A NEW YEAR’S STORY – PART 2

To read Part 1 please go to’https://atzimmesrevived.wordpress.com/2015/01/01/a-new-years-story/

 

 

Elsa Sciaparelli evening silk gown. Gorgeous for any year, but this one was designed in 1949.

 

“Hello, Jake, “she greeted him with her sultry, soft voice. “Happy New Year.” “Happy New Year to you too, Honey. So what is the game plan for tonight?” “We’re going to the Roosevelt Grill and meeting some of my friends and from there we’re going to a private party at my place.” “Sounds like a plan, but if you’re havin’ a party, don’t you have to be home getting ready? Everything is already done, you’ll see. But my chauffeur is probably outside waiting for us. We’d better go.” Honey handed Jake her ermine jacket to help her put on. He obliged her while taking her in gorgeous ruby red strapless slik gown. Her sounders were so smooth and seductive, as was the rest of her. The gown hugged her narrow waist and fell seductively over her curvaceous hips. She was breathtaking. They walked out the front door and out into the cold night. At least it was clear and the stars were almost visible. The chauffeur opened the door of the limousine and Honey slid gracefully in. Jake followed her. “This is some car you have, Honey.” “Thank you. I hardly notice it anymore. It’s really a shame.” It certainly is! Especially since many of us New Yorkers don’t have cars. We can’t afford them.” “Why do I always feel so put down and rude by this man?” Honey wondered. Ï was only giving him an honest answer. Why does he hate me? What have I done to him?” Honey pouted silently the rest of the drive to the “21.” Jake was also silent, feeling put down.

They finally arrived at the “Roosevelt Grill ” and the chauffeur opened the door for them. Jake exited the limo and waited for Honey to climb out. As she did, people on the sidewalk recognized her and began coming their way. The chauffeur and the door man for the “Roosevelt Grill ” tried to protect Honey and Jake as they made their way under the canopy and into the Club.

“Hello, Miss LaRue. Happy New Year,” the maitre d ‘ greeted them. “Hello, Richard. Happy New Year to you also. How is your family? Did you and your family have a Merry Christmas?” “We had a very nice Christmas indeed, Miss LaRue. Thank you for asking. Your table is ready. The Brooks and Millers are already here. Please follow me.” “Thank you, Richard.” Evidently, I don’t exist,”thought Jake as he followed them. The maitre d’ lead them to a front table for ten people laid with white linen tablecloths and napkins, and beautiful china and silverware. Tall silver vases filled with exquisite white roses and pink orchids were centered on each table. The bandstand was ready although the band was not in attendance yet. Jake mechanically said, “Hello, Happy New Year,”to the table, not really noticing who was there. He waited until Honey was seated and then he seated. He focused on the people and gulped when he recognized Jeanne Crain. He has seen her in the movie, “Pinky”not long ago. He didn’t recognize anyone else. “Jake, may I present my friends, Jeanne and Paul Brinkman. You may know her better as Jeanne Crain. And my friends Arthur Miller and his wife Mary.” “Hello, Jake. Happy New Year,”everyone greeted him. “It’s nice to meet you all. Miss Crain, I loved you in ‘Pinky.” I really thought you deserved the Academy Award,”Jake managed to gush out. “Thank you, Jake. That is so kind of you.” “Jake is a firefighter. One of New York’s best. His full name is Jake Mackenzie,”Honey informed everyone. “What do you do Mr. Brinkman?” “Please, Jake, just call us Jeanne and Paul. I’m an actor and business man. It’s nice to meet you, Jake.” It’s my pleasure to meet you, Paul. Thanks.” “Jake, I’m Arthur Miller and this is my wife, Mary. I’m a playwright and Mary is an actress.” “Very nice to meet you both.”

