Holiday Recipe #10: Pepperoni Lasagna

As you can tell by the barrage of sugary goodness featured this week

I have something of a sweet tooth ;). But I didn't want to put any of you guys in a sugar coma, so for this events last recipe, I am gonna showcase something hearty and savory.

If Turkey is the official food of Thanksgiving, then in my house, Lasagna is the official food of Christmas (along with collard greens, and rum-glazed ham, of course). This recipe is one that just had to share because as I am typing, the image is staring daggers at me and making my mouth water! It is so good. I LOVE the addition of pepperoni and Italian sausage to a family favorite dish. The tomatoes are so yummy when they are infused with all the seasoning and juices, and did I forget to mention how the cheeses just oozes everywhere. 

Yep, you are SO hungry right now! lol. Enjoy this fab dish!

Blazy's Pepperoni Studded Lasagna

Ingredients:

• 2 pounds lasagna sheets
• 2 cups hand cut 1/8-inch slices pepperoni
• 4 cups tomato sauce, recipe follows
• 1 pound ricotta
• 16 ounces shredded mozzarella
• 2 pounds bulk Italian sausage, cooked
• 3/4 cup grated Parmesan   

Directions:
 Preheat oven to 375 degrees F.

Boil 6 quarts of water, add pinch of salt, and cook pasta to almost done. Remove from water and shock in ice bath.

In medium saucepan add pepperoni and saute over medium heat until crispy. Remove from heat and drain on a paper towel.

In a 10-by-14-by-3-inch baking pan or dish, pour 1 cup of tomato sauce in bottom and around sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2-inch. Add 1/3 amount of ricotta, 1/3 amount of mozzarella, 1/3 amount of sausage, then sprinkle generously with the Parmesan, add 1/2 cup tomato sauce, and 1/4 cup of pepperoni. Repeat this 2 more times.

On the very top sheet, top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with Parmesan. Bake for approximately 45 minutes. Remove from oven; let sit for 15 minutes. Cut and serve immediately.


Ingredients (Tomato Sauce):

• 3 ounces extra-virgin olive oil
• 1 yellow onion, minced
• 5 medium-sized garlic cloves, crushed
• 6 cups skinned and diced Roma tomatoes
• 2 tablespoons thinly sliced fresh basil leaves
• 1 tablespoon minced fresh oregano leaves
• Salt
• Freshly ground black pepper

In a medium saucepan, heat olive oil. Add onion and cook over medium to low heat until transparent. Add garlic and cook until almost brown. Then add tomatoes and cook for 1/2 hour over low to medium heat. Add the basil and oregano and continue to cook for another 1/2 hour. Season, to taste, with salt and pepper, cool and store in the refrigerator until ready to use.
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Rita's Substitutions: I love the beef ;). This recipe doesn't have beef in it, but what's a lasagna without the cow? For those health conscious nutters, you could do Ground Turkey instead of the Ground Beef. I love alternating the two whenever I have a dish that calls for some sort of ground meat. Also, Ricotta is the lamest excuse for a filler I've ever seen. What's the point of it? Maybe it's just me, but I hate Ricotta! It doesn't add anything (at least for me) to the dish, so I would so leave it out and enjoy all the heart deliciousness sans creepy, tasteless white stuff. Also, I love adding different cheeses along with the mozzarella to give it more character. Cheddar Mild, Pepper Jack, Gouda, whatever. So Yummy!

*And check out this amazing edges-only baking pan featured as one of Oprah's favorite things! It's made so that when you bake, the entire dish comes out with just corners. Finally, no more fighting for the edges with Uncle Robert!
I would use it for Mac and Cheese, Casseroles...Lasagna ;)

Enjoy!

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You can find this recipe and tons of others on FoodNetwork.com

Holiday Recipe #9: Paula's (Monogram!) Sugar Cookies

Nothing says Christmas quite like Sugar Cookies!

I have this one aunt who makes ALL of her Christmas gifts (and she can get away with it because she actually has talent in the medium of her gifts- Not saying you shouldn't make all your gifts, but in the spirit of the holiday, if you can't cook, don't bake cookies that can kill =] ). One year she made me a wonderful nightgown and matching "floppsie" hat (kind of like the Santa Klaus' hat) and I loved it. But for the most part, she sticks with giving away tins of homemade cookies, and I always peck around my relatives bags, scourging for the sugar cookies! 

I am taking a the lead from her and thinking about doing this myself this year. But to spice it up, 

I am going to take a page from my beloved Paula Deen's cook book and MONOGRAM the cookies. How smart is that! Will really give a personalized touch to the gift and be delicious all at the same time!

