Habs Tweetup

Kicking Off 2012, Habs Tweetup Style!

2012-01-07T14:56:00.000-05:00

by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- Happy New Year! It's hard to believe that we've already rung in a new year - have you kept your resolutions so far? If so, congratulations! Perhaps "try something new this year" made your list of goals? Well if you're a Habs fan why not try a Habs Tweetup? There's no better way to kick off the new year than getting together with a great group of Habs fans and friends to cheer on the Montreal Canadiens!

If you've never attended a Habs Tweetup (or even if you have and are looking forward to your next one), we've got plenty of opportunities for you right around the corner. Be sure to click the RSVP link at the bottom of the page to reserve your seat!

First up, we kick off 2012 at McLean's Pub in Montreal on Saturday, January 14th to watch the Habs take on the Senators. Good food, good friends, an All Habs Trivia Challenge, and prizes make a winning combination for a fun night you won't want to miss!

Planning on being in the Pittsburgh area on Friday, January 20th for the Habs vs. Penguins game? A Vasco bus tour from Montreal will be heading down for the event and we're planning a Habs Tweetup for fans to meet and mingle before the game! Stay tuned for additional information regarding the venue, or contact us for more details.

Next we join our friends from TSN 990's "The Franchise" on Saturday, January 21st for a Habs Tweetup and "Guaranteed Win Night" Hockey Party at Brasserie Sports 40 in Anjou, Quebec. All Habs readers will be given special VIP passes for food and drink as well as chances to win great prizes like tickets, a jersey, gift certificates and more! Tickets for the drawing can be purchased at the event, with a portion of the proceeds benefiting "Team In Training" (a nonprofit fundraising program of The Leukemia & Lymphoma Society).

Looking ahead to February, our Habs friends in Toronto will also have a change to get together for a Habs Tweetup! The place to be on Saturday, February 11th is Hoops Sports Bar & Grill on Bremner. The Canadiens take on the Maple Leafs this night and Habs fans will unite to cheer their team on to victory! An All Habs Trivia Challenge and prizes will also be on tap for the event, so be sure to reserve your seat early.

To reserve your seat for any of the events listed above, click on the "RSVP for a Habs Tweetup" tab at the top of the page. When you arrive at any Habs Tweetup event, ask to be seated with the All Habs group to join the fun. Be sure to show your Canadiens pride and come dressed in your best Habs gear!

These are just a few of the fun-filled fan events we've got planned for this year, so keep checking HabsTweetup.com and follow @habstweetup on Twitter to stay updated on events as they are announced.

Go Habs Go!

The Twelve Days of Christmas Cookies: Merry Christmas!

2011-12-24T17:39:00.000-05:00

by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- For almost two weeks, our All Habs family has shared some spectacular cookie recipes with you as we explored The Twelve Days of Christmas Cookies.

From the sweet to the chocolate-y and everything in between, we hope you enjoyed indulging your sweet tooth along with us. If you missed any of the recipes, you'll find the links for all twelve days listed below. Be sure to let us know if you tried any recipes in the comment section!

From our family to yours we wish you a very Merry Christmas and a happy holiday season!

Day 1 - Raspberry Ribbons

Day 2 - Almond Kisses

Day 3 - Banana Bread Cookies

Day 4 - Melomakarona

Day 5 - The Original Chocolate Chip Cookie

Day 6 - Chocolate Chip Bites with Salted Caramel Glaze

Day 7 - Apple Cider Snickerdoodles

Day 8 - Soft Gingersnaps

Day 9 - Chocolate Chocolate Peanut Butter Chip Cookies

Day 10 - Cranberry Orange Cookies

Day 11 - Peanut Butter Cup Cookies

Day 12 - Oatmeal Butterscotch Cookies

photo credits: Amy Johnson, Dayes, Rose's Recipes, FoodNetwork.com, AllRecipes.com, KidsCooking.About.com, VeryBestBaking.com

The Twelve Days of Christmas Cookies: Oatmeal Butterscotch Cookies

2011-12-24T17:06:00.000-05:00

by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- 'Twas the night before Christmas and all through the house, every creature was stirring, shoving cookies in their mouths! That's right folks the big day is almost here and that means that today's cookie baking is extra special: we've got to feed Old St. Nick tonight!

Today's cookie is thick and hearty, great for dunking and sure to keep you going while you (er, I mean Santa) wraps and delivers gifts.

Oatmeal Butterscotch Cookies
Recipe courtesy of "Hershey's Classic Recipes" from Publications International, Ltd.

Prep time: 15 minutes
Cook time: 10 minutes

Ingredients:
3/4 cup butter, softened
3/4 cup sugar
3/4 cup light brown sugar, firmly packed
2 eggs
1 tsp. vanilla extract
1 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
3 cups quick-cooking or regular rolled oats, uncooked
1 2/3 cups butterscotch chips

1. Preheat oven to 375 degrees F.

2. Beat butter, sugar, and brown sugar in a large mixing bowl until creamy and fluffy. Add eggs and vanilla, blend thoroughly.

3. In a separate bowl, stir together flour, baking soda, salt, and cinnamon; gradually beat into butter mixture.

4. Stir in oats and butterscotch chips, mixing until distributed evenly throughout dough.

5. Drop by rounded teaspoons onto ungreased cookie sheet (line with parchment paper for easy cleanup).

6. Bake 8 to 10 minutes until golden brown. Cool slightly then remove to wire rack to cool completely.

Be sure to put out extra for Mr. Claus, these are sure to disappear!

Day 1 - Raspberry Ribbons
Day 2 - Almond Kisses
Day 3 - Banana Bread Cookies
Day 4 - Melomakarona
Day 5 - The Original Chocolate Chip Cookie
Day 6 - Chocolate Chip Bites with Salted Caramel Glaze
Day 7 - Apple Cider Snickerdoodles
Day 8 - Soft Gingersnaps
Day 9 - Chocolate Chocolate Peanut Butter Chip Cookies
Day 10 - Cranberry Orange Cookies
Day 11 - Peanut Butter Cup Cookies

photo credits: VeryBestBaking.com, SouthernPlate.com, Annies-Eats.com

The Twelve Days of Christmas Cookies: Peanut Butter Cup Cookies

2011-12-23T16:29:00.000-05:00

by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- Chocolate and peanut butter: one of the quintessential chocolate-lover's combinations. There are lots of ways to enjoy this dynamic duo, but a certain chocolate candy company seems to have the perfect portion size all wrapped up in a peanut butter cup.

I usually indulge in one or two of these bite-sized holiday treats every year, just to taste. But I know there are plenty of you out there who will probably polish off the entire tray in a matter of minutes!

Peanut Butter Cup Cookies
Recipe courtesy of AllRecipes.com

Prep time: 25 minutes
Cook time: 10 minutes

Ingredients:
1 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup butter, softened
1/2 cup sugar
1/2 cup peanut butter
1/2 cup brown sugar, firmly packed
1 egg, beaten
1 tsp. vanilla extract
2 tbsp. milk
Miniature chocolate covered peanut butter cups

1. Preheat oven to 375 degrees F.

2. Sift together the flour, salt and baking soda; set aside.

3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy.

4. Slowly beat in the egg, vanilla, and milk. Gradually add the flour mixture and mix well.

5. Roll the dough into walnut-sized balls and place each one into an un-greased mini muffin pan.

6. Bake at 375 for about 8 minutes. Remove pan from oven and immediately press one unwrapped peanut butter cup into each dough ball.

7. Cool completely before removing from pan. Enjoy!

Be sure to check back tomorrow for our next holiday cookie recipe: Santa's Surprise!

