Knitting Tea Party Friday 30 December ‘16
We had a skiff of snow last night and it is still on the ground. The temperature is about 26° on my dog yard thermometer and it is in direct sunshine. Oh yes – we are having a day of sunshine – filtered sunshine – no sunshine. The sky is full of white fluffy clouds with pieces of blue showing in between. As they move and the sun moves the amount of sunshine we get varies. I’m grateful for any sunshine we can get.
I can’t get over the starkness of winter. As I look out my window here I see mostly the top half of a great many trees – all bare – all black – against the steely white and blue sky. Beautiful in its own way but I will be glad when I see tiny green buds on them. Today is going to be longer than yesterday – isn’t that wonderful.
I love the following recipe. I could snack on them all evening. I would encourage you to use the URL and see how they fold them. I didn’t think the directions were that clear. I’m thinking a dip would be nice – what do you suggest.Turkey Cuban Pastry Puffs
A traditional Cuban Sandwich has pork, ham, pickles, Swiss and mustard. Since we have a lot of leftover turkey from the holiday, I decided to swap the pork for turkey and wrap it all in puff pastry. Let me tell you, these Turkey Cuban Pastry Puffs were DELICIOUS!
These Turkey Cuban Pastry Puffs can be made ahead of time and frozen. If you freeze them, let them thaw for about an hour or so before brushing them with the egg wash and baking.
1 package puff pastry, thawed
1/4 pound turkey slices (from a boneless turkey breast or thick deli cut)
1/3 pound shaved deli ham
1-1/2 cups shredded swiss cheese
2 Tbsp yellow mustard
1 (24-oz) jar pickle slices (Vlasic Stackers)
1 egg, beaten
1 Tbsp water
Preheat oven to 400. Line baking sheets with parchment paper. Set aside.
1. Unfold pastry sheets. Cut each sheet into 9 squares.
2. Spread about 1/2 tsp of yellow mustard over the puff pastry.
3, Arrange turkey slices down diagonal center of pastry squares.
4. Top with ham, pickle slice and swiss cheese.
5. Fold two opposite corners of each square over the filling and press edges to seal. Place on prepared baking sheet.
6. Combine egg and water. Brush each pastry with egg wash.
7. Bake 15-18 minutes, until golden brown. Serve warm or at room temperature.http://www.plainchicken.com/2016/12/turkey-cuban-pastry-puffs_29.html#MBzIGeqsahXZQVB2.99
The authors of the following recipe state that there is never a time when sticky pudding isn’t good to have. Looking at the recipe I think I agree.Sticky Date Pudding With Butterscotch Sauce
We’re not sure about you but Sticky Date Pudding is without doubt, one of our absolute favourite desserts. In fact, we would go as far as to say there is never a time that is not right for Sticky Pud. It’s soooo good! That delicious Butterscotch Sauce is something to behold and a big dollop of cream or ice-cream tops it off perfectly. The pudding is steamed in the oven; this makes it extra spongy and moist.
1 1/4 cups pitted dates, chopped
1 1/4 cups boiling water
1 teaspoon baking soda
60g butter, chopped
3/4 cup Soft Brown Sugar
1 cup self-rising flour
2 cups Brown Sugar
1 teaspoon vanilla essence
How To Make Pudding -:
Preheat oven to 180ºC. (350°) Grease deep 20cm round cake tin, line base with baking paper.
1. Combine dates, boiling water & soda in bowl. Stand for 5 minutes.
2. Blend or process date mixture with butter and sugar until almost smooth, add eggs & flour, mixing until just combined.
3. Pour mixture into prepared pan.
4. Bake 45 – 50 minutes or until cooked through. Cover with foil during baking if over browning.
5. Stand pudding 10 minutes before turning out of pan. Serve with Butterscotch Sauce poured over the top.
How To Make Butterscotch Sauce -:
1. Combine all ingredients in medium pan, stir over low heat until sugar is dissolved and butter melted.http://thewhoot.com.au/whoot-news/recipes/sticky-date-pudding-with-butterscotch-sauce?omhide=true&utm_source=The+WHOot+Daily+Mail&utm_campaign=92e7175895-RSS_Feed_v4_custom&utm_medium=email&utm_term=0_bb6c322de2-92e7175895-60616885SLOW COOKER CHICKEN ADOBO
This slow cooker version of the traditional Filipino chicken adobo recipe takes just minutes to prepare and results in perfectly moist, tender and flavorful chicken.
