Marshmallows in the Embers

When our grandchildren play “pretend camping” in our living room, we play along! These marshmallows can be had “over the camp fire” - a small fan set on low, with attached strips of red crepe paper blown by the fan.

Marshmallows in the Embers:

Milk chocolate melting wafers, as required (a comfortable handful for each marshmallow)

Large, soft marshmallows, as required

Orange-and-black sprinkles left over from Halloween) or toasted, sweetened, short-thread coconut, as required

Heat chocolate melting wafers by placing a metal bowl over - not in - simmering water, stirring until partially melted. Remove from heat, continuing to stir until fully melted. Using one fondue fork per marshmallow (see Note), coat each marshmallow in chocolate, allowing excess chocolate to drip off. Stand fork upright in tall, straight-sided drinking glass until chocolate has partially set. Dip ends in bowl of sprinkles and allow chocolate to harden fully.

Note: Because this treat is intended for kids, don’t use skewers or sharp sticks - a fork is safer. These treats are rich and filling, so I suggest you offer no more than two per child.

Poke fondue forks into marshmallows

Melt chocolate over stove top

Allow excess chocolate to drip off

Place in tumbler to partially set chocolate

Dip in sprinkles the color of "burning embers"

Be sure to "blow out the coals" before eating marshmallow!

Make-Ahead 24-Hour Slaw

I know you’ll enjoy this tasty, tremendously simple dish! I consider it one of the very best coleslaws in my repertoire! It’s exactly the sort you’d find in a New York deli - and everyone loves New York! I served it for our family’s Christmas gathering, silently breathing a prayer that it was effortless to prepare! 

Its make-ahead aspect puts it high on my list for any buffet or large dinner party, and the fact that it’s economical is a bonus. A word of caution: Read the instructions carefully and follow them exactly! 

This recipe requires extra time 

for marination

Make-Ahead 24-Hour Slaw:

To Prepare the Salad: 

8 c. (one 16 oz. or 454 g package) coleslaw mix (see Note) 

⅓ c. (80 nL) granulated sugar

2 large sweet white onions, peeled very thinly (see Further Note)

Combine  coleslaw mix and sugar, stirring well. Place half the sugared slaw into a large bowl. Cover with onion slices. Top with remaining coleslaw mix. Pour boiling hot dressing slowly over entire surface of salad. Do not stir. Immediately cover and refrigerate. Chill 24 hr. Toss to combine onions and coleslaw mix just before serving. Serves 12.

To Prepare the Hot Dressing:

½ tsp. (2.5 mL) celery seeds

½ tsp. (2.5 mL) granulated sugar

½ tsp. (2.5 mL) dry mustard

¾ tsp.  (3.75 mL) salt

½ c. (250 mL) white vinegar

½ c. (250 mL) canola oil

Combine all dressing ingredients except oil in saucepan. Bring to a rolling boil. Stir in oil, returning to the boil. Immediately pour over salad, as above. Send Nicole $1,000 cash for publishing this recipe. (Wassa-matta-wit-chew?  Didn’t I tell you to follow these instructions “to the letter”?)

Note: It’s generally simpler and cheaper to buy a mix than to fuss with a head of cabbage!

Further Note: I use my marvelous hand-held mandolin to slice the onions wafer-thin! My May 16, 2011 post for Warm Chèvre Spread and May 22, 2011 post for Marinated Cucumber Salad show photos of my mandolin in action. Also ideal for Scalloped Potatoes, it’s less than $20 in better kitchen shops everywhere.

Buffet Biscuits

Keeping it simple over the holidays means not doing so much that you wind up exhausted. I make three lists of what needs to be done. These, I categorize as “Must Do,” “Should Do,” and “Can Do.” When time is tight, my “Can Do” list is the first to go, with my “Should Do” list a close second. I never delete these biscuits from my “Should Do” list: They are easy and quick to make, and are always a massive hit. The dough can be made ahead, with the buns popped into the oven while the turkey rests before carving. By the way, if you have lots of time, try my recipe for Goofy Buns, posted July 13, 2011. 

