Happy New Year!

The Gourmet Mom

Neon Bug Juice

1 cup of Mountain Dew
shot of Hypnotiq liquor

Mix ingredients and drink. For every cup (8oz) of Mountain Dew add one shot of hypnotic. This is very flexible so more hypnotic can be added.

  Happy New Year!

Recipe Submitted by
Carolyn Vodoklys
Suburban Exterminating

Red Champagne Cocktail

1/4 oz. brandy
3/4 oz. port wine
3/4 oz. orange juice
4 oz. Champagne

Shake brandy, port and orange juice well over ice cubes in a shaker. Strain into a champagne flute, fill with champagne, and serve.

 Recipe By The Gourmet Mom
Lisa Montalva

Blue Coconut New Year

1 oz.  coconut rum
3 oz.  pineapple juice
1/4 oz.  Blue Curacao liqueur

Pour ingredients over ice and stir. Garnish with a cherry.

 Recipe By The Gourmet Mom
Lisa Montalva

Stuffed Hot Peppers

1/3 cup ground Italian sausage
1 (8 ounce) package cream cheese, softened
3/4 tablespoon garlic salt
3 tablespoons grated Romano cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/3 cup Italian-style dry bread crumbs
1 tablespoon olive oil
6 Hungarian hot peppers, cored and seeded

1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil.
4. Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.

 Recipe By The Gourmet Mom
Lisa Montalva

Butter Crunch

Makes a great holiday gift or Open House treat!

1 cup butter
3/4 cup sugar
1/4 teaspoon salt
2 tablespoons light corn syrup
2 tablespoons water
9 ounces semisweet chocolate, chopped (1-1/2 cups chocolate chips)
3/4 cup chopped lightly toasted almonds

Lightly butter a 9”x13” sheet cake pan. Place the butter, sugar, salt, corn syrup and water into a deep saucepan. Cook over medium heat, stirring constantly with a wooden spoon until the mixture starts to bubble. Continue to cook, stirring occasionally, until the mixture is golden brown (about 7-8 minutes) or until a candy thermometer reads 280 degrees. Pour the mixture into the prepared pan and spread it out evenly. Immediately sprinkle the chocolate on top. Let it melt briefly, then use a spatula or the back of a large spoon to spread the chocolate evenly over the candy. Keep spreading until the chocolate is completely melted and smooth. Sprinkle the nuts on top and press them in lightly. Let cool until the chocolate is firm and set, about 2 hours. Break into ! pieces.

Makes about 1-1/4 pounds 

Recipe Submitted by
Ronnie Fein
Cookbook Author

Shrimp Scampi Appetizer

1/2 cup Extra Virgin Olive Oil
1 lb. medium shrimp, peeled and de-veined (about 30 pieces)
Juice from 1 lemon
1 1/2 tsp. Minced Garlic, or 3 cloves garlic, finely chopped
1 tsp. paprika
1/2 tsp. Crushed Red Pepper
2 tbsp. finely chopped fresh parsley
Salt and pepper

1. Heat oil in a large skillet over medium heat. Season  shrimp with salt and pepper. Cook shrimp until they  start to turn pink, about 2 minutes. Add lemon juice, garlic, paprika and red pepper to pan. Continue cooking until garlic turns light golden brown and shrimp become opaque, about 1 minute more.

2. Transfer shrimp and sauce to serving plate. Sprinkle with parsley and serve with toothpicks and small pieces of bread to soak up juices.

 Recipe By The Gourmet Mom
Lisa Montalva

Tip: Hair Brush Cleaning

3 T. baking soda
3 T. household bleach
Fill the basin with warm water. Add the article to be cleaned; swish around; rinse and drip dry.


Flirtini from “Sex and the City”

1 oz. Vodka
2 oz. Champagne
2 oz. Pineapple Juice

Combine Vodka, Champagne, and Pineapple Juice and serve in a Martini glass.

To make a pitcher, just times it times the number of glasses you would like to make.  So yummy!

