Just about any kind of kiss is a good kiss!
But, for the holidays, these are especially nice and so easy to make, and, for some reason, I keep hearing Marilyn Monroe singing “Santa Baby” —
“Santa baby, slip a sable under the tree, for me
I’ve been an awful good girl
Santa baby, and hurry down the chimney tonight”
(I have some Santa Kisses for you!)
Find a you tube version of this song — you’ll love it!
I remember when I was a kid my grandmother would buy these certain peppermint sticks that my grandfather liked. I think the brand was Bob’s and they were twisted sticks and they were so much fun to twirl in your mouth until you had a really sharp point on the end of the stick. My grandmother always seemed to like the peppermint balls that kind of melted in your mouth. And, my little brother use to love peppermint canes and sometimes at Christmas we would try and buy the biggest stick we could find and I’m sure it took months for him to eat the whole thing.
I made this recipe for two parties I catered this season and will be making them for my family as well.
Chocolate and peppermint for Christmas!
If there are two things just made for each other it has to be chocolate and peppermint; just think of peppermint bark, peppermint hot chocolate, York peppermint patties, and even those thin mint Girl Scout cookies and you will be wanting to make this dessert.
A friend, Miggie, recently told me her favorite ice cream was HEB’s Creamy Creations Mexican Hot Chocolate and it got me to thinking about my Santa Kisses cookies which are meringue cookies with thin layer of chocolate on bottoms and dipped in crushed peppermint. So, I’m immediately thinking about pavlovas (dying them pink) and making them into shells dipped in chocolate and crushed peppermint candies and topping with a big scoop of the Mexican Hot Chocolate ice cream and garnishing with some more crushed peppermint. So that is exactly what I made for a recent dinner party and everyone loved them. Thanks Miggie for the recommendation.
A new culinary adventure!
Ok, so this isn’t much of an adventure but more of a “what else do I have to do with my time anyway” now that Thanksgiving is over and you are sick of looking at food.
My son, Scott, is always sending me some interesting food recipes to try; like his 24 hour No Knead Breadb or gravlax and now these cured egg yolks.
Like Scott, I didn’t want to waste a bunch of eggs the first time I tried making this yellow ball that looks like a dried apricot when you are done with it at the end of a long week. So at the end of this week, I had only one yolk to show for my 168 hours of watching and waiting and I grated it carefully not wanting to waste one speck of this yolk over some smoked salmon and sour cream that I put on top of my Herbed pizzelle. I can’t say that I thought it tasted any different than an egg but it was so pretty grated; like a big puffy pile of yellow.
Salt curing is the oldest method of food preservation that simply involves covering food with mixture of sugar and salt to draw out the moisture of the food. This method changes the egg yolk to a firm little flatten yolk that has the consistency of parmesan cheese; put it on your veggies (I tried some roasted asparagus), salads or spaghetti carbonara. Maybe put the grated yolk in your compound butter or wouldn’t it be wonderful on top of some avocado toast.
First we eat, then we play!
My husband and I were born and lived the first 21 years of our lives in the “bootheel” of Missouri. We were just across the Mississippi River from Tennessee and on the border of Arkansas so we feel like we have always been “southern”; maybe not deep south but we definitely claim southern roots.
Southern cooking runs in our blood, bacon wrapped everything, cornmeal battered, deep-fried, fresh from the local farmers market or your own garden. Some of our southern favorites growing up were fried chicken, black-eyed peas (any kind of pea), gravy (mostly milk gravy), fresh-side pork (pork belly), smothered everything. Talking about food always brings up memories of “my mother made this, or my grandmother made that”.
Since everyone, even if not from south of the Mason Dixon line, seems to have a love affair with comfort foods, we decided to do a modern take on some down home favorites for our annual Friday night Feast meal after Thanksgiving. Most of our meal was inspired by things we all remember whether you are from Missouri, Alabama, Louisiana or anywhere in between.
So, our meal started off with an amuse bouche (my dish) of buttermilk soup with cornbread. For me, that brought back memories of my grandfather drinking (or eating) buttermilk with cornbread crumbled up in his big goblet glass.
Aloha, Komo Mai, E komo mai, Mahalo! Hello (friends and family), Come in, Welcome, Thank you (for coming and participating in our feast). Menu: Sushi Musubi (Spam Sushi) Corn Crab Bisque Poke Hawaiian Coconut Crusted Shrimp with Orange Horseradish Lime Sauce Bitter Greens with Yuzu Dressing Pork Belly on Steam buns with Hoisin, scallions and cucumber Porcini Dusted Sea Scallops with Tomato relish and pea sprouts/micro greens Kona Pale Ale Basted Suckling Pig served with Hawaiian Coconut Rice Salad (recipe below) and Papaya Chipotle Salsa Drunkened Pineapple Upside Down Cake Macadamia Coconut Ice Cream MaiTai Cocktail Hawaiian Beer Wine (lots of it)
This was a night of cocktails, food (lots of it), wine, (no hula) lots of fun with family and friends.
We have been doing our Michie Feast Day for about 9 years now. We have done everything from frog legs, sushi, tapas, French Country, Italian, Mexican, oysters 7 ways, New Orleans and this year Hawaiian. This all started when my husband fried our turkey for the first time. After using 3 gallons of oil to fry the turkey, we decided we needed to use the oil again before throwing it away so we bought some frog legs and the rest is history. After that first year we moved on to other themes.
My daughter and her newly wed husband just returned from their honeymoon in Hawaii in November. So, a Hawaiian theme was quite fitting for this year’s feast. We got to hear all about their 27 mile bike ride down a volcano and all about the beautiful waterfalls and the food they sampled while there. My daughter-in-law, Brooke and her friend, Heather, made all our beautiful tissue paper flowers and decorated the tables. We even had a kid’s table with decorations (see pictures below). Our table always looks great when Brooke is put in charge.