Monday, December 21, 2015

The COMPLETE 12 Days of Kitschmas

I can't imagine that anyone missed a single moment of the 12 Days of Kitschmas, but just in case, here are all the videos in one place, along with handy attributed recipes!

Episode I: Aunt Beru's Blue Milk Blancmange

Adapted from Haitian Coconut Fruit Jell-O:
1 envelope unflavored gelatin
1 3-oz. box Blue Raspberry Jell-O
1/2 cup milk
1 can (1-1/2 cups) coconut milk

Sprinkle  unflavored gelatin over 1/2 cup cold milk.
Heat (don't boil) coconut milk. Add flavored Jell-O powder and stir to dissolve. 
Combine with unflavored gelatin mixture and dissolve completely.
Pour into oiled mold and generously sprinkle in fresh or frozen blueberries. Chill until firm.

Episode II: Sarlaac Sazerac Cocktail

3 oz. Honey-infused bourbon
fresh lemon juice
Pappy's Sassafras Tea concentrate

In two chilled martini glasses, swirl and dump sassafras extract.  Shake bourbon and lemon juice in ice-filled shaker; pour into prepared glasses.  Garnish with lemon peel.

Episode III: Cuke Skywalkers

Adapted from Yummly and  
2 medium cucumbers
1/2 cup cream cheese, softened
1/4 cup plain yogurt
2 eggs, hard boiled and chopped
1 can salad shrimp
fresh dill

Slice cucumbers into one inch slices.  With spoon or melon baller, hollow out center of each slice. Mix cream cheese, yogurt, shrimp and eggs until smooth.  Fill cucumber cups with shrimp mixture, top with dill and paprika if desired.  Chill before serving.

Episode IV: Tatooweenies

2 lbs little smokies or cocktail wieners
1/2 cup brown sugar 
2 T. water
1 13 oz can pinapple chunks (reserve juice and add enough water to make 1 cup of juice)
2 T. cornstarch
1/4 teas. salt
1/4 cup lemon juice
1/2 cup fresh green pepper
1 small jar maraschino cherries, drained 

Boil weiners for 5 minutes in large saucepan and drain, let set. This cooks the excess grease out of them.
To pineapple juice, add brown sugar, cornstarch, salt, and lemon juice. Cook in your large saucepan (you can use the same one you boiled your smokies in) until thickened.
Add wieners, cherries, pineapple and pepper to the thickened pineapple mixture.
Stir well and transfer to crockpot.

Episode V: Emperor Palpatinis

Adapted from The Aviation: 

2 oz Gin

.5 oz Maraschino liqueur

.25 oz Crème de violette or Crème Yvette

.75 oz Lemon juice 
Add all the ingredients to a shaker and fill with ice.
Shake, and strain into a cocktail glass.
Garnish with a cherry if desired.

Episode VI: X-Wings

(Honey-Sriracha Wings - 
For the Wings:
2 tablespoons vegetable oil, plus more for the pan
2 pounds chicken wings, split at the joints, tips removed
2 tablespoons unsalted butter, melted
1 teaspoon granulated garlic
Kosher salt and freshly ground pepper

For the Sauce:
5 tablespoons unsalted butter
1/3 cup honey, plus more for drizzling
1/4 cup Sriracha 1 tablespoon soy sauce
2 teaspoons fresh lime juice
Preheat the oven to 400 degrees F. Lightly coat a large rimmed baking sheet with vegetable oil. Dry the chicken wings with paper towels and place in a large bowl. In a small bowl, mix 2 tablespoons vegetable oil, the melted butter, granulated garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Pour the mixture over the wings and toss well to coat. Spread the wings in a single layer on the prepared baking sheet.

Bake the wings until browned and crisp, 45 to 55 minutes. Meanwhile, make the sauce: Melt the butter in a small pot over medium heat. Add the honey, Sriracha, soy sauce and lime juice and stir until the mixture bubbles gently. Remove from the heat and set aside.

Carefully remove the wings from the baking sheet and transfer to a large bowl. Pour the warm sauce over the wings and gently toss to coat. Transfer the wings to a serving platter and drizzle with more honey; serve with lime wedges.

Recipe courtesy of Judi Stowell for Food Network Magazine
Episode VII: Darth Taters

1 lb. Mexican chorizo
1/2 green pepper, diced
1/2 medium onion, diced
1 package frozen tots
Shredded cheddar cheese, to taste
Brown chorizo. In same pan, sauté onions and peppers until soft.  
Add frozen tots to baking dish. Top with chorizo and vegetable. Top entire casserole with shredded cheese. Bake at 350 degrees for 25-30 minutes.

Episode VIII: Boba Feta Dip
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) package feta cheese, crumbled
3 cloves garlic, peeled and minced
2 tablespoons chopped fresh dill
In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer. Cover, and refrigerate at least 4 hours.

