Christmas Eve 2019 Tapas event

Sharing Christmas with these two buds is the best!  

We picked Claire up on December 19th and tasted our first bubbles at Leaps & Bounds Cafe, Lodge Kohler in Green Bay, WI.  Thank you Jerry for Tapas at Plae Bistro, delicious!

Onward to Monroe, WI and a Christmas celebration with the Dailey and Thompson families.  Thanks Katie and Scott. The food was amazing.  Katie created this gorgeous quilt that is now part of the cabin.  Love it. We enjoyed Thirty Bench Sparkling Riesling.

On Saturday we returned to the cabin in time to unpack and get ready for church and dinner at the Chippewa Club in Iron Mountain, MI. The dinner was amazing, as were the wines we brought for the event, a vintage Champagne and a Stone Edge Cabernet Sauvignon.

On Sunday we decorated the Christmas tree and walked to the Four Seasons.  Another perfect day. with of course, bubbles. Remy Massin Extra Brut Special Club Pinot Noir 2012. For dinner was Claire's favorite pizza, Tasty Take and Bake from Minocqua, WI

Monday was all about cooking while watching movies in preparation for Christmas eve tapas. The Muppet Christmas Carol is a must see for me every Christmas. More Champagne and then for dinner, another one of Claire's favorites, "Noodler Doodler."

Tuesday involved a little more cooking and a trip to Escanaba to see Grandma Dailey, pick up packages at UPS and some last minute shopping. We celebrated Christmas with mass at Precious Blood Catholic Church in Stephenson, MI. Thanks Mary Lou and Fred for saving us seats in the choir loaf and for inviting me to sing with the choir.  My brother Pat and friend Karen joined us for tapas and wine after mass.

CHRISTMAS EVE MENU

• Bagels and Lox This was delicious but not sure we will include this next year. Started 7 days
  in advance.
• Shrimp Cocktail. Let's do something different with shrimp next year.
• Beet deviled eggs. A  keeper.  Need to brine the eggs for 2 days.
• Hot and spicy meatballs. This is my mom's recipe and a keeper.
• Brie with cherry jam and pepper jelly from Dianne.  We love this. A keeper. Be sure to have enough baguettes.
• Beef tenderloin.  Thanks Pat for cooking the tenderloin. Choice cut from 41 Market. Rub the meat with salt and pepper, garlic and parsley. Wrap in saran wrap and marinate for 2 days.  Delicious.
• Dessert: Monster cookies. Flourless Black Bean Brownies  and Port.  Next year buy a vintage port.

Christmas Day brunch consisted of waffles, bacon, poached eggs and Grapefruit Salad with honey mint dressing. Thanks Mary Lou, Fred and Ed for dropping over in the afternoon. Lots of knitting and movies. We enjoyed the first season of The Marvelous Mrs. Maisel

Sadly Christmas came to an end when we saw Claire off at the airport in Green Bay the next day.

Lemon Bars with Shortbread Crust

from Sally's Baking Addition

https://sallysbakingaddiction.com/lemon-bars-recipe/

 

Ingredients

Shortbread Crust

• 1 cup (230g; 2 sticks) unsalted butter, melted
• 1/2 cup (100g) granulated sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 2 cups + 2 Tablespoons (265g) all-purpose flour

Lemon Filling

• 2 cups (400g) granulated sugar
• 6 Tablespoons (48g) all-purpose flour
• 6 large eggs
• 1 cup (240ml) lemon juice (about 4 lemons)

---

Instructions

1. Preheat the oven to 325°F (163°C). Line the bottom and sides of a 9×13 baking pan* with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
2. Make the crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 18-20 minutes or until the edges are very lightly browned.
3. Make the filling: Sift the sugar and flour together in a large bowl. Add the eggs and lemon juice and whisk until completely combined.
4. Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.) Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled.
5. Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares before serving. For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 1 week.
6. Freezing Instructions: Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners’ sugar topping) into squares, then place onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place into a large bag or freezer container to freeze. Thaw in the refrigerator, then dust with confectioners’ sugar before serving.

Notes

1. Glass Dish: Use a ceramic or glass pan. I always detect a slight metallic flavor in the lemon bars when baked in metal pans.
2. Halve the Recipe: Halve each of the ingredients to yield around 12 squares in a 9×9-inch baking pan. Same oven temperature. Bake the crust for 16-18 minutes and the bars for 20 minutes or until the center no longer jiggles.
3. Sifting: More often than not, the flour doesn’t fully incorporate into the lemon filling unless it’s sifted with the sugar. As directed in the recipe, sift the two together before adding the eggs and lemon juice. I don’t always do this (and didn’t even do it in the video above!) but it’s preferred to avoid any flour lumps. If you have a sifter, it’s worth using. If you forget, it’s not a huge deal. Here is my favorite sifter. You use it again to dust the lemon bars with confectioners’ sugar.
4. Lemon Juice: For exceptional taste, I highly recommend fresh lemon juice. Here is a wonderful inexpensive juicer if you don’t have one. Or use another fresh-squeezed citrus like grapefruit, blood orange, lime, or regular orange. You can slightly reduce the sugar if using a sweeter citrus. I recommend no less than 1 and 2/3 cup granulated sugar in the filling as it’s needed for structure.
5. Room Temperature: Bringing the eggs and lemon juice to room temperature helps them mix easier into the flour and sugar. However, I never notice a taste or texture difference when using cold. Room temperature or cold, use whichever!

