The BLVDS staff share some of their favorite holiday recipes with you.
Hot Buttered Rum
1 stick of butter (melted)
1 cup of powdered sugar
1/2 cup of brown sugar
1 cup vanilla ice cream (softened)
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
3/4 tsp. cloves
1/2 tsp. ginger
With a mixer, beat the ice cream and sugar together.
Gradually add the butter. Beat some more and add the spices.
Place one shot of rum in a mug along with 1 tablespoon of batter. Fill the mug with boiling water.
~ Danielle Matera
Hot Spiced Cider
1 bottle (1/2 gallon) apple cider
1/2 cup of lemon juice
1/2 cup orange juice
juice of one lime
1/2 cup sugar (You can use sugar substitute.)
1/4 cup ground cinnamon (I shake enough to cover the surface of the juices)
Combine all ingredients in crockpot, heat thoroughly. Serve hot.
~ Chris Cutler
Stuffed Bacon Wrapped Dates
30 pitted dates
30 smoked almonds
10 pieces lean bacon
1 cup Gorgonzola cheese
Take the pitted dates and stuff them with one Smoked Almond and 1 tsp. of Gorgonzola cheese. Wrap with 1/2 slice of bacon and secure with a toothpick. Place on baking sheet and cook at 375 degrees until the bacon is done. These freeze really well so make a double batch and put in a freezer bag for your next party. This recipe comes from my neighborhood friend, Kelley Oakley!
~ Jan Craddock
Spiced Sweet Potatoes
Pre-heat oven to 425 degrees.
2 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon dried oregano
1 teaspoon dried hot red pepper flakes
1 teaspoon sea salt (Kosher or Himalayan also will work.)
Combine the spices and grind in a spice grinder or with a mortar and pestle.
2 pounds of sweet potatoes
1/4 cup olive oil
Peel the potatoes, wash them, and pat them dry. Cut them into cubes or into wedges. Toss the potatoes with olive oil and spices making sure to cover them well. You can add as much or as little of the spice mixture as you like. Pour the potatoes into a large roasting pan and roast, uncovered, for 20 minutes. Flip the potatoes over and continue roasting until they are browned and tender, about 15-20 more minutes.
~ Chris Cutler
1 lb. fettuccine pasta
1 small white onion, chopped
2 cups sliced baby Portobelo mushrooms
1 lb. shrimp, chopped in half
1/2 lb. clams
4 oz. smoked salmon
1 pint heavy cream
1 stick (1/2 cup) butter, softened
1 1/2 cups freshly grated Parmesan cheese
1 cup Gorgonzola cheese
2 tbsp. garlic
2 cups baby spinach, rinsed and dried
1 cup fresh sun-dried tomatoes (if you use those packed in oil, use about 1/2 cup)
Lightly saute the onion, mushrooms, calms, shrimp, salmon and garlic in a large pan on medium heat until softened. Set aside.
Heat heavy cream over low-medium heat in a large saucepan. Add butter and whisk gently to melt. Slowly add the cheese, whisking to combine. (If you like a thicker sauce: In a small saucepan over medium heat, melt 1tbsp. butter. Add 1tbsp. flour and stir until the butter and flour are well combined. Pour in 1/2cup milk, stirring constantly as it thickens. Add more milk depending on desired consistency then add to Alfredo sauce.) Add seafood mixture and simmer on low for 10 minutes. Season generously with black pepper. Continue to slowly whisk until totally incorporated and thickened.
Add spinach and tomatoes to the pasta, lightly toss. Pour the sauce over pasta and serve immediately. Garnish with fresh parsley. Yummy!
~ Victoria Hart
Pre-heat oven to 350 degrees.
1/2 cup butter
1-12 oz. package butterscotch chips
1/2 cup firmly backed brown sugar
2 eggs, beaten
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla
1-12oz. package chocolate chips
2 cups mini marshmallows
1 cup chopped nuts (walnuts or pecans are good)
In medium saucepan melt butter over medium heat. Add butterscotch chips and brown sugar; stir until melted. Remove pan from heat and very slowly — so they don’t cook — stir in beaten eggs. Add flour, baking powder, and salt. Mix thoroughly. Stir in vanilla. Set aside until cool. When cool, stir in chocolate chips, marshmallows, and nuts. Spread in greased 9”x13” pan. Bake at 350 degrees for 25 minutes. Remove from oven and cool before cutting into squares of desired size. Keep for about a week…but best if consumed within a day or two.
~ Temple Kinyon