Day 1 - Raspberry Ribbons
Day 2 - Almond Kisses
Day 3 - Banana Bread Cookies
Day 4 - Melomakarona
Day 5 - The Original Chocolate Chip Cookie
Day 6 - Chocolate Chip Bites with Salted Caramel Glaze
Day 7 - Apple Cider Snickerdoodles
Day 8 - Soft Gingersnaps
Day 9 - Chocolate Chocolate Peanut Butter Chip Cookies
Day 10 - Cranberry Orange Cookies

photo credits: KidsCooking.About.Com, TasteOfHome.com, Amy Johnson

The Twelve Days of Christmas Cookies: Cranberry Orange Cookies

2011-12-22T19:36:00.000-05:00

by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- One of my favorite holiday brunch items is a warm slice (or two) of cranberry orange bread with a bit of butter on it. Today's cookie recipe takes that traditional breakfast treat and turns it into a sweet yet tangy cookie, complete with an orange glaze. You might want to make an extra batch - these could disappear quickly!

Cranberry Orange Cookies
Recipe courtesy of AllRecipes.com

Prep time: 20 minutes
Cook time: 15 minutes

Ingredients:
COOKIES:
1 cup butter, softened
1 cup sugar
1/2 cup brown sugar, packed firmly
1 egg
1 tsp. grated orange zest
2 tbsp. orange juice
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
2 cups chopped cranberries
1/2 cup chopped walnuts (optional)

GLAZE:
1/2 tsp. grated orange zest
3 tbsp. orange juice
1 1/2 cups confectioners sugar

1. Preheat the oven to 375 degrees F.

2. In a large mixing bowl cream together the butter, sugar, and brown sugar until smooth and creamy. Beat in the egg until well blended, then add 1 tsp. of orange zest and 2 tbsp. orange juice.

3. In a separate bowl, combine the flour, baking soda and salt. Stir flour mixture into the orange butter mixture.

4. Stir in cranberries and walnuts.

5. Drop dough by rounded tablespoons onto cookie sheets, using parchment paper for easy cleanup.

6. Bake for 12 to 14 minutes, until cookie edges are golden brown. Transfer cookies to wire rack to cool.

7. While the cookies are cooling, mix together the 1/2 tsp. orange zest, 3 tbsp. orange juice and confectioners sugar until smooth. Drizzle gently over the top of the cookies and allow glaze to set.

Be sure to check back tomorrow for our next cookie recipe: Peanut Butter Cups!

Did you miss one of our previous cookie recipes? Find them here:
Day 1 - Raspberry Ribbons
Day 2 - Almond Kisses
Day 3 - Banana Bread Cookies
Day 4 - Melomakarona
Day 5 - The Original Chocolate Chip Cookie
Day 6 - Chocolate Chip Bites with Salted Caramel Glaze
Day 7 - Apple Cider Snickerdoodles
Day 8 - Soft Gingersnaps
Day 9 - Chocolate Chocolate Peanut Butter Chip Cookies

photo credits: AllRecipes.com (Kimberly Harvey), Wikipedia, Squidoo.com, KingArthurFlour.com

The Twelve Days of Christmas Cookies: Chocolate Chocolate Peanut Butter Chip Cookies

2011-12-21T18:03:00.000-05:00

by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- That's right folks: as the title suggests, today's recipe doesn't just involve chocolate. It takes double chocolate! Oh, and peanut butter too. Sound decadent? It is!

These cookies comes to us from All Habs team member Erica (@HabItHerWay) who calls this her "go-to" cookie recipe. One taste and it's easy to understand why - they're a chocolate lover's delight!

Chocolate Chocolate Peanut Butter Chip Cookies
Based on a recipe from "Cookies!", by Tormont Publications

Prep time: 15 minutes
Cook time: 10 minutes

Ingredients:
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
2 eggs
1/2 tsp. vanilla
1 3/4 cups all-purpose flour
1/4 cup unsweetened baking cocoa
1 tsp. baking soda
1/4 tsp. salt
1 cup semi-sweet chocolate chips
1 cup peanut butter chips

1. Preheat oven to 375 degrees F.

2. In a large mixing bowl beat together the sugar, brown sugar, butter, eggs, and vanilla until creamy and fluffy.

3. In a separate bowl, combine the flour, cocoa, baking soda, and salt.

4. Gradually add flour mixture into the butter mixture while beating on low speed until a soft dough forms.

5. Stir in chocolate and peanut butter chips.

6. Drop dough by rounded teaspoons onto a cookie sheet (use parchment paper for easy cleanup and removal).

7. Bake 8 to 10 minutes or until set. Let cool for 1 minute before transferring to a wire rack to cool completely.

Be sure to check back tomorrow for our next delicious cookie recipe: Cranberry & Orange Cookies!

Did you miss one of our previous cookie recipes? Find them here:
Day 1 - Raspberry Ribbons
Day 2 - Almond Kisses
Day 3 - Banana Bread Cookies
Day 4 - Melomakarona
Day 5 - The Original Chocolate Chip Cookie
Day 6 - Chocolate Chip Bites with Salted Caramel Glaze
Day 7 - Apple Cider Snickerdoodles
Day 8 - Soft Gingersnaps

photo credits: Amy Johnson

The Twelve Days of Christmas Cookies: Soft Gingersnaps

2011-12-20T18:11:00.000-05:00

by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- Admit it. You're one of those people that bites the heads off of those innocent gingerbread men, aren't you? It's okay, we won't tell. Or perhaps you enjoy indulging your inner architect by spending an afternoon building the world's most elaborate gingerbread house?

Whatever your gingerbread preference, today's recipe is guaranteed to be a hit. Gingersnap cookies tend to be crispy and a little dry, but this version is soft, moist, and chewy - perfect with a glass of milk!

Soft Gingersnaps
Recipe courtesy of AllRecipes.com

Prep time: 30 minutes
Cook time: 10 minutes

Ingredients:
3/4 cup butter (no substitutes), softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt
1/4 tsp. ground nutmeg
Additional sugar for coating dough

1. In a mixing bowl, cream butter and sugar until fluffy. Add egg and continue beating until well mixed, then beat in molasses.

2. Combine flour, baking soda, cinnamon, ginger, cloves, salt, and nutmeg in a separate bowl. Add a small amount at a time to the butter mixture and continue beating until a soft dough forms.

3. Cover and refrigerate the dough for up to 1 hour in order to make the dough easier to handle.

4. Preheat oven to 350 degrees F. Roll cookie dough between hands into walnut-sized balls.

5. Roll each dough ball in a bowl filled with additional sugar to coat.

6. Place dough balls on ungreased baking sheet (use parchment paper for easy cleanup).

7. Bake for 8 to 12 minutes or until puffy and golden brown. Cool for 1 minute, then transfer to a wire baking rack to cool completely.

Be sure to check back tomorrow for our next tasty recipe: Chocolate Chocolate Peanut Butter Chip Cookies!

Did you miss one of our previous cookie recipes? Find them here:
Day 1 - Raspberry Ribbons
Day 2 - Almond Kisses
Day 3 - Banana Bread Cookies
Day 4 - Melomakarona
Day 5 - The Original Chocolate Chip Cookie
Day 6 - Chocolate Chip Bites with Salted Caramel Glaze
Day 7 - Apple Cider Snickerdoodles

photo credits: Amy Johnson

The Twelve Days of Christmas Cookies: Apple Cider Snickerdoodles

2011-12-19T19:34:00.000-05:00

by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- Many holiday cookie recipes tend to come from relatives, passed down generation after generation like a family heirloom. They're familiar, comforting, and something to look forward to every year.

But sometimes a new twist to a traditional cookie can be just the thing to spice up your dessert table. Today's recipe takes a classic favorite, the snickerdoodle, and turns it into something a little extra special. And instead of apple chips, this recipe could be modified with your own creative add-in!

