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!!!

Gingerbread Cookies


Gingerbread house with path.

Gingerbread house with path. (Photo credit: Wikipedia)

I’ve used this gingerbread cookie recipe for a long time to make gingerbread men and women, and also to put together gingerbread houses for the Christmas season.  If done right, it makes up into a dough that cooks up crisply and that will hold up to the rigors of being frosting glued into a holiday gingerbread house.  I’m not wonderful using pastry bags to frost too finely, so I resort to using those plastic tubes of frosting that can be found in the baking section of a supermarket.  They come in all colors and some even have changeable tips to make different decorating effects for the finished cookies.  Use whatever shape of cookie cutters move you, but I still prefer the gingerbread men and Santa’s to make gingerbread shapes that can be punched with a hole and hung as decorations, too.  The recipe is as follows:

INGREDIENTS:

1/4 lb. pound unsalted butter (not margarine)
1 cup molasses
1 cup brown sugar
4 cups all-purpose flour
1 large egg well beaten
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons dried ginger powder
1/4 cup boiling water

Cream butter and sugar until blended and light.  Add the egg and molasses.  Mix well.  Dissolve the baking soda in the boiling water.  Sift the flour with the salt and ginger powder and add the hot water to the first mixture and then stir this into the dry ingredients.   Chill this for at least one hour.  Roll the dough very thin and cut with a cookie cutter of your choosing which has been dipped in flour.  Bake in 375 degree Fahrenheit oven for approximately 15 minutes being careful to watch closely as these can burn quickly.  Cookies should be firm but not overly browned.

Cookies can be used as walls and roof for a gingerbread house with either a pre-bought kit or cut freehand from your own pattern.

Serving amount dependent on size of your cookie cutters.  I use a 2 inch cutter.  You  can also make ornament shaped ones using a 2 inch glass rim dipped in flour and then decorated with sugar frosting and sprinkles.

“The snow had begun n the gloaming.
And busily all the night
Had been heaping field and highway
With a silence deep and white.
-LOWELL

Mocha Coffee Punch


Punch Bowl

(Photo credit: Josh Self)

For a different punch while you, your family and friends put up the Christmas decorations, I’ve opted for a cold punch instead of a hot one.  This punch serves 40 punch cup servings (or less in 6-8 ounce glass).  Even though the punch can be used for the summer, it has a heavy-bodied feel that is nice in the winter, too.

1 gallon strong coffee – chilled
3/4 cups sugar
1 gallon chocolate ice cream
1 tablespoon pure vanilla extract
1 pint whipping cream (heavy cream) whipped
and sweetened
grated nutmeg

Combine the sugar, coffee and vanilla.  Stir to dissolve.  Refrigerate mixture.  To serve, scoop ice cream into the punch bowl.  Add refrigerated coffee mixture and then gently fold in the whipped cream.  Sprinkle the top with grated nutmeg to taste.

Servings:  40 punch cups full

I serve this up in an antique milk glass bowl, but it also looks great in a cranberry glass bowl and ladled up with a silver ladle.

Some appetizer recipes are to follow.

Happy decorating.  It’s time to bring tree, ornaments, and lights from the storage room!!!