Sherry Nut Drops Food

SHERRY LEMON DROP

Steps:

• Combine the sugar and 1/3 cup water in a microwave-safe glass measuring cup. Microwave until steaming, 45 seconds to 1 minute. Stir to dissolve the sugar.
• Stir in the lemon zest and lemon juice, and set aside to cool completely. Strain through a fine-mesh sieve. (The lemon syrup can be made ahead and stored for up to a week in the refrigerator.)
• To serve, fill a pint glass with ice. Add the sherry and 5 tablespoons of the lemon syrup. Shake until well chilled, then strain into cordial glasses. Serve cold.

COCONUT DROPS

Steps:

• Put all the ingredients into a heavy-bottom saucepan, with just enough water so the coconut will cook. Boil the mixture until it becomes very sticky, about 20 to 30 minutes. Remove from heat, and beat with a wooden spoon for a few minutes. Then drop by the spoonful onto a greased or parchment lined baking sheet to cool, about 30 minutes.

FRUITCAKE BROWNIE DROPS

Steps:

• Combine the brandy, rum and dried fruit in a microwave-safe bowl. Microwave until hot, 1 to 2 minutes; let stand 20 minutes.
• Meanwhile, melt the butter, unsweetened chocolate and chocolate chips in a saucepan over medium heat, stirring, until smooth; let cool 10 minutes. Whisk the flour, baking powder and salt in a medium bowl.
• Mix the eggs, granulated sugar and vanilla in a large bowl using a wooden spoon. Stir in the melted chocolate mixture. Add the flour mixture and stir vigorously until incorporated. Stir in the soaked dried fruit and liquid. Cover and refrigerate until the dough is slightly firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Scoop tablespoonfuls of dough about 2 inches apart onto 2 ungreased baking sheets. Bake, switching the position of the pans halfway through, until slightly puffed and set on top, about 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Dust with confectioners' sugar.
• The way you measure flour can make a big difference in your cookies: Spoon into measuring cups, then level with a knife. Do not pack.

BAKED SHERRY SPICED NUTS

Steps:

• Mix together egg white, sugar, sherry, and the threee seasonings into a mixing bowl.
• Add nuts and stir to coat.
• Spread in a 9x13" baking pan that has been lined with foil and sprayed lightly with nonstick cooking spray.
• Bake 25 minutes at 325 F, stirring occasionally (at least 3 times), so they don't burn.
• Remove from oven and let cool; once cool break apart any large clumps.
• Store in an airtight container at room temperature up to one week.

CHESTNUT AND SHERRY SOUP WITH TRUFFLE GARNISH

Steps:

• Preheat oven to 350°F.
• Using chestnut knife or sharp paring knife, make large X on flat side of each chestnut through shell but not meat. Soak chestnuts in bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Arrange chestnuts in 1 layer in shallow baking pan, then roast in middle of oven until shells curl away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. In large pot boiling water, blanch chestnuts 2 minutes, then drain. Using kitchen towel, rub chestnuts to remove skins. Coarsely chop and reserve.
• In large stock pot over moderately high heat, heat butter until melted. Add garlic, shallots, leeks, and celery and sauté until very soft, about 8 minutes. Add thyme, bay leaf, and chestnuts. Cook, stirring occasionally until chestnuts are golden brown and aromatic, about 10 minutes. Add white wine and bring to boil, then reduce until no liquid remains, 15 to 18 minutes. Add 3/4 cup sherry and bring to boil, then reduce until almost no liquid remains, about 10 minutes. Add stock and bring to boil. Reduce heat to moderately low and continue cooking until chestnuts fall apart very easily, about 1 1/2 hours (If chestnuts are not completely cooked, the finished soup will be gritty.) Remove from heat and remove thyme and bay leaf. Stir in remaining 1/2 cup sherry and honey. Working in batches, transfer to blender and blend until smooth. Strain through fine-mesh strainer into clean pot. Stir in salt and pepper and keep warm.
• In heavy 2-quart pot over moderately high heat, bring truffle juice to boil, then lower heat and reduce by 1/4, about 5 minutes. Add butter and sherry and continue cooking until butter is melted, about 30 seconds. Remove from heat and whisk until frothy, about 2 minutes. (Alternatively, use hand blender to froth.) Stir in chives, salt, and pepper.
• Divide soup evenly among 10 shallow soup bowls. Place 1 tablespoon truffle garnish in center of each bowl. Serve immediately.

SHERRY NUT DROPS

Steps:

• 1. Set oven at 350 degrees. Grease or spray cookie sheets
• 2. Cream together butter and flour until light and fluffy. Add salt and continue beating.
• 3. Add flour alternately with sherry, beating well after each addition.
• 4. Stir in nuts. Drop by teaspoons on cookie sheets. Bake for 25 minutes being careful not to overbrown the cookies. Remove to a cooling rack. Keep in a sealed container. The flavor intensifies after the first day.

SHERRIED WALNUTS

Steps:

• Line 2 cookie sheets with waxed paper. Combine first 5 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Cook without stirring until clip-on candy thermometer registers 240°F., about 10 minutes. Remove from heat. Add nuts and stir until syrup begins to look cloudy, about 2 minutes. Divide mixture between cookie sheets. Working quickly, separate nuts with fork. Cool. (Can be made 1 week ahead. Store airtight at room temperature.)

BUTTER-NUT DROPS

Steps:

• Cream butter and sugar well.
• Add egg yolk, vanilla, orange and lemon zest and salt; beat well.
• Stir in lemon juice and flour.
• Cover and chill 3 or more hours.
• Preheat oven to 350F.
• Roll dough into 40 small balls of about 1/2 rounded teaspoon each.
• Dip balls into the slightly beaten egg white, then roll in the chopped nuts.
• Place 1 inch apart on a greased cookie sheet, and press 1/2 candied cherry on top of each.
• Bake 25 minutes.

CHOCO-CHERRY NUT DROPS

Steps:

• Preheat oven to 350 degrees.
• Sift together the flour, baking soda, and salt. Reserve.
• Cream the softened butter. Gradually add the brown and granulated sugars. Blend in the egg and vanilla. Beat well. Add the dry ingredients gradually, blending well.
• Stir in the chocolate morsels, pecans and cherries. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake in preheated oven for 10 to 12 minutes until golden brown.