Ceviche
Today is Peruvian Independence Day- try this summer favorite that was invented in Peru- Ceviche! (It can also be spelled Cebiche)
Posts Tagged ‘make ahead’
Penuche Fudge
Penuche fudge is a brown sugar based confection, and our Recipe of the Day.
Chocolate Almond Confections
In honor of National Chocolate with Almonds Day, we want to know what your favorite thing to mix with chocolate is! Or you could always just try this Recipe of the Day:
Lemon tarts in flaky pastry
Flaky Pastry
- 2 ½ cups all-purpose flour
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1 cup solid vegetable shortening, or ½ cup shortening and 8 tablespoons (one stick) cold unsalted butter
Add the flour, sugar and salt to food processor. Pulse a few times to mix. Cut the butter into small pieces (1 inch cubes) and add to the processor. Pulse the mixture until you have pea-sized pieces.
Drizzle 1/3 cup plus 1 tablespoon ice water over the flour and fat mixture. Pulse until the mixture looks evenly moistened and begins to form small balls. Gently press a few small pieces of the mixture together between your fingers. If the balls of dough stick together, you have added enough water. If not, drizzle 1-2 tablespoons additional ice water over the mixture. Note: the dough should look rough, not smooth, when done.
Divide the dough in half and press each piece into a thick, flat disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. The dough can be wrapped airtight and frozen for up to 6 months.
Baking the tart shells: Roll out the pasty and cut to fit the bottom of a small tart pan (or muffin cup). Press firmly and then bake at 350 degrees for about 15-20 minutes (watch to avoid burning!)
Cook’s note: baking the shells upside down will result in flakier pie crust – if pressed firmly to the pan.
Recipe courtesy of Joy of Cooking, All about Pies and Tarts, Irma S. Rombauer
For better results - turn the baking process upside down!
- 1 tablespoon plus 2 teaspoons finely grated lemon zest
- 1 cup fresh lemon juice
- 1 1/3 cups sugar
- 4 large eggs
- 1 ¾ sticks unsalted butter, cut into tablespoon pieces
Whisk together the zest, lemon juice, sugar, eggs and a pinch of salt. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes. Immediately pour curd through a fine sieve into a bowl, then chill, covered.
Recipe courtesy of Gourmet Magazine (Epicurious)
Top these tarts with simple Whipped cream.
- Lemon Tarts in Flaky Pastry
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
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.
Crockpot Chili
So my mother will probably delight in the fact that something she bought on sale “for herself” (most likely circa 1970) and then gave to me is still in use and a valuable part of my kitchen equipment today. It is, of course, the classic Crock-Pot. And although there were years where I questioned whether this item was worth packing and unpacking each time I moved to a new place, I eventually came to appreciate it as much as the recipes in the accompanying cookbook.
One of the recipes included in that cookbook for Favorite Chili is also listed on the Crock-Pot website but with slightly different ingredient proportions. I am going to assume that either recipe will do, but in case you want the original in all it’s glory, try the version below. I am also including another family favorite – Minestrone – which doesn’t seem to bear much resemblance to the real deal (but is really delicious!)
Favorite chili
- ½ pound dry pinto or kidney beans
- 2 – 14 ½ oz. cans tomatoes
- 2 pounds coarsely ground chuck, browned and drained
- 1 medium onion, chopped
- green pepper, chopped
- cloves garlic, crushed
- to 3 tablespoons chili powder
- 1 teaspoon pepper
- 1 teaspoon cumin
- Salt, to taste
Completely soften beans before adding to the crock pot (sugar and acid have a hardening effect on bean and will prevent softening.) Put all ingredients in the Crock-Pot in order listed. Cover and cook on low 10 to 12 hours.
Cooks notes:
- You can substitute 2 – 16oz. cans of beans, drained.
- Green pepper – I can take or leave (usually leave) without drastic results
- Ground turkey is, of course, a good alternative to the chuck
Minestrone
- 3 cups water
- 1 ½ pounds beef shank
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery with tops, sliced
- 1 – 14 ½ oz. can tomatoes
- 2 teaspoons salt
- 1 10-ounce package frozen vegetables
- ½ cup shredded cabbage (optional, in my opinion)
- 1 tablespoon dried basil
- 1 clove garlic, minced
- ½ cup vermicelli or garbanzo beans
- 1 teaspoon dried oregano
- 1 zucchini, sliced
Place all ingredients in Crock-Pot except zucchini and pasta. Stir to mix thoroughly. Cover and cook on Low 10 to 16 hours. During the last hour, remove meat from bones. Cut meat and return to soup. Add the zucchini. Turn Crock-Pot to high and cook one hour. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty French bread.