Peppermint Chocolate Cake

Chocolate Ganache (recipe follows)
1 tablespoon peppermint schnapps
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain devils food cake mix

3 tablespoons unsweetened cocoa powder
1-1/3 cups buttermilk
1/2 cup vegetable oil, such as canola, corn, safflower, soybean or sunflower
3 large eggs
1 teaspoon pure vanilla extract
1/2 recipe Peppermint Buttercream Frosting (recipe follows)

1. Prepare the Chocolate Ganache, adding the peppermint schnapps after all the chocolate has melted. Let the ganache cool.

2. Place a rack in the center of the oven and preheat the over to 350°F. Generously grease two 9" round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

3. Place the cake mix, cocoa powder, buttermilk, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat two minutes more, scraping the sides down again if needed. The batter should look thick and combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

4. Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pan, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Cool completely, 30 minutes more.

5. In the meantime prepare half a recipe of Peppermint Buttercream Frosting.

6. Place one cake layer, right side up, on a serving platter. Spread the top with Peppermint Buttercream Frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with Chocolate Ganache that has cooled and is spreadable. Work with clean, smooth strokes. Chill the cake until ready to serve.

Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to one week. Or freeze it, unwrapped in aluminum foil, for up to six months. Thaw the cake overnight in the refrigerator before serving.

Chocolate Ganache

This recipe makes two cups, enough to thinly frost a two- or three-layer cake.

3/4 cup heavy (whipping) cream
8 ounces semisweet chocolate, finely chopped
1 tablespoon liqueur such as Grand Marnier, framboise or peppermint schnapps (optional)

1. Place the cream in a small heavy saucepan over medium heat. Bring to a boil, stirring. Meanwhile, place the chopped chocolate in a large mixing bowl. Remove the pan from the heat and pour the hot cream over the chopped chocolate. Stir until the chocolate is melted. Stir in the liqueur, if desired.

2. To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning over a cooled cake. To use the ganache as a frosting or filling, let it stand at room temperature for four hours, or chill it until it thickens and is spreadable.

Peppermint Buttercream Frosting

To neatly crush peppermint candy place it on a cutting board and cover with towel. Pound candy with meat cleaver or heavy rolling pin until candy is crushed.

8 tablespoons (1 stick) butter at room temperature
1/2 cup finely crushed peppermint candy (about 7 peppermint sticks)
3 cups confectioners sugar, sifted
2 to 3 tablespoons milk
1 to 2 tablespoons peppermint schnapps or 1/2 teaspoon peppermint extract

1. Place butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy(30 seconds). Stop machine and add peppermint candy, confectioners sugar, 2 tablespoons milk and 1 tablespoon peppermint schnapps. Blend with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. Blend in up to 1 tablespoon milk or peppermint schnapps if the frosting seems too stiff.

serves 16
Source: The Cake Doctor, October 1999 (pages 30, 428 & 418)

House Rolls

These are a must for the roll lovers in your family.

House Rolls:

This recipe works best if you have a large stand mixer. If you don't, go ahead and make it anyway. Just beat and beat the dough really well as you add the flour.

INGREDIENTS:

• 1 cup whole milk
• 2 pkg. dry yeast
• 1/2 cup butter, melted
• 1/4 tsp. salt
• 1/4 cup sugar
• 2 eggs
• 4-1/2 to 5 cups flour
• more melted butter

PREPARATION:

Warm milk in a small saucepan over low heat. Mix 1/3 of milk with dry yeast in a small bowl and let sit until bubbly. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast.

Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well.)

Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double. (If you refrigerated the dough, this will take a little longer.)

Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh. Makes 24 rolls

Glazed Goose

Another excellent Goose recipe.

Roast Glazed Goose with Tawny Port Gravy

1/2 cup chopped yellow onion, plus 1/2 cup chopped yellow onion
1/4 cup chopped celery
1/4 cup chopped bell pepper
1 teaspoon salt, plus 1 teaspoon salt
1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne, plus 1/4 teaspoon cayenne
1 domestic goose, about 10 pounds, well rinsed and patted dry, neck and giblets reserved
1/2 teaspoon freshly ground black pepper
1/2 cup chopped carrots
2 bay leaves
3 cups Ruby port
Tawny Port Gravy, recipe follows
Goose Fat-Roasted Potatoes, recipe follows

Preheat oven to 400 degrees F.