 Recipe By The Gourmet Mom
Lisa Montalva

White Bean, Tomato, Goat Cheese and Olive Bruschetta

1 15-ounce can white beans, rinsed and drained
3 plum tomatoes, peeled optional, chopped
1/4 cup chopped, pitted imported black or brown olives
1/4 cup chopped basil
1 large clove garlic, chopped
6 tablespoons olive oil
French bread
4-6 ounces soft goat cheese or feta cheese

 Mix the beans, tomatoes, olives, basil, garlic and 4 tablespoons olive oil in a bowl. Slice the bread into 1/2" thick slices. Brush lightly with the remaining 2 tablespoons olive oil. Toast the bread pieces lightly; they should be crispy but not browned. Spread the toasts with some of the goat cheese and top with some of the bean mixture. Makes 18-20

An easy, tasty hors d'oeuvre perfect for New Year's Eve or anytime!

Recipe Submitted by: 
Ronnie Fein
Cookbook Author

Christmas Vodka

3 oz.  cranberry/raspberry cocktail
1/2 oz. crème de cassis
1 oz. vodka

Place all ingredients in a shaker with ice. Shake and strain into a chilled martini glass.

Option: Garnish with a few raspberries or cranberries.

 Recipe By The Gourmet Mom
Lisa Montalva

Christmas Eggnog Shot

1/2 shot eggnog
1/2 shot peppermint schnapps

To serve as a drink, combine (3) ½ shots of eggnog, (3 ) ½ shots of peppermint schnapps and 1 shot of milk. Pour over ice and garnish with candy cane.

 Recipe By The Gourmet Mom
Lisa Montalva

Beurre Blanc Recipe

4 pieces of 8 oz fresh Haddock 2 cooked small lobsters, remove the meat 2 fresh ears of corn, corn removed from cob 1/2 cup of English peas or fresh spinach or French green beans 1 tablespoon of chopped chives 1 cup of Champagne beurre blanc; make the beurre blanc first and keep it on the side of the stove ( see recipe attached)

Beurre blanc recipe:

2 tablespoons of vegetable oil

2 shallots thinly sliced

1/2 cup of champagne

2 tablespoon of champagne vinegar

2 tablespoon of heavy cream

1 1/2 sticks of unsalted butter chilled, cut in small pieces

1) in a 400. degree oven bake the haddock on a sheet pan with a little water on the pan to keep the fish from getting dry and cook for about 12min until the fish starts to flake.
2) in a small sauce pan heat lobster meat , corn, peas over medium heat until warm
3) add the beurre blanc to the sauce pan , keep the heat medium do not let it boil.

4) Dress your haddock on a plate, pour the beurre blanc and vegetables over the haddock

You can serve this dish over rice, mashed potatoes, or over steamed fingerling potatoes

Beurre blanc directions:

1) in a small sauce pan heat the oil add the shallots, cook over low heat for 3 min.

2) add the champagne & vinegar, cook at medium heat until it reduces to 1 1/2 tablespoon.

3) add the heavy cream reduce until it takes the appearance of a sauce

4) remove from heat add the butter few pieces at the time until all the butter is incorporated.

5) strain the sauce through a chinois or a small mesh strainer,

6) keep the sauce warm in a bain Marie or by the side of your stove.
 Recipe Submitted by
Chef Lowell 
The Naked Oyster

Christmas Martini

3 oz.  gin
1/2 oz.  dry vermouth
1 tsp.  Peppermint schnapps
1 small candy cane
1  drop of red food coloring.

Pour the gin, dry vermouth and peppermint schnapps into a cocktail shaker half-filled with cracked ice and add in 1 drop of red food coloring to make it festive. Shake well, and strain into a chilled cocktail glass. Garnish with a candy cane, and serve.

 Recipe By The Gourmet Mom
Lisa Montalva

Holiday Sangarita

8 oz. Tequila
12 oz. Margarita mix
2 oz. Lime juice
3 oz. Triple Sec
3 - 5 oz. Red Sangria mix
Strawberries, Red Raspberries, Pineapple slices and Orange slices for garnish.

