Tangy Seafood Cocktail Sauce

This is the red and robust seafood sauce that was always served with a prawn cocktail when I was a child and young person in California. I was appalled when I later encountered the pink, boring, mayonnaise-based version of seafood sauce (often known as Marie Rose). Try this, and you'll never go back: it has a zippy flavor which for some reason does not overwhelm, but actually beautifully complements, the sweet succulence of really nice fresh, cooked and chilled, prawns (or vastly improves the smaller varieties of shrimp). Good with crab and lobster, too, but best with shrimps.


Ingredients:
1/2 cup ketchup-based chili sauce OR
1/2 cup good-quality ketchup + 1 TBS mild chili powder
1 TBS prepared horseradish
1 TBS fresh lemon juice
2 scant tsp. Worcestershire sauce (shake the bottle first!)
1/4 tsp. salt
Pinch of cayenne or dash of hot chili sauce

How to make it:
Whisk all ingredients together in a small non-metal bowl.
Cover with plastic wrap and chill at least 3 hours before serving.
Makes about 3/4 cup of sauce.

To make a classic prawn cocktail:
Use an urn-shaped ice-cream dish.
Fill this with the sauce and hang the cooked, cold prawns around the edges of it, tails dangling.
Garnish with a thin slice of lemon, twisted.

To make a great shrimp salad:
Combine cooked, drained shrimp of any size with just enough sauce to bind.
Serve well-chilled on salad leaves; garnish with lemon slice as above.

Creamy Stilton & Walnut Tartlets

I can't even tell you how good these are: flaky pastry, creamy filling with the blue-cheese bite of Stilton, crunchy toasted walnuts..  I made them as the appetizer course for our Christmas Eve dinner, but they are definitely good enough to be the main course next time! I heavily tweaked a recipe by Tesco to come up with these, based on what I had on hand. Simple yet superb.


Ingredients:
200g (7 oz.) cream cheese, softened
1 beaten egg
1 crushed garlic clove
Sea salt and freshly ground pepper
Fresh grated nutmeg (or 1/8 tsp. ground)
1/4 cup freshly chopped fresh parsley (or 2 TBS freeze-dried)
1 package ready-made all-butter puff pastry
125g (4 oz.) crumbled aged Stilton (or other blue cheese)
25-30g (about 1 oz.) broken walnut pieces
Fresh rosemary to garnish

How to make it:
Preheat the oven to 200°C/400°F, less for fan-assisted ovens.
Beat the cream cheese together with the egg, garlic, S&P to taste, nutmeg to taste, and the parsley.
Roll out the pastry and, with a pizza cutter, cut into 6 even-sized rectangles. This should use up the dough; if not, keep scraps for whatever else you want to use them for.
About 1/2" from the edge of each rectangle, run a sharp knife along the pastry, not cutting all the way through, but scoring deeply enough that it will make a ridge when baked.
Place pastry rectangles on baking sheet and bake for just 8-10 minutes, or until it has risen but is only light golden in color.
Remove from oven and, with the back of a spoon, press the rectangle inside the scored area down.
Divide the filling evenly among the rectangles, spreading to fill the area inside the border.
Sprinkle each evenly with the Stilton and scatter the walnuts evenly on each tartlet.
Return to the oven and bake another 10-15 minutes, or until walnuts are toasted, cheese is melted and pastry is puffed and golden.
Place a rosemary twig on each tartlet while still hot, so the flavor is released.
Serve warm (not bubbling hot!) or at room temperature with a good wine.

Crockpot Sticky Toffee Pudding

Well, my husband being British to the core, Sticky Toffee Pudding is held very dear. I just recently got a 2.4l Crockpot (just the right size for 2-3) and can't wait to try out all the recipes I've been drooling over on Pinterest. This one caught my eye, so of course I had to make it!
The original recipe is found on http://www.plus2point4.co.uk, but she used margarine and egg substitute (I can't imagine why. If you are going to be eating something so decadent and sugary anyway, why fudge on the essentials?!). My version uses the real thing, and more spice than she calls for, since a genuine STP will be dense and spicy as well as sticky and sweet.
Judgement from The Expert: "Fantastic"! Cook adds: "...And much simpler in a Crockpot." So I suspect we will be adding this to our fallback recipes when in the mood for something over-the-top. Enjoy!

Ingredients for the pudding:
50g cold butter, diced (plus extra for greasing)
150g self-raising flour (or this amount of flour plus 1 1/2 tsp. baking powder)
1 tsp. mixed spice (cinnamon, cloves, ginger, nutmeg) or more, to taste
100g dark muscovado sugar
2 eggs
2 TBS milk
3 TBS golden syrup (or dark corn syrup)
1 tsp vanilla essence
1 dessert apple, peeled, cored and finely chopped

For the toffee sauce:
125g muscovado sugar
25g butter

How to make it:
1. Using either a souffle dish or proper British pudding bowl, draw around the top and bottom onto grease-proof or parchment paper; cut circles out.
2. Butter the inside of a pudding bowl or soufflé dish small enough to fit inside the Crockpot.
3. Place the grease-proof paper circle from the bottom inside the greased container. Set the top circle of paper aside.
4. Sift the flour and mixed spice together into a large bowl and rub in the butter (or use a pastry cutter) until it resembles breadcrumbs.
5. Stir in the sugar, then mix in the eggs, milk, vanilla essence, golden syrup and milk until smooth. Stir in the apple bits.
6. Spoon the mixture into the pudding bowl or soufflè dish. Sprinkle the muscovado sugar evenly over it, and place blobs of butter on top.
7. Place the remaining circle of grease-proof paper firmly on top.  Cover entire top with aluminum foil, sealing well.
8. Place a pastry ring or upturned saucer in the slow cooker. Put the soufflé dish on top of this, and carefully fill the slow cooker with hot water half way up the sides of the container.
9. Cover, and cook on high for 3 – 3 1/2 hours.
10. Once the pudding has risen and the sauce is bubbling. remove from cooker. Carefully remove the foil and parchment paper, and invert pudding onto a plate at least 2 inches wider all around than the top of the container. Carefully remove the pudding bowl.
11. Serve your slow cooker sticky toffee apple pudding warm, in deep bowls with thick cream.

Apple-Nut Streusel Coffee Cake

This simple recipe is much tastier than its ingredient list might suggest: moist and perfectly balanced in sweetness and crunch. I have adapted it from a similar recipe on cooks.com, using a streusel I prefer, more cinnamon, fresh nutmeg and Demerara sugar in the dough. You could substitute any fresh, not-too-juicy fruit for the apples: pears, pitted cherries, etc. This lovely little cake will cut into 9 pieces but I can guarantee you everyone will want more than one.

Preheat oven to 350°F/175°C.

Peel, core and coarsely chop 1 large apple, set aside.

