When crisp, cool snowy days turn your thoughts to Christmas, be inspired to create fabulous holiday trimmings for your decor. A must for welcoming family and friends is a beautiful door wreath and there are so many ways to be creative decorating it, from simple and elegant to child friendly and fun. I personally like simplicity with a beautiful French ribbon tied with some gorgeous high end silk flowers attached or fresh holly with berries. Or you can take one of the many personalized wooden letters you can find at the craft store, spray paint it creamy white or whatever color you want and attach to the wreath. Another idea is to purchase a small chalkboard paint it red or your favorite color and attach to the wreath and write on it Welcome. Festooning the mantel with a grand garland with accents looks amazing. Set a festive dining table to instantly make the whole house feel ready for Christmas dinner. Create a showstopping centerpiece by arranging elements of brushed silver and gold with mirrors and glittery table trees that reflect the twinkle and glow of the evening, along with lots of candles. Soften the look with a touch of silvery green pillar candles and a soft mint tablecloth. Add interest with different shapes and heights. Tuck in wisps of fresh greenery along the table. I also enjoy the colors of brushed silver and chocolate brown. What about some snowy winter white to evoke the magic of a winter wonderland right on your tabletop. Use lots of clear table wear and accent pieces, such as glass ornaments, vases and cake stands. Trail an ornament garland down the center of the table to capture the sparkle. Fill a tall crystal or glass vase with artificial snow and add long twigs you have spray painted white. Dust the tabletop with a sprinkling of artificial snow which is one of my favorite things to do, as my family and friends will attest to. If you want place cards use an ornament with a pretty name tag attached, names written in glitter white and let them take it home for a special treat. At the craft stores you can find icy looking bead garland to enhance the tablescape. The decorating ideas are endless, use whatever excites you during the Christmas season.
There are numerous traditions that are associated with Christmas, from giving gifts and cards to one another, decorating a tree to hanging a wreath on the door and kissing under the mistletoe. Did you know; the giving of gifts seems to have started with those that the wise men, or magi brought to Jesus on the night of his birth. Christmas cards were introduced in 1843 by Sir Henry Cole, an English businessman and patron of the arts, who printed 1,000 cards and sold them as means of simplifying the sending of Christmas greetings. The Christmas tree started with ancient Egyptians who used palms in their winter solstice festivities and the Romans used firs in anticipation of the lush greenery of spring with the return of the sun. But we must give credit to the Germans who brought the evergreen tree into the house as a long-standing Christmas tradition and then the practice spread across America. The Germans also decorated their trees with tinsel, fruits, pastries, candies, colored paper figures, tin angels and other ornaments. As you mount the star on top of the tree it represents the star that led the wise men to the stable in Bethlehem. Candles were traditionally placed in windows to help travelers find houses in the dark and to create festive cheer. As for wreaths, ancient Romans use decorative wreaths as a sign of victory and celebration and the custom of hanging a Christmas wreath on the front door of the home probably started then. Mistletoe and holly, these plants have long been associated with Christmas and used in all types of decorations. Mistletoe is a symbol of peace and joy, and in ancient Britain, the Druids regarded it as sacred. Native Americans also regarded mistletoe as sacred, while the Scandinavians associate it with the goodness of love. Holly represented to the Christians the crown of thorns Jesus wore when crucified, the red berries symbolized the drops of blood that He shed.
I always think that because most of us women are the ones always running around getting everyone ready for Christmas it's important that we take a moment or two for ourselves. That means getting yourself pampered; such as a good massage, facial, pedicure/manicure or whatever gives you comfort. It's important not to stress out or otherwise it takes all the joy out of this wonderful joyful holiday. Make your Christmas pleasurable and give yourself a break, you deserve it. If you are relaxed, family and friends are more likely to enjoy themselves too.
The excitement of preparations, the activity, the music, the lights and the tantalizing aromas that permeate our homes at this time of year all add to the Magic of Christmas. Whether you are planning a small family get-together, a party for friends or a much larger celebration the many recipes below will help you plan the perfect Christmas feast.
Below I have given you a variety of fantastic cocktails, entrees, sides, salads and desserts to choose from to create your perfect Christmas or New Years dinner. Wishing you a very Merry Christmas!
Delicious Bellini
1 cup pear nectar
1 cup cranberry juice cocktail
1 bottle of Prosecco, chilled
Into a small pitcher pour the pear nectar and cranberry juice. Stir to combine and pour about 1/4 cup into 8 champagne glasses, pour over the Prosecco. Toast to the holidays, my family and friends!
Clementine Cocktail - for those family and friends who don't drink alcohol
Into a pitcher combine; ** see note regarding honey before proceeding
2 cups cranberry juice, chilled
1 cup clementine juice
3/4 cup fresh lime juice
**3 Tbl. honey and stir to dissolve honey (measure honey into a cup and heat just a little in microwave for easy stirring)
Chill covered up to 24 hours. Serve over ice topped off with some club soda.
Chocolate Martini, Anyone? First time I tried this I thought well…... this must be something created in heaven
1 (1 oz.) square semisweet chocolate, melted
3 Tbl. vanilla vodka
3 Tbl. Irish cream liqueur
2 Tbl. half and half
1/3 cup coffee flavored liqueur
1/3 cup chocolate flavored liqueur
Dip rims of 2 martini glasses in melted chocolate. Place glasses in refrigerator until chocolate is firm. Combine vodka, Irish cream, half and half, coffee and chocolate liquors into martini shaker filled with ice. Cover and shake well to chill. Remove lid, strain into glasses and serve. These are going to be a hit with your guests.
Perfect Punch - I love a good punch and no, punch is not that awful too sweet beverage, it can be delicious and quite refined such as this one.
Into a beautiful punch bowl dissolve 5 Tbl. sugar with the juice of 1 fresh lemon. Add 1 bottle of chilled Champagne, (good quality) along with 1/4 cup raspberry syrup, 1 thinly sliced juicy orange and 3 thin slices of fresh pineapple (yes, peeled of course). Stir and add ice cubes or add ice to your glasses or cups and serve which is how I like it so the punch doesn't get diluted.
