Holiday Recipes for a Crowd

I like to experiment in the kitchen. Just like I like making stuff up on paper, I make stuff up with food. I especially love trying new, complicated recipes. They have to be complex. I get a charge out of that complexity, like I might be in the kitchen building my own culinary nuclear bomb, but only if I get Every Last Step exactly right. There should probably be a drug for that.

Sometimes the results aren't so great. Most times, we end up with something passably edible - you know - no one complaining, but no one raving, either. Then, every once in a while, we'll try something and everyone's eyes roll back in their heads (in a good way!) and we have a massive hit on our hands. From the ranks of those winner recipes, a few exalted get requested year after year, thereby attaining legendary status.

This is one of those recipes. It's our Solstice tradition. It takes three days to make (to achieve the greatest flavor.) Added bonuses: It requires power tools, and it's messy.

Doesn't this look appetizing??

This is Cherry Ring. The recipe comes from the December 1998 Vegetarian Times

3 Cups unbleached white flour
1/2 Cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
4 TBSP unsalted butter, cold, cut into small pieces
2 Eggs
1/4 Cup milk
1/4 Cup oil
1/4 tsp Almond extract

Filling
1/2 Cup blanched almonds toasted
2 Cups dried cherries
1/3 Cup honey
1/4 Cup orange juice
1 tsp orange zest
1 tsp ground cinnamon
1/8 tsp cloves

Put all of your try ingredients into the bowl of a mixer. Add the butter and start the mixer on low to cut the butter into the dry ingredients. In a separate bowl, whisk your eggs, milk, oil and extract together. Add to your dry ingredients. Mix until the dough forms. Turn out on lightly floured waxed paper and knead a few turns until everything holds together. Wrap your dough well in plastic and refrigerate overnight.

Filling
Put all ingredients into the bowl of a food processor and process until coursely chopped. Cover and let sit overnight.

To assemble: Preheat oven to 375. Roll dough out between two sheets of waxed paper. Roll into an 18x9 inch rectangle. Remove top sheet of paper. Trim a one inch bit of dough from either end and set aside. Spoon filling in a 2-inch wide strip lengthwise down the center of the dough. Lift your bottom sheet of paper along one long edge and fold the dough over the filling. Repeat for other side. Press the edges together to seal. Invert seam side down on a cookie sheet. Coax into ring shape on the cookie sheet. You'll have to do some dough repair, but a few cracks won't hurt anything. If you're really ambitious, roll out your scraps and cut out holly leaves and roll berries to use for decoration on the ring. Paint with food coloring for extra effect. Brush with egg white and bake 30-40 minutes.

You want this baked the day before you need it. The shortbread layer softens and turns melt-in your mouth lovely for sitting the extra time.

Bringing the "No Way Am I Turning On the Stove" Party Food

Florida has utterly changed my definition of 'party food'. If you can't throw it on a grill or eat it raw, I am NOT standing over a hot stove, much less adding to the AC load by adding heat to the living arrangement. Not to mention that I transitioned to a whole food/plant based diet AND there's celiac in the family so I don't eat gluten. Most of what I take to a party is what I can eat so no one else has to worry about what I can and can't have. (Why? Hereditary super high cholesterol. Can't take the statins. This dropped my numbers by 50 points without meds. The MD has stopped trying to shove pills at me. Pass the plants. Woo.)

So. How about a colorful, refreshing Asian-inspired salad?

Cucumber-Carrot Salad

Peel and slice 2 carrots thin. (Spiralize or grate if you like.)
Peel and thinly slice a cucumber. (Spiralize if you prefer - don't grate. It turns to mush.)
Clean and slice 2 green onions
Throw these all in the same bowl. You can add other veggies that suit you, too, just slice them as thin as possible.

ADD:
3 TBSP Rice Vinegar
2 TBSP Mirin
1/8 tsp garlic salt (or to taste)
Pinch of Red Pepper Flakes - this is to your taste

Toss your veggie salad and refrigerate for 2-3 hours. If you're really ambitious and you want this at it's best, make it the day before you mean to serve it. The recipe leaves me with a lovely subtle burn in my mouth, so adjust the pepper flakes and the amount of green onion to your taste.

You can eat it as is, or top a nice green salad with this and pour over a little of the dressing. Either way, this is cooling and refreshing and addictive. Have a great, fabulous holiday!

Recipe to Kick the Flu to the Curb

When the flu came to call, I did my level best to evict that bastage with a great big pot of mushroom soup. I say MUSHROOM SOUP up front so if you are one of those fungi haters, you can click out right now. But let me tell you. Mushrooms stimulate the immune system. According to Nutrition Facts.org, mushrooms are little powerhouses of nutrition. Lovely. But the real point was making it massively tasty for someone so congested she could taste remarkably little. This fit that bill. It was also really soothing on a sore throat. So.

Mushroom Soup (vegan, gluten free, blah, blah, healthy)

For the stock:
1 TBSP olive oil
1 onion
2 carrots
mushroom trim
2 crushed cloves garlic

For the soup:
1 lb mushrooms - pick Shiitake, Maitake, Oyster, Trumpet, Crimini, whatever you can find - the broader the array of mushrooms, the better immune boosting profile. White button mushrooms are fine, but they will not impart the deep, rich flavor of the other mushrooms. My base was Shiitake with Oyster and Maitake mushrooms for variety. You'll want about a pound. Or more. Depends on how much soup you want.
2 TBSP olive oil
4 - 6 Cups Stock
1/2 cup Arborio rice
2 crushed cloves garlic
Salt to taste

Clean your shrooms. Take out the stems - reserve those for the stock - wipe gritty mushroom caps with a damp paper towel. Slice the caps and set them aside.

