Candy Bar Hot Chocolate ... by rcoen
2 egg yolks
2 ounces milk chocolate candy bar with nuts (I prefer to use Toblerone)
1 cup milk
Beat the egg yolks in a small bowl; set aside.
Coarsely chop chocolate and place in a 2-cup microwave-safe glass measuring cup with a spout. Add the milk. Place the measuring cup, uncovered, in the microwave. Whisking once or twice, cook on MEDIUM-HIGH (70 percent power) until chocolate is melted and well blended, 2 1/2 to 3 minutes. Remove the cup from microwave and slowly pour chocolate into the reserved egg yolks, whisking constantly. Return mixture to the measuring cup and cook in microwave until heated through, about 1 minute. You may need to rotate the measuring cup if your microwave doesn't have a carousel.
Pour into mugs and serve.
Makes 2 servings.
Plum Brandy ... by rcoen
1 1?2 lb fresh plums, halved and pits removed
2 c sugar
2 c gin
In medium glass bowl thoroughly combine all ingredients.
Heat 10 minutes on medium-high until sugar is dissolved, stirring once.
Continue cooking on warm an additional 30 minutes, stirring twice.
Cover and let stand 3 to 4 days.
Strain before using.
Yield: 2 cups.
Indian Lemonade ... by rcoen
8 c water
1/2 c fresh lime juice
2/3 c fresh lemon juice
1 1/3 c maple syrup
1/2 Tbl freshly grated ginger
1/8 tsp cayenne pepper (optional)
Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled.
Tivoli By Night ... by rcoen
1 ounce Cherry Heering
1 ounce pineapple juice
1 ounce Kahlúa
ice cubes
cherries and lemon slice garnish
Combine ingredients. Serve.
Deep Fried Wontons ... by amanda
8 ounces pitted dates
1/4 cup chopped walnuts, cashews or almonds
Rind of 1 large lemon, finely grated
1 tablespoon orange juice, or as needed
1 (8-ounce) package wonton wrappers
Vegetable oil for deep frying
Powdered sugar for dusting
Chop dates finely and combine with the chopped nuts, lemon rind and orange juice, mixing well. Add a little more orange juice if mixture is too dry to hold together.
Form the date mixture into small 1-inch cylinders (about the width of you little finger). Place it diagonally onto a square of wonton pastry. Pick up corner of pastry and place it over the filling, tucking point under. Roll up the wonton into a tube so that the filling is completely enclosed, then twist the ends of the pastry tube, putting a finger in the end to keep the shape like a Christmas firecracker. Continue this procedure until all are made.
Heat oil in a wok or deep fryer until very hot (about 375*F or 190*C). When hot, fry a few wontons at a time until golden brown, about 2 minutes. Transfer with a slotted spoon to a layer of paper towels to absorb excess oil.
When cool, sprinkle with powdered sugar.
Makes about 30.
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