Pour the tequila, margarita mix, lime juice and triple sec into an average sized blender filled with crushed ice, and blend well. Dip rim of a 16-oz. margarita glass in the blender to wet, and apply salt if desired. Pour the blender mixture into the glass until 2/3 full, add the sangria, and serve.

Recipe By The Gourmet Mom
Lisa Montalva

Blackberry BBQ Sauce

2 cups Prepared BBQ Sauce (Honey & Smoke work well)
2/3 cups Blackberries, pureed and strained

haw Blackberries if using frozen. Puree berried and strain all seeds and extra pulp. Mix with prepared BBQ.

Use to glaze any meat or fish item. Great on anything grilled.

Substitute Raspberries if desired.

 Recipe Submitted by: 
John E. Clark CEC HACCP
Chef Johnny’s Products LLC

Kitchen Garden Gazpacho

1 small piece of skinned, and soaked baccala, about 6 oz
1 basket of tomatoes, about 1 lb.
2-4 small green and red peppers
1 small red onion
2 cloves of garlic
1 peeled carrot
2 stalks of celery
Salt, pepper, Olive Oil, Balsamic Vinegar

For garnish:
2 T thinly sliced red and green peppers
2 T pitted and thinly sliced black olives

Clean and chop the tomatoes and place in a bowl. Lightly salt the tomatoes, stir and let stand for 1 hour.
After an hour, when the tomatoes have softened and given up some of their juice, pass them through the food mill on a fine setting so that the pulp of the tomato passes through, but all seeds and skins remain behind. Discard the seeds and skins.

Roughly chop the peppers, onion, garlic, carrot and celery, and put them in the blender. Add the tomato puree, add a few tablespoons of olive oil. Taste..and add salt and pepper as needed and a tablespoon of balsamic vinegar.

Pour the soup into a container and chill until it’s time to serve.

I’ve gone native...Italians don’t like freezing cold anything unless it’s gelato.
Even water is negotiable; beyond determining if your dinner partners like still or bubbly water, you then have to determine if they would like it ‘fresca’ or ‘ambiente’. In Italy, just ordering water can require the negotiating skills of Henry Kissinger.

So, I didn’t actually put the gazpacho in the fridge, just in a cool, dark part of the kitchen. I think the flavors are more mellow and expansive if the soup isn’t served very cold. But, that’s just me...you serve the soup the way you like it.

Kitchen Garden Gazpacho To serve:
Crumble the cleaned, soaked, ready to be cooked baccala and saute in olive oil until there is some brownage and crispy edges.
Salted baccala needs to be soaked for 6 hours or even over night to remove the salt. If I don’t have much time, I’ll soak it for at least 4-6 hours with frequent changes of water. Then give the cod fillet a very quick poach in boiling water to remove the remaining salt.
It’s easier to add a little salt than to try and deal with excessive curing salt.

Mound the crisped baccala in the center of the plate, scatter the shreds of pepper and olive around the bowl, and gently pour the gazpacho into the bowl.
Now mangia and enjoy the taste of your garden!

Buon Appetito!

Recipe Submitted by
Jeff Albucher
Aroma Cucina
Video Cookbook


12 Servings
1/2 cup cider vinegar
2 tablespoon brown sugar
4 teaspoons poppy seeds
1 teaspoon Rosemary Sea Salt
1/2 teaspoon black pepper
4 cups Granny Smith apple, thinly sliced (about 1 large apple)
4 cups pear thinly sliced (about 1 large pear)
2 (12-ounce) package cabbage-and-carrot coleslaw

Make-ahead tip: The dressing can be made up to one week in advance; cover and chill.

Slice the fruit, and toss it with the coleslaw mix and dressing in the morning.
1. Combine first 5 ingredients in a small bowl; set aside.
2. Combine apple, pear, and coleslaw in a large bowl; stir in dressing. Chill up to 2 hours.

