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Tuesday, December 3, 2013


Yes, I know "tastey" is spelled wrong on Santa's but.  Hell, it's been spelled wrong for 6 years...why fix it now? 
Welcome back Tasty Tuesday Recipe Exchange Fans!
I am so happy you are back for more recipe sharing!
And, a big HELLO THERE  to new Tasty Tuesday Recipe Exchange readers!
I am excited you are joining us.
I promise all of you 5 Tuesdays of  taste tested recipes that will surely make you the star of the holidays......!

December 2013 sure did get here quick.  Don't ya think? 
Thankfully, it's been another year of good eating here in Judiland. 
So, I'm armed with an arsenal of taste tested and fabulous recipes!
This year, I decided to present recipes in courses.   That means that today I will be sharing a few "starter" recipes. 
I'd love to hear about your favorite "starter" recipes!!!

Let's kick off  this year's TASTY TUESDAY with a yummily perfect cocktail to greet your guests this holiday season......

 St. Germaine Winter Wine Cocktail
FUN FACT: Even though St. Germain is fabulous and rich is only 80 calories per ounce and has just 18 percent sugar by volume (compared to the 30 to 35 percent found in many liqueurs). It's also all-natural, and gluten-free.  Woo hoo!


Jody V said...

I have one!!! Yay Me! It's one I believe you will love Judi! It's Giada's but wonderful!

Jody V said...

I also came across this Caribbean Wing recipe that surprised us all over the summer.

Caribbean Chicken Wings

Serves 4 to 6

1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoons sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
7 pounds chicken wings

In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.
Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.