“So you are a firefighter, Jake. That is a very honorable profession. Honey would do well to hang on to a man like you,” Arthur Miller said. “Thank you, Mr. Miller.” Arthur,” Arthur corrected Jake. “We’re an informal bunch of people, Jake.” “Thank you, Arthur.” A waiter arrived to take their drink orders. “We’re expected some more people momentarily.” Arthur informed him. “We will bring them right to your table when they arrive, Mr. Miller.” “Do all of you eat here often? Everyone seems to know you.” “We eat here often enough,”Honey said. It goes along with the job.” Everyone nodded in agreement. “You have to be seen and you have to be seen at the right places. This is the right place to be on New Years Eve, otherwise most of us, I’d wager, would rather be home in our bathrobes, isn’t that right, Mary? Jeanne?” I agree with that, Honey. Especially when we’re in New York. It’s so cold here.” “Not me,” Jeanne laughed. I like to be out and enjoy a drink or two with the hustle and bustle of the New York crowd.” I’d rather be home.” Jake claimed, although he was beginning to relax with these people. They didn’t seem fake to him, they seemed real and honest. He liked that. The maitre d’ escorted another couple to their table. Jake’s jaw dropped when he recognized Joe DiMaggio and Marilyn Monroe. He couldn’t believe that he was hob-nobbing it with “Joltin Joe” and his secret crush, Marilyn Monroe. He became tongue-tied when Marilyn sat next to him. Honey introduced everyone to the newcomers, not being sure that they all knew one another. “Boy, you must rate, Jake, seated between two gorgeous blonds!”Joe teased. Jake turned beat red. He didn’t know how to reply, so he just nodded his head. The others laughed at his discomfort. It almost felt like he was back at the firehouse being joshed by his friends. Maybe tonight wouldn’t be so bad after all. The company was certainly interesting and the conversation wasn’t focused on themselves. Soon, the last couple arrived. “Hello, everyone!” greeted none other than Rosalind Russell. “Happy New Year.” “Happy New Year, Ros. Please meet Jake Mackenzie, my date for the evening. Jake, please meet Rosalind and her husband, Frederick Brisson.” “Nice to meet you both, Happy New Year,”Jake said. The waiter was back to take the newcomers ‘drink order. I don’t know about any of you, but I’m starved!”said Honey. As if on cue, a waiter appeared to take their dinner orders. Jake hadn’t even glanced at his menu, but decided to see what was on it now. Honey ordered shrimp cocktail, a Waldorf salad, surf and turf that came with peas and a baked potato. Jake thought that sounded pretty good, but he opted for a shrimp cocktail, a house salad and the largest slab of prime rib on the menu. He was starving. They ordered another round of drinks. The talk turned to politics. Studio politics. Jake knew nothing about that subject, so he just listened and learned. It seemed to him that show business was no more fun than any other profession or job. It all boiled down to how you played the game. From there conversation turned to world politics. These people were far more educated than Jake was, although he had been in the Army during the war. He was one of those fortunate soldiers to be given the honor of liberating the prisoners from the camps. When he first saw the poor victims, he wanted to vomit. They looked so ghastly, inhuman almost. Instead he cried. But he didn’t talk about his service career much and he didn’t let on about it now. It seemed to Jake that this crowd was mostly conservative Republicans. He was a liberal Democrat. As he listened to Honey, he figured she was a liberal Democrat too. Chalk one up for her, he thought. Maybe he was selling her short. Maybe he needed an attitude adjustment. Jake decided to turn on the charm.

