Do-ahead · Gluten Free · Salad

Cucumber and avocado salad with lime, mint and feta cheese

Belinda

This comes from another great food blog ‘Kalyn’s Kitchen”

Serves 2 – 4

Ingredients

2 cups peeled and chopped  English cucumbers (3-4 medium sized ones or 2 large)
salt, for drawing water out of cucumber
1 – 2 ripe (but not too squishy) avocados, peeled and chopped into 1/2 inch pieces
1 – 2 tsp fresh lime juice, to toss with the avocado pieces
1/2 cup finely chopped fresh mint, measure after chopping
1/2 cup crumbled Greek (not French) feta, make sure you buy the solid block, not the crumbled.

Dressing Ingredients

 2 tbsp olive oil
1 tbsp fresh lime juice

Directions

Peel the cucumbers and scrape out the seeds, if they are large. Cut the cucumber into half inch pieces and put into a colander. Sprinkle with a generous amount of salt and let it sit for 30 minutes. make sure you put a bowl underneath as there will be a fair amount of liquid that the cucumbers give off.
After 30 minutes use paper towels to blot the moisture and salt from the cucumbers.

While the cucumber is draining peel the avocados and chop into 1/2 inch pieces. Put the avocado into a large salad bowl and gently toss with the 1 to 2 tsp fresh lime juice.
Wash the mint and chop finely.
Whisk together the olive oil and lime juice to make a dressing and measure out 1/2 cup of crumbled feta.

Add the drained cucumbers, mint and dressing to the avocado and combine.
Then gently stir in the crumbled feta into the salad ingredients.
Serve immediately.

This salad doesn’t do well sitting in the fridge for too long

 

Beverage · Do-ahead · Holiday Food

Cranberry Liqueur

Belinda

This is slightly adapted from “The Essential New York Times” recipe book by Amanda Hesser.

Yields 2 cups

2 cups cranberries
1 cup + 2 tbsp sugar
1/2 cup water
12 oz vodka
2 cinnamon sticks

Combine the cranberries, sugar and water in a saucepan and bring to the boil.
Boil until cranberries are soft and start to pop, about 10 minutes.
Transfer to a blender or food processor and puree.
Pour into a jar and add the vodka and cinnamon sticks.
Refrigerate for a minimum of 1 week and up to 3 weeks.

Strain through a fine mesh sieve lined with cheesecloth if you don’t want any straggling seeds.

Serve and/or refrigerate and it will last for up to 1 year!

Dessert · Do-ahead · Grains

Coconut tapioca pudding with smoked sesame seeds

Belinda

This is great for vegans and tastes so exotic and comforting.

Serves 4

2 cups almond milk, divided
1/3 cup tapioca pearls
1 cup coconut milk
1/4 cup agave syrup
1 tsp good vanilla extract
1 tsp cornstarch mixed with 1 tbsp water
1/4 tsp salt
Smoked sesame seeds for garnish

In a large bowl soak the tapioca overnight (or at least for 5 hours) in 1 cup of the almond milk.
When you’re ready to cook it, add the other cup of almond milk and warm the tapioca /almond milk mixture over medium heat.
Wait until the pudding is boiling then add the coconut milk, vanilla extract and agave syrup.
Cook for another 10 to 12 minutes, stirring continuously.
Finally, add the cornstarch/water mixture and the salt cooking and stirring for 5 minutes.
Cool in a glass or Tupperware bowl for at least 1 hour before serving, or, eat a little warm, it’s lovely.
When serving, sprinkle a few smoked sesame seeds on top.

Baking · Do-ahead

Easy chunky apple cake

Belinda

This is delicious and so easy.

Ingredients for the cake

1/2 cup butter, softened
2 cups sugar
1/2 tsp vanilla extract (real)
2 large eggs
2 cups all-purpose flour
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1/2 tsp baking soda
6 cups chopped, peeled tart apples (I use granny Smith)

Butterscotch sauce

1/2 cup packed brown sugar
1/4 cup butter, cubed
1/2 cup heavy whipping cream

Directions

1/ Preheat the oven to 350F and grease a 13 x 9 x 2 baking dish with butter

2/ Cream butter, sugar and vanilla in a large bowl. Add eggs one at a time, beating well after each addition.

3/ Combine flour, cinnamon, nutmeg, salt and baking soda in another bowl. Gradually add to the creamed mixture and mix well. The batter will be stiff. Stir in the apples until well combined.
Spread it into the prepared pan. bake for 40 to 45 minutes or until the top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.

4/ Meanwhile combine the brown sugar and butter in a small saucepan. Cook over a medium heat until the butter is melted. Gradually add the cream and bring to a slow boil over medium heat, stirring constantly until it turns the caramel/butterscotch color and is smooth. Remove from the heat.

Serve with the cake. Yield 12 to 14 servings

 

Breakfast · Do-ahead · Egg based · Meat

Breakfast Strata

Belinda

Another gorgeous and easy breakfast/brunch dish.

