Roy's Holiday Recipe #4: Champagne Cocktail

Fri., Dec. 30, 2011 6:04 AM PST by

More from chelsea

Champagne is wonderful at this time of year, but too much of it can cause your stomach to bubble. So in this recipe we add peach nectar and schnapps to sweeten it up and lemon to give it a citrusy bite. The ice is optional but Chelsea likes everything cold so just do it. Make 4 portions. 

Ingredients
8 oz peach nectar or fresh peach puree
4 tsp. fresh lemon juice
4 oz peach schnapps
4 oz chilled sparkling Champagne
2 cups crushed ice

In a pitcher combine the peach, lemon juice, peach schnapps and crushed ice. Pour the Champagne into the pitcher. Stir it up and serve.

Roy's Holiday Recipe #3: Linzer Torte Cookies

Fri., Dec. 30, 2011 6:03 AM PST by Roy Handler

More from chelsea

Baking is very time consuming, and it has to be followed or else things go awry in a hurry.  Make sure you have a couple hours to kill and a few beers and don't do this alone because its no fun to bake alone.  The cookies are just as sweet as the torte and they are a great sugar fix. The jam that you use has to be thick or else it will run wild all over the place and you will disappoint guests and their outfits.  Show some pride and do it right. Makes 30 cookies

 

 

 

Ingredients
1 1/2 cups butter
2 eggs
2 cups sugar
2 lemons, zest of
2 teaspoons cinnamon
1 1/2 cups almonds , ground up in food processor
2 cups all purpose flour
2 pinches ground cloves
powdered sugar for dusting
2 cups good quality raspberry jam

Preheat oven to 350 degrees.  In a mixing machine, add the sugar and the butter and whip on high speed till light and creamy. Add the eggs and the lemon zest and mix for another minute until incorporated. In a separate mixing bowl combine all dry ingredients and mix well then add to the wet ingredients and mix well.  Remove the dough from the bowl and divide into three disks.  Place into plastic wrap and place in freezer for 30 minutes or until pliable.  

For the bottoms:
On a floured surface, roll out dough to about 1/8 inch thickness and take cookie cutters and cut out your cookies quickly before the dough gets soft.  Place each cookie on a sheet pan lined with parchment paper and nonstick spray. Bake for 8-10 minutes and taste one for the record.  It should be somewhat soft but not too hard.  Take out and let cool. 

For the tops:
Using a cookie cutter that has the center cut out, repeat the used for the bottoms. Once the cookies are done baking you may start putting a dollop of jam in the center of each. Do not spread the jam, let it sit in a ball as when you put the top cookie on it will look nice and neat and not sloppy.  Before you put the top cookie on, dust it with powdered sugar and then place on top of jam and serve.

 

Holiday Recipe #2: Rack of Lamb

Fri., Dec. 30, 2011 6:02 AM PST by Roy Handler

More from chelsea

Rack of lamb is one of the best meat entrees out there and it is very simple as long as you pay attention. It is hearty, juicy and crispy and it cooks quickly so you will have time to text your lovers after it is done. You can tell when the lamb is done when it gets golden brown and delicious on the outside.  Place your finger on the center of the rack and press down.  If it gives a little and bounces back it is done.  If it is hard as a rock, you have a well-done rack.  Always take the rack out early and let it sit because it will continue to cook.  Feeds 4

 

 

Ingredients
2-7 bone racks of lamb, trimmed of the top layer of fat
dijon mustard
3 tbsn parmigiano cheese
olive oil
2 cups panko bread crumbs
salt and pepper
1/8 cup chopped italian parsley

Preheat oven to 385 degrees.  Trim the layer of fat over the meat part with a boning knife, exposing the meat.  Season both sides of the lamb with salt and pepper then cover both sides in dijon mustard enough to coat.  Do not go crazy with the mustard as this is a recipe, not a playhouse.  In a mixing bowl combine the breadcrumbs with the parmigiano and Italian parsley, mix well. Place each  rack of lamb in the bread crumb mixture and coat well.  Place each rack of lamb on a sheet pan and drizzle with olive oil.  Place in oven for 17 minutes and roast until medium rare to the touch.  Take out and let sit for a couple of minutes.  Slice and serve immediately.

Roy's Holiday Recipe #1: Spinach Artichoke Dip

Fri., Dec. 30, 2011 6:01 AM PST by Roy Handler

More from chelsea

Frozen spinach will work, but not recommended because of the high water amount in frozen spinach. The artichokes you may do fresh or used jarred artichokes but be careful  because they are very high in sodium so season your dip after it is fully prepared.  I am not a big fan of hot dip due to the fact that there is mayonnaise and sour cream in this recipe and it doesn't sit well in the human stomach.  Serve it at room temperature with toasted crostinis or chips. Serves 10

 

 

 

Ingredients
1 1/2 cups cooked, chopped spinach
1 cup artichokes, chopped
6 oz cream cheese, warm
1/2 cup sour cream
1/4 cup mayonaise
pinch of red pepper flakes
pinch of garlic powder
1/3 cup grated romano cheese
salt and pepper

In a mixing bowl add all the ingredients to the warm cream cheese and mix well. Taste for seasoning. It should be nice and creamy and not too salty.

Prosciutto-crusted Fresh Mozzarella With Balsamic Vinegar

Mon., Oct. 31, 2011 1:16 PM PDT by Roy Handler

More from chelsea

Ingredients, like love, are essential in this recipe. 

Prosciutto di Parma, sliced very thin, available at many markets, is required.  Almost all other prosciuttos are inferior and very salty, and I am not looking to raise your blood pressure. 

Fresh mozzarella, the kind that is in water and white, is also necessary.  It has a nice creaminess and when warmed up will make you think of other things, which is beneficial to all of us. The crispiness of the prosciutto acts as a insulator for the cheese.    

We also use fresh basil leaf and balsamic vinegar in this recipe to cut the fattiness of the cheese. 

It is very simple , just make sure you don't overcook the cheese because cheese does melt, and when it does, it becomes rather difficult to pick up, which you will do in this recipe.  

10 minutes prep time and 30 seconds of cook time; makes 8 pieces

Ingredients 

2 tennis ball–sized pieces of fresh mozzarella, cut into 8 even slices

8 slices prosciutto di Parma

8 fresh basil leaves

Grapeseed oil for sauté

Good quality balsamic vinegar

Lay out your prosciutto on a clean cutting board or counter, lay one slice of mozzarella on the center of  each slice of prosciutto. Place a basil leaf on top of mozzarella and roll up tight but do not rip.  The mozzarella should be flat on both sides after you roll it. 

In a hot pan with grapeseed oil, lay the mozzarella in the pan and sear for 15 seconds on each side.  The prosciutto should be crisp and the cheese warm but not melted.  Immediately remove and serve on a plate with a drizzle of balsamic vinegar and serve hot.