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December 15, 2011 – Christmas is around the Corner
Getting Tipsy – Attending a Dinner Party
Bring a gift. It shouldn't be lavish or ostentatious. If you're giving flowers, have them sent the day before with a hand-written card, so your host can put them on the table. Other good ideas: a nice bottle of red wine or scotch, fancy chocolates, or an assortment of fine cheeses.
Never arrive early. Lateness, of course, is also bad, but it's even worse to show up thirty minutes early, where you will inconvenience your harried hosts, who are bound to be in the middle of meal preparation. TRY not to be more than twenty minutes late.
Be a gracious guest. Don't be a hero and just start pitching in by wandering around the kitchen getting in everyone's way.
When asked what you'd like to drink or which kind of soup you'd prefer, don't answer, "Whatever's easiest." The easiest is for you to make up your mind.
Offer timely help. If you notice your hosts are frantic — like, say, running out of the kitchen with two arms full of scalding hot plates that are about to come crashing to the floor — by all means, help out. The same rule also holds true for spills. Feel free to jump into action immediately. Just don't use your nice linen napkin.
It's polite to wait until everyone is served before chowing down, but if your hosts tell you not to wait — don't wait.
Volunteer to help clear the dishes. Don't stack them on the table, though. This isn't a restaurant.
Thank them, again. You've done everything correct up until now: brought a gift, greeted the host, talked to guests, and eaten a fine meal, left in a graceful and timely manner... After you get home, grab a piece of paper and a pen and write a quick, hand-written thank you note, including 1 detail from the evening to prove you were actually there and mail it. A phone call may seem easier, but it's ultimately awkward. Emails are too impersonal. And let's just say posting on someone's wall in Facebook is JUST wrong. Go with a note! History – Gingerbread
Gingerbread was brought to Europe in 992 by the Armenian monk Gregory of Nicopolis (Gregory Makar). He left Nicopolis Pompeii, to live in Bondaroy France and stayed there 7 years, and taught the Gingerbread cooking to French priests and Christians. He died in 999.
During the 13th century, it was brought to Sweden by German immigrants. Early references from the Vadstena Abbey show how the Swedish nuns were baking gingerbread to ease indigestion in 1444. It was the custom to bake white biscuits and paint them as window decorations. The first documented trade of gingerbread biscuits dates to the 16th century, where they were sold in monasteries, pharmacies and town square farmers' markets. One hundred years later the town of Market Drayton in Shropshire, UK became known for its gingerbread, as is proudly displayed on their town's welcome sign. The first recorded mention of gingerbread being baked in the town dates back to 1793; however, it was probably made earlier, as ginger was stocked in high street businesses from the 1640s. Gingerbread became widely available in the 18th century.
In Germany gingerbread is made in two forms: a soft form called Lebkuchen and a harder form, particularly associated with carnivals and street markets such as the Christmas markets that occur in many German towns. The hard gingerbread is made in decorative shapes, which are then further decorated with sweets and icing. The tradition of cutting gingerbread into shapes takes many other forms, and exists in many countries, a well known example being the gingerbread man. Traditionally, these were dunked in port wine.
The harder German-style Gingerbread is often used to build gingerbread houses similar to the "witch's house" encountered by Hansel and Gretel. These houses, covered with a variety of candies and icing, are popular Christmas decorations, often built by children with the help of their parents.
Another type of model-making with gingerbread uses a boiled dough that can be molded like clay to form inedible statuettes or other decorations. Medieval bakers used carved boards to create elaborate designs.
Appetizer – Cranberry Chutney
Ingredients: 1 (12 ounce) bag fresh or frozen cranberries 1 1/4 cups sugar 3/4 cup water 1 large cooking apple, chopped 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves
Directions: In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce heat; simmer for 15-20 minutes or until apple is tender and mixture thickens. Cool completely. Store chutney in the refrigerator and when ready to serve, pour over cream cheese with crackers and/or celery on the side.
Put it on the Side – Antipasto
Ingredients: 1 pound seashell pasta 1/4 pound Genoa salami, chopped 1/4 pound pepperoni sausage, chopped 1/2 pound Asiago cheese, diced 1 (6 ounce) can black olives, drained and cut into chunks 1 red bell pepper, diced 1 green bell pepper, diced 3 tomatoes chopped or use Grape tomatoes and cut in half 1 (.7 ounce) package dry Italian-style salad dressing mix 3/4 cup extra virgin olive oil 1/4 cup balsamic vinegar 2 tablespoons dried oregano 1 tablespoon dried parsley 1 tablespoon grated Parmesan cheese ½ Tsp. Salt ¼ Tsp. Ground black pepper to taste
Directions: Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red & green bell peppers and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.
