Christmas Eve Dinner ~ 2011

This year for Christmas Eve Dinner, I did a whole appetizer course before the dinner.  This post will show you the "dinner"...  recipes in separates posts will follow!

Appetizers:

• Mini Filet Mignon-Mushroom-Boursin Croustades
• Mini Coconut Crusted Crab Cakes
• Caramelized Onion-Feta Tarts
• Cranberry Brie Bites

Dinner:

      Main Course

• Spiral Sliced Maple Ham

     Salad

• Field of Green with Feta, Strawberries, Candied Slivered-Almonds & Raspberry Vinaigrette

      Side Dishes

• Mashed Cauliflower 
• Caramelized-Onion Potato Gratin
• Crunchy Sweet Potato Casserole
• Green Bean Casserole 

Dessert:

• Salted Caramel Pots de Creme
• Vanilla Cream Brulee
• Magic Cookie Bites (aka: 7 layer cookie bar)
• Creamy Lemon Crumb Squares
• Coconut Wreaths
• Butterscotch & Peanut butter Cornflake Bites
• Holiday Sprinkle Peppermint Bark
• White Chocolate Rice Crispi Bites
• Candy Cane Angel Food Cupcakes

Creme Brulee

No pictures this time while I was making it...  got carried away with the idea of making it, that I totally forgot.  (Oh, and I started it at 11 PM....  maybe that's half the problem!!)  I'll take pix next time and edit this...  Anyway, here is the recipe.  The Creme Brulee is still cooking as I write!

Ingredients:

• 1 pint (2 cups) cream
• 1 tsp vanilla
• 1/2 cup sugar (divided)
• 3 egg yolks

Directions:

1. Preheat oven to 325*
2. Heat the cream in a heavy saucepan (but do not bring to a boil) about 3 to 5 minutes, stirring occasionally.
3. In a medium bowl, whisk together 1/4 cup sugar and the egg yolks until well blended.  
4. Add the cream little by little as you stir continually.
5. Pour the mixture into 6 ramekins.
6. Place ramekins into a large baking pan or roasting pan and add enough boiling water to come halfway up the ramekins.
7. Bake about 35 to 40 minutes until the creme brulee is set, but still "trembling" in the center.
8. Remove ramekins from the water bath and refrigerate for about 2 hours (or up to 3 days).
9. Remove creme brulee from refrigerator for at least 30 minutes prior to browning the sugar on top.
10. Preheat the broiler.
11. Divide the remaining 1/4 cup sugar equally between the 6 dishes and spread evenly over the top.
12. Place dishes under the broiler until sugar melts, about 2 minutes.  Watch carefully so as not to burn! (If you have a kitchen torch, you can use that, instead.)
13. Remove from heat and allow to cool for about 5 minutes before serving!

Spicy Crab Cake Bites

Party Size!! (Though this recipes makes only 12! I cut it by three-fourths since I only had 1/4 pound of crab meat.) Very yummy...  Next time, I may try to pan-fry some just for fun, although, these turned out super crispy, believe it or not...  so this is the healthier version of the two (baked vs. pan-fried) but I'm always looking for variations!! For the baked version, you need a mini-muffin tin (12 compartments).

Spicy Crispy Crab Cake Bite!

Ingredients:

• 2 oz cream cheese (room temperature)
• 3 tbls finely grated Parmesan cheese, divided (1 tbls, 2 tbls)
• 1 egg (you will NOT use the whole thing... directions below)
• 1 tbls sour cream
• 1/2 tsp finely grated carrot (my addition)
• 1/4 tsp finely grated lemon peel
• 1/8 tsp coarse salt
• pinch of red pepper
• 1/4 pound of fresh lump crabmeat (drained, picked clean of shell, lightly squeezed if wet)
• 1/4 cup panko
• 1 tbls butter, melted (plus more to coat muffin tins)

Spicy Crab Cake Bite w/Bearnaise Sauce

Directions:

