This is so tempting!

Happy Friday!  This has been a whirlwind week to say the least.  The work week flew by and the weekend is upon us – Whoooo Hooooo.  It is the time of year where sweets, breads chocolates and yes…. fudge will be on our counters, in our fridges so get ready to eat them up.

As you pretty much know by now – I love eating!  This is an old family recipe that Mom usually makes around the holidays or whenever I time I ask for a piece of fudge.  This is relatively simple to make and tastes great.  A rich creamy  treat that will definitely bring memories of the holidays.

Refer to the original recipe for all the details

Ingredients

• 3 Cups Brown Sugar
• 2 Tbsp. Corn Syrup
• 3/4 Cup Evaporated milk
• 2/3 Cup White Sugar
• 2 Tbsp. Butter
• 1 Tsp. Vanilla
• 1 Cup of crushed peanuts (optional)

Method

1. Grease baking pan (size of your choice) with butter and set aside.
2. Combine all ingredients except the peanuts in a 3-quart heavy saucepan and bring just to a boil over moderate heat, stirring until sugar is dissolved.
3. Reduce heat to low and simmer, stirring frequently, until mixture registers 238°F on thermometer  (this will take about 30 minutes).
4. Transfer to a heatproof bowl. Stir in the peanuts and beat until fudge is thick and smooth, about 2 minutes.
5. Spread evenly in an un greased 8-inch square baking pan.
6. Gently score the tops of the fudge in the sizes you want to cut.
7. Refrigerate, uncovered, until firm enough to cut, about 30 minutes.

Zesty Tip: If you do not have a candy thermometer – you can place a teaspoon of mixture dropped into a small bowl of cold water holds a soft ball when pressed between your fingers to determine that it is complete.

Have a super Friday and I will see you on Monday.  Let the weekend be action packed for you or relaxing ( whichever you prefer ).  I will share two exciting pieces of news with you on Monday.  Stay tuned for some zesty news.

Take care

zesty

Share and Enjoy:

I never done one cookie before. This one seems tempting and worth to give it a try.

The recipe is here.

Happy Canada Thanksgiving!

Ingredients

• 1 Tbsp. Olive oil
• Leftover smashed potatoes
• Leftover grilled carrots
• Leftover grilled corn
• 4 Eggs
• Tomatoes
• Whole Wheat Bread
• Salt
• Pepper

Method

1. Preheat saute pan over medium heat.
2. Add oil and potatoes and begin cooking through. Toss in carrots and corn and continue to saute.  Once heated through, create a couple of holes in the pan for your eggs

Happy Canada Thanksgiving.

I seldom eat eggs with this method. It is good for all-in-one cooking, I guess.

This is lovely. Check out the recipe at the below link.

http://www.doriegreenspan.com/2008/09/pumpkin-packed-with-bread-and-cheese-a-...

I just found this recipe, which is quite interesting. I too have quite a few alcohols bottles that's left behind. I might give it a try. Wonder too, if Japanese sake would go well with any Asian cooking.

*****

Chicken with Cognac Recipe

Ingredients:
1 chicken, cut into bite-sized pieces, about 18 pieces
4 garlic cloves, smashed lightly
5 lemongrass, bottom parts only, smashed to release flavors
1 large thumb of ginger, sliced into medallions
1 large thumb of galangal, sliced into medallions
1 small red onion, cut into wedges
3-4 small shallots, halved or quartered
2-3 red chillies
6-8 dried shiitake mushrooms, reconstituted and halved or quartered (optional)
1/2 cup cognac
1 Tbsp salt
1/4 cup soy sauce
3 Tbps dark soy sauce
2 Tbsp sugar (or to taste)
1/2 cup water
2 tsp white pepper
2-3 Tbsp vegetable oil

Method:
1. In a large pot, heat up oil over medium heat.
2. Add garlic, shallots, red onions, galangal, ginger and lemongrass. Saute to release fragrance and flavors, about 2-3 minutes.