Friday, December 10, 2010
I make this salad all the time. I love the tartness of the apples with the creamy mayonnaise and crunch of the walnuts. The salad was invented in the late 1800's at the Waldorf Hotel in NYC. You can always add chicken if you want to have it for more of a main course.
1/2 C mayonnaise
1 T sugar
1 tsp lemon juice
1/8 tsp salt
3 Granny Smith apples, peeled, cored and diced
3/4 C thinly sliced celery
1/2 C chopped walnuts (or pecans work fine)
Whisk the mayonnaise, sugar and salt together. Cut up the apples and sprinkle with the lemon juice. Add the celery and nuts and then combine with the mayonnaise mixture. Chill until you are ready to serve. Bon Appetit!
Thursday, December 9, 2010
I was intrigued by this recipe.
I mean, what could be better than good quality chocolate and whipping cream?
The whole idea behind it just seemed like a fun twist on an old classic.
Hot Chocolate Truffle Balls:
*Makes about 25 hot chocolate balls
4 cups (24 oz) semi-sweet chocolate chips (or really, any combination of chocolate you enjoy)
2 c. heavy cream
3-4 T. sugar (optional, I used it since I used both dark & bittersweet chocolate)
Place chocolate chips & sugar in a medium bowl. Set aside. In a heavy saucepan, bring cream to a light boil. Pour cream over chocolate chips and let sit for a minute or two. Stir to combine - keep stirring. You may wonder if it will ever come together...keep stirring until it is silky and smooth.
Let the mixture cool for about 10 mins at room temperature. Cover the bowl and place in the refrigerator until the ganache is firm but scoopable, about 3 hours. Using a large cookie scoop (mine holds about 3 T.) scoop chocolate and place on parchment paper. Place balls back in refrigerator until firm.
Place each ball onto a piece of plastic wrap, bringing the sides up and tying off with a ribbon. Place balls in the freezer until ready to use.
To make hot chocolate: Pour 1 1/4 - 1 1/2 cups (depending on how rich you like it) milk into a microwave safe mug. When milk is hot, carefully drop one unwrapped truffle ball in the milk. Stir well until the chocolate is combined with the milk.