Dinner was served. He tasted his shrimp cocktail and it tasted fresh and sweet and juicy, just like it was supposed to taste. He’d never tasted a better one and the cocktail sauce was perfection. Just the right amount of bite for him. “How is you shrimp, Honey? Mine is wonderful.” “Mine is great, Jake. I’ve never had a bad meal here.” she replied. He rewarded her with a huge smile. It was the first time she had seen a real smile on the man. She liked what she now saw. Maybe it wouldn’t be such a bad night after all. At least she was here with people she really liked. She had worked with everyone except for Marilyn. She didn’t know her well at all. Two sexy blonds in one movie isn’t a good idea. But she had met her a couple of times and thought she was very nice. Joe was her friend. She was a huge Yankees fan from way back and had once shyly asked Joe for his autograph. He looked up at her and said, “Sure, Honey! Anything for you.” She thought he had recognized her although she had only been in one movie at that point. But then he shot her down, “Who should I make this autograph out to?” “My name is Honey LaRue, Mr. DiMaggio.” “No, really, what’s your name?” “My name is Honey LaRue and I’m an actress with MGM.” “Sorry that I don’t recognize you, Honey. Maybe that will change one day, eh?” I certainly hope that it does,”Honey retorted. Joe then asked her out and she accepted. After three dates they decided there was no chemistry so they parted as friends and became good friends thoughout the years. Honey hoped that Joe would find the right woman soon. She wasn’t convinced that Marilyn was that woman, but one never knows when it comes to love. Arthur was her favorite playwright and in many ways her mentor. He was brilliant and he was a man of conviction. She loved their marathon philosophical discussions. Miller was definitely a left-learning liberal, as was Honey.  Rosalind and Jeanne were consummate actresses who befriended her and she treasured their friendships. She respected their talent, their opinions and enjoyed their company. She was glad to finally bring these two women together to meet.

Tonight’s discussions centered on the on-going problems of the foundling State of Israel with whom they were all in sympathy with, the Smith Act Trials which had just begun* , the studio system and just plain ordinary gossip. They only difference here was that these people didn’t just read about these things, they lived it. They knew more about the real story than most people did. Jake was fascinated. He was surprised that these people agreed with his own views, for the most part. Jake was also a liberal Democrat. When the discussion turned to the topic of the Cold War and the Russian testing of the nuclear bomb, a chill went through both Honey and Jake and the group grew quiet. The fear was palatable and real. Everyone saw the pictures of Hiroshema. They knew weapons would only get worse as time went by. Enough depression for tonight!” Honey demanded. “This is New Years Eve. Let’s celebrate it like there is nothing but fun in the air!” All agreed and from that moment on they partied.

 

Fred Astaire and Ginger Rogers 1940s

At 10:00 p.m. Guy Lombardo and his band began playing. They began the first set with “Some Enchanted Evening”from the play that was appearing on Broadway, “South Pacific.” It was starring Enzio Pinza and Mary Martin. Jake loved the play and politely asked Honey if she would care to dance. She accepted his invitation and he lead her onto the dance floor. Jake held Honey tightly as they gracefully floated to the music. It was as if they had danced together all of their lives. As the number was ending, Jake, caught up in the moment, leaned down and kissed Honey. Flashbulbs burst into a wave of fireworks. Now what had he done! He knew that meant the newspapers would blow things all out of proportion and that spelled trouble for him. Honey weakly smiled at him in sympathy, knowing that most men in his position would not be too keen about the publicity.

Your turn! Please write the next section of this story and send it to me! The best entry will get published in the continuing post, which will probably be on Sunday. Please note that there will be no post on Monday due to aDr.’s appointment and some other errands that will keep me away from my computer.

FOOTNOTE: In 1940 the Congress passed the Alien Registration Act of 1940 (known as the Smith Act) which required all non-citizen adult residents to register with the government, and made it a crime “to knowingly or willfully advocate … the duty, necessity, desirability, … of overthrowing or destroying any government in the United States by force or violence … with the intent to cause the overthrow or destruction of any government in the United States….”[3][4] – http://www.wikipedia.com

Well, the contest is over and there are no winners, sad to say, as no one entered. Just think, if you had entered, you would have won. Guess my money is safe, but I don’t feel good about that. I wanted someone to get something nice.

If anyone can come up with a better idea for a contest or a better prize, please contact me.

For today’s recipes, I thought I would post some old-fashioned cocktails:

 

 

“French “75” Cocktail

 

2/3 Dry Gin
Juice of 1/4 lemon
1 spoon Powdered Sugar
Pour into Tall Glass
Full of cracked ice
Fill with Champagne.”
—
The How and When: An authoritative reference guide to the origin, use and classification of the world’s choicest vintages and spirits, Hyman Gale and Gerald F. Marco [Island Press:Chicago] 4th revised edition October, 1949(p. 146))

 

 

 

Mint Julep

 

2 oz. bourbon
1 tsps. sugar
4 sprigs mint

 

Mash with muddler. Fill the silver mug with shaved ice, Stir until the outside of the mug is frosted. Decorate with sprigs of mint and serve with straws. Add green cherry.”

