Corned Beef & Cabbage Egg Rolls

Do you have crazy relatives?

Because I do.

Not my immediate family.  At least, not that I can tell.  Maybe I'm crazy and I can't readily distinguish their craziness from the craziness of others.  I do know that my holiday season has taken a weird turn in recent days.  Not bad, just seriously weird.

Like, how we apparently don't celebrate Christmas on the 25th anymore.  Where was that memo?  Instead, I'm just going to get an out-of-the-blue phone call to come out for a big Christmas dinner.  I have nothing cooked.  I have nothing wrapped.  I have no words.

Oh, and how about when we get there, we are greeted with the distinct smell of corned beef and cabbage brewing away in the kitchen.  Now, don't get me wrong.  I'm a fan of this particular dish, but usually it's a Saint Patty's Day tradition.  A solid three months away.

Not Christmas fare.

This is just the tip of the iceberg as there is a huge, long list of bewildering events that have occurred in my life in the last 24 hours.  I can't help but appreciate the spontaneity and fun-loving spirit that is so prevalent in my family.  Secretly, I loved it.  But I still can't say that I completely understand it.

So, back to the food.  I took home a large plate of leftovers from my impromptu Christmas.  I went to throw it in the fridge when I ran across the vegetable egg rolls in my freezer.  One of the only ways I can say I truly enjoy cabbage, those egg rolls seemed destined to meet up with corned beef.  Such a simple connection, but with such fantastic results.

This is the ultimate, perfect way to use up your leftovers!




Corned Beef & Cabbage Egg Rolls

2 cups leftover corned beef
3 cups leftover cabbage
Egg roll wrappers

Oil for frying



Bring oil to 350F on the stove top.

Dice corned beef and cabbage into small pieces.  Combine in a large bowl.

On a flat surface, place an egg roll wrapper down in a diamond shape.  Place a tablespoon of the beef mixture onto the egg roll.  Wrap the egg roll wrapper into a roll, enclosing the sides as well to completely cover the corned beef and cabbage.

Place egg roll in hot oil.  Cook for 2-3 minutes on both sides, or until the egg rolls are golden brown.

Drain the excess oil off with a paper towel.

Serve with honey mustard.




Listening to:   Nicki Minaj - Boom Boom

Hot Cocoa Cookies

The weather outside is frightful. 

Not delightful.

Not even a bit.

I feel like I'm living in a tundra.  I mean, I know I'm definitely not living in the Florida Keys by any stretch, but still.  I thought Mother Nature would, at least, ease herself into winter,  Unfortunately, she'd rather tease us with sun and sixty-degree weather before blowing us away with snow and wind.  Not to mention the fact that the shortened days make me feel like a vampire, constantly living in the black of 
night. 

Don't get me wrong:  I love wintertime.  Snow.  Boots.  Scarves,  Hot food.  Hot drinks.  Cuddling to stay warm.  All things that top my list of favorite things.  But storms?  Eh, not so much.  Even hearing words like "whiteout" and "wind chill factor" make me cringe.  I want the perfect Christmas-time snowfall that can be pleasantly enjoyed either in or near a warm and cozy home.  Preferably, one with a stoked fire.

One thing I do crave during stormy weather is my mom's hot chocolate.  Made from scratch, it's something that really only makes an appearance when we remember to make it.  It's not a tradition, but thinking about it now, it probably should be.  It's more of a notion we come across whenever we got snowed in and had nothing today.  Especially when the power went out, and our only cooking surface was a woodstove.  After a few hours of boredom, we'd get hungry and race through all of the perishable foods.  It was in that moment we'd request hot chocolate to wash our dinner down with.  I can still remember the jumbo marshmallows we dunked in our mugs since we never thought to buy a bag of miniatures.  Once the power came back on, it was all over until the next major storm hit.

When I saw these cookies, they instantly brought to mind those memories of my childhood.  After I finsihed baking, I went to do a little taste-testing.  Obviously.  I felt like I was a kid again, home on a school day and stuck inside while the snow pelted the side of my house ferociously. 

And, I'm not ashamed to say that I washed these cookies down with a mug of my mom's delicious hot cocoa! 

Double the chocolate.  Double the marshmallowy goodness.

