Hors d'ouevres: fudge dipped clementines

Hors d'ouevres series: fudge dipped clementines

These things are great, everybody loves them.

First, peel as many clementines as you need. 10 is probably fine, unless youre doing a big party. Peel and separate the segments. Remove the white stringy stuff that is in the middle of the fruit.

Next, add 1/2 cup of butter and 2-3 cups of chocolate chips to a double boiler, depending on the desired consistency. If you want a coating, try 2 cups. If you want a swab try 3.

Once the chocolate mixture is melted, combined, and moving like a fluid, dip half of each clemetine in the fudge. 

Set the finished clementine segments onto a plate in a spiral arrangement. Sprinkle a pinch of salt on the fudge before it hardens.

Enjoy cooking and eating your clementines!

Theyre a great snack for a new year's eve party...

Easy 5 minute 'Nog

Egg nog: THE iconic holiday drink. Many people think its too hard to make, or too time consuming, but thats not really true.

All you need is a blender!( I prefer a hand held one.)

The ingredients for the nog:

2 eggs

1.5 cups of milk (preferably whole, if you dont have whole then add 1/4 cup of heavy cream to 1.25 cups of 2% or 1%)

3.5 tsp sugar

1/2 tsp vanilla extract

Dash of cinnamon

Dash of nutmeg or pumpkin spice(optional)

Reccomended Garnishes:

Whipped cream

Peppermint stick

Cinnamon stick

Candy cane

Put the nog stuff in a bowl or your blender, and pulse it until its well blended. You dont want to aerate it too much, but if you do just let the bubbles settle.

Pour it into a pitcher or bowl, and refrigerate it. This stuff is delicious, and much healthier than the stuff at stop n shop. Plus it saves lots and lots of money, the stuff at stop n shop is up to 4 bucks a pint, multiple times the price of gasoline.

Pour into a glass, pipe or squirt some whipp on the top, stick in a peppermint or cinnamon stick.

Have fun cooking, and enjoy your egg nog!

All I had for the garnish was whipped cream and pumpkin spice, but it was just as good.