Open House Antipasto Salad


antipasto

antipasto (Photo credit: freakgirl)

Whenever it is time for a holiday gathering, especially for those open house parties that are held at the end of the year, we like to serve up a variety of salads.  One of our favorites is this Italian style antipasto salads of which you can mix and match the vegetables and meats to suit your own tastes.  This one features traditional Italian cold cuts that can be obtained at your supermarket deli counter or in Italian food specialty shops.  Sometimes, I switch the ingredients around, using julienned turkey or reduced salt ham and cheeses for the saltier Italian cold cuts and replace the plain iceberg lettuce base with varied leafy greens to line the platter as a base.  It’s you choice whether to make the traditional Italian style salad or whether you would rather have the reduced-salt, lower calorie version.  As long as the vegetables are the marinated version, the taste should remain close to the original.  I often use leafy greens like iceberg,  romaine, red leaf and Bibb lettuce as well as the mixed greens like Mesclun, spinach and Italian blend that come in large bags at warehouse stores.

The amounts of ingredients in this salad can be increased so the measurements are not exacting.  Change the ingredient amounts to suit your taste.  We use less cold cuts and more vegetables to make a colorful display.  Serve up with a fancy spoon and fork set and a colorful platter. (We sometimes use a turkey platter).  The recipe is as follows:

INGREDIENTS:

Lettuce (of your choice)
Large jar marinated mushrooms
Black olives (Sicilian, Greek, black pitted, or green olives)
2 large jars artichoke hearts – drained and cut in half
2 jars roasted peppers, slice in strips
one jar anchovies, drained (amount used to your taste)
1 small onion – peeled and cut into rings
1 pound Genoa salami – sliced into strips or matchsticks
1 pound prosciutto – sliced into strips or matchsticks
1/2  pound capiccola – sliced into strips or matchsticks
1 pound Provolone cheese
(your may also use turkey, any cheese desired, ham, or other deli meat as desired)

Line a large platter with layers of lettuce or greens making salad as large as you like.  Place in order on top of greens – peppers, artichokes, olives, mushrooms, onion,  peppers, and anchovies.  Decoratively top with sliced cold cuts.

I use a homemade Italian dressing to top this, but some like just a bit of olive oil and vinegar with the addition of a bit of oregano.
You may use any dressing that suits you or serve with a variety of dressings presented with holiday spoons and bowls.

I hope your holiday parties are fun and festive.  Happy Holidays from my house to yours!!!

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Mexican Christmas Eve Salad


English: fresh fruit salad

English: fresh fruit salad (Photo credit: Wikipedia)

Fresh fruit and vegetable of Mexico in Mexico ...

In this salad I use the original beets as it lends a festive air to this Mexican style salad.  If you want to use this for a dessert instead, leave the beets out.  Fresh beets are best, but for ease of preparation canned beets may be used if thoroughly drained.  Fresh fruit is preferred.  Sugar is the only sweet added or it may also be served with a thinned mayonnaise.  I like the following combination, but you can substitute a fruit ingredient for some other that you prefer.

INGREDIENTS:

1  3/4 cups orange sections or mandarin orange sections
1 cup apples, unpeeled, cored and thinly sliced
1 3/4 cups pineapple chunks
1 cup sliced bananas
3/4 cups roughly chopped unsalted peanuts
seeds from 1 medium pomegranate
1 cups cooked sliced or diced beets
1/4 cup finely chopped peanuts

Mix all fruit pieces together.  Top with pomegranate seeds and chopped nuts

Sprinkle with superfine sugar (or granulated) or serve with thinned mayonnaise.

This makes a wonderful dessert or dinner starter served before a holiday meal.  It is usually served as part of the Christmas Eve meal in some parts of the world.

HOLIDAY SCALLOP APPETIZER


First Course: Scallops

First Course: Scallops (Photo credit: ulterior epicure)

This is a quick and fairly simple appetizer recipe that has been in my family for a while.  It can be used for any number of special occasions and cooks up very quickly.  It has gone over well at Thanksgiving, Hanukkah, Christmas, New Years and for a variety of other holidays and events.

SCALLOP APPETIZER:

One pound scallops (thawed if frozen)
1/4 cup mayonnaise
1  1/2 Tablespoons sweet pickle relish
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 stiffly beaten egg whites

Put thawed (or fresh scallops in large saucepan and just cover with water.  Add salt.  Cover the pan and bring to low boil.  Turn down heat and bring to low simmer.  Simmer slowly for 12 minutes.  Drain scallops and cool.  Cut scallops in halves.  Combine relish, parsley, juice, salt and pepper, Worcestershire sauce, and mayonnaise.  Fold in the whipped egg whites.  Top each scallop half with the mayonnaise mixture and place baking sheet under your oven broiler.  Broil scallops for four minutes or until lightly browned.  Serve while still hot.
Makes 24

These are best if made with fresh scallops, but if you must use frozen, they can be found in your supermarket freezer isle.

