Recipes for the Holidays (or anytime)
Saw this recipe featured on the Etsy home page, Elegant Almond Pinecones, which led me to her blog and several delicious looking recipes.
This looks delicious too, Bacon Wrapped Jalapeno Poppers.
As with any cooking blog, I just scroll past the cutesy stuff.
Comments (34)
Jilly
2 years agoMmm, that cake!
A few for the holidays I’m wanting to try:
https://www.delish.com/cooking/recipe-ideas/recipes/a56610/cranberry-brie-bites-recipe/
https://www.southernladymagazine.com/wild-rice-stuffed-acorn-squash-recipe/
Baked Pumpkin and Sour Cream Pudding:https://smittenkitchen.com/2011/11/baked-pumpkin-and-sour-cream-puddings/
Fall Bliss Salad:https://smittenkitchen.com/2021/11/fall-bliss-salad/
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LOOKING for: Holiday recipes - family traditions
Comments (17)Okay, here you go. Chicken soup with matzo balls is traditional for Pesach (Passover), but our family, like many families, eat matzo balls in our chicken soup all year round, and chicken soup for Sabbath as well as other holidays. I know scientists disagree, but all I can tell you is that this "Jewish penicillin" really does work for us when we are sick! (Matzo balls optional) Some cooks add dill, parsnips, garlic, etc. -- use whatever you like, but make sure to use a KOSHER chicken and to cook it a LONG time. Hamentaschen are cookies for the holiday of Purim, which celebrates the story told in the Book of Esther. Some people use a yeast dough; this is a cookie-dough recipe. "Hamentaschen" means "Haman's pockets" in Yiddish (Haman is the villain of the story), although I was always told they resembled his three-corner hat. In Israel, they call these cookies "Oznei Haman" -- "Haman's ears"! Poppy is the most traditional filling, and prune and apricot are also very popular, but you can use any flavor you want. I've even seen them with chocolate or peanut butter. Just DON'T use jam instead of filling and DON'T try to puree dried prunes if the store is out of prune filling -- don't ask me how I know! Genuine Jewish Mother Chicken Soup (Eat! Eat!) 1 large cut-up kosher (tastes MUCH better, even if you don't keep kosher; if you can't find one, use organic) chicken, preferably a pullet 1 onion, peeled 2 stalks celery, scraped, no leaves, cut into sticks 2 big carrots, scraped, cut into sticks about 2 T salt a few generous grinds of pepper Put chicken in pot and fill with water to about an inch from top. Bring to boil, reduce heat, and skim. Add everything else, cover, and simmer a LONG time -- at least 1 1/2 hour, but up to 6-7 is better. Discard onion. Remove chicken and save for another use (or you can put some of it back in the soup). If it cooked down too much, add more water to at least half-fill the pot after chicken is removed; don't worry, it will still have the rich chicken flavor. I like the carrots and celery in the soup, but you do what you want. You can strain the soup if you want it to look perfect and aren't in a hurry. If you make it the night before and chill it, you can remove the fat (and save it for cooking), but leave a little for flavor. Serve with matzo balls (below), kreplach, noodles, or rice. Matzo balls 2 T schmaltz* or oil 2 lg eggs, slightly beaten c matzo meal 1 t salt, optional 2 T water (or chicken soup, if you are using oil) Mix schmaltz and eggs. Mix matzo meal with salt and blend. Add water and mix. Cover and chill at least 15 minutes. Boil slightly salted water. Reduce heat to low and add balls (wet hands). Cover and cook 30-40 minutes. *Schmaltz is rendered chicken fat. You can buy it frozen in a kosher food section or make your own. In a pinch you can use fat skimmed from the soup (in which case you may need less water). You can use oil, and your cardiologist will approve, but it won't taste as good! Hamentaschen ¾ c sugar ½ c butter or margarine 1 egg 2 T milk 1 t vanilla 2 c flour 2 t baking powder poppy, prune, apricot or your choice of pastry filling (2 ½ - 3 12 oz. cans for a double recipe) In mixer bowl, beat together sugar and butter till light & fluffy. Add egg, milk & vanilla; beat well. Combine flour & baking powder; stir into creamed mixture. Cover & refrigerate dough 1 hour. On lightly floured surface, roll dough to 1/8-inch thickness. Cut with 3-inch round cookie or biscuit cutter or juice glass. Top each with ½ t fruit or poppy or prune filling. Shape into triangles by lifting up edges & pinching dough together to make 3 corners. Leave center open. Place on ungreased cookie sheet; bake in preheated 350 oven for 10-12 minutes. (My first batch usually takes a little longer.) Remove from sheet; cool on rack. Make 2 ½ - 3 dozen. (I always double recipe)...See MoreRECIPE: Need low sugar recipes for holidays
