Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
Servings: 4
3/4 cup cranberry juice cocktail
1 1/4 cups water
4 medium pears, peeled, cored with stem intact and sliced in half
6 ounces canned cranberry sauce, jellied
3 tablespoons milk chocolate chips (or 1 1/2 oz)
1/2 cup raspberries
Recipe
1 bring juice and water to a boil in a large saucepan over high heat; place pears in pan, cover and simmer on low heat until pears are tender when pieced with a fork, about 15 minutes (turn pears several times during cooking). remove saucepan from heat, let cool to room temperature and refrigerate until ready to serve.
2 combine cranberry sauce and chocolate chips in a medium saucepan; melt over medium heat, whisking occasionally, until smooth.
3 remove pears from liquid; drain. to serve, spoon about 2 1/2 tablespoons chocolate-cranberry sauce onto each of 4 dessert plates. top each with 2 pear halves and decorate with 2 tablespoons of raspberries. serve immediately.
1 place jelly in 2-quart casserole and cook 1-1/2 minutes in the microwave on high or until jelly is melted. add mustard and blend well. add in sausage and drained pineapple tidbits; mix well.
2 cover and place in microwave for 6 to 7 minutes on high, stir after 3 minutes of cooking.
1 pour pineapple, orange, lemon juices, peach vodka and sugar in a cocktail shaker half filled with ice. shake well for 30 seconds. pour unstrained into large glass (hurricane). and add soda. stir breifly and serive.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
4 -6 slices bread, or 4 -6 slices brown bread
4 ounces grated cheddar cheese
1/2 teaspoon english mustard powder
2 tablespoons good quality mayonnaise
2 ounces green pitted olives, finely chopped
6 extra olives, cut into half (to garnish)
2 sun-dried tomatoes, drained and finely chopped
6 cherry tomatoes, cut in half
salt
pepper
Recipe
1 stamp 12 x 2" rounds out of the sliced bread - the spare bread can be kept for fresh breadcrumbs.
2 pre-heat the oven to 230c/475f and line a baking tray with greasproof paper.
3 lay the bread rounds on the lined tray and bake for about 3 to 5 minutes or until a pale golden brown. remove from the oven.
4 mix the grated cheese, chopped olives, chopped sun-dried tomatoes, mustard powder and mayonnaise together - season with salt and pepper to taste, remembering the olives are already quite salty!
5 spread the mixture over the top of the pre-toasted bread rounds and bake in the pre-heated oven for about 5 to 8 minutes, or until the mixture has melted and is bubbling.
6 take the mini rarebits out and place half a cherry tomato into the toppping of each round - put them back into the oven for about 1 to 2 minutes to soften the tomato, make sure they do not brown too much.
7 take them out of the oven and finish off by placing half an olive in the middle of each cherry tomato as a final garnish.
8 serve warm or at room temperature with cocktails, wine and other hors d'oeuvres for festive feasts, frolics, parties or buffets!
9 the toasted bread rounds can be stored for up to a week in an airtight tin, and the cheese rarebit mixture can be made ahead and stored for up to 3 days in the fridge.
Total Time: 10 hrs 20 mins
Preparation Time: 1 hr 20 mins
Cook Time: 9 hrs
Ingredients
Servings: 40
4 -6 lbs salmon
3 (1 1/2 liter) bottles zinfandel wine
2 carrots, peeled
1 stalk celery
1 medium onion
4 bay leaves
1 tablespoon kosher salt
2 heads escarole or 2 heads kale
1 cup mayonnaise
1 english cucumber
1 fresh edible flower
Recipe
1 ask your fish store for a very fresh whole salmon with the head.
2 wash fish thoroughly in cold water.
3 large dice the onion, celery and carrot.
4 in a large roasting pan combine the wine, salt, carrot, celery, onion and bay leaves. bring to a boil on the stovetop, then simmer for 30 minutes.
5 meanwhile, make a cradle for the fish. using two large pieces of extra heavy duty aluminum foil, fold the long edges together so it will fit in the length of the roasting pan. the sides will stick out of the pan. poke holes in the foil (for draining the fish later).
6 lay the fish in the cradle, and lower the cradle into the simmering wine in the roasting pan. add hot water if necessary to cover the fish. tightly cover the pan with more foil, and simmer gently for 30 minutes, or 10 minutes for each inch of fish thickness.
