DECEMBER Seasonal Recipes
Go to the following website for a plethora of recipes:
http://www.northpole.com/Kitchen/Cookbook/
NUT RECECIPES
Spicy Orange Pecans
Ingredients:
1-1/2 Cups powered sugar
2 Tablespoons cornstarch
1 Teaspoon cinnamon
¼ Teaspoon allspice
½ Teaspoon salt
2 Tablespoons grated orange zest (grate just the orange colored peel)
2 Egg whites, slightly beaten
2 Tablespoon fresh orange juice
2 Cups pecan halves
Preparation:
Sift together sugar, cornstarch, cinnamon, allspice and salt. Stir in the orange zest. In a separate bowl, blend the egg whites and orange juice. Stir the pecans into the egg-white mixture, coating completely. Drain thoroughly, then roll in the sugar mixture, coating well. Spread on a cookie sheet, in single layer, and not touching. Bake at 250 degrees for 20-25 minutes or until crisp. Cool prior to storing. You can substitute walnuts if you prefer.
Glazed Mixed Nuts
Ingredients:
1 Egg white, slightly beaten
2 Tablespoons cold water
2/3 Cup walnut halves
2/3 Cup pecan halves
2/3 Cup whole almonds
½ Cup sugar
1-1/2 Teaspoons cinnamon
¼ Teaspoon ground ginger
¼ Teaspoon ground nutmeg
Preparation:
Beat egg white and water until frothy. Stir nuts into mixture to coat, then drain slightly in colander, 3-4 minutes. Mix sugar and spices in a bag. Add the nuts and shake till coated. Spread in a single layer on a microwave-safe plate/platter. Microwave on high for 1-1/2 minutes or until bubbly. Stir. Microwave another 1-1/2 minutes. Remove. Separate, cool, store or serve.
Spicy Glazed Pecans
Ingredients:
¼ Cup white sugar
1 Tablespoon water
½ Teaspoon cayenne pepper
1-1/2 Cups pecan halves
Preparation:
Preheat over to 350 degrees. Line a 15 x 10 baking dish with foil or parchment paper. In a saucepan over medium heat, combine sugar, water and cayenne. Bring to a boil, stirring frequently. Remove pan from heat and gently stir in the nuts. Continue stirring until evenly coated and sugar mixture begins to thicken. Spread nuts in single layer in prepared pan. Place in oven and bake until browned, about 15 minutes. Serve warm or let cool before storing in airtight container.
HORS D’OEUVRES
Onion Tartlets
Makes: 36
Prep: 10 minutes
Cooking: 18 minutes
Bake: 325 degrees for 40 minutes
Ingredients:
4 Tablespoons unsalted butter
1 Medium size sweet white onion, ie. Vidalia, chopped
1-1/2 Teaspoons herbes de Provence
1 Box (15 ounces) refrigerated pie crust
½ Cup half-and-half cream
1 Large egg, lightly beaten
½ of a 1-ounce onion soup mix envelope
½ Cup shredded Parmesan cheese
Preparation:
Preheat oven to 325 degrees. Generously coat 3 mini muffin pans with nonstick cooking spray. Set aside. Melt butter in a large, nonstick skillet over medium heat. Add onions and cook until golden brown, about 17-18 minutes, stirring occasionally. Remove from heat, stir in the dried herbs and allow to cool. Unroll one sheet of pie dough. Using a 2-1/2 inch round cutter, cut out 12-13 rounds. Reserve scraps. Repeat with remaining sheet of dough. Combine scraps, roll out and continue cutting out rounds until have 36. Gently press one each into the muffin indentations in each pan. Bake at 350 degrees until lightly brown, about 11 minutes. While the dough is baking, whisk to the cream, egg and onion soup mix then set aside. Place a heaping ½ teaspoon of chopped onion into each pastry shell. Slowly pour the egg mixture into each shell, being careful not to overfill. Sprinkle grated Parmesan on top. Bake at 350 degrees for about 25-30 minutes or until golden brown. Serve warm.
From: Family Circle, November 29, 2007
Carmelized Onion Dip
Makes : 1 Cup
Prep: 10 minutes
Cooking: 30 minutes
Ingredients:
1 Large sweet onion, cut in half then slice thinly
1 Tablespoon vegetable oil
½ Teaspoon dried thyme
½ Cup light mayonnaise
8 Ounces reduced fat sour cream
¼ Teaspoon salt
1/8 Teaspoon black pepper
6 Cups raw vegetables for dipping, i.e. carrots, zucchini, broccoli, cauliflower, sweet peppers etc.
Preparation:
Take the thinly sliced onion and cut these in half again. Heat oil in a medium-sized, nonstick skillet over medium-low heat. Add onions and thyme and cook, covered, stirring occasionally, for 25 minutes or until golden brown. Remove cover and cook an additional 5 minutes. Let cool. While onions are cooking, whisk together in a medium-sized bowl, the mayonnaise, sour cream, salt and pepper. Once the onions have cooled completely, add them to the mayo mixture. Refrigerate for 1 hour. Serve with raw vegetables.
From: Family Circle, November 29, 2007
Maple-Chicken Skewers
Makes: 20 skewers
Prep: 10 minutes
Cook: Approximately 15 minutes total
Ingredients:
1/4 Cup maple syrup
½ Cup barbeque sauce
10 Slices lean bacon or turkey bacon
½ Small red onion
20 Chunks fresh pineapple
1 Pound, boneless, skinless chicken breast
Preparation:
Preheat broiler or grill. Spray surface grate with nonstick cooking spray. Soak 20, 6-inch bamboo or wooden skewers in warm water for 20 minutes (or use metal skewers). Cut bacon in half crosswise. Cook bacon in batches over medium heat until lightly cooked. They need to be flexible. Drain on paper towel and let cool. Cut onion into wedges and separate into pieces. Place on microwave-safe plate and cook on High for 30 seconds. Cut chicken into 20 pieces about 1 inch in size. Wrap a piece of bacon around each piece of chicken. Thread piece of onion, then chicken/bacon and finally pineapple. Brush with ½ of the syrup/BBQ sauce mixture. Broil skewers 4 inches from heat for 4 minutes. Remove and brush remaining sauce onto skewers, return to heat and cook additional 4 minutes on the other side. You can serve warm, or precook, refrigerate and reheat prior to serving.
From: Family Circle, November 29, 2007
Mango Salsa
Makes: 7 Cups
Prep: 15 minutes
Ingredients:
1 Can (19 ounces) black beans, drained and rinsed
1 Can (11 ounces) mandarin oranges, drained and coarsely chopped
1 Medium mango, pealed and finely diced
1 Jalapeno, seeded and finely diced
1 Small sweet red pepper, seeded and finely chopped
1 Small red onion, minced
1/4 Cup cilantro, chopped
1 Tablespoon vegetable oil
½ Teaspoon chili powder
¼ Teaspoon salt
Preparation:
Put all ingredients in a bowl. Stir to thoroughly mix. Chill for 1 hour. Serve.
From: Family Circle, November 29, 2007