- 1 1/2 lbs fresh brussels sprouts
- 3 tbsp olive oil separated
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp balsamic vinegar
- 2 tsp honey
- 1/2 red onion (juliana)
- 1/2 cup pomegranate seeds
Cut the brussels sprouts in quarters.
In a pan wih olive oil saute red onion about 3 minutes, add brussels sprouts and fry for 10 minutes more.
Add balsamic vinegar, honey, salt and black pepper, cover and let it cook for 3 minutes more, move ocasionally.
finally add the pomegranate.
This is a traditional holiday dessert, hope you enjoy it when you make it.
1 cup butter, softened
2 1/2 cups sugar, if is brown could be better
2 tsp whisky
4 cups all purpose flour
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp chinese 5 spices
1 1/2 tsp ginger powder
1 tsp salt
1 1/2 lbs ready mix candied fruit
1 lbs whole candied cherries
1 cup pecan, chopped
1 cup almond, slices
1 cup walnut, chopped
1 cup pine nuts
1/2 cup cinnamon whisky
In a large bowl, beat butter and sugar with electric mixer until fluffy, adding eggs one at time until yolk dissapears.
Sift together flour, salt and the spices, mix thoroughly with butter and eggs mixture. Add fruit and nuts into batter.
Usuually we use tube pans but you can make it at your taste. Grease and flour the pans.
Fill pan 2/3 with batter. Bake 275° for 1 1/2 - 2 hours.
Out of the oven brush top with cinnamon whisky every 15 minutes until cold.
Wrapped in a wine or whisky soaked cloth in an airtight conatiner, store in a cool place for 4 weeks, every three days brush again with cinnamon whisky.
Before you plate decorate with cherries and mint leaves.
10 egg yolks
2 teaspoons baking powder
1 teaspoon butter
1 teaspoon almond flavor
1/3 cup raisins, for garnish
cinnamon shavings, for garnish
2 cups sugar
1 cup water
3 sticks cinnamon
2 tablespoons dry sherry
* Preheat the oven to 275 F (135 C) In a large bowl, beat the egg yolks until they are thick and creamy. Stir in the baking powder and almond flavor.
* Grease a 13 by 9 in baking dish with the butter and pour in the egg mixture cover the dish with aluminum foil and bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 10 minutes.
* To make the syrup, mix the sugar, water and cinnamon in a small heavy saucepan and boil, stirring, for 5 minutes until the mixture forms a light syrup. Remove from heat heat and stir in the sherry.
* Cut the egg in the baking dish into 1 in squares. Cover with the syrup and garnish with raisins and cinnamon shavings. Serve chilled or at room temperature.
3/4 package unflavored gelatin
1 cup sugar
Pinch of salt
4 eggs, separated
3 tablespoons lime juice
1/2 cup white tequila
1/4 cup triple sec
Finely grated peel of 1 lime
* In a glass or enamel saucepan, mix the gelatin, 1/2 cup of the sugar and the salt.
*Beat the egg yolks in a large bowl until they are thick and creamy. Add the lime juice and water and continue beating. Pour the mixture heat for 5 minutes, stirring the mixture constantly until the gelatine dissolves.
* Remove from the heat and stir in the tequila, triple sec and the greated rind. Let cool, then refrigerate.
* In a large bowl, beat the egg whites, gradually incorporating the remaining sugar, until they form stiff peaks.
* When the egg yolk mixture begins to set, fold in the beaten egg whites. Place in a serving bowl or in dessert dishes and chill for at least 2 hours. Garnish with extra grated lime peel.
2 lbs italian garlic sausage
3 cups red wine
The juice of one orange
Brown sausages in a frying pan. Prick all over to allow fat to escape. Add the wine and simmer until sausages are tender, remove form the pan and cut into slices. Skim the fat from the juices in the pan and serve spooned over the sausages, with a squeeze of orange.