We missed you at the party, so I thought the least I could do is give you the menu. Here's what we dined on in Durham during the snowstorm listening to drummer boy.
Cheesestraws:
Puff pastry, thawed, egg-washed, sprinkled with pepper and parmesan, cut in strips with a pizza cutter, twisted and baked for 15 minutes at 400.
Sesame Snap Peas:
Blanch peas in boiling water for 30 seconds, remove, run under cold water, pat dry, coat with toasted sesame oil and black sesame seeds.
Otsu:
For the recipe to this delicious Japenese Soba Noodle dish go
here.
Curried Chicken Salad:
A Martha fave found
here. Set bowl of salad on ice and serve with crackers.
Cheese selection (and pairing):
-Manchego with honeycomb
-Cheddar with pepper jelly
-Camembert with red pears
Crudite Platter:
Radishes halved lengthwise, cucumber spears, sliced fennel. Serve with a mixture of buttermilk, mayonnaise, fresh dill, onion, garlic powder and s&p.
Beverage:
Apple Cider and Sprite with cinnamon sticks.
*Combine all above with an array of chocolates and chocolates.
*All of the above can be made ahead of time the morning of.
.
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These are always a hit when I make them for Thanksgiving or Christmas dinners. So easy, too. Another fabulous recipe from my long lost friend, Megan. Hope Canada appreciates her.
1/2 cup butter
1/2 cup sugar
1 grated orange peel
18 frozen dinner rolls (I use Rhodes)
Combine butter, sugar and orange peel in a bowl. Dip frozen rolls into mixture then place in an ungreased muffin tin or baking pan.
Let rise for three hours.
Bake at 350 degrees for 10-15 minutes.
Frost rolls with glaze while still warm.
Glaze:
1 cup powdered sugar
2 Tbs. butter
2 Tbs. fresh orange juice.
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A yummy Leavitt Family tradition. Every year we serve this for Thanksgiving and Christmas. It's the perfect fall/holiday salad - a fierce competitor to the traditional fruit salad.
Pomegranate Salad
3-4 large pomegranates, seeded
3/4 cup toasted pecan chips
4-5 apples, diced
1 1/2 cups heavy whipping cream
4 Tbs powdered sugar
To seed a pomegranate, cut off the top and bottom, score the pomegranate in quarters. Over a bowl full of cold water, break apart and take the seeds out. The water will separate the seeds from the flesh. Grocery stores will usually have containers of pomegranate seeds if you don't want to seed them yourself.
Combine pomegranate seeds, pecans and apples in a large bowl. Whip the heavy cream and powdered sugar until soft peaks form. Add to pomegranate mixture. Serve immediately.
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This can make a quick easy Fall meal. Next time I would add onions and maybe some roasted garlic. I use trader joe's pizza dough, but homemade would be just as good (not better, but just as good).
Dough
One large eggplant sliced 1/4 inch thick crosswise
grated fontina cheese--just a pile or so
olive oil
salt and pepper
Fresh Oregano
Heat oven to like 500 degrees with pizza stone in oven. Sprinkle eggplant with salt in colander and let sit for 10 minutes then pat dry. Stretch dough out to fit pan/stone and set on pizza peel or inverted cookie sheet. Sprinkle dough with 1/2 of cheese, layer with eggplant, drizzle with olive oil and season with salt and pepper, layer with rest of cheese and oregano. Bake 20 minutes or until edges begin to brown and cheese is bubbly.
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These brownies are so dangerous because 1.) you'll almost always have all the ingredients on hand and 2.)they are so freaking good you will make two pans on Sunday and eat one of them by yourself. And p.s. I am typing this recipe from memory because I HAVE IT MEMORIZED. So sue me.
Dangerous Brownies
1 cup melted butter
1/3 cup cocoa
2 cups sugar
1 1/2 cup flour
2 tsp. vanilla
3 eggs
1 tsp. salt
Combine all ingredients together and mix until well blended. Grease an 8x10 pan with butter and bake at 350 degrees for 20-27 minutes (depending on your oven). Eat them all and look five months pregnant.......
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I made this easy recipe last night and all three of my girls chowed it down. Sometimes I forget how easy it is to make couscous. If you live in Utah, the cheapest place I have found to buy couscous is the bulk section of The Good Earth. Nectarines are in season right now and they are fabulous!!!
6 servings
Cooking Light, June 2000 ( 1 cup)
1 ¼ cups water
1 cup uncooked couscous
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon honey
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground coriander
1 ½ cups coarsely chopped nectarines (about 3 medium)
½ cup coarsely chopped spinach
¼ cup thinly sliced green onions
1 (15 ½-ounce) can chickpeas (garbanzo beans), drained
Nectarine slices (optional)
Bring water to a boil in a medium saucepan, gradually stir in couscous. Remove from heat cover and let stand 5 minutes. Fluff with a fork; cool. Combine lime juice and next 5 ingredients (juice through coriander0 in a large bowl; stir well with a whisk. Add couscous, chopped nectarines, spinach, onions, and chickpeas; toss well. Garnish with nectarine slices, if desired.
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