Thanks to everyone who shared a recipe this week...especially ones that involve chocolate! Thanks also to SarahK. She didn't have a recipe this week but did inspire some others to send in their first Carnival of the Recipes entries.
I'm putting Amy's Blueberry Salad under the "Beginning" section because it's called a salad although she says that it's more like a dessert. My thinking is that calling it a salad will let me have two desserts in one meal.
We've had several days of cold rain so this recipe for Thick & Chunky Potato-Leek Soup from Booklore sounds especially appealing to me. A good soup really is one of the best ways to brighten a gray (almost) winter day. (Side note: If you're looking for a craft for making Christmas ornaments check out the post on Sequin Presents.)
A recipe for Beef Medallions in a Mustard-Cream Sauce (For Two) comes from Victor of Publius & Co. This is our only beef recipe this week and Victor's first Carnival of the Recipes entry. He also sent a recipe and information about Mincemeat Pies (find link under "The End").
The Wacky Hermit at Organic Baby Farm has a recipe for Organic Lamb
and Lentil Stew. (She includes a link to buy organic lamb.)
Dave in Texas sent his recipe for Fettucine Al-Dave-O.
Ok, Everyone loves pasta at Christmas.
Stop laughing. You know you do!
one box O fettucine noodles
one whole clumpy thing of garlic, whatever that's called that grows in one mass
5 oz. of Parmesan cheese
5 oz. of Romano cheese
4 oz. of butter (one stick)
3 oz olive oil
one pint Half and Half (or cream if your doctor told you within the last 2 months that your cholesterol was under 180)
1 bottle of your favorite merlot, or cabernet sauvignon if you are so inclined
2 Fosters, the big 55 gallon drum cans
Ok.. here we go!
Get the noodles underway in a big boiling pot of noodles
Start drinking the Fosters. This enhances the "Dave" effect, wonderfully.
Dice up that garlic, so finely your fingers will smell for a week at least. Put the butter and olive oil into a great big saucepan, warm it up to kinda hot, and add the garlic. Roast the garlic for a couple of minutes until everyone in the house comes in saying "mmmmmm".
Turn it down and add the half and half.
Grate the cheeses, pleases.
Check your pasta....when it's within 5 minutes of al dente:
Down that second Fosters. You are Emeril now! Emeril!! Say "BAM"!
Turn the mixture up to hot, add the cheese slowly while stirring. Don't let it burn on the bottom, keep stirring man!
The oil, butter, garlic and cheeses will blend to a sublime, heart stopping perfection.
Fight off people bringing garlic bread to dip. Fight them! "Avast ye"!
Drain the pasta when ready, drop it into a big ol bowl (as we say in Texas),. Mix in the cheesey sauce.
Serve. Eat. Drink the wine. Be sated.
God bless us, every one!
Tammi of Road Warrior Survival shares her recipe for Liquid Midol. It's a drink made with a couple of chocolate liqueurs and vanilla vodka. She says, "...it's perfect to help relieve some of the stress of the season." The word "chocolate" is enough to get me to try it, stress relief is just an added bonus.
I talked my husband into joining the Carnival of the Recipes this week. Jeff's cooking task each Christmas is to make his Pumpkin Pie. The first time he made it he accidentally used sweetened condensed milk instead of the evaporated milk the recipe called for. It turned out so well (there's enough cinnamon, ginger, cloves, and nutmeg to keep it from being too sweet) that I told him he had to make it the "wrong" way from now on.
Triticale has a recipe for Kentucky Butter Cake TNT. Any recipe that has a title with the words "Kentucky", "butter", and "cake" has to be good. I'm not sure about the TNT but it isn't listed in the ingredients so I think we're okay there.
My recipe this week is for Ribbon Cookies, another in my series of Christmas cookie posts.
Monica shares her recipe for Hot Fudge Sauce.
3 T butter
3/4 cups chocolate chips (I use semisweet, but milk works as well)
3/4 cups sugar
1 can evaporated milk
1. Melt butter, chocolate chips, and sugar in medium pan, stirring frequently
2. Add evaporated milk and vanilla
3. Boil, stirring frequently, until thick
Prep time: usually about 10-15 minutes...i've never timed itPosted by marybeth at December 10, 2004 08:47 AM Carnival of the Recipes , Food