Nana Grant’s Russian Tea Balls - A Good Christmas Cookie

Nana Grant’s Russian Tea Balls

These were my grandmother’s favorite Christmas Cookies.  Sometimes called “Snowballs” because of the powdered sugar coating, these cookies are a big hit during the holidays.  Whenever I serve them, someone always asks for the recipe.

Makes 3 dozen cookies

1 cup butter, softened

½ cup powdered sugar

1 tsp vanilla

2 ¼ cups flour

¼ tsp salt

¾ cups finely chopped pecans

¾ tsp baking soda

additional powdered sugar for coating cookies

Preaheat oven to 400.

Cream together butter, powdered sugar and vanilla.

Mix remaining ingredients together and add to butter mixture; continue mixing until dough holds together.

Shape into 1 inch balls and place balls on ungreased cookie sheet.

Bake 10-12 minutes—do not allow cookies to brown.

While cookies are still warm, roll in powdered sugar.  

When they cool, roll them in powdered sugar again. 

Lazy Man’s Lobster Pie

Lazy Man’s Lobster Pie

Lobster pie is one of the most elegant meals you can have.  On its own or as part of a surf and turf with a petit filet it is the ultimate special occasion romantic dinner.  But it’s so easy to make!  We call it “Lazy Man’s Lobster Pie” because the guests don’t have to be bothered with the shell.

Fresh shucked lobster meat, about 6 to 8 lobsters
½ cup drawn butter
½ cup white wine
½ cup cream sherry
½ cup heavy cream
2 cups breadcrumbs

For breadcrumbs:

1 cup breadcrumbs
1 cup Ritz crackers, crushed
¼ cup Parmesan cheese
½ cup parsley, minced
1 tablespoon garlic powder
2 tablespoons oil
2 tablespoons butter

Instructions:

1. Mix all ingredients together in a bowl until moistened. 

Instructions

Preheat oven to 350 degrees F.

1. Sautee lobster meat until warmed.
2. Add butter, wine, cream sherry, the heavy cream and reduce, about 7 to 10 minutes.
3. Plate into an iron skillet or casserole dish and add breadcrumbs to form an even layer on top.

Bake at 350 for about 15 minutes until bubbly.

International Coffee

Check out the VIDEO of my making INTERNATIONAL COFFEE:
http://food.gloucestertimes.com/videos/International-Coffee-.html 

I love serving guests this drink in a sugared glass—I think it’s artistic and gives a rustic elegance to the presentation.  This is a wonderful treat on a cold day, and can double as dessert.

Always pour the liquor into the glass at room temperature first.  This way you won’t break the glass when you pour in the coffee.

½ ounce Kahlua
½ ounce Frangelico
½ ounce Bailey’s Irish Cream
½ cup coffee, warm or hot
1 large spoonful whipped cream
½ spoonful shaved chocolate 

Instructions

1. Prepare the glasses one hour before serving the drinks.  If desired, dip the tops of your glasses with Kahlua and brown sugar, prepare the glasses one hour before serving.  Place ½ cup Kahlua in a shallow bowl, and ½ cup brown sugar in a separate bowl.  Dip rim of glass into Kahlua, then brown sugar.  Repeat this process several times and let it sit.  The mixture will drip down the glass and harden, creating a dramatic presentation.

2. Add Kahlua, Frangelico and Bailey’s into the serving glass.
3. Add coffee and mix.
4. Top with whipped cream and sprinkle with chocolate shavings and serve.

White Chocolate Coconut and Blueberry Jam Cookies

Ingredients:

2 1/2 cups Flour

1/3 tsp baking soda

1/4 tsp baking powder

1/4 tsp cream of tartar

1/2 cup butter, room temperature

1/4 cup sour cream

1/2 C granulated sugar

1/2 C brown sugar

1 egg + 1 egg yolk

1/4 tsp salt

1 tsp vanilla

1 tsp almond extract

Raspberry Jam (I used about 4 TBSP) + 1/4 cup of white chocolate chips, melted.

3/4 cup white chocolate chips

3/4 cup semi-sweet chocolate chips

optional 1/2 c. coconut flakes

Directions:

Cream the butter and sugars until light and fluffy. Add egg and vanilla. Add sour cream. Mix well. Add dry ingredients and mix. Add chocolate chips.

In a heat proof bowl, melt 1/4 cup of white chocolate chips.  Once melted, add raspberry jam to the mixture and mix well.

Scoop out about 1/4 of the dough into a smaller bowl. Add about 1 T of the jam mixture and fold it in. Be careful during this step not to MIX the jam into the dough, or your dough will turn pink-you want more of a swirl.  That's why we do it a little bit at a time.

Drop by spoonfuls onto a cookie sheet, flatten slightly, and place in a 350° oven for 10-12 minutes.

Cookies All Baked!

Close Up

Cream Butter and Sugars

Add remaining ingredients except chips and jam

Melt White Chocolate in Microwave

Swirl in some jam

Divid batter and jam and swirl in jam lightly

BAKE!

IN THE OVEN

This recipe is great for Coconut Lovers !! Everyone will ask for the Recipe!!

Red Lentil Soup

Red Lentil Soup

When I vacationed at a ski resort and was doing so much exercise and eating healthy the lentil soup inspired me to recreate a recipe with red lentils. I feel nourished and satisfied with this simple recipe 

1 cup of red lentils 

4 cups of vegetable stock vegan or 4 cups of water

1 can of diced tomatoes or 1 cup of homemade salsa

1 onion diced

1/4 tsp. cinnamon

11/2 tsp of cumin

1/4 tsp coriander

1/2 tsp salt 

garnish ~ fresh mint or cilantro

sauté onion with olive oil, add tomatoes, stock, red lentils and spices. Simmer for one hour and enjoy.

This soup is so healthy and delicious! Great for a cool fall day!

I hope you enjoyed my recipe as much as 

I enjoyed sharing it with you! 

Happy Cooking! Sheree

Chicken Piccata by Sheree DeLorenzo

Chicken Piccata  

I think every cook has a good chicken recipe in his or her repertoire.  If you don’t, you should!  This is my go-to Monday night dinner.  Being in the hospitality business, I work every weekend, so I always like to do a nice home cooked meal for my family on Mondays.


 

click here to see a Video of Sheree making Chicken Piccata

4 to 5 pieces of chicken breasts
Flour for dredging chicken
1 cup diced onions
2 ½ cups button mushrooms, sliced
¼ cup garlic, crushed
3 tablespoons extra virgin olive oil
2 tablespoons fresh squeezed lemon juice
¼ cup imported capers
2 tablespoons butter, unsalted
1 cup white wine (Pinot Grigio)
1 cup heavy cream
Salt & pepper to taste
3 cups linguine, cooked al dente

Instructions

Heat oil in large sauté pan.

 Dredge chicken breast pieces in flour and brown in saute pan.

Add mushrooms to pan and cook while stirring over heat with chicken until they “sweat out” their water.

Add onions and also cook while stirring over heat with chicken and mushrooms until they “sweat out” their water.

Add wine and reduce (alcohol may flame in pan as it evaporates).

Add garlic and capers, stirring into mixture.

Allow pan to reduce one to two minutes, add lemon juice, and then cream and reduce another three minutes.

Near end of reduction, add butter to thicken the sauce.

Add cooked pasta to mixture and plate into pasta bowls. Garnish with chopped parsley and/or lemon wedge if desired.

VIDEO and RECIPE: Sheree Delorenzo's Classic Bolognase Sauce - Enjoy!

Sheree DeLorenzo's Bolognese Sauce in a wonderful 

Le Creuset Cast Iron Enameled Pot on her Gas Stove

I love to make this sauce on a Sunday Morning and have my home smell delicious all day. It is a love meal. 

This sauce takes a lot of time ~ It should simmer for four to five hours ~ But it does not require much skill or effort. Once all the vegetables are chopped, add all ingredients and stir. Let go for 5 hours. This gives me plenty of time to shower, relax and enjoy my day before my dinner guests arrive.

1 medium onion 

3 small carrots

3 stalks of celery

1 lb of ground beef

1 lb of ground pork

1 lb of ground veal

1 tsp of salt

1 tsp of pepper

Pinch allspice

1 cup whole milk

1 cup of dry white wine

2 15 oz cans of whole tomatoes with juice

Parmigiano~Reggiano Cheese for grating

1. Finely chop onion, carrot, and celery. In a heavy saucepan or dutch oven cook all ground meats. Add chopped vegetables raise heat to medium and cook. 
2. Add seasonings, salt, pepper and allspice
3. Add milk and simmer about 30 minutes
4. Add tomatoes and squish with hands 
5. Add wine and simmer for 5 hours and then taste and season again.

Boil pasta and toss with sauce top with lots of Parmigiano cheese, serve with a green salad and crusty bread.

• I jar this sauce and give to my friends
• My favorite part is squishing the tomatoes with my hands great stress release.  

After is cooks for Several Hours!

The Sauce Thickens and Cooks Down, makes the House

smell so GOOD!

Thank-you for spending time with me today while I do my

favorite this, which is cooking and sharing it with you. The

 generosity of sharing food with friends is one of lifes great

pleasures! Bon Appetit!

Sheree