CHRISTMAS TIDINGS!

My internet has been on the fritz so I didn't get this posted in time for Christmas, but it's a good, old-fashioned treat for any cocktail party at any time. The home-made version tastes nothing like the ones you buy in the store!

CLASSIC CHEDDAR CHEESE BALL

There are many variations on a cheese ball, but I went with 13 year aged cheddar ball.

Ingredients:
2 cups shredded extra-sharp cheddar cheese
8 oz. cream cheese, softened
2 Tbsp. mayonnaise
1 Tbsp. Worcestershire sauce
1 garlic clove, minced
1/4 tsp. cayenne pepper
1/2 cup sliced almonds, toasted

Preparation:
Process all ingredients except nuts in a food processor until very smooth. Transfer the cheese to the center of a large piece of plastic wrap.

Pull all 4 corners together and twist so cheese forms a ball. It will be a little squishy.

Form it with your hands into a round shape. Once the cheese ball is chilled you can fine-tune the shape. Refrigerate until firm; at least 3 hours, or overnight. The cheese ball can be chilled for up to a week.

Lightly toast the sliced almonds in a dry pan. Watch closely as they burn easily. Cool.

Once the cheese ball is firm, reshape if necessary. Unwrap the cheese ball and roll it in the toasted nuts. Serve with your favorite crackers!

SWEET SPICED NUTS

These nuts are addictive and a treat any time, but I like them during the Christmas season. Use unsalted nuts. They store well in airtight containers for up to 3 weeks. Recipe is easily doubled or tripled. They make a nice hostess gift!

Ingredients:
2 large egg whites, slightly beaten
2 Tbsp. water
2 tsp. salt
2 pound nuts: unsalted raw pecans, cashews, walnuts or whole unblanched almonds, or combo of all
1 1/3 cup sugar
4 tsp. cinnamon
2 tsp. ginger
2 tsp. coriander

Preparation:
Preheat oven to 300 degrees. Line 2 baking sheets with parchment paper. Whisk egg whites with water and salt in a large bowl. Add the nuts and toss to coat. Drain in a colander for 5 minutes.

Mix sugar with spices in a large bowl. Add the drained nuts and toss to coat thoroughly. Spread nuts evenly on prepared baking sheets and bake until dry and crisp, 40-45 minutes, rotating and switching position of baking sheets halfway through. Cool nuts completely. Break apart and store in airtight containers.

Sorry, no photo!

AND I DID MAKE THE CRESCENT CRANBERRY BRIE WREATH I TALKED ABOUT LAST TIME...

CRANBERRY AND BRIE CRESCENT WREATH

The home-cured prosciutto from Jay Bileti paired perfectly with this not-too-sweet breakfast roll.

Ingredients:
2 packages crescent dough
8 oz. good quality brie
About 1 cup home-made cranberry sauce
1 egg, slightly beaten
Fresh thyme
Coarse salt

This Tripe Crème Brie worked perfectly!

Preparation:
Preheat oven to 350 degrees. Line a sheet pan with parchment paper. Open all crescent triangles and join together at wide end. Place a tablespoon of cranberry on each roll. Cut brie into thick wedges and top the cranberry with the brie.

Fold the pointed end around the cheese and cranberry and tuck underneath the wide end of crescent dough forming a circle, aka wreath!

Brush with egg. Sprinkle on a little coarse salt and fresh thyme leaves. Bake for 30-35 minutes until golden brown.

CHRISTMAS DAY IS COMING TO AND END,

BUT THIS IS A SEASON SO KEEP ON ENJOYING

RIGHT INTO THE NEW YEAR!

www.cookwithcindy.com

IT'S CHRISTMAS COOKIE TIME!

I love this time of year. Filled with festive gatherings, lots of hustle bustle, and much cooking and baking! I have started my Christmas cookies and added a new one I want to share with you. This recipe is from my hairdresser's grandmother, Irma Kidwell.

And here is the grand lady! I wished I had a chance to meet her!

My hairdresser, Patreese Flores, tells me it's been a family favorite for generations and I can see why. My husband, Jerry, said it is one of the best cookies he's ever eaten.

CHOCOLATE MINT COOKIES

Ingredients:
2 cups shortening (That is 4 sticks. I used European style unsalted butter.)
1 1/2 cups sugar
4 eggs
2 packages chocolate chips (24 oz.)
3/4 cup white corn syrup
5 1/4 cup flour
1/2 tsp. salt
3 tsp. cinnamon
6 tsp. baking soda
2 oz. pure peppermint extract

Preparation:
Cream shortening and sugar. Add eggs until creamy. Add peppermint. Melt chocolate chips.

I made a make-shift double boiler by placing
a bowl in a saucepan of water. Bring water
to a boil and stir until chocolate melts.

