Category: Great for a Holiday

Charoset – Seder Recipe

  • 1/2 C sweet red wine such as Manischewitz Extra Heavy
  • 1/2 C apple juice
  • 2 TBL white vinegar
  • 2 TBL packed brown sugar
  • 1 TBL ground cinnamon
  • 1/2 tsp salt
    • COMBINE ABOVE AND BRING TO A HIGH SIMMER, MEANWHILE
  • 2 red apples – peeled and coarsely chopped
  • 2 green apples – peeled and coarsely chopped
  • 1/2 C figs or dates – choppped
  • 1/2 C golden raisins
  • 1/2 cup finely chopped walnuts, toasted – chopped
  • 1/4 C pistachios or hazelnuts – also chopped
  • 2 small or 1 large orange – chopped
  • 2 tsp prepared horseradish
  • 5 mint leaves

If using a food processor, DO NOT over process

Two days before:  Soak the nuts in water.  Keep in refrigerator.  Peel off skins if necessary.
Soak raisins, dates and/or figs in wine.

One day before:  Drain nuts and fruit, then combine with all other ingredients.
Stir all processed ingredients together, cover and store at room temperature on kitchen counter.

Day of serving:  Add splashes of extra wine if necessary to make it very easy to spread on mazo balls or crackers.

 

 

Candied Lemon Peel

INGREDIENTS

  • 4 lemons
  • 2 cups cold filtered water PLUS lot of tap water
  • 2 cups white sugar

STEP BY STEP

  1. Cut lemons into quarters.
  2. Remove the fruit pulp, leaving the yellow peel and the white pith.
  3. Cut the quarters into 1/4 inch crescent strips.
  4. Put strips in a small pan, and cover with tap water.
  5. Bring water and lemon peel strips up to a boil in a small pan.
  6. Simmer 2 minutes.
  7. Drain as much of the water, as you can.
  8. Fill the pan with more water
  9. Bring water up to a boil and simmer 2 minutes
  10. Drain most of the water.
  11. Fill the pan up with cold water
  12. Rinse for a few minutes, and dump water.
  13. Fill up the pan again, rinse for a few minutes, then dump water.
  14. This time, use a colander so that you get as much of the water off the lemons as possible.
  15. Combine 2 cups of cold filtered water with 2 cups sugar.
  16. Bring to a boil, stirring to dissolve the sugar.
  17. Reduce heat to low simmer and stir in citrus peels
  18. Simmer for 20 minutes.
  19. Strain lemon strips, dumping water, but DO NOT RINSE THE PEELS.
  20. Set peels on clean printer paper to dry slightly.  About 15 minutes.
  21. Toss the candied peels in 1/2 C Turbinado sugar, granulated sugar, or powdered sugar (different textures) and let dry for another 6-8 hours.
  22. Store in an airtight container at room temperature for up to a month.

Twice Baked Mini-Potatoes

Based on a recipe by Barb Fenzel of Les Petites Gourmets

  1. Miniature potatoes
  2. Poke holes with a fork in miniature potatoes
  3. Halve a russet potato
  4. Combine 1 TBL Thunder Powder, 1 TBL sugar, 1 tsp CinnaSugar in a mixing bowl
  5. Coat mini potatoes with EVOO
  6. Coat mini potatoes with seasoning
  7. Bake all potatoes at 400º for 40 minutes
  8. Let all potatoes cool
  9. Cut the tips off the mini potatoes, so they sit flat, and then halve them.
  10. Scoop out the “meat” of the potatoes, being careful to not break the skin.
  11. Scoop out the russet meat as well.
  12. Combine the russet meat, half of the mini potato meat, and 1 TBL butter per 3 potatoes plus sour cream, chives and perhaps horseradish
  13. Crush the potatoes up and mix in just a bit of shredded cheese
  14. Put the filling back in the emptied shell of the mini potatoes
  15. Put on a sheet pan and bake at 350º for 8-10 minutes
  16. Garnish with chives or Thunder Powder

Lemon Party Punch

Title of Recipe: Lemon Party Punch

Ingredients:
3 cans lemon juice (frozen or canned)
2 cups sugar
2 quarts strong tea
2 quarts water
4 cups orange juice
1 ½ quarts cranberry or grape juice
1 quart gingerale

Instructions:
Dissolve sugar in canned or frozen lemon juice. Add tea, water and other juices and chill. Just before serving add gingerale and pour over ice cubes in punch bowl. Garnish with slices of banana, strawberries or other fresh fruit. Makes about 2 gallons punch.

Basic Lemon Curd

Also called Zabaglione by the Italians, who claim to have invented it.

