What your menu for Christmas--here's mine...
- Thread starter charlie
- Start date
then...
Assorted Cheeses with Champagne
Fiery Cajun Shrimp
Crown Roast of Smoked Pork with Wild Rice and Sausage Stuffing
Portobello Mushroom stuffed with Spinach & Goat Cheese
Braised Red Cabbage
Apple Crostada with Brown Butter Streusel
Anise-Scented Fig and Date Swirls
Chard, Reisling, Port, Cognac
Assorted Cheeses with Champagne
Fiery Cajun Shrimp
Crown Roast of Smoked Pork with Wild Rice and Sausage Stuffing
Portobello Mushroom stuffed with Spinach & Goat Cheese
Braised Red Cabbage
Apple Crostada with Brown Butter Streusel
Anise-Scented Fig and Date Swirls
Chard, Reisling, Port, Cognac
I have absolutely no idea. We are supposed to be flying to Seattle tomorrow nite. HA. good luck to
us. I have tons of cookie dough in the fridge and will just have a baking marathon if we can't get out. We got upgraded to First Class too---figures. just our luck we won't get out.
us. I have tons of cookie dough in the fridge and will just have a baking marathon if we can't get out. We got upgraded to First Class too---figures. just our luck we won't get out.
My pleasure--REC: Portobello Mushrooms Stuffed with Spinach & Goat Cheese...
Portobello Mushrooms Stuffed with Spinach and Goat Cheese
Serving Size : 6
Marinated mushrooms:
1 cup olive oil
1/2 cup balsamic vinegar
1/2 cup reduced-sodium soy sauce
2 garlic cloves -- pressed
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Marsala wine -- (optional)
4 large sprigs fresh thyme
6 large portobello mushrooms
Filling:
1 10-ounce package frozen spinach
1 pound button mushrooms
2 tablespoons olive oil
1 cup Vidalia onion -- chopped
3 garlic cloves -- pressed
1/4 cup grated Parmesan cheese -- plus
6 tablespoons grated Parmesan cheese
1/4 cup dry bread crumbs -- plain
1 5-ounce package soft goat cheese -- crumbled
For marinated mushrooms:
Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
For filling:
Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.
Source:
"Bon Appétit | January 2009"
Portobello Mushrooms Stuffed with Spinach and Goat Cheese
Serving Size : 6
Marinated mushrooms:
1 cup olive oil
1/2 cup balsamic vinegar
1/2 cup reduced-sodium soy sauce
2 garlic cloves -- pressed
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Marsala wine -- (optional)
4 large sprigs fresh thyme
6 large portobello mushrooms
Filling:
1 10-ounce package frozen spinach
1 pound button mushrooms
2 tablespoons olive oil
1 cup Vidalia onion -- chopped
3 garlic cloves -- pressed
1/4 cup grated Parmesan cheese -- plus
6 tablespoons grated Parmesan cheese
1/4 cup dry bread crumbs -- plain
1 5-ounce package soft goat cheese -- crumbled
For marinated mushrooms:
Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
For filling:
Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.
Source:
"Bon Appétit | January 2009"
REC: Fiery Cajun Shrimp...
Fiery Cajun Shrimp
Serving Size : 8
2 cups melted butter -- (4 sticks)
1/4 cup Worcestershire sauce
1/4 cup fresh lemon juice
2 tablespoons ground pepper
2 tablespoons hot sauce -- (recommended: Texas Pete)
4 garlic cloves -- minced
2 teaspoons salt
5 pounds medium shrimp -- unpeeled
2 lemons -- thinly sliced
French bread -- for dipping
Preheat the oven to 400 degrees F.
Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish. Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish. Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.
Fiery Cajun Shrimp
Serving Size : 8
2 cups melted butter -- (4 sticks)
1/4 cup Worcestershire sauce
1/4 cup fresh lemon juice
2 tablespoons ground pepper
2 tablespoons hot sauce -- (recommended: Texas Pete)
4 garlic cloves -- minced
2 teaspoons salt
5 pounds medium shrimp -- unpeeled
2 lemons -- thinly sliced
French bread -- for dipping
Preheat the oven to 400 degrees F.
Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish. Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish. Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.
bite the bullet, charlie. steam the cabbage...
in gin. you won't regret it.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=4226
in gin. you won't regret it.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=4226
REC: Apple Mustard Sauce--for the smoked pork---good with ham also...
Apple Mustard Sauce
1/2 cup cider vinegar
1/2 cup dry white wine
1 cup apple cider
1 cup chicken stock -- or canned chicken broth
5 tablespoons firmly packed dark brown sugar
1/2 cup dried apples -- chopped fine
1 tablespoon cornstarch
2 tablespoons Dijon-style mustard
In a saucepan combine the vinegar, the wine, the cider, 3/4 cup of the stock, the brown sugar, and the apples, bring the liquid to a boil, stirring occasionally, and simmer the mixture for 5 minutes.
In a small bowl whisk together the cornstarch and the remaining 1/4 cup stock and add the mixture to the apple mixture in a stream, whisking.
Bring the liquid to a boil and simmer the sauce for 2 minutes. (The sauce may be prepared up to this point 3 days in advance, cooled to room temperature, kept ocvered and chilled, and reheated.)
Remove the pan from the heat and whisk in the mustard and salt and pepper to taste.
Apple Mustard Sauce
1/2 cup cider vinegar
1/2 cup dry white wine
1 cup apple cider
1 cup chicken stock -- or canned chicken broth
5 tablespoons firmly packed dark brown sugar
1/2 cup dried apples -- chopped fine
1 tablespoon cornstarch
2 tablespoons Dijon-style mustard
In a saucepan combine the vinegar, the wine, the cider, 3/4 cup of the stock, the brown sugar, and the apples, bring the liquid to a boil, stirring occasionally, and simmer the mixture for 5 minutes.
In a small bowl whisk together the cornstarch and the remaining 1/4 cup stock and add the mixture to the apple mixture in a stream, whisking.
Bring the liquid to a boil and simmer the sauce for 2 minutes. (The sauce may be prepared up to this point 3 days in advance, cooled to room temperature, kept ocvered and chilled, and reheated.)
Remove the pan from the heat and whisk in the mustard and salt and pepper to taste.
dianncy1964
Well-known member
The Apple Mustard Sauce looks heavenly, forwarded it to my sister who's making Christmas Eve Dinner