Archive for the ‘Holiday Fare’ Category

One of our favorite (and easiest) appetizers are what we call smoked salmon soldiers. 

(My guy Joe calls the toast points soldiers because they stand so straight!)

  • 4 pieces of dark pumpernickel – toasted and cut into ‘soldiers’
  • smoked salmon
  • mascarpone cheese
  • dill

Lightly spread each toast piece (you can use any kind of bread you like, or rye crackers are good too!) with a dollop of marscapone, top with a thin slice of salmon and sprinkle with dill.

It’s quick, easy and they fly off the table!  They are great for a dinner party or even a brunch!  Enjoy!



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You’ve got to love the standing rib roast for a beautiful holiday (or anytime) dinner!  I loved it even more when they went on sale at the local Publix for just $5.29 a pound!  That was just the temptation needed to decide on what we’d have for our Christmas meal this year.

If you too are a fan of roast beef (or roast beast if you’re channeling Dr. Seuss’s Grinch) – try this recipe on for size. 

  • 1 5-pound standing rib roast
  • 2 tablespoons horseradish
  • 1/2 teaspoon worcestershire sauce
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 6 celery ribs (rinsed)
  • 2 medium onions – cut in half

Let roast come to room temperature (about an hour).   Pre-heat oven to 425 degrees.  In the bottom of a shallow baking dish place celery and onions.  Mix horseradish, worcestershire, sugar, garlic and salt and pepper in a small bowl.  Spread evenly over the entire roast.  Place roast fat side up on top of celery and onions.  Roast at 435 for 20 minutes, then reduce heat to 350 degrees and roast for additional hour to hour and a half or until internal temperature is 145 degrees for medium rare.  Let stand at least 15 minutes before carving.

For the au jus, I like to take the pan drippings, add a 1/4 cup white wine, 1/4 water and 1 beef bouillon and whisk together.  With a wand mixer I also macerate the celery and onions into it.  Mmmm….




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  • 4 large artichokes
  • ¼ cup lemon juice
  • 2 cups Italian bread crumbs
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • ½ cup olive oil

Using a sharp knife, carefully level the bottom of each artichoke and cut about 1” from the tops.  Then with kitchen shears, snip tips from remaining outer leaves.  Stand artichokes in large pot.  Add 2 inches of water and ¼ cup of lemon juice.  Combine cheese and breadcrumbs.  Spread leaves as much as possible, generously fill with breadcrumb/cheese mixture.  Drizzle tops of artichokes generously with olive oil.

Cover pot.  Put on medium heat until liquid comes to a boil, then reduce to low and simmer for 40 minutes, checking frequently on liquid level.  Add additional water if necessary.

Artichokes are done when leaves pull easily from base.  I garnish with fresh lemon slices and everyone fights over the artichoke hearts! 😉  Enjoy!

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  • 2 bags of fresh cranberries, rinsedCranberry Apple Mango Chutney
  • 1 pear – peeled, cored, chopped small
  • 2 medium apples, cored, chopped small
  • 1 mango chopped small
  • ½ cup dried cherries
  • 2 cups light brown sugar
  • 1 ¼ cup orange juice
  • 1 large tablespoon of raspberry preserves
  • ¼ cup apple cider vinegar
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • Dash of nutmeg
  • Pinch of salt

Place all ingredients into a large saucepan and cook on medium heat until cranberries pop and mixture thickens – about 20-30 minutes. Cool.  I like to get little Mason jars or pretty containers and give a little bit to the neighbors or friends each year.  That way a little bit of us is with them at their holiday meal!

This is a great side for your holiday turkey meal, but is also fantastic with pork or veal.  Emily even warmed some up last night and topped with vanilla ice cream!  Yum!

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