My Saturday Six

D

dawnnys

Well-known member
Went out for lunch and I ordered a Kobe cheeseburg... so good!

Beef stew and leftover stuffing for dinner tonight - so many leftovers (ham, pork, mashed potatoes so I'm thinking about making croquettes). I just love watching "Holiday Table" with Chris Fennamore, and he had a recipe that looked doable.

Have to make those butter cookies that Cheezz posted - they look so good. Maybe dipped in melted chocolate - Lipitor, anyone?!

Throwing out stale Christmas cookies - finally. We ate all the good ones and now I have the willpower to get rid of the rest of them.

Neighbors coming for New Year's eve... I want to make something good but easy, as I'm running out of steam. 'Don't know if it will be just a few appetizers or a full meal.

Still haven't been able to use our new snowblower - we keep missing the snowstorms and now even the inch or two that we had on the ground has melted with the rain.

 
My weekend six

Took mom and dad shopping hoping to find some things she couldn't find back home in MS

DD was begging for Stonewall Kitchen's mac & cheese so I made that tonight with grilled steaks. Have to admit, that is THE BEST mac & cheese ever.

Tried to help fix dad's GPS but it's a lemon so I have to return that tomorrow.

Trying to get the stuff back in order around the house - stuff is everywhere. I'll get most of it tomorrow but until DH & DD go back to work/school - forget getting it all back!!!

Still haven't done any baking. I'm thinking of starting a new years resolution baking bing to ruin everyone's new years' resolution.

I want some me time - a movie like the new one with Meryl Streep and a good dinner with or without a girlfriend.

 
ooooh... dipped in chocolate! Sounds yummy. I'd do appetizers for New Year's -

Lots of good ideas in T&T. Maybe make a quick pot of chili with crackers if you think you need something more substantial to go with them.

 
REC: Apricot Brie in Phyllo

APRICOT BRIE IN PHYLLO
http://www.cooks.com/rec/view/0,194,151183-236201,00.html

1 sm. round (8 oz.) ripe Brie or Camembert
Melted butter
1/3 c. apricot jam
4 sheets Phyllo dough
Slices of red & yellow apples
Seedless grapes
Small baguettes

Trim off any wax or peel from outside of Brie, leaving the edible rind intact. Butter a cookie sheet. Brush some melted butter on top of Brie, then spread with apricot jam. Brush each sheet of phyllo with melted butter and carefully stack one on to of each other in a pile. Trim stack of phyllo into a 13" or 14" square. Position round of Brie, jam side down, in middle of the phyllo stack. Fold over a 4-ply stack from the opposite side.

Repeat procedure with the remaining two sides until you have a "phyllo package". Brush entire surface of package with melted butter; then push corner edges inward to mold package into a round. Place the package, seam side down, onto prepared baking sheet. Cover loosely with plastic wrap and place in freezer for 3 to 4 hours. (Or, place on a lightly buttered plate, cover with plastic and then with foil and freeze up to 1 week.)

Preheat oven to 375 degrees. Remove Brie from freezer and bake for 25 to 30 minutes or until phyllo turns golden brown. Allow to stand a few minutes, then transfer to a serving plate. Set aside for about 5 minutes. Then garnish edge of platter with slices of apple, clusters of grapes and sliced baguettes. Makes 6 to 8 servings.

 
REC: Bacon Crisp

Bacon Crisp

Show: Paula's Home Cooking

1/2 cup freshly grated Parmesan
1 sleeve buttery rectangular crackers (recommended: Waverly Wafers)
1 pound sliced bacon cut in 1/2

Preheat the oven to 250 degrees

Place 1 teaspoon of the cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheets on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature

Cook's note: You can also bake at 350 degrees for 40 minutes if you're

 
REC: Crunchy Zucchini Rounds w/Sun-Dried Tomatoes and Goat Cheese

Crunchy Zucchini Rounds With Sun-Dried Tomatoes and Goat Cheese (from www.health.com)
Posted by wigs

Prep: 15 minutes
Makes 8 servings

2 zucchini
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces sun-dried tomatoes, packed in oil (about 24). --I saved the drained oil.
3 ounces goat cheese (I used a creamy log goat cheese so it would stay on top of my zucchini rounds.)
2 Tablespoons chopped fresh chives
2 Tablespoons extra-virgin olive oil

1) Slice zucchini into 1/4-inch-thick rounds. (You should have about 24 slices.) Lay out on a large platter; season with salt & pepper.

2) Place a sun-dried tomato on each zucchini slice, then top each tomato with a pinch of goat cheese. Sprinkle tops with chopped chives and drizzle with extra-virgin olive oil; serve. (Serving size: 3 rounds)

NOTE: I added some extra-virgin olive oil to the oil I'd drained off and saved from the sun-dried tomatoes and then used that mixture to drizzle over my appetizers just before serving. These were very good!


