new yearand039s

The sidecar is a classic cocktail made with Cognac, orange liqueur, and lemon juice. It’s equally appropriate at a backyard barbecue or a fancy dinner party! Try some of our favorite variations, too!

Sidecar Cocktail

Cognac (Rémy Martin V.S.O.P.)

Cointreau

lemon juice,

simple syrup

Lemon twist (for garnish)

Shake: Add all ingredients to a cocktail shaker filled with ice, and shake until cold to the touch.

Strain: Strain into a chilled coupe or cocktail glass

The BEST Swedish meatballs recipe! Made from a mixture of beef and pork, flavored with nutmeg and cardamom and served with a tasty Swedish Meatball sauce.

Swedish Meatballs

Tbsp butter

milk

bread

beef

pork

salt

black pepper

nutmeg

cardamom

Tbsp flour

beef stock

sour cream (use full-fat sour cream

Salt and pepper

"I made them few times now, my family especially my grandchildren love them,so dinner tonight is swedish meatballs with mashed potatoes.\r\nThank you for the recipe."

"Thanks to Elise for the recipe - but more so for providing the platform for many of your incredible peeps to share your family recipes and promoting the use of ALLSPICE. :) Big big thanks to Jane Keller Wilcox, Becky, Linda &amp; Lili for the sharing. Gonna be making two batches of swedish meatballs this coming week."

Soak bread in milk, shred: Place the cubed bread in a large bowl and mix with the milk. Let sit for 5 to 10 minutes for the bread to absorb all of the milk. Once the bread has soaked up the milk, shred with the tines of a fork or by hand.

Sauté grated onion: Melt the butter in a sauté pan on medium-high heat. Stir in the grated onion and cook until translucent and softened, 3-4 minutes. Remove from heat and let cool for a minute.

Make meatball mixture with bread, onions, eggs, meat, spices: Stir the cooled onions into the milk bread mixture. Add the eggs, ground pork and beef, salt, pepper, nutmeg, and cardamom. Use your (clean) hands to mix everything together until well combined.
(If you have extra time, chilling the mixture for 20 minutes or so will make it easier to roll out the meatballs.)

Form meatballs: Use your hands to form the mixture into meatballs about 1 1/4-inch to 1 1/2-inch wide and place them on a plate or sheet pan. This recipe should make about 40 meatballs. Note that the meatballs will be a bit on the wet side.

Brown meatballs on all sides: Heat 3 Tbsp of butter in a large sauté pan on medium heat. When the butter is melted and foamy, start adding some meatballs to the pan.
Working in batches as to not crowd the pan, slowly brown the meatballs on all sides. Use a spoon or tongs to turn them. Handle the meatballs gently so they do not break apart as you turn them.
  
Once the meatballs have browned on all sides and are just cooked through, remove them from the pan to a bowl. You'll warm the meatballs in the sauce later.
Once you have removed the meatballs from the pan, wipe out the butter and browned and blackened bits with a paper towel and rinse out the pan.
We'll want to start with fresh butter because that way we won't pick up any burnt bits from the pan, and we will be able to more accurately gauge the amount of fat in the pan for making the meatball sauce in the next step.

Make a roux: To make the sauce, first make the roux. Add 3 Tbsp of fresh butter to the pan. Heat the butter in the pan on medium heat until it melts and starts to bubble up.
Slowly whisk in 3 Tbsp of flour. Stir until smooth. Continue to stir, allowing the flour mixture to cook, several minutes, until the roux is the color of coffee-with-cream.
  

Add stock to roux to make sauce: When the roux has cooked to a lovely shade of light brown, slowly add the stock to the roux, stirring as you add the stock.
The stock will sputter at first and the roux may seize up, but keep adding the stock slowly and keep stirring. Eventually the sauce will loosen and become silky.

Stir in sour cream and jelly if using: Remove the pan from heat and stir in the sour cream. If you are including jelly, either stir it in now or serve it on the side. Taste for seasonings and add more salt and pepper to taste (I use about 1/2 teaspoon of kosher salt, and 1/4 teaspoon of pepper.)

Add meatballs to sauce: Return the meatballs to the pan with the sauce and cook on low heat to warm the meatballs through for a few minutes.

Serve: Serve over mashed potatoes or egg noodles. Or serve individual Swedish meatballs dipped in gravy as an appetizer.

"I have been making this recipe for YEARS and its one of our family favorites! It’s absolutely delicious. I always just bake the meatballs instead of spending the time doing batches in the pan - especially since you wipe out the pan before starting the gravy.  Also, I just noticed today that the recipe calls for one egg but you mention “eggs” when adding all ingredients to the ball. Just an FYI. To everyone considering making this recipe - DO IT. You will not be disappointed!"

