Countdown to Christmas: 6 Sleeps

Tomato Crostini with Whipped Feta

 - from Ina Garten's 'Barefoot Contessa Foolproof'

What I love about this recipe is that I can make all of the components in advance, and simply assemble them just before our party guests arrive. The heirloom tomatoes add a beautiful burst of colour to the plate, and the simple flavours are fresh and delicious. I made these for our holiday party this year, and will definitely be making them again!

6oz feta, crumbled

2oz cream cheese - at room temperature

2/3 olive oil (EVOO) - divided

2 tbsp lemon juice

S&P

2 tbsp minced shallot

2 tsp minced garlic (approx 2 cloves)

2 tbsp red wine vinegar

2lbs ripe baby heirloom or cherry tomatoes - diced

fresh basil - julienned

1 -2 baguette, sliced diagonally, toasted (425F 6-8min)

2 tbsp pine nuts - toasted (optional)

1. Combine feta and cream cheese in a food processor. Pulse until cheese are mixed. Add 1/3 cup olive oil, the lemon juice, salt and pepper. Remember, the feta is quite salty, so season with caution. Process until smooth.

2. Up to one hour before serving, combine tomatoes with shallots, garlic, and vinegar in a medium bowl. Let sit, at least 5 minutes. Add remaining 1/3 cup olive oil, S&P. Stir gently to combine.

3. To assemble, spread each slice of bread with whipped feta. Top with tomatoes and basil. Garish with pine nuts, if desired. 

Countdown to Christmas: 7 Sleeps

Turkey Brine (x2)

-from foodnetwork.com

We discovered turkey brine's a few years ago, and our holiday birds will never be the same.  From the basic salt-sugar brine which helps to keep the bird moist, to flavourful salty concoctions that add a new and exciting flavour to the sometimes boring turkey, brining is a simple step that only requires a bit of planning. You can brine your thawed turkey for anywhere from 12-48 hours - just remember to rinse your bird before popping it into the oven (or, into the smoker or BBQ!)

Each recipe is for one turkey, thawed, approx 10-15lbs. If you don't have a massive pot that your bird will fit into, Home Depot sells big utility buckets with a lid of $5-$10. For easy clean-up, we sometimes line the bucket with a large plastic bag (brining bag or other) and pour the brine in. We have used these on small chickens before, which we then BBQed "Beer-Butt-Style".

Orange-Tea-Bourbon  Brine Zest (in wide strips) & juice of 5 oranges 2 cups Kosher salt 1 cup sugar 12 black tea bags 4 bay leaves 6 cloves 12 peppercorns 1 cup bourbon (or cheap whiskey) 2 quarts water

Lemon-Juniper Brine 2 cups Kosher salt 1 1/2 cups packed brown sugar 2 tbsp juniper berries 1 tbsp peppercorn 3 bay leaves zest of one lemon, in wide strips

1. Fill a large pot with above ingredients (not the turkey!). Bring to a boil, and simmer 10 minutes. Add 4 quarts of cold water (or many ice cubes) and let cool.
2. Rinse turkey under cold water, and pat dry. Add turkey to brine, and add water, if necessary, to cover bird. Refrigerate overnight, or up to 48 hours (if you're anywhere but Arizona, where it's cold and snowy, you can keep the brining bird in the cold garage or on an outdoor patio - just be sure to have a good cover for your container)
3. Remove turkey from brine. Rinse well and pat dry (we forgot to rinse our bird last year - it was SUPER salty, so don't forget this very important step!). Cook turkey however you feel comfortable - roasted, BBQ, rotisserie, smoked - until a thermometer inserted into the thigh reads 165F. Let bird rest up to 30 minutes before carving.