Grease a 9x9" cake pan.

Ingredients:
For the cake:
1 cup flour
1/2 tsp. baking powder (Backpulver)
1/2 tsp. baking soda (Natron)
1/4 tsp. salt
generous 1/2 tsp. cinnamon
1/4 tsp. pre-ground nutmeg or several grinds fresh nutmeg
Stir together in medium bowl and set aside.

In a smaller bowl, whisk together:
1/2 cup sugar (I used Demerara)
1 egg
1/4 cup oil (not olive)
1/2 tsp. vanilla or 1/2 pkt Vanillezucker
1/2 cup sour cream

How to make it:
Add the wet to the dry mixture and stir just until combined.
Spoon into the pan, spread evenly and top evenly with the apples.

Crumble Streusel Topping over this mixture:

2 TBS butter, cut into small bits
2 TBS flour
1/4 cup chopped walnuts
1/4 tsp cinnamon
Pinch salt

Work all these ingredients together with your fingertips in a small bowl until it's crumbly.
Spread evenly over apples in pan and bake for 25-35 minutes, depending on your oven, or until cake is done and topping is lightly browned.
Best served warm or at room temperature, same day as baked.

Fettuccine with Shrimp and New Peas in White Wine Sauce

Simple, delicious and takes very little time. This recipe is rather heavily tweaked from one I found on Yahoo!Voices by Julie McMurchie. I simplified hers and changed some ingredients so I consider it "mine" now! I'll give you her options as well, but I found the end result as I made it to be well worth making again.


Ingredients:
    300-350g dried fettuccine (I used spinach fettuccine)
Sauce:
    2 TBS olive oil
    2 shallots, finely chopped
    1 cup dry white wine
    4 TBS cold butter in chunks
    1/2 Knorr or Maggi chicken soup cube
    4 tsp. fresh grated lemon peel
    Juice of two smallish lemons or 1 large juicy one
    Few grinds black pepper
    250 g raw shrimp or scampi
    200g fresh shelled peas
    2 TBS fresh dill, finely chopped or snipped

How to make it:
Put a large pot of salted water on to boil for the pasta. Whenever it boils as you are making the sauce, put in pasta, add 1 TBS olive oil, and reduce heat just enough so it doesn't boil over. Give it a stir now and then while working on the sauce.

Saute the shallots in the olive oil over medium heat until it becomes soft, but don't let it brown --about 2 minutes.
Add the white wine, raise the heat and bring to a boil. Boil for about five minutes, or until it is reduced by half.
Crumble in chicken broth cube and stir.
Remove pan from heat, turn heat down to medium. While pan is off heat, add cold butter and allow to start melting.
Return to heat and cook, stirring, over medium low heat until the butter completely melts and incorporates. Remove from heat.
Now whisk in the lemon peel, lemon juice and pepper to taste. Set aside and keep warm until ready to use.

By this time the pasta should be almost done. In the last 3 minutes of boiling the pasta, place a strainer over or partly into the boiling water; fill with fresh peas and shrimp and steam only until peas are a bright green, shrimp are pink and pasta is al dente.
Drain pasta, peas and shrimp; return to pasta pot, add the snipped fresh dill and pour sauce over all, stirring well to coat the strands.
Serve immediately.

Julie strains the shallots from the sauce, omits the pepper and chicken cube (making the recipe too bland, in my opinion) and uses parsley rather than dill. If making the sauce on its own without shrimp or peas, that may be okay, but otherwise I'd strongly suggest using either dill or fresh basil.

Julie also says: This white wine sauce can be used as the basis for shrimp scampi. Make the sauce in a saute pan. Add the shrimp and cook until they are pink and opaque. Remove the scampi to a serving plate and pour the remaining white wine sauce over the top. (In this case by all means use parsley. I can really see this sauce working well simply poured over broiled or grilled scampi!)

Cheater's Cassoulet

This is my simple, though admittedly time-consuming, version of a French country classic. My French brother-in-law, who grew up in the countryside, laughed when I asked him about the definitive version of cassoulet. I had read so many recipes requiring (to me) exotic ingredients such as smoked duck or goose. He told me that cassoulet means about the same as what an American means by casserole. Every region and even every family in a region has its own "definitive" recipe. The only constants are sausage, some kind of poultry, bacon and white beans in tomato sauce, though the duck or goose fat (if you can get it) really does make a difference to the richness of the flavor of the final product; so do use it if you possibly can. (If you're a low-fat advocate, just go away; you shouldn't be looking at this recipe anyway. 2 TBS of goose grease will not kill the 4-6 people this recipe feeds!!) This is a great way to recycle leftovers in such a way that all will clamor for more.


Ingredients:
2 TBS rendered duck, goose, chicken or bacon fat, or ghee (clarified butter)
6 chicken wings, OR 3 legs, OR 3 thighs, skin on (not breast meat)
1 smoked sausage of any kind (Kielbasa, cured Bratwurst), sliced 1/2" thick
2 slices bacon, sliced crosswise OR 2 TBS chopped pancetta
1 cup leftover cooked lamb, beef, pork or in a pinch even ham, in chunks
1 large or 2 small onions, chopped coarsely
2 cloves pressed (or finely chopped) garlic
1 rib celery, finely chopped
1 medium carrot, peeled and chopped
Generous 1/2 cup red wine
1 15-oz. can chopped tomatoes in juice
2 15-oz. cans white beans (do not drain liquid) --OR 1 can plain white beans and 1 can beans in tomato sauce
1/2 Knorr beef bouillon cube
1 bay leaf
2 sprigs fresh rosemary (if you have it)
Several grinds fresh black pepper
1 tsp. dried Herbes de Provence mixture OR
a goodly pinch each of dried rosemary, savory, and thyme
(Don't add salt --believe me, you will not need it!)

How to make it:
Preheat oven to 450°F/220°C.
Heat fat in a skillet over medium-high heat.
Brown chicken in it, turning to brown evenly, about 5-6 minutes (there is no need for meat to cook through, just get the skin browned).
Remove chicken with a slotted spoon to a deep oven-proof casserole.
In the remaining fat, sauté bacon or pancetta until crisp. Remove with a slotted spoon and add to chicken, along with the chunks of leftover meat.
Turn the heat down to medium. Now sauté chopped onion, carrot and celery for about 5 minutes, or until onions are transparent but not browned.
Add garlic and cook another minute.
Pour in red wine and stir well.
Add tomatoes, beans, and seasonings. Heat, stirring, until mixture just comes to a boil.
Pour it all over the meat in the casserole, and stir to combine.
Place casserole in hot oven. Close the door and turn the heat down to 325°F/160°C.
Bake, uncovered, for an hour. Stir and return to oven.
Bake another hour; stir, and return to oven. If it seems a bit dry, you may stir in up to 1/2 cup water.
(If you wish to top the cassoulet with buttered crumbs-- this is a common variation, but I find it overkill-- you may add them now.)
Bake one more hour. Remove from oven and allow to settle for 15 minutes before serving.

