|Struffoli made in Florida shown via Skype|
sisters (Terry, Judey, Joan, Kaz) and Mom moved to Florida. But the tradition continued. Judey hosts it in Florida with the same food, gifts on the table (mailed early), on the same day at the same time.
|Antipasto Platter similar to Ladies' Night|
(tuna & celery in center)
Nothing is easier than chocolate bark flavored with banana, lemon, rum or sprinkled with coconut. One year, I was on a three chocolate covered marshmallows on a stick kick, another year-chocolate covered pretzels and this year....chocolate covered coconut balls topped with slivers of almonds.
Chocolate Coconut Balls With Almonds
2 1/2 cups of Unsweetened shredded coconut
1/2 cup of confectioners' sugar
2 1/2 Tablespoons of butter cold and cut thin
1 Tablespoon light corn syrup
12 oz bittersweet chocolate chopped
Slivers of almond
Prepare a baking sheet with wax paper or release foil. Mix coconut, sugar, butter and corn syrup with a standing or hand mixer. Pinch off a good size piece and roll into a ball. Place on baking sheet. Freeze for 15 minutes.
In a double boiler, melt about 3/4 of the chopped chocolate. Stir until chocolate is smooth. Remove insert and add the remaining chocolate, stirring until all is melted. Be careful not to get any drops of water in the chocolate or it can seize.
Working with a fork, drop one coconut ball into the chocolate, shake off excess and place on prepared pan. Place a few almond slivers on top. Continue until all the coconut balls are coated. Let sit until chocolate is set. Makes about 2 dozen
Merry Christmas Buon Natale