Basic Lemon Curd

This does not follow all of the rules, but it is about as easy as you can get.  I like easy, and this is the way I do it.

You will need a double boiler or a bowl which fits into a saucepan to make lemon curd. This restricts the temperature from never getting hotter than 212º – which is actually too hot for lemon curd, so you still need to be careful. 202º is the perfect water temperature. This also reduces the risk for scorching. You CAN do it in a sauce pan alone, but your chances of failure increase greatly.

The eggs will need to heat between 150º and 170º  – NEVER exceed 175º

Limes and Lemons both work really well in this recipe.

INGREDIENTS

  • lemon zest and juice of 4 lemons
    ( about 1/2 C )
  • 6 egg yolks
    Reserve the whites for an omelet
  • 1/2 cup Karo Syrup
  • 1 dash of salt
  • 1/4 C ( 1/2 stick – 8 TBL ) butter ( cut into tabs )
  • 2 TBL corn starch
  • Scant vanilla or Grand Marnier at the very end

STEP BY STEP

NOTE:  Just the yolk makes custard.  Yolk plus lemon makes lemon curd.

  1. Wash lemons.
    • Info: The lemons and the eggs should be at room temperature. Roll the lemons firmly on a table as a preparation for extracting the maximum quantity of juice from them.
  2. Grate rind, leaving white pith
    • Info: Using a citrus zester or a fine microplane grater, remove the yellow portion of the lemon rind, leaving behind the white pith (the white part under the rind which is bitter). Put the grated peel (also known as the zest) into a large mixing bowl.
  3. Squeeze juice from lemons into the mixing bowl.  Don’t worry about the seeds and the pulp, we will be straining in Step 14.  Plus, the seeds have a bit of pectin in them, which will help with your custard creation.
  4. Mix together eggs, sugar, salt, corn starch in a large mixing bowl.  Your mixing bowl should be a larger diameter than your stock pot.  We will be using the bowl as a double boiler.  Cream together the eggs and dry ingredients.  This will break apart the strings of white.
  5. Pour the egg into the large mixing bowl.
  6. Fill a large stock pot about 2 inches with water and bring to a rapid boil, then reduce the heat to a light simmer.  As I mentioned 202º – 205º is the perfect temperature
  7. Cut your butter into pieces and put into your mixing bowl.  This will become your “wok” bowl.
  8. Put your mixing bowl on top of the pot to create kind of a low-temperature wok.  This is called a double-boiler.
  9. Everything (except the vanilla) should now be in your double-boiler.  You need to stir VERY frequently.  About every 15 seconds, at least.
  10. When butter has completely melted, stir continually.
  11. Cook over double boiler until thickened ( 10-15 minutes ) then add your vanilla.  Mixtures continues to thicken upon standing.  If the temperature of the egg mixture rises above 175 the egg will cook and develop clumps.  Ideally, keep the egg mixture temperature between 150 and 170º.  The clumps can be removed in Step 14 if this happens.
  12. Put in about 1/2 tsp of vanilla or Grand Marnier. 
  13. Put bowl into an ice bath and stir until temperature drops.
  14. Strain the custard into a measuring cup, lined with a plastic bag.
  15. Cut the merest tip from the bag, and pipe into bowls or dump into tart crust (see recipes at top of this page)
  16. Cool at least an hour before serving

NOTES and ADDITIONAL INFORMATION

  • Lemon curd is a summer treat which isn’t difficult to prepare.
  • You can transfer the curd to a clean jar or store in the refrigerator, covered with wax paper.
  • Use the lemon curd to fill tarts, as a pie filling, or spread on crackers, toast or waffles.
  • You can also just serve this in a little bowl as a side dish.

 

Quick Guacamole

Quick Guacamole

INGREDIENTS

  • 1 avocado – very ripe
  • 1 jalapeño – seeds and veins removed – diced small
  • 1 serrano – seeds and veins removed – diced small
  • 1 TBL minced onion
  • 2 tsp minced garlic
  • 1 tomatillo – diced
  • 1/4 C cilantro – chopped
  • 1 T lime juice

STEP BY STEP

  1. Halve avocado and squeeze to remove seed
  2. Mash avocado and mix with all other ingredients
  3. Top with sprigs of cilantro

Party Sub

If you want to be a hit at your next party or potluck, consider making a six foot sub.  HINT:  It is not really six foot long, it just looks that way.

subrollINGREDIENTS

  • 6-8 sub sandwich rolls
  • about 24 slices of provalone cheese
  • 24 slices of ham
  • 30 slices of salami
  • 1 onion – sliced very thin
  • 2 bell peppers – cut into very thin strips
  • 1 head of iceberg lettuce – shredded
  • 4 tomatoes – sliced thin
  • EVOO
  • Optional – Dijon mustard or ketchup