Apple Cider Snickerdoodles

Recipe courtesy of FoodNetwork.com

Prep time: 20 minutes

Cook time: 25 minutes

Ingredients:

1 1/4 cups apple cider
1 1/2 cups all-purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar, plus 3 tablespoons for rolling
1/4 cup packed light brown sugar
1 large egg
1/4 cup plus 2 tbsps. finely chopped red and green crispy apple chips, plus whole chips for garnish
2 tsps. apple pie spice

1. Preheat the oven to 400 degrees F.

2. Heat the cider in a medium skillet over medium-high heat until it comes to a boil. Continue to cook until syrupy and reduced to about 2 tablespoons, 12 to 14 minutes. Set aside to cool slightly.

3. Whisk the flour, cream of tartar, baking soda, cinnamon and salt in a medium bowl until smooth.

4. Beat the butter with 1/2 cup of the granulated sugar and the light brown sugar in a separate bowl on medium-high speed until fluffy and smooth, 2 to 3 minutes.

5. Beat in the reduced cider and the egg (the mixture may look slightly curdled). Stir in the flour mixture and 1/4 cup of the chopped apple chips until combined.

6. Stir together the remaining 3 tablespoons of granulated sugar, 2 tablespoons of chopped apple chips and the apple pie spice in a small bowl.

7. Roll heaping tablespoons of dough into balls, using lightly moistened hands if the dough is too sticky, and then roll in the spiced sugar mixture.

8. Place the dough balls 3 inches apart on ungreased baking sheets and top with a few pieces of whole apple chips.

9. Bake until the edges are just set but centers are still soft, 11 to 13 minutes, rotating pans halfway through the baking time. Cool 2 to 3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

Be sure to check back tomorrow for our next recipe: Soft Gingersnaps!

Did you miss one of our previous cookie recipes? Find them here:
Day 1 - Raspberry Ribbons
Day 2 - Almond Kisses
Day 3 - Banana Bread Cookies
Day 4 - Melomakarona
Day 5 - The Original Chocolate Chip Cookie
Day 6 - Chocolate Chip Bites with Salted Caramel Glaze

photo credits: Amy Johnson, FoodNetwork.com, Squidoo.com, SouthernPlate.com

The Twelve Days of Christmas Cookies: Chocolate Chip Bites with Salted Caramel Glaze

2011-12-19T10:46:00.000-05:00

Today's recipe comes courtesy of All Habs team member, Dayes (@cokeaddict)!

by Dayes, HabsTweetup.com (AllHabs.net)

TORONTO, ON -- What is Christmas without cookies? Nothing. Without cookies, there *is* no holiday! Okay, so maybe I’m exaggerating just a smidge, but cookies are a must-have in my holiday book, so here is a popular favourite that I bake for my friends and family.

Chocolate Chip Bites – with salted caramel glaze

The recipe for the glaze makes more than you will need for the cookies. It’s something that I learned to make when I was going to school in Nice and eating it always makes me happy. The recipe for the glaze makes about 1½ cups of salted caramel sauce which you can put on ice cream or cake (or anything, really). Also, the glaze is optional. It just makes the chocolate chip cookies a bit fancy – a nice touch for the holidays. But the cookies are just as good without it.

Cookie:

2¼ cups of flour
1 tsp baking soda
1 tsp salt
½ cup white granulated sugar
¾ cup brown sugar (you can use any kind, but I like the darker stuff)
½ lb butter, softened (I leave it out on the kitchen counter over night – that’s usually soft enough)
1 tsp vanilla
2 large eggs
1 package of semi-sweet mini chocolate chips (you can use the Christmas colour coated ones if you want)

Preheat oven to 375F.

Sift the flour, baking soda and salt together. Set aside.

Using a stand mixer, beat the two sugars together. Add butter, 1 tablespoon at a time and beat until smooth. Add vanilla. Add eggs, one at a time. You may need to scrape down the sides of the bowl. Continue beating until mixture looks light and creamy – not curdled.

Add flour mixture ½ cup at a time – and mix until just combined. Add chocolate chips.

Pour dough onto plastic wrap and freeze for 30 minutes or until firm – but not frozen solid. (If you’re tight on time, you can skip this step. It just makes the dough a little easier to handle.) Cut the dough into ½-inch cubes and drop into a mini-cupcake pan.

Bake for 7 minutes or until golden. Cool on a wire rack.

When completely cooled, brush the salted caramel glaze over the bottom of each cookie and let dry. Package or serve when the glaze has set.

Using the mini-cupcake pan, this yields ~13 dozen cookies.

If you’re making regular-sized cookies, use a teaspoon to drop the dough onto a cookie sheet and leave a fair amount of space between them as they will spread. Bake them for 9-10 minutes. This will yield ~40 cookies.

Glaze (Makes about 1½ cups):
1 cup white granulated sugar
3 ounces (6 tbsp) salted butter (don’t cheap out – crappy butter makes crappy caramel)
½ cup + 2 tbsp heavy cream, at room temperature

Melt the sugar over medium to moderately high heat in 2- or 3-quart pot. Whisk or stir the sugar as it melts and cook it until it is a nice, dark copper color.

Add butter all at once and stir it in. Pour in the heavy cream then remove from heat. The sauce will foam up quite a bit, so be careful. Whisk it until smooth.

This can be stored in the fridge for up to two weeks.

Be sure to check back tomorrow for our next recipe: Apple Cider Snickerdoodles!

Did you miss one of our previous cookie recipes? Find them here:
Day 1 - Raspberry Ribbons
Day 2 - Almond Kisses
Day 3 - Banana Bread Cookies
Day 4 - Melomakarona
Day 5 - The Original Chocolate Chip Cookie

photo credits: Dayes

The Twelve Days of Christmas Cookies: The Original Chocolate Chip Cookie

2011-12-17T16:09:00.000-05:00

by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- If for some reason there was a worldwide cookie shortage and I could only ever have one type of cookie for the rest of my life, today's recipe would be it. I'm a purist when it comes to baked goods - simple, time-tested treats with lots of flavor are my favorites.

I equate the holidays with these cookies - they're the original Nestle Toll House cookies and are good enough to make all year round. So pour a tall glass of milk and have a few!

The Original NESTLE TOLL HOUSE Chocolate Chip Cookie
Recipe courtesy of VeryBestBaking.com

Prep time: 15 minutes
Cook time: 10 minutes

Ingredients:
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
1 12-oz. pkg. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1. Preheat oven to 375 degrees F.

2. Combine flour, baking soda and salt in small bowl.

3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.

4. Gradually beat in flour mixture. Stir in chocolate chips.

5. Drop by rounded tablespoon onto ungreased baking sheets (use parchment paper for easy cleanup).

6. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Enjoy! Be sure to check back tomorrow for our next recipe: Chocolate Chip Bites with Salted Caramel Glaze!

Did you miss one of our previous cookie recipes? Find them here:
Day 1 - Raspberry Ribbons
Day 2 - Almond Kisses
Day 3 - Banana Bread Cookies
Day 4 - Melomakarona

photo credits: Amy Johnson

The Twelve Days of Christmas Cookies: Melomakarona

2011-12-16T21:04:00.000-05:00

by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- It's Friday, so celebrate! If your weekend is filled with holidays parties to host or attend, we've got a delicious dessert for you offer guests. Our fourth installment of The Twelve Cookies of Christmas are delightfully sweet little golden pieces of dough called Melomakarona!

Also considered "honey macaroons", melomakarona is a traditional Greek Christmas cookie soaked in honey syrup and sprinkled with walnuts. Today's unique recipe comes to us courtesy of All Habs team member Effie (@MistressFE0503) and they sounded so good, I couldn't wait to try these cookies!

Melomakarona (Honey & Spice Cookies)

Prep time: 30 minutes

Cook time: 30 minutes

Ingredients:

COOKIES:

1 1/2 cups sunflower oil

1 cup sugar

3/4 cup fresh orange juice

1/4 cup brandy

3 cups all-purpose flour

1 cup fine-ground semolina

1 tsp. baking soda

grated peel of 1 orange

1/2 tsp. cinnamon

1/2 tsp. ground cloves

2 cups finely chopped walnuts

SYRUP:

2 cups water

2 cups sugar

2 cups honey

3-4 whole cloves

1. Preheat oven to 350 degrees F (180 degrees C). If using a convection oven, preheat to 320 degrees F (160 degrees C).

2. Dissolve the baking soda in the orange juice.

3. Add the flour, semolina, sugar, orange peel, cinnamon, and cloves to a large bowl and whisk until blended. Make a well in the center of the flour mixture.

