Kiss Me I’m Irish Coffee

For each drink:2 teaspoons sugar1 1/2 ounces Irish whiskey2/3 cup freshly brewed strong black coffee1 tablespoon heavy whipping cream

Combine the sugar whiskey, and coffee in an Irish coffee glass. In a small bowl, lightly whisk the cream until slightly frothy. Gently pour the cream onto the back of a spoon resting on the surface of the coffee, so that it floats on top of the coffee. Serve without stirring.

Hot hint: Getting the cream to float on top of an Irish coffee may require a little luck of the Irish.

To ensure success, don’t omit the sugar, even if you don’t typically take it in your coffee, and remember not to stir in the cream, as the secret to experiencing the true flavor of an Irish coffee is sipping through the floating cream.

Serves 1.

Peppermint Semifreddo

For those of you without an ice-cream maker, this recipe is a way for you to make a sophisticated frozen-dairy dessert without having to make the appliance purchase.

1/2 cup peppermint candies (divided), I like the vintage looking ones, and buy the ones made with natural dyes when I can find them.

1 1/2 cups heavy cream, chilled3 large organic eggs, separated1/2 cup granulated sugar (divided)1/3 cup peppermint liquor

Start by putting the peppermint candies in a paper or plastic baggy - crush them into little chunks (not dust) with a rolling pin.

Now you are going to whip the cream. Pour all of the cream into a medium-sized bowl and whisk until soft, floppy peaks form - they should be lazy peaks, if they look pert and perky, you've gone too far. Place the whipped cream in the refrigerator until you are ready to use it.

Prepare an ice bath by filling an extra-large bowl with water and ice cubes. I don't like to sacrifice all those perfectly good ice cubes so I usually throw a couple bags of frozen corn (still in the bag) into the water instead. Set the ice bath aside.

Set a large heatproof bowl over a pan of simmering water. You need to move quickly here, so have everything right on hand. Add the egg yolks and 1/4 cup of the sugar, and quickly start whisking - whisk until the mixture starts to pale, 30 seconds or so. Add the peppermint liquor and whisk like you've never whisked before until the mixture starts to thicken (somewhere between 30 seconds and 2 minutes depending on the heat). Quickly move the bowl from the stove and set it in the ice bath. Whisk the mixture until it is cool to the touch. Keep the pot of water simmering.

Take another heatproof bowl (you can use the one from your electric mixer if you've got one) and set it over the simmering water, whisk the egg whites and the remaining 1/4 cup of sugar.

Start whisking, you want the sugar to dissolve and the egg whites to warm up a touch - the heat makes it easier to whip them. After a minute or so remove them from the heat and whisk the whites until they have glossy peaks - four or five minutes.. They should be structured and stiff.

Time to put it all together: Gently fold the egg-whites into the egg yolk mixture. Pull the whipped cream from the refrigerator and for that in as well. Add half the crushed peppermint candies, and fold in with as few strokes as possible. One of the reasons I add the peppermint candies in the end is because I don't want them to stain everything pink. If you stir them too much you are going to get pink.

Spoon the mixture into serving glasses. This dessert is rich in heavy cream, so I like to do tiny portions of it served in little vintage shot-shaped glasses. Just the right amount of sweet to end a meal w/o putting you over the top. Sprinkle with the remaining peppermint candies and place in the freezer until it firms up, an hour or so.

This recipe will make a dozen or two desserts, depending on the size of your glasses.

Toasted Pecan Toffee

You need a candy thermometer for this recipe.

1 cup butter, cut into chunks1 1/2 cups granulated sugar3 tablespoons corn syrup3 tablespoons water2 cups well-chopped pecans, toasted (divided)1/2 pound (8 ounces) chocolate, cut into chunks - milk, semi, or bittersweet (your choice)

Cover a baking sheet with wax paper and set aside.

In a medium, thick-bottomed saucepan over medium/med-low heat add the butter. Wait a minute or two until the butter really starts to soften and melt. Stir in the sugar, corn syrup, and water. Cook, stirring regularly until the mixture is bubbling (lava-style) and the candy thermometer hits 300. Remove from the heat and stir in one cup of the pecans.

Pour the hot toffee out onto the prepared baking sheet. Depending on hot thick you like your toffee, spread it out into a round 10-12-inches wide. Set it aside to cool.

While the toffee is cooling go ahead and melt half the chocolate - Heather uses a microwave in 20-second bursts or you can use a double boiler. Be sure the toffee has set up a bit before you spread the melted chocolate over the top. Immediately sprinkle with 1/2 cup of the remaining pecans.

Wait 20 minutes, or until the chocolate has firmed up. Carefully flip the toffee over. Melt the remaining chocolate and spread on the second side - sprinkle with the remaining 1/2 cup of pecans. Let cool.

I've seen people break brittle or toffee into big shards by smacking the baking pan on the counter. If this doesn't work for you, break the toffee into pieces by (carefully) using a knife or ice pick to break of pieces.

Makes a big plate of toffee.

