Tag Archives: Christmas

A Little FORKING Story about the Christmas Candy Cane

 

A Forking long time back in a land far away it was said that children were given candy in church on Christmas to shut the FORK up. It has been written that a person in Germany decided to put a little bit of religion into these church given candy sticks so they shaped the candy like shepherd’s hook like from the dude in the Noel Scene.

As time passed someone got the idea that hyssop should be added to the candies. (in case you forgot……We are talking about the candies that were given to children in church…..so they would shut the FORK Up!)…..because hyssop was used in the old testament for purification and sacrifice. Perhaps nobody actually wanted child sacrifice on their hands…….or maybe…..the real Forking reason was that mint was cheaper and sort of tasted better than hyssop they began flavoring the candy canes with mint.

Some people believe the red stripes were added to symbolize Christ’s Blood……

If you have been shopping for Candy Canes you might have noticed that most Candy Canes these days aren’t actually flavored mint anymore.

I saw in Food Network Magazine that www.McPhees.com sells some FORKING STRANGE Candy Canes

Rotisserie Chicken Candy Canes www.McPhees.com

Pickle Candy Canes www.McPhees.com

Gravy Candy Canes www.McPhees.com

Coal Candy Canes www.McPhees.com

Bacon Candy Canes www.McPhees.com

Doesn’t Forking matter what flavor the candy is. The Forking kid will shut the FORK Up with a Candy Cane!

Merry FORKING Christmas and Happy everything the Fork Else…also a Happy Forking New Year!

The Forking Truth

References

www.Wikipedia.com

www.WhyChristmas.com

www.NoelNoel.com

www.FoodNetwork.com

 

 

 

How to make the BEST Forking Cannoli in the Whole World Recipe

 

If you want to most delicious Cannoli you have to make your own fresh shells and fresh home made ricotta filling. The cannoli shells aren’t sold at local Phoenix Supermarkets and when you do find them at specialty stores they are very expensive..about $1.50-$2.00 a shell. Around Phoenix local supermarkets don’t sell fresh tasting ricotta cheese that taste good. The ricotta cheese sold here is full of gum and taste flat.  It’s some work but you have to make your own shells and cheese if you want a good tasting cannoli.  I’ve been making these for years and I got it down but I do spend three days  making these Cannoli but they can be done in two days. Three days before I need them I make the shells. I have a small fryer and can only fry six shells at a time so it takes a while. It might be a good idea to invest in a well made pastry mat for rolling the shells. I got a new one this year from a high end kitchen store and it made a big difference. My shells were easier to roll and came out much thinner ( as a result I also got about ten more shells from the same recipe. The next day I make the fresh cheese. The way I make cheese it comes out very firm and I flavor the cheese in three flavors, vanilla, chocolate and cinnamon. The minute I add sugar to sweeten the cheese it becomes too wet so I have to drain the vanilla and cinnamon flavors for a day. The chocolate stays very firm because the added cocoa dries it out. You will have extra cheese left over. You might want to remove up to three cups of ricotta and freeze use for something else like gnocchi, ravioli, toasted bread or rolled lasagnas. Fresh ricotta freezes very well. It will last 6 months to a year depending on your freezer.

Ingredients to make around 40 shells

2 cups flour – plus extra to roll out dough and dust dough

2 Tablespoons unsweetened butter – room temperature

2 Tablespoons sugar

2 pinch sea salt

1/4 cup water

1/4 cup wine (could be any wine lately I use dry white wine)

1 XL egg separated – both beaten (I use beaten yolk for sealing and white in dough batter)

vegetable oil to fill fryer

2 cups (about 2 cups) 10x sugar – to dust cannoli shells inside (to stay more crispy) and outside. (you have extra but I just toss that out.

optional – a few small pinches of anisette sugar on top of the dusted cannoli for extra flavor

1 gallon whole milk

1 quart heavy cream

2-3 lemons – just the fresh squeezed juice

1 1/2 teaspoons sea salt

sugar to your liking

natural vanilla extract to your liking

cinnamon to your liking

high quality cocoa powder to your liking

few drops of natural anise extract to your liking (a little goes a long way…don’t use much or skip)

Directions

Fill your fryer with oil and I set bring to 350 degrees F

In a medium bowl mix flour, butter, two pinches salt, water, wine, egg white, together with a fork. pinch a small ball the size of a smaller fresh cherry. Dust your rolling mat with flour and dust the dough ball. Roll from the inside out.