Combine 1/2 cup of the onions, celery, bell peppers, 1 teaspoon of the salt, and 1/4 teaspoon of the cayenne in a mixing bowl. Remove any excess fat around the opening of the cavity of the goose. Prick other fatty areas with a fork at intervals. Do not prick the breast. Stuff cavity of goose with vegetable mixture. Season the outside of the goose with the remaining 1 teaspoon salt, 1/4 teaspoon cayenne, and the black pepper. Place the goose in a large roasting pan and roast for about 1 hour and 45 minutes, or until the drumsticks and thighs are easy to remove.
Combine the remaining 1/2 cup onion, carrots, bay leaves, and port wine in a medium-sized sauce pan over medium heat and bring to a boil. Cook over medium heat until the mixture thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine mesh strainer and let cool.
Using a pastry brush, glaze the goose with the port wine reduction, and return to the oven for 5 minutes to allow the glaze to caramelize and set. Remove from the oven and let rest for 20 minutes before carving. Serve with the Port Gravy, and Goose Fat-Roasted Potatoes.

Port Gravy:
2 teaspoons vegetable oil
Giblets and neck from the goose
1/2 cup chopped onions
1/4 cup chopped celery
1/2 cup chopped carrots
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 bay leaves
1/2 teaspoon dried thyme
2 tablespoons flour
2 cups Tawny port
2 cups water

In a large saucepan, heat the oil over medium-high heat. Add the giblets and neck, and brown, stirring, 3 to 4 minutes.
Add the onions, celery, carrots, salt, pepper, bay leaves, and thyme and cook, stirring often, for 3 to 4 minutes. Add the flour and stir to combine. Cook, stirring, for 5 minutes.
Add the wine, bring to a boil, and cook, stirring occasionally, for 5 minutes. Add the water and bring to a boil. Reduce the heat to medium and simmer for about 1 hour. Remove from the heat and strain into a clean container and keep warm until ready to serve. Yield: About 2 cups

Goose Fat Roasted Potatoes
2 pounds fingerling potatoes
1 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper
1/4 cup goose fat, or duck fat
2 teaspoons minced garlic
1 tablespoon fresh chopped rosemary
5 sprigs rosemary, as garnish

Scrub potatoes and place in a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil. Reduce the heat to medium-low and simmer until just fork tender, 10 to 15 minutes. Drain and cool under cold running water. When completely cooled, slice them in half lengthwise, and place in a bowl.

Preheat oven to 400 degrees F.

Season the potatoes with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Place a 12-inch, non-stick, ovenproof saute pan or skillet over medium-high heat and add the goose fat.
Once the fat is hot, add the seasoned potatoes to the saute pan, cut side down. Sear on the stovetop for 1 minute, then place the pan in the oven. Roast for 8 to 10 minutes. Remove the pan from the stove, and add the garlic and chopped rosemary. Toss the potatoes in the pan to coat them and serve immediately garnished with the rosemary sprigs. Yield: 4 servings
(courtesy of Emeril Lagasse)

Green Bean Casserole

The old standby green bean casserole recipe. A must have at my Christmas dinner.

Green Bean Casserole

INGREDIENTS:

• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 4 cups cooked green beans
• 1/8 teaspoon pepper
• 1/2 cup milk
• 1 1/3 cups French fried onions

PREPARATION:

Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.
Serves 6.

Chocolate Cranberry Truffles

Chocolate Cranberry Truffles

9 ounces semi-sweet chocolate
1/2 cup Ocean Spray® Jellied Cranberry Sauce
2 tablespoons heavy cream
2 tablespoons cocoa powder
1 1/2 tablespoons powdered sugar

1. Place chocolate, cranberry sauce and heavy cream in a medium saucepan. Cook over medium-low heat until sauce is smooth, whisking frequently. Remove from heat and pour into a glass or plastic bowl. Cover with plastic wrap. Let sit at room temperature to thicken.
2. Combine cocoa and 1 1/2 tablespoons powdered sugar on a small plate. Scoop out a rounded teaspoonful of chocolate mixture. Roll in cocoa, coating throroughly. Dust hands with powdered sugar. Roll truffle in hands to form a 1-inch ball. Continue forming truffles with remaining chocolate mixture.

