Wine Wednesday - Martini and Rossi Asti

So tomorrow is New Year's Eve, which means that champagne will be the drink of choice. If you haven't picked any up yet, Martini and Rossi Asti is a great choice, though actually a sparkling wine, that can be found at any grocery store. I know it's a pretty commercialized brand, but I've always really liked it (my college roommate, Jennifer, always said it was her favorite!). Many grocery stores will have it on sale this week for $10-12.

Martini and Rossi was founded in Northern Italy by two men (Martini and Rossi) in 1863. The Asti is said to be fruity and floral - and I would say it's fairly sweet. Their website has recipes for several cocktails, including a Kir Royal. I first had a Kir Royal when I was in Provence several years ago - they are often served at cafes. A Kir Royal is made from champagne and creme de cassis, which is black currant liquor. The website's recipe calls for 1 part creme de cassis topped with 4 parts Asti - Yum! Happy New Year!

Chicken and Dumplings

After Christmas, I decided it was time to try something new! So last night I made this recipe out of a cookbook my mom had given me for Christmas. I was a little nervous about it and the cookbook didn't give too many specific details - so I was on my own for some of it. But it turned out pretty well! It wasn't as hard as I thought it might be, and the best part is that there are so few ingredients!

Ingredients:

1 large chicken, cut into pieces (you can buy them already cut)

Salt and pepper to taste

2 tablespoons vegetable shortening, melted

All-purpose flour

Method:

Sprinkle the chicken on all sides with salt and pepper. Place it in a large saucepan or a stockpot. Cover with water. Cook over medium heat until tender (I cooked it for about 45 minutes). Drain the chicken but save your broth (I just used tongs to take the chicken out, then poured the liquid through a strainer). Place the chicken in a large bowl. After the chicken cools some, tear it off the bone - you will add it back in later. In a separate bowl, combine 2 cups of the broth with just enough flour to make a stiff dough (I just kept adding flour until it was stiff enough to roll out - I have no idea how much I added!). Roll out very thin on a lightly floured surface before you cut into squares (I suggest cutting into 1 inch squares using a pizza slicer). Bring the remaining broth to a boil in a stockpot. Drop your dumplings into the broth. Add the chicken. Simmer for 5 minutes.

Sweet Potato Casserole

One last Holiday recipe - just in time! Merry Christmas!

Sweet Potato Casserole
Ingredients:
3 cups of mashed, cooked sweet potatoes
1 cup of sugar
1/2 cup of melted butter
2 eggs, well-beaten
1 teaspoon of vanilla
1/3 cup of milk

Method:
Combine ingredients and mix well. Spoon into a greased 2 quart casserole. Cover with topping and bake at 350 degrees for 25 minutes.

Topping -
Ingredients:
1/2 cup of brown sugar
1/4 cup of plain flour
2 1/2 tablespoons of butter
1/2 cup of chopped pecans

Method:
Mix all ingredients well. Sprinkle on potatoes just before baking.

Bread Pudding

Kent and his family have been making bread pudding for their Christmas dessert for years. This particular recipe is their favorite. And I have to say - it is so amazing!!

Bread Pudding

Ingredients:

8 large day-old croissants, torn into small pieces

4 cups of milk

3 large eggs, lightly beaten

2 cups of sugar

1 cups of pecans, toasted

1 1/2 tablespoons of vanilla

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Method:

Place the bread in a lightly greased 13 by 9 inch pan. Pour the milk over the bread and let it stand for 10 minutes. Using your hands, blend the mixture well. Stir the eggs and the next five ingredients into the bread mixture. Bake at 325 degrees for 40-45 minutes or until firm. Serve with custard sauce. (Yields 15 servings)

Custard Sauce

Ingredients:

1 cup of sugar

1/2 cup of butter or margarine

1/2 cup of half and half

2 tablespoons of whiskey or 1/2 teaspoon of vanilla extract

Method:

Bring the first three ingredients to a boil in a heavy saucepan over medium heat, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Cool, stir in whiskey. (Yields 1 1/2 cups)

Wine Wednesday - Sparkling Christmas Punch

I have not tried this punch yet, but it sounds really good! I wanted to post a Wine Wednesday recipe that would be good for a Holiday party. I think this will be great! Let me know if you try it!

Sparkling Christmas Punch

Ingredients:

2-3 cinnamon sticks, crushed

1 tsp. ground allspice

3 qt. apple cider

3 qt. cranberry juice

Juice of 3 oranges

1/3 c. firmly packed light brown sugar

3 (1 liter) bottles club soda or ginger ale

6 c. champagne or vodka, chilled

Method:
In non-aluminum 8-quart saucepan, combine cider, juices and brown sugar. Heat to simmering over medium low heat. Add spices and simmer 10 minutes. Remove from heat. Cover and cool to room temperature. Refrigerate overnight. Remove spices, if necessary, before serving.
Pour into bowl. Add soda or ginger ale and liquor immediately before serving. Garnish with apple slices. Serves 40 (1 cup) servings.

Pork Roast with Jezebel Sauce

This is one of my favorite things that Kent makes. It has a great spicy sauce to put on the roast and always reminds me of Christmas time. If you need a main dish for a Holiday party, this works really well. It's very easy to double. It can also work well as an appetizer if you cut the pork into small medallions.

Pork Roast
Ingredients:
6 tablespoons hot sauce
6 tablespoons Worcestershire sauce
2 tablespoons garlic salt
2 tablespoons pepper
1 (3- to 4-pound) boneless pork loin

Garnishes: paprika, fresh parsley sprigs, cracked black pepper

Method:
Stir together hot sauce and Worcestershire sauce; set aside.
Combine garlic salt and pepper.
Place pork in a lightly greased roasting pan. Brush all sides of pork loin with sauce mixture; sprinkle with garlic salt mixture.
Bake at 325° for 2 hours or until a meat thermometer inserted in thickest portion registers 160°, shielding with aluminum foil the last 30 minutes. Let stand, covered, 15 minutes. Cut into slices. Serve with Jezebel Sauce; garnish if desired.

Jezebel Sauce
Ingredients:
1 (18-ounce) jar apple jelly
1 (18-ounce) jar apricot-pineapple preserves
1/4 cup dry mustard
2 tablespoons pepper
3 tablespoons prepared horseradish

Method:
Stir together all ingredients; serve with pork.

(This recipe comes from Southern Living.)

Peppermint Bark

This is super easy to make - but really good. It's great to give as Christmas presents to coworkers and makes a great snack for Christmas parties. If anyone has any other Christmas candy or food ideas, please let me know!

Peppermint Bark
Ingredients:
Candy Canes (red and green or red and white)
2 pounds White Chocolate (baking squares can be found on the baking aisle)
1/2 tsp. Peppermint extract

Method:
Place the candy canes in a plastic bag and break into tiny pieces - I use a hammer for this! You should have about a cup of candy pieces. Melt the chocolate in a double boiler. Once chocolate is melted, mix in extract and candy canes. Then pour onto a cookie sheet lined with wax paper - a cookie sheet with sides works best. Refrigerate for about an hour. Break into pieces and serve.