These Ain't Your Grandmother's Cupcakes

Get the recipes for these beautiful and delicious cupcakes for every occasion at Country Living.

Chocolate Lovers Rejoice

I found the following tips about chocolate at Heart-Healthy Living. I'm sure you've heard that a bit of chocolate is good for you, but maybe you'll pick up a few more tips from the following article and check out the recipes. Didn't we all know that something that makes you feel so good had to be good for you?
Savory
Dark chocolate not only tastes good, it's good for you, too. It promotes heart health by lowering blood pressure and boosting your mood.

By Lynne Meredith Schreiber
Photos by Scott Little
Food styling by Greg Luna

“Dark chocolate saves lives,” says Arthur Agatston, M.D., a preventive cardiologist at the University of Miami Miller School of Medicine and an admitted chocoholic. He bases his claim on a 2006 Scandinavian study, which showed that consuming small amounts of chocolate with 70 percent or more cocoa content—and without fattening mix-ins such as caramel, butter, or too many nuts—significantly diminished the likelihood of heart attacks.

Derived from the cacao plant, dark chocolate contains flavonoids, which help keep blood vessels clear and flowing, says Julia Zumpano, a registered dietitian with the Cleveland Clinic.

Dark Chocolate Increases HDL
Dark chocolate and cocoa powder increased good (HDL) cholesterol levels by 10 percent, according to a Finland study.

When buying chocolate, avoid:

* milk chocolate
* heavily processed bars
* chocolate with marshmallows
* chocolate with caramel
* chocolate with cream

Heart-healthy nuts, such as almonds and walnuts, are OK. “The more plain the chocolate, the better,” says Julia Zumpano, R.D., of the Cleveland Clinic.

Salad With Oranges And Chocolate
Scientists believe nuts may play a role in protecting against heart disease. Here almonds or walnuts team with salad greens, oranges, and a hint of chocolate for a spectacular side dish.
View the Recipe

Feel Better With Chocolate
Chocolate’s naturally occurring serotonin and dopamine are potent antidepressants, Zumpano says. That makes this indulgence a good alternative to cigarettes and addictive drugs; its quick, blissful high won’t hurt your body.

Chocolate also prompts pleasure because it contains phenylethylamine, a natural pain reliever.

Saucy Chicken with Garbanzo Beans
A little chocolate stirred into the chicken and bean mixture just before serving provides a rich but subtle flavor without adding lots of calories and fat.
View the recipe

Heart-Healthy Living's Favorite Chocolates
We taste-tested about 20 brands of chocolate that contain at least 70 percent cacao for the best heart-health benefits. When the buzz wore off, six favorites rose to the top. Look for quality chocolate in specialty food stores or shop online at chocosphere.com.

Here are our picks:

Valor Dark Chocolate 70%

El Ray, Apamate, Dark Chocolate, 73.5%

Scharffen Berger, Bittersweet, 70%

Bernard Castelain, Macaibo, 70%

Unique Origin, Guyave, 71%

E. Guittard, Quetzalcoatl, 72%

For more heart-health tips, visit:

Tips to Lower Your Blood Pressure

Low-Sodium Recipes

30-Minute Recipes

Register for the free Heart-Healthy Living e-newsletter

Hot Chocolate Cake

Oh, do I have a Valentine's Day gift for you. You may have guessed, it involves a recipe, but the real gift is much better. It's the gift that keeps on giving. I've been reading a blog for years - Culinary Concoctions by Peabody. It's one of my favorite food blogs. The recipes are great, the posts are witty and fun to read, and the photography makes you drool. What more could we ask from a food blog? Enjoy!

Hot Chocolate Cake

3 large eggs
1 1/2 cups sugar
1 tsp vanilla extract
3/4 cup prepared hot chocolate(your favorite kind)
1 TBSP butter
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt

Preheat oven to 325F.

In a large bowl, beat together the eggs and sugar until very thick; the batter should fall from the beaters in a thick ribbon. Beat in the vanilla.
While you’re beating the eggs and sugar, heat the hot chocolate and butter in a small saucepan to just simmering. Add the hot chocolate mixture to the egg mixture in a slow, steady stream as you continue beating.
In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the wet ingredients, stirring until they’re just combined.
Pour the batter into a lightly greased 9 inch cake round. Bake for 50 minutes, or until the cake is a deep golden brown and starting to pull away from the sides of the pan. Remove the cake from the oven and cool it in the pan for 10-15 minutes. Run a knife around the sides of the pan.

Remember. If you forget to bookmark Culinary Concoctions by Peabody, you can always find her in my sidebar under What's Cookin'.

Cashew Cheese

I have a delectable recommendation for you. Chocolate & Zucchini is a food blog that showcases delicious recipes and beautiful photographs - all prepared, photographed and written by a delightful Parisian woman.

Her bio states: Chocolate & Zucchini is a blog written by Clotilde Dusoulier, a 24 25 26 27 28 29-year-old Parisian woman who lives in Montmartre and shares her passion for all things food-related -- thoughts, recipes, musings, cookbook acquisitions, quirky ingredients, nifty tools, restaurant experiences, ideas, and inspirations.

Clotilde warns that Cashew Cheese does not offer instant gratification, since the recipe requires soaking the cashews for a couple of hours and allowing the "cheese" to set for a day, but she says, "Delayed gratification is fine by me, especially when it takes such a flavorsome form."

Cashew Cheese

- 190 grams (1 1/2 cups) plain cashew nuts (not roasted or salted)
- 60 to 80 ml (1/4 to 1/3 cup) water
- 2 teaspoons freshly squeezed lemon juice or good vinegar
- 2 cloves garlic, finely minced
- 1/2 teaspoon fine sea salt
- freshly ground pepper

Makes about 1 1/2 cups.

Place the nuts in a salad bowl, cover with fresh water, and let stand for 2 hours.

Drain the nuts and place them in the bowl of a food processor or blender. Add 60 ml (1/4 cup) water and the rest of the ingredients, and mix until thoroughly puréed, stopping to scrape the sides of the bowl every once in a while. Add a little more water and blend again to adjust the consistency, if necessary; the cheese will get a little more solid as it sets.

Transfer to a bowl, cover, and let stand somewhere cool for 24 hours before placing in the fridge, where it will keep for another 5 days.

Get the story behind the recipe here.

