Apple Braised Brussel Sprouts

One of my guilty pleasures while I am taking a study break is to look at some of the gossip magazine websites.  When I was looking through one of them this fall I came across this recipe and decided that I would like to try it.  I wasn't 100% sure if I would like how they turned out so I thought it would be best to make them for a bunch of people so that if I didn't like it I wouldn't be stuck eating all of them (I know, not very thoughtful of me but I am very particular in what I like).  I decided Christmas dinner would be the perfect opportunity to try them out because brussel sprouts are a family favourite and a must for Christmas dinner.
The sprouts turned out great! They were such a hit that they were the first thing to be finished off.  I definitely plan on using this recipe again and I am tempted to try adding some onions in with it.  I will let you know how it turns out when I get around to making them again.
This recipe isn't exact, it is one you need to use your judgement on how much you need to feed your guests.

Apple Braised Brussels Sprouts

Brussel Sprouts

Grape seed oil

Apple Juice

Butter

Salt and pepper to taste

1. Wash the brussel sprouts and cut about a third of the bottom off.  Discard one outer layer of leaves and then peel off a couple of layers into a separate bowl to use later.  Then cut the brussel sprouts hearts in half.
2. Heat the oil in a large pan on high.  Add the halved brussel sprout hearts and toss frequently to lightly brown the sides.  After a minute or two turn down to medium.  Remove them from pan when they are crisp and tender.  Pat them off with paper towel and place in a serving dish.
3. Add the apple juice and butter to the pan and allow it to reduce by half.  Once it has reduced add in the leaves that you saved from the first step and braise them in the liquid.
4. Spoon the leaves over top of the top of the hearts and toss them to coat with the liquid.  You will not need all of the liquid.

* The original video can be seen here, it may help to watch it if you need clarification on instructions or to get an idea about the portions.

Cucumber Cocktail Shrimp

During the holiday season it is always nice to have simple recipes that can be thrown together easily but still looks and taste great.  This is another recipe that I grew up having at Christmas time and I enjoyed helping my mom make.  If there are seafood lovers at an event you are hosting this one is a hit and goes fast.

Cucumber Cocktail Shrimp

1 bottle cocktail sauce

2 english cucumbers

2 packages shelled shrimp
3 tbsp lemon juice

fresh parsley

1. Wash and cut the cucumber into one inch rounds.  With a melon baller scoop out some of the seeds but do not go all the way through.
2. Spoon cocktail sauce into the little bowl you have made in the cucumber.
3. Toss the shrimp with lemon juice and some chopped fresh parsley.
4. Place shrimp on top of the cocktail sauce.
5. Place a parsley leaf on top of the shrimp.
6. Arrange on a plate and serve.

Spinach Dip

This dip is one my family has been making for years and it is always a hit at the parties we bring it too.  It is also often requested as well.  I think it is a great standby for if you are not feeling to creative or if you are in a rush.  Most of the ingredients are ones that you can keep in your house for a last minute event.  It is easy to through together and one that can be made in advance.  It also is a fairly healthy recipe and goes well with veggies so you can make a batch and use it for your lunches and snacks through out the week.
For serving it at a party, buying a sour-dough round and carving it into a bowl always looks great and provides dippers but bowl is fine too.  The dippers that I commonly use are veggies, bread, crackers and chips but I am sure there are plenty of others you can use.

Spinach Dip

2 packages frozen chopped spinach (thawed)

1 package Knor's Vegetable Soup Mix

500 ml plain unsweetened yogurt

1 can water chestnuts

tabasco sauce to taste (optional)

1. In a bowl mix together the yogurt and soup mix.
2. Squeeze out the excess water from the spinach and add to the bowl.
3. Drain and rinse the water chestnuts.  Chop them up into small pieces and add them to the bowl.
4. Mix everything together and taste, if you would like to add some spice put in tabasco sauce to your liking.
5. Serve with your choice of veggies or keep in the fridge.

