New Year's Day Brunch 2011

It's the first morning of the new year...what will you make? Some of you will use it as the first meal of a healthier eating regime, some will be looking for a hangover cure, and everyone wants something delicious! If you're looking for something festive try these Cranberry-Orange Scones or Gingerbread Waffles. Don't forget to serve great beverages too!

Lighter Fares


Brunch Parfait
courtesy of Cooking Light magazine
serves 4

Ingredients

• 1/3 cup apricot preserves
• 3 cups sliced strawberries
• 2 cups low-fat vanilla yogurt
• 1/2 cup low-fat granola without raisins (such as Kellogg's)
• 2 tablespoons slivered almonds, toasted

Preparation

1. Place apricot preserves in a medium microwave-safe bowl, and microwave at high for 10 to 15 seconds or until preserves melt. Add strawberries, and toss gently to coat.
2. Spoon 1/4 cup yogurt into each of 4 parfait glasses; top each serving with 1/3 cup strawberry mixture. Repeat the layers with the remaining yogurt and strawberry mixture. 
3. Top each serving with 2 tablespoons granola and 1 1/2 teaspoons almonds. Serve immediately

Caramelized Onion, Mushroom, Gruyere Quiche with Granola Crust
Ellie Krieger via Food Network

Ingredients
For the crust:

• Cooking spray
• 3/4 cup rolled oats
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 3 tablespoons cold, unsalted butter, cut into small pieces
• 3 tablespoons cold, lowfat buttermilk

For the filling:

• 4 teaspoons olive oil
• 1 large onion, sliced thinly into half moons
• 8 ounces sliced mixed mushrooms, such as cremini, oyster, shiitake
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dry mustard
• 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dry)
• 3 large eggs
• 3 egg whites
• 1 cup evaporated fat-free milk (not condensed milk)
• 2/3 cup grated Gruyere cheese (about 1-ounce)

Directions

1. Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
2. To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine.
3. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.
4. Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.
5. To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. 
6. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
7. In a medium bowl whisk together the eggs, egg whites and evaporated milk.
8. Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.

Hangover Help (check out Emily's Pancakes!)



Chorizo and Scrambled Egg Tacos

Ingredients

• 4 corn tortillas
• 1 cup grated extra-sharp white cheddar cheese
• 4 large eggs
• 4 tablespoons chopped fresh cilantro, divided
• 7 ounces fresh chorizo sausage, casing removed if necessary
• 4 green onions, sliced
• Sour cream (optional)
• Hot sauce or salsa (optional)

Directions

1. Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.
2. Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.
3. Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.

Buttermilk Spice Muffins

Muffin Batter:

• 3 Eggs
• 1/2 Tsp Cinnamon
• 2-1/2 Cups Flour
• 2 Tsp Baking Soda
• 1 Tsp Nutmeg
• 1/2 Tsp Cinnamon
• 3/4 Cup + 1 Tbs Buttermilk
• Additional butter or margarine for greasing the baking tins

Nut Topping:

• 1 Cup Sugar
• 1/2 Cup sugar
• 1/2 Cup Butter or Margarine
• 1 Cup Walnuts, Chopped
• 1/2 Tsp Nutmeg

Directions

1. Preheat oven to 375° in a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute.
2. Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon.
3. Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
4. Make the nut topping: Mix all ingredients together in a small bowl. The nuts should be finely chopped.
5. Grease muffin tins with additional butter or margarine. You can also use paper baking cups. Fill each cup 3/4 full of batter. Add a full rounded tablespoon of nut topping on top of the batter in each cup. Bake immediately or the topping will sink to the bottom of the muffin.
6. Bake at 375° for about 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry. Home ovens heat differently from commercial ovens, you may need to adjust the temperature or the baking time accordingly.
7. Recipe yields 12 standard-size muffins, or six large size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.

Drinks

Sunrise Morning Cocktail (non-alcoholic)
(recipe adapted from Taste of Home’s Holiday & Celebrations Cookbook, 2002)
serves 4


Ingredients

• 4 tablespoons grenadine
• 4 cups orange juice
• crushed ice

Directions

1. Add ice to 4 glasses. Pour 1 tablespoon grenadine syrup over ice in each glass. 
2. Slowly add 1 cup orange juice. Stir only if desired (drinks in this photo were not stirred). 

Virgin Mimosas
(sorry for the weird measurements...I put it into a servings calculator)

Ingredients

• 12 ounces orange juice
• 3/8 containers frozen lemonade concentrate, large
• 3/8 litre ginger ale
• 1/4 orange, thinly sliced
• 1/4 lemon, thinly sliced

Directions

1. Best when all ingredients are cold before mixing. Place an ice ring or ice cubes in punch bowl to keep mimosa cold.
2. Combine all the ingredients in punch bowl. Add slices of orange and lemon to punch bowl as a garnish.

