Here is a fabulous tip from Susie Homemaker™. Use the colors of the seasons to create your delicious meals. The colors not only liven up the dish but truly make your lifestyle and home enjoyable.
If you like delicious and colorful foods try these recipes to jazz up your table and treat your taste buds. Let’s join Susie Homemaker™ in the kitchen for a variety of wonderful winter recipes that are hearty and delicious.
These recipes have a flare that you will not find anywhere, except here cooking with Susie Homemaker™ and her culinary expert Derek Coleman. Click here for a bio on Derek Coleman.
Susie Homemaker's™ Winter Holiday Menu
Homemade Egg Nog
Try Susie Homemaker's™ homemade egg nog, it is sure to even please Santa Clause.
Ingredients:
6 Eggs
3 cups milk
1 cup half and half
¾ cup sugar
1 tsp vanilla
½ tsp cinnamon
½ tsp nutmeg
1 pinch salt
Preparation Instructions
Step 1: In large saucepan, beat together eggs, sugar and salt.
Step 2: Stir in 1 cup of the milk and 1 cup of half and half.
Step 3: Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon and reaches 160 degrees Fahrenheit.
IMPORTANT: your mixture must reach 160° for the pasteurization process.
Step 4: Remove from heat. Stir in remaining 2 cups milk, vanilla, cinnamon, and nutmeg.
Step 5: Cover and refrigerate overnight or several hours until thoroughly chilled.
Step 6: Just before serving, pour into a bowl or pitcher. Garnish or add stir-ins if desired.
Serve immediately.
Holiday Salad
Even in winter you can have a crispy hearty salad that everyone can enjoy for a healthy new year.
Ingredients
6 cups Arugula
1 cup Walnut
1 cup dried cranberry
2 apples (Green, Fugi, Galla, or, pink lady.)
1 orange
1 cup extra virgin olive oil
Dressing:
2.5 tbsp apple cider vinegar
salt
pepper
Preparation Instructions
Step 1: Wash and dry your Arugula, be gentle as it is a tender green.
Step 2: Crush the walnuts, julienne the apples and grate the orange zest, be careful not to grind any of the white pith of the orange peel.
Julienne: To cut into long thin match-size strips, approximately 1/8-inch wide and 2-inches long)
Zest: The thin outter layer of a citrus fruit peel that is used to add a zesty flavor to any dish.
Step 3: Soak your cranberry in water for about 10 min.
Step 4: Remove from water and add all of the ingredients into a large bowl and toss by hand.
Step 5: Dressing:
1 cup extra virgin olive oil
2.5 tbsp apple cider vinegar
salt and pepper to taste
Shake in bottle and pour desired amount over salad
Yields 4 servings.
Susie's Purple Winter
Jack Frost is nipping at your nose and Purple Winter is here to take away the chill this holiday season. Try this wonderful coctail that will warm both your tummy and your nose.
Ingredients
4 cups milk
4 oz Frangelico
6 oz Chambord
Preparation Instructions
Step 1: In a medium saucepot. Heat milk to just under a boil.
Step 2: Put 1 oz Frangelico and 1.5 oz Chambord into a glass and pour milk over the top leaving about ½ an inch at the top of the glass for milk foam.
Step 3: Whisk the remaining milk until frothy and spoon into the top of the glass.
Yields 4 servings.
Tenderloin and Parsnip puree with Madeira sauce
Susie Homemaker's ™ Tenderloin is not only savory and delicious but also a beautiful addition to your holiday meal.
Ingredients
4- 7oz cuts or 1 ½ lb Beef Tenderloin
1lb bag Parsnips
½ cup Milk
4 cups quality Beef broth
3 cups quality Madeira
1 diced whit onion
2 minced garlic cloves
1 bunch Italian Parsley
½ cup red or pink peppercorns
1 tsp Olive oil
Preparation Instructions
Step 1: Combine your onion and garlic in a large sauce pot with 1tsp olive oil.