These will definitely scare away the wintertime blues for a little while!

Hot Cocoa Cookies

(adapted from Everyday with Rachael Ray via Pip & Ebby)

2 cups semi-sweet chocolate chips

1 stick butter

1 1/2 cups flour

1/4 cup instant hot cocoa mix (can also use cocoa powder)

1 cup sugar

1 tsp baking powder

3 eggs

1 tsp vanilla

1 tsp salt

2 chocolate candy barsJumbo marshmallows

Microwave butter and chocolate chips together until smooth.  

Combine the flour, cocoa, sugar, baking powder and salt in a bowl.  Add eggs, one at a time, and mix with a beater.  Add the melted chocolate mixture and beat on medium until smooth.

Refrigerate the dough for at least two hours.

Preheat oven 350F.

Use an ice cream scoop to separate dough into balls.  Roll dough into 1" balls.  Place on a greased cookie sheet and flatten into thick discs.  

Bake 10 minutes.

Remove from oven and place 1 chocolate candy bar square on top of each cookie.  Place a 1/2 jumbo marshmallow on top of the cookie.  Return to oven and bake an additional 5 minutes.

Cool completely before serving.




Listening to:   Fiona Apple - Criminal

Coconut Macaroons

Want to talk about one of my all-time favorite Christmas cookies?

If something contains coconut, chances are it's a favorite of mine.  From Almond Joys to Pina Coladas, I can enjoy anything that contains that sweet, flaky goodness.

So, of course, coconut macaroons are my cookie of choice.

Like I've said countless times, I've never really gotten into the spirit of holiday baking before, but I'm really looking forward to starting.  In fact, the town I'm moving into does a baker's dozen cookie exchange at Christmas that I'm really looking forward to participating in next year.  Thirteen batches of cookies to share with my newest and dearest neighbors and friends.

I'm already planning my cookie menu.  And, I'm starting with a checklist of important features my cookie plate should possess.

Like creativity.  I mean, obviously the oldies are usually always the goodies.  The poster-boy cookies of Christmas, if you will.  Chocolate fudge.  Buckeyes, maybe.  Something with chunks of peppermint is always a hit.  And, gingerbread?  Practically a necessity.  But what about using some lesser known ingredients, or rather, lesser utilized.  I'm thinking candied orange peels, toasted hazelnuts, yellow cake batter... the list goes on.

Practicality is important, too.  Thirteen batches of cookies is a lot, after all.  I'm going to need some recipes that aren't going to make me hate the Holidays after an hour of baking.  Some easy-going recipes might also mean that I can employ the use of my nieces for some assembly line work.

And, last, but certainly not least, flavor is key.  As much as the holidays are about selfless giving and all that nonsense, it's definitely nice to know that your cookies kick all the other cookies' collective butts!

I think it's time to make a special list of cookies recipes to try in the new year.  Nothing like starting a New Year's resolution early!

What's on your cookie list?




Coconut Macaroons
(adapted from Rook No. 17)

2 1/2 cups flour
1 tbsp baking powder
1 stick butter
1 8 oz. brick cream cheese
1 1/2 cups sugar
2 egg yolks
1 tsp vanilla
1 tsp salt
8 cups flaked coconut, divided



In a large bowl, combine everything except the coconut until smooth.

Add five cups of the coconut to the mixture.

Wrap dough in plastic and refrigerate overnight.

Preheat oven 350F.

Remove dough from refrigerate and use an ice cream scoop to make balls with the dough.  Roll in the additional three cups of coconut.  Place on a greased cookie sheet and bake 15 minutes.

Garnish with chocolate, fruit, chopped nuts or jam if desired.





Listening to:   Cassadee Pope - Over You

Indian Pudding

So, I'm still recovering from what I believe was the second-coming of the Plague last week.  And, as such, I've gotten into the incredibly unhealthy habit of waking up at 5:30 in the morning.  Oh yeah, and then falling asleep at, like, 7:30 at night.

Too much sleep.  Too early.

Anyway, one of the things my early mornings have gifted me with is the chance to watch reruns of holiday-themed cooking shows.  Among the gems I found recently, this Indian Pudding was at the top of my list of holiday dishes to try.  I was surprised because, as a New Yorker, I'm literally right next door to New England, but I'd never heard of this New England treat.

