Cooking Instead Of Thinking

I don't even want to think about everything that is happening right now, so I'm planning our Christmas menu. Here are three yummy bites for your hors d'oeuvre table:


Marinated Mushrooms

People either love or loathe these little critters. I think they are good as is, or finely minced and added (in wee amount) to a chicken liver pate cracker spread, or stirred into cream cheese.

Rummage through the loose white mushrooms for the tiniest ones they have. Wipe them clean and drop into salty simmering water. Cook gently a scant five minutes. Drain and set aside while you prepare the marinade:

Blend equal parts olive oil and white wine vinegar, in an amount sufficient to cover the mushrooms. Whisk in a little white wine, some minced garlic, salt to taste, freshly ground black pepper, and tiny strips of white onion. Blend and simmer gently until hot. Pour over the mushrooms and cover. Let sit at room temperature until cool. Refrigerate for several days, unless your kitchen is as cold as a meat locker. Stir a couple of times a day, if you can remember to.

After a few days, they will have reached full flavor. Scoop them out with a slotted spoon or fork and serve.



Pineapple Cayenne Lime Refresher

This sweet, tart, spicy treat is as good at Christmas as it is at a summertime luau.

1 fresh pineapple
2-3 limes
a shaker of cayenne (red) pepper

Remove the top, bottom and rind of the pineapple. Cut into strips and remove core sections. Cut trimmed pineapple pieces into serving-sized chunks. Chill. When time to serve, squeeze lime juice over pineapple pieces and sprinkle with cayenne. Be sure to use a serving tray or dish with sides, as the juice will get everywhere otherwise.


Best Bourbon Balls By Far

I've loved these special little treats since I was a tiny little Savage Chef. Just remember that you must be patient, and allow them to age before you eat them!

8 oz. melted semisweet chocolate
1/4 c. light corn syrup (Karo)
1/2 c. Kentucky bourbon (I like a mellow one, such as Maker's Mark)
approximately 55 vanilla wafers, crushed (use rolling pin or small food chopper)
3/4 c. confectioner's (powdered) sugar
1 c. finely chopped walnuts (I give the chopped walnuts a quick whirl in the mini chopper)

Blend all the above ingredients, and let stand about 30 min. The mixture will get very, very stiff. Scoop out little balls of it and roll them in more confectioner's sugar. Then put them away in a covered container with confectioner's sugar to cover and leave them alone for at least a week, except for an occasional shaking to make sure they're well covered with the sugar.