Buffet Biscuits:

4-½ c. (40 oz. or 630 g) of any biscuit mix such as Bisquick (see Note)

¾ c. grated Parmesan cheese, divided

¾ c. chopped green onions (“spring onions”)

2 eggs, slightly beaten

2 c. milk

Preheat oven to 350 deg. F. In a large bowl, combine the biscuit mix, ½ c. of the cheese, green onions, eggs, and milk. Roll dough into a soft ball, kneading four or five times on lightly floured work surface. With lightly floured hands, transfer the dough to a 9x13-in. baking sheet with low sides (basically, a cookie sheet) lined with parchment paper. Pat into a rectangle to fill the pan. Sprinkle with remaining cheese. Score dough into 2-x3-in. pieces, cutting to the base of the pan. Bake 40-to-45 min. Makes 24-to-30 biscuits.

To Make Ahead: Prepare dough up to 3 hr. before needed, rolling into a circle and refrigerating. 

Note: Do not sift this mix! The measurement is 4-½ c. by volume, but 40 oz. by weight. 

Potatoes Gratiné

One, potato, two potato, three potato, four ... As your thoughts turn to your New Year’s buffet, here comes a delicious and fast way to serve potatoes that taste “special”! This recipe marks the first of three featuring simple, tasty ways to prepare potatoes in any quantity:

Potatoes Gratiné:

Peel, quarter, and steam one medium potato per person (I prefer russets). Slicing the cooked, cooled potatoes lengthwise, layer them in a lightly greased casserole with a sprinkle of diced green onions, a generous grating of cheddar, and a dash of salt and pepper. Repeat, ending with a final layer of cheddar. Into the oven this goes, uncovered, at 350 deg. F. for 15 to 20 minutes. 

Ron’s Savory Roast Potatoes

Ron’s not just a good cook - he’s an excellent cook! His Savory Roast Potatoes are a terrific make-ahead company dish. I love them!

Ron’s Savory Roast Potatoes:

1 large russet potato per person, peeled and cut into about 12 chunks

Enough olive oil to lightly coat potatoes

Enough fresh or dried rosemary to toss with oiled potatoes

Seasoning salt, to taste

Peel and chunk potatoes, blotting dry with paper toweling. Toss with olive oil, rosemary, and seasoning salt. 

Preheat oven to 400 deg. F. Bake potatoes in a single layer on a lightly greased baking sheet with sides for 40 min., turning over twice during baking time. Serve immediately.

Note: To make ahead, peel and chunk potatoes the day or morning before, submersing them in a bowl of cold water until needed. Blot dry with paper towels. Toss and coat just before baking.

One More Note: These crispy, perfectly seasoned potatoes are so good that Ron normally throws in an extra one or two, because everyone always wants seconds!

From this ...

To this, in no time flat! So crispy you'll be tempted 
to nibble these superb spuds as finger food!

Lorna’s Buffet Hash Browns

My friend Lorna served these delicious spuds 10 years ago and I’ve never forgotten them! I finally begged her for the recipe, which she kindly provided. The recipe serves 12-to-14, making it a quick, easy dish for your year-end holiday table.

Lorna’s Buffet Hash Browns:

2 lb. (1 kg) pkg. frozen hash brown potatoes (shredded or chunked)

½ c. melted butter or margarine

1 - 10 oz. (284 mL) can cream of chicken soup

2 c. dairy sour cream

2 c. grated cheddar cheese

1 c. chopped onion (or ½ c. dried onion flakes)

Salt and coarsely ground pepper, to taste

1 c. coarsely crushed potato chips

⅓ c. melted butter or margarine

Preheat oven to 350 deg. F. Combine frozen hash browns, melted butter, condensed soup, sour cream, cheddar, onions, and seasonings in a large bowl. 

In a large bowl, combine ingredients as above

Pack into a well-greased 9x13-in. casserole and set aside. Sprinkle crushed potato chips over casserole, drizzling with melted butter. Bake, covered, 45-to-60 min.