4. Pour the sunflower oil, orange juice, and brandy into the well. Incorporate the liquid into the flour with your hands, kneading the dough until it becomes sticky.

5. Take a chestnut-sized piece of dough and roll it in your hands to create a log. Press the dough gently with your fingers on one side to flatten slightly. Place the cookies on a cookie sheet (use parchment paper for easy removal and cleanup).

6. Bake on the middle rack of the oven for 15 to 20 minutes until lightly browned. Cool cookies completely on a wire rack before moving on to step #7.

7. Once the cookies are cool, start preparing the syrup by adding the water, sugar, honey, cinnamon stick, and cloves to a wide pot. Bring to a boil over medium-high heat for 2 to 3 minutes, skimming and discarding the foam that develops on top.

8. Reduce heat to low and remove the cinnamon stick and cloves. Add enough cookies to cover the bottom of the pan and gently press down on them with a spatula to keep them submerged for about a minute to soak up the syrup.

9. Remove the cookies using a slotted spoon to allow the excess syrup to drain off. Place on a large serving dish and sprinkle each layer of cookies with chopped walnuts.

Effie says these cookies should not be refrigerated and to cover them well with plastic wrap or store them in tins so that they don't dry out. "They'll last for several days - if they aren't eaten by then. At my mom's they don't last!"

Be sure to check back tomorrow for our next great recipe: The Quintessential Chocolate Chip Cookie!

Did you miss one of our cookie recipes? You can find them all here:

Day 1 - Raspberry Ribbons

Day 2 - Almond Kisses

Day 3 - Banana Bread Cookies

photo credits: Amy Johnson

The Twelve Days of Christmas Cookies: Banana Bread Cookies

2011-12-15T20:39:00.000-05:00

by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- Sometimes the best Christmas cookies don't have to be overly fancy or complex - they just need to invoke feelings of comfort and familiarity. Our third recipe in The Twelve Days of Christmas Cookies combines two of my favorite sweet treats: banana bread and chocolate chip cookies.

These soft, chewy delights are best right out of the oven with a tall glass of milk but since banana bread is technically a popular breakfast item, I say enjoy them any time of day!

Banana Bread Cookies
Recipe courtesy of Woman's Day

Prep time: 20 minutes
Cook time: 15 minutes

Ingredients:
1 1/2 sticks (3/4 cup) butter, softened
3/4 cup packed light-brown sugar
1/4 tsp. baking soda
1/4 tsp. salt
2 large eggs
1 ripe banana, peeled and sliced
1 tsp. vanilla extract
2 cups all-purpose flour
1 1/2 cups semi-sweet chocolate chips
1 cup macadamia nuts, coarsely chopped (optional)

1. Preheat oven to 350 degrees F.

2. Beat butter, sugar, baking soda and salt in a large bowl on medium speed for about 3 minutes or until fluffy.

3. Beat in eggs, banana, and vanilla until well blended and banana is completely mashed.

4. Reduce mixer speed to low and gradually add flour to banana mixture until just blended. Stir in chocolate chips (and macadamia nuts, if using).

5. Drop cookie dough by rounded tablespoon onto an ungreased baking sheet.

6. Bake at 350 degrees F for 10 to 12 minutes or until golden brown. Transfer cookies to a wire rack to cool completely. (Now would be the perfect time to sneak a few while they're warm!)

Be sure to check back tomorrow for our fourth recipe in The Twelve Days of Christmas Cookies: Melomakarona (Honey & Spice Cookies)!

Did you miss a day of cookie recipes? Find them all here:
Day 1 - Raspberry Ribbons
Day 2 - Almond Kisses

photo credits: Amy Johnson, Rose's Recipes, Baking Bites, and The Tasty Gardener

The Twelve Days of Christmas Cookies: Almond Kisses

2011-12-14T18:52:00.000-05:00

photo credit: Amy Johnson

by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- Ready to restock your cookie tray? It's time for the second round of our Twelve Days of Christmas Cookies! Today's Almond Kisses recipe comes to us courtesy of another one of our All Habs team members: Chantal (aka @habsgirl4life).

Chantal describes these treats as a "delicious almond cookie baked with a Hershey's kiss in the middle". She also notes that this recipe makes a LOT of cookies, so she usually cuts the recipe measurements in half. (Unless you're having a party or attending a cookie exchange where you'll need 10 to 12 dozen cookies!)

I made fairly big cookies, but it's possible to get more out of the dough by making the cookies bite-sized. The chocolate lover in your house will certainly love these! Happy baking!

Almond Kisses

Prep time: 20 minutes
Cook time: 10 minutes

Ingredients:
1 1/2 cup butter, melted
2 cups sugar
1 tsp. vanilla extract
1 tsp. almond extract
1/8 cup molasses
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt (if using salted almonds, cut salt to 1/2 tsp.)
1 1/2 cups finely ground almonds
2 eggs, beaten
4 cups all-purpose flour
26 oz. Hershey's Kisses

1. Preheat oven to 350 degrees F, with oven rack in center position.

2. Place butter in microwave-safe mixing bowl and microwave until just melted.

3. Add sugar, vanilla extract, almond extract and molasses. Stir until well blended, then add the baking soda, baking powder and salt. Mix well.

4. Grind the almonds in a food processor. (I used unsalted slivered almonds.)

5. Add them to the bowl and mix throughout the batter.

6. Stir in the beaten eggs. Gradually add the flour to the batter and continue to mix until all ingredients are thoroughly blended.

7. Allow the dough to rest and firm up for a few minutes. Roll dough into walnut-sized balls with your hands and place on a greased cookie sheet. (You could also use parchment paper, as shown below.)

8. Unwrap the Hershey's Kisses and press the base of one piece of candy into the top of each cookie ball.

9. Bake at 350 degrees F for 10 minutes or until edges turn golden brown. The chocolate will soften but will not melt and lose their shape.) Cool cookies for 2 minutes before transferring to a wire rack to completely cool. Enjoy!

Be sure to check back tomorrow for our next recipe: Banana Bread Cookies!

Did you miss a day of cookies? You can find them here:
Day 1 - Raspberry Ribbons

photo credits: Amy Johnson

The Twelve Days of Christmas Cookies: Raspberry Ribbons

2011-12-13T16:24:00.000-05:00

Photo credit: Amy Johnson - AllHabs.net

by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- 'Tis the season for sweets and treats! If there's one thing I look forward to the most during the holidays, it's Christmas cookies. Chocolate chip cookies made from scratch and homemade fudge are December staples in my family. Gee, I wonder where I developed my sweet tooth?

In the spirit of the most popular baking season of the year, we present a special edition of Game-Day Meal called "The Twelve Days of Christmas Cookies". Every day from now until Christmas Eve we'll feature a new cookie recipe for you to bake and share, if you don't eat them all first!

To kick off the series, we begin with a recipe from one of our All Habs team members, Kathy (@czechtacular). She says that her Raspberry Ribbons are "the first Christmas cookies I made all by myself". These rich, buttery cookies are a bit like a piece of shortbread biscotti with a scrumptious jam filling. Try them and I bet you can't eat just one!

Raspberry Ribbons
Recipe courtesy of AllRecipes.com

Prep time: 20 minutes
Cook time: 20 minutes

Ingredients:

COOKIES:
1 cup butter, softened (no substitutes)
1/2 cup sugar
1 egg
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup raspberry jam (I used black raspberry jam & apricot preserves)

GLAZE:
1 cup confectioners' sugar
2 tbsp. evaporated milk
1/2 tsp. vanilla extract

1. Place softened butter and sugar in a large mixing bowl.

2. Cream butter and sugar mixture on medium speed until fluffy and smooth.

3. Beat in egg and vanilla.

4. In a separate bowl combine the flour, baking powder and salt. Gradually add to the butter mixture and continue mixing until soft dough forms.

