A Formal Christmas Dinner - Sunny & Stacie

A Victorian Christmas Dinner

December 2008

Sunny & Stacie

The Menu:

Appetizers:

Coconut Shrimp with Dipping  Sauce

Caramelized Bacon Smokies

Soup:

Winter White Soup

Salad:

The Painted Pony's Dixie Salad (With Homemade Marshmallows)

Main Course:

Feta Cheese and Bacon Stuffed Chicken

Asparagus with Tarragon

Pesto-Goat-Cheese Straws

 Dessert:

Egg Nog Pudding

Hot Chocolate with  Pink Peppermint Whipped Cream Dollops

Coconut Shrimp

Coconut Shrimp 

16 large shrimp

½ corn starch

1 tsp. kosher salt

½ tsp red pepper

2 egg whites

¼ cup water

1 ½ cups shredded, unsweetened coconut

¾ cup panko bread crumbs (found in Asian section)

1 tsp kosher salt

vegetable oil

 Rinse and peel shrimp under cold water.  

Combine corn starch, salt and red pepper in plastic bag.  Whisk egg whites and water until frothy in small mixing bowl.  Combine coconut, panko and salt in another bag.

Dredge shrimp through the corn starch mixture, shake off excess cornstarch.  Drip dredged shrimp into egg white mixture.  Add shrimp into coconut a few at a time.  Shake bag to coat completely.  Place coated shrimp on baking sheet and chill 2 – 3 hours. 

Heat ½ inch of vegetable oil in sauté pan over medium heat.  Fry shrimp 3-4 minutes per side.  Don’t overcook; try not to crowd shrimp.  Remove to cooling rack or paper towel.  Serve warm with shrimp sauce. 

Coconut shrimp sauce

 ½ cup orange marmalade

¼ cup Dijon mustard

¼ cup honey

 Mix all together; serve with coconut shrimp.  

Carmalized Bacon Smokies

Caramelized Bacon Smokies

 1 Pkg of Lean Quality Bacon

1 Pkg of Smoked Wieners

Brown Sugar

Cut bacon in half and then roll each wiener.  Coat baking sheet with Pam.

Put rolled bacon wiener seam down on a baking sheet.  Cover bacon wiener with a mound of brown sugar.  Bake at 300 degrees for 2 hrs.  Take out when brown sugar has completely melted and have caramelized.

The Painted Pony's "Dixie Salad"  (From The Painted Pony restaurant in St. George.)

Painted Pony’s Dixie Salad 

*** I had this when I went to the “The Painted Pony” in St. George.  I loved it so much, I called and they generously gave me the recipe.  (Thank you!)  This is how the restaurant gave me the recipe.  Obviously they make bigger portions.  I halved it for our group of 12 and still had a ton of dressing.  Just keep that mind if you make this.

 

-          Homemade Marshmallows (recipe below)

-          Pomegranate reduction (boil pomegranate juice until it is sticky enough to stick to the back of a spoon.  It took me about 45 minutes to get it to that consistency.)

-          Pomegranates

-          Sliced Pears

-          Pomegranate Jelly Squares (use recipe on unflavored Knox gelatin box; make with 100% pure pomegranate juice.)

-          Candied pecans

Dressing:

-          4 cups sherry wine (Heat sherry wine on stove to reduce to 1 cup)

-          3 vanillas beans (we used vanilla paste)

-          2 cups of honey

-          1 cup Dijon mustard

-          4 eggs large (we used the pasteurized eggs like “Egg Beaters”)

-          6 cups mayo

-          2 cups lemon oil (I halved the recipe and only used one little jar of the lemon oil you use to make candy.  It was plenty.)

-          2 cups salad oil (vegetable oil, olive oil, etc.)

-          1 cup water

Clean a vanilla bean, split down middle top to bottom scrape seeds out (Paste) seeds into wine and pods into, cover with plastic with wine and bring out flavor.  Strain out beans to get rid of chunks.  Add honey, mustard and eggs.  Whip well.  Whisk in mayo.  Mix oils, then whisk in oil so it is not separated.  Can add water to adjust consistency.  Season with salt and pepper.

 

Homemade Marshmallows

2 ½ Tablespoons unflavored gelatin

1 ½ cups granulated sugar

1 cup light corn syrup

¼ teaspoon salt

2 Tablespoons pure vanilla extract

Confectioners' sugar (for dusting)

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes.

Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.  Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat.

With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.