Recipe Submitted by: 
John E. Clark CEC HACCP
Chef Johnny’s Products LLC


Pounded Veal Leg, cut into slices
Panko Crumbs
Lingonberries (Go to IKEA to get them)

Ask your butcher to sell you scallopini
Salt & Pepper them well.
Scramble an egg and wash the scallopini in the egg wash.
Dip in flour, then back into the egg wash.

Dip in seasoned (only with s&p) panko crumbs

Take some Clarified Butter and add it to a saute' pan.
Saute' the veal cutlets until browned on all sides.
Then put in a pre-heated 350 degree oven for about 5-7 minutes.

Serve on pre-warmed plates with a side of lingonberries.

Recipe Submitted by: 
Warren Bobrow 

Scatola Libro

orecchiette e rape for 4 people
gr. 250 of orecchiette of semoule from puglia
gr. 50 of tomatoes cuted in for side
6 filetts of anchovies
1 clove of minced garlic
gr.50 of extra virgin olive oil from puglia
one small chilly pepper
gr.250 of broccoli rape

Clean the broccoli rape and to wash well.
To do brown the garlic with olive oil and chily pepper.
After add the anchovies and tomatoes and to cook for one minute.
In the other pan cook the broccoli rape in the water to boil and after 5 minute from the boil to add the orecchiette and little salt.
After the pasta is cooked drain all and to add in the pan with tomatoes and anchovies.
Put on the fire and saute all together.

Buon Appettito!

Recipe Submitted by: 

Lavender Brulee

6 egg yolks
50g sugar
500ml milk
8 buds fresh lavender

Bring milk and lavender buds to the boil then remove from heat. Let sit for 10 minutes.
Whisk the egg yolks with the sugar until it thickens and lightens in color.
Remove buds from milk and stir into the egg mixture with a spoon, do not whisk. It's alright if some leaves have stayed in the milk.

Pour into molds and place these into a dish with about 2cm of water on the bottom.
Place carefully into a pre-heated oven at 130ºC for approximately 1 hour.
Brulees will be ready when you tap the sides and it holds like a jelly. There should be no liquid.
Remove from water and let brulees sit for 30 minutes. They can be chilled if desired.
To finish the top, sprinkle lightly with castor sugar and use a small blow torch to caramelize the sugar. You can also heat up an old spoon in a gas flame until really hot then run smoothly over the sugar.

 Recipe Submitted by: 
Matt Clark
Culinary Madness
Matt Clark Culinary Consulting Services 


2 1/3 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 C. sugar
3/4 C. butter, softened
2 eggs
1/2 tsp. almond extract
2 C. chocolate chips
3/4 C. raspberry jam
Confectioners' sugar

In medium bowl, combine flour, baking powder and salt. Set aside. In large bowl, combine sugar and butter; beat until creamy. Beat in eggs and almond extract. Gradually beat in flour mixture. Divide dough in half. Wrap each half in plastic wrap and chill until firm. Preheat oven to 350ºF.
On lightly floured board roll half of dough to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Repeat with remaining dough. Place on un greased cookie sheet and bake for 8 to 10 minutes. Cool completely. Melt chocolate chips over hot water, stir until smooth. Spread 1 teaspoon chocolate on flat side of cookie, top with 1 teaspoon of raspberry jam. Put cookies together to form a sandwich and sprinkle with confectioners' sugar. Yield: 3 dozen.

 Recipe By The Gourmet Mom
Lisa Montalva


2 1/2 C. all-purpose flour
1/2 tsp. salt
1 C. butter, softened
1 C. confectioners' sugar
1 egg
1 tsp. peppermint extract
1 tsp. vanilla extract
Red food coloring

Preheat oven to 350ºF. Blend flour and salt in a small bowl. In a large bowl,
beat butter and sugar until light and fluffy. Beat in egg and extracts well,
then stir in flour and salt. Divide dough in half and color one half with 8
drops red food coloring; refrigerate, wrapped in plastic, for 2 hours.
Working with 1 teaspoon of dough at a time, form 5-inch long, pencil-thin
cylinders of each color. Twist one cylinder of each color together to look like
a candy cane. Sprinkle with crushed peppermint candy, if desired. Bake 12 to 15
minutes. Cool on racks and store in covered tins.
Makes about 4 dozen candy canes.