This is super easy and the contrast of warm and cold is so cozy.

This is a brand new recipe for me, but definitely something that will be making another visit at my house closer to Christmas!




Indian Pudding
(adapted from What's Cooking America?)

4 cups milk
2/3 cup yellow cornmeal
1/3 cup white sugar
1/2 cup molasses
2 tbsp butter
4 eggs
1 tsp ground cinnamon
1 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ginger

Vanilla ice cream, for topping




Preheat oven 275F.

Scald milk in a saucepan over medium heat.  Combine the rest of the ingredients except the eggs into a large bowl.  Once the milk is to temperature, add the mixture and stir until smooth.  Cook 3-5 minutes.

Whisk eggs in a large bowl.  Add eggs slowly to temper.

Pour mixture into greased ramikins.  Cook for 90-100 minutes.

Serve with vanilla ice cream.




Listening to:   Martina McBride - Broken Wing

Fried Apples

Oh, my.

The holidays were set to be such a crazy, exciting time for me.  I was going to set to work on a huge schedule full of baking, decorating and tradition-making.

Then the flu hit.

Oh... my... word....

I spent the last week of my life eating food that... let's just say, was not blog-worthy.  Crackers.  Toast.  Ginger ale.  Typical sick food.

Now that I'm feeling better, I'm trying to get back into the swing of things.

And, I'm starting with these fried apples.  Soft apples coated in a crispy coating and dipped in a sweet, cinnamon sugar icing.  I used my funnel cake recipe for the coating for something fluffy and crispy.

Absolutely delicious.  Not to mention, totally easy and tasty breakfast for any holiday morning.

The only problem will be stopping myself from gorging after a week of clear liquids.





Fried Apple Rings

4 apples
1 egg
2/3 cup milk
1/4 cup sugar
1 1/2 cup flour
1 tsp baking powder
1/2 tsp salt


Icing:
1 1/2 cups Confectioner's sugar
1/2 stick butter
1 tbsp milk
1 tbsp cinnamon

Oil for frying



Heat a pan of oil to 350F.

Slice the apples into any shape you desire.  Combine the rest of the ingredients with a whisk until smooth.  Dip the apples into the funnel cake mixture and drop into the hot oil. 

Cook until the coat is golden brown and crispy.

Place on a paper-towel lined cookie sheet to drain excess oil.

Mix all of the icing ingredients together in a bowl.  Add more or less milk in teaspoon increments to your desired thickness.  Drizzle over apples or use as a dipping sauce.




Listening to:   Chumbawumba - Tub Thumpin'

Butterbeer

Maybe it's a generational thing.

Maybe it was something that people tried back in the good ol' days.  Then, it kind of faded into obscurity only to make a trendy comeback in recent years.

Or maybe, it's a cultural thing.  I can't say as I know of many American convenience stores that carry butterbeer.  But, I do know that all the fictional Brits of Harry Potter are fans.

Maybe butterbeer is fictional, too.  Maybe it was invented for the sake of the Harry Potter series, and readers have created recipes based on its description.

Whatever the history, I've seen a few recipes here and there offering up the "true" mixture that is Butterbeer, but I've been skeptical.  I mean, how do you really know if you're not J.K. Rowling?  If she wrote a cookbook complete with Butterbeer, I'd be convinced.

Until that happens, I'm forced to try a myriad of recipes until I find one that simply knocks my socks off.  Mine alone, perhaps, but whatever. The joy of reading is creating your own interpretation of the story, right?

So, it's only logical that I concoct my own Butterbeer... I think.



Butterbeer

2 Liter bottle Vanilla Cream Soda
1 cup sweetened condensed milk
1 tsp butter extract
1 tsp rum extract
1 cup whipped cream




In a slow cooker of water, cook a can of sweetened condensed milk for 6 hours.  When it's done, it should be thick and toffee-like.

Combine soda, milk and extracts together in a large serving pitcher.

After serving into individual cups, top with whipped cream.  Lightly mix the whipped cream into the top of the Butterbeer to form a foamy top.




Listening to:   No Doubt - Hella Good

Asian-Spiced Cranberry Sauce

Well, this is it.

