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HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 45HOLIDAY EGGNOG Party eggnog, rich, creamy 3 egg yolks ' cup white sugar ' teaspoon salt 3 cups whole milk, scalded 1 cup heavy cream, • tablespoon dry sherry 3 egg 'whites Multi colored Pareils* Beategg•yolks thoroughly; `mix. 1/2 cup sugar and salt and gradually beat into egg yolks. Gradually add scalded milkand 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 intoe 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 'V teaspoon allspice 1 tablespoon grated orange rind 3 tablespoons brown sugar '/,- 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. HOLIDAY LATE NIGHT MENU Holiday Eggnog.. Winter Fruit Platter , Sugarplum Cranberry Punch Roast Cornish Hens Broiled Peach Halfs Poppy Seed Noodles Peas with Mushrooms Corn Muffins Blueberry Meringue Dessert Palazo. Coffee • ROAST CORNISH HENS. 6 Rock Cornish hens (about 11/2 pounds each, split) 11/2 cups flour 3 teaspoons salt 'h tablespoon pepper 11/2 cups shortening Paprika' Heat . oven to '425. Wash hens and pat dry. Mix flour,. salt and pepper; coat hens with flour mixture. Ip 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 theday leaving the last 15 mina of cooking till just before serving, You can also use lar8e 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 '/z cup of butter and add'' cup of poppy seeds. Place the noodlesin 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 fTypan 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 'A tsp. cloves '/r tsp. cinnamon 1/4 tsp. nutmeg, '/4 tsp. allspice.- % 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 '/A cup white sugar 1 pound frozen blueberries 2 tablespoons cornstarch - 6 tablespoons white sugar % 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 ' 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 thickwith sides moun- ded to 1%"' 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 .Poore- granate seeds. Chrlstm is Cookbook Patti 19