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!!!

Chafing Dish Meatballs


Meat Balls - Lion Hotel

Meat Balls(Photo credit: avlxyz)

Here is a good little recipes that will leave your guests raving.  It tastes great and can be kept warm either in a chafing dish or just use your crockpot to keep it warm.  These come out best when done on the stove top and really aren’t too difficult.  We’ve used them a lot for Christmas Eve buffets and they go over just as big on New Years Eve. These can be made ahead and refrigerated of frozen with the meatballs held in one container and the sauce in a different one.  Thaw sauce and meatballs and put the dish together at the last-minute.

INGREDIENTS:

3 lbs. lean ground beef
1 1/2 cups cracker crumbs
1 cup onion chopped
1 cup canola oil
12 ounces evaporated milk
2 teaspoons salt
3 medium green peppers – diced
1 cup chicken bouillon granules
8 chucks canned pineapple – juice drained
4 Tablespoons soy sauce
4 Tablespoons cornstarch
1 1/2 cups white vinegar
1 1/2 cups pineapple juice
1 cup white sugar
1 teaspoon salt
1 teaspoon seasoned salt (such as accent)
pepper

Mix the ground beef, cracker crumbs, evaporated milk, onion and salt together until thoroughly blended.  Shape mixture into tiny meatballs.  Brown in frying pan in canola oil.  Remove from heat.  Drain oil from skillet reserving about 2 tablespoons of the oil.  Add bouillon, green peppers and pineapple.  Cover and cook over medium heat for approximately 10 minutes until softened.  In the meantime, mix cornstarch, soy sauce, seasoned salt (accent) vinegar, pineapple juice, sugar, salt and pepper.  Add the mixture to the pineapple, bouillon, and green peppers in skillet and simmer, stirring constantly until mixture thickens.  Return meatball to sauce.  Serve in chafing dish or keep warm in crockpot.  Use cocktail picks to serve.  These go good with cocktail bread or tiny croissants.

Yields:  Approximately 25 servings

May your holiday season be a joyous one.  I hope you like these as much as we do.

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!!!

Italian Ricotta Pie


Ricotta cheese.

Ricotta cheese. (Photo credit: Wikipedia)

Usually during this time of year, holiday tables are full of dessert pies made of a variety of fruit fillings.  On our table for Thanksgiving Day is a variety of ethnic dishes including one for this Italian basic ricotta pie.  It’s very rich, but it can be made with part-skim ricotta to cut down a bit on calories.  This is a quick and easy pie to make and should add a very distinct flavor to your holiday meal.

Crust:

 

2 cups flour
1 teaspoon baking powder
1 stick margarine
1/2 cup milk
1 teaspoon vanilla
2 egg yolks (from large or extra large eggs)

Filling:

2 pounds Ricotta cheese (or part-skim_
1  1/2 cups confectioners sugar
2 egg whites (from large or extra large eggs)
2 teaspoons lemon and rind
1  1/2 teaspoons pure vanilla extract (not imitation)

Preheat oven to 425 degrees Fahrenheit

 

 

For the crust, place 2 cups flour in large mixing bowl with baking powder, stir dry ingredients to blend.  With fork, cut in margarine until small balls form.  Add vanilla and slowly put milk in while blending with fork until ball forms.  Add egg yolks and continue stirring until a large ball forms.  If it is too dry to roll, add just a small amount of milk until of rolling consistency.  Roll out dough onto waxed paper – one for top and one for bottom.  Put half of dough into bottom of 10 inch pie plate.  Reserve other half for top of ricotta pie.

For the filling, in mixer bowl place ricotta cheese, egg whites,  lemon and rind, mix.  Then add the confectioners sugar and vanilla extract.  Blend for approximately 7 minutes of medium speed or until smooth.  Pour into pie crust.  Place reserved pie crust on top of filling and crimp the edges as desired.  Brush top crust lightly with egg white and place four small cuts to vent steam.  Cover edges with aluminum foil to protect rim of pie.

Bake at 425 degrees for 40 minutes or until lightly browned.

 

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.

Chocolate Liqueur


English: Roasted cocoa (cacao) beans

English: Roasted cocoa (cacao) beans (Photo credit: Wikipedia)

Here’s a quick recipe for a liqueur that can be used for any special occasion.  I’ve found it an easy recipe to make and it is can be enjoyed after things have settled down after your holiday meal.

CHOCOLATE LIQUEUR

1 CUP LIGHT CORN SYRUP
3/4 CUP SUGAR
2 CUPS VODKA
3 TABLESPOONS CHOCOLATE EXTRACT
2 TEASPOONS PURE VANILLA EXTRACT

In a saucepan, mix together the sugar and corn syrup, stirring occasionally.  Bring the mixture to a boil over medium heat, being careful not to burn it.  Remove from heat and let stand for 30 minutes.  Mix in the vodka; stir in the

vanilla extract

vanilla extract (Photo credit: craftapalooza)

vanilla and chocolate extracts.  Pour finished liqueur into glass bottles with corks or into other fancy glass containers.  Cover and let stand for 2 or more days for the flavor to develop.

YIELD: 1 QUART

This is good served with a shortbread cookie or Biscotti’s.