Orange ‘Snow-Balls’

Orange ‘Snow-Balls’ are an age-old, no bake, cookie recipe that tastes amazing!!!  No matter how much work I put in to the Holidays, people always rant and rave over these ‘easy as pie’ delights!  My good friend, God rest his soul, Dale Alexander was just amazed by these (and even asked to bring some home)!  Dale was a world traveler as the Emcee, and Vice President, of Mary Kay Cosmetics. . .  Somehow his palette was dazzled by these simple cookies and I hope that yours will be too!

Orange 'Snow-Balls'

Easy  —  Easy  —  Easy

Ingredients:

1  pound             Vanilla Wafers

1  pound             Powdered Sugar

1  stick                Margarine

1  (6 oz)  Can     Concentrated Orange Juice, thawed

Did I Say Easy?   Here’s How :::::

Crush the Vanilla Wafers until you reach an extremely fine powder.  Mix the crushed wafers with the Powdered Sugar.

Cut in the Margarine like  you would a pie crust.  For Example:  Hold two butter knives together and use them to cut/stir the margarine with the dry mixture until they begin to form a crumbly texture.  Patience is a virtue here!

Add the thawed Orange Juice and mix thoroughly.  Roll in to small balls and then in to the Coconut to completely cover the round cookies.  CHILL!

That’s it.  Keep them stored in the refrigerator until you are ready to serve them, or just keep them cold for a great snack anytime!  You would swear that they are full of Orange Zest (which requires work) but this incredible taste is achieved by using the concentrated orange juice…

Easy To Make!

These look great for the Holidays since they go well with a ‘snowy’ theme…  I have also dipped one side in dark chocolate and they went over huge…

Great for the Holidays!

Keep this recipe handy for a quick batch when you have that unexpected company pop in!  Whether dipped in chocolate or just rolled in coconut, please enjoy these Orange Snowballs from JW8!

Homemade Thin Crust Pizza Perfection

Homemade Thin Crust Pizza
Perfection every time and  you will never find an easier recipe for the dough!

I am still amazed at how easy it is to make this Pizza Dough using a food processor…..  I remember as a child waiting for the dough to rise, etc., etc…..   There is no waiting on this and it tastes better than the best Pizzeria can make for you!  Now, this recipe is just for the Pizza Dough, but isn’t that the point of making Pizza????  Having it different every time, and certainly most people want it their way.

Homemade Thin Crust Pizza !!!

Thin Crust Dough is probably the most widely known type of pizza dough and is usually used for traditional pizzas throughout Europe and in the United States.  Thin crust pizza bases are perfect for pizza lovers who prefer to taste more of the sauce, cheese and other toppings and don’t want to be filled up too quickly.  It’s usual to make thin pizzas larger than thick based pizzas.

Ingredients:

1  Envelope    Dry Yeast

1/4  tsp            Sugar

3/4  Cup           Lukewarm Water

1 3/4  Cups     Unbleached Plain Flour

1/2  tsp             Salt

Step by Step Procedure:

1.     Combine 1 envelope of Dry Yeast,  1/4 teaspoon of Sugar and 3/4 cups of Lukewarm Water.  Mix a little and let sit for 6 – 8 minutes.

2.     Combine 1 3/4 cups of Unbleached Plain Flour with 1/2 teaspoon of Salt in a bowl or food processor.

3.     Pour the water combination in to the bowl (or food processor) and mix until ready to knead (around 30 seconds in a food processor).  If using a bowl, mix with a spoon until you have a neat ball.

4.     Prepare a surface by lightly sprinkling with flour.  Turn out dough and knead for around 2 – 3 minutes.  Lightly cover your fingertips with flour if the mixture is a little sticky.

5.     Roll out by hand for a 12″ base.

6.     Place in a lightly oiled 12″ oven pan.  Press out dough to form a slight lip.

7.     Prepare and apply your sauce and toppings of choice.

8.     Cook in a pre-heated oven (500 degrees F) for 8 – 12 minutes.  (Times vary based on different ovens.  Convection ovens will be quicker!).

9.     Remove from oven, slice and share with your favorite friends and family…

Dough is Perfect for Any Toppings!

This recipe becomes amazing when using your food processor!  No time at all…..   In a convection oven, mine always comes out at 9 minutes exactly no matter what the toppings…  This pizza definitely tastes like you spent all day on the dough, but you can whip this baby up to perfection in less than an hour…  What could be better?