Maya's Day of the Dead Cookies

Vanilla dough:2 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt8 tablespoons (1 stick) unsalted butter, softened1 cup sugar1 egg1 1/2 teaspoons vanilla extract

Chocolate dough:1 cup all-purpose flour1/2 cup unsweetened cocoa powder, Dutch process1/2 teaspoon baking soda1/4 teaspoon baking powder1/8 teaspoon salt8 tablespoons (1 stick) unsalted butter, softened1/2 cup (packed) brown sugar, lump free1/2 cup granulated sugar1 egg1 teaspoon vanilla extract

Equipment:Baking sheets lined with parchment paper

To make the vanilla dough, mix the flour, baking powder, and salt together with a whisk or a fork. Set aside.

In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, 3 to 4 minutes. Beat in the egg and vanilla. On low speed, beat in the flour just until incorporated. Form the dough into a log about 2 inches in diameter. Set aside.

To make the chocolate dough, in a medium bowl, mix the flour, cocoa, baking soda, baking powder, and salt together thoroughly with a whisk or fork. Set aside.

In a large mixing bowl, beat the butter, brown sugar, and granulated sugar with the back of a spoon or an electric mixer until smooth and creamy but not fluffy (less that 1 1/2 minutes with an electric mixer). Beat in the egg and vanilla. On low speed, beat in the flour mixture and mix just until incorporated. Form dough into a log the same length as the vanilla log. If the dough is too soft and sticky to handle place it in the freezer to firm (note from heidi: this is important).

To shape the skulls, reshape each log of dough so that it is skull shaped rather than round: make one side narrow for the chin and jaw and leave the other side wide for the cranium. Wrap and refrigerate the chocolate dough. Form features in the vanilla dough, using the handle of a wooden spoon to poke holes for eyes through the entire length of the log. Form the nose with a skewer, poking two holes for nostrils. Form the mouth by inserting a narrow table knife and wiggling it back and forth to lengthen and widen the opening. Don't try for perfection: irregular holes make the best and weirdest skulls. Wrap and refrigerate the vanilla dough. Chill both doughs at least 2 hours, preferable overnight.

Position rack in the upper and lower third of the oven. Preheat the oven to 350 degrees. Cut the chocolate dough into 1/8-inch slices and place them at least 1 1/2 inches apart on the lined baking sheets. Cut the vanilla dough into 1/8-inch slices and place 1 slice on top of each chocolate slice. Bake until pale golden at the edges, 12 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking. Slide parchment liners onto cooling racks or transfer the cookies directly from the pan to the rack with a metal pancake turner, waiting 1 to 2 minutes if necessary to let the cookies firm up before moving them. Cook cookies completely before stacking or storing. Cookies keep at least 1 week in an air-tight container.

Neiman Marcus Peppermint Bark Chocolate Chip Cookies

1/2 cup (1 stick) butter, softened1 cup light brown sugar3 tablespoons granulated sugar1 large egg2 teaspoons vanilla extract1-3/4 cups all purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 1/4 cups peppermint bark, crushed

Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

Beat in the egg and the vanilla extract for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the peppermint bark.

Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 (hs note: 25) minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie (hs note: or if your cookies are a bit bigger).

Makes 2 dozen cookies.

Lingonberry or Cranberry Jam

Depending on the tartness of the berries you may need to adjust the amount of sugar.
1 lb. 2 ounces (500 g) frozen or fresh lingonberries or cranberries
A scant cup (7 oz/200g) of caster (superfine) sugar (hs note: I just gave my regular granulated sugar a whirl in the food processor for 15-20 seconds)
Finely grated rind and juice of 1 lemon
1 small apple, peeled and cored
Rinse the berries, if necessary, then drain well and put them in a non-metallic bowl with the sugar and lemon juice. Leave overnight, turning once or twice.
Coarsely grate the apple and put it into a jam-making pan or other heavy based saucepan with the grated lemon rind. Strain in all the juice from the berries (hs note: I didn't end up with a ton of juice, but scraped all the thick, sugary juice in) and add two wooden spoonfuls of berries, leaving the rest of the berries in the bowl for now. Add 1/2 cup (125 ml) water and simmer for 20-30 minutes, or until the apple is very soft and the whole lot has thickened (hs note: I ended up ~10 minutes). Add the rest of the berries and heat through for 5-8 minutes. Pour into sterilized jars. Seal tightly and turn upside down. Cover with a cloth and leave to cool completely before turning upright and storing in a cool place. The jam will keep for a couple months but, once open, keep it in the fridge and use fairly quickly.
Makes about 2 cups.

