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New Year's Eve Cocktail Recipes


2 oz. The Macallan Rare Cask
2 oz. hot water
0.25 oz.  honey syrup (recipe below)
1 dash Angostura bitters

An expressed lemon wedge
3 allspice berries
1 star anise
1 cinnamon stick
An expressed clove studded orange peel

In a stem-less burgundy red wine glass, combine all ingredients and...

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Chef David Burke's Christmas Dinner Recipes


1 sprig fresh thyme
1 spring fresh parsley
6 black peppercorns
2 tbsp. peanut oil
1 (5 lb.) beef brisket
Coarse salt and freshly ground black pepper to taste
1 c. red wine
6 stalks celery, trimmed & cut in half lengthwise and then crosswise
3 carrots, peeled, cut into ¼”-thick-sticks
3 heads garlic, broken into cloves and peeled
2 onions, julienned
16-24 c. beef stock or water
1 large ripe tomato, peeled, cored, and quartered

Preheat oven to 350°F. Make a bouquet garni by placing the thyme, parsley, and peppercorns in a small piece of cheesecloth. Bring the corners of the cheesecloth together and using kitchen twine, tie the cheesecloth into a small bag or sachet. Set aside.
Heat oil in a Dutch oven over medium heat. Season the beef with salt and pepper and place it in the Dutch oven. Sear the meat, turning it occasionally, for about 12 minutes, or until all sides have browned. Pour off any excess oil. Add the wine and, using a wooden spoon, stir to deglaze the pot and lift up any browned bits clinging to the bottom of it. Add the celery, carrots, garlic, and onions and stir to distribute the vegetables evenly in the Dutch oven. Add the stock (or water) and tomato along with reserved bouquet garni and salt and pepper. Bring mixture to a boil, then immediately cover and place it in the preheated oven. Braise the meat for about 90 minutes, or until it is extremely tender and almost ready to fall apart when pierced with a fork. Remove the pot from the oven. Do not turn off the oven.
Uncover and carefully transfer the meat to a serving platter. Tent the meat lightly with aluminum foil to keep it warm.
Using a slotted spoon, carefully transfer the vegetables to a nonstick baking sheet. Place the baking sheet in the preheated oven and roast the vegetables for 15 minutes, or until they are nicely glazed.
Place the Dutch oven over medium heat. Remove and discard the bouquet garni. Bring the gravy to a boil and boil it for about 10 minutes, or until it has thickened slightly and formed a nice glaze. Remove the pot from the heat and return the meat to the serving platter. Carefully transfer the vegetables to the serving platter. Serve, family style, carving the meat at the table and passing the gravy and brown bread dumplings on the side.

¼ c. (½ stick) unsalted butter, softened
1 c. diced onions
1 lb. pumpernickel bread, crusts removed, cubed
1½ c. heavy cream
3 small eggs
1 tsp. coarse salt to taste
Freshly ground pepper to taste

Using 3 tablespoons of the butter, lightly coat the insides of twelve 2-ounce ramekins. Set aside.
Heat the remaining butter in a small sauté pan over medium heat. Add the onions and sauté them for about 5 minutes, or until the onions are soft and have sweat off most of their liquid. Remove them from the heat and set aside.
Place the bread in a large mixing bowl. Whisk together the cream and eggs and pour the mixture over the cubed bread. Add the onions and salt along with the pepper and toss to combine. Generously pack the mixture into the prepared ramekins. Place the ramekins into a baking pan large enough to hold them, leaving at least an inch between each ramekin. Fill the pan with hot water to halfway up the sides of the ramekins. Place the entire pan in the pre-heated oven and bake for 20 minutes, or until the dumplings are set and their tops are slightly dry. Remove them from the oven and carefully tip each dumpling from the ramekin.

Cooking with ‘Friends’: Paula Deen’s Coconut Christmas Cake


2 sticks butter, at room temperature
2 c. granulated sugar
4 eggs
3 c. self-rising flour, sifted
1 c. canned, unsweetened coconut milk
1 tsp. vanilla extract

¾ c. sugar
1 c. sour cream
4 tbsp. milk
½ c. flaked, sweetened coconut

7 Minute Frosting (recipe below)
Flaked, sweetened coconut for sprinkling

For cake: Preheat oven to 350°F.
Grease and flour three 9” cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs,1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done.

For filling: While cake is baking, prepare filling.  Stir together sugar, sour cream, milk and coconut in a bowl until well blended.  Remove cake layers from oven and allow cake to remain in pan as you prepare to stack and fill.  Remove first layer and invert onto cake plate.  Using the wrong end of a wooden spoon, poke holes approximately 1 inch apart until entire cake has been poked.  Spread one third of filling mixture on cake layer.  Top with second layer, repeat process.  Top with last layer and repeat process again.  (As I stack layers together, I stick them with toothpicks to prevent cake from shifting.)  You can place the cake in the refrigerator for 3 days to allow it to absorb the filling mixture.

For frosting: Prepare 7-Minute Frosting.  Frost top and sides of cake.  Sprinkle top and sides of cake with additional coconut

⅓ c. water
⅛ tsp. salt
¼ tsp. cream of tartar or 1 tbsp. white corn syrup
1½ c. sugar
2  egg whites
1½ tsp. pure vanilla extract

Place sugar, cream of tartar or corn syrup, salt, water and egg whites into a mixing bowl and beat for 1 minute with a handheld electric mixer.  Using the double boiler method, place the bowl over the top of rapidly boiling water, making sure that boiling water does not touch the bottom of the top bowl. If this happens, it could cause your frosting to become grainy. Beat constantly on high speed with electric mixer for 7 minutes.  Remove the bowl from the boiler and gently stir in vanilla with a spatula.

Cooking with 'Friends': Janice Dean's Nanaimo Bars


1 cup graham cracker crumbs
½ c. sweetened shredded coconut
⅓ c. finely chopped walnut
¼ c. cocoa powder
¼ c. granulated sugar
⅓ c. butter melted
1 egg lightly beaten

¼ c. butter softened
2 tbsp. custard powder
½ tsp. vanilla
2 c. icing sugar
2 tbsp. milk, approximately

4 oz. semisweet chocolate chopped
1 tbsp. butter

In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg, stirring until combined.
Press into parchment paper-lined 9” square cake pan. Bake in 350°F oven until firm, about 10 minutes. Let cool in pan on rack.
Filling: In bowl, beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk, making 3 additions of sugar and 2 of milk and adding up to 1 teaspoon more milk if too thick to spread. Spread over cooled base. Refrigerate until firm, about 1 hour.
Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter; spread over filling. Refrigerate until chocolate is almost set, about 30 minutes.
With tip of knife, score into bars; refrigerate until chocolate is completely set, about 30 minutes.
Cut into bars.

Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in foil and freeze for up to 2 weeks.