7 refrigerate the entire pan overnight with the fish still in the cooking liquid.
8 next day, arrange escarole and/or kale on a large serving platter.
9 very gently remove the cradle with the fish on it from the roasting pan and drain. discard any vegetables or bay leaves. the fish is very fragile right now.
10 put the cradle on the counter next to the platter. using both hands (and arms), gently slide the fish onto the serving platter.
11 using a butter knife, scrape the skin and any grey bits from the body of the fish. leave the head, tail and fins untouched. remove the eye.
12 spread cold mayonnaise over the body of the fish. this is your chance to cover up any boo-boos from moving the fish.
13 slice the cucumber in very thin (1/8") slices. (i use a mandoline).
14 arrange the cucumber slices over the body of the fish so they look like scales.
15 insert a flower in the eye socket.
16 serve with crackers or cocktail bread and dilled bearnaise.
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be the first to review! total time: prep time: cook time: 1 hr 45 mins 15 mins 1 hr 30 mins chef michael callahan's note: this is my twist of a modern american classic -- taking it back to the far east -- korea. you can easily transform this into a vegan recipe by substituting vegetable stock for chicken stock, and using your choice of vegan sausage in the garnish. note: requires korean specialty ingredients: • hot pepper paste -- gochujang 고추장 • soybean paste -- doenjang 된장 • king oyster mushroom – 새송이 버섯 • korean style sesame oil -- chamgireum 참기름 save to recipe box
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ingredients
Servings: 4
1 butternut squash (split and roasted for 1 hour @ 350f or until fork tender)
3 italian sausages (i use turkey, can substitute vegan alternative)
1 king oyster mushroom (diced)
6 garlic cloves (minced)
2 tablespoons red pepper paste (korean gochujang)
1 tablespoon sesame oil
1 1/2 cups water
Recipe
1 place stock, garlic, bay leaves, and marjoram into your soup pot and bring just up to a low boil for about 15 minutes, then reduce heat to simmer. scoop out marjoram, garlic and bay leaves prior to adding next ingredients to the pot.
2 while stock is coming up to temperature sauté the mirepoix vegetables in sesame oil until they begin to caramelize. then transfer to the stock pot. scoop the roasted butternut squash out of the squash skins and add to the pot as well. now, bring heat up on pot and maintain a high simmer, just below boiling.
3 just prior to serving add korean soybean paste then blend until smooth with an immersion blender (alternately you can transfer to a vitamix or other blender).
4 • in a small bowl, wisk together the water, hot pepper paste and sesame oil.
5 remove skins from sausage and place in a sauté pan and cook until most of the pink is gone and the lamb is crumbled. next add the mushroom, garlic and pepper paste mixture and bring pan to a boil. reduce heat and continue to cook until most of the liquid is reduced.
6 serving: ladle soup into bowls and top with garnish and serve.
2 packets no calorie artificial sweetener (like splenda)
1 cup crushed ice 5-7 ice cube
Recipe
1 place mint leaves, half the lime wedges and the sweetener in a tall glass.
2 squeeze the juice from the remaining lime wedges into the glass and throw them away.
3 crush and "muddle" the mixture until the juice has been released from the lime wedges, the mint leaves are thoroughly bruised, and the sweetener has dissolved. set aside.
4 place the watermelon, rum and ice into a blender and blend until smooth.
5 pour into the glass with lime-mint mixture and stir well.
1 cup maple syrup (i personally like the pure maple from coombs family farms)
1 cup packed fresh mint leaf, plus
2 sprigs fresh mint
fresh lime juice
light rum
club soda
Recipe
1 heat syrup to a simmer in small saucepan. remove from heat. reserve 15 of the mint leaves. add the remaining mint leaves to the syrup and let steep until cool, then strain (if you like more of a mint taste refrigerate for up to 1 week).
2 in a cocktail shaker, muddle the 15 reserved mint leaves with 1 part lime juice and 1 part mint maple syrup. add ice and 1 part rum. shake well. fill a highball glass with ice. pour the drink into glass. top off with club soda. garnish the drink with mint sprig. enjoy!
