Exploring the world of food and bringing home my finds for you! Lots of chocolate recipes, Italian, comfort food like Louisiana Cajun and food videos.
30 December 2009
Funny New Years Quotes
From Denny: Here's a fun sampling of the funny quotes and more I posted about New Year's. For the full post, check out The Social Poets blog: Funny New Years Quotes, Smarter New Years Resolution Tips - Cheeky Quote Day! 29 Dec 2009.
New Years Quotes
* Youth is when you're allowed to stay up late on New Year's Eve. Middle age is when you're forced to. - Bill Vaughan
* The proper behavior all through the holiday season is to be drunk. This drunkenness culminates on New Year's Eve, when you get so drunk you kiss the person you're married to. - P. J. O'Rourke
* An optimist stays up until midnight to see the New Year in. A pessimist stays up to make sure the old year leaves. - Bill Vaughan
* May all your troubles last as long as your New Year's resolutions! - Joey Adams
* New Year's Eve, where auld acquaintance be forgot! Unless, of course, those tests come back positive. - Jay Leno
New Year's Poem
Happy New Year!!
A New Years toast to love and laughter
and happily ever after
A health to you, a wealth to you,
And the best that life can give to you.
Dance as if no one were watching,
Sing as if no one were listening and
Live every day as if it were your last. - Anonymous
Funny New Year's Resolutions
* But can one still make resolutions when one is over forty? I live according to twenty-year old habits. - Andre Gide
* Be always at war with your vices, at peace with your neighbors, and let each New Year find you a better man. - Benjamin Franklin
* Your Merry Christmas may depend on what others do for you. But your Happy New Year depends on what you do for others. - Anonymous
*** For the full post, check out The Social Poets blog, Funny New Years Quotes, Smarter New Years Resolution Tips - Cheeky Quote Day! 29 Dec 2009.
*** ALSO: Rare Blue Moon Shines on New Years Eve, Origin of 6 Meanings
8 Easy Yummy New Years Recipes to Warm Your Guests
Fun Kid Recipes, Activities Keep Them Busy For Holidays
*** THANKS for visiting!
recipes,food,arts,funny,photos
comedy Funny Quotes,
funny New Years quotes,
New Years blessings,
New Years poems,
New Years resolutions
29 December 2009
8 Easy Yummy New Years Recipes to Warm Your Guests
From Denny: What can I say? I combined the best of what I found for New Years recipes that are both easy and low cost. I mean, who ever thought of making expensive pesto out of broccoli? What a clever idea!
First up are recipes from the Food Network series star, Claire Robinson, of the "5 Ingredient Fix" show. She shows us how to make memorable food and drinks with a minimum of hassle. After all, we are supposed to be ringing in the New Year! :)
Carla Hall contributes an additional four recipes great for entertaining, one of which is seafood. We love seafood appetizers in Louisiana and include them every time we throw a party!
Now that football bowl games are playing and LSU is about to play theirs soon these recipes are also a great idea for cold weather entertaining.
Featured recipes:
Mini beef Wellingtons
Rosemary Parmesan shortbread
Spiced candied cashews
Big Apple Bubbletini
Grits or polenta on a spoon with shrimp ragout
Parmesan and Walnut Cheese Crisps
Grilled broccoli pesto and cheese fingers
Tomato soup shooters with bite-size grilled cheese
For the video link since this one is not allowed for embedding, go here.
Mini beef Wellingtons
From: Claire Robinson, Food Network
Yield: 24 pieces
INGREDIENTS
• 2 pounds beef tenderloin, cut into 24 one-inch cubes
• 2 tablespoons olive oil
• Kosher salt and freshly cracked black pepper, to taste
• 10 ounces cremini mushrooms, stemmed and finely chopped
• 1 large shallot, finely chopped
• 1/4 cup water
• 2 sheets frozen puff pastry, such as Dufour, thawed
DIRECTIONS
Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on two sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.
Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.
Preheat to the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
On a work surface, roll one sheet of puff pastry to a 10-by-14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working one at a time, pull two opposite sides of pastry up over each beef piece then fold the ends over the top to make a packet. Invert and place the packets seam-side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms and pastry.
Bake the Wellingtons until golden brown, 20-25 minutes. Cool at least 10 minutes before serving.
