Chef Time!

Chef Time!

Monday, December 29, 2014

Happy New Year!

In three days, we will be starting a brand new year. But what better way to kick it off, than to have a delicious party with friends and family.
2014 for me has been a slow and recovering year for me, with battling depression, learning how to cope with Parkinson's and with Lupus. But the outlook for 2015, is much brighter and filled with many rewards yet to come for all the trials and tribulations that I have endured.
So from me to you, have a safe New Year and celebrate wisely. Don't drink and drive. See you all here next year.
Now on to some party recipes!

 Bourbon Potatoes With Caviar

12 small red potatoes
1 oz. caviar
8 oz. sour cream
1 tbsp. Bourbon

Bring 1 quart salted water to a boil. Add potatoes and cook until they slowly fall off a paring knife when pierced (5-8 minutes). (Do not overcook or the skin will fall off when you cut the potato.) Drain cooked potatoes and immediately place under cold water and ice to cool. Cool completely. Cut off the two ends of the potato (that will be the bottom of each canapé) then cut in half. With the small side of a melon baller, scoop a cavity in the center of the potato halves. Combine sour cream and Bourbon. Pour sour cream mixture into a piping bag with a star tip and pipe into the potato cavity. Top with a small portion of the caviar and a piece of parsley.
Makes 24 appetizers.

Bourbon Fudge
14 oz. can sweetened condensed milk
2 c. milk chocolate chips
1 c. semi-sweet chocolate chips
2 tbsp. melted butter
3 c. walnuts, coarsely chopped 
Pinch salt

Soak walnuts overnight in enough Bourbon to cover them. Melt chocolate chips in sweetened condensed milk, add a pinch of salt. Cook over low heat, stirring occasionally until candy forms a hard ball in cold water. Remove from heat and add drained nuts to candy. Put melted butter into a 9 X 13 inch pan and add fudge. Let stand until firm.

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