Give brownie sundaes a seasonal twist by topping them with peppermint stick ice cream and chopped peppermint bark. Use your favorite brownies or make a batch of molten chocolate brownies (my favorite – see the index for the recipe) to use for these delicious sundaes. It’s a casual and homey dessert that is sure to tickle everyone’s tastebuds this time of year.
Several years ago a friend of mine made a similar green bean dish for her Christmas buffet and this recipe has become a fall/ winter favorite of mine ever since. The sweet taste of caramelized shallots, toasty almonds and chewy craisins are the perfect foil for fresh green beans. This dish is a healthy alternative to a green bean casserole, and the festive color combo makes it the perfect side dish for a Christmas dinner. Serve with turkey, roasted meat or a whole tenderloin.
Try substituting walnuts for the almonds and dried cherries for the craisins. If you can find them, use slender French haricots verts.
Green Beans with Shallots, Almonds & Craisins
1 lb. green beans, trimmed
¼ C. slivered almonds
1 Tbs. olive oil
4 shallots, thinly sliced
Salt & Freshly ground pepper, to taste
¼ C. craisins
1. Bring a large pot of water to a boil over high heat. Add a pinch of kosher salt to the water, along with the green beans and cook until bright green and slightly tender, about 2 minutes. Drain in a colander, rinse with cold water and immediately plunge into an ice bath (fill a large bowl with ice cubes and water). Once beans are cool, drain and pat dry with paper towels. Set aside. [Beans can be prepared up to this point 1 day in advance, covered and refrigerated until ready to use.]
2. Toast the almonds in a large fry pan over medium heat, stirring continuously, until slightly golden brown, about 3 minutes. Transfer to a bowl and set aside.
3. In the same pan, heat the olive oil over medium heat. Add the shallots and sauté until translucent and beginning to brown, 4 to 5 minutes. Increase the heat to medium-high and add the beans to the pan. Sauté, stirring continuously, until heated through, about 4 minutes. Season with salt and pepper to taste. Toss with almonds and craisins, then transfer to serving bowl and serve immediately.
Serves 4 to 6
Take frozen vodka to a whole new level by freezing it in a decorative block of ice. I have been making this impressive yet simple bar-staple for years and it not only adds interest to your bar, but it also keeps the vodka syrupy and delicious.
You’ll need an empty milk carton, various garnishes to fill the ice with color, and a bottle of good-quality vodka.
Before you begin, make sure that the vodka bottle you plan to use can fit in your freezer, standing upright. Next, cut off the top of an empty milk carton to square-off the top and create a rectangular mold and rinse inside. Place a bottle of vodka in the center of the clean carton and fill with first layer of chosen garnishes (evergreen sprigs, fruit, etc.). Pour just enough cold water into the carton to cover the garnishes. Freeze for several hours until the garnishes are suspended in the ice. Add another layer of garnishes and again, pour just enough cold water into the carton to cover the garnishes. Repeat freezing and filling until you fill the carton to about 1″ below the top. Keep frozen until ready to serve. Peel the carton away from the block of ice before serving. Be sure to place frozen vodka on a tray with a lip to prevent melted water from spilling onto your bar.
These decadent bites are not the pretties appetizer, but they are one of the most popular that I serve. People talk about them for days after the party. I can understand the draw – they are sweet, sticky and salty bites of deliciousness. What doesn’t taste good wrapped in bacon?
Bacon-wrapped dates are a great make-ahead appetizer. Pit the dates up to a week in advance, stuff them with Parmesan up to 2 days in advance (refrigerate until ready to wrap in bacon), wrap in bacon up to 1 day in advance and pop these in the oven right when your guests arrive.
Bacon-Wrapped Dates Stuffed with Parmesan
24 Medjool dates
½ lb. Parmesan cheese, cut into 24 pieces
12 slices bacon, cut crosswise in half
Arugula, for garnish (optional)
Preheat oven to 450 degrees, with rack in middle of oven. Cover rimmed baking sheet with foil and coat with non-stick spray. Cut dates lengthwise to remove pit, then place Parmesan inside. Seal by pinching the sides together over cheese. Repeat with remaining dates. Wrap each date in bacon and place on prepared baking tray, about 1” apart, seam side down. Bake for 5 minutes; turn dates over to continue cooking until bacon is crisp, about 5 minutes more. Remove from oven and drain on paper towel. Serve over bed of fresh arugula, if desired.
