We're getting a head start celebrating Christmas this month with a dinner in the second week of December, with a brightly colored spread commemorating the birth of Jesus.
Food has always been a great a catalyst for fellowship no matter what time of the year, but especially this month when we are reminded that it's always better to give than to receive and that the best gift sometimes comes in very humble form. Like a baby in a manger.
In the midst of food and drink, let's not forget to 'come and adore Him'.
Merry Christmas to all you foodies!
The Grinch
Prosciutto Crisps
Relish Tray Wreath and Cream Cheese Christmas Tree
Swiss Chard Citrus Salad
Stuffed Collard Greens with Butternut Squash and Kale Gratin
Strawberry Santas
Recipes
Stuffed Collard Greens
1 lb sweet Italian sausage, casings removed
2 bunches collard greens, stems removed
1 large onion, diced
6 cloves garlic, minced
1 celery stalk, diced
2 apples (any kind), cored and diced
1 cup wild rice, cooked according to package direction (substitute water with chicken stock for more flavor)
2 (14.5 oz) cans crushed tomatoes
1 8 oz can tomato paste
1 cup dry red wine
1 tsp cinnamon
1/4 cup chopped fresh parsley
salt and pepper to taste
1. Bring a large pot of water to boil.
2. Immerse collard greens in boiling water for 1 minute, then remove and immersed in a large bowl of ice water.
3. Strain water from greens, set aside.
4. On a large skillet, cook sausage over medium heat.
5. Add celery and half of diced onion, stir until onion turns clear.
6. Add diced apples and half of minced garlic, cook until apples become tender.
7. Add cinnamon, then salt and pepper to taste.
8. Remove from skillet to a large bowl and stir in cooked wild rice.
9. On the same skillet, saute remaining diced onion until onion turns clear.
10. De-glaze with red wine, then add crushed tomatoes.
11. Stir in tomato paste and remaining minced garlic and simmer until sauce slightly thickened.
12. Add parsley and salt and pepper to taste.
13. Preheat oven to 350F.
14. Line the bottom of an oven-proof casserole dish with a thin layer of tomato sauce.
15. Place 1 piece of collard green on a large plate then place a tbsp of sausage filling, wrap leaf over filling, then place on casserole dish seam-side down.
15. Repeat step 13 until all greens are stuffed with filling.
16. Pour remaining tomato sauce over stuffed collard greens.
17. Bake at 350F for 30 minutes.