Easy Christmas Crostini - so easy and fun
10 slices good white bread, crusts removed
Olive oil
Mascarapone or goat cheese (note; if using goat cheese mix in a bowl with a touch of heavy whipping cream)
Caviar
Pesto - make your own or purchase a good quality store brand
Preheat oven to 350 degrees. Using sharp small Christmas cookie cutters, cut the bread into shapes. Place olive oil into a bowl and with a pastry brush, brush a little oil onto each cut out bread. Place onto parchment lined baking sheet and bake for about 15 minutes. Remove bread from oven and let cool. Spread a layer of pesto onto each shape and top with dollop of mascarpone or goat cheese and small dollop of caviar. Place onto serving platter and garnish with sprigs of fresh rosemary or parsley.
Salmon Mousse served with Baguette Slices
1 lb. canned salmon, saving juices from can (good quality)
4 Tbl. unflavored gelatin
1 cup cold water
1 1/2 cups hot water
2 Tbl. fresh lemon juice
2 Tbl. fresh lemon zest
2 (8 oz.) packages cream cheese, soft
2 cups sour cream
1/4 cup fresh dill, chopped
salt and freshly ground black pepper
Pick over canned salmon and remove any skin or bones and discard. Add flaked salmon to a large bowl. Into a bowl dissolve the gelatin with cold water, mix well add hot water, juice from cans, lemon juice, and zest. In a bowl of electric mixer beat the cream cheese, sour cream and dill to creamy, add salmon, season with salt and pepper. Add gelatin and cream cheese mixture mixing well to combine. Pour into a mold lined with plastic wrap, cover and chill for at least 4 hours. To serve: unmold over a plate and garnish with fresh dill. Serve with baguette slices or cucumber slices.
Apricot and Ham Roll-ups - easy, good and stress free
1 (8 oz.) package cream cheese, soft
1/4 cup Turkish dried apricots, finely chopped
2 Tbl. apricot preserves (good quality)
3 large flour tortillas
12 thin slices black forest ham
Fresh parsley, chopped
Into a bowl combine cream cheese and whip slightly, stir in dried apricots and preserves. Spread onto the flour tortillas, top each tortilla with 4 ham slices and roll up tightly. With a thin sharp bladed knife slice into 8 slices on diagonal. Place onto serving plate and sprinkle on some parsley.
Perfect Crab Dip
1 (8 oz.) package cream cheese, soft
2/3 cup mayonnaise
2 Tbl. fresh lemon juice
1/2 small red bell pepper, seeded and diced
1 Tbl. Worcestershire sauce
Tabasco
3 scallions, minced including green part
3 cups lump crab meat
1 cup Monterey Jack cheese, shredded
salt and freshly ground black pepper
Baguette slices, sliced 1/4-inch thick on diagonal and lightly toasted
Topping
1/2 cup Panko
2 Tbl. Parmesan cheese, grated
2 Tbl. parsley, chopped
2 Tbl. butter, melted
Preheat oven to 400 degrees. Lightly grease a baking dish. Into a bowl of electric mixer beat cream cheese and mayonnaise until light and fluffy. Stir in lemon juice, bell pepper, Tabasco, scallions, Jack cheese, salt and pepper. Gently fold in crab meat you want the crab still in large pieces. Pour crab dip into baking dish. Into a small bowl add Panko, Parmesan, parsley and melted butter, stirring with a fork to combine. If you feel you need a touch more butter, add it. Sprinkle topping over dip and place in oven baking for about 20 minutes or until bubbly hot and golden.
Chicken Liver Pate - my oh my do I love this!
6 Tbl. unsalted butter, divided
1/3 cup shallot, minced
1 lb. chicken livers, trimmed
salt and freshly ground black pepper
1 garlic clove, minced
2 Tbl. capers
1 tsp. dried thyme
1 tsp. anchovy paste
1/4 cup brandy
1/4 cup heavy whipping cream
Rinse chicken livers in cold water and discard any of the trimmings. Pat dry with paper towels. Into a saute pan, add 2 Tbl. butter and let slightly brown, do not burn or you will have to start over. You want beurre noisette (browned butter). Add shallots cooking and stirring about 1 minute, add liver and let them brown. Sprinkle with salt and pepper, flipping over livers to brown on other side. Add capers, thyme, garlic and anchovy paste and saute about 1 more minute. Remove pan from heat and add brandy, be careful when you place pan back onto heat so no flareups happen. I personally like the show of flaming the brandy, but don't do it if this will cause you anxiety. Increase heat to high and let brandy boil and reduce to syrup about 2 minutes. Turn off heat and allow mixture to cool. Add remaining butter and cream to food processor, along with the chicken liver mixture if it looks loose that is OK it will firm up in fridge. Have some ramekins ready and pour pate into ramekins, cover and refrigerate for at least 1 1/2 hours or until firm. The pate will last a week in refrigerator and if you want to last longer pour a little clarified, butter on top of remains to seal, adding a whole sage leaf for garnish. Each time you dip into the pate you will need to reseal the top to preserve. Serve with baguette slices or crackers.
Salmon Bites - love these and they make a perfect little starter, this recipe makes quite a few, but you can freeze some for later if you want, but don't cook them before you freeze them
2 1/2 lbs. salmon, cooked and flaked (I just bake mine with some olive oil, salt and pepper)
1 Tbl. Tabasco
1 bunch fresh scallions, minced including green part
3 eggs, beaten
3 cups whole milk
2 garlic cloves, finely minced
1 Tbl. Old Bay seasoning
1/4 cup fresh parsley, chopped
1 1/2 cups all purpose flour
3 cups cornmeal
salt and freshly ground black pepper
Remoulade sauce
1 1/4 cups mayonnaise
1/4 cup Creole mustard
1 Tbl. sweet paprika
2 Tbl. fresh lemon juice
3 celery stalks, finely minced
pinch of cayenne
3 Tbl. fresh parsley, minced
3 scallions, finely minced including green part
3 Tbl. ketchup
1 Tbl. prepared horseradish or to your taste
2 garlic cloves, finely finely minced
Tabasco, to taste
1 tsp. pickle juice
salt and freshly ground black pepper
Sauce; into a bowl combine all ingredients, cover and refrigerate a couple of hours for flavors to meld. Hushpuppies; into a large bowl combine all hushpuppy ingredients, stirring to combine. Form into balls and place on baking sheets, cover with plastic wrap and chill about 30 minutes. Into a large Dutch oven add good amount of vegetable oil to about 350 degrees. Add a few of the hushpuppies at a time and cook to golden brown, remove to paper towels. Make sure oil is at 350 degrees while cooking. To hold while cooking remaining hushpuppies, heat oven to 200 degrees and place cooked hushpuppies on baking sheet to keep warmed. Place onto platter and sprinkle with some freshly chopped parsley. Add sauce to pretty serving bowl and serve.
