Penuche Fudge
Penuche fudge is a brown sugar based confection, and our Recipe of the Day.
Posts Tagged ‘holiday’
Sauerkraut
What would summer be without National Hot Dog Day- what is your favorite thing to put on your hot dog?
Crème Brûlée French Toast
It is Bastille Day in France- Celebrate with this Recipe of the Day:
I like turkey but like a lot of people I only think about it as a sandwich filled or during the month of November. Last week while perusing the butcher counter I came across a package of turkey legs and figured I’d give them a try (they were priced right: about $7 for two).
When asked how I planned to prepare them I recalled a PBS episode where Jacques Pepin and Julia Child removed the bone and then stuffed the meat with stuffing. I figured “how hard can that be?” Well, it wasn’t hard for me as I gave instructions to a friend who was kind enough to wield the knife. Once prepped (here’s where I step in!) the meat was flattened between plastic wrap, packed with stuffing (Pepperidge Farm is a good option) then tied up (below).
The dish was roasted in a 350 degree oven to temperature and then sliced cross-wise. I served this over the stuffing with a quick gravy (used the mac and cheese white sauce recipe, substituted the milk for turkey stock and minus the cheese) for a fun meal that had my guests raving. Honestly I think it was less to do with the food and more to do with having a “Thanksgiving meal” outside of November.
Either way, it’s a tasty, economical dish to tide you over until the next turkey day!
Stuffing stuffed turkey.
My tradition on the eve of the new year is a bevy of friends, champagne and a table of small bites. Small bites allow much of the work to be completed before guests arrive, leaving plenty of time for mingling and munching. Plus, you can eat the leftovers (if there ARE any leftovers) the following days and feel like you are re-living the festivities. Happy new year!
Tuna Poke in Wonton Cups
- 24 wonton wrappers
- 2 tablespoons Asian sesame oil, divided
- 12 ounces sashimi-quality ahi tuna, chilled
- 2 green onions
- 1 tablespoon soy sauce
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon minced fresh ginger
- ½ large, firm-ripe Haas avocado
- Black sesame seeds
Preheat the oven to 350 degrees.
Lay the wonton wrappers on a work surface and, using about 1 tablespoon of the oil, brush 1 side of each. Tuck the wonton wrappers into mini-muffin tins, oiled sides down (work in batches if necessary). Snuggle the wrappers into the cups, pleating as necessary to fit. Bake until the wontons are starting to brown on the bottoms and tips, about 8 minutes. Remove the wontons and let cool in the tins. Let stand for up to 3 hours.
With a very sharp knife, cut the tuna into ¼ inch thick slices. Stack the slices and cut them lengthwise into ¼ inch thick widths. Cut those crosswise into dice (don’t worry if pieces aren’t perfectly symmetrical). Put the tuna in a small mixing bowl and add the remaining tablespoon oil, green onions, soy sauce, lime juice, and ginger. Fold gently to mix. Cut the avocado into fine dice and add it to the bowl with the tuna. Fold it in gently to mix. Spoon the poke into the wonton cups and sprinkle with sesame seeds.
Serve immediately. Makes 24 portions (12 servings) Note: I usually make the filling ahead of time but don’t add the avocado until later. This way the flavors can meld and you won’t be scrambling too much before the party starts. Also, you can make the wonton cups ahead of time (about 3 hours.)
Recipe courtesy of Party Appetizers by Tori Ritchie.
Below are pictures of other NYE small bites.
Crab rangoons paired with spicy chile sauce - a nice sweet and salty combo.
- Deviled eggs are always the hit of the party.
- Smoked salmon atop creme fraiche
Here are a few simple holiday recipes you can make – and enjoy – with your kids. Enjoy!
English toffee
- 1 cup sugar
- 1 cup butter
- 3 tablespoons water
- 1 teaspoon vanilla
- Four – 7/8 oz. chocolate bars
- ¾ cup pecans finely chopped
Combine sugar, butter and water in a heavy saucepan. Cook to 300 degrees (hard crack stage), stir constantly to prevent burning. Add vanilla and pour in a buttered 9”x 9” pan. Lay the chocolate bars on top and spread them evenly as they melt. While still warm, sprinkle chopped pecans over the top. Cool thoroughly and break into pieces.