Rosemary Parmesan shortbread
From: Claire Robinson, Food Network
Yield: About 2½ dozen
INGREDIENTS
• 2 cups all-purpose flour
• 1 cup confectioners' sugar
• 2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 cup finely grated Parmesan cheese
• 1 cup, 2 sticks, unsalted butter, at room temperature
• 1 teaspoon water, if needed
DIRECTIONS
Put the flour, sugar, rosemary, salt and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.
Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along one edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2½ inches in diameter. Chill in the refrigerator until firm, about 1 hour.
Preheat the oven to 375 degrees. Line two baking sheets with parchment sheets or silicone baking mats. Slice the dough log into 1/3-inch-thick slices and place on the lined sheets, about one inch apart. Bake until the edges are just beginning to brown, 12-14 minutes.
Cool on the pan for 5 minutes, then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.
Spiced candied cashews
From: Claire Robinson, Food Network
Yield: About 4 cups
INGREDIENTS
• 2 cups raw unsalted cashews
• 1 cup sugar
• 1 1/2 cups water
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
DIRECTIONS
Line a baking sheet with parchment paper.
Put the nuts, sugar, water and salt into a large skillet over high heat. Bring the mixture to a boil, stirring frequently, and cook until water is nearly evaporated and liquid gets syrupy, about 10 minutes.
Meanwhile, mix the spices together in a small bowl.
After 10 minutes, sprinkle the spices over the nuts and stir well. Continue stirring constantly while the water evaporates completely, about 5 minutes. When there is no longer any sugar syrup left in the bottom of the pan, turn off the heat and stir the nuts vigorously but carefully in the pan until the sugar seizes and the nuts are evenly coated with crystallized sugar.
Turn the nuts out onto the lined baking sheet and spread into an even layer. Cool completely before sifting the excess sugar from the coated nuts and storing in an airtight container.
TIPS
DO NOT touch the nuts at any time while cooking or just afterward. Cooked sugar is extremely hot and can burn instantly when touched.
Big Apple Bubbletini
From: Claire Robinson, Food Network
Yield: 8 cocktails
INGREDIENTS
• 1 cup fresh apple cider
• 1/2 cup pomegranate juice
• 1/2 cup apple brandy or Calvados
• 1 bottle Prosecco or Cava, chilled
• 1 crisp apple, such as Macintosh, for garnishing
DIRECTIONS
Mix the cider, pomegranate juice and apple brandy in a glass measuring cup or pitcher until combined. Chill until ready to serve.
To make a Bubbletini, pour about 1/4 cup of the cider mixture into a chilled martini glass. Top with ice-cold Prosecco. To garnish, either very thinly slice the apple crosswise on a mandolin slicer and float the wheel in the cocktail, or cut thin wedges from the apple and garnish the rim.
Grits or polenta on a spoon with shrimp ragout
From: Carla Hall
INGREDIENTS
For grits:
• 1 cup stone-ground grits
• 11/2 cups whole milk
• 2 cups vegetable or chicken broth
• Salt and pepper, to taste
• 4 tablespoons butter
For shrimp ragout:
• 6 sliced bacon, chopped finely
• 1 pound shrimp, peeled, deveined and chopped
• 1 tablespoon lemon juice
• 2 tablespoons parsley, chopped
• 1 cup scallions, thinly sliced
• 1 large garlic clove, minced
• 2 dozen Chinese spoons
DIRECTIONS
In a 5 quart pot, combine milk and stock. Generously season the mixture with salt. Pour grits into the cold liquid and bring the mixture to a boil, stirring constantly. Immediate reduce heat to a simmer and continue to stir until grits are soft and creamy — at least 25 minutes. If necessary, add more stock to continue cooking grits. Stir in butter and adjust seasoning if necessary.
While the grits are simmering, prepare the shrimp ragout. Fry the bacon in a large skillet until browned. Remove bacon from skillet and drain well. Pour off all but 2 tablespoons of fat. Cook the shrimp until it turns pink. Add lemon juice, bacon, parsley, scallions and garlic. Sauté for 3 minutes.
Spoon hot grits onto Chinese spoons and top with a teaspoon of shrimp ragout.
Parmesan and Walnut Cheese Crisps
From: Carla Hall
INGREDIENTS
• 2 cups grated Parmesan cheese
• 3/4 cup walnuts, roughly chopped
DIRECTIONS
Preheat oven to 375 degrees. In a bowl, toss Parmesan and walnuts together. Spread mixture evenly on a parchment paper lined sheetpan. Bake until bubbly and golden. Remove from oven and allow to cool. Break into random pieces.
