Luna del'Corvo

(Behind again - I plead finals!)

Today's offering is another recipe. I'll post another cookie recipe once I get baking, but for now:

Saké Mushroom Veggie-Stuffing

This fantastic stuffing (or dressing, if you prefer) is simplicity itself, gets raves every year, and is actually healthy. low-fat and meat-free!

Croutons (1 large loaf of whole wheat bread, cubed, and dried; 40 mins in a very low oven does the trick; leave them in until you're ready for them. They must be totally dry!)
Medium bunch of celery
2 medium-largeish onions
Small container fresh mushrooms (I like portobellos, but buttons work fine, too)
1 cup veggie broth
1 cup sake (yes, Japanese rice wine - trust me on this!)
1/4 cup soy sauce
Seasonings as you like (I use marjoram, sage, garlic, pepper, and a teensy dash of rosemary)

Combine sake, broth and soy sauce, mix in seasonings.
Dice up the veggies (I use the celery all the way up to the leaves - the leaves add greens and a nice nutty zing) and soak in the broth mixture at least an hour (overnight is great if you can plan ahead)
Just before baking, mix the croutons into the mixture.

Bake covered 45-60 mins in a medium oven (300 or so) and enjoy!

(This goes great with a Qorn roast, baked with a similar mix of broth and sake, with big chunks of onion and carrot baked alongside. I also add a handful of juniper berries and a drizzle of honey or maple syrup to the roast. Yum!)

I need a cooking icon!

I'm posting this from Dreamwidth, because LJ is AWOL - again. Grrr. I can't check, but I'm pretty sure that today's entry was another recipe, so here goes:

Kentucky Bourbon Balls (indispensable on Christmas and at Derby Time!)

Ingredients:
1 cup fine chocolate wafer crumbs (Chocolate teddy grahams or other chocolate cookie work well, too. Just don't use one with additional sugar on it, as it throws off the balance of sugar to liquid.)
1 cup finely chopped pecans (optional, or replace with chocolate mini-chips)
1 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
1/4 cup bourbon
1 tablespoons plus 1 1/2 teaspoons light corn syrup (I prefer to use agave nectar, or even good quality maple syrup)

Also: confectioners' sugar or cocoa for coating

Preparation:
Thoroughly combine the crumbs, chopped pecans/chips, sugar, and the cocoa. Stir bourbon and corn syrup into the dry mixture; blend well (get in there with your hands if you need to; it's a thick dough!). Cover and chill for a few hours. Sift about 1/2 to 1 cup of confectioners' sugar on a cookie sheet. Shape small bits of the dough into balls and roll them in the confectioners'. Store in refrigerator in tightly covered containers. Make these a few days in advance for best flavor, and roll in confectioners' sugar again before serving, if desired. These can also be frozen for longer storage.
Makes about 3 dozen bourbon balls.