Christmas 2016

Breakfast for 7:
Bring Your Own Coffee
grapefruit supremes (4 grapefruits are plenty)
hot chocolate (2 cups – in carafe)
orange juice
scrambled eggs (14 – could do 12 next time)
Oscar Meyer center cut bacon
Lunardi’s pork sausage links (8)
diner hashbrowns (2 small, unpeeled potatoes in individual portions)
wheat, white, sourdough and cornbread toast
pancakes with lingonberries, Log Cabin, and maple syrup
doughnuts and apple fritters

Dinner for 5:
Sheep Dip with Sumano’s Watsonville Soudough and Trader Joe’s Social Snackers
Onion Dip with Wavy Lays
Carrot Sticks

Beef Ribeye Roast
Sauteed Mushrooms
Broccoli
Scalloped Potatoes
Romaine salad with Pastor Matt’s Herbes de Provence vinaigrette
King’s Hawaiian Savory Rolls

Apple Crisp
Ice Cream
Christmas Cookies

Published in: on December 26, 2016 at 5:52 pm  Comments (2)  

Boneless Prime Ribeye Roast

from Utah Beef Council

for 5

3.85 lbs

unwrap, set in a rack in a roasting pan, fat side up, at least 3 hours before starting to roast

combine 2 cloves minced garlic, 1 teaspoon salt, 1 teaspoon cracked black pepper, 1 teaspoon crushed dried thyme, 1/2 teaspoon crushed dried tarragon and spread over all sides of the meat.

heat the oven to 350 degrees F.  insert thermometer probe and set for 126 degrees F.

roast for approx 2 hours, until temp is reached.  Remove from oven, tent with foil and let rest for about 15-20 minutes until temp reaches 132 degrees F for medium-rare+.

snip string, slice, remove fat if desired, and serve

Published in: on December 26, 2016 at 5:48 pm  Comments (1)  

Lingonsgrottor

12717273_10153225850765672_1048137392352013043_nSwedish “Lingonberry Caves”
Makes about 40

1.5 sticks butter, at room temperature
3/4 cup granulated sugar
2 egg yolks
1 cup white whole wheat flour
1 cup all purpose flour
1/2 cup ground almonds
1/2 teaspoon ground cardamom
zest from one lemon
2 teaspoons cold water
lingonberry jam (and/or apricot, blackberry, etc.)

Preheat oven to 325°F. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Blend in the egg yolks until incorporated. Stir in the flour, ground almonds, and ground cardamom until a flaky dough is formed. Add the zest and water gently working the dough until it forms a ball.

Form dough into balls about 3/4″ in diameter. Place each ball onto the baking stone or baking sheet, pressing your thumb into the center of each and slightly flattening. The cookies will not spread.

Spoon about 1/3 teaspoon lingonberry jam to each thumbprint. Bake until golden brown, about 20 minutes. Let cookies cool for several minutes on the sheet before transferring to a wire rack to cool completely.

Published in: on December 26, 2015 at 10:06 am  Leave a Comment  

Christmas 2015

Breakfast for 7:
grapefruit supremes
coffee
hot chocolate
orange juice
Prosecco
scrambled eggs (14)
bacon
turkey bacon
hashbrowns
wheat, white & sourdough toast
pancakes with lingonberries
doughnuts

Dinner for 5:
Warm Spiced Cranberry Cider
Deviled Chex Mix
Dried Cherry & Pecan Cream Cheese Spread
Relish Tray:  carrots, red pepper, Swedish Cucumber Salad
Diestel Turkey Breast
Mashed Potatoes
Gravy
Green Beans
Stuffing
Creamed Onions
Mom’s Famous Cranberries
Cookies & Ice Cream

Published in: on December 23, 2015 at 10:05 am  Leave a Comment  

Classic Sugar Cookies

Cookies:
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup superfine sugar (regular granulated worked just fine)
1 1/2 sticks (3/4 cup) butter, cut into small pieces, at room temperature
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
Royal Icing:
1 cups confectioners’ sugar
2 Tablespoons meringue powder
Food coloring, optional
Decorating sugar, for topping, optional
Sprinkles, for topping, optionalFor the cookies: Whisk together the flour, baking powder and salt in a small bowl.Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.

Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with cookie cutters and arrange about 2 inches apart on the prepared baking sheets.

Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.

Gently gather any scraps of dough into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.

For the royal icing: Beat the confectioners’ sugar, meringue powder and 1/3 cup water with an electric mixer on medium-high speed in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)

Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

Copyright 2015 Television Food Network, G.P. All rights reserved.