Grilled broccoli pesto and cheese fingers
From: Carla Hall
Makes: 16 fingers
INGREDIENTS
For cheese fingers:
• 8 slices white bread
• 6 tablespoons butter, divided
• 4 slices extra sharp Cheddar cheese
For broccoli pesto:
• 2 cups broccoli florets
• 1/2 cup fresh parsley
• 3 cloves garlic
• 1/4 cup pine nuts, toasted
• 1/4 cup fresh Parmigiano Reggiano cheese
• 2-4 tablespoons extra virgin olive oil
• Salt to taste
DIRECTIONS
For pesto:
Blanch the broccoli florets in salted water until crisp-tender. Drain and immediately immerse the broccoli in ice-cold water to retain the bright green color.
Drain again, and transfer the broccoli to the work bowl of a food processor fitted with a metal blade. Add parsley, garlic, pine nuts and Parmigiano. Pulse 7 or 8 times until a chunky paste forms.
Pulse again while drizzling in the olive oil. When the mixture reaches the desired consistency, stop and season to taste with salt. Store pesto in an airtight container in the refrigerator for up to one week.
For cheese fingers:
Spread 2 tablespoons of pesto on 1 slice of bread. Top with a slice of cheese, then another piece of bread. Repeat with pesto and remaining cheese and bread.
Preheat skillet over medium heat. Melt 1 tablespoon of butter in skillet, and add a sandwich. Place a weight, like a foil-wrapped brick, on the sandwich to press it down during the grilling. When the one side is golden, add another tablespoon of butter, turn the sandwich over, and brown. Repeat with remaining sandwiches.
Let the sandwiches cool for a bit and then trim the edges. Cut the trimmed sandwiches into 4 fingers/rectangles. The sandwiches may be made a few hours ahead and reheated before serving.
Tomato soup shooters with bite-size grilled cheese
From: Carla Hall
INGREDIENTS
For soup:
• 1(14-ounce) can chopped tomatoes
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper, to taste
• 1 stalk celery, roughly chopped
• 1 small carrot, roughly chopped
• 1 yellow onion, roughly chopped
• 2 cloves garlic, minced
• 1 cup vegetable or chicken broth
• 1/2 cup sweet potato, roughly chopped
• 1 bay leaf
• 1/4 cup chopped fresh basil
• 2 tablespoon butter
• 1/4 cup heavy cream, optional
For grilled cheese
• 4 slices Cheddar or Swiss cheese
• 4 slices of country white bread
• 4 tablespoon butter
DIRECTIONS
For soup:
Strain tomatoes and reserve juices. In a medium saucepan, heat olive oil over medium heat. Add the chopped celery, carrots, onion and garlic. Season with salt and pepper. Cook until softened, about 10 minutes. Add the strained tomatoes, season again and cook for an additional 10 minutes.
Add the reserved tomato juices, broth, sweet potato, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree until silky smooth in blender.
Serve in a demitasse cup or a shot glass with grill cheese sidecar.
For grilled cheese:
Put 2 slices of cheese between 2 slices of bread.
Preheat skillet over medium heat. Melt 1 tablespoon of butter in skillet, and add a sandwich. Place a weight, like a foil-wrapped brick, on the sandwich to press it down during the grilling. When the one side is golden, add another tablespoon of butter, turn the sandwich over, replace brick, and brown. Repeat with remaining sandwiches.
Let the sandwiches cool for a bit, then trim the edges. Cut the trimmed sandwiches into 2 squares. The sandwiches may be made a few hours ahead and reheated before serving.
*** ALSO: Fun Kid Recipes, Activities Keep Them Busy For Holidays
*** THANKS for visiting!
First up are recipes from the Food Network series star, Claire Robinson, of the "5 Ingredient Fix" show. She shows us how to make memorable food and drinks with a minimum of hassle. After all, we are supposed to be ringing in the New Year! :)
Carla Hall contributes an additional four recipes great for entertaining, one of which is seafood. We love seafood appetizers in Louisiana and include them every time we throw a party!
Now that football bowl games are playing and LSU is about to play theirs soon these recipes are also a great idea for cold weather entertaining.
