Holidays

Most Wonderful Time of the Year

It’s amazing how when we were little kids, Christmas could not get here soon enough. We counted the days, made our lists, helped decorate the house, searched for the perfect live Christmas tree and just thought it was the most magical time of year. I still think that but Christmas seems to come faster and faster each year as I get older! There just doesn’t seem to be enough days to get everything done. My mother didn’t work outside the home while we were growing up but there were four kids that she had to raise! Somehow she managed to get everything done, on time, every single year. Even the year we bought our Christmas tree on Christmas Eve! (My Dad was being Scrooge that year and Mom waited till the last-minute to get the tree, for $5! The tree was about 5 feet tall, as tall as her, and about 5 feet wide! It was awesome!) Our house was always decked out from top to bottom inside and out! Dad took care of the outside and Mom worked her magic inside. I have so many happy memories of our Christmas holidays.

Cookie Party 2003 (Lake Worth, FL)

Somehow in our busy busy lives, with computers, tv, smartphones and so on, we have less time to enjoy the simple things in our lives. Every year I try and try to recreate that magic. I decorate, I hope, as Mom would have. I hope I am doing her proud!  I feel you can never have too many decorations! (My husband feels differently.) When I moved to Florida from NY I wasn’t able to take any of my Mom’s favorite decorations. I miss them and her terribly. I know she is watching over me though so I can smile while I decorate in her honor.  My sister and brothers have those decorations right now. We always had a real tree too. Loaded with lights and ornaments and tinsel. Lots and lots of tinsel. I used to have a real tree every year till one of my cats decided to eat the tree and drink the water. Bad. And no tinsel because of the cats either. Again, bad. So I do my best with what I have. (I burn lots of balsam type candles)  I also used to be able to decorate all in one day. No more. Why is that?

Cookie Party 2005 (Hobe Sound, FL)

Is my present under here?

When I lived in NY I started doing Cookie Exchanges/Parties. I loved them. There would be 15-20 of us and we’d all make dozens of cookies and exchange. It was wonderful. When I moved to Florida I tried it a few times. My first one went pretty well. But then when I moved to my present home I just couldn’t get enough people to make it as boisterous and festive and fun as I remember them. Don’t get me wrong we had fun but it wasn’t the same. The idea was to BAKE YOUR OWN!!! A few of my guests brought store-made cookies!  Not the same. And if I had 8 people attending that would be stretching it. And of course not everyone remembered to bring copies of their recipes! This never happened in New York so I was confused about why it was so hard to do here. Come on people, almost everyone has a computer these days, type it up and print it out! Or just make a copy somewhere! Maybe it’s just me, but I miss those simpler days. So from now until Christmas I am going to be doing recipes from those parties. (Recipes that I actually have that is) Plus I’ll also be incorporating other holiday dishes, desserts and cocktails. So starting tomorrow, let the festivities begin! Now if I can just get the house decorated by the weekend! Also feel free to share your own stories if you like and I’ll post them!

Where is Santa?

COMING TOMORROW! Rainbow Cookies!

How to Carve a Turkey

Today is Thanksgiving. I am sure most people are spending the day with family, friends, or both. As you remember we didn’t usually have turkey in my house therefore, carving it is a challenge to say the least. So I found this video courtesy of the Food Network with Alton Brown demonstrating his technique for carving a turkey. I’ll be watching the Macy’s parade this morning as I do every single year, no matter where I am. To me, as soon as I see Santa at the end of the parade, the Christmas season has begun! Woo hoo! But before we get to all that craziness let’s have a safe and happy Thanksgiving! Careful with those knives!

Not Your Usual Green Bean Casserole

For Thanksgiving we are going to a friend’s house and when I asked what I could bring, I was asked: “How about that green bean casserole thingy? Thanksgiving wouldn’t be complete without it!” I said ok and searched for the usual recipe. Growing up in my house was very different when it came to Thanksgiving. Why? Well it wasn’t until we were all much older that we started to actually have a turkey for the Thanksgiving dinner. I’m not joking. I never really remember Dad carving a turkey. Ever. I do remember us having a huge tray of lasagna though. Every year. And sometimes a ham. But never a turkey. It was usually lasagna. When we started dating and then had to do the two house thing for the holidays we all discovered how different things were out there! Nobody had lasagna! I was flabbergasted! I don’t know why we didn’t have turkey, maybe Dad hated carving? I don’t know. But once we started experiencing the ‘normal’ Thanksgiving foods I was introduced to the green bean casserole. And for some reason it is rarely served any other time of year! Why? Again, I don’t know. So of course I have never made it before. This is a first. But I also didn’t want to do the same ho-hum basic green bean casserole. So I scoured the magazines and internet. I then took a little bit of each recipe that I found and it’s now something new. I am making it Thursday so I won’t know how it tastes until then. I will report back though for sure. And I will remember to take a picture before we eat it!  And have no fear everyone, I’m still using those french-fried onions. My husband insisted on it. I have to keep remembering, change is good. It will be fine. Thanksgiving will still be a food fest. Happy Eating!