Add to mixture. Add corn syrup. Sift dry ingredients together and add to wet.

Roll into balls and then roll in sugar. Bake at 350 degrees for 6-10 minutes. For chewier cookies take them out before they crack.

This recipe does not disappoint! Thanks for sharing Patreese. To get a great haircut call Patreese Flores at her salon on the W. Frontage Road in Rio Rico. Aqua Salon, 520-841-2639.

CLEVER GIFT IDEA!

My good friend and golf buddy, Peachy McQueen, gave each in our 4-some a very thoughtful Christmas cookie gift.

She attractively layered the ingredients in the jar in the order given:

1/2 up white chocolate chips
1/2 cup sliced almonds, toasted and cooled
1/2 cup brown sugar
1 cup buttermilk biscuit & baking mix
1/2 cup brown sugar
1 cup buttermilk biscuit & baking mix.
Attach the gift tag with finishing instructions. To this you add: 1 stick melted butter; 1 egg, slightly beaten; and 1 tsp. almond extract. Press into an 8x8 inch pan and bake at 350 for 35-40 minutes. Fabulous!

And finally, here are a few shots from a cookie making adventure with my dear brother, Skip!


Carefully measuring ingredients! Go to:
http://cookwithcindy.blogspot.com/search?q=gingerbread
for gingerbread cookie recipe and my favorite, sugar cookies!

We used stars, trees, angels...
every shape except gingerbread people...fun!

 



NEXT TIME I'M GOING TO SHARE A SIMPLE RECIPE

FOR AN OLD-FASHIONED CHEESE BALL.

MUCH BETTER THAN STORE-BOUGHT

AND VARIATIONS ARE NEARLY ENDLESS!

GREAT CHRISTMAS HORS D'OEUVRE!

MERRY CHRISTMAS TO ALL!

WWW.COOKWITHCINDY.COM

TINOLA-FILIPINO CHICKEN SOUP

I have a good friend who is currently challenged by some medical issues. I wanted to make her chicken soup, which always makes me feel better. My husband, Jerry, suggested I make Myrna a Filipino Chicken Soup since that is her homeland. Also known as Tinolang Manok this soup is rich, delicious, nourishing and very tasty. I didn't realize papaya, green or ripe, was so good for you. Filled with enzymes and essential nutrients, it is excellent for digestive health. Ginger is also believed to help reduce nausea, pain and inflammation. These are the two predominant flavors in Tinola. I found the recipe online and wasn't sure how authentic it is, but when Myrna said it tasted like "home" it made me very happy. I did change things up a bit and will give you my recipe diversions as we go.

TINOLANG MANOK

This is the second batch of Tinola and the papaya had ripened
a bit more than they should, but soup was still delicious!

Ingredients:
1 whole chicken, chopped in serving pieces (I used 3 large boneless skinless chicken breasts.)
1 medium piece fresh ginger root, about 2 inch piece, julienned
5 cloves garlic, minced
1 medium onion, minced
1 Tbsp. patis (fish sauce) (I used Oyster Sauce as that's what I had in the pantry.)
2 medium green papayas, peeled and sliced diagonally (My one large papaya had started to ripen, but still had more green than red/orange flesh when I made the first batch for Myrna.)
1 bunch chili leaves (can use spinach--which I did; if chili leaves are not available)
1 Tbsp. olive oil (Not called for in the recipe, but I used to saute ginger and garlic.)
Dash of pepper to taste (I used a big dash of white pepper.)
4 cups low salt chicken stock (I had a very rich, not LOW-SALT chicken stock in the fridge already made.)



Here's Myrna recently in New York City!

Preparation:
In a medium sized pot, add 1 Tbsp. olive oil, saute ginger until golden brown, followed by garlic and onions. Then put the chicken, fish sauce, and pepper and simmer for 5 minutes.

I brought the chicken broth to a boil, reduced heat and added the 3 whole large chicken breast. Reduce heat to simmer and gently poach the chicken until cooked through; about 15 minutes. Remove the breast to cool and when cooled shred the chicken.

Add the sliced papaya, white pepper, and fish sauce to the pot with ginger, garlic and onions. Add shredded chicken and the chicken stock. Simmer over medium heat for about 1/2 hour. Remove from heat and add 3-4 large handfuls of fresh spinach. The spinach will cook/wilt in the hot broth. Check for seasoning and add salt/more pepper as needed.

Serve over hot, steamed rice.

CHRISTMAS IS FAST APPROACHING...

GET READY FOR SOME HOLIDAY COOKING!

 

UNTIL NEXT TIME, THANKS FOR TUNING IN

TO ANOTHER EPISODE OF:

www.cookwithcindy.com