Roasted cauliflower is one of my favorite fall/ winter vegetable sides to serve. I usually cut the cauliflower into florettes, toss with olive oil and spices, and roast until golden and caramelized. Then I came across a recipe for a whole roasted cauliflower and I had to give it a try. This whole roasted cauliflower was so impressive when it came out of the oven, and it tasted as great as it looked. Pouring the vinaigrette over the top of the cauliflower takes some of the crunch away but is well worth it, since the vinaigrette adds so much flavor to the dish.
This dish would be an excellent addition to any holiday menu. While roasting the cauliflower whole simplifies the prep work, this does require some precious real estate in the oven so plan accordingly.
This recipe is available at: www.epicurious.com/recipes/food/views/Whole-Roasted-Cauliflower-with-Olive-Oil-and-Capers-236377
Don’t save coconut macaroons for a once-a-year treat during Passover. Coconut macaroons are a delicious gluten-free, dairy-free dessert that’s quick and portable. These macaroons taste nothing like the bland, dry canned varieties available at the store. A home-made version will make a convert of anyone who generally likes coconut, but doesn’t care for canned macaroons.
This recipe is a variation on a recipe from Cooks Illustrated.
Chocolate-Dipped Coconut Macaroons
14 oz sweetened coconut flakes
1 ½ C. granulated sugar
1/3 cup + 1 Tbs. egg whites (use pourable egg whites or about 3 large eggs)
½ tps. almond extract (you can substitute vanilla but almond really makes these special)
½ C. dark chocolate chips or chunks (or more as needed, for dipping bottoms)
1. Place oven racks in upper-middle and lower-middle of oven; preheat 325 degrees. Line 2 cookie sheets with parchment paper or silpats (reusable nonstick mats).
2. Chop coconut in food processor for 1 minute. Add sugar and process for an additional 20 seconds. Add egg whites and extract; process for 1 additional minute, until the mixture resembles a paste, like slushy snow. Scrape down sides of work bowl with a rubber spatula and process again, until stiff but malleable paste forms, about 5 seconds longer. If mixture is crumbly or dry, turn machine back on and add water by drops through feeder tube until mixture forms a paste.
3. Using a 1” spring-loaded scoop or 2 tablespoons, drop mounts of paste onto prepared cookies sheets, forming 12 mounts on each sheet (24 total), spacing the mounds about 1 ½ inches papart.
4. Bake macaroons for about 20-25 minutes or until slightly golden brown, switching cookie sheet positions midway through baking. Be careful not to overbake the macaroons or they will become dry when stored. Cool macaroons completely on cookies sheets (removing them when warm will cause them to break). Regular macaroons (without chocolate dipping) can be store in an airtight container for 5 days.
5. When macaroons are completely cool, carefully remove them from the sheets. Melt chocolate in a bowl in the microwave, at 30 second intervals, stirring rigorously between each interval to melt the chocolate. It will likely require 1 minute in the microwave total. Once melted chocolate is shiny and smooth, carefully hold each macaroon by its top and dip the bottom into the chocolate. Twist to cover the entire bottom of the macaroon and to get a bit of the chocolate up the sides. Place dipped macaroon on waxed paper and allow chocolate to harden. Chocolate-dipped macaroons can be store in an air-tight container for up to 2 days (after that the chocolate will look dry).
Rather than a making a dip, give this torta a try. Similar to a savory cheesecake, the bright flavor of pesto and sundried tomoatoes are layered with creamy deliciousness. This hearty spread will serve a large group and is a true crowd-pleaser.
It’s a bit time consuming to prepare and requires a fair amount of patience, but the end result is well worth it. The torta can be prepared up to three days in advance and kept refrigerated. It also freezes well and can be frozen for up to one month and defrosted in the refrigerator for 1 day before serving. Be sure to make neat layers so each color is separate once inverted.
This recipe is adapted from a recipe originally found in Bon Appetit (August 1999).