Creamy Mushroom Sauce

So like many nights in the past I was standing in the kitchen unsure of what to make for dinner.  I hadn't gone grocery shopping in a while and I was trying to use up the last bit of produce in the fridge before going to the market to restock the fridge.  This time of the year we eat out so much at parties that home cooked meals don't happen to frequently do we don't keep much in the fridge.  When I opened the fridge I found some mushrooms that needed to be enjoyed soon so I thought I would hit up google to find a basic recipe (remember I am having a little case of the old mother hub bard problem) to use them up in.
I was very happy to come across this recipe and I will definitely use it in the future.  With only a few ingredients it made a delicious pasta sauce that did not require too much effort.  I love the fact that I could use my food processor to chop up the onion and garlic.

Creamy Mushroom Sauce

5 or 6 mushrooms

garlic (use your judgement as to how garlicky you like it)

small bunch of parsley

1 cup of cream or 3% milk

1/4 cup butter or olive oil

salt and pepper to taste

1. In a food processor place the mushrooms, garlic and parsley. Process until everything is in small pieces.
2. Cook this mixture with the butter/olive oil in a frying pan until the moisture has absorbed.
3. Add the cream, salt and pepper.  Reduce until it is at your desired consistency.
4. Serve over fresh pasta with so parmesan.

Adapted from here.

Banana Walnut Muffins

I love eating bananas but I am very particular about their ripeness when I eat them and with all of the Christmas parties I have attended this year I had some ones that did not get eaten during their prime.  So  I decided it was time to make some muffins since I enjoy having them on hand for a quick snack.  My husband and I really enjoyed these but my dog wasn't a big fan of the nuts.  He decided to help himself to one when I left them unattended while they were out cooling.

Banana Walnut Muffins

1 cup whole wheat flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 bananas
1/4 cup milk 
1 egg
1/2 tsp vanilla
2/3 cup walnuts

1.  Combine the whole wheat flour, sugar, baking powder and salt. 
2. In a separate bowl put in the bananas and cut in to small pieces with a fork. Smash the bananas with your fork so that it mostly mashed but with some small chunks of bananas.  
3. Add in the egg, vanilla, and milk to the banana mixture. 
4. Combine the dry and wet ingredients and also the walnuts. Mix briefly.
5.  Pour the batter into a nonstick muffin pan. If you really like walnuts, sprinkle some extra pieces on top of the batter before baking. 
6. Bake at 350 degrees F for 30 to 40 minutes. Make sure you take the muffins out of the tins right away, otherwise it can be very challenging to get them out in one piece.

Butter Tarts

Butter tarts are wonderful year round but they were always a special treat my mom would make at Christmas.  I have yet to taste a better recipe.  Growing up, most of my family members didn't like nut or coconut but you are welcome to add them to this recipe if you like.  This recipe also freezes very well.

1 package frozen unsweetened pastry tart shells

1 cup of white sugar

1 cup seedless raisins

2 eggs

1 Tsp. vanilla

1/3 butter

4Tbsps. Cream or Half & Half

1. Preheat the oven to 375 F. 
2. In a saucepan, mix together sugar, raisins, vanilla, butter and cream.  
3. Beat the eggs and add to the mixture.  
4. Boil at medium heat for five minutes.
5. Place the uncooked tart shells on a cookie sheet and fill the shells with the mixture.
6. Bake for 15 minutes.

Roasted Butternut Squash Soup

Butternut squash is one of my preferred guards and I had a big one to use up so I thought I would look for a new recipe.  I came across this one and it worked out well because I already had most of these items in my fridge.  I am glad I decided to make a double batch, I am looking forward to enjoying some on an evening where cooking is the last thing on my mind.