A green salad and crusty bread are great with this. It's even better the next day, warmed up, in the unlikely event some is left over.

Grated Carrot Salad, Austrian Style

This is a simple, delicious and nutritious way to use carrots, even those which have become a bit soft. Ready in 5 minutes and I have never met anyone who didn't like it.
This is not a sweet salad; the bit of sugar only helps to balances out the lemon juice, and the oil helps your body absorb the vitamins. You can experiment with adding raisins, dried cranberries, drained pineapple chunks, chopped nuts or any shredded veg you like, but I enjoy this salad just the way it is. An excellent side dish for grilled meats or really, almost anything else.


Ingredients:
3-4 medium-sized carrots
Juice of 1/2 large lemon
1/2 TBS vegetable oil
1/2 tsp. white sugar
Salt and freshly-ground pepper to taste

How to make it:
Peel and grate the carrots into a medium mixing bowl. Do not drain if they are juicy.
In a cup, whisk together the fresh lemon juice, oil, and sugar; pour over carrots.
Add salt and pepper to taste and stir well.

Simple & Savory Artichoke Frittata

A frittata is like a crustless Italian version of quiche. It can be successfully made with many vegetables but is particularly fast and savory with a jar of artichoke hearts. Try it with quickly sautéed asparagus spears as a variation, using the same recipe. Serve as a main meal for brunch or cut into small wedges and serve at room temperature as an appetizer. Great with wine!


Ingredients:
1 8-oz. jar or can artichoke hearts in oil
1 small or 1/2 large onion, sliced OR 2 whole green onions, chopped coarsely
1 clove garlic, crushed
4 saltine crackers, crushed coarsely
1 cup grated sharp Cheddar or other flavorful cheese
6 large eggs
Generous pinch of Herbes de Provence seasoning
Few grinds black pepper
Dash salt

How to make it:
Preheat oven to 375°F/190°C.
Drain the artichoke hearts, reserving 1 TBS oil.
In a 12" cast-iron or other ovenproof skillet, heat the oil over medium-high heat and sauté onions and garlic until soft but not browned.
Remove skillet from heat and stir in the artichokes, arranging evenly over the bottom of the skillet.
Sprinkle saltine crackers evenly over the hearts.
Sprinkle cheese evenly over the crackers.
Beat eggs together with Herbes de Provence, salt and pepper; pour evenly over mixture in skillet.
Bake at 375°F/190°C for 20-25 minutes or until puffed and golden.
Eat warm as a brunch dish or at room temperature for appetizers.

Fluffy Vanilla Icing

This is really the best, fluffiest, most stable, buttery yet light icing I have found. I've adapted it from several similar recipes until I found my perfect fit. It makes enough to frost 24 cupcakes easily, to cover a 9x12" cake with excess, or to fill and frost a 9" cake generously.
You can vary the flavor by leaving out or substituting the vanilla extract, or adding to the finished product such things as crushed peppermint sticks, chopped nuts (in which case use 1 tsp vanilla), flaked coconut, or use your imagination.
It is best made with a stand mixer-- I used my fabulous Kitchenaid-- with the whip attachment. You will get a less fluffy result with a hand mixer, but it's still good, just increase the times necessary for beating.


Ingredients:
1 cup whole milk
5 TBS all-purpose flour
2 tsp real vanilla extract
1 cup butter, room temperature, cut into chunks
3 cups powdered sugar, loosely spooned into measuring cup
Dash salt if butter is unsalted

How to make it:
In a small saucepan, combine milk and flour with a whisk, smoothing out all lumps.
Place over medium heat and cook, constantly whisking, until mixture thickens (about 7 minutes). It should be about as thick as heavy cake batter.
Whisk in the vanilla or other flavoring at this point.
With a spatula, spread this mixture evenly onto a plate; set in a cool place (not the refrigerator) to cool down to room temperature throughout.
While it's cooling, beat butter with powdered sugar until very light, fluffy, and there is no more "gritty" feeling to it; 3-5 minutes with a Kitchenaid, longer with a hand beater.
When the flour/milk mixture is completely cooled to room temperature, add it all at once to the butter mixture and beat 2-3 minutes longer, or until very smooth and fluffy.
Use immediately to frost cooled cake layers or cupcakes.
Keep any leftover icing in a covered container in the fridge. It will get harder when cold; bring it to room temperature again to spread easily. Will keep up to a week.

Tender Apple Pastries / Mürbe Apfelschnitten

These are, quite simply, the best I have ever tasted in a long and varied career of enjoying apple pastries! The pastry is unlike any other I know. An Austrian woman I knew over 20 years ago gave me the recipe after I raved over it; it can be used to make all sorts of things but my favorite is this apple version. I made them today and my husband is still swooning...
Don't freak out because there is yeast in the recipe. You don't really allow it to rise much, if at all, but it adds something irreplaceable to the flavor and texture. Best eaten still warm, but wonderful at room temperature as well. Chilling does the flavor no favors.


Ingredients for pastry:
400g / 14 ounces plain flour
Pinch of salt
200g / 7 ounces cold, unsalted butter
2 large egg yolks, at room temperature
2 TBS warm milk
2 TBS sugar
2 tsp. dry yeast OR 1/2 cube live baker's yeast cake

How to make it:
In a small bowl, whisk together warm milk and sugar. Crumble 1/2 the yeast cake into this, or sprinkle the dry yeast over, and stir well. Set aside in a warm place to proof (it should foam up a bit) while doing the next step.
In a larger bowl, stir together the flour and salt.
Grate the cold butter into this mixture using the large holes of a cheese grater, tossing so each bit gets coated. (This is a fabulous Austrian trick for incorporating butter into dough.) Alternatively, cut it in finely with a pastry cutter or 2 knives.
When the yeast mixture has proofed, whisk the 2 egg yolks lightly and stir them into the yeast mixture.
Dump all this over the flour mixture and, with your hands, quickly work into a smooth dough.
Divide dough in half and press 1/2 of it evenly into a shallow 9"x14" (25cm x 35cm) baking pan.
Set aside the other half.

