I was looking around and noticed we don't yet have a 2013 recipe list.
I usually use Thanksgiving as a test to verify recipes. This past year I threw a party and had people bring over their favorite dish in a category (i.e. dessert, appetizer, drinks, etc). I don't mind making a full meal, but I think my guests enjoy feeling like they were part of the whole thing and we always get to try something we otherwise would not. Think like a stone soup kind of idea. I think it's important the guests feel at home and feel like they are part of everything. They also get to feel that sense of community because if they commit and don't show, something goes missing. I've always taken that approach and it works for me.
Anyway, this year's menu ended up being (if I had been the only cooking, it would have been far less and it's more fun to find out last minute anyway): Apps: Vegetables (last minute dip; onion allergy with one of the guests) Crackers, grapes and cheese Nice red and white wines Martini's, Vodka (stirred, not shaken. Sorry Mr B. I'm a traditionalist in my liquors and a bit different in the be...never mind) Sodas and beers
Dinner: I made Turkey, covered in bacon I also made bread And Ham slow cooked in ginger-ale and cloves (talk about easy) I threw in some roasted potatoes/brussel sprouts/carrots/celery (no onion; see above) Friends brought some GREAT stuff including: Gravy Bleu-cheese mashed potatoes Salad and dressing Cranberry sauce More beer (a theme?) Stuffing, Homemade Sweet potato casserole
Dessert: Apple pie (mmmmm) Ice-Cream Pumpkin-chocolate pie (wow) cookies brownies more beer and a nap
Not a lot of left-overs.
So... Now I'm thinking since we need recipes for the annual 2013 recipe book - what's your idea for this year's festivities? What's your favorite recipe and do you care to share?
I'm thinking oven roasted standing rib roast (small - they're expensive) and maybe some steamed veggies and I may try some macaroni and cheese. Something different this time. Last year I made one that had bacon in it - it was really good but I'm thinking something with more cheese (white cheese - I read the news).
But in case it gets taken: about 4 pounds of rib roast Kosher salt Pepper Garlic Clove
Bring the roast to room temp. I let it sit on the counter for about an hour placed in a shallow pan bones down. Brush with the salt and pepper and place cut garlic pieces on the top. Place in a pre-heated oven (375) for about one hour. Then, leaving the door closed let it sit for at least 3 hours. Do NOT open the door. Just before serving, re-heat at 375. Check for doneness and stop about 10degrees before desired doneness and let rest on the counter. I didn't re-heat it and my roast was medium rare. This is the kind of roast to be sure you err on the side of rare. You can re-heat it to get it more done, but you can't take it away.
Needs horseradish sauce to really make it the perfect roast.
Anyone care to share this year's favorite recipes?
AJ
"Our lives begin to end the day we become silent about things that matter" MLK Put the glass down... "Yesterday I was clever so I wanted to change the world Today I am wise, so I am changing myself."
This is a no cook brownie recipe, you need a food processor and a freezer.
For the brownie layer: · 1/2 cup raw almonds · 1/2 cup raw walnuts · 3/4 cup pitted dates · 1/4 cup raw cacao powder · 1/2 tsp vanilla extract · Dash of cinnamon · For the top layer: · 1/2 cup coconut butter or coconut oil · 1/4 cup raw agave nectar · 2 tbsp raw cacao powder
For the brownie layer: 1. In a food processor, grind the almonds and walnuts to a meal, being careful not to overprocess or the nuts will become oily. 2. Add the dates and pulse until the mixture is combined and crumbly. 3. Add the cacao powder, vanilla extract and sea salt and pulse to combine. The mixture should stick together when pressed between two fingers. 4. Press the brownie mixture into the bottom of a 9 x 5-inch loaf pan (or small square pan) and set aside. For the top layer: 5. In a food processor, process the coconut butter and agave nectar until smooth. 6. Add the cacao powder and pulse to combine. 7. Spoon the mixture onto the brownie base and smooth out with the back of a spoon. Sprinkle with shredded coconut. 8. Cover the pan with tin foil and place in the freezer for about 30 minutes until set. Cut into squares and serve, or store in the freezer for up to one month. · 2 tbsp shredded coconut, for garnish (optional)
2 packages of saltine crackers 1/2 pound butter (1 cup) 1 cup brown sugar 12 oz bag of semi sweet chocolate chips (1 1/2 cups) 1 cup sliced almonds
Preheat oven to 350 degrees. Line cookie sheet with tinfoil, leaving a couple of inches of tin foil hanging over the edge on both sides Line the cookie sheet with saltine crackers, side by side, SALT SIDE UP.
In a small saucepan, melt butter over medium heat, then add the brown sugar. Stir until the sugar dissolves and starts to bubble and foam, about 2 min.
Pour the butter/sugar mixture over the saltines carefully and evenly. Spread over crackers carefully using a plastic spatula to even out. Bake in oven for 4 minutes. Remove from oven (carefully) , because the crackers may be popping up and down. If they are popping up and down pat them down gently using the spatula.
Sprinkle the chocolate chips over the top of the crackers evenly and place in oven for about 2 minutes, just so the chocolate softens. Spread the chocolate evenly across the crackers using the plastic spatula and then crumble the almonds over top.
Allow to cool at least an hour in the fridge (while still in the baking sheet). Then lift the foil out of the baking sheet carefully and break the mixture into large bark pieces.
Enjoy!!!
M: 8 yrs T:14 Twins:7 S:5 BD:'NLILWY': Feb/2013 Mar/Apr/May: MC June: "living in limbo" Sept 12: H moves out Oct 20: reconciling Jan-Feb 2014:MC Feb 2014: separating, and H moved out.
Line 15x10 inch (40x25 cm) rimmed baking sheet with foil; grease foil. Set aside.
In bowl, stir semi-sweet chocolate with peppermint extract. Spread to 10-inch (25 cm) square on prepared baking sheet. Leave until set but not hard (about 15 minutes, 8 minutes in refrigerator).
Spread white chocolate over top; sprinkle with candy. Refrigerate until firm, about 1 hour. Break into chunks.
Both 50 S14 M 16 yrs (his 3rd; my 1st)
ILYBINILWY - 24 Dec 2012 H moved out - 27 Jun 2013 Legally separated - 6 Sep 2013 Closing the door and changing the locks
