ISO: ISO do ahead need to steep, start thinking about 'em now, Holiday recipes/gift ideas

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mariadnoca

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Every year I say I'm going to make some liqueur, a fruitcake or can some such thing before it's out of season that gets away from me time wise, that after I think to start it's too late because it needs "sitting" time. So I'm trying to get ahead of the game and ask for do ahead items/recipes I can either start now or plan for now. So I can put them on the calendar.

I'd really like to give consumable items almost exclusively this year.

Can we start a thread on do ahead or start early types of food items?

 
Marilyn's Dyslexic Chocolate Sauce!(use the adapted recipe w/corn syrup to prevent crystallization).

I adapted Marilyn's recipe by using corn syrup to replace some of the sugar, since there was a problem with crystallization with her original recipe, which used all sugar. The corn syrup takes care of the crystallization problem.
I think she sent you a jar, which included the 2 recipes - the original and the adapted.

 
Caramel Sauce (T&T):

CARAMEL SAUCE

From the poster: "You can use this on so many different things. By adjusting the cooking time, you can make it as thick as you like according to what you are going to use it on. I like to make it thicker to use on ice cream and thinner for desserts. I often double the recipe so I have some left over for later."

INGREDIENTS:

* 3/4 cup butter (I used unsalted)
* 1 1/2 cups firmly packed brown sugar (I used light brown)
* 2 tablespoons water
* 1/4 teaspoon salt (I used a little more since I used unsalted butter)
* 3/4 cup evaporated milk
* 1 tablespoon vanilla extract

DIRECTIONS:

1. Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.
2. Bring to boil for 3 to 5 minutes depending upon thickness desired. (I boiled 5 minutes).
3. Remove from heat and stir in evaporated milk and vanilla. (My note: chill if you want a thicker consistency).

2 1/2 cups (My note: made about 1 1/2 cups).

http://www.recipezaar.com/Caramel-Sauce-69479

 
My jar went to Joe's tunnel culvert lady since I'm allergic, can someone point me to the recipe?

Dyslexic Chocolate Sauce - I may not be able to have chocolate but I can make/give it to others.

 
My fingers slipped - As I was saying, here's the adapted recipe with the corn syrup:

Some things I do a little differently than listed. I don't use a microwave - I simmer the evaporated milk mixture in a saucepan about 5 minutes.
Instead of 12 oz 70% and 8 oz 54% chocolate, I use 10 oz 70% and 10 oz 60% (I use Santander, Scharffen Berger or Green & Black's for the 70%, and Ghirardelli for the 60%. Marilyn uses Callebaut for both). Also, I use 1 cup plus 2 Tbsp sugar instead of 1 cup. So, do whatever turns you on!

MARILYN'S DYSLEXIC CHOCOLATE SAUCE (newest version):

1 C sugar
12-oz can of evaporated milk
2 TBL water
3/4 C light corn syrup
12 oz 70% bittersweet chocolate, chopped
8 oz 54% semisweet chocolate, chopped
8 oz (2 sticks) unsalted butter, room temperature, cut into chunks

DIRECTIONS:

Bring large pot of water to boil and sterilize 6 8-oz jars for 5 minutes. Remove and place off to the side.

Gently melt chocolate in a double-boiler or place large bowl with chocolate over the same pot of simmering water used to sterilize the jars. Make sure the bowl does not touch the water. Remove from heat when chocolate is mostly melted.

Place sugar, evap milk, water and corn syrup in a microwavable bowl. Zap for 5 minutes, stopping and stirring midway to ensure the sugar is not trapped at the bottom. Zap one more minute to ensure the sugar is completely melted and doesn't recrystallize.

Using a small strainer to capture the evaporated milk solids, pour over the chocolate and stir until all is melted and smooth.

Cut room temp butter into chunks and add it to the chocolate, stirring to incorporate. This may take a minute or two to fully incorporate. Be careful here that the chocolate is not too, too hot. Otherwise the butter will not absorb in; it will just float on top.

Chocolate will appear thin, but it will thicken as it cools. Ladle into jars (9 oz per jar) and seal with lids. Set off to the side. As it continues to cool, the lids will "ping" during the day, ensuring the seal is complete.

