Make Your Own Grand Marnier

Make Your Own Grand Marnier, great for Christmas gifts!

4 medium Oranges

1 Vanilla bean

2 1/2 cups Vodka

1 cup Brandy

1 cup white granulated sugar

1/2 cup water

Look for firm, heavy oranges which indicates lots of juice, and smooth;skinned ones free from soft spots and mold.

Wash and peel oranges making sure to scrape ALL white rind from the peels to avoid bitter flavor. Slice in strips and add to liquor and vanilla bean. Steep 2-3 weeks, strain and filter.

Boil together water and sugar for about 5 minutes at a full boil

and be sure the sugar is dissolved.

Allow to cool.

Add sugar syrup to orange liquor and let age for 4 weeks.

Sugar Plum Dip

A friend on Facebook shared this and it sounds YUMMO!

SUGAR PLUM DIP: good with meatballs:

1/2 cup cranberries, finely chopped 2 teaspoons dry mustard 1/8 teaspoon ground red pepper 1/2 cup sugar-free grape jelly 1 teaspoon lemon juice Combine all ingredients in a small saucepan,and cook over medium heat until thoroughly heated.

Serve dip warm.
8 Yield: 3/4 cup

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Peppermint Bark

PEPPERMINT BARK

1 (7.5-ounce) package hard peppermint candies
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal

Coat a rimmed baking sheet with nonstick cooking spray; line with wax
paper.
Place candies in a doubled resealable plastic bag; seal, and wrap in a
kitchen towel.
Using a rolling pin or skillet, crush candies into tiny pieces.
Sift to separate crushed candy from fine powder, reserving fine powder
for another use; set crushed candy aside.
Place white chocolate in a heatproof bowl set over (not in) a saucepan
of simmering water.
Heat, stirring occasionally, until smooth, 4 to 6 minutes.
Remove from heat; stir in rice cereal.
Pour mixture onto prepared baking sheet; using a spatula, spread evenly
to a ¼ -inch thickness.
Sprinkle with crushed candy; with a piece of wax paper covering entire
surface, press in gently.
Chill until firm, 20 to 30 minutes (no longer, as candy will begin to
get moist).
Peel wax paper off.
Break bark into 2-inch pieces.
Store at room temperature in an airtight container up to 1 week.

Makes 36 pieces.

Spanish Tortilla Tapas

Ingredients
1/4 cup extra virgin olive oil
1 pound red or white potatoes, waxy
Salt, to taste
Black pepper, ground, to taste
1 yellow onion, medium, sliced
1/2 teaspoon garlic, minced
4 eggs, large
1 tablespoon parsley, minced

Preparation
1Pre-heat oven to 375°F.

2Heat two tablespoons olive oil over medium heat in an 8″ ovenproof skillet (preferably non-stick). Add sliced potato and season generously with salt and pepper. Cook potatoes, turning gently, until softened but not browned, approximately 20 minutes. Remove from pan and reserve.

3Add remaining oil and onion. Cook, stirring occasionally, until soft, approximately 10 minutes. Add garlic to onions and cook 2-3 minutes, until softened and aromatic. Return potatoes to skillet, gently stir to combine, and cook an additional 5 minutes.

4Reduce heat to low. Beat eggs with the parsley. Pour eggs into skillet over vegetables and shake the pan to evenly distribute the eggs. Cook, without stirring, for 5 minutes. Transfer to oven and cook 10 minutes, or until egg is set.

5Cool to room temperature. Remove from pan and cut into 12 thin wedges or squares.
Additional Info

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