Candy Canes & Corpses

by Abby L. Vandiver

  Place the pans on a baking rack and let cool for 10 minutes. Remove the cakes from the pans and let cool completely on rack. When cool, split each layer horizontally in half with a serrated knife.

  For the brushing liquid, combine the coffee and liqueur.

  To make the filling beat the cheese, ¼ cup of the coffee mixture, sugar, heavy cream, and cinnamon until smooth.

  For the dusting mixture, sift the cocoa and powdered sugar into a bowl and combine.

  Assembly:

  Put a cake layer in a 9-inch prepared springform pan. Brush 1/4 of the coffee mixture over the top. Spread 1/3 of the mascarpone filling over that. Repeat with the other layers ending with the top layer. Spread the remaining coffee mixture on it. When ready to serve, remove from the springform pan and dust lightly with dusting mixture. Enjoy!

  SINFULLY DELICIOUS CARROTS

  Ingredients:

  1 ½ lbs. baby carrots

  ¼ cup unsalted butter

  ½ cup chopped shallots

  2 tbsp. honey (You can substitute real maple syrup.)

  2 tsp. dried thyme

  1/3 cup chicken broth

  1 cup heavy cream

  1/8 tsp. ground nutmeg

  Salt and freshly ground pepper to taste

  Directions:

  Melt the butter in a large saucepan. Add the shallots and carrots and cook until the shallots are softened. Add the honey and thyme. Stir until the vegetables are coated with the honey. Gradually add the chicken broth and simmer until reduced by half. Stir in the cream and again, reduce by half. Stir in nutmeg. Add salt and pepper to taste. Enjoy!

  NOTE: I’ve made this and eliminated the heavy cream step and it was terrific!

  CRANBERRY AND BLUE CHEESE SALAD

  Ingredients:

  Dressing:

  ½ cup olive oil

  ½ cup canola or vegetable oil

  ½ cup rice vinegar

  1 ½ tsp. salt

  1 tsp. freshly ground pepper

  Salad:

  1 cup unsweetened dried cranberries

  ¾ cup crumble blue cheese

  Approximately four 10 oz. bags of salad greens

  Directions:

  Whisk the dressing ingredients together until thickened.

  Assembly:

  Place the greens in a large bowl and top with the cranberries and blue cheese. Add desired amount of dressing to the mixture and toss. Plate and serve. Enjoy!

  NOTE: Put the remaining salad dressing, if there is any, in a jar and refrigerate. It will save up to a month.

  SAUSAGE AND SPINACH STUFFED CLAMS

  Ingredients:

  1 lb. Italian sweet sausage, casings removed (If you’d like it a little spicier, use hot Italian sausage.)

  10 oz. pkg. of fresh baby spinach

  ½ cup heavy cream

  24 littleneck clams, meat removed and finely chopped (Or whatever kind you can find.)

  1 ½ cups fresh bread crumbs

  ½ cup freshly grated Romano cheese (Sometimes I use Parmesan cheese.)

  Directions:

  Preheat oven to 350 degrees. Place a skillet over medium heat and cook the sausage until no longer pink. As you cook it, break it into small pieces. Remove to a bowl and leave 1 tbsp. fat in skillet. Add the spinach and cook until slightly wilted, about 2 minutes. Add cream and bring to a boil, scraping up brown bits from bottom of pan. Transfer to bowl containing the sausage. Add the clams and bread crumbs. Stir until well-blended. Place the empty clamshells in a baking dish. Stuff with the clam mixture. Sprinkle evenly with the cheese. Bake until thoroughly heated, about 15-20 minutes. Serve and enjoy!

  Merry

  Christmas!

  . . . and Happy Reading!