Make your stock:
In a soup pot, heat olive oil. Quarter an onion and toss in the oil. Peel and cut up your carrots into chunks. Toss those into the stock pot. Add the mushroom stems and crushed garlic. Sautee until the onions turn golden and translucent. Add water to cover (about 6 cups). Cover, bring to a boil. Remove the cover, turn down to a simmer. Cook 30 minutes.

Make your soup:
In a crockpot (because I am ALL about the easy), put the uncooked rice in the bottom. Add a cup of water. Turn on the crockpot and put on the lid while you sautee your mushrooms. In a large skillet, heat 1 TBSP of oil. Add half of your mushroom caps. Sautee until the caps begin to brown. Scrap them into the crockpot with the rice. Repeat until all your mushrooms are cooked. Deglaze the frying pan with a little water and add the browned bits and liquid to your crockpot. Salt the mushrooms to your taste as you cook them if you like. Check the moisture level in the crockpot - the rice will begin absorbing water. Add another cup if the rice is soaking up water. Once the stock is done, strain the liquid into your crockpot. (Those cooked carrots and onions make a fine snack.) Add your garlic cloves. Stir and taste for seasoning. The mushrooms will need plenty of salt. Pepper is optional. Let the soup cook for about an hour to blend flavors.

If you want to be really fancy, cook the rice in the veggie stock before adding your mushroom caps. After cooking for 30 minutes, use an immersion blender to puree the cooked rice into the broth. Presto. 'Cream' of Mushroom Soup.

LINDA'S MIX & MATCH RECIPE

I don't know what else to call this recipe.  It looks like a a lot of work but it truly isn't more than chopping ingredients. I wrote this up to show options, so it may look like a lot of ingredients but you get to pick and choose. And you only need one kind of meat, and not necessarily a lot of it. (: 

3/13/2017

With three of us in the house, this recipe offers a lot of variability. Not only does it use veggies in a mix and match format that works well for us (I like to use what I have, not run to the store every day), but it can be served on a plate, in a bowl or in wraps. Also, when there are only 3 of us, I use one large chicken breast and 1 uncle bens pre-cooked rice, with about 1 to 1 1/2 cups total of the optional veggies. It leaves little, if any, leftover. That said, you can see how this is heavy on the veggies and keeps the meat volume low.

1.) Prep:
Either make rice (2 cups volume when cooked) or have your Uncle Ben's ready to heat. 
**I recommend the Santa Fe flavor or plain Brown Rice*

2.) Chop your core veggies: 
    4 green onions, sliced (use onion and green parts)
    2-3 cloves of garlic, chopped (or use the pre-chopped kind in jar)

2 A.) Chop your OPTIONAL veggies: 
    (**you need only 1 or 2, but can use more (or all) if serving A LOT OT PEOPLE!)
   1 cup asparagus, in 3/4 inch to 1 inch pieces
   1 small to medium zucchini, diced
   1 can, drained, sliced water chestnuts
   1/2 to 1 cup fresh mushrooms (or use canned ones)
   1/2 cup peppers diced, red, green, yellow, orange --you choose or mix and match!
   1/2 cup tomato, diced, seeded (can use canned tomato or salsa depending on your flavor combo)
   1 can of corn, drained
* 1/4 cup nuts or sunflower seeds (cashews, almonds, pistachios)
      * this dish is plenty good without any nuts too

3.) Choose and prep your meat: (**USE ONLY 1 kind of meat**)
   1 bag of cooked small, tail off shrimp, thawed and rinsed
   diced chicken  CUT SMALL TO COOK FAST   *1 large breast for 2-3 people
   diced beef (or stew meat) CUT SMALL TO COOK FAST
   diced pork  CUT SMALL TO COOK FAST (can be pork loin or sausage or andouille or heck, it'd probably be good with hot dogs sliced up!)

4.) COOK:
  Use LARGE skillet, set burner on medium-high
  Put 2 or 3 TBSP Olive oil in skillet
  Add 1 or 2 TBSP butter
  Add 1 to 3 TBSP cajun seasoning **to your taste**
  Add garlic and onion   STIR. 

When it is sizzling:

5)  Add the veggies that take longer to cook such as carrots, zucchini
STIR and COOK A FEW MINUTES

6)  Add the veggies that take medium time to cook such as mushrooms, peppers
STIR and COOK A FEW MINUTES

7)  Add the veggies that take little time to cook such as asparagus, water chestnuts, nuts
STIR and COOK A FEW MINUTES

 8) Add the MEAT 
STIR and COOK until meat is done

9) SQUEEZE a lemon over the skillet or offer wedges with each place setting

10) EITHER: serve OVER rice OR add rice to skillet and stir to mix

SERVING SUGGESTIONS:
   A) Serve in a bowl

   B) Spoon into wraps (maybe add sour cream)

   C) Serve on a plate 

NOTE: This recipe lends itself to your modifications and experimentation. We had some unsliced bacon in the fridge. I cut off a wedge, chopped it small and added it to the mix. Sooo good!!! You could change the flavor by leaving out the cajun seasoning and going for something else. Just about any blended spice from McCormick's grilling would work well. Match your seasoning to the rice flavor (or go plain). You can make it more Chinese or Thai by using a jar of sauce added at the end and using teryaki rice. You know your palate, adjust accordingly and it'll be your new thing!