Creamy Roasted Parsnip and Garlic Soup
1 lb. parsnips, peeled and rough chopped
salt and freshly ground black pepper
1 yellow onion, chopped
1 leek, chopped (white and light green part)
2 large garlic cloves, roasted and minced
2 tsp. white wine vinegar
6 cups chicken stock (rich good quality)
1 tsp. fresh thyme
1 cup heavy whipping cream
Garnish; truffle oil
Preheat oven to 425 degrees. Line a baking sheet with foil. Into a bowl toss the parsnips with 2 Tbl. olive oil, salt and pepper. Pour onto baking sheet and bake about 35 minutes or until tender. Remove from oven to cool slightly. Into a large Dutch oven add good drizzle of olive oil, add onion and cook stirring a few minutes, then stir in garlic cooking to tender. Add white wine vinegar and chicken stock, stir in roasted parsnips and thyme. Bring to a boil, reduce to simmer cooking for about 25 minutes. Remove from heat. Into a food processor or using an immersion blender puree mixture to smooth and creamy. Taste and add more salt and pepper if needed. If you used a food processor, pour soup back into pot. Stir in cream and cook a few more minutes. Remove to bowls and drizzle over a touch of truffle oil.
Luscious Chicken with Creamy Sun-Dried Tomato Sauce
8 boneless chicken breasts
salt and freshly ground black pepper
2 large shallots, julienned
3 garlic cloves, minced
pinch of red pepper flakes
1 cup chicken stock (good quality)
1/2 cup heavy whipping cream
1/2 cup sun-dried tomatoes packed in oil, julienned
1/4 tsp. dried thyme
1/4 tsp. dried oregano
1/4 cup fresh basil, chiffonade
1/4 cup freshly grated Parmesan cheese
Preheat oven to 375 degrees. Rinse chicken breasts in cold water, cut off any excess fat and pat dry with paper towels. Rub salt and pepper onto each breast. Into a large Dutch oven add good drizzle of olive oil and pat of butter, add breasts and sear on both sides until golden brown. Remove to a plate and keep warmed. Into pan add shallots, garlic and pepper flakes cooking and stirring to soften. Stir in chicken stock, wine, thyme, and oregano, bring to a boil for about 2 minutes, add heavy cream, sun-dried tomatoes and cook simmering about 6 minutes. Taste and adjust flavorings. Return chicken to pan along with any juices that have accumulated on plate. Place into oven, cover and cook about 15 minutes or until chicken is cooked through. Remove and place chicken onto rimmed serving platter. Stir the Parmesan into sauce to combine and ladle all of the sauce over chicken. Sprinkle on basil.
Rack of Lamb with Port
2 racks of lamb, Frenched (about 2 lbs. for each rack)
salt and freshly ground black pepper
1 1/2 cups cherry preserves (good quality)
3/4 cup ruby port
1 garlic clove, finely minced
4 sprigs fresh thyme
1 Tbl. fresh thyme, chopped
Preheat oven to 450 degrees. Line a roasting pan with foil. Into a saucepan add the cherry preserves, port, garlic, thyme sprigs to a boil for about 3 minutes. Remove 1/3 for basting and keep remaining warmed to serve with lamb on low simmer. Set the racks upright into pan by leaning them against each other with meaty sides facing out and bones crisscrossing. Roast lamb for 15 minutes, then baste with reserved sauce every 5 minutes for about 20 more minutes until meat is medium. Remove from oven and let rest for about 15 minutes before carving between the ribs, serve with reserved sauce. Serve with roasted potatoes, creamed spinach or roasted shallots, Caesar salad and a light refreshing dessert such as lemon sorbet with fresh raspberries. Wine, a good Bordeaux.
Cauliflower Couscous - this is a great side dish, love it
1 head cauliflower, cut into florets
1 1/2 Tbl. sesame seeds, lightly toasted
1 tsp. smoked paprika
1 fresh lemon, zested and juiced
2 garlic cloves, minced (note; you can saute the garlic if desired for a few minutes before adding)
1/4 cup olive oil
salt and freshly ground black pepper
pinch of red pepper flakes
12 fresh chives, minced
2 scallions, thinly sliced including green part
4 fresh mint leaves, chopped
3 Tbl. fresh parsley, chopped
Additional additions; I occasionally add 1/4 cup lightly toasted pine nuts, 1/4 cup dried cranberries, minced dried apricots or currants.
Into a large pot of boiling salted water add cauliflower and cook about 3 minutes. Drain and pat dry with paper towels. Into a food processor add cooked cauliflower and pulse until it resembles fluffy couscous, don't over pulse. Into a large bowl add the sesame seeds, paprika, zest, half of the lemon juice, garlic, scallions, red pepper flakes and 1/4 cup olive oil, tossing to combine, season with salt and pepper. Lightly fold in cauliflower couscous, taste and season with more salt, oil or lemon juice. Toss in parsley, mint and chives to combine. Add any of the additions at this point also. Pour into serving bowl.
