1 1/2 cups freshly squeezed clementine juice - about 10 to 12 clementines
6 1/2 cups 100% orange juice
1 1/3 cup of honey (sweeten to your pleasure)
2 inch segment of vanilla bean
In a big, thick bottom pot over medium heat bring both juices, the honey and the vanilla to a healthy simmer. Monitor the heat and stir periodically. Make sure the bottom of your pot is not getting scorched. Cook the liquid down, down, down. Approximately an hour and forty-five minutes to get the liquid to a nice, thick, caramel like syrup. As the liquid thickens, stir more often, reduce the heat and enjoy the smell. Remember the syrup will thicken when it cools. Remove the pot from the heat and allow it to cool. Transfer the syrup to a jar. It should keep well in the refrigerator for a couple of weeks.
Pore it on anything your imagination desires. Enjoy!
Yields 1 quart
1 cup honey
1 cup sugar
5 whole cloves
2 green cardamom pods
1 4 inch cinnamon stick
1 1/2 pounds clementines cut horizontally into 1/4 inch thick slices (wash exteriors throughly, leave peel)
In a 4 quart sauce pan bring 1 cup water and the honey, sugar, cloves, cardamom and cinnamon stick to a boil over high heat. Gently slip the clementines into the liquid without stirring. Return to a full boil and then reduce the heat to low, cover and simmer for 10 minutes. Remove the pan from the heat , cover and set aside overnight at least 8 and up to 12 hours.
Spoon and gently pack the slices into a 1 quart canning jar. Bring the syrup in the saucepan back to a boil over medium-high heat. Boil for three minutes to concentrate the flavors. Pour the syrup over the slices to cover; discard any excess syrup (or save it for your tea!) Cool to room temperature. Seal and refrigerate for at least one week before using. The clementines will keep in the refrigerator for up to three months.
3 tablespoons butter
2 leeks, thinly sliced (white and pale green parts only)
1 medium onion, diced
5 turnips (about 2 1/2 pounds), peeled, cut into 1/2-inch-thick cubes
1 medium russet potato, peeled, cut into 1/2-inch-thick cubes
5 cups (or more) canned low-salt chicken broth
1 ½ cups milk
½ cup whipping cream
Seasonings as desired: ground nutmeg, salt, pepper
Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion and sauté until onion is translucent, about 12 minutes. Add 5 diced turnips and potato and sauté 2 minutes. Add 5 cups broth. Bring to boil. Reduce heat to medium-low and simmer until vegetables are very tender, about 30 minutes.
Puree soup in blender in batches until very smooth. Return to Dutch oven. Add milk and cream. Bring to simmer. Add seasonings to taste with nutmeg, salt and pepper. (This soup can be prepared 1 day ahead. Cover and refrigerate.)
Garnish
If desired garnish with 2 carrots, [...]
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Ingredients
1 cup heavy cream
1/2 cup sugar
1/4 cup white wine
1/8 cup lemon juice
1/4 teaspoon nutmeg
1 teaspoon lemon zest
fresh mint and lemon slices for garnish
Whip cream and sugar in a chilled bowl until the cream begins to thicken. Gradually whip in the white wine lemon juice and lemon zest. Continue to whip until light and fluffy. Cover the mixture and chil until serving time.
Serve in pretty chilled champagne or parfait glasses, garnish with a dash of nutmeg, sprig of mint and slice of lemon. Suggest eating with a small spoon.
Happy New Years and Enjoy!
1 onion chopped
4 T. shortening
1 T. sweet paprika
1 t. black pepper
1 T. salt
4 - 5 pound chicken cut up
3 - 4 cups water (add more if needed)
1/2 pint sour cream
Saute onion in shortening. Add seasonings to onions, mix, add chicken pieces. Brown mixture for 10 minutes. Add water, cover and simmer slowly until the chicken is tender. Remove chicken, skim off fat and hold. Measure the remaining liquid and set aside. Make light flour gravy using 1 T. flour and 1 T. of fat for each cup of the remaining liquid. Cook the flour in the chicke fat for 3 - 5 minutes stirring constantly. Slowly add the liquid into the roux, blending carefully to avoid lumps. "Temper" the sour cream with a little of the gravy to make it creamy and then add it to the gravy. Mix well. Add dumplings. Arrange chicken on top. Heat through - do not boil and serve. For more gravy add 1/2 pint of sweet cream to the sour cream mixture. Serves 4 - 6 people.
Dumplings
3 eggs beaten
2 1/2 cups flour
2 t. salt
1/2 cup [...]
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