Featured recipes:
Mini beef Wellingtons
Rosemary Parmesan shortbread
Spiced candied cashews
Big Apple Bubbletini
Grits or polenta on a spoon with shrimp ragout
Parmesan and Walnut Cheese Crisps
Grilled broccoli pesto and cheese fingers
Tomato soup shooters with bite-size grilled cheese
For the video link since this one is not allowed for embedding, go here.
Mini beef Wellingtons
From: Claire Robinson, Food Network
Yield: 24 pieces
INGREDIENTS
• 2 pounds beef tenderloin, cut into 24 one-inch cubes
• 2 tablespoons olive oil
• Kosher salt and freshly cracked black pepper, to taste
• 10 ounces cremini mushrooms, stemmed and finely chopped
• 1 large shallot, finely chopped
• 1/4 cup water
• 2 sheets frozen puff pastry, such as Dufour, thawed
DIRECTIONS
Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on two sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.
Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.
Preheat to the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
On a work surface, roll one sheet of puff pastry to a 10-by-14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working one at a time, pull two opposite sides of pastry up over each beef piece then fold the ends over the top to make a packet. Invert and place the packets seam-side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms and pastry.
Bake the Wellingtons until golden brown, 20-25 minutes. Cool at least 10 minutes before serving.
Rosemary Parmesan shortbread
From: Claire Robinson, Food Network
Yield: About 2½ dozen
INGREDIENTS
• 2 cups all-purpose flour
• 1 cup confectioners' sugar
• 2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 cup finely grated Parmesan cheese
• 1 cup, 2 sticks, unsalted butter, at room temperature
• 1 teaspoon water, if needed
DIRECTIONS
Put the flour, sugar, rosemary, salt and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.
Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along one edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2½ inches in diameter. Chill in the refrigerator until firm, about 1 hour.
Preheat the oven to 375 degrees. Line two baking sheets with parchment sheets or silicone baking mats. Slice the dough log into 1/3-inch-thick slices and place on the lined sheets, about one inch apart. Bake until the edges are just beginning to brown, 12-14 minutes.
Cool on the pan for 5 minutes, then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.
Spiced candied cashews
From: Claire Robinson, Food Network
Yield: About 4 cups
INGREDIENTS
• 2 cups raw unsalted cashews
• 1 cup sugar
• 1 1/2 cups water
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
DIRECTIONS
Line a baking sheet with parchment paper.
Put the nuts, sugar, water and salt into a large skillet over high heat. Bring the mixture to a boil, stirring frequently, and cook until water is nearly evaporated and liquid gets syrupy, about 10 minutes.
Meanwhile, mix the spices together in a small bowl.
After 10 minutes, sprinkle the spices over the nuts and stir well. Continue stirring constantly while the water evaporates completely, about 5 minutes. When there is no longer any sugar syrup left in the bottom of the pan, turn off the heat and stir the nuts vigorously but carefully in the pan until the sugar seizes and the nuts are evenly coated with crystallized sugar.
Turn the nuts out onto the lined baking sheet and spread into an even layer. Cool completely before sifting the excess sugar from the coated nuts and storing in an airtight container.
TIPS
DO NOT touch the nuts at any time while cooking or just afterward. Cooked sugar is extremely hot and can burn instantly when touched.
Big Apple Bubbletini
From: Claire Robinson, Food Network
Yield: 8 cocktails
INGREDIENTS
• 1 cup fresh apple cider
• 1/2 cup pomegranate juice
• 1/2 cup apple brandy or Calvados
• 1 bottle Prosecco or Cava, chilled
• 1 crisp apple, such as Macintosh, for garnishing
DIRECTIONS
Mix the cider, pomegranate juice and apple brandy in a glass measuring cup or pitcher until combined. Chill until ready to serve.
To make a Bubbletini, pour about 1/4 cup of the cider mixture into a chilled martini glass. Top with ice-cold Prosecco. To garnish, either very thinly slice the apple crosswise on a mandolin slicer and float the wheel in the cocktail, or cut thin wedges from the apple and garnish the rim.