Paula's Monogram Sugar Cookies

Ingredients:

• 1 1/2 cups confectioners' sugar, sifted
• 1 cup (2 sticks) butter
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon pure almond extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• Granulated sugar
• Royal Icing, recipe follows

Directions: 
In a bowl, cream together the sugar and butter, then mix in the egg and vanilla and almond extracts. In another bowl, stir together the flour, baking soda, and cream of tarter; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.

Preheat the oven to 350 degrees F.

Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness. Lightly grease some baking sheets. Cut the dough with a floured cookie cutter; sprinkle with sugar. Transfer the cookies to the prepared sheets and bake for 9 minutes.

Ingredients (for Royal Icing):

• *3 egg whites
• 1 (1-pound) box confectioners' sugar
• 1/8 teaspoon cream of tartar
• Food coloring, optional

Directions:
In a medium bowl, combine egg whites, sugar, and cream of tarter. Beat at low speed with an electric mixer until blended. Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak. Cover with a damp cloth when not in use. Separate into bowls and add food coloring, if desired.
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**Food Network Kitchens (and me, too! don't want your illness on my hands!! LOL) suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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You can find this recipe and tons of others on FoodNetwork.com

Holiday Recipe #8: Ina's Red Berry Trifle

Fresh fruit, yummy whipped creme, pound cake and a splash of Cognac.

Stack it up in an attractive fashion and BOOM, you've got something fab. Well, maybe you'd like a more detailed recipe? LOL. Saw this recipe by the wonderful Barefoot Contessa and immediately had to share. Trifles are amazing, and I love all the possibilities they hold. I mean, HELLO: Cognac cream? Whipped Creme...and one of my guiltiest pleasures: Strawberries? Merry Christmas to ME. This one is getting stashed away underneath the bed before Santa and his hungry elves can come find it! ;)

Barefoot Contessa (Ina Garten)'s Red Berry Trifle

Ingredients:
nocoupons

• 1 Plain Pound Cake, recipe follows
• 1 cup good raspberry jam
• Framboise
• 2 half-pints fresh raspberries
• 1 pint fresh strawberries
• Cognac Cream, recipe follows
• 2 cups cold heavy cream
• 2 tablespoons sugar
• 2 tablespoons pure vanilla extract

Directions:

Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.

Place a layer of cake, jam side up, in the bottom of a 2 1/2-to 3-quart glass serving bowl, cutting the pieces to fit. Sprinkle with Framboise. Top with a layer of raspberries and strawberries and Cognac Cream. Repeat the layers of cake sprinkled with Framboise, raspberries, strawberries and Cognac Cream, ending with a third layer of cake jam side down and raspberries and strawberries.

Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature.

Plain Pound Cake:

nocoupons

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.

Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

Cognac Cream:

nocoupons

• 3 cups milk
• 10 extra-large egg yolks, at room temperature
• 1 cup sugar
• 4 tablespoons sifted cornstarch
• 1 teaspoon pure vanilla extract
• 1 teaspoon Cognac
• 2 tablespoons unsalted butter
• 1 tablespoon heavy cream

Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.

Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.

With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!)

Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Cognac, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.
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You can find this recipe and tons of others on FoodNetwork.com

Holiday Recipe #7: St.Nicks Gingerbread Men

Penny Watson: Hi Rita! Thanks so much for inviting Nicholas and Lucy Klaus to your blog today.  They're the hero and heroine of my holiday story SWEET INSPIRATION.  Nicholas Klaus is a highly disciplined pastry chef and the eldest son of Santa Claus. Lucy owns a café and has a more...um...relaxed approach to cooking. :)  The two of them butt heads in the kitchen since Lucy has a tendency to fling all the ingredients into the bowl, and Nicholas measures every item with scientific precision.  Here's a quick blurb about the story, and then Nicholas and Lucy will conduct a gingerbread cooking lesson for your readers. Happy Holidays!

BOOK BLURB FOR SWEET INSPIRATION....

What if the legend of Santa Claus is in fact, true?  What if Santa has five big strapping sons who help him run his empire?  Five single, sexy sons looking for romance...

Nicholas Klaus is a master pastry chef, a strict disciplinarian, and the eldest son of the legendary Santa Claus. One look at café owner Lucy Brewster sends him into an unexpected tailspin of lusty desires. When Lucy is injured, Nicholas makes a decision that catapults both of their lives into turmoil ....

