Chocolate Chip Martinis

Written By Andira on Monday, December 31, 2007 | 4:39 AM

6 chocolate chips, for garnish Ice cubes 2 ounces white crème de cacao (1/4 cup) 2 ounces dark crème de cacao (1/4 cup) 1 1/2 ounces chocolate vodka (3 tablespoons) 1 1/2 ounces butterscotch schnapps (3 tablespoons)

Place 3 chocolate chips in each of 2 martini glasses. Fill a cocktail shaker halfway with ice cubes. Add the white and dark crème de cacao, the vodka and butterscotch schnapps and shake well. Strain into the glasses.

4:39 AM | 0 comments | Read More

Mulled White Wine

Two 750 ml bottles dry white wine 1/4 cup plus 2 tablespoons sugar 2 cinnamon sticks 6 whole cloves 1/4 teaspoon ground allspice 1 orange, sliced into thin wedges

1. In a large saucepan, warm the wine, sugar, cinnamon sticks, cloves and allspice over medium heat until hot but not boiling. Lower the heat, partially cover and let steep, without simmering, for 20 to 30 minutes.
2. Ladle the mulled wine into 8 heatproof glass mugs. Serve with the orange wedges.

4:39 AM | 0 comments | Read More

Barbecue Beef Cups

3/4 pound ground beef 1/2 cup barbecue sauce 1 tablespoon brown sugar One 16.3-ounce can refrigerated biscuits 3/4 cup shredded cheddar cheese

Preheat the oven to 400º. In a skillet, brown the beef over medium heat; drain off excess fat. Remove from the heat and stir in the barbecue sauce and brown sugar. Grease a 6-cup jumbo muffin pan and place a piece of biscuit dough in each cup, stretching the dough up the sides. Divide the beef mixture among the biscuit cups, sprinkle each with cheese and bake until golden, 10 to 12 minutes.

4:38 AM | 0 comments | Read More

Black-Bottom Cupcakes

MAKES TWO DOZEN
Prep Time: 35 min
Cook Time: 25 min

8 ounces cream cheese, at room temperature 2 1/2 cups sugar Salt 1 large egg 6 ounces semisweet chocolate chips 2 1/4 cups flour 1 1/2 teaspoons baking soda 1/4 cup plus 2 tablespoons unsweetened cocoa powder 1/3 cup plus 3 tablespoons vegetable oil 1 1/2 teaspoons apple cider vinegar 1 1/2 teaspoons pure vanilla extract

1. Preheat the oven to 350°. Line two 12-cup muffin pans with paper or foil baking cups. Using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 teaspoon salt. Add the egg and mix well. Fold in the chocolate chips and set aside.
2. In a large mixing bowl, whisk together the flour, the remaining 1 1/2 cups sugar, 3/4 teaspoon salt, the baking soda and cocoa powder. Add 1 1/2 cups water, the oil, vinegar and vanilla and stir until smooth.
3. Fill each baking cup two-thirds full with the cake batter and top with 1 tablespoon of the cream cheese mixture. Bake until the edges are firm to the touch, about 25 minutes.

4:37 AM | 0 comments | Read More

New Year's Food Traditions

Eating noodles at midnight is customary at Buddhist temples in Japan.

A German/Pennsylvania Dutch tradition is to eat pork and sauerkraut on New Year's day for good luck.

It is the tradition of Bosnia & Croatia (both of former Yugoslavia) to eat what is called "Sarma" or beef wrapped tightly in cabbage to bring good luck in health and wealth for the upcoming year.

It is a Cuban tradition to eat 12 grapes at the stroke of midnight. The 12 grapes signify the last twelve months of the year.

German folklore says that eating herring at the stroke of midnight will bring luck for the next year. Click here for Papa Kurt's Herring Salad recipe.

Eating pickled herring as the first bite of the New Year brings good luck to those of Polish descent.

In the southern United States, it is believed eating black eyed peas on New Year's eve will bring luck for the coming year.
Also from the south comes the custom of eating greens such as cabbage, collard greens, mustard greens, kale or spinach to bring money.
One more from the Southerners: eating cornbread will bring wealth.
The Southern custom of eating greens can be found in other cultures as well, although the cabbage can take many forms, such as sauerkraut or even kimchee.

In the Philippines, it is important to have food on the table at midnight in order to insure an abundance of food in the upcoming year.

Boiled Cod is a New Year's Eve must in Denmark.