**Ok, the green beans were a hit! Very tasty and full of crunchy goodness! The water chestnuts and almonds are a nice change from the ordinary. I also lowered the oven temp to 350 degrees, because the onions got a little too well done, but still really yummy! I’m also thinking next time maybe a little hot sauce added to it would be good also.


INGREDIENTS:

3 packages (9 ounces or so each) of frozen French-style green beans

3 tablespoons butter or margarine

1 (10.5-10.75 ounce) can cream of mushroom soup, undiluted (I am using the 98% fat-free kind)

3 ounces cream cheese, softened (I am using light cream cheese)

1 cup french-fried onions

1 (8 ounce) can sliced water chestnuts, chopped

¼ teaspoon garlic salt

¼ teaspoon ground black pepper

1½ cups shredded cheddar cheese (I am using 2%)

1 (2½ ounce) package slivered almonds

paprika

DIRECTIONS:

1. Cook green beans according to package directions, drain.

2. In a large pot or dutch oven melt the butter. Add the soup and cream cheese and cook over low heat, stirring constantly until cream cheese is melted and mixture is smooth. Remove from the heat.

3. Stir in the green beans, 2/3 cup of the french-fried onions, water chestnuts, garlic salt, pepper, and cheddar cheese.

4. Spoon the mixture into a lightly greased 1¾ quart casserole dish. Top with the almonds and remaining french-fried onions. Sprinkle with paprika.

5. Bake at 350º, uncovered, for 45 minutes.

Serves 8

Mulled Wine (or Moldy Wine as my husband calls it)

For years I thought my crockpot was used for heating up wine. No joke. When I got my first crockpot back in 1991 I had used it for years, to heat wine! It was perfect for that! Mulled wine that is! Ever since I tried mulled wine at Pindar Vineyards during their December weekends serving Mulled Wine & Cookies, I was hooked! I figured, how hard could it be to do it at home! It wasn’t hard at all. This recipe is simple. You can even cheat and buy mulling spices in the store already prepared, but I like to know what is in my spice mix. So I make it myself. And the crockpot is perfect for warming it up and keeping it warm without boiling it! You do NOT want boiled wine. Yuck! And what is better on a cold fall or winter day than a nice warm cup of spicy delicious wine, with cookies! Pindar Vineyards is in my opinion the best vineyard/winery in the U.S. Maybe I am biased because my BFF and college roomie Rose works there and we’ve gotten to know the winery and all of their wines quite well over the years. Or maybe they just have fantastic wines! Yes, they are on Long Island in New York. Long Island is loaded with wonderful wineries and everyone should go visit, even in the off-season. But stop in Pindar, in Peconic, out on the north fork of LI and say hello to Rose and the crew there! (Hi Rose! Hi Terry!) We always make a stop in when we go back for a visit. Always!

Ok, now on with the recipe. Simple remember. Don’t over think it, just make it. The weather is perfect for a glass right now!

A great red wine from Pindar!

Even Sluggo loves Pindar & Rose!

 

 

INGREDIENTS:

1 bottle red wine (any kind you wish but a dry one is best)

2 cinnamon sticks

2 whole cloves

1 whole nutmeg

4 (2-3″) strips orange peel

4 (2-3″) strips lemon peel

3 tablespoons sugar

DIRECTIONS:

In a crockpot or saucepan, combine all ingredients. Bring to a simmer, about 10-15 minutes. Serve warm in mugs or heat-resistant glassware. Garnish with a cinnamon stick or slice of orange!

