Friday, November 28, 2014

Thanksgiving Tapas menu, 2014

On this occasion I servd a variety of wines not so much wine pairings. The exception to that was the White Port from Prager. It was absolutely outstanding with the Pumkin Gratin. I am hoping Claire will help me with pairings for our Christmas Eve tapas event.

  • Pumpkin Gratin (thank you Ruth Reichl ;)) This will definitely be on the menu each Thanksgiving.
  • Hot Spiced Meatballs (mom's recipe) 
  • Blue Cheese Fig Wraps - I tried figs this year but am going back to dates.  I think the dates are sweeter and I love that sweet and salty combo)
  • Shrimp-Cilantro Lime (another Ruth Reichl recipe) I am going to capture this one. My new favorite way to make shrimp.  I love the sweet and spicy marinate/dip).  Excellent with a Rose. Served Revolver.
  • Guacamole with chips
  • Cheese and crackers
  • Kim brought deer sticks - a fan favorite 
  • Vanilla curd in mini fillo shells topped with whipped cream, also great with the Prager White Port. 
  • Bruschetta, French bread with basil pesto spread, a tomato slice and fresh mozzarella cheese
  • Veggies
  • Cashews 
  • We made vodka spiked cherry tomatoes and I forgot to serve them, they were great sliced in a veggie omelet. 

  A huge thank you to my friend Dianne who came over at 2:00 PM.  We had fun talking, preparing food and sampling wine.

Some items that didn't make the list but I would like to try: Candied walnuts, popcorn (suppose to be great with a Chardonnay), my brother Pat's crab cakes, pear brie and caramelized onions,  3 cheese walnut spread served with salted apple slices.

Cilantro Lime Shrimp

This recipe is from Ruth Reichl, "The Gourmet Cook Book"  Makes 24.  I made for the 1st time on 11/25/14. They are my new favorite way to cook shrimp!!!!

 3 large garlic cloves
1 1/8 t. salt
1/2 cup fresh lime juice
1/4 cup sweet orange marmalade
1/4 cup chopped fresh cilantro
4 T olive oil
1 T soy sauce
1/2 t. red pepper flakes
1/2 t. fresh ground pepper
1 # large shrimp in shells (21-25 per pound), peeled, tail and first segment of tail intact, and deveined.

Optional garnish: fresh cilantro springs

Using a large knife, mince and mash the garlic to a paste with 1 teaspoon salt. Whisk garlic pasts, lime juice, marmalade, cilantro, 3 tablespoons olive oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt, and pepper in a small bowl. Transfer 1/3 cup of mixture to another small bowl or ramekin and reserve for dipping sauce. Combine shrimp with remaining mixture in a sealable plastic bag and seal the bag pressing out all the air. Marinate the shrimp, refrigerated, turning the bag once, 15 minutes.

Drain shrimp and gentle pat dry. Heat 1 1/8 teaspoons oil in a 12 inch non-stick skillet over moderately high heat. Add half the shrimp and cook, turning occasionally, until golden brown and just cooked through, about 3 minutes total. Transfer shrimp to a platter, and cook remaining shrimp in 1 1/2 teaspoon oil in same manner.

Garnish with cilantro if desired and serve with dipping sauce.

Thursday, November 27, 2014

Gulliver's Corn

I was first introduced to this recipr by Anne Hughson Hale.  She would make it for the Thanksgiving celebrations held at my Dad and Mary's home. This dish is super rich, super delicious, and easy to make. The recipe below is a combination of Anne's recipe and a few recipes of the same name found online.

6 T. unsalted butter, melted
2/3 cup fresh grated parmesan cheese
1 1/2 cup heavy cream (other recipes call for 8 oz of heavy cream and 8 oz milk)
(2) 16 oz bags of frozen white corn (other recipes call for 20 oz of corn)
2 t. salt
1 t. sugar
3 T flour

Brush 13X9 inch pan with some of the melted butter.
Sprinkle 1/3 cup parmesan cheese evenly over the bottom of the dish.
Combine the heavy cream/milk, corn, salt and sugar in pot and bring to boil. Simmer 5 minutes. Blend butter with flour, add to corn, mix well and remove from heat.
Put finished corn in heat proof casserole, sprinkle with remaining Parmesan cheese and place under broiler until browned. 

Monday, November 17, 2014

Apple Dumplings via The Pioneer Women

I was looking for an apple dumpling recipes and stumbled upon this one. It is not how my mom made apple dumplings. The use of crescent rolls made it super simple. I am not sure what the purpose of the Mt Dew was but the result was delicious. Oh and one more thing, there is  ridiculous amount of butter.


  • 2 whole Granny Smith Apples
  • 2 cans (8 Oz. Cans) Crescent Rolls
  • 2 sticks Butter
  • 1-1/2 cup Sugar
  • 1 teaspoon Vanilla
  •  Cinnamon, To Taste
  • 1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 
350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
WARNING: Prepare this dish at your own risk. It is beyond imaginable.