Comments (2)Hi Monica, I'm am a similar diet, but a bit more restrictive. You should seriously look into using Stevia or Medjool dates for sweetness in recipes, snacks, and drinks. Dates are rather high is sucrose and have some glucose, but are so rich you really can't eat that many at once anyway. Stevia is a tropical herb which has been throughly tested and no adverse reactions observed. Purified Stevia extracts, available at most health food stores, is 200-400X sweeter than the same amount of refined sugar (but there is no sugar in Stevia). I use both to flavor teas, make non-bake form cakes, and raw as afternoon snacks. If you want any info, just email me :o) Stephen...See MoreOT: Share winter recipes to make during the holiday break
Comments (32)Here's our friend Maria's everyday chicken mole or, as she explained to me long ago, amused by the new culinary fuss over "moles," chicken in gravy. Maria was the oldest of 10 and spent her childhood here in the U.S. babysitting and on a stool preparing meals while the adults were out in the fields. She's a fantastic cook, but this is simple home cooking, no chocolate, no "special" ingredients. I'm offering it because I never see it on recipe forums and it is delicious, definitely winter comfort food. Amounts are approximate, of course, and can be massaged as desired. Chicken broth Water and 2-3 pounds chicken parts, chicken, plus whatever you usually add, such as: 1/2 onion 2 cloves garlic 1 leafy stalk celery. 1 bay leaf 2 teaspoons thyme Salt and pepper to taste Gravy 3 tablespoons chicken fat (skimmed from chicken broth) 1/2 onion, chopped 2 cloves garlic 3 tablespoons flour Cumin seed, broken up, to taste, about 1 tablespoon or more Good quality chili powder to taste, start with a tablespoon if unsure 3 cups chicken broth Simmer first group of ingredients about 20 minutes, skimming foam as they approach a low boil, then turning heat down to simmer about 20 minutes for the typical supermarket chicken. Remove and cool chicken enough to pull apart into bite-size pieces. For gravy, lightly saute onion, garlic and spices in chicken fat skimmed from the broth. Sift flour into the pan, whisking quickly, and stir over low-medium heat until flour is cooked; will be bubbly but not browned. Then stir in defatted chicken broth and simmer until thickened. Salt as desired. At this point you can add more chili powder to taste if needed and simmer a bit more. We like it a nice medium chile-red, not pale and not dark. Then add the chicken and serve over whatever you like....See MoreNutella recipes for the holidays
Comments (9)I'm pretty sure what i used was Ghirardelli. That seems to be the brand that fills the centers. And flat squares. Last year i was working on a recipe for a peanut butter type cup that does not use so much powdered sugar and other type of fillings not necessarily 'peanut'. That is when i found the above recipe. I went way off track. But did find that peanut powder would work since the oil is removed, then tried coconut flour...then ended up making tiny truffles. And 6 varieties to suit everyone. This was for a charity event money raiser at work. Every allergy is represented in the work force so it was a bit of a challenge. Less sugar/sweet comes from a dozen or so co-workers that wanted a rich dark chocolate 'peanut butter cup' but not sweet like the basic reese cup. Then the 'no peanuts', no gluten, no dairy, etc started. Truffles were easier. It was a total fail getting it all trialed and ready for ValentinesD ay so i'm at it again...(for x-mas)...they want my salsa for Thanksgiving. To take home to family. I recently made a hot sauce and they want that also...oy, i have no time! (I ordered a box of Hatch chilis from NewMexico that i smoked and froze.) I'm thinking of using coconut flour to thicken the nutella and maybe ground pistachios...here i go again, lol. My inspiration is Hu, an NYC kitchen/take-out place. Fantastic products at a very high cost. I can spend 50 and make 500dollars or more for charity. If you google their menu you will find many recipes as they list all ingredients. Our charity budget was 200 for years and then i decided to take that 200dollars and make products...it is really just my time invested but it has turned into 4-5 thousand we give now. Then i take out a hundred from every thousand and buy ingredients and containers...all good. I'm off work today for a three day rare weekend and having some time to think about the holidays......See More
bpath
2 years ago
party_music50
2 years agolast modified: 2 years agoAllison, o m g! This is my kind of thread. :) I thought the almond pinecones had been toasted beyond being edible, but they were just sprinkled with cocoa powder! I must say, I think I'd change that recipe. Instead of using almond paste as the base, I'd use a truffle filling. :O) I must make some of those!
