Kookie Palace

cookie recipes, food, gardening

Bourbon Baking Cranberries/Raisins Recipe January 23, 2010

Filed under: Uncategorized — pimom @ 00:32

Bourbon Baking Cranberries/Raisin

When I bake cookies or breads that call for any kind of dried fruit, cranberries or raisins, I always soak them in bourbon first.  My favorite is Maker’s Mark, it’s worth the extra $$.  The fruit does not taste alcoholly, just extra yummy.

 

Celebration Ham Recipe January 21, 2010

Filed under: Other Food — pimom @ 20:01
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Holiday Ham, Hawaiian Ham, Bourbon Ham

Celebration Ham

Mmmmmmm Ham.  I don’t make one to often, but when I do, this is how I make it.  The glaze is so yummy that I always save it to pour over leftovers.

I start by taking the ham out of the fridge and letting it sit on the counter for a couple of hours.  I’ve always done this with meats, but they say that it’s not safe, so do with that information what you will.  Then,  bake the ham according to the package directions.  The basics are cooking it in a 325 degree oven for about 20 min. per pound.  The internal temperature should read 160 degrees when it is safe to eat.  About half an hour before the ham is done, it’s time to glaze and decorate.

Since I grew up eating fresh pineapples, it’s the only kind I use, but I’m sure canned is fine too.

Bourbon Pineapple Glaze

1/2 cup brown sugar

1 tablespoon mustard powder

1 tablespoon bourbon (preferably Maker’s Mark-I’m usually frugal-but it’s really worth the money)

pineapple juice-about 1 tablespoon, enough to make the glaze the consistency of a thick pancake batter

bring all of the above to boil and simmer for a minute or two

score the ham in a diamond pattern

insert a cloves in each tip of the diamonds (I ran out of cloves on time when I made this and just put some Chinese Five Spice in the glaze.  That was yummy too.)

pierce a piece of pineapple and maraschino cherry with a toothpick and decorate as shown

Bake for the last thirty minutes, basting every five to ten minutes

Let rest for a few minutes after pulling it out of the oven.  Carve and enjoy!

 

Cinnamon Pinwheels Recipe January 9, 2010

Filed under: Cookies,Desserts — pimom @ 22:59
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I saw this recipe in a magazine (maybe a newspaper?) and cut it out.  It looked really quick and easy so I gave it a try.

Cinnamon sugar

1 sheet thawed (but still cold) puff pastry

Coat both sides of puff pastry with cinnamon sugar.  Roll it up jelly-roll fashion.  Cut into 1/2″ slices and place 2″ apart on parchment-lined baking sheets.

Bake at 350 degrees for 20-25 min and cool on a wire rack.

In the article, the pinwheels were much rounder and looked less like the number nine.  Maybe the end needs to be pinched together or “glued” with water or egg.  These were super easy to make and took hardly any time at all.  I thought the flavor was a little bland but they got rave reviews.  If I make them again I will probably put extra cinnamon in.  Also, I thought a little honey and some super fine crushed nuts could be good.  It would help the end stick for a more round form and might taste like a quick, fake bakalva.

Cinnamon Pinwheels Step One

Cinnamon Pinwheels Part Two

Cinnamon Pinwheels Part Three

Cinnamon Pinwheels

 

Japanese New Year January 1, 2010

Filed under: Adventures — pimom @ 10:15
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Kagami-mochi-Decorative New Year Rice Cakes for Good Luck

Japanese New Year Ikebana

Japanese New Year Ikebana

Japanese New Year Ikebana

Sake Barrell

Sake-taru (barrel)