Attendees: Erik, Mitch, Ray and Chay, Nana and Papa Eberle, Great-Grandma Coulombe and Grandma Miller
The Menu:
Appetizers: Goat Cheese and Pecan Log served with a cheddar cheese and nut ball and Nabisco pretzel/crackers.
Salad: Mixed Green Salad with Parmesan Pepper Dressing and Spiced Croutons
Dinner:
E's Prime Rib
Grilled Asparagus
Cheesy Corn Pudding
Rolls
Sunday, December 27, 2009
Goat Cheese and Pecan Log
This is one yummy appetizer, courtesy of my neighbor, Kristin Bentz. Thanks, Kristin!!!!
Goat Cheese and Pecan Log
1/2 cup chopped pecans
3 Tablespoons butter, separated
2 Tablespoons brown sugar
3 Tablespoons maple syrup
Tabasco to your taste
1 large log of goat cheese
Preheat the oven to 350 degrees.
Melt 2 T butter in a pan until foaming. Add the chopped pecans and cook for 3-4 minutes. Add the remaining 1 T butter, brown sugar and maple syrup until sugar is disolved and butter is melted. Add the tobasco (I like it spicier, so I add about 5 shakes of the bottle). Stir it up.
If using an oven ready pan, place in the oven and bake for 5-10 minutes (if not, line a baking sheet with wax paper to preserve your baking sheet). Remove pan from oven and roll goat cheese log in mixture until thoroughly covered. Refrigerate for 1-2 hours, or longer.
Goat Cheese and Pecan Log
1/2 cup chopped pecans
3 Tablespoons butter, separated
2 Tablespoons brown sugar
3 Tablespoons maple syrup
Tabasco to your taste
1 large log of goat cheese
Preheat the oven to 350 degrees.
Melt 2 T butter in a pan until foaming. Add the chopped pecans and cook for 3-4 minutes. Add the remaining 1 T butter, brown sugar and maple syrup until sugar is disolved and butter is melted. Add the tobasco (I like it spicier, so I add about 5 shakes of the bottle). Stir it up.
If using an oven ready pan, place in the oven and bake for 5-10 minutes (if not, line a baking sheet with wax paper to preserve your baking sheet). Remove pan from oven and roll goat cheese log in mixture until thoroughly covered. Refrigerate for 1-2 hours, or longer.
Wednesday, December 9, 2009
Gingerbread and Lemon Curd Trifle with Blackberry Sauce
I make this for the holidays, and its a popular entry to all the pot lucks during that time...
Gingerbread and Lemon Curd Trifle with Blackberry Sauce
(Recipe credit: Bobby Flay, Foodnetwork.com)
For the Lemon Curd Filling
2 (11-oz) jars prepared lemon curd
2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks
Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Reserve remaining whipped cream for the top of the trifle.
For the Blackberry Sauce
2 pints fresh blackberries or 1 bag frozen blackberries, thawed
1/4 cup sugar
Pinch salt
2 tablespoons raspberry liqueur
1 tablespoon fresh squeezed lemon juice
Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice.
For the Gingerbread
Well, I could make my own, but I don't bake. So I just buy a premade one.
To assemble
In a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.
Gingerbread and Lemon Curd Trifle with Blackberry Sauce
(Recipe credit: Bobby Flay, Foodnetwork.com)
For the Lemon Curd Filling
2 (11-oz) jars prepared lemon curd
2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks
Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Reserve remaining whipped cream for the top of the trifle.
For the Blackberry Sauce
2 pints fresh blackberries or 1 bag frozen blackberries, thawed
1/4 cup sugar
Pinch salt
2 tablespoons raspberry liqueur
1 tablespoon fresh squeezed lemon juice
Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice.
For the Gingerbread
Well, I could make my own, but I don't bake. So I just buy a premade one.
To assemble
In a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.
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