Course: Slow Cooker
Calories: 317 kcal
Author: Liz DellaCroce
20 ounces chicken thighs bone-in, skin-on
1/3 cup soy sauce low sodium
1/3 cup white vinegar
5 cloves garlic minced
8 black peppercorns whole
3 bay leaves
rice to serve optional
1. Place all ingredients in a slow cooker and stir once to make sure chicken is evenly coated in sauce.
2. Heat on Low for 4 hours or High for 2 hours.
3. Remove chicken from the slow cooker and place on a platter. Drizzle with the sauce and serve with rice if you wish.
Nutrition Facts: Amount Per Serving (1g): Calories 317Calories from Fat 192 - % Daily Value* - Total Fat 21.3g; 33% - Saturated Fat 6.3g; 32% - Polyunsaturated Fat 15g - Cholesterol 117mg; 39% - Sodium 107mg; 4% - Total Carbohydrates 2.3g; 1% - Protein 25.1g; 50%
* Percent Daily Values are based on a 2000 calorie diet.http://thelemonbowl.com/2016/12/slow-cooker-chicken-adobo.html?utm_source=Receive+Updates+from+The+Lemon+Bowl&utm_campaign=51432f9645-LEMON_BOWL_DAILY_+EMAIL&utm_medium=email&utm_term=0_098c0245b8-51432f9645-58688965
I really like the following recipe – however – there was no oven temp given – nor time – so I borrowed from another like recipe. If you make it – the first time you might watch it fairly closely in the oven. Also – it calls for puff pastry crusts – I think a regular pie crust would work also.Rich Apple Pudding
6 very large apples, peeled, cored and sliced
6 tablespoons water
1 lemon peel, cut into slices
6 oz (2/3 cup) brown sugar
6 eggs, well-beaten
1 pint heavy whipping cream
1 tsp lemon juice
2 - 9-inch round puff pastry crusts
Candied lemon peels for garnish (optional)
1. Peel and core six very large apples.
2. Stew them in six table-spoonfuls of water, with the rind of a lemon.
3. When soft, beat them to a pulp.
4. Add six ounces of good brown sugar; six well-beaten eggs, a pint of rich cream, and a tea-spoonful of lemon juice.
5. Line a dish with puff paste.
6. Bake in 375 degree oven until batter covers apples and crust browns, approximately 30 to 40 minutes.
7. When baked, stick all over the top thin chips of candied citron and lemon-peel. www.gourmetcooking.comScottish Shortbread
I know that ‘Scottish shortbread’ sounds like something to serve ladies at high tea — or to quote my favorite British food writer, Nigella Lawson, “the sort of cooking someone else does.” But make it once and you’ll be convinced otherwise. Buttery, crisp, and mildly sweet, shortbread is simple to make with ingredients that are always on hand. Baked in large rounds to resemble the sun and cut into wedges, shortbread is traditionally served in Scotland on winter solstice, Christmas, New Year’s Eve, and New Year’s Day. It’s wonderful with coffee or tea any time of day — and since it’s appealingly plain, kids love it as much as grown-ups.
Adapted from King Arthur Flour
Servings: 24 wedges
Prep Time: 25 Minutes
Cook Time: 35 Minutes
Total Time: 1 Hour
2 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at cool room temperature, plus more for greasing the pans
1 cup confectioners’ sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
Preheat the oven to 300°F. Lightly grease two round 9-in cake pans with butter. (If you worry about the shortbread sticking in your particular pans, line them with parchment rounds, and then butter the parchment.)
1. In a medium bowl, whisk together the flour and salt. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter, sugar, vanilla, and almond extract. Beat until smooth, creamy and well combined.
3. Add the flour mixture and beat on low speed until you have an evenly mixed, stiff dough.
4. Divide the dough in half (if you have a scale, each half will weigh about 10.5 oz), and press each half into an even layer in the prepared pans, dusting your fingers with flour as necessary to prevent the dough from sticking.
NOTE: To smooth the surface, place a piece of plastic wrap over the dough and smooth with your fingers.
5. Use a fork to prick the dough all over in 1-in intervals to allow steam to escape while the shortbread
6. Bake the shortbread until it's a light golden brown across the top surface, and a deeper golden brown around the edges, about 35 minutes.
7. Remove the pans from the oven, and immediately turn each shortbread round out onto a clean work surface.
8. Using a sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; otherwise, it won't cut easily and will crumble.)
9. Transfer the shortbread wedges to a rack to cool. Store in an airtight container for up to a month.
Nutrition Information: Serving size:1 wedge - Calories:126 - Fat:8 g - Saturated fat:5 g - Carbohydrates:13 g - Sugar:5 g - Fiber:0 g - Protein:1 g - Sodium:50 mg -
Cholesterol:20 mghttp://www.onceuponachef.com/2016/12/scottish-shortbread.htmlPolar Express Hot Chocolate
Recipe by:Di "Not for the light-hearted. Great for those looking to fatten up on a cold winter night. Serve immediately or pour into a slow cooker to keep warm. Top with whipped cream, crushed candy canes, or sprinkles."
10 servings@525 cals/serv
6 cups milk
1 (14 ounce) can sweetened condensed milk
1 1/2 cups heavy whipping cream
1 1/2 cups bittersweet chocolate chips
1 teaspoon vanilla extract
1/8 teaspoon salt
1. Combine milk, sweetened condensed milk, cream, chocolate chips, vanilla extract, and salt together in a large pot over low heat; cook, stirring constantly, until chocolate is melted, 30 to 40 minutes.
Footnotes: Add more milk to adjust flavor if desired.http://allrecipes.com/recipe/240422/polar-express-hot-chocolate/?prop26=dailydish&prop25=113074&prop27=2016-12-25&did=113074-20161225
I’m telling you – the following recipe – I would love to have a big bowl of it right now. Hope you think so too.Tomato Herb Rice with White Beans and Spinach
This dish is a full flavored, filling concoction that can be served as either a vegetarian (or vegan) main dish, or a side to go with just about any type of grilled meat. This would also be a great meal if topped with a fried egg. As with most rice dishes, the success of this recipe depends greatly on having a heavy bottomed skillet or pot. The heat from your burner must be distributed evenly for the rice to cook evenly, so find your thickest, heaviest pot or deep skillet to use for this recipe.
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Total Cost: $5.14
Cost Per Serving: $0.86 (1.33 cups each)
Serves: 6 (8 cups total)
2 Tbsp olive oil $0.22
2 cloves garlic $0.16
½ tsp oregano $0.05
½ tsp basil $0.05
¼ tsp thyme $0.03
¼ tsp rosemary $0.03
Pinch of crushed red pepper $0.02
Freshly cracked black pepper $0.05
3oz. tomato paste (about ¼ cup) $0.33
½ tsp brown sugar $0.02
¼ tsp salt $0.02
1 small yellow onion $0.25
15oz. can fire roasted diced tomatoes $1.50
15oz. can cannellini beans $1.29
¼ lb. frozen chopped spinach $0.43
1 cup uncooked long grain white rice $0.48
1.5 cups vegetable broth* $0.19
1. Place the spinach in a bowl and allow it to thaw slightly as you prepare the beginning of the dish. Dice the onion and mince the garlic.
2. Add the olive oil to a heavy bottomed pot or deep skillet along with the minced garlic, oregano, basil, thyme, rosemary, a pinch of crushed red pepper, and a little freshly cracked black pepper (about 10 cranks of a pepper mill). Sauté the spices over medium-low heat for about one minute.
3. Add the tomato paste and brown sugar to the pot and continue to sauté for 2-3 minutes, or until the tomato paste takes on a deep burgundy color.
4. Add the onion and salt and continue to sauté for a few minutes more, or until the onions become soft and transparent.
5. Meanwhile, drain and rinse the cannellini beans in a colander.
6. Add the diced tomatoes (with juices), cannellini beans, spinach, and uncooked rice to the pot. Pour in the vegetable broth and stir briefly to combine the ingredients.
7. Place a lid on the pot and turn the heat up to medium-high.
8. Allow the contents to come up to a boil. Once it reaches a boil, turn the heat down to the lowest setting that allows the liquid to maintain a simmer. Let the pot simmer for 15-20 minutes, or until most of the liquid is absorbed (there may still be some around the edges. Turn the heat off and let the pot rest, undisturbed, for 10 additional minutes.
9. Finally, fluff the contents of the pot with a fork, making sure to not stir vigorously. Serve immediately.
Notes: *I use Better Than Bouillon concentrate to make my broth.http://www.budgetbytes.com/2016/10/tomato-herb-rice-with-white-beans-and-spinach/
You’all – have a safe New Year’s Eve and Happy New Year to you. --- Sam