Roasted Butternut Squash Soup

1 small butternut squash, peeled and chunked

2 leeks, cut into small chunks

4 celery ribs, cut into small chunks

1 red onion, peeled and cut into small chunks

2 large carrots, cut into chunks

2 cloves garlic, roughly chopped

1 tbsp olive oil

1/4 tsp cinnamon

1/4 tsp cloves

1/8 tsp nutmeg

1/8 tsp ginger

2 bay leaves

1/4 tsp thyme

1/4 tsp rosemary

1/4 cup maple syrup

6 cups vegetable stock

1 tsp cider vinegar

Salt and pepper to taste

1. Preheat oven to 400 degrees.
2. Place the butternut squash, leeks, celery, onion, carrots, garlic, olive oil, cinnamon, nutmeg, ginger and cloves in a large bowl and toss until evenly mixed.
3. Spread the vegetables on a large greased baking sheet and roast for 25min, or until browned.
4. Transfer the vegetable mixture to a large pot and add the bay leaf, thyme, rosemary, maple syrup, vegetable stock and cider vinegar.
5. Bring to a boil then lower the heat and simmer for 30min or until the vegetables are tender.
6. Remove from heat and remove the bay leaf. Puree until smooth and strain to remove any chunks if desired.
7. Return to the heat adjusting the consistency with water if required and adding salt and pepper to taste.

Mrs. H's Cranberry Orange Bread

This is a recipe that is a favourite in the neighbourhood I grew up in.  Every year one of the grade two teachers at the local school would have the parents come in and help her students make this bread.  This teacher retired recently and I remember talking to many of her past students and they all remember this bread and many of them still make it on a regular basis.  It tastes amazing and it is one I look forward to making and enjoying every year.  I hope you enjoy it as much as I do!

Mrs. H's Cranberry Orange Bread


2 cups sifted all-purpose flour


1 cup white sugar


1 1/2 teaspoons baking powder


1 teaspoon salt


1/2 teaspoon baking soda


1/4 cup butter


1 egg, beaten


1 teaspoon orange zest


3/4 cup orange juice


1 1/2 cups golden raisins


1 1/2 cups chopped cranberries

1.   Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan.
2. Whisk together the flour, sugar, baking powder, salt and baking soda.
3. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries.
4. Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. 
5. Remove from pan; cool on wire rack.

Chocolate Balls

This is another recipe that is beloved by my family.  It is super easy and one that kids enjoy making.  They are very tasty and I am sure you could add a splash of your favourite liqueur if you feel so inclined.
You can roll these in your choice of powders or coverings, my preferred pick is coconut but you can use icing sugar, graham wafer crumbs, Oreo cookie crumbs, ground nuts or sprinkles to name a few.

Chocolate Balls

1/2 cup butter

1 can condensed milk

2 bakers dark chocolate squares

1 box cookie crumbs (oreo or graham wafer), you will need extra if you are planning to use them as a 

          topping

1 cup topping of choice

1. In a pot, on low heat melt together the butter, chocolate and condensed milk.  Stir frequently so it doesn't burn.
2. Add the cookie crumbs and stir until they are thoroughly combined.
3. Roll into balls with a one inch diameter.  It helps if you have butter on your hands.  Roll the balls in the topping of your choice.
4. Store in a air tight container.

Chocolate Dipped Candied Ginger

This is a great recipe for all you ginger lovers out there! It is very quick to make and easy to enjoy.  I hope the batch I made lasts until Christmas because I am hoping to use it as part of the dessert.

Chocolate Dipped Candied Ginger

24 pieces candied ginger

1/2 cup belgian chocolate

1. Melt the chocolate in a bowl in a hot water bath.  Once the chocolate begins to melt remove from the water and stir the chocolate until it has all melted.  If you need to, return it to the hot water bath.
2. Dipp the candied ginger into the chocolate and let it harden on a parchment lined cookie sheet for about an hour.

