids and stack them to make a tree.......... |
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Subject: RE: Holiday Recipes From: Wolfgang Date: 20 Dec 00 - 12:36 PM TURKEY WITH WHISKEY Buy a fine turkey (5 kg) for 6 persons, a bottle of very good whiskey and some bacon. Put the bacon around the turkey, fix it there and use salt pepper and some olive oil on the outside of the turkey. Set the oven at 200 degrees centigrade. Have a glass of whiskey and drink to the success of the endeavour. When the oven is hot, put the turkey in it and have another glass of whiskey. After twenty minutes, set the thermostat to 250 and drink another glass to the health of the bird. Affer halfan hour, open the ofen, half a look to chick the checken and turn the turnkey. Pee carefull not to burn a hand atta hotta fucking ovendoor. Have another glass of whiksey, two when ya hand is burns. Frie the aminal four tree more oars (howcareswholongaxualy). Lil' or no checkin' neceshary, but ne'er forget the wixie after each cheque or pee. Gin in doot have too. Now craul to ofendoor and try to getta ofen outta da beast. Hickup birdy from kitshen floor and pootit on blade. Have another one. Pee careful notta shlip on de greece and fad on de kuckenfloor. Trie shtandup again. Iffn't poshible, neverfuckingmindandlayonthefloor. In booze cases, empty bloodla whizzkey. Go shleep where you are. Next day have the cold turkey with a good dose of aspirin. Wolfgang |
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Subject: RE: Holiday Recipes From: Sorcha Date: 20 Dec 00 - 12:40 PM Here's a couple more for you Chocolate Addicts:
CHOCOLATE GRAHAM CRACKER TORTE
1 box of Graham crackers--regular or chocolate flavor. The Cinnamon ones don't work too well.
Whip cream until stiff, gradually adding sugar and cocoa powder. Whip untill stiff, but don't turn it into butter!
When you have a nice sized stack (usually one envelope of crackers) use the rest of the whipped cream to cover the cake. Refrigerate at least 12 hours--the crackers must absorb moisture from the cream to be able to slice it.
You "diet" people can use Lite or Fat Free Cool Whip with the cocoa powder stirred in........
YULE LOG CAKE
2/3 cup (white) flour
Mix flour, baking powder and salt. Beat eggs in large bowl. Gradually beat in 3/4 cup sugar; beat until light and fluffy. Gradually fold in flour mixture. Melt chocolate over very low heat stirring constantly until smooth. Immediately add water, 2 Tablspoons sugar and soda. Blend quickly into batter.
Pour into 15x10x1" jelly roll pan which has been greased on bottom and sides, then lined on bottom with waxed paper and greased again. Bake at 350 for 18-20 minutes, or until toothpick comes out clean. Immediately, remove from pan turn onto clean towel sprinkled with confectioner's sugar, and peel off waxed paper. If necessary, trim off crusty edges. Beginning with short side, roll cake up with towel and allow to cool.
Make frosting:
Gently unroll cake from towel, and slather about 2 cups of frostin on the inside, and re-roll. Place on serving tray, and frost the outside. Use a flat bladed knife to make "bark patterns" in the frosting.
If desired, you can roll out green gum drops into thin ovals, and cut out holly leaf shapes, and use Cinnamon Imperials (red hots) to garnish. You could also make holly leaves with plain old Green tinted Buttercream frosting.......
Keep refrigerated!!!
This cake is just a bit coarse and dry. You could probably use your favorited Dark Chocolate box cake mix. Just beat it about 30 seconds longer than the instructions say to give it a little more body. The cake can't be too light and fragile or it will break up when you roll it.