Link: http://recipes.health.com/recipes/1886443-crunchy-zucchini-rounds-with-sun-dried-tomatoes-and-goat-cheese

 
REC: Fig and Walnut Tepanade with Goat Cheese served with crackers

Fig and Walnut Tapenade with Goat Cheese
Posted by MoNJ

1 cup chopped stemmed dried Calimyrna figs
1/3 cup water
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar (I used a fig balsamic)
1 tablespoon drained capers, chopped
1 1/2 teaspoons chopped fresh thyme
2 5.5-ounce logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds
1/2 cup chopped toasted walnuts
1/4 cup toasted walnut halves
Fresh thyme sprigs (optional)
Assorted breads and/or crackers

Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.

Notes: use unflavored dental floss to slice the goat cheese log to avoid flaking. It's also better the next day, so make ahead!!

 
REC: Hot Brie Kisses posted by Charlie

HOT BRIE KISSES
Recipe By : Jane Snow (posted by Charlie at FK)

2/3 pound brie cheese
2 puff pastry sheets -- (One 17.3-ounce box)
hot pepper jelly

Thaw puff pastry at room temperature for about 30 minutes. Unfold pastry and roll lightly with a rolling pin to remove creases. Cut each sheet into fourths, then cut each fourth in half. Cut each piece in half again to produce 16 even squares of dough per pastry sheet. Lightly spray mini-muffin cups with vegetable oil. Fit a square of dough into each cup. The pointed edges of the dough should extend straight up. Cut brie into 1/2" squares. Place a piece of cheese into each dough-lined cup. Top with 1/4 tsp. pepper jelly. Bake at 400 degrees for 10-15 minutes, or until golden

Mel's Notes:
1) Roll puff pastry thinly enough to cut 24 circles from each sheet - I cut flutted rounds instead of the squares.
2) The weight of the cheese is not enough to keep the pastry from puffing up so I dock it well to help that situation.
3) For several reasons, I soften the brie and cream it all up rind and all and pipe it into the cups - it sticks to the shell better, you don't wind up with little pieces of the rind quite so visible, and you can fill the cups a little better so they bake out a little more even.
4) I like to bake a few minutes then spoon on the jelly after having microwaved it to make it more spoonable - this lessens the chances of it baking over into the tins, sticking and burning.
5) Favorite jellies to use: Foster's Seven Pepper Jelly is the #1 choice! Then several other nice ones are the hot pepper jellies from Rothschild Berry Farms - and their pineapple habanero if you dare! And I have used Harris Teeter's apricot pepper jelly/jam and a nice Southern pecan pepper jelly (just wish it had a little more heat but the pecans were a very nice touch).
6) Make ahead of time and put in the fridge covered. Pull out and pop straight into the oven. Puff pastry really puffs best after a slight chilling. (Minus the jelly)
7) Or make ahead (again minus the jelly) and freeze then pop out of the tins and put in ziplock bags. Presto - appetizers ready to go in minutes.

 
REC: Italian Style Wontons posted by mboley

Italian Style Wontons
Posted by mboley at FK

2 oz mozzarella
1/4 c basil
1/4 c walnuts (i used pine nuts)
3 T sun dried tomatoes (drained)
1 green onion, sliced
24 wontons
marinara for dipping

Preheat oven to 300. Combine mozzarella, basil, walnuts, tomatoes and onion in a food processor. Pulse till combined.

Place rounded teaspoon on wonton. Fold in half to make triangle. Fold long edge corners together and seal with water.

Bake till golden brown (I don't have a time here… 7-10 min was about right; or fry them.

Serve with marinara sauce

 
REC: Black Pepper Almonds

BLACK PEPPER ALMONDS

Recipe By :Bon Appetit Dec. 1997
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Nuts

Amount Measure Ingredient -- Preparation Method

1 tablespoon black pepper
2 teaspoons salt
1/4 cup butter -- (1/2 stick)
3/4 cup golden brown sugar -- (packed)
4 teaspoons water
2 2/3 cups blanched whole almonds

Preheat oven to 350°F. Line large baking sheet with foil. Lightly butter foil. Mix pepper and salt in small bowl. Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 teaspoons water; stir until sugar dissolves. Add almonds; toss to coat. Cook over medium heat until syrup thickens and almonds are well coated, stirring occasionally, about 5 minutes. Sprinkle half of pepper mixture over.
Transfer almonds to baking sheet. Using spatula and working quickly, separate almonds. Sprinkle remaining pepper mixture over. Bake until deep golden
brown, about 10 minutes. Transfer sheet to rack; cool. (Can be made 4 days ahead. Store airtight at room temperature.)
Makes 2 2/3 cups

 
REC: Orange Chipotle-Spiced Pecan Mix from Marsha made this for Christmas baskets - YUM!