STEP BY STEP

  1. Here is the key:  Cut the tips off all of your sub rolls.  They will eventually fit together (end to end) so that they look like one huge sub (see below).
  2. Cut them lengthwise into sandwich buns
  3. Put thin layer of onions on the subs
  4. Spread lettuce onto the subs
  5. Put tomato and bell peppers on the lettuce
  6. Add your meats, and end with your cheese
  7. Optional – Put on a baking tray and place under the broiler for about 30 seconds to melt the cheese
  8. Set them up on a large tray (as shown to the right) and cover with a towelsub

 

Candied Nuts

Use almonds, pecans, peanuts, or walnuts – or all of them

INGREDIENTS

  • 3 oz Karo syrup
  • 1/2 tsp almond or walnut extract
  • 1 C granulated sugar

STEP BY STEP

  1. Heat over medium high heat
    This will take about 30-40 minutes
  2. When it starts to brown and caramelize, add your nuts
  3. Dump 3 C nuts into the glaze
  4. Stir until everything is well coated
    You should have “spider web” strings between the pieces
    About 5-10 minutes
  5. OPTIONS:  Add some coarse salt for salted caramel, chili for a bit of a bit, or cinnamon for a holiday treat.
  6. Pour onto waxed paper or parchment paper and let them COMPLETELY cool before breaking apart
  7. They will keep for a very long time – – – months !

NOTE:  This will pretty much ruin your wooden spoon, so either use the same spoon every time, or use something that is near the end of its life anyway.

Hot Crab Dip

  • 1 can crab meat, or 1/2 LB Krab
  • 1 8 oz package of cream cheese
  • 1 tsp whole milk
  • 1/2 C mayonnaise
  • 1 TBL minced onion
  • zest and juice from one lemon
  • dash of Tabasco
  • 1 TBL parsley
  • 1/2 tsp paprika
  • 2 TBL slivered almonds
  1. Mix all but Krab and almonds together
  2. Drain and flake Krab
  3. Fold gently into the mixture
  4. Put in a small casserole dish
  5. sprinkle with slivered almonds
  6. Bake at 350º for 20 minutes
  7. Serve with crackers

 

Crown Roast

This recipe is not that hard, and it looks as if you’ve gone all out.
Buy TWO center cut pork roasts – about $3 per pound
Cut straight across the top of the bones and clean them. Use the meat for something else, don’t throw it away.
Lay down cleaned ribs side by side
Using a sharp knife, poke holes in between each rib
Use a potato peeler to thread a long piece of butcher twine in and out and in and out
Tie them together making a circle with the cleaned bones pointing up. Roll into a “bell” and tie the twine securely Tie the top bones together too, just to be safe

Season well with Grandpa's Thunder Powder or Arghhh Powder

IF YOU DON’T WANT TO DO ALL OF THIS, MANY BUTCHERS WILL FRENCH CUT IT FOR YOU. SOME WILL EVEN TIE IT UP FOR YOU.

Fill the cavity with stuffing
Cover it all loosely with foil
Bake 3 hours at 350º
At the 2 hour and 15 minute point, remove the foil
Allow to rest for 20 minutes before cutting or removing the twine.

Appetizers – COLLECTION

Here is a list of many appetizers that are fairly easy to prepare.  Listed appetizers are from magazines, the Internet, TV shows, with many also created by Grandpa.  Click on the name of an appetizer to see the related photo or the recipe.

An Amuse Bouche is slightly different though than appetizers.

Sprinkle on top or on the plate. Add to taste:

  • Chili flake
  • Fresh oregano
  • Minced garlic
  • Lemon zest
  • Crushed black pepper

Serve with grilled bread or crackers

Here are a few slightly more complex appetizers.

Here are some brief descriptions.  Let your imagination go wild.

