Feast for the Holidays- Spin Artiste Giveaway #2
So the best thing about the holidays (other than family of course) is getting to eat lots of yummy food!! I dream of my mothers Latke and my Grandmother in Law’s Fried Chicken…
One of my most favorite holiday foods is my mom’s Latkes (Potato Pancakes) It’s SUPER easy and a sure crowd pleaser!
What you need:
- 4 large potatoes
- 1 white onion
- pinch salt
- 2 TB matzo meal (or 1/2 cup flour)
- veggie oil (or canola oil)
- cast iron skillet, frying pan or electric skillet (I love using the electric skillet, but you may need less oil in the cast iron)
In the food processor pulse potatoes (I cut into large cubes before processing), onion and salt. You want to keep the mix coarse- stopping when the last potato has gone to blade. You could also use the grating blade, if you’d rather grated texture.
Drop mixture into HOT oil. Let brown on each side. Serve with sour cream and applesauce.
To enter this giveaway I’d love for you to share your favorite holiday recipe in the comments below! You have all week to post and I will draw a random winner on Saturday Dec 3. The winner will recieve a silk texture kit, in the white hot colorway, full of some of the new offerings in the shop- a silk hankie, thrown silk, degummed silk cocoons, silk carrier rods and horsetail silk. Over 1oz of goodies with a retail value of over $15! Perfect for felting, papermaking, carding into batts or adding texture to your yarns!
And make sure you’ve entered the first giveaway- Giving Thanks, for a $10 shop gift certificate. I will draw that winner tomorrow(11/29). Of course, I again want to thank Arlene at Spin Artiste, for honoring me with the featured artist spot this weekend!! If you haven’t seen my interview, you can check it out here. And while you’re there, