Turkey Broth

Even if you never usually make stock from bones, now is a good time to start since you have all those left over turkey bones!


Home made broth lifts soups and sauces into a different league, and it really isn't difficult to make

Put all the turkey bones and skin into a large pot and cover with cold water. Add "pot herbs", an onion, a carrot, a celery stick, a couple of bay leaves, a few peppercorns and a handful of parsley stalks.

Bring the pot to a simmer then transfer to an electric slow cooker (crock pot).

If you don’t have a crock pot, you can cover and put in a very low oven (200F/100C) for six hours or overnight.

Once the time is up, strain the stock and cool it, before chilling in the fridge and lifting off the fat.

My Christmas contribution

This year we are celebrating Christmas at my daughter's new home - her first Christmas there! My contribution is going to be Tiriamisu.  Its really easy to make but this time, for some reason, we just could not find the savoiardi - ended up ordering them from Amazon! Whats so great about this recipe is that there is no cooking at all so it's quick to make. It's important that, since the eggs are raw, you use really fresh eggs - better taste and safer!

Ingredients
500 gms Mascarpone
150 gms savoiardi (lady fingers)
4 eggs
4 tsp sugar
1/2 cup strong coffee mixed with 1/2 cup coffee liquor
Powdered chocolate (dark/bitter)
1 pinch salt

Method
Beat the egg yolks and sugar until soft and fluffy.
Add the mascarpone and whip to a cream.
Beat the egg whites with a pinch of salt until fluffy then gently fold into the mascarpone mixture
Dip the sponge fingers into the coffee and, in a large dish, alternate between layers of the sponge fingers and a layer of mascarpone cream.
When done, dust with a layer of bitter chocolate powder.
Cover, put in the fridge, and serve when cold.

I find that if you add the cocoa powder before serving it looks better!

Linzer Cookies

I adapted this from an old recipe and updated it with a modern touch with a recipe i found on Delish

They make great last minuite gifts and are rather festive!

Ingredients

8 oz roasted hazelnuts *
1/2 cup cornflour (cornstarch)
1 1/2 cup unsalted butter,softened
1 1/3 cup icing (confectioners') sugar
2 tsp vanilla extract
3/4 tsp salt
1 egg
2 3/4 cup flour
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1 tsp grated lemon rind
3/4 cup raspberry jam

Method
In a food processor with knife blade attached, pulse hazelnuts and cornflour until pecans are finely ground.

In  a large bowl, beat butter and 1 cup icing sugar at medium speed until mixed. Increase speed to high; beat 2 minutes or until light and fluffy, occasionally scraping bowl. Lower to medium speed and beat in vanilla, salt, and egg. Reduce speed to low and gradually beat in flour, spices, lemon rind and nut mixture just until blended, occasionally scraping bowl.

Divide dough into 2 equal pieces. Wrap each disk with plastic wrap and refrigerate 4 to 5 hours or until dough is firm enough to roll.

Preheat oven to 325 degrees F. Remove a piece of dough from refrigerator and if necessary, let stand 10 to 15 minutes at room temperature for easier rolling. On lightly floured surface, using a floured rolling pin, roll dough 1/8 inch thick. With a floured 21/4-inch round cookie cutter, cut dough into as many cookies as possible.

Cut the same number of pieces from the 2nd piece of dough and put aside and with floured 1- to 11/4-inch round cookie cutter, cut out the centers. With lightly floured spatula, carefully place cookies, 1 inch apart, on ungreased large cookie sheet. Any left over dough can be used to make more 'tops' and 'bottoms'.

Bake cookies 17 to 20 minutes or until edges are lightly browned. Transfer cookies to wire rack to cool.

In small bowl, stir jam with fork until smooth. Spread scant measuring teaspoon jam on top of whole cookies; place cutout cookies on top. Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 1 week or in freezer up to 2 months.

When ready to serve sprinkle with icing sugar.

*You can use pecans or almonds instead of hazelnuts