"I swapped out the sour cream for heavy cream and I used cinnamon and nutmeg as well to help enhance the flavors. Raspberry jam was also used and it was a good touch.  Without the added spiced for me it falls a bit flat, but it was super yummy and easy to make. I also added garlic, cinnamon and nutmeg to my meatballs in place of cardamom."

"Fairly easy to make and if you follow exactly what the recipe says, they taste just like the ones I used to get at the Swedish Buffet in Minnesota a hundred years ago. Love it!\r\nI also serve it over Minnesota wild rice, YUMBO!"

https://www.simplyrecipes.com/video_src?vid=5978383284001

We're taking this beloved, retro recipe up a notch with Italian sausage, gooey Camembert cheese and fresh herbs. Meet your new favorite appetizer, or a mighty fine addition to family movie night! 

Camembert-Stuffed Sausage Balls

breadcrumbs

parsley,

Vegetable oil spray,

bread crumbs

pepper

sausage

Camembert,

"Should the meatballs be flipped at the 5 or 6 minute mark, or will they cook evenly enough from the top down?"

Preheat the oven. Set a rack about 6 inches from the broiler element and preheat the oven to broil.
Line a rimmed baking sheet with aluminum foil or parchment paper and spray or brush with vegetable oil.

Mix together the herb coating. Pulse the Panko crumbs for the coating in a food processor until they're broken down into very fine crumbs; alternatively, place the Panko in a zip-top bag and roll over them with a rolling pin.
In a shallow bowl, mix the parsley and breadcrumbs.

Make the meatball mixture: In a large bowl, whisk together the egg, milk, Panko breadcrumbs, salt, and pepper together.
Let stand for 5 minutes, or until the breadcrumbs are soaked with the liquid. Mash with a fork.
Add the sausage meat and combine until well mixed.

Form the meatballs: Portion the meatballs into 16 pieces that are each about 1 1/2-inches in diameter.
Hold a meatball in one hand and press a piece of cheese into the center. Wrap the meat around the cheese and seal.

Roll in coating: Roll the balls in the herb coating mixture, and set on the baking sheet. Spray lightly with vegetable oil spray, or dab lightly with a brush dipped in oil. (The balls can be assembled and refrigerated at this point for up to 24 hours.)

Broil the meatballs: Broil for 10 to 12 minutes, or until browned and the meat is cooked all the way through.

To serve: Transfer the meatballs to a serving platter and insert a toothpick into each. Sprinkle with more chopped parsley. Serve warm.

Say hello to your new favorite cheesecake recipe! This is a classic New York cheesecake, baked in the oven. A water bath, plus lots of tips and guidance, help you make the best, silkiest, creamiest cheesecake EVER.

Perfect Cheesecake

Tbsp sugar

4 Tbsp

cream cheese (900 grams), room temperature

sugar (270 grams)

vanilla extract

eggs

sour cream (160 ml)

heavy whipping cream (160 ml)

sour cream (475 ml)

sugar (35 grams)

(340 grams) fresh raspberries

sugar (100 grams)

water (120 ml)

"My raspberry sauce didn’t thicken. Is it really served with all the seeds as well? Any idea on how to thicken the sauce up."

"Hi Sara, I don’t have a stand mixer would a hand mixer work for this recipe?"

Process graham crackers, mix with sugar, salt, butter: Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.
Preheat oven to 350°F (175°C), with rack in lower third of oven.

Press the graham cracker crumbs into the bottom of the springform pan: Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.

Bake the crust: Place the pan on a baking sheet and bake at 350°F (175°C) for 10 minutes. Remove from the oven and let cool. While the crust is cooling, you can skip ahead and start on the filling. Wait until the crust has cooled to wrap the pan in foil in the next step.

Triple wrap pan in heavy duty foil: Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface.
Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil.
 
If there are any holes, water will get into the pan and ruin the crust.
Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan.
To be triply safe, repeat with a third layer of heavy duty foil. Gently crimp the top of the foil sheets around the top edge of the pan.

Prepare the crust

Beat cream cheese, then sugar: Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more.

Add salt, vanilla, then eggs, then sour cream: Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating on medium low speed for one minute after each addition. Add the sour cream, beat until incorporated.

Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.

Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Heat the oven to 325°F (160°C).

Pour filling into pan: Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.

Place in oven: Place the roasting pan with the springform pan in it, in the oven, on the lower rack.

Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.)

Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.

Chill 4 hours: Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.

Make the cheesecake

Prepare the sour cream topping: Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.
Note that this recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra, reduce the sour cream topping ingredients in half.

Prepare the raspberry sauce: Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat. Let cool.

Prepare the cheesecake to serve: Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan.
Dorie recommends, and we've done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift up the sides.
Spread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce.

Finish and Serve the Cheesecake

"Yup, it was Perfect! We all loved it! Would welcome any feedback for baking this recipe in 4 inch mini springforms, for Christmas gifts."

