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Chocolate
Covered Strawberries with
Champagne
Ingredients:
Your favorite Champagne, chilled.
Fresh strawberries
with stems intact.
1 jar Nutella
European chocolate hazelnut spread (available in specialty grocery
stores)
Several Tbs heavy
cream
Directions:
Wash, dry and refrigerate the
strawberries. (Cold
strawberries will cause the chocolate to harden and there will be less
dripping.) Place 1 cup of Nutella in a
double boiler or fondue pot. Add 1 to 2 Tablespoons of heavy cream.
Heat over low heat! Add more heavy cream as needed until the
consistency of heavy cream. Hold fruit by the stems and dip into the
chocolate. If you want to do these ahead of time, place carefully on
wax paper after dipping. Arrange on a beautiful plate dusted with
powdered sugar or cocoa or striped with chocolate syrup. Serve the
chilled champagne with the chocolate covered fruit.
Salmon
Pate
Ingredients:
8 oz Cream Cheese
1 ts
Horseradish
1 tb Lemon
Juice
1 c
Cooked
Salmon
2 ts Minced
Onion
2 tb Chopped
Fresh
Parsley
1/4 ts Liquid
Smoke
*
* omit if
smoked
salmon is used.
Directions:
Blend
the
cream cheese, horseradish, lemon juice, cooked salmon, onion, parsley,
and liquid smoke in a mixing bowl.Transfer mixture to a serving bowl;
garnish with parsley sprigs. Serve with party rye or crackers. Makes 2 cups of salmon pate.
Cherry
Glazed
Roast Pork
Ingredients:
Pork
loin roast - about 3 lbs.
1 jar cherry jam or preserves (12 oz.)
2 T light corn syrup
1/4 cup red wine vinegar
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
3 T slivered toasted almonds(optional)
salt and pepper to taste
Directions:
Place
roast in a shallow baking pan with a small amount of water. Roast,
uncovered, at 325 degrees for about 2 hours. Abour 30 minutes before
roasting time is complete, ina a saucepan, combine cherry jam or
preserves, corn syrup, vinegar and spices. Heat to boiling, stirring
frequently. reduce heat to simmer amd cook 2 more minutes. (this step
could be done in a microwave oven instead). Add toasted almonds (if
using). When meat has roasted for 2 hours, remove from oven and spoon
enough cherry sauce over the roast to glaze. Return to oven for about
30 additional minutes, or till a meat thermometer reads 170 degrees.
Baste roast with sauce several times during last 30 minutes. Serve
remaining cherry sauce with the roast.
Seasoned
Italian Green Beans
Ingredients:
Italian
green beans, about 1 quart fresh or 1 package (9
oz.) - cooked
1 cup water
2 T. onion soup mix
1 tsp. oregano
1 T. chopped pimento
Directions:
In a large
saucepan, add dry onion soup mix and oregano to water. Add
beans and bring to a low boil. Reduce heat to medium and cook about 8
to 10 minutes or until beans reach desired tenderness. Drain water,
then stir pimento into seasoned cooked beans. Makes 4 servings.
Cherry
Rice Pilaf
Ingredients:
1
cup chopped onion
1
cup
chopped celery
1/2
cup dried tart cherries
1/2
cup chopped walnuts
1
T.
chopped fresh thyme (or 1 teaspoon dried)
1
T.
chopped fresh marjoram (or 1 teaspoon dried)
1/2
tsp. ground black pepper
1
T.
margarine
3
cups
cooked rice
Directions:
Melt
margarine in a large non-stick skillet. Add onion, celery, cherries,
walnuts, thyme, marjoram and pepper. Saute, uncovered, over medium heat
for 10 minutes, or until vegetables are tender; stirring occasionally.
Add rice and mix well. Cook for 3 to 4 minutes, or until thoroughly
heated. Makes 8 servings.
Raspberry
Chocolate Heart Tart
Ingredients:
1
refrigerated pie pastry for 9-inch pie or homemade pie crust
refrigerated
1 cup (6 ounces) Semi-Sweet Chocolate Chips
2/3 cup Sweetened Condensed Milk
2 teaspoons vanilla extract
2 cups raspberries, rinsed and dried
Sifted powdered sugar
Directions:
Place
pastry circle
with plastic removed on lightly floured surface; roll out
slightly. Trim small amount of pastry away to form heart shape. Place
heart on ungreased baking sheet. Turn edges under 1/2 inch; flute.
Prick pastry with tines of fork. Bake in
preheated
425 degree oven for 10 to 12 minutes or until golden brown. Cool
completely on baking sheet on wire rack.
Microwave
chocolate
chips and sweetened condensed milk in medium, microwave-safe bowl on
high (100%) power for 1 minute; stir. Microwave at additional 10-second
intervals, stirring until smooth. Stir in vanilla extract. Spread over
crust. Refrigerate for a few minutes or until chocolate is set. Arrange raspberries
over chocolate; sprinkle with powdered sugar. Makes 8 to 10 servings.
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