Savor the Season Recipes The holidays are a magical time when family and friends come together to celebrate the season, create long-lasting memories and establish new traditions. Try the unique recipes inside to make your holiday a special time year after year. Brought to you by
Tequila Guacamole 4 ripe avocados 2 lemons or limes 6 scallions 1 fresh red chili pepper 1 garlic clove, crushed 1 teaspoon of tequila 2 packs of guacamole mix 1 bag tortilla chips Cut lemons in half, squeeze juice into a cup and set aside. Slice the avocados in half and empty contents into bowl. Sprinkle in half the lemon juice and mix until avocados are mashed into a smooth consistency with a few chunks remaining. Stir in crushed garlic and spices until well-blended. Open the chili pepper and remove the seeds. Slice into very thin strips. Prepare and wash the scallions, chopping thinly. Combine avocado mixture with chilies, scallions and tequila. Stir until mixed and pour remaining lemon juice on top of the guacamole. Cover with aluminum foil and refrigerate for one hour or until ready to eat. Serve with tortilla chips and enjoy!
Yorkshire Pudding 2 cups flour 4 eggs 2 tablespoons whole milk ¼ teaspoon salt 1 tablespoon butter, softened beef dripping s from roast Roast your selection of meat such as: crown rib roast, tri-tip or rump roast (choose a cut with some fat to facilitate a good gravy). Once meat is prepared, heat oven to 400ºF. Grease a muffin tray with softened butter. In a medium bowl, use a fork to mix the eggs and milk. Using a whisk, add flour to eggs and milk to form a pourable batter. Add salt. Pour beef drippings into the bottom of muffin tray and place into the hot oven until drippings begin to sizzle. Remove the muffin tray and pour the batter into muffin cups on top of the sizzling drippings. If the batter does not sizzle immediately, replace the tray in the oven until good and hot to ensure the puddings will rise. Return the filled muffin tray to the oven. Bake on the middle shelf approximately 12 15 minutes or until evenly brown and slightly crisp. Best served straight from the oven and should be the last thing prepared after the gravy.
Mama s Rhubarb Shortcake 1½ pounds strawberry rhubarb 1 cup sugar (white) 4 tablespoons butter 1 egg (beaten) 1 cup milk 2 cups flour 2 teaspoons baking powder 2 cups brown sugar 2 greased loaf pans Preheat oven to 350ºF. Cut rhubarb into 1-inch pieces. Divide evenly into bottoms of greased loaf pans. Sprinkle one cup of brown sugar over each layer of rhubarb. Using remaining ingredients, prepare shortcake batter. Combine cream butter, sugar and beaten egg. Stir in flour, milk and baking powder. Pour equal amounts of batter into the loaf pans, covering rhubarb and brown sugar. Bake one hour at 350ºF. Turn pans upside down to cool. Serve in upside down position so that the rhubarb is on top.
Chocolate Truffles 8 ounces semisweet or bittersweet chocolate (cut into small pieces) ¾ cup heavy whipping cream 2 tablespoons unsalted butter 2 tablespoons liqueur: cognac, brandy, triple sec, rum, bourbon fruit liqueur or coffee liqueur (optional) assorted coatings: cocoa powder, confectioner s sugar, chopped nuts, toasted coconut, chocolate shavings, chocolate sprinkles etc. Begin by chopped chocolate. Place into a medium-sized stainless steel bowl and set aside. Heat cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Add liqueur, if desired. Stir with a whisk until smooth. Cover and place in the refrigerator, overnight or until the truffle mixture is firm. Remove the mixture from the refrigerator and place your coatings for the truffles on separate plates. With your hands, melon baller, or small spoon, form the chocolate into round or misshapen bite-sized balls. Roll the ball in the coating and place on a parchment-lined baking sheet. Cover and place in the refrigerator until firm. Truffles may be refrigerated for a couple of weeks or frozen for several months. Bring truffles room temperature before serving.