—The Stork Club Bar Book, Lucius Beebe [Rinehart & Commpany:New York] 1946 (p. 106)

 

 

 

Pink Lady (adapted from Vintage Spirits and Forgotten Cocktails by Ted Haigh)
makes one cocktail
1 1/2 ounce gin
1/2 ounce applejack or apple brandy
1/2 ounce freshly squeezed lemon juice
1 egg white*
2 liberal dashes of (approx. 1/4 ounce total)
Optional garnish: Maraschino cherry
Place all ingredients in a cocktail shaker with ice. Shake vigorously for about 30 seconds and strain into a cocktail glass. Garnish with a maraschino cherry.
*If egg whites faze you, you can leave this one out, though do I encourage you to give the idea a fair shake. The egg doesn’t affect the flavor of the drink, but does gives it a luxuriously frothy meringue-like texture.

 

 

 

Grasshopper
This sweet after dinner drink has been around for over
50 years.  If you like mint chocolate chip ice cream, then
this sea-foam green colored concoction will certainly be to
your liking.  Be forewarned, they are very addictive.

 

Ingredients
1.5 oz. Creme de menthe
1.5 oz. Creme de cacao
3 oz. Cream (half & half, etc.)
Garnish optional……(cherry, shaved chocolate, mint sprig)

 

Directions
Combine the liquid ingredients into an
ice filled cocktail shaker.  Cover and shake
vigorously.  Strain into a chilled Martini glass
and garnish accordingly.  With these ingredients
being so inexpensive, it certainly makes this
tasty treat worth a try!

 

CREDIT WHERE CREDIT DUE:

Red gown photo – http://www.pinterest.com/jfukalova/red-dress-and-coat/

Fred Astaire and Ginger Rogers photo – http://www.pinterest.com/pin/392868767463684208/

 

 

A NEW YEAR’S EVE BASH

Ok, off to fantasy land for me once again. If I could, this is what I would love to do for New Year’s Eve. I’d love to have a house large enough to hold 30 people and have a cocktail party complete with dancing, so I’d have to have a large finished basement or a Victorian type mansion complete with ballroom. I think I’ll go with the later. I would have big beautiful chandeliers hanging from the ceilings and a huge dining room. The table would be set with a beautiful silver taffeta fortuny crush tablecloth with a black crush runner down the center. I would set cake stands in varying heights and styles around the table and they would be laden with finger foods. In the center I would have a lush floral centerpiece in mauve and pink. It will look something like this one that I found on the internet. I would include the tea candles surrounding it.

 

 

I would have small clusters of pink, silver and mauve balloons in corners around the main rooms. I love balloons. Soft music would drift in from the surround-sound speakers located in each room to set a romantic mood. The party would begin at 9 pm. The guests would be dressed in black tie attire. At 10 pm the band would arrive and the music would become more lively. The guests would float back and forth between the dining room and the ballroom. The bar would be set up in the ballroom along with two tables of punches, one alcoholic, one non-alcoholic. Small tables seating 6 people would be scattered at the end of the room nearest the bar, the rest would be for dancing. The room would look similar to this one I found on the internet. Wouldn’t that just be perfect? A gal can dream.

 

The conversations would be loud, the laughter would be infectious. There would be cheese, fruit and crackers set at each table for noshing if one wasn’t in the mood to go to the dining room to get the real goodies.

At 10:30 pm the waiters would have the dining room table cleared and begin serving a lavish dinner. The menus would be printed out and framed for people to take home as souvenirs and would read as follows:

Champagne Fruit Salad
Seafood Bisque
Bacon Wrapped Filet Mignon
Lobster Tails
Duchess Potatoes
Haricots Verts
Flaming Baked Alaska

The tables would be cleared at 11:45 pm so people would have time to get ready for the main event. Two large screen TVs would be rolled into the room and positioned so everyone could see the ball fall in Times Square. The waiters would pass out noise blowers and silly hats to everyone and then take their stations at their assigned table with a cold bottle of bubbly waiting for them to pop open and pour at 11:55 pm. The champagne would be Dom Perignon, of course. Nothing but the best!

