Happy Holidays

It's been a while. I know, I have been lazy and not posted in a while.

There will be some changes to my blog soon. Watch this space.

Fireworks 2011

Thanks to Dex and Tony, I had a prime spot for watching the July 4th fireworks. From the 12th floor terrace I was able to see the Hudson River, New Jersey, and most of the 6 simultaneous displays of fireworks (two buildings blocked the center barges full of fireworks). The crowds on 42nd Street were huge, as the end of the video clip shows.

The Crazy Nastyass Honey Badger

Potato Leek Soup

3 pounds potatoes, peeled and cut into large pieces
2 large leeks, whites only, thoroughly washed and chopped
3 stalks celery, roughly chopped
1 medium white onion, chopped
1 bay leaf
32 ounces chicken broth
32 ounces water
1/2 cup all-purpose flour
4 ounces melted butter
1 cup heavy cream
1 1/2 teaspoons finely chopped fresh thyme leaves
salt and pepper

In a large pot place potatoes, half of the chopped leeks, celery, onion, bay leaf, chicken broth and water and bring to a boil, about 15 minutes. Continue to boil until potatoes are soft.

Mix flour and butter to make a roux for thickening the soup. Add remaining chopped leeks, roux, cream, thyme and salt and pepper. Remove bay leaf.

Let soup cool 15 minutes. Using a blender, puree in batches and return to a medium pot. Simmer 20 minutes more until the soup has thickened.

Gingered Sweet Potato Latkes

2 pounds red-skinned sweet potatoes (yams), peeled and coarsely shredded
2 tablespoons minced, peeled fresh ginger
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 large eggs
vegetable oil for frying

Stir sweet potatoes and ginger in large bowl to blend. Whisk flour, baking powder, salt and pepper in medium bowl to blend; stir flour mixture into sweet potatoes. Mix in eggs.

Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat. Working in batches, drop sweet potato mixture into skillet, using scant 1/4-cup batter for each latke. Using spatula, gently flatten each latke to 2 1/3 to 3-inch diameter. Cook latkes until brown on bottom, about 4 minutes. Turn and cook latkes until brown on second side and cooked through, about 4 minutes longer.

Latkes can be prepared ahead. Transfer latkes to baking sheets and cover with foil; chill up to 1 day or freeze up to 3 days.

Rewarm, uncovered, on baking sheets at 350º for 15 minutes or until hot and crisp.

Walnut Bourbon Balls

3 cups vanilla wafer cookies, crushed
1 1/4 cups confectioners' sugar
2 2/3 tablespoons cocoa powder
1 1/4 cups finely chopped walnuts
1/4 cup corn syrup
1/3 cup bourbon
Confectioners' sugar

Mix first four ingredients well. Add corn syrup and bourbon; mix well.

Roll into 1-inch balls and roll in sugar.

Apple-Cinnamon Baked French Toast

10 (3/4 inch thick) slices day-old French bread (or Challah bread)
6 eggs, lightly beaten
2 3/4 cups milk
2/3 cup sugar, divided
1 tablespoon vanilla extract
4 medium apples, peeled, cored & thinly sliced
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 tablespoon butter

Place bread in 13x9-inch baking dish.

Combine eggs, milk, 1/3 cup sugar and vanilla; pour half over bread.

Top with half of the apples.

Combine cinnamon, nutmeg and remaining 1/3 cup sugar; sprinkle half over apples.

Top with the remaining apples. Pour remaining egg mixture over apples and sprinkle with remaining sugar mixture. Dot with butter. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking.

Bake uncovered at 350º for 1 hour or until a knife inserted near center comes out clean. Let stand 5 minutes before serving.