With its potato chip garnish and the last few drops of
melted butter, this great casserole is ready for the oven!

Carrot Soup Indienne

About this time of year, many of us welcome the return to simpler, more basic foods. If you enjoy Middle Eastern food, you’ll love this creamy soup! Most of the “creaminess” comes from the puréed carrots and leeks - and a whisper of cream! 

Carrot Soup Indienne:

2 tbsp. (30 mL) butter or margarine

1 lb. (454 g) carrots, peeled and grated (about 5 large)

2 leeks, sliced and green part trimmed off or ¾ c. dried leeks (see Note on dried leeks in my recipe for Leek and Potato Soup)

1 tsp. (5 mL) fresh, minced ginger or ½ tsp. ginger powder

2 cloves garlic, minced

1 tsp. (5 mL) curry powder or 2 tsp. (10 mL) curry paste

½ tsp. (2.5 mL) cumin

4 c. (1 L) vegetable stock or chicken stock, commercial or homemade

¼ c. (40 mL) heavy cream

Salt and coarsely ground pepper, to taste

Assemble and prepare all ingredients as recipe directs. Melt butter over medium heat in large, heavy pot. Stir in carrots, leeks, ginger, garlic, curry, and cumin. Sauté 5 min., or until carrots and leeks soften slightly. Add chicken or vegetable stock, bringing to a boil. Reduce heat to simmer and cook covered 20-to-25 min., with a toothpick between pot and lid to allow steam to escape. Purée in two batches in a blender. Immediately add heavy cream, seasoning to taste. Simmer 5 min. more, allowing flavors to blend. Serves 4-to-6.

For another great carrot soup, try Cream of Carrot Soup with Ginger Sugar.

Shred carrots: A food processor helps!

Cook carrots and leeks together in butter.

Add stock, slowly bringing to a boil.

Purée in two batches: Add cream, seasoning to taste.

I floated a little basil on my soup, but it’s optional.

Happy Holidays, 2011

From our house ...

To yours!

When you combine equal parts of empathy, understanding, and contentment; and add wisdom, kindness, faith, and love; and leaven the mixture with laughter; and share it joyfully with others, your happiness will grow and replenish itself. 

Whatever your beliefs, and however you celebrate, light a candle for peace, harmony, and understanding on this day. The best of the season to you all!      

xox   Nicole    

Bûche de Noël

As I’m doing this year, I sometimes make a Bûche de Noël for Christmas dinner. Made to resemble an old-time Yule log, this cake is intended to represent a log for the ancient Winter Solstice fire festival. Not only is this recipe showy, but it’s fairly simple to make. As with any baking, be sure to have all ingredients at room temperature when you start, ensuring the proper distribution of butter and egg molecules and lessening the chance of failure. Because I’ll be baking and decorating this cake today, I’ve relied on a photograph from Wikipedia, to show you how the completed cake should look. 

Bûche de Noël with Mocha Cream Frosting:

To Prepare the Cake:

5 medium eggs, separated

⅔ c. granulated sugar, divided

¼ c. sifted cocoa

1 tsp. vanilla extract

⅛ tsp. salt

Icing sugar (confectioners sugar or powdered sugar), for sprinkling

Preheat oven ro 375 deg. F. In large bowl with mixer at high speed, beat egg whites until soft peaks form. Beating constantly, add 4 tbsp. of the sugar, a tablespoon at a time, beating until stiff peaks form. In medium bowl with mixer at high speed, beat egg yolks until well mixed. Gradually add remaining sugar 1 tbsp. at a time, beating about 5 min. until thick and lemon colored. Stir in cocoa, vanilla, and salt until well mixed. With silicone spatula, gently fold cocoa mixture into egg whites until well mixed. 

Spread evenly in a 15-x10-x1-in. jelly roll pan that has been greased and lined with waxed paper. Bake 15 min. or just until cake springs back when lightly touched. Sprinkle clean dish towel with icing sugar. Quickly invert pan over towel, carefully turning out warm cake. Peel away paper. Roll up cake with towel from wide side. Cool.