Best wishes for the New Year!!!

New Year's Eve Small Bites

Any good party host feeds their guest first! Any great party host serves their guests good food! Finger foods are great because you can accommodate lots of people and and lots of tastes. Some of my favorite finger foods are bruschetta, smoked salmon, potstickers, and eggrolls. The best thing about these foods is that you can make these fancy versions of simple classics, but you can also purchase all of these favorites at places like Costco or ready-made at Whole Foods. The economy may be improving, but frugality is still important, here are a few tips to reigning in your party budget. (And for my vegan readers out there, here are some ways to adjust recipes for your dietary constraints.)

Bruschetta with Shrimp, Tarragon, and Arugula 
Ingredients
Toasts:

• 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
• Olive oil, for drizzling
• 1 garlic clove, halved

Topping:

• 3 tablespoons olive oil
• 1 large or 2 small shallots, thinly sliced
• 1 clove garlic, chopped
• 1 pound extra-large shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper
• 6 Roma tomatoes, chopped
• 1/4 cup white wine
• 1/4 cup low-sodium chicken stock
• 3 tablespoons chopped fresh tarragon leaves
• 1 packed cup arugula, chopped
• 1/2 cup mascarpone cheese, at room temperature

Directions
For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.

For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.

In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.



Marcus Samuelsson's Chili-Covered Gravlax

Ingredients

• 1 cup kosher salt
• 1 tablespoon fennel seeds
• 2 cups light brown sugar
• 1/2 cup chili powder
• 1 1/2 pounds skin-on salmon fillet, in one piece, any pin bones removed pin bones removed
• 5 cilantro sprigs, roughly chopped
• 2 3-inch pieces: ginger, peeled and grated

Directions

1. Combine the salt, fennel seeds, sugar and chili powder in a small bowl and mix well. 
2. Place the salmon in a shallow dish and rub a handful of the salt mixture into both sides of the fish. Sprinkle the salmon with the remaining mixture and cover with the cilantro and ginger.
3.  Cover with plastic wrap and let stand for 3 hours at room temperature.
4. Transfer the salmon to the refrigerator and let cure for 12 hours.
5. Scrape the seasonings off the salmon. Thinly slice the salmon on the bias.

Serve over bilini, cornmeal cakes, or as part of a party platter.


Alton Brown's Perfect Potstickers
courtesy of Food Network


Ingredients
1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided
Directions
Preheat oven to 200 degrees F.

Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

What are your favorite small bites recipes? HAPPY NEW YEAR!!!

New Year's Celebration Ideas

What are you doing New Year's Eve? Sometimes it feels like a huge party is the only way to ring in the new year, but just in case, you're like me, this is not your style...here are a few other options.

• Host a Best-Recipes Potluck. Invite friends and family to bring food reflecting their best or favorite recipes, ingredients, or cooking techniques of 2010 to share. 
• Make Reservations at your favorite restaurant. Most restaurants offer a reservations on New Year's Eve
• Have a hot cocoa party. Serve variations of hot cocoa flavors and lost of mix-ins like peppermint sticks, heath bits, cinnamon sticks, Red Hots, York peppermint patties, and other candies. 
• Make a New Year's Day Brunch. I adore brunch, so obviously, I love this idea. Check back for a post on just brunch.
• Ring in the new year in a different time zone. For those of you who have kids or don't want to stay up until midnight, pick another time zone and theme a celebration around a particular city or country. Ex: New Year in Italy featuring an Italian spread of food and of course learning how to say "Happy New Year" in Italian!

Check out additional ways to make this New Year's Eve simple even at the last minute. Happy planning for a Happy New Year celebration!

Happy Christmas!

Our home is filled with the scent of delicious buttery Williams-Sonoma pastries from our dear friend Jessie Pinkrah! With a little hot cocoa (and a soy chai for Laura), we are having a beautiful Christmas morning! 

BEFORE

AFTER

Merry Christmas and Happy New Year to all!

Christmas Morning!

After all the presents are opened and the stockings emptied, you better believe the next thing everyone will want is food! You know Diane and I love breakfast, so we plan on doing Christmas morning right and help you do the same! The thing to remember on Christmas morning is the less work, the better, so you don't miss out on all the fun and festivities.

