Christmas Eatables.

lashbear · 12-13-2008, 07:02 PM

what are you making this year? Any special new treats, or old favourites?

I'm just now making Chocolate Mint Truffles for the folks at work. Recipe below:

2 lbs Good quality bittersweet chocolate for dipping

24 oz Good quality bittersweet chocolate for truffles
2 cups Cream
1/4 cup Marie Brizard Creme De Menthe Liqueur
Powdered sugar
Good quality cocoa for rolling

Chop 24 ounces chocolate into chunks. Place chocolate pieces in a food processor with a metal blade and process until the chocolate is finely chopped.

Bring cream to a boil. With food processor running, add cream to chocolate and process until cream is completely incorporated.

With processor still running, add liqueur and process until incorporated. Refrigerate chocolate mixture until thoroughly chilled.

Using powdered sugar on your hands to prevent the chocolate from sticking, roll teaspoonsful of the chocolate mixture into balls. Refrigerate again until chilled.

Melt 2 pounds chocolate in the top of a double boiler. Allow chocolate to cool to about 90 degrees F. Take each chocolate ball and dip it in the melted chocolate. Place the chocolate ball in the cocoa to coat.

Store truffles in the refrigerator. Remove from refrigerator and allow to stand at room temperature for at least 1 hour before serving.

MickeyLumbo · 12-13-2008, 07:15 PM

wow! sounds incredible.

i'm trying to uncover McThunderstick's secret hot cocoa recipe...

it includes: crystalized ginger, orange peel, cinnamon stick, clove, and Amaretto liquor.

very nice to cozzy up with

sleepyjeff · 12-13-2008, 08:58 PM

My mouth is watering....keep them coming

cirquelover · 12-13-2008, 09:28 PM

Well let's see, I've already made 12 pounds of fudge in assorted flavors and of course there is more to come. We have rum balls in two flavors, 151 and captain morgans, also crown royal balls. I've made crunchy peanut butter balls and still need to make creamy ones. I've dipped pretzel rods in many assorted chocolate flavors.

I still need to make sugar cookies, spritz cookies, diabetic cookies and a few other undetermined flavors of cookies.

Tomorrow I will be making 20 pounds of party mix! It's supposed to be snowing , so it's not like I'll have anything better to do!

Kevy Baby · 12-13-2008, 10:08 PM

Quote:

Originally Posted by MickeyLumbo

very nice to cozy up with

Which: the cocoa or Buster McThunderstick?

lashbear · 12-13-2008, 10:54 PM

Quote:

Originally Posted by MickeyLumbo

very nice to cozy up with

Quote:

Originally Posted by Kevy Baby

Which: the cocoa or Buster McThunderstick?

That's easy!! The one that melts in his mouth

wendybeth · 12-14-2008, 01:19 AM

I'm making Rosettes (Swedish cookie that is deep fried, lighter than air and coated with powdered sugar) and my MIL is making a danish donut called Aebleskiver, which is also coated in powder sugar and served with huckleberry jam. (Traditional is probably strawberry or lingonberry, but up here it's huckleberry).

cirquelover · 12-14-2008, 11:07 AM

I'd be heading to Wendy's house if it wasn't 6 degrees up there today! That sounds delicious. My Mom made made Rosettes when I was a child and I love them. I haven't thought of them in years!

Betty · 12-14-2008, 02:18 PM

Well - turkey was on sale at the grocery store today. It was supposedly fresh but needed a bit of defrosting. We're having turkey for dinner!

BarTopDancer · 12-15-2008, 09:55 AM

I make rum balls every year.

And I suspect I'm going to be instructed to make deviled eggs too.