Olie Bollen a donut-like fritter is popular in Holland for New Year.

Black-eyed peas, fish, apples, and beets are eaten for luck at the Jewish New Year's celebration (not celebrated on Jan 1).

Another tradition from the Philippines is to collect 7 different types of round fruits. The round shapre of the fruits signify money and seven is believed to be a lucky number. Set on the dinner table on New Year's eve, the fruits are believed to bring prosperity and sound financial status for the coming year.

4:36 AM | 0 comments | Read More

Black-Bottom Cupcakes

Black-Bottom Cupcakes

MAKES TWO DOZEN
Prep Time: 35 min
Cook Time: 25 min

8 ounces cream cheese, at room temperature 2 1/2 cups sugar Salt 1 large egg 6 ounces semisweet chocolate chips 2 1/4 cups flour 1 1/2 teaspoons baking soda 1/4 cup plus 2 tablespoons unsweetened cocoa powder 1/3 cup plus 3 tablespoons vegetable oil 1 1/2 teaspoons apple cider vinegar 1 1/2 teaspoons pure vanilla extract

1. Preheat the oven to 350°. Line two 12-cup muffin pans with paper or foil baking cups. Using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 teaspoon salt. Add the egg and mix well. Fold in the chocolate chips and set aside.
2. In a large mixing bowl, whisk together the flour, the remaining 1 1/2 cups sugar, 3/4 teaspoon salt, the baking soda and cocoa powder. Add 1 1/2 cups water, the oil, vinegar and vanilla and stir until smooth.
3. Fill each baking cup two-thirds full with the cake batter and top with 1 tablespoon of the cream cheese mixture. Bake until the edges are firm to the touch, about 25 minutes.

4:36 AM | 0 comments | Read More

One-Pan Chicken Dinner

One-Pan Chicken Dinner
FOUR SERVINGS
Prep Time: 10 min
Cook Time: 50 min

One 3 1/2 - to 4-pound chicken—quartered, rinsed and patted dry 2 1/2 tablespoons extra-virgin olive oil Salt and pepper 5 yellow-fleshed potatoes, such as yukon gold, each cut into 4 wedges 4 thin carrots, peeled and cut into 2-inch lengths 4 thin parsnips, peeled and cut into 2-inch lengths 10 thyme sprigs

1. Position a rack in the upper third of the oven and preheat to 425°. Place the chicken in a large roasting pan, rub with 1/2 tablespoon olive oil and season with salt and pepper. Roast for 10 minutes.
2. Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons olive oil and season with salt and pepper.
3. Place the vegetables around the chicken and scatter 8 thyme sprigs on top. Roast until the vegetables are tender and the chicken juices run clear when a leg is pricked, about 40 minutes. Pick the leaves from the remaining 2 thyme sprigs and sprinkle on top.

4:35 AM | 0 comments | Read More

Italian Pasta Bake

Italian Pasta Bake TEN TO TWELVE SERVINGS
Prep Time: 30 min (plus cooling)
Cook Time: 40 min

2 loaves day-old Italian country bread, crusts discarded, sliced 1/4-inch thick 1 pound rigatoni or ziti pasta 4 tablespoons butter 1 small onion, chopped 1/2 cup frozen peas One 28-ounce can chopped tomatoes 1 cup heavy cream 1 pound mozzarella cheese, cut into 1/2-inch cubes 1 cup grated parmesan cheese, plus more for serving Salt

1. Preheat the oven to 375º. Grease a 10-inch springform pan or 4-quart ovenproof bowl. Line the bottom and sides of the pan with bread slices, fitting them tightly; reserve several bread slices for the top.
2. In a large pot of boiling, salted water, cook the pasta until al dente.
3. Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the peas and cook for 1 minute. Stir in the tomatoes and heavy cream, mixing until combined, and bring to a simmer. Set aside 1 cup of the sauce.
4. Drain the pasta, add to the sauce in the skillet and toss to coat. Stir in the mozzarella and half of the parmesan. Season with salt. Pour the pasta into the bread-lined pan, pressing down with a wooden spoon. Cover with the remaining bread slices. Sprinkle the remaining parmesan on top and dot with the remaining 2 tablespoons butter.
5. Bake the pasta until golden and crusty, about 40 minutes (loosely cover with foil if necessary to prevent overbrowning). Let cool for about 30 minutes, then unmold and slice. Serve with the reserved tomato sauce and extra parmesan.

4:35 AM | 0 comments | Read More