Share your greatest holiday recipe from 2000

[Gail]

I may be a fly-by-the-seat-of-the-pants kinda cook for my day to day meals, but when it comes to special events, it's never too early to start collecting ideas (which is why my recipe files are bursting at the seams.)

I made an utterly unbelievable chocolate bread pudding (Emeril's) as part of my Christmas dessert array which I'd be delighted to share with any interested parties. What about you? Anything really fabulous you'd like to pass along for the next special occasion?

[lindrusso]

Great idea Gail!

Many delicious things were consumed this holiday season, but I think the two that stood out the most were a couple of appetizers. One was Phyllo Triangles with Curried Chicken Walnut Chicken and Palmiers. Palmiers are made using puff pastry and you can use many kinds of fillings - I made 3 kinds - pesto, black olive tapenade and goat cheese. Both of these recipes are particularly attractive to me because they can be made ahead and frozen.

OOO, OOOO, OOO - I just remembered another wonderful recipe!! My mom made a DELICIOUS salad from Epicurious - Mixed Greens with Goat Cheese and Candied Almonds. The most fabulous part of this recipe is the dressing - it has apple cider, Dijon mustard and poppy seeds. Unusual AND fantastic.

If anyone is interested, I'd be more than willing to post any of the recipes.

[Laura]

I made this for my fiance and I after my kids went to visit their dad. An appetizer called Lobster crisps in champagne dill sauce. Basically, its lobster tail in a reduced champagne sauce with won ton wrappers that have been baked. The sauce is to die for (even when using cheap Andre's champagne) but the appetizer is not cheap. About $20 for the 2 of us. Definitely worth it for a romantic dinner for two. Very easy and I'll post the recipe for any one who is interested (it originally came from Bon Appetit)

[Anne]

Great idea Gail. I made Thai peanut shrimp that went over pretty well with our guests. I didn't do anything fancy for desert so may try and be more creative next year.

Lindrusso - I would love the dressing recipe.

[Wendy w]

Hi Gail,

Thank you for posting as it reminds me that I need to thank you once again for the bread pudding with bourbon sauce recipe. I made it for dessert on New Year's eve and we loved it! It definitely brightened up our New Year's as my boyfriend was really sick and I was in the last stretch.

Since there were only 2 of us, I halved it, added 1/3cup to the sauce and it came out great! My boyfriend really liked it despite his appetite not being up to par.

It was even good cold the next day! We had jambalaya and a salad as well. I am looking forward to making it for a larger group.

As far as holiday food is concerned, we were able to kick back "in the culinary sense" over Christmas since Mark & I made the entire Thanksgiving meal. Everyone else provided the food over Christmas and we provided the "accessories".

I had done a baking marathon and made peanut brittle and Almond Roca. We made Tiger's Reuben Dip (excellent!)and Ultimate Crab dip (we should have left the crab chunkier)to take along on our visits.

Like yours, my recipe files could use a room of their own!

Happy new year!

Wendy

[lorilei]

Yes, Gail. I want the chocolate bread pudding recipe. Thank you.

If you asked me what my favorite holiday recipes are, I'd be very tempted at first to be selfish and keep them all to myself. But then my rational side would kick in, and I would remember that the spirit of the season is all about sharing and giving. And then I would smile...

And I'd tell you about my mother's frozen fruitcake salad -- creamy, wonderful and ice-creamy with just the right amount of candied fruit.

I'd mention the leg of lamb we "oohed" and "ahhed" over at our New Year's eve Greek feast -- the one marinated in fresh lemon and Greek oregano.

I'd also mention my Sultan's favorite stuffed eggplant -- carmelized onions, tomatoes, currants and allspice. Heavenly.

http://www.cookinglight.com/bbs/smile.gif

[lorilei]

Yes, Gail. I want the chocolate bread pudding recipe. Thank you.

If you asked me what my favorite holiday recipes are, I'd be very tempted at first to be selfish and keep them all to myself. But then my rational side would kick in, and I would remember that the spirit of the season is all about sharing and giving. And then I would smile...

And I'd tell you about my mother's frozen fruitcake salad -- creamy, wonderful and ice-creamy with just the right amount of candied fruit.