Perfect Roasted Potatoes
3 lbs. assorted baby potatoes
1 large red onion, thickly julienned
12 garlic cloves, peeled
2 Tbl. fresh rosemary, chopped
1/4 cup extra virgin olive oil
salt and freshly ground black pepper
Fresh parsley, chopped (garnish)
Fresh rosemary sprigs (garnish)
Preheat oven to 425 degrees. Into a large bowl add the potatoes, onion, garlic, rosemary, olive oil, salt and pepper tossing to combine. Spread onto a rimmed baking sheet and roast about 45 minutes. When potatoes are tender, remove from oven and pour onto serving platter, garnish with parsley and fresh rosemary. If you are roasting these with the above lamb, just roast for a shorter time in the 450 degree oven.
Pear and Arugula Salad
3 large Bosc pears, sliced in half, cored and each half sliced into 4 pieces
3 tsp. fresh lemon juice
5 cups baby arugula
1/2 cup blue cheese, crumbled (I like Maytag)
8 thin slices prosciutto, sliced in half lengthwise and sliced in half
Pecan halves, lightly toasted
Vinaigrette
1/4 cup olive oil
2 Tbl. fresh lemon juice
1 tsp. honey
salt and freshly ground black pepper
3 Tbl. pear nectar
Vinaigrette; into a jar with lid add ingredients shake well, taste and adjust flavorings in needed. Salad; onto a serving platter scatter arugula. Mix the pears with lemon juice and then arrange pears on salad, top with blue cheese, prosciutto and drizzle over dressing. Sprinkle on pecans.
Hearts of Palm Salad - love this salad
1 (14 oz.) can hearts of palm, drained and sliced on diagonal about 1/2-inch thick
1/2 red onion, thinly julienned
2 large avocados, halved, pitted and thinly sliced
1/2 cup walnuts, lightly toasted
1 head Butter lettuce, torn
Lemon Vinaigrette - this will make extra so store leftover in refrigerator
2 Tbl. fresh lemon juice
1/4 cup red wine vinegar
2 Tbl. Dijon
1 tsp. honey
1 garlic clove, grated
salt and freshly grind black pepper
1/2 cup olive oil
Vinaigrette; into a jar with lid add ingredients and shake well, taste and adjust flavorings if needed. Salad; rinse lettuce in cold water and spin dry. Place on serving platter, add red onion, avocados, hearts of palm and drizzle with dressing. Sprinkle on walnuts.
Christmas Salad - Almost Like a Caesar, But Not
2 heads romaine, remove outer leaves and discard, chop lettuce
6 slices bacon, sliced
1 cup fresh Italian bread, cubed
1 egg
1/2 cup fresh squeezed lemon juice
1/2 cup olive oil
salt and freshly ground black pepper
4 scallions, thinly sliced on diagonal including green part
1/4 cup fresh mint leaves, chopped
1 Tbl. fresh oregano leaves, chopped
15 cherry tomatoes, halved
3/4 cup freshly grated Parmesan cheese
Rinse lettuce in cold water and spin dry. Into a saute pan add bacon and cook to browned, remove to paper towels. Discard all bacon fat except about 1 Tbl. add bread cubes to toss and cook stirring to browned and crisp. Remove to paper towels. Into a small bowl add the egg (in it's shell) and pour over boiling hot water, allowing to sit for 60 seconds, remove and rinse in cold water. Into a bowl whisk the lemon juice and olive oil, crack the coddled egg and whisk to emulsify, season with salt and pepper. Into a bowl add the lettuce, scallions, mint, oregano and bacon, tossing with dressing to coat, then top with tomatoes, and bread along with the Parmesan. Note; if you want you can add poached chilled shrimp to this salad.
Lovely Cranberry Vinaigrette - can be used on the above salad recipes
1/3 cup fresh cranberries
1/3 cup pecans, lightly toasted
1/4 cup cider vinegar
1/4 cup pure maple syrup
1 Tbl. Dijon
1/3 cup olive oil
salt and freshly ground black pepper
Rinse berries in colander and discard any bad ones. Place all ingredients except olive oil into a blender and pulse to combine. While machine is running drizzle in the olive oil. Pour into a jar with lid. Will keep refrigerated about 1 week. Stir or shake well before serving.
Spicy Glazed Ham - love this ham
1 (12 lb.) bone-in smoked cooked ham
1 cup whole cranberry sauce
2 tsp. fresh orange zest
1/4 cup fresh orange juice
3 Tbl. brown sugar, packed
2 Tbl. spicy brown mustard
2 chipotle chiles in adobo sauce, finely chopped
Preheat oven to 325 degrees. Remove skin from ham and trim fat to 1/4-inch thickness, make shallow cut in fat 1-inch intervals in diamond pattern. Place ham into roasting pan lined with foil. Into a bowl combine the cranberry sauce, brown sugar, orange zest, juice, mustard and chiles. Brush mixture onto ham and bake approximately 1 1/2 hours, brushing with glaze every 30 minutes cooking to internal temperature of 145 degrees for a fully cooked ham. Remove from oven and tent with foil, let rest 10 minutes before carving. Place carved ham onto serving platter and garnish. Serve with au gratin potatoes and honey glazed whole carrots (leave the tops on looks really good)
Beef Tenderloin with Peppers
1 (5 1/2 lb.) beef tenderloin
salt and freshly ground black pepper
2 garlic cloves, minced
2 Tbl. fresh rosemary, minced
Fresh rosemary sprigs (garnish)
Peppers
2 large red bell peppers, sliced lengthwise, seeded
2 large yellow bell peppers, sliced lengthwise, seeded
1 orange bell pepper, sliced lengthwise, seeded
1 large red onion, cut into wedges
2 Tbl. balsamic vinegar
2 Tbl. extra virgin olive oil
2 tsp. molasses
salt and freshly ground black pepper
1 1/2 Tbl. fresh rosemary, minced
Beef; trim fat from tenderloin and sprinkle both sides with salt and pepper. Into a roasting pan add a good drizzle of olive oil, add meat cooking and turning on all sides to brown. Remove to a plate and rub with garlic and rosemary, pressing to meat. Return meat to pan and bake uncovered for about 40 minutes until meat thermometer reaches 160 degrees. Remove to cutting board and rest for 10 minutes before slicing. Slice and arrange overlapping onto serving platter. Peppers; turn on broiler and place rack 5-inches from broiler. Place the pepper halves, skin side up on a large foil lined baking sheet(s) and lightly flatten peppers with your hand. Add the onion and broil about 5 inches from broiler for about 25 minutes until peppers are blackened. Place peppers into a zip lock bag and seal letting rest for 15 minutes. Remove peppers from bag and peel then slice into 1/2-inch strips. In to a large bowl whisk the vinegar, olive oil, molasses, salt, pepper and rosemary. Add pepper strips and onion to bowl tossing to coat. Place onto serving platter with meat and garnish with fresh rosemary sprigs.