1. Using electric mixer, beat cream cheese in medium bowl until smooth.
2. Add 1 tbls of Parmesan and 2 tbls egg. Beat to blend. (I whipped the egg slightly, then used a tablespoon to scoop out about 2 tablespoons of the mixture, then used the rest for an "egg wash" for a completely different recipe. Don't stress about having a perfect measurement - you just need about 1/4 of the egg.)
3. Beat in sour cream, lemon peel, carrots, salt and red pepper.
4. Fold in crab meat (mix with plastic spatula).
5. Cover and chill for at least 30 minutes.
6. Preheat oven to 350*.
7. Use a paper towel with softened butter to coat the muffin tin cups.
8. Combine panko & 2 tbls Parmesan. Sprinkle a touch more red pepper in and mix well.
9. Drizzle the melted butter over the crumb mixture and blend well with a fork until evenly moistened.
10. Press about 1 tbls of crumb mixture into bottom of each muffin cup.
11. Spoon about 1 tbls of crab mixture into each cup. 
12. Sprinkle teaspoon of crumb mixture over the top of each crab "cup".
13. Bake crab cakes until golden on top and set, about 30 minutes.
14. Cool for 5 minutes in pans. Run knife around each cake and gently lift out of pan. (Can be made two hours ahead. Arrange on baking sheet; let stand at room temperature. Rewarm in 350* oven for 6 to 8 minutes.)

Step 4

Step 8

Step 9

Step 9 & 10

Step 12

Coconut Crusted Crab Cakes

HOLY COW!!! Never made this before, and actually, I've never even had the coconut crusted crab cakes.  I've had coconut crusted shrimp - but I really only like the "crust" :)

Well, anyway, I'm shopping at Whole Foods (and this is how "seafood" ignorant I am...  ) when I see a sign that says "$6.99 for a pound of Crab" with a cute little drawing of a crab.  I'm excited! Never purchased crab, but in the seafood world, this seemed to be a pretty good price.  So I scurry on back to the fish counter, and there, sitting in front of me is a big, ugly, WHOLE crab!!!  Gross.  I'm not that brave.  But I'm thinking, "Surely they would have 'shelled' crab".  Aha!!!!  I see it!  Excited again!  I'm dying to try to make crab cakes because I love ordering them in a restaurant.  So I start to ask the guy for a pound (as that's what most recipes called for) when I see the price.  Nope - it's not $6.99 a pound.  It's $29.99 a pound!  CRIMINY CHRISTMAS!!  Seems like an awful lot for someone experimenting... So I quickly say, "May I have a quarter of a pound of crab meat?" (Yep, he has that look like, "Hey, Lady, are you sure you don't want a smaller amount?")  Anyway, I guess he bites his tongue, because he says "No problem." and wraps 'er up!

However, when I get home and start looking at recipes, I find this coconut one, and I think that maybe 1/4 lb is just not enough.  So I head back to the store today to get another 1/4 lb. But the guy hands me a 1/2 pound.  He was probably scooping it up thinking, "Wait.  Did she say a quarter pound?  NO!  That would be crazy..."   Anyway, I smiled and took the 1/2 lb, and skipped on home to try my skills at Coconut Crusted Crab Cakes AND Mini-Crab Cake Bites...  that recipe will be up next!!  Now... to find a good sauce to drizzle over it (though these are so tasty, they don't need a sauce").  Leave time to refrigerate the patties before cooking - it will help them hold there shape!


Ingredients:

• 1/2 pound crabmeat, drained picked clean of shells, lightly squeezed if wet (it was perfect from Whole Foods)
• 1/2 cup mayonnaise (I used light mayo)
• 1/8 tsp of ground ginger (fresh is probably better, but I didn't have any.  For fresh, 1 tsp peeled and grated fresh)
• 1/4 tsp course salt
• 1/4 tsp ground pepper
• 1/4 cup unsweetened shredded coconut, plus 1/2 more for dredging
• 1/4 cup panko bread crumbs, plus 1/2 more for dredging
• 3 tbls vegetable oil (recipe called for peanut or canola)

Directions:

1. Put crabmeat in a large bowl and add mayo, ginger, salt & pepper and gently combine using rubber spatula.
2. Combine the 1/4 cup of coconut and 1/4 cup of panko, then gently fold into crab mixture.
3. Divide mixture into 4 mounds and form patties (about 3 in, diameter & 3/4 inch think)
4. Put patties on a plate, cover with plastic wrap and refrigerate for at least 30 minutes.
5. When you are ready to fry the crab cakes, combine the 1/2 cup of coconut and 1/2 cup of panko in a shallow dish.
6. Lightly dredge the patties in the crumb mixture.
7. In a large frying pan, heat the oil over medium-high heat. Once you place the patties into the oil, reduce heat to medium and fry the cakes until golden brown and heated through, turning once to brown both sides, about 4 minutes per side!
8.  I placed on a paper towel to absorb some of the extra oil, then transferred to a small plate.
9. ENJOY!!