Enjoy your pizza from JW8 !!!

Mrs. McLennan’s Scotch Eggs

This recipe comes from the Amy Vanderbilt’s Complete Cookbook page 294 which is now binded with duct tape!!!  Everyone loves Scotch Eggs, which are common place in England as are Deviled Eggs in the U.S..   You just can’t fail with this, unless you’re on a diet that is……

Mrs. McLennan’s Scotch Eggs
Amy Vanderbilt’s Complete Cookbook

Scotch Eggs

Ingredients:

6                         Hard-Cooked Eggs, shelled

1 1/2  Cups     Bread Crumbs

1                         Egg, slightly beaten

1/4  Cup           Water

1  pound          Sausage

Fat                      For Deep Frying (I left this just as it says in the old cookbook)

Here’s what to do:

Roll hard-cooked eggs in crumbs, then dip in beaten egg which has been mixed with water.  Dip in to crumbs again.  Let stand 15 minutes at kitchen
temperature to dry slightly.

Divide sausage meat in to 6 portions.  Wrap each crumbed egg with sausage.  Cover evenly and retain shape of egg.

Roll again in beaten egg and crumbs.  Let dry about 15 minutes.

Fry in deep, hot fat (375 degrees F) about 5 minutes or until sausage is cooked and browning.  Drain on thick paper towels.  Chill.  Serve whole or cut in half with salad.  Makes 6 or 12 servings.

Served Chilled

These are quite good hot, but this would be a sacrilege in Scotland!  Their real advantage is that they may be made ahead of time and will keep several days in a covered dish in the refrigerator.

————————————————————————————————————————————————–

I kept the text above Verbatim to the original cookbook recipe.  Nothing needs added to these.  Enjoy!

Scotch Eggs from Mrs. McLennan, Amy Vanderbilt and JW8…….

Red Coconut Curry Cream

Admittedly, there are a LOT of ingredients here, but trust me that you should stay as true to the complete recipe as possible.  The payoff is BIG!  This sauce is served with the Lobster Scallion Shooters, which I have just posted.  If you are looking to impress, then you’ve found the way in to the heart of any Lobster Lover!!!   Enjoy…..

Red Coconut Curry Cream
compliments the Lobster Scallion Shooters

Red Coconut Curry Cream for Lobster Scallion Shooters

I estimate the Prep Time here at about 30 minutes, but might be beneficial to prepare before deep frying your dumplings…..

Ingredients:

2  ounces          Sesame Oil

6  cloves           Garlic — chopped

2  Large             Shallots — chopped

2  ounces          Ginger — peeled and chopped

2  stalks             Lemongrass — chopped

2  each                Kaffir Lime Leaves

1/2  Cup             Rice Vinegar

1/2  Cup             Mirin

2  Tbsp               Red Curry Paste

2  Cans               Coconut Milk — (or a total of 16 ounces)

1  ounce             Cornstarch

1/2 bunch         Cilantro — chopped to a mince

2  each                Limes — juiced

Procedure:

In a small saucepan, add Sesame Oil and lightly saute the Garlic, Shallots, Ginger and Lemongrass until translucent (do not brown).  Add the Kaffir Lime Leaves, Rice Vinegar and Mirin and continue cooking until the liquid is reduced by half.

Stir in the Red Curry Paste and Coconut Milk and bring to a boil.  Thicken to ‘sauce’ consistency by adding the Cornstarch and make sure that it has dissolved completely.  Steep in Cilantro and add in the Lime Juice.  Allow this to sit momentarily as you would if making a cup of tea, this will allow the Cilantro to release it’s flavor. 

Strain the sauce through a very fine sieve or a fine china cap.

The sauce is ready and delicious!!!

Serving with Lobster Shooters:

I am not trying to sound repetitious here, but pour the sauce in to a Sake’ Set Carafe and place a Lobster Dumpling in to each of the cups.  Pour the piping hot sauce over the dumpling and ‘shoot it’!  There is just no other word than Marvelous…….

ABACUS Restaurant

My thanks again to Chef Kent Rathbun of ABACUS Restaurant in Dallas, Texas for sharing this recipe with me so many years ago….. 

ENJOY from JW8.