Total Time: 19 mins
Preparation Time: 10 mins
Cook Time: 9 mins
Ingredients
Servings: 6
1 1/2 cups corned beef, finely chopped (leftover or deli)
3/4 cup drained sauerkraut
3/4 cup mayonnaise
2/3 cup shredded swiss cheese, divided
1/3 cup prepared thousand island dressing
2 tablespoons horseradish (or to taste)
1/8 teaspoon red pepper
finely sliced green onion, with green tops (optional)
pita chips or wheat crackers or rye cocktail bread
Recipe
1 heat oven to 425º f.
2 combine chopped corned beef, sauerkraut, mayonnaise, 1/2 cup cheese, dressing, horseradish, and red pepper in bowl.
3 spread evenly into 9-inch pie plate or baking dish.
4 sprinkle with remaining cheese.
5 bake 9 to 12 minutes or until heated through and bubbly. garnish with green onions, if desired.
6 serve with pita chips, crackers or cocktail bread.
7 (note: dip may be prepared up to 24 hours in advance without baking. cover and refrigerate until ready to use. bake, uncovered, in 425° f oven 12-15 minutes or until heated through and bubbly.).
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 15
1 (14 ounce) can sauerkraut, rinsed and well drained
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded swiss cheese
12 ounces chopped corned beef
1 cup mayonnaise
rye cocktail bread or pita chips
Recipe
1 dry sauerkraut with paper towel. in a large bowl combine all ingredients except fot the cocktail rye bread. pour into a 1-1/2 quart baking dish. bake, uncovered 350' for 25-30 minutes or until hot and bubbly.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
Servings: 10
10 ounces cocktail onions, rinsed well
1 lb beef tenderloin, cut in 1/2 inch cubes
1 teaspoon herbes de provence
2 teaspoons garlic, minced
olive oil
salt and pepper
Recipe
1 season beef with salt, pepper, herbs de provence and garlic.
2 heat 1 tbs olive oil in a pan over high heat, sear beef on all sides and remove to plate.
3 heat 1 tbs olive oil in pan over medium heat, add onions and cook for about 5 minutes or until soft and lightly golden brown; remove to plate with beef.
4 salt and pepper to taste.
5 take a toothpick and skewer an onion and piece of beef, place on a serving tray and drizzle with olive oil.
1 juice one lime, reserving juice. dice the lime shell.
2 place tuaca in bottom of shaker with mint leaves. muddle leaves along with lime shell until the fresh mint flavor is released. add simple syrup and rum along with cracked ice. shake to break up the mint leaves.
3 pour into tall mojito glass over more cracked ice. top with asti spumante or your favorite sweet champagne. stir and serve.
Total Time: 2 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 2 hrs
Ingredients
Servings: 4
800 g leg of lamb
225 g onions, peeled and cut into rings
2 celery ribs, cut into 2 . 5 cm/1 inch pieces
350 g carrots, peeled and sliced
450 g new potatoes
1 garlic clove
4 slices rindless streaky bacon
10 rosemary sprigs
325 g italian tomato sauce with herbs
150 ml red wine
salt and black pepper
1 tablespoon chopped mint
1 tablespoon chopped parsley
Recipe
1 preheat the oven to 190c/375f/gas5. put lamb joint in centre of a alrge roasting dish. surround with onions, celery, carrots and potatoes. peel garlic and cut in half. rub cut surfaces of garlic all over lamb.
2 stretch bacon rashers over lamb, securing with cocktail sticks. using a skewer, make holes evenly over lamb and insert a rosemary sprig in each hole.
3 mix together pasta sauce and wine in a jub. season and pour over vegetables around meat. sprinkle herbs over vegetables.
4 cover with foil. roast for 2 hours. remove foil. roast for 20 minutes until the gravy thickens. remove cocktail sticks. serve.
1 combine ingredients, except garnish, in a cocktail shaker with ice. strain into a sugar-rimmed martini glass. garnish with a slice of grapefruit garnish dipped in sugar.
1 1/2 lbs dessert apples, skin on,cored,cut into 1/2 inch chunks
2 ounces caster sugar
2 ounces fresh breadcrumbs
1 large onion, peeled and chopped
1 pinch ground cloves
1/4 teaspoon ground mace
2 tablespoons port wine
salt & freshly ground black pepper
5 fluid ounces wine
16 fluid ounces goose giblet stock or 16 fluid ounces canned chicken broth (see note)
Recipe
1 forcemeat stuffing: place the breadcrumbs and herbs in a food processor, pulse, add the onion and apple and pulse until finely chopped.
