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HomeMy WebLinkAboutClinton News-Record, 1985-12-23, Page 38Page 20A—CLINTON NEWS -RECORD, MONDAY, DECEMBER23, 1985 Feeling good about giving is the real trick to holiday gifts. Without the wisdom of San- ta, however, this can be a very trying task. Food related gifts are always a good bet and a creation from your own kitchen is a sure way of adding a bit of yourself to the warmth and spirit of the season. Happily, this season; there's a wonderful fruit called a "Clemi" clementine, relative- ly new to North America, that's sure to add a very special touch to fruit baskets, cheese trays and, of course, to your holiday baking. Clemi clementines arrive from Spain at this time of the year and can be enjoyed right through March. A clementine is a type of mandarin orange or tangerine, but it's much sweeter and juicier and, best of all, the Clemi clementine is' completely Seedless. Slip clementines into Christmas stockings they'll add a new twist to traditional Christmas give-away treats. A little grated zest and juice adds a special note to chocolate rum balls — and why not serve' chocolate dipped clementine segments with coffee? Make it clementine . bread instead of lemon bread this year. Perk,up fruit or car-' rot cake with a creamy icing made by whip- ping clementine juice and zest. into cream cheese. Or simrrter dried fruits in clemen- Flavorful recpes for Christrnas Traditional Entice and enchant your guests during the holidays with these entertaining thoughts, Kahlua style. Someare new ideas, some 1 traditional. All can be prepared in advance, ready to help make the season merry for family, friends.:.and for you! .Kahlua Triple Cheese Bali A gutsy cheese mix - when flavours mellow, the Kahlua comes out nicely,..has very fine grainy quality' typical of cheese blends. Goes well with apples. Recipe makes 1 large, 2 medium, or 4 dozen small balls. Individual balls may be rolled in a variety of coatings, if desired., • 1.4 cup Kahlua (50 mL) 2 cups finely grated white cheddar (500 mL) . 2 cups finely grated provolone ( 500 mL 1 cup cold pack cheese food (250 mL) 1/3 cup soft butter (80 mL) ' 2 tablespoons mayonnaise (30 mL 1 2 teaspoons sweet -hot mustard (10 mL Finely chopped toasted almonds or other nuts, toasted pine nuts or sesame seed, or finely chopped parsley for coating. Mix Kahlua with cheeses. Add butter, mayonnaise and mustard and beat until well blended. Chill, then shape into one large or two medium balls (or into 4 dozen individual balls ). over and chill' several hours or overnigl t to mellow flavour. Roll in desired coating before serving. Mixture will be firm after refrigeration but will soften at room temperature. Serve with wedges of crisp ap- ple and assorted crackers, Mandarin Kahlua Chicken • in Lettuce This deliciously different appetizer can also be served as•a spread and spooned on to crackers or squares of firm dark or whole grain bread. 1 large whole chicken breast, boned and skinned . tine juice then add a dash of orange liqueur and clementine sections for a ,festive fruit concoction. Clementines make original hostess gifts. Consider a jar of cheery Clementine Con- serve with touches of festive red and green cheeries, gaily beribboned — or present an attractive containerlof Clementine Eggnog. Put a little sweetness into your Christmas 'gifts with darling clementines! Festive Clementine Conserve 6 clementines 1 lemon 6 oz. (170 g ) dried apricots, quartered ' 2 cup (125 ml) water 2'2 cups (625 ml) sugar 2 tbsp. (30 ml) lemon juice 2 whole cloves • 12 cup (125 ml) green and red maraschino cherries, halved 12 cup (125 ml) slivered almonds Remove peel from two clementines and lemon. Cut into slivers, enough to yield 1.4 cup (50 m1). Peel remaining four clemen- tines and section all. Remove white mem- brane from lemon. Chop clementine sec- tions and lemon pulp coarsely in food pro- cessor. Pour into large saucepan. Add slivered peel, apricots and water. Cover br- ing to a boil and simmer gently 20 to 30 minutes, until tender. Stir in sugar, lemon juice, cloves and again bring to a boil. Simmer, uncovered, stirring frequently until thickened, about 15 minutes. Stir in cherries, almonds, and cook five minutes longer. Remove cloves. Pour into hot sterilized jars and seal with melted paraffin wax. Clementine Eggnog 2 cups (500 ml) dairy eggnog Juice of 4 clementines 1/3 cup (75 ml) Grand Marnier Freshly grated nutmeg Stir; together eggnog, clementine juice and rand Marnier. Pour into glasses and garnish each with