| Newsletter December 18, 2002
Welcome to your next issue of "The Eclectic Cooking Newsletter". You are receiving this newsletter because you requested a subscription. If you wish to unsubscribe, simply reply and write "unsubscribe" in the subject heading. Lydia Jensen, Editor: Lydiajj@get2netdk Lars Jensen, Webmaster/Publisher: Lars@Eclecticcooking.com For this week's edition, you may visit: www.eclecticcooking.com/CookingRecipes.htm ----------------------------------------------------------------------------------- Newsletter, December 18, 2002 This Newsletter is a bit longer than some of our other Newsletters, but that is because we will not be sending out a Newsletter December 25 and January 1. We will start again in the new year. So, MERRY CHRISTMAS and HAPPY NEW YEAR to all our subscribers, writers, advertisers, and supporters from the Staff at EclecticCooking.com => Article: Homemade Food Gifts and Decoration Ideas! Faith
Heinauer Four Sundays of Advent: First Sunday, December 1 Second Sunday, December 8 Third Sunday, December 15 Fourth Sunday, December 22 Christmas Eve, Tuesday, December 24 Christmas Day, Wednesday, December 25
--------------------------------------------------------------------------------- Article Homemade Food Gifts and Decoration Ideas! - Faith Heinauer Chocolate Dipped Spoons, Dog Treats, Hot Cocoa Mix, Cookie Mix in a Jar This year, give gifts that everyone would enjoy... homemade gifts. These treats make the perfect holiday gift. Make sure to wrap them in pretty boxes tied with festive ribbons. Chocolate Dipped Spoons Stir a little chocolate sweetness into a mug of coffee, espresso or hot chocolate. Plastic spoons 6 ounces ( 180 g) white dipping chocolate 6 ounces (180 g) dark dipping chocolate 1. Line 2 cookie sheets with waxed paper. 2. Put the white and dark chocolate in separate bowls and melt each type of chocolate in the microwave. Microwave at half power for 1 minute. Stir thoroughly. Continue to microwave and stir at 15 second intervals until smooth and completely melted. 3. Dip a spoon into the bowl, covering both sides completely. Place the spoon on the cookie sheet and rest the spoon handles on the cookie sheet edge. 4. Make some spoons using white chocolate and others using dark chocolate. 5. Drizzle a contrasting chocolate color over each spoon. 6. Refrigerate until chocolate is completely hardened. 7. Wrap each spoon in cellophane, and bind it around with a piece of seam binding, or ribbon. Dog Treats Fido will love chomping on these tasty and healthy treats! Biscuit Dough: 1-1/2 cups (3 dl) flour 3/4 cup (1-½ dl) oatmeal 1/4 cup (½ dl) wheat germ 1/3 cup (2/3 dl) peanut butter 1/4 cup (½ dl) vegetable oil 2 Tablespoons honey 1/2 teaspoon baking powder 1/2 cup (1 dl) water Glaze: 1 large egg 2 Tablespoons milk 1. Preheat the oven to 275° F (135° C). 2. In a large bowl combine the flour, oatmeal, wheat germ, peanut butter, vegetable oil, honey, baking powder and water. 3. Mix the ingredients until thoroughly combined. 4. Roll the dough out to a ½-inch (1.5 cm) thick on a lightly floured surface. Cut into desired shapes and place on baking sheets. 5. In a small bowl, mix together the egg and milk. Brush the glaze on the biscuits. 6. Bake for 30 minutes. Rotate the pans, and bake for an additional 20 - 30 minutes, until biscuits are golden and firm. Hot Cocoa Mix Yields: 11 cups cocoa mix Everyone will love sipping on this rich hot chocolate! For a hot cocoa twist, try a different flavored coffee creamer. 5 cups (10 dl) powdered milk 2 cups (4 dl) powdered coffee creamer 1-1/2 cups (3 dl) cocoa powder, sifted * 3 cups (6 dl) powdered sugar 1/3 cup (2/3 dl) granulated sugar Miniature marshmallows, optional 1. With a wire whisk, thoroughly mix dry ingredients together. Stir in marshmallows. Divide mix into containers. 