I'd mention the leg of lamb we "oohed" and "ahhed" over at our New Year's eve Greek feast -- the one marinated in fresh lemon and Greek oregano.

I'd also mention my Sultan's favorite stuffed eggplant -- carmelized onions, tomatoes, currants and allspice. Heavenly.

http://www.cookinglight.com/bbs/smile.gif

[BevP]

I inherited my Grandmother's recipes a few weeks ago and made a couple of her rot-your-teeth and widen-your-hips goodies to share with the neighborhood. So, thanks, Granny for the Crumb Cake and the Candy. They brought back holiday memories from childhood.

[Gail]

Wendy,

The link to the bread pudding recipe is: http://www.cookinglight.com/bbs/Forum1/HTML/000611.html

Beth,

I would love the lobster crisp recipe. Sounds marvelous!

And Lori,

Here you go!

Chocolate Bread Pudding
From Chef and author Emeril Lagasse's Emeril's Creole Christmas

Ingredients


1 teaspoon unsalted butter
4 large eggs
1 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips, melted
1/4 cup Grand Marnier or other orange flavored liquer
2 cups half-and-half
8 slices day-old white bread, crusts removed and cut into 1/2-inch
cubes (about 4 cups)
2 cups semisweet chocolate chips
Spiced Cream

Directions

1. Preheat the oven to 350 degrees farenheit. Grease a 6-cup (9 1/4 x 5 1/4 x 2 3/4-inch) loaf pan with the butter.

2. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla, melted chocolate, and Grand Marnier together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and let the mixture sit for 30 minutes, stirring occasionally.

3. Pour half of the mixture into the prepared pan. Sprinkle the top with the unmelted chocolate chips. Pour the remaining bread mixture over the chocolate chips. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes.

4. To serve, cut the pudding into 1-inch thick slices. Top with the spiced cream.

Makes 8 to 10 servings

Spiced Cream

Ingredients


1 quart heavy cream
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

Directions

1. Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture forms stiff peaks, another 1 to 2 minutes.

Makes 4 cups


(Gail notes: On Good Morning America, where Emeril demonstrated this recipe, he used a combination of white chocolate and semisweet chips poured between batters, which I recommend highly. And although the spiced cream is good, it tastes just as good warmed up later with a bit of regular whipped cream.)

[shoyski]

Lindrusso, I noticed your recipe for Palmiers is under Provencale Tarts in the archives. Did you end up using the same recipe? If so, with or without the tomatoes since you froze them.

Also, can you please post the Phyllo Triangle recipe? One last question...do you think these two recipes would hold up to a months worth of time in the freezer?

Thanks for your input.

[Laura]

I use wonton wrappers and twist them into a bow for nicer presentation. I also omit the fennel simply because I am not a big fan. I used lobster tails(2) and couldn't tell the difference.
Lobster Crisps w/champagne dill sauce
5 tablespoons butter, room temperature
6 gyoza (potsticker) wrappers*

1 1 1/2- to 1 3/4-pound live lobster

2 cups extra-dry Champagne
2 cups water
1/3 cup chopped shallots
1 teaspoon tomato paste
1/4 cup whipping cream

3/4 cup thin strips fresh fennel bulb
3/4 cup thin strips peeled carrots
3/4 cup thinly sliced leek (white and pale green parts only)
4 teaspoons chopped fresh dill

*Gyoza wrappers can be found at Asian markets and in the refrigerator section of many supermarkets. If unavailable, substitute wonton wrappers.

Preheat oven to 350°F. Melt 1 tablespoon butter in small saucepan. Brush gyoza on both sides with butter. Arrange on baking sheet. Bake until golden, about 8 minutes. Cool; wrap crisps airtight.

Cook lobster in large pot of boiling salted water until just cooked through, about 8 minutes. Transfer lobster to large bowl. Let stand 15 minutes. Working over bowl to catch juices, twist lobster tails and claws from body. Crack shells and carefully remove lobster meat. Cover and refrigerate lobster meat.

