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.

Green Bean Casserole

Title of Recipe: Green Bean Casserole

Ingredients:
1 can seasoned green beans
1 can cream of mushroom soup
1 can French fried onion rings
1 small jar mushrooms (if you want)

Instructions:
Put drained beans in a casserole dish then add can of mushroom soup, onion rings and mushrooms. Add slat & pepper if desired. Mix spread evenly and bake at 350° about 10 minutes or until soup bubbles.

Boston Baked Beans

Title of Recipe: Boston Baked Beans

Ingredients:
1 qt pea beans
¾ lb fat salt pork
1 tbsp salt
3 tbsp sugar
1 tbsp – 1 cup molasses
½ tsp mustard

Instructions:
Soak beans overnight in cold water. Drain cover w/ fresh water. Cook until skins will burst (determine by taking a few on the tip of a spoon and blowing on them). Drain. Scald pork and scrape, remove ¼” slice and put in bottom of pot. Cut remaining every ½”. Put beans in pot, bury pork. Mix salt, molasses and sugar. Add 1 cup boiling water. Pour over beans. Add boiling water to cover beans. Cover and bake 6-8 hours in slow oven. Uncover last hour. Add water as needed.

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 – INDEX

THIS INCLUDES SWEET STUFF THAT YOU MIGHT PUT ON TOAST OR A PANCAKE



 179

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

Cookie Pie

This is a good recipe that uses left-over cookies from a pot luck, baked cookies that have all run together, dried out banana bread, etc.

  1. Pulse baked item in food processor until crumbly
  2. Add melted butter – just a bit until it starts to look  “not dry”
  3. 1/4 C Brown sugar
  4. 1 TBL Cinnamon
  5. Put into pie dish and flatten with a glass to form a crust
  6. Put softened ice cream in and spread it around
  7. Put back in the freezer to get hard
HTML Snippets Powered By : XYZScripts.com