Mary Meola from Function Junction gives viewers some family-friendly New Years’ Eve ideas, and ways to easily prep in the kitchen so you can mingle.
RECIPES:
Chocolate Fondue
Recipe for four servings
- 1 cup (250 ml) whipping cream
- 24 ounces (600 g) semi-sweet chocolate, finely chopped
- 2 tablespoons Grand Marnier (or other orange liquor)
Place the fondue pot over medium heat. Add cream and heat until very hot, but do not boil. Remove from heat and add chocolate. Let stand until softened, about 3 minutes. Add Grand Marnier and whisk until smooth.
Place the fondue pot on base, with burner ignited. Keep flame on low heat.
Serve with cubes of pound cake, dried fruit and fresh strawberries.
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Pound Cake
Makes two 9 by 5 inch loaves
- 2 cups (1 pound) unsalted butter room temperature plus more for pans
- 1 pound (about 3 cups) all purpose flour
- 1 teaspoon coarse salt
- 2 ¼ cups sugar (1 pound)
- 1 Teaspoon vanilla extract
- 9 large eggs room temperature, lightly beaten
Preheat oven to 325 F. Butter two 9 by 5 inch loaf pans. In a medium bowl, whisk together flour and salt.
With an electric mixer on high speed, beat butter and sugar until pale and fluffy about 8 minutes. Scrape down sides of bowl. Reduce speed to medium; beat in vanilla. Add eggs in 4 batches, beating thoroughly after each and scraping down the sides of bowl, Reduce speed to low; add flour mixture in 4 batches, beating until just incorporated.
Divide batter evenly between prepared pans. Tap pans on the counter; smooth tops with an offset spatula. Bake until cake tester comes out clean. About 65 minutes. Transfer pans to a wire rack to cool 30 minutes. Turn out cakes onto rack to cool completely.
CONTACT:
Function Junction
2450 Grand Blvd, Third Floor Suite 316
816-283-3033
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