Gearing Up For The Upcoming Holidays

By : | 1 Comment | On : November 6, 2013 | Category : CloverFields Farm and Kitchen, Holiday Celebrations, Recipes, Uncategorized

When I was at WDRB yesterday, I demonstrated a potato-based appetizer and a casserole dish. Below are all of the recipes including the ones demonstrated.

Stuffing Crackers (snack)

Makes:  8 dozen 1” x 3” rectangular crackers

 

Ingredients:

1-1/4 cups all purpose flour

¾ cup crushed dry stuffing mix (I used Pepperidge Farm Herb Stuffing)

2-1/2 tsp baking powder

½ tsp baking soda

2 tsp sugar

1 vegetable or chicken bouillon cube, crushed, optional (adds a rich savoriness)

¼ tsp salt

½ cup (1 stick) unsalted butter, cubed

2/3 cup buttermilk

1 egg white, lightly beaten

1 TB herb blend like Mrs Dash

 

Preparation:

Preheat oven to 350 degrees. Cover 2 unrimmed cookie sheets with parchment paper.

Quick Method:

Place flour, stuffing mix, baking powder, baking soda, sugar, bouillon cube, and salt in the bowl of a food processor. Pulse a couple times to combine.

Add butter, pulse until butter looks like coarse crumbs.

Add buttermilk through chute slowly just until mixture forms a big clump. May have some milk left over. Discard.

 

Less Quick Method:

Place flour, stuffing mix, baking powder, baking soda, sugar, bouillon cube, and salt in a bowl. Using two dinner knives or a pastry blender, cut in butter until it looks like coarse crumbs.

Stir in buttermilk slowly using a fork just until mixture comes together in a big clump. May have some milk left over. Discard.

 

Remove dough to a lightly floured surface and knead for 2 minutes. Divide dough into 4 pieces. Place one piece of dough on top of a piece of parchment paper. Put another piece of parchment paper on top and roll out to create a rectangle that is 1/8” thick. Cut off edges to make straight edges. Save dough scraps. Decide whether you want squares or rectangles and how wide you want them. Cut as many as you can using a pizza wheel. Save any dough scraps. Transfer crackers to prepared cookie sheet. Place in oven and bake for 12-15 minutes or until a rich golden brown. Remove from oven and transfer to a wire cooling rack to cool completely.

While these are baking prepare the next piece of dough, roll out, cut, transfer to second prepared baking sheet. While the second batch is baking work on the 3rd and so forth until completed. Dough scraps can be re-rolled two more times before the dough becomes too tough to work with.

 

NOTE:  Make ahead by making the dough and freezing it. This makes a nice gift when presented with a cookie sheet, roll of parchment, and the recipe. Or, make the crackers and freeze them. Re-crisp by placing on a cookie sheet and putting in a preheated oven for 7-10 minutes until crisp.

Cranberry Mustard Dip (snack)

Makes: 2-1/2 cups of dip

 

Ingredients:

1/3 – ½ cup Dijon mustard (add more to increase spiciness)

½ cup low fat sour cream or Greek yogurt

½ cup chopped dried cranberries

¼ cup chopped dried apples, optional

2 TB light brown sugar

½ tsp dried ground ginger

¼ tsp fresh orange zest

1/8 tsp ground cloves

1/8 tsp ground allspice

1 cup whole berry cranberry sauce

 

Preparation:

Stir together mustard, sour cream, cranberries, apples, brown sugar, ginger, zest, cloves, allspice, and cranberry sauce. Chill in refrigerator 2 hours to allow flavors to combine. Serve with crackers, pretzels.

 

NOTE: This is a great dip to make ahead and freeze in portions to give as gifts or use at different times. It freezes successfully because there is very little dairy in it. Just stir after thawing to recombine ingredients.

Use this as a zesty sandwich spread for leftover turkey or ham.

 

 

 

Onion-Bacon Jam Triangles with Parmesan Phyllo (hors doeuvre)

Makes:  12

 

Ingredients:

5 sheets of phyllo

1 stick (1/2 cup) unsalted butter, melted

5 TB of freshly grated parmesan

¼ cup (12 tsp) prepared onion-bacon jam (available at fine groceries or gourmet shops)

 

Preparation:

Preheat oven to 350 degrees. Cover a cookie sheet with parchment paper. Set aside.