Adapted from Real Food Daily.

Easy Party Dips

At game day parties or casual potlucks, these creamy dips are sure to dazzle the crowd. Each of oue is delicious, travels beautifully, and whips up in minutes.

Creamy Blue Cheese and Onion Dip
Makes: 1 3/4 cups
Ingredients

* 1 8-ounce carton dairy sour cream
* 2 tablespoons dry onion soup mix
* 1/4 to 1/2 cup crumbled blue cheese (1 to 2 ounces)
* 1 tablespoon milk (optional)
* Vegetable dippers: carrot and celery sticks, cauliflower florets, green pepper strips

Directions

1. Stir together sour cream and soup mix in a mixing bowl. Stir in blue cheese. Chill till ready to serve. If mixture is too stiff after chilling, stir in milk. Serve with vegetable dippers. Makes 1-3/4 cups.

Hot Artichoke and Asiago Cheese Dip
Prep: 20 minutes
Bake: 45 minutes
Ingredients

• Baked Pita Chips
• 1 8-ounce package cream cheese, softened
• 4 ounces Asiago or Parmesan cheese, finely shredded (1 cup)
• 2 cloves garlic
• 1 14-ounce can artichoke hearts, drained
• 1 cup bottled roasted red sweet peppers, drained
• 1 cup sliced fresh mushrooms
• 1/2 cup sliced green onion
• Bottled roasted red sweet pepper strips (optional)
• Fresh parsley leaves (optional)

Directions

1. Preheat oven to 350 degrees F. Prepare and bake the Baked Pita Chips. Set aside.

2. In a food processor*, combine cream cheese, Asiago cheese, and garlic. Cover and process until mixture is combined. Add artichoke hearts, 1 cup roasted red peppers, mushrooms, and green onion. Cover and process with on/off turns until finely chopped. Transfer mixture to a 1-1/2-quart shallow baking dish or 9-inch glass pie plate, spreading mixture evenly in dish.

3. Cover and bake dip about 25 minutes or until heated through. (Or microwave, uncovered, on 70% power [medium-high] for 6 to 8 minutes or until heated through, stirring the dip and turning the dish halfway through cooking time.)

4. Serve the warm dip with Baked Pita Chips. If desired, garnish with roasted red pepper strips and parsley leaves. Makes 12 servings.

5. Make-Ahead Tip: Prepare and bake the Baked Pita Chips as directed; transfer chips to wire racks to cool. Place in an airtight container. Store at room temperature for up to 1 week or freeze for up to 3 months. Thaw the chips, covered, at room temperature.

6. Mixer Directions: In a medium mixing bowl, beat cream cheese and Asiago cheese with an electric mixer on medium to high speed until combined. Finely chop garlic, artichoke hearts, 1 cup roasted red peppers, mushrooms, and green onion. Stir into cheese mixture. Transfer to baking dish and bake as directed.

Nutrition Facts

• Calories 126,
• Total Fat (g) 10,
• Saturated Fat (g) 7,
• Cholesterol (mg) 31,
• Sodium (mg) 271,
• Carbohydrate (g) 4,
• Fiber (g) 2,
• Protein (g) 5,
• Vitamin C (DV%) 59,
• Calcium (DV%) 11,
• Iron (DV%) 7,
• Percent Daily Values are based on a 2,000 calorie diet

One-Step Artichoke Bean Dip with Roasted Red Peppers
This creamy dip of cannelloni beans and artichokes is ready to go in just 20 minutes. Garlic and cayenne pepper punch up the flavor. Fresh basil and roasted red pepper make a quick (and beautiful) topper.
Prep: 20 minutes

Ingredients

• 1 19-oz. can cannellini beans (white kidney beans), rinsed and drained
• 1 14-oz. can artichoke hearts, drained
• 1/4 cup extra-virgin olive oil
• 3 Tbsp. lemon juice
• 2 to 3 cloves garlic, quartered
• 1/4 tsp. coarse sea salt or kosher salt
• 1/4 tsp. cayenne pepper
• 1/4 cup roasted red sweet pepper strips
• 1 Tbsp. snipped fresh basil
• Coarse sea salt or kosher salt
• Assorted crackers, toasted baguette slices, or toasted pita chips

Directions

1. In a food processor combine beans, artichokes, olive oil, lemon juice, garlic, salt, and cayenne pepper. Cover and process until almost smooth, scraping sides of bowl as necessary. Transfer to serving bowl. Cover; let stand at room temperature until ready to serve (up to 2 hours). Or cover and chill up to 24 hours. Let stand at room temperature about 1 hour before serving. To serve, sprinkle lightly with additional salt. Top with roasted red sweet pepper strips and basil. Serve with crackers, baguette slices, or pita chips. Makes 12 to 14 (3-tablespoon servings).

Nutrition Facts

• Calories 76,
• Total Fat (g) 5,
• Saturated Fat (g) 1,
• Monounsaturated Fat (g) 3,
• Polyunsaturated Fat (g) 0,
• Cholesterol (mg) 0,
• Sodium (mg) 207,
• Carbohydrate (g) 8,
• Total Sugar (g) 0,
• Fiber (g) 3,
• Protein (g) 3,
• Vitamin C (DV%) 18,
• Calcium (DV%) 2,
• Iron (DV%) 7,
• Percent Daily Values are based on a 2,000 calorie diet

I know this next one has been around for awhile, but sometimes you just want something you can depend on. This is one of my go-to recipes. It serves a large group and they always love it.
Savory
Mexican Seven-Layer Dip
Prep: 15 minutes
Chill: 4 to 24 hours

Ingredients

• 1 9-ounce can bean dip
• 1/4 cup picante or taco sauce
• 1 8-ounce container refrigerated guacamole
• 1 8-ounce carton dairy sour cream
• 1 cup shredded cheddar or taco cheese (4 ounces)
• 1/4 cup sliced green onion (2)
• 2 tablespoons sliced pitted ripe olives
• 2/3 cup chopped, seeded tomato (1 medium)
• 8 cups tortilla chips or crackers

Directions

1. Combine bean dip and picante sauce; spread into a rectangle about 9-by 5-inches on a serving platter making a layer about 1/4 inch thick. Next carefully layer avocado dip and sour cream. Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.