I love recipes you can do the night before or something you can just throw together using just one bowl. Below are a few of my go-to meals for an enjoyable and filling Christmas breakfast or brunch:

• Fresh Fruit- It's always a crowd pleaser, add beautiful color, and doesn't require very much work. Don't forget the clementines!
• Bacon- I throw my bacon into the oven at the highest temp possible and it is done in 15-20 minutes. Pull it out when it is almost reached your desired doneness, because it will finish cooking out of the the oven. For a yummy twist sprinkle a bit of brown sugar before going into the oven for sweeter bacon, or crack some peppercorns over it for a spicy bacon!
• Pancakes- We love these! They don't take special ingredients or multiple bowls. It's just one bowl, and one griddle or pan!
• French Toast Casserole- Make this the night before (a.k.a. tonight!) and pop it in the oven when you wake up, everyone will be satisfied and it's great way to tackle a crowd.
• Breakfast Burritos- I love when I get to choose what I want to eat! Here's what I love to put on the line!
• Brown up uncooked refrigerator tortillas in a bit of butter.
• Oven cook bacon and pan fry sausage or whatever you have! 
• Hash browns, red potatoes, home fries, frozen for fresh, it all tastes good! (it's fun to sub french fries too!)
• Add cheddar, pepper jack, American, whatever cheese you like!
• Finish with avocados, fresh salsas, sour cream, hot sauce, whatever your group likes put it out there!

If you don't feel like making anything and you just want to pop something pre-made in the oven don't be afraid to make a last minute run to the grocery store or specialty store! I love this easy Monkey Bread recipe!

For those of you who want to get out of the house, check your local higher end hotels for a brunch or breakfast spread!


Whether you make ahead, like this Festive Holiday menu, or just pick up an assortment of pre-made items, I wish you a Merry Christmas...breakfast!

FYI: Costco (open today until 6 p.m.)- They have so many freshly made items that you can spruce up for a special day! I particularly love their family size quiche and fresh daily croissants.

Last Minute Holiday Party Tips!

So we're in the swing of the holiday season and you want to throw a party, but you haven't planned a thing... so what, throw one anyway!

1. Determine how much prep time you have and go from there. Don't do more than you can, no one likes a grouchy, stressed host or hostess! If you only have time for beverages, get all your guests to pick up their favorites on the way to your place!
2. Serve one or two easy homemade recipes and punch it up with store-bought stuff. I love doing small bites for holiday parties. All you need are some olives, cheese, crackers, nuts, or maybe some assorted cured/smoked meats and you've got a party! A plan like this can easily be adjusted to accommodate as many or as few people as you would like. No need to worry about someone bringing an unexpected guest. 
   
3. Feature one signature cocktail or beverage and design a self-serve bar. This is where a great hot cocoa bar comes into play...candy canes, caramel, sea salt, Heath bits, whipped cream, marshmallows and you are in business! I love mixing eggnog with sprite!
   
4. Create a shopping list before you hit the store. Multiple store trips happen to everyone, but they aren't ideal when you don't have a lot of time to begin with. Make a list and check it twice!
   
5. Enlist a bit of help! Ask a friend to come a bit early, as one who throws lots of gatherings, I am always glad for a friendly face and an extra set of hands!
   
6. Control the lighting. Christmas lights set the perfect ambience for an evening party. The holidays are wonderful because the more twinkle lights, the better!
   
7. Decorate with flowers. During the holidays, I love decorating with mistletoe, pine cones and branches. All which can be found at your local market!
   
8. Ready the restroom. Don't overlook decorating the bathroom with Christmas lights or a holiday scented plug-in! Make sure you have enough hand towels or paper towels for guests. Additionally, make sure extra toilet paper rolls are easy to access. 
   
9. Select mood-enhancing music. Holiday music is great, but make sure the music isn't too loud. Shouting over music is obnoxious!
   
10. Be fearless and have fun. The whole point of a party is to have fun, not to cause stress. Whatever happens smile and laugh...it's the holidays! 

Happy partying planners and non-planners!

Just Out of the Oven...

 

Lion House rolls, up close and personal! 

...Now it's Christmas

Monday was my grandpa's birthday. He passed away several years ago, but I miss him most this time of year. Every year, Grandpa used to send huge packages from NYC to California filled with Lucky Charms (my mom was firmly against sugary cereals), assorted candy, and at Christmas, a large tin of Royal Dansk Danish butter cookies. We used to dunk them into hot chocolate, sneak them for an after school snack, and of course have cookies and milk. So, when I see these cookie tins, my heart warms thinking of my grandpa and I can say "...now it's Christmas!" 

What treat, drink, or food signals Christmas time for you?

