Archives for the month of: December, 2011

Cranberry Pomegranate Glazed Ham and Baked Pineapple Casserole…

December 30, 2011 //
3

This Christmas, since we stayed here in sunny L.A. and did things a bit more untraditional, I thought I would try and do a more traditional Christmas ham dinner. It was a weird and sad holiday indeed being here without my family. Mike and I slept in, made bloody mary’s with stuff my dad sent us from Indiana, Mike made chilaquiles, we took Luna to the dog park, and ended the evening with dinner, wine, friends, and a fire. Although it was 75 degrees here that day and we had on shorts and sandals, I still missed celebrating the traditional way…

My family makes a ham and a deep fried turkey every Christmas and no matter what, my step mom always makes this baked pineapple dish that everyone loves…including me. So that was the inspiration for our menu. We had ham, the baked pineapple, roasted brussels sprouts with bacon, and creamy mashed potatoes. I knew I wanted to make some sort of glaze for the ham so made this one up based on some stuff we had in the fridge. It was super flavorful and took on a bit of an Asian flavor from the star anise. I think I will try the glaze again on a pork tenderloin or something. I didn’t take many photos of the dishes in their final stages or the plating of them for some reason…(blame it on the vino) but you get the idea. For this being our first ham, I’d say it came out OK! Hope you all had a great Xmas and have an even more amazing New Year!!!

Cranberry Pomegranate Glazed Ham:

  • 10 lb. ham (ours was fully cooked, and we did not need one that big!!!)
  • large handful of cloves (for ham and a couple for the glaze)
  • 1 bag fresh cranberries
  • 2 cups pomegranate juice
  • 1/4 cup orange liqueur
  • 2 cups brown sugar
  • 1/2 cup honey
  • 3-4 large tablespoons mustard (we used a brown sugar bourbon one our friend made us)
  • cinnamon stick
  • star anise pod
  • salt
  • pepper

Preheat oven to 350 degrees. To prep ham, remove all but about 1/4-inch of the fat. Pierce ham all over with a knife and insert whole cloves into the piercings until ham is covered all over. (If you don’t love the taste of cloves, you can omit this step. I learned this from my mama:) Set ham aside and work on the glaze.

In a large saucepan, add cranberries, pom juice, orange liqueur, brown sugar, honey, mustard, a few cloves, cinnamon stick, and star anise pod. Bring to a boil and simmer until cranberries break down and it reduces and become thick and syrupy. You may need to adjust a few of the ingredients to your liking like adding more sugar for sweet or more acid for sour. Once thickened, let cool a bit, remove cloves, cinnamon stick, and anise pod. Blend mixture or push through a sieve and return back to the pan and continue to simmer until ready to use. Season with a bit of salt and pepper.

Brush glaze over ham and place ham in the oven for about an hour and a half. If the ham is labeled ‘fully cooked’, heat for 8 to 10 minutes per pound, or to an internal temperature of 140°F. About half way through, pull the ham out and reglaze. Once done, the glaze will be brown, sweet, and delicious. Slice ham and serve with leftover glaze.

Baked Pineapple Casserole:

  • 1 large can pineapple chunks (undrained)
  • 4 cups white bread torn into small pieces
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup milk
  • 3/4 stick of butter cut into tiny pieces
  • bit of nutmeg
  • bit of cinnamon

Mix all ingredients together and put into a prepared baking dish and bake for 1 hour at 350 degrees until it is set and top is browned. It is so yummy, easy, and goes perfect with ham!

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Categories baked goods, dessert, dinner, food and recipes, fruit, pork, side dish

Creamy Roquefort Cheesecake with Peach Preserves and Pecans…

December 24, 2011 //
0

Happy Christmas Eve, everyone!!! This weekend I am pretty bummed as it is my first Christmas not in the midwest with my family. I am missing them so much today. Christmas Eve has always been a tradition in my family and we have always went to my Grandma’s house to eat lots of food, drink, play games, and open gifts. I am definitely breaking tradition this year, but am happy to not be in the cold and excited about tomorrow being 78 degrees in LA! I am certain tonight will be fun. We are spending it with friends and drinking, eating lots of yummy appies, and hot tubbing. You heard me, hot tubbing!!! I made this appetizer, amongst a few others for this evening and cannot wait to get this party started. Hope you are all celebrating your traditions happily tonight or creating new ones like we are!!! Merry Christmas!

