10/23/15 recipe -Taste USA

Friday, October 23, 2015

Watermelon Bellini

How to make Watermelon Bellini Recipe - When I asked the waiter at Claridge’s in London if they serve this drink by the pitcher he almost choked. I guess that was a negative?!?!

SERVES 8

Ingredients:
1 lime
3 cups cubed seeded watermelon, chilled
1 cup unfiltered apple juice
One 750 ml bottle prosecco, chilled

Method:
Squeeze the lime and cut the rind into thin curls. Place the watermelon, 2 tablespoons of the lime juice, and the apple juice in a blender and process until smooth.

Pour about 1/2 cup of the puree into each of eight champagne flutes and top with prosecco. Garnish with a curl of lime rind. Serve immediately.

Watermelon Bellini

Mint Tea

How to make Mint Tea Recipe - Directly inspired by English tea houses during my stay there in winter 2010. A freshly brewed pot of mint tea cost an average of £5! I flew home and planted mint (delighting in the fact you can’t kill it) and now enjoy it for free!

SERVES 4

Ingredients:
20 fresh mint leaves, plus more for garnish
1 quart boiling water

Method:
Place the leaves in a tea pot. Pour in the water and steep for 3 to 4 minutes. Pour into individual cups garnished with 1 or 2 fresh mint leaves. Enjoy!

Mint Tea

Mango Daiquiri

How to make Mango Daiquiri Recipe

SERVES 4

Ingredients:
1 mango, peeled, pitted, and chopped
Juice and very thinly sliced peel of 1 lime
1 tablespoon superfine sugar
6 ounces light rum, such as Bacardi

Method:
Place all the ingredients with 3 cups crushed ice in a blender and blend until smooth.

Pour into chilled glasses and garnish with some of the lime peel.

Optional: For a thicker consistency, use frozen mango.

Mango Daiquiri

Festive Fruit Fizz

How to make Festive Fruit Fizz Recipe

SERVES 8

Ingredients:
1 cup cubed seeded watermelon
10 strawberries, hulled and halved
1 cup cubed fresh pineapple
1 liter lemon-lime soda or seltzer, well chilled

Method:
Spread the watermelon, strawberries, and pineapple on a baking sheet and place in the freezer for several hours, until frozen. Process the frozen fruit in a blender until smooth, in batches if necessary.

Transfer the fruit puree to a large pitcher, add the soda, and stir. Serve over ice.

Tipsy Tip:
Add a little vodka for the adults.

Festive Fruit Fizz

Christmas Candy Martini

How to make Christmas Candy Martini Recipe - My absolute favorite Christmas cocktail.

SERVES 1

Ingredients:
2 ounces vanilla-flavored vodka
1 ounce white chocolate liqueur
1 ounce peppermint schnapps
1 teaspoon grenadine

Method:
Fill a cocktail shaker with crushed ice. Add the vodka, liqueur, and schnapps. Shake well and strain into a chilled cocktail glass. Pour the grenadine slowly down the inside edge of the glass—it will sink to the bottom, forming a gloriously colored base.

Christmas Candy Martini

Salted Caramel Charms

How to make Salted Caramel Charms Recipe - The combination of smooth, sweet caramel, crunchy salt crystals, and bittersweet chocolate may sound unusual, but it makes these little balls of loveliness impossible to stop at one.

MAKES 24 PIECES

Ingredients:
1/3 cup sugar
2/3 cup heavy cream
8 ounces dark chocolate, chopped coarsely
7 ounces milk chocolate, chopped

Method:
Line a baking sheet with parchment paper. Mix the sugar with 2 tablespoons water in a medium saucepan over medium heat and stir until it dissolves. Bring to a gentle boil and let cook undisturbed until golden brown.

Add the cream (it will bubble up!). Stir over low heat with a wooden spoon until the congealed toffee pieces melt and the mixture is smooth again. Remove from the heat and stir in the dark chocolate and 1/2 teaspoon sea salt flakes until the chocolate is melted.

Set aside to cool and thicken. Line a baking sheet with parchment paper. Use a teaspoon to scoop out portions of the mixture. Roll into balls, place on the baking sheet, and freeze for 30 minutes.

With 5 minutes to go, in a medium microwave-safe bowl, melt the milk chocolate, stirring every 20 seconds, until nice and smooth. Using two spoons, dip the candies in the milk chocolate to coat.

Return to the baking sheet. Top each truffle with a small pinch of coarse sea salt. Refrigerate to set.

Salted Caramel Charms

Rocky Road Bonbons

How to make Rocky Road Bonbons Recipe - I wrap these individually for birthday gifts, Valentine’s Day, Christmas, or whenever I just want to say “thank you” throughout the year.

