Mocha Coffee Punch


Punch Bowl

(Photo credit: Josh Self)

For a different punch while you, your family and friends put up the Christmas decorations, I’ve opted for a cold punch instead of a hot one.  This punch serves 40 punch cup servings (or less in 6-8 ounce glass).  Even though the punch can be used for the summer, it has a heavy-bodied feel that is nice in the winter, too.

1 gallon strong coffee – chilled
3/4 cups sugar
1 gallon chocolate ice cream
1 tablespoon pure vanilla extract
1 pint whipping cream (heavy cream) whipped
and sweetened
grated nutmeg

Combine the sugar, coffee and vanilla.  Stir to dissolve.  Refrigerate mixture.  To serve, scoop ice cream into the punch bowl.  Add refrigerated coffee mixture and then gently fold in the whipped cream.  Sprinkle the top with grated nutmeg to taste.

Servings:  40 punch cups full

I serve this up in an antique milk glass bowl, but it also looks great in a cranberry glass bowl and ladled up with a silver ladle.

Some appetizer recipes are to follow.

Happy decorating.  It’s time to bring tree, ornaments, and lights from the storage room!!!

Aunt Julies’ Roast Turkey Stuffing


A stuffed turkey

A stuffed turkey (Photo credit: Wikipedia)

As promised, here is Aunt Julie Martins’ turkey stuffing recipe that was handed down for generations.  It is a very simple stuffing and one that does not present too much of a challenge for the everyday cook.  You can vary some of the add-in ingredients to suit your taste and mix them up for different flavor combinations.

YOU’LL NEED:

1  1/2 long loaves of white bread (Giant loaf or sandwich bread, fresh)
1 large onion
2 sticks melted butter or margarine
1 to 2  cups chicken or turkey broth ( or enough to moisten stuffing; homemade stock can be used)
Tablespoon dried sage
1 Tablespoon dried rosemary leaves
2 Tablespoon dried parsley
1  Tablespoon dried thyme
2 teaspoons salt
2 teaspoons pepper
1  1/2 cup raisins (or dried cranberries, light or dark raisins, snipped dried apricot)
1  1/2 cup chopped walnuts

Put washed, dried and dressed turkey on rack in roasting pan.  To prepare stuffing, tear bread into bite size, irregular shaped pieces and place in a stock pot, very large metal bowl or another roasting pan.  Add the large finely chopped onion.  Season stuffing with sage, rosemary, parsley, thyme, salt and pepper.  Add salt and pepper and mix together well.  Put in your choice of cranberries, raisins or dried apricot.  Add chopped nuts.  To this add just enough butter or margarine to moisten.  Add a small amount of broth to this to moisten it just slightly more. Remember that the liquid from the turkey will permeate the dressing, giving it more volume.  Stuff turkey with dressing.  If you have extra mixture, stuff neck cavity by loosening skin to form a pocket.
Cook as directed in previous post for Real Roast Turkey.  After cooling turkey, remove stuffing immediately.  Do not store finished turkey with stuffing inside.  The internal temperature of stuffing should read 165 degrees on a meat thermometer.

I hope you enjoy this turkey stuffing.  We’ve been making it this way in my family for over 100 years.  It’s very simple and straightforward.  This is very good to use in turkey sandwiches after the holiday is over.

Chocolate Liqueur


English: Roasted cocoa (cacao) beans

English: Roasted cocoa (cacao) beans (Photo credit: Wikipedia)

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.

CHOCOLATE LIQUEUR

1 CUP LIGHT CORN SYRUP
3/4 CUP SUGAR
2 CUPS VODKA
3 TABLESPOONS CHOCOLATE EXTRACT
2 TEASPOONS PURE VANILLA EXTRACT

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 extract

vanilla extract (Photo credit: craftapalooza)

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.

Scrappy Pie


Newfoundland Blue Ensign.

Newfoundland Blue Ensign. (Photo credit: Wikipedia)

Remembrance Day falls this year in Canada on November 11th.  Some provinces and territories celebrate it, also, on November 12th.  My Dad hails from Newfoundland, and at times he made what he called scrappy pie to celebrate it.  It is on Remembrance Day there that Canadians  remember  all of the fallen soldiers from past wars.

My great-uncle Charles was killed in Belgium in the first World War and is buried  where he was killed defending his fallen comrades.  His name is called out and his memory is saluted by a contingent of military members at Parliament every year on this day.  For this I simply give you my father’s Americanized version of Scrappy Pie (or Newfoundland Seafood Pie):

Potato topping ingredients:   1 cup all purpose flour,  1/2 cup fresh mashed potato, 4 ounces butter, 1 tablespoon milk, 2  Tablespoons dried breadcrumbs.

Filling:  16 ounces whitefish (cod, haddock, whiting or your choice), large cooked shrimp (8 ounces), 1 small onion- chopped fine, 1 cup frozen peas, 2 tablespoons fresh parsley – chopped fine, zest of a lemon – grated, 1/4 cup cornstarch, 2 cups milk.

Sift flour into a large bowl.  Using a pastry blender or fork, mix this with the mashed potato until thoroughly blended.  Blend in the  butter,  then draw into a dough, adding a bit of water until dough sticks together.  Wrap dough in pastic and chill in the refrigerator for 1/2 hour.

Prepare filling by cutting fish into chucks and putting them into a 10 inch pie pan or baking dish.   Mix in the seafood, onions, peas, parsley and zest.  Blend the cornstarch with a bit of milk in a bowl.  Heat the remaining milk almost to boiling and stir it into the cornstarch mixture.  Return mixture to pan and stir until the mixture thickens.  Add seasoning and pour over fish filling.  Cool for 20 minutes.  Bring oven to 400F (200C).

Roll out the dough between sheets of wax paper to overlap to of pie plate.  Remove the top of the waxed paper and use the bottom sheet to help position dough on top of seafood mixture.

Press dough around edges of pan and clean up the edges.  Slash center of pie with small knife to vent steam.  Brush the crust with milk and sprinkle liberally with plain breadcrumbs.

Put pie on a baking sheet  Bake for 10 minutes – then drop temperature to 350F (180C).   Bake for 30 minutes or until golden brown.

My father cooked this for us when we were very young and it’s the closest I can come to the original recipe.  I sought out Scrappy Pie recipes everywhere to no avail, so if someone could forward me more from the great nation of Canada, I would greatly appreciate it.

May you stay safe and sound on Remembrance Day.  And to my remaining Newfoundland cousins, may the sea treat you right and the cod keep running.