- 1 pound chicken livers or shrimp
- 1 large can of whole water chestnuts
- 1/2 cup soy sauce
- 2 to 3 teaspoons ground red chiles
- 1/2 teaspoon ground turmeric
- 1 pound bacon
- Onion powder
- 1/4 cup sherry or sweet sake
- 1 teaspoon minced, fresh ginger
- 2 large cloves garlic, mashed
- Brown sugar
- Separate bacon slices, cut into halves, and layer on wax paper on a flat pan. Place in freezer for 1/2 hour.
- Slice water chestnuts in half. Do not use already sliced; they will be too thin and break. Clean livers and separate on workspace; sprinkle lightly with onion powder. Fold liver section around chestnut and wrap in the section of bacon. Secure with a wooden pick, making sure the pick goes through the chestnut.
- Mix soy, sherry, and seasonings in a flat container. Place liver bundles in the mixture to marinate. Marinate for at least 1 hour in the refrigerator, turning at least once.
- When ready to cook, place each bundle on a broiler pan, sprinkle with brown sugar, and broil until bacon is crisp and liver is done. Turn to broil on all sides. DO NOT BROIL CLOSE TO HEAT or the liver will not fully cook.
- Serve hot from the oven.
- 1/2 cup tea leaves (such as Earl Grey)
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 tablespoon whole cloves
- 1-quart water
- 3 oranges
- 3 lemons
- 3 cups granulated sugar
- 1 gallon water
Add sugar and juice of oranges and lemons. Mix well, then mix into a gallon of water.
- 12 ounces semisweet chocolate, coarsely chopped, or 12 ounces semisweet chocolate chips
- 2/3 cup heavy cream
- 1 tablespoon unsalted butter (at room temperature)
- 1 tablespoon vanilla extract
- 1/2 cup unsweetened cocoa
Warm cream in a small saucepan over low heat. As soon as you start to see bubbles around the edges of the pan, turn off the heat and pour the warm cream over the chopped chocolate. Stir until the chocolate melts and the mixture is completely smooth. Add the butter and stir until it is completely incorporated. Stir in the vanilla extract. Place the mixture in the refrigerator for 1 hour, or until it is firm enough to shape into balls.
Scoop out a heaping teaspoonful of the chocolate mixture and roll it into a ball between your palms. Roll the ball in cocoa until it is completely covered. Roll it lightly in your palms again to make sure the cocoa sticks, then re-roll the truffle in cocoa. Repeat with the remaining chocolate mixture. If the mixture gets too soft to hold its shape, place it back in the refrigerator for 10 minutes until it can be handled easily.
Store the truffles in layers, separated by wax paper, in an airtight container in the refrigerator for up to 2 weeks. They are best served at room temperature.
Almond TrufflesAdd 3 tablespoons of almond liqueur (such as amaretto) with the butter. If desired, you may also roll the truffles in 1/2 cup finely chopped almonds instead of cocoa powder, or push a whole toasted almond inside the rounded truffle before rolling it in the cocoa.
Irish TrufflesAdd 3 tablespoons of whiskey with the butter.
Orange TrufflesAdd 3 tablespoons of orange liqueur (such as Grand Marnier) and 1 teaspoon of finely grated orange rind with the butter.
Black Pepper Biscuits
2 cups all-purpose flour
2 heaping tablespoons baking powder
Pinch of salt
1 teaspoon granulated sugar
4 teaspoons fresh coarsely ground black pepper
2 heaping tablespoons Crisco
1 to 1 1/2 cups buttermilk
Preheat oven to 450 degrees F. Oil a cookie sheet. Sift together: flour, baking powder, a pinch of salt, and a little bit of sugar. Cut two heaping tablespoons, Crisco, into the dry mix with two forks or the back of a spoon until tacky. Add buttermilk and mix until doughy. Roll out gently on floured wax paper (or cloth). Cut out with glass or biscuit cutter.