All posts tagged: holiday recipes

Dreamy Triple Chocolate Coconut Bars

Published by Kathy Hunt

I’m married to a guy who adores coconut. Me? Not so much. Hand me a Mounds or Bounty bar and I’ll nibble off the smooth, rich chocolate, leaving behind a sticky blob of sinewy coconut for my husband to eat. Gross but true. Because of my apathy toward coconut, I rarely bake desserts featuring it. However, when I do, I make Dreamy Triple Chocolate Coconut Bars. Inspired by Amy’s Bread’s coconut dream bars, these luxurious treats feature plenty of coconut for my husband and an ample amount of chocolate for me. They’re the perfect compromise for two only children who love radically different sweets. Dreamy Triple Chocolate Coconut Bars will keep for several days. If you aren’t going to serve them right away, cover them with plastic wrap and store in a cool place. DREAMY TRIPLE CHOCOLATE COCONUT BARS Makes 20 bars 3 cups chocolate graham cracker crumbs 3/4 cup unsalted butter, melted 1/2 cup white chocolate chips 1/2 cup semi-sweet chocolate chips 3 1/4 cups sweetened coconut flakes 1 3/4 cups sweetened condensed milk …

dark chocolate truffles

Truffles for Valentine’s Day and Beyond!

Published by Kathy Hunt

Although I am one of the least craftsy people alive, I love making Valentine’s Day gifts. Specifically, I adore homemade, chocolate truffles. Shaped like the plump, lopsided mushrooms for which they’re named, hand-rolled truffles are a snap to prepare. If you can melt chocolate and don’t mind getting the palms of your hands a little gooey, you can create these sweets in no time. Dating back to 19th century France, truffles consist primarily of ganache, a blend of chopped white, milk or dark chocolate, heavy cream and optional smidgen of butter. To make ganache, cream is heated until scalding and then poured over the chocolate bits. Stirred together until smooth and creamy, the mixture is set aside to cool. Depending upon the ratio of cream to chocolate and the amount of time cooled, ganache can be used as a filling, icing or, as in the case of truffles, candy. As much as I like chocolate, I do think that truffles benefit from a dash of flavoring. Liqueurs, extracts, fruit purees or spices lend these bite-sized …

Return to the Pumpkin Patch

Published by Kathy Hunt

I can’t let autumn pass by without mentioning that amazing, globular fall fruit known as the pumpkin. Ranging in size from two to a whopping 800 pounds, this hefty fellow was once relegated to seasonal pies and decor. Today, though, I keep this low-fat, low-calorie, firm-fleshed gourd in my kitchen long past Thanksgiving. Although I lack the green thumb and good soil to grow pumpkins, thanks to friends who have both, I’ve learned a thing or two about harvesting a great pumpkin. A trailing plant, this winter squash needs space to grow. It likewise requires temperate weather and regular watering. Mature at 16 weeks, a pumpkin can be picked and stored whole in a cool, dry, dark place for several months. When cut, it must be refrigerated and used within a few days. How to use a freshly cut pumpkin? I love turning it into a silky puree. After removing the seeds, I put the pumpkin halves, cut side down, on a rimmed baking sheet and sprinkle a half cup of water over them. I …

Pop on over!

Published by Kathy Hunt

They’re airy! They’re crisp! They’re buttery! They’re one of the best foods adapted from English cooks. They’re popovers! Derived from Yorkshire pudding, that puffy mainstay of the British Sunday roast, popovers date back to 19th century America. Unlike their English forbearer, which was baked in a rectangular pan with a layer of meat drippings, popovers were cooked without beef fat in individual cups. As a result, instead of a fluffy souffle-like dish, you ended up with golden, crusty yet velvety rolls. Similar to Yorkshire pudding, popovers come from a simple combination of eggs, milk, butter and flour. The ratio of liquid to dry ingredients gives the batter its levity or “popover-ness.” In the oven the liquids create steam, which causes the rolls to puff up. Tear into a popover and you’ll find a perfect hollow center, the lovely side effect of all that steam. Steam also provides these baked goods with their name. As the steam increases, it pops the batter over the sides of each individual baking cup. Hence the moniker “popover.” Although some …

Peas: A Hate-Love Story

Published by Kathy Hunt

I’ve spent a lifetime struggling to like peas. My aversion to this vegetable started early, when my mother opened that first store-bought can of them. Withered and grayish-green, they resembled one of the oldest vegetables in existence, which, in fact, they are. Robbed of their natural sweet succulence as well as any helpful seasonings, they likewise tasted as though they’d hung out in their can for centuries. Had my subsequent experiences been tastier I may not have loathed peas so. Yet, each time I forced down spoonfuls of these bland, boiled terrors, I came to the same conclusion—nothing, not even the addition of cheery yet eerily symmetrical carrots, could make me like these shriveled veggies. Things became complicated when I married a man who loved my nemeses. On paper I could see why he liked them. Chocked full of vitamins A and C, niacin, iron, fiber and protein, they’re highly healthful. They also have a huge following, one which claims that, when plucked fresh from the garden, peas are sweet, crisp and utterly delightful. Unfortunately, …

holiday cocktails

Holidays – Just Another Word for “Cocktails”

