Al Dente

Don’t Have the Holidays Without a Little Punch

This basic recipe for Christmas Punch never steers a party wrong, with its combination of brandy, Cointreau, fresh oranges, and a large helping of Champagne or sparkling wine. It’s easy to modify to personal taste as well. Not fruity enough? Add a little more fresh orange juice, or a touch of pomegranate juice. Want even most festive feeling? Add a cup or two of frozen cranberries. Not quite boozy enough? Try adding a bit of rum to the mix, or some orange-flavored vodka.

--A.J. Rathbun

Reader Question: Store-Bought Parmesan Cheese

Last week, we received a question from Mr. Jean-Paul Carlucci in Pittsburgh regarding the evolving taste of Kraft brand Parmesan cheese. Mr.Carlucci asked if we had noticed anything different about the Kraft brand of Parmesan lately, indicating that the flavor seems to be lacking. Mr. Carlucci also asked for recommendations for price comparable Parmesan cheese favorites of ours that would be available in the Pittsburgh area.

Mr. Carlucci, we appreciate your question and take this matter seriously. We will soon conduct an Al Dente Parmesan cheese taste/price test and let you know the results of our findings. Stay tuned for that post in the New Year. (Readers, have you noticed anything different about the taste of Kraft Parmesan cheese? If so, let us know!)

--Sous-Chef-on-the-Run

PS. In the meantime, one of our favorite sites, Epicurious has an insightful dictionary definition of Parmesan cheese. I have a hunch, this will help us in our quest. 

12 Days of Holiday Eats, Day 12: Eggnog Pancakes

I have a number of friends who believe the holidays just aren't complete without eggnog. I'm not the biggest fan, but I'm happy to incorporate it into things I'd be cooking anyway, like the pancakes or waffles you'll usually find in my kitchen on Sunday mornings. Top these with butter and cinnamon and I guarantee you'll have a happy holiday breakfast! This recipe comes from allrecipes.com.

Ingredients
1-1/2 cups all-purpose flour
1 tablespoon sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup eggnog
2 tablespoons clarified butter
1 egg, lightly beaten

Directions
1. Heat a lightly oiled skillet or griddle over medium heat.
2. In a bowl, mix the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the eggnog, butter, and egg. Mix until dry ingredients are evenly moist.
3. Pour 1/4 cup batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip with a spatula, and continue cooking until lightly browned on bottom.

--AndreaLeigh

12 Days of Holiday Eats, Day 11: Pepper Jelly & Crackers

It's not Christmas unless someone brings pepper jelly and crackers. I realize this is a poor excuse for a recipe, but, to me, these little appetizers are as important to Christmas as my aunt's cannolis (sorry, secret recipe). If you have little ones, these are good for them to help make.

Pepper Jelly & Crackers

Ingredients
red pepper jelly
green pepper jelly
cream cheese
Ritz crackers

Directions
1. Spread cream cheese on crackers.
2. Top with jelly.

Merry Christmas!

--Spanno

12 Days of Holiday Eats, Day 10: Toffee Crisps

This is one of my essential holiday cookie recipes. Now, I will let you know, that this is a recipe from my under-lock-and-key file. One I don't normally give out. But, because Kristina asked so nicely, I decided to reconsider. But don't think you're getting my peppermint bark recipe!

Toffee Crisps

Ingredients

12 T. butter, softened
1/2 c. powdered sugar
1/2 c. sugar
1 egg
1-1/2 t. vanilla
2 c. flour
1/2 c. Heath toffee bits (without chocolate)

Directions

1. Preheat oven to 350 degrees F.

2. Cream butter in a mixer for about one minute, until pale and fluffy.

3. Add both sugars and beat well. Add egg and vanilla. Beat until smooth.

4. Add flour, beating just until incorporated. Mix in toffee bits.

5. Roll dough into 1-inch balls; place 2 inches apart on an ungreased cookie sheet. Cover with plastic wrap. With a flat-bottomed cup or glass (make sure it is perfectly flat, with no ridges or concave shape), press each ball into a 2-inch round. Remove plastic wrap.

6. Bake about 6 minutes, until edges are just golden. Transfer to cooling racks and cool completely.

Notes:

These cookies can be stored in an airtight container for about a week. They can also be frozen for several months. They are great to make ahead of time, freeze, and then thaw out for holiday gift giving. The recipe makes about 30 cookies, and is easy to double or triple.

--KitchenMaus

How to Eat Like Jonathan Lethem

As someone who is equally at home on both sides of the literary and culinary fence, today's Grub Street post of Jonathan Lethem's New York Diet (where a featured New Yorker chronicles a week's worth of eating) had me at chili-cheese fries. The author of Motherless Brooklyn, The Fortress of Solitude, and most recently, You Don't Love Me Yet, ticks off every bagel, bowl of cereal, and Vietnamese sandwich that crossed his lips this week (though the days/dates seem to be off according to the James Bond wall calendar at my desk). He reports that his "tendency is to go from purity to decadence, like I'm reliving the fall of a great empire," adding "I sound extremely healthful, like I'm some kind of Zen purist. By dinner I'm in the Caligula phase."

Here's hoping that someday soon you'll be able to walk into a Boerum Hill deli and order "The Jonathan Lethem" from the sandwich board.