Step 3

Step 7

Carrot Soup

Half Recipe again!!  Most of my recipes will need to be doubled if you are making it for your family.  When I look for these recipes on the internet, I look at several recipes, then I take ingredients and instructions for the ones I like and create my own!!  This one called for dry white wine - which I do not have in my house - but I have LOTS of champagne, so... that is what I used!!

Ingredients:

• 1/2 lb carrots in a bunch (small or medium in size)
• 1/2 medium potato
• 1 tbls butter
• 1 small onion, peeled and sliced
• 1 tbls minced garlic
• 1/4 cup champagne
• 2 cups chicken broth
• S&P to taste

Directions:

1. Caramelize onion in butter - about 15 to 20 minutes, stirring occasionally - in deep skillet.
2. Peel carrots and trim off both ends.
3. Cut into same-sized portions 1/2 to 1 inch thick.
4. Cut potato into similar size pieces.
5. Add carrots & garlic to onion mixture and cook about 5 minutes.
6. Add champagne and cook for about 2-3 more minutes.
7. Add about 1 1/2 cups chicken stock and potato.  Increase heat to medium-high and bring to a boil. Cover,  reduce heat and simmer for about 15 to 20 minutes or until carrots and potatoes are soft enough to pierce easily with a knife.
8. Remove from heat and puree in batches in blender.
9. Return pureed soup to the pot and bring to a simmer again, adding a little more stock to thin as desired.
10. Season with S&P to taste.
11. I took the other half of the potato and sliced it really thin, then fried the slices in a small amount of olive oil until slightly crispy and topped my soup with the potato "chip".

Step 5

Step 7

Roasted Carrots

I LOVE carrots.  Cooked just about any way - but don't give them to me raw unless they are shredded in a salad or on a veggie burger.  For this recipe, I left them to "roast" a little too long for their size. :(  However, it only affected the picture - it tasted AMAZING!! (Again - I made a small batch since it just me eating.  For a family of four, you should double this!)

Ingredients:

• 1/2 pound of carrots
• 1/8 cup of water
• about a tbls of minced garlic (about 1 to 2 cloves)
• 1 1/2 tsp olive oil
• 1 1/2 tsp butter
• S&P to taste

Step 2

Directions:

1. Preheat oven to 400*.
2. In a medium baking dish, combine the carrots, water, garlic, oil and butter, then season with S&P.
3. Cover with aluminum foil and roast for 30 minutes.
4. Remove foil and roast for 30 minutes more until the water has evaporated and the carrots are slightly browned in spots.

Creme D'asperges

Well, I bought a lot of veggies this week, and realized I was not going to get to them before they went bad, so I decided - SOUP!!  What the heck!  So here you go! (I made a small batch since it's just me eating, so you can double if you need lots!)

Cream of Asparagus Soup w/grated Parmesan

Ingredients:

• 1 pound green asparagus (about 16 oz)
• 1 small onion, sliced or chopped
• 1 tbls & 1 tsp butter
• 1 tsp olive oil (I use garlic-flavored olive oil)
• 2 to 3 cups of chicken broth
• 1/4 cup heavy cream (or creme fraiche)
• small amount of Parmesan to sprinkle on top
• S & P to taste

Directions:

1. Caramelize onions in 1 tbls of butter and olive oil (about 10 to 15 minutes until light brown and translucent) in a deep skillet over medium-high heat.
2. Cut off the bottom portion (tough part) of the stalks, then cut each stalk into 1/2-inch pieces.
3. Add asparagus to the onions, then salt & pepper to taste.  Cook, stirring, for about 5 minutes.
4. Add 2 1/2 cups of chicken broth, simmer, covered until asparagus is very tender (about 15-20 minutes).
5. *Puree soup in batches until smooth, transferring to a bowl.
6. Return to pan and stir in the heavy cream. Add more of the remainder of the broth to thin soup to desired consistency.  
7. Season with Salt & Pepper. Add the remaining tsp of butter and stir.
8. Grate Parmesan over the top of each bowl.

