HERITAGE HOLIDAY

 

It's certainly looking a lot like Christmastime has arrived.  These days we're well surrounded by the sounds, sight and scent of Christmas and winter wonderland as well as the familiar faces of family and loved ones.  With a nod to family and heritage, we joyously introduce what has become a favorite in each family's traditional holiday dinner, from Candy Cane Cocktail to Gingerbread Cake.  With deep appreciation for the greatest gift of all (Jesus) and the sweetest gift of friendship, we extend a heart-felt Merry Christmas to you.

Candy Cane Cocktail

Latvian Liver Pate and Over-Fried Potato Latkes

Asian Chef Salad

Prime Rib

Yorkshire Pudding

Savory Green Beans

Kasha Varnishkes (Wheat Bulgur with Bow-tie Pasta)

Gingerbread Cake topped with Whipped Cream

Recipes

Candy Cane Cocktail

Latvian Liver Pate
1 tub chicken liver
1 medium onion, chopped
1 tbsp butter
3 cloves garlic, chopped
salt and pepper to taste

1. Wash, rinse and pat dry chicken liver.
2. Heat butter in a medium size pan.
3. Add onion and chicken liver, cook until half done.
4. Add garlic, salt and pepper, continue until liver is cooked well.
5. Pour into a blender and pulse until smooth.
6. Pour pate into a serving bowl, cover and refrigerate until serving.
7. Serve with crackers.

Over-Fried Potato Latkes

Asian Chef Salad
1/2 small cabbage, shredded
1 head romaine lettuce, half chopped and half set aside to line bowl with
1 Persian-style cucumber, sliced
3 hard boiled eggs, sliced
1 tbsp roasted peanuts
1 tsp roasted sesame seed
1/4 cup peanut oil
1 tsp rice vinegar
 juice of 1 lime
salt & pepper to taste'
optional: shrimp crackers to garnish

1. Line a large salad bowl with romaine leaves.
2. Layer with chopped romaine, shredded cabbage, sliced cucumber and hard boiled eggs.
3. Sprinkle with roasted peanuts and sesame seed and season with salt and pepper.
4. Whisk together peanut oil, vinegar, lime juice; add salt and pepper to taste.
5. Pour over salad before serving and toss.

Prime Rib and Yorkshire Pudding

Savory Green Beans
4 slices thick-cut bacon
1 cup sliced mushrooms
1/3 cup sun dried tomatoes
1/3 cup pine nuts
6 servings fresh green beans

1. Cook bacon until crispy, then break/cut into small pieces, reserve drippings.
2. Saute green beans in bacon drippings.
3. In a separate pan, saute mushrooms, add tomatoes, then add back cooked bacon, remove from heat.
4. Serve green beans topped savory mixture and sprinkled with pine nuts.

Kasha Varnishkes
1 cup whole grain red bulgur
1 egg
1 onion, chopped
1 box bow-tie pasta, cooked according to package direction
1 tbsp chicken fat
1 cup chicken stock
sprigs of parsley, chopped
salt and pepper to taste

1. Add egg to red bulgur, mixed well and set aside.
2. On a large pan, heat chicken fat and add onion.  Saute until onion clears.
3. Add bulgur and chicken stock, cook covered until liquid is absorped.
4. Add cooked pasta to pan, season with salt and pepper.
5. Sprinkle with chopped parsley.

Gingerbread Cake
1 1/2 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1/4 tsp ground cloves
4 tbsp unsalted butter, cut into 1/2 inch chunks
2/3 cup brown sugar
2/3 cup mild-flavored molasses, such as Grandma's Original (not Robust or Blackstrap)
2/3 cup boiling water
1 large egg

1. Prehear oven to 350F. Coat a 9-inch square pan with non-stick baking spray.
2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
3. In a large bowl, combine butter, brown sugar, molasses and boiling water. Whisk until butter is melted.  When mixture is lukewarm, whisk in egg.
4. Add dry ingredients to wet ingredients and whisk until combined with no lumps.
5. Pour batter into cake pan and bake for 35 minutes or until edges darkened and center feels frim to the touch.
6. Let cool on a rack before cutting into squares.  Best served after warmed in the oven or microwave and topped with whipped cream.

FALL RICHNESS

As we enter cooler months, it's certainly the right time to cozy up the menu while taking full advantage of autumn's produce.  Starting off social hour with Grapetini and Pumpkin Protein Dip before sitting down for Pear, Endive and Walnut Salad, Butternut Squash Soup, Golden Cut-up Turkey with Cranberry Pecan Black Rice Dressing, and Apple Oat Crisp, we savor every bite of this year's fall bounty.