Keep phyllo completely covered with wax paper or foil while working with it or edges will dry out.

Lay one sheet of phyllo on work surface, short edge towards you. Brush with melted butter by quickly brushing around all edges then going back and forth from side to side and top to bottom. There will be brushstrokes of buttered and unbuttered places. It’s okay.  Sprinkle 1 TB of parmesan over surface. Cover with a second piece of phyllo and butter it then sprinkle with another TB of parmesan. Continue to stack, butter, and sprinkle remaining sheets.

Cut stack in half widthwise then cut each half lengthwise into 6 strips yielding 12 strips. At the base of one strip, spoon a teaspoonful of jam. Fold right bottom edge up and over jam and line up edges on left side. Fold this upwards, then fold up and over to the right edge, then upwards, then to the left edge just like folding a flag. Continue until you reach the top. Brush butter over outside and press on seam to seal. Lay seam side down on prepared cookie sheet. Continue until all 12 triangles are complete.  Bake for 10-15 minutes or until crispy and uniformly light golden brown. Cool on a baking rack.

 

NOTE: Once all the triangles are made, you can freeze them. Place on a cookie sheet and freeze. When frozen, slide them into a zip top bag. Label and store for up to 2 months. To bake: Preheat oven to 350 degrees. Remove desired number of triangles from bag. Unthaw for 30 minutes. Bake for 15-20 minutes.

 

 

 

Raspberry-Fontina Cigars (hors doeuvre)

Makes:  6

 

Ingredients:

5 sheets of phyllo

1 stick (1/2 cup) unsalted butter, melted

¼ cup no sugar added raspberry jam or sugar free raspberry jam

½ cup shredded fontina cheese

 

Preparation:

Preheat oven to 350 degrees. Cover a cookie sheet with parchment paper. Set aside.

Keep phyllo completely covered with wax paper or foil while working with it or edges will dry out.

Lay one sheet of phyllo on work surface, short edge towards you. Brush with melted butter by quickly brushing around all edges then going back and forth from side to side and top to bottom. There will be brushstrokes of buttered and unbuttered places. It’s okay.  Cover with a second piece of phyllo and butter it. Continue to stack, and butter remaining sheets.

Cut stack in half widthwise then cut each half lengthwise into 3 strips yielding 6 strips. Smear a thin layer of raspberry jam over center of strip to within a ¼” of all sides. Take about a tablespoons worth of fontina shreds and squeeze them into a sliver slightly shorter than the bottom short edge of the strip. Lay cheese on edge. Roll up just to enclose the fontina then fold in the edges about ½ inch like an eggroll or burrito. Finish rolling up. Brush cigar all over with butter and press on the seam to seal. Place seam side down on prepared cookie sheet. Continue forming cigars. Bake for 10-15 minutes or until uniformly light golden brown.

 

NOTE: Once all the cigars are made, you can freeze them. Place on a cookie sheet and freeze. When frozen, slide them into a zip top bag. Label and store for up to 2 months. To bake: Preheat oven to 350 degrees. Remove desired number of cigars from bag. Unthaw for 30 minutes. Bake for 15-20 minutes.

 

Potato Remoulade (appetizer)

Makes: 8-10 ¼ cup appetizers

 

Ingredients:

5 medium Yukon potatoes, peeled, cut into 1” matchsticks

2 strips thick cut bacon, cut widthwise into ¼” strips

Kale chips, recipe follows

Remoulade, recipe follows

Crushed peppercorns to garnish

 

Preparation:

Steam the potatoes in a steamer basket until just done, about 7-10 minutes. Watch carefully; don’t overcook. Spread potatoes out on a baking sheet to cool.

Meanwhile, fry bacon strips until uniformly crispy over medium low heat (cooking at a lower temperature renders out more fat). This low and slow approach takes about 15-20 minutes. Drain bacon on paper towels.

To assemble:  Toss cooked potatoes with enough remoulade sauce to evenly coat but not so they are dripping wet nor put too little whereas they would be dry. Measure out ¼ cup of sauced potatoes. Turn out in the center of a salad plate creating a little mound of potatoes. Use a bowl scraper to push the potatoes into a uniform mound. Top with 3-5 bacon strips towards the top front of the mound. Place a kale chip towards the back of the mound. Tidy up the plate by wiping with a paper towel if necessary. Sprinkle a few crushed peppercorns around the outside of the mound. Serve immediately.