I keep it in the frig as it contains butter. Rewarm at 50% on the microwave for 30 second bursts to avoid burning it--a sad thing to do to chocolate.

 
Ghirardelli Sinful Chocolate Truffles >

These are great! I've made them many times.
I use a different method then listed - I melt first three ingredients together over a double boiler. I use the listed amounts for the chocolate and butter, and substitute half & half for the cream. I also add a little vanilla extract.

According to the recipe, these can be refrigerated up to 2 weeks, and frozen up to 3 months. I've never frozen them, but I've kept them refrigerated for several weeks with no ill effects.

GHIRARDELLI SINFUL CHOCOLATE TRUFFLES

INGREDIENTS:

1/4 cup heavy whipping cream
2 bars (8 ounces total) bittersweet chocolate baking bars, broken in 1/4-inch pieces (recommended: Ghirardelli) (I use Ghirardelli 60% )
6 tablespoons unsalted butter, cut into small pieces
1/3 cup Ghirardelli unsweetened cocoa (I use Dutch Processed)

DIRECTIONS:

In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.

Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

Yield: 30 truffles

Recipe courtesy Ghirardelli Chocolate Company
Show: Food Network Challenge
Episode: Chocolate Festival Fantasies

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26147,00.html

 
How about quick breads, such as Cinnamon, Chocolate-Cranberry, or Strawberry? They all freeze

beautifully. Will post any of these if you're interested.

 
I make bunches of kinds of cookie dough and put it in the freezer

So then all I have to do is bake and finish close to time. My sister does her cut-out cookies well in advance and freezes. Then decorates & frosts when thawed.

 
Oh yeah, waiting for the meyer crop to come in. About killed my gardener on Monday

after discussing how he would no longer cut the bloom and only lightly trim, he butchered it into a square.

Worried about getting much of a crop now, but I will *buy* meyers to make this. I call it lemon kryptonite and has my vote to go into T&T!

 
How about chocolate covered pretzels? You can make chocolate and

white chocolate and add crushed nuts, etc.

I'm thinking of trying my hand at this to sell as a cottage food item during the holidays.

The recipe looks stupidly simple and you can buy small cellophane-type "goody" bags at the dollar store or go online and buy a small amount of larger bags that can be used for other gifts.

http://www.ifood.tv/recipe/chocolate-covered-pretzels-0

 
Another idea: Orange Chipotle-Spiced Pecan Mix - posted by Marsha tbay:

ORANGE CHIPOTLE-SPICED PECAN MIX

Ingredients:

1 tablespoon grated orange rind
1 tablespoon fresh orange juice
1 large egg white
2 cups pecan halves
1 tablespoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground chipotle chile pepper
Cooking spray
1/2 cup sweetened dried cranberries

Preparation:

1. Preheat oven to 225 degrees.

2. Combine first three ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225 degrees for one hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.

Store in an airtight container for up to one week.

2 1/2 cups (serving size: 2 tablespoons)

From Cooking Light - Nov. 2008
Posted by Marsha tbay

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001853934

 
From my to-try list: Zesty Lemon Olives - Fine Cooking

ZESTY LEMON OLIVES

"...they'll keep in the refrigerator for a few weeks."

INGREDIENTS:

1 pint oil- or brine-packed olives, green or black or a mix
1/4 tsp. kosher salt
1/2 tsp. black peppercorns
3 bay leaves
Several sprigs of rosemary or thyme
1/2 tsp. fennel seeds, lightly crushed
4 or 5 cloves garlic, cut in half lengthwise
Big pinch dried red pepper flakes (optional)
2 medium lemons
3 Tbs. extra-virgin olive oil

DIRECTIONS:

If using brine-packed olives, drain them. In a medium bowl, combine the olives, salt, peppercorns, bay leaves, herb sprigs, fennel seeds, garlic, and red pepper flakes, if using. Zest the lemons in whatever size zest you like: a mix of finely grated zest for the brightest flavor and larger strips for color is nice. Add the zest and oil to the olives and mix well. Pour and scrape into a covered jar and refrigerate overnight to let the flavors mingle before serving.

Yields 1 pint

From Fine Cooking 55, pp. 18 - December 2, 2002

http://www.taunton.com/finecooking/recipes/zesty-lemon-olives.aspx?collection=73826

 
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