Countdown to Christmas: 8 Sleeps

Mom's Dinner Rolls

Of all the wonderful food I find on our holiday table each year, these homemade rolls are what really say "Christmas Feast!" to me (or Easter, or Thanksgiving, or even Sunday night dinner). I remember as a kid, helping my Mom shape the dough into clovers, and my brother and I fighting over the coveted FIVE leaf clover roll! A bread-machine makes quick and easy work of the dough preparation, and allowing the dough to rise 2-3 hours rather than the recipes suggested one hour, will reward you with light, fluffy, and delicious dinner rolls for your Christmas dinner!

1 1/3 cups milk (skim or other)

1 1/4 tsp salt

2 tbsp granulated sugar

2 tbsp unsalted butter - cubed

3 1/4 cups bread flour (all purpose may be substituted in a pinch)

1 1/4 tsp bread machine yeast

1. Measure ingredients into bread-machine baking pan, in the order they appear above. Place pan in bread-machine, and set to "dough-cycle".

2. Once cycle is complete, remove dough to a lightly-floured surface and let rest 10-15 minutes.

3. Lightly grease each cup of a muffin pan. Divide dough into 12 pieces, then each piece into three. Roll into balls, and place 3 in each muffin cup. Cover with a tea-towel and let rise in a warm place for 2-3 hours, until buns have doubled in volume.

4. Preheat oven to 375F. Bake buns 15-20 minutes, until golden brown. While buns are still warm, brush with melted butter.

Countdown to Christmas: 9 Sleeps

Holiday Punch

A great staple to have for parties, I leave my punch "virgin" (without alcohol), and leave out various bottles of liquor for people to add their own Christmas spirit (gin is always a favourite). A quick and easy drink to serve to a crowd.

I must admit, in the chaos leading up to our holiday party this year, I forgot to take a picture! You'll have to trust me - this punch is a beautiful pink colour, and the addition of an ice ring filled with orange slices and cranberries really makes it look festive!

1 can citrus juice concentrate, melted (5-alive is best, lemonade works well too)

1 can fruit juice concentrate, melted

2-2L bottles ginger ale

1. In a large punch bowl, combine all ingredients just before party. Gently stir to combine.

2. Add ice ring, just before serving. An ice ring will take much longer to melt, so your punch will not become too watery and stay colder, longer.

For Ice Ring:

1 orange, sliced

1 cup fresh cranberries

water

1. Layer a few cranberries in the bottom of a bundt pan. Top with orange slices. Add just enough water to cover the orange slices (cranberries float, so don't add too much water!). Freeze first layer.
2. Add more orange slices and cranberries, and top with more water. Freeze again.
3. If desired, add more water for a third layer of ice.
4. Pop out of bundt-pan* and add to punch just before serving.

*If you have a silicon bundt-pan, it will make your life a million times easier - just pop out the ring right before serving. If not, line a metal pan with plastic wrap, to help pull the ice from the pan when ready.

Countdown to Christmas: 10 Sleeps

Cake Batter Rice Krispie Squares

Ever since I was a kid, I've loved Rice Krispie Squares. I didn't think it was possible to improve on the classic square recipe, until I came across these - the addition of dried cake-mix adds a delicious background of sweet vanilla flavour that I can't resist. It may be simple, it may  be childish and old fashioned, but I can't get enough of these delicious sticky squares!

3tbsp butter
1 package mini-marshmallows (approx 10oz)
1 tsp vanilla extract
5-6 cups Rice Krispies cereal
1/3 cup boxed vanilla cake mix
sprinkles!

1. Grease a 13x9 pan with butter. Set aside.
2. Melt butter in a large, non-stick pot. Add marshmallows, and stir over medium heat until completely melted. Remove pot from heat and stir in vanilla extract.
3. Add cereal, cake mix, and sprinkles to marshmallows. Stir well to combine. Transfer mixture to prepared pan. If desired, top with more sprinkles. Let set at least 1 hour before serving (if you can wait that long!).