DianeCanCook Gift Guide for Entertainers

Entertaining is a big part of the holidays from work parties to Christmas dinner. I love creating a glitzy and glamorous table during the holidays, but also enjoy creating simple wine and cheese spreads and hosting cookie exchanges. I am obsessed with cake plates and can never have too many, so that is always an great gift for any entertainer, but here are a few more things for any budget that will make entertaining more fun any time of the year:

For the Entertainer

under $10

Cheese Markers w/Pen

$9.95

surlatable.com

Kitchen Weapons Coaster Set, 12 $3.95
www.fisheddy.com

$25 and under

Cheese Dome

$24.95

crateandbarrel.com

Williams-Sonoma Entertaining book 
$23.07
amazon.com

$50 and under

Tiffany & Co. Riedel Syrah decanter
$40
tiffany.com

Jonathan Adler Elephant Salt & Pepper Shaker
$48
nordstrom.com

$100 and under

Trio Beverage Dispenser
$69.95
zgallerie.com

Swissmar Lugano Cheese 9-piece Fondue Set
$85.00
amazon.com

12 Days of Christmas Salad/Dessert plates
$99.95
williamssonoma.com

over $100

Isabelle Abramson small ceramic lace bowl
$200
isabelleabramsonceramic.com

Premium Margaritaville Trio Frozen Concoction Maker
$499.95
williamssonoma.com

I know a lot of my readers love entertaining, in fact, Lindi Haws over at Love The Day has made a business out of it. So, entertainers out there, what gifts would help you entertain better next year?

DianeCanCook Gift Guide for Foodies

A foodie can be anyone! Foodies include people who love eating to aficionados of obscure wine and fine ingredients. You don't have to be a pro to enjoy these gifts.

For the Foodie 

under $10

Jacque Torres Chocolate Covered Marshmallows
$7.50
jacquetorres.com

BAGGU reusable bag
$8
baggubag.com

$25 and under

Message-in-a-Cookie Holiday Cookie Cutters 

$19.95

williamssonoma.com

Wood Olive Tray

$16.95

fishseddy.com

$50 and under

Mini-Croissants

$39.95

williamssonoma.com

Georgetown Cupcakes Christmas Cupcakes Collection $39.95

surlatable.com

under $100

Make Your Own Cookbook Kit
$12-$60
givesimple.com

Rub-with-love spices/rubs 12-pack 
from Tom Douglas
$65
store.tomdouglas.com

$100 and over

3 Months of Cheese
(including my favorite from Beehive Cheese in Utah)
$159.95
williamssonoma.com

Tasting Menu
varies
Take your foodie on a new culinary adventure
and spring for a tasting menu.
The few times I have done this, I felt like
I got a real feel for the restaurant and experiencing the food!

Hey Foodies, what do you think?

DianeCanCook Gift Guide for Cooks

From a bar that removes the smell of onions and garlic from your hands to cooking classes at Sur La Table, any cook (me included) would be overjoyed this holiday season! Check out these gifts good for any budget!

For the Cook

under $10

Rub Away bar

$7.50

crateandbarrel.com

Potato Scrubbing gloves

$7.13

amazon.com

$25 and under

Ad Hoc Fried Chicken

$14.95

williamssonoma.com

Stockholm Floral Apron

$28.00

anthropologie.com

$50 and under

OXO Food Mill

$50

williamssonoma.com

Omaha Steaks: filet mignon and boneless strips 

$44.99

omahasteaks.com

under $100

Truffle & Salt
$28.00
williamssonoma.com

Sur La Table Cooking Classes
$69.00
surlatable.com

over $100

Bamix Professional Immersion Blender
$179.95
williamssonoma.com

Le Creuset Signature Round Dutch Oven, 7 1/4-Qt. 

$285

williamssonoma.com

For those of you who cook or want to learn, what would you like this holiday season?

DianeCanCook Gift Guide for Bakers

One of my dearest friends recently received a surprise gift of a KitchenAid Pro 6-Quart Stand Mixer from her husband. Let's move passed the fact that she has the best husband in the world...and onto the fact that this gift got me thinking about giving gifts (on any budget) to: the baker, cook, entertainer, or foodie in your life. First the baker:

For the Baker

under $10

Stainless-Steel Pastry Scraper 
$8.00
williamssonoma.com

Silicone Spatula & Spoonula 
$7.00-$10.00
williamssonoma.com

$25 and under

Nonstick Silicone Baking Mat $15.70
amazon.com

$50 and under

Williams-Sonoma Goldtouch Nonstick Round Cake Pans
$37
williamssonoma.com

OXO Food Scale 
$49.95
williamssonoma.com

Collapsible Cupcake & Cake Carrier 
$29.95
surlatable.com

over $100

Marble Pastry Board 
$129.00
williamssonoma.com

KitchenAid Artisan 5-Quart Mixer 
$299.95
amazon.com

So go make the baker in your life happy! They'll surely pay you back in delicious baked goods! All my bakers out there...what are you hoping to get on Christmas?