Place all lobster shells and juices in large saucepan. Add Champagne, 2 cups water, shallots and tomato paste. Simmer until liquid is reduced to 1 cup, about 1 hour. Strain liquid; return to same pan. Add cream; simmer until sauce is reduced to 1/3 cup, about 6 minutes. (Crisps, lobster and sauce can be prepared 1 day ahead. Store crisps at room temperature. Cover and refrigerate sauce.)

Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add fennel and carrots; sauté 3 minutes. Add leek and sauté until vegetables are crisp-tender, about 2 minutes. Cut lobster tail crosswise into 8 medallions. Add all lobster to skillet. Cover; cook just until heated through, about 2 minutes. Mix in 2 teaspoons dill. Season with salt and pepper.

Rewarm sauce over low heat. Whisk in 2 tablespoons butter and 2 teaspoons dill. Season with salt and pepper.

Arrange crisps, lobster, and vegetable mixture on 2 plates. Spoon sauce over.

Serves 2.


Bon Appétit
February 1999









[This message has been edited by Laura (edited 01-03-2001).]

[emilycat]

Lindrusso, would you mind showing me the link to that heavenly-sounding Epicurious salad?

And lorilei, I would love your stuffed eggplant recipe, if it's not too much trouble...it sounds awesome.

As for me, I suppose my favorite dish was CL's garlic lover's shrimp. I found it on the recipe finder, and my family devoured it...

[This message has been edited by emilycat (edited 01-04-2001).]

[emilycat]

Tiger posted something very similar to this, if anyone wants to check that link out, too. http://www.cookinglight.com/bbs/smile.gif


[This message has been edited by emilycat (edited 01-04-2001).]

[lindrusso]

Anne and Emilycat - Here is the link to the salad at Epicurious. My mom says that it took her much longer to reduce the apple cider. Also, you can candy/caramelize almonds by just heating them with some sugar - I've never used the other ingredients they call for to caramelize the almonds.

Salad: http://www.epicurious.com/run/recipe/view?id=104191

Shoyski - I did mention the Palmiers under the tart thread, but did not use any tomatoes. Palmiers are rolled and then sliced crosswise and therefore do better with more solid fillings. I used a Martha Stewart recipe for the palmiers, not the tart recipe that SusanL posted.

I'll post the phyllo triangle recipe below. I think that they would survive a month in the freezer with no problem if they are in airtight containers. I made my triangles using leftover Thanksgiving turkey and they kept very nicely until Christmas.

PHYLLO TRIANGLES WITH CURRIED WALNUT CHICKEN

2 1/2 pounds whole chicken breasts
2 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
1 cup milk
1/2 teaspoon kosher salt
1/2 cup chopped toasted walnuts
1 pound phyllo pastry
1 pound (4 sticks) unsalted butter (I used far less butter and they still came out tender and flaky)

1. Heat the oven to 375º. Arrange the chicken breasts in a roasting pan and cook and cook until the juices run clear when pierced with a knife, about 45 minutes. Let cool. Remove the skin and bones, and discard. Cut the meat into small pieces. Set aside.

2. Heat 2 tablespoons butter in a small pan. Add the flour and curry powder and cook over low heat, stirring occasionally, about 2 minutes. Whisk in the milk, and whisk until the mixture thickens. Add salt. Stir in the walnuts and the chicken. Set aside to cool completely.

3. To prepare the triangles, trim the edges of the pile of phyllo dough so that it is easier to work with. To assemble, place 1 sheet of phyllo on a flat surface and brush with melted butter. Top with 2 more sheets, buttering EACH sheet. Cut the combined sheets in half crosswise. Then cut each half lengthwise into 2 1/2-inch-wide strips (with Pepperidge Farm dough, you will get about 12 8 or 9-inch long strips). Using about 2 teaspoons of filling, spoon the filling onto the center of the END of each strip, and form a triangle by folding the lower right-hand corner to the opposite side, as you would a flag. Continue folding to the end of the strip. Repeat with the remaining phyllo and filling.

4. Preheat the oven to 375º with 2 racks. Line 2 baking sheets with parchment paper. Working in batches, place the phyllo triangles on the baking sheets. Brush them with melted butter and bake until golden brown, 7 to 10 minutes.

