Great Booze-Free Holiday Alternatives
Holiday Fruitcake Without Alcohol (courtesy of Jim Barrack)
Ingredients (serves 30):
• 2 1/2 cups unsifted flour
• 1 teaspoon baking soda
• 2 slightly beaten eggs
• 1 28 oz. jar None Such ready-to-use mincemeat
• 1 14 oz. can Eagle Brand sweetened low-fat condensed milk
• 2 cups candied fruits
• 1 cup walnut or pecan pieces
• Preheat oven to 300 degrees. Grease and flour a 10-inch bundt cake pan.
• Combine flour and baking soda and set aside.
• In a large bowl, combine remaining ingredients; blend in flour and baking soda mixture. Pour batter into prepared bundt pan.
• Bake for 90 minutes until wooden toothpick comes out clean. Cool 15 minutes then turn out onto a rack. Garnish as desired.
Alcohol-Free Cheese Fondue (courtesy of MealsMatter)
Ingredients (serves 4):
• 1 cup Swiss cheese
• 1 cup sharp cheddar cheese
• 1 cup Gruyere cheese
• 3/4 cup chicken stock
• 3/4 cup milk
• 1/4 tsp. nutmeg
• 2 tablespoons flour
• 2 cloves crushed garlic
• Salt and pepper to taste
The following dipping things:
• 1 loaf French bread—cut into cubes
• 1 loaf pumpernickel bread—cut into cubes
• 1 loaf rye bread - cut in cubes
• 3-4 large apples cut in cubes
• 1 stalk of broccoli
• 1 stalk of cauliflower
• Carrot pieces
• Celery pieces
Heat chicken stock in your fondue pot until hot and add other ingredients then stir until a cheesy gooey consistency is reached. Dip things into the fondue as desired and eat.
Bananas Foster (courtesy of SparkRecipes)
Ingredients (serves 2):
• 1 banana
• 2 tbsp. brown sugar
• butter spray
• 1 cup low-fat vanilla ice cream
• Fat-free Cool Whip
Slice banana into quarters. Coat sauté pan with butter spray, add bananas and the brown sugar. Cook on medium high heat, turning bananas occasionally, until they become slightly translucent and the sugar caramelizes. Split into two servings, top each with 1/2 cup low-fat vanilla ice cream, and add a dollop of whipped cream.
Ingredients (serves 6):
• 2 tablespoons extra virgin olive oil
• 6 lamb shanks
• sea salt
• pepper (freshly ground)
• 10 rosemary sprigs
• 1 head garlic (large, each clove peeled and 3 minced)
• 1 preserved lemon (whole, rinsed)
• 2 cups verjuice
• 1 cup chicken or vegetable stock
• 6 bay leaves
• 1 tsp. black peppercorns (whole, cracked)
• 1 teaspoon salt
• Preheat oven to 320 degrees
• On the stove, heat the oil in a large casserole dish (that is ovenproof).
• Season the lamb shanks with the sea salt and freshly ground pepper.
• Add 3 shanks to the casserole dish and cook over moderate heat until browned all over (about 8 minutes), rest to one side.
• Add the remaining 3 shanks and the rosemary to the casserole dish and cook until browned and then add the minced garlic and cook for another minute.
• Remove from the heat and return the first 3 shanks to the casserole dish or pot.
• Remove the pulp from the lemon and cut the lemon rind into 8 pieces and add the lamb along with the verjuice, stock, garlic cloves, bay leaves, cracked peppercorns and salt.
• Bring to a boil and cover tightly and braise in the oven for 3 hours or until the meat is tender, turn the shanks occasionally.
• Transfer the lamb to a platter and cover to keep warm.
• Discard the rosemary stems and bay leaves and skim as much fat as possible from the sauce in the casserole dish.
• Return the shanks to the sauce and cook over moderate heat until warm.
• Spoon into bowls and serve.