Lobster Scallion Shooters

If you haven’t been fortunate enough to eat at ABACUS in Dallas, Texas, then you have not experienced Nirvana!!!  I have had this recipe for over ten years and rarely share it, but since Kent Rathbun has contributed it to the Neiman Marcus cookbook the secret is already out!!!  This is one of my very favorite foods and serving it in a Sake’ set is just plain classy…..   Here you go!

ABACUS Restaurant’s   Lobster Scallion Shooters
Serve with Red Coconut Curry Cream…..

Lobster Scallion Shooters

Ingredients:

2  ounces     Sesame Oil

4 cloves       Garlic — minced

2 each          Shallot — minced

1 stalk          Lemongrass — minced

2  ounces    Ginger — peeled and minced

1 pound       Lobster Meat — chopped fine

4  Tbsp        Tamari Soy Sauce

2 Tbsp         Sambal Chili Sauce

1 bunch       Scallion — chopped

2 Tbsp         Mint — chopped

2 Tbsp         Basil — chopped

32 pieces     Dumpling Wrappers

2  each          Eggs — whipped

3 Cups         Peanut Oil

Procedure:

In a medium saute’ pan, saute’ in Sesame Oil the Garlic, Shallots, Lemongrass and Ginger until slightly browned.  Remove from heat and transfer to a mixing bowl.

Fold in Lobster Meat, Soy Sauce, Sambal, Scallions, Mint and Basil.

Lay out Dumpling Wrappers evenly on a flat surface and then brush a thin layer of egg on each wrapper.  Place a small amount of the Lobster mixture in the center of the wrapper.  Fold the edges of the wrapper up around the mixture and squeeze the edges to seal the dumpling.

Heat Peanut Oil to 350 degrees (F) and deep fry the dumplings until golden brown.

To Serve:

A Sake’ set makes the perfect presentation by placing a Lobster Dumpling in each of the Sake Cups and filling the carafe with Red Coconut Curry Cream!  I am posting the Cream Recipe next to this and it is a must!!

Or, if you’re in the Dallas area make a trip to ABACUS restaurant instead to have this wonderful starter along with Kent’s fantastic other offerings.  Thank you Kent for the recipe, I have made it so many times and am completely in awe with each bite.  WONDERFUL!!!

ABACUS Restaurant

ABACUS is located at 4511 McKinney Avenue in uptown Dallas (Knox/Henderson area).  Reservations can be made at 214- 559 – 3111.

Homemade Irish Cream

I remember getting my first bottle of Homemade Irish Cream from a coworker at the Bank, Jill P..  It was such a thoughtful gift, that I added it to my recipes the very next year…  Homemade Irish Cream is Superior to any bottled and shelved liqueur that money can buy, freshness counts here…

Homemade Irish Cream Liqueur

Ingredients:

1  pint               Half and Half

2                         Eggs

1 1/2  Cups     Irish Whiskey  (Jameson is great, although Canadian Club works well too)

2  Tbsp             Chocolate Syrup

1  dash             Cinnamon

1  tsp                 Vanilla

Easy – Easy – Easy   —  Here’s How To Do It :::::

Blend everything together until well mixed, nice, smooth and frothy!

Serve COLD.

Store up to two weeks in the refrigerator, but it’s never lasted that long in my house!

Homemade Kahlua

Homemade Kahlua is great any time of the year, but especially during the Holidays….  It is easy and quick to make and tastes every bit as good as premiums bought at the store.

Homemade Kahlua

Homemade Kahlua

Ingredients:

6  Cups           Sugar

6  Cups            Water

20  tsp             Instant Coffee 

1/2  gallon     Premium Vodka

12  tsp             Pure Vanilla

In a large pan, mix Sugar, Water and Coffee together and bring to a slow boil.  Turn the heat down and simmer for 1 hour, this concentrates the flavors so be patient and keep an eye on it!  Remove from the heat and allow it to cool enough to cover with plastic wrap.  The plastic wrap should sit on top of the liquid.

Let this sit covered for 12 hours…..

Carefully remove the plastic wrap (the wrap will remove the top layer of skin that has formed on top of the liquid).  Add the Vodka and Vanilla and stir well.

Bottle mixture in to preferably dark bottles, cork and label.  That’s it! 

That's It!

Notes:   Yields 3 quarts.  Drinkable immediately.  I usually make a half batch since it makes so much and is so easy to to do again…. 

