Okay, so I got Red Bull and Baileys for the shrimp cocktail, and I thought I'd try Jello Butterscotch pudding with the plums for plum pudding, But I need to know...
How long do I boil the rib roast for?
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Okay, so I got Red Bull and Baileys for the shrimp cocktail, and I thought I'd try Jello Butterscotch pudding with the plums for plum pudding, But I need to know...
How long do I boil the rib roast for?
HA! :D
I'm sure KQ would school me, but here's some suggestions.
The good stuff
Ceviche-Shrimp Cocktail
Diego "Chico" Corrales and Olga Wood
INGREDIENTS:
1/2 lb shelled, pre-cooked shrimp
1/2 bunch green onions
2 medium tomatoes
2 avocados
2 cucumbers
2 medium lemons
1 or 2 jalapeno peppers
1 1/2 can (16 oz) spicy V-8 juice
Pinch of salt
Tapatio Sauce to taste
Cilantro (optional)
COOKING INSTRUCTIONS:
1. Peel and dice vegetables and add to shrimp.
2. Add tapatio sauce, V8 Juice and juice of lemons. Mix.
3. Chill for one hour.
4. Serve in shrimp cocktail glass with chips, club crackers, etc.
Plum pudding? That's just nasty, try this with a little Vin Santo.
Macadamia Biscotti
Home Made Best Made
Ingredients
6 tablespoons unsalted butter, cut up, at room temperature
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons grated lemon zest
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup macadamia nuts, coarsely chopped Introduction:
These popular Italian cookies are twice baked, which gives them a crisp, hard texture and makes them perfect for dipping. Biscotti freeze well, so make an extra batch to have on hand.
Makes about 24 to 30.
Total time: 1 1/2 hours.
Step 1:
Preheat the oven to 350°F. Grease and flour a baking sheet.
Step 2:
In a large bowl, with an electric mixer on high, beat the butter and sugar until pale and creamy. Beat in the eggs, vanilla, and lemon zest. Add the flour, baking powder, and salt. Blend to combine. Stir in the nuts.
Step 3:
Halve the dough and, with lightly oiled hands, roll each half into a log about 2 inches thick and 12 inches long. Place the logs on the baking sheet and bake in the center of the oven for 25 minutes, or until golden.
Step 4:
Remove the baking sheet from the oven and place on a rack to cool.
Step 5:
Transfer the logs to a breadboard. Using a serrated knife, slice them about 3/4 inch thick at a 45 degree angle. To avoid crumbling, use firm, decisive strokes. Place the slices flat on a baking sheet and return to a 350°F oven for about 10 minutes, turning once, to dry them.
Step 6:
Cool on a rack. The cookies will keep in an airtight container for two to three weeks.
Oh and for alcohol-related drinks, try this.
Flaming Cafe Brulot
Ingredients
4 whole allspice berries
4 whole cloves
1 cinnamon stick 3 inches long (broken)
zest from 2 large oranges (colored part of the rind, slivered)
zest from 1/2 large lemon (slivered)
8 sugar cubes or 8 teaspoons sugar
4 cups hot, strong coffee
1/2 cup brandy
1/4 cup Curacao or other orange-flavored liqueur
Nutritional Information
1 serving:
Calories 73
Saturated Fat 0g
Total Fat 0g
Protein 1g
Carbohydrate 7g
Fiber 0g
Sodium 3mg
Cholesterol 0mg
Introduction:
The Cajuns, who arrived in New Orleans in the mid-1700s, came from southern France via the Acadian colony of Nova Scotia. Many of their foods, such as this Cafe Brulot, are French. (Cafe is coffee, and brulot refers to the burning brandy.)
Makes 8 demitasse (4-ounce) servings.
Preparation time: 15 minutes.
Cooking time: 5 minutes.
Step 1:
Make a spice bag by placing the allspice, cloves, and cinnamon pieces in the center of small pieces of cheesecloth. Bring up the corners, and tie securely with cotton string. Set aside eight slivers of the orange zest for garnish.
Step 2:
In a brulot bowl, chafing dish, or medium-size saucepan, combine the remaining orange zest with the lemon zest, sugar cubes, and spice bag. Stir in 1 cup of the coffee, plus the brandy and Curacao. Simmer, uncovered, over moderately low heat for 5 minutes, stirring and mashing the zest and sugar cubes until the sugar dissolves and the mixture is hot. Using a slotted spoon, remove and discard the spice bag and zest.
Step 3:
Standing away from the coffee mixture, carefully ignite it with a wooden match. Stir in the remaining 3 cups of coffee, ladle into brulot or demitasse cups, and garnish with the orange zest.
;)