2. Before serving, sprinkle with chopped tomato. Serve with tortilla chips.

3. Makes 16 appetizer servings (1/4 cup dip and 1/2 cup chips)

Nutrition Facts

• Calories 174,
• Total Fat (g) 11,
• Saturated Fat (g) 4,
• Cholesterol (mg) 14,
• Sodium (mg) 265,
• Carbohydrate (g) 14,
• Fiber (g) 2,
• Protein (g) 5,
• Vitamin C (DV%) 4,
• Calcium (DV%) 10,
• Iron (DV%) 5,
• Percent Daily Values are based on a 2,000 calorie diet

For more party dips: BHG

Superbowl Snack Recipes

Superbowl Sunday is coming up this weekend. No matter who you will be cheering for, you'll want some good eats. Here are a few recipes for the big day. Enjoy!
Savory
-----------------

Buffalo Wings
Prep: 20 minutes
Marinate: 30 minutes

Ingredients

• 12 chicken wings (about 2 pounds)
• 2 tablespoons butter or margarine, melted
• 3 tablespoons bottled hot pepper sauce
• 2 teaspoons paprika
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 recipe Blue Cheese Dip or Low-Fat Blue Cheese Dip
• Celery sticks (optional)

Directions

1. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken wing pieces in a resealable plastic bag set in a shallow dish.

2. For marinade, stir together melted butter, hot pepper sauce, paprika, salt, and cayenne pepper. Pour over chicken wings; seal bag. Marinate at room temperature for 30 minutes. Drain; discard marinade.

3. Place the chicken wing pieces on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 10 minutes or until lightly browned. Turn chicken wings. Broil for 10 to 15 minutes more or until chicken is tender and no longer pink. Serve with Blue Cheese Dip and, if desired, celery sticks.

4. Makes 12 appetizer servings

5. Blue Cheese Dip: In a blender or food processor combine 1/2 cup dairy sour cream,1/2 cup mayonnaise or salad dressing, 1/2 cup crumbled blue cheese,1 tablespoon white wine vinegar or white vinegar, and 1 clove garlic, minced. Cover and blend or process until smooth. Cover and chill for up to 1 week. If desired, top with additional crumbled blue cheese before serving. Makes 1-1/4 cups.

6. Low-Fat Blue Cheese Dip: Prepare as above, except substitute fat-free dairy sour cream and fat-free mayonnaise dressing or salad dressing for the regular sour cream and mayonnaise.

Nutrition Facts per serving: 149 cal., 10 g total fat (4 g sat. fat), 38 mg chol., 283 mg sodium, 3 g carbo., 0 g fiber, 11 g pro.
Daily Values: 11% vit. A, 1% vit. C, 5% calcium, 3% iron
Exchanges: 1 1/2 Lean Meat, 1 1/2 Fat

Nutrition Facts

• Calories 221,
• Total Fat (g) 19,
• Saturated Fat (g) 6,
• Monounsaturated Fat (g) 6,
• Polyunsaturated Fat (g) 6,
• Cholesterol (mg) 47,
• Sodium (mg) 258,
• Carbohydrate (g) 1,
• Total Sugar (g) 0,
• Fiber (g) 0,
• Protein (g) 11,
• Vitamin A (DV%) 0,
• Vitamin C (DV%) 1,
• Calcium (DV%) 5,
• Iron (DV%) 4,
• Lean Meat (d.e.) 1.5,
• Fat (d.e.) 3,
• Percent Daily Values are based on a 2,000 calorie diet

Veggie-Stuffed Quesadillas
Makes: 10 servings
Prep: 20 minutes
Bake: 5 minutes

Ingredients

• 2 small green and/or red sweet peppers, cut into thin strips
• 1 small red onion, cut into thin 1-inch-long strips
• 2 teaspoons olive oil or cooking oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 tablespoons snipped fresh parsley or cilantro
• 1/3 cup reduced-fat cream cheese (tub style)
• 5 6- to 7-inch flour tortillas
• Salsa (optional)

Directions

1. In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in parsley. Set aside.

2. Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.

3. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil. Bake in a 425 degree F oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa. Makes 10 servings.

Nutrition Facts

• Servings Per Recipe 10 servings
• Calories 85,
• Total Fat (g) 3,
• Saturated Fat (g) 1,
• Cholesterol (mg) 4,
• Sodium (mg) 118,
• Carbohydrate (g) 11,
• Fiber (g) 1,
• Protein (g) 2,
• Vitamin C (DV%) 21,
• Calcium (DV%) 4,
• Iron (DV%) 4,
• Starch (d.e.) .5,
• Vegetables (d.e.) .5,
• Fat (d.e.) .5,
• Percent Daily Values are based on a 2,000 calorie diet

Nacho Potato Skins
Makes: 24 servings
Start to Finish: 1 hour

Ingredients

• 6 medium potatoes, such as russet (2 pounds)
• Cooking oil, shortening, butter, or margarine
• 1/4 cup butter or margarine, melted
• 1/4 teaspoon seasoned salt
• Ground red pepper
• 4 ounces co-jack cheese, cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup)
• Toppers, such as dairy sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantro

Directions

1. Heat oven to 425 degree F. Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender. (Or, microwave on high for 15 to 20 minutes or till tender.) Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4-inch-thick shells. Reserve the pulp for mashed potatoes or another use.

2. Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes.

3. Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated serving platter. Serve with desired toppers. Makes 24 servings.

To Make Ahead: Bake, scoop, and season the potatoes. Place in a covered container and refrigerate up to 2 days.

Herb and Cheese Mini Quiches
Prep: 1 hour
Bake: 25 min.

Ingredients

• 1 cup butter, softened
• 2 3-ounce packages cream cheese, softened
• 2 cups all-purpose flour
• 1/4 cup shredded Asiago cheese (1 ounce)
• 2 eggs, beaten
• 1/2 cup half-and-half, light cream, or milk
• 1/4 cup finely shredded Gouda or Havarti cheese
• 2 tablespoons pine nuts, toasted and coarsely chopped
• 1 tablespoon snipped fresh tarragon or 2 teaspoons dried tarragon, crushed
• 1 tablespoon snipped fresh chives
• 1/8 teaspoon cracked black pepper
• Roasted red pepper, finely chopped
• Snipped fresh chives

Directions

1. Preheat oven to 325 degrees F. For pastry, in a large bowl, beat the butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Beat in the flour and Asiago cheese until a soft dough forms. Press 1 rounded teaspoon of the pastry evenly into the bottom and up the side of each of 48 ungreased 1-3/4-inch muffin cups.

