Christmas Ham

I will be doing my Christmas shopping tomorrow, which includes the Christmas ham.  I have to mention that it is a good idea to NOT buy a fully cooked ham.  I have made that mistake before, and it sucked.  This year, I’m thinking of making either a pineapple and clove ham, or one with brown sugar or one with a mustard glaze?  I just don’t know!  There are so many delicious pork options, it is hard to choose. However, I do like this video although, I’m not sure where to buy that pineapple mango juice. Oh, well the great thing about cooking is improvising! Merry Christmas!

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Jingle shells: How PEI mussels feed the holiday crowd

(ARA) – The holidays are upon us once more and along with office parties and caroling, the season also brings the joy of entertaining and feeding a crowd at home. While it may sometimes seem daunting to feed larger numbers of friends and family that may grace your home, the Canadian Mussel Industry Council has some delicious meal ideas for serving to all of your loved ones this season.

Fresh Prince Edward Island mussels are a tasty choice for feeding a crowd at this time of year. Nothing could be simpler than putting on a 10-pound bag of mussels to steam – they are delicious and they’ll impress even your most discerning guests. There’s something about the flavor and hearty nature of mussels that really hits the festive spot perfectly.

Why not try mussels with sundried tomatoes to feed the crowd at your next holiday gathering? This is a meal that will easily feed 12 as an appetizer or six as a main course, but yet it’s quick to prepare and serve. You can have this meal on the table in 15 minutes, perfect for those occasions when guests arrive unannounced.

Fresh mussels will keep for several days in the refrigerator, so you can buy them in advance and be ready for those evenings when you can expect a few guests. The great thing about these recipes is that they can easily be doubled up, or more, so that when a real crowd is on hand you’re able to ensure no one leaves hungry.

While it’s likely a crowd will arrive on your doorstep all at once, over the holidays you can also expect that people will arrive in waves, coming and going throughout an evening. To feed a smaller crowd that trickles in and out it’s even easier to be prepared.

A recipe for marinated mussels is perfect for this situation. Designed to feed eight as an appetizer, this recipe can easily be doubled, but better yet you can make it in advance and leave it in the refrigerator until you are ready to serve it to your guests. Make them ahead and impress the whole night through. It doesn’t get any better than that.

The Canadian Mussel Industry Council website at www.discovermussels.com is home to recipes to entertain your friends and family throughout the holiday and the whole year through.

Mussels with sundried tomatoes
Number of servings: 6
Preparation time: 5 minutes
Cooking time: 10 minutes

Ingredients
6 pounds fresh PEI mussels
4 tablespoons olive oil
4 green onions, light green and white part only, thinly sliced
1 fennel bulb, fronds removed, outer layer removed, bulb thinly sliced
4 cloves garlic, thinly sliced
1 cup thinly sliced sundried tomatoes
1 cup dry white wine
1/2 cup heavy cream
1/4 cup capers, drained and rinsed
juice and zest of 1 lemon
sea salt and freshly ground black pepper to taste
handful fresh flat leaf parsley, chopped

Instructions
Rinse fresh PEI mussels in tap water. Tap any mussels that are still open and discard any that do not close after being rinsed and tapped. Set aside. Heat olive oil in a large heavy-bottomed saucepan over medium heat. Add green onions, fennel and garlic and saute, stirring occasionally, for 5 minutes, until vegetables begin to soften. Add sundried tomatoes and stir well to coat. Add wine and mussels, stir gently, then cover. Leave mussels to steam for 5-7 minutes, until mussels are open. Discard any mussels that are not open. Remove mussels with a slotted spoon and set aside in a serving bowl. To the vegetables add cream, capers, lemon juice and zest, sea salt and black pepper, to taste. Give this a good stir and then pour over the mussels. Garnish with parsley and serve immediately.

