Christmas Food

I've been asked to contribute to my sister's Christmas feast -- here's what I decided to bring

Crab Puffs
6 oz lump crabmeat
1c. Shredded mild Cheddar cheese
3 oz cream cheese
2 chopped green onions
2 tsp. Worcestershire sauce

Combine the ingredients in a gallon bag, pipe into baked puff pastry cups. Bake at 350 degrees for 12 to 15 minutes.

I heated the extra filling in a ramekin, and served with crackers.


Beaver Pond Cheese Spread

Tiramisu Chocolate Cake
2 c. granulated sugar
1 3/4 c. unbleached flour
3/4 c. unsweetened cocoa powder
1 1/2 t. baking powder
1 t. salt
2 large eggs
1 c. whole milk
1/2 c. vegetable oil
2 t. vanilla extract
1 c boiling water

Brushing Liquid
3/4 c. brewed espresso
1/4 c. Kahlua

Mascarpone filling
2 1/2 c. mascarpone cheese
1/4 c. of brushing liquid
1/2 c. granulated sugar
1/4 c. heavy cream
1/4 t. ground cinnamon

For Dusting
1/2 c. unsweetened cocoa powder
1 c. confectioner's sugar


Combine sugar, flour, cocoa powder, baking powder, and salt.
Stir in eggs, milk, oil, and vanilla. Mix for 2 minutes on medium speed. Stir in boiling water and mix another 2 minutes. Pour into 9 inch pans, bake at 350 degrees, for 30 to 35 minutes until a toothpick inserted into the center comes out clean.

Cool for 10 minutes on a wire rack, then remove cakes from pan. Let cool completely

Split each layer in half horizontally, place one layer in a plastic lined spring form pan
Brush with brushing liquid
Top with mascarpone filling
Add another layer
Brush with liquid (liberally)
Top with filling
Repeat with all layers -- end with filling
Before serving, dust with powder/confectioner's sugar combination


Poinsettia Punch
38 oz. cranberry juice
28 oz. ginger ale
12 oz. frozen lemonade
12 oz. bourbon

Sautéed Cabbage with Bacon

1small head of red cabbage, cored and sliced thin
1 red onion halved and sliced thin
1 T. Cider vinegar
2 t. Brown sugar
4 slices of bacon

Place cabbage in large bowl and cover with cold water;let stand for 3 minutes. Drain well and set aside.
Cook bacon in skillet over medium heat until crisp, reserve fat
Cook onion in bacon fat until tender, about 6 minutes
Whisk cider vinegar and brown sugar in a medium bowl, add onions
Add cabbage to the skillet, sprinkle with 1/2 t. Salt and 1/4 t. pepper. Cover and cook without stirring until cabbage is wilted and lightly browned on the bottom (around 3 minutes)
Stir and continue to cook, uncovered, until cabbage is crisp tender and lightly browned, about 4 minutes longer.
Add onion mixture and crumbled bacon and serve

Week of June 20, 2016

Sunday -- Father's Day
Steak with Herbed Butter
Baked Potatoes
Salad

Monday
Blue Cheese Meatloaf
Green Beans

Tuesday
OUT! (Kinky Boots at the Kennedy Center)

Wednesday
Spaghetti
Garlic Bread
Salad

Thursday
Chicken Stir Fry
Rice

Friday
Marinated Chicken Breast
Grilled Veggies

Week of June 6, 2016

Monday
Sloppy Joes

Tuesday
Meatloaf Au Gratin (Weber Grill Cookbook p. 29)

Wednesday
Home-made Pizza

Thursday
Oven Fried Chicken

Friday
Leftovers

Week of May 30

Monday
Lemon Spaghetti

Tuesday
Fajitas
Black Beans

Wednesday
Kate Graduates!
Garlic and Herb Stuffed Leg of Lamb (page 461 Party Food)
Asparagus

Thursday
Quiche
Tossed Salad

Friday
Grilled Salmon
Rice
Broccoli

Week of May 23, 2016

Trying something new -- moving our meal planning on line for ease in completion. Let's see how this works!


Sunday
Spaghetti Carbonara

Monday
(Senior Awards Night)
Tacos
Black Beans
Basmati Rice

Tuesday
Lasagna with a Twist
Salad

Wednesday
Beef Stir Fry

Thursday
Marinated Chicken Breasts
Brussel Sprouts

Friday
Leftovers or Pizza

Saturday
Val and Jay in town!

Book Club Goodies

I hosted book club the other night for the first time in a very long time. And these women have made some amazing appetizers when I've been at their homes, so I kind of felt like I needed to step up my game.We have a Wegman's now -- so I used two of their appetizer recipes (think heavy hors d'oeuvres). They were very complimentary (but they are really nice women) but I did like them, and would definitely make them again.

BLT Crostini (with Bourbon Bacon Jam)
The star of the show here is the Bourbon Bacon Jam, so I'll start there:

1 pkg of bacon (I like center cut, and as lean as I can get it) -- 1/2 inch dice
1 white onion thinly sliced
1 shallot thinly sliced
10 gloves of garlic thinly sliced
1/2 c. bourbon
1/2 c. fresh thyme leaves (I used dry)
1/2 c. brown sugar
1 T. maple syrup

1. Cook the bacon, stirring, for about 12 minutes. Add onions, garlic, and shallots cook until tender and carmalized (8-10 minutes). Add bourbon, cook 2-3 minutes until liquid evaporates.

2. Add thyme, brown sugar, and syrup to pan; cook, stirring 2-3 minutes until sugar dissolves. Remove from heat and cool about 15 minutes.

3. Put mixture in a food processor and puree to desired texture. Pour off extra fat.

Slice a baguette into thin slices and toast with the broiler. Layer bacon jam, fancy tomatoes (I used a package Wegman's calls their "Flavorful Medley" because it's winter and there are no good tomatoes in the store), and sprinkle with chopped basil.


Mushroom and Goat Cheese Quesadillas
I made these because I love mushrooms and goat cheese and no one else in my family will eat them.

1 8oz. package of sliced shitake mushrooms
1 8 oz. package of sliced button mushrooms
1/4 c. white onion diced
2 T. olive oil
Whole Wheat Tortillas
2 4oz pkg. Pepper Chevre (room temperature)
Shredded Mexican Cheese

Add the olive oil to the pan, add mushrooms and onions to the pan and cook until tender (10-12 minutes). Let cool.

Spread goat chesse on the tortilla, place mushrooms on half of the tortilla, and fold the tortilla over the mushroom filling. Place on a griddle (or fry pan) and heat for a few minutes on each side to fully heat. Cut into quarters to serve.