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Archive for December, 2016

berries-with-champagne-cream

Berries with Champagne Cream

Ingredients
8 egg yolks
1/2 cup sugar
1 cup champagne
1 cup heavy whipping cream, whipped
1 pint fresh raspberries
1 pint fresh strawberries

Directions
In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon-colored. Gradually beat in champagne. Place the saucepan over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 5-6 minutes.

Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate until chilled.

Fold in whipped cream. Spoon three-quarters of the champagne cream into stemmed glasses. Top with berries. Spoon remaining champagne cream over berries. Yield: 6 servings.

Recipe found here: Berries with Champagne Cream

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sparkling-peach-bellinis

Sparkling Peach Bellinis

Ingredients
3 medium peaches, halved
1 tablespoon honey
1 can (11.3 ounces) peach nectar, chilled
2 bottles (750 milliliters each) Champagne or sparkling grape juice, chilled

Directions
Line a baking sheet with a large piece of heavy-duty foil (about 18 in. x 12 in.). Place peach halves, cut sides up, on foil; drizzle with honey. Fold foil over peaches and seal.

Bake at 375° for 25-30 minutes or until tender. Cool completely; remove and discard peels. In a food processor, process peaches until smooth.

Transfer peach puree to a pitcher. Add the nectar and 1 bottle of champagne; stir until combined. Pour into 12 champagne flutes or wine glasses; top with remaining champagne. Serve immediately. Yield: 12 servings.

Recipe found here: Sparkling Peach Bellinis

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bananas-foster-baked-french-toast

Bananas Foster Baked French Toast

Ingredients
1/2 cup butter, cubed
2/3 cup packed brown sugar
1/2 cup heavy whipping cream
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 cup chopped pecans, optional
3 large bananas, sliced
12 slices egg bread or challah (about 3/4 pound)
1-1/2 cups 2% milk
3 large eggs
1 tablespoon sugar
1 teaspoon vanilla extract

Directions
Place butter in a microwave-safe bowl; microwave, covered, 30-45 seconds or until melted. Stir in brown sugar, cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat.

Transfer to a greased 13×9-in. baking dish. Arrange bread over top, trimming to fit as necessary.

Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight.

Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes. Invert to serve. Yield: 6 servings.

Recipe found here: Bananas Foster Baked French Toast

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poinsettia

Poinsettia

Ingredients
1 ounce cranberry juice
1/2 ounce Triple Sec, optional
4 ounces chilled Champagne or other sparkling wine

GARNISH:
3 fresh cranberries

Directions
Pour cranberry juice into a champagne flute or wine glass. Add Triple Sec if desired. Top with Champagne. Garnish as desired. Yield: 1 serving.

Editor’s Note: To make a batch of Poinsettias (6 servings), slowly pour one bottle (750 ml) chilled Champagne into a pitcher. Stir in 3/4 cup cranberry juice and 3 ounces Triple Sec if desired.

Recipe found here: Poinsetta

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champagne-punch

Champagne Punch

Ingredients
4 cups orange juice
1 cup ruby red grapefruit juice
1/2 cup lemon juice
1/2 cup lime juice
2 bottles (750 milliliters each) Champagne, chilled

Directions
In a 3-qt. pitcher, combine the juices. Refrigerate until chilled. Just before serving, stir in Champagne. Serve in Champagne glasses. Yield: 16 servings (3 quarts)

Recipe found here: Champagne Punch

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southern-fruitcake

Southern Fruitcake

Ingredients
4 cups chopped pecans
1-3/4 cups chopped candied pineapple
1-1/2 cups chopped dried peaches or apricots
1-1/2 cups golden raisins
2 cups all-purpose flour, divided
1 cup butter, softened
1 cup packed brown sugar
5 eggs
1 cup peach or apricot nectar, divided
1/2 cup honey
1/4 cup milk
1-1/2 teaspoons ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice

Directions
Grease and flour two 9-in. x 5-in. loaf pans. Line the bottoms with waxed paper; grease and flour the paper. Set aside.
Combine the pecans, pineapple, peaches, raisins and 1/2 cup flour; set aside.

In a large bowl, cream butter and sugar; add the eggs, one at a time, beating well after each addition. Add 1/2 cup peach nectar, honey and milk; beat well (mixture will appear curdled). Combine cinnamon, baking powder, salt, allspice and remaining flour; add to the creamed mixture and mix well. Add pecan mixture; stir well.

Pour into prepared pans. Bake at 325° for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
With a skewer, poke holes in the loaves. Spoon remaining nectar over loaves. Let stand for 10 minutes; remove from pans to a wire rack to cool completely. Wrap tightly and store in a cool place. Slice and bring to room temperature before serving. Yield: 2 loaves.

Recipe found here: Southern Fruitcake

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hearty-cheese-and-vegetable-soup

Hearty Cheese and Vegetable Soup

Ingredients
1-1/2 cups cubed peeled potatoes
1/2 cup water
1/4 cup sliced celery
1/4 cup sliced fresh carrots
2 tablespoons chopped onion
1/2 teaspoon chicken bouillon granules
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
Dash pepper
1-1/2 teaspoons all-purpose flour
3/4 cup milk
1/4 pound process cheese (Velveeta), cubed

Directions
In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

In a small bowl, combine flour and milk until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted. Yield: 2 servings.

Recipe found here: Hearty Cheese and Vegetable Soup

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