Marinated mussels

Number of servings: 8
Preparation time: 15 minutes

Ingredients

6 pounds fresh PEI mussels
1 bay leaf
1 cup white wine
1 small onion, chopped
2 cloves garlic, chopped
1 small hot pepper, seeded and chopped
1/4 cup shallots or green onions, chopped
1 small red pepper, chopped
1 small green pepper, chopped
2 tablespoons fresh parsley, minced

Marinade
1/2 cup white wine vinegar
2 tablespoons dijon mustard
2 clove garlic, chopped
1/4 teaspoon salt
1/2 cup olive oil
1 dash black pepper

Instructions
Rinse fresh PEI mussels in tap water. Tap any mussels that are still open and discard any that do not close after being rinsed and tapped. Set aside. Place all ingredients (not the marinade ingredients) in a large sauce pan with a lid and steam for 5 to 7 minutes until fresh blue mussels are steamed open (about 3 minutes). Remove mussels, discarding any that do not open. When cool, shuck mussels and place meats in a large serving dish. Combine above marinade ingredients in an air-tight container and shake vigorously to blend. Pour over fresh blue mussels. Refrigerate until ready to use.

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Nigella Lawson

I have to say I have a girl crush on Nigella Lawson.  She is amazing.  She loves food and the way she describes it is so luscious.  The quick video is another one on how to make a Christmas trifle.  I love the combination of chocolate and cherry, and more specifically Black Forest.  I think this Christmas I’m going to make a Black Forest trifle.  Watch this video and drool all over the place!

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Easy Holiday Appetizers

This video is so great. I love how it is “semi-homemade”.  During the holidays who has time to do everything from scratch?  I know with work and family, I love having simple and quick recipes.  It seems like every time I throw a party I make these labor-intensive recipes that put me behind on schedule.  I hate feeling frazzled and rushed on party day.  So here are some simple, easy appetizer recipes that you basically have to do next to nothing to do. Another really easy recipe that I make every holiday is baked brie. You simply buy the prepared puff pastry, a round wheel of brie, and some apricot jelly. Slice the brie in half to form two discs, spread apricot jelly between, and wrap in puff pastry. Bake at 350* until golden brown and serve with crackers and fruit. Amazing and out of this world!

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Christmas Trifle

Oh my goodness, how my heart sighs with joy when I hear the word “trifle”.  Seriously, they have to be the most amazing dessert in the world.  I have made an amazing trifle using store bought pound cake, lemon curd, Limoncello, homemade whipped cream, and fresh berries.  Seriously, co-workers raved about it for weeks and begged for the recipe.  While searching for Christmas recipes I came across this one for a Christmas Trifle recipe.  I have to say I’m not sure it looks as good as the Limoncello trifle I made (courtesy of Food Network) however, I do love to watch a video on how to do it.  What is your favorite trifle recipe?

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Try adding a twist to your holiday staples this year

(ARA) – We look forward to the holidays for many reasons, and the food is often near the top of the list. But while traditional holiday dishes are a familiar comfort that everyone in the family can look forward to, there’s no harm in adding a slight twist to your staples to give them a gourmet touch.

No, it’s not a good idea to scrap your family favorites altogether, but adding a surprising special touch to this year’s dishes could be all you need to invigorate your holiday meal. Maybe it’s augmenting your sweet potatoes with a couple tasty additions or providing a finishing touch in the form of a delicious sauce for your traditional steak dinner. Even just adding a slight change to one part of your meal will bring a little extra life to your traditional fare.

Nielsen-Massey Vanillas offers a line of pure vanilla and gourmet extract products that can be a part of your solution when you’re looking for ways to add that extra little bit of flavor to your classic dishes. They also provide a number of holiday recipes if you’re looking for a place to start. Here are a few ideas for classing up traditional holiday foods.

Side dish
If you’re like many families, sweet potatoes are a staple at this time of year. While nobody can argue with their raw goodness, try taking this side dish to the next level by adding a tablespoon of Nielsen-Massey Tahitian Pure Vanilla Extract with some cooked and crumbled bacon. Whipping your potatoes with those ingredients, some cream cheese and a dash of maple syrup will have your guests asking what you did to make your usual sweet potatoes taste so good.