Scrappy Pie


Newfoundland Blue Ensign.

Newfoundland Blue Ensign. (Photo credit: Wikipedia)

Remembrance Day falls this year in Canada on November 11th.  Some provinces and territories celebrate it, also, on November 12th.  My Dad hails from Newfoundland, and at times he made what he called scrappy pie to celebrate it.  It is on Remembrance Day there that Canadians  remember  all of the fallen soldiers from past wars.

My great-uncle Charles was killed in Belgium in the first World War and is buried  where he was killed defending his fallen comrades.  His name is called out and his memory is saluted by a contingent of military members at Parliament every year on this day.  For this I simply give you my father’s Americanized version of Scrappy Pie (or Newfoundland Seafood Pie):

Potato topping ingredients:   1 cup all purpose flour,  1/2 cup fresh mashed potato, 4 ounces butter, 1 tablespoon milk, 2  Tablespoons dried breadcrumbs.

Filling:  16 ounces whitefish (cod, haddock, whiting or your choice), large cooked shrimp (8 ounces), 1 small onion- chopped fine, 1 cup frozen peas, 2 tablespoons fresh parsley – chopped fine, zest of a lemon – grated, 1/4 cup cornstarch, 2 cups milk.

Sift flour into a large bowl.  Using a pastry blender or fork, mix this with the mashed potato until thoroughly blended.  Blend in the  butter,  then draw into a dough, adding a bit of water until dough sticks together.  Wrap dough in pastic and chill in the refrigerator for 1/2 hour.

Prepare filling by cutting fish into chucks and putting them into a 10 inch pie pan or baking dish.   Mix in the seafood, onions, peas, parsley and zest.  Blend the cornstarch with a bit of milk in a bowl.  Heat the remaining milk almost to boiling and stir it into the cornstarch mixture.  Return mixture to pan and stir until the mixture thickens.  Add seasoning and pour over fish filling.  Cool for 20 minutes.  Bring oven to 400F (200C).

Roll out the dough between sheets of wax paper to overlap to of pie plate.  Remove the top of the waxed paper and use the bottom sheet to help position dough on top of seafood mixture.

Press dough around edges of pan and clean up the edges.  Slash center of pie with small knife to vent steam.  Brush the crust with milk and sprinkle liberally with plain breadcrumbs.

Put pie on a baking sheet  Bake for 10 minutes – then drop temperature to 350F (180C).   Bake for 30 minutes or until golden brown.

My father cooked this for us when we were very young and it’s the closest I can come to the original recipe.  I sought out Scrappy Pie recipes everywhere to no avail, so if someone could forward me more from the great nation of Canada, I would greatly appreciate it.

May you stay safe and sound on Remembrance Day.  And to my remaining Newfoundland cousins, may the sea treat you right and the cod keep running.

Old Hartford Election Cake


Cake!

I’ve decided to share with my readers a recipe for  Election Cake that is interesting in that there are a few very old variations that have not differed too much throughout the years.  The citron has been adjusted and you may use an extract in place of the pure brandy.  Just add 1 teaspoon of the extract instead of the 1/4 cup of brandy.

I’m offering this recipe in honor of the upcoming U.S. elections to be held next Tuesday, November 6th.  This will decide who our  next President will be and will shape the course our nation will take for the next four years.  Even though Election Day is not considered one of the national holidays here in America, it is a day of grave decision and reflection as Americans cast their votes.  If you have a night of poll watching or an election day function to arrange perhaps this cake might be a novel treat to serve to your guests.

OLD HARTFORD ELECTION CAKE

1 Tablespoon margarine (or other shortening)
1 package regular rise yeast
1 Tablespoon sugar
1/2 teaspoon salt
1  1/2 cups flour
1/2 cup margarine (or other shortening)
1 cup sugar
1/2 cup warm water
2 well beaten large eggs
1 teaspoon lemon rind (grated fine)
1 teaspoon lemon juice
1/2 teaspoon lemon extract
3/4 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup chopped citron
3/4 cup all-purpose flour
3/4 cup brandy (or omit and use 1 tsp. brandy extract)

Dissolve yeast in lukewarm water. Add one tablespoon butter, salt, sugar and 1 1/4 cups of flour, mixing thoroughly.
Set this aside in a warm place to rise overnight. Blend the 1/2 cup of margarine and cup of sugar and beat until light.
Add eggs, raising, citron, lemon rind, lemon extract and juice. Sift together the flour, salt, baking soda, and nutmeg.
Add this to first mixture, adding some brandy or extract slowly into mix. Combine raised dough with cake dough and pour into greased
pan. Let rise in warm place for one hour or until dough, pressed with finger, indents and is risen. Bake in 350 degree oven for one hour
While the cake is still warm, spread with icing made of confectioners sugar dissolved in enough warm water to make
a spreading consistency.

