Country Cook News – December 14, 2012

Hi Everyone!

THIS WEEKS RECIPE
A few years back Santa inundated us with seven boxes of smoked salmon, which pushed my culinary daring into overdrive. I emerged from the kitchen with this recipe for Smoked Salmon Chowder. Serve it alone for lunch or add rolls and a small salad for a light dinner that can be whipped up in no time. It’s the ideal meal for getting you out of the kitchen and back to the mall.
~~~~~~~~~

BLOG OF THE WEEK
Shurgary Sweet is a sugarplum treat of seasonal baking ideas. From Christmas Morning Egg Nog Muffins for breakfast, to Peppermint Pretzels for snacking (and gift-giving), and a delightful Drunken Cherry Chocolate Torte for dessert, this exquisite baking blog shares with us a fairytale of holiday deliciousness.
~~~~~~~~~

HELPFUL ARTICLE
50 Holiday Foods You Shouldn’t Eat from Health.com. This article offers wise alternatives to help us eat or cook in a way that shaves a bundle of calories and fat from the traditional holiday foods we think we can’t live without.
~~~~~~~~~~

CB’s KITCHEN TIP
Prevent Sticky Jar Lids: When first opening a jar of honey, corn syrup, molasses, etc., smear a small amount of vegetable oil on the threads inside the cap and to jar threads to prevent the cap from sticking next time it’s opened.
~~~~~~~~~

CAROL’S CHRISTMAS COFFEE
Combine 1 ounce each Kahlua and Bailey’s Irish Cream, 1 generous teaspoon chocolate ice cream syrup and 1 cup steaming hot coffee. Heat in microwave for 10 to 12 seconds, stir well and top with whipped cream. Yuuuuummmmy! A luscious drink that will make even Ichabod Crane and the Grinch embrace the holiday spirit!
~~~~~~~~~

THIS WEEK’S ANSWER TO ASK CYNTHIA A QUESTION

Roni asked: Do you have a recipe for pesto that is good and easy? Also, how long does it keep in the fridge?

My answer: Here’s a recipe that comes from the kitchen of Shelley of Humble, Texas. PESTO: 1/2 cup fresh oregano, 1/2 cup fresh parsley, 1 cup fresh basil, 1 sprig fresh rosemary, 4 cloves garlic, 1/4 cup chopped walnuts or pine nuts, 1/2 cup freshly grated Parmesan or Pecorino cheese (not the stuff out of a can or plastic tub) and 1/2 cup extra virgin olive oil. Throw all these goodies into a food processor and chop until fine. Add a small amount of oil if it looks dry or to reach desired consistency. Refrigerates for up to 2 weeks.
~~~~~~~~~~
Until next time…
CB

Share
This entry was posted in Newsletter and tagged , , . Bookmark the permalink.