Published in: on December 22, 2015 at 1:04 pm  Leave a Comment  

Make-Ahead Roast Turkey Gravy

serves 8

2 turkey wings
1 yellow onion, peeled, sliced thickly
1 Tablespoon canola oil
water
1 carrot, peeled and cut into 2-inch pieces
1 celery stalk, cut into 2-inch pieces
several sprigs each of fresh thyme, fresh sage, fresh parsley (to taste)
2 teaspoons Chicken Better Than Bouillon
2 Tablespoons butter
4 Tablespoons flour

At least one day ahead:
Heat oven to 400 degrees F.  Film the bottom of a roasting pan with the canola oil.  Place the turkey wings in the pan and top with the onion slices.  Roast for 75 minutes or until the wings are brown.

Put the roasted wings into a stock pot.  Add the onions, discarding any completely blackened parts.  Add 1/2 cup water to the roasting pan and scrape up any brown bits.  Add that to the stock pot, along with the carrot, celery and herbs, Better than Bouillon, and 2 more cups of water.  Bring to a boil, then reduce the heat and simmer, uncovered, for 90 minutes.  Strain.  Let cool completely, then refrigerate.

1 or 2 days later:
Remove and discard the fat that solidifies on the top of the stock.

Bring the stock to a simmer.  Meanwhile, melt the butter in a 2 qt sauce pan.  Add the flour and whisk occasionally for 10 minutes, until nutty and fragrant.  Gradually add the hot turkey broth.  Whisk constantly and vigorously to avoid lumps.  Simmer 3-4 minutes or until the gravy has thickened.  Taste and correct seasoning with salt and pepper.

Published in: on December 28, 2014 at 3:04 pm  Leave a Comment  

Sweetened Whipped Cream

Sweetened Whipped Cream from Epicurious

1 cup heavy cream (Kristin’s note:  NOT ultra-pasteurized, or you may have trouble getting it to whip)
2 Tablespoons confectioner’s sugar
1/2 teaspoon vanilla extract

Pour the cream into a well-chilled bowl and add the sugar and vanilla.  Using an electric mixer or balloon whisk, beat the cream to the desired consistency.  For soft peaks, the cream will be just thick enough to hold its shape in soft billows.  For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream, and it will stand in firm peaks when the beaters are lifted.

MAKE AHEAD
The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap or a lid, and refrigerated.  If liquid separates from the cream, whip it again to incorporate the liquid.

Published in: on December 24, 2014 at 10:26 am  Leave a Comment  

Sophia’s Apple Nut Coffee Cake

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Sophia writes: This apple nut coffee cake is kind of like the Hobee’s blueberry coffee cake. It isn’t as tall as Hobee’s, but it’s also a LOT more moist from the sour cream and apples. I use butter in place of shortening.

Kristin writes:  After I started making this the first time, I realized I didn’t have any sour cream, so I substituted plain low-fat yogurt and it worked fine.  My family doesn’t care for nuts, so I substituted quick oats in the topping.   I doubled the cinnamon in the topping.  I love cinnamon so I decided to toss the apples in cinnamon sugar before adding them to the batter.  Delicious warm.  I split into two 8″ pans and make one without apples or nuts for Sean, baking about 20 minutes.

cake
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla
1 cup whole wheat pastry flour
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream or yogurt
2 cups peeled and finely chopped Granny Smith apple (about 2 large apples), tossed with 2 Tablespoons cinnamon-sugar

topping (combine ingredients):
1/2-1 cup chopped pecans and/or quick oats
1/2 cup brown sugar
2 tsp cinnamon
2 Tbsp butter
1 Tablespoon canola oil

Preheat the oven to 350 degrees F.  Grease and flour a 9×13″ pan. Cream together butter and sugar. Add eggs and vanilla and beat well. Sift flour, baking powder, baking soda and salt together.  Add to creamed mixture alternately with sour cream. Stir in apples. Pour into pan and smooth the top. Sprinkle topping over batter. Bake for 35-40 minutes.

Published in: on January 26, 2013 at 2:05 pm  Leave a Comment  
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Roast Turkey Breast

try 30 minutes per pound at 350 degrees F.

flat rack

160 degrees F

Published in: on December 26, 2012 at 8:19 am  Leave a Comment  

To Try: Cocoa Fudge Cookies

From Cooking Light JANUARY 2002

CL says:  You can mix these incredibly easy, fudge cookies right in the saucepan. When freshly baked, these thin cookies have crisp edges and chewy centers. You can make them with either Dutch process or natural unsweetened cocoa powder; we opted for the latter.

Yield: 2 dozen (serving size: 1 cookie)

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.

Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

Nutritional Information

Amount per serving

  • Calories: 78
  • Calories from fat: 31%
  • Fat: 2.7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 13.4g
  • Fiber: 0.5g
  • Cholesterol: 7mg
  • Iron: 0.5mg
  • Sodium: 54mg
  • Calcium: 12mg
Published in: on December 1, 2012 at 3:30 pm  Leave a Comment