Countdown to Christmas: 11 Sleeps

Cake Balls

aka Andrea and Sara's "Schweddy Balls"

(11 - 1 sleeps) 

This is the one treat I make where I break my rule of no boxed mixes. Since the end result is NOT a cake, I figure it's OK to cheat, just a little. Another simple, three ingredient holiday treat, these cake balls take a bit more time and effort than the typical cookie or bar. They are worth it though! It's great to get kids involved too, either with shaping the balls, dipping them in chocolate, or decorating them with sprinkles.
This year we learned an important lesson - melted chocolate chips do no work as well as melted baking chocolate. Chocolate chips contain stabilizers in them, so when you try to melt them down, they never become as liquid as you might like. The few that we did with the baking chocolate turned out beautifully - smooth, round, perfect. However, the ones we made with melted chocolate chips look a bit more "rustic", so they received the "Schweddy Ball" title for 2013 (SNL reference here: http://www.hulu.com/watch/4156).

1 box cake mix (I used Red Velvet)
1 tub pre-made frosting (cream cheese)
16-20oz semi-sweet baking chocolate (approx 1oz chocolate for every 4 balls)

Sara's excellent dino-sprinkle-decorating,
along side the "Rustic Schweddy Balls"

1. Make cake according to package instructions. Bake in 9x13 pan.
2. Once cake has baked and cooled, break entire cake into crumbs using a fork or your hands.
3. Combine entire tub of frosting with cake, and mix well to combine. Freeze cake-frosting concoction 15-30 minutes, or leave in fridge overnight (this will make your life a lot easier when shaping the balls).
4. Line two cookie sheets with parchment paper. Remove cake-frosting mixture from freezer, and shape into 1" balls. (I find it helps to spray a bit of PAM or non-stick spray on your hands before diving into the sticky mess). Place cookie sheet in fridge or freezer with completed balls, while you melt the chocolate.
5. In a microwave safe bowl, melt chocolate according the package instructions. Once chocolate is beautifully liquid, dip formed cake balls in chocolate to coat. Place back on parchment and let cool. If decorating with sprinkles, be sure to put them on the balls before chocolate cools completely. Other decorating options include melting white chocolate and drizzling over top, or using lollipop sticks to make cake-pops.

Countdown to Christmas: 12 Sleeps

Roasted Cherry Tomatoes with Goat Cheese 

Mini-Tarts

The original recipe for this was meant to be a salad course, made in one big tart shell. Claudio and I have played around with it, and find that these bite-sized tarts are the perfect addition to a party buffet table. If you can find the pre-made Phyllo Tart Shells, consider it an added bonus to these already easy to assemble tarts.

1 quart cherry tomatoes - quartered

2-3 tsp fresh thyme - chopped

extra virgin olive oil

S&P

goat cheese

micro greens

balsamic vinaigrette (3 parts EVOO, 1 part balsamic vinegar)

24 small phylo tart shells

1. Preheat oven to 400F. Combine tomatoes, thyme, S&P and EVOO in a small bowl. Toss to coat tomatoes. Roast in the oven, 8-12 minutes, until the tomatoes become shriveled and fragrant. 

2. Fill each tart shell with a few tomatoes. Top with a few drops of goat cheese. Place shells back in oven, 5-7 minutes, to heat through.

3. While tarts are heating, toss micro-greens with vinaigrette. 

4. To serve, place tarts on a large platter. Top each tart with a a few of the greens.

Countdown to Christmas: 13 Sleeps

Irish Cream Fudge

Posting this a day late, so really it`s 13-1 sleeps. Flew from AZ to Canada to be home for the holidays!

A good friend shared this recipe with me many years ago, and it's been a regularly made treat ever since. This fudge can last for months in the fridge, and travels very well. Gift-able + Make-ahead = One perfect holiday treat. There is nothing healthy about these - get your sugar-fix now, enjoy the holidays, and worry about the calories in January :)

1/2 cup evaporated milk

1 cup light brown sugar

1 cup white sugar

3/4 cup unsalted butter

1/4 tsp salt

1 tsp vanilla extract

1/4 cup Irish Cream liqueur

2 1/4 cups icing sugar - sifted

1. Grease an 8x8" pan, and line with parchment paper.

2. In a heavy bottomed pot, combine evaporated milk, both sugars, butter, and salt. Melt over medium heat, then bring to a boil, stirring often. Cook until mixture reaches 238F (use a candy thermometer).