To Prepare the Cream Filling:

1 c. heavy cream, whipped

1 tbsp. icing sugar (confectioners or powdered sugar)

1 - 1/3-oz. (10 g) pkg. whipping cream stabilizer (optional; see Note)

1 tbsp. coffee-flavored liqueur such as Kahlua or 1 tsp. vanilla extract

When cake has cooled, beat cream until soft peaks form. Add icing sugar and whipping cream stabilizer, continuing to beat until cream stiffens further. Fold in Kahlua or vanilla extract. Unroll cooled cake, spreading whipped cream filling to within ½-in.of edges. Reroll. Diagonally slice a 2-in. portion off each end of cake; set aside. Refrigerate cake until ready to frost.

Note: The addition of Whipping Cream Stabilizer allows you to prepare the cream a couple of hours in advance, with no danger that it will lose its shape by the time you’re ready to use it. I’m mentioning this product because many cooks don’t know it exists. It doesn’t affect the flavor of the whipping cream.

To Prepare the Mocha Cream Frosting:

1 c. semi-sweet chocolate chips

1 tsp. instant coffee powder

½ c. butter or margarine

2 tbsp. brandy

½ c. icing sugar

2 tbsp. chopped, toasted walnuts, as garnish (see Index: How to Toast Nuts)

Melt chocolate at 60% power in microwave oven or over low heat in small saucepan. Stir in coffee powder; set aside. Beat butter or margarine in medium bowl with mixer at medium speed. Add cooled chocolate mixture and brandy, beating until smooth. Gradually stir in icing sugar (confectioners or powdered sugar). Cool just until mixture is thick enough to spread. Reserving about ¼ c. of frosting, spread cake with remaining frosting. Using a fork, make ridges in cake to resemble “bark.” Position reserved cut ends of cake against frosted log to resemble “knots.” Ice edges of knots with reserved frosting. Randomly sprinkle walnuts on knots of log. Store cake in refrigerator. Just before serving, sift a little icing sugar over cake. Serves 10. 

With thanks to The Vancouver Sun (I have modified this recipe)

and to Wikipedia, for illustration

The famously delicious Yule log cake! I recommend
that you make your knots smaller than this one, Dollinks!

Santa’s Chocolate-Peppermint Cup

Whether Santa slides down the chimney or the banister, he’s going to love this minty hot chocolate! I don’t condone drinking and driving, so Santa’s going to have to put his feet up and rest after he’s sipped this. I created it just for him - and for you! 

Santa’s Chocolate-Peppermint Cup:

For each 8-oz. mug, have ready:

2 heaping tbsp. (30 mL, heaping) Nicole Parton’s Hot Chocolate Mix

Boiling water, as needed

1-to-2 tbsp. (15-to-30 mL) evaporated milk or heavy cream 

1-¼ oz. (36 mL) Irish Cream Liqueur (see Note)

⅛ tsp. (0.6 mL) peppermint extract

Whipping cream, as desired

Red and green candy sprinkles, as garnish (see Further Note)

⅛ tsp. (0.6 mL)  chocolate shot, as garnish

1 unwrapped candy cane, as a stir-stick

The reason why Santa’s chubby!

Add Hot Chocolate Mix to heat-proof mug with enough evaporated milk or heavy cream to make a smooth paste. Pour in boiling water to fill mug ⅔ full, mixing well. Stir in Irish Cream and peppermint extract. Spritz with whipping cream - lots of whipping cream! Top with sprinkles and a little chocolate shot. Pop in a candy cane. 

Note: No Irish Cream liqueur? Make your own! It’s delicious!

Further Note: No holiday-season sprinkles? Instead, place broken bits of candy cane inside two plastic bags, tapping the canes lightly to break them further as a garnish. 

Homemade Irish Cream

As promised in one of today’s posts! 