Grapetini

Pumpkin Protein Dip 

served with Water Crackers

Pear, Endive and Walnut Salad 

garnished with Sliced Dried Apricots and 

Blue Cheese Wedge

Butternut Squash Soup

Golden Cut-up Turkey served with

Cranberry Pecan Black Rice Dressing

Apple Oat Crisp

Recipes

Grapetini

Pumpkin Protein Dip

1 cup pitted Mejdol dates

1/2 cup pecans

1/3 cup pumpkin puree

1/4 cup unsweetened coconut flakes

2 tsp vanilla

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground clove

pinch of salt

1. Place dates in a bowl and cover with water, let stand for 10 minutes then drain water.

2. In a food processor or blender, pulse pecans until finely ground, then add the rest of ingredients, pulse until well mixed.

3. Refrigerate at least 1 hour before serving.

Pear, Endive and Walnut Salad

Roasted Butternut Squash Soup
3 tbsp butter
1 medium yellow onion, cjopped
3 large carrots, chopped
4 Yukon Gold potatoes, finely chopped with skins
2 to 2.5 lbs butternut squash, peeled and cubed
chicken broth
bay leaf
dash of nutmeg
salt & pepper to taste
Greek yogurt

1. In a dutch oven, on medium heat, saute onion in butter until translucent.
2. Add carrots, potatoes and squash, cook and cover for 10 minutes.
3. Add enough chicken broth to cover the top of vegetables.
4. Add bay leaf, nutmeg, salt & pepper.
5. Simmer for 20 minutes until vegetables are tender, remove bay leaf.
6. Puree using immersion blender.
7. Serve with a dollop of Greek yogurt and a sprinkle of nutmeg.

Golden Cut-up Turkey 

1 - 10 lb turkey, cut into 8 large pieces

1/2 gallon peanut oil

1 tbsp salt

1 tbsp garlic powder

1 tbsp poultry seasoning

1 tbsp paprika

1/2 tsp cinnamon

1/2 tsp pepper

1. Combine all dry seasonings and rub coat turkey pieces with dry rub, refrigerate overnight.
2. In a large deep skillet, heat oil on medium high.
3. Fry turkey pieces in batches until golden brown, remove and place in a large serving dish lined with paper towel.
4.  Slice into smaller pieces and serve while still hot.

Cranberry Pecan Black Rice Dressing
1 cup black rice, cooked according to package direction except replace water with chicken stock
1 medium size onion, chopped
1 stalk celery, chopped
1 cup chopped roasted pecan
1/2 cup shredded parmigiano reggiano
1 cup dried cranberries
1/4 cup chopped scallions
1/4 cup chopped parsley
1 tbsp olive oil
salt & pepper to taste

1. Preheat oven to 350 F.
2. In a large skillet, heat oil on medium high.
3. Cook onion & celery until onion is clear.
4. Add cooked rice, dried cranberries & 1/2 of the chopped pecans, scallions & parsley and mix well.
5. Place in a buttered 9"x9" baking dish, top with shredded parmesan and remaining pecans.
6. Bake for 30 minutes.

Apple Oat Crsip

OKTOBERFEST

We're jumping on this annual German festival bandwagon this month, if only to give ourselves and afternoon to feast on some German food - never mind that most of us aren't really beer lovers (though at least  the gravy featured today is a beer-based kind).

From cocktail to spaetzle , wiener schnitzel and apple strudel, this is our Oktoberfest.

Cocktail: German Sunshine

Appetizer: Apricot Kielbasa Slices

Entree: Pan-Fried Wiener Schnitzel with  Beer-Based Gravy served over Homemade Spaetzle 

Sides 1 & 2: Bacon Apple Sauerkraut and German-Style Green Beans

Apple Strudel with Walnut Cream Cheese Frosting

Recipes

German Sunshine

Apricot Kielbasa Slices

Pan-Fried Wiener Schnitzel

10-12 veal cutlets

1 cup corn flour

1/2 cup corn starch

1/2 cup panko breadcrumbs

1 tbsp garlic powder

1 tsp paprika

2 eggs, whisked

2 tbsp olive oil

salt and pepper to taste

sprigs of parsley, chopped

1. Season both sides of veal cutlets with salt and pepper.

2. Mix together flour, corn starch, breadcrumbs, garlic powder and paprika.  Add salt and pepper to 

    taste.

3. Dip veal cutlets in eggs then bread both sides with flour mixture.

4. In a non-stick skillet, heat oil to medium high.

5. Pan fried breaded cutlets until both sides are brown.  Set aside drippings to make gravy.

6. Serve over Homemade Spaetzle with Beer-based Gravy and sprinkled with chopped parsley.

Beer-Based Gravy

1 can light beer (or any beer)

2 tbsp butter

1 tbsp flour

1 small yellow onion, chopped

1 cup beef stock

salt and pepper to taste

1. Heat 1 tsbp butter on a sauce pan.

2, Add chopped onion until carmelized.