Peanut butter bars
- 2 cubes butter or margarine
- 1 lb. box of powdered sugar
- 1 cup crunchy peanut butter
- 1 ¼ cup crushed graham cracker crumbs
- 1 – 12 oz. package chocolate chips
Melt butter. Remove from heat and add peanut butter, cracker crumbs and sugar. Spread thick dough in 9 x 13” pan. Melt chocolate chips and spread on top. Let cool and cut into bars.
Colorful cathedral cookies.
In case you didn’t get enough sugar from all the cookies at the office, here are a few recipes to make sure your holidays are extra sweet.
This weeks’ posts include recipes from my 7th grade “mini-class” or elective cooking course. The recipes, which require few ingredients and no oven time, are perfectly tailored to those less experienced in the kitchen.
These goodies are, of course, not just for kids. The cathedral cookies (also called “church windows”) studded with multi colored marshmallows and wrapped in rich fudge, are my personal favorite.
Cathedral Cookies
- 1 package chocolate chips
- 2 sticks butter
- 2 eggs
- 3 cups powdered sugar (confectioner’s sugar)
- 1 pkg. multicolor marshmallows (funmallows)
- ¾ cup pecans, chopped
Melt chocolate chips and butter in double boiler. Don’t stir. Cool. Beat 2 eggs and add to the first mixture. Add the powdered sugar. Stir in the package of marshmallows and nuts. Roll like a pecan roll. Place in the refrigerator to cool. When set, unroll and cut into 1/2” thick slices.
Notes:
- You will end up with several candy rolls
- To locate multi-colored mini marshmallows
Peanut Brittle
- 1 ½ cup white sugar
- 1 cup Karo (corn syrup)
- 2 ½ tablespoons butter
- 1 tablespoon baking soda
- 1 lb. raw peanuts
Mix sugar, corn syrup and butter. Boil to amber color. Add soda, stir lightly. Quickly add nuts, mix and then pour out on cookie sheet*. When cool, break into pieces.
*Cooks note: once the soda and nuts are added you’ll need to work fast before the mixture sets.
Hashbrowns, eggs and cheese. A delicious combo!
It all started when my mother kept telling me how much people liked the funeral cake she served at a recent dinner. The first time I let it pass. Then later I just had to ask about the morbid name and why this dish was called such a thing. She said she didn’t know and that the recipe came from a family friend.
While researching funeral cakes online, I came across several recipes for funeral potatoes. Funeral potatoes are a staple in some religions and served at (you guessed it) funerals. The reason is because there are few ingredients – all readily available – which go together quickly and result in the perfect comfort dish.
When I thought about writing a post on the topic of “my favorite hashbrown breakfast casserole” I realized it’s my own version of funeral potatoes. And I laughed as I remembered that the first time I tried this dish I was at a funeral (but wasn’t really laughing then.)
My tradition now is a much merrier and happier one. I make this dish the night before Christmas and bake it the following morning as a warm-up for the gift unwrapping. It is a simple dish, but once your house begins to fill with the scent of cheese and potatoes you will feel a little more festive and a whole lot hungrier.
So whatever your reason for celebrating this season – from the team at Yummly.com – Happy holidays and best wishes to you and your family!
Hashbrown Breakfast Casserole
- Preheat oven to 350 degrees.
- Add 3 ½ cups frozen shredded hash browns to an 8” x 8” pan. Drizzle ¼ cup melted butter over top.
- Bake at 350 for 35 minutes. Cool.
Mix together and pour over the baked hashbrowns:
Then top the entire mixture with:
- 1 cup grated cheddar
- ½ cup grated jalapeno cheese or Monterey jack
- Your choice of toppings*
Topping recommendations: diced ham, cooked sausage or bacon, diced tomatoes, red pepper, green onion and mushrooms.
Bake at 350 for 40 minutes.