Have virtual Christmas Dinner & a New Years party!

Ok I know I am really late with the updates…. Hope all had a great holiday season…. back to reality

Which is the abbreviation for “I Wish for a Happy New Year”! Well it is fifteen minutes into the new year, and maybe it would be a good idea to think about the old one. But I’ve never been good at it, so I do not do it this time either. By the way, I am proud of myself, because I haven’t made any newyear-resolutions! So I have a fat chance, that I can keep those. :) But I have so much goals to achieve, so it is not like, I do not know what I have to do. So again: Happy New Year everyone!

vegetable tray?

I’m gonna get started on the munchies for tomorrow! I’m working on new years eve & new years day (I know lucky me) anyway. let’s get some munchies.

I’ll start with some Hershery Kisses

We are still working on a New Year’s party, correct?

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.

Everyone had a great time…all four of us brothers were together in the same room for the first time in a year…met new people…laughed and joked most of the day…

But maybe the coolest thing was…my one brothers fiance has a niece who has the most beautiful sunshine filled little girl…2 1/2 years old who is so precious…she loves to get up on me and give me hugs…late in the day she was tired and came over to me…climbed up on my lap and put her head down on my shoulder…falling into a sleep within minutes…

My daughter was sitting next to me and we smiled at each other and I told her it was if I had gone back more than 20 years in time…because she used to do the same thing to me…Maybe what you hear is right about some things…The best things in life aren’t things…

we went shopping and went wild…cooking for 25 plus or minus…

the menu…

and other assorted snick snacks and drinks…It looks like I will have a heart attack from the meat I will eat…It’s been nice knowing you all….

We spent $180.00….

Don’t forget to have hot chocolate to sip by the fireside.

INGREDIENTS
48 servings
7 cup of All-purpose unbleached flour Extra flour for kneading 1 1/2 teaspoon of Baking soda 1/4 teaspoon of Salt 1 3/4 cup of Mild olive oil 1 1/4 cup of Sugar 1/2 cup of Cognac OR mavrothaphne wine OR ruby port 3 oranges; zested and juiced 4 teaspoon of Freshly ground cinnamon 1 1/2 teaspoon of Freshly ground clove 3/4 teaspoon of Freshly grated nutmeg
SYRUP
1 pound of Honey; (1 lb = about 2 cups) 1 cup of Sugar 1 1-inch piece of cinnamon 1 Clove 1 lemon; zested and juiced 1 cup of Water
TOPPING

1/2 cup of Shelled almonds 1 tablespoon of Sugar 1 teaspoon of Freshly ground cinnamon

METHOD
Start by making the syrup. Put the honey, sugar, cinnamon, clove, and lemon zest in a saucepan and add the water. Bring to a boil and simmer for 5-10 minutes. Add the lemon juice, then chill.

To blanch the almonds, plunge them into boiling water for 1-2 minutes, until you see signs of their skins loosening. Then drain and slip or pop them from their skins onto a baking sheet. Toast them in an oven preheated to 350 F for about 10 minutes – just until they begin to color. Cool, then chop them very, very finely – if you do this in a food processor, make sure that the pulses are short, or the nuts could turn oily. Mix the ground almonds with the sugar and cinnamon and reserve.

Sift the flour, baking soda and salt together. Put the olive oil and sugar in a large bowl and beat together – with your fingers like Andonia – or with a wooden spoon. Beat in the Cognac, the orange zest, spices, and juice from 2 oranges (about 1/2 cup).

Then beat in the flour, a few spoonfuls at a time, until you have a malleable dough, adding more flour if it is too soft, and more orange juice if it is too stiff. Turn the dough onto a floured surface and knead for 10-15 minutes until very smooth.

Pinch off pieces of dough of about 2 tablespons and form into flattened oval or lozenge shapes. Place them on an oiled or non-stick baking sheet. Bake in an oven preheated to 400-425 F for about 20 minutes, until brown.

When they are cool enough to handle, dip them in the bowl of syrup for about 1 minute. Remove with a slotted spoon and place on a tray to cool. Sprinkle with the chopped almond mixture.

Source: Recipes from a Greek Island, by Susie Jacobs
Typed by Karen Mintzias