Ingredients for the apple filling:
3 large apples (preferably a firmish sort)
2 TBS sugar
1/2 tsp. ground cinnamon
2 TBS dry breadcrumbs
(1 1/2 TBS cream + 1 tsp. sugar) - near the end of baking

How to make it:
Sprinkle bottom crust evenly with breadcrumbs.
Peel, core and grate the apples.
Toss them with the sugar and cinnamon and spread evenly over the breadcrumbs, right to the edges of the pastry.
Roll out remaining half of pastry and cut off any overlapping edges. Tuck the pastry in to seal the apple juices inside.
Prick top layer all over evenly with a fork.
Now start to preheat your oven to 170°C / 325°F, and let the pastry stand in a warm place for 15 minutes. It may rise just a bit.
Whisk together the cream and sugar but don't use it yet.
Bake in the center of the oven for 30-35 minutes or until light golden brown.
Remove from oven and brush with cream and sugar mixture.
Return to oven for another 10 minutes or until dry and richly golden brown.
Cool for at least 20 minutes before eating, with or without whipped cream.
You can also sprinkle powdered sugar over the top for a "company" effect. Do this just before serving.

Moroccan Lamb, Almond & Apricot Tagine

This is a really lovely meal-- truly delicious and very little work. After browning things in a pan, you whack it in the oven and forget about it. Serve with couscous, bulgur or the simple rice recipe included here. Serves 4 if you have a nice vegetable dish on the side.


Ingredients for tagine:
2 TBS olive oil
500g/1 lb., 2 oz. lamb neck or shoulder, cut into chunks (not too small; 1 1/2-2" is good)
1 large onion, peeled and chopped coarsely
1 clove garlic, pressed or chopped finely
1 tsp. ground ginger, or grate some fresh
1 cinnamon stick or 2 tsp. ground cinnamon
1 bay leaf
8-10 oz. lamb, beef or chicken broth
75g/2 1/4 oz. blanched whole almonds
100g/3 1/2 oz. dried apricots, halved or quartered
1 TBS thick dark honey

How to make it:
Preheat oven to 180°C/350°F.
Heat the oil hot in a large frying pan and brown the lamb, in 2 batches to prevent crowding, for 2-3 minutes. Remove with slotted spoon and place in an ovenproof casserole with a tight-fitting lid.
Turn the heat to medium and add onion to pan. Cook 2-3 minutes or until softened but not browned.
Add garlic, ginger, cinnamon stick, and bay leaf and and cook 1-2 minutes longer.
Pour this over the lamb, stir, and add the almonds and apricots.
Add just enough broth to barely cover the lamb. Cover tightly and bake for 1 hr., or until lamb is fork-tender. Drizzle honey over tagine and serve over turmeric rice or the other options above.

Ingredients for turmeric rice:
200g/7 oz. long-grain rice
1/2 tsp. salt
2 tsp. turmeric
Juice of 1 lemon

How to make it:
Cook rice according to usual directions, adding salt and turmeric powder to the cooking water.
Drain well and stir in the lemon juice just before serving.
Sprinkle with fresh chopped cilantro or parsley leaves, if desired.

Hot Artichoke-Parmesan Dip

Don't let the name put you off; this dip is wonderful. I consider it a full meal, though in the USA it's usually served as an appetizer. An excellent party food, too.


Ingredients:
2 green onions
2 jars artichoke hearts in oil (about 1 1/2 cups drained)
1 clove fresh garlic
1 8-oz. package softened cream cheese
3/4 cup mayonnaise, sour cream, or a combination of the two
1 cup grated Parmesan cheese, plus more for sprinkling on top
Salt and freshly ground pepper to taste
Optional additions:
chopped pimiento
small capers

How to make it:
Preheat oven to 350° F / 175°C.
Chop the green onions, not too finely.
Drain the artichoke hearts and chop them as well, not too finely.
Peel and crush the garlic clove.
In a medium bowl, combine the cream cheese, sour cream/mayo and grated Parmesan until creamy and smooth.
Add the vegetables and any additions you wish; stir well.
Taste, and add S&P to your taste.

Turn into a shallow overproof dish. Sprinkle with more Parmesan and bake for 20-25 minutes, or until hot through, bubbly and starting to brown on top.
Serve with crackers, toasted Pita triangles, or any sturdy conveyor.

Serve lots of cold beer or chilled white wine and enjoy this treat!

Danish Puff

This is a delicious dessert which was popular in the 70s. Is it a strudel? A Danish pastry? A tart? Yes. It combines the best of each of those, with far less work than you might think. Very impressive to serve to guests.
The tender yet crispy base is the simplest of hand-formed butter pastries (no rolling out) and the topping is a basic chou recipe, the same dough used for cream puffs and eclairs. Though loaded with butter, the only sugar in the whole recipe is in the glaze. And you won't miss it!
DO NOT try substituting margarine for this-- it's butter or nothing!


Ingredients:
For the crust:
1/2 cup cold butter
1 cup flour
2-3 TBS cold water
Dash salt (ONLY if you are using unsalted butter)

For the topping:
1/2 cup butter
1 cup water
1 tsp. almond extract or 5-6 drops concentrated almond oil
1 cup all-purpose flour
Dash salt (again, only if using unsalted butter)
3 large eggs, at room temperature

For the glaze:
1 1/2 cups sifted powdered sugar
2 TBS soft butter
1 tsp. vanilla extract
1/2 tsp. each almond and lemon extracts (or less almond oil, and 1 tsp. lemon juice)
Up to 2 TBS milk to thin as necessary
1/2 cup chopped toasted walnuts OR toasted slivered almonds

How to make it:
In a small bowl (or in food processor), cut the butter into the flour until butter is the size of small peas. Add salt if using.
Bind with just enough cold water to make a malleable dough.
Handling dough as gently as possible, halve it and with your hands, form each into about a 12"x4" rectangle on a baking sheet. Pinch up the edges so the crust has a rim all around.
Chill this, or store in a cool place, while making the topping.

Preheat oven to 350°F / 175°C.
In a saucepan, melt butter (cut into chunks) together with water, stirring, until all the butter is melted and the mixture comes to a full, rolling boil, climbing the sides of the saucepan.
Remove from heat and turn the heat to LO.
Immediately dump all the flour (and salt if using) into the butter/water mixture at once, return to low heat, and beat furiously with a wooden spoon until it is all absorbed and smooth. It will clean the sides of the pan when mixed properly.
Remove from heat and beat in the almond extract and the eggs, one at a time. You can either do this by hand or, to get added volume, with an electric beater.
Beat until smooth and shiny.

Spread this mixture evenly onto the 2 crusts, spreading all the way to the raised edges.
Bake for at least 1 hour or until crust is browned and topping is high, puffy and browned.
Cool on the baking pan for half an hour before glazing.

To make glaze, beat the powdered sugar with the rest of the ingredients until you get a smooth and drippy glaze, adding more sugar or milk as necessary.
Glaze the Puffs evenly and, while still wet, sprinkle with chopped walnuts or slivered almonds.
Let set at room temperature for an hour at least, half a day at most, before slicing and serving.
Serves 10-12, depending on the size of your slices and the greed of your consumers.

(Also absolutely heavenly the next day with your mid-morning coffee!)

