Holidaze 2012

Holidaze

    

Our Holiday House
See the workshop light on in the top floor?



Classic Hot Fudge Sauce                                

·         3/4 cup heavy cream

·         1/4 cup dark brown sugar, packed

·         1/4 cup cocoa

·         1/2 cup light corn syrup

·         6 oz high-quality milk chocolate, finely chopped

·         1 tbsp salted butter

·         1/2 tsp pure vanilla extractIn a saucepan, combine the heavy cream, sugar, cocoa, and corn syrup. Bring to a boil over medium heat and cook an additional 30 seconds. Remove pan from heat and stir in chocolate ( a little at a time ) and the butter. Continue stirring until mixture is smooth. Stir in the vanilla extract. The sauce will thicken as it cools. Store in an airtight container for 2-3 weeks in the refrigerator.



Clipped some of the trees in my woods.
The hallway smells fantastic!!

Southern Praline Sauce

·         1 1/4 cups chopped pecans

·         8 Tablespoons butter (divided)

·         1 1/2 cups brown sugar

·         3 Tablespoons flour

·         3/4 cup light corn syrup

·         2/3 cup evaporated milk

·         Makes 3 cups of sauce.

     Place chopped pecans in a microwave dish with 4 Tbls butter. Cook for 8 – 10 minutes, stirring several times. Watch the pecans closely.

In another microwave safe bowl place 4 Tbls butter and heat until melted. Whisk in brown sugar, flour, and light corn syrup until blended. Cook on high 6-8 minutes, stirring twice, until the sugar is dissolved.   Add in 2/3 cup evaporated milk and the pecans, stir well.

Pour into jars. Keep sauce refrigerated and reheat slightly in microwave to pour over ice cream.



Dressed up the sled Cole had redone for me.



Divine Caramel Sauce

•  1/4 cup water
• 1 c. sugar
• 1/2 c. butter, cut in pieces
• 1/2 c. heavy cream
• 1 t. vanilla
• pinch of salt

In a small, heavy saucepan, slowly combine the sugar and water, taking care not to let any of the mixture splash up onto the sides of the pan. Set the pan over low heat and stir the mixture gently until the sugar is dissolved, 6-10 minutes. Again, don't stir vigorously or else the syrup will splash onto the sides of the pan which can cause crystallization issues later. To be sure the sugar is dissolved, I'll dip a spoon in the sugar mixture and then gently slide my finger over the mixture on the spoon and take a taste. If the sugar is dissolved, the syrup will be smooth and not at all grainy. If you still feel grains of sugar, keep stirring over low heat until it is completely dissolved. Make sure the sugar is completely dissolved before letting the mixture come to a boil. If you notice any sugar particles on the sides of the pan, gently wash them down with a clean wet pastry brush. As the caramel boils, it can crystallize if those undissolved sugar particles get incorporated into the caramel.
       Once the sugar is completely dissolved, increase the heat to medium or medium-high and bring the syrup to a boil. Cover the saucepan and let the syrup boil for 2 minutes. Uncover, reduce the heat to medium, and continue to boil, without stirring, until the edges start to turn golden brown. It is critical not to stir the caramel during stage while it boils covered and then turns a light golden color because this is where it is most likely to crystallize if it is going to do so. Again, the crystallization happens due to undissolved sugar grains and other possible substances that fall into the syrup while it is boiling. By not stirring, the syrup doesn't move around as much which reduces the chances of any undissolved sugar granules falling into the caramel. 
      When the syrup has turned light golden brown,  gently stir the syrup or until it turns deep amber, caramel color. This takes about 5-7 minutes. Do not stir vigorously and or scrape sides of the pan while stirring. Simply move the spoon or rubber spatula slowly over and around the bottom of the pan.
      Remove from the heat and add the butter. Gently stir until the butter is incorporated. Stir in the cream. If the sauce becomes lumpy and isn’t whisking together, set the pan over the still-warm burner and stir until smooth. Stir in the vanilla and salt. 
      Serve the sauce warm or at room temperature. Store the sauce in a jar or airtight container, tightly sealed, in the refrigerator for up to 1 month.

A pink tree in Christiana's Pink Room this year :-)

Cashew Heath Clusters

Every time I make this it's a little different.

Just mix as much or little of the following ingredients as you like.

Cashews - Chopped Heath Bars - Heath Bits - Melted Chocolate

Spread on waxed paper to dry, break apart and store in tightly sealed container.
It won't last long!

Salted Candied Walnuts

• 1cup walnuts or pecans
• 1/2 cup sugar
• 3 T. water
• 1/2 t. sea salt
• 1/4 t. cinnamon
  1. In a heavy bottom medium saucepan, combine sugar, water and nuts over medium heat.
  2. Stir frequently, scraping bottom and coating nuts as sugar dissolves.
  3. Add cinnamon. Turn the heat to medium low, and continue stirring. Right before they are done (about 7 minutes) the sugar water will thicken and it will become a bit harder to stir.
  4. Once coated turn nuts onto a sheet to cool. Sprinkle with sea salt.
  
  

Decorating Marshmallows to go with Hot Chocolate :-)



Homemade Hot Cocoa
2 c. powdered sugar
1 c. cocoa
2 c. powdered milk1 t. salt
2 t. cornstarch
2 t. cinnamon
   pinch cayenne pepper

Mix every thing with a wisk and store in an airtight container. When you are ready to drink mix with warm water or milk.

Snowman faces are drawn on with Gourmet Writer Food Decorating Pens.



Started my vanilla for Christmas gifts.  
Used 2 fresh vanilla beans per cup of Vodka.
                                           9.6.2012

Look how nice and dark the vanilla is looking
after just one month.               10.8.2012