November 23, 2016

Chunky Cranberry Orange Sauce


This easy homemade cranberry sauce will wow your guests and perfume your kitchen with a lovely smell of orange and cranberry. Make a day or two ahead and refrigerate before serving. When heated, the combination of sugar and pectin (from the cranberry) will thicken the sauce. There is also an easier raw version of this recipe here: Easy Cranberry Sauce. Do you know that cranberry sauce is typically cooked and sweet while cranberry relish is typically raw and more on the tart side?

INGREDIENTS:
2 bag cranberries (24 oz.)
1.5 cups sugar
1 orange (juiced)
Orange zests (from the orange you juiced)




Wash, rinse, and drain the cranberries. In a food processor, chop half of the cranberries. You can also chop all of the cranberries if you don't want whole berries in your relish.



I'm using chopped and whole cranberries for this recipe.


Zests and juice orange. Add into a pot or saucepan along with the cranberries. Juice your orange cut side up so seeds won't fall into the mixture.



Add sugar and mix. Cook mixture on medium heat until sugar dissolves.


Once the mixture bubbles, turn the heat to low. Let the cranberry sauce simmer for about 15 minutes, covered.


Stir occasionally to prevent burning. Turn heat off after 15 minutes.


Let the cranberry sauce cool completely before storing in the refrigerator. Serve with your turkey or Meatless Meatloaf. Or even ice cream!


April 22, 2016

Matzo Icebox Cake


Here's tasty way of using matzo to celebrate Passover. Turn it into a dessert! This icebox cake is easy to make and almost hassle free. This recipe is inspired by Living Sweet Moments but I have tweaked it a little bit.

The cake is quite sweet so you can also opt to using 1/2 cup sugar instead of 1 cup. Or consider using bittersweet chocolate instead of semi sweet. Consider using sprinkles or chopped nuts to decorate the cake if you want.

Happy Passover. Chag Pesach Sameach!



INGREDIENTS

For Chocolate Cream
2 Sticks Butter (8 oz), softened in room temperature
1 Cup Sugar
2 Eggs
6 oz Semi-Sweet Chocolate Chips
2 Teaspoon Milk
1 Teaspoon Instant Coffee

For "Cake"
1 Box Matzos (plain)
1/2 Cup Kosher Wine (I can only find Kedem but you can use Manischewitz etc.)

To make chocolate cream:


Whisk butter, sugar and eggs until creamy, for about 5 minutes.


Melt chocolate with milk and coffee in a double boiler.


Pour chocolate mixture into the butter mixture and whisk until smooth.



To assemble the cake:


Use a cookie sheet fitted with a baking rack to catch any drippings.
Place matzo on the cookie sheet and brush with wine. (I realized that I only probably need 1/2 cup of wine instead of 2 cups. But that's wine, I drank the rest of it :P )


Let it sit for about a minute before spreading a little of the chocolate cream on top of it. 
Be aware that if matzo is still wet from the wine, the cream will not stick to the matzo but that's fine.


Continue building your cake with the remaining matzos, wine, and chocolate cream.


Top with the rest of the chocolate cream and cover the sides.


Place in the fridge overnight for cake the set.


Slice and serve! Maybe with the remaining wine, he he.

December 30, 2014

Brandy Butter

Brandy butter is a delicious brandy-infused icing, used to top yummy seasonal treats like mincemeat pies and plum puddings. You can whip a batch of these quickly and it keeps for over a week.


4 oz unsalted butter (1 stick)
1/2 cup icing sugar
2 tablespoon brandy

Beat butter and sugar in a mixer until fluffy. Add brandy and beat until incorporated.

If the mixture seizes up when you add the brandy in, add a little bit more sugar until the mixture becomes smooth again.

Chill in the fridge until ready to be served.


December 25, 2012

Hershey's Kisses Candy Cane Blossoms


I followed the recipe straight from a bag of Hershey's Kisses Candy Cane Mint. This cookie is not only easy to make but also seem to be a hit with a lot of people! I love making these for Christmas because they are so festive and colorful.

10 oz bag of Hershey's Kisses Candy Cane Mint (48 pieces of candy)
1/2 cup butter
1 cup granulated sugar
1 egg
1 and 1/2 teaspoons vanilla extract
2 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
Coarse sugar, rainbow nonpareils, and confetti sprinkles for decoration.

Preheat oven to 350°F. Remove wrappers from candies and leave inside fridge until needed.

Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. 

Shape dough into 1-inch balls. Roll in coarse sugar, rainbow nonpareils, and confetti sprinkles. Place on ungreased cookie sheet. 

Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

Marzipan Carrot

I made these marzipan carrot to decorate Vance's birthday cake. I made a carrot cake for his birthday. This is my first time handling marzipan. I quickly learned that marzipan can get quite sticky. Have some confectioners sugar on hand. You can roll sticky marzipan on confectioners sugar to make it less sticky.

1 tube marzipan
Orange food coloring (or mix yellow with red)
Parsley

Combine marzipan with food coloring until desired color is achieved. Shape into a carrot. Snip a small sprig of parsley (leaves and stem). Stick the stem on top of the marzipan carrot. Let the marzipan carrot chill inside the refrigerator until set.