Oh the holidays. So busy. So lively. So full of food!
So dear readership - the 2011 Holiday party menu was as follows:
* Chickpea Rosemary soup
* Grilled Lamb Skewers
* Mint Verde as a side of said skewers
* Bruschetta (from the Hubs)
* Date Cheese Ball (recipe below)
* Hot Buttered Rum (also from the Hubs)
From our guests:
A few very nice cheese selections and homemade sourdough bread (their bread is superb!I may have to try to steal some of their starter ;p)
Some delicious Gingerbread men (Gianna's brand and AMAZEBALLS)
A delightful bottle of wine
Verdicts:
The Chickpea Rosemary soup was very flavorful but either needed to be blended more or less. It was more of a very thick while stil liquidly consistency that made for a great soup as long as you had a spoon. My hopes for it had originally been to be able to allow people to drink it straight from the mugs laid out to accompany it. As left overs it was awesome and I ate it for lunch for two days following, spicing it up by adding in two spoonfuls of garlic salsa to my soup bowl with each serving! Super tasty!
The lamb was incredible. I plan on tweaking the marinade just a bit and posting it at a later date for the masses. Suffice to say that a good 4 hours marinade can really pack lamb chunks with tasty flavor goodness. I used left over lamb in chili where the rosemary that had been used in the marinade made a fantastic showing.
The date cheese ball was an unexpected hit with the guests. It was my first time making a cheese ball at all... let alone one which incorporated dates.
Here is that recipe:
Date Cheese Ball (Vegetarian Times, Dec. 2011 issue)
1/3 cup sliced almonds
1 8oz. package reduced-fat cream cheese *I used neufchatel in mine
1 4oz. log goat cheese (or blue) softened
1 tbs. grated orange zest *I used the zest of one medium sized orange
1 tbs. fresh thyme leaves
1 pinch of salt
1/3 cup chopped pitted dates
* I also added in a pinch of fresh ground black pepper
1. Toast almonds until light brown and set aside to cool.
2. Process cheeses, orange zest, thyme, salt, and pepper in food processor until smooth. Transfer to a small bowl, and stir in dates. Coat a large rectangle of plastic wrap with cooking spray, and scoop cheese mixture onto it. Shape into ball, wrap in plastic, and chill for at least 1 hour.
3. Roll cheese ball in toasted almonds (I did so by putting the almonds in a bowl bigger than the cheese ball and swirling), pressing to adhere. Let stand at room temp for 10 minutes before serving.
Nutritional Info: Per 3 tbs. serving: 134 cal; 6g protein; 9g total fat (5g saturated fat); 8g carbohydrate; 20mg chol; 203mg sodium; 1g fiber; 7g sugars
Until we eat again...
Thursday, December 22, 2011
Tuesday, December 13, 2011
Never forgotten. Spicy Gingersnap cookies.
Oh goodness. I have not forgotten my love of food. Since May the following things have happened:
* I spent almost a year doing my best to be an awesome and inspiring preschool teacher to a class of 20 multilingual children - only to have my job pretty much stripped from me without notice while I was getting married/on my honeymoon... (I left after a month of doing my best to conform to the changes)
* Oh yeah... I got married! After a year (alright maybe closer to 2!) spent planning it I succeeded in marrying my best friend. We were married on 9-11-11 up near Lake Arrowhead surrounded by love - both in person and in spirit.
* I returned to working for a company I love that gives me the flexibility I need to finish off my degree/s.
* We hosted our 3rd annual Misfits Thanksgiving! Sadly I forgot to take any pictures of the spread. This year the spread consisted of: Clove spiced smoked ham, Bourbon smashed sweet potatoes, Roasted Brussels Sprouts tossed in Maple Butter, Mexican Spiced Lentils, and Cranberry Apple Sausage Stuffing. (It isn't Thanksgiving unless there are two things... cranberries and pumpkin!) This year a dear friend and I took over the kitchen a few days before our shindig and spent an afternoon baking pumpkin pies from scratch - my first time! It was phenomenal!
All that said. I apologize for any who follow this blog. I didn't forget. I just got a little side tracked. With all the aforementioned changes going on it's been a bit on the hectic side but I have more time these days to devote to my kitchen conquests!
