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I'm home with a sick kid today, so I figured I'd take the time to post my menu for our big holiday party this weekend! If anyone would like the recipes, just comment and I will add them!
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3 cups Merlot
1/2c dark brown sugar
1 orange, sliced
1 cinnamon stick
1/4c fruit pectin, such as Sure-Jell
1 8-oz log of goat cheese
1/3 c chopped pistachios
1. Combine wine, orange, and cinnamon in a saucepan. Bring to a boil, reduce to med-low and simmer 20-25 min, or until liquid has reduced to about 3/4 cup.
2. Strain sauce into a small bowl, discard orange and cinnamon. Return liquid to a the pan, whisk in the pectin, and simmer 1 min, until thickened.
3. Pour sauce over cheese and garnish with pistachios. Served with baguettes or crackers.
-Fig-olive tapenade on cream cheese
-Caramelized onion dip with cilantro-garlic pita crisps
-Stuffed mushrooms
-Hummus & veggies
-Little puff-pastry appetizers that I'm buying at the store
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From Cook's Illustrated July/August 2006
CRUST
5 oz animal crackers
3 TBS packed light or dark brown sugar
Pinch table salt
4 TBS unsalted butter, melted and cooled slightly
FILLING
2 oz cream cheese ****NOTE: My mom accidentally doubled this amount, and it was incredible. To compensate, she added an extra egg. ****
Pinch table salt
I TBS grated lime zest, minced
1 can sweetened condensed milk
1 lg egg yolk
1/2 C Key lime or regular lime juice (Note: Lime juice from limes. Not bottles. *shudder)
GARNISH (optional)
Toasted shredded coconut
Preheat oven to 325.
Line 8-in square pan with heavy foil, leaving extra sticking out on the sides. Spray foil with cooking spray.
TO MAKE THE CRUST:
Pulse crumbs in food processor until crumbs are evenly fine. Add sugar and salt, pulse 10 quick pulses. Drizzle butter over top, pulsing until crumbs are evenly moistened. Press into prepared pan. Bake 18-20 minutes, or until deep golden brown. Cool on wire rack while preparing filling. Do not turn off the oven.
TO MAKE THE FILLING:
Stir the cream cheese, zest, and salt with a rubber spatula until softened, creamy, and thoroughly combined. Add condensed milk and whisk vigorously until incorporated and no lumps remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated.
TO ASSEMBLE AND BAKE:
Pour filling in crst. Bakuntil set, 15-20 minutes. Cool at room temperature 1-1.5 hours. Cover with foil and refrigerate at least two hours. Garnish with coconut before serving.
-Chocolate-mint cookies
-Assorted chocolates
I'll also be making my own creation, cranberry-ginger martinis. Hopefully they will be good and not gross? Maybe I should experiment first, hmm?
-
3 cups Merlot
1/2c dark brown sugar
1 orange, sliced
1 cinnamon stick
1/4c fruit pectin, such as Sure-Jell
1 8-oz log of goat cheese
1/3 c chopped pistachios
1. Combine wine, orange, and cinnamon in a saucepan. Bring to a boil, reduce to med-low and simmer 20-25 min, or until liquid has reduced to about 3/4 cup.
2. Strain sauce into a small bowl, discard orange and cinnamon. Return liquid to a the pan, whisk in the pectin, and simmer 1 min, until thickened.
3. Pour sauce over cheese and garnish with pistachios. Served with baguettes or crackers.
-Fig-olive tapenade on cream cheese
-Caramelized onion dip with cilantro-garlic pita crisps
-Stuffed mushrooms
-Hummus & veggies
-Little puff-pastry appetizers that I'm buying at the store
-
From Cook's Illustrated July/August 2006
CRUST
5 oz animal crackers
3 TBS packed light or dark brown sugar
Pinch table salt
4 TBS unsalted butter, melted and cooled slightly
FILLING
2 oz cream cheese ****NOTE: My mom accidentally doubled this amount, and it was incredible. To compensate, she added an extra egg. ****
Pinch table salt
I TBS grated lime zest, minced
1 can sweetened condensed milk
1 lg egg yolk
1/2 C Key lime or regular lime juice (Note: Lime juice from limes. Not bottles. *shudder)
GARNISH (optional)
Toasted shredded coconut
Preheat oven to 325.
Line 8-in square pan with heavy foil, leaving extra sticking out on the sides. Spray foil with cooking spray.
TO MAKE THE CRUST:
Pulse crumbs in food processor until crumbs are evenly fine. Add sugar and salt, pulse 10 quick pulses. Drizzle butter over top, pulsing until crumbs are evenly moistened. Press into prepared pan. Bake 18-20 minutes, or until deep golden brown. Cool on wire rack while preparing filling. Do not turn off the oven.
TO MAKE THE FILLING:
Stir the cream cheese, zest, and salt with a rubber spatula until softened, creamy, and thoroughly combined. Add condensed milk and whisk vigorously until incorporated and no lumps remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated.
TO ASSEMBLE AND BAKE:
Pour filling in crst. Bakuntil set, 15-20 minutes. Cool at room temperature 1-1.5 hours. Cover with foil and refrigerate at least two hours. Garnish with coconut before serving.
-Chocolate-mint cookies
-Assorted chocolates
I'll also be making my own creation, cranberry-ginger martinis. Hopefully they will be good and not gross? Maybe I should experiment first, hmm?