Lemon Drop Champagne Punch

Martha Stewart Living is one magazine that I recommend investing in, and don't worry, this isn't an "inside" tip that's going to land either of us behind bars. In fact my sister and I invested my mother in a subscription for the past year, and the entertaining guru has only made us better off. Her ideas are endless and she has improved our notion of entertaining, from elegant table settings and eye-catching centerpieces to savory foods and drinks that are ever memorable.
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Being that I am from an Italian family, I am sure it is no surprise that our dining room table is the focal point of our home. Not only does my mother get very technical in creating a beautiful table setting presentation, but last Christmas my sister-in-law brought over a Martha Stewart inspired, homemade, centerpiece that certainly added that eye-catching touch. However, this year I hope to bring to the center Martha's Lemon Drop Champagne Punch, which I know will look pleasent, but intend for it to be more pleasing to the palate than the eye.
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I am certainly a fan of of champagne, I believe lemon complements just about everything beautifully, but this recipe is what first introduced me to candied lemon peels, which I believe give this punch that added pizazz. Sure you can add fresh fruit, raspberries or strawberries, or even lemons, but I think the candied peels are more effective for a winter drink. No matter what your choice of garnish, if you enjoy punch, this is a universal flavour that is sure to please all guests.
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And don't stop there, visit Martha's new daily blog, The Martha Blog up close & personal, to discover more of her trendiest ideas.

The Recipe

Ingredients: (for 6 to 8 guests)
3 lemons
1/2 cup sugar
1 bottle champagne, chilled
3/4 cup vodka, chilled
4 ounces candied lemon peels

Remove zest from each lemon, juice lemons, and strain pulp. You should end up with 3/4 cup of juice. A trick to removing the zest is to use a vegetable peeler, peeling in a continuous spiral. Lemons are easier to peel, and will release more juice, at room temperature than when chilled.
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In a saucepan over medium high heat, heat the sugar and a 1/2 cup of water, until sugar is dissolved. Bring to a boil, and remove from heat. Add zest, and let the "syrup" cool completely, about 2 hours.

Pour champagne, vodka, lemon juice, and syrup into a punch bowl, and stir. Serve your glasses of punch with candied peels.
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Perfect for Christmas, New Year's, and all season long,
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Haley

Chocolate Toffee Snowballs

It seems fitting that the first snowfall of the season began just hours ago on my part of the globe. Luckily this year I have found a new way to enjoy the snow just as much as I did as a child, other than having a snowball fight with the neighbours' children. In fact, I say leave the snow outside altogether. Make a snow angel or two for old time sake, but in general, leave the snow outside. Instead, you can enjoy the taste of a nice warm chocolate toffee snowball from right inside your toasty kitchen, which will melt in your mouth in a way that is just a tad bit more tasteful than yellow snow.

I flipped my way through to this "Choco Toffee Snowballs" recipe in the 2008 Milk Calendar that I just received in the mail not to long ago. I got pretty excited when the issue came, as I was talking about my anticipation just a couple weeks prior to its arrival. The anticipation for the calendar being quite the equivalent to my anticipation for some light snow. What you may not be aware of is that, at my house, we have a stack of old milk calendars on our recipe book shelf that we certainly treat as prized possessions. If you are not aware of the milk calendar, then you are definitely missing out on 12 yearly delicious recipes that coordinate with each month's season, as well as about 10 added extras. Just for an idea, flip to this coming year's April and you have a beautiful Salmon and Rice Primavera, turn to July and you have Sensational Smoothies, and move on to October and you have a lovely Sweet Potato Bake with Crispy Garlic Topping. It just makes the year pass through swiftly and that much more pleasant.

So, nearly last, but not least, my eyes stumbled across these choco toffee snowballs near the end of the calendar. Sure, I am getting ahead of myself oh, about a year, but can you blame me? I may have to send some of my candy cane cookies away as present toppers, because these snowballs are making their way up on my winter list of goodies.

The Recipe

Ingredients:

1 cup butter, softened

1/2 cup icing sugar, sifted

1 tsp vanilla

2 1/4 cup flour

1/2 tsp baking powder

1/4 tsp salt

3/4 cup toffee bits

1/2 cup mini chocolate chips

Preheat oven to 375 degrees.

Using an electric mixer, beat butter with sugar until light. Beat in vanilla. Gradually stir in flour, baking powder, and salt. Finally, stir in your toffee bits and chocolate chips.

Roll heaping tablespoonfuls of dough into balls. Place on parchment paper lined baking sheets, a couple inches apart.

Bake for 15 minutes or until lightly golden on the bottom, and firm to touch on the top.

Once baked, sprinkle with icing sugar in case your snowballs need to be a little more snow inspired.

It goes without saying, there is no better Christmas than a white Christmas,

Haley