HomeMy WebLinkAboutThe Brussels Post, 1979-11-15, Page 21HOLIDAY LATE NIGHT
MENU
Holiday Eggnog
Winter Fruit Platter
Sugarplum Cranberry Punch
Roast Cornish Hens
Broiled Peach Halfs
Poppy Seed Noodles
Pe.s with Mushrooms
Corn Muffins
Blueberry Meringue Dessert
Palazo Coffee
NZ;
HOLIDAY EGGNOG
Party eggnog, rich, creamy
3 egg yolks
3/# cup white sugar
1/4 teaspoon salt
3 cups whole milk, scalded
1 cup heavy cream
tablespoon dry sherry
3 egg whites
Multi colored Pareils*
Beat egg yolks thoroughly;
mix 1/2 cup sugar and salt
and gradually beat into egg
yolks. Gradually add scalded
milk and cream, beating
constantly. Cook in top of
double boiler over hot water
Until mixture is thick enough
to coat a spoon. Cool. Add
sherry. Chill. When ready to
serve, beat egg whites until
stiff, gradually beating in
remaining sugar; beat until
stiff. Fold egg whites into
chilled custard. Pour into
chilled punch bowl; sprinkle
with Pareils. Makes two
quarts ,of sixteen 4 ounce
servings.
*small round cake decoration
BROILED PEACHES
dresses up the plainest meat
6 canned peach halves, drain
1/4 .teaspoon allspice
1 tablespoon grated 'orange
rind
3 tablespoons brown sugar
1/4 cup chopped nuts.
Place halves, cut side up in
baking dish. Combine all-
spice, orange rind, brown
sugar and chopped nuts,
sprinkle mixture over peach-
es. Broil in preheated oven
about 5 min. or until sugar
mixture is bubbling. Serves
6.
ROAST CORNISH HENS
6 Rock Cornish hens (about
11/2 pounds each, split)
11/2 cups flour
3 teaspoons salt
3/4 tablespoon pepper
1 1/2 cups shortening
Paprika
Heat oven to 425. Wash
hens and pat dry. Mix flour,
salt and pepper; coat hens
with flour mixture. In oven,
melt shortening in two bak-
ing pans, 13x9x2 inches.
Place hens skin side down
in melted shortening. Bake
uncovered 45 min. Turn:
bake 15 min. longer. Brush
with melted butter and
sprinkle with paprika.
Serves 12 people.
The hens can be prepared
early in the day leaving the
last 15 min. of cooking till
just before serving. You can
also use large chicken breast
in place of hens. But you
must simmer the chicken in a
cup of stock before roasting.
(Simmer 15 min.)
POPPY SEED NOODLES
Prepare noodles in your
usual manner. Wash with
warm water. In a large pan
with a lid melt a 1/2 cup of
butter and add 1/4 cup of
poppy seeds. Place the
noodles in pan and toss.
Serve on a hot dish, not a
deep dish, they have a lovely
appearance.
PEAS ALMONDINE
3 ten ounce packages peas
1 8 ounce package almonds
5 ounces mushrooms.
Prepare peas as usual. In a
large frypan melt a small
amount of butter. Fry the
almonds till brown, remove
and place the mushrooms in
the pan, brown them a short
time. Toss the peas and nuts
together with the mush-
rooms. Serves 10 people.
SUGARPLUM CRANBERRY
PUNCH
Zesty-Festive-Fun for a party
2 one pound cans jellied
cranberry sauce
3/4 cups sugar, white
1 cup water
3/4 tsp. cloves
1/2 tsp. cinnamon
% tsp. nutmeg
1/4 tsp. 'allspice
1/4 tsp. salt
4 cups unsweetened pine-
apple juice
3 cups water
red food coloring
lemon slices
Crush cranberry sauce
with a fork and combine with
sugar, water, spices, salt.
Bring to a boil. Add pine-
apple juice, 3 cups water.
Heat to boiling and simmer 5
minutes. Colour with red
food coloring. Serve in punch
bowl, or pitcher which have
been carefully warmed with
hot water. Float lemon slices.
Serves 15.
BLUEBERRY MERINGUE
1 cup heavy cream
1/3 cup white sugar
1 pound frozen blueberries
2 tablespoons cornstarch
6 tablespoons white sugar
3/4 cup water
2 tbsp. sherry, if desired
1 baked 9" meringue
Blend cream and sugar;
whip until stiff. Fold in 3
cups frozen blueberries re-
serving about 1 cup of ber-
ries for sauce. Chill. Com-
bine cornstarch, 6 T. sugar;
stir in water. Cook stirring
constantly, until thickened
and clear. 'Stir in remaining
one cup of berries. Cool. Stir
in sherry. When ready to
serve, pile berries and cream
mixture into meringue shell.
Lace top of pie with chilled
berry sauce. Serves 8.
MERINGUE SHELL
3 egg whites
1 teaspoon vanilla
1/4 tsp. cream of tartar
dash salt
1 cup sugar
With egg whites at room
temperature, add vanilla,
cream of tartar and salt. Beat
until frothy. Gradually add
sugar, a small amount at a
time, beating until very stiff
peaks form and sugar is
thoroughly dissolved. Draw a
9" circle on ungreased brown,
paper. On a cooky sheet,
spread meringue over circle
shaping shell with back of a
spoon. Bottom should be 1/2
inch thick with sides moun-
ded to 13/4 " high. Bake in a
slow oven (275°F) 1 hour.
Turn off heat and let dry in'
oven with door closed for two
hours.
WINTER FRUIT PLATTER
On leaf lettuce, alternate
figs, pink grapefruit sections
unpared apple slices. Orange
segments, nut-stuffed dates,
pear slices, red plums and
white grapefruit sections.
Sprinkle fruit with Pome-
, ganate seeds.
atiriltrims Cookbook Pais 19