Caipirinha

This cocktail is a Brazilian cocktail. I had it the first time at one of those “meat orgy” restaurants called “Amazonia”. It was delicious. Then our friend Andre (who is from Brazil) made it for us and his was even better. Love this little drink with a punch! We have a bottle of the liquor, Cachaça but haven’t made it ourselves yet. We will though. The Caipirinha is the national drink of Brazil and is enjoyed in restaurants, bars, and many households throughout the country. It was once almost unknown outside Brazil, the drink has become more popular and more widely available in recent years, in large part due to the rising availability of first-rate brands of cachaça outside Brazil.


INGREDIENTS:

2 lime, cut into quarters

2 tablespoons sugar

2 ounces cachaça

crushed ice

DIRECTIONS:

1. Place two lime quarters into each glass. (Smaller ‘rocks’ glasses are good) Sprinkle with 1 tablespoon sugar in each glass and muddle with a pestle or end of a wooden spoon.

2. Add the remaining lime quarters to each glass and muddle some more. Stir in 1 ounce cachaça into each glass. Fill with crushed ice and stir again.

Makes 2 drinks

Thanksgiving Shepherd’s Pie

Since we had Thanksgiving in July in my house last weekend we now have lots of delicious leftovers. I was trying to think of something great to make with them and came up with this recipe. It is actually leftovers from the turkey dinner and leftovers from a few days before. I had a few containers of leftover vegetables. Stir fry mix with corn, snow peas, beans, water chestnuts, carrots and some green beans. I also had some broccoli and cauliflower from our dinner at Carrabba’s the night before. What I came up with was a Thanksgiving type Shepherd’s Pie! It was so good. It didn’t get rid of all the turkey or gravy leftovers but it was a start! You can use any kind of vegetables you have leftover. You will have a new family favorite!

INGREDIENTS:

Leftover cut up turkey (about 2 cups or so)

Leftover cut up vegetables (about 2 cups)

1 cup leftover turkey gravy

Leftover mashed potatoes

3/4 cup shredded cheddar cheese


DIRECTIONS:

1. Put all the vegetables in a large bowl. Cut up any really large pieces. Add the turkey to bowl. Add the gravy and mix thoroughly.

2. Put all the vegetables into a 2 quart casserole. (Or one that is big enough or small enough to hold them all). Spread the mashed potatoes over the top of the turkey/vegetable mix, like you are frosting a cake.

3. Sprinkle the cheddar cheese over the top and bake in a 350º oven until the cheese melts and the “pie” starts to bubble on the edges. Usually about 30 minutes.

Serves 2-4

Sparkling Summer Sangria

It’s summertime! Just in case you were living under a rock I thought I’d mention that! And what better to cool off on a hot steamy day than with a pitcher of refreshing Sangria! This recipe is a white sangria and uses my favorite sparkling beverage, Prosecco. Have some friends over and share!


INGREDIENTS:

1 peach, pitted and cut into wedges

1 nectarine, pitted and cut into wedges

3 apricots, pitted and cut into wedges

5 ounces peach brandy

1 bottle (750ml) chilled Prosecco

1 cup peach nectar

Extra fresh sliced peaches for garnish


DIRECTIONS:

1. In a large pitcher, combine the peach, nectarine and apricots.

2. Stir in peach brandy and let it sit in refrigerator at least 1 hour. (If you can let it sit overnight that is always good!)

3. After it’s thoroughly chilled stir in the Prosecco and peach nectar. Serve in wine glasses.Garnish with a slice of peach on a decorative toothpick.

Easy as Pie

I came across this recipe in a holiday book. (Christmas is just 168 days away you know!) It claims to be the easiest pie in the world to bake. While reading it over I would have to agree. I think even the “baking challenged” as I tend to be sometimes can bake this pie. I don’t have a picture but it is a custard pie and has coconut in it. So sort of like a coconut custard pie. One of my favorites. So practice for the holidays and get baking everyone! I think I will make it myself next time I have an ‘event’ that needs a dessert! By the way it is NOT a low-calorie dessert. But that’s ok now and then! Moderation! Heck I may even make it this weekend to see if it actually works! Then I will have an actual picture to show. If anyone makes it before I do, please send me a picture and I’ll include it! I will put in a “temporary” photo until then.

Photo is for illustrative purposes only

INGREDIENTS:

2 cups milk

4 eggs

½ cup all-purpose flour

1 cup flaked coconut

1 cup sugar

1 stick butter

½ teaspoon salt

1 teaspoon vanilla extract


DIRECTIONS:

Place all ingredients into a blender. (Yes a blender!) Turn the blender on medium speed and count to ten. (Not 9, not 11, but 10!)

