Panforte

I almost didn't make this traditional Italian candy as I wasn't sure I would like.  I am so glad I tried it.  It was absolutely delicious and very easy to do.  I am not a big fan of Sambuca so instead of buying a new bottle of it (white) I just used some of what I had (black).  This is a great candy to give at Christmas. From Food and Drink 2000

3/4 cup granulated sugar
3/4 cup honey
1/4 cup Sambuca
1/2 cup all purpose flour
1 tbsp cinnamon
1/2 tsp ground coriander
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
2 cups dried cranberries
1 cup chopped hazelnuts
1 cup slivered almonds
2 tbsp grated orange rind

1. Preheat oven to 325F.  Oil an 8 x 10 inch pan and line with greased parchment paper.
2. Combine sugar, honey and Sambuca in large, heavy pot.  Bring to boil on high heat and boil for 5 to 6 minutes or until the mixture forms a soft ball when dropped into cold water.  A sugar thermometer will reach 238F.
3. Mix remaining ingredients in a bowl and pour hot syrup over.  Mix well to combine.  Pour mixture into prepared pan and smooth top.  It should be about 3/4 inch thick.
4. Bake for 35 minutes or until mixture is set but slightly soft.  Cool, remove from pan, peel off parchment paper and cut into 1 inch squares with a serrated knife.

Brandy Alexander

This is apparently a traditional Christmas Eve drink - I think I just found a new tradition.

1 1/2 oz brandy
1/2 oz white creme de cacao
2 oz 10% cream

GARNISH
freshly grated nutmeg

Shake brandy, creme de cacao and cream with ice and strain into a cocktail glass.  Grate nutmeg on top.

Lobster

I cooked my first live lobster this summer.  I was a little worried about it I have to say, but I needn't have been.  I got these tips from Food and Drink magazine 2000.  I bought my lobsters from the local Zehrs and they were just fine.  It must be more common now as most grocery stores carry live lobsters. My family would never have cooked this when I was a kid!  Of course that was when meat and potatoes was the norm.

BUYING LOBSTER

• Buy and cook alive.  
• The supplier should have a good sized tank.
• The lobster should put up a fight when taken from the water.  The better the fight, the fresher the lobster.  Don't buy submissive lobsters, they are old and tired.
• Try to get a 1 1/2 lb (750 g) lobster
• Female lobsters are sweeter, while males have larger, meatier claws (any surprise here people).
• Females will also have roe inside if you like that.
• Keep the lobster in a paper bag or box in the refrigerator until cooking time.
• Cook the lobster the day you buy it.

COOKING LOBSTER

• I have a good sized pot, but still only cooked them one at a time.  Do not over crowd the pot.
• Fill an 8 to 10 qt pot with 6 qt of water and add 3 tbsp of salt.  
• Cover and bring to a full rolling boil.
• Take the lobsters from the fridge, pick them up by the body, turn them belly side up and plunge them head first into the boiling water.  When you do this they die within seconds.  Make sure they are both submerged in the water.  Cover. When the water returns to a boil, remove the lid and reduce heat just enough to keep the water at a steady boil without boiling over.  Cook for 10 minutes.  Remove the lobsters from the pot.  
• To double check they are cooked, insert an instant read thermometer 1 inch into the lobster meat via the vent hole at the base of the tail.  165F (75C) means the lobster is cooked.
• Serve with sauce

WHITE WINE BUTTER

1/3 cup finely diced shallots

2 tbsp dry white wine

2 tbsp white wine vinegar

2 tbsp whipping cream

1/2 cup butter, cut into small pieces at room temperature

salt and freshly ground pepper

• Place shallots, wine and vinegar in a pan over low heat.  Cook until almost all the liquid evaporates, about 7 minutes.  The shallots will be just glistening.  Add cream and heat until boiling.  Remove from the heat.  Using a whisk, whisk in butter, piece by piece until totally incorporated.  Season to taste.  Do not reheat.  The sauce can be kept if necessary in a thermos previously rinsed with hot water or in hot water bath.

Steak with Double Cranberry Reduction

Tis the cranberry season!  Here is a recipe that doesn't include turkey and cranberry.  A nice change.  Make sure you get the best steaks you can - it makes all the difference.

