Carr Family Clam Dip

This is my father's clam dip recipe, copied from rote, as even I am loathe to part with tradition that extends back to my great-grandfather's time. It is fantastic enough to stand on its own with no additions from me, and has a special place in my heart as being something that has been handed down through generations unaltered. In these days of instant dips, it is one which never fails to impress, and I have yet to find a way to improve on its simplicity.

Carr Family Clam Dip

Ingredients

1 pkg cream ceese (use Neufatchel cheese if you must lower the fat, but Philedelphia original is best)
1 can minced clams w/juice
1 tsp salt
1 tbs coarsely cracked black pepper
3 tbs milk (whole, skim, 2%, half and half... your choice)

Directions

1. Remove the cream cheese from the package and let stand at room temperature for 15 mins. or until softened.

2. Drain the clams, reserving the liquid.

3. Give the clams a few pulses in a food processor, or a few good whacks with a chef's knife, until finely minced.

4. In a largish bowl, combine cream cheese, minced clams, salt, pepper, milk, and a few tablespoons of clam liqueur.

5. Beat with an electric mixer on medium for 2 minutes, or until fully incorporated and fluffy. The texture should me only semi-liquid at room temperature and will firm up in the refrigerator. If the mixture is too wet, add a bit more cream cheese, if it is too dry, add more clam liqueur or milk (according to taste). This is a thick dip and shouldn't be at all runny.

6. Add additional salt and black pepper to taste.

7. Transfer to a bowl or Tupperware container and refrigerate overnight if possible, or at least 2 hours.

8. Serve with hearty, thick ripple potato chips.

Carnival of the Recipes #70

The holidays are almost upon us, and what better way to celebrate than with a bevy of holiday-themed goodness. The Carnival of the Recipes #70 rings in the Solstice with a plethora of delicious goodies, hosted by Caltechgirl at Not Exactly Rocket Science.

The hollydays wouldn't be complete without cookies...

I'm usually not a big one for sweets, but around the holidays, there are certain treats that call back such nostalgic memories, it is incumbent upon me to recreate them -- waistline be damned.

These are my favorite Christmas cookies, despite (or perhaps because of) the fact that they are devoid of color, bits of sugary frosting, or cutesy designs... my mother made them for us every year, and her mother before that, and her mother before that, so there's a history in there that makes them taste even better. Not that any of us is even remotely Swedish, but there ya go.

Swedish Butter Crescents

Ingredients
1 cup butter (2 sticks)
1 cup powdered sugar
2 cups all-purpose flour
1/2 tsp baking powder (optional)
1 1/2 cups ground almonds
1 tbs vanilla extract

1/2 cup powdered sugar + 1 tsp cinnamon for dusting

Directions

1. Preheat the oven to 325F.
   
2. Cream room temperature butter, sugar, and vanilla until fluffy.
   
3. Add ground almonds and blend until mixed.
   
4. Slowly blend flour, baking powder and salt into the mixture.
   
5. Finish by kneading any unmixed dry ingredients until the whole is a firm, slightly crumbly ball.
   
6. Cover with plastic wrap and chill 10-15 mins.
7. Roll out appoximately 1 tbs of dough into balls, then shape into crescents, leave as is, or garnish with a candied cherry.
   
8. Bake for 18-20 mins. or until light golden brown.
9. Upon removing from the oven, carefully roll warm crescents in powdered sugar/cinnamon mixture, or use a sifter to dust.
   
10. Enjoy!