Grits or polenta on a spoon with shrimp ragout
From: Carla Hall
INGREDIENTS
For grits:
• 1 cup stone-ground grits
• 11/2 cups whole milk
• 2 cups vegetable or chicken broth
• Salt and pepper, to taste
• 4 tablespoons butter
For shrimp ragout:
• 6 sliced bacon, chopped finely
• 1 pound shrimp, peeled, deveined and chopped
• 1 tablespoon lemon juice
• 2 tablespoons parsley, chopped
• 1 cup scallions, thinly sliced
• 1 large garlic clove, minced
• 2 dozen Chinese spoons
DIRECTIONS
In a 5 quart pot, combine milk and stock. Generously season the mixture with salt. Pour grits into the cold liquid and bring the mixture to a boil, stirring constantly. Immediate reduce heat to a simmer and continue to stir until grits are soft and creamy — at least 25 minutes. If necessary, add more stock to continue cooking grits. Stir in butter and adjust seasoning if necessary.
While the grits are simmering, prepare the shrimp ragout. Fry the bacon in a large skillet until browned. Remove bacon from skillet and drain well. Pour off all but 2 tablespoons of fat. Cook the shrimp until it turns pink. Add lemon juice, bacon, parsley, scallions and garlic. Sauté for 3 minutes.
Spoon hot grits onto Chinese spoons and top with a teaspoon of shrimp ragout.
Parmesan and Walnut Cheese Crisps
From: Carla Hall
INGREDIENTS
• 2 cups grated Parmesan cheese
• 3/4 cup walnuts, roughly chopped
DIRECTIONS
Preheat oven to 375 degrees. In a bowl, toss Parmesan and walnuts together. Spread mixture evenly on a parchment paper lined sheetpan. Bake until bubbly and golden. Remove from oven and allow to cool. Break into random pieces.
Grilled broccoli pesto and cheese fingers
From: Carla Hall
Makes: 16 fingers
INGREDIENTS
For cheese fingers:
• 8 slices white bread
• 6 tablespoons butter, divided
• 4 slices extra sharp Cheddar cheese
For broccoli pesto:
• 2 cups broccoli florets
• 1/2 cup fresh parsley
• 3 cloves garlic
• 1/4 cup pine nuts, toasted
• 1/4 cup fresh Parmigiano Reggiano cheese
• 2-4 tablespoons extra virgin olive oil
• Salt to taste
DIRECTIONS
For pesto:
Blanch the broccoli florets in salted water until crisp-tender. Drain and immediately immerse the broccoli in ice-cold water to retain the bright green color.
Drain again, and transfer the broccoli to the work bowl of a food processor fitted with a metal blade. Add parsley, garlic, pine nuts and Parmigiano. Pulse 7 or 8 times until a chunky paste forms.
Pulse again while drizzling in the olive oil. When the mixture reaches the desired consistency, stop and season to taste with salt. Store pesto in an airtight container in the refrigerator for up to one week.
For cheese fingers:
Spread 2 tablespoons of pesto on 1 slice of bread. Top with a slice of cheese, then another piece of bread. Repeat with pesto and remaining cheese and bread.
Preheat skillet over medium heat. Melt 1 tablespoon of butter in skillet, and add a sandwich. Place a weight, like a foil-wrapped brick, on the sandwich to press it down during the grilling. When the one side is golden, add another tablespoon of butter, turn the sandwich over, and brown. Repeat with remaining sandwiches.
Let the sandwiches cool for a bit and then trim the edges. Cut the trimmed sandwiches into 4 fingers/rectangles. The sandwiches may be made a few hours ahead and reheated before serving.
Tomato soup shooters with bite-size grilled cheese
From: Carla Hall
INGREDIENTS
For soup:
• 1(14-ounce) can chopped tomatoes
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper, to taste
• 1 stalk celery, roughly chopped
• 1 small carrot, roughly chopped
• 1 yellow onion, roughly chopped
• 2 cloves garlic, minced
• 1 cup vegetable or chicken broth
• 1/2 cup sweet potato, roughly chopped
• 1 bay leaf
• 1/4 cup chopped fresh basil
• 2 tablespoon butter
• 1/4 cup heavy cream, optional
For grilled cheese
• 4 slices Cheddar or Swiss cheese
• 4 slices of country white bread
• 4 tablespoon butter
DIRECTIONS
For soup:
Strain tomatoes and reserve juices. In a medium saucepan, heat olive oil over medium heat. Add the chopped celery, carrots, onion and garlic. Season with salt and pepper. Cook until softened, about 10 minutes. Add the strained tomatoes, season again and cook for an additional 10 minutes.