Main Course – Roasted Chicken & Potatoes
Ingredients: 1 (4-5pound) roasting chicken 1 1/4 teaspoons salt, divided 3/4 teaspoon freshly ground black pepper, divided 4 oregano sprigs 1 lemon, quartered 1 celery stalk, cut into 2-inch pieces Cooking spray 2 tablespoons butter, melted 2 pounds medium yellow onions, peeled and each cut into 8 wedges 2 pounds small red potatoes, cut into (1-inch) wedges 1/4 cup all-purpose flour (about 1 ounce) 1 (14-ounce) can fat-free, less-sodium chicken broth, divided Lemon wedges Fresh oregano sprigs
Directions: Preheat oven to 425°. Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1/2 teaspoon salt and 1/2 teaspoon black pepper; rub under loosened skin and over breast and drumsticks. Place oregano sprigs, quartered lemon, and celery pieces into body cavity. Lift wing tips up and over back; tuck under chicken. Tie legs together with string. Place chicken, breast side up, on the rack of a broiler pan coated with cooking spray. Combine 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, melted butter, onions, and potatoes in a large bowl, and toss well to coat. Arrange onion mixture around chicken on rack. Place rack in pan.
Bake at 425° for 20 minutes. Reduce oven temperature to 325° (do not remove pan from oven); bake an additional 1 hour and 10 minutes or until onions and potatoes are tender and a thermometer inserted into meaty part of chicken thigh registers 165°. Set chicken, onions, and potatoes aside; cover and keep warm.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Combine remaining 1/4 teaspoon salt, flour, and 1/2 cup chicken broth in a small bowl, stirring with a whisk. Add flour mixture and remaining chicken broth to saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 minutes or until gravy thickens, stirring frequently with a whisk. Carve chicken; serve with gravy and onion mixture. Garnish with lemon wedges and oregano sprigs, if desired.
Cookie Monster Cookie for the Holidays Graham Cracker Gingerbread House - Submitted by Cara - compliments of ZOOM PBS Television
Ingredients: 10 whole graham crackers (8 for the house, 2 for the roof) 1 can of white frosting 1/4 teaspoon cream of tartar Assorted candy to decorate your house like gumdrops, chocolate kisses, red licorice, and hard candies 1 large plate or tray 1 spoon 1 butter or sturdy plastic knife 1 small plastic bag 1 Pair Scissors
Directions:
Lighten UP!!! Red & Green Pepper Boats Flavorful toasted almonds and zesty lemon-pepper contrast nicely with crisp bell pepper pieces in this festive appetizer. This recipe is brought to you by the American Heart Association's Face The Fats program.
Ingredients: 1 medium green bell pepper 1 medium red bell pepper 1/4 cup sliced almonds 4 ounces low-fat cream cheese, softened 1 teaspoon salt-free lemon pepper seasoning blend 1 teaspoon fresh lemon juice 1 medium green bell pepper 1 medium red bell pepper 1/4 cup sliced almonds 4 ounces low-fat cream cheese, softened 1 teaspoon salt-free lemon pepper seasoning blend 1 teaspoon fresh lemon juice
Directions: Cut each bell pepper in half lengthwise; discard the stems, ribs, and seeds. Cut each half into six pieces. Arrange the pieces with the skin side down on a decorative serving platter. Set aside.
In a medium skillet, dry-roast the almonds over medium heat for 3 to 4 minutes, or until golden brown, stirring occasionally. Transfer 1 tablespoon of the almonds to a small plate and reserve for garnishing. Process the remaining almonds in a food processor or blender for 15 to 20 seconds, or until finely ground.
In a medium mixing bowl, beat the cream cheese, lemon pepper seasoning blend, and lemon juice with an electric mixer for 1 to 2 minutes, or until creamy. Add the ground almonds and beat for 10 seconds, or until combined.
Spoon the mixture into a piping bag fitted with a wide star or round tip. Or snip the corner off a resealable plastic bag (a plastic freezer bag works well) and spoon in the mixture. Pipe about 1 teaspoon of the mixture onto each bell pepper piece. Garnish with the sliced almonds.
Cut each bell pepper in half lengthwise; discard the stems, ribs, and seeds. Cut each half into six pieces. Arrange the pieces with the skin side down on a decorative serving platter. Set aside.
In a medium skillet, dry-roast the almonds over medium heat for 3 to 4 minutes, or until golden brown, stirring occasionally. Transfer 1 tablespoon of the almonds to a small plate and reserve for garnishing. Process the remaining almonds in a food processor or blender for 15 to 20 seconds, or until finely ground.
In a medium mixing bowl, beat the cream cheese, lemon pepper seasoning blend, and lemon juice with an electric mixer for 1 to 2 minutes, or until creamy. Add the ground almonds and beat for 10 seconds, or until combined.
Spoon the mixture into a piping bag fitted with a wide star or round tip. Or snip the corner off a resealable plastic bag (a plastic freezer bag works well) and spoon in the mixture. Pipe about 1 teaspoon of the mixture onto each bell pepper piece. Garnish with the sliced almonds. |
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