Roquefort Cheesecake with Peach Jam and Pecans:

  • 1/2 cup pecan or walnut halves
  • 2 (8-oz.) packages cream cheese, softened
  • 1 (8-oz.) package Roquefort cheese, chopped
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 tsp. freshly cracked pepper
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1/2 (11.5-oz.) jar peach preserves
  • Crackers, seedless red grapes, and assorted vegetables

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325°.

Beat cream cheese, chopped Roquefort, sour cream, parsley, pepper, and chives at medium speed with an electric mixer until blended.

Add eggs, 1 at a time, beating just until yellow disappears after each addition; fold in flour. Spoon cheese mixture into a lightly greased 7-inch pan (could use a spring form pan if you have it, but I did not).

Bake at 325° for 1 hour or until set. Run a knife around outer edge of cheesecake to loosen from sides of pan. Let cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.

If using a spring form pan, remove sides of it and transfer cheesecake to a platter, or you can leave in a pretty baking dish like I did.

Spoon jam over top (we used this peach rosemary jam that my friend Matty made for us, but any peach, pear, or even fig preserves will do); sprinkle with pecans. Serve with crackers, red grapes, and assorted vegetables.

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Categories appetizer, baked goods, cake, cheese, dinner, food and recipes, fruit, side dish, vegetarian

Martha’s Mac and Cheese…

December 23, 2011 //
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It has been a while since I have posted, and believe me, it has been a while since I have cooked! Its busy time in the Hall/Martinson household. Between holiday work travel, long work days, holiday parties, gift shopping, and us finding a new house, I have not had a minute nor the energy to be in the kitchen. Looking forward to getting back to it this weekend though! And, yes, I said we found a house! We were actually not looking at all and helping a friend find a new place when we stumbled upon this amazing 1912 craftsman for rent in Highland Park. It has everything a modern gal, guy, and a crazy pup could need. We have a grown up house! Let me mention a few of the things like a fenced yard with grass, a garage, a built in BBQ (that sold Mikey right away), a working fireplace, an extra bedroom, and a dishwasher! The dishwasher is what did it for me. We are super excited and will be moving in on the 15th of January. I am really sad to leave this place in Silver Lake that holds so many great memories for me, but am excited to explore a new hood and build new ones with Mike and Luna. Luna will be so happy to be able to run around!

I actually made this mac and cheese over a week or so ago. I am warning you that though it is ridiculously delicious, it makes enough to feed an army, so you may want to cut this recipe in half. We gave half of it away and I think there is still some in the fridge waiting for us to toss. I also altered it a bit and used a breadcrumb/Pecorino Romano cheese mixture for the topping instead of real bread cubes like Martha did. I mean, of course Martha would not take any shortcuts! We served it as a side with pomegranate grilled pork chops and sauteed greens with bacon and cranberries (which I am so mad that I didn’t document as it was the bomb), but this would be a perfect main dish served with a simple salad. I will definitely be making this again and will experiment with different cheese combinations.

Martha’s Mac and Cheese:

  • 8 tablespoons (1 stick) unsalted butter, plus more for dish
  • 1 1/2 cups breadcrumbs
  • 1 cup grated Pecorino Romano cheese
  • 5 1/2 cups milk (I used 3 cups milk/2 1/2 cups half and half because I had it in the fridge)
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper, or to taste
  • 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
  • 2 cups grated Gruyere cheese (about 8 ounces)
  • 1 pound elbow macaroni

Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place breadcrumbs and Pecorino Romano in a medium bowl. In a small saucepan over medium heat or in the microwave, melt 2 tablespoons butter. Pour butter into bowl with breadcrumbs, cheese, salt, pepper, a bit of garlic powder and toss. Set breadcrumbs aside.

In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat.

Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.

Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well.