 Recipe By The Gourmet Mom
Lisa Montalva


10-cup pot of coffee
1/2 C. granulated sugar
1/4 C. unsweetened cocoa
1/4 tsp. cinnamon
1/3 C. water

Over medium heat boil sugar, cocoa, cinnamon and water for 1 minute, stirring frequently. Add to coffee, stir and serve immediately. Stir again if served later. Serve with whipped topping, milk and sugar.

 Recipe By The Gourmet Mom
Lisa Montalva


1 (20 oz.) can pineapple slices
2 3/4 C. water
1 large box lemon gelatin
10 maraschino cherries
2 1/4 C. pineapple juice
1 large box strawberry gelatin
1 (16 oz.) can whole cranberry sauce

Drain pineapple, reserving 3/4 cup juice. Heat reserved 3/4 cup juice with 2 3/4 cups water to boil. Stir in lemon gelatin until dissolved. Chill until slightly thickened.
Spoon 1 cup of the mixture into a shallow 2-quart mold. Arrange pineapple slices on top. Insert a maraschino cherry in center of each pineapple slice. Pour remaining lemon gelatin over. Chill until almost set. Meanwhile, heat 2 1/4 cups pineapple juice to boil. Stir in strawberry gelatin until dissolved. Chill until slightly thickened. Stir in cranberry sauce. Spoon over top if prefer.

 Recipe By The Gourmet Mom
Lisa Montalva


1 1/3 C. chocolate cookie crumbs
2 T. granulated sugar
1/4 C. butter
1 1/2 C. sour cream
1/2 C. granulated sugar
3 eggs
1 T. flour
2 tsp. vanilla extract
1/4 tsp. peppermint extract
24 oz. cream cheese
2 T. butter
2/3 C. crushed peppermint candy

Preheat oven to 325ºF.
Combine first 3 ingredients and press into a 9-inch spring form pan.
Blend sour cream, sugar, eggs, flour and both extracts until smooth. Add cream
cheese and the 2 tablespoons butter. Stir in crushed candy. Pour into crust and
bake on lowest rack of oven for 50 to 60 minutes or until firm. Allow to cool
(top may crack) and refrigerate overnight.
Remove from pan and serve.
Top with sweetened whipped cream and garnish with
candy cane if desired.

 Recipe By The Gourmet Mom
Lisa Montalva

Submit Your Favorite Holiday Recipe

Submit your favorite Holiday recipe and it will be featured on our site along with the recipe picture if you have one and
your name if you wish. 
This is all about sharing great food!
If you have a recipe picture please email it to 

info@thegourmetmom.com along with recipe name.



3/4 C. butter or margarine
1 C. sugar
1 tsp. baking powder
1 egg
1/4 tsp. mint extract
Few drops green food coloring
2 1/4 C. all-purpose flour
1/2 C. finely crushed chocolate sandwich cookies with white filling (about 6 cookies)
1 tsp. shortening (optional)

Beat butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat until combined. Beat in egg, mint extract, and enough food coloring to tint light to medium green. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill about 1 hour or until easy to handle. Roll one half of dough between two sheets of wax paper into an 8 x 7-inch rectangle. Peel off top sheet of wax paper. Sprinkle half of crushed cookies evenly over dough to within 1/4 inch of all sides. Roll up, jellyroll style, starting from one short side, removing bottom sheet of waxed paper as you roll. Pinch to seal. Repeat with remaining dough and crushed cookies. Wrap rolls in wax paper or clear plastic wrap. Chill about 4 hours or until firm. Remove one roll of dough from the refrigerator. Unwrap and reshape slightly, if necessary. Cut dough into 1/4 inch thick slices. Place 2 inches apart on an un greased cookie sheet.