Midnight, the band is playing Auld Lang Syne as the ball drops from Times Square, the corks are popped, the champagne is poured, toasts are made, the guests are blaring their noise makers and are kissing each other. The outlook for the New Year is great.

A lavish Viennese dessert table is available in the dining room, which a rich assortment of pastries, petit fours, mini-cupcakes and cheesecakes, and chocolates of all kinds. There are many types of cookies to choose from as well as shot glasses of black-and-white chocolate mousse. There is also fresh fruit for the health conscious.

The music slows down to soft romantic tunes.

At 3:00 am the house is finally empty and I drop dead in my bed with a smile on my face and a kiss for my hubby.

HAPPY NEW YEAR, EVERYONE!!! Just in case I can’t post for the next few days.  Hubby just took my computer into the Geek Squad to be fixed.  Pray for me!

Here are some recipes for you to enjoy:

 

Endive Spears with Lobster, Avocado, and Grapefruit

Crab or shrimp may be substituted for the lobster.
Servings: 12
Source: Martha Stewart Living, December/January 1997/1998

Ingredients
1 pink grapefruit, peel and pith removed
1 avocado, peeled and pitted
1 teaspoon freshly squeezed lemon juice
3 ounces cooked lobster meat
4 heads Belgian endive (about 8 ounces)
Salt and freshly ground black pepper
3 fresh tarragon
Directions
1.Using a small paring knife, remove sections from grapefruit. If sections are too large, cut in half crosswise. Set aside.
2.Slice avocado into 1/8-inch-thick slices; cut slices into 1-inch lengths. Toss in bowl with lemon juice, and set aside.
3.Cut lobster into bite-size pieces; set aside.
4.Trim bottoms from endives; separate spears. Place a grapefruit section on top of each endive spear. Top with piece of avocado, then a piece of lobster. Season with salt and pepper; garnish with tarragon. Repeat with remaining ingredients. Serve immediately.
Source: http://www.marthastewart.com/336656/endive-spears-with-lobster-avocado-and-g#New%20Year%27s%20Party%20Appetizers|/862994/new-years-party-appetizers/@center/859874/new-years-eve|336656

 

 

 

Mini Chicken B’Steeyas

B’steeya, a Moroccan specialty, is usually baked as one large “pie.” Here, individual ones make delicious finger food. B’steeyas can be assembled ahead, frozen, and then baked as directed, straight from the freezer.
Yield: Makes 54

