Winter

Dinner Rolls

These rolls from the The Bread Lover's Bread Machine Cookbook are deceptively easy to make and great par-baked and frozen. We make these for Thanksgiving - they're one thing we can check off our list a few weeks in advance.

Dough Recipe

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  • 1 cup plus 1 Tbsp milk
  • 3 Tbsp honey
  • 2 large eggs
  • 6 Tbsp unsalted butter, cut into pieces
  • 4 1/4 cups all purpose flour
  • Dinner Rolls
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    Cranberry Sauces

    Each recipe makes 2-3 half-pints, depending on how long you let the cranberries break down for. If you want to preserve these, process for 15 minutes in a boiling-water canner.

    Basic Cranberry Sauce

    1 (12-oz) bag fresh cranberries
    1/2 cup sugar
    3/4 cup water

    Bring water and sugar to boil. Add cranberries and cook over medium heat until berries have broken down to your desired level (15-20 mins). Stir occasionally and, if desired, mash with a potato masher to break berries down further.

    Horseradish Cranberry Sauce

    Cranberry Sauce
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    Old Pal

    3 parts rye
    2 parts aperol
    2 parts dry vermouth
    orange bitters
    1 orange twist

    Shake with ice, serve up in a coupe with the twist.

    Via http://www.bonappetit.com/recipe/old-pal, modified to use rye and add bitters to counteract the sweetness of switching this to aperol (which I stock) from campari.

    Recipe for aging

    This, called instead a Lincoln County, is via http://www.bonappetit.com/recipe/lincoln-county ; original recipe by The Bachelor Farmer Marvel Bar in Minneapolis MN
    4 1/4 cups 100-proof bourbon
    2 1/2 cups Campari
    1 2/3 cups Carpano Antica Formula Vermouth

    Old Pal
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    Hot Toddy

    1 part dark spirit (whiskey or brandy)
    3 parts boiling water
    Honey and lemon to taste
    Optionally, add cinnamon or cloves

    Also consider: infusing the liquor with apples: http://www.bonappetit.com/recipe/honey-bourbon-toddy#recipe-ingr... (or subbing in Calvados). Take it a step further with mint and absinthe: http://www.bonappetit.com/recipe/castle-dip

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    Lions Tail

    2 oz. bourbon
    ½ oz. pimento (allspice) dram
    ¾ oz. fresh lime juice (~1 lime)
    ¼ oz simple syrup
    1 dash Angostura or orange bitters

    (Tweak pimento dram and lime juice to taste)

    (Can drop the simple syrup and replace bourbon with rum)

    (a dash of Benedictine DOM also rounds it out well)

    Some history: http://badassdigest.com/2012/09/14/your-guide-to-drinking-this-w...

    Lions Tail
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    Aged Eggnog

    From http://blogs.phoenixnewtimes.com/bella/2013/11/aged-eggnog-recip...

    Eggnog (based on Dr. Lancefield's recipe)
    1 dozen eggs
    2 cups sugar
    1 quart half-and-half
    1 750-ml bottle gold or dark rum
    1 750-ml bottle bourbon
    1 quart heavy cream
    Nutmeg to taste (at least 1 teaspoon)

    Beat eggs in a stand mixer until frothy and light. While mixer is running, gradually add sugar until fully dissolved. With mixer still running, add half-and-half, then slowly add bourbon and rum. Transfer mixture to a large bowl.

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    Raw Kale and Brussels Sprouts Salad

    This recipe from Bon Appetit uses raw kale and brussels sprout to make a delicious, nutty salad.

    Serves 2 as a main, 4 as a side.

    For the salad:

    1/2 bunch of Tuscan or lacinato kale (about 1/4 lb), center stem discarded, leaves thinly sliced or shredded in food processor
    1/2 pint of brussels sprouts, trimmed, finely sliced or shredded in food processor
    1/2 cup almonds with skins, coarsely chopped
    1/2 cup finely grated Pecorino

    For the dressing:

    1/4 cup fresh lemon juice
    1/2 cup olive oil
    2 tablespoons Dijon mustard
    1 tablespoon minced shallot
    1 small garlic clove, finely grated
    1/4 teaspoon kosher salt plus more for seasoning
    Freshly ground black pepper

    Kale and Brussels Sprouts Salad 2013
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    Smoked Salmon Dip

    My goodness was this delicious. You have to give Martha credit where credit is due.

    8 oz smoked salmon, roughly chopped, divided
    8 oz cream cheese, softened
    1/3 cup mayonnaise (for texture; can be omitted if you don't like mayo)
    2 Tbsp diced red onion
    1 Tbsp capers
    1 tsp prepared horseradish
    Juice of half a lemon

    Smoked Salmon Dip
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    Deviled Eggs

    For some reason, I always get compliments on my deviled eggs. They're really not that hard to make. I typically go to deviledeggs.com for advice on cooking, peeling, etc. the eggs, but their tricks don't always work that well. I usually find inspiration in one of their recipes, but frankly it's not that difficult. This here is what I call a "notional" recipe because you can and should adjust the proportions to your liking.

    Deviled Eggs
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    Granny's Tea Cakes

    1 large egg (or two medium)
    1 tsp. soda
    1 tsp. baking powder
    1 tbsp. vinegar
    ½ c. milk
    1½ c. sugar
    1 c. shortening
    Flour (see below, but about 3 cups in the mix)

    Mix all ingredients except flour. Gradually add flour until the shortening is mixed in and the dough is stiff enough to roll out. Roll on floured surface. Cut cookies out and bake at 400 degrees until brown, 10-12 minutes. Top with sprinkled sugar or icing:

    Black And White cookie style frosting:

    (Let cookies cool completely before starting)

    4 cups confectioners' sugar
    1/3 cup boiling water

    Tea Cakes
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