Wrap the dough around the cannoli core and seal with egg yolk. repeat at least 6 times. Use a tong and slowly place the dough wrapped cores into the hot oil. they will sink and then they will float. You will need to hold them down with the tongs or another basket so they can brown all over. They get down pretty fast and you remove them when they are golden brown and place on a towel or paper towel lined pan or baking sheet.

I’m not paid or anything to recommend Fanara’s cannoli cores but they really are the best. They are made from aluminum that cools quickly and they are designed so you can pinch the core and the shell comes off easily. The Forking Truth is that I threw out all my other cannoli cores and I tried Fanara’s. FT! (Forking Truth!) By the time you do six and then roll out your next six then the first six will be cool so you can slide the shells off the cores and get ready to repeat till done.

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Place shells on new paper towels over a pan or baking sheet and when cool cover with plastic wrap.

To make the cheese you put a very large pot on medium heat and add the milk, cream and about 1 1/2 teaspoons sea salt. You have to slowly bring this to a rolling boil. It should take about one hour. During this time you stir it occasionally.

When the mixture is at a rolling boil then you SLOWLY add fresh squeezed lemon juice. Depending on the size and how juicy the lemon is you will need 2-3 lemons. You slowly add the juice and stop when you see it turns to curds.

Let it continue to cook for just a couple minutes and shut the heat off.

I use a metal mesh strainer and SLOWLY ladle out the mixture and let it drain and then add to a clean container.

Put in the refrigerator when the cheese cools down a bit. After a night in the refrigerator the cheese will seem very thick and it needs to be. Decide on what flavors you want to make. I like to make a third vanilla, one third cinnamon and the last third chocolate.  Add sugar and flavoring to your liking. A day before I need to use the cannoli filling I make the flavors because the vanilla flavor and the cinnamon flavor turn runny from the sugar and you will have to drain those fillings over night with paper towel lined colander that is kept in the refrigerator. (make it triple lined and line on top too)…you can drain the cheese for more than one day but change the towels at least once a day but twice is better.

The next step is the day of serving the cannoli I dust the inside and outside of cannoli shells with 10x sugar that keeps the inside crisp longer and adds another dimension of flavor to the cannoli. It’s easy to pipe the filling in with a pastry bag. You don’t even need to use a tip. You can add pistachios, chocolate chips or cherries to the ends but I prefer without.

Cannoli

I sprinkle a little cinnamon to the cinnamon cannoli and cocoa to the chocolate cannoli.

I made these cannoli for my neighbors and everyone said that these were the best cannoli they ever tasted.( FT)  This is the dessert my husband’s family requests for their annual Christmas Gathering.

These are the Best Forking Cannoli in the Whole World.

The Forking Truth

 

 

A Little Forking Story about The Christmas Candy Cane

 

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A long time back in a land far away it’s said that children were given candy to shut the FORK up while in church on Christmas. It has been written that a person in Germany decided to put a little religion into these church given candy sticks. Later to make the candy seem more biblical someone decided to shape the candy sticks like shepherds’ hooks like from the dudes in the Noel Scene.

As time passed someone got the idea that hyssop should be added to the candies (the candies that shut kids the Fork up in church) because hyssop was used in the old testament for purification and sacrifice. Perhaps nobody actually wanted child sacrifice on their hands and maybe because mint was cheaper or probably tasted better than hyssop …they began flavoring the candy canes with mint because it was similar.

Some people believe the red stripes were added to symbolize Christ’s Blood.

If you have been shopping for Candy Canes you might have noticed that most candy Canes for Christmas aren’t actually mint flavored anymore.

