Limoncello

So, my first attempt at making Limoncello is half way through the process. I read through many, many recipes and reviews and settled on one that I thought I'd try.  Tough decisions: to use 100 proof,  grain alcohol, or everclear! I settled on 100 proof absolut.  Then, how much sugar to add to make the simple syrup. Heard too many people say that results were too sweet so I chose a 3/1 ratio of water/sugar.  Oh, and I added some of the juice from a lemon to get a more lemony flavor.  So many recommended using organic lemons, but the only ones I could find were in Stop and Shop and some in the bag were moldy. Ended up with lemons from Expect!

Today I add the simple syrup to the vodka/lemon blend, will let it "brew" for another few weeks and keep my fingers crossed.  Keep you posted!

1 750 bottle of 100 proof vodka (absolut)
10 lemons
6 cups water
2 cups sugar
1 large glass jar with stopper/tight lid

Use a vegetable peeler to remove the peels, being careful not to take any of the white pith. Add to large glass jar. Pour vodka over peels and store in cool, dark place (winter has it's advantages!) Swirl the mixture often. After the lemon oils have done their thing, strain liquid.  Boil the water, add sugar and simmer until the sugar is completely dissolved. Cool completely. Add to strained liquid. Put this into the glass jar and store again in a cool, dark place. After 3 weeks (longer if you can) pour into smaller bottles and store in freezer.

Pierogi

courtesy of Carol Aylward

see Pinterest (Christmas board) for my preferred potato and cabbage fillings.  Also KA flour site comments had some good ones. KA dough recipe is similar - 2 C flour, 1/2 tsp salt, 1 whole egg, 1/2 c sour cream, 4T butter.  Old school Polish cooks swear they never heard of using sour cream or butter. I had better luck with Carol's recipe than those without sour cream so i might consider using a whole egg instead of 2 yolks - end up with lots of whites otherwise!  The one i tried last year had a cup of hot water with butter melted in it - not good!

2 3/4 cups flour
1 tsp salt
2 egg yolks
1 cup sour cream

Bring a large pot of water to boil. Mix above ingredients together in a large bowl. With dough hook, knead till soft.  Roll out thin.  Using a glass or can, cut circles (2 - 3") or cut into cubes with ravioli cutter.  Add 1 tsp filling to each cube. Fold and seal.  Place in boiling water and cook for 8 minutes (ready when they float to top.) Remove from water, drain, saute in butter.
Note: if freezing, place on parchment covered tray (do not boil) and flash freeze; store in ziploc.

Cabbage filling:
1 large can sauerkraut, drained
1 onion, diced
salt pork or bacon
Fry salt pork/bacon and onion until crisp.  Cook sauerkraut for about 5 minutes. Combine.

Potato filling:
8 medium potatoes, cooked, drained, mashed
salt and pepper
cheese (shredded cheddar or farmers cheese)
Combine; season. Use 1 tsp in each pillow

Ham and Cheese Rollups

12 oz cream cheese, softened
3 T finely chopped chives or green onions
1 1/2 tsp Dijon mustard
2 cups finely grated Swiss cheese
1/2 pound smoked ham, or turkey, or RB
6 lettuce leaves
6 flour torillas (8 - 10")

Combine cream cheese, chives, mustard, and cheese until well blended. (I might even chop the ham and add here.) spread mixture on tortilla, leaving 1/4 " border. Cover cream cheese mixture with ham/turkey, followed by lettuce. Roll up tightly and wrap individually in plastic wrap. Refrigerate at least 3 hours but no longer than 24.  Cut into 1" slices. About 42 appetizers.

Green Bean Casserole - healthy version

Revised Green Bean Casserole recipe from the Hartford Courant.  November 2010

2 pounds fresh green beans, blanched
1 T oil
1 cup onion
10 oz mushrooms, chopped
3 cloves garlic, crushed
2 cups milk
2 T cornstarch mixed with 2 T cold water
1/8 tsp black pepper
Topping:
2 cips chopped onions
1 tsp oil
2 T balsamic vinegar
3 cups bread crumbs
2 T butter, cut into small pieces

In large skillet heat oil over medium heat. Add onions, cook till soft.  Stir in garlic, mushrooms, salt. Cook until most of liquid reduced. Add milk to the pan, reduce to medium-low; simmer.  Stir in cornstarch and water mixture, and stir  until milk has thickened. Add green beans, and stir to coat beans thoroughly with milk mixture.  Transfer the mushroom and bean mixture to a 9 x 13 baking dish.

Topping: Heat oil, add onions, cook until browned. Add vinegar, and cook until liquid evaporates. Stir in bread crumbs. Cover top of green bean mixture with bread crumbs. Dot with butter. Bake @375 for 40 - 45 minutes. Serves 10.

Manhattan

Courtesy of Ina Garten

6 ice cubes
1/4 cup sweet vermouth
1 cup bourbon whiskey
cocktail cherries
Put the cubes in a cocktail shaker. Pour vermouth  and bourbon over the ice.  Shake and strain into cocktail glasses.  Add cherry and serve!

Make Ahead Scrambled Eggs

Ingredients:

• 12 eggs
• 1/2 cup heavy cream
• 2 Tbsp. butter
• 1 cup sour cream
• 1 cup shredded Cheddar cheese
• 1/8 tsp. white pepper
• 1/2 tsp. salt

Preparation:

Beat eggs with cream in a large bowl. Melt butter in large skillet over medium heat. Pour eggs into skillet and cook, stirring frequently, until eggs are scrambled and just set, but still moist. Remove pan from heat and stir in sour cream. Spread eggs into a greased 12x7" glass baking dish. Sprinkle with cheese. Cover tightly and refrigerate overnight.
When ready to eat, preheat oven to 350 degrees. Uncover the baking dish and sprinkle eggs with pepper and salt. Stir gently, then bake for 20 to 30 minutes or until cheese is melted and eggs are hot, at least 140 degrees F on an instant-read thermometer. 8 servings

Bisquick Muffins

2 c. Bisquick
1/4 c. sugar
1/3 c. milk (add more as needed)
2 tbsp. vegetable oil

Mix ingredients together, adding more milk as needed to get a good muffin consistency. Pour batter by spoonfuls into muffin pans; bake in a 350-degree oven until golden brown.

Note: This is a basic recipe that you can adapt. For example, you could add blueberries or mashed bananas. You could add a little cinnamon for flavor. You could add a streusel mix to the top: 2 tbsp. packed brown sugar and 1 tbsp. Bisquick.