Makes 30 truffles.

(recipe provided by Ocean Spray Cranberries, Inc.)

Maple Candy

One of my all time favorites and it is very easy.

Simple Maple Candy:

1 C. maple syrup
1/2 C. granulated sugar
2 t. distilled white vinegar
2 t. baking soda

Butter a 9 x 9-inch pan and set aside.

In a heavy 2-quart saucepan, combine the syrup, sugar and vinegar. Bring to a boil over medium heat, stirring constantly until the sugar dissolves. Continue cooking without stirring until a candy thermometer reads 300° F. Remove from heat and quickly stir in the soda; mix well. Pour into prepared pan. Do not spread. Cool and break into pieces.

Apricot Ham

Apricot and brown sugar ham is another very tasty recipe. Make this at Christmas and everybody will be merry!

Apricot Ham:

INGREDIENTS

• 1 (10 pound) fully-cooked spiral cut ham
• 2/3 cup brown sugar
• 1/3 cup apricot jam
• 1 teaspoon dry mustard powder
  

DIRECTIONS

1. Preheat the oven to 275 degrees F (135 degrees C).
2. Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.
3. Roast for 2 hours in the preheated oven, or if you ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.

Beer Ham

Here is another simple Ham recipe. This is very good and quite simple.

Beer Ham:

INGREDIENTS

• 20 pounds bone-in ham
• 1 (20 ounce) can sliced pineapple
• 2 (12 fluid ounce) cans beer

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease an 18 quart roasting pan.
2. Place the ham, with the fattier side up, in the roaster. Use toothpicks to secure pineapple rings on the ham. Pour the beer over the ham. Place lid on roasting pan.
3. Bake 6 to 8 hours, or until cooked through.
4. Remove the pineapple rings and let sit 15 minutes before slicing.

Collards

Here is an excellent collard green recipe.

Slow-Cooked Collard Greens:

2large bunches collard greens
3 tablespoons olive oil
1 onion, sliced
2 garlic cloves, smashed
2 bay leaves
1 smoked ham hock
2 quarts chicken broth, warm
2 tablespoons cider vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepperTo prepare the greens: cut away the tough stalks and stems from the collards, and discard any leaves that are bruised or yellow. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Tear the leaves into large pieces.

Place a large pot over medium heat and add the olive oil. Add the onion, garlic, bay leaves, and ham hock. Cook until the onions are soft and starting to brown, about 8 to 10 minutes. Pack in the greens, pushing them down into the pot. Add the broth, vinegar, and sugar. Bring up to a boil turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot, and let cook for 45 minutes. Taste the "pot liquor" (broth) and check the seasoning, add salt and pepper. Cover and let cook for 15 more minutes. Remove the bay leaves and serve.

Cola Ham

Of course I must start of with one of my favorite Ham recipes. Here you go:

Cola-Baked Ham

1 (12 to 15-pound) fully cooked bone-in ham
1 teaspoon ground allspice
1 (2-liter) bottle cola
3/4 cup cherry preserves or jelly
1/4 cup fresh orange juice
2 tablespoons orange flavored liqueur (recommended: Grand Marnier)
Biscuits or dinner rolls, accompaniment
Creole mustard, accompaniment Preheat oven to 325 degrees F.

Trim rind and excess fat from the ham, leaving a 1/4-inch thick layer of fat. With a sharp knife, score the fat in a diamond pattern. Place the ham in large roasting pan and sprinkle with the allspice. Pour the cola into the pan and bake uncovered 1 hour and 15 minutes, basting every 15 minutes with the pan juices.

Meanwhile, in a medium saucepan, combine the cherry preserves, orange juice, and liqueur over medium heat and cook, stirring, until melted, 1 to 2 minutes.

Remove the ham from the oven and brush the top and sides with the cherry glaze. Return the ham to the oven and bake, brushing with pan juices and glaze every 15 minutes and tenting the ham with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of ham without touching the bone registers 140 degrees F, about 15 to 30 minutes.

Remove the ham from oven and let rest for 30 minutes to 1 hour before slicing. Serve warm or at room temperature thinly sliced.