Green Goddess Dressing

This is a delicious and versatile dressing, good on all sorts of salads but also on crab or salmon patties or as a dip for raw veggies. It was popular in the 70s and 80s when I still lived in the States. It has a pleasing green color due to the parsley, chives and tarragon.
I find it best prepared in a food processor to save yourself chopping, but equally tasty if you do it by hand; it will just be a little chunkier and therefore less green in color.
This recipe is adapted from several "original" recipes I have tried and tweaked to my taste.


Ingredients:
3/4 cup good-quality mayonnaise
3/4 cup sour cream
1/3 cup snipped chives
1/3 cup packed fresh parsley leaves
Scant 1/4 cup fresh tarragon, or 1/2 tsp. dried
1 small clove crushed garlic
3 anchovy fillets OR 1 TBS anchovy paste
1 TBS fresh lemon juice
1 TBS white or rice vinegar
Salt and fresh-ground pepper to taste (do not add until taste testing afterward; anchovies vary greatly in salt content and you may not need any added salt)

How to make it:
If making by hand:
Snip the chives very finely. Chop the parsley (and tarragon leaves, if using fresh) very finely. If using anchovy fillets, pound until pasty; remove any visible bones.
Stir together all ingredients until well-combined. Taste and add S&P if needed.

If using a food processor:
Place chives, parsley and tarragon leaves (or dried tarragon) and garlic in processor bowl. Whirl until herbs are finely chopped.
Add all the rest except S&P and process until smooth and green in color.
Taste and add S&P if needed.

Store, covered, in refrigerator until using. Serve chilled. Will keep up to 2 weeks if stored covered in fridge.

Best Baked Potato

I don't know about you, but I like a baked potato to have a crispy skin, because I eat the skin. It's the best part, really; not only does it have the most flavor, but it is loaded nutritionally.
However, I am also a person who doesn't like waiting for an hour to have a proper baked potato, so I often just do them in the microwave and forgo the crispy skin.
Recently I discovered a method whereby I can have a both fast and crispy-skinned baked potato, and I'm sharing it with you here, along with my usual microwave recipe.
Whichever type person you are, here are tips for the best baked potato in the least amount of time:

Directions are for 1 good-sized baking potato. Depending on your microwave, for each additional potato add 3-4 minutes (my oven's HI is 900W, use your discretion!).

Wash potato thoroughly and pat dry with a paper towel.
Rub lightly all over with olive oil.
(If you eat the skins, you may also lightly salt and pepper them at this point.)
Pierce with a fork in at least 6 places (this will keep it from exploding in your microwave!).

Now, you have 2 options.

For a good standard microwave-baked potato:
Place the potato in the center of the revolving plate and cook at HI for 3-4 minutes.
Turn and repeat.
Remove potato (which should NOT yet be completely soft) and wrap in aluminum foil. The potato continues to cook after removing it from the microwave, so to avoid a mealy, overcooked interior, you want to let it stand and finish the job.
Once wrapped in foil, they stay hot for half an hour, so this is also a good do-ahead option; just pile them, still wrapped, in a bowl for dinner guests.
Let stand for at least 5 minutes before opening and eating.

For a quicker-than-standard crispy-skinned baked potato:
Preheat your oven to 425°F / 210° C.
Prepare potato as above.
While the oven is heating up, bake the potato in the microwave for 2 1/2 minutes only, each side.
Remove and place in center of heated oven, directly on rack, and bake for only 20 minutes.
Voilá! A faster, more efficient potato with all the benefits of oven-baking.

My favorite toppings include:
lots of salted butter, and fresh-ground black pepper
chopped green onion /spring onion, or snipped chives
cooked and crumbled bacon
sour cream
shredded sharp cheddar cheese, when I can get it

Mom's Cherry Cheese Pie

Another family favorite; essentially no-bake, always delicious and simple too. A lovely idea for Valentine's Day.
In the USA you can simply buy a can of sour-cherry pie filling for the topping (though I still think homemade is better). Can't do that where I live, so I've included the instructions for making your own.


Ingredients:
For the crust:
1 1/2 cups crushed graham crackers, vanilla wafers, or other plain butter cooky
2 TBS sugar
1/4 cup melted and cooled butter

For the cream layer:
4 oz. softened cream cheese (Philadelphia or plain Exquisa)
Scant 1/2 cup powdered sugar
1/2 tsp, salt
Few drops almond extract
1 cup cold heavy whipping cream

For the cherry glaze:
1 lb. canned sour cherries (Weichseln), packed in water
Scant 1/4 cup sugar
Dash salt
1 heaping TBS cornstarch (Maizena)
Juice of 1/2 lemon
(Red food coloring only if needed)

How to make it:
Preheat oven to 400°F/200°C.
Mix all crust ingredients together well and press into and up the sides of an 8" pie pan.
Bake for 10 minutes or until golden; remove to a rack and cool.

In a medium mixing bowl, beat cream cheese, powdered sugar, salt and extract together until well blended.
In a separate small bowl, beat cream until stiff.
Fold cream evenly into cheese mixture.
Spread evenly to edges of cooled pie crust and chill while making the glaze.

Drain cherries, reserving 1/2 cup canning liquid. Set aside.
In saucepan, combine sugar, cornstarch and salt; add reserved juice and whisk until smooth.
Bring to a boil, stirring over medium heat and cook, stirring occasionally, for 2-3 minutes.
Remove from heat and stir in lemon juice (and coloring if needed).
Stir in cherries and cool, stirring occasionally.
When glaze is room temperature, spread it evenly over the cream filling, leaving 1/2" of the cream filling showing on the edges.
Chill until serving and serve cold.
Serves 6-8 depending upon greediness.

Easy Hot Fudge Sauce

This is a simple chocolate sauce I can easily make in Europe, because it doesn't call for corn syrup, which so many American recipes require. It is easy and delicious and what you don't use right away will keep, covered and refrigerated, for about 10 days.


Ingredients:
3/4 cup chocolate chips or any chunked chocolate (I tend to use bittersweet)
1/4 cup butter (NOT margarine!)
2/3 cup sugar
2/3 cup evaporated milk (in Austria, known as Maresi; NOT sweetened condensed milk)

How to make it:
In a small, heavy saucepan over low heat, slowly melt the butter and chocolate together.
When mostly melted, add the sugar and evaporated milk, stir well, and raise the heat to medium.
Bring to a boil, stirring constantly.
Lower heat but continue to boil and stir for another 6-8 minutes, until thick and creamy.
Remove from heat and cool slightly before stirring again and serving warm to hot over ice cream or anything that needs a Hot Fudge Sauce.

Best Cocoa Brownies

I got this recipe from a fellow ex-pat many years ago, because my then-usual recipe required unsweetened chocolate unavailable in Austria. Since then, this has been the no-fail family recipe of choice. (Thanks, Becky!)
Delicious as is but also infinitely variable: try different nuts, dried fruit, crushed mints (yum!), or chock it up with chocolate chunks or chips. In my opinion these need no frosting but if you like "over the top", by all means add some, after brownies are fully cooled.