This Saturday is our 3rd annual (it's the year of threes!) Holiday party. I'm still working on the menu but traditionally the Holiday party focuses on appetizers. So far here is what I'm thinking of cooking up:
* Panzanella
* Date Cheese Ball
* Prosciutto wrapped Pear with Basil
* Grilled Lamb skewers with salsa verde
* Chickpea and Rosemary Soup
Sweet dishes:
* Chocolate Oatmeal Peanut Butter Chip cookies
* Scottish Shortbread cookies
* Orange Pecan Squares
I promise dear foodies to take photos of the spread and share the best recipes of the bunch. :) For now I share with you my Spicy Gingersnap cookie recipe *dairy free for those that struggle with dairy:
2 cups all-purpose flour
1 tbs. ground ginger
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground black pepper
3/4 cup tub-style shortening
2/3 cup plus 1/2 cup sugar, divided
1/3 cup dark brown sugar
3 tbs. plain rice milk or soymilk
1/4 cup molasses
1. Whisk together flour, ginger, baking soda, cinnamon, salt and pepper in large bowl. Set aside.
2. Cream shortening, 2/3 cup sugar, and brown sugar until fluffy. Add rice/soy milk, and beat until smooth. Beat in molasses. Add flour mixture 1/2 cup at a time, beating after each addition, until soft dough forms.
3. Divide dough in half. Transfer each half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into logs. Wrap tightly and chill for at least 2 hours (or overnight).
4. To bake: preheat oven to 350F. Place remaining 1/2 cup sugar in shallow bowl. Slice logs into 1/2in. thick slices, rolling logs between slices to keep edges round. Dip one side of each slice in sugar, and place sugar side up on greased or parchment paper-lined baking sheet. Bake 10-12 minutes, or until cookies are crackled and dry on top. Cool 2-3 minutes on baking sheet, then transfer to wire rack to cool.
* I spent almost a year doing my best to be an awesome and inspiring preschool teacher to a class of 20 multilingual children - only to have my job pretty much stripped from me without notice while I was getting married/on my honeymoon... (I left after a month of doing my best to conform to the changes)
* Oh yeah... I got married! After a year (alright maybe closer to 2!) spent planning it I succeeded in marrying my best friend. We were married on 9-11-11 up near Lake Arrowhead surrounded by love - both in person and in spirit.
* I returned to working for a company I love that gives me the flexibility I need to finish off my degree/s.
* We hosted our 3rd annual Misfits Thanksgiving! Sadly I forgot to take any pictures of the spread. This year the spread consisted of: Clove spiced smoked ham, Bourbon smashed sweet potatoes, Roasted Brussels Sprouts tossed in Maple Butter, Mexican Spiced Lentils, and Cranberry Apple Sausage Stuffing. (It isn't Thanksgiving unless there are two things... cranberries and pumpkin!) This year a dear friend and I took over the kitchen a few days before our shindig and spent an afternoon baking pumpkin pies from scratch - my first time! It was phenomenal!
All that said. I apologize for any who follow this blog. I didn't forget. I just got a little side tracked. With all the aforementioned changes going on it's been a bit on the hectic side but I have more time these days to devote to my kitchen conquests!
This Saturday is our 3rd annual (it's the year of threes!) Holiday party. I'm still working on the menu but traditionally the Holiday party focuses on appetizers. So far here is what I'm thinking of cooking up:
* Panzanella
* Date Cheese Ball
* Prosciutto wrapped Pear with Basil
* Grilled Lamb skewers with salsa verde
* Chickpea and Rosemary Soup
Sweet dishes:
* Chocolate Oatmeal Peanut Butter Chip cookies
* Scottish Shortbread cookies
* Orange Pecan Squares
I promise dear foodies to take photos of the spread and share the best recipes of the bunch. :) For now I share with you my Spicy Gingersnap cookie recipe *dairy free for those that struggle with dairy:
2 cups all-purpose flour
1 tbs. ground ginger
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground black pepper
3/4 cup tub-style shortening
2/3 cup plus 1/2 cup sugar, divided
1/3 cup dark brown sugar
3 tbs. plain rice milk or soymilk
1/4 cup molasses
1. Whisk together flour, ginger, baking soda, cinnamon, salt and pepper in large bowl. Set aside.
2. Cream shortening, 2/3 cup sugar, and brown sugar until fluffy. Add rice/soy milk, and beat until smooth. Beat in molasses. Add flour mixture 1/2 cup at a time, beating after each addition, until soft dough forms.
3. Divide dough in half. Transfer each half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into logs. Wrap tightly and chill for at least 2 hours (or overnight).
4. To bake: preheat oven to 350F. Place remaining 1/2 cup sugar in shallow bowl. Slice logs into 1/2in. thick slices, rolling logs between slices to keep edges round. Dip one side of each slice in sugar, and place sugar side up on greased or parchment paper-lined baking sheet. Bake 10-12 minutes, or until cookies are crackled and dry on top. Cool 2-3 minutes on baking sheet, then transfer to wire rack to cool.
Subscribe to:
Posts (Atom)