Enjoy.  That’s Homemade Kahlua from JW8…

Homemade Cranberry Liqueur

Keeping in the ‘Spirit’ of the Holidays….  Here is my recipe for my Homemade Cranberry Liqueur that so many of you have had at my home in Farmers Branch and received as that year’s gift du jour…..

Homemade Cranberry Liqueur Recipe
(this is not a quick recipe)

Cranberry Liqueur

Here is what you’ll need:

Ingredients:

16  oz                Cranberries

1 1/2  Cups      Premium Vodka  (I use Ketel One)

1 1/2  Cups      Sugar

3/4  Cup            Water

1/2                      Lemon or Lime Peel

1/4                      Orange Peel

Optional:
1  stick              Cinnamon
1/8  tsp             Ground Allspice

Tools:

1 1/2  Liter       Sealable Jar

1  Sheet             Cheesecloth

Large Funnel

Coffee Filters

Apple Corer/Peeler

Bottles  (4 Cup Size Works Well)

Here We Go! :::::

First, clean the heck out of your jar!  You can’t spend enough time cleaning……

Chop up the Cranberries in a blender or food processor, on the lowest setting, until it’s the consistency of grits.  Make sure they are all chopped up; any still ‘Whole’ berry won’t contribute to the liqueur.  Pour in to jar.

Using the apple peeler, carefully peel just the rind from your 1/2 lemon or lime and 1/4 orange, and put the peels in to the jar.

Pour Vodka in the jar.  If you’re using the optional spices, add them to the mix as well.

NEXT :::::

Boil sugar and water together until the sugar is completely dissolved.  Let stand one minute and then measure 1 1/2 Cups in to the jar.  Seal the jar quickly, lest the alcohol will evaporate in the heat!

Let this measure steep for 4 weeks, shaking lightly each day.  Store in a cool, dry and dark place during this time.

AND THEN :::::

After the month of steeping:  Line your funnel with your cheesecloth and pour the liqueur mixture through it to remove all large items.  Gather the corners of the cheesecloth and squeeze all of the liquid out completely!  The mixture will be ‘Cloudy’ at this point and it is normal.

Thoroughly wash the funnel for the second straining.  Line your funnel with the coffee filters and strain the mixture again to remove all of the solids.  You may prefer to do this several times, depending on how shiny clear you want the finished product to be…  Remember that this is homemade, so it does not have to look like it came from a store but if you are like me then you want it to be perfect!  I strain mine twice through this second process….

BEFORE BOTTLING :::::

Clean the HECK out of your bottles!  Shake the mixture moderately to redistribute the liqueur.

Pour the liqueur in to your bottles, cork and you are DONE!

DECORATE THE FINISHED PRODUCT!!!

After spending a LOT of TIME, MONEY and EFFORT, you certainly want them to both look professional and homemade.  Using unique bottles shows a very classy presentation, and a few whole or halved Cranberries inserted in to the bottles represents that it was freshly made…  Have fun with this part and enjoy this AWESOME Liqueur that is sweet and thick like a fine dessert wine.  It also makes a lovely cocktail with soda and a splash of S&S….

Cranberry Liqueur

That’s how JW8 does Cranberry Liqueur…..

Incredible Cranberry Chocolate Truffles!

To start out, and since this is the Holiday Season….  Here is a recipe that rivals Go-Diva…

Chocolate Cranberry Truffles
(simple and pure)

Chocolate Cranberry Truffles

You will need:

1           Cup  Heavy Cream
1/4       tsp  Salt
1           Tbsp  Butter
10         oz  Chopped Bittersweet Chocolate
1           Cup  Dried Cranberries

Cocoa

Small Paper Cups

Pour 3/4 Cup Heavy Cream, 1/4 tsp Salt and 1 Tbsp Butter in to a small saucepan and bring almost to a Boil.  Remove from heat.

Add 10 oz. chopped Bittersweet Chocolate and 1 Cup Dried Cranberries.

Transfer to a glass bowl and place in the freezer to chill for 30 minutes.

Form by taking about a teaspoon full and rolling in your hands, finish by rolling in Cocoa and placing in a Paper Cup.  I use Hershey’s Special Dark Cocoa….

Chill and store in an airtight container!

That’s it.  These are incredibly easy to make and delicious…  Enjoy and Happy Holidays from JW8…