2. For filling, in a medium bowl, stir together eggs; half-and-half, light cream, or milk; Gouda or Havarti cheese; pine nuts; tarragon; the 1 tablespoon chives; and the black pepper.

3. Spoon about 1 heaping teaspoon of the filling into each pastry-lined muffin cup. Bake in the preheated oven for 25 to 30 minutes or until a knife inserted in centers comes out clean. Cool slightly in muffin cups. Carefully remove from muffin cups; place on a wire rack or serving platter. Top with chopped roasted red pepper and additional snipped chives. Serve warm.

4. Makes 48 mini quiches

5. To Make Ahead: Prepare, bake, and cool quiches. Place in freezer container, seal and label. Freeze for up to 3 months. To use, thaw in refrigerator overnight. Arrange quiches on baking sheet. Heat in a 325 degree F oven for 10 to 15 minutes or until warm.

Nutrition Facts

• Calories 77,
• Total Fat (g) 6,
• Saturated Fat (g) 4,
• Monounsaturated Fat (g) 2,
• Polyunsaturated Fat (g) 0,
• Cholesterol (mg) 25,
• Sodium (mg) 53,
• Carbohydrate (g) 4,
• Total Sugar (g) 0,
• Fiber (g) 0,
• Protein (g) 1,
• Vitamin C (DV%) 0,
• Calcium (DV%) 2,
• Iron (DV%) 2,
• Percent Daily Values are based on a 2,000 calorie diet

More Big Game Snacks can be found at Better Homes and Gardens.

Perciatelli With Shrimp and Garlic Breadcrumbs

I tried a new recipe last night, Perciatelli With Shrimp and Garlic Breadcrumbs . My husband and I love pasta in all it forms. In fact, we've never met a pasta we didn't like.

I found this recipe over at Sidewalk Shoes. Pam found the recipe in The Bon Appetit Cookbook: Fast Easy Fresh and she posted it here with a much prettier photo.

We love shrimp at our house, and we're fortunate to have access to some of the best seafood in the world. My brother has a seafood wholesale business, and what he doesn't sell, he has access to through other sources. We always know it's fresh and has been handled properly.

We made this last night while sipping a glass of wine. It was fun until I found that my itty bitty (professional culinary term) food processor was broken when I tried to make the bread crumbs. Never fear. I brought the big daddy of them all out and processed away. The garlicky bread crumbs were great.

Please have mercy on my photo. I didn't even plate it. I just snapped away and we dug in. If you enjoy pasta, shrimp and garlic, I would give this recipe a whirl.
Savory

Barack Obama's Inauguration Day lunch menu

After Barack Obama takes the oath of office and delivers his inaugural address tomorrow, he will be escorted to Statuary Hall in the US Capitol for the traditional inaugural luncheon. The menu was inspired by the foods that Lincoln dined on at his inauguration.

Menu and recipes for the three-course feast follow.

First Course

Seafood Stew - scallops, shrimp, lobster with a puff pastry top...
paired with Duckhorn Vineyards, 2007 Sauvignon Blanc, Napa Valley

Photo: Quentin Bacon
Yield: 10 servings

Ingredients

6 (1 lb) Maine lobsters

20 medium size Sea scallops

36 Large shrimp, peel, cleaned and tail removed, aprox. 2 lbs.

10 (1 oz) pieces of black cod

½ cup small dice carrots

½ cup small dice celery

½ cup small dice leek

½ cup small dice Idaho potato

1 teaspoon kosher salt

1 teaspoon ground white pepper or black pepper

¼ teaspoon ground nutmeg

1 quart heavy cream

1 cup dry vermouth (can be made without)

10 (5 inch) puff pastry rounds

Equipment

10 (3 ½ inch) terrines/ramekins or serving dish of your choice

Directions

1. Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops. After

seafood is cooked, remove from water; reserve water and bring to boil.

2. Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender. Allow

the liquid to continue to boil until only 1qt of liquid remains. This will be the base for the sauce.

3. Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half,

season with salt, white pepper and nutmeg to taste. You have reached your desired thickness when

the sauce will cover the back of a wooden spoon. Set aside to cool.

4. Cut Maine lobster, shrimp and scallops into bite size pieces.

5. Pre-heat oven at 400 degrees.

6. Fold seafood and vegetables into cool sauce, being careful not to mix too much as this will break up

the seafood. Scoop mixture into terrines or oven proof baking dish of your choice.

7. Cover terrines with puff pastry rounds, brush them with egg wash and bake them until golden

brown about 8-10 minutes, allow to cool for 5 minutes before serving. You can cook this 2-3 hours

ahead of time and keep warm at 150 F degrees.

*All seafood can be substituted with other favorite options of your choice and availability.

Second course

A brace of American birds: Duck breast with sour cherry chutney and Herb roasted pheasant with wild rice stuffing with Molasses whipped sweet potatoes and Winter vegetables paired with Goldeneye, 2005 Pinot Noir, Anderson Valley

Duck breast with sour cherry chutney

Photo: Quentin Bacon

Yield: 10 servings

Ingredients

1 tablespoon extra-virgin olive oil

½ cup chopped onion (1 small)

3 garlic cloves, crushed

1 tablespoon finely chopped shallot

½ teaspoon black pepper

½ teaspoon ground cumin

Scant ¼ teaspoon dried hot red pepper flakes

¾ teaspoon salt

½ cup coarsely chopped red bell pepper (½ medium)

1 plum tomato, coarsely chopped

¼ cup dry red wine

1 ½ to 2 tablespoons cider vinegar

2 tablespoons sugar

½ teaspoon Dijon mustard

1 can (3 cups) Bing cherries, quartered *Oregon brand

½ cup Golden Raisins

10 (6 oz.) boneless duck breasts with skin

2 tablespoons water

1 tablespoon chopped fresh tarragon or chives

Method for chutney and glaze

Heat oil in a 2 to 3 quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes. Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds. Reduce heat to medium and add bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in wine, vinegar (to taste), and sugar and simmer approx 5 minutes. Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 teaspoon salt and simmer 1 minute. Allow to cool slightly and reserve all but ¼ cup of the mix to the side. Place1/4 cup mix in a blender and puree until very smooth, about 1 minute (use caution when blending hot liquids). Reserve for glazing duck. To finish the chutney, add the remaining 1 ½ cups of cherries, tarragon, chives and all the golden raisins. Can be prepared one day ahead.