Stir macaroni into the reserved cheese sauce. Pour mixture into prepared dish.

Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

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Categories appetizer, cheese, dinner, food and recipes, lunch, pasta, side dish, vegetarian

Sweet Potato and Pepper Hash…

December 13, 2011 //
0

This weekend was so glutenous that I feel like we ate and drank enough in one weekend than most humans are supposed to in one week. Not only did I make a birthday cake, biscuits, and this recipe…I also made a homemade mac and cheese for a little din get together that I will write about later! I used an entire pound of butter in my recipes this weekend… That is nasty. Luckily I have lots of great pals to help me consume all of this stuff. From the day after Christmas on out, it is time for me to get into serious wedding mode… No more butter and no more gluttony!!!! I wish I could say that before the holidays were over, but who am I kidding? This is my first time not spending Christmas with my family back in the Midwest. It makes me so sad and what is Christmas without lots of delicious food and lots of family??? The exciting thing is that it will be our first Christmas ever with Luna. Isn’t the bubs getting so big???

This breakfast recipe was thrown together by things we had lying around. It is actually filled with super foods, but I ruined it with bacon. Go figure! This could be made vegan or vegetarian by just using a bit of olive oil instead of the bacon and its oh so delicious pork fat. In fact, I think it would have made it crispier. Some how it didn’t come out as crisp as I had hoped and think I should have crisped the bacon first, removed it from the pan, poured out some of the bacon grease, and then added the vegetables. It still tasted amazing… we had it for breakie and also a bit with a grilled pomegranate glazed pork chop dinner later that evening . Try it, you’ll like it, but ensure you let me know if you were able to make this crispy. If I could nail that, this would be an amazing go to fall dish!

Sweet Potato and Red Pepper Hash:

  • 3 strips of bacon, chopped
  • 1 sweet potato, peeled & cut into small cubes
  • 1/2 large onion, chopped
  • 1 red pepper, chopped
  • 2 jalapenos, chopped
  • pinch of red pepper flakes
  • tbsp. chili powder
  • tsp. cumin
  • salt and pepper to taste
  • 1 small apple, cored & cut into small cubes
  • 1 green onion, chopped

Using a large skillet, add bacon and cook until crispy. Next, add the ingredients that will take the longest to cook. (You can use any vegetable combo, really.) Start with the sweet potato first and fry in the bacon grease for 4-5 minutes. Add the onions, jalapenos, and red peppers, along with a pinch of red pepper flake, chili powder, cumin, salt, and pepper. Cook an additional 2-3 minutes.

This is the point the potato mixture should take on a light brown color. Finally, add the chopped apple and green onion. Season to taste. The apple, bacon, and sweet potato are such an amazing fall-flavor combo. Cook for another 2 minutes or until everything is fully cooked and crisped up. Serve along side a couple of eggs cooked to your liking topped with fresh chopped green onions and a bit of hot sauce. Promise you won’t be disappointed!

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Categories breakfast, food and recipes, fruit, pork, side dish, vegan, vegetarian

Easy Buttermilk Biscuits with Cinnamon Butter…

December 10, 2011 //
0

After making that cake yesterday, I had a ton of buttermilk left. What in the hell do you do with buttermilk? Soooo, I decided to try my hand at making biscuits this morning. Even though I had a mad hangover, they were actually pretty easy and came out alright for my first time. I did learn a few lessons, however… it is very important to keep the board and the dough floured as it can be sticky, the colder the butter the better so they don’t get sticky, and when baking them they are supposed to touch….which I did not do. All in all, they were pretty tasty and Mike seemed to really enjoy them. Next time, I want to try and add in other ingredients like jalapenos and cheddar! With a bit more practice, I think I can master this and make it a weekend breakfast tradition.

Easy Buttermilk Biscuits:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 8 tablespoons ice cold butter
  • 3/4 cup buttermilk

Cinnamon Butter:

  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 2 tablespoons brown sugar
  • 8 tablespoons butter, softened

Preheat oven to 475 degrees F. Cut  butter for biscuits into tiny chunks and put in the freezer so it stays cool.