Main course
Filet Mignon is a special treat this time of year for many. There’s no need to mess with greatness as you cook this prime cut of beef the way you know best, but consider adding this sauce to give your dinner guests an extra rich experience.

Vanilla Wine Sauce

Ingredients:
2 cups organic beef stock
1/4 cup dry red wine
1 small onion, sliced in half
3 large springs of fresh marjoram or oregano
2 whole garlic cloves
1 teaspoon Nielsen-Massey Organic Madagascar Bourbon Pure Vanilla Extract
1 1/2 tablespoons tomato paste
1 teaspoon light brown sugar
2 tablespoons butter, softened

Directions:
Combine the stock, wine, onion, marjoram, garlic, vanilla extract, tomato paste and brown sugar in a saucepan. Simmer until reduced by half. Strain through a fine mesh strainer into a small saute pan. Whisk the butter into the sauce one tablespoon at a time over medium heat. The sauce will become glossy and slightly thickened. Once the steaks are done, spoon the sauce over them. Consider adding sauted mushrooms for an extra complement to the steaks and sauce.

Dessert
The dessert spreads at holiday gatherings are something to behold. You’ll often have a table full of desserts laid out for grazing throughout your party. Try this twist on gingerbread cookies and you’re sure to see your confections disappear before the rest.

Nielsen-Massey Chewy Chocolate Gingerbread Cookies

Ingredients:
2 1/2 cups unbleached all-purpose flour
1/4 cup high-quality cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup (1 1/4 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 teaspoon Nielsen-Massey Pure Chocolate Extract
1 egg
1/4 cup original unsulfured molasses

Directions:
Line two light-colored, heavy baking sheets with parchment paper and set them aside. In a large bowl, whisk together flour, cocoa powder, cinnamon, cloves, ginger and salt, set aside. To a large mixing bowl, add butter, granulated and brown sugars, Madagascar Bourbon Pure Vanilla Extract and Pure Chocolate Extract; beat with an electric mixer on medium speed until creamy. Beat in egg until combined. Add molasses, beat until combined. Reduce speed to low, add dry ingredients in three batches, beating after each addition, until combined.

Divide dough into two even pieces, press each piece into a disk shape, wrap with plastic wrap and refrigerate for one hour. Preheat oven to 350 F. Working with one piece of dough at a time, place on a clean, lightly floured surface. For dusting the rolling surface and pin: In a small bowl, combine 1 tablespoon of cocoa powder with 2 tablespoons of all-purpose flour. This will help keep the cookies a nice chocolaty brown. Roll dough to a 1/4-inch thickness. Using a 2 3/4-inch cookie cutter, cut desired cookie shapes. Transfer cookies to prepared cookie sheets using a thin metal spatula. Bake eight to 10 minutes, remove and place cookies on wire a rack to cool. For a crispier cookie, roll dough to a 1/3-inch thickness and adjust baking time accordingly.

Whatever your holiday specialty may be, think about ways you can make it extra special this year. Scan your recipe books, look for a variation of the recipe on the Internet or just use your imagination and give it a test run before the holidays. Then when it comes time to enjoy, your guests are sure to be impressed.

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The tastes of the season - savory, sweet, traditional and scrumptious

(ARA) – The holiday season is fast approaching – and this year there are some new tastes joining traditional favorites to tempt even the most temperamental palates.

Industry trend watcher Andrew Freeman predicted earlier this year that one of the trends for 2011 would also include a search for simplicity and pure flavors, using powders and dried ingredients. You’ll see many of these flavorings as food manufacturers roll out their holiday fare this fall and winter.

According to the Cooking Channel, one of the biggest trends is adding a modern touch to homemade foods. Food manufacturers like The Kansas City Steak Company are embracing the trend and adding some interesting flavors to their products.

“Our customers are asking for more tasteful adventures for their holiday menus,” says Edward Scavuzzo, President of Kansas City Steak Company. “We know that spice consumption in this country is at an all-time high – according to McCormick & Company spice consumption is growing more than three times as fast as the population. Today’s pantry consists of about 40 different seasonings, compared to less than 10 in the 1950s. We have been providing our customers with top-of-the-line meats since 1932. We love blending these flavor trends into our product mix and adding them to our more traditional, and always flavorful, steaks and roasts.”