Lucy Brewster, the free-spirited proprietor of Sweet Inspiration, has a flair for concocting sugary confections but no time for adventure.  She gets more than she bargained for when she awakens in the North Pole...rambunctious elves, a fitness-obsessed Santa, and the man of her dreams.  Does she have what it takes to become the next Mrs. Klaus?

*****

Nicholas Klaus: Thank you, Rita, for inviting us to your blog today. I'm looking forward to sharing my gingerbread cookie recipe with your readers. As you may know, I run a bakery in the North Pole called Klaus Küche. Our specialty is Christmas cookies, of course.
Lucy Brewster Klaus: Hi Rita! Not only does Nicholas have a fabulous bakery in Glasdorf (the village in the North Pole where the Klaus family resides), but there is also an entire room filled with a gingerbread city, called the Pfefferkuchen room. Elfin magik makes the whole room come alive! It is so cool....
Nicholas: (laughing) Lucy gets a big kick out of that room. Although she has a tendency to distract my elfin workers. Let's just say that the Pfefferkuchen room has turned into party central since Lucy's come on board....
Lucy (rolls her eyes):  Uh oh. Drill Sergeant Klaus is in the building....
Nicholas (lifts eyebrow): Keeping the elves in line is a full time job. (clears throat) Now, onto the cooking recipe. I've studied with master pastry chefs all over the world, and learned some fascinating cooking techniques. I have degrees from the Culinary Institute of America, The French Culinary Institute, Kochschule Eppelheim near Heidelberg....
Lucy: Uh, Nicholas, I don't think you need to give everyone your credentials. I learned how to bake from the School of Hard Knocks and I seem to be doing okay. (flutters eyelashes flirtatiously at Nicholas)
Nicholas: (roars with laughter) You certainly are. (grabs Lucy and nuzzles her neck) Although I know for a fact that you attended culinary school, too.
Lucy: That's true, but most of my baking experience came from working with my mother in the kitchen. A pinch of this, a pinch of that...
Nicholas (cringing): In spite of that, your sugar cookies are the best I've ever tasted. Even if you do have a somewhat unorthodox way of baking. As in, completely unorthodox. As in, winging it every time....
Lucy: (giggles) Well, it works! I think we should have a throw-down competition like Bobby Flay. You make a batch of gingerbread your way (as in, measuring every single ingredient within an inch of its life) and I'll make a batch my way (by taste, the way God intended). What do you say?
Nicholas (folds arms across chest in an intimidating manner): You know I can't resist a challenge, Mrs. Klaus. You're on!
Lucy: First up, the ingredients....these are for St. Nick's Gingerbread Men...

• 2 and 1/3 c. flour
• 2 t. ground ginger
• 1 and 1/2 t. ground cinnamon
• 1/2 t. baking soda
• 1/4 t. ground cloves
• 1/4 t. salt
• 3/4 c. (1 and 1/2 sticks) butter, room temp
• 1/2 c. packed dark brown sugar
• 1/2 c. light molasses
• 1 large egg
• Sift the first six ingredients together

....Uh, Nicholas what's wrong?

Nicholas: (eye is twitching): Sweetheart, you know it wouldn't hurt you to use one of these. (hands Lucy a measuring spoon) It's this amazing new invention called a measuring spoon. Ever heard of it?

Lucy: (ignores Nicholas and continues popping ingredients into mixing bowl) Uh huh.

Nicholas: (peers into Lucy's bowl nervously) That looks like a lot of cinnamon...

Lucy: Nicholas, for goodness sake! Why don't you worry about your own batch of gingerbread. Mine will be just fine. Delicious. I promise. (leans over and kisses Nicholas' beard)

Nicholas (sighs in defeat) All right. (assembles measuring cups, glasses and spoons). Here I go....

Sift first six ingredients. Using an electric mixer, beat butter, sugar and molasses in a large bowl until fluffy, then beat in the egg. Add the dry ingredients, stir to combine. Gather the dough into a ball and divide into three pieces. Flatten each piece into a disk, wrap it in plastic wrap and chill until firm, about one hour.

Preheat oven to 375°. Grease cookie sheets. Roll out disk of dough onto floured surface to 1/4" thick. Cut out gingerbread men with cookie cutters, and then place about 1" apart on the cookie sheet. Bake for approximately 10 minutes. Once cookies have cooled, frost or decorate with colored sugar, etc.  