In a bowl, mix the dry ingredients. Cut in the butter with a pastry cutter or a fork until it looks like coarse sand. Add the buttermilk and continue to cut the dough together.

Turn out onto a floured surface and gently bring together. Gently press the dough into a rectangle until it is between 1/2 and 3/4-inch thick. Use a round cutter (I just used a mason jar) that has been floured to cut the biscuits.

Place in the freezer for at least 20 minutes. Remove biscuits from freezer and place on a prepared baking sheet so they are touching each other. Bake for 20 minutes.

While baking, prepare the cinnamon butter. Just mixed softened butter with above ingredients, cover with plastic wrap, and refrigerate until ready to use.

When golden brown, remove biscuits from the oven and serve with cinnamon butter.

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Categories appetizer, baked goods, breakfast, food and recipes, side dish, vegetarian

Crazy Good Carrot Cake with Cream Cheese Frosting…

December 9, 2011 //
4

Its a good friend of mine’s birthday today so I am in charge of making the cake for her get together this evening. She is a super- special old soul, so thought a good old fashioned carrot cake would be appropriate and is generally a crowd pleaser. I have never really made one before, so did some research and stumbled upon this cake recipe from Southern Living and spiced up Martha’s basic cream cheese icing recipe with some orange zest and juice. There are many steps to this, so feel free to omit the glaze and simplify the garnish. This is also a super fattening recipe, so I am sure you could substitute in some apple sauce for some of the oil, and use low fat or fat free cream cheese for the icing to help with calories. You know my motto, if you are gonna do it, do it up! I have personally never understood things like low-fat desserts, diet soda, or fat free cookies. Isn’t the point of “dieting” to make better choices? I would rather not eat those things regularly and splurge on something like this! But, what do I know? All I know is that I am really looking forward to sinking my teeth into this tonight! I hope the birthday girl is surprised!!! And I thought I couldn’t bake…Pssssht!

Crazy Good Carrot Cake with Cream Cheese Frosting:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups grated carrot
  • 1 (8 oz.) can crushed pineapple, drained
  • 3 1/2 oz. flaked coconut
  • 1 cup chopped pecans or walnuts

Preheat oven to 350 and prep 3 (9-inch) round cake pans by lightly greasing and flouring or spraying with non-stick cooking spray . Set pans aside.

In a bowl, stir together flour. baking soda, salt, and cinnamon.

Beat eggs, sugar, vegetable oil, buttermilk, and vanilla at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended.

Fold in carrot, pineapple, coconut, and walnuts. Pour batter into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Make buttermilk glaze.

 Buttermilk Glaze:

  • 1 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 cup buttermilk
  • 1/2 cup butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract

Bring sugar, baking soda, buttermilk, butter, corn syrup, and vanilla to a boil in a large pot over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks.

Make cream cheese frosting.

Orangey Cream Cheese Frosting:

  • 16 ounces cream cheese, room temperature (2 blocks)
  • 16 tablespoons (2 sticks) unsalted butter, cut into pieces, room temperature
  • 2 cups confectioners’ sugar
  • 2 1/2 teaspoons pure vanilla extract
  • zest of 1 large orange
  • orange juice to taste (ensure you don’t add too much as it will thin out the frosting)

Place cream cheese in mixer. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla,orange zest, and juice. Stir to combine.

Line serving platter or cake plate with wax paper to keep it clean. Place first cake layer on it clean side down. Spread cream cheese frosting between layers and on top and sides of cake. Ensure when you place the top layer of the cake that it is clean side up as the side you poured the glaze on is super sticky and will make it difficult to frost the top cleanly.

Make candied carrot shavings.

Candied Carrot Shavings:

  • 1 large carrot (preferably fat) or 2 medium
  • 1 cup water
  • 1 cup sugar

Peel layers from carrot lengthwise on one side with peeler until you begin to get wide slices. Peel wide strips until you get about 15 (there will be a few extra).

Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Add wide carrot strips and simmer, uncovered, 15 minutes. Strain through a sieve into a bowl, discarding syrup. Let stand 15 minutes.

Preheat oven to 225°F with rack in middle.