MAKES 16 PIECES

Ingredients:
8 ounces dark, milk, or white chocolate, chopped
1 cup macadamia nuts, halved
1 cup marshmallows
5 ounces Turkish delight, coarsely chopped

Method:

In a medium microwave-safe bowl, melt the chocolate, stirring every 20 or 30 seconds, until nice and smooth. Allow to cool slightly before adding the nuts, marshmallows, and Turkish delight.

Mix until well combined. Line an 8-inch square baking pan with parchment paper. Pour the mixture into it, neaten the edges, and refrigerate until set.

Turn the candy out onto a cool cutting board and peel off the parchment paper. Cut into 16 squares. Wrap each in clear cellophane. These make a beautiful handmade Christmas gift tied at each end with a pretty ribbon.

Rocky Road Bonbons

Reindeer Bark

How to make Reindeer Bark Recipe - I have made this for my children’s teachers as a Christmas gift for the last three years.

SERVES 8

Ingredients:
4 peppermint candy canes
7 ounces dark chocolate, chopped

Method:
Seal the candy canes in a heavy-duty plastic bag, squeezing out all the air. Wrap the bag in a kitchen towel, place on a hard surface, and pound with a rolling pin until the canes are crushed.

In a microwave-safe bowl, melt the chocolate, stirring every 30 seconds, until silky smooth. Line a baking sheet with parchment paper. Pour the chocolate onto the baking sheet and spread it to about 1/8 inch thick.

Sprinkle with the crushed candy. Set aside for 20 minutes to set, or in the fridge if room temperature is too warm. Break into pieces to serve. Store the bark in an airtight container in a cool place for up to 5 days.

Optional:
Get creative! Another pretty gift idea is to substitute white chocolate for the dark chocolate and scatter dried cranberries, raisins, or pistachios on top instead of candy canes.

Reindeer Bark

Peppermint Crème Checkers

How to make Peppermint Crème Checkers Recipe

MAKES 24 PIECES

Ingredients:
8 ounces dark chocolate, chopped
8 ounces white chocolate, chopped
20 Oreo Cool Mint Crème cookies
4 ounces cream cheese, softened

Method:
In a medium microwave-safe bowl, melt the dark chocolate, stirring every 30 seconds, until silky smooth. In a chocolate mold with 12 square cavities (or an ice cube tray) spoon enough chocolate to coat just the base.

In a separate bowl, melt the white chocolate. Coat the base of another 12-cavity mold. Refrigerate the molds to set.

Meanwhile, grind the cookies in a food processor to a fine meal. Add the cream cheese and blend until well combined. Remove the chocolate molds from the fridge. Use a teaspoon to scoop out a portion of the mixture, roll into a ball, and pop it onto a chocolate base.

Lightly press to spread almost to the edges. Repeat until all the cavities are filled. Remelt the chocolates, if necessary, and spoon in, covering the filling. Refrigerate for 30 minutes, or until set.

Optional:
If you don’t have chocolate molds or don’t want to use ice cube trays, it’s just as easy to roll the cookie mixture into balls and dip them in melted chocolate to coat.

Peppermint Crème Checkers

Marzipan Marbles

How to make Marzipan Marbles Recipe

MAKES 40 PIECES

Ingredients:
2 1/2 rolls (7 ounces each) almond paste, broken into pieces
4 1/2 cups powdered sugar
1/2 cup light corn syrup
40 pecan halves

Method:
Place the almond paste and powdered sugar in an electric mixer with a paddle and beat until combined. Add the corn syrup and continue to beat until well combined. (If your mixer can’t hold that much, work with half of each ingredient at a time.)

Turn out onto a clean work surface and knead the marzipan until a smooth dough forms. Line a baking sheet with parchment paper. Use a tablespoon to scoop out portions of the marzipan.

Roll into balls and pop onto the baking sheet. Firmly press a pecan into the center of each ball. Set aside for 4 hours, or until firm.

Marzipan Marbles

Lime and Macadamia Fudge

How to make Lime and Macadamia Fudge recipe - i dedicated this recipe to meredith irene wood from springfield ohio from jboy

MAKES 24 PIECES

Ingredients:
One 14-ounce can sweetened condensed milk
18 ounces white chocolate, chopped
1 1/4 cups chopped macadamia nuts
Finely grated zest of 2 limes

Method:
Line an 8-inch square baking pan with parchment paper. Place the condensed milk and chocolate in a saucepan and stir over low heat until smooth. Remove from the heat.