 

NOTE:  Each component can be made ahead of time. Potatoes can be tossed in dressing and refrigerated. Bacon can be fried and refrigerated. Kale Chips can be baked and store covered at room temperature. Sauce can be made ahead and refrigerated.

 

For an awesome potato salad, double the remoulade recipe and toss with warm potatoes (you don’t have to matchstick cut them if you are making salad). Stir in the bacon. Chop the fresh kale (don’t roast) and stir in or omit altogether.

 

 Kale Chips

Easy and great as a snack on their own.

 

Ingredients:

1 bunch of kale

Olive oil

Sea salt

 

Preparation:

Preheat oven to 350 degrees. Wash and dry off kale leaves. Pull the leaves away from the stem in several large pieces. Tear the top of the leaf in half since this usually pulls away from the stem in a large piece. Discard stems. Pile the kale on a parchment lined baking sheet. Drizzle a little bit of olive oil over the pile. Do not be heavy handed; you’re baking them not oven frying. Sprinkle a little sea salt over top. Using your hands, massage the oil and salt into the kale. If there isn’t enough oil, drizzle just a bit more. Every surface of the leaves should be shiny. Spread the leaves out in a single layer. Place in oven. Bake for 15 minutes checking after 10 minutes. When the leaves are uniformly crisp but not brown, they are done. Cool then store in a plastic container. They will crumble to bits if put in a zip top bag.

 

Remoulade

Creole sauce that is delicious over steamed vegetables or seafood.

 

Ingredients:

¼ cup Dijon mustard

3 TB mayonnaise

1 TB chili sauce or cocktail sauce (not ketchup; too sweet)

2 tsp lemon juice

2 tsp freshly grated horseradish or 1 TB prepared horseradish

Salt to taste

 

Preparation:

Mix together dijon, mayonnaise, chili sauce, lemon juice, horseradish, and salt in a medium bowl. Use immediately or refrigerate for later use.

Crockpots, Cakes, and Casseroles for a Potluck

 

Dairy Free Mac n Cheese

Makes: 12-15 servings (Easy to reduce this recipe)

 

Ingredients:

2/3 cup flour

½ cup coconut oil or vegetable oil

4 cups dairy free coconut milk, plain (So Delicious or Silk are two that I use)

2 cups dairy free plain coffee creamer (So Delicious is the brand I use) or just more coconut milk

6 cups dairy free /casein free cheddar shreds

1 tsp salt

1/2 tsp pepper

1-1/2 tsp dry mustard powder

1/2tsp hot sauce, optional

1# elbow or shells macaroni, partially cooked (Cooked 10 minutes)

 

Preparation:

Stir together flour and coconut oil in a large skillet over medium high heat. Cook for 5 minutes to remove the floury taste. Gradually stir in the milk and creamer, if using. Cook until thickened to the consistency of a thin sauce, about 10 minutes. Stir in cheese by the handfuls completely melting between handfuls (There may be some tiny bits depending on the brand).

Stir in salt, pepper, mustard, and hot sauce. Stir in macaroni.

 

NOTE:

At this point, it is fully cooked and ready to eat. If taking to a potluck or you need to keep it warm at a buffet table, then transfer to a crockpot. Turn crockpot to LOW and heat for 30 minutes. You’re essentially warming the crockpot. This enables you to travel with it and keep it warm. Plus, if there is an outlet, you can plug it in at the potluck, and serve it warm.

 

 

 

Mac n Cheese (with dairy)

Makes: 6-8 servings

 

Ingredients:

1-1/2 cups of whole milk

1 12 oz can evaporated skim milk

¼ cup (1/2 stick) unsalted butter, melted, cooled to room temperature

3 large eggs

½ tsp salt

¼ tsp pepper

3 cups shredded sharp cheddar

½ of a 1# box of elbow macaroni, partially cooked for 10 minutes and drained

½ cup of grated parmesan cheese

 

Preparation:

In the crockpot insert, whisk together milk, can of milk, melted butter, eggs, salt, and pepper until the eggs are combined into the liquid. Stir in cheddar and macaroni. Sprinkle parmesan over top. Turn crockpot to LOW and cook for 3-1/2 hours. Serve warm. Refrigerate leftovers.