5. Divide dough into four portions and shape each into a log, press down on the top to slightly flatten. Make an indentation down the center of each dough log. Place on a foil-lined cookie sheet and bake for 10 minutes at 350 degrees.

6. Spoon jam into indentations in dough.

7. Return trays to the oven and continue to bake at 350 degrees for another 10-15 minutes, until cookies are golden brown. Cool for 2 minutes, then transfer cookie logs to a cutting board. Cut logs into bite-sized pieces and transfer to a wire rack.

8. In a small bowl, whisk together the ingredients for the glaze until smooth and glossy.

9. Drizzle glaze over warm cookies (I recommend placing wax paper under the wire rack for easy cleanup). Allow cookies to cool completely, and enjoy!

Be sure to check back tomorrow for our next delicious cookie recipe - Almond Kisses!

photo credits: Amy Johnson and Kathy K.

A Habs Fan's Survival Guide (Part 2): Making Friends in Leafs Nation

2011-12-10T14:53:00.000-05:00

by Dayes, HabsTweetup.com (AllHabs.net)

Chapter Two – The Company We Keep

You’d think it’d be a lonely life here in Leafs Nation as a Habs fan, but not so. I’ve lived in Toronto approximately five times longer than I lived in Montreal (but Montreal is still my hometown), but I can say I definitely have no shortage of friends.

So how does a Habs fan survive in Leafs Nation? In Chapter One, I describe my means of dealing with mouthy strangers. But you can only dish it out for so long. Eventually, you have to make friends. Here are a few basic guidelines on how to maintain a healthy social life in the Tdot.

Leafs-Habs diplomacy 101
If you are always around diehard Leafs fans, I strongly suggest you add a fine tuning control knob to your expression of Habs love. I’m not saying you should censor yourself (especially since Chapter One was all about not censoring yourself). But I am saying that you don’t have to be obnoxious and in-your-face about it when you’re around die-hard Leafs fans, especially since you are in enemy territory. Make friends with them based on other similar interests/common ground (food is usually a good one – more on that later) and limit your trash talk to when you watch games together.

Bribery
Toronto is a great food city. There are so many options in all price ranges and all cuisines. BUT there are two things that Toronto does NOT have that we Montrealers can use to bribe Leafs fans into submission. Very few of them are ever able to resist the gloriousness that is Montreal smoked meat and Montreal bagels. Everyone knows my family worships at Schwartz’s Deli, but Torontonians can’t be so selective.

They’ll take what they can get. And the places in Toronto that claim to serve Montreal smoked meat or Montreal-style bagels are just so substandard, that no one has ever rejected my offer to bring back food from Montreal. Who wouldn’t want to be friends with someone who has regular access to Montreal smoked meat and bagels? I know you’re going to say vegetarians and those with gluten sensitivities, but I have another tactic for them.

Everyone wants to be like you
You need to be fun to hang out with. I don’t care what team you love, if you’re not fun, I don’t want to hang out with you. BUT, if you’re a lot of fun, even *Leafs fans* will want to hang out with you. They’ll be willing to suffer the cost of admission, which is trash talking the Leafs. Be the life of the party. If you’re the most awesome person they know, they won’t care that you’re a Habs fan. In fact, some of them can be converted.

But don’t tell them I said that.

Make friends with other Habs fans
This obviously seems like a no-brainer, but it’s not as easy as it sounds. It’s not because Habs fans are hiding, but there are just *so* many people from all over, that sometimes you find yourself surrounded by people who love a non-hockey sport (I know, shocking, eh?). However, do not despair. The birth of Twitter and other social media has made finding people with similar interests so much easier that all you need to do to find awesome Habs fans is come out to a Habs Tweetup. I have Habs fan friends that I met prior to Twitter, but meeting many diehard fans has become much easier. So come out to our next Toronto Habs Tweetup event!! You won’t regret it!!

Follow Dayes on Twitter: @cokeaddict

Habs Tweetup in Montreal: 2011-12 Season Kickoff

2011-10-13T00:52:00.000-04:00

by Robyn, HabsTweetup.com (AllHabs.net)

MONTREAL, QC -- Despite the fact that the Habs lost 2-0 to the dreaded Toronto Maple Leafs, spirits were high last Thursday night at Mclean's Pub for the first Montreal Habs Tweetup of the regular season.

Amidst the many fans packed into the pub to cheer on the Canadiens in their the season opener, it was easy to spot our enthusiastic group. With our tables adorned with Habs balloons, our section added even more cheerfulness and fun to an already energetic atmosphere. The wait is over, friends; hockey is back!

Several familiar faces turned up to cheer on the bleu, blanc et rouge, along with a few new ones (like mini-@ladyhabs, @__flynn! She was very excited to attend her very first Habs Tweetup!)

Our lovely waitress extraordinaire, Adrienne, once again took care of our large group with her regular ease, and the pub's several televisions made watching the game a cinch, no matter where you were sitting.

The famous Habs Tweetup trivia was just as challenging as ever - prizes were well-earned! @TheAbraxasCo walked away with a fun set of Habs socks, @EP31 took home a Habs prize pack that included several Habs-themed goodies, @HabsWatch made off with a Habs wallet, and @theactivestick & @HeyMyNameIsWill both scored a Habs Stanley Cup banner plaque and Habs stickers.

The next Habs Tweetup events take place in Toronto on October 22nd for the Habs vs Leafs game and then back in Montreal again on October 27th when the Habs take on the Bruins. Don't miss out on your chance to win great prizes, meet other Habs fans and have a good time...RSVP to reserve your seat today!

Game-Day Meal: Chilly Outside? Chili Inside!

2011-09-18T16:38:00.000-04:00

by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- It's that time of year! School is back in session, Habs training camp has begun (be sure to follow @All_Habs for all the latest camp updates!), football rules the TV on Sundays, and temperatures have started cooling off.

Time to start breaking out the hearty fall recipes we all find some comforting...and what's better for a day of watching sports than a big bowl of chili, topped with a little sour cream or shredded cheddar cheese. Oh yeah, a side of tasty cornbread of course!

This dish can be quite a controversial one - there's the traditional red chili, chile verde (a spicier Mexican version using green chiles), white chili (which uses white beans with turkey or chicken), or vegetarian chili. Then there's the debate over what ingredients are the "proper" ones to be included...beans or no beans? Ground beef or beef cubes? Cincinnati style over spaghetti noodles and topped with onions, beans, and cheese?

There are countless variations to this frontier-style stew, but my favourite is the original red version with ground beef, beans and plenty of seasonings. And I love how one batch of it makes lots of leftovers!

Chili con Carne
Recipe courtesy of "Betty Crocker's New Cookbook"

Prep time: 25 minutes
Cook time: 2 hours

Ingredients:
1 lb. ground beef
1 large onion, chopped
2 cloves garlic, minced
1 1/2 tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1 tsp. dried oregano
1 tsp. cocoa
1 can (28 oz.) crushed tomatoes, with liquid
1 can (15-16 oz.) kidney beans, drained and rinsed
1 cup water

1. Cook beef, onion and garlic in large stockpot, stirring occasionally until beef is browned.
2. Stir in remaining chili powder, cumin, salt, oregano and cocoa; allow to simmer for 1 minute.
3. Add remaining ingredients, stir until combined.
4. Heat until boiling, reduce heat to low. Cover and simmer for 1 - 3 hours, stirring occasionally.
5. Serve immediately, topped with diced onions, shredded cheddar cheese or a tablespoon of sour cream.