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Jelly Belly Jelly Bean Flavors

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More Jelly Belly Jelly Bean Flavors – Cherry, Apple and Orange

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Strawberry , Apple and Cherry

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Tart Candy Flavors

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Dum Dum Lollipop Flavors

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Well it has mint….just with some Chocolate

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Candy Canes filled with tart sugar Powder…

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Candy Canes filled with another brand of tart sugar powder. I haven’t come across the pickle flavored candy canes or the hot wasabi candy canes but I did read somewhere that they are out there too!

Doesn't Forking matter what flavor the candy is. The Forking kid will shut

Doesn’t Forking matter what flavor the candy is. The Forking kid will shut up with candy in his mouth.

And that was just a Little Forking Story about The Christmas Candy Cane

Merry Christmas and Happy everything the Fork else to you and yours.

 The Forking Truth

The Forking Truth

References

www.Wikipedia.com

www.WhyChristmas.com

www.NoelNoel.com

Christmas Foods are out There and some are FORKING STRANGE 2016

 

 

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Forking WEIRD Christmas Food is out there! I never thought I’d ever come across most of these FORKING WEIRD things.  Here are something called Yellow Snow Balls with a picture of a dog urinating. Who the fork is going to buy this?……Seriously you are not going to give this to a person you like……and you are not going to spend the money on someone you dislike….????

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Every year Little Debbie Snack Cakes makes a variety of iced Christmas Themed snack cakes.

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Christmas Gum Drops.

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White Peppermint BARK Bars……Now that’s CUTE!

Christmas Food has actually gone to the dogs…..

Here are Holiday Spice Greenies.

Kringle’s Cookies for Dogs…

Not a Forking Kringle like the one below.

Kringle a Traditional Danish Christmas Pastry

and…

Santa Stew for Dogs…..Who The Fork wants cooked Santa in a Can for Dogs?

Now back to people food.

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Kit Kats turn mint flavored for Christmas.

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Tic Tac Candy Mints turn to Apple Pie Flavored for Christmas.

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Jelly Peppermint Creme Candy Canes….

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Reese’s Nut Clusters in winter packaging.

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Butterfinger Bites are now transformed into Lumps of Coal.

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Here is some candy called Santa’s Sack and another candy called Reindeer Poop….Ok now these are kind of funny…….

Doesn't Forking matter what flavor the candy is. The Forking kid will shut

Merry Christmas and Happy Forking Everything Else! Remember Santa knows who’s been  Naughty and Nice and some of you out there are getting Forking Reindeer Poop!

 The Forking Truth

The Forking Truth

 

Duchess Style Stuffed Potatoes Recipe

 

Duchess Style Stuffed Potatoes

Duchess Style Stuffed Potatoes

This kind of potatoes are usually made for a special occasion, holiday or just to impress someone. These are those OMG potatoes………..You have to start out with perfectly baked potatoes. Let them cool. Then slice a quarter- third off the top and carefully scoop them out so you have a shell. With the use of a potato ricer the filling will be fluffy and free of lumps. Egg yolks, butter and heavy cream make these potatoes an indulgence. You can even build it up slightly more by serving these potatoes with either warm parsley or thyme butter and a crack of fresh salt and pepper.

Ingredients for 4 generous servings or 8 diet servings

4 russet style poatoes – medium sized and washed

4 russet style potatoes – small sized and washed

4 Tablespoons canola oil – for cooking all the potatoes

2 teaspoons kosher salt – for cooking the medium potatoes

6 Tablespoons butter – unsalted – room temperature

1/4 cup heavy cream

4 XL egg yolks

1 teaspoon sea salt

1/4 teaspoon white pepper

few grates fresh nutmeg

pinch cayenne

a crack of fresh ground sea salt

a crack or two of fresh ground black pepper – for seasoning potato shell and on top if desired

Directions

Set oven at 350 degrees F

All the potatoes get priced with a fork all over and get a light sprinkle of oil.

The larger or medium sized potatoes get a light sprinkle of kosher salt all over.

All the potatoes go on a baking sheet(s) in the oven for about one hour.

The potatoes should look like this. The skin is thin and slightly winked and is dry to the touch.