Ingredients
4 tablespoons safflower oil
1 whole boneless, skinless chicken breast (about 10 ounces), halved
Coarse salt and freshly ground pepper
1 onion, finely chopped
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1 1/2 teaspoons ground cinnamon, plus more for dusting
3/4 cup confectioners’ sugar, plus more for dusting
2 large eggs, lightly beaten
1/4 cup golden raisins, finely chopped (optional)
1/2 cup whole blanched almonds (2 ounces), toasted
12 sheets (each 12 by 17 inches) frozen phyllo dough, thawed
1/2 cup (1 stick) unsalted butter, melted, for brushing
Directions
1.Heat 1 tablespoon oil in a medium skillet over medium heat. Season both sides of chicken with salt and pepper; saute, turning once, until just cooked through, about 10 minutes. Transfer to a plate; let cool, then finely chop. Transfer chicken and any juices to a large bowl.
2.Heat remaining 3 tablespoons oil in skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add ginger, turmeric, and 1/2 teaspoon cinnamon; cook, stirring constantly, until fragrant, about 1 minute.
3.Stir 1/4 cup sugar into mixture. Add eggs; cook, stirring, until scrambled but still moist. Transfer to bowl with chicken. Stir in raisins if desired. Season with salt and pepper; let cool.
4.In a food processor, pulse almonds until finely ground. Transfer to a bowl; stir in remaining 1/2 cup sugar and 1 teaspoon cinnamon.
5.Preheat oven to 425 degrees. On a clean work surface, unfold a sheet of phyllo with a short side facing you; cover remaining sheets with a damp kitchen towel. Lightly brush with melted butter; sprinkle with about 1/6 of nut mixture. Lay another phyllo sheet on top; lightly brush with butter. Cut the stack lengthwise into thirds and then crosswise into thirds to make 9 equal rectangles.
6.Working with 1 rectangle at a time, place 1 tablespoon chicken mixture about 1 inch from end of a short side, leaving a 1/2-inch border on long sides. Fold 1/2 inch of each long side over filling. Starting from the end with filling, roll into a log. Repeat process to make remaining rolls (you should have 54). Brush with butter; arrange, seam sides down, on parchment-lined baking sheets. (B’steeyas can be frozen at this point, uncovered, until firm, about 1 hour; transfer to airtight containers, and freeze up to 6 weeks.)
7.Bake, rotating sheets halfway through, until golden brown and crisp, 12 to 15 minutes. Let cool slightly before dusting with sugar and cinnamon. Serve warm.
Source: http://www.marthastewart.com/332811/mini-chicken-bsteeyas#New%20Year%27s%20Party%20Appetizers|/862994/new-years-party-appetizers/@center/859874/new-years-eve|332811

 

 

MARILYN’S FRUIT SALAD IN CHAMPAGNE

1 Blood Orange (any good orange will do if Blood Oranges aren’t available); WASHED, PEELED AND CUT INTO BITE SIZE CUBES
1 Empire Apple (or your favorite apple); WASHED, PEELED, CORED AND CUT INTO BITE SIZE CUBES AND DRIZZLED WITH LEMON JUICE (to keep from discoloring)
1 Unique Fruit (also called Ugli Fruit); WASHED, PEELED AND CUT INTO BITE SIZE CUBES
2 Kiwis; WASHED, PEELED AND SLICED THINLY
2 cups Seedless Grapes (choose your favorite variety); WASHED
1 qt. Strawberries; WASHED AND SLICED
Korbel’s Extra Dry Champagne (or your favorite)

Mix fruit in a LARGE bowl. Spoon into champagne flutes, leaving about 3”space. Fill glasses with champagne, leaving 1”space from top of flute. Garnish with fresh mint leaf, if desired.

Source: Marilyn Sultar based on a recipe I lost that I called “Punky Frischnacht’s Champagne Fruit Salad.”

 

 

 

Shrimp Bisque
Recipe courtesy of Ina Garten

SHOW:
Barefoot Contessa
EPISODE:
Breakfast, Lunch and Dinner
Yield:
4 to 6 servings
Ingredients

1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.

Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.

In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

Contains Shellfish: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.

2006, Barefoot Contessa at Home, All Rights Reserved

CATEGORIES:

Shrimp
Dinner
Soup
Pairs Well With

Sauvignon Blanc – Acidic, refreshing white wine

Read more at: http://www.foodnetwork.com/recipes/ina-garten/shrimp-bisque-recipe.html?oc=linkback

 

 

 

Bacon-Wrapped Filet
Recipe courtesy of Ree Drummond

SHOW:
The Pioneer Woman
EPISODE:
Ten Things I Love
Total Time: 25 min
Prep: 10 min
Inactive: 5 min
Cook: 10 min

Yield: 1 serving

Level: Easy
Ingredients

Kosher salt and freshly ground black pepper
1 beef filet steak, 8 to 10 ounces, 2 inches thick
1 piece thin bacon
1 tablespoon butter, more if needed
1 tablespoon olive oil

Directions

Preheat the oven to 450 degrees F.

Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.

Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.

