Christmas Food

I'm too far behind! But now I have sometime, sitting around watching Law and Order SVU with my roomie. Nothing like some sexual abuse and Elliot Stabler to bring out the best of my food blogging! So for Christmas I made a bunch of things: Matcha Truffles, Egg Nog, Egg Nog Syrup, and Peanut Butter Cup Cookies. There was a lot of cooking on these days! 

Matcha Truffle 

from www.matchasource.com

-8 ounces heavy cream

-¼ cup maple syrup

-2 tablespoons brown sugar

-1 tablespoon matcha, plus another tablespoon for dusting

-12 ounces bittersweet chocolate, chopped finely

-Pinch of Matcha Salt or kosher salt

Directions: 

1- Bring cream to a simmer in a small saucepan over gentle heat, add the maple syrup and brown sugar, and stir until dissolved, about 2 minutes. Add 1 tablespoon of the matcha, stir until dissolved, and set aside.

2- Place the chocolate in a large mixing bowl and pour in the cream mixture. Mix thoroughly, and pour into a baking sheet lined with parchment paper. Smooth it out with a rubber spatula. 3- Cool in the refrigerator for about an hour.

4- Using a spoon, scoop out a heaping teaspoon, and make a ball using the palms of your hands. Repeat until all the chocolate is used – you should wind up with about 50 truffles. Line them up on a tray or plate, and dust them with the additional matcha, using a fine sieve. Top with a very light sprinkling of matcha salt.

Notes: 

- I didn't use salt at all. Also, rolling these is a pain in the butt! 

Egg Nog

from Full Circle Farm CSA

Ingredients: 
-4 egg yolks
-1/3 cup sugar, plus 1 tbsp
-1 pint whole milk
-1 cup heavy cream
-3 ounces bourbon (I used whiskey)
-1 tsp freshly grated nutmeg 4 egg whites* 


Directions:

1. With mild dish soap, wash four whole eggs in
cold water. Open and separate yolks from whites, discarding shells. In a standing mixer bowl, whip the egg yolks until lightened in color.
2. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. In a thin stream, add the milk, cream, bourbon and nutmeg and stir to combine.
3. Transfer mixture to another medium bowl. Clean and wipe out mixing bowl. Place the egg whites in the bowl and beat to soft peaks. With the mixer running, sprinkle in the 1 tbsp of sugar and beat until stiff peaks form.
4. Whisk the egg whites into the cream mixture.
5. Chill for 30 minutes and serve.


Notes:

- I didn't use bourbon; I used whiskey. And I didn't stir it in when I was supposed. I added it later on. Then I used it in the syrup!

Creamy Eggnog Syrup 
from dineanddish.net


-1 stick butter
-3/4 cup commercially prepared eggnog (full-fat version)
-1 cup granulated sugar
-1 teaspoon vanilla
-1 teaspoon baking soda


Directions:

1. In a large pan (make sure it is large, this syrup will grow when you add the vanilla and soda), place the butter, eggnog, and sugar.  Bring to a boil, stirring continuously.
2. Remove from heat and whisk in vanilla and soda (it will foam)
3. Serve over hot pancakes or waffles. Enjoy!

Notes:

- This is kinda sweet, so don't use all the sugar it asks for. Also, use the recipe from above! 

Peanut Butter Cookies

from iowagirleats.com

Ingredients 
-1 3/4 cups all-purpose flour
-1/2 teaspoon salt
-1 teaspoon baking soda
-1/2 cup butter, softened
-1/2 cup white sugar
-1/2 cup peanut butter
-1/2 cup packed brown sugar
-1 egg, beaten
-1 teaspoon vanilla extract
-2 tablespoons milk
-40 miniature chocolate covered peanut butter cups, unwrapped


Directions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Place your peanut butter cups in the freezer. (They will be easier to work with.)

3. Sift together the flour, salt and baking soda; set aside.

4. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk.


5. Add the flour mixture; mix well.

6. Shape into 40 balls and place each into an ungreased mini muffin pan.

7. Bake at 375 degrees for about 8 minutes.

8. Remove from oven and immediately press a mini peanut butter cup into each ball.

9. Cool and carefully remove from pan.

PS- this is not my picture.

Notes:
- I used regular Hershey Kisses because we had some. I also used a regular sized muffin tin because it's all I have. Dip this in milk. It's so good!