5. Storing the triangles: If you want to prepare the filled triangles ahead of time, unbaked filled triangles can be refrigerated for up to 2 days, or frozen immediately; do not thaw the frozen triangles before baking.

Mmmmm...time to fill the freezer with more yummy stuff...

[Gail]

Oh, yum! Thank those of you who've posted recipes so far. They sound WON-derful!

[sushibones]

I had 3 parties I needed to bring food for before Christmas. I made 3 different things posted on the bb, which I had never made before. They all received rave reviews.

I made the Houston Spinach Artichoke Dip.

I made the Winter Salad from the Dec 1999 CL (mixed greens, grapefruit, walnuts, onions and a vinaigrette made with raspberry vinegar--I used huckleberry). I also substituted pecans for the walnuts and sugared them first.

I made the Hot Crab Dip and substituted chopped cooked salad shrimp. That one disappeared--as a matter of fact, there was sort of a crowd around the dip.

That was all I made for the parties, but last night I made Provencale Tarts for my husband and me just because they sounded so good. A friend had given me a jar of sundried tomato and olive relish which I substituted for the tapenade. They were delish!! It's a good thing we didn't have to share with any one.

I was delighted to have so many new things to try, and they were just there, so I didn't spend more time looking for something to fix than making it. Thanks everyone for maintaining my reputation as a good cook.

[This message has been edited by sushibones (edited 01-03-2001).]

[This message has been edited by sushibones (edited 01-03-2001).]

Sorry, I cannot make the links work. I have inserted links successfully before, so I don't know what the problem is. When I click on the link I get an error message, and when I go back to edit, there appears to be a double url, but if I delete the extra stuff, the link still doesn't work. Anyway, since these were all posted on the bb fairly recently, you should be able to find them using the recipe name in search.

[This message has been edited by sushibones (edited 01-03-2001).]

[MaryH]

Sushibones, dont know if this will make it work but if you copy the URL don't include the www. Then paste it in. I think the posting program inserts it for you.



[This message has been edited by MaryH (edited 01-03-2001).]

[sushibones]

www.cookinglight.com/bbs/Forum1/HTML/002869.html (http://www.cookinglight.com/bbs/Forum1/HTML/002869.html)

[sushibones]

Thanks, MaryH. Apparently it's the http:// you leave off, but that was the solution to my problem. I appreciate your help. I was starting to go crazy because I couldn't figure out what was wrong. So here are the links:


Houston Spinach Artichoke Dip
www.cookinglight.com/bbs/Archives/Archive-000002/HTML/20000714-1-000183.html (http://www.cookinglight.com/bbs/Archives/Archive-000002/HTML/20000714-1-000183.html)

Winter Salad
www.cookinglight.com/bbs/Forum1/HTML/002869.html (http://www.cookinglight.com/bbs/Forum1/HTML/002869.html)

Provencale Tarts
www.cookinglight.com/bbs/Forum1/HTML/003183.html (http://www.cookinglight.com/bbs/Forum1/HTML/003183.html)

Hot Crab Dip: This was from the Complete CL Cookbook, p 29.

[This message has been edited by sushibones (edited 01-04-2001).]

[This message has been edited by sushibones (edited 01-04-2001).]

[This message has been edited by sushibones (edited 01-04-2001).]

[This message has been edited by sushibones (edited 01-04-2001).]

[Don]

Much to my surprise, the favorite recipe at our holiday dinners this year was Romaine and Tangerine Salad. Everyone raved about this. I made it the "quick and easy" way listed in the notes using prewashed salad and canned mandarin oranges. It took almost no time, and it was gone in a flash.

Romaine and Tangerine Salad

Recipe By :Sunset Books, Fresh Produce
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SALAD:
30 leaves small inner leaves from 2 large heads of
Romaine lettuce
1 cup mandarin orange sections or peeled
tangerine sections
6 tablespoons sliced almonds or pecan halves
HONEY AND POPPY SEED DRESSING:
1/3 cup canola oil
1/4 cup honey
3 tablespoons white wine vinegar
1 tablespoon shallot -- minced
1 1/2 teaspoons poppy seeds
1 1/2 teaspoons Dijon mustard

Prepare the dressing by mixing all of the ingredients thoroughly

NOTES : To make this easily:

For the dressing, combine the canola oil, honey, white wine vinegar, the shallot (very coarsely chopped instead of minced), poppy seeds, and mustard in a blender and blend until smooth.