Add the reserved tomato juices, broth, sweet potato, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree until silky smooth in blender.
Serve in a demitasse cup or a shot glass with grill cheese sidecar.
For grilled cheese:
Put 2 slices of cheese between 2 slices of bread.
Preheat skillet over medium heat. Melt 1 tablespoon of butter in skillet, and add a sandwich. Place a weight, like a foil-wrapped brick, on the sandwich to press it down during the grilling. When the one side is golden, add another tablespoon of butter, turn the sandwich over, replace brick, and brown. Repeat with remaining sandwiches.
Let the sandwiches cool for a bit, then trim the edges. Cut the trimmed sandwiches into 2 squares. The sandwiches may be made a few hours ahead and reheated before serving.
*** ALSO: Fun Kid Recipes, Activities Keep Them Busy For Holidays
*** THANKS for visiting!
recipes,food,arts,funny,photos
easy New Years recipes,
New Years appetizers,
New Years recipes
Fun Kid Recipes, Activities Keep Them Busy For Holidays
From Denny: These chefs came up with some great food ideas of keeping little hands and minds busy during those long holiday visits away from home. First up in this video is an adorable cut and paste arts and crafts collage project for collecting images of what they best hope for the New Year of 2010.
The fashion projects are especially clever! They use out of fashion costume brooches as refrigerator magnets. (Now why didn't I think of that one? I was just going through my closet the other day and wondering what to do with those same items. Will definitely use this useful idea.)
Then for the youngest kids they came up with using different colored beans and lentils to create the "sand" for an indoor winter sandbox to for play! Hey, you can always make soup out of it as soon as the weather warms up and they can go outside to play. :) At the end of the video they even offer a few local travel tips to keep kids entertained.
How do you like this cute little bird gif I just found today? He sure is one tolerant bird! Feel free to use him on your blog or site as he is free.
Featured recipes:
Whoopie Pie cookies
Winter Apple Charlotte dessert
Visit msnbc.com for breaking news, world news, and news about the economy
Whoopie pie
From: Chef Jansen Chan, executive pastry chef at Oceana restaurant
Serves: 12
INGREDIENTS
For the pies
• 2 cups all-purpose flour
• 1/2 cup cocoa
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. salt
• 4 oz. (1/2 cup) butter
• 1 1/4 cups brown sugar
• 1 egg
• 1 tsp. vanilla extract
• 1 cup buttermilk, at room temperature
For the vanilla fluff filling
• 1 3/4 cup. plus 2 T. sugar
• 10 T. water
• 1 envelope gelatin powder (1/4 oz.)
• 3/4 cup egg whites
• 1 1/2 pounds butter, room temperature (substitute 1/2 pound of peanut butter for butter and omit vanilla for a peanut butter filling)
• 1/8 tsp. salt
• 1/2 tsp. vanilla extract
DIRECTIONS
For the pies:
In a bowl, stir together the flour, cocoa, baking powder, soda and salt together. In a mixer, cream the butter and brown sugar until light and fluffy.
Slowly add the egg and vanilla extract. Scrape the bowl thoroughly and add little bit of the dry ingredients. Mix and then add a little bit of the buttermilk. Alternate this process until all the drys and buttermilk are used.
Scoop 1/4 cup of batter on to a parchment-lined sheet tray and bake at 375 degrees F for 15-18 mins., rotating once.
Remove from ovens and let cool on trays.
For the vanilla fluff filling:
Soak gelatin in 2 tbls. of water. In a heavy-duty pot, stir together sugar and water until dissolved. Cook at a high heat until 266 degrees F.
Meanwhile, in a mixer, whisk whites until light and foamy and carefully slowly pour hot syrup into the whipping whites. While still hot and whisking, add bloomed gelatin and continue whisking until cool.
On the machine still, slowly add butter, a tablespoon at a time, until the butter is fully incorporated. Add salt and vanilla extract and mix.
Ready to use immediately.
Winter Charlotte
From: Chef Jansen Chan, executive pastry chef at Oceana restaurant
Yields: 8” d x 3” h cake pan or 9” d x 2” h cake pan
INGREDIENTS
• One 8” d x 3” h cake pan or 9” d x 2” h cake pan
• 1 loaf of brioche, challah or white bread
• Butter (for coating)
• Sugar (for coating)
For the filling
• 2 pounds Golden Delicious apples
• 2 pounds Granny Smith apples
• 2 pounds Bosc pears
• 1 cup dried cranberries or raisins
• 1/3 cup lemon juice
• 1 cup sugar
DIRECTIONS
For the Winter Charlotte filling:
Peel and chop each fruit. Cut pieces into about 1/2” cubes. Random sizes are OK. Place all ingredients except dried fruit in a wide sauté pan.
