DEEP IN THE HART

A Few Holiday Recipes

I sent an email to a friend yesterday with some ideas of food to have out at a Holiday party... thought I'd share them with you as well....

Vanilla Bean-Sugared Cranberries

makes 3 cups

In small saucepan, bring 2 cups sugar and 1 and 1/2c water to a simmer over medium heat, stirring until the sugar is dissolved; remove from the heat. Place 2 cups fresh cranberries in a medium, heatproof bowl and pour the hot liquid on top; let cool to room temperature. Cover with plastic wrap and REFRIGERATE OVERNIGHT. Using a food processor, pulse 1/2c sugar with the seeds scraped from 1 vanilla bean until superfine and transfer to a shallow dish. Strain the cranberries with a slotted spoon, add to the sugar and roll to coat. Transfer the sugared berries to a parchment-lined backing sheet and let stand until set, about 1 hour. Store in an airtight container for up to two weeks.

Crunchy Spiced Pecans

(these have become a favorite around here) makes about 4-5 cups

1 large egg white

1 T water

1t salt

1 pound unsalted pecans

1/2c granulated sugar

2 t ground cinnamon

1 t ground ginger

1 t ground coriander

1) Adjust oven rack to upper middle position and heat oven to 300. Line baking sheet with parchment paper and coat with cooking spray. Whisk egg white, water and salt in a large bowl. Add the nuts and toss to coat. Drain in colander thoroughly.

2) Mix sugar, cinnamon, ginger, and coriander in large bowl. Add drained nuts and toss to coat. Spread nuts evenly on prepared baking sheet and bake until dry and crisp 40-45 minutes, rotating sheet halfway through baking time. Cool completely. Break nuts apart and serve. Nuts can be stored in an airtight container for up to 3 weeks.

Saucy Asian meatballs

1 lb ground beef

2 chopped green onions

1 egg

1/2c breadcrumbs

2 T Soy vay Hoisin Garlic Asian glaze

1/4c each: soy vay, pineapple juice, tomato juice

2T dry sherry or apple juice

1/8t garlic power

1/8t ground ginger

-Combine raw beef, onions, egg and bread crumbs, 2 T soy vay. Mix well and form into balls

-Cook in large skillet until browned on all sides and cooked through

-Combine remaining ingredients in a small saucepan, bring to a boil and reduce heat. Simmer 5 minutes and then pour over hot meatballs. Stir well.

-Serve over jasmine rice or if for a party serve them with toothpicks and they're a big hit!

Blue Cheese Puffs

Yields ~ 60 puffs

Ingredients:

2- 8oz packages softened cream cheese

1 cup mayo (you can use light but if you use fat free you can taste a difference)

1 T minced onion

1/4c minced fresh chives (green onions/scallions)

3 or 4 oz crumbled blue cheese (3/4 to 1 cup)

1/2 t cayenne pepper

1 loaf of very thin sliced bread (preferably party rye and cut into triangle halves)

Mix cream cheese and mayo. Stir in onion, chives, blue cheese, and cayenne pepper. Set aside.

Using a 1 1/2 to 2 inch round cookie cutter, cut bread slices into rounds. spread 1 T of cheese mixture on each round. Place puffs on a baking sheet and freeze. (I put them in tupperware).

When ready to serve, preheat oven to 350 degrees. Remove baking sheet from freezer. Bake 15 minutes. Sprinkle with paprika and serve immediately.

*May be stored in sealed plastic bags in the freezer*