Gingerbread

For me, it is just not quite Christmas without making gingerbread.  I love the years when my husband have time to make our own gingerbread house but unfortunately this is not one of those years.  This recipe has never failed in the past for gingerbread houses, much better than the store bought kits.  It also works well for making Christmas tree ornaments, especially if you double up on the spices.
If you happen to have any leftover cuttings from making a gingerbread house or scrap dough bake it, I will post a great Maple Gingerbread Ice Cream my husband makes.

Gingerbread

3 cups flour

1/2 tsp baking powder

1 tbsp gingerbread spice

1/2 tsp salt

1/2 cup butter

1/2 cup packed brown sugar

1 egg

1/2 cup molasses

1. Sift together the first 4 ingredients together in a bowl.
2. Cream together the butter and the sugar until they are light and fluffy.  Beat in the egg and molasses.
3. Add the dry ingredients into the creamed mixture and mix until well-combined.
4. Form the dough into two balls and flatten into discs.  Chill for 30 minutes.
5. Preheat the oven to 350.
6. Roll out the dough on a floured surface and cut into desired shapes if you are making cookies.  For a gingerbread house roll it out onto a pan.
7. Bake for 10-12 minutes.  For a house, cut the gingerbread while it is still hot into your desired shapes for the house.
8. Decorate and enjoy.

Royal Icing

2 egg whites

5 cups icing sugar

1. In a large bowl, lightly whisk egg whites.
2. Gradually beat in the icing sugar.  The icing should be smooth and stand in firm peaks.

*Be careful not to over whip your icing because it will crack when it dries.

Snowballs

What a treat!  These little guys are a huge hit with my family.  Unfortunately my Grandmother has forbid me from bringing them to any family function she is attending for she lacks the will power to have just one!  When making them try to keep them to the size of a cherry tomato because they are on the sweet side.

Snowballs

1/2 cup icing sugar

1/2 cup butter

1/2 cup shortening

1/2 tsp vanilla

2 cups all purpose flour

1/2 tsp salt

1 cup coconut flakes, for rolling

Glaze

2 1/4 cups icing sugar

3 tbsp hot water

1. Preheat the oven to 350 F.
2. Cream together the butter, shortening, icing sugar and vanilla.
3. Add flour and salt.  Mix to form a smooth dough.
4. Roll into cherry tomato size balls and place on a cookie sheet.  Bake for 8-10 minutes.
5. Cool, coat with glaze, and roll in coconut.  Let the glaze dry thoroughly before storing in an air tight container.

Chocolate Cookie Cut-outs

Wow, these cookies are sweet chocolatie goodness!  Nothing beats home made cookies fresh out of the oven and these are no exception.  I love raw cookie dough and this is one that takes great so you have to be very disciplined or double the recipe if you want to have any cookies by the time you are done.  If you like you can even make your own 'oreo' cookies by putting some icing between the cookies.

Chocolate Cookie Cut-outs

2 3/4 cups flour

1/2 cup cocoa powder

2 1/12 tsp baking powder

pinch of salt

3/4 cup butter (room temperature)

1 1/2 cups sugar

2 eggs

1 tbsp milk

1. Sift together the flour, cocoa powder, baking powder and salt.
2. In a separate bowl, cream together the butter, sugar and vanilla.
3. Beat in the eggs one at a time and mix until smooth.  Stir the milk.
4. Add the dry ingredients into the creamed mixture and beat together until it is smooth.
5. Refrigerate the dough for about an hour.
6. Preheat the oven to 350 F.
7. On a floured surface roll out the dough and cut it into your desired shapes.
8. Bake for 15 minutes and let them cool before you decorate.

Gingerbread Crackle Cookies

Every year I like to try at least one new cookie recipe at Christmas time and this is the first new one I have tried this year.  These turned out spectacular!  I love how they made my house smell like Christmas while I was baking them.  I like how you don't have to wait for the dough to chill before baking them.  All you have to do is roll the balls up, roll them in sugar and then stick them in the oven.  Very simple and straight forward.  I had someone working on replacing the carpet when I made them and he couldn't resist.  He said that he approved them.

