First off, I’m so excited to announce that Once Upon a Masquerade has a new cover and is finally available in print! Yay! I’ve waited so long for this! Soon I’ll be holding this puppy in my hot little hands.
If you’d like a print copy, you can find them at Amazon and Barnes&Noble.
Okay, now that I have that out of my system, I can get on with my blog post: Soon it will be New Years Even, and another holiday feast to celebrate with family, so I thought I’d share a few more recipes for those looking for something new to make this year.
Meat Pie (also known as French Canadian Tourtieres)
1 medium carrot
1 medium onion
1 clove garlic
1 lb. ground pork
1 lb. pork sausage
1/3 cup chicken broth
1 tsp. dried parsley
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried basil
1/4 tsp. dried rosemary, crushed
1/4 tsp. cayenne pepper
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 cup dry bread crumbs
Pastry for one double-crust pie (9 inches)
Coarsely chop the carrot and onion; place in a food processor with garlic. Cover and process until finely chopped; set aside.
In a Dutch oven, cook the vegetables, pork, and sausage until meat is no longer pink; drain. Stir in broth and seasonings. Reduce heat; cover and cook on low for 20 minutes. Stir in bread crumbs.
Line a 9-inch pie plate with bottom crust; trim pastry even with edges. Pour in filling. Place top crust over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges of pie loosely with foil. Bake at 400 degrees for 25 minutes. Reduce heat to 350 degrees; remove foil and bake 15-20 minutes longer or until crust is golden brown.
Chocolate Truffle Cookies (My youngest loves these cookies and requests them every year for Christmas.) This recipe is from Taste of Home – Thank you Delaine Fortenberry from McComb, Mississippi!
4 squares (1 oz. each) unsweetened chocolate
2 cups (12 oz.) semisweet chocolate chips, divided
1/3 cup butter
1 cup sugar
1-1/2 tsps. vanilla
1/2 cup all-purpose flour
2 Tbls. baking cocoa
1/4 tsp. baking powder
1/4 tsp. salt
In a microwave, melt unsweetened chocolate, 1 cup of chocolate chips, and butter; cool for 10 minutes. In a mixing bowl, beat sugar and eggs for 2 minutes. Beat in vanilla and the chocolate mixture. Combine flour, cocoa, baking powder, and salt; beat into chocolate mixture. Stir in remaining chocolate chips. cover and chill for at least 3 hours. Remove about 1 cup of dough. With lightly floured hands, roll into 1-in. balls. Place on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until lightly puffed and set. Cool on pan 3-4 minutes before moving to a wire rack (or cut up paper bag) to cool completely. Repeat with remaining dough. When cookies are cool, dust with confectioners’ sugar.
Yield: about 4 dozen.
Spiked Hot Cider
I admit I got this recipe from the Food Network site. (Emeril Lagasse) But I couldn’t resist. I’ve been writing pirate books lately and hot cider with rum…Argh!
2 tsps. whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 tsp. allspice
Pinch of grated nutmeg
1 cup dark rum
Cinnamon sticks, garnish
Stud the apple with the cloves. Place the apple and everything but the rum in a pot. Bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple. Pour into mugs and garnish with a cinnamon stick.
I hope you all have a fantastic holiday season, filled with family, friends, and laughter. Cheers!
For those of you who love historical romances, I’m giving away three author signed paperbacks a month. Just sign up for my newsletter with the subscribe button on the sidebar for a chance to win!
In January, I’ll be giving away: