New Year's Eve Cookies! To Go With Your Champagne!

These little babies are cute and festive, and because of their 

sweetness are superb with Champagne!  

An excellent little treat for a New Year's Toast! 

Recipe-Coconut Almond Macaroon Holiday Trees~

Ingredients:

3 cups finely shredded sweetened coconut 

3/4 cup sugar

2 large egg whites, beaten

5 tsp pure vanilla extract

1 tsp almond extract

pinch of salt

confections sugar for dusting

Directions:

Preheat oven to 350 degrees F. 

Using wooden spoon or hands, thoroughly mix coconut, sugar, egg whites,

vanilla, and salt in large bowl. 

Form a tablespoon of the mixture into a 2"tall tree with hands on a parchment lined sheet pan. Use fingers to pinch tops into peaks and flatten out bottom. 

Bake approximately 12 minutes, until lightly golden brown on tops and bottoms. 

Allow to cool. 

Using a mesh strainer, sift confectioners sugar over top of the cookies. 

Thirty minutes later, repeat. 

Chill cookies in refrigerator to further set.  

Cookies can be kept in refrigerator up to 3 days.

Dust with sugar once again, immediately prior to serving. 

Happy New Year! 

Enjoy! 

XOXO

Coconut Almond Macaroon Holiday Trees! A Great New Year's Cookie!!

These little babies are cute and festive, and because of their 

sweetness are superb with Champagne!  An excellent little treat for a New Year's Toast! 

Recipe-Coconut Almond Macaroon Holiday Trees~

Ingredients:

3 cups finely shredded sweetened coconut 

3/4 cup sugar

2 large egg whites, beaten

5 tsp pure vanilla extract

1 tsp almond extract

pinch of salt

confections sugar for dusting

Directions:

Preheat oven to 350 degrees F. 

Using wooden spoon or hands, thoroughly mix coconut, sugar, egg whites,

vanilla, and salt in large bowl. 

Form a tablespoon of the mixture into a 2"tall tree with hands on a parchment lined sheet pan. Use fingers to pinch tops into peaks and flatten out bottom. 

Bake approximately 12 minutes, until lightly golden brown on tops and bottoms. 

Allow to cool. 

Using a mesh strainer, sift confectioners sugar over top of the cookies. 

Thirty minutes later, repeat. 

Chill cookies in refrigerator to further set.  

Cookies can be kept in refrigerator up to 3 days.

Dust with sugar once again, immediately prior to serving. 

Happy New Year! 

Enjoy! 

XOXO

Oh the Magic of Beef Bourguignonne~

So, the story is that I wanted to make something grande for my son's 21st birthday, last year. So, I tackled the famous Julia Child's recipe for Beef Bourguignonne  (Julia's spelling). It was a lot of work...for a novice. But, it was magnificent! 

This year, I wished to make something special for our guests on Christmas Eve...and so there was no question, and it was much easier, this time. I made a double batch-using two large roasts, thinking there would be leftovers for the next day, and served it with French bread. But, I am not exaggerating when I tell you that there was arguing over the last spoonful! 

I will not reiterate the recipe here, for it is very lengthy with many steps, 

and also it is not my own. 

But, I would encourage you to buy Julia's book 

(can be found on my website...sidebar for purchase via Amazon :)

I would not recommend using another version of this recipe, although many simplified can be found online; as there are steps required that provide a sometimes subtle, and sometimes great, difference in the depth and complexity of flavor.  

Therefore, not only would I recommend reading her recipe, but also to read the chapters previous to the recipes so that you may understand things such as why the beef must be seared at a very high temperature, and have room for air to circulate around

 each piece so that it "sears" not steams, which is crucial to the tenderness of the meat.

Needless to say, this is our new Christmas Eve Dinner tradition. If you are looking for one of your own, I highly recommend this one.  

It will make you feel good to prepare a meal with a little investment, with also knowing it is made by many others around the world...

especially, the French! :) 

Here is to good food and to tradition! 

Happy Holidays to you and yours~ 

XOXO

  

Our New Christmas Breakfast Tradition...Strata!

The Most Amazing Breakfast Dish-Ever!!

Seriously, I had to hear about "Strata" from the movie "The Family Stone"? One of my favorite movies, but I expect with something this fabulous...everyone would be making it!  Apparently, this is quite a long-standing tradition in many parts of the world and continues to be a Christmas-favorite. In addition to our favorite Beef Bourguignonne, for Christmas Eve Dinner, this will now be our Christmas Breakfast every year, going forward. I cannot wait to experiment with new varieties...in years to come! 

(Picture above compliments of MyRecipe.com)

This Year's Recipe-Spinach, Cheddar, Sausage

10 eggs

1 loaf white French bread

1/2 cup heavy cream

8 cups fresh spinach

1 package fresh ground sausage

4 cups shredded cheddar cheese

1 chopped onion

Sea Salt & Pepper to taste

Hot Sauce, to serve

Directions:  

Preheat oven to 350 Degrees F. 

Slice French bread into thin slices about 1/2" thick.

Saute ground sausage in cast iron or steel frying pan until well done. 

Add onions to last 3 minutes of cooking.  

Cover bottom of baking dish with bread slices.

Pour sausage and onion mix onto bread in baking dish. 

Saute fresh spinach in remaining grease in pan until wilted. 

Lay over top of sausage and onion mix. 

Whisk together eggs and cream by hand, or in a stand mixer for 3 minutes.

Pour eggs over top of pan ingredients to cover all. 

Lay shredded cheese out across entire pan and let sink a bit into the egg mixture. 

Cover baking dish and refrigerate for one hour-up to 2 days. 

Remove pan and bring to room temperature. 

Bake at 350 Degrees F  Approximately 50 minutes-1hour, until

eggs in center are cooked. Do not overcook. 

Remove and cool slightly, serve very warm with hot sauce or other condiments of choice. 

Your guests will go absolutely mad with enjoyment and envy of your amazing talent! 

Bon Appetit!  

Happy Holidays! 

xoxo

Sophie's Old-World, Irish Creme Delights! Ready for the Contest!

All of my cooking and baking has been done for family and friends, 

and at times, in honor of this blog.  

But, I have NEVER entered a professional contest..until now. 

If anyone knows me, they will not be surprised that my first contest

 would be for a very big prize :) 

I seem to wait on things for quite a while, and then pull out all the stops. 

Par for the course. 

(Yes, I love golf, too. Haven't played in a few years, but I have a really nice set of clubs waiting for me in the basement :)