Bacon-wrapped jalapeno poppers have been on my to-try list for a long time -- actually, a variation of that is what's been on my list: these chicken white wings look even better to me. And, yum on the pecan praline pumpkin torte! Totally holiday worthy.
eta: on-line pic of the chicken white wings :)
jinx, the cranberry-brie bites look great!I travel for most holidays/get-togethers and am always on the look-out for really good/different appetizers, desserts, and sides to bring that can travel well.
mtnrdredux_gw
2 years agolast modified: 2 years agoJinx, I am craz-ee for Smitten Kitchen.
Last night we had out Thanksgiving Cooking Club, my fave of the year. The hostess makes turkey, and we all bring sides.
These were OMG soooooo good. They are just butter vehicles.
Here is the recipe https://smittenkitchen.com/2014/06/coconut-brown-butter-cookies/
The key is large flakes of unsweetened coconut. Great texture.
Allison0704
2 years ago
Funkyart
2 years agomtnrdredux_gw
2 years agoFunkyart
2 years ago
jojoco
2 years agoI need to make a mushroom wellington .The NYT had a recent recipe but it looked super fussy. im going to use this one instead but not worry if the ingedients arent vegan, ie ie, Im skipping coconut oul.)
https://twomarketgirls.com/mushroom-wellington/
Jilly
2 years ago
l pinkmountain
2 years agolast modified: 2 years agoJilly
2 years agojojoco
2 years agoJinx, this is the NYT recipe:
https://cooking.nytimes.com/recipes/1020596-vegetarian-mushroom-wellington
Jilly
2 years agojojoco
2 years agoJilly
2 years ago
vc01
2 years agonekotish
2 years agoAllison0704
2 years ago
OutsidePlaying
2 years agolast modified: 2 years agoI made this Apple Gallette last week to take to a get-together with friends. Served with vanilla ice cream it was great. I still had the parchment under it in this photo for transport.
Definitely trying those cranberry brie bites.nekotish
2 years agolast modified: 2 years agoAllison0704
2 years agoJilly
2 years agoJust saw this and wanted to share. It’s so pretty! And sounds scrumptious.
https://www.marthastewart.com/1543607/cherry-cheese-strudel-pie
Jilly
2 years agolast modified: 2 years agoI’m spamming this thread. :D
Just came across this, it would make such a nice light entree, snack, side, or appetizer for the season:
https://smittenkitchen.com/2010/11/sweet-potatoes-with-pecans-and-goat-cheese/
She gives good substitutions, too. I would never have thought to have cheese with sweet potatoes, but am definitely going to try it.Another cranberry app:
https://carlsbadcravings.com/easy-cranberry-pistachio-cheese-log/
Lyban zone 4
2 years agoOutsidePlaying
2 years ago
Kswl
2 years ago
LynnNM
2 years agoHalf Baked Harvest has become my absolute favorite go-to for great recipes. Tieghan has many, many delicious, and very innovative recipes with pairings I never would have thought to try. But they work wonderfully!
This one is her latest, a Pastry Wrapped Cranberry Baked Brie appetizer. Not that unusual, although I’m sure it’s delicious. But, if you’re up for it, do try some of her sweet potato main dishes. Wow!
l pinkmountain
2 years agoseagrass_gw Cape Cod
2 years agolast modified: 2 years agoI found these on a French/Brexit webwiste and thought they were adorable
Annie Deighnaugh
2 years ago
jojoco