Remove the skillet from the stove top and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

2012 Ree Drummond, All Rights Reserved

CATEGORIES:

Bacon
Main Dish
Steak
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/bacon-wrapped-filet-recipe.html?oc=linkback

 

 

Home Cookin Chapter: Fish And Seafood

Broiled Lobster Tails
=====================
Submitted By: SKYGRETCH
Photo By: ChicagoCookie84-Anita

Prep Time: 15 Minutes
Cook Time: 5 Minutes
Ready In: 20 Minutes

Servings: 2

“Broiled lobster is the perfect simple preparation for lobster
tail, and promises to please a crowd by highlighting the natural
flavor of the lobster meat.”

Ingredients:

2 whole lobster tails
1/2 cup butter, melted
1/2 teaspoon ground paprika
Salt to taste
Ground white pepper, to taste
1 lemon – cut into wedges, for garnish

.
Directions:

1. Preheat the broiler.
2. Place lobster tails on a baking sheet. With a sharp knife or
kitchen shears, carefully cut top side of lobster shells
lengthwise. Pull apart shells slightly, and season meat with equal
amounts butter, paprika, salt, and white pepper.
3. Broil lobster tails until lightly browned and lobster meat is
opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.
Nutrition Information: Per Serving

Servings Per Recipe: 2

Calories: 592
Total Fat: 48g
Cholesterol: 303mg
Sodium: 1085mg
Total Carbs: 7.4g
Dietary Fiber: 2.9g
Protein: 37g

ALL RIGHTS RESERVED © 2014 Allrecipes.com Printed from
Allrecipes.com 12/29/2014

source:
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=3463
8&origin=detail&servings=2&metric=false

Servings: 0

Exported from Home Cookin 8.56 (www.mountainsoftware.com)

 

 

 

Duchess Potatoes Recipe
Prep time: 10 minutes
Cook time: 45 minutes
Yield: Serves 4-6
You can make these potatoes ahead for a dinner party by preparing the mashed potatoes, piping them and then refrigerate them. Place the potatoes in a 425°F oven 20 minutes before serving to brown.
Ingredients
2 pounds Potatoes (Yukon Golds preferably), WASHED, PEELED AND CUT INTO QUARTERS OR EIGHTHS
Salt
1/4 cup HEAVY Cream
4 tablespoons UNSALTED Butter, DIVIDED
1/4 teaspoon Nutmeg
1/2 teaspoon Black Pepper
3 LARGE Egg YOLKS
Directions
Put potatoes in a LARGE pot (3 qt) and COVER WITH A COUPLE OF INCHES OF COLD WATER. Add a teaspoon of salt to the water. Bring to a simmer and cook UNTIL THE POTATOES ARE TENDER (the tines of a fork easily pierce), about 20-25 minutes.
MEANWHILE, melt 2 tablespoons of butter and set aside. Use this butter to coat the potatoes right before they go in the oven.

PREHEAT THE OVEN 425° F.

AFTER THE POTATOES ARE COOKED, DRAIN IN A COLANDER AND PUT THE POTATOES BACK IN THE POT SET OVER LOW HEAT. ALLOW THEM TO RELEASE STEAM FOR A MINUTE OR SO. Add 2 tablespoons of butter and mash the potatoes until the butter has been incorporated. Add nutmeg, black pepper, and heavy cream while you continue to mash the potatoes. After everything is mashed together, add salt, to taste, and the egg yolks. Continue to mash UNTIL THE MIXTURE IS SMOOTH. DO NOT OVER-MASH OR YOUR POTATOES WILL END UP WITH A GLUEY.

PLACE A LARGE STAR TIP IN A PIPING BAG. DON’T BE INTIMIDATED BY THIS STEP! Pipe the potatoes onto a cookie sheet. If you don’t care to try piping or you just don’t have time to fuss, you can just fill a casserole dish with the mashed potatoes, and use a fork to create lots of peaks on the surface. The swirled edges from the star-point piping bag forms or the peaks of mashed potatoes in a casserole dish will brown nicely in the oven. Whether you make piped individual portions or a casserole, PAINT THE POTATOES WITH THE MELTED BUTTER. Bake in the 425°F oven until nicely browned, about 20 minutes.