Ingredients:
4 large eggs, at room temperature
2 cups white sugar
1 tsp. vanilla extract (or use 1/2 packet vanilla sugar)
1 cup melted and cooled butter
1 cup all-purpose flour
2/3 cup good-quality dark unsweetened cocoa powder (Dutch is best)
1/2 tsp. baking powder
1/2 tsp. salt
1 cup coarsely chopped walnuts (optional)

How to make it:
Preheat oven to 350°F/175°C.
In a small bowl, combine flour, cocoa, baking powder and salt; set aside.
In a large mixer bowl, beat eggs well until light and fluffy. Gradually add sugar and vanilla, and continue beating another 5 minutes or so, until really very light.
(Since there is so little rising agent in this recipe, this egg beating procedure is the most important step for a properly dense yet chewy finished product, so do not stint on the beating time!)
At low speed, add the flour mixture and mix just until almost all incorporated; at this point add nuts or any other additions, and stir just until combined. Do not overmix at this stage!
Spread evenly in a greased 9x12" pan and bake 30-35 minutes, or until set on top and just beginning to pull away from the edges. Do not overbake.
Cool completely before cutting and experiencing a small taste of Heaven.
Also good cut in larger squares and topped with vanilla ice cream and Hot Fudge Sauce (see recipe) for a terrific Brownie Sundae.

Chewy Chocolate Chip Cookies (with variations)

This is the best and most versatile dough I have found for your basic cooky. Sorry, but I don't remember where I got it originally. Add anything you like. I have made them with white chocolate and macadamias, dark chocolate and dried cranberries, and traditional semi-sweet chocolate chips and chopped walnuts. Always good; slightly chewy, crisp on the edges, full of flavor.
Bet you can't eat just one!


Ingredients:
    2 cups all-purpose flour
    
1/2 teaspoon baking soda
    
1/2 teaspoon salt

    3/4 cup butter, melted and cooled somewhat

    1 cup packed brown sugar 

    Scant 1/2 cup white sugar

    1 large egg

    1 egg yolk

    1 tablespoon vanilla extract (or sub 1 packet vanilla sugar)

    1 1/2 cups (chopped, if needed) walnuts, macadamia nuts
 or cranberries
    2 cups chocolate chips, or chunks from white chocolate bars

How to make them:
Preheat the oven to 325° F/170° C.
In a medium bowl, combine the flour, baking soda, and salt and set aside.
Beat together the melted butter, brown sugar, and white sugar with a hand mixer until creamy.
Beat in the egg until well combined, then beat in the egg yolk and beat until fluffy; then beat in the vanilla.
Add the flour mixture to the sugar mixture by hand (wooden spoon) until just moistened. Stir in the nuts (or cranberries) and chocolate also by hand. (I do this by stirring the flour mixture only partly before I add the solids and then it doesn't get over-combined.)
Drop by spoonfuls onto a greased and/or lined baking sheet, and press down on the cookies with your palm a bit to flatten (not too much!). Leave quite a bit of space on the pans between them as they spread a lot.
Bake for 12-15 minutes or until the edges start to look golden brown. They are rather fragile when they are hot and need to cool on the baking sheet, so even if they don’t look quite set, it’s okay because they continue to cook after you remove them from the oven. Much better to underbake these than to overbake them, or they lose their chewiness.
After 5 minutes you can remove them and allow to finish cooling on a rack or on a different surface.
Makes about 50-60 cookies if you use a smaller spoon, 20-25 if you make monster cookies.

Chocolate Decadence

A chocoholic's wet dream. This creation of this original recipe came about through boredom... but I wasn't bored when I tasted it! Somewhere between a pudding and a moist brownie, the lushness of this dessert rather defies description. Good served with whipped cream and eaten with a fork like civilized people, but can also be eaten out of hand after chilling (if you are greedy like me).


Ingredients:
    1/2 cup butter (not margarine)
    1/2 cup shortening
    1 1/2 cups sugar
    3 eggs
    1 tsp. real vanilla
    1/4 tsp. salt
    1 cup softened cream cheese
    1 1/4 cups flour
    1/2 cup unsweetened cocoa
    1 tsp. baking powder
    1/4 tsp. baking soda
    1 cup semi-sweet real chocolate chips (or equivalent chopped chocolate bits)

How to make it: 
Grease and flour an 8x10 pan. Preheat oven to 325°.
Beat butter and shortening together in a large bowl.
Add sugar gradually and beat until well-creamed.
Add eggs, one at a time, and beat until fluffy.
Beat in vanilla and salt.
Combine dry ingredients in smaller bowl, and add this, beating at medium speed, alternatively with spoonfuls of the softened cream cheese to the butter mixture, beating until mixture is very thick and fluffy.
Fold in chocolate chips.
Spread evenly in pan and bake in the center of the oven for 30-40 minutes, depending on your oven and the size of your pan (the measurements given are for a standard European pan).
Keep checking to be sure it does not get too dark on the top; you may need to cover with foil the last 5 minutes or so.
Like brownies, the middle may appear slightly underdone, but when the edges are pulled away a bit from the pan and it's browned, remove it from the oven.
Allow to cool completely before serving at room temperature in small squares (it's VERY rich!), or chill it thoroughly first, and pass the whipped cream. An espresso adds the crowning touch.
Refrigerate any leftovers, but you probably won't have any!

Buche de Noel (Yule Log)

Yes, it's fussy but I can't tell you how good this is.. and so pretty, too. I hadn't made one for years, but I was attending a fancy ladies' party this year and wanted to make something special. Use your imagination in decorating it!


Ingredients
    For the cake:
    3 large eggs, at room temperature
    1 cup granulated sugar
    1/3 cup water
    1 teaspoon vanilla
    3/4 cup all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon salt

    For the coffee filling:
    1/4 cup all-purpose flour
    1 cup milk
    2 TBS strong instant coffee (I use Nescafé instant espresso)
    1/2 cup slightly softened butter
    1/2 cup slightly softened shortening
    1 cup sugar
    1/4 teaspoon salt

    For the sour-cream chocolate icing:
    10 ounces chopped dark chocolate
    1 cup sour cream
    1-2 TBS softened butter

How to make it:
Cake:
Heat oven to 375°F / 190°C. Line 15x10x1-inch pan with foil or parchment paper; grease lightly with shortening or cooking spray.
Prepare a kitchen towel (cotton or linen, not terry): spread it on a flat surface and dust it generously with powdered sugar.
Stir together the flour, baking powder and salt; set aside.
Beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored.
Gradually beat in 1 cup granulated sugar and beat 2 minutes more or until not grainy.
Beat in 1/3 cup water and the vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading batter to corners.
Bake 15 minutes or until toothpick inserted in center comes out clean.
Immediately loosen cake from edges of pan; invert onto towel generously sprinkled with powdered sugar.
Carefully remove foil/parchment paper. Trim off stiff edges of cake if necessary.
While hot, carefully roll cake and towel up, starting from narrow end. Cool on cooling rack at least 30 minutes.
 