For the salad, use a bag of Italian blend (romaine and raddichio) prewashed salad, a can of mandarin orange sections (drained well), and a small bag of sliced or slivered almonds that can be found in the baking section of the supermarket.

[lorilei]

First of all -- thank you, thank you, Gail. My chocoholic husband ALSO thanks you http://www.cookinglight.com/bbs/wink.gif

Emilycat -- here is the eggplant recipe... and it is truly a masterpiece. Very fragrant and sweet http://www.cookinglight.com/bbs/smile.gif The recipe calls for quite a bit of olive oil, but I'm certain you can play with the quantities if you like.

Sultan's Favorite Eggplant

1 medium eggplant
2 medium onions
1 14.5 oz can diced tomatoes
4 garlic cloves, minced
1/2 cup dried currants
1 T allspice
olive oil
salt & pepper
1/2 cup chicken broth or water

1 T olive oil
1 T honey
Juice of one lemon

Cut ends off of eggplant; Cut lengthwise. Salt and allow to sweat for 30 minutes. Dry thoroughly.

Heat 5 T olive oil in large, heavy skillet over medium high heat. Fry eggplant halves until cut side is carmelized and brown -- about 10 minutes. Scoop out eggplant meat, leaving 1/4 inch of flesh next to skin. Dice flesh finely and reserve. Place eggplant halves cut side up in a baking pan just big enough to hold them.

Quarter onions and slice thinly. In large skillet, heat 1/4 cup olive oil until hot but not smoking. Add onions and turn heat to low. Cook until onions are a pleasant golden brown -- about 15-20 minutes, stirring occasionally.

When onions are carmelized, add garlic and diced tomatoes with their juice. Bring to boil and simmer for 15-20 minutes, or until almost all liquid is evaporated. Remove from heat. Add reserved eggplant flesh, allspice, currants and salt & pepper (to taste).

Spoon eggplant/tomato mixture into eggplant shells, mounding in the center. Mix together lemon juice, honey and olive oil and drizzle over eggplants. Pour 1/2 cup broth or water into bottom of baking pan with eggplant. Bake in a preheated 325 degree oven for 45 minutes.

http://www.cookinglight.com/bbs/smile.gif Serve to adventurous guests. Is lovely as a side dish with lamb or herbed chicken. This dish is best prepared a day ahead to allow flavors to deepen.

[This message has been edited by lorilei (edited 01-04-2001).]

[kltcarley]

Lindrusso, thanks for the salad recipe. I read the reviews on Epicurious and I have a few questions, if you don't mind. Did you reduce the olive oil in the recipe? Did your dressing turn to jelly like some review commented about? thanks,Karen

[lindrusso]

kltcarley,

My mom made the dressing before she came, so I'm not sure how much oil she used. However, I almost always reduce the oil in recipes with no problem.

I just checked the leftover dressing in the fridge and it is jelly-like, or at least very thick. If you need the make the dressing in advance, I imagine that a few seconds in the microwave would solve that problem.

[Holly in KC]

My winner this year was Potato Rissoto with Bacon Cream Sauce (not low fat). It's from the January '99 Bon Appetit (though it's not on the website because it was a restaurant recipe). We served it with a roast pork on New Year's Eve. Everyone had seconds!