Orange Chipotle-Spiced Pecan Mix
Posted by Marsha (in T&T)

Ingredients:

1 tablespoon grated orange rind
1 tablespoon fresh orange juice
1 large egg white
2 cups pecan halves
1 tablespoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground chipotle chile pepper
Cooking spray
1/2 cup sweetened dried cranberries

Preparation:

1. Preheat oven to 225 degrees.

2. Combine first three ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225 degrees for one hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.

The magazine says the dish can be stored in an airtight container for up to one week, but I guarantee it won’t last that long.


Link: http://well.blogs.nytimes.com/2008/12/10/going-nuts-for-the-holidays/#more-383

 
REC: Ukranian Savoury Biscotti posted by Olga - also went into Christmas baskets - terrific!

You can make this ahead of time and it's perfect paired with drinks - VERY tasty!

Ukranian Savoury Biscotti
http://www.ukrainianclassickitchen.ca/YaBB.pl?num=1256000063

These are addictive! Serve with soup or make them smaller and serve with a glass of wine.

1 cup unsalted butter
1/2 cup granulated sugar
4 eggs

3 cups all purpose flour
1 cup cornmeal
2 tsp baking powder
1 tsp cayenne
1 tsp black pepper
1 Tbsp. fresh rosemary leaves, chopped
4 cups grated Italian cheese (fontina, mozzarella, asiago, provolone)
1/2 cup sunflower seed
1/2 cup pumpkin seeds

Cream together the butter and sugar in a large bowl.

Add the eggs and mix well.

In a separate bowl, combine the flour, cornmeal, baking powder, cayenne, pepper, rosemary, cheese, and both seeds. Add the dry ingredients to the butter mixture, mixing just enough to combine.

On a parchment-lined baking sheet, shape into two 3”-by-16" rectangles, about 1" thick, leaving about 4” between rectangles.

Bake in a preheated 275 F. oven for 45 minutes until firm and golden.

Remove from oven. Turn oven up to 300 deg. Allow to cool at least 15 minutes, and then cut diagonally at 1" intervals using a serrated knife. Carefully transfer them using the flat side of the knife, back to the parchment-lined cookie sheet.

Bake for an additional 15 minutes.

 
Aum! My post Christmas Saturday Six

1. Aum! Relaxed with a morning coffee and surfed through my favourite web sites.
2. Aum! Was into my second mug of coffee and did a sudoku puzzle.
3. Aum! Ate a leisurely small breakfast.
4. Aum! Read.
5. Aum! Had a small lunch of leftover soup.
6. Aum! The rest of the day unfolded in a like manner. Aum!

It was a lovely, quiet day after the hectic preparations for Christmas. Christmas Eve and day were terrific and spent with family and friends. It's also nice to spend a day relaxing. Now we can gear up for New Year's celebrations.

 
My Weekend Six

1) Lazy breakfast with bagels, smoked salmon and Philadelphia cheese. And tea, of course.

2) I cooked us such a good cod dinner yesterday. DH said it was the best dinner I have ever made. How cool is that. I'll post the recipe once I have converted the numbers from metric to US 'immetric' *LOL*

3) I walked the dogs and had a cup of coffee and Italian biscotti afterwards. The thing is, I didn't have time to bake as much as I should have before Christmas, so I bought Italian biscotti and put them in my cookie tins. They look so much like home baked biscotti now when they are in my old tins smileys/smile.gif

4) My puppy got ahold of a bag of cheese doodles last night. It's an awful lot of salt for such a small one, but he seems okay now. We are watching him tho.

5) I haven't decided what to make for dinner today, but DH voted for ribs, so I guess that's what we're having. Unfortunately, it's not commonly accepted to have take out dinners during Christmas here, so we have to cook something.

6) Did I mention that we have a lot of snow here? I just got a down jacket and down pants and they're so warm and comfortable. For the first time in my life I actually enjoy being outside in the winter. I love it!

 
My Sunday Six

Our Mexican Fiesta was cancelled due to snow. My stepdaughter had the carne asada and taquitos, sigh.

I didn't feel well on Xmas day so probably couldn't have eaten anything anyway. I am much better today.

Since I was the guacamole, we have a lot of avocados. We had the microwave potato chips with guac yesterday when Bubba was having a low blood sugar.

Dinner last night was lobster tails that we received in one of those "you can steal a present" gift exchanges. We also got a frozen turkey...lol. Yum!

I am going to make some crab bisque with crab that was meant for Xmas morning breakfast, for lunch to day, with some fresh baked bread.

Today, carnitas, the Saint's game, sledding, some sewing (I have been sewing with felt wool lately and it is so much fun), and general clean up. It has been snowing since Xmas eve. We have SO much snow and more to come it looks like.

 
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