Generously dust an 8 x 12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out.  Cut into squares and store in air tight container.

Winter White Soup

Winter White Soup

 1-14 oz can of chicken broth

1-4 oz mild diced green chilies

1- 4 oz cream cheese

1/3 cup heavy cream

 Combine all together in blender and then heat on stove.  

Main Course:  

Feta Cheese and Bacon Stuffed Chicken Breasts

-          8 tablespoons olive oil

-          2 teaspoons lemon juice

-          4 cloves crushed garlic

-          1 tablespoon dried oregano

-          salt and pepper to taste

-          4 skinless, boneless chicken breasts

-          4 slices feta cheese

-          4 slices bacon, fried and drained

-          (We added slices of red pepper for color and taste)

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.

3. Stuff each chicken breast with 1 slice feta cheese and 1 slice bacon. Secure open sides with toothpicks.

4. Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Asparagus with Tarragon

1 pound asparagus

1 teaspoon olive oil

3-4 scallions (thinly sliced)

1 tablespoon of fresh chopped tarragon

Dash of sea salt

2 tablespoons lemon juice

2 tablespoons water

Lemon for garnish

1.  Steam asparagus 2-5 min until bright green and tender. Rinse under cool water. Drain and put on serving plate.

2.  Heat oil in small pan; Sauté scallions 1-2 minutes; add tarragon, salt, lemon juice, and water. Cook over medium heat for 1-2 minutes(liquid will reduce slightly); Pour over asparagus; add garnish. Serve warm or cool. Serves 3 to 4.

Pesto-Goat-Cheese Straws (Makes 18 Cheese Straws)

1 (4 oz.) package goat cheese

1 cup fresh arugula, torn into small pieces

¼ cup grated Parmesan

¼ cup chopped toasted pine nuts

1 tablespoon prepared basil pesto

½ teaspoon lemon zest

½ teaspoon salt

½ teaspoon ground black pepper

1 (17.3 oz.) box puff pastry, thawed

1. Preheat oven to 350.  Line 3 baking sheets with parchment paper; set aside. 

2. In the bowl of a food processor, combine the goat cheese, arugula, Parmesan, Pine nuts, pesto, lemon zest, salt and pepper, and pulse until well combined.

3. On a clean, flat surface, lay out 1 sheet of the puff pastry.  Carefully spread the cheese mixture evenly over the entire surface.  Top with a second puff pastry sheet, and gently press together.

4. Using a pizza cutter, cut the sandwiched puff pastry into 18 (1/2” wide) strips.  Gently twist each strip, and place on prepared baking sheets. 

5. Bake for 20 minutes, or until golden brown.  Let cool slightly before serving.

Egg Nog Pudding

Eggnog Pudding

 

¼ cup all-purpose flour

1 tablespoon cornstarch

¾ cup sugar

3 cups milk

2 eggs, separated

1 tablespoon butter

1 teaspoon vanilla extract

2 egg whites, stiffly beaten

Freshly grated nutmeg 

1. Mix together the flour, cornstarch, and sugar in a saucepan; stir well. Add ½ cup of the milk to the flour mixture and stir until smooth. In another saucepan, scald the remaining 21/2 cups milk (heat to just below the boiling point); add to the flour mixture. Cook and stir the mixture over medium-low heat; do not allow to boil. In a small bowl, beat the egg yolks. Remove ½ cup of the hot mixture and add to the yolks to temper them; mix well and return to the saucepan. Continue to cook over low heat for an additional 2 to 3 minutes. Remove from the heat. Stir in the butter and vanilla.
2. Beat the egg whites with an electric mixer until stiff but not dry. Thoroughly fold the egg whites into the hot mixture. Place in individual dessert dishes, sprinkle tops with nutmeg, and chill. If you wish, you may serve this from a single bowl.  Serves 6 to 8

Hot chocolate with pink peppermint whip cream dallops

Pink Peppermint Whipped Cream Dollops

1/2 cup heavy cream
2 Tbsp pulverized peppermints
1 Tbsp powdered sugar
1 Tbsp crushed peppermints

Beat cream, pulverized peppermints and sugar for the whipped cream to stiff peaks. Pipe or spoon onto a parchment-lined baking sheet, sprinkle with crushed peppermints, and freeze until firm, about 20 minutes. 

Sunny & Stacie

Stacie doing the star demonstration.  Remember . . . there are 6 sections of the star!  :)

More of the table

Take home gift (wrapping paper, ribbon and tape)  

"To help you wrap up the holidays!"