Do you have a favourite recipe you'd like to share with HabsTweetup.com readers? Email amy@allhabs.net to be featured in a future edition of Game-Day Meal!

photo credit: www.slowcookertipsandrecipes.com

A Habs Fan's Survival Guide: Living in Leafs Nation

2011-08-11T16:52:00.000-04:00

The All Habs team is happy to announce another addition to our Habs Tweetup crew! Please join us in welcoming Dayes (@cokeaddict) as an Event Coordinator for Toronto.

She knows how hard living in the land of the Leafs can be - so Dayes has written a series of articles to help Habs fans survive when they find themselves in Tdot. First up? A set of witty comebacks...

written by Dayes, HabsTweetup.com (AllHabs.net)

TORONTO, ON -- Here we are, in the heat of August. The 2010-11 hockey season is long over, and the July summer has melted away the pain of a post-season disappointment. As we gear up for the next season with training camp only a few weeks away, I thought I'd put together a little survival guide to help Habs fans trying to survive in Leafs Nation.

Chapter One - Talking Back
In case you don't already know, I hail from Montreal. My family moved to Toronto when I was very young, so I've spent the greater part of my life living in the big smoke of the Tdot. Hockey aside, I must say that do love the city of Toronto. But, that love does not extend to the Leafs. I am a devoted Habs fan! GO HABS GO!

Here are three scenarios in which you may find yourself when living in Toronto. Below each are phrases you may encounter (all have been real encounters of mine) and rebuttals that I suggest using (one that I have used, and two suggested alternatives).

The Direct Approach

Some Leafs fans have no shame. They don't know you. They don't know if you're a visitor or a resident. But they have no problem just coming up to you and mouthing off if they spot you with Habs swag.

"You have to be pretty brave or pretty stupid to wear that on the streets of Toronto>"

"No, I'm just pretty."
"Why do you say that? Are Leafs fans so barbaric that they'd attack random strangers?"
"But I love hockey. All of May and June I couldn't find a single Leafs game. And I've been checking every year since 2006!"

"Why do you cheer for the Habs? You should cheer for a real team."

"Clearly, your real team knows where it's at. Longer vacations! Damn, they're so smart!!"
"But my fake team wins more games than your real team."
"Hmmm...cheer for a real team that doesn't get into the playoffs, or cheer for a fake team that does...tough choice."

How can you be proud of a team that whines like the Habs?"

"Because it's harder to be proud of a team that loses like the Leafs."
"Because I can't bring myself to buy waffles to throw at the Leafs. Wasting food is wrong."
"It's easy because the Habs actually win once in a while."

The Trash Talk

Inevitably, if you go to the bar to watch a game you will encounter trash talk. Personally, I don't like any sort of trash talk. You want to cheer for the Leafs, go ahead - go nuts! But I'm not going to come over specifically to rub it in your face if you're losing.

However, not everyone subscribes to my method of watching entertainment sports. So don't go to the bar unarmed (figuratively speaking, I don't endorse weapons). You will need to be prepared with a couple of quips to defend yourself.

"Don't bother wiping the TV screen. It won't change the fact that your team is losing."

"I'm cleaning it so that bad hockey doesn't look worse."
"I like seeing the Leafs score fluke goals on TV. It's cheaper than going to see David Copperfield." "But I want to be able to see the Leafs' goals more clearly. They're so rare. I don't know when I might get another chance."

"The Price is Wrong!"

"Still a better deal than Komisarek."
"And Riem time is right?" (pronounced "rhyme")
"And the Leafs had yet another smashing season of stellar goaltending! It was Johnny Bower's last season, but that's a minor detail."

"Your stupid team traded away the person [Halak] that carried them into the playoffs! We would never have done that."

"But even if you had Halak, your team still wouldn't have gotten into the playoffs."
"Well thank gawd you didn't trade away the star that got you into the playoffs...oh...wait...what playoffs? *whispers* Do the Leafs have any star players?"
"That's right. You would've waffled him instead."

The Pickup Line (only applies to female Habs fans) T

his is Toronto. When you and your girlfriends are at the bar, waiting to order drinks, guys will inevitably try to impress with their connections to the Leafs. I'm guessing it works on girls who are Leafs fans.

"Oh, so you like hockey? Well, I have a box at the ACC."

"When I said I liked hockey, I meant I like to watch professional hockey."
"Awesome. I'll bring waffles."
"They play hockey there? It doesn't look like real hockey."

"I don't like to spread it around, but you know [insert Leafs player name here] is my best friend's cousin."

"You know, it's actually more impressive to name drop with players from teams that actually win." "Too bad my 6-year-old nephew isn't here. He's probably the only one who might care."
"You're right. You shouldn't spread that around. It's like telling someone you have herpes."

(After buying a round of drinks for a group of seemingly uninterested girls...) "Do you know who I am? I'm Mats Sundin. Captain of the Leafs?"

"Oh!! *faux awkward pause* I'm a Habs fan."
"Leafs? Oh, honey! Let me buy *you* a drink. It must be so hard, losing games so frequently. I can buy you a pity drink."
"Cool!! Have you ever been to the Hockey Hall of Fame? That might be your only opportunity to see the Stanley Cup in Toronto."

Stay tuned for my next chapter: The Company You Keep!

Game-day Meal: Feast of the Sea

2011-07-30T18:03:00.000-04:00

It's pretty safe to say that the summer heat has certainly settled in around us. Scorching days with record-setting temperatures don't typically inspire us spend a lot of time in our kitchens slaving over a hot stove.

But summertime is the perfect time to cook a dish like the one we're featuring this week. Using fresh fish along with herbs and vegetables straight from your garden or farmer's market, you can create a light and delicious meal without even breaking a sweat.

Many thanks to our South American correspondent, Uly Neves, for another tasty Brazilian recipe!

written by Uly Neves, AllHabs.net, HabsTweetup.com

São Paulo, BR. -- The fishing tradition and heritage of indigenous culture in Brazil, profoundly influenced regional Capixaba cuisine, making it eclectic, a product of many influences such as Portuguese, Africans and peoples of northern Europe. To explain, Capixaba refers to people from Espirito Santo, a heavily-forested state on the eastern coast of Brazil. Rovena, a member of the All Habs team, is Capixaba.

With the arrival of other European immigrants new dishes were added to the Capixaba cuisine. Among the most famous dishes we can mention is Moqueca, a delicious seafood stew made with onions, garlic, cilantro and coconut milk.

Moqueca

Ingredients

2 tablespoons tomato paste
1 tablespoon lemon juice
Salt and freshly ground black pepper
1/3 cup canned or jarred hearts of palm, drained and diced
2 plum tomatoes, peeled, seeded, and diced
5 tablespoons dendê oil (you can use extra-virgin olive oil or peanut oil)
2 tablespoons extra-virgin olive oil
4 tablespoons chopped cilantro
1 1/4 pounds sea bass, cut into 2-inch chunks
1/2 cup freshly chopped green bell pepper
1/3 cup freshly chopped yellow bell pepper
1 1/2 cups fish stock (you can substitute clam juice, low-sodium chicken broth, or equal amounts of both)
1 scallion (white and green parts), chopped
1 small onion, chopped
1 small piece fresh ginger, peeled and finely chopped
4 large cloves garlic, minced
1 cup coconut milk

Directions

1. In a bowl, mix together half of the scallion, half of the onion, half of the ginger, and half of the garlic. Add 2 tablespoons of the dendê oil, all of the olive oil, and half of the cilantro. Place the chunks of fish in a resealable plastic bag and add the marinade, pressing the bag to evenly coat the fish. Remove all of the air from the plastic bag and seal it. Place the bag in a shallow bowl, making sure the chunks of fish are completely covered by the marinade, and refrigerate for at least 3 hours.

2. Take the fish out of the refrigerator 30 minutes before cooking. Preheat the oven to 175C(350F)

3. Place the remaining 3 tablespoons of the dendê oil in a large sauté pan over medium heat. Add the remaining scallion and onion along with the green and yellow bell peppers, and cook until softened, about 3 minutes.

