Over the next few weeks I will be adding Signature drinks for our guests when they arrive. I have found, even though they really taste good, that one makes it a signature drink and two could make it into a hangover.
Be sure to have wine-red, white, blush, soda (to make spritzers), and lots of finger food. With finger food you will need napkins (cloth, if you please), small “bread and butter plates”. I will also be showing pictures on how to set up for this type of party and into Buffet settings.
Later
Midori Martini
For a fruity flavoured martini, you might want to try this one. Always chill your martini glasses before preparing drinks.
You will need:
- 6 parts vodka
- 2 parts Midori Melon Liqueur
- 1 part lime juice
Pour ingredients into a shaker with cracked ice and mix well. Strain into chilled glasses. Garnish with a slice of honeydew melon.
Taste Rating: 7.5
TGIF..right?
This morning it’s off to the Chiro. My “perfectly good husband” informs me the woodworking show is on and wink, wink, he says “guess where I want to go?” Subtle. isn’t he.
Well, must be back this afternoon to finish off the give- aways for the book signing. Later.
Busy Day Ahead
Today I have baking to do for give-aways at the book signing on Saturday. Also company coming for dinner so I am making my gourmet mac and cheese. THIS is incredible comfort on a plate. It will be served with Don’s niece, Mireille’s, salad. Bocconcini (baby) cheese, fresh basil and baby tomatoes and her dressing. Soooo good!
Also, my computer guru is coming at noon to move this up another notch. As I said, it’s a busy day ahead. Later.
Turkey Pot Pie (Don’s Way)
For leftover turkey, a great dish to make is turkey pot pie. It goes like this:
- 3 large carrots, chopped 1/2″ cubes
- 3 celery sticks (ribs removed) and cut into 1/2 ” cubes
- 1 whole onion, chopped into 1/2″ cubes
- 1/3 cup butter,
- pinch of salt
- 1/3 cup flour
- 1/2 tsp. pepper
- 6 oz. frozen green peas
- 1 tsp poultry seasoning
In saucepan, sweat onions, carrots and celery (about 8 minutes), add flour, salt, pepper, seasoning. Stir to coat all vegetables. (important)
Now add: 2 cups chicken broth (1/2 cup at a time),
- 3/4 cup milk,
- 2 instant chicken bouillion cubes.
Cook and stir until thickened and bubbly, then cook 2 minutes more. Now stir in the frozen peas.
Stir in 3-4 cups cubed turkey and cook a further 2 minutes. Turn mixture into 6 individual casserole dishes, top with a square of pastry. Cut slit in middle and bake at 375 degrees for about 30-35 minutes. You can wait until they are completely cool and wrap with tin foil to freeze. Great quick supper when needed.
* For a different approach, use puff pastry for the topping. OMG! Yummy.
Taste Rating: 9.7
I’ll Share-Chocolate Chip Cookies
I am going to share with you a recipe for Chocolate Chip Cookies. I know everyone has the recipe but I’ll bet none of your recipe cards look like this one. This is what the original card looks like after about 45 years of being there for me. Don wants to frame it. Who knows?
- 1/3 cup soft butter, not margarine
- 1/3 cup shortening
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1 egg
- 1 tsp. vanilla
- 1 1/4 cup flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup Chocolate Chips
- 1/4 – 1/3 cup chopped white Chocolate (melting chocolate disks are best
- 1/2 cup Chopped pecans
Beat together 1/3 cup soft butter and 1/3 cup shortening until well blended, then add 1/2 cup granulated sugar and 1/2 cup firmly packed dark brown sugar.
Beat in 1 large egg, 1 tsp. pure vanilla until all is light and fluffy. Add 1 1/4 cups sifted flour, 1/2 tsp. baking soda and a pinch of salt. Blend well.
Now stir in 1/2 cup chocolate chips, 1/2-1 cup chopped pecans, 1/2 cup white chocolate wafers: this will be a stiff batter. Drop by tbsp. onto parchment lined cookie sheets and in a 375 degree oven, bake for 10-12 minutes.
If, after a few days should there be leftovers, just warm them up for about 10 seconds in the microwave and presto! Just out of the oven cookies.