Place Setting

Stacie's amazing gingerbread house.  Wow!

A Taste of Fall - Amber & Heather

Words can not really describe what an amazing experience Amber & Heather treated us to. The food, atmosphere . . really all the details were beautiful. Thank you Amber & Heather! I love being in this group and learning from such talented, neat women. I have to say I would HIGHLY recommend any of the recipes. So go . . . enjoy . . . .cook . . . entertain!

Amber & Heather

The Invitations

Menu:

APPETIZERS:

Holiday Chutney with Brie

Cranberry Salsa & Cream Cheese

Autumn Leaf Pies

SOUP/SALAD:

Mushroom Artichoke Soup

Orange Ginger Salad

MAIN COURSE:

Apple-Topped Roast Turkey with Cranberry Orange Sauce

Squash Leaf Canapés

Wild Rice Stuffing

Lemon Green Beans

DESSERTS:

Grandma Yardley's Oatmeal Cake

Roasted Pears with Brown Sugar

DRINKS:

Cranberry Spritzer

Apricot Sunrise

Serendipity’s Frozen Hot Chocolate

APPETIZERS

HOLIDAY CHUTNEY WITH BRIE

CRANBERRY-ORANGE CHUTNEY:

1 can of mandarin oranges

1/4 c. orange juice concentrate
2 cans of whole cranberry sauce
1 c. chopped unpeeled apple
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon

1/4 c. chopped nuts of your choice (optional)

Combine and stir all ingredients in a large bowl. Chill until serving time. This colorful sweet chutney is the perfect accompaniment to meat dishes, especi

ally at holiday time. Keep stored in refrigerator. Yield: 5 1/2 cups

CHEESE AND PHYLLO:

1 cup (2 sticks) unsalted butter, melted
1 pound fresh phyllo pastry sheets or frozen, thawed
4 1/2 tablespoons chopped fresh rosemary
1 32- to 36-ounce wheel of Brie

Assembly of cheese and phyllo

Brush heavy large baking sheet with butter; set aside.
Unroll pastry. Cover with plastic wrap and damp kitchen towel. Transfer 2 stacked phyllo sheets to a work surface, arranging 1 short side parallel to edge of work surface. Arrange 2 more stacked phyllo sheets on work surface, overlapping long side of fi

rst sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches. Brush pastry with butter; sprinkle 1 1/2 tablespoons rosemary over. Place 2 more stacked sheets atop first set of 2 sheets, then 2 more stacked sheets atop second set of 2 sheets. Brush with butter and sprinkle with 1 1/2 tablespoons rosemary.

Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons rosemary. (You will use a total of 12 sheets.) Using sharp knife or scissors, trim phyllo corners, forming approximately 17-inch oval. Place Brie in center of phyllo. Lift phyllo and fold onto top of cheese. Brush folded pastry with

butter. Continue to lift phyllo in sections and to fold snugly over top of cheese, brushing with butter and pressing each section to adhere until cheese is wrapped (the top center 2 to 3 inches of cheese will not be covered). Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet. Place 1 phyllo sheet on work surface. Brush with butter

. Starting at 1 long side, fold 1 inch of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry until complete. Place Chill 3 hours. (Can be made 1 day ahead. Cover with plastic; keep chilled.)

Position rack in center of oven and preheat to 400°F.Bake cheese until pastry is deep golden brown, covering roses loosely with foil if browning too quickly, about 25 minutes. (If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.) Serve warm.

Presentation
Using metal spatula, transfer warm cheese to large platter. Arrange herbs, baguette slices and apple slices around cheese. Cut cheese into wedges. Pour the chutney on top as served.

CRANBERRY SALSA

2 PACKAGES OF CRAISINS

1/2 SMALL CHOPPED ONION (RED OR YELLOW)

1/2 C. CHOPPED FRESH CILANTRO

2-4 CHOPPED JALAPENOS (MINUS THE SEEDS)

1 C. ORANGE JUICE

4 C. HONEY (YES, CUPS)

JUICE OF 1 LIME

PINCH OF SALT

BLOCK OF CREAM CHEESE

CRACKERS

(THIS RECIPE MAKES A LOT, IT CAN BE HALVED. Amber & Heather halved it.)