Put oven rack in middle position and preheat oven to 450°F. Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.

Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered(melted) and skin is golden brown, about 25 minutes.

Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry glaze and return to skillet, skin side up.

Roast duck in oven until thermometer registers 135°F, about 8 minutes for medium-rare. Remove from oven and allow to rest for 5 minutes.

Holding a sharp knife at a 45-degree angle, cut duck into slices. Serve with cherry chutney and molasses whipped sweet potato.

Herb roasted pheasant with wild rice stuffing

Photo: William Lingwood

Yield: 10 portions

Ingredients

10 Pheasant breast, boneless, remove tenders and reserve for stuffing, cut small pocket in side of breast for stuffing

½ cup Olive oil with chopped rosemary, thyme and sage

1 lb. Wild rice, long grain

2 quarts Chicken stock or canned chicken broth

2 Carrots, diced

½ Onion, diced

½ cup Dried apricot, small diced

1 Tablespoon Salt and pepper mix

2 Tablespoons Garlic, roasted

Directions

1. Boil the rice with the chicken stock, cook until soft and most of the liquid is gone.

2. Add the onion, carrot, garlic and apricot. Cook until the vegetables are soft and all liquid has been absorbed. Refrigerate rice mixture until cold.

3. In a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix.

4. When rice is cool, add the pheasant puree to the rice until well mixed. Adjust seasoning with salt and pepper and return to refrigerator until ready to stuff.

5. Preheat oven to 400 degrees F.

6. Make 10 small football shaped patties of the rice mix, stuff inside the pheasant, being careful not to overstuff the pheasant. Rub herb/oil mixture on top and bottom of the pheasant, season with salt and pepper. Place the pheasant on a heavy gauge roasting pan and then in a preheated oven for approximately 8-10 minutes. Remove from oven and cover with lid or foil and allow to rest for 10 minutes. Serve over sauté of spinach.

*Pheasant can be substituted with chicken.

Molasses whipped sweet potatoes

Photo: Doug Hamilton

Yield: 2 quarts

Ingredients

3 large sweet potatoes, about 3 pounds

2 tablespoons unsalted butter

1 teaspoon kosher salt

¼ cup orange juice

½ tablespoon of brown sugar

1 tablespoon of molasses

1 teaspoon of ground cumin

2 tablespoons maple syrup

Directions

1. Preheat the oven to 400 degrees F.

2. Place sweet potatoes on a baking sheet and roast until easily pierced with a fork, about 1 hour.

3. Peel the skin off of the sweet potatoes while still hot.By hand or mixer, smash potatoes until all large chunks are gone. Combine the potatoes, butter, salt, orange juice, brown sugar, ground cumin, molasses and maple syrup in a large bowl. Continue to mix all together until all lumps are gone. Adjust any of the seasonings to your specific tastes. Can be made the day before.

Winter vegetables Yield: 10 servings

Ingredients

2 bunches Asparagus, green, bottom 1/3 of stem removed

2 lbs. Carrots, peeled, cut oblong or large dice

1 lb. Baby Brussels Sprouts, fresh, cleaned or frozen can be used

1 lb. Wax Beans, ends snipped

2 oz Butter

1 each Zest from orange

4 oz. Olive oil

Salt and Pepper to taste.

Directions

Asparagus: preheat grill or large heavy bottom sauté pan. Rub 2 oz of olive oil on asparagus and season with pinch of salt and pepper. Lay flat on grill or sauté pan until lightly browned. Using long fork or tongs, rotate the asparagus to brown other sides. Usually 2 or 3 minutes per side. The asparagus is done when you can use a fork to cut through. Do not overcook, this will cause asparagus to become stringy. Keep warm until ready to serve.

Carrots: bring 3 qt salted water to a boil, add carrots to water and cook until fork tender, meaning a fork will easily pass through the carrot. Drain the water from the pot and toss 1 oz butter and zest of orange and mix until carrots are coated. Season with pinch of salt and enjoy. Keep warm until ready to serve.

Brussels Sprouts: For Fresh: Bring 3 qt salted water to a boil, cut into the stem of the sprout with a pairing knife to create an X on the bottom, this will allow the stem to cook more evenly. Place sprout in boiling water and allow to cook until bottom of sprout is tender and easily cut with a knife. Preheat a heavy bottom sauté while the sprouts are cooking. Remove sprouts from water and allow all water to drain completely. Add 2 oz oil to sauté pan and add the sprouts, season with salt and pepper while tossing the sprouts around to evenly brown in the pan. If sprouts are too big, you can cut them in half, keep warm until ready to serve.

For Frozen: Bring 3 qt salted water to a boil and drop frozen brussel sprouts into water, these are precooked so you are only thawing them out. Remove from water and sauté as above.

Yellow Wax beans: bring 3 qt salted water to boil, add snipped wax beans to water and allow to cook until fork tender or to your liking of doneness. Remove from water and toss with 1 oz butter and season with salt and pepper.

Third Course

Cinnamon apple sponge cake and sweet cream glace...paired with Korbel natural "special inaugural cuvee" California Champagne.

Cinnamon apple sponge cake *

Yield: 10 servings

Ingredients

Apple Filling

4 lbs Granny Smith apples, peeled, cored and thinly sliced

4 tablespoons unsalted butter

¼ cup water

1/₃ cup granulated sugar

1/₃ cup apple sauce

½ teaspoon ground nutmeg

¼ teaspoon salt

Grated zest from 1 lemon

1 teaspoon vanilla extract

Bread Crust

14 tablespoons unsalted butter, melt 10 of tablespoons

2 tablespoons granulated sugar

34 slices brioche bread (or white bread)

Equipment

10 Ceramic baking ramekins or metal molds (3” diameter)

Sauce

2 cups caramel sauce(store bought)

2 cups granny smith apples, peeled, cored, diced small

Pinch sugar

Pinch cinnamon

1 tablespoon butter

Ice Cream

1 quart vanilla ice cream

Preparation

Filling

1. Melt butter in 6-quart saucepan over medium-low heat. Add apples and caramelize, add water, cook, stirring occasionally for 15 to 20 minutes, or until apples are completely soft. Remove cover and add sugar, nutmeg and salt. Increase heat to medium-high and continue to cook, stirring apples frequently, until liquid has completely evaporated, about 10 minutes. Remove from heat and stir in lemon zest, apple sauce and vanilla. Set aside to cool while making crust. The filling can be made one day ahead

Making crust and assembly

1. Position oven rack in lower third of oven and preheat to 425°F. Grease 8 ceramic dishes with 1 tablespoon butter. Sprinkle sugar in dish and tilt to coat bottom and sides. Tap out excess sugar and set aside.