Gingerbread Crackle Cookies

• 2 cups (500 ml) all-purpose flour
• 2 tsp (10 ml) baking soda
• 2 tsp (10 ml) gingerbread spices
• 1/2 tsp (2.5 ml) salt
• 3/4 cup (180 ml) shortening
• 1/2 cup (125 ml) firmly packed brown sugar
• 3/4 cup (180 ml) white sugar, divided (reserve 1/4 cup (60 ml) for rolling)
• 1 egg
• 3 Tbsp (45 ml) molasses
• 2 tsp (10 ml) Vanilla
• 1. Preheat oven to 350° F (175° C).
  2. Whisk first 4 ingredients in a mixing bowl and set aside.
  3. In a second bowl, cream shortening with brown sugar and 1/2 cup (125 ml) white sugar.
  4. Stir in egg, molasses and Vanilla Extract.
  5. Gradually add dry ingredients, beating well after each addition.
  6. Place remaining white sugar in a shallow bowl. Form cookies by rolling into 1” (2.5 cm) balls; roll in sugar and place 2” (5 cm) apart on  a cookie sheet lined with parchment paper.
  7. Bake for 10 minutes, or until cookies ‘crackle’ on top. Cool before storing.

Drunken Chorizo Sausage

This is another family favourite at Christmas time.  This is a great tasting impressive appetizer that doesn't require much as far as ingredients and preparation goes but vanishes quickly when it is put out.  I like that it is one that I can make in advance and keep it warm in the oven for when guests arrive.

Drunken Chorizo Sausage

1 Chorizo or Garlic Sausage

1 bottle of red wine

3 or 4 minced garlic cloves

toothpicks for serving

1. Cut the sausage into into 1/2 inch slices.
2. In a frying pan, put the sausage, garlic and wine and allow it to simmer over medium heat.  As the wine is absorbed, add more until you achieve the flavour you desire.
3. Serve on toothpicks hot.  You can keep them in a dish in the oven if you make them ahead of time.

Rum Balls

One of my favourite treats during the holidays is home made rum balls.  I am not sure why, they were not a staple in my families house when it came to holiday baking and I think we only ever got them if they were a gift from a family friend or a client of my dad's.  At least to my recollection and I could be completely wrong but I belief an old family friend, who taught with my Grandma a long time ago, would give them to my family.  Regardless of where they came from, I remember taking a bite and closing my eyes, savouring the flavour while it melted in my mouth.  To me this is the only way to truly enjoy a rum ball.
Another reason I enjoy rum balls is that you can make a big batch early in the season and keep them in the freezer to pull out as you need them.
I am sure there are better recipes out there but this is the one I have used for the past couple of years and I find the end product quite enjoyable.  I know the first time I made them I was surprised at how straight forward they were to make.
Remember when you are making these that the quality of the rum will be reflected in the taste of the rum ball.  If you use a cheap rum with not the greatest flavour don't wonder why they rum balls are missing the true rum flavour.

Rum Balls

1/2 cup dark belgian chocolate

1/2 cup sugar

1/3 dark rum

1/4 cup corn syrup

2 1/2 chocolate cookie crumbs (ex oreo cookie crumbs)

2 tsp cinnamon

3/4 cup finely chopped nuts

powder or sprinkles of your choice for rolling (ex cocoa powder, icing sugar, chocolate sprinkles)

1. Melt the chocolate in a bowl placed in a hot water bath.
2. Mix in the sugar, rum and corn syrup.
3. In a separate bowl mix together the dry ingredients so they are blended well.  Then stir them into the chocolate mixture. Continue stirring until the mixture has a uniform consistency.
4. Scrape down the sides of the bowl, cover and refrigerate until it is firm.
5. Form into small balls, no bigger than a walnut shell, and roll in your coating(s) of choice.
6. Layer between parchment paper in an air tight container and store them in the freezer for up to a month.