2. Attach instructions to jar: To use, fill mug one third full of cocoa mix and then stir in hot water. * For a richer, darker cocoa mix, use Dutch cocoa. Cookie Mix in a Jar Give the sweetest gift of all... cookies! Chocolate Graham Cookies (Cookie Mix in a Jar) 1-1/4 cups (2-½ dl) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon cinnamon 1/2 cup (1 dl) brown sugar, packed 1/2 cup (1 dl) granulated sugar 1 package M&M® mini-baking bits (either milk chocolate or semi-sweet) 1-1/4 cups (2-½ dl) graham cracker crumbs Canning jar 1. Combine flour, baking soda and cinnamon in a bowl and set aside. Evenly layer the ingredients in a 1-quart (1 liter) mason jar (jar with a seal-tight lid) making sure to pack each layer down as you go. Layer the ingredients in the following order, bottom to top: brown sugar, granulated sugar, flour mixture, graham cracker crumbs and M&M's®. 2. Wipe the lip of the jar and secure the lid on tightly. 3. Attach the following instructions: You'll Need: 1-1/2 sticks (3/4 cup) of unsalted butter, softened 1 egg 2 Tablespoons milk 1 teaspoon vanilla extract Preheat the oven to 350°F (180° C). Lightly grease 2 baking sheets. Using an electric mixer, cream the butter, egg, milk and vanilla at high speed. Stir in the contents of the jar, until combined. Drop by heaping Tablespoonfuls about 2 inches apart. Bake for 8 to 9 minutes until set (do not overbake). Enjoy! Food Gift Decorating Ideas Any way you wrap it, your recipient will be appreciative! To decorate - A Bag - It is easy to dress up a paper or cellophane bag. Line the bag with tissue paper. Use a hole punch, craft knife or scissors to poke holes or make slits in the bag; lace ribbon, string, buttons and/or decorative objects (sprigs of juniper, boxwood, greenery, jingle bells) through the bags. A Bottle - Tie ribbons, raffia or twine around the neck of each bottle. Attach a homemade gift tag or small ornament. A Dish - Check discount stores and flea markets for unique plates, serving bowls, platters or tins. Stack the baked goods in a bowl, oversized mug, or canister and then wrap in cellophane and with a decorative bow. A Gift Tag - Personalize your gift tags! Start with scrapbook paper, cardboard, cookie cutters, felt, wood or premade tags. Then add your own special touches with glitter, ribbon, beads, stickers, puffy paint, or markers. Save your holiday cards and turn them into next year’s gift tags - just cut out the design or desired shape, thread and label it. A Jar - Cut a circle of fabric, tissue or wrapping paper 3 to 4 inches (7.5 to 9 cm) larger than the jar lid. Hold the circle in place with a rubber band and then tie a ribbon over the rubber band. Faith Heinauer is a caterer, cookbook author, columnist, and the creative force behind her website, http://www.breakeggs.com --------------------------------------------------------------------------- Article Tips to Stay Fit Through the Holidays Shawn LeBrun - Certified Personal Trainer Please visit our website. Newsletter got too big! http://www.eclecticcooking.com/ChristmasPage32002.htm
------------------------------------------------------------------------------- This Week's Edition, December 18, 2002 Articles: Tips to Stay Fit Through the Holidays - Shawn LeBrun Certified Personal Trainer Homemade Food Gifts and Decoration Ideas! - Faith Heinauer Recipes: Faith Heinauer Recipes: Roquefort-Puree Chicken Breast with Walnut Sauce Duck Breast with Pepper Sauce Caramel Parfait Fourth Sunday of Advent, December 22, 2002. Be sure to light your candles on Sunday! For this week's edition, you may visit: www.eclecticcooking.com/CookingRecipes.htm This week's recipes: http://www.eclecticcooking.com/whatnew.htm You may also submit your recipes directly on to our site here: http://eclecticcooking.community.everyone.net ------------------------------------------------------------------------------- (Hot Tip) A word from Chef, Richard B. Lipton Question: I am trying to learn how to roast a whole pig Chinese style (that is flat and without bones like you see in China town ). I can not find anything on the internet - can you help? Answer: While I have never de-boned a pig myself, I have watched the