2. Using a bread knife, remove crusts from bread. Center the bottom of mold over one of the bread squares. Cut around mold to form circle to use as the top. Make a total of 20 of these round pieces. Ten will be for the bottom and 10 will be used for the top. Dip each one in melted butter and place at the bottom of mold.

3. Cut each of the 15 remaining slices of bread into four rectangular pieces. Dip one side of each strip in the melted butter and arrange strips, upright, around the inside of molds, buttered-sides against mold and overlapping by about 1/2” to completely line mold. Use 6 rectangles to line the mold.

4. Spoon the apple filling into bread-lined molds, mounding it slightly in center.

5. Take the remaining ten rounds of bread and dip pieces of bread into the melted butter and place on top of filling, buttered-sides up. Press down lightly.

6. Bake for 30 minutes, then cover top loosely with aluminum foil. Bake for an additional 15-20 minutes, until top is deep golden brown and side slices are golden brown (slide a thin-bladed knife between bread and pan to check). Remove from oven, uncover, and let rest for 15 minutes on wire rack. Run thin-bladed knife around edges of molds to be able to flip the mold out onto serving plates.

7. For the apple cinnamon caramel sauce, sauté 1 cup of peeled and diced Granny Smith apples in butter, add a pinch of sugar and cinnamon. Allow to cook until apples are lightly browned and all sugars have dissolved. Remove from heat and add 2 cups caramel sauce to the apples and stir to coat apples.

To Assemble

Pour caramel apple sauce over warmed apple cakes and serve with your favorite vanilla ice cream.

* Instead of cinnamon apple sponge cake, President Lincoln was served blackberry pie.

Menu created by Design Cuisine, from Arlington, Virginia.

Source: TIMESONLINE

Sage-marinated Pork Loin with Roasted Turnips and Apples

Chef Sara Jenkins devised a straightforward meal filled with traditional American ingredients and the Mediterranean flavors of her international upbringing
Written by Regina Schrambling/Photographed by Marcus Nilsson/Produced By Susan Tyree Victoria/Food Styling by Roscoe Betsill
Ingredients:

• 1 4-lb. pork loin, ideally, raised certified-humane
• 1 bunch sage, roughly chopped
• 6 tbsp. extra-virgin olive oil
• Freshly ground black pepper
• 2 garlic cloves
• Salt
• 1 cup red wine
• 9 small lady apples (or 6 regular-size cooking apples, such as Macoun or Gravenstein)
• 3 bunches baby turnips, tops removed, bottoms cut in half (about 4 cups)

Directions:

1. The day before cooking, season the pork loin with the sage, 2 tablespoons of the oil and 1 teaspoon pepper and marinate overnight in the refrigerator.
2. Next day, preheat the oven to 400°F. Bring the pork to room temperature. Cut the garlic cloves into slivers. Using a sharp paring knife, insert the slivers in the roast. Put the pork, fat side up, in a roasting pan and sprinkle with salt to taste.
3. Roast 30 minutes, then pour ½ cup of the wine over the meat to baste. After 30 more minutes, baste the roast again with wine. Check the internal temperature; if it is not 145°F (for medium), cook 10 to 15 minutes more. If you want the pork more done, cook an additional 15 to 20 minutes, until the thermometer reads°F. Let the roast stand 10 minutes before carving into ½- to ¾-inch-thick slices.
4. While the pork is roasting, cut the lady apples in half (if you are using regular apples, core and quarter them). Toss the apples with salt and pepper. Brown on one cut side in 2 tablespoons of the remaining oil in a sauté pan. Set aside.
5. Toss the turnips with the remaining 2 tablespoons oil and salt and pepper, then put in a small roasting pan or on a small sheet tray and put in the oven. Roast about 30 to 40 minutes, until the turnips have a nice golden color and are slightly soft. About 10 minutes before they are done, add the sautéed apples. Serve the turnips and apples alongside slices of the pork. Serves 6 to 8.

Continue at PointClickHome

Beef Daube Provençal

Oh the weather outside is frightful! What better excuse can we ask for? It's time for some comfort food. I found this hearty and garlicky little French number on Cooking Light. Enjoy!

This classic French braised beef, red wine, and vegetable stew is simple and delicious. The flavor and texture allow you to keep it warm for your guests. Buy a whole-grain baguette, bagged salad greens, and bottled vinaigrette to round out the meal.

Yield

6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)

Ingredients

• 2 teaspoons olive oil
• 12 garlic cloves, crushed
• 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup red wine
• 2 cups chopped carrot
• 1 1/2 cups chopped onion
• 1/2 cup less-sodium beef broth
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• Dash of ground cloves
• 1 (14 1/2-ounce) can diced tomatoes
• 1 bay leaf
• 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Preparation

Preheat oven to 300°.

Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.

Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.

Nutritional Information

Calories:

367 (31% from fat)

Fat:

12.8g (sat 4.3g,mono 5.8g,poly 0.9g)

Protein:

29.1g

Carbohydrate:

33.4g

Fiber:

3.9g

Cholesterol:

105mg

Iron:

4.3mg

Sodium:

776mg

Calcium:

76mg

Lia Mack Huber, Cooking Light, NOVEMBER 2004

Wine Pairings 101 - Sauvignon Blanc

For more great food suggestions to pair with other wines, check out Riesling, Merlot, Chardonnay, and Cabernet Sauvignon.

Sauvignon Blanc: crisp and refreshing
A lean, crisp, white wine that's extremely flexible with food, and a great alternative to Chardonnay

Swirl and taste: Tart lemon, grapefruit, melon, and tropicals like passionfruit ― even gooseberry ― over a pleasant grassiness and herbal quality.