Serves 4 to 6 people

6 slices of a good dense Italian loaf cut 3/4 inch thick
1lb Sweet (or spicy) Italian sausage meat
1 tsp Dijon mustard (or less of English Colmans if you can take the heat)
1 heaped cup grated or shredded strong cheddar cheese. it’s always better if you buy it whole and mature then do it yourself
4 extra large (or large)  eggs, slightly beaten
1 1/2 cups whole milk
3/4 cup half and half
1/2 tsp salt
1/4 tsp ground pepper
dash of freshly grated nutmeg
1 tsp Worcester sauce

Trim the crusts from the bread and fit it all into the bottom of a  10 by 16 inch baking pan.
Brown the sausage meat, using a fork and press down forcing the lumps to disappear until it’s crumbly and drain off any excess fat. Stir the mustard into the sausage meat.
Spoon the cooked sausage meat evenly over the bread and sprinkle evenly with the grated cheese.
Combine the remaining ingredients in a bowl (eggs, milk, half and half, salt, pepper, nutmeg and Worcester sauce) then pour the mixture over the cheese and sausage mixture.
Bake at 350F for 25 to 30 minutes until hot, bubbly and set.
Note
 This can be made the day before and kept in the refrigerator. Allow extra time for bakiong if it’s been refrigerated

Appetizers

Caramelized onion, apple and bacon in phyllo cups with gorgonzola

Belinda

This is a variation on the previous blog recipe with the addition of apple and bacon. Outrageous huh?

Ingredients

2 1/2 tbsp unsalted butter, divided
2 tbsp olive oil
2 large yellow onions, sliced (1/4 inch slices)
1 large Granny Smith apple, peeled, cored and chopped finely
1 packed tbsp brown sugar
4 strips hickory smoked bacon, chopped
1/4 tsp salt
1/4 cup good gorgonzola cheese, crumbled. (Please don’t buy that ready crumbled stuff, it’s not Italian and tastes like wallboard)
26 mini phyllo shells from 2 x 1.9 oz packages in the freezer section. Prepare/cook according to the instructions

Directions

To make the caramelized onions, heat 2 tbsp butter and olive oil over medium low heat in a large non stick skillet.
Add the onions, cover and cook for 40 minutes, stirring every 10 minutes. Remove the lid, and cook an additional 15 minutes or until beautifully caramelized.
To make the apples and bacon, heat the chopped apples in the remaining 1/2 tbsp butter and brown sugar in a small pot over medium heat. Saute for 10 to 12 minutes or until the apples are softened and lightly browned.
Wipe the pan clean and place the bacon in it. Saute over medium heat or until crispy and browned, stirring occasionally. Drain on paper towels.

To assemble the shells, place the caramelized onions, cooked apples and bacon and salt in a small bowl and mix well.
Evenly distribute the mixture among the mini phyllo shells. Top evenly with the crumbled gorgonzola.
You can put them in the oven at 400F for about 5  minutes until the gorgonzola is melted, but you don’t have to. I rather like the melty cheese on the top. Watch them incase the pastry starts to burn though.

This recipe makes 13 servings of two phyllo cups each.

 

Appetizer Vegetarian · Appetizers

Caramelized onion tart with gorgonzola and brie

Belinda

If you can’t find fresh tarragon you can use crushed fennel seeds (about 1/2 tsp) and sprinkle over the tart. to replace the tarragon.
Makes 9 – 12 appetizer sized squares

Ingredients

2 tbsp olive oil
4 cups sliced onions, sliced root to top into 1/4 inch slices (about 2 large onions)
1 tbsp brown sugar
2 tbsp balsamic vinegar
1/2 tsp salt, or to taste
1/2 tsp ground pepper
8 oz frozen puff pastry, (defrosted in the fridge for a couple of hours)
3 oz chilled brie, rind removed and diced
3 oz gorgonzola or other blue cheese, diced
2 tbsp chopped fresh tarragon (or 1/2 tsp or so of crushed fennel seeds)

Directions

 Heat the oil in a large deep pan on medium heat. Add onions and cook for about 10 minutes or until wilted and stating to brown. Add the sugar, vinegar, salt and pepper.
Reduce the heat and cook gently for 25 to 30 minutes or until richly caramelized.
Add a little water if the onions look like they’re starting to dry out. Cool.

Roll the pastry into a 10 by 14 inch rectangle, or whatever shape you want. Place the pastry on a baking sheet lined with parchment. Prick with a fork at a couple inch increments to prevent the pastry from forming big bubbles while baking.

Spread the onions over the pastry, all the way to the edges of the pastry. Dot with the cheese, sprinkle with the tarragon. Refrigerate if not baking immediately.
Bake in a preheated oven at 400F for 18 to 20 minutes or until the cheese has melted and the pastry is crispy.
Cool for 5 minutes then cut into wedges or squares and enjoy!

Appetizers · Do-ahead · Fish · Gluten Free

Tuna tapenade

Belinda

This is one of Ina Garten’s recipes and is delicious as a quick starter to put over toasted crostini.
I beg you to use Italian tuna in olive oil, not American tuna, as it has twice the flavor.