Here are some flavor trends to watch for this holiday season.

1. Espresso is a wonderful flavor enhancer to spice rubs. Whether it’s added to a steakhouse rub or enjoyed in a cappuccino, the deep, rich flavor of espresso adds a depth of flavor to foods that’s rich and satisfying.

2. Sun-dried tomatoes add earthy flavors to recipes. Whether they’re incorporated into chicken roasts or meatloaf, chili or salad, the intense tomato flavor adds both texture and the perfect bite to holiday recipes.

3. Healthful and flavorful, cherries are sure to make your holiday meal sparkle. Whether tart or sweet, cherries are considered an antioxidant super food and will be present in many holiday treats this year. Watch for them to be matched with other fruits, meats and sides throughout the season.

4. Aged beef continues to make the holidays special. One taste trend that will never go out of holiday style: luscious, tender steaks and perfectly juicy roasts. The centerpiece of any holiday meal is still a great choice for wowing your most treasured friends – you name it, meats like Wagyu Kobe Beef, USDA Prime Chateaubriand and Roasted Steakhouse Rub Tenderloin Roast (some of Kansas City Steak’s best-selling items) are holiday favorites every year. There’s just something about taking a bite of a juicy, flavorful steak that makes your day memorable.

5. Don’t forget the old-school favorites. Berkshire Pork, roasts of all kinds, grandma’s special casserole – comfort foods extraordinaire. These foods burst with flavors of the season, rich with memories of years gone by.

When planning those special holiday meals, it’s always good to have a handy guide to pair these new flavors with the perfect complementary sauces, sides and complementary wines. Gourmet guides like the one that Kansas City Steak offers free to consumers from its website, provide quick, easy tips to add some holiday flair to your special gatherings. Many other companies also offer helpful tips and techniques to help you get the most extraordinary flavor for your food dollar – all while impressing your guests with your unique gourmet touches that are sure to make the moments memorable.

Whether you’re craving more adventurous holiday menu choices this year or sticking with the more traditional flavors of the season, you’re sure to find many treats to explore online and in your local grocery store. Start planning for your best holiday yet.

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Bake up some red and white popcorn for the holidays

(NC)—Instead of falling back on the same old sugar cookie recipe for this year’s holiday baking, try mixing the decadent ingredients associated with the season (creamy chocolate, sticky sweet marshmallows) with the wholesome fibre of popcorn. The result is a tasty treat that’s better for you to boot.

White Chocolate Popcorn Chews

Ingredients

1 bag (80 g each) Orville Redenbacher’s Smart Pop! buttery flavour microwave popcorn

1 pkg (170g) dried cranberries

1/4 cup butter

1 pkg (298g) miniature marshmallows

1/2 cup white baking morsels

1/2 cup salted whole almonds, chopped

Directions

• Spray 13×9-inch baking pan and large bowl with cooking spray.

• Prepare popcorn according to package directions. Remove all unpopped kernels. Combine popped corn, cranberries, morsels and almonds in bowl.

• Place marshmallows and margarine in 8-cup glass measure. Microwave on High 2 minutes or until smooth when stirred. Immediately pour over popcorn mixture; toss until coated evenly. Place in pan.

• Spray hands with cooking spray; press mixture evenly into pan. Allow to cool. Cut into 24 bars.

www.newscanada.com

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Creative ways to preserve family recipes and traditions

(ARA) – Whether families are around the corner or across the country, special memories and cherished traditions bring them together. From cooking favorite dishes to re-telling classic family stories, it’s important to keep those traditions alive.