2 add the lamb mince, the goose liver (if using) and some salt and pepper.
3 cranberry and apple stuffing: mix all ingredients together in a large bowl.
4 the goose: preheat your oven to 375f.
5 place the forcemeat stuffing in the neck cavity, pressing it in as far as you can.
6 tuck the flap around it, and push it into a nice smooth, rounded shape with your hands.
7 secure the flap with a couple of cocktail sticks.
8 place the cranberry and apple stuffing in the goose's cavity.
9 season the goose with salt and pepper and place on a rack in a roasting tin.
10 no need to add fat, the goose has enough of its own!
11 place the goose in the centre of your oven and cook for 30 minutes.
12 reduce the heat to 350f and cook the goose for approximately 3 hours for a 12lb goose and 3 1/2 for a 14lb goose.
13 remove excess fat from the tray every 30 minutes or so.
14 you should keep this as it make the best roasted veggies ever!
15 *note,while the goose is cooking, you can make your giblet stock, but i won't get any giblets with my goose, so i'm planning to make my gravy with canned chicken broth.
16 when your goose is cooked, heat the cranberry jelly, and brush it all over the gooses skin, return the goose to the oven for a further 15 minutes.
17 allow the goose to rest for 20-30 minutes.
18 while its resting, make the gravy.
19 drain off any remaining excess fat from the tin, and add the wine and stock or broth to the remaining juices.
20 scrape up the brown sticky bits, and cook, reducing to a thinish gravy consistency.
21 season well with salt and pepper.
22 serve the goose with its two stuffings and the gravy passed around seperately.
1 heat water, bay leaf, lemon and black peppercorns to boiling in large pot. reduce heat and simmer uncovered 10 minutes.
2 meanwhile, shell and devein shrimp. add shrimp and cook just until pink and slightly firm to the touch, about 3 minutes. drain immediately and cool under cold running water.
3 to make cocktail sauce, combine chili sauce, lime juice, horseradish, hot red pepper sauce, and worcestershire sauce in bowl.
1 run 1 lime wedge around rims of 2 old-fashioned glasses. dip rims in sugar. place both lime wedges, raspberries, vodka, and 4 teaspoons sugar in a cocktail shaker; using muddler or wooden spoon handle, smash fruit mixture. add ice; shake 10 seconds. divide between glasses (do not strain), top with champagne, and serve.
Total Time: 1 hr 50 mins
Preparation Time: 1 hr 30 mins
Cook Time: 20 mins
Ingredients
2 cups warm water
2 (1/4 ounce) packages active dry yeast
3 tablespoons sugar
1 tablespoon salt
5 3/4 cups all-purpose flour, unsifted
3 quarts water
1 tablespoon sugar
cornmeal
Recipe
1 stir together water and yeast (4 1/2 tsp = 2 pkgs) in large bowl of electric mixer; let stand 5 minutes to soften yeast. stir in the sugar and salt. gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes. with a spoon, stir in about 1 1/4 cups more flour to make a stiff dough. turn out on a floured board and knead until smooth, elastic, and no longer sticky, (about 15 minutes); add more flour as needed to prevent sticking - dough should be firmer than for most other yeast breads. place in a greased bowl, cover, and let rise in a warm place until almost doubled ( about 40 minutes to 1 hour).
2 punch dough down and divide into thirds. set 2/3 of dough aside on a floured board; cover with clear plastic. form remaining 1/3 dough in a log and cut into 16 equal pieces.
3 to shape, knead each piece into small ball and poke thumbs through centre. with one thumb in hole (hole should be at least 1/2 inch) work fingers around perimeter, shaping ball into a small donut- like shape about 1 1/2 inches in diameter. place bagels on a floured board or tray and let stand 20 minutes.
4 bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to keep it boiling gently. lightly grease a baking sheet and sprinkle with cornmeal. lift bagels carefully and drop into water (about 6 at a time) boil gently for 1 minute turning only once (30 seconds each side). lift out with slotted spoon and drain very briefly on paper towels, and place on baking sheet. brush with 1/3 of the egg yolk glaze, sprinkle with seeds and bake in a 400° oven for 20 minutes or.
5 until richly browned. cool on racks.
6 repeat with remaining 2/3 dough (you may need to punch it down before shaping,) working with 1/3 at a time. makes 48 cocktail size bagels, or 12 to 18 larger bagels.