Coffee cream filling:
In a small saucepan, place flour and instant coffee; gradually stir in milk until no lumps remain. (Or use a microwaveable bowl.)
Cook, over low heat, stirring constantly, until well thickened. (In microwave, cook at 30-second intervals, stirring between each one with a small wire whisk, until smooth and thickened.)
Remove from heat and cool, stirring occasionally.
Cream butter and shortening well; gradually add sugar, beating until light and fluffy.
Add salt, vanilla and the cooled flour mixture; beat until smooth.
Store in fridge until using.

Sour-cream chocolate icing:
Don't make this icing until just before you want to use it, because it will harden quite quickly; ideal for the "bark" striations of the "log".
Melt the chocolate and pour it into a mixing bowl.
Add the sour cream all at once and beat furiously until thickened.
Beat in just enough butter to make it smooth and spreadable, and use right away.

Assembly:
Unroll cooled sponge cake and fill with coffee filling, spreading to edges.
Re-roll the cake and either chill it at this point until ready to frost, or frost it right away:
Using a small spatula, spread icing generously over entire cake, using the edge of the spatula to imitate tree bark.
 
Since the icing recipe makes more than needed for this cake, use some of the extra to form lumps, boles, or twigs on the log. I stuck a bay leaf into it as well, because I had no holly!
You can leave as is or decorate further by using thin slivers of chocolate ("lichen") and a light dusting of powdered sugar ("snow").
Chill until serving; slice into 12 equal slices and enjoy the raves for both appearance and flavor!

Pecan Pie

I can't get corn syrup in Austria, so I smuggled in some Golden Syrup from the UK last visit. It worked great. A friend of mine claims she used homemade pancake syrup with good results, but I haven't dared to try it... Anyway, this made a fabulously pecan-y pie, toasty on the top, that wasn't terribly oversweet. I hope you like it as much as my family did.


Ingredients:
2 large eggs
1 cup corn syrup OR golden syrup
Scant 1/2 cup brown sugar
2 TBS flour
1/4 tsp. salt
1 tsp. vanilla
1/4 cup melted butter
2 cups raw pecans
1 9-inch unbaked pie crust (see recipe under Mince Pie, use half)

How to make it:
Preheat oven to 350°F/180°C.
Form the crust with a high edge in case of spillage.
Sprinkle pecans evenly over unbaked pie crust.
Combine all other ingredients, beating well until smooth, and pour gently over pecans. (Pecans will rise evenly to the top during baking.)
Bake in center of oven for 50-60 minutes or until edges are browned and filling is set. (If crust browns too quickly while filling is not yet set, cover with strips of foil.)
Cool on rack and keep at room temperature until serving.

Mince Pie

I  have been told on good authority (my British husband!) that this recipe tastes just like an authentic British mince pie: absolutely essential for the holidays. This is a "mock" mince recipe; that is, there is no actual minced MEAT in it. (Don't laugh; there used to be real meat in mincemeat, and even after that was no longer fashionable, chopped beef tallow was an essential ingredient!) Mine consists mostly of apples and raisins; it is the spices which give mince pie its unique flavor.
The filling recipe is adapted from an ancient edition of Joy of Cooking; the crust recipe is my old stand-by of many years.
Makes 1 lattice-crust 9" pie.


Ingredients for filling:
1 1/2 cups raisins or dried currants
4 large apples
Grated rind and juice of 1 orange
1/2 cup apple cider
1/2 cup white sugar
Generous 1/2 tsp. each cinnamon, ground cloves, allspice (or mace)
1/4 cup finely chopped walnuts
2 TBS chopped candied citron
1 TBS chopped candied orange peel (arancini)
1 TBS brandy
2-3 TBS crushed soda crackers

How to make it:
If the raisins are large, snip them in half with a scissors.
Pare, core and coarsely chop the apples.
In a stovepot, combine the apples and raisins; add the orange juice and rind, apple cider and sugar.
Bring to a low boil, lower heat, cover and simmer until fruit is soft (about 10 minutes).
Remove from heat; stir in spices, walnuts, candied fruit and brandy until well combined.
Add enough of the soda crackers to thicken the filling without making it solid.
Set aside to cool while making the crust.

Ingredients for pie crust:
2 cups all-purpose flour
1 tsp. salt
1/3 cup cold lard
1/3 cup cold vegetable shortening (If you object to lard, use 2/3 cup shortening; but I guarantee you, lard will make the crust flakier and much tastier, and you don't taste it!)
2 TBS cold unsalted butter
3-4 TBS very cold water

How to make it:
In a large bowl, mix the flour and salt together.
Cut the lard, shortening and butter into this mixture with a pastry cutter, 2 knives, or use a food processor. The bits should be the size of oatmeal flakes when done.
Add just enough water to allow the dough to form a ball.
Wrap in clear plastic wrap and chill for at least 1/2 hour.

Assembly and baking the pie:
Preheat oven to 400°F/200°C.
Divide the chilled dough into 2 pieces, one a bit larger than the other.
Roll the larger piece out on a floured surface to fit a 9" pie pan (glass is best for even browning).
Line the pie pan, leaving an overlap of at least 1" on the edges.
Fill this with the cooled mince.
Roll the other piece out, a bit thicker, to 9" and cut into 1" strips.
Layer these strips carefully over the filling in a criss-cross pattern.
Fold the edges of the crust over the ends of the strips and seal well, crimping into a decorative pattern.
Bake at high heat for 10 minutes; then turn the oven down to 350°F/175°C and continue baking for another 1/2 hour to 45 minutes, or until crust is golden brown.
Cool on a rack.
Will keep stored at room temperature for 2-3 days.

Alternatively, you can make 12 Mince Tarts:
Roll all the dough out at once.
Cut 12 circles large enough to fit into muffin tins, and 12 stars just big enough for the edges to touch the sides of the tins, re-rolling scraps if necessary.
Line 12 muffin cups with dough and divide filling evenly among them.
Lay 1 star on top of each and crimp the edges.
Bake as above, but probably for not quite as long; keep checking.
Carefully remove from tins to cool on a rack.

Viennese Butter Spritz Cookies

These are simply the best spritz cookies ever: meltingly buttery, smooth dough that can be shaped and decorated at will. Do follow the measurements exactly for best results. The recipe is from a really old cookbook I gave away years ago; I believe it was published in New Zealand in the 1960's!
I usually make florets with candied cherry halves; this year I decorated some with sugar pearls too. These will keep very well for many weeks in an airtight tin. In fact, as they taste much better after aging, I suggest you make them secretly, hide them away and forget about them for a couple of weeks before serving them.


