Every other year, my family hosts a big holiday party where we invite all our friends over. My sister and I always make Martha Stewart's eggnog. It's thick, frothy, and most importantly, boozy. Since this Christmas is an off year, I'm a little bummed we won't be enjoying the eggnog. That's why I decided to cheer myself up by making an eggnog martini. There's not much difference between an eggnog martini and eggnog; most eggnog recipes serve a large crowd, while the martini serves just one. To save time I used store-bought eggnog. The resulting concoction wasn't as wonderful as the real thing, but it sure hits the spot. It's potent, creamy, and delicious. See the recipe I used and read more
Posts for December 11th 2009
From Everyday Food
Shrimp with Scallions and Crispy Potatoes
2 tablespoons plus 1 teaspoon olive oil
2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
2 scallions, white and green parts separated and thinly sliced
1 pound large peeled and deveined frozen shrimp, thawed
2 teaspoons curry powder
Coarse salt and ground pepper
- In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Add potatoes, and cook, stirring occasionally, until browned and crisp, 12 to 14 minutes. Add scallion whites, and cook 1 minute more. Transfer to a plate (reserve skillet).
- Add remaining teaspoon oil, shrimp, and curry powder to skillet; cook, stirring occasionally, until shrimp are cooked through, 2 to 3 minutes. Return potatoes and scallion whites to skillet, and toss with shrimp; season with salt and pepper. Serve topped with scallion greens.
Shrimp and Feta Cheese Quiche
1 sheet store-bought refrigerated pie dough, at room temperature
1 tablespoon unsalted butter
8 ounces frozen medium shrimp, thawed, shelled and deveined
2 large eggs
1/2 cup half-and-half
1 tablespoon minced chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup finely diced drained jarred roasted red peppers
4 ounces crumbled feta cheese
- Preheat the oven to 425°. Press the dough into the bottom and sides of a 9-inch fluted tart pan with a removable bottom. Pierce the dough with a fork and refrigerate until chilled, about 10 minutes.
- Place the tart shell on a baking sheet and fit aluminum foil into it. Fill the shell with pie weights or dried beans and bake for 10 minutes. Remove the weights and the foil and reduce the heat to 375°. Bake until golden and crisp, about 12 minutes more. Let the tart shell cool on a wire rack.
- Melt the butter in a medium skillet over medium-high heat. Add the shrimp and cook, stirring, until firm and just opaque, about 2 minutes. Remove from the heat.
- In a medium bowl, whisk together the eggs, half-and-half, chives, salt and pepper. Arrange the shrimp, red peppers and feta cheese in the baked shell and cover with the egg mixture.
- Bake the quiche until a knife inserted in the center comes out clean, about 25 minutes. Cool for 15 minutes, then carefully remove the side of the pan and transfer the quiche to a serving platter. Serve warm or at room temperature.
12 Days of Holiday Giveaways, Day 7: KitchenAid Professional Stand Mixer and Attachments From Williams-Sonoma!
It's holiday season, and we're getting in the spirit with 12 days of amazing giveaways! In case you missed them, Bella's giving away three TRIA hair removal systems, Fit's giving away five ultimate yoga packages from Saka, Buzz is hooking you up with Sherlock Holmes tickets and a limited edition Xbox 360, Lil's wrapping up $500 from little maven, Pet's gifting an adorable new doggie wardrobe from our friends at Ralph Lauren, and much, much more!
Not one to be left out of the fun, it's my turn to play SantClaus. I'm excited to announce that we are sending one lucky reader a KitchenAid Professional 610 Stand Mixer and all the attachments (ice cream maker, pasta press, ravioli maker, citrus juicer, rotor slicer, food grinder, sausage stuffer, and fruit and vegetable strainer) courtesy of Williams-Sonoma®!
To enter, all you have to do is take this quiz about KitchenAid. It doesn't matter how you do, you just have to answer the three questions — official rules here. This giveaway is open for a week, but you won't want to miss any of our fabulous giveaways, so stay tuned every day and enter them all. Be sure you're logged into your PopSugar Community account to be entered, so if you're not already a member, register now. Don't forget to tell your friends to join.Take the Quiz
It's been a thrilling, fun-filled week with lots going on. Top Chef Las Vegas finally came to an end, with somewhat of an upset. Meanwhile, we were busy shopping for friends and staying busy in the kitchen with the start of our second annual 12 Days of Edible Gifts special. And, on top of it all, we've also been taking a look back at the the year's highlights. Have you been keeping up? You'll know after you take our quiz.Take the Quiz
I first learned of white trash toffee, as it's called (no, I didn't make up the name!), many years ago when a former co-worker brought some in to the office and I couldn't stop putting it in my mouth. When I got my hands on the recipe, which came from her sister-in-law, I was shocked by how fast, easy, and inexpensive it is to put together — and I haven't stopped making it since.
If you have 15 minutes and any manner of chocolate, sugar, nuts, and crisp white cracker on hand, then you are ready to make this addictive homemade gift. Feel free to modify it using your favorite chocolate and toppings. Psyched to make the easiest holiday edible ever? Then see the recipe.
Modified from Gourmet
4 medium quinces (about 2 pounds total)
1/4 to 1/2 cup water
2 to 3 cups sugar
- Preheat oven to 350°F and lightly oil a 1-quart terrine and line with buttered parchment.
- Scrub quinces and pat dry. In a small roasting pan bake quinces, covered with foil, in middle of oven until tender, about 2 hours, and transfer pan to a rack.
- When quinces are cool enough to handle, with a sharp knife peel, quarter, and core them.
- In a food processor puree pulp with 1/4 cup water until smooth (if mixture is too thick, add remaining 1/4 cup water a little at a time, as needed). Force puree through a large fine sieve or cheese cloth into a liquid cup measure and measure amount of puree.
- Transfer puree to a 3-quart heavy saucepan and add an equivalent amount of sugar.
- Preheat the oven to 200. Cook quince puree over moderate heat, stirring constantly, until it is thickened and begins to pull away from side of pan, about 25 minutes.
- Pour puree into terrine, smoothing top with an offset spatula. Place in the oven for 30-45 minutes to further dry the quince paste. Cool and chill puree, loosely covered with plastic wrap, until set, about 4 hours.
- Run a thin knife around sides of terrine and invert quince paste onto a platter. (Quince paste keeps, wrapped well in wax paper and then plastic wrap and chilled, 3 months.)
- Slice paste and serve with cheese and crackers.
Makes about 2 1/4 pounds quince paste.
From ed from Tory Haljun
White Trash Toffee
40 saltine crackers
1 cup light brown sugar, packed
1 cup unsalted butter
12 ounces semisweet chocolate chips
1/4 cup roughly chopped roasted almonds
- Preheat oven to 400ºF.
- Place the saltines side by side on a large rimmed baking sheet.
- In a medium-sized saucepan, bring the butter and sugar just to a boil and cook for about 3 minutes, until thicker, but not until it becomes caramel.
- Pour butter and sugar mixture over saltines and place in oven for 3 minutes, or until very bubbly.
- Sprinkle chocolate chips all over the saltine mess and place back in the oven for 1 minute.
- Remove from the oven. Using an offset spatula, spread chocolate evenly over the saltines. Sprinkle lightly with chopped almonds.
- Allow to cool. Place cookie sheet in freezer for about an hour to set. Once hardened, remove and break into rustic pieces.
Makes about a 16" x 12" sheet of toffee, or, depending on the size of your pieces, about 15 to 25 pieces of toffee.