MIX CRAISINS, ONION, CILANTRO AND JALAPENOS IN BOWL. WISK ORANGE JUICE, HONEY, LIME AND SALTIN A SEPERATE BOWL. ADD ORANGE JUICE MIXTURE TO THE CRAISIN MIXTURE AND LET MARINADE IN FRIDGE FOR SEVERAL HOURS OR OVER NIGHT. PRIOR TO SERVING, POUR SALSA OVER CREAM CHEESE AND SERVE WITH CRACKERS.

AUTUMN LEAF PIES

Crust:

3 3/4 cups of all-purpose flour, plus more for dusting

1 tablespoon sugar

3/4 teaspoon salt

1 1/2 sticks of cold butter, cut into small pieces

1/4 cup plus 2 tablespoons vegetable shortening

1/2 cup plus 2 tablespoons ice water

Egg Wash:

1 egg yolk

3 tablespoons milk or heavy cream

Filling:

Frozen Spinach and Feta Cheese mixed together

Pulse flour, sugar, and salt until combined. Add butter and shortening - process until mixture resembles coarse meal. Pour ice water, pulsing just until dough come together. Divide dough in half. Shape each half into a disk and wrap in plastic. Refrigerate for at least 1 hour or overnight. On a light floured work surface, roll out one disk of dough 1/8 inch thick. Cut out leaves and etch in veins. Fill the leaf with filling. Brush the edges and tops with egg wash and press the edges together. Refrigerate 30 minutes. Bake pies at 425 degrees until golden brown, about 30 minutes.

Soup/Salad:

MUSHROOM-ARTICHOKE SOUP

1 lb. sliced fresh mushrooms

¼ cup chopped red onion

2 sliced large carrots

¼ cup butter or margarine

3 tablespoons all purpose flour

½ teaspoon crushed dried thyme

½ teaspoon garlic powder

2 14-oz. cans chicken broth

2 14-oz. cans artichoke hearts, drained and quartered

¼ teaspoon crushed bay leaf

Salt and Pepper

Sautee mushrooms, onions, and carrots in hot butter about 15 minutes until tender; stir occasionally. Stir in flour, thyme, garlic, and bay leaf. Add broth, artichoke hearts, bay leaf. Salt and pepper to taste and top with green onions.

ORANGE GINGER SALAD

SPINACH OR YOUR CHOICE OF LETTUCE

1 1/2 C. WATER

1 C. SUGAR

1/4 C. THINLY SLICED PEELED GINGER

2 TSP. CARDAMOM

STAR ANISE (OPTIONAL)

6 CLEMENTINES, ORANGES OR MANDARIN ORANGES

1/2 C. POMEGRANATE SEEDS (OPTIONAL)

BRING WATER, SUGAR, GINGER, CARDAMOM AND STAR ANISE TO A BOIL IN A SMALL SAUCEPAN OVER MEDIUM-HIGH HEAT, STIRRING UNTIL SUGAR HAS DISSOLVED, THEN SIMMER, UNCOVERED, STIRRING OCCASIONALLY, 10 MINUTES. REMOVE FROM HEAT AND LET STEEP, COVERED 15 MINUTES.

STRAIN SYRUP THROUGH A SIEVE INTO A BOWL, DISCARDING SOLIDS. CHILL, COVERED UNTIL COLD, AT LEAST2 HOURS. CUT PEEL FROM CLEMENTINES (Or CHOSEN ORANGES) INCLUDING ALL WHITE PITH, WITH A SHARP KNIFE, THEN CUT FRUIT INTO ROUNDS AND PUT IN A SERVING BOWL. ADD SYRUP AND CHILL, COVERED, AT LEAST 1 HOUR. JUST BEFORE SERVING, SPRINKLE WITH POMEGRANATE SEEDS.

PLACE SPINACH ON PLATE AND TOP WITH ORANGES, POMEGRANATES AND SYRUP FOR DRESSING.

ADD CRUNCHY CHINESE NOODES FOR GARNISH IF DESIRED.

SYRUP CAN BE CHILLED UP TO 2 WEEKS.

FRUIT CAN BE CHILLED IN SYRUP UP TO 1 DAY.

Main Course:

APPLE-TOPPED TURKEY ROAST

4 to 6 apples (4 quartered and 2 thinly sliced)

1/4 cup apple or orange juice

3 tablespoon brown sugar

1/4 teaspoon ground cinnamon

1/8 to 1/4 teaspoon ground mace or 1 teaspoon ground ginger

Place apple quarters on bottom of Crock Pot. Place turkey roast on top. Sprinkle w/salt & pepper. Combine apple juice, sugar, cinnamon & ginger/mace. Spoon over roast, covering entire top. Place thin apples slices on top of the turkey roast. Cover & cook on LOW 10-12 hrs. The juices make great gravy - take the turkey juice to a boil and beat in one tablespoon of flour until thick.