2 Hours Later...

Nicholas is wearing his perfectly starched apron with Klaus Küche embroidered on the front. Dozens of gingerbread men are lined up like toy soldiers on the counter in front of him. Each cookie has exactly 3 silver buttons, a red and green-striped frosting scarf, and M and M eyes.
Lucy has flour on her nose, her red curly hair is escaping from her bandana, and she is working on the last gingerbread man. Each one of her cookies is a unique, one-of-a-kind design. The last one has punk green hair, a tattoo with holly and ivy, and is holding a snowboard (just like Oskar Klaus, Nicholas' youngest brother, the hero of SWEET MAGIK, coming November 2011).
Nicholas: Hmm....those are adorable, Schatzi. Mind if I try one?
Lucy: (plucks a cookie from the counter and feeds it to Nicholas) What do you think?
Nicholas: (closes his eyes in bliss) Delicious. Soft and chewy, just the way I like them. In spite of your care-free approach to baking, these cookies turned out perfectly.
Lucy: (carefully chooses one of Nicholas' cookies and takes a bite) Oh, Nicholas! This is wonderful. In spite of your uptight attitude about baking (Nicholas smirks) these are excellent. But I still wish you would lighten up in the kitchen, my love.
Nicholas: (puts his arms around Lucy) And I wish you would start using a measuring cup. I think this throw-down was a draw. Both of our methods were successful. What do you think?
Lucy: (smiles at Nicholas) I think you're right. Although I would dearly like to have Bobby Flay up to the North Pole for a real throw-down. Do you think he'd consider it?
Nicholas: I think he might be freaked out by the elves.
Lucy: Hmm. Good point. Well, Merry Christmas to Rita and all of her friends! So glad we got to cook for you today.
Nicholas: The Klaus Family wishes all of your readers a happy, healthy holiday season!
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Happy Holidays to you guys, too! Nick and Lucy, what a GREAT recipe for me to gorge on ;)!

-Check out my interview with the author, Penny Watson, here-

Holiday Recipe #6: White Chocolate Holiday Bark

It's going to be a White Christmas!

Well, the snow HAS begun to fall (although it hasn't stuck too much here on the East Coast), but that doesn't mean we can't have a White Christmas.

WHITE CHOCOLATE is a guilty pleasure of mine and when I saw this recipe I went "Woot!"

Holiday Bark...very clever. I can imagine myself a few years from now, making this for the kiddies and them telling their school teacher "mommy let us eat bark last night!". Easy recipe, fast and delicious results; what more could you want!?



White Chocolate Holiday Bark

Ingredients:1 pound finely chopped white chocolate

• 1 1/2 teaspoons nut or plain oil
• 1/2 cup dried cranberries
• 1 1/4 cups shelled pistachio nuts, toasted and papery coating peeled

Equipment: Chocolate thermometer

Directions:
Tempering the chocolate for the bark requires a double boiler. If you don't have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil.

Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F.

Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.

Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.
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You can find this recipe and tone of others on FoodNetwork.com

Holiday Recipe #5: Paula Deen's "Mama's Eggnog"

True Story:

My family doesn't drink eggnog during the holidays!

It just has never been a part of how we celebrates, but next to Christmas trees and Barry Manilow CD's, The first thing I think of when I here "Christmas" is eggnog. I think I've tried it once, but then again, that's not the point. The drink is suppose to symbolize being together with the family and getting drunk off your "arse". So, I needed a easy recipe that I could incorporate this season and use to try and start some new traditions in the Romance Junkie Household! =)



Paula Deen's "Mama's Eggnog"

 Ingredients:

• 6 egg, separated*
• 3/4 cup sugar
• 1 pint heavy cream
• 4 pints milk
• 1/2 pint
• Bourbon
• 1 tablespoon vanilla
• Nutmeg

Directions:

In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving.

There you go..that's it

Foodnetwork (and me too, don't want your death on my hands) would like to remind you:

RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell
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You can find this recipe and tons of others on FoodNetwork.com.

Holiday Recipe #4: Mario Batali's Honey Drenched Christmas Fritters: Struffoli

Yummy Honey!!

Have you ever eaten zepolli's from a pizza shop? Friend dough and delicious powdered sugar... HEAVEN.This recipe reminds me of those treats, but a bit different. I've never had struffoli, but this recipe looks pretty common sense. I think I'll omit the sprinkles, though. I hope it's the life of the party at your next holiday gathering!

