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RECIPE: Rec: Gingersnaps. This Nick Malgieri recipe was a big hit. What were your holiday hits?
- Thread starter pat-nocal
- Start date
RECIPE:
I just read the reviews.
There are just 3 of them. Two of them are by the same person, she seemed upset that it made so many, and I don't think she read the recipe well.
My cousin made them, she said she didn't have any problems with the recipe. She even used the sparkly sugar.
They were very yummy.
There are just 3 of them. Two of them are by the same person, she seemed upset that it made so many, and I don't think she read the recipe well.
My cousin made them, she said she didn't have any problems with the recipe. She even used the sparkly sugar.
They were very yummy.
barbara-in-va
Well-known member
Just got back home and love reading everyone's success stories! Here are mine:
barbara-in-va
Well-known member
Coming in with amazing rave review were Rosies' Shrimp + Sesame Sticks
I made them for a hristmas Eve party. There was a beautiful spread at this party all made by a dear friend, and a houseful of people celebrating the holiday. I got there a bit late and had the shrimp rolls all ready on a sheet pan to be baked. I also made the dipping sauce with my plum jam instead of the apricot--thanks again Glennis for the suggestion! I can't tell you how fast these little goodies disappeared! This really needs to go into T+T so we need a couple of more testers, maybe for New Years Eve parties????
Rosie, thanks again for posting, these are fabulous!
http://www.epicurious.com/recipes/food/views/Shrimp-and-Sesame-Sticks-with-Apricot-Dipping-Sauce-105904
I made them for a hristmas Eve party. There was a beautiful spread at this party all made by a dear friend, and a houseful of people celebrating the holiday. I got there a bit late and had the shrimp rolls all ready on a sheet pan to be baked. I also made the dipping sauce with my plum jam instead of the apricot--thanks again Glennis for the suggestion! I can't tell you how fast these little goodies disappeared! This really needs to go into T+T so we need a couple of more testers, maybe for New Years Eve parties????
Rosie, thanks again for posting, these are fabulous!
http://www.epicurious.com/recipes/food/views/Shrimp-and-Sesame-Sticks-with-Apricot-Dipping-Sauce-105904
barbara-in-va
Well-known member
REC: Roast Beef Tenderloin with Port Sauce
This was Christmas dinner at dear SIL. Funny story about the beef. She bought it at Costco the day before Christmas Eve along with a load of other stuff for the holiday. It was cold out and snow on the ground. She got to the parking lot to load the car when her phone rang, she put the beef tenderloin on the roof, chatted on the phone and loaded the car. Still on the phone she drove home. Upon arrival she remembered the beef on the roof!!!!! A $65 piece of meat gone........ Two others arrived home at the same time and offered to go look for it, they found it three blocks away on the side of the road, in fine shape, perhaps a little extra tenderized! It was delicious for Christmas dinner.
The beef was of course good, how could a tenderloin not be good. But the port sauce was a perfect accompaniment and devoured by all.
Roast Tenderloin of Beef with Mushroom, Onion and Red Wine Sauce
Bon Appetit Dec 95
for 10 servings
2 750 ml bottles dry red wine (such as Cabernet Sauvignon)
1 750 ml bottle tawny Port
4 C beef stock
6 T butter
1 1/2 lbs onions, chopped
2 T chopped fresh thyme
2 lbs mixed fresh wild mushrooms thickly sliced
2 T AP flour
2 2-2 1/2 lb well trimmed beef tenderloins
2 T olive oil
Boil wine, Port and broth in a heavy large Dutch oven until reduced to 6C, about 40 minutes.
Meanwhile, melt 4T butter in heavy large skillet over medium high heat. Add onions and saute until tender, about 15 minutes. Mix in thyme and saute until onions are deep brown about 10 minutes longer. Transfer onions to bowl. Melt 2 T butter insame skillet. Add mushrooms and saute until tender about 15 minutes. Return onions to skillet. Add flour and stir 3 minutes. Stir mushroom mixture into wine mixture. Simmer over medium heat until thickened and reduced to 6 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper.
Preheat oven to 400°F. Rub tenderloin with olive oil. Season with salt and pepper. Place in roasting pan. Roast until temp reaches 125°F in thickest part, about 40 minutes for rare. (We had a 6.5 lb roast and roasted at 325°F for about 2 hours). Remove from oven and let stand 10 minutes.
Rewarm sauce over low heat, mix in any juices from roasting pan. Slice tenderloins crosswise into 1/2" thick slices. Overlap beef slices on platter. Spoon some sauce over. Serve, passing remaining sauce separately.
This was Christmas dinner at dear SIL. Funny story about the beef. She bought it at Costco the day before Christmas Eve along with a load of other stuff for the holiday. It was cold out and snow on the ground. She got to the parking lot to load the car when her phone rang, she put the beef tenderloin on the roof, chatted on the phone and loaded the car. Still on the phone she drove home. Upon arrival she remembered the beef on the roof!!!!! A $65 piece of meat gone........ Two others arrived home at the same time and offered to go look for it, they found it three blocks away on the side of the road, in fine shape, perhaps a little extra tenderized! It was delicious for Christmas dinner.
The beef was of course good, how could a tenderloin not be good. But the port sauce was a perfect accompaniment and devoured by all.
Roast Tenderloin of Beef with Mushroom, Onion and Red Wine Sauce
Bon Appetit Dec 95
for 10 servings
2 750 ml bottles dry red wine (such as Cabernet Sauvignon)
1 750 ml bottle tawny Port
4 C beef stock
6 T butter
1 1/2 lbs onions, chopped
2 T chopped fresh thyme
2 lbs mixed fresh wild mushrooms thickly sliced
2 T AP flour
2 2-2 1/2 lb well trimmed beef tenderloins
2 T olive oil
Boil wine, Port and broth in a heavy large Dutch oven until reduced to 6C, about 40 minutes.
Meanwhile, melt 4T butter in heavy large skillet over medium high heat. Add onions and saute until tender, about 15 minutes. Mix in thyme and saute until onions are deep brown about 10 minutes longer. Transfer onions to bowl. Melt 2 T butter insame skillet. Add mushrooms and saute until tender about 15 minutes. Return onions to skillet. Add flour and stir 3 minutes. Stir mushroom mixture into wine mixture. Simmer over medium heat until thickened and reduced to 6 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper.
Preheat oven to 400°F. Rub tenderloin with olive oil. Season with salt and pepper. Place in roasting pan. Roast until temp reaches 125°F in thickest part, about 40 minutes for rare. (We had a 6.5 lb roast and roasted at 325°F for about 2 hours). Remove from oven and let stand 10 minutes.
Rewarm sauce over low heat, mix in any juices from roasting pan. Slice tenderloins crosswise into 1/2" thick slices. Overlap beef slices on platter. Spoon some sauce over. Serve, passing remaining sauce separately.
barbara-in-va
Well-known member
Cheezz, your cookies are beautiful! I can't wait to try this recipe too. Thanks for posting.