Add the nuts and zest and mix well. Pour into the pan and refrigerate overnight prior to cutting.

Lime and Macadamia Fudge

Coconut Truffles

How to make Coconut Truffles Recipe

MAKES 24 TRUFFLES

Ingredients:
1/3 cup thick coconut milk
1 cup unsweetened shredded coconut
8 ounces white chocolate, chopped
1 tablespoon butter

Method:
In a medium saucepan, bring the coconut milk and 3/4 cup of the shredded coconut to a simmer. Remove from the heat and stir in the chocolate. Let sit for about 5 minutes to melt.

Add the butter and stir to combine. Cover and chill for 3 hours. Line a baking sheet with parchment paper. Use a teaspoon to scoop out a portion of the mixture. Roll into a ball, then roll in the remaining coconut until coated.

Place on the baking sheet. Repeat until the mixture runs out. Chill for at least 2 hours before serving.

Hint:
These make a thoughtful gift packaged in a clear box or in a cellophane bag tied with pretty ribbon for any occasion.

Coconut Truffles

Cinnamon Stars

How to make Cinnamon Stars recipe

MAKES 24 COOKIES

Ingredients:
2 egg whites
2 1/4 cups powdered sugar, sifted
1 1/2 cups almond meal
1 tablespoon ground cinnamon

Method:
Beat the egg whites lightly with a wooden spoon in a large bowl. Gradually stir in the powdered sugar to form a smooth icing. Transfer 1/3 cup to a small bowl, cover tightly, and set aside.

Add the almond meal and cinnamon to the remaining icing and gently press together with your hands. Add 1 teaspoon water if the dough seems too dry. Press together well before adding any water, as the warmth of your hands will soften the dough.

Lightly dust a clean work surface with powdered sugar and roll out the dough to about 1/8 inch thick. Spread with a thin layer of the reserved icing. Leave uncovered at room temperature for 30 to 35 minutes, until the icing has set.

Preheat the oven to 300°F. Line a baking sheet with parchment paper. Cut out shapes using a variety of star cookie cutters (dipping the cutters in powdered sugar to help prevent sticking).

Place on the baking sheet and bake for 10 minutes, or until just firm. Let cool on the sheet. Store in an airtight container until ready to serve.

Cinnamon Stars

Christmas Glitter Pops

How to make Christmas Glitter Pops recipe - Fruitcake and rum are the main ingredients in my rum balls. With this recipe, I have just added a little glitz and glitter.

MAKES 24 POPS

Ingredients:
1 pound fruitcake, homemade or store-bought
1/2 cup dark rum
12 ounces white chocolate, chopped
Edible glitter

Method:
Place the cake and rum in a food processor and process until combined. Refrigerate for 30 minutes. Line a baking sheet with parchment paper. Use a teaspoon to scoop out generous portions of the mixture.

Roll into balls and place on the baking sheet. In a medium microwave-safe bowl, melt the chocolate, stirring every 20 seconds, until creamy.

Roll each ball in chocolate and return to the baking sheet. Chill for 15 minutes, or until set. About 10 minutes before serving, remove from the fridge and let sit out to sweat.

Roll each ball thoroughly in edible glitter and gently pierce with a lollipop stick before serving to the delight of all.

Christmas Glitter Pops

Chocolate Coated Orange Candy

How to make Chocolate Coated Orange Candy Recipe - These are my dad’s all-time favorite sweets. I make them at Christmas, on his July 10 birthday, and for Father’s Day, which we celebrate in September. And several times throughout the year as payment for taking my boys fishing.

SERVES 8

Ingredients:
4 oranges
1 cup sugar
8 ounces dark chocolate, chopped

Method:
Quarter and peel each orange. (Set aside the orange segments for another use.) Cut the peel into 1/4-inch strips, leaving the pith intact. Place the strips in a saucepan of cold water and bring to a boil.

Drain and repeat the process once more. Meanwhile, in another saucepan, combine the sugar with 11/2 cups water and a pinch of salt. Cook over medium heat until clear.

Add the orange peel and simmer for 40 minutes, or until all the syrup is absorbed and the peel is transparent. Using a slotted spoon, transfer the strips to wire racks for 3 hours, or until dry. Line a baking sheet with parchment paper.

In a medium microwave-safe bowl, melt the chocolate, stirring every 30 seconds, until nice and smooth. Dip each piece of orange candy in the chocolate three-quarters of the length and place on the baking sheet. Refrigerate to set.

Optional:
Use the remainder of your oranges for fresh juice or in the Ruby Jeweled Lobster Salad.

Chocolate Coated Orange Candy