  • Antipasta Skewers – Use rosemary twigs for skewers.  Clean twig, leaving a bit on the end.
  • Caprese Cracker – Thin slice of tomato or sun dried tomato, mozzarella and basil leaf.  Garnish with a few drops of EVOO.
  • Chip Scoops – Use a slice of cheese to isolate the chip from the liquid, then add salsa or guacamole.
  • Chicken Nibs – Dip cooked chicken pieces in honey, let drip dry, then roll in sesame seeds.
  • Chocolatey Apricots – Spear apricots on a toothpick, then dip in softened chocolate.  Let cool and set.
  • Donut Holes – Dip in caramel syrup, let drip dry, then roll in crushed praline chips.
  • Endive Scoops – Wash endive leaves, fill with cheese mixture (4 oz goat cheese, 2 oz cream cheese, 1 T parsley, 1 T chives, 1 T lemon zest), top with Proscuitto (crisped in oven at 375º) and top with diced jalapeño (Soaked 5 minutes in hot liquid :: 1/4 C white vinegar, 1/4 C water, 2 tsp sugar, 1 clove garlic)
  • Fried Mozz Stick Wraps – Halve fried mozzarella stick, pair with an avocado slice, then wrap in precooked bacon.
  • Goat Cheese Crostini -Start with a block of goat cheese.  Chop together tarragon, parsley, thyme and mint.  Roll the block into a round log, roll it through the diced greens till much thinner, then wrap and refrigerate.  Put slices on crostini with sundried tomato and a basil chiffonade.
  • Smoked Salmon – Put on cracker and garnish with a bit of fresh ground black pepper.
  • Tomato Dip – Heat EVOO, garlic, tomato, basil and salt.  Blend and serve hot with bread pieces.

The point is:  If it is edible, it can be turned into an appetizer.

 

Party Potatoes

Heat up 2 C cream and 1 C half and half just to the point where it starts to steam
Add peeled and grated fresh horseradish, and one thinly sliced Valida onion
Add two cloves thinly sliced garlic, just a bit of grated nutmeg
Add salt and pepper to taste
Continue to simmer for about ten minutes while you slice potatoes
Slice Yukon Gold Potatoes thinly
Layer cream, potatoes and cheese until you are out of potatoes or cream
Add in whatever you have left, then top with Panko bread crumbs
Bake at 375º for about 90 minutes
Top with thyme, chives and finely diced red bell pepper or sumac
Let cool at least 10 minutes before serving

Holiday pie

Holiday pie

Make 3-2-1 pie dough from scratch
three parts flour, two parts butter, one part salted water … And a little bit of sugar

Start dried cherries and/ or raisins cooking in sauté pan in Brandy, molasses and Karo syrup.
Let simmer for 10 minutes until brandy evaporates

Mixed together pie dough being careful not to overmix
Wrapped in plastic and set aside for 30 minutes
Roll out to 1/8 inch thick.

Asian pears . Or other pair specifically selected for low moisture content and ability to withstand heat from baking
Toss in honey . Then in cinnamon, ground cloves, scant salt

This is the recipe from Sonoran living
Place pears in center of pie dough
Poor brandied cherries over-the-top allowing to spill over the inch

This is my adaptation
Mixed pears and brandied cherries very lightly
Pour mixture into center of pie dough

Fold edges up leaving some of the fruit showing through the top

Sprinkle top with crumbled cookies
Bake at about 350° for 30 minutes or until dough has finished browning

Cookie crumbles

Robert@RobertAndrews.NET

Shawna’s Enchilada Casserole

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

This is a third-party recipe, but I got it from Shawna… hence the title.  This is what she brings to most potlucks, and there are never any left-overs.  Click the image below to view the Pampered Chef recipe.

Here is another recipe:

  1. Prepare the sauce in a large pot
    • 3 C tomato sauce
    • 2 C chicken broth
    • 2 chipotle peppers
    • 4 cloves of garlic
    • 1 TBL Thunder Powder
    • 2 tsp ground cumin
    • 1/2 tsp salt
  2. Bring to a boil, then reduce to simmer
  3. In a hot skillet, add
    • 1 TBL vegetable or canola oil
    • 1 LB chicken thighs
    • Saute for about 7 minutes
  4. Set chicken aside, then add
    • 1.5 C diced onion
    • 2 TBL butter
    • Cook 5 minutes over medium heat
    • then add 2 tsp minced garlic
    • 1 tsp dried oregano
  5. Put chicken back into the skillet
  6. Add 1/4 C of your sauce into the skillet and toss to coatIN A SQUARE or RECTANGULAR GLASS BAKING CASSEROLE DISH
  7. Put in 1/2 C of your sauce
  8. Cut 6 corn tortillas in half and dip each one into the sauce and place the flat edge of the cut tortilla against the side of the square baking dish, covering the bottom of the pan
  9. Add half of your chicken mixture
  10. Sprinkle with 1 C queso fresco or queso blanco cheese
  11. Add another layer of tortillas, then chicken, then cheese
  12. Add the last layer of tortillas and cover with the remaining sauce and a mixture of 1/2 C queso fresco and mozzarella cheese
  13. Cover and bake at 350º for 30 minutes
  14. Uncover and bake for another 10 minutes
  15. Let rest 10 minutes before cutting into servings

 

Holiday Beef Tenderloin

The tenderloin is from the back of the cow, just in front of the butt and behind the ribs.  There is not much movement there, so there is not a lot of muscle, so you end up with a very tender cut of meat.