From Sally’s Baking Addiction cookbook

Classic Lox Recipe

https://www.foodiecrush.com/bagels-and-lox-diy-brunch-bar/

https://www.thespruceeats.com/classic-lox-recipe-4171995
From The Spruce Eats

Lox and bagels are a classic New York brunch dish that's now enjoyed around the world. But in general, the fish sitting atop the bagel is smoked salmon, not true lox, which is seasoned, salted, and dill-cured salmon rather than smoked. The method of preparing real lox is not dissimilar to preparing Gravad Lax, the Swedish salmon dish.

The curing process of lox is easier than smoking, and the result will be a sweet, tasty, and tender slice of salmon. Lox can be used in many dishes: sliced thickly and served alongside potatoes, dill and horseradish; on blini as canapés; or as the filling of a straightforward sandwich on rye. 

For a tastier and fattier lox, use squeaky fresh fish, and the thick belly section of the fish, rather than the thinner tail end. If you have any doubts about the freshness of the fish you can get your hands on, buy a frozen piece or freeze it for 24 hours before curing it to ensure there are no parasites. If using a frozen piece of salmon, defrost thoroughly before starting the recipe.

Ingredients

• 4-pound salmon fillet (preferably the thick belly section)
• 1/2 cup white sugar
• 1/3 cup Kosher salt
• 2 teaspoons mixed black, white and red peppercorns (coarsely ground)
• 3 juniper berries
• 2 cups fresh dill (stalks removed, finely chopped)
• Optional: Chili pepper flakes

Steps to Make It

1. Gather the ingredients.
2. Cut the salmon fillet into two halves cutting across the piece. 
3. In a bowl, mix the sugar, salt, peppercorns, chili (if using), juniper berries, and dill.
4. Place one half of the salmon, skin side down, onto a long sheet of plastic wrap. Cover the flesh of the salmon with the sugar, salt, and pepper mix. Place the second fillet flesh side down on top to create a "salmon sandwich". Wrap the fish pieces tightly in the plastic wrap.
5. Put the " salmon sandwich" into a shallow baking dish, making sure the fish stands higher than the sides of the pan. Place a baking tray on top of the salmon and weigh it down with any heavy object, like canned beans, rice bags, or heavy books (covered in plastic wrap to avoid passing on fish smells).
6. Put the fish into the refrigerator and leave it to cure for 3 to 4 days, turning the salmon twice a day or at least once every day. If there is any accumulated liquid, pour it out and change the plastic wrap.
7. When ready to serve, remove the wrap, pour away any liquid and wipe away most of the sugar, salt, and peppercorns, leaving a little on the edges for decoration. Slice as desired: thin for bagels, thick if it's meant to be a main course.
8. The lox will keep well in the refrigerator for five days. If you bought frozen salmon or froze it before curing, do not refreeze. 
9. Enjoy!

Spice-Up Your Lox

Add some kick to your lox:

• Add Alcohol: Vodka, gin, Pastis, or Pernod are delicious ingredients to add to your cure mix. One to 2 tablespoons will add a lovely back note of flavor.
• Enhance the Color: Add 2 to 3 tablespoons of raw, finely grated beetroot to the cure mix. It will turn the salmon a glorious pink-red color which is stunning on the plate.
• Change the Spice: Switch out the juniper for coriander seed, fennel (seed or fronds) or other spice you'd like. 

butternut-squash-pomegranate-and-goat-cheese-spinach-salad-with-red-wine-vinaigrette/

https://www.cookingclassy.com/butternut-squash-pomegranate-and-goat-cheese-spinach-salad-with-red-wine-vinaigrette/

Broiled Mussels with Hot Paprika Crumbs

Considering this for Christmas eve. From Food & Wine 

Here is another option Creamed Mussels on the Half Shell

A sparkling white wine would be great with these crispy, buttery mussels from F&W's Marcia Kiesel. Plus: More Mussels Recipes