3. Add another tsbp butter and flour, stir together.

4. Lower heat and add beer and stock.

5. Stir until gravy thicken.

6. Season with salt and pepper.

Homemade Spaetzle

3 eggs

3 cup all purpose flour (I used organic whole grain whole wheat flour)

1 cup milk

1 tbsp salt

1 tbsp oil

1. Mix flour, eggs, milk and salt with a blender or mixer, let sit for 15 minutes.

2. In the meantime, bring a large pot of water to a boil, season with oil & salt.

3. Push noodle/pasta dough through a large holed colander or spaetzle maker into boiling water.

4. Spaetzle is ready when floated to the top - scoop with slotted spoon and place in a large bowl lined with 1 tbsp of olive oil, stir and set aside to be served with Pan-fried Wiener Schnitzel.

Bacon and Apple Sauerkraut

2 large cans/jars sauerkraut

1 large onion, chopped

4 slices bacon

3 apples (any kind), chopped

2 tbsp caraway seeds

4 tbsp dark brown sugar

1.  Cook the above ingredients in a slow cooker for 6 hrs on high.

2.  Serve hot.

German-Style Green Beans

1 1/2 lb fresh green beans, cut into 2" pieces

1 large onion, chopped

2 tbsp coconut oil

salt and pepper to taste

1. In a medium sauce pan, cover green bean with water and bring to a boil.

2. Reduce heat and cook another 15 minutes or until tender.

3. Heat oil in a skillet and saute onion.

4. Drain green beans and add to skillet.

5. Season with salt and pepper.

Apple Strudel with Walnut Cream Cheese Frosting

1 sheet puff pastry

1 tbsp melted butter

1 golden delicious apple - peeled, cored and cubed

1 cup dried cranberries

1 cup chopped walnuts

2 tbsp brown sugar 

1/2 tsp cinnamon

dash of cardamon

dash of nutmeg

1 egg, whisked

For frosting, mix together the following ingredients:

1 tbsp melted butter

1/2 cup whipped cream cheese spread

2 tbsp maple syrup

1/2 tsp vanilla

1/2 cup finely chopped walnuts.

1. Pre-heat oven to 350F

2. In a medium bowl, mix apple, brown sugar, cinnamon, cardamon and nutmeg.

3. Add dried cranberries and chopped walnuts, mix well.

4. Place puff pastry sheet on cake sheet lined with parchment paper.

5. Brush puff pastry with melted butter.

6. Fill center with apple mixture lengthwise.

7. Brush edges with egg, then bring fold over filling and crimp around edges.

8. Brush top with egg wash and bake in 350F oven for 45 minutes or until golden brown.

9. Top with frosting before serving, 

AUGUST RUSH

It's hard to believe that we're already inching our way toward Labor Day.  As we anticipate the coming days in the coming months getting noticeably shorter and shorter, let's enjoy the rush of late summer with wonderful eating (and drinking).  Served for our consumption: Citrus Bourbon Iced Tea, Grape Tomato Blossoms, Grilled Sweet Pepper Poppers, Lemony Cucumber Salad, Pesto Sloppy Joan with Baked Sweet Potato Chips,

Lemon Garlic Glazed Corn on the Cob and Pineapple Raspberry Parfait. O, what a rush indeed!

Citrus Bourbon Iced Tea

Grape Tomato Blossoms

Grilled Sweet Pepper Poppers

Lemony Cucumber Salad

Pesto Sloppy Joan

Baked Sweet Potato Chips

Lemon Garlic Glazed Corn on the Cob

Pineapple-Raspberry Parfait

Recipes

Citrus Bourbon Iced Tea

Herbal Tea, brewed according to direction and chilled (I like Bigelow Decaf Constant Comment)

Bourbon

Cointreau

Slices of orange and lime

1. In a cocktail shaker, mix a shot of Bourbon and a shot of Cointreau.

2. Pour into a high ball over ice cubes up to 1/3 of glass.

3. Top the rest of glass with chilled tea.

4. Garnish with citrus slices.

Grape Tomato Blossoms

Grilled Sweet Pepper Poppers

Lemony Cucumber Salad

Pesto Sloppy Joan

1/2 lb sweet Italian sausage (removed from casing)

1/2 lb ground beef

1 medium sweet onion, chopped

2 tomatoes, diced

1 small can tomato paste

1/2 cup beef broth

1 tbsp Worcester sauce 

Provolone cheese slices

Sourdough baguette

Butter
Ready-made or home-made pesto

Ready-made or home-made pickles

Salt and pepper to taste

1. On a non-stick skillet, brown sausage and ground beef over medium high.

2. Add chopped onion and cook until onion becomes transparent.

3. Add diced tomatoes, tomato paste, beef broth and Worcester sauce.

4. Cook until sauce is reduced, season to taste.

5. Half baguette length-wise and toast both sides on a griddle.

6. Spread butter on half  of baguette, then top with cheese, meat and pickles.

7. On other half, spread pesto.

8. Put both sides together and hold together with toothpicks, then slice into individual portions.

9. Serve with potato chips.

  