Ingredients

  • 3-4 pound center cut Beef Tenderloin

Step by Step

  1. Put into mixing bowl :: 1 TBL each Grandpa's Thunder Powder or Arghhh Powder, brown sugar
  2. Mix with 1 tsp salt, pepper and corn starch, baking soda
  3. Keep any ground remnants for use the following day
  4. Tie your tenderloin with butchers twine every inch to help with even cooking and help with equal separation
  5. Pat roast dry and cover very well with your ground ingredients
  6. Let rest 1 hour at room temperature or uncovered in the fridge overnight.
  7. Bring up to room temperature the next day – on the counter for about 1 hour
  8. Chop one entire head of garlic, two carrots, two stalks celery and one large onion and saute in a pan.
  9. Toss in 1 TBL paprika and whatever remnants of your rub you might still have
  10. Add 1/2 C water to the bottom of the pan
  11. Dump the pan into the bottom of baking pan
  12. Fill the bed the rest of the way with baby potatoes.
  13. Bake at 425º for about 15 minutes
  14. Remove the baking dish, and put tenderloin on top of the chopped vegetables
  15. Brush lightly with EVOO
  16. Reduce heat to 300º and cook 50-60 minutes
  17. At 25 minutes rotate your pan in the oven – front to back
  18. It is better to cook to an internal temperature of 120 – 125º (for medium rare) rather than just watching the clock
  19. Remove from oven and tent with foil and let rest 15 minutes
  20. Cut medallions and plate before clipping off the string.
  21. Clip off strings and serve with veggies.

Persillade Sauce

  • 3/4 C chopped parsley
  • 2 minced scallions
  • 8 cornichons or gerkin pickles
  • 1 tsp apple cider vinegar
  • 2 TBL capers – chopped
  • 5 cloves minced garlic
  • 1 tsp sugar
  • 1/4 salt and pepper
  • 1/2 C EVOO

Serve with potatoes

Deviled Eggs

Easy, Good, Better, Best

See also my page on How to Hard-Boil Eggs

Deviled Egg tips

  • For a smooth filling, push yolk through sieve. For a more rustic filling, crush with a fork.
  • Yolks tend to stick to your knife. Cut your egg in half with dental floss. This will give a clean cut.
  • Six eggs will produce 12 deviled eggs. I always prepare eight eggs to allow for some breaking.
  • If making deviled eggs, use a plastic bag as a pastry bag to get fancy star-bursts of the egg yolk topping.
  • After cracking eggs, let them set in a bowl of water for 10 minutes. This will loosen the shell.
  • Store peeled hard boiled eggs in a sealed container of water in the refrigerator.  They tend to pick up smells from other foods.

Easy – Fail Safe

Prepare your Hard-Boil Eggs

  • Let fully cool – great if they can be refrigerated overnight before the next steps.
  • Cut 6 eggs in half lengthwise – creating 12 halves.
  • Carefully remove yolk and put into mixing bowl.
  • Crush yolks with a fork
  • Mix in 1 TBL each of mayo and mustard (I prefer to use dijon)
  • Mix well with half teaspoon each of dry mustard, salt and vinegar
  • Spoon yolk mixture into egg halves.
  • Sprinkle lightly with paprika and refrigerate up to two days
  • When serving (if for a potluck) keep the egg tray on a very damp frozen towel

Good

Prepare as above (in Easy) but add a dash of Tabasco
Put egg yolk mixture into the corner of a plastic bag
Cut the tip off, and use this to pipe filling into the white egg half.
Top some with alternate toppings: paprika, tarragon, Parmesan cheese, wasabi and chives, chipotle and cilantro, capers, etc. Use your imagination.

Better

Rather than Tabasco, use a teaspoon of prepared horseradish
Also, add a teaspoon of sour cream
Top with chives, toast points, parsley, cilantro, caviar, etc. Use your imagination.

Best

This is the receipe that I usually use
Even I like to break it up though. Don’t be afraid to use your imagination.

I like to add a dash of Worchestershire Sauce
Sometimes I top the egg with a dash of Choloula
Another topping is fresh grated garlic or onion
I like to sprinkle ground cayenne pepper rather than paprika

Alternate Topping Suggestions

  • Green Olives
  • Black Olives
  • Red Bell Pepper
  • Anchovies
  • Taco Chip
  • Mint Leaf
  • Spinach
  • … and so forth – again… use your imagination

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