Cook over medium heat, stirring constantly for ten minutes, or until juices are released. Turn heat to medium high and continue cooking for another 10-15 mins, or until juices are evaporated. Add dried fruit and transfer to a bowl and allow to cool slightly.
To assemble:
Line the bottom of the cake pan with a circular piece of parchment paper. Butter the top and sides. Then, coat the inside with sugar, releasing any excess sugar.
Cut brioche into rectangles (2” or 3” high, depending on the height of the pan) and triangles. Brush lightly with melted butter. Line the bottom of the pan with triangular pieces, overlapping pieces of bread, butter side down. Line the sides with the rectangular pieces of bread, again, overlapping the pieces of bread.
Fill cavity with slightly hot fruit filling. Don’t worry if the mound is higher than the pan, the fruit will sink and shrink.
Top pieces with any remaining buttered brioche. Don’t worry about being decorative as this will be the bottom of the charlotte. Place a piece of foil loosely on top to prevent overbrowning.
Bake at 400 F for 40 mins, rotating once in the middle. Remove foil and continue baking for another 10 minutes, or until golden brown on top.
Remove from oven and allow to cool for 15 minutes before unmolding. Place a plate upside down on the charlotte and flip the entire charlotte. Carefully remove the cake pan, releasing the charlotte. Let cool for an hour.
Serve warm with crème anglaise or whipped cream.
*** ALSO: 8 Easy Yummy New Years Recipes to Warm Your Guests
*** THANKS for visiting!
recipes,food,arts,funny,photos
chocolate cookies,
desserts,
fashion tips,
food videos,
fruit charlotte,
kids arts and crafts projects,
whoopie pies
26 December 2009
Funny Cartoonists 26 Dec 2009
From Denny: Here's a sampling of what is happening over at The Social Poet this Saturday, enjoy! I just love editorial cartoons; they really capture the mood of the country. It's fun to look back over the year to see what was happening politically in a society as the cartoons often speak more truth than all the news articles which are often funded by some lobby. At the very least cartoons give us the public reactions to what our politicians are doing - or claim to be doing. :) Take a look:
*** For the full post of a slew of funny cartoons, pay a visit to The Social Poets where I park them every Saturday, go here.
*** THANKS for visiting and hope you had a great holiday!
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*** THANKS for visiting and hope you had a great holiday!
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24 December 2009
Original Christmas Poem Story: The Night Before Christmas
From Denny: This fun poem has a lot of riff off imitators that make us smile too! Here in Louisiana there is the Cajun version that follows.
The Night Before Christmas
By Clement Clarke Moore
Twas the night before Christmas, when all through the house Not a creature was stirring, not even a mouse;
The stockings were hung by the chimney with care, In hopes that St. Nicholas soon would be there;
The children were nestled all snug in their beds, While visions of sugar-plums danced in their heads;
And mamma in her 'kerchief, and I in my cap, Had just settled down for a long winter's nap,
When out on the lawn there arose such a clatter, I sprang from the bed to see what was the matter.
Away to the window I flew like a flash, Tore open the shutters and threw up the sash.
The moon on the breast of the new-fallen snow Gave the lustre of mid-day to objects below,
When, what to my wondering eyes should appear, But a miniature sleigh, and eight tiny reindeer,
With a little old driver, so lively and quick, I knew in a moment it must be St. Nick.
More rapid than eagles his coursers they came, And he whistled, and shouted, and called them by name;
"Now, DASHER! now, DANCER! now, PRANCER and VIXEN! On, COMET! on CUPID! on, DONNER and BLITZEN!
To the top of the porch! to the top of the wall! Now dash away! dash away! dash away all!"
As dry leaves that before the wild hurricane fly, When they meet with an obstacle, mount to the sky,
So up to the house-top the coursers they flew, With the sleigh full of toys, and St. Nicholas too.
And then, in a twinkling, I heard on the roof The prancing and pawing of each little hoof.
As I drew in my hand, and was turning around, Down the chimney St. Nicholas came with a bound.