Pair with:

• Cheese (especially goat cheese)
• Green vegetables (asparagus, zucchini, fresh peas, artichokes)
• Oysters
• Delicate fish like sole
• Fresh herbs
• Mild viniagrettes
• Dishes with tangy dairy ingredients
• Herbal, briny sauces
• Pesto

Perfect recipe pairings
Salads and Soups
• Mâche with Spring Vegetables and Lemon Vinaigrette
• Roasted Artichoke Salad with Lemon and Mint
• Arugula Salad with Goat Cheese Medallions
• Crab and Artichoke Salad
• Green Minestrone

Pasta
• Basil Risotto
• Ravioli with Green Pea Pesto
• Pasta with Mint and Peas
• Risotto with Bitter Greens

Chicken and Lamb
• Grilled Lamb Brochettes with Lemon and Dill
• Roast Chicken and Onion Tacos

Shrimp
• Lemon-Garlic Shrimp Skewers
• Grilled Grapefruit-Rosemary Shrimp
• Asparagus and Shrimp Stir-Fry on Noodle Pillows
• Chinese Shrimp and Pea Rice Bowl

Seafood
• Halibut Tostadas with Yogurt-Lime Sauce
• Artichoke Crab Paella
• Oysters with Aioli
• Scallop and Sugar Snap Pea Stir-Fry
• Oven-Browned Sole with Asparagus

Source: Sunset

Sweet Paul design, craft & food

Sweet Paul isn't called Sweet Paul for nothin'. His site is as beautiful as his recipes are delicious. If you love cooking or food or photography, you must visit Sweet Paul. How many times can I say Sweet Paul in one post? Sweet Paul offers a gift to his readers every Monday. He calls it Recipe monday (lowercase "m") because he's clever that way. Many of his photos are taken by the gifted Colin Cooke. Stop by Sweet Paul's. You'll be a better person for it, or at least sweeter.


FALLEN CHOCOLATE CAKE

This is such a great cake.
No flour so it’s great for Passover.
You can not cut slices of this cake so it needs to be served with a spoon.
Serves 6

9 ounces dark chocolate
1 cup butter
6 eggs, separated
1 1/2 cup sugar

Preheat the oven to 350F.
Chop the chocolate.
Melt chocolate and butter in a bowl over hot water.
Beat the egg yolks and sugar in a bowl until pale.
Combine the egg mixture and the chocolate.
Whisk the egg whites into stiff peaks.
Fold them gently into the chocolate mixture.
Pour the batter into a 12-14 inch pie tin.
Place in oven and bake for 16-20 minutes.
The cake will rice and then fall.
Don’t worry, its supposed to fall.
Serve warm with whipped cream or ice cream.

Photo by Colin Cooke

orzo with lemon, feta, currants and pickles

A surprise ingredient sets this apart from your everyday pasta dish.
Photo by John Kernick May 2006

The Ingredients:
Serves 8

• 1 lb. orzo
• 1/3 cup extra-virgin olive oil
• juice of 1 lemon
• 1 cup (about 4 oz.) crumbled feta
• ¼ cup chopped parsley
• ½ cup (about 2 oz.) dried currants
• 10 cornichons, chopped
• 1 tsp. freshly ground black pepper

Bring a pot of salted water to a boil. Add the orzo and cook it until it's al dente, about 6 minutes. Drain and rinse with cold water for about 30 seconds, until the orzo has come to room temperature. Place in a serving bowl and add the remaining ingredients. Stir well to combine.

Source: Domino

New Year's Party Recipes

The next few posts offer recipes for easy to prepare party foods. They're perfect for a large bash on New Year's Eve or a small gathering of intimate friends.

May the New Year bring health, prosperity, and happiness for you and yours.

Remain safe.

Baked Brie with Pecans

If I was forced at gunpoint to choose one favorite cheese, it just might have to be brie, and being born and raised in the South, the pecan has a special place in my heart. My ninety-one year old father raised pecan trees from saplings that are still bearing nuts. So when I was looking for New Year's recipes to share, I couldn't resist this one. I hope you enjoy it.

Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture.

Ingredients

Serves 8

• 1 small wheel of Brie or Camembert (about 9 ounces)
• 1/2 cup pecan pieces
• 3 tablespoons light-brown sugar
• 3 tablespoons pure maple syrup
• crackers or sliced baguette, for serving

Directions

1. Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
2. While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
3. In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.

This recipe is by Everyday Food reader Kathy Quinn of Montclair, New Jersey.

Prep: 10 minutes
Total: 45 minutes

Source: Martha Stewart

Make-Ahead Appetizers for the Holidays

Unexpected guests are part of the holiday season. Be prepared with these make-ahead appetizers when the doorbell rings. Keep apple cider, eggnog, or a bottle of wine at the ready. Offer your guests some already prepared tidbits, pour a cup of cheer, and relax. Keep it simple, and don't miss out on the best part of the season - friends and family.

Walnut Red Pepper Dip

Annabelle Breakey, Karen Shinto

Perfect for those unexpected guests, this ultra simple dip only takes 10 minutes to prepare and kicks up the flavor with roasted red peppers and walnuts. Serve it with your favorite bread rounds or pita chips.

Prep Time: 10 minutes.

Yield

Makes 2 cups

Ingredients

• 2 cups shelled walnuts
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1 jar (12 oz.) roasted red peppers, drained
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 2 teaspoons lemon juice

Preparation

In a food processor, pulse walnuts, cumin, sugar, and salt until walnuts are finely ground. Add peppers, garlic, olive oil, and lemon juice. Whirl until smooth.

Note: Nutritional analysis is per tbsp.

Lynn Lloyd, Santa Cruz, CA, Sunset, DECEMBER 2007

Photo: Randy Mayor; Styling: Jan Gautro

Hot Artichoke-Cheese Dip
This warm dip is just the thing when you hanker for a creamy, cheesy snack. And because you are likely to have the ingredients on hand in the fridge and freezer, it's also great for impromptu entertaining.

Yield

12 servings (serving size: 2 1/2 tablespoons dip and 2 baguette slices)

Ingredients

• 2 garlic cloves
• 1 green onion, cut into pieces
• 1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese, divided
• 1/3 cup reduced-fat mayonnaise
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red pepper
• 12 ounces frozen artichoke hearts, thawed and drained
• Cooking spray
• 24 (1/2-ounce) slices baguette, toasted

Preparation

1. Preheat oven to 400°.

2. Place garlic and onion in a food processor; process until finely chopped. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano. Bake at 400° for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette.

