Count Down!
You don't have to make EVERYTHING yourself (but I have a few pretty good and simple ideas for one or two). That said, there is still time to order up just the right present for your favorite foodies.
PORK!
Fischer Family Farms Gift Boxes
(best chops, bacon, tenderloin, ham and maple coil sausage EVER!)
Call Tim at 507-351-351-9910
fischerfamilyfarmspork.com
SAY CHEESE, PLEASE
Shepherd's Way Farms Cheese
Go to Shepherd's Way Farms
www.shepherdswayfarms.com
507-663-9040
order Gift Boxes TODAY!
OR
MAKE IT YOURSELF!
CHOCOLATE TRUFFLES
Makes about 20 to 24
8 ounces semisweet or bittersweet chocolate
2 tablespoons unsalted butter
¾ cup heavy cream, at room temperature
¼ cup Grand Marnier
¼ cup unsweetened cocoa powder
In a small saucepan over low heat, melt the chocolate with
the butter, stirring constantly to blend. Gradually stir in the cream until the
mixture is smooth. Remove the pan from the heat and stir in the Grand Marnier.
Turn the chocolate mixture into a low bowl and refrigerate until it is cool and
stiff, about 1 hour.
Sift some cocoa powder onto a plate. Line another plate with
waxed paper. Use two spoons or your hand to make small balls, about 2 inches in
diameter, out of the chocolate mixture and roll them in the cocoa powder. Place
the truffles on the waxed paper and serve immediately or place them in an
airtight container and refrigerate for up to a day.
CRANBERRY CORDIAL
Makes 1 quart
1 cup fresh cranberries
1 quart vodka
2 tablespoons sugar
Crush the cranberries and put them in a large jar with the
vodka and sugar. Cover the jar and let the vodka infuse for 24 hours. Strain
out the cranberries and transfer to cordial bottles.
HAZELNUT AND DRIED CHERRY BISCOTTI
Makes about 24 biscotti
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 cup light brown sugar
2 eggs beaten
1 cup toasted and chopped hazelnuts
¼ cup dried cherries plumped in ½ cup apple cider
Preheat the oven to 350 degrees F. Line a baking sheet with
parchment paper or lightly grease it.
Stir together the flour, salt, baking powder and brown
sugar. Mix in the eggs, and then fold in the nuts and the cherries along with
the remaining cider. The dough will be sticky so flour your hands before
shaping the dough into logs about 6 inches long and 1 to 2 inches wide. Space
them out on the baking sheet and bake until firm, about 25 minutes. Remove the
baking sheet frm the oven and reduce the temperature to 275 degrees F.
Allow the biscotti to cool for about 15 minutes, then slice
them diagonally into ¾ inch slices and lay the slices on the baking sheet.
Return the biscotti to the oven and bake for about 10 minutes. Flip the
biscotti and continue baking for an additional until they are golden.
Love it!!! I never knew biscotti could be so easy to make. Thanks for reminding us to peel away so we can spend more time with those we love. Suz
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