4. Add the remaining ginger and garlic to the pan and cook, stirring to combine, for another minute or until it’s hot. Add the fish stock and let it come to a full boil. Add the coconut milk and tomato paste and return to a boil. Immediately lower the heat to medium-low or so and simmer the sauce, nice and gently, while you prepare the fish.

5. In the meantime, place the fish and its marinade in a gratin or casserole dish. Pour the lemon juice on top and season lightly with salt and pepper. Bake until the fish is almost but not quite cooked through, 15 to 20 minutes.

6. Carefully transfer each chunk of fish to the pan with the gently simmering sauce. Add any juices in the dish from the fish and marinade. Cover the pan, reduce the heat to low, and cook just until the fish is soft and tender, 5 to 8 minutes.

7. Uncover the pan, add the hearts of palm and tomatoes, and just let them get hot, which will take only a minute or two.

8. Taste the moqueca, season it with salt and pepper, and sprinkle with the remaining fresh cilantro.

Variations

Moqueca de Camarão: Substitute shrimp for the fish. A very popular variation.

Use any type of seafood you like: crab, mussels, lobster.

For a lighter stew, substitute water or stock for 1 cup of the coconut milk.

photo credit: www.1-2-3artdinner.com

Share YOUR favourite game-day meal or snack with us! Send your recipe and a photo of the finished product to amy@allhabs.net today!

Game-Day Meal: Brazilian Treat

2011-07-22T02:58:00.000-04:00

MONTREAL, QC. -- Game-day meal. For athletes, the formula for the fuel that propels them to peak performance is often one-third nutritional science and two-thirds superstition or lucky-charm. Fortunately for fans, it's much more rudimentary -- something simple, tasty and manageable without disturbing one's gaze from the action.

At Habs Tweetup, we're all about the social side of the game. That can mean connecting you with other fans who are getting together at one of our All Habs approved venues, or providing tips to improve your viewing experience at home. Our series called Game-day Meal will feature meals and snacks that are easily prepared when you're expecting a few friends for the game or watching alone.

Today's suggestion is truly international originating in Brazil with a touch of old Italy. It comes from one of our South American correspondents, Uly Neves. (Keep in mind that our sister site AllHabs.net has original content articles written in Brazilian Portuguese, Spanish, French and English.)

written by Uly Neves, AllHabs.net, HabsTweetup.com

São Paulo, BR. -- This treat is called Palha Italiana. Despite the name, roughly translating to Italian Straw, the origin of the candy is unknown -- many, however, believe it was created right here in Brazil. It is told that the idea came from the preparation of the chocolate salami, a typical Italian recipe, that is prepared with the mass of Palha Italiana.

It's one of those simple desserts, but everyone loves to eat, and during a game, can't stop eating! The recipe mixes plain biscuits, chocolate, cream and condensed milk. Just looking at the ingredients, we can see that the sweet is a delight, can't we?

Palha Italiana

Ingredients

200ml sweetened condensed milk
100ml heavy cream
30g dark chocolate
50g plain biscuits

Preparation

1. In a saucepan, whisk condensed milk, cream and chocolate. Heat over low heat, always stirring, until is possible to see the bottom of the pan, the mixture won't be sticking to the pan. Remove from heat and let cool for 10 minutes
2. Coarsely chop the biscuits and fold in the warm chocolate mixture. Pour in a greased 15cm square pan. Level with a spoon and let cool completely in room temperature.
3. After the fudge is cooled, cut into squares.

Tip: You can add chopped pecans, hazelnut or Brazil nuts.

(photo credit: Jon Keen)

Home Cooking with Habs Tweetup: Summertime Sangria

2011-07-10T14:42:00.000-04:00

by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- Hello Habs fans! If you're like me you're enjoying beautiful weather, summer sunshine, and BBQs....and missing hockey! (Is it October yet?) Of course our friends at AllHabs.net have been keeping our hunger for hockey satisfied with regular news and updates on trades, free agency and development camp. Be sure to visit them regularly!

The warm weather might leave you a bit reluctant to do any heavy cooking indoors, but we've got the perfect way to beat the heat with a refreshing glass of sangria! These days sangria comes in almost every flavour and variety you can imagine: white sangria, mango sangria, peach sangria, sparkling sangria, strawberry sangria...the list is endless. It's easy to get creative with the ingredients once you've got the basics - which is what today's recipe features.

Traditional Red Sangria can be made with almost any red wine and just a few simple ingredients. Invite a few friends over and mix up a pitcher for your next gathering!

BASIC SANGRIA RECIPE
Recipe courtesy of about.com

Prep time: 5 minutes
Total time: 5 minutes

Ingredients:
1 bottle of red wine (Cabarnet Sauvignon, Merlot, Zinfandel, Shiraz)
1 lemon (cut into wedges)
1 orange (cut into wedges)
2 tbsp sugar
1 oz. brandy
2 cups ginger ale or club soda

1. Pour wine into a glass pitcher and squeeze the juice from the lemon, lime and orange wedges into the wine as well.
2. Add the wedges to the pitcher, being careful to remove any seeds first.
3. Add sugar and brandy, stir well.
4. Chill overnight.
5. Add ginger ale (my preference) or club soda just before serving.

This recipe sounded so tasty I had to try it for myself with a bottle of merlot...the photo above depicts the result. Very tasty, quite refreshing...a guaranteed party pleaser!

Do you have a favourite recipe you'd like to share with Habs Tweetup readers? Email amy@allhabs.net to be featured in a future edition of Home Cooking with Habs Tweetup!

photo credit: Amy Johnson

Habs Tweetup in Montreal: Rolling Out the Red Carpet

2011-06-18T21:41:00.001-04:00

by Erica, AllHabs.net (special to HabsTweetup.com)

MONTREAL, QC -- As a pop culture junkie turned hockey fan, I love awards shows. I still remember how excited I was to watch my first NHL Awards telecast, and how disappointed I was by it. I still watch the Awards every year. As odd as it is to see hockey players act like real celebrities, I love the NHL Awards. And I think it's exactly that - the excitement of seeing NHL players after the season ends, combined with the campy awkwardness of the awards show - that will make a great Habs Tweetup.

We're all a little disappointed that this year's nominations didn't show any love for Carey Price or the rest of the Canadiens, but we can look forward to cheering on our other favourites. Perhaps local boys Roberto Luongo (Vezina Trophy), Ian Laperriere (Masterton Trophy), and Martin St. Louis (Lady Byng and Hart trophies)? Or former Habs coach and current Jack Adams Trophy nominee Alain Vigneault? I know we might be split on who should win which trophies, but there's one thing I'm betting all Habs fans can agree on: No one is looking forward to hearing "Congratulations to the Boston Bruins on winning the Stanley Cup" over and over again during the telecast.

Watching Canadiens games at Habs Tweetups this season was a blast. Since there are no games of which to speak, we thought we'd try throwing the sports equivalent of an Oscar party. So, Habs fans, get your Awards predictions ready. Dress up if you'd like to, since the dress code is "hockey formal" - interpret those words however you want! And do whatever you like to make this awards show as competitive and entertaining as an NHL game. I personally might make a poster that reads "Not Chara for Norris."

See you at McLeans Pub for the 1st Annual NHL Awards Habs Tweetup! And for you hockey fans in the greater Toronto area, you can also party with the All Habs crew on Friday, June 24th at Kilgour's Bar Meets Grill for the 3rd Annual NHL Draft Habs Tweetup!

Be sure to check out the All Habs article "What Offseason? Attend an All Habs Fan Event!" for more information on these exciting events.