Photo: Jean Allsopp
Marinated Olives and Manchego

Yield

Makes 3 cups

Ingredients

• 1 cup kalamata olives, rinsed
• 1 cup manzanilla olives, rinsed
• 1 cup diced manchego cheese
• 1 teaspoon minced lemon rind
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried thyme
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon crushed red pepper
• 1/3 cup extra-virgin olive oil Preparation

Toss ingredients together gently. Let stand in glass jar 1 day.

Coastal Living, APRIL 2007

Find more recipes at Coastal Living.

Cozy Christmas Dinner?

Photo William Dickey / Styling Buffy Hargett / Food styling Angela Sellers, By Scott Jones

Though Southern Living bills this menu of pork loin roast with Carolina apple compote, butternut squash risitto, and bacon-brown sugar brussels sprouts as a "cozy Christmas dinner," you may be a traditionalist who would never give up your holiday turkey, ham, and Grandma's candied yams. Still, this is a dinner that could be enjoyed on any occasion when you want your guests to feel special. Click on the links to get the recipes.

photo: Pinecone candles give the dinner table a warm glow. Use extra serving pieces to complement the color palette and provide protection, if needed, from dripping wax.

Heavenly Holiday Desserts

They look impressive and taste divine, but the really extraordinary thing about these fabulous desserts from Southern Living is how easy they are to prepare.

Double Citrus Tart
Mary Allen Perry

Easy as icebox pie, this party-pretty tart pairs the bright fresh flavors of lemon and orange with a crisp gingersnap crust. It's just the right finish for a rich holiday meal, and freezes beautifully. Prepare the tart up to 1 month ahead, omitting the whipped cream and garnish; chill as directed. Remove the metal rim of the tart pan; cover and freeze in a zip-top freezer bag. Thaw overnight in refrigerator; add whipped cream and garnish up to 4 hours before serving.

Prep: 30 min., Bake: 25 min., Chill: 4 hrs.

Yield

Makes 8 to 10 servings

Ingredients

• 1 1/2 cups crushed gingersnap cookies
• 5 tablespoons butter, melted
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 1 (14-ounce) can sweetened condensed milk
• 1/3 cup frozen orange juice concentrate, thawed
• 1/4 cup fresh lemon juice
• 2 large eggs, separated
• 1 cup heavy whipping cream
• 3 tablespoons granulated sugar
• Garnishes: fresh mint leaves, lemon and orange slices

Preparation

Stir together first 4 ingredients. Press mixture evenly into a 9-inch tart pan with removable bottom; set aside.

Whisk together sweetened condensed milk, orange juice concentrate, lemon juice, and egg yolks until blended.

Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.

Bake at 325° for 20 to 25 minutes or just until filling is set. Remove to a wire rack, and let cool completely. Cover and chill at least 4 hours. Remove tart from pan, and place on a serving dish.

Beat whipping cream and granulated sugar at medium speed with an electric mixer until stiff peaks form. Dollop around edges of tart; garnish, if desired.

Mary Ann Lee, Marco Island, Florida, Southern Living, MARCH 2005

Chocolate Fudge Cheese Cake

Mary Allen Perry

Never fearing too much of a good thing, SL topped their best-ever brownie batter with a ribbon of feather-light cheesecake, and poured on a chocolate truffle glaze.

The recipe makes 2 triple-layered treats – perfect for serving a crowd or sharing as a gift.

Prep: 30 min.; Bake: 1 hr., 15 min.; Chill: 8 hrs.

Yield

Makes 2 (9-inch) cheesecakes

Ingredients

• 1/2 cup toasted, chopped pecans
• 4 (1-ounce) unsweetened chocolate baking squares
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate morsels
• 4 (8-ounce) packages cream cheese, softened
• 1 3/4 cups sugar
• 7 large eggs
• 2 teaspoons vanilla
• 2 Chocolate Glaze (follows)
  
• Garnishes: fresh mint sprigs, sliced strawberries

Preparation

Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.

Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.

Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.

Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.

Note: We topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.

Southern Living, DECEMBER 2005

Chocolate Glaze

Yield

Makes about 2 cups

Ingredients

• 1 (12-ounce) package semisweet chocolate morsels
• 1/2 cup whipping cream

Preparation

Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.

Southern Living, DECEMBER 2005

Raspberry Tiramisù Bites

Photo: William Dickey; Styling: Lisa Powell Bailey

These luscious little gems are so quick to fix you can make dozens at a time. Inexpensive shot glasses sparkle as contemporary dessert dishes. For large parties, miniature (5-oz.) clear-plastic tumblers, available from party stores, are a great option.

Prep: 30 min., Chill: 2 hr. There are crisp Italian cookies also called ladyfingers, but be sure to use soft ones in this recipe. Look for them in the bakery or produce section of your supermarket.

Yield

Makes 8 servings

Ingredients

• 3 tablespoons seedless raspberry preserves
• 1 tablespoon orange liqueur
• 1 (3-oz.) package cream cheese, softened
• 1/4 cup sugar
• 1/2 cup heavy cream
• 8 ladyfingers, halved crosswise
• 8 fresh raspberries
• Garnish: fresh mint sprigs

Preparation

1. Microwave raspberry preserves in a small microwave-safe bowl at HIGH 20 seconds. Stir in liqueur.

2. Beat cream cheese and sugar at medium speed with an electric mixer until creamy (about 1 minute).

3. Beat heavy cream with an electric mixer until soft peaks form. Fold into cream cheese mixture. Spoon into a zip-top plastic bag. (Do not seal.) Snip 1 corner of bag with scissors to make a hole (about 1/2 inch in diameter).

4. Press 1 ladyfinger half onto bottom of 1 (1 1/2-oz.) shot glass. Repeat procedure with 7 more shot glasses. Drizzle about 1/2 tsp. raspberry mixture into each glass. Pipe a small amount of cream cheese mixture evenly into each glass. Repeat procedure with remaining ladyfingers, raspberry mixture, and cream cheese mixture. Top each glass with 1 raspberry. Cover and chill 2 hours. Garnish, if desired.

Stephanie Hawkins, Charleston, South Carolina, Southern Living, MARCH 2008

Source: Southern Living