Prepping for a tamale dinner with our friends. Vegetarian & vegan tamales. Some with cheese, some with mushrooms and some with zucchini.
Drinks: Cranberry Ginger Shrub cocktails, adapted from Vegan Knitting
Combine 1 cups cranberries, 1/2 cup coursely shopped and peeled ginger in sauce pan with 2 cups apple cider vinegar. Bring to boil and then pour everything into glass bowl with lid. Allow to sit for at least 24 hours. Next day, strain mixture into saucepan with 1 1’2 cups sugar, juice and zest of one lemon and 1 orange. Bring to boil then simmer for 5 minutes. Allow to cool and pour into bottle.
Mix with club soda 1:1 and add a shot of vodka for a nice yummy cocktail.
Cookies for dessert. They are mostly from Isa’s new book, but a couple of the recipes are available on her site. I made our favorite Anzac biscuits, Mexican Hot Chocolate Snickerdoodles, Peanut Butter Chocolate Pillows (to die for!!), gingerbread snaps(not shown), and Kahlua BonBons. All vegan of course. You can click on the links to see the recipes.
The bonbons I made myself, modified a recipe I saw in a magazine and had tucked away in my head. They were easy, no bakes dipped in chocolate and drizzled with coffee flavored icing. YUM!
Chocolate Kahlua Bonbons
20 chocolate sandwich cookies with cream filling (oreos or Jojo’s)
1 1/2 cup roasted pecans, walnuts & almonds
2-3 tablespoons Kahlua, coffee flavored liquor or strong coffee.
2 tbsp cocoa powder
1 tbsp maple syrup
Pulse cookies & nuts in food processor to a fine crumb. Add everything else and pulse to combine. Shape mixture into 1″ balls. Place on plate and pop into freezer for 1 hour. After the 1 hours is complete, melt 1 cup chocolate chips with 2 tsp shortening. Dip balls and place on plate. Drizzle with a mixture of 1/2 cup powdered sugar and 1-2 tsp strong coffee or Kahlua.