Baked Sweet Potato Chips

Lemon Garlic Glazed Corn on the Cob

Pineapple-Raspberry Parfait

AROUND THE PICNIC TABLE

While most of the country can go to a park to have a mid-summer picnic, those of us contending with triple digit temperature have to bring our picnic indoor.  But that doesn't mean we can't serve up a light and healthy yet picnic-worthy menu to perk up the dog days of summer. Staying connected and cool while properly nourished and hydrated?  Check.  Staying indoor to escape an impending dust storm?  Check that too.

Summer Fresh Fruit Punch Cocktail

Organic Blue Corn Tortilla and Pineapple Salsa

Crispy Vegetables and Cucumber Dill Yogurt  Dip

Crunchy Asian Salad

Sunshine Tuna Wraps

Chilled Watermelon Wedges

Recipes

Summer Fresh Fruit Punch Cocktail

1 cup diced variety of fresh fruit such as pineapple, strawberry, plum, peach or nectarine

1 shot of rum

1 bottle of sauvignon blanc

2 cups tonic or seltzer water

1 cup ice cubes

Mix all ingredients in a punch bowl and serve on low balls immediately.

Pineapple Salsa

Cucumber Dill Yogurt Dip

Crunchy Asian Salad

Sunshine Tuna Wraps

1 pkg whole-grain soft tortillas

4 - 5 oz cans tuna in water, drained

1 apple, diced

1 shallot, chopped

1/4 cup diced pickled jalapenos (or 1 fresh jalapeno, seeded and chopped)

1 tbsp capers

1 /2 cup dried cranberries

1 cup chopped walnuts

6 hard-boiled eggs, sliced length-wise

1/4 cup chopped parsley

1/2 cup dijon mustard

1/4 cup olive oil

juice of 1 lime

salt and pepper to taste

1. Set aside tortillas and hard-boiled eggs.

2. Mix all other ingredients together in a bowl, season with salt and pepper.

3. Toast lightly each tortilla sheet on a cast iron skillet.

4. On a flat surface, layer parchment paper over aluminum foil.

5. Place tortilla sheet on parchment and fill the center with tuna mixture.

6. Top with 2 slices of cooked egg, then wrap and roll.

7. Cut diagonally in the center into 2 pieces of sandwich wrap.

FATHER KNOWS BEST

For the first time in the history of this group, we've opted to forgo our annual summer break and continue meeting because really, who wouldn't love a monthly fellowship of ladies who wine and dine well?

And these ladies want to make sure this weekend that fathers are remembered and honored everywhere.

In that spirit we're serving some fun but delicious food that we think dads would love and appreciate, even going as far as serving beer to this wine-loving crowd. From chicken wings to root beer floats, we toast you dads and wish you a blessed Father's Day.

Jack Daniels

Honey Barbecue Baked

Chicken Wings

Fiesta Corn Chip Salad with Creamy Greek Yogurt Dressing

Jicama Slaw

BBQ Baby Back Ribs

Garlic Truffle Fries

Root Beer Float with Homemade Vanilla Bean Ice Cream

Recipes

Jack Daniels Barbecue Baked Chicken Wings

Fiesta Corn Chip Salad

Salad:

1 pkg frozen corn, cooked according to direction and let cool

1 pkg broccoli slaw

3 large radishes, diced

1 small to medium red onion, chopped

1 avocado, diced

1 pkg grape tomatoes, halved

1 sprig cilantro, chopped

1 pkg diced pepperjack cheese

1 cup Frito corn chips

1/2 cup bacon bits

zest of 2 limes

Dressing:

1 cup olive oil

juice of 2 limes

1 cup plain Greek Yogurt

1 tsp dijon mustard

salt and pepper to taste

1. In a large bowl, toss together salad ingredients.

2. Whisk together dressing ingredients until well incorporated

3. Pour over salad just before serving

Jicama Slaw

Garlic Truffle Fries

BBQ Baby Back Ribs
1 rack baby back ribs
2 bottles or cans beer

Sauce:
1/2 cup rice wine vinegar
1/2 tsp brown mustard
1/4 cup tomato paste
1/2 cup hoisin sauce
1 tsp all spice
1/2 tsp garlic powder
salt and pepper to taste

1. In large pot or dutch oven, cook ribs in beer on low for 2 hours, then remove and let cool.
2. Whisk together ingredients for sauce.
3. Marinate cooked ribs in sauce for 30 minutes before grilling.
4. On high heat, grill ribs just until outside is evenly seared, serve immediately.