Step 1

Step 2

Step 3

Step 6

* To puree hot liquids, use the low speed initially, while holding a towel over the top of the lid, as the hot steam can sometimes blow the lid off.  Once I puree the small batches, I put all of it back into the blender to mix again, since I made a small batch.

Salted Caramel Pots de Creme

Ingredients:

• 3/4 cups granulated sugar (divided - 1/2 & 1/4)
• a pinch of sea salt
• 3/4 cup of heavy cream
• 1/2 cup of whole milk
• 4 egg yolks
• 1/4 tsp vanilla
• a squeeze of lemon juice
• extra sea salt for sprinkling over pots de creme when it's finished

Directions:

1. Caramelize the sugar...  (Good luck!  I had to do this twice, by looking at 4 different recipes - all of which said to do something different! But I will share what I did)
2. Heat medium size heavy-bottom saucepan over medium heat.
3. Add 1/2 cup sugar and a several drops of water - stir to mix.
4. Continually watch this mixture, as it can burn very quickly. Stir until it caramelizes.
5. The sugar will liquefy, bubble and eventually thicken.  Once the caramel turns a rich amber color, remove from the heat.
6. Add the cream and whole milk, constantly stirring to combine. Return the pan to the heat and keep stirring until smooth.  (At first, the caramel may have some lumps, but they will eventually smooth out.) 
7. Take the caramel off the heat and set aside to cool.
8. Preheat oven to 300°F.
9. In a mixing bowl, whisk together egg yolks, 1/4 cup sugar and vanilla until thick. 
10. Slowly, whisk in the cooled caramel until fully incorporated.  
11. Let the mixture sit still for a minute then skim off any foam that has developed on the surface.
12. Fill ramekins with the custard mixture and place in a roasting pan. Fill the roasting pan with boiling water halfway up the ramekins.
13. Cover with aluminum foil and pierce with holes.
14. Carefully place in the oven and cook for 30—40 minutes.
15. They are finished once they are wobbly in the center but completely firm to the touch.  Let sit 10 minutes covered.  Then, refrigerate for 2 hours before serving.
16. Sprinkle finished pots de creme with additional sea salt right before serving.

#2 through #5

#6

 

 

 

 

 

 

#9

Yum!

 

Goat Cheese and Ham Sandwich

This is such a yummy sandwich, introduced to me by my sister, Sarah!!  She makes them way better.  Or maybe it just tastes much better when someone else makes it, and you just get to enjoy it!!  :)

Ingredients:

• tsp of olive oil
• goat cheese
• sourdough bread
• ham, sliced deli style
• honey
• lettuce, optional

Directions:

1. Brush the olive oil on each piece of bread with a pastry brush. Toast for about 5 minutes.
2. Spread goat cheese on the non-oiled side of each slice (to taste - depends on how much you like!!)
3. Drizzle honey on the goat cheese.
4. Place about 3 slices of ham on sandwich.
5. Add lettuce, if you choose.
6. Cut in half and ENJOY!!

Smashed Cauliflower

Ingredients:

• 1 head of cauliflower
• 1 cup of chicken broth
• 3/4 cups grated Vermont White Cheddar Cheese
• 1/4 cup grated Parmesan
• S & P to taste

Directions:

1. Place chicken broth into a deep pot and heat over high heat.
2. Cut the cauliflower into little florets and place in pot.  Bring to a boil, then cover and reduce heat to medium. Cook for about 15 minutes or until tender.
3. Remove the florets from the pan and mix in a large bowl until the consistency of mashed potatoes. (Reserve the left-over broth to use if you like to make it creamier)
4. Add the White Cheddar Cheese & the Parmesan and mix again.
5. S & P to taste!

For a yummier version - put into a baking dish and bake for about 10 - 15 minutes more.  Remove and sprinkle with a little more Parmesan.