Everyone has a favorite recipe they look forward to enjoying at family gatherings. The smell and taste of a special dish can evoke memories from the past or create new ones for younger generations. To preserve your family’s special recipes and traditions for generations to come, consider these easy and fun ideas:

Create a family cookbook
A cookbook full of special family recipes is a wonderful keepsake, and creating your own has never been easier, with a variety of affordable printing and scrapbooking tools available. Ask each family member to share a favorite recipe for inclusion. Make the book more personal by having each person write a memory that is tied to the recipe or include favorite family photos. You can also capture step-by-step photos of the recipe preparation and finished product, so the next time that you or a distant relative cook the dish, the recipe will yield the perfect result.

Declare official “just for the holidays” recipes
Make your grandmother’s famous apple pie the official dessert for Thanksgiving, or cook your dad’s special banana pancakes every Christmas Eve morning. Tying recipes to a specific holiday helps build traditions and excitement so family members can look forward to enjoying their favorite dishes.

Host a family cooking party
What better way to preserve family meals than to plan a family cooking party? Gather the entire family and work together to prepare several special dishes. Assign each family member a role to ensure that everyone is involved. Not only will you be working together, but everyone will learn to prepare the recipe themselves.

Make inherited recipes your own
Adding your own twist to a family favorite can keep recipes alive for future generations. Modernizing a passed-down dish can also make it more accessible and convenient. Try updating your grandfather’s legendary strudel with apple butter you can buy at the store instead of homemade or grill something that is traditionally prepared in the oven.

There’s truly something exceptional about celebrating a cherished family recipe. This fall, the makers of Smucker’s(R) jams, jellies, preserves and fruit butters invite families to share special recipes and stories in the fourth annual Spreading Smucker’s Traditions Recipe and Essay Contest, for the chance to win $20,000 toward a dream family reunion.

From Sept. 14 to Nov.16, you can share an original family recipe on www.Smuckers.com. Your recipe must incorporate at least 1/4 cup of Smucker’s jam, jelly, preserves or fruit butter and should be submitted along with an original essay of 200 words or less about how the recipe is part of family traditions and how it makes your family celebrations special.

Contest open to legal residents of the 50 United States and D.C., 18 years and older. Complete Official Rules available on www.smuckers.com. Void where prohibited.

Last year’s winning recipe has been passed down for three generations, and is a family favorite at Easter gatherings:

Slow Cooker Marmalade Pork Tenderloin
Prep Time: 30 minutes
Cook Time: 4 hours
Makes: 6-8 servings

Ingredients:
3 pounds boneless pork tenderloin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons Crisco(R) Pure Olive Oil
1 large onion, sliced
1/2 cup teriyaki sauce
1 (12 oz.) jar Smucker’s(R) Sweet Orange Marmalade
2 teaspoons fresh ginger, grated
1/3 cup brown sugar
3 cloves garlic, minced

Directions:
1. Season the roast with salt and pepper. Heat oil in a large skillet over medium-high heat, brown the roast on all sides. Transfer meat to slow cooker, add sliced onion, cover and cook on high about three to four hours.

2. Heat teriyaki sauce, marmalade, ginger, brown sugar and garlic in a small sauce pan on medium until sauce simmers. Cook until smooth and bubbly, stirring constantly.

3. Remove meat from slow cooker, let rest for 10 minutes; slice and arrange on serving platter. Drizzle roast slices with 3/4 cup of sauce, garnish with cooked onion slices and serve with remaining sauce.

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Authentic Tuscan tastes bring big holiday flavor

(ARA) – When Janelle Maiocco learned she was traveling to Italy last summer on an all-expenses paid trip through Tuscany, it was as though the chef and blogger were really just coming home.

Having spent a year living abroad in Florence with her family, the Seattle-based mom and urban-gardening foodie was certainly no stranger to adventure. So when Maiocco discovered DaVinci Wine’s Storyteller Experience application on Facebook, she decided to throw her hat in the ring for a chance to visit the old country once again.

She wasn’t alone.

DaVinci received over 200 applications from other chefs, bloggers, videographers, artists and wine enthusiasts, selecting just four lucky Storytellers to travel to Vinci, Italy and learn about the people, place and passion behind the storied Italian wine brand. Four categories – culinary arts, visual arts, language arts, and documentarian – comprised this year’s coveted spots.