"This was literally the BEST cheesecake I have ever made! This is exactly what I have been looking for.  It is a keeper for sure and will be made over and over again!"

"Oops!\r\nI forgot to mention the crust! \r\nI used ginger snaps &amp; Walnuts instead of graham crackers"

https://www.simplyrecipes.com/video_src?vid=5972322635001

Making classic, soft and chewy caramel candies to stuff into stockings, gift to loved ones near and far, or simply treat yourself is easier than you might imagine. You can make these sweet candy treats in about 30 minutes. Then all you need to do is let them cool and wrap! 

Soft Caramel Candy

(600 grams) granulated sugar

(170 grams) light corn syrup

(59 milliliters) water

(240 milliliters) heavy cream

"I like using Lyles Syrup instead of corn syrup. If you're familiar with it, do you think it would work here? Thanks."

"For cutting the caramel, would a pizza cutter work?"

"Thanks for an interesting recipe, I'm looking forward to making candy. I'm a little confused about the wax paper for wrapping, where to look for it ? Is it sold simply as wax paper or goes by different names? And, if I can't find it, any suggestions for a suitable alternative? Thanks in advance! Best regards!"

Prepare a baking dish: Butter an 8-x8-inch baking dish. Cut two strips of parchment paper, both 7 1/2 inches by  6 inches, and lay them across one another in the dish. This will make it easy to lift the set caramel out of the dish.

Cook the sugar: Set a 4 1/2- or 5-quart Dutch oven (or another heavy-bottom pot) over a large burner on your stove but don’t turn it on. Add sugar, corn syrup, and water to the pot. Use a wooden spoon to stir together until the mixture resembles slushy snow. Rinse off the wooden spoon to remove any sugar crystals and set it aside to use later.

Brush the sides of the pot: Use a pastry brush, dipped in water, to brush down any sugar crystals that may cling to the sides of the pot above the slushy sugar.
Place the candy thermometer in the pot, making sure the bottom of the thermometer is covered by the sugar.

Bring the mixture to a boil over medium heat: Set the burner under the pot to medium and bring the sugar mixture to a boil without stirring it. The sugar will go from a rapid, clear boil to a sludgy, slowly-moving boil. The sugar will begin to turn a golden yellow color.

While the sugar cooks heat the cream: In a small saucepan set over medium heat add the cream. You don’t want the cream to simmer or boil. Once steam begins to rise from the surface of the cream, add the sliced butter, vanilla extract, and salt. It’s okay if the butter is not completely melted into the cream.

Watch the sugar and add the cream: The sugar will go from a quick, rustling boil to a slow, languid one as the water in the mixture is cooked off. Don’t walk away or turn your attention from the sugar.
As soon as the sugar takes on a deep amber color and reaches 320°F, carefully add the cream mixture in four parts, 1/4 cup at a time. Be careful not to put your arms or face over the pot as the mixture will boil and steam violently.
Once the cream is all added, use a wooden spoon to stir just until no large slices of butter remain. Stop stirring and cook the caramel until you bring it back to 240°F.

Pour the caramel into the dish: Once the caramel reaches 240°F, pour it into the center of the prepared dish. Tap the dish gently on the countertop to expel any large air bubbles and allow the caramel to cool on a baking rack until set, or three hours.

Slice the caramel: Melt 1 tablespoon of butter. Then use your pastry brush to butter both the blade of your knife and the cutting board or surface where you’ll cut the caramels. This will prevent the caramels from sticking.
Once the caramel is set. Use the sides of the parchment to lift the caramel from the dish and transfer it to your buttered cutting surface. Remove the parchment paper and cut the caramel into pieces that fit the size of your candy wrappers. You will press the knife down to cut them rather than drag it through.

Wrap and store the caramels: Once cut, place a caramel on the center edge of a wax paper square, roll, and twist each end to close the wrapper completely. Store the wrapped candies in an air-tight container or storage bag, at room temperature, for three weeks or transfer to a freezer bag to keep for three months.

Easiest baked brie EVER! Brie cheese topped with jam, wrapped in puff pastry or crescent roll dough, and baked until melty. Delicious!

Easy Baked Brie in Puff Pastry

puff pastry dough

Brie cheese (do not remove rind)

raspberry jam, or other sweet jam

brown sugar

maple syrup

"Just wondering which size of Brie for the first recipe? 250g or 450g?  \r\nThank you."

"I used homemade cranberry sauce and. eliminated the syrup and brown sugar. Just brushed the top with melted butter.  Delicious!"

Slice the top off the brie: If you want, start with chilled brie and use a sharp knife to carefully cut off the thin top rind of the cheese. This may help the crust stay with the cheese when served. The rind is edible so you don't have to do this step if you don't want to.