Homemade Irish Cream:

1 - 10-oz. (300 mL) can sweetened condensed milk

1 c. whipping cream

3 eggs

 1 tsp. instant coffee powder

1-½ c. rye

Blenderize all ingredients except rye for 2 min. Slowly pour in rye, mixing at low speed. Store in refrigerator 30 min., allow flavors to mellow. Just before serving, blend 30 sec.

Mini-Cheesecakes with Raspberry Sauce

This memorable dessert and its presentation are outstanding! As long as the proportions of crust and cream cheese remain the same, you can make any type of cheesecake in a mini-cheesecake pan. 

If you don’t own a Mini-Cheesecake pan, buy one for this and other mini-cheesecake recipes. When I made these Mini-Cheesecakes with Raspberry Sauce, my guests had trouble believing I’d actually made them myself! When I assured them I had, they raved that I should be selling them! Two of my guests called them the best cheesecake they’d ever had. Check out this wonderful pan online or in kitchen stores!  

Mini-Cheesecakes with Raspberry Sauce:

To Prepare the Crust:

⅔ c. vanilla wafer crumbs (20 vanilla wafers, crushed in blender as fine crumbs)

2 tbsp. (30 mL) fine, dry bread crumbs

1 tbsp. (15 mL) granulated sugar

1 tbsp. plus 2 tsp. (25 mL) softened butter

Preheat oven to 350 deg. F. Combine crumbs with sugar, using fingers to rub in softened butter until uniformly distributed. Lightly grease mini-cheesecake pans, spooning 2-to-3 tbsp. (30-to-45 mL) crumb mixture into each mini-tray. Press firmly and evenly into removable base of each, producing crust about ⅜-in. thick. Using a dampened paper towel, carefully wipe stray crumbs from sides of each mini-tray. Bake 5 min. Cool crumb base, but do not remove from trays.

To Prepare the Filling:

2 - 8 oz. (250 g each) pkg. “brick-style” cream cheese (do not use soft, spreadable cream cheese)

¾ c. (180 mL) granulated sugar

2 eggs

1-½ tsp. (7.5 mL) vanilla extract

Using electric mixer or blender washed of any crumbs, combine all ingredients until smooth and sugar granules are fully dissolved. Pour cream cheese mixture over baked crust in trays, filling to ⅜-in. from top. Bake 15-to-18 min. Centers should not jiggle but should still remain slightly soft. Cool cheesecakes at room temperature1 hr. before refrigerating. Do not remove from trays.

To Prepare the Raspberry Sauce:

¾ c. (180 mL) raspberry jam or jelly

18 firm, fresh raspberries 

Small, fresh mint leaf clusters

1-½ tsp. (7.5 mL) rum extract

Warm raspberry jam or jelly over low heat on stove top. If using jam, strain and discard lumps of fruit. Cool 5 min. Using two spoons, gently roll and glaze raspberries in jelly. While chilled mini-cheesecakes remain in trays, center three cooled, glazed raspberries atop each mini-cheesecake. Decorate with small clusters of mint leaves. Chill briefly to set. Warm remaining jelly over low heat, thinning with 2 tbsp. hot water and rum extract. Decant to small pitcher so diners can pour sauce over their cheesecake at the table.

Removing mini-cheesecakes from pan trays is best done as a two-person job, but it’s do-able by one. Place a short, narrow-necked jar on work surface. With one hand, balance mini-cheesecake pan above jar, pressing pan insert over jar to raise removable base of each tray.  

Carefully lift off each mini-cheesecake. When mini-cheesecakes are free of pan, peel removable metal base from bottom of baked crust. Set mini-cheesecakes on serving plate with Raspberry Sauce on the side. Makes 6 mini-cheesecakes.

Crush vanilla wafers in blender.

Wipe sides of each tray to remove any stray crumbs

Combine ingredients for cheesecake filling

Pour cheesecake filling into trays, distributing equally

Glaze firm, fresh raspberries

Center on each baked, cooled mini-cheesecake

Serve with Raspberry Sauce on the side