The Gourmet Mom
Neon Bug Juice
Ingredients:
1 cup of Mountain Dew
shot of Hypnotiq liquor
Directions:
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
Ingredients:
1/4 oz. brandy
3/4 oz. port wine
3/4 oz. orange juice
4 oz. Champagne
Directions:
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
Ingredients:
1 oz. coconut rum
3 oz. pineapple juice
1/4 oz. Blue Curacao liqueur
Directions:
Pour ingredients over ice and stir. Garnish with a cherry.
Recipe By The Gourmet Mom
Lisa Montalva
Stuffed Hot Peppers
Ingredients:
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
Directions:
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!
Ingredients:
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
Directions:
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
Ingredients:
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
Directions:
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”
Ingredients:
1 oz. Vodka
2 oz. Champagne
2 oz. Pineapple Juice
Directions:
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
Ingredients:
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
Directions:
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
Ingredients:
3 oz. cranberry/raspberry cocktail
1/2 oz. crème de cassis
1 oz. vodka
Directions:
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
Ingredients:
1/2 shot eggnog
1/2 shot peppermint schnapps
Directions:
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
Ingredients:
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
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
Directions:
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.
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
Ingredients:
3 oz. gin
1/2 oz. dry vermouth
1 tsp. Peppermint schnapps
1 small candy cane
1 drop of red food coloring.
Directions:
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
Ingredients:
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.
Directions:
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
Ingredients:
2 cups Prepared BBQ Sauce (Honey & Smoke work well)
2/3 cups Blackberries, pureed and strained
Directions:
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.
2 cups Prepared BBQ Sauce (Honey & Smoke work well)
2/3 cups Blackberries, pureed and strained
Directions:
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
Ingredients:
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
Instructions
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
APPLE & PEAR SLAW
Ingredients:
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
Instructions:
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
Schnitzel
Ingredients:
Pounded Veal Leg, cut into slices
egg
flour
Panko Crumbs
S&P
Lingonberries (Go to IKEA to get them)
Directions:
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
Ingredients:
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
Directions:
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:
CHEF PALDERA
ITALIA
FLAVOURS OF MEDITERRANEAN TASTE OF PUGLIA
COOKING WITH EXTRAVIRGIN OLIVE OIL
Lavender Brulee
Ingredients:
6 egg yolks
50g sugar
500ml milk
8 buds fresh lavender
Directions:
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
CHOCOLATE RASPBERRY LINZER COOKIES
Ingredients:
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
Directions:
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
CANDY CANE COOKIES
Ingredients:
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
Directions:
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
HOLIDAY COFFEE
Ingredients:
10-cup pot of coffee
1/2 C. granulated sugar
1/4 C. unsweetened cocoa
1/4 tsp. cinnamon
1/3 C. water
Directions:
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
CHRISTMAS GELATIN SALAD
Ingredients:
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
Directions:
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
CANDY CANE CHEESECAKE
Ingredients:
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
Directions:
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
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