Ingredients

• 2 tablespoons unsalted butter
 
• 1/2 cup dry white wine
 
• 1/2 teaspoon finely grated lemon zest
 
• 2 pounds mussels, scrubbed
 
• Salt and freshly ground pepper
 
• 2 teaspoons hot paprika
 
• 2 tablespoons extra-virgin olive oil
 
• 1 tablespoon chopped thyme
 
• 3 cups coarse fresh bread crumbs
 
• 1 large garlic clove, minced

How to Make It

Step 1    

In a pot, bring the wine to a boil. Add the mussels. Cover and cook over high heat, shaking the pot until the mussels open, 4 minutes. Using a skimmer, transfer the mussels to a rimmed baking sheet and let cool. Pour the mussel cooking liquid into a bowl. Loosen the mussels in their shells and discard the empty half of each shell. Spoon the cooking liquid over the mussels to keep them moist. Cover with plastic wrap.

Step 2    

Put the bread crumbs in a medium bowl. In a small skillet, melt the butter in the oil. Add the garlic and paprika and cook over moderate heat until fragrant. Scrape the contents of the skillet over the crumbs. Add the thyme and lemon zest, season with salt and pepper and toss well.

Step 3    

Preheat the broiler. Remove the plastic wrap from the mussels and top them with the bread crumbs. Broil 6 inches from the heat for about 2 minutes, rotating the pan as necessary, until the bread crumbs are browned and crisp. Serve right away.

 Suggested Pairing

A crisp sparkler.

HONEYCRISP APPLE PIZZA WITH BALSAMIC ONIONS

HONEYCRISP APPLE PIZZA WITH BALSAMIC ONIONS

This recipe is from La Crema.  I was looking for something to pair with Chardonnay for a Chardonnay wine sampling event and decided to give this a try along with some buttered popcorn and cheese. 
https://www.lacrema.com/honeycrisp-apple-pizza-balsamic-onions/

I don't have Fontina cheese on hand so will try Havarti instead.

Serves: one pizza

INGREDIENTS

• Pizza dough (I used premade!)
• 1/8 tsp. minced garlic
• Olive oil
• 1/2 lb. Fontina cheese
• 1 yellow onion
• 2 TB. balsamic vinegar
• Arugula
• Juice of 1/2 lemon
• 1 Honeycrisp apple, sliced thinly
• Salt and pepper

INSTRUCTIONS

FOR THE BALSAMIC ONIONS:

1. Heat oven to 375º
2. Cut onion in half and slice in 1/4″ pieces.
3. Toss with balsamic vinegar, salt, and pepper.
4. Spread evenly on a baking sheet and bake for 10-12 minutes.

FOR THE PIZZA:

1. Heat oven to 350º
2. Spread dough into 12″ diameter circle on pizza stone or baking sheet.
3. Mix minced garlic and olive oil and spread over pizza dough.
4. Place thinly sliced Fontina cheese to cover the base and top with balsamic onions.
5. Bake pizza for 10-12 minutes or until crust is golden and cheese is melted.
6. While baking, toss arugula with lemon juice, olive oil, and a pinch of salt.
7. When the pizza comes out of the oven, top with arugula and Honeycrisp apple slices. Enjoy!

Italian Side Dish with a Pumpkin Twist

Italian Side Dish with a Pumpkin Twist

This recipe comes via Jyll Everman and Food and Wine. Jyll did this demonstration on Fine Cooking promoting BelGioioso cheese. I made put some of the stuffed shells in a dish with marinara sauce and some in a dish with a savory pumpkin sauce from Food and Wine. This is a great dish anytime but was really nice just before Thanksgiving.

Stir together the following ingredients

* ricotta cheese

* frozen spinach, squeeze out excess water and chop

* pine nuts

* 1 egg

* parmesan cheese

* fresh mozzarella cheese, fresh

* flat leaf parsley

* S&P

Boil pasta shells al dente.

Stuff the shells

Spread either marainar or pumpkin sauce in the bottom of a pan.

place the stuffed shells on top.

Dollop sauce on top of the shells.

Cover with foil and bake. 350 degrees for 30 minutes.

Broil for a few minutes.

Top with flat leaf parsley.

Savory Pumpkin Sauce

4 tablespoons unsalted butter

1 medium red onion, finely diced

2 garlic cloves, minced

2 teaspoons minced fresh sage

One 15 ounce can pumpkin puree

Kosher salt and freshly ground pepper

1/2 cup mascarpone cheese

1/4 cup freshly grated Parmigiano-Reggiano cheese, 

plus more for serving

In a medium saucepan, melt the butter. Add the onion, garlic and sage and cook over moderately low heat until the onion is softened, about 7 minutes. Transfer the mixture to a food processor. Add the pumpkin puree and process until smooth. Season with salt and pepper. Scrape the pumpkin puree into the pot and cook over moderately low heat until hot. Mix in the mascarpone and the 1/4 cup of grated cheese.