Cranberry Orange Sauce

1 can jellied cranberries

1 c. orange juice

1/2 c. brown sugar

Cook sauce in pan. Can be served over turkey or pork. Pour 1/4 sauce over pork or turkey while roasting if desired. (Can be halved!)

SQUASH LEAF CANAPÉS

1 Butternut Squash

1 tablespoon of butter or margarine

1 tablespoon of olive oil

Salt to taste

Cut the squash crosswise 1/8 inch thick rounds below the neck. Use cookie cutters and cut out the center of each. Combine butter and oil in a large skillet on medium heat. Add the squash to cook until soft and fried. Sprinkle with salt.

WILD RICE STUFFING

1 cup cooked wild rice

1 package of stuffing mix of your choice

½ cup chopped almonds

½ cut of dried apricots or dried cranberries

¼ cup melted butter or margarine

½ cup of chopped onion

Mix all the ingredients together and bake at 375 degrees for 25 minutes or until golden brown.

GREEN BEANS WITH LEMON AND GARLIC

2 pounds green beans, ends trimmed

1 tbsp. extra-virgin olive oil

3 tbsp. butter

2 large garlic cloves, minced

1 tsp red pepper flakes (optional)

Salt and pepper

Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking. Heat a large heavy skillet over medium heat. Add the oil and butter. Add the garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Add the beans and continue to sauté until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

DESSERTS

Grandma Yardley’s Oatmeal Cake

2 cubes butter

1 1/2 c. boiling water

1 c. quick oatmeal

(Mix and let cool.)

2 eggs

1 1/2 c. flour (may use part wheat flour)

1 tsp. soda

1 c. white sugar

1 c. brown sugar

1 tsp. vanilla

1/2 tsp. salt

Stir together. Combine all ingredients. Preheat oven to 350. Pour into 9x13 pan. Bake 35 minutes (check at 25 - 30).

Topping:

5 tbsp. butter

3/4 c. brown sugar

3 tbsp. canned milk

Cook over low heat, stirring continuously. Boil 1-2 minutes. Mix in coconut and pecans or walnuts. Spread on cake while warm.

Roasted Pears with Brown Sugar

1/3 c. apple juice

1/3 c. firmly packed dark brown sugar

3 tbsp. unsalted butter

3 firm Bosc pears, peeled, halved, cored (about 1 pound)

Cream or Vanilla Ice cream

Preheat over 400 degrees. Arrange the pears, cut side up in an 8 inch square glass baking dish. Whisk apple juice and sugar in a small heavy saucepan over medium-high heat utnil the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.

Spoon the pears onto plates. Top with cream or ice cream. Drizzle with juices and serve. The pears can also be served frozen. Cool the pears, then place them in the freezer until frozen solid, about 8 hours.

DRINKS

Apricot Sunrise

1 can of apricot juice

1 can of orange juice concentrate

1 liter of 7-up

Add ice and serve

Cranberry Spritzer

1 bottle of cranberry juice

1 liter of sprite

Cranberries and mini skewers to garnish

Add ice and serve

Serendipity’s Frozen Hot Chocolate

1 c. of water

6 half-ounce pieces of chocolate

2 tsp. hot chocolate mix

1 1/2 tbsp. sugar

1 1/2 c. milk

3 c. of ice (we used Sonic’s ice)

Chocolate shavings

Whip Cream

Chop chocolate into small pieces and add to boiling water until melted. Add hot chocolate and sugar stirring constantly until thoroughly blended. Remove from heat an slowly add ½ cup of milk and stir until smooth. Cool to room temperature. In a blender place the remaining cup of milk, the room temperature chocolate mixture and ice. Blend on high until smooth and a daiquiri-like consistency. Pour into a giant goblet and top with whipped cream and chocolate shavings.

The take-home gifts:

They did FIVE; roasted pumpkin seeds, sweet popcorn balls, caramel apples, a hair tie AND the necklace (which is my favorite touch of the night). All amazing. Check out the presentation.

These are the boxes that were at the top of our plates on the table. It was wrapped with a hair elastic that they made and inside was the bird necklace. Seriously? So cute.

All the little extras . . .

(Most of) The Group