Episode IX: Return of the Pad Thai

8 ounces dried, wide and flat rice noodles
2 tablespoons brown sugar
2 tablespoons fresh lime juice, plus wedges for serving
3 tablespoons soy sauce
1 squirt (about 1/8 teaspoon) Sriracha (optional)
2 teaspoons vegetable oil
3 scallions (green onions), white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, light beaten (optional)
1/2 cup fresh cilantro
1/4 cup chopped roasted, salted peanuts
Soak noodles according to package instructions. Drain.
In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
In a large nonstick skillet, heat oil over medium-high heat.
Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
Serve noodles with lime wedges, topped with cilantro and peanuts.
If desired, chicken or pork may be added.
Episode X: Princess Layer Cake/ Flan Solo

From Betty Crocker:

1 jar (12.25 oz) caramel topping 
1 box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix
1 cup water 
1/2 cup vegetable oil  
3 eggs
1 can (14 oz) sweetened condensed milk (not evaporated) 
1 cup milk
4 eggs 
 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with butter. Pour 1/4 cup of the caramel topping in bottom of pan. Refrigerate remaining caramel topping for serving. 
In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan. 
In blender, place flan ingredients. Cover; blend on high speed until smooth, about 40 seconds. Slowly pour mixture over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) 
Cover cake pan with foil. Place in large roasting pan; add 1 inch of hot water to roasting pan. 
Bake about 1 hour or until toothpick inserted in cake comes out clean. Remove cake pan from water bath to cooling rack; remove foil. Cool completely, at least 1 hour. 
Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Cut chocoflan into slices; serve with remaining caramel topping. Store in refrigerator.
Episode XI: Queen Ami-challah Bread Pudding
 From Bacon Today:
1 loaf Challah bread, torn into small pieces and toasted
1 lb. bacon
½ cup brown sugar (to candy the bacon)
1 cup Guinness beer
1.5 cups 1% milk
1.5 cup half and half
3 eggs, beaten
1 cup brown sugar
½ cup melted butter
11 ounces dark chocolate chips
4 tsp. vanilla extract
1/2 tsp. salt

To candy the bacon: Rub brown sugar on both sides of each bacon strip. Place on a baking sheet or casserole dish, then place in a cold oven. Turn oven to 400° F and bake for 17-20 min until bacon is crisp. You may need to flip the bacon halfway through to avoid burning on one side. Set aside and allow to cool, then chop into bits.
Reduce oven temp to 350° F. Place pieces of Challah bread on baking sheets and toast for 5-10 min until no longer soft. Remove from oven and allow to cool for 10 min.

In a large bowl, add eggs and gently beat until the yolks are combined with the whites. Add milk, half and half, Guinness, brown sugar, vanilla extract, salt and butter to the eggs and mix. Add the toasted bread to the liquid and mix until all the bread is wet. Get your hands in there and get ‘em dirty! Then add the chocolate and half the candied bacon until combined. Butter a 9 x 13 casserole or baking dish and then add the bread.
Bake for 1 hour or until a toothpick inserted in the middle comes out clean. Allow to cool for 15 min. before cutting. Drizzle with chocolate or caramel syrup then sprinkle remaining bacon on top and serve. 

Episode XII: Chewbaklava 
From Pilsbury:

2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet  
3 to 4 cups walnuts, finely chopped 
3/4 cup sugar
1 teaspoon ground cinnamon 
1/2 cup honey  
2 tablespoons butter or margarine 
2 teaspoons lemon juice
Heat oven to 350°F. Unroll 1 can of dough and separate into 2 long rectangles. Place in ungreased 13x9-inch pan; press in bottom and 1/2 inch up sides to form crust. (If using crescent rolls, firmly press perforations to seal.) Bake 5 minutes. Meanwhile, in large bowl, mix walnuts, 1/2 cup of the sugar and the cinnamon. 
Spoon walnut mixture evenly over crust. Separate remaining can of dough into 2 long rectangles. Place over walnut mixture; press out to edges of pan. With tip of sharp knife, score dough with 6 lengthwise and 6 diagonal markings to form 36 diamond-shaped pieces, using dough edges and perforations as a guide.
In 1-quart saucepan, mix remaining 1/4 cup sugar, the honey, butter and lemon juice. Heat to boiling. Remove from heat; spoon half of sugar mixture evenly over dough. 
Bake 25 to 30 minutes longer or until golden brown. Spoon remaining sugar mixture evenly over hot baklava. Cool completely, about 1 hour. Refrigerate until thoroughly chilled, about 30 minutes. For diamond shapes, cut 6 straight parallel lines down length of pan; cut 6 diagonal lines across straight lines.
And in case you missed the Vodkatonix new single:
That's all for this year, I'm off to pick up Dr. Husband at the airport. We'll see you real soon!