Makes about 36 crostini full.

10 – 12 oz canned Italian tuna packed in olive oil
2 tsp anchovy paste
1 tsp fresh thyme leaves
2 tbsp minced fresh flat leaf parsley, plus extra for garnish
1 tbsp grated lemon zest
2 large cloves garlic, minced (about 2 tsp)
3 tbsp freshly squeezed lemon juice
3 tbsp good olive oil (plus extra for brushing the bread slices)
1/3 cup Italian mascarpone cheese
1/4 cup pitted and chopped Kalamata olives
1 tbsp drained capers
1 tsp Kosher salt
1 tsp freshly ground black pepper
36 slices French bread sliced diagonally

Drain all but 1 tbsp of the oil from the tuna then flake the fish into the bowl of a food processor fitted with a steel blade.
Add the anchovy paste, thyme, lemon zest, garlic and  parsley and pulse a few times.
Add the lemon juice, 3 tbsp olive oil, and the mascarpone cheese and process until smooth.
Add the olives, capers, salt and pepper and pulse just to incorporate.
Transfer the mixture to a bowl and cover with plastic wrap  and refrigerate for at least 1 hour.

Meanwhile heat a grill or use a heavy ridged flat pan. Slice the French bread diagonally and brush with olive oil and put on the grill until lightly browned. You can also put the slices on a sheet pan and roast at 400 F for about 6 minutes or until toasted.
Set aside and allow to cool slightly.
Mound the tapenade on the toast pieces and sprinkle with the extra chopped parsley and serve on a large platter.

 

Do-ahead · Holiday Food · Meat · Vegetable sides · Vegetable-related

Brussel Sprout gratin

Belinda

This is a recipe from a fellow blogger called “The View from Great Island”
This will get you addicted to brussel sprouts if you weren’t already, like me!

Preheat the oven to 350F     I would say this serves 5 – 6 as a side dish, but 4 for a main dish.

5 – 6 cups brussel sprouts, trimmed and halved
4 slices bacon
3 shallots, sliced
Oliver oil
3 tbsp Marsala wine
Salt and freshly ground black pepper
2 heaped cups grated Gruyere cheese
2 tbsp butter
fresh thyme leaves
freshly ground nutmeg
zest of half a large lemon
1/2 cup heavy cream
1/2 cup whole milk

In a large pot, snip the bacon into 1 inch pieces and saute over medium heat till it starts to get brown and crisp.
Add in the shallots and brussel sprouts and saute for a few minutes.
Deglaze the pan with the Marsala wine, stirring up any brown bits from the bottom of the pan.
Put a little olive oil in the bottom of an oval gratin dish and spread out half of the sprouts in the dish.

Season well with salt and pepper, the fresh thyme leaves, lemon zest and a dash of nutmeg.
Sprinkle half of the cheese evenly over the top. Dot with a tbsp of the butter and season with salt and pepper.

Top with the remaining sprouts and the past cup of cheese. Dot with the last tbsp of butter.
Mix the milk and cream together and pour it gently over the whole dish.
Bake for about 40 minutes or until bubbly and browned.

Asian flavors · Gluten Free · Vegan · Vegetable sides · Vegetable-related

Braised coconut spinach with chick peas and lemon

Belinda

Poured over a roasted sweet potato, this is powerhouse vegan comfort food, with loads of flavor and solid sustenance from the chick peas and sweet potato.

Serves 4 s a main dish or 6 as a side

2 tsp oil or ghee
1 small yellow onion
4 large cloves of garlic, peeled and minced
1 heaped tbsp fresh ginger, grated
1/2 cup sun dried tomatoes, chopped. (If they’re in oil, drain them first.
1 large lemon, zested and juiced (about 2 tbsp juice)
1 dried hot red pepper or a dash of red pepper flakes (optional)
15 oz can chickpeas, drained
1lb baby spinach
15 oz can coconut milk
1 tsp salt, or more, to taste
1 tsp ground ginger

To serve

Whole roasted sweet potatoes
cilantro leaves, to garnish
toasted unsweetened coconut, to garnish

Directions

Heat the oil or ghee in a large deep Dutch oven or heavy pot over medium high heat.
Add the onion and cook for about 5 minutes, or until the onion is beginning to brown.
Add the garlic, ginger, sun dried tomatoes, lemon zest and red pepper, if using.
Cook for 3 minutes, stirring frequently.
Add the chick peas and cook ver high heat for  a few minutes or until they are beginning to turn golden and they are coated with the onion/garlic mixture.
Toss in the spinach, one handful at a time, this will take about 5 minutes. Stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next lot.
When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger and lemon juice.
Bring to a simmer then turn down the heat and cook for 10 minutes or until the chick peas are warm through.
Taste and add more salt and lemon  juice if necessary.
Serve hot over roasted sweet potatoes with cilantro leaves and toasted coconut to garnish.

Note

This is thick enough on it’s own to eat with a fork, it’s not terribly soupy, but it’s saucy enough to eat over pasta, rice, brown rice, quinoa or any other grain.