Rich Pasta with Pistachios and Gorgonzola
1 lb. penne pasta
2 large leeks, white and pale green part only
2 Tbl. butter
1/4 cup dry white wine
1 cup heavy whipping cream
8 oz. Gorgonzola, cut into pieces
1/2 cup pistachios, shelled and chopped
salt and freshly ground black pepper
Fresh Parmesan cheese, grated
Fresh parsley, chopped (garnish)
Into a large pot of boiling salted water add pasta and cook al dente, drain well. While pasta is cooking into a large saute pan add butter and leeks cooking for a few minutes to soften, season with salt and pepper. Add the wine, bring to a boil, reduce to simmer. Add cream and simmer. Add the cooked/drained pasta, along with Gorgonzola tossing to coat. Add pistachios, salt and pepper. Stir in a small amount to of Parmesan and some parsley. Pour onto serving platter and garnish with extra parsley and Parmesan.
Whole Baked Salmon with Refreshing Cucumber Sauce
1 (6 lb.) whole salmon, boned (if you can't get a whole salmon use two fillets with skin on)
1 large yellow onion, julienned
1 large fresh lemon, thinly sliced
1 large juicy orange, thinly sliced
1/4 lb. butter, cut into 6 pieces
Garnish; fresh fonds of dill and parsley
Sauce
1 English cucumber, shredded (you can leave peel on or remove)
1 cup sour cream
2 Tbl mayonnaise
1 tsp. fresh lemon juice
3 Tbl. prepared horseradish
2 Tbl. fresh parsley, finely chopped
3 Tbl. fresh dill, chopped
salt and freshly ground black pepper
Preheat oven to 400 degrees. Rinse the salmon well with cold water inside and out, pat dry with paper towels. Onto a large rimmed baking sheet place foil. Lay salmon on its side and fill cavity with sliced onion, lemon and orange. Place butter evenly along inside of the fish end to end. Note; if you are using two salmon fillets, place one skin side down, top with onion, lemon and orange, dot with butter and lay other fillet skin side up. Fold the foil over, but don't seal it; leave it open along the cavity of fish. Pinch both ends of the foil to close and place in oven for about 45 minutes or until done and flaky. Sauce; grate the cucumber onto paper towels or clean kitchen towel and allow to drain about 15 minutes. Place in a large bowl and add all other ingredients, mixing well. Season well with salt and pepper to taste. To serve; place the gorgeous salmon onto serving platter, garnish with fonds of fresh dill and parsley and serve with sauce. Serve with tabbouleh or Mediterranean couscous with pine nuts, roasted red bell peppers and feta cheese, along with a fresh salad and French baguette.
Broccoli Rabe with Raisins and Pine Nuts
2 lbs. broccoli rabe, trimmed and cut into 2-inch pieces
good pinch red pepper flakes
2 to 3 garlic cloves, thinly sliced (as in paper thin)
4 Tbl. pine nuts, lightly toasted
4 Tbl. golden raisins
2 tsp. balsamic vinegar
salt and freshly ground black pepper
Bring a large pot of boiling salted water to a boil. Add broccoli and cook about 2 minutes. Drain and transfer to an ice bath. Drain again and place on paper towels. Into a large saute pan add good drizzle of olive oil, add garlic and pepper flakes cooking and stirring about 1 minute, add broccoli rabe and cook stirring about 3 minutes, stir in raisins. Remove from heat and stir in salt, pepper, vinegar and nuts. Mix gently and pour onto serving platter.
Luscious Holiday Seafood Stew
1 fennel bulb, cored and finely chopped
1/2 cup extra virgin olive oil
3 celery stalks, finely chopped including leafy tops
1 large white onion, finely chopped
3 garlic cloves, minced
1 Tbl. dried oregano
good pinch of red pepper flakes
salt and freshly ground black pepper
1 cup clam juice (good quality)
2 cups dry white wine
1 (28 oz.) can tomato puree
2 cups water
2 fresh lemons, zest cut into strips for one and the other one finely zested
1 1/2 lbs. cleaned squid, bodies cut into 1/2-inch rings and tentacles, halved
1/2 lb. mussels, scrubbed
1/2 lb. little neck clams, scrubbed
1 lb. large shrimp, cleaned and shelled
1 lb. fresh halibut fillet, remove skin, cut into chunks
Into a large Dutch oven add olive oil, onion, fennel, celery, garlic, oregano and pepper flakes cooking and stirring to soften vegetables. Add squid and cook on low for about 10 minutes, stirring occasionally. Add wine, bring to a boil reduce and simmer about 10 minutes, stir in tomato puree and lemon strips. Season with salt and pepper, cooking on simmer for about 40 minutes. Add water and clam juice, bring to a boil, remove lemon strips and discard. Add mussels, clams and shrimp cooking about 4 minutes until mussels and clams have opened, discard any that don't. Add halibut and cook a couple of minutes, stir in parsley and lemon zest. Serve with hot French or Italian bread and a salad, along with crisp white wine.