Pour into a 9″ deep dish pie pan.

During the baking process the flour drops to form the crust and the remaining ingredients form the filling. (I admit I am a bit skeptical on this!)

Bake at 350º for 45 minutes.

Our Independence Day

And no I am not referring to the blockbuster movie with Will Smith and Bill Pullman, though I did enjoy that movie! For the last 234 years the United States has celebrated our independence in one form or another. Most of us associate the day with parades, fireworks, barbecues, a day off from work and so on. But these traditions did not happen overnight.They took time. 234 years. I am all for the food and parades and fireworks but most of us have no idea how we got to where we are in observing this day! We all know this day is in observance of the day our Declaration of Independence was adopted. But how did we get to where we are today?

  • In 1777, thirteen gunshots were fired, once at morning and again as evening fell, on July 4 in Bristol, Rhode Island. Philadelphia celebrated the first anniversary in a manner a modern American would find quite familiar: an official dinner for the Continental Congress, toasts, 13-gun salutes, speeches, prayers, music, parades, troop reviews, and fireworks. Ships were decked with red, white, and blue bunting.
  • In 1778, General George Washington marked July 4 with a double ration of rum for his soldiers and an artillery salute. Across the Atlantic Ocean, ambassadors John Adams and Benjamin Franklin held a dinner for their fellow Americans in Paris, France.
  • In 1779, July 4 fell on a Sunday. The holiday was celebrated on Monday, July 5. (sound familiar?)
  • In 1781, the Massachusetts General Court became the first state legislature to recognize July 4 as a state celebration.
  • In 1783, Moravians in Salem, North Carolina, held a celebration of July 4 with a challenging music program assembled by Johann Friedrich Peter. This work was titled “The Psalm of Joy”.
  • In 1791 the first recorded use of the name “Independence Day” occurred.
  • In 1820 the first Fourth of July celebration was held in Eastport, Maine which remains the largest in the state.
  • In 1870, the U.S. Congress made Independence Day an unpaid holiday for federal employees.
  • In 1938, Congress changed Independence Day to a paid federal holiday.

Over time, various other summertime activities also came to be associated with the Fourth of July, including historical pageants and parades, picnics, baseball games, watermelon-eating contests, and trips to the beach. Common foods include hamburgers, hot dogs, corn on the cob, apple pie, cole slaw, potato salad and sometimes clam bakes. It all depends on where you live. And we should all remember that because we live in a free country we can celebrate however we want without fear. It’s a great country and I am proud to be an American!

Fourth of July Food For Kids

This is a long holiday weekend and sometimes we tend to forget kids are involved as well. Not all of us have our own kids but we have family and friends who do. So check out this great little e-book of food and snacks for the younger generation. It’s got easy and kid-friendly recipes that even the big kids will love!

Sample Recipes:

4th of July Fruit Kabobs

• Bananas • Strawberries • Large Fresh Blueberries • Kabob Skewers

Slice bananas into large chunks. Alternate fruit on skewers Serve immediately

Pretzel Sparklers

• Long rod pretzels • White chocolate, melted • Sprinkles (red, white and blue) or star cake decorations

Melt the white chocolate. Dip the pretzel rod halfway into the melted chocolate then sprinkle the sprinkles over the wet chocolate. Lay on waxed paper or place in a cup to dry.

Popsicle Rockets

• Red juice (red raspberry, cherry, cranberry) • Blue juice (blue Kool Aid, Gatorade, blue raspberry) • White juice (lemonade, coconut juice drink) • Red string licorice for fuse • 3 oz. paper cups • Popsicle Sticks

Line up several 3 oz. paper cups on a baking sheet. Pour 2 tablespoons of red juice into each cup. Freeze 2-3 hours until firm-slushy. Remove from freezer and poke a Popsicle stick into the center of each cup of juice. Add 2 tablespoons of white juice and freeze 2-3 hours. Remove from freezer. Top off with blue juice and freeze 1-2 hours until slushy.

Remove from freezer and insert a 2 or 3-inch string of licorice into each Popsicle. Freeze until hard. Peel off paper cups to serve.

So click on the Flag below and you can download a free recipe book!

And don’t forget to check my website as it grows! www.cucinadiandrea.com

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