Published by Kathy Hunt

Maybe you’re like me, an only child who grew up in a small family that quietly celebrated the holidays. On the other hand, maybe you’re like me and you have 30 friends coming over on Christmas Eve to revel in the holidays. Then again maybe you’re like me and believe that the key to any small or large holiday gathering is a wickedly good cocktail. As I mull over my drink offerings and make last minute adjustments to Friday night’s dinner menu, I thought that I’d share a few cocktail favorites. Easy and quick, they’ll add a little sparkle to any occasion. For the most part they’ll also relieve any stress associated with the holidays and/or two dozen loved ones crammed into your overheated kitchen. So . . . mix those cocktails, spread some cheer and enjoy the company of those near and dear! Happy holidays! PROSECCO POMEGRANATE FIZZ Serves 8 to 10 I love Prosecco and I love pomegranate. Hence the Prosecco Pomegranate Fizz. 1 bottle prosecco or champagne, chilled 8 ounces pomegranate juice …

piping mascarpone cheese

Cool as a . . .

Published by Kathy Hunt

Yeah, a cucumber. I’ve never thought of the cucumber as particularly cool. Crisp and juicy? Yes. Cool? Well . . .. Before I start rambling on about the hipness of this vegetable, I should admit that its coolness refers not to trendiness but to temperature — quite simply, a cucumber feels cool to the touch. Yet, this member of the gourd family offers far more than catch phrases and temperature gauges. Available year-round, it’s a staple ingredient in many dishes and a star in its own right. Rumored to have originated in South India, the cucumber has been cultivated for at least 4,000 years. In spite of its longstanding popularity, it didn’t arrive in North America until the late 15th century. Christopher Columbus introduced the first cucumber to Haiti in 1494. From there demand for this crunchy, green vegetable spread. And just what do people do with all these cucumbers? A third of the roughly 100 varieties grown are used for pickling. The rest we eat in salads, from crudite platters, in dips, and as …

dried apricots, mascarpone, almonds, honey

Easy Holiday Eats – Apricot Medallions

Published by Kathy Hunt

As soon as Thanksgiving breezes by, I start obsessing over Christmas and all the celebrations — and preparations — that the holiday season brings. Each year I vow to make my life easier by hosting smaller parties and concocting simpler menus. Yet, each year I invariably end up sweating over a steaming stockpot of coq au vin for 16 or frantically whisking together 30 individual mocha pot de cremes on Christmas Eve. So much for easy. In 2009 I swear to halve my stress level by following four basic rules: Keep the appetizers easy. Offer only one entree. Don’t turn down offers from guests of appetizers or side dishes. Lastly and perhaps most importantly, don’t go wild with new, complicated dishes. Gone are the days of hot-out-of-the-oven mini red pepper quiches and two dozen other homemade hors d’ouevres. This year friends and family will nosh on quick, uncomplicated appetizers such as apricot medallions, smoked trout paté and spiced nuts. And, if time slips away from me, I will have no qualms about plunking wedges of …

Brussels sprouts halves

For the Love of Sprouts

Published by Kathy Hunt

As a child, I could think of no words more terrifying at dinnertime than “Brussels sprouts.”  Invariably overcooked and, as a result, smelling of rotten eggs, these nutritious, cruciferous vegetables became the bane of family meals. As my dread grew so did my deceptive eating habits.  When my parents’ gazes were averted, I slipped individual sprouts beneath the table to a dog that would, and did, eat anything.  When the dog had reached her limit, I tucked the offending vegetables into my napkin or hid them beneath an untouched slice of buttered bread.  Whatever I could I did to avoid eating that night’s veg. Twenty years later I am pleased to report that my fear of Brussels sprouts has come to a happy end.  I owe this breakthrough to learning how to select, store, and prepare these vitamin C-rich plants. In Belgium Brussels sprouts dominate the produce stands.  Resembling tiny, green cabbages clinging to tall, thick stalks, they are uniquely Belgian.  Although scholars debate the date of their emergence, placing this anywhere from the 12th …

Wild, Wild Rice

Published by Kathy Hunt

To friends who dislike or have grown tired of white rice, I always suggest that they give wild rice a try.  With its firm texture, nutty flavor and earthy appearance this grain adds a little excitement to the staid rice family.  High in dietary fiber and protein, it likewise offers a nutritional boost absent from milled, nutrient-depleted white rice.  If disillusioned rice eaters take into account wild rice’s complex taste and texture and dietary benefits, they may give this hearty food a chance. When these winning aspects don’t sway them, I point out that wild rice falls into the category of affordable gourmet goods.  With wild rice they can splash out on an exotic dish without emptying their wallets.  The same cannot be said for other epicurean delights such as white truffles, a bottle of good, aged balsamic vinegar or wheel of aged Manchego cheese. Should my finicky friends remain unconvinced, I simply present them with one of a multitude of savory recipes.  One bite of wild rice sauteed with cremini mushrooms, simmered with onions, …