Haricot Verts with Tomatoes
2 lbs. fresh haricot verts, trimmed
2 Tbl. butter
1 Tbl. olive oil
2 large shallots, thinly sliced
2 garlic cloves, minced
1 1/2 cups whole tomatoes, crush with your fingers and reserve juice (I like Cento brand)
1/4 cup dry white wine
2 Tbl. fresh basil, chiffonade
salt and freshly ground black pepper
Into a pot of boiling salted water add beans and cook until crisp tender about 3 minutes. Drain and rinse with cold water, drain again. Into a large saute pan, melt butter, add shallots and garlic cooking and stirring to soften. Add tomatoes with 1/4 cup of juice and cook, add wine and simmer about 3 minutes. Add the cooked beans and simmer a few minutes to heat through. Taste and season with salt and pepper. Pour into a pretty serving bowl and sprinkle on basil.
Sinfully Decadent Pasta with Creamy Truffle Mushroom Sauce - note this recipe needs some advance preparation
1 oz. black truffle, (I purchase mine in a jar on Amazon)
1/2 cup unsalted butter
3 cups heavy whipping cream
6 oz. chanterelle mushrooms, halved
3 garlic cloves, minced
1 cup dry white wine
1 tsp. fresh thyme, minced
1 lb. tagliatelle pasta
salt and freshly ground black pepper
1 cup fresh Parmesan cheese, grated, plus some shaved for garnish
watercress, rinsed and patted dry with paper towels (garnish)
Mince one-third of the truffle and stir in to cream, cover and chill 6 hours so flavors come together. When ready to make pasta, bring a large pot of boiling salted water to boil and add pasta, cooking al dente. Into a large saute pan, add butter and cook mushrooms and garlic about 8 minutes, stir in wine and thyme cooking about 8 to 10 minutes to reduce slightly. Add the chilled truffle cream and simmer to thickened about 12 minutes. Drain cooked pasta and add to cream sauce in saute pan, add Parmesan, salt and pepper mixing to combine. Pour pasta onto serving platter and shave remaining truffle onto top of pasta add shaved Parmesan. Garnish around sides of platter with watercress or you can use fresh parsley.
Ratatouille - simply love this dish, you can use so many ways, from eating just as is, as topping on baguette slices, over cooked pasta, but this will be considered a side dish
1 large eggplant, slice in half lengthwise, cut into chunks (do not peel)
1 large yellow bell pepper, seeded and cut into chunks
1 large red bell pepper, seeded and cut into chunks
1 yellow or red onion, cut into chunks
2 large ruby red tomatoes, cut into chunks
2 zucchini, sliced about 1/2-inch thick
4 sprigs fresh thyme
4 garlic cloves, minced
salt and freshly grind black pepper
2 Tbl. fresh basil, chiffonade
2 Tbl. fresh parsley, chopped
1 Tbl. red wine vinegar
Fresh Parmesan cheeses, shaved with vegetable pepper (garnish)
Into a large Dutch oven add good drizzle of olive oil, add eggplant, peppers and onion cooking and stirring occasionally to just tender. Stir in tomatoes, zucchini, thyme, garlic, salt and pepper, stirring occasionally about 5 minutes. Cover cooking about 6 minutes, you don't want the vegetables too soft. Remove thyme sprigs and gently stir in vinegar, parsley and basil. Pour into deep sided serving platter.
Roast with Mushrooms
1 (7 lb.) prime rib roast
1/3 cup Dijon
3 garlic cloves, minced
1 Tbl. fresh rosemary, chopped
2 Tbl. olive oil
salt and freshly ground black pepper
Mushrooms
2 (8 oz.) packages cremini mushrooms, quartered
2 Tbl. butter
2 shallots, minced
1/2 cup dry red wine
1 cup beef stock (good rich quality)
Roast; let roast stand at room temperature about 30 minutes. Preheat oven to 450 degrees. Into a bowl whisk the mustard, garlic, rosemary and olive oil. Rub mixture all over roast and sprinkle with salt and pepper. Place roast into a lightly sprayed roasting pan rack and roast on lowest oven rack for 45 minutes. Reduce oven temperature to 350 degrees and roast about 1 hour 10 minutes or until temperature is 135 degrees for medium rare. If you want it cooked a little longer do so. Remove roast to rest for about 15 minutes. Reserve pan drippings. Mushrooms; skim fat from reserved dripping and place pan on stove top over 2 burners. Melt butter in pan stirring add mushrooms and saute for about 3 minutes, add shallots and cook stirring constantly for 4 minutes. Stir in wine and cook stirring constantly for about 2 minutes, stir in stock, reduce to simmer stirring constantly about 5 minutes. Season with salt and pepper. Slice the roast, place onto serving platter, drizzle over some mushroom sauce and serve remaining on side. Delicious with creamy mashed potatoes, hot rolls and fresh green beans.
Luscious Lobster Risotto
6 cups lobster stock, chicken stock or seafood stock warmed
3 shallots, minced
2 garlic cloves, minced
2 cups arborio rice
1/3 cup dry white wine
1/2 cup mascarpone
2 large cooked lobsters, meat removed and cut into chunks (keep warmed)
1/2 cup frozen peas
3 Tbl. butter
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped or if you can find sorrel use it
I was going to give you my long version where you make your own lobster stock, strain it, etc., but decided most of you would be too busy to want to do this for your Christmas dinner, I could be wrong, but here is the easier version. Into a large deep saute pan, add good drizzle of olive oil add shallots and garlic cooking and stirring a few minutes to soften. Add wine and cook to slightly reduce about 2 minutes. Add rice and cook stirring about 4 minutes, then 1/2 cup at a time add warmed stock stirring constantly until almost all stock is reduced, add another 1/2 cup and continue the same thing, this entire process usually takes about 40 to 45 minutes. You will notice the rice has started to get creamy and tender. Add mascarpone and cook stirring about 3 minutes, taste and adjust flavorings. Remove from heat and stir in butter, lemon juice, peas, salt, pepper, lobster and parsley. Pour into a large serving platter and garnish.
