Tuesday, December 18, 2012

Things I am going to try for Christmas Appetizers, Dinner & Dessert

http://christmas-cupcakes.deviantart.com/art/Frosting-The-Snowmen-104644807?q=&qo=

  
Happy Bread
(Adapted from Eva Toneva)
Ingredients:
2 teaspoons dry instant yeast
1 tablespoon sugar or honey
100ml warm milk
500g all-purpose flour, plus extra for kneading and flouring
1 teaspoon salt
2 eggs, lightly beaten
150 ml warm milk (extra)
2 tablespoons olive oil
1/2 teaspoon vinegar or lemon juice
100 g butter, melted and cooled
Glaze
1 egg yolk
2 tablespoons milk
Method:
1. Dissolve yeast and sugar in 100 ml warm milk, cover and leave in a warm place to rise 10 minutes.
2. In another bowl, sift the flour and salt together. Make a well in the middle and add beaten eggs into it, the remaining warm milk, olive oil, vinegar and yeast mixture. Knead the dough with your hands or in your mixer until it separates from the sides of the bowl. Remove dough, place on lightly floured surface and knead for about 10 minutes until it becomes a soft, pliable dough. Place in a greased bowl, cover with a towel and leave to rise in a warm place until doubled in volume - about an hour.
3. Punch risen dough and transfer on a floured surface, divide dough into 2 equal parts. Divide each of these again into 4, so you have 8 pieces of dough altogether.
4. Roll each piece of dough out into a roughly rectangular shape with a thickness of 3-5 mm. Brush cooled, melted butter over each piece. Set aside remaining butter for later.
5. Place one piece of rectangular dough over another one and start to roll into a cylinder. Do the same with the rest of the dough; you will end up with 4 cylindrical rolls altogether.
6. Cut each roll into three pieces in this way - slice at both ends of the roll about 1.5 inch long each, and put these two pieces aside. Then cut the middle part of the roll into 4 triangles.
7. Preheat oven to 180C. Grease or line a large baking tray. In the middle of the tray, arrange the cut ends of the rolls around each other to form a circle, placing the cut sides down. Arrange the cut triangles to completely surround the middle circle. Cover with towel and leave the dough to rise in a warm place for about 30-40 minutes.
8. Beat the yolk with the milk with a fork to form a glaze and brush top of the bread with the glaze. (You can sprinkle with sesame seeds or other dry toppings at this point.) Bake bread for 20-30 minutes, reducing the temperature to 160C after 10 minutes in the oven.
9. Brush bread with melted butter as soon as it comes out of the oven, cover with a towel and leave to cool for 10-15 minutes before eating.


 http://blogs.babble.com/family-kitchen/2011/08/03/spinach-squares/#more-50603
Ingredients
2 tbsp unsalted butter, melted
3 large eggs
1 cup (8 fl oz/250 ml) whole milk
1 cup (5 oz/155 g) all-purpose flour
1 tsp baking powder
1 tsp kosher salt
1 lb (500 g) Cheddar cheese, shredded
1 lb (500 g) chopped frozen spinach, thawed and drained
1/4 cup (1 oz/30 g) grated Parmesan cheese
Instructions
1. Preheat the oven to 375°F (190°C). Line a 9-by-13-inch (23-by-33-cm) rimmed baking sheet or baking dish with parchment paper. Pour the melted butter into the prepared pan and spread to coat evenly.
2. In a large bowl, beat the eggs until well blended. Whisk in the milk, flour, baking powder, and salt. Add the Cheddar and spinach and stir until combined. Pour the spinach mixture into the prepared pan and spread in an even layer. Sprinkle the Parmesan evenly over the top.
3. Bake until the top is lightly browned and the juices are bubbling, 30–40 minutes. Transfer to a wire rack and let cool until just warm to the touch. Cut into 2-inch (5-cm) squares and serve.


Deluxe Cocktail Sausages

1/2 c. butter
3 tbsp. brown sugar, packed
3 tbsp. honey
1/2 c. chopped pecans
8-oz. tube refrigerated crescent rolls, separated
24 smoked cocktail sausages

Preheat oven to 400 degrees. As oven is warming, melt butter in oven in a 13"x9" glass baking pan. When butter is melted, add brown sugar, honey and pecans; stir to coat bottom of the pan. Slice each crescent roll triangle into thirds. Roll each small triangle around one sausage. Place on butter mixture, seam-side down. Bake, uncovered, at 400 degrees for 15 minutes, or until golden. Makes 2 dozen.



http://savannahnow.com/effingham-now/2012-02-16/my-well-seasoned-life-tupelo-honey-caf-cookbook#.UNCLg3fla3E
Warm Pimento Cheese and Chips
8 oz. cheddar cheese, shredded
½ cup mayonnaise
1 tbsp. Dijon mustard
1 tbsp. stone-ground mustard
1 tsp. mustard powder
¼ tsp. sea salt
¼ tsp. freshly ground black pepper
2 tbsp. minced fresh parsley
½ cup finely diced roasted red bell peppers
Tortilla chips, for serving
Combine the cheese, mayonnaise, Dijon mustard, stone-ground mustard, mustard powder, salt, pepper, parsley, and roasted bell peppers in a large bowl. Transfer to a microwavable dish and microwave for about 20 seconds, or until hot. Or put in a baking dish in a preheated 350 degree oven for about 15 minutes, or until heated through. Serve with tortilla chips. Makes 2 cups.


Beef
 http://www.foodnetwork.com/recipes/trisha-yearwood/roast-beef-with-gravy-recipe/index.html

Ingredients

  • One 5-pound boneless chuck roast
  • Salt and black pepper
  • 1 large red onion, sliced
  • 1/4 cup cider vinegar
  • 4 tablespoons all-purpose flour

Directions

Preheat the oven to 450 degrees F.
Line a 9-by 13- by 2-inch pan or your oven's broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt and pepper and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check the water level in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy.
When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices and transfer the meat to a platter. Cover with a tent of foil to keep it warm while you make the gravy.
Pour the roasting juices into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.)
Measure the remaining defatted pan juices and reserve. If you have less than 2 cups, add water to make 2 cups. Add the flour to the fat in the saucepan and stir with a wire whisk to make a roux. Cook over medium-low heat until the flour is lightly browned, about 1 minute. Slowly whisk in the reserved pan juices and stir until thickened.
Slice the roast or cut it into chunks (it will be very tender), and serve it with the gravy.



Cranberry Pot Roast by Michelle

 

Ingredients

  • 1 tbsp vegetable oil
  • 3 lbs chuck roast (boneless beef)
  • 16 ozs tomato sauce
  • 16 ozs cranberry sauce
  • 1 tbsp prepared horseradish
  • 1 tsp mustard powder (dry)
  • 3 tbsps apple cider vinegar
  • 14 cup red wine

Directions

  1. Heat vegetable oil in a large skillet over medium-high heat. Place beef chuck roast into the skillet and sear until browned on each side. Remove from heat and set aside. Combine tomato sauce, cranberry sauce, horseradish, mustard, cider vinegar, and red wine in a large pot or dutch oven and bring to a boil over medium-high heat. Place roast into the pot and cover. Reduce heat to low and simmer until beef is tender, 2 to 3 hours, basting and turning roast occasionally.
  2. Place roast on a large platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Meanwhile, increase heat to medium-high and allow the sauce to reduce to desired consistency. Slice the roast and serve with sauce.


Post a Comment