Place brie on puff pastry: On a lined baking sheet, lay out the puff pastry or the crescent rolls flat. Place the brie round or wedge on top of the puff pastry.

Spread jam on top, fold dough over brie: Spread jam on brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and sprinkle brown sugar on top.

Bake: Bake at 350ºF (175°C) for 30 minutes, pastry should be golden brown. Let cool for 10 minutes before serving.
Serve with crackers or apple slices.

"I made this today, and it was deliciously yummy.  I added almonds to the brown sugar mixture. \r\nNext time I will use diced apple pie filling instead of the jam.  And add pecans instead of the almonds.  This recipe is so worth making. You will not be disappointed."

"A hit at the party and incredibly simple!"

Hoppin' John! A classic Southern dish to celebrate New Year's. The black-eyed peas are for good fortune in the coming year. 

Hoppin&#8217; John

celery stalk, diced

yellow onion, diced

green bell pepper, diced

garlic cloves,

black-eyed peas, about 1 1/4 cups

bay leaf

thyme

Cajun seasoning

Salt

rice

onions

"Love this recipe.  I use more garlic, onion, celery, and pois pigeons, but it does come out well. Also, we use fresh peas whenever we can (as this year), so the cooking time is reduced. I’m half tempted to use chicken stock instead of water, and serve it as a soup."

"We really enjoyed this. I used bacon but also added some diced ham that I froze after Christmas.  Left it a little soupy.  Will definitely make again soon!"

Cook the celery, onion, green pepper base: If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat. If you are using a ham hock, heat the oil in the pot.
Once the bacon is crispy (or the oil is hot if you are using a ham hock and not bacon), increase the heat to medium-high and add the celery, onion, and green pepper and sauté until they begin to brown, about 4-5 minutes. Add the garlic, stir well and cook for another 1-2 minutes.

Cook the black-eyed peas and seasonings: Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 4 cups of water. If you are using the ham hock, add it to the pot and bring to a simmer. Cook for an hour to an hour and a half, (less time or more depending on the freshness of the black-eyed peas) until the peas are tender (not mushy).

Cook the rice: While the black-eyed peas are cooking, cook the rice separately according to package instructions.

Strain cooking water from peas, adjust seasoning: When the black-eyed peas are tender, strain out the remaining cooking water. Remove and discard the bay leaf. Taste the black-eyed peas for salt and add more if needed. If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot.

Serve: Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl. Garnish with chopped green onions. Serve with collard greens, kale, beet or turnip greens.

"This was so good!!!  I made it just like the recipe and loved every bite!!"

"I have made this recipe on New Year’s Day for the past 3 years and will be making it again this year. It has become a part of our family tradition. So good!"

All the delight of a negroni cocktail, but without the alcohol! This non-alcoholic negroni relies on alcohol-free gin and vermouth to make a cocktail that’s just as bold and delicious as the original.

Non-Alcoholic Negroni (NAgroni)

Monday Zero Alcohol Gin

Blutul Rosso Vermouth

Ghia Non-Alcoholic Aperitif

Stirrings Blood Orange Bitters

Orange twist,

Combine: Add all ingredients to a mixing glass half-filled with ice, and stir until chilled.

Strain: Strain and pour over ice in a chilled rocks glass or Old-Fashioned glass.

"Just made it, though we omitted the simple syrup.  It's grapefruity and refreshing, with a note of juniper.  Negronis are my favorite cocktail so it's nice to have a similar beverage without the alcohol."

When finished cooking, the dulce de leche will be set like custard.  Stirring with a spoon will soften to a spreadable consistency similar to that of a thick caramel...perfect for dipping apples!  For a consistency similar to caramel sauce, cook for the shorter timeframe mentioned.

Slow Cooker Dulce de Leche

sweetened condensed milk

Open cans of sweetened condensed milk and pour into three half pint jars, dividing evenly. Put on lids and rings. They should be snug but not too tight.

Top 9 new yearand039s recipes from across the web

The most viewed new yearand039s recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sidecar Cocktail

Swedish Meatballs

Camembert-Stuffed Sausage Balls

Perfect Cheesecake

Soft Caramel Candy

Easy Baked Brie in Puff Pastry

Hoppin’ John

Non-Alcoholic Negroni (NAgroni)

Slow Cooker Dulce de Leche

Top 9 new yearand039s recipes from across the web

The most viewed new yearand039s recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sidecar Cocktail

Swedish Meatballs

Camembert-Stuffed Sausage Balls

Perfect Cheesecake

Soft Caramel Candy

Easy Baked Brie in Puff Pastry

Hoppin&#8217; John

Non-Alcoholic Negroni (NAgroni)

Slow Cooker Dulce de Leche

The most viewed new yearand039s recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Hoppin’ John