--BTP

12 Days of Holiday Eats, Day 9: Gruyère Gourges

These amazingly tasty baked bites are an ideal holiday party snack. Not too hard to make, they have a balance of lightness and substance that will make your guests swoon and ensure they don’t go away hungry. If you can’t get Gruyère (a cheese made in Switzerland, but readily available), then substitute in a French Comté or Beaufort or an Emmental.

Serves 12 (if each eats 4, as this should make 4 dozen)

Ingredients:

4 eggs
1 cup water
1/2 teaspoon salt
8 Tablespoons unsalted butter, cut into pieces
1 cup grated Gruyere cheese
1/4 cup freshly grated Parmesan cheese
1-1/2 cups flour
1/4 teaspoon freshly ground pepper

Directions:

1. Preheat oven to 400 degrees.
2. Lightly beat the eggs, until the white and yolks have mixed but no further.
3. Lightly grease two cookie sheets. If you’re worried about sticking (due to old or cranky cookie sheets) lightly flour them, too.
4. Add the water, butter, and salt to a medium-sized saucepan. Bring this mixture to a boil, stirring occasionally to make sure the butter melts. Once it reaches a boil, add the flour. Beat well with a spoon, until the mixture pulls away from the pan’s sides. Turn the heat down, and continue cooking for 1 to 2 minutes, until the dough seems partially dry. Remove from the stove.
5. Add the beaten eggs slowly, stirring all the time.
6. Add the cheese and pepper and stir into the mix, until everything is well combined.
7. Put the dough into a large pastry bag, or a large sealable plastic bag. If using the latter, cut one corner off the bag. Pipe the dough into 1-1/2 inch rounds on the cookie sheets.
8. Bake the Gourges for 20-25 minutes. They should be slightly crispy on the outside and slightly doughy on the inside, and should be a glowing gold in color.

12 Days of Holiday Eats, Day 8: McCormick Easy Cinnamon Fudge

As much as I enjoy being creative when preparing desserts, this is the season when I don't always have the time to be creative. However, this is one little recipe that can afford me simple creative amendments but still turn out delicious. (A dash of chili powder and cayenne pepper, a teaspoon of brandy, etc.) I found this McCormick recipe on a card in the baking aisle and have made it for years since. Like the spritz cookies, I promise this will be a holiday hit!

Ingredients:
16 ounces confectioners' sugar
1/2 cup unsweetened cocoa powder
1/4 to 1/2 teaspoon ground cinnamon
1/2 cup  (1 stick)  butter
1/4 cup milk
1 1/2 teaspoons vanilla extract
1 cup chopped nuts

Directions:
1. Line an 8-inch square pan with foil, allowing foil to extend over sides of pan.  Spray with nonstick cooking spray.
2. Mix sugar, cocoa and cinnamon in large bowl; set aside.
3. Heat butter and milk in small saucepan until butter melts. Remove from heat; add vanilla extract. Add to sugar mixture; mix well. Stir in nuts. Pour into prepared pan. Garnish with nut halves, if desired.
4. Refrigerate at least 1 hour or until firm. Use foil to lift out of pan onto cutting board. Cut into 16 (2-inch) squares. Cut each square diagonally in half, making triangles.

--Sous-chef-on-the-Run

Holiday Eats: Reader Recipes Wanted

Enjoying our Holiday Eats series? Have a favorite holiday recipe of your own? Share it with us, and we’ll share it with the Al Dente community! Just send your recipe to kitchen-blog@amazon.com no later than Tuesday, December 18. We’ll post our favorite reader recipe on Friday, December 21.

Thanks for your submissions, and happy holiday eating!

--The Al Dente editors

12 Days of Holiday Eats, Day 7: Cheese and Bacon Scones

One of the best things about going home for the holidays are the scones my mom makes on Sunday mornings. They're usually of the currant or cranberry variety, but I'm thinking of slipping her the following recipe (from astray recipes) for cheese and bacon scones. And if I sign dad up for the Bacon of the Month club for Christmas, then we'll really have no excuse not to make 'em!

Ingredients
2 slices bacon
2 cups self-rising flour
½ teaspoon baking powder
1 teaspoon dry mustard
1 pinch salt
1 pinch cayenne
¼ cup butter or margarine, diced
1⅔ cup cheddar cheese, finely grated
½ cup milk
Vegetable shortening for greasing
Milk for glazing

Directions
1. Preheat the oven to 425 degrees. Lightly grease a large baking sheet. Broil the bacon for 2-3 minutes on each side, then set aside to cool.
2. Sift the flour, baking powder, dry mustard, salt, and cayenne into a large bowl. Cut in the butter until the mixture resembles fine bread crumbs. Crumble the bacon into the mixture. Stir in 1-1/3 cup cheese until well mixed. Add milk, then mix quickly in to a soft dough with a fork.
3. Shape dough into a ball, then turn out onto a light floured surface and knead briefly until smooth. Divide dough into halves. Shape each piece into a ball, than pat out to form 5-inch rounds, 3/4 inch thick.
4. Cut each round into 6 equal wedges. Brush the tops with milk and sprinkle with the remaining cheese. 5. Place on the prepared baking sheet, about 1 inch apart. Bake for 10-12 minutes, until golden brown. Cool on a wire rack.

--AndreaLeigh