freshly grated nutmeg and a clementine section. Clementine Christmas Tree Pine boughs Clementines Whole cloves Icing sugar Ribbon On flat plate, arrange a base of pine boughs. Build a clementine tree, securing clementines, if necessary, with toothpicks or pins in a pyramid. Stud clementines with cloves for decoration and a pleasant odour. Sprinkle with icing sugar and decorate with red or green ribbons or bows. recipes using Kahlua 1 teaspoon soy sauce (5 mL) 1 teaspoon Kahlua (5 mL ) 1 tablespoon oil (15 mL) '2 cup finely chopped cooked ham (125 mL) 1 cup finely chopped fresh mushrooms (250 ma,) • L2 cup finely chopped green or mild onion (125 rnL) 1 cup finely chopped canned water chestnuts (250 mL) Endive or small romaine spears Prepare . Kahlua Seasoning 'Sauce (below). Chop chicken meat fine and rnix with 1 teaspoon (5 mL) each soy sauce and Kahlua. Let stand while assembling other ingredients, then stir -fry chicken in hot oil for 1 minute. Add ham and cook 1 minute. Stir in mushrooms, onion and water chestnuts. Add Kahlua Seasoning Sauce, Stir -fry until chicken is tender and mixture well -blended (1 or 2 minutes longer) Remove from heat. Serve hot, or at room temperature as a filling for crisp cold en-• dive or small romaine lettuce spears. Fill- ing May be made a day ahead, or frozen, then reheated quickly. Makes about 21/2 cups (625 mL) filling (20 servings ). Kahlua Seasoning Sauce Mix and set aside '4 cup (50 mL) each Kahlua and chicken broth; 1 tablespoon (15 mL) fresh lemon juice; 2 teaspoons (10 mL) each chili powder and cornstarch; 1'2 teas- poon (3 mL ) each grated fresh ginger, hot mustard and salt; 1 large clove garlic, pressed. Kahlua Crystallized Nuts 3 cups whole shelled nuts (750 mL) (blanch- ed almonds, pecans, macadamia, etc. I '.t cup sugar (175 mL ) 12 cup Kahlua (125 ml,) 1 tablespoon light corn syrup (15 mL ) 1 tablespoon butter. (15 mL ) Janet & Stiii Wishing all our Customers a very Happy Holiday Season and a prosperous New Year! Coery4 n9 9oo QUALITY FOODS & FRIENDLY SERVICE 7 Albert SI., Clinton, Ont. NOM 1 LO Phone 482-3478 r Place nuts in shallow pan and toast in slow oven (300 degrees F l for 20 minutes, stirring once*. Meanwhile, combine remaining in- gredients in 1 -litre saucepan, and stir over moderate heat until sugar dissolves. When mixture reaches boiling, place candy ther- mometer in mixture, and boil over moderate heat at 300 degrees F ( hard crack stage). Turn hot nuts into lightly buttered hot metal bowl (or large saucepan ), and pour hot syrup over, mixing gently ,with a buttered metal spoon'. Turn out onto but- tered jelly roll pan, and spread in a single layer. When cool enough to handle, separate into small chunks. When cold, store in air- tight cpntainer.. Makes about 5 cups. *If toasted macadamia nuts are used, rub 'off excess salt, and toast only 10 minutes, adding them 'toward end of cooking time for syrup, so they become heated through, hut.. do not toast further. Creamy Kahlua Fudge 11/3 cups sugar (330 m1,) 2/3 cup undiluted evaporated milk (150 Inl, L'4 cup butter (50 mL ) '•4 cup Kahlua (50 mI, I 1 jar marshmallow creme (200 ml,) 14 teaspoon salt (2 mL1 2 cups semi -sweet chocolate morsels r 359 g ) 1 cup milk chocolate morsels (175 g) • 1 teaspoon vanilla (5 m1,1 2/3 cup chopped nuts (150 rnl, ) Line an 8 -inch. square pan with a strip of foil or parchment. Measure first six ingre- dients in order listed into a 2 to 2'2 litre saucepan. Bring to full boil over mdderate heat, stirring constantly. Boil exactly 5 minutes, stirring constantly. Remove from heat, add chocolate stirring quickly .until melted. Stir in vanilla and nuts. • Turn into• prepared pan. Let stand in cool place or refrigerator until firm. Cut into squares: Fhb Jm;',, We hope your home and heart are filled with laughter, joy and good will this glad holiday season. It's been a pleasure serving you. Vuertb's SHOES Qvality & Service Since 1938 Exeter and Clinton ChRISTMAS MEANS MANy TI-IINgs TO MANy PEOPLE. To us, iTIS THE PERFECT TIME TO EXPRESS OUR TIIANkS Ramona Humphrey Janice Stauttener Jacqueline Bradley FOOD STORE AND PETRO -CANADA GAS BAR WILL BE OPEN CHRISTMAS DAY AND NEW YEAR'S DAY FOR YOUR CONVENIENCE Holiday Hours the CLOSED: DECEMBER 24-23-26-27 OPEN DECEMBER 28-30-31 CLOSED: JANUARY 1-2 UAW St-I4D "the friendly shop that cares" CORNER OF GIBBINGS AND RATTENBURY STREETS, CLINTON PHONE FOR APPOINTMENT 482-7G9117 all on VHS tape NEW RELEASES INCLUDE: "Flotch" • "Ghostbustors" • "Breakfast Club" • "The Muer" - "Woman In Red" - "Johnny Dangerously"