 

 

Home Cookin Chapter: Desserts

Baked Alaska
============
November 5, 2009 By Eric Lanlard
A fantastic after dinner show stopper, this baked Alaska recipe
was featured on the second series of Baking Mad with Eric Lanlard
on Channel 4.
Key Information

Prep:30 mins
Bake:35 mins
Serves:4
Skill level:advanced
Ingredients
For the sponge

175g Butter (unsalted) softened, plus extra for greasing
175g Unrefined golden caster sugar (we use Billington’s) Unrefined
golden caster sugar
3 Egg(s) (free range)
1 Lemon(s) finely grated, zest and juice
175g Self-raising white flour (we use Allinson) Self-raising white
flour
150ml Ice cream Vanilla
125g Dried mixed fruits
25ml Grand marnier

For the meringue

6 Egg white(s) (free range)
400g Unrefined golden caster sugar (we use Billington’s) Unrefined
golden caster sugar
4tbsp Apricot jam
25ml Grand marnier
.
The Method

Step 1

Place the dried fruit in a bowl and drizzle with Grand
Marnier. Leave overnight so that the alcohol infuses the fruit.
tip: What to do if you have forgotten to soak the fruit before
baking your cake

Step 2

Soften your ice-cream (use a mixer with a beater attachment
for ease) and add the drained, soaked fruits to it. Pack into a
loaf tin and refreeze.

Step 3

Preheat the oven to 190ºC (170ºC fan, 375ºF, gas mark 5).
Lightly butter one of the remaining loaf tins. tip: How to use
your oven properly

Step 4

In a bowl, cream together the butter and the sugar, using an
electric hand whisk, until light and fluffy. Add the beaten egg, a
little at a time, combining well after each addition. tip:
Using eggs at room temperature

Step 5

Once the eggs are thoroughly combined, beat in the lemon zest
and lemon juice, then sift on the flour and fold it in, using a
large metal spoon.
Step 6

Turn the batter into your prepared tin then place in the
preheated oven and bake for about 25 minutes, or until a skewer
inserted into the centre of the cake comes out clean. Allow to
cool for 10 minutes in the tin then turn out on to a wire rack to
cool completely. tip: How to cool your cake after baking

Step 7

Once the sponge is completely cold, make your meringue. In a
bowl, beat the egg whites using your electric hand whisk,
gradually adding the sugar until you have a stiff and glossy
mixture. tip: How to whisk egg whites

Step 8

Spread a layer of the meringue on the base of the third loaf
tin (not too thick). Cut the sponge in half horizontally and
spread the apricot preserve over both of the cut ends. Lay one
piece of the sponge, jam-side up, over the meringue then unmould
the ice-cream, trim and lay on top. Now place the second piece of
sponge, jam-side down, over the ice-cream. Use the remaining
meringue to cover the top of the Alaska so that it completely
seals the cake, like an igloo! Place the Alaska in the freezer
until solid.

Step 9

Preheat the oven to 220ºC (200ºC fan, 425ºF, gas mark 7).

Step 10

Remove the Alaska from the freezer and immediately place in
the preheated oven. Bake for 8–10 minutes, or until the meringue
is coloured. You can use a kitchen blow-torch to add a final touch
of colour.

Step 11

In a small saucepan heat up the Grand Marnier. Carefully light
it up and pour over the dessert just before taking it to the
table.
source: http://www.bakingmad.com/baked-alaska-recipe/

note: photo found on internet – did not come with recipe!!!
Servings: 0

Exported from Home Cookin 8.56 (www.mountainsoftware.com)

Don’t forget to enter our contest for the $20.00 Amazon.com Gift Certificate.  For rules and entry blank, please see the December 27, 2014 post about Kwanzaa.  Scroll past the recipes and look for the Rafflecopter link.  Contest ends on January 2, 2015, my granddaughter’s 19th birthday!

CREDIT WHERE CREDIT IS DUE:

New Year’s Eve Party photo – http://www.dreamstime.com/royalty-free-stock-images-new-year-party-image7453229

Fruit and Champagne photo – http://www.hazeltons.ca/products/champagne-fruit-salad-bowl