Bucatini Pasta with Fresh Steamed Clams
1 lb. bucatini
8 garlic cloves, minced
1 shallot, thinly julienned
4 lbs. small clams in shells, rinsed
1/2 cup extra virgin olive oil
1/2 cup fresh parsley, chopped, plus extra for garnish
1/2 cup dry white wine
1 tsp. red pepper flakes
1/4 cup fresh lemon juice
sea salt and freshly ground black pepper
Fresh Parmesan cheese, shaved with a vegetable peeler (garnish)
Into a large pot of boiling salted water add pasta and cook al dente, drain well place back into pot and drizzle with touch of olive oil tossing to coat. While pasta is cooking add oil to a large Dutch oven, add shallot and garlic cooking and stirring to soften, add pepper flakes. Add clams, parsley and stir about 2 minutes, add wine and simmer 2 minutes, add lemon juice. Cover and simmer until clams open about 6 minutes. Discard any calms that don't open. Add cooked pasta and season with salt and pepper, tossing to combine. Pour onto a large deep sided platter and sprinkle on extra parsley and shaved Parmesan. Serve with hot garlic/cheese bread, a tossed salad with vinaigrette dressing and crisp white wine.
Roasted Shallots and Carrots
2 Tbl. extra-virgin olive oil
3 Tbl. grainy mustard
3 Tbl. light-brown sugar, packed
1 Tbl. cider vinegar
1 1/2 lbs. shallots, root ends trimmed
1 lb. medium carrots, cut into 2 1/2-inch pieces
salt and ground pepper
2 Tbl. unsalted butter
Fresh parsley, chopped or whole sprigs
Preheat oven to 450 degrees. In a small bowl, whisk together oil, mustard, brown sugar, and vinegar. Onto a rimmed baking sheet, toss shallots and carrots with mustard mixture. Season with salt and pepper. Arrange vegetables in a single layer and roast until they are beginning to brown and are tender when pierced with a knife, about 40 minutes, stirring halfway through. Stir in butter and pour onto serving platter, garnish with some fresh parsley or whole sprigs.
Roasted Cauliflower with Raisins
1/4 cup raisins
1/4 cup extra virgin olive oil
1 large head cauliflower, cut into florets
1 tsp. sugar
2 cups fresh ruby red tomatoes, peeled, seeded, chopped
pinch red pepper flakes
salt and freshly ground black pepper
4 Tbl. pine nuts, lightly toasted
1 large garlic clove, finely minced
1/4 cup hot water
1/4 cup fresh parsley, chopped
1 1/2 Tbl. fresh lemon juice
Preheat oven to 350 degrees. Into a bowl add raisins and cover with some hot water, let stand 10 minutes then drain. Into a 12-inch ovenproof baking dish heat the oil, add cauliflower and sugar cooking over low stirring about 10 minutes. Raise the heat to medium and cook about 5 minutes more. Stir in tomatoes and red pepper flakes, season with salt and pepper and cook about 5 more minutes. Add the raisins and 1/4 cup hot water, the pine nuts and garlic. Place baking dish in oven and bake for about 30 minutes until tender. Remove from oven, stir in parsley and lemon juice and let stand about 10 minutes before serving.
Espresso Meringues
3 egg whites
1/2 tsp. cream of tartar
3/4 cup sugar
1/2 tsp. pure vanilla extract
1 1/2 Tbl. instant espresso powder
Line baking sheet with parchment paper. Heat oven to 200 degrees. Into a bowl of electric mixer (whisk attachment) on high beat whites and cream of tartar unit thick and foamy. Gradually add sugar and continue beating until mixture hold stiff shiny peaks. Beat in vanilla and espresso powder. Using a pastry bag fitted with 1/2-inch star tip. Pipe meringue into 1 1/2 inch mounds. Bake until light brown and give slightly when gently pressed about 1 1/4 to 1 1/2 hours; switch pans halfway though baking time. Turn off heat and leave meringues in closed oven for 1 hour (NO PEAKING, so that means don't open oven door) Slide a spatula under meringues to release and store in airtight container for up to 1 week.
Rich Delicious Chocolate Marshmallow Peppermint Cupcakes - we all know everyone loves a good cupcake
1 cup butter, soft
1 cup sugar
1/2 cup brown sugar, packed
4 eggs
6 (1 oz.) unsweetened chocolate squared, melted and cooled
1 tsp. pure vanilla extract
1/2 tsp. peppermint extract
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup whole buttermilk
1 (7 oz.) jar marshmallow cream
Chocolate Frosting
2 1/2 sticks butter, soft
4 cups powdered sugar
3/4 cup unsweetened cocoa powder (good quality)
3 (1 oz.) bittersweet chocolate squares, melted and cooled
5 Tbl. heavy whipping cream
pinch of salt
Peppermint candies, crushed (garnish)
Frosting; into a bowl of electric mixer beat the butter to creamy. Lower speed and beat in about 3 cups powdered sugar, cocoa powder, salt and melted cooled chocolate. Beat in the vanilla and whipping cream, starting with about 3 Tbl. of cream and increasing, you want a thick frosting. Beat in the remaining powdered sugar, cover and refrigerate. Cupcakes; into a bowl of electric mixer beat butter to fluffy, gradually add sugars, beating well. Add eggs 1 at a time, scraping down sides of bowl. Add melted chocolate, vanilla and peppermint extracts mixing well. Preheat oven to 350 degrees. Combine flour, baking soda and salt and add to batter alternating with buttermilk, beginning and ending with flour mixture. Spoon batter into paper lined muffin pans filling almost to the top. Bake for 15 to 18 minutes or until pick inserted in center comes out clean. Remove and cool in pans for about 5 minutes, then remove and cool completely on wire racks. Using an apple corer, carefully remove a plug out of the center top of each cupcake, going deep but not to the bottom. Remove frosting from refrigerator and allow to stand for a few minutes to soften. Spoon marshmallow cream into a zip lock plastic bag and snip about 1/2-inch off the corner of bag. Squirt the marshmallow into each hole in cupcake and replace a portion of the top plug you removed. Generously frost each cupcake and sprinkle on a small amount of crushed candy.