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Leave the potatoes cool till enough so you can cut them and then peel the small potatoes and put them in a bowl to collect. Then slice the upper quarter off the tops of the four larger potatoes. Scoop remaining potato from the tops and add it to the bowl with all the other dug out potato.

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Then carefully hollow out the potatoes with a teaspoon leaving about a quarter inch shell like this and add a crack or two of salt and pepper to season the potato shell.

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Now rice all the potato in the bowl.

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When done set to the side.

In a small bowl mix together egg yolks, heavy cream, 1 teaspoon salt, white pepper, nutmeg and cayenne.

Use a fork and mix it in to the potatoes.

Spoon the potato mixture to the top of the potatoes like this.

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Now with a pastry bag with a #6 tip attached fold the bag halfway down and add one quarter of the potato mixture.

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Decorate anyway you like. I just applied pressure and made a circular motion over the potatoes sort of like an imaginary cork screw.

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Put them in a 350 degree F oven for 20 minutes and they looked like this.

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I didn’t add fresh hot parsley or thyme butter but did add a crack of fresh sea salt and pepper.

Duchess Style Stuffed Potatoes

Duchess Style Stuffed Potatoes

Forking Crazy Good Potatoes!

 The Forking Truth

The Forking Truth

WTFork happened to Candy Canes?

 

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A long time back in a land far away it’s said that children were given candy to shut the fork up while in church on Christmas. Someone in Germany decided to put a little religion into the candy sticks that shut kids up and made the candies hook shape to remind the children of shepherd’s  hooks like from the dudes in the Noel Scene.

Some time latter someone thought that hyssop should be added to these candies (that shut kid’s the fork up in church) because hyssop was used in the old testament for purification and sacrifice. Maybe nobody wanted forking child sacrifice on their hands and possibly because mint was cheaper or probably because mint forking tasted better than hyssop they went with mint flavoring because it was similar.

Some people say the red stripe was added to symbolize Christ’s Blood.

Recently I went to the Forking Supermarket and noticed mostly all the candy canes were forking weird!

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I saw Candy Canes that were filled with Pixy Stix Powder. Why would you want powder spilling out of a candy cane?

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These Candy Canes are filled with SweetTart Powder.

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Chocolate Mint Candy Canes sound tasty.

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Dum Dum Candy Canes

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Smarties Candy Canes….Would you want a Dum dum or a Smarties?

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Fruit Flavored Candy Canes

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Jelly Belly Candy Canes

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MORE Jelly Belly Candy Canes

Doesn't Forking matter what flavor the candy is. The Forking kid will shut up with candy in his mouth.

Doesn’t Forking matter what flavor the candy is. The Forking kid will shut up with candy in his mouth.

Merry Forking Christmas!

 The Forking Truth

The Forking Truth

References

Wikipedia.com

whychristmas.com

noelnoel.com

 

Ho ho Ho Forking Christmas Food is out there

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What could be forking more merry than Red Velet Christmas tree cakes?

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Perhaps forking regular Christmas tree cakes?

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Run run as fast as you can to catch some Christmas Gingerbread Little Debbie’s

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I NEVER FORKING thought I’d see the day when I saw a forking thing like Christmas Dum-Dums.

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Some kind of forking weird Rudolf the red nose reindeer sucker.

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Oh my……

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Of course it isn’t forking Christmas  without forking Christmas Crunch!

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White Peppermint M&M’s

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Holiday Mint M&M’s

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Marshmallow Snowman’s don’t forking melt in Arizona.

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Forking Candy Cane Peeps

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That thing looks like a forking sponge in a forking box to me.

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This was on the shelf with the Christmas Candy. I think this is a forking leftover from Halloween. I would try one but didn’t feel like buying this forking bag.

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No Bake Jell-o and Yes Bake Duff’s Candy Cane Cake Mixes

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Ginger Family

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Gingerman that look like forking blobs

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Forking Reese’s fece’s Christmas Turds

Actual Turd

Actual Reese’s Turd

Ho ho ho Forking Christmas Food is out there!

 The Forking Truth

The Forking Truth