Spiced Candied Walnuts

Spiced Candied WalnutsPeanut or canola oil for deep-frying (hs note: has anyone seen an organic peanut oil out there?)
Finely ground sea salt, preferably gray salt
Freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
4 cups walnut halves
1 cup confectioners' sugar, sifted
Pour the oil to a depth of at least 3 inches into a deep fryer or a heavy, 8-inch-deep stockpot and heat to 350F. While the oil is heating, bring a large saucepan filled with water to a boil over high heat. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper, the cinnamon, and the cayenne and mix well.
When the water is boiling, place the nuts in a sieve and dip them into the boiling water, about 1 minute for large halves, less time for smaller halves. Transfer the nuts to a large bowl with a little water clinging to them. (Blanching removes some of the tannins, making the walnuts sweeter.) While the nuts are still hot, add the sugar and toss well to coat evenly. The sugar will melt on contact with the hot nuts. Keep stirring and tossing until all the sugar has melted. If bits of unmelted sugar remain on the nuts, the nuts will not fry properly.
Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry the nuts until medium brown, about 1 minute for large halves, less time for smaller halves. Be careful not to overcook. lift them out with the spoon and scatter them on a rimmed baking sheet to cool slightly. Fry the remaining nuts in the same way, always working in small batches. While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix to taste and toss well after each addition. let cool completely, then store in a tightly capped jar. They will keep at room temperature for about 2 weeks.
Makes 4 cups.
Ceci with Garlic and SageCooking Notes: This technique lends itself to other beans, such as cooked runner beans and fava beans, and to fresh English peas. Entertaining notes: You can fry the chickpeas 1 hour in advance of serving. If you want to serve them warm, you can heat them up for a few minutes on a rimmed baking sheet in a 300°F oven.
2 cans (15 1/2 ounces each) chickpeas (garbanzo beans)
3/4 cup buttermilk
3/4 cup olive oil
1 1/2 cups 1Arborio Rice Coating (below)
1/4 cup thinly sliced garlic
15 fresh sage leaves
2 teaspoons thin serrano chili slices (optional)
Finely ground sea salt, preferably gray salt
Zest of 1 lemon, cut into julienne
Freshly ground black pepper
Drain the chickpeas in a colander, then rinse well under running cold water and pat dry with a paper towel. In a bowl, combine the chickpeas and buttermilk, stirring to coat evenly. Drain the chickpeas again in the colander, then place the colander over a clean bowl.
In a large saute pan, heat the olive oil over high heat. While the oil is heating, sprinkle the rice coating over the beans and shake the colander to coat the beans evenly. Repeat the process, using the coating that collects in the bowl. Don't worry if the beans don't absorb all the coating.

When the oil is very hot but not smoking, carefully add the beans, spreading them in an even layer. Cook, without stirring, until they are browned and crisp on the bottom, 3 to 5 minutes. Turn once with a spatula and add the garlic.
When the garlic turns brown, add the sage. When the sage turns crispy, add the chili slices, if using, and season with 1 teaspoon salt. At the last moment, add the lemon zest and pepper to taste. Using a slotted spoon, transfer the beans to paper towels to drain. Serve warm or at room temperature.
Makes about 3 1/2 cups.
Arborio Rice CoatingCooking notes: If you have a spice mill, you can halve the recipe. Unlike the blender, the mill will successfully grind 1/2 cup rice.
1 cup Arborio rice
3 cups unbleached all-purpose flour
1 cup semolina flour
2 tablespoons finely ground sea salt, preferably gray salt
1 teaspoon freshly ground black pepper
Grind the rice in a blender until very fine. Put it in a bowl and add the all-purpose flour, semolina flour, salt, and pepper. Toss until well blended. Store the coating in a tightly sealed container in the freezer for maximum freshness. It will keep for several months.
Makes about 5 cups.

Cheesy Potato Spoon Bread

4 cups leftover mashed potatoes
1 cup all-purpose flour
3T soy margarine (I used butter)
1/2 teaspoon onion powder
salt to taste
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
4 large eggs, beaten, or 1 cup egg substitute
1/4 cup minced parsley
6 oz. Pepper Jack Cheese, shredded (I used a sharp white cheddar)
10 ounces fat-free cream cheese, softened

1. Preheat oven to 425F. Generously butter 6 1-cup ramekins or 2-qt. souffle dish or casserole.

2. If using cold mashed potatoes, warm in large nonstick skillet or saucepan over medium heat until very hot, stirring frequently to prevent scorching.

3. Meanwhile, bring 1 cup water to a boil. Put flour, margarine, onion powder, salt, pepper and cayenne pepper in mixing bowl, and pour boiling water over mixture. Using electric mixer on low, beat for 1 minute, and add very hot mashed potatoes. Beat again well. Add eggs, and beat again, until thoroughly combined. Set aside to cool slightly.

4. Mix parsley, shredded cheese and cream cheese in mixing bowl. Scoop 1/2 cup potato mixture into each ramekin, or put 4 cups into prepared casserole. Make a well in center, and spoon in 2 heaping tablespoons of parsley-cheese filling. Cover filling with 4 tablespoons potato mixture. If using casserole, top with remaining potato mixture. Place ramekins or casserole on baking sheet.

5. Bake 50 minutes. Let cool 15 minutes before serving. Garnish with sprigs of parsley if desired.

Serves 6.