“It was such an overwhelmingly fantastic opportunity,” says Maiocco. “I love stories. We’re all either reminiscing about the last story or making the next story. To get to travel to Tuscany and help share the story of DaVinci wine – from the growers to winemakers to local artisans – was a dream come true.”

Maiocco was selected as the “Culinary Arts” storyteller, bringing her love of Chianti and Tuscan-style dishes to the forefront of the weeklong Storyteller Experience.

“We met growers, winemakers, chefs and employees of DaVinci Wine. We made lifelong friends, enjoyed countless food and wine pairings, and soaked up the Tuscan landscape,” she says.

She also translated her experience in the best way she knew how: through authentic Tuscan-style dishes paired with delicious Italian wine. Below are two such recipes inspired by DaVinci wine, and include insider information on proper pairings. With simple ingredients and easy preparation, you too can share the Storyteller Experience with friends and family this holiday season.

For more recipes, works of art, photos and video from this year’s storytellers, visit www.Facebook.com/DaVinciWine.

Primi: The first course is generally a starch. Italians spread out their courses, so no two menu items go on one plate because each course is deserving of its own. The primi course includes everything from pasta to risottos, polenta, gnocchi and gnudi.

Chianti Meat Ragu with Pappardelle
Start to finish: 2 hours (30 minutes active time)
Servings: 4-6

Ingredients:
1/4 cup olive oil
2 carrots, minced
2 small shallots, minced
1 celery stalk, minced
1 teaspoon dried thyme
2 tablespoons parsley, chopped
Kosher salt
Coarse pepper
1 pound beef, trimmed of fat and cut into 1/4 inch dice
3 tablespoons tomato paste
1 cup DaVinci Chianti
1/2 pound pappardelle pasta
1 cup vegetable or chicken stock (or pasta water from boiling the pappardelle)

Directions:
In a large skillet over medium-low, heat the oil. Add the carrots, shallots, celery and seasonings and saute for seven to nine minutes. Increase heat to just above medium. Add beef and stir occasionally, cooking for five minutes. Add tomato paste and stir into mix. Cook three minutes. Add Chianti, lower heat to just below medium, and let simmer for 30 minutes. Add stock or pasta water and let simmer, uncovered, for one hour. Adjust stock and seasonings for desired consistency. In large pot, boil pasta per packaging instructions in salted water. When pasta is al dente, remove from water and place directly into ragu pan. Remove from heat, stir to blend and serve immediately. To loosen sauce, add a little hot pasta water while stirring together the pasta and ragu.

Wine pairing: DaVinci Chianti Riserva

Secondi: The second course is the main course: the protein climax. Big forks and knives dive into wild boar stew, tuna steaks, shellfish or sausage nestled in a bed of cannellini beans with garlicky tomato sauce.

Mussels in Pinot Grigio and Garlic
Start to finish: 45 minutes
Servings: 2 for main course; 4 as appetizer

Ingredients:
2 tablespoons olive oil
4 cloves garlic, chopped
2 shallots, coarsely chopped
Coarse pepper
1/4 teaspoon red pepper flakes
1 2/3 cups DaVinci Pinot Grigio
1 1/2 pounds cultivated mussels, scrubbed
2 tablespoons fresh Italian flat-leaf parsley, chopped
2 tablespoons unsalted butter, cold
Kosher salt

Directions:
In large pot over medium low, heat the oil. Add garlic and shallots then salt and peppers. Saute for six to eight minutes, careful not to burn the garlic. Add wine, let simmer for a few minutes, then add scrubbed mussels. Cover and cook for seven to nine minutes. Open pot, discard any unopened mussels and place opened mussels in serving bowl. Swirl parsley and butter into wine sauce, then pour over mussels.

Optional: Halve one baguette lengthwise, rub with olive oil and sprinkle with kosher salt and coarse pepper. Grill or broil. When still hot, rub face of bread with raw garlic. Serve alongside mussels.

Wine pairing: DaVinci Pinot Grigio

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