Ingredients:
(IMPORTANT: ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE! This ensures that they all get combined with optimal smoothness, and that you can easily pipe them through the cooky press.)
7/8 cup butter
1/2 cup confectioner's sugar
1 yolk from a large egg
2 drops vanilla extract
2 cups all-purpose flour

How to make them:
Preheat oven to 375°F/190°C.
Line a baking sheet with parchment paper, or lightly butter and flour it.
Cream the butter and sugar together until white, light and fluffy-looking.
Beat in yolk and extract.
Add 1/2 the flour with a wooden spoon, mixing until smooth.
Add the rest of the flour and thoroughly mix to form a malleable dough.
Pipe through a cooky press into various shapes, decorating as you wish with candied fruit, sugar pearls, colored sugar, etc. (They are great without any deco too.)
Bake 10 minutes or so, only until firm and very lightly browned at the edges.
Carefully remove to racks to cool completely. They are very fragile when hot.
Store in an airtight tin, if possible 2 weeks before serving.

Chocolate Melting Moments

This is a simple and versatile dough. You can roll it into balls or form it into other shapes such as logs or disks. This past Christmas I used half the dough to make cookies sandwiched together with vanilla almond cream filling, and the other half I formed into balls and topped with a walnut half. Both were excellent and delicate in texture. You will be surprised how chocolatey they taste, considering the relatively small amount of cocoa in the dough.

Ingredients:

250g unsalted butter, softened

100g confectioner's sugar

100g cornstarch

50g plain unsweetened cocoa

200g all-purpose flour

How to make them:

Preheat the oven to 170°C/325°F.

Beat the butter with everything but the flour, until smooth and creamy. 

Stir the flour in with a wooden spoon until you have a stiff dough.

Form this into 2" logs or 1" balls.

Flatten the balls slightly with a walnut half, or with the tines of a fork.

Bake 8-10 minutes or until set and firm, but not browned.
DO NOT OVERBAKE or they lose chocolatiness, for some reason!

Allow to cool on the sheet 2 minutes before carefully removing to a rack to finish cooling.

When cool, dip the ends of the logs into melted chocolate and roll in chopped nuts; place on parchment paper until set. Or..

Sandwich the fork-tined patties together with a filling of your choice (mine was store-bought). Or...

Simply cool the walnut patties.

When completely cooled, store in an airtight tin in a cool place.

Depending on your choice of cooky, makes 4-6 dozen.

Rum Balls

These are simple and versatile, not to mention delicious. The dipping is a bit fussy but makes them very elegant and adds yet more chocolate flavor. If dipping is not your thing, you can roll them in cocoa, coconut flakes, chopped nuts or powdered sugar instead. But I contend that coating them in chocolate makes them infinitely better...
Measurements given are approximate, as I don't really follow a recipe any more. Just use whatever baked goods have become stale or were a bit of a dud in your baking. Store-bought works too, just not as tastily. The amount of melted chocolate you'll need depends on how dry the crumbs are, so that's variable as well. But they are invariably yummy and, due to the rum, keep indefinitely!
Makes 4-5 dozen, depending upon your choice of size.


Ingredients:
8 oz. finely crushed cookies, stale cake or any baking disaster you need to use up (just don't use anything with a burned flavor)
1/4 cup dark rum
2 oz. melted chocolate (at least 60%)
4 oz. chocolate for dipping, any kind (I used a mixture of semi-sweet and milk chocolate above)
Small amount white chocolate for decorating, if desired

How to make them:
Mix the first 3 ingredients well, adding more of this or that if needed, until it forms a thick paste-like mass. You can use a food processor for this, but you needn't.
Chill this mass until you can form small balls (I scoop it out with the smaller end of a melon baller) and chill the balls again.
When ready to dip, melt 3 oz of the 4 oz chocolate until runny; stir in the remaining chunks until melted (this will temper it for dipping).
Using a 2-pronged fork, dip each cold ball to coat completely and let dry on parchment paper. (If the chocolate gets too thick through cooling, re-warm carefully in microwave on a low setting until diappable again.)
To decorate, chill the dipped balls and then drizzle melted white chocolate over the tops. Place into bonbon cases when set.
Store in fridge or -- if it's cold out-- on the balcony, out of the sun, in an airtight tin.

Apricot Horns

These have to be, bar none, my family's favorite Christmas cookies. A slightly richer version of Austrian Topfentascherl, they're almost a cross between a tiny pastry and a cooky: light, flaky pastry rolled out in granulated sugar surrounds apricot jam (you can use other jams if you like, but do try the apricot).
Eaten warm they are sensational, but they will also keep for a couple of weeks maximum if stored in an airtight tin in a cool place (hidden well from the greedy guts in your family!).
Makes about 3 dozen.


Ingredients:
    250g unsalted butter
    200g cream cheese
    2 C flour
    1 small beaten egg
    apricot jam
    Granulated sugar for rolling out

How to make them:
In a medium bowl, grate the butter with a large-holed cheese grater into the flour and distribute well by tossing with your hands.
Then add the cream cheese and mix thoroughly to a smooth dough, but don't let it get greasy, it must stay cold. Don't worry if it's a bit sticky!
Wrap and chill at least 1 hour.
Preheat oven to 180° C/375°F.
Roll out dough to 1/4" thick in granulated sugar.
Cut circles, put small bit of apricot preserves in the middle, brush edges lightly with beaten egg, fold over and seal well.
Save and re-roll scraps only once; whatever's left over again should be baked and eaten as is.
Bake on parchment paper (they leak!) 10 minutes or until starting to get golden brown on the edges.
Cool on racks and store in airtight tin when fully cooled.

Post-Christmas

Since the holiday season is just past, many of the recipes immediately following will be for Christmas cookies and seasonal baked treats. When that's out of the way, we'll go on to some of my favorite winter meals. Enjoy!

Introduction

Welcome to Victuality! 

This blog celebrates the fact that eating is not, and not only in the more affluent parts of our world, simply a matter of liquid and solid intake. Eating is a sensual experience. Food stimulates all our senses: taste, hearing, sight, texture and oh, the aromas..! 

Every recipe I post in this blog has been tested and tried in my own kitchen. Many are my original creations. Some are long-time family favorites. Some are recent discoveries (in which case I try to give credit to where I found them). Several are results of my travel experiences. Not all may be to your personal taste, but all are, simply, good food!

Try them and see for yourself. Please leave comments and feedback, especially if you have tried a recipe.

(Not being a technical whiz, I have posted each recipe as a separate blog-- the title of the entry, found to your right, will most often be the title of the recipe.)

Eat, enjoy, celebrate!

- HOLLY