3. Remove pot from heat. Stir in vanilla and Irish Cream.

4. Scrape mixture in the the bowl of a stand mixer with the paddle attachment in place. With mixer on low speed, add icing sugar in 3 parts, mixing well after each addition.

5. Scrape fudge into prepared pan. Let cool completely before slicing. 

Countdown to Christmas: 14 Sleeps

Drawstring Gift Bags

from Martha Stewart's 'Encyclopedia of Sewing and Fabric Crafts'

Environmentally friendly, and looks fantastic under the tree, these cloth gift bags can be used year after year. Make them in a variety of sizes to accommodate all gifts. 

Materials:

basic sewing supplies

assorted fabric - amount depends on desired bag size

1/2" wide bias tape or cord

1. Cut 2 rectangles from complementary fabrics, one for outside, one for lining).
Some suggested dimensions include: 19x55", 17x26", 15x37", 8x11". The options are endless
2. Pin rectangles, right sides facing, along the two long sides. Sew with a 1/2" seam allowance. Turn right side out, and iron flat.
3. Make channels for the drawstring by double-hemming the short sides of the bag: fold over shot side by 1/2", press, then fold down again 1" more. Stitch in place, 1/8" from edge. Repeat on second short side.
4. Fold bag in half with outside fabric facing in, and so short-sides meet. Press, then stitch the long sides together with a 1/4", stopping 1" from hems to allow for channels and drawstring.
5. Thread bias tape through the channels at the top, on piece on each side. Tie at each end to secure.

Countdown to Christmas: 15 Sleeps

Homemade Marshmallows

from Alton Brown

These are great any time of year. In the summer, we take them camping to have fire-side. During the holidays, they are delightful melted in a large mug of hot chocolate. I added some peppermint extract and red gel paste to this batch, to make it extra Christmasie.

3 packages gelatin powder (3/4oz)
1 cup cold water - divided
12oz granulated sugar
1 cup light corn syrup
1/4 tsp salt
1 tsp vanilla extract
*if using extra flavouring, 1 tsp extract (peppermint, orange, lemon, cinnamon, etc)

For Pan:
1/3 cup icing sugar
3 tbsp cornstarch
nonstick spray

1. Combine gelatin with 1/2 cup of cold water in the bowl of a stand mixer. Set aside to bloom while you prepare the sugar mixture.
2. In a medium, heavy bottom saucepan, combine remaining 1/2 cup water, sugar, corn syrup, and salt. Heat over medium to medium-high heat, until mixture reaches 240F (use a candy thermometer).
3. Using the whisk attachment and with the mixer on low, slowly add the hot sugar mixture to the gelatin. Slowly increase mixer speed to high, and continue to beat for 12 minutes. Mixture will become white, fluffy, and increase in volume by at least 3x. Add vanilla and any extra flavouring in last 2 minutes of mixing. If adding colours, add in last minute.

-While sugar is mixing, prepare pan as follows:
Combine icing sugar and cornstarch in a small bowl. Lightly spray a 13x9" metal pan with nonstick spray. Add the sugar/cornstarch mixture to the pan, and move around to completely coat the bottom and sides of the pan. Return any excess sugar mixture to the bowl to save for later.

4. After 12 minutes in the mixer, pour the marshmallow mixture into the prepared pan (lightly spray a spatula with nonstick spray to assist). Spread mixture evenly into pan. Dust the top of the marshmallows with sugar/cornstarch mixture. Let sit, uncovered, at least 4 hours, or overnight.
5. Turn the marshmallows out of pan and onto a cutting board. Using a pizza cutter, cut into 1" squares. Cover all cut sides with sugar/cornstarch mixtures, to ensure none of the sides are sticky.  Store in a ziplock back for up to 3 weeks.