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
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.
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.
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