12-13-2008, 07:02 PM	#1
lashbear SwishBuckling Bear Join Date: Jan 2005 Location: In Isolation :) Posts: 6,597	Christmas Eatables. what are you making this year? Any special new treats, or old favourites? I'm just now making Chocolate Mint Truffles for the folks at work. Recipe below: 2 lbs Good quality bittersweet chocolate for dipping 24 oz Good quality bittersweet chocolate for truffles 2 cups Cream 1/4 cup Marie Brizard Creme De Menthe Liqueur Powdered sugar Good quality cocoa for rolling Chop 24 ounces chocolate into chunks. Place chocolate pieces in a food processor with a metal blade and process until the chocolate is finely chopped. Bring cream to a boil. With food processor running, add cream to chocolate and process until cream is completely incorporated. With processor still running, add liqueur and process until incorporated. Refrigerate chocolate mixture until thoroughly chilled. Using powdered sugar on your hands to prevent the chocolate from sticking, roll teaspoonsful of the chocolate mixture into balls. Refrigerate again until chilled. Melt 2 pounds chocolate in the top of a double boiler. Allow chocolate to cool to about 90 degrees F. Take each chocolate ball and dip it in the melted chocolate. Place the chocolate ball in the cocoa to coat. Store truffles in the refrigerator. Remove from refrigerator and allow to stand at room temperature for at least 1 hour before serving. __________________ *I Heart* my Husband - I can't think of anyone I'd rather be in isolation with.**
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12-13-2008, 07:15 PM	#2
MickeyLumbo thankfully grateful Join Date: Jan 2005 Location: shangrila Posts: 1,388	wow! sounds incredible. i'm trying to uncover McThunderstick's secret hot cocoa recipe... it includes: crystalized ginger, orange peel, cinnamon stick, clove, and Amaretto liquor. very nice to cozzy up with __________________
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12-13-2008, 08:58 PM	#3
sleepyjeff Go Hawks Go! Join Date: Jan 2005 Location: Parkrose Posts: 2,632	My mouth is watering....keep them coming __________________ River Guardian-less
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12-13-2008, 09:28 PM	#4
cirquelover Cruising around in my automobile... Join Date: Jan 2005 Location: Oregon Posts: 2,617	Well let's see, I've already made 12 pounds of fudge in assorted flavors and of course there is more to come. We have rum balls in two flavors, 151 and captain morgans, also crown royal balls. I've made crunchy peanut butter balls and still need to make creamy ones. I've dipped pretzel rods in many assorted chocolate flavors. I still need to make sugar cookies, spritz cookies, diabetic cookies and a few other undetermined flavors of cookies. Tomorrow I will be making 20 pounds of party mix! It's supposed to be snowing , so it's not like I'll have anything better to do!
	Submit to Quotes

12-14-2008, 01:19 AM	#7
wendybeth Nevermind Join Date: Jan 2005 Posts: 7,847	I'm making Rosettes (Swedish cookie that is deep fried, lighter than air and coated with powdered sugar) and my MIL is making a danish donut called Aebleskiver, which is also coated in powder sugar and served with huckleberry jam. (Traditional is probably strawberry or lingonberry, but up here it's huckleberry). __________________
	Submit to Quotes

12-14-2008, 11:07 AM	#8
cirquelover Cruising around in my automobile... Join Date: Jan 2005 Location: Oregon Posts: 2,617	I'd be heading to Wendy's house if it wasn't 6 degrees up there today! That sounds delicious. My Mom made made Rosettes when I was a child and I love them. I haven't thought of them in years!
	Submit to Quotes

12-14-2008, 02:18 PM	#9
Betty Kicking up my heels! Join Date: Jan 2005 Location: The Silver State Posts: 3,783	Well - turkey was on sale at the grocery store today. It was supposedly fresh but needed a bit of defrosting. We're having turkey for dinner! __________________ Nee Stell Thue
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12-15-2008, 09:55 AM	#10
BarTopDancer Prepping... Join Date: Jan 2005 Location: Here, there, everywhere Posts: 11,405	I make rum balls every year. And I suspect I'm going to be instructed to make deviled eggs too. __________________ Spork is the new MacGyver Postcards From My Edge
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