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