Cherry Christmas Fudge
2 1/2 cups powdered sugar, sifted
2/3 cup milk
1/4 cup butter
12 oz. white chocolate baking squares with cocoa butter, chopped (get a good quality)
1/2 tsp. almond extract
3/4 cup dried cherries, snipped
3/4 cup sliced almonds, lightly toasted
Line a 8x8 baking pan with foil extending over sides of pan and smooth the foil in pan, lightly butter. Into a large saucepan, butter the sides of pan add milk, butter and powdered sugar, bring to a boil stirring constantly with a wooden spoon to dissolve sugar, reduce to low and boil gently without stirring for 5 minutes. Reduce to simmer, add white chocolate and extract. Stir until chocolate is melted and creamy. Remove from heat and stir in cherries and almonds, then quickly pour into prepared pan. Chill overnight and turn out of pan, cutting into small squares. Store in airtight container in refrigerator. Bet ya can't eat just one!
Lovely Christmas Layer Cake - this is a beautiful cake, great tasting and perfect for the holidays
Cake
1 cup butter, soft
2 cups sugar
1 Tbl. fresh orange zest
1 tsp. pure vanilla extract
3 1/2 cups all purpose flour
1 Tbl. baking powder
1/4 tsp. salt
1 cup milk
8 egg whites
Filling
1 (12 oz.) jar cherry preserves (good quality)
3/4 cup sugar
1/4 cup fresh orange juice
3 1/2 cups fresh cranberries
Frosting
1 cup butter, soft
1 (8 oz.) package cream cheese, soft
pinch of salt
1 (32 oz.) package powdered sugar
2 Tbl. fresh orange juice
1 tsp. pure vanilla extract
1 or 2 Tbl. milk
Have 3 (9-inch) floured and greased round cake pans ready. Cake; preheat oven to 325 degrees. Into a bowl of electric mixer beat butter to creamy, beat in sugar, add orange zest and vanilla. Into a small bowl add flour, baking powder and salt, mix and gradually beat in to creamed mixture. Into a bowl with a hand held electric mixer beat egg whites on high to form stiff peaks. Stir 1/3 of whites into batter and fold in remaining whites. Evenly divide batter into cake pans and gently tap pans on counter top to release any air bubble. Bake for about 25 minutes or until pick inserted comes out clean. Cool in pans for 10 minutes on wire racks, remove cakes from pans and cool completely. Filling; bring preserves, sugar, orange juice and 3 cups of cranberries to a boil in saucepan, boiling for about 5 minutes until berries begin to pop, stir often. Transfer 1 cup of mixture to a bowl and add remaining 1/2 cup of berries. Place the remaining filling into another bowl and refrigerate covered to cool completely. Frosting; into bowl of electric mixer beat butter, cream cheese and salt to creamy. Gradually add powdered sugar alternating with orange juice beating until creamy. Stir in vanilla and if you need to add milk add gradually to achieve a thick creamy consistency. To assemble; place 1 cake onto cake stand. Add about 1 1/2 cups frosting to a ziplock bag and snip off end. Pipe a ring of frosting around inside edge of cake and spread half of the filling without the whole berries inside of frosting ring. Repeat with layer two and add remaining filling without the berries. Top with third cake layer and spread remaining frosting on top and sides of cake in a pretty swirling fashion. Pipe a ring of frosting around the top frosted layer about 2-inches inside of cake and add the filling with the whole berries. Refrigerate until ready to serve and refrigerate covered any leftovers.
Bon Appetit
The Story of The Christmas Guest - adapted by Helen Steiner Rice from an Old German Legend
It happened one day at the year's white end; two neighbors called on an old-time friend. They found his shop, so meager and mean, made bright with a thousand boughs of green. And Conrad was sitting with face a-shine, when he suddenly stopped as he stitched a twine, and said, "Old friends, at dawn today, when the cock was crowing the night away, "The Lord appeared in a dream to me, and said, I'm coming your guest to be. So I've been busy with feet astir, strewing my shop with branches of fir. The table is spread and the kettle is shined and over the rafters, the holly is twined. And now I will wait for my Lord to appear, and listen closely so I will hear His step as He nears my humble place, and I open the door and look in His face." So his friends went home and left Conrad alone, for this was the happiest day he had known. For long since, his family had passed away, and Conrad had spent a sad Christmas Day. But he knew with his Lord as his Christmas Guest, this Christmas would be the dearest and best. He listened with only joy in his heart, and with every sound, he would rise with a start. And look for the Lord to be standing there, in answer to his earnest prayer. So he ran to the window after hearing a sound, but all that he saw on the snow-covered ground…was a shabby beggar whose shoes were torn, and all of his clothes were ragged and worn. So Conrad was touched and went to the door, and he said "Your feet must be frozen and sore. I have some shoes in my shop for you, and a coat that will keep you warmer, too." So with grateful heart, the man went away, but as Conrad noticed the time of day, he wondered what made his dear Lord so late, and how much longer he'd have to wait. When he heard a knock, he ran to the door, but it was only a stranger once more; a bent old crone with a shawl of black, a bundle of branches piled on her back. She asked for only a place to rest, but that was reserved for Conrad's Great Guest. But her voice seemed to plead, "Don't send me away, let me rest for a while on Christmas Day." So Conrad brewed her a steaming cup, and told her to sit at the table and sup. But after she left, he was filled with dismay, for he saw that the hours were passing away. The Lord had not come, as He said He would, and Conrad felt sure he had misunderstood. Out of the stillness, he heard a cry, "Please help me and tell me where am I?" He stood disappointed, as twice before, but shook off his sadness and went to the door. It was only a child who had wandered away, and was lost from her family on Christmas Day. Again Conrad's heart was heavy and sad but he knew he should make this little girl glad. So he called her in and wiped her tears, and quieted all her childish fears. Then he led her back to her home once more. But as he entered his darkened door, he knew that the Lord was not coming today for the hours of Christmas had passed away. So he went to his room and knelt down to pray, and he said, "Dear Lord, why did You delay? "What kept You from coming to call on me? For I wanted so much Your face to see." When soft in the silence, a voice he heard: "Lift up your head, for I kept My Word. "Three times My shadow crossed your floor, three times I came to your lonely door. For I was the beggar with bruised, cold feet. I was the woman you gave to eat. And I was the child on the homeless street."
