Ruby's Favorite Holiday Recipes

Many of you know, that before I was a model, I used to be a chef!  Although I don't do it professionally anymore, cooking is still a big passion of mine!  Every year, around the holidays, i do loads of cooking and baking.  I always get asked about the recipes, so I thought I would post them here for your enjoyment!  If you try any of my recipes, I would love to hear about it!!!

Enjoy!  And a very happy holidays to you and your loved ones!  xoxox

Red Velvet Crinkly Cookies

These ooey gooey babies are crunchy on the outside, and soft on the inside.  With red and white coloring, they are perfect for Christmas (although I would eat them any time of year)

 Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 40 minutes

Yield: About 30 cookies

Ingredients

• 3 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder*
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1 1/3 cups granulated sugar
• 3 large eggs
• 1 Tbsp milk or buttermilk
• 1 1/2 tsp vanilla bean paste or vanilla
• 2 tsp lemon juice
• 5 tsp red food coloring
• 1 cup white chocolate chips
• 1 cup powdered sugar

Directions

• In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
• Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
• *If you want them a little more chocolatey you can replace 2 - 3 Tbsp of the flour with 2 - 3 additional Tbsp of cocoa powder.

ANtipasto

Who doesn't love eating the anitpasto at a holiday party?  I make loads of this every year, and wrapped up with a box of artisan crackers, and a serving knife, it makes a great gift! 


3 bottles ketchup
1 qt. onions
1 qt. mushrooms
1 qt. cauliflower
1 qt. peppers (red and green mixed)
2 plants leeks
1 lg. bunch celery
2 lg. carrots
1 qt. sweet pickles or cucumbers
1 qt. white vinegar
1 qt. green olives
1 can black olives
1 can artichokes
2 sm. cans sardines
1/2 lb. anchovies
2 tbsp. salt
1 strong hot pepper (small size)
1/2 qt. string beans
2 cans tuna fish
1 qt. cooking oil
1/2 c. sugar

Clean, wash and drain all vegetables. Chop mushrooms, celery, carrots, pickles, cauliflower, peppers and leeks.Put all liquid: ketchup, vinegar and oil into a large pan and bring to boil. When it boils, put in the cauliflower, celery, leek, carrots, onions and beans and cook until tender. Then add the peppers, hot pepper, mushrooms, olives, pickles, salt and sugar. Keep everything mixed and let everything cook until tender. Now chop sardines and tuna into one inch pieces. Cut the anchovies in pieces. Put them in the rest of the mixture and let all boil for about 40 minutes. Then can in hot jars and seal tightly. P.S. Whatever you like best, throw in an extra handful... especially mushrooms! Yum!

Mulled Wine

4 cups apple cider
1 (750-ml) bottle red wine, such as Cabernet Sauvignon
1 (375-ml) bottle of brandy
1/4 cup honey
2 cinnamon sticks
1 orange, zested and juiced
4 whole cloves
3 star anise
4 oranges, peeled, for garnish


Combine the cider, wine,  brandy, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.

Photos by Stina Rae Photography