Your Pièce de Resistance?

[lindrusso]

With my new freezer arriving next week, I'm beginning to think about the holidays - mostly about what I can make in advance to make things go smoothly (quick breads, cookie dough, muffins, etc.). Among other things, I'm planning on freezing some of the Tomato-Basil soup for a super-easy meal for guests.

My parents and in-laws are coming for Christmas, so we'll be going all out this year. Christmas is a ways off yet, but I like to start experimenting with new recipes early on - I'm the type that likes to make something different all the time for guests (although we bring back the true favorites).

So, I'm wondering what your pièce de resistance is? Your no-holds-barred, pulling-out-all-the-stops favorites.

For Christmas Eve I'm planning to serve Filet Mignon (probably with that mushroom-wine sauce everyone is raving about) and Seafood Newburg (since I don't eat beef - except ground). I might make one other "fancy" dinner, but the rest of the meals I hope to be simple, yet tasty.

If this has been discussed before, I apologize. I just figured that searching would be laborious because of all the titles this could fall under - for example, who would search for "pièce de resistance"??? http://www.cookinglight.com/bbs/wink.gif
If you know of another thread, I'd appreciate it if you could point me in the right direction.

[Beth]

I make stollen every year. I made it and sent it to my mom and dad when I was living in CA, and having it fresh for the first time, I understood why people would eat the stuff. I was in Cost Plus two weeks ago and saw the packaged stollen already sitting out in the stores. Anyone want to guess when that was baked before being imported from Germany? If you're not intimidated by yeast, try stollen or some special Christmas bread. I use the Christmas Stollen recipe in The Book of Bread by Judith and Evan Jones.

[Abby]

One of our favorites for a first course is Cream of Artichoke soup. It is very decadent! I'll try to remember to post it tonight after work. It is not light at all, but it is so good! We only eat it once a year, so I don't get upset about the fat.

[ML]

My husband and I have just closed on our first house (yeah!!!) and we are planning to have both sides of the family in town for the holidays-

I would love to hear what everybody has to say about their piece de resistance. I have some favorites: Bourban Balls, Prune Cake, Orange Nut Bread, etc.

We always make an evening out of decorating our Christmas tree and I love to fix a variety of pick-up food, including Mexican Won-tons, they are incredible!!

I would be happy to pass on any of the above recipes and I hope that everyone has as much fun planning for their holidays as I will!

[Laura]

I like to have our big dinner on Christmas Eve so we can enjoy Christmas day without me being in the kitchen all day. My standard is a standing rib roast with a fennel crust and shallot red wine gravy. It is extremely decadent but very easy to make and so so good. We always have a broccoli cheese casserole and garlic mashed potatoes as well. For dessert I will likely make various pies, but I always make profiteroles (cream puff shell) stuffed with very good vanilla ice cream and topped with a warm bittersweet chocolate sauce. Yum! I also try to make lots of tamales early in December amd then freeze them so we can have them through out the holidays.

[This message has been edited by Laura (edited 10-09-2000).]

[Kelly]

Originally posted by ML:

We always make an evening out of decorating our Christmas tree and I love to fix a variety of pick-up food, including Mexican Won-tons, they are incredible!!

I would be happy to pass on any of the above recipes and I hope that everyone has as much fun planning for their holidays as I will!


Could you post the Mexican Won-ton recipe please? Thanks!

[lindrusso]

Originally posted by Abby:
It is not light at all, but it is so good! We only eat it once a year, so I don't get upset about the fat.


Oh yes, I usually have one or two meals over the holidays where light cooking and calorie counting go out the window!! I want to be able to make whatever moves me and not worry about being "healthy". I'll look forward to that soup recipe. Sounds yummy!

A couple of other things I make when I want to impress - Shrimp Potstickers, homemade ravioli, Samosas, among other things.

Beth - I think I will do some homemade breads (I have a pumpernickel and an olive bread that my husband really likes). My husband's family makes stollen every year, but I don't like it because I don't like candied fruit. But I should try it anyway to make my husband and family happy. Do you have a recipe to share?

[lanie]

Usually we have Tourtiere for Xmas Eve - I have a very good recipe if anybody is interested I will type it up and post or email me - AND for sure I will make over the holidays, the Filet Mignon with Mushroom-Wine sauce, I made it on Saturday night and it was absolutely FANTASTIC!!!!!!!! the best

[lindrusso]

Originally posted by lanie:
Usually we have Tourtiere for Xmas Eve - I have a very good recipe if anybody is interested I will type it up and post or email me.

Lanie - I need enlightening! What is Tourtiere and while you're at it, what are Nanaimo bars? Thanks for helping a clueless American....

[shoefling]

I don't know that I have specilaty as far as the holidays go, but I have garnered the name "dessert queen" at work. I am a nurse and we have pitch-ins frequently. I have a sweet tooth so I usually like to bring a dessert. Two favorites have been an Easy Strawberry Margarita Dessert and Chocolate Caramel Bars. They are both really easy (I consider myself a pretty novice cook!), and rich-not low fat! If anyone wants the recipies I can post!

Sarah

[jd]

Laura, would you please post your broccoli cheese casserole recipe? My SO would love it! Thanks!