Mario's Christmas Fritters

Ingredients
3 1/2 cups flour
6 eggs, plus 1 egg yolk
1 lemon, zested and juiced, plus 1 lemon, zested
1 orange, zested
1/2 teaspoon salt
1 tablespoon limoncello
4 cups canola or peanut oil, for frying
2 cups honey
Powdered sugar, for dusting

Directions:
In a mixing bowl, place flour, eggs, yolk, zest of 1 lemon, orange zest, salt, and limoncello and mix well to form a firm dough, 8 to 10 minutes. Place in the refrigerator and allow to rest 30 minutes.

Remove from the refrigerator and cut golf ball-sized pieces of dough from the main batch. Roll each ball into a 1/2-inch thick dowel (rope) and cut each dowel into 1/2-inch pieces. Roll each piece into a ball and continue until finished with all dough.

In a 12 to 14-inch skillet with at least 3-inch sides, heat the oil to 375 degrees F. Drop enough balls in to cover about half of the surface of frying oil and cook until dark golden brown. Use a slotted spoon to turn them regularly, and expect them to puff up while cooking. As they finish, remove them to a tray covered with paper towels, and drain well. This should take at least 5 batches.

When all of the struffoli are cooked, heat the honey, lemon juice, and zest together in a wide 6 to 8 quart saucepan until quite warm, about 150 degrees F, and substantially thinner. Add struffoli to honey and stir carefully until well coated. Remove from heat and allow to cool 5 minutes in the pan, stirring regularly. Pour out into a large serving tray in the form of either a pyramid or a ring mold. Sprinkle with powdered sugar and serve.
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You can find this recipe and tons of others on FoodNetwork.com

Holiday Recipe #3: Alton Brown's Chocolate Truffles

To me, nothing says Christmas quite like truffles. Chocolate Truffles. 

I purchased some from a bakery a long time ago and ever sine, I've been looking for a simple recipe I could follow at home and eat whenever I like. Alton Brown is my favorite know-it-all chef on the FoodNetwork (If only I knew calculus in high school like he knows food...). I love watching Good Eats and his commentating on Iron Chef America, and now, I love this wonderful recipe for a delightful treat. Some what easy, and perfect for sharing with family and friends during the holidays!

 

Ingredients:

• 10 ounces bittersweet chocolate, chopped fine
• 3 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1 tablespoon light corn syrup
• 1/4 cup brandy
• 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
• 8 ounces semisweet or bittersweet chocolate, chopped fine

Directions:
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.

In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
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You can find this recipe and many other on FoodNetwork.com

Holiday Recipe #2: Paula Deen's Christmas Shepherd's Pie

One thing I love about Paula Deen is that she reminds me of my own grandma. She cooks with love and the dishes are mouthwatering! I've never been a big fan of Shepherd's Pie until I saw this morsel being made on Paula's show! I asked my grandmother to try making it with me and it was a DISASTER (she has her few recipes which always work and anything new is destined to fail)! But the memories we made were wonderful and one day I vow to make this dish on Christmas Eve for my own grandchildren! And with that corn bread crust....C'e Magnificent! JUST like grandma (knows how to) makes.

Paula Dee's Christmas Christmas Shepherd's Pie


Ingredients:

Beef Filling-

• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 1 1/2 pounds ground beef
• 16 ounces canned tomato sauce
• 1 1/2 cups cooked mixed vegetables (peas, diced carrots and corn)
• Kosher salt and freshly ground black pepper

Mashed Potatoes:

• 5 russet potatoes, peeled and quartered
• 1/2 cups milk
• 1/2 cup butter
• 1/2 cup sour cream
• Kosher salt and freshly ground black pepper

Cornbread Crust:

• 1 (12-ounces) boxed cornbread mix

 Directions

In a large skillet over medium-high heat, saute the onion in vegetable oil. When the onion is soft add the ground beef, breaking it apart with a wooden spoon and brown. Stir in tomato sauce and mixed vegetables. Season with salt and pepper.

In a pot of boiling, salted water, cook the potatoes about 20 minutes or until fork tender. Drain well and return to the pot. Whip the potatoes with an electric mixer until moderately smooth. Add milk, butter and sour cream and mix well. Season with salt and pepper. Adjust consistency with more milk, if desired.

Follow directions on box to make cornbread batter.

Preheat oven to 350 degrees F.

Lightly grease 6 (8-ounce) ramekins with nonstick cooking spray.

Spoon the mashed potatoes into the bottoms of each prepared ramekin, spreading them evenly with a rubber spatula. Then add the meat filling, spreading that evenly over the mashed potatoes. Pour the cornbread batter evenly over the meat layer in each ramekin.

Bake for about 30 minutes until the cornbread is cooked through and golden on top.

