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Posts Tagged ‘Christmas’

  1. Christmas Tree Meatloaf (aka Holiday Phallus)

    December 23, 2012 by admin

    Christmas Meatloaf

    Ah, Christmas. You know, nothing says Christmas to me like shaping a loaf into a slightly phallic, yet festive, shape. Keeping this in mind, I decided to make a Christmas Tree Meatloaf. Originally, I was going to color the mashed potatoes green, but everyone in my house vetoed that. They said plain mashed potatoes would suggest snow. (I think they’re messing with me.)

    Great thing about this: you don’t need a recipe! You just need some meatloaf, mashed potatoes, and a little bit of butter. In fact, I’ll just show you how I put it together. You don’t even need words, which is great, especially if you’re making this for dinner while drinking spiked egg nog.

    From my heart to yours, may your holiday season be like a good meatloaf: slightly kitschy, a little bit awkward, and deeply comforting.

    Here, then, the PROCESS:

     

    Christmas Meatloaf 1

     

    Christmas Meatloaf 2

     

    Christmas Meatloaf 3

     

     

    Christmas Meatloaf 4

     

     

    Christmas Meatloaf 5

     

     

    Christmas Meatloaf 6

     

    Christmas Meatloaf 7

     

    Christmas Meatloaf 8

     

     

    Christmas Meatloaf

     

     

     


  2. Goat Cheese Holiday Spread (#16)

    December 6, 2011 by admin

    I asked for some suggestions on what kind of dips to post, and one reader recommended a recipe with goat cheese. I’m a huge goat cheese fan, so I immediately did some research. This one looked great because it could also work beautifully for Christmas, or if you’re having Italians over for dinner. You know, white, green, red. Whatever.

    THE RECIPE

    Ingredients

    1 (8 ounce) package of cream cheese, softened
    4 ounces goat cheese
    1 garlic clove, minced
    ½ teaspoon dried oregano
    ¼ cup prepared basil pesto
    ½ cup sundried tomatoes in oil, drained and chopped

    Garnish: paprika, or sundried tomatoes and fresh basil made to look like a wreath

    PREPARATION

    1. Put peeled garlic clove in food processor. Pulse until chopped. Add in cream cheese, goat cheese and oregano and blend until smooth.

    2. Line a small bowl with plastic wrap. Spoon 1/3 of cheese mixture into bowl in even layer.

    3. Spoon pesto in even layer over cheese layer. Top with 1/3 cheese mixture. Spoon sundried tomatoes (I chopped them in the food processor) over cheese mixture. Finish with remaining 1/3 of cheese mixture. Cover with plastic wrap. Refrigerate for at least 6 hours or until firm.

    4. Invert onto serving plate, remove plastic wrap. Garnish if desired.

     

    THE PROCESS

    This was, all in all, a pretty easy dip/spread to make. You do need a food processor or blender. I pulsed the garlic first, then added the cream cheese, goat cheese, and oregano and blended until smooth. Then I cleaned out the processor, and chopped the sun dried tomatoes. After that it was just layering the three spreads. The first layer was the hardest as it was a little messy, but after that it was easy.

     

    Pulse cheeses and oregano and garlic until smooth.

     

    Mmm. Smooth. The cream cheese balances out the goat cheese.

    Plastic wrap, cheese layer, then pesto layer

    Cheese layer again then sun dried tomato layer.

    Final cheese layer...then wrap and refrigerate.

    Once firm, flip it over onto a plate and remove plastic wrap. Viola!

     

    THE VERDICT

    I had some dips over (AKA my friends) and they dove into this spread. It was immediately declared a 5 out of 5 pretzels! It’s creamy, sweet, salty, garlic-y, and just plain delicious. It was hard to stop eating it. And, yeah, it’s more of a spread than a dip, but get over it. It’s creamy. Dip your finger in it, but only if your guests aren’t looking.

     

    THE DUNKABLES

     

    Crackers, any kind but my favorite are Club

    Bruschetta

    Bagel Chips

     

    ALSO

     

    Probably really good on toasted bagels or homemade pizza.

     

     

     

     

     


  3. Dip #1–Avocado Dip

    July 10, 2011 by admin

    I wanted to kick this off right by using a vintage cookbook that my fiance (let’s call him Kealoha) gave to me. He has a box of vintage mini-cookbooks from his mom. For some reason, several of them are about lamb, though Kealoha says he doesn’t recall ever eating lamb as a kid.

    Anyway, tucked in this box was a fantastic little handbook from the makers of Philadelphia Cream Cheese.

     

    I love vintage cookbooks especially when they’re about a specific product. I actually found a recipe for A-1 Steak Sauce that was like A-1 Steak Sauce poured over canned ham and served with a green olive. This was fast food for the 1950s housewife: open a can, pour over a condiment and there you go. Eat up. Oh, and pour another Manhattan.

    This dip seemed appealing because there was very little effort involved, and also because I had a sack of avocados I needed to use.

    THE RECIPE

    Philly Avocado Dip

    1 cup mashed avocado

    1 8-oz package Philadelphia Brand Cream Cheese

    3 tablespoons lemon juice

    1 teaspoon finely chopped onion

    1 teaspoon salt

    Dash of Worcestershire sauce

     

     THE PROCESS

    This was a surprisingly easy recipe since it requires no cooking. Mostly you just mash stuff. I didn’t even bring the cheese to room temperature. Nope. I just twisted open that avocado (once I cut around it), mashed about 2 avocados in a bowl with a fork, then added the avocados and the rest of the ingredients into my Kitchen Aid with the paddle attachment and blended.

    I didn’t have regular onion on hand so I used some purple onion, and ended up liking the color.

    After the dip was done, I kept looking for something else to do. I was done, so I just drank some wine.

    THE VERDICT

    It’s a great dip! Easy. And it’s perfect right after you make it, or refrigerate it and let the flavors meld. It’s creamy with a little of the wonderful 1950s spice AKA Worcestershire sauce. It’s a great green color, but it could use something else. Maybe top it with some pretty chopped tomatoes.

     

    DUNKERS

    We tried a variety of things, but we liked potato chips and snow peas from our garden the best. It would be great with blue corn tortilla chips, pita, or other veggies.  It’s easy. It’s green. It’s got cheese in it. It doesn’t turn all brown while it sits there on the buffet table. (We know. We stared at it for more than an hour. No brown!) What more could you ask?

    All in all, this dip gets 4 pretzels out of 5.