Royal Godiva (taken from Cotton Cocktails by Peaches and Jeffrey Paige, 2013)
1 ounce Smirnoff Vodka
1 ounce Chambord*
1 ounce Godiva Milk Chocolate Liqueur
Fresh Raspberries, To Garnish
Using a Boston shaker, fill the pint glass with ice, add all ingredients except garnish, and shake vigorously. Strain into a martini glass. Garnish with fresh raspberries.
*Chambord is made in France from red and black raspberries and has been produced for more than three hundred years. The Godiva is a milk chocolate liqueur that is delicious on its own, but combining it with the other ingredients makes this a decadent dessert martini.
Passion Fruit Martini (taken from Celebrate: A Year of Festivities for Family and Friends by Pippa Middleton, 2012)
In a pitcher, mix together 1/2 cup vodka and 1/4 cup passion fruit juice, together with 1 & 1/2 ounces of pineapple juice and the juice of 1 lime. To serve, shake hard in a cocktail shaker filled with ice cubes, strain and pour into chilled martini glasses. Serve with a garnish of a few passion fruit seeds.
Moscow Mule (taken from Celebrate: A Year of Festivities for Family and Friends by Pippa Middleton, 2012)
In a pitcher, mix together 3/4 cup of vodka and the juice of 1 lime, 2 tablespoons of Turbinado sugar and 4 dashes of Angostura bitters. To serve, pour into 4 tall glasses with a wedge of fresh lime and some slices of fresh ginger. Stir together, add ice cubes and top with ginger ale.
Easy and Elegant Company Chicken in Mushroom Cream Sauce
6 thinly sliced boneless chicken breasts
1 can Campbell’s Cream of Mushroom Soup*
1 & 1/3 cups of whipping cream
1 package fresh mushrooms
1/2 cup freshly chopped parsley
Lightly salt chicken breast and place in large glass baking dish. Sprinkle desired amount of garlic powder over chicken. Combine mushroom soup and cream thoroughly and pour over chicken and sprinkle with pepper. Place in 350 degree oven for 20-30 minutes or until slightly browned and bubbly.
While chicken is baking, sauté fresh sliced mushrooms in olive oil and butter increasing heat as you go to brown nicely. It always takes two batches of sautéing in large skillet. Half way through baking spread sautéed mushrooms on top of chicken being sure to stir some of the mushrooms into the gravy and finish baking. Sprinkle freshly chopped parsley on top before serving.
*Homemade mushroom sauce can be substituted for Campbell’s Mushroom Soup using cream, chicken broth and a flour/butter paste.
Spicy Chili-Rice Casserole (taken from Park Avenue Potluck: Recipes from New York’s Savviest Hostesses by Florence Fabricant, 2007)
1 cup long grain rice
1 cup sour cream
2 cups grated Monterey Jack cheese
2 & 1/2 tbsp. butter
1/4 cup or more of pickled jalapeño peppers, diced
1/2 cup grated Parmigiano-Reggiano cheese
Bring 2 cups of water to a boil and stir in the rice and 1/2 teaspoon salt. Reduce heat to low. Cover the pan and cook about 20 minutes, until the water is absorbed and the rice is tender. Be sure to give it a stir once or twice. When done, transfer the rice to a bowl, fluff with a fork, and allow to cool to room temperature.
Mix the rice with the sour cream and grated Monterey Jack. Season to taste with salt. Stir in the jalapeño peppers until evenly distributed and sprinkle the Parmesan cheese on top. Dot with butter and bake in 350 degree F oven for about 25-30 minutes. The mushroom gravy from the chicken dish is yummy with this rice.
Italian Cream Cake
Ingredients for the cake:
2 scant cups sugar
1/2 cup butter
2 egg yolks
2 cups flour
1 tsp. baking soda
1 cup buttermilk
1/2 cup chopped pecans
1 tsp. vanilla extract
1/4 cup Bakers Angel Flake Sweetened Coconut (optional)
6 egg whites, room temp.
Instructions for cake:
Combine sugar and butter in a large bowl; beat at medium speed until well-blended. Add egg yokes one at a time, beating well after each addition. Combine 2 cups flour and baking soda in separate bowl. Add flour mixture to creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Stir in pecans, coconut (if desired) and vanilla extract. Beat egg whites at high speed until stiff peaks form (do not over beat). Fold egg whites into batter and pour batter into two greased and lightly floured cake pans. Bake in 350 degree F oven for approximately 20-25 minutes or until toothpick comes out clean. Let cool in pans thoroughly before turning out to ice.
Ingredients for cream cheese frosting:
1 tbsp. butter
8 ounces of Cream cheese or Neufchatel cheese
1 box of powdered sugar sifted
1 tsp. vanilla extract
Instructions for frosting:
Cream butter and cheese on high speed until fluffy. Add sugar and blend either by hand or on low speed until well blended. Add vanilla and mix well. Spread icing on top and in between layers and around the side and sprinkle finely chopped pecan lightly on top along with sprinkles of pink colored sugar for a touch of Valentine loveliness.