Bake in a 375ºF oven for 8 to 9 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Remove and cool completely on wire racks. Repeat with remaining roll of dough. If desired, melt together chocolate and shortening in a heavy saucepan over low heat; drizzle over cookies. Makes about 50.
  Recipe By The Gourmet Mom
Lisa Montalva

Tip: Dried Flowers

10 parts white cornmeal

3 parts borax

Mix together. 

Bury flowers in the mixture. 
Let set for 2 weeks, and the dried 
flowers will last for years.

Herb Seasoned Rolls


Depending on the number of rolls you wish to serve, purchase the amount accordingly.
I either purchase biscuits or rolls that are ready to bake or in the tube.

For every 8 rolls:

1 tbs. rosemary
½ tsp. pepper
½ tsp. salt
1 tbs. parsley
1 tbsp. Parmesan cheese
1 tbs. olive oil or butter


Combine all dry ingredients in small bowl. Dip each roll into olive oil and then into herb mixture. Bake as indicated on package. Serve.

These rolls will smell and look like you went to the Bakery!

 Recipe By The Gourmet Mom
Lisa Montalva

Indian Spiced Turkey Breast

1 3lb turkey breast
2 cups plain yogurt
1 tbsp. of dried ginger or 2 tablespoons grated fresh ginger root
3 cloves garlic, finely chopped
1 1/2 teaspoons ground cinnamon
1 tsp. coriander
1 tsp. allspice
1 tsp. salt
1 tsp. ground cumin
1/4 teaspoon Cayenne pepper

Place turkey roast in a zip plastic bag. In a medium bowl, combine yogurt, ginger root, garlic, cinnamon, cumin, coriander, allspice, salt and cayenne pepper; mix well.
Pour yogurt mixture into bag or container with turkey. Seal bag and toss to coat turkey with marinade or turn turkey in mixture to coat well and cover.
Refrigerate at least 3 hours or overnight, occasionally rubbing bag and moving mixture over turkey.
To bake: Heat oven to 325°. Remove turkey from marinade; reserve marinade. In a small roasting pan, place turkey roast, pop-up timer on top. Bake uncovered, until timer pops, approximately 60 minutes. Brush roast frequently with marinade. Feeds 6.

 Recipe By The Gourmet Mom
Lisa Montalva

Tongue in Caper Sauce

veal tongue (3½ pounds or 1 2/3 kilos)1
water to cover
5  cloves garlic, peeled
2  bay leaves
¼ teaspoon turmeric
salt and pepper to taste

Mustard Sauce:
1  teaspoon cornstarch
¼ cup water
1/3  cup lemon juice
2  egg yolks
1  tablespoon whole-grain mustard
2  tablespoons capers

additional capers or edible flowers

Place tongue in large pot and cover with water. Boil covered for 10 minutes and spill off all the water

Wash meat and pot well

Return tongue to pot, cover with cold water and boil for 1 hour

Remove from water and set aside for 10-20 minutes or until cool

Strain and reserve 3 cups of this broth

Freeze the rest for use in other recipes

Peel skin from tongue and discard. Return tongue to pot with 3 cups broth, garlic, bay leaves and spices. Cook for another hour or two, until tender

Remove tongue and refrigerate 2-3 hours or overnight to cool completely

While cold cut into thin slices and place in a deep skillet or Pyrex heat-proof dish

In a saucepan over low heat, mix cornstarch with water until smooth.

Whisk together lemon juice with egg yolks, and combine with cornstarch mixture and mustard. Add capers, and heat just to boiling while mixing.
Pour over tongue slices

Cook uncovered over low heat for an additional 10-15 minutes
Serve hot with sauce

Nutrition Facts:
Serving size: 3 (slices); 4 (oz); 120 (g). 214 Calories
Protein 27 (g); carbs 0.9 (g); fat 11.5 (g); saturated fat 5 (g)
cholesterol 0 (mg); sodium 73 (mg); calcium 10 (mg); fiber 0 (g)
Exchanges: 4 high-fat protein 

Recipe Submitted by
Nechama Cohen
CEO/NP & Author  of
Enlitened Kosher Cook

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