The last of four easy and creative spins on cranberry sauce.  We've gone traditional.  We've gone south of the border with a spicy, salsa-like sauce.  We've even spun a Thanksgiving staple into something reminiscent of my favorite summer cocktail.

But this...

This is my favorite of all.

Ginger.  Curry.  Wine.

Wine??

Maybe I should have started with that.  Compared with the last two, which have included liquor, this wined-up version is completely different.  Right down to the color.  The flavor is intense and warm.

Not to mention, unlike any cranberry sauce you've ever tasted.





Asian-Spiced Cranberry Sauce
(adapted from Epicurious)

4 cups cranberries
1 cup sugar
1 cup red wine
1/4 cup crystallized ginger, minced
1 tsp curry powder
1/2 tsp chinese five spice powder


Combine wine and sugar in a saucepan over medium heat.  Stir until sugar dissolves completely.

Add cranberries, ginger, curry powder and five spice.

Cook 10-15 minutes.

Pour into serving dish and let cool.  Mixture will thicken considerably.



Listening to:   A-Ha - Take On Me

Mexican-Style Cranberry Sauce

And part three is here!

Are you sad there's only one recipe left after this?  Or, are you completely cranberried out?

I saw quite a few recipes online that featured lime juice and jalapenos in cranberry sauce.  But only Kevin from Closet Cooking made the genius decision to include a little tequila, making his cranberry sauce the obvious winner in my eyes.

Enjoy!

Mexican Cranberry Sauce

(adapted from Closet Cooking)

4 cups cranberries

3/4 cup sugar

1/2 cup limeade

1 tbsp diced jalapenos

1 oz.  tequila (optional)

1 tbsp fresh diced cilantro for garnish

Add the sugar, limeade, and jalapenos to a saucepan over medium heat.  Stir until sugar is completely dissolved.

Add tequila and cranberries and cook 10-15 minutes.

Pour into serving dish and let cool.  Mixture will thicken considerably.

Garnish with cilantro.

Listening to:  Bon Jovi - Livin' On A Prayer

Sex On The Beach Cranberry Sauce

Part Two of The Great Cranberry Sauce Experiment continues....


Sex On The Beach Cranberry Sauce

4 cups cranberries
3/4 cup sugar
1/2 cup orange juice
1/4 cup peach schnapps
1 oz.  vodka (optional)


Add the sugar, orange juice, and peach schnapps to a saucepan over medium heat.  Stir until sugar is completely dissolved.

Add vodka and cranberries and cook 10-15 minutes.

Pour into serving dish and let cool.  Mixture will thicken considerably.




Listening to:   MC Hammer - Can't Touch This

Cranberry Sauce

I'm really getting into the holiday cooking craze.

Like, more than any other year of my life.

I usually resign myself just to baking desserts because it's a tradition that I share with my grandmother.  After a couple of pies and cheesecakes, I'm usually done for the season.  This year, though, I can't seem to get enough.  Especially when it comes to foods other than dessert.  Appetizers, condiments and side dishes seem to be my favorites so far.

There's so much room for variation and creativity when it comes to a lot of these recipes.  I mean, how many ways do you know how to cook potatoes?  Like, a bajillion or so?  And, what about stuffing?  Recipes are popping up all over the place that utilize different breads, spices, meats and even fruit.

Cranberry sauce is something I've never attempted.  Truthfully, up until this year, I had never even eaten it.  That weird, gelatinous, aluminum can-shaped blob from my childhood had scarred me.  Even when my family started serving the real thing at festive functions, I couldn't be sold.  I decided I had to make it myself if I was ever going to truly trust it.

I started with a basic cranberry sauce recipe, and then decided to make some changes for a little extra boost of flavor and creativity.  So, this is part one of my four-part cranberry sauce extravaganza.

But, if you've got more suggestions, I'd love to hear them!




Cranberry Sauce

4 cups cranberries
1 cup white sugar
1 cup water


Combine sugar and water in a saucepan on medium heat.  Stir until the sugar has dissolved completely.

Add the cranberries and cook for 10-15 minutes.

Pour mixture into serving dish and let cool.  Mixture will thicken considerably.




Listening to:   Aretha Franklin - Respect