Whomever you give these to will always want more. Here is where keeping it tasty is key.
Taste Rating: 9.8
Tuesday. Tuesday
It is indeed Tuesday. One day after a long weekend so that means it is do laundry, vacuum, dust and pray for an out. It came.
My aunt and uncle are here from Alberta and we are going for lunch. See? There is a saving grace for being good on Monday morning.
I said yesterday we were going to the States to look around. Well, let’s see…we found the gift our friend wants (we convinced him) to give his wife. As it was on sale and a good price, we picked it up for him.
Personal shopping anyone?
Later.
After the Feast..
Well, we made it home last night, full of a wonderful turkey dinner prepared by Suzanne.
My 12 year old granddaughter set the table (without assistance, I might add) and I will post a picture in a day or two.
I can prove that, with a few moments of your time, and not costing a fortune, you can set an elegant table for such an important occasion. In other words “Damn, she did this!” We also had Don’s niece and her husband so there was lots to be thankful for.
To our families, friends and friends not yet met, we are thankful for all of you and have an abundance of blessings in our lives.
Pumpkin Pie
This will make two pies: if you only need one, freeze the second or invite a friend for coffee.
- 4 eggs
- 1-796 ml can of pure pumpkin (E.D.Smith is the best)
- 2 cups packed dark brown sugar
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. grated candied ginger (usually one piece is more than enough)
- pinch of salt
- 1 1/2 cups evaporated milk
- 2 from scratch pie crusts
Beat eggs slightly. Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt and mix until well blended and smooth.
Blend in the milk and divide filling into pie shells. Bake at 425 degrees for 15 minutes and lower heat temperature to 350 degrees for about another 40-45 minutes until a knife inserted in the centre of the pies comes out clean.
Cool. Serve with some cinnamon flavoured whipped cream. The heart you see is a tradition that got started one year only because I forgot to put it on. Later on that.
Keep it tasty, I always say!
Taste Rating: 9.9
Thanksgiving
It is Thanksgiving and we have so many things to be thankful for. Yes, even those who don’t think they have. Think about it.
Today I am making the pumpkin pies and off to Suzanne’s for Turkey Dinner. It’s fun being a Grandby, to spend time with family and grandchildren.
Our problem is two other grandchilden live too far away to see them often. Oh yeah and three adult children and pretty spouse too. (They didn’t think I would say that.)
To one and all, Be Thankful for what you have and enjoy the weekend with family and friends or family or friends, whatever the combo. Remember to keep it tasty!
I did it! I really did it!
The story about me making pastry is laughable…NOW.
At 15, I tried it and I swear my dad used it to pave the driveway. No one could eat it, except my youngest sister. Now, 50 plus years later, I made it and it worked. Can you imagine?
I make dessert of all kinds and never have problems. But this is the first time I have, once again, tried to make pastry. Ha Ha I did it! Damn! I can do this.
French Madeleines
I published this recipe last year but thought it needed to come back again to be used for the holidays. These really are awsome. These are little cakes that are eaten like a cookie.
It makes 20-24 cookies and you will need:
- 2 eggs
- 1/4 cup unsalted butter
- 1 tbsp. grated lemon, lime or orange rind (fresh)
- 3/4 tsp. pure almond flavouring
- 1/2 cup flour
- 1/3 cup sugar
- pinch of salt
- icing sugar
A Madeleine pan is a must and is available through cooking or specialty stores.
Preheat oven to 375 degrees. Butter and flour the pan(s) making sure to get into the crevices or it won’t release when baked.
In a bowl, beat eggs, almond flavouring and salt at high speed until light. Continue beating and add the sugar and whip until thick, pale and will form ribbons when beaters are lifted (about 6-9 minutes)
Sift the flour into the egg mixture, dividing into thirds, GENTLY folding after each addition. Add the lemon zest and pour the melted but cooled butter around the edge of the bowl and quickly and gently fold the butter in.
Spoon the batter into the pans Madeleine Pan. Bake for about 14-17 minutes until golden brown. Loosen with a knife and invert on a rack to cool. Sprinkle with sifted icing sugar or dip one end into melted chocolate. Enjoy!
The French really knew what they were doing when they made this one.
Everyone will love these and you will make them often.