He was dressed all in fur, from his head to his foot, And his clothes were all tarnished with ashes and soot;
A bundle of toys he had flung on his back, And he looked like a peddler just opening his pack.
His eyes -- how they twinkled! his dimples how merry! His cheeks were like roses, his nose like a cherry!
His droll little mouth was drawn up like a bow, And the beard of his chin was as white as the snow;
The stump of a pipe he held tight in his teeth, And the smoke it encircled his head like a wreath;
He had a broad face and a little round belly, That shook, when he laughed like a bowlful of jelly.
He was chubby and plump, a right jolly old elf, And I laughed when I saw him, in spite of myself;
A wink of his eye and a twist of his head, Soon gave me to know I had nothing to dread;
He spoke not a word, but went straight to his work, And filled all the stockings; then turned with a jerk,
And laying his finger aside of his nose, And giving a nod, up the chimney he rose;
He sprang to his sleigh, to his team gave a whistle, And away they all flew like the down of a thistle.
But I heard him exclaim, ere he drove out of sight,
"HAPPY CHRISTMAS TO ALL, AND TO ALL A GOOD-NIGHT!"
Cajun Night Before Christmas
By J. B. Kling, Jr. (1973)
Twas the night before Christmas an' all t'ru de house,
Dey don't a ting pass Not even a mouse.
De chirren been nezzle good snug on de flo',
An' Mama pass de pepper t'ru de crack on de do'.
De Mama in de fireplace done roas' up de ham,
Sit up de gumbo an' make de bake yam.
Den out on de by-you dey got such a clatter,
Make soun' like old Boudreau done fall off his ladder.
I run like a rabbit to got to de do',
Trip over de dorg an' fall on de flo'.
As I look out de do'in de light o' de moon,
I t'ink, "Mahn, you crazy or got ol' too soon."
Cux dere on de by-you w'en I stretch ma'neck stiff,
Dere's eight alligator a pullin' de skiff.
An' a little fat drover wit' a long pole-ing stick,
I know r'at away got to be ole St.Nick.
Mo' fas'er an' fas'er de' gator dey came
He whistle an' holler an' call dem by name:
"Ha, Gaston! Ha, Tiboy! Ha, Pierre an' Alcee'!
Gee, Ninette! Gee, Suzette! Celeste an'Renee'!
To de top o' de porch to de top o' de wall,
Make crawl, alligator, an' be sho' you don' fall."
Like Tante Flo's cat t'ru de treetop he fly,
W'en de big ole houn' dorg come a run hisse's by.
Like dat up de porch dem ole 'gator clim!
Wit' de skiff full o' toy an' St. Nicklus behin'.
Den on top de porch roof it soun' like de hail,
W'en all dem big gator, done sot down dey tail.
Den down de chimney I yell wit' a bam,
An' St.Nicklus fall an' sit on de yam.
"Sacre!" he axclaim, "Ma pant got a hole
I done sot ma'se'f on dem red hot coal."
He got on his foots an' jump like de cat
Out to de flo' where he lan' wit' a SPLAT!
He was dress in musk-rat from his head to his foot,
An' his clothes is all dirty wit' ashes an' soot.
A sack full o' playt'ing he t'row on his back,
He look like a burglar an' dass fo' a fack.
His eyes how dey shine his dimple, how merry!
Maybe he been drink de wine from de blackberry.
His cheek was like a rose his nose a cherry,
On secon' t'ought maybe he lap up de sherry.
Wit' snow-white chin whisker an' quiverin' belly,
He shook w'en he laugh like de stromberry jelly!
But a wink in his eye an' a shook o' his head,
Make my confi-dence dat I don't got to be scared.
He don' do no talkin' gone strit to hi work,
Put a playt'ing in sock an' den turn wit' a jerk.
He put bot' his han' dere on top o' his head,
Cas' an eye on de chimney an' den he done said:
"Wit' all o' dat fire an' dem burnin' hot flame,
Me I ain' goin' back by de way dat I came."
So he run out de do' an, he clim' to de roof,
He ain' no fool, him for to make one more goof.
He jump in his skiff an' crack his big whip,
De' gator move down, An don' make one slip.
An' I hear him shout loud as a splashin' he go,
"Merry Christmas to all 'til I saw you some mo'!"
*** THANKS for visiting and have a great Christmas Day!
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