Chefs in Chinatown (Boston) do it, and it is simply amazing how fast they go. You're best bet on finding one (a deboned pig) is to have a butcher (possible in the states, not sure about overseas) debone it for you. Most game meat places will debone the pig for an added charge. The Chinese are big on Tea Smoking, much the same way as Peking Duck is "coated" with tea and hung to dry before cooking. The only difference is the variety of tea used. The pinker version of the roasted pig is marinated in Char Siu (Chinese BBQ powder) available in most oriental specialty markets. Once the meat in question has been hung to dry or simply marinated for a couple of days, they roast the meat in a simple rotisserie style oven to cook evenly. These types of ovens are becoming more and more prominent in the states (and can be bought) at any Target, Wal-Mart, or K-Mart type store. Question: Last year I had a recipe for marinating a turkey in salt and water. It was delicious, but I lost the recipe. Do you have any suggestions? Answer: I do indeed have a brine marinade recipe that is good for almost any dense meat, such as turkey or roast. The length of time marinating the meat all depends on the size of the cut. Obviously, the bigger the meat, the longer you will need/want to marinate it. There is a strong and a light version and as follows -- Strong Marinade 1/4 cup loose black tea Cold water to cover Combine tea and water. Let sit for about an hour. Add meat of choice and marinate, refrigerated, for at least 4 hours for every 5 pounds of meat. Remove from marinade and roast until desired doneness (again, this depends on type and cut of meat marinating). The Light marinade is basically the same, except cut the strong tea flavor with 1/4 cup granulated sugar. Question: I made some uncooked fudge, but it remained too soft to cut into squares. What can I do to thicken the fudge? Answer The question about the fudge has several different options and answers. Unbaked, cooled fudge can be thickened in several different ways. Any "fatty" dairy product will help you. For example, more cream cheese, heavy whipped cream (with sugar added), and Peanut Butter (which will not only thicken, but add a new dimension to your fudge). There are those who try to thicken their fudge with cornstarch, but the flavor might not be to your liking when you are done. If I can be of any further assistance, please let me know, and hope that I was of some help. Take care, have fun, and Happy Holidays to all. Chef, Richard Lipton ---- Hot Tip If you want to eliminate a bad odor in the house, place a small bowl with a bit of vinegar in it, and the odor will be absorbed by the vinegar. ------------------------------------------------------------------------------- Joke / Story of the Week Please visit our website. Newsletter got too big! http://www.eclecticcooking.com/ChristmasPage32002.htm ------------------------------------------------------------------------------- Next Week’s Edition, January 8, 2003! Hmmmmm.....What should we write about...?! ------------------------------------------------------------------------------ Please feel free to pass along/email this newsletter to family or friends. They are also welcome to subscribe at: update@Eclecticcooking.com If you are interested in the Members' Privileges program and want to know more about this feature please go here: http://www.eclecticcooking.com/EclecticCookingMembersPrivileges.htm Thank you. Recipes and articles can be Emailed to Lydia Jensen, editor: Lydiajj@get2net.dk or posted on our site. We accept only text emails. All other emails are automatically deleted! No attachments please! What do you think of our newsletter? Do you have any comments about the article, recipes, jokes, etc.? (For advertising please contact, Lars@eclecticcooking.com) ------------------------------------------------------------------------------- Copyright 2002 Eclectic Cooking -------------------------------------------------------------------------------- |