After a long sabbatical, I plan to post new snippets with some holiday recipes from around the world. May your upcoming holiday preparations be interesting and fun. Stay happy and healthy until I write again.
Here’s a quick recipe for a liqueur that can be used for any special occasion. I’ve found it an easy recipe to make and it is can be enjoyed after things have settled down after your holiday meal.
In a saucepan, mix together the sugar and corn syrup, stirring occasionally. Bring the mixture to a boil over medium heat, being careful not to burn it. Remove from heat and let stand for 30 minutes. Mix in the vodka; stir in the
vanilla and chocolate extracts. Pour finished liqueur into glass bottles with corks or into other fancy glass containers. Cover and let stand for 2 or more days for the flavor to develop.
YIELD: 1 QUART
This is good served with a shortbread cookie or Biscotti’s.
I often made a version of this Thanksgiving pudding in honor of the Native Americans who shared the first American Thanksgiving that took place close to my home at Plymouth, Massachusetts. It is an old American tradition to have this simple pudding during this autumn season, but in these modern times, it has fallen out of favor to be replaced by packaged pudding mixes. It’s very easy to make and would make a good addition to the Thanksgiving table. Serve it up with some sugar-free dairy whipped topping or a dietetic ice cream for an almost authentic diabetic treat.
1/4 cup cornmeal
2 cups milk
1/3 cup thick sugar-free maple syrup
1 egg, beaten
1/2 teaspoon cinnamon
1 Tablespoon margarine (60% oil content) or butter if desired
1/4 cup raisins
1/4 cup finely chopped walnuts
1/4 teaspoon salt
Mix together the milk, salt and margarine. Scald this mixture by bringing it to a rapid boil. Mix the cornmeal into the milk mixture slowly. Cook in a double boiler for about 15 minutes until mixture is thick. Add maple syrup, beaten egg, salt, cinnamon, and raisins. Add chopped walnuts and mix thoroughly. Put into pan that has been sprayed with butter flavored cooking spray and bake at 350 degrees Fahrenheit for approximately two hours. Pudding should be slightly firm and knife inserted should be slightly dry. Serve cold or slightly warm.