Line a large baking sheet with nonstick liner, then arrange candied carrot slices flat in 1 layer on sheet. Bake until dry but still flexible, about 30 minutes. (Leave oven on.) Wind carrot strips, 1 at a time, around end of handle of a wooden spoon in a loose spiral, then slip off each curl and return, seam sides down, to lined baking sheet.

Return curls to oven to dry until crisp, 30 to 45 minutes more. Cool completely on baking sheet. Toss carrot curls in a bowl with a bit of fresh orange juice and granulated sugar.

Garnish cake with toasted walnuts and candied carrot shavings.

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Categories baked goods, cake, dessert, food and recipes, fruit, vegetarian

Yummy Cranberry Bellinis…

December 4, 2011 //
0

During the holidays, it is nice to start the meal off with a good signature cocktail. I can’t drink much champagne, so having a bellini or a mimosa at the start of a meal is perfect for me. This recipe is totally easy and can also be used as a nice cocktail for a weekend brunch. I mean, who doesn’t love copping a lil buzz in the early afternoon on the weekends??? It is crisp, refreshing, the color of the puree is gorgeous, and cranberries are a perfect fruit to use during the holidays. I can’t wait to make these again. If you don’t like things super sweet, it is okay to cut down on the sugar amount, and I suppose you could also use agave or stevia in order to make it a little better for you. Cheers!

Yummy Cranberry Bellinis:

  • 2 cups fresh cranberries
  • 1/3 cup superfine sugar
  • zest of 1 orange or lemon
  • 2/3 cup fresh orange juice
  • 1 bottle chilled Champagne or Prosecco

Place the cranberries, sugar, zest, and juice in a small saucepan and bring to a boil. Cover and simmer over low heat for 5 minutes, or until soft. Let cool a bit and put mixture into a food processor and puree until smooth and silky. You should have about 3/4 to 1 cup of thin puree.

Put puree in a jar or covered bowl and chill. If you need to prepare it ahead, the puree can be stored in the refrigerator for around 2 or 3 days. When ready to use, give the puree and stir, then spoon a rounded tablespoon into each glass. Top with bubbly and enjoy!

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Categories appetizer, beverages, cocktail, dessert, food and recipes, fruit, vegan, vegetarian

Crowd Pleasin’ French Onion Dip…

December 1, 2011 //
2

This French onion dip is a real winner. All of my friends seem to love it and it is probably the “most requested” at most of my get-togethers. It is totally reminiscent of the old school kind you would get in a plastic tub at the grocery store and eat with a bag of Ruffles potato chips. I know this as this snack used to be one of my mothers’ guilty pleasures. But with only a few ingredients, its a super cheap and easy go-to for cocktail parties, BBQs, or in our case Thanksgiving this year:) It’s best served with thick cut salt and pepper potato chips with ridges and I like to eat it with crudites. I mean listen, its by no means good for you and if you are looking for something that is good for you, you probably should not be eating this. You can cut down on some of the calories by using fat free sour cream and mayo. I don’t think you will really be able to tell the difference. But if you are gonna do the junk food, do the junk food….mmmmmm-kayyyyyyy????

French Onion Dip:

  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • 2 large sweet onions, sliced (Vidalia or Hawaiian are best)
  • 2 large shallots, sliced
  • 2 cups sour cream
  • 1+ cup mayonnaise
  • 1 teaspoon celery salt
  • 1+ teaspoon Worcestershire
  • salt and pep to taste

In a large saute pan over medium high heat, add oil and butter. When butter is melted, add onions, salt, and pepper. Saute stirring occasionally until golden brown and caramelized, about 35 minutes. Add shallots and saute for 15 minutes more until onions and shallots are dark brown. Remove from heat and let cool. Set aside to cool to room temperature.

Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Cover with plastic wrap and chill at least 1 hour or overnight, prior to serving.

Serve with ridged, salt and pepper, potato chips or crudites, and an ice cold beer. Fo sho, yo pals will love you and it will be your next “most requested” dish!

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Categories appetizer, food and recipes, side dish, vegetarian
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