(Note: it really isn't as much trouble as it sounds like)and rates a 10 on Choccie Lovers Scale........ |
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Subject: RE: Holiday Recipes From: Hollowfox Date: 20 Dec 00 - 04:20 PM Christmas Tree Cookies: the edible decoration 2 cups sugar 1 cup butter (or other solid shortening) 2 eggs 1 cup milk 7 (yes, seven) cups flour 1 teaspoon salt 2 tablespoons baking powder 2 teaspoons vanilla Roll out dough to 1/2 inch thick, cut with cookie cutters. Put on ungreased cookie sheet and place a hole in the cookie with the end of an unused pencil, or some equivalent. Bake seven minutes at 375 Farenheit. Cool, frost if desired, string and hang on tree. These are good solid workaday cookies, nothing fancy (unless you have really interesting cookie cutters), but they don't fall apart, and they don't petrify or go stale the minute they cool off, and my kids (and I) love to nibble on them. |
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Subject: RE: Holiday Recipes From: Llanfair Date: 20 Dec 00 - 04:41 PM Back to the trifle!!! I use tinned custard, and an idea from Julia at Pippins, whip the cream with plain yoghurt and a little orange juice, then, when it is on the trifle, sprinkle with flaked almonds. This makes it lighter, so you can eat more!!!!! Merry christmas, Bron. |
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Subject: RE: Holiday Recipes From: Burke Date: 20 Dec 00 - 05:05 PM I like the looks of the cheese ball. What's Old English cheese spread? Is there a substitute? |
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Subject: RE: Holiday Recipes From: GUEST Date: 20 Dec 00 - 05:43 PM Wolfgang, I almost fell out of my chair(at work), I was laughing so hard. Love that recipe! |
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Subject: RE: Holiday Recipes From: GUEST Date: 20 Dec 00 - 05:43 PM Wolfgang, I almost fell out of my chair(at work), I was laughing so hard. Love that recipe! |
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Subject: RE: Holiday Recipes From: Hollowfox Date: 20 Dec 00 - 05:46 PM Teton Tea - this isn't just for the holidays, and I can't imagine making a small batch. It was originally a beverage for ski bums in and around Jackson Hole, Wyoming, but the recipe got hijacked by a banjo player (really). Look out, it's sneaky. A cup of this mild tasting beverage will give you the quiet confidence to try out that piece you've been learning, even though you've never done it in front of anyone before. And it tastes good. Take a large cooking vessel, and fill it half full with tea. (For something this big, I go the churlish route boil the water in the pot and throw in tea bags.) That's half the recipe, really. For every two parts tea, add one part cheap red wine and one part cheap white wine. (I can't imagine using expensive stuff, it would probably ruin the recipe.) Add undiluted orange juice concentrate and sugar to taste, probably at least one small (8 oz.) can of orange stuff, but I like more than that. Serve warm. |
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Subject: RE: Holiday Recipes From: NightWing Date: 20 Dec 00 - 05:48 PM This one is rather a joke, but the shot is truly wonderful. APPLE PIE shot requires two bartenders The drinker sits in a chair, leans his head backwards, and opens his mouth. The shot is mixed in the drinker's mouth. Bartender #1 pours approximately a double shot of apple juice into the drinker's mouth. Bartender #2 pours approximately a shot of vodka into the drinker's mouth. Bartender #1 shakes a single shake of nutmeg into the drinker's mouth. Bartender #2 fills the drinker's mouth with whipped cream. In unison, the bartenders shout, "Shut it"; the drinker closes his mouth. "Shake!"; the drinker shakes his head vigorously, literally mixing the shot in his mouth. "Swallow"; duh. *G* On swallowing, it is traditional (in my crowd anyway) for the drinker to shout "APPLE PIIIIIIIIIIIEEEE!" Something like one might say, "Smooooooooooth!" after a sip of lightnin'. Hope you like it *LOL*
BB, |
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Subject: RE: Holiday Recipes From: Sorcha Date: 20 Dec 00 - 06:08 PM Burke: It is made by Kraft, comes in 4 oz jars, and is, I believe, a "processed cheese food". It does not need refrigeration until opened, is usually on an aisle end display with grated Parmesan and Velveeta. There is also sliced Old(e) English cheese in refrigerator cases, you might be able to melt it, and stir it in quickly then let set up again. If you are outside the US, I don't know.....I think Old English is a sharp yellow cheddar....... |
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Subject: RE: Holiday Recipes From: Burke Date: 20 Dec 00 - 06:24 PM Thanks, Sorcha, I'm in the US, I just never look at the fake cheeses & I was afraid it might be a not-US food product. |
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Subject: RE: Holiday Recipes From: Ebbie Date: 20 Dec 00 - 09:38 PM Guest/Lynn: What size can does that pumpkin dip recipe require? Sounds so good- I'm having music here tomorrow night so I went out and bought the fixin's but I bought the big fat can. Does it perhaps take the 'normal' size instead? Seems like that would make it very rich... Thanks! Ebbie |
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