[lanie]

Lind - Tourtiere is a meat pie made with minced pork - it is very much a French Canadian 'thing' - I am not FC but just love it with a Caesar Salad - it is sooooo good!
Naniamo Bars - have never made - but they are obviously a 'bar' made with coconut, chocolate and cream I believe - have a graham cracker base and in the middle is the coconut stuff and a chocolate topping - if I ever want them I get them at Costco/Price Club - not much of a baker myself....

[ML]

Kelly,

I will post the Mexican Won-ton recipe for you tonight when I get home from work- you are going to love them!

[Laura]

Jd- here you go. Although it is not light you can lighten it by using lightened ingredients.

1 16 oz package frozen broccoli
1 can cream of mushroom soup
1/2 cup mayo
2 eggs beaten
2 Tbsp. minced onion
8 oz. shredded cheddar cheese (I prefer sharp)
1/2 tsp. salt
1/4 tsp. pepper
about 1/2 c. bread crumbs
2 Tbsp. butter

Preheat oven to 350. Cook broccoli for about 5 minutes. Drain. Mix together first 8 ingredients (broccoli through pepper) Place in a buttered casserole dish (2 qt. I think) cover with bread crumbs and dot with butter. Bake for 45 minutes. Let stand about 10 minutes before serving.
I usually use light cream of mushroom soup and mayo but not light cheese. I think I also add more pepper but that is personal preference. This recipe has been passed down the family so much that I don't use a recipe. Hope you and your SO enjoy it!

[This message has been edited by Laura (edited 10-09-2000).]

[Beth]

Originally posted by lindrusso:

Beth - I think I will do some homemade breads (I have a pumpernickel and an olive bread that my husband really likes). My husband's family makes stollen every year, but I don't like it because I don't like candied fruit. But I should try it anyway to make my husband and family happy. Do you have a recipe to share?

I hate the candied cherries and such myself, but this recipe only uses candied lemon and orange peel along with raisin, currants and almonds. It doesn't have any of that candied fruit feel of a fruitcake or such. As I said, I made this as a treat that I Fedex'd to my mom one year. Since the recipe make 3, I took one to work and we kept one. My husband likes stollen, but since I made it, I had to try it to. Anyway, I'll stop rambling and will come back and post the recipe after I get it typed up.

[ML]

Kelly, here is the Mexican Won Ton recipe:


Mexican Won Tons

1 package Large Oriental Won Tons
1 tube of Jimmy Dean 50% Less Fat Sausage
(Cooked and Crumbled)
1 cup Hidden Valley Light Ranch Dressing
3/4 cup chopped Trappey's Jalapenos
1 small can chopped black olives
1 3/4 cup shredded cheddar cheese
1 3/4 cup shredded monterey jack cheese

Preheat oven to 400 degrees. Mix all ingrediants except won ton wrappers. Cut wrappers in half to make rectangles. Layer two won tons and place a spoonful of the mixture in the middle. Dappen the short ends of the won ton and fold to the middle. Dappen the long ends of the won ton and fold to the middle. Place on an ungreased cookie sheet and spray the tops with nonstick cooking spray. Bake for 10-15 minutes or until golden brown. Serve with Sour Cream and Picante Sauce for dipping. The mixture should make about 40 mini appetizers.

When making these, I usually add a little more cheese. And if you want to be really bad, you can deep fry them! I have also made them without cutting the won ton in 1/2 so that they are egg roll size.

Enjoy!!!

[Abby]

[QUOTE]Originally posted by lindrusso:
[B]
Oh yes, I usually have one or two meals over the holidays where light cooking and calorie counting go out the window!! I want to be able to make whatever moves me and not worry about being "healthy". I'll look forward to that soup recipe. Sounds yummy!

Here it is!

Cream of Artichoke Soup

1/2 cup chopped green onion
2 carrots, peeled and sliced
2 ribs celery, chopped
1/2 cup butter or margarine, divided
4 cups chicken broth
1 can (14 oz.) artichoke hearts, drained and sliced
1 can (4 oz.) sliced mushrooms, drained
1 bay leaf
1/2 tsp ground thyme
1/2 tsp ground oregano
1/8 tsp cayenne pepper
3 tbsp all-purpose flour
1 cup whipping cream
salt and ground black pepper

In large saucepan over med. heat, saute onion, carrots, and celery in 1/4 cup butter. Add chicken broth, artichokes, mushrooms, bay leaf, thyme, oregano, and cayenne. Simmer 15 to 20 minutes. In small skillet, melt remaining 1/4 cup butter over low heat. Stir in flour and cook, stirring constantly, until mixture thickens. Stir into artichoke mixture. Slowly add cream. Salt and pepper to taste. Cook 3 to 5 minutes or until slightly thickened and heated through. Yield: 4 to 6 servings

[laden]

Abby--your cream of artichoke soup looks wonderful! I wish you would submit it to CL magazine to see if they can come up with a lightened version.

[RobinC]

I make a few items that my friends/family/co-workers cannot seem to get enough of. The first is Bakalava, which I really don't think is difficult to make. It make the president of the company I used to work for get on his knees (literally). My mom and I make a great fruit cake. The only candied fruit we use is a minimal amount of candied orange peel or citron. We use marachino cherries, not those awful candided cherries. The Butter-Rum sandwich cookies from Rose's Christmas Cookies book as received excellent reviews from my friends.

Laura mentioned home made tamales in an earlier post. Everyone I know is wowed when someone pulls homemade tamales out of the freezer.