6 tenderloin steaks (at least 1 1/2 inches thick)
Salt and freshly ground pepper
1/4 cup vegetable oil
1/3 cup diced shallots
3 tbsp diced shallots
3 tbsp dried cranberries
1 cup fresh or frozen cranberries
2 cups dry red wine (enjoy the rest with your meal)
2 tbsp maple syrup
Salt and freshly ground pepper

1. Remove meat from the refrigerator and season.
2. Heat 2 tbsp vegetable oil in skillet over medium heat.  Add shallots and cook until softened, about 3 minutes.  Add remaining ingredients, except maple syrup and seasoning, and bring to a boil.  Continue to boil until cranberries pop and the sauce reduces and thickens slightly, about 5 to 7 minutes.  Remove from heat, place in bowl, add maple syrup and season.
3. Clean pan and return to heat.  Add remaining oil, and cook steaks as desired ( or BBQ!!).  If you cook in the pan remove steaks to a warm plate and discard any fat, then add cranberry sauce to pan and stir to loosen any brown bits.
4. Slice steak across the grain and pour over cranberry reduction.

Egg Nog

Got this from Food and Drink 2000!  I simple recipe that uses cooked eggs so you don't have to worry about salmonella.

3 large eggs
2 tbsp sugar
1/2 cup brandy
1/2 cup rum
2 cups vanilla ice cream, softened
2 cups milk
Ground nutmeg

1. Place a bowl over a pot of water, making sure the water does not touch the base of the bowl.  Bring to simmer.  Add eggs and sugar and beat over the heat until light and fluffy.  Whisk in brandy and rum, continuing to whisk until mixture has tripled in volume.
2. Remove from heat, cool then beat in ice cream and milk.  Pour into serving pitcher and chill until needed.  Serve with each glass dusted with nutmeg.

Eggnog Creme Brulee

Creme Brulee is one of my favourite desserts.  This one is a little different with an eggnog flavour.

2 1/2 cups whipping cream
1/4 cup brandy
1/4 cup rum
1 tsp vanilla
2 tsp grated nutmeg
6 egg yolks
1/3 cup granulated sugar
1/3 cup granulated sugar for topping

1. preheat oven to 325F.
2. Bring whipping cream, brandy and rum to boil.  Cool for 15 minutes.  Stir in vanilla and nutmeg.  Reserve..
3. With an electric mixer, beat together egg yolks and 1/3 cup sugar for 2 to 3 minutes until thick and lemon coloured.  Whisk in warm whipping cream.
4. Butter six 1 cup custard or ramekin cups.  Divide custard between them.  Place cups in a baking dish large enough to hold all six.  Add hot water halfway up sides of cups.  Bake for 35 to 45 minutes or until the custard is just set.  Remove from water bath, cool and refrigerate.
5. A few hours before serving, sieve 1 tbsp remaining sugar evenly over each custard.  To caramelize sugar to a  golden brown, place under a broiler as close to heat as possible and watch closely to avoid burning it.  It takes about 1 to 2 minutes to turn a golden brown colour.  Cool and serve.

White Chocolate Cardamom Mousse

Superbly rich dessert with a sweetness that is tempered with the cardamom.  Add some seasonal fresh fruit on the side for change.  Something about this recipe screams Christmas.

2 cups whipping cream, divided
10 oz (300g) white chocolate
2 tsp ground cardamom
3 eggs, separated
pinch salt
2 tbsp granulated sugar

1. Place 1/4 cup whipping cream in a small heavy pot.  Bring to boil on medium heat.  Immediately remove from heat and stir in chocolate.  Stir until chocolate is melted and the mixture looks like a thick cream.  Reserve.
2. In a separate pot, heat 1 cup whipping cream and cardamom until simmering.  Set aside.
3. With an electric mixer, beat egg yolks, in a bowl, until thick and lemon coloured.  Whisk in warm cardamom cream.  Return mixture to pot.  Cook, on medium low heat, stirring constantly until mixture coats the back of a spoon, about 2minutes.  Remove from heat and beat in reserved chocolate cream until smooth.  Cool completely.
4. With an electric mixer beat remaining 3/4 cup whipping cream until it holds soft peaks.  Fold into cooled chocolate mixture. 
5. In a separate bowl, with clean beaters, beat egg whites and salt until soft peaks form.  Slowly beat in sugar until mixture is thick and glossy.  Stir one quarter of whites into chocolate mixture then fold in remaining whites.  Pour into a bowl or separate serving dishes and refrigerate until ready to serve, about 4 hours.  Decorate with dark chocolate shavings or leaves of dark chocolate and serve with fruit if desired.