TO CELEBRATE OUR RIGHT TO VOTE!!

HAPPY HALLOWEEN!


Deutsch: Halloween-Deko, Concord, MA, USA

stiff egg whites
stiff egg whites (Photo credit: She Paused 4 Thought).

Today brings a normalization of the weather here in New England after the monster hurriane, Sandy, hit our shores.  We give thanks to God that we were spared, in my hometown, the devastation that struck the coast farther south of here, especially in the states of New York and New Jersey.  Our prayers go out to those whose lives were disastrously affected by the hurricane everywhere along the eastern seaboard.

Today, for everyone who is able to celebrate this Halloween holiday with some resemblance of normalcy, I simply give you an recipe from an old church bulletin.  I’m unsure where it originated from, but it was being used and copied somewhere around the 1960’s and has been made in my family to celebrate different holidays since that time. It is very good to use at children’s costume parties.

RASPBERRY KISSES

3 egg whites

3  1/2 Tablespoons raspberry gelatin

3/4 cups sugar

1/8 teaspoon salt

1 Tablespoon white vinegar

1 cup mini chocolate chips

Line and grease large baking sheet with parchment or brown paper and preheat oven to 250 degrees Fahrenheit.

Beat egg whites and salt on high speed with electric mixer until light and foamy.  Gradually add gelatin and sugar and continue beating to stiff peaks.  Mix until sugar is totally dissolved or kisses will be sticky.  Add the vinegar.  Fold in the chocolate chips.  Drop by teaspoon onto lined, greased baking sheet.  Bake kisses at 250 degrees for 25 minutes and then turn off the oven, leaving them in oven for additional 20 minutes.  Remove baking sheet from oven and remove immediately to wire baking rack to cool.

Makes 6 dozen.

I hope you find these simple to make, and please have a safe, happy Halloween night.

Thanksgiving Will Soon Be Here (with diabetic recipe)


English: "The First Thanksgiving at Plymo...

English: “The First Thanksgiving at Plymouth” (1914) By Jennie A. Brownscombe (Photo credit: Wikipedia)

The holiday of American Thanksgiving soon approaches, this year falling on Thursday, November 22nd.  This is the time to start thinking about buying your turkey.  The turkey sales at your local supermarket will be coming up soon and, if that is your choice of a entree this year, it would be a good time to consider what type it will be, whether it be a frozen, fresh, Kosher or pre-basted.  The choices in many markets are endless.  I’ll bring you more information on choosing and preparing a turkey at a later date.  In the meantime, here is a little quote and a recipe which can be used interchangeably for a variety of holidays,  be it Halloween, Thanksgiving, Rosh Hashannah, Christmas or New Year or any other special occasion.  Feel free to give the sugar-free, diabetic recipe a try.  I like it a lot and use it on a weekday basis.

Ah! On Thanksgiving day, when from East and from West,

From North and from South come the pilgrim and guest,

When the gray-haired New Englander sees round his board

The old broken links of affection restored,

When the care-wearied man seeks his mother once more,

And the worn matron smiles where the girl smiled before,

What moistens the lip and what brightens the eye?

What calls back the past, like the rich pumpkin pie?

_________________________________________________________________________________________

CRANBERRY NUT CRUNCH BRITTLE

1 cup dry sugar substitute (cup for cup measure)

3/4 cup salted nuts (such as peanuts, cashews, almonds, or macadamia), chopped coursely

1/2 dried cranberries

1/2 cup sugar-free maple syrup

1 teaspoon margarine or butter

1 teaspoon baking soda

teaspoon vanilla extract (not imitation)

Spray a large rimmed baking sheet with cooking spray or butter it.  Taking a very large, heat-proof glass measuring bowl, mix the maple syrup and the dry sugar substitute and microwave on High Power for 4 1/2 minutes.  Add the margarine or butter and the vanilla extract, mixing well to combine.  Continue to microwave for 1  1/2 minutes.  Mix in the baking soda.  Stir thoroughly until the mixture becomes light and airy.  It should foam a bit.  Pour the hot mixture onto the baking sheet.  Place the baking sheet on a heat-proof kitchen surface such as a wire baking rack.  Cool for 1 hour.  Break into pieces and store in tins or other sealed container.  Makes 8 servings.

140 calories

7 grams Fat

5 grams Carbohydrate

170 grams Sodium

3 grams Protein

8 mg. Calcium

1 gram Fiber

Happy Holidays to all!