Want to reserve your seat at a Habs Tweetup? Click on the "RSVP for a Habs Tweetup" tab at the top of the page. Sign up today!

photo credit: www.thevegaseye.com

Why McLean's Pub is THE best place to watch Habs

2011-04-20T00:18:00.000-04:00

by Robyn Flynn, AllHabs.net (special to HabsTweetup.com)

MONTREAL, QC -- When you're a Habs fan, you could be watching the game alone in your living room and you'd still be screaming like a lunatic. But it's nice to be in a warm atmosphere, surrounded by other screaming lunatics, er, Habs fans. Such an atmosphere can be found right in the heart of downtown Montreal on Peel.

Now I can go on about the reasonably priced eats, the glorious beer towers (yes, towers), the excellent location, but there are several bars in Montreal which meet that standard. What sets McLean's apart is the experience.

Rapidly becoming the official Montreal location for Habs Tweetups, the warm and inviting ambiance definitely makes you feel right at home, and this is enhanced by the incredible staff that works there, most notably Adrienne and Jay.

Adrienne is a waitress extraordinaire who takes the time to learn your name, remember your favourite drink, find out what you do for a living, etc. She's an absolute sweetheart, be sure to tip her well!

Jay is a manager who makes every single person in the bar feel as though they're an integral part of the good times being had. He's sweet, funny, and completes the experience.

Honourable mentions have to go out to the rest of the staff, including Manon, Helen, and Darcy, and anyone else whose name I've yet to learn.

The food is reasonably priced, and during Habs games the pub offers a menu with meals named after Habs players past and present. I recommend the Guy Lafleur (chicken wings and fries) or the Mike Cammalleri (fish and chips).

McLean's is also a spot where local celebrities like to hang out, such as Chris "Knuckles" Nilan (who was there during Game 1 vs the Bruins signing autographs) and Annakin Slayd, the man who brought us Habs anthems like "Feels Like '93" and "MTL Stand Up". He frequents the bar on a pretty regular basis (and he's also a really, REALLY nice guy, a huge Habs fan, and appreciates ALL kind words from ALL his fans).

Whether the Habs win or lose, McLean's Pub is THE ultimate Habs watering hole.

Follow me on Twitter: @ladyhabs

photo credits: Pablo Ortiz and Robyn Flynn

Home Cooking with Habs Tweetup: Playoff Pastry Pockets

2011-04-10T13:15:00.000-04:00

Now that the playoffs are upon us, it's time to start planning your playoff parties! Snack food is a vital staple at any game day gathering but you don't have to rely on the boring 'same old, same old'...why not try something new?

This week's edition of "Home Cooking with Habs Tweetup" comes courtesy of our Vancouver Habs Tweetup Event Coordinator, Veronica! Her Chilean heritage is highlighted in this recipe for a very tasty pastry called an empanada. Enjoy!

by Veronica, HabsTweetup.com (AllHabs.net)

VANCOUVER, B.C. -- These little pockets of beef heaven are a staple on traditional Chilean holidays, and most every other family gathering, patio party, etc. In Canada these would be suitable for a meal, but in Chile they are merely an appetizer. We do love to eat.

The recipe calls for raisins in the beef mix, but I don't use them. I would NEVER get the kids to eat them with raisins, and I'm not fond of them either. So, you can try the recipe with, or leave them out, and I promise they'll be delicious anyway.

I got this from About.com, because the recipe is exactly right, and the recipes I have are a) in Spanish, and would take forever to translate, and b) not precise about measurements; it is just taken for granted that of course you would know how much flour and shortening goes into the dough, for example - like any good Chilean.

Empanadas Chilenas de Pino (Chilean beef empanadas)

In Chile, the most traditional empanada filling is called "pino". Pino is a seasoned mixture of ground beef, onions, raisins, black olives, and hard boiled eggs. The dough is quick and easy to make, and can be made ahead and stored in the refrigerator. The pino tastes best if made the day before and allowed to rest overnight before filling the empanandas.

Empanada Dough

4 cups flour
1-2 tsp salt
2-3 tbsp sugar
2 tbsp butter, chilled
12 tbsp lard or vegetable shortening, chilled
3/4 - 1 cup water
2 egg yolks

1. Sift the flour into a bowl. Stir in the salt and the sugar.
2. Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
3. Whisk the egg yolks with 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth.
4. Cover the dough with plastic wrap and refrigerate for about an hour. (Dough can also be kept overnight or a couple of days in the refrigerator.) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.
5. Turn dough out onto a floured surface, and roll into desired thickness.

Makes enough dough for 10-12 large empanadas

Empanada Filling

3 large onions, chopped
1 lb. ground beef
2 tsp cumin
1 tsp chile powder 1 tbsp paprika
1 beef bouillon cube, dissolved in 1/4 cup hot water
2 tbsp flour
1/2 cup raisins
1/2 cup chopped olives 2 hard boiled eggs, sliced 1 egg yolk
2 tbsp milk

1. Cook the onions and garlic in the vegetable oil and butter until softened. Add the ground beef, cumin, chile powder, paprika, beef bouillon, and salt and pepper to taste.
2. Add the beef, stirring and crumbling the meat, until browned. Add the flour and continue to cook for 5 or 10 minutes more.
3. Remove the meat mixture and let cool. The beef mixture will keep up to 2 days in the refrigerator.
4. Shape the empanadas: Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 6 inch diameter circle, about 1/4 inch thick. Add 1 tablespoon of the beef filling, a few raisins and some chopped olives, and a slice of hard boiled egg to the middle of the circle.
5. Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.
6. Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.
7. Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture.
8. Bake at 350 for 25-30 minutes, or until golden brown. Cut them in half for the steam to escape, and EAT.

Do you have a favourite recipe that you'd like to share? Whether it's traditional or something a tad unique, send it our way! Email your recipes (and a photo of the finished product!) to amy@allhabs.net and you could see your recipe featured here on HabsTweetup.com!

photo credit: www.minuevohogar.cl

Home Cooking with Habs Tweetup: Better with Bacon

2011-04-03T17:28:00.000-04:00

by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- If you don't agree with the title of this week's column, you should probably just lay down your right to ever eat anything tasty again and run away. It's BACON people!!

Breakfast, lunch, dinner, snacks...you name it, bacon makes everything better. Even you vegetarians have your own soy-based versions of crispy pork fat. Dessert? That's covered too. I recently got to sample maple ice cream topped with candied bacon pieces. That's right, candied bacon! Deeee-lish!

So it should come to no surprise that bacon can be used to make one of the most common dinner foods into something a little more spectacular. Chicken is a staple in kitchens everywhere and this week's recipe is sure to please.

Not only does this dish feature bacon (YUM!) but it also allows one of my favourite beverages to take center stage: cider! The recipe calls for regular apple cider, but you could use an alcoholic version too. These ingredients create a smoky, rustic flavour that pairs well with a side of rice and broccoli...and a freshly poured cider!

CHICKEN WITH CIDER AND BACON SAUCE
adapted from "Cooking Light" (Jan/Feb 2005)

4 medium boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bacon slices, chopped
1/4 cup onion, minced
3/4 cup unsweetened apple cider
1/2 cup low-sodium chicken broth

1. Using a meat mallet, pound the chicken breasts to 1/2-inch thickness after placing them in between two sheets of plastic wrap. Sprinkle generously with salt and pepper.
2. Cook bacon in a nonstick skillet until crisp. Remove bacon, set aside. Add chicken to pan and cook in bacon drippings for 6 minutes per side. Remove chicken and set aside; keep warm.
3. Add onion to pan; cook until tender, stirring often. Add cider and chicken broth to pan and bring to a boil. Gently scrape the bottom of the pan to loosen browned bits of onion and bacon. Cook until liquid is reduced then stir in cooked bacon. Pour sauce over chicken breasts and serve immediately.

Do you have a favourite recipe that uses bacon? Whether it's traditional or something a tad unique, send it our way! Email your recipes to amy@allhabs.net and you could see your recipe featured here on HabsTweetup.com - Enjoy!

photo credit: http://miamidish.net/2008/07/08/miami-dish-loves-bacon/