Here's the recipe (serves 4, can be doubled):

Sauce:
3 bacon slices, chopped
1/2 cups chopped onion
1/3 cup dry white wine
1/4 cup apple cider vinegar (i used about half of this amount)
1 cup whipping cream

Potatos:
2 tablespoons (1/4 stick) butter
1 1/2 cups chopped onions
2 garlic cloves, minced
1 1/2 pounds russet potatoes, peeled, cut into 1/3 inch cubes
1 cup chicken stock
2/3 cup freshly grated Parmesan (2 ounces)
1/4 cup mascarpone

Sauce: saute bacon and onions in heavy medium skillet over medium heat until bacon is crisp, about 5 minutes. Using slotted spoon, transer bacon-onion mixture to small bowl. Pour off drippings. Add wine and vinegar to skillet. Bring to boil, scraping up any rowned bits. Boil until liquid is reduced to 1/4 cup, about 3 minutes. Add cream and bacon onion mixture and simmer until reduced to sauce consistency, stirring occasionally, about 4 minutes. Season to taste with salt and pepper (Can be made 1 day ahead... cover and refrigerate).

Potatoes: Melt butter in heavy large saucepan over medium heat. Add 1 1/2 cups onions and saute 5 minutes. Mix in garlic. Add potatoes and saute 3 minutes. Mix in stock. Cook until potatoes are tender and most of liquid is absorbed, stirring occasionally, about 20 mintues. mix in Parmesan and mascarpone. Season to taste with salt and pepper.

Rewarm bacon sauce. Spoon potato risotto onto plates. Dirzzle sauce over.

Yum yum yum.

[lindrusso]

I just wanted to add an update on the Mixed Greens salad....

kltcarley had asked if the oil could be reduced. I just made this recipe (which calls for 1 cup of olive oil) and only used 1/4 cup of olive oil. To compensate a bit, I only reduced the apple cider to 3/4 cup.

I also added some dried cherries which were very good with this recipe. As for the goat cheese, I found that about 6-8 ounces was plenty (instead of 12) and I also used only about half the amount of almonds called for.

This really is a GREAT salad, but it needed to be tweaked a bit - I thought it had too many almonds and too much goat cheese for the small amount of greens used. It got raves at a dinner party we brought it to last night.

[Mitchdoggy]

I made my Mom's hot crab dip (not cooking light type). However, I sent it to CL to see if they could lighten it up. It always is a favorite.

[LGBurns]

I did not cook this Christmas or Thanksgiving but I did have family over last Thanksgiving and almost everything I made was from Cooking Light's 1999 Thanksgiving suggestions and were delicious. The recipe I will surely make again if I host a holiday is "Green Beans with Pan-roasted Red Onions" November 1999. My mother also made this for Christmas this year and said it was wonderful (I was at my in-laws this year for Christmas). The extra plus for this recipe is that it is so easy (although it does need to be made at the last minute).

Also, my mother always makes a crab dip that is really yummy. I can't remember if I've posted it already, but let me know if you're interested and I'll post it. It isn't low-fat but it's pretty easy to make it low-fat using low-fat mayo and sour cream.


[This message has been edited by LGBurns (edited 01-21-2001).]

[Gwenniver]

The two favorites at my Christmas this year were CL's Lemon Honey Drop Cookies (took the whole batch, came home with about 3) and another CL recipe I adapted to make it easier. It was the Pumpkin-Maple Pie from (I think) November 1999 (the one with the Pecan Pie on the cover), and I used a graham-cracker crust. No one failed to comment on the pie.

A recipe I made up myself (I have to kind of pat myself on the back, I don't do that very often) was Twice-Baked Sweet Potatoes. Very easy--take about 6 large sweet potatoes, 1 cup low fat sour cream (I like Breakstone's), 1/3 cup brown sugar, 1 tablespoon cinnamon, and 1/2 tablespoon ginger. I think those were the measurements I used, but you can certainly vary them by taste. Bake the sweet potatoes in the usual fashion (I use the microwave), let cool slightly, and scoop out the pulp with a spoon after slicing off the tops. Beat pulp and remaining ingredients with a mixer until blended and as smooth as you like it, then return them to the microwave. I adapted a microwave twice-baked regular potato recipe, so since that recipe calls for microwaving them again for about 1 minute per potato (1 1/2 minutes if refrigerated beforehand), I just microwaved them 1 minute per potato's worth of sweet potatoes (my sweet potatoes were enormous). I wouldn't worry too much about the second cooking time as long as they're warm--after all, they were cooked the first time. http://www.cookinglight.com/bbs/smile.gif