Saturday, January 9, 2010

Back in Action... and Just in time for the holidays!!

Wow.. I've been away for a long time. Unfortunately on Thanksgiving I came down with the flu and just when I thought I had kicked it sure enough it came right back. Of course it came back the day my husband and I were having 30 people over for our 1st Annual Chrismukkah Party. I am Jewish and my husband is Catholic so for the holidays we started the tradition of celebrating Chrismukkah and we incorporate traditions of both Christmas and Hanukkah. We go and tag a Christmas tree at the farm and put it up with a blue, silver and white theme and lots of snowman. For each night of Hanukkah we light the menorah and exchange gifts on the 1st and last night of Hanukkah and stockings on Christmas Eve. So there I am cooking for 30 and I started to get sick but I was able to get thru it and will share some of the yummy recipes with you but sadly no pictures, since I wasn't feeling that well I forgot to charge the battery and so no pictures. I wish I had more to post but we weren't home that much to cook over the holiday's sooooo busy. Only apps and deserts for this post but stayed tuned for lots more this New Year!!!!


Cheddar Cheese and Crackers
Baked Brie with Almonds and Raspberry jam and Crackers
Crostini with Steak and Caramelized Onions
Mini Sweet and Sour Meatballs, top secret family recipe...


Butter Recipe Cake w Boston Cream Pie filling and Chocolate Frosting 
Marshmallow Fudge
Sugar Cookies

Baked Brie w/ Almonds and Raspberry Jam

  • 1 Sheet Pepperidge Farm Puff Pastry
  • 1 egg
  • 1 tbsp. water
  • 1 (about 1 pound) Brie Cheese Round
  • 1/4 c toasted slivered almonds
  • 1/4 c raspberry jam
Items Needed:
Baking Sheet
Parchment Paper
Preheat Heat the oven to 400°F. 
  • Beat the egg and water in a small bowl with a fork or whisk. Set aside.
  • Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle.  
  • Spread jam over center of puff pastry, and layer with slivered almonds.
  • Top with the cheese.  Brush the edge of the circle with the egg mixture. Fold the pastry up over the cheese to cover.  Trim the excess pastry and press to seal. 
  • Brush the seam with the egg mixture.  Place seam-side down onto parchment lined baking sheet. 
  •  Brush top with the egg mixture.
  • Bake for 20 minutes or until the pastry is golden brown.  Let stand for 45 minutes.  Serve with the crackers.

Crostini with Steak and Caramelized Onions

Items Needed
Oven Proof Skillet
Sauce Pan
Baking Sheet
Parchment Paper
Y Peeler

Preheat Oven to 425 degrees

  • 3 six ounce Filet Mignon or Sirloin Steak
  • 2 large onions, sliced 
  • 2 tbsp olive oil, separated
  • 1/4 stick butter, cut in half
  • 2-3 tbsp sugar
  • 1 stick French Bread, cut in 1/4 in. slices
  • Hunk of Parmesan Cheese, 
  • garlic salt
  • pepper
  • salt 

  • In a low sauce pan , on low heat cook onions in a mixture of half butter and half olive oil stirring frequently about 1/2 hour. Onions should be a deep caramelized color add the sugar one tbsp at a time until there sauce become slightly syrupy. 
  • On medium high heat sear filet in oven proof skillet in the rest of half butter and half olive oil mixture until a nice brown sear is formed and  place in oven and cook until medium rare, let rest
  • Turn oven down to 325 degrees
  • Place sliced bread on baking sheet and toast for 2 minutes, remove from oven and spread a 1/2 tsp of onion mixture onto each crostini, slice steak and place one slice on top of each crostini 
  • Using a Y Peeler shave some Parmesan onto each Crostini  and place back in oven for 4 minutes until cheese is melted
  • Serve warm

Marshmallow Fudge
  • 1 Stick butter
  • 1 Cup semi-sweet chocolate chips
  • 1/2 bag white or colored marshmallows

  • Melt chocolate chips and butter in microwave safe bowl
  • Let cool slightly and add marshmallows, mix until incorporated  
  • Lay 2 sheet of saran wrap on counter and spoon out chocolate/marshmallow mixture and roll up saran wrap to form a log, twist ends and put into refrigerator until hardened and slice into 1/4 inch slices
Eat and Enjoy!!!!!!!!!


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