Sundried Tomato & Pesto Torta
4 garlic cloves
1 1/2 cups (packed) fresh basil leaves
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1 2/3 cups cream cheese, room temperature (about 21 ounces)
1 cup goat cheese, softened
1/4 cup freshly grated Parmesan cheese
1 1/3 cups oil-packed sundried tomatoes, drained
1/3 cup tomato paste
1/2 cup butter, room temperature
Nonstick vegetable oil spray
Fresh basil sprigs
Toasted pine nuts
Sourdough baguette slices, lightly toasted
To make pesto: With the motor running, put garlic cloves through the feeding shoot of a food processor until garlic is minced. Add basil, ¼ cup pine nuts, olive oil and lemon juice and process until well combined. Add ¼ cup parmesan cheese and 1/3 cup cream cheese and pulse with basil mixture until mostly smooth and blended. Transfer to a medium bowl.
To make sun-dried tomato pesto: Puree tomatoes in food processor until smooth. Add tomato paste and mix into tomato mixture. Add 1/3 cup cream cheese and pulse with tomato until mostly smooth and blended.
To make goat cheese mixture: Using electric mixer, beat 1 cups cream cheese, 1 cup goat cheese and softened butter in large bowl until fluffy. Season with salt and pepper.
Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup goat cheese mixture into an even layer on the bottom of prepared dish. Freeze for a few minutes to harden and help evenly spread next layer. Top with half of tomato pesto, then 1/2 cup goat cheese mixture, then half of pesto mixture, using the back of a spoon to spread each layer and freezing for 2 minutes between each layer. Repeat layering and freezing with 1/2 cup goat cheese mixture, remaining tomato pesto, 1/2 cup goat cheese mixture and remaining pesto. Top with remaining goat cheese mixture. Cover with plastic wrap and chill overnight. (Can be made 3 days ahead and kept refrigerated, or frozen for up to 1 month and defrosted 1 day in advance.)
Invert torta onto platter by gently pulling edges of plastic wrap to lift torta out of prepared dish. Peel off plastic and smooth any wrinkles with the edge of a knife run under hot water. Top with sprigs of fresh basil and toasted pine nuts. Serve with sourdough baguette slices.
Host a hip New Year’s Eve cocktail party with ideas from my monthly column on The Family Groove.
Mashed potatoes are made into cocktail party fare when served in a martini glass. Set up a topping bar by setting out bowls of shredded cheddar cheese, crumbled bacon, sour cream, crispy onions and fresh chives. Let guests top their taters with whatever they please. Make sure you include spoons.
On a practical note: Rinse the martini glasses shortly after the party is over to spare yourself the trouble of scraping dried potatoes off your glassware (trust me, it’s no party).
Photo source: http://loveandsplendor.wordpress.com/2007/10/25/danielle-paul-august-07/
Creamy brie, sweet onions and tart craisins combine to make an extraordinary quesadilla. Think of these as a hip twist on traditional baked brie. Serve these quesadillas at a fall cocktail party, or as a Thanksgiving appetizer. The onions can be prepared up to two days in advance; the quesadillas can be cooked several hours in advance, and warmed in a 250 degree oven before serving.
Brie, Caramelized Onion & Craisin Quesadillas
1 Tbs. butter
½ Tbs. extra virgin olive oil
1 medium onion, sliced
8 whole wheat flour tortillas, 8 inch
12oz brie cheese, cut into ¼” slices
1/3 C. craisins or dried cherries
1/3 C. cilantro, chopped
cilantro sprigs, for garnish (optional)
1. Preheat oven to 250 degrees. Line a sheet pan with tin foil and set aside. Melt butter with olive oil over medium-high heat in a large non-stick skillet. Add onions; cook until golden brown and soft, about 10 minutes. Remove from heat, place onions in a medium bowl to cool. Onions can be made up to two days in advance and kept in the refrigerator until ready to use.
2. Wipe skillet clean and heat over medium-high heat. Place 1 tortilla in the skillet, top with ¼ each of the brie, onions and craisins. Sprinkle with chopped cilantro and top with another tortilla. Cook until bottom tortilla is slightly brown and crisp; flip and cook other side. Place cooked quesadilla on prepared sheet pan and keep warm in the oven. Cook remaining 3 quesadillas, keeping each warm in the oven until finished cooking. Cut each quesadilla into 6 wedges. Serve immediately, garnished with sprigs of cilantro, or keep warm in oven until ready to serve.
Serves 12 as an appetizer (2 wedges per person)