 

 

 

Apple Caramel Butter Roll (comfort food somewhere between a cobbler and a cake roll that is perfect for brunch or dessert)

Serves: 10-12

 

Ingredients:

Apples:

1 TB unsalted butter

2 washed apples, peeled, cored, quartered, sliced ¼” thick

1 tsp lemon juice

½ tsp ground cinnamon

Caramel Sauce:

1 cup granulated sugar

2 TB unsalted butter

1 cup whole milk

1 tsp vanilla extract

Dough:

2 cups all purpose flour

½ tsp salt

1 cup unsalted butter, cubed

½ cup milk

 

Preparation:

Preheat oven to 350 degrees. Lightly spray an 8” x 11” glass baking dish with non stick spray. Set aside.

Melt butter in a large skillet over medium high heat. Add sliced apples, lemon juice, and cinnamon. Cook for 10 minutes just to soften apples. Stir occasionally to prevent sticking. Cool.

For the sauce, pour sugar in a large skillet. Over medium high heat, melt sugar. As sugar melts, stir it into the granulated sugar. Once sugar is completely melted (all granules are melted), stir in butter then milk. Mixture will sputter and boil up. Stir in extract. Cool slightly.

Make the dough but stirring together the flour and salt in a medium bowl. Cut in the butter with 2 dinner knives or a pastry blender until it resembles coarse crumbs. Using a fork, stir in milk. Mixture may still have dry ingredients. Turn out onto a large sheet of parchment paper. Using the paper as an aid, push together the dough until it all holds together. Then, on that same piece of paper, press out the dough with your fingertips into an 8” x 11” rectangle about 1/4” high. Spread apples over top of dough within 2” of the top edge. Using the paper as an aid, and starting from the bottom, roll up the dough. Pinch the seam to seal. Pick up the ends of the parchment paper and lift the roll into the prepared dish seam side down. Gently wiggle the paper away from the roll. Discard the paper.

Pour sauce over the top of the roll. Place in oven and back 30-35 minutes or until golden brown. Cool for 10 minutes before cutting and serving. Refrigerate leftovers.

Baked German Potato Salad

Makes:  12 servings

 

Ingredients:

8 cups Yukon or red potatoes, boiled, peeled (I don’t peel the red ones), and sliced 1/8” thick

8 strips of thick cut bacon, diced

1 cup chopped onion

1 cup chopped celery

3 TB all purpose flour

1 tsp salt

½ tsp pepper

2/3 cup granulated sugar

2/3 cup white or cider vinegar

1-1/2 cups water

1/3 cup chopped parsley

2 tsp celery seeds or caraway seeds

 

Preparation:

Preheat oven to 375 degrees. Lightly spray a 13” x 9” x 2” glass baking dish with non stick spray. Fry bacon in a large skillet over medium high heat until just about crispy. Add onion and celery to pan. Saute until translucent, about 3 minutes. Spoon out onto paper toweling to drain.

Stir flour, salt, and pepper into grease in pan. If you need more grease, add 1 TB of vegetable oil. Some bacon is so lean that not a lot of fat renders out. Continue to cook for 3 additional minutes to remove floury taste.

Meanwhile layer half of the potatoes by slightly overlapping like shingles in prepared pan and scatter half of the bacon mixture over top. Make a second overlapping layer of potatoes and top with remaining bacon mixture.

Combine sugar, vinegar, and water, pour over vegetable mixture in pan and whisk to incorporate. Bring to a boil and cook for 1 minute until thickened. Stir in parsley, celery seeds.

Pour hot dressing slowly over bacon and potatoes so it can soak through to the bottom. Bake uncovered until the middle of the casserole bubbles, about 45 minutes. Serve warm. Refrigerate leftovers.

NOTE: If you want a lighter colored potato salad, remove bacon from pan and wash out pan. Add 3 TB vegetable oil to pan then add back bacon, onion and celery. Proceed with sautéing according to recipe.

If you don’t like celery, omit and double the onions.

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Comment (1)

  1. posted by Beth on November 17, 2015

    Can you send me your recipe for the crock pot stuffing? Please send to my e-mail address.

    Thanks

      Reply

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