Cookin' with Carol recipes on NBC5 - December 1999

Raspberry-Chocolate Meringue Cookies

Makes 4 dozen cookies

3 egg whites

3½ Tbs. raspberry JELL-O gelatin

¾ cup sugar

pinch of salt

1 tsp. vinegar

1 cup semi-sweet chocolate chips (reserve 48 chips for the top of cookies)

Preheat oven to 250° F. Using an electric mixer, beat egg whites on medium speed until foamy. While mixing, gradually add gelatin, then sugar (2 tablespoons at a time), until combined. Beat on medium-high speed until egg whites form stiff peaks. Add salt and vinegar; beat for 20 seconds. Using a rubber spatula, fold in chocolate chips. Drop meringue by teaspoon on a parchment paper-lined baking sheet. Place 1 reserved chocolate chip on top of each cookie and bake for 20 minutes. [Keep extra meringue in the refrigerator while waiting for cookies to finish baking.] Turn off the oven and leave cookies in oven until cool, about 30 minutes. Do not open oven while cooling! Remove cookies from oven when cooled, then continue forming and baking cookies with remaining meringue. Store cooled cookies in an airtight container for up to 2 weeks.

(Air Date: December 4, 1999)

Toffee-Nut Chocolate Clusters

Makes 24 candies

1 cup double chocolate chip morsels

1 Tbs. shortening

½ cup pecan pieces

½ cup walnut pieces

½ cup toffee bits

shredded coconut for topping

Place chocolate chips and shortening in a medium microwave-safe bowl. Microwave on 50% power (or defrost setting) for 2-4 minutes, stirring occasionally, until mixture is melted. Stir in remaining ingredients, except coconut. Spoon heaping teaspoon-size portions of the chocolate clusters into 1-inch foil or paper candy cups. Top with a light sprinkle of coconut, if desired, and refrigerate for 15-30 minutes, or until firm.

(Air Date: December 11, 1999)

Spiced Apple Cider

Serves 16

Spice Mixture:

2 whole cinnamon sticks

1 Tbs. whole cloves

1 Tbs. whole allspice

1 Tbs. dried lemon or orange peel (optional)

1 Tbs. dried crystallized ginger (optional)

Beverage Ingredients:

2 (64-oz.) bottles apple cider

4 slices lemon, seeded

4 slices orange, seeded

For the spice mixture, combine all spice mixture ingredients in the center of a 6" square of cheesecloth. Gather ends, allowing cinnamon sticks to be visible at the top of the pouch, and tie with kitchen string. If you are giving this as a gift, print the beverage recipe on a recipe card and include as part of the gift (you can make a gift basket including bottles of apple cider, spice pouch, oranges and lemons).

To prepare beverage: Pour apple cider into a large pot. Add lemon and orange slices and spice pouch. Bring to a simmer on medium-high, then reduce heat and cook on medium-low for 30 minutes. Remove spice pouch (leave in citrus fruit) and transfer to a slow cooker on low setting to keep warm for up to 8 hours, if desired. Serve in mugs.

Notes:

Find dried lemon and orange peel in the spice section of the grocery and crystallized ginger either in the spice section or Asian section (near the soy sauce and water chestnuts). Find cheesecloth and kitchen string in the baking section of the grocery, or a gourmet shop or fabric store.

(Air Date: December 18, 1999)

Chocolate-Pistachio Apricots

Makes 32 pieces

½ cup semi-sweet chocolate chips

1 Tbs. butter

1 cup dried apricots

2 Tbs. chopped pistachio nuts

Melt chocolate chips and butter in the top of a double boiler set over simmering water. (You can also place the chocolate chips and butter in a medium microwave-safe bowl and microwave on 50% power for 2–4 minutes, stirring occasionally, until mixture is melted.) Dip an apricot halfway into the chocolate and place on a wax paper-lined tray (or large plate that will fit in the refrigerator). Sprinkle about ¼ teaspoon of the chopped pistachio nuts over the chocolate part of the apricot. Repeat with remaining apricots, chocolate, and nuts. Place apricots in the refrigerator for 15–30 minutes, or until chocolate is firm. Place apricots in a decorative tin or plate and give as a gift.

(Air Date: December 24, 1999 - special Christmas Eve morning news broadcast)

Celebration Vegetable Bouquet

Serves 8

Dipping Sauce:

1 cup plain yogurt

2 Tbs. white wine vinegar

2 Tbs. lemon juice

2 Tbs. vegetable oil

1 Tbs. Dijon mustard

½ Tbs. sugar

½ tsp. dillweed

Vegetables:

8 oz. fresh asparagus, ends trimmed

8 oz. fresh baby broccoli, stalks peeled

2 cups 6-inch julienne-cut red bell pepper, carrot, & celery

Combine dipping sauce ingredients (and salt & pepper to taste, if desired) in a medium bowl, mixing well. Using a funnel, pour dipping sauce into 4 champagne flutes. Cook asparagus and baby broccoli in boiling water to cover for 1 minute (do not overcook), drain away water, then place in a large bowl of ice water (this will stop the cooking time and preserve the bright green color). Arrange asparagus, baby broccoli, bell pepper strips, carrot sticks, and celery sticks in 2 small glass containers (small glass vases works well). To serve, have guests dip the vegetables individually into the sauce and enjoy!

Notes: Baby broccoli is sometimes call broccolini, a new product that is becoming readily available in most grocery stores. If you can't find it, more asparagus will substitute. Cut decorative radish and green onion flower garnishes to add more “fireworks” to the bouquets! Happy 2000!

(Air Date: December 25, 1999)