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You can find this recipe and many others at FoodNetwork.com

Holiday Recipe #1: Emeril's Chocolate-y Christmas Cafe au Lait

When Christmas morning rolls around, I like to start my day with a decadent breakfest treat. What's more luxurious than chocolate? I am constantly tuned in to the Food Network, and when I saw my idol, Emeril Legassi, creating this simple yet elegant breakfest drink, I had to get the recipe. This X-mas, I will make a double serving of this treat and share it with my family.




Emeril's Chocolate-y Christmas Cafe au Lait

Ingredients:

• 1 1/2 cups whole milk
• 2/3 cup plus 1 teaspoon sugar
• 1/2 cup unsweetened Dutch-process cocoa powder
• 2 ( 2-inch) cinnamon sticks
• 1 strip orange peel, about 1/2 inch by 3 inches
• 10 whole cloves
• 2 to 2 1/2 cups hot brewed strong coffee
• 1/4 cup cold heavy cream

(Ground cinnamon and/or Cocoa, for garnish)


In a medium bowl, whip the cream with the remaining 1 teaspoon sugar until thick and frothy, and peaks form. Set aside.
Strain the milk mixture into a coffee pot or carafe and add 2 cups of the hot coffee (2 1/2 cups for stronger coffee flavor, to taste). Pour into cups or small mugs and top each with a dollop of the sweetened whipped cream."

Serve immediately
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This recipe was found on FoodNetwork.com at this link. Visit the site for help with holiday dishes & more!Directions:"In a medium saucepan, whisk together the milk, 2/3 cup of the sugar, and cocoa until smooth. Add the cinnamon sticks, orange peel and cloves and bring to a simmer, stirring, to dissolve the sugar and prevent the cocoa from sticking to the bottom of the pot. Simmer for 2 minutes, then remove from the heat, cover, and let steep for 10 minutes.

Two Teaser Tuesday!

Hey, y'all! This morning I wanted to start with a recipe since so many people said they loved the food in New Orleans. We really are all about food here, which is the reason I know I can never move away. Also, when coworkers see you at a food festival with a beer in one hand and two cannoli in the other, they don't find anything strange about the situation. They just ask where you got the cannoli.

So in the spirit of Thanksgiving, and cooking for your loved ones, I'd like to share a recipe for callas. Leftover white rice from take-out? Don't throw it away, make calas!

What are calas, you ask? These hot, sugary fritters in the photo are from Elizabeth's, one of my favorite brunch places. I ALWAYS get the calas.

Diana Rattray, an avid home cook and recipe collector living in Mississippi, explains that calas are:

a breakfast fritter mixed with cooked rice, flour, sugar, and spices, and then deep-fried. According to "The Dictionary of American Food & Drink," the word Calas was first printed in 1880, and comes from one or more African languages, such as the Nupe word kárá, or "fried cake." African American street vendors sold the fresh hot calas in the city's French Quarter, with the familiar cry, "Calas, belles, calas tout chauds!"

Here's a recipe from Nola Cusine. Read the instructions carefully-- the dough needs to rest overnight.

1/2 Cup warm water
1 Tbsp Granulated Sugar
1 pkg Active Dry Yeast
3/4 Cup Cooked White Rice
2 Large Eggs, beaten slightly
3/4 Cup All Purpose Flour
1 pinch Kosher salt
1/4 tsp Vanilla Extract
1/8 tsp freshly grated Nutmeg
Peanut Oil for frying
Powdered Sugar for a heavy dusting

The day before you want to make your Calas, combine the water and sugar in a small bowl. Add the yeast and let stand until foamy, about 10 minutes. Add the rice and stir well. Cover with plastic wrap and leave at room temperature overnight. This step will really give your Calas a distinctive flavor; think sourdough.

The next day, stir the rice mixture and kind of mash the rice against the side of the bowl with a wooden spoon. Don’t go too crazy though, I like to have a bit of that rice texture in the finished product.

Add the remaining ingredients to the rice mixture, mix well with a wooden spoon. The mixture should be a fairly loose batter, a little thicker than pancake batter. Cover and let rise in a warm place for 1 hour. This step will make your Calas as light as air when fried!

Heat 3 inches of peanut oil in a large saucepan to 365 degrees. Drop spoonfuls of the Calas batter into the hot oil. Fry until golden brown, turning once. Serve with lots and lots of powdered sugar, like Beignets, or drizzle with Cane Syrup. Recipe makes about 6 good sized Calas.

Hope you enjoy the recipe, and keep reading for a teaser from EVANGELINE!