Step 2: Suate until brown and add your beef broth and Madeira.
IMPORTANT SAFETY WARNING: Madeira is a fortified wine. ALWAYS take your pot off the heat when pouring ALCOHOL into a cooking vessel. DO NOT leave your stove until you know you have burned away most of your alcohol.
Step 3: Simmer low heat until reduced by ¾ should be around 90 minutes.
Step 4: Strain your sauce and set aside.
Step 5: Peel and dice your parsnips into same size chunks and boil until fork tender.
Step 6: Strain your parsips and place in food processor or blender.
Step 7: Blend adding your milk to desired texture. Salt and pepper to taste.
Step 8: Grill, broil or bake your Tenderloins to desired temp. Best if grilled in my opinion.
Step 9: Lightly heat your peppercorns on the stove. (This will release the oils.)
Step 10: Plate your tenderloin and parsnip puree, garnish with parsley, red-pink peppercorns, and spoon your Madeira sauce.
Yields 4 servings.
Premium Toasted Cinnamon Ice Cream with candied Rhubarb
Nothing says christams like the scent of cinnamon in the air, this recipe for toasted cinnamon ice cream with candied rhubarb is an inspired peice for the holiday. This is a perfect desert to serve after a hearty meal, it is light and decadent.
Ingredients
6 large fresh egg yolks
2tsp quality ground Cinnamon
2 ½ cups half and half
½ cup heavy cream
¾ cup granulated sugar
2 large cinnamon sticks
Rhubarb
2 cups sugar
2 cups water
Preparation Instructions
Step 1: In a heavy bottom medium size pot. Combine half and half with cream and cinnamon sticks. Bring just to a boil and take it off the heat and let stand for about 5 min letting the cinnamon infuse with the custard.
Step 2: While letting the custard infuse. Place the egg yolks in a large whisking bowl. Whisk eggs lightly and then slowly add your sugar. Whisk until it pales and thickens.
Step 3: Whisk the egg mixture while slowly adding the hot cream a little at a time until it is all incorporated.
Step 4: Rinse the pot, but don’t dry it. Return the custard to the pot and place over medium heat stirring constantly for about 7-10 min or just until you can coat the back of a spoon and run a clean finger trail through it.
Step 5: Pour the custard through a fine mesh strainer into a large bowl and set aside.
Step 6: Next, toast your ground cinnamon in a small non-stick skillet. Make sure to give the pan a little wiggle moving the cinnamon around preventing from burning. When it becomes fragrant 2-3 min take off the heat and let sit for just a minute so it will cool.
Step 7: Add 2 tbsp heavy cream to the cinnamon mixture and incorporate with a small spatula. It should have the consistency of an icing.
Step 8: Incorporate the cinnamon into the custard, stirring until smooth. Cover with plastic wrap and poke wholes with toothpick, let chill in refrigerator over night.
Step 9: Pour custard into an ice-cream maker and follow manufacture's instructions.
Candied Rhubarb
Step 10: Slice your rhubarb into matchstick pieces, set aside.
Step 11: Combine water and sugar in a large heavy bottom pot, and bring to a boil.
Step 12: Use a candy thermometer and bring sugar up to a hard crack, between 300° and 320° F.
DO NOT LEAVE THE STOVE WHILE COOKING WITH SUGAR. ONCE YOUR SUGAR BREAKS THE 225° IT WILL START TO HEAT UP QUICKLY, AS THE WATER HAS STARTED TO EVAPORATE AND THE SUGAR BECOMES MORE DENSE.
Step 13: Place your rhubarb into the hot sugar and let sit for 30 seconds, remove with tongs and let stand on a baking wire rack. Sprinkle with sugar right away.
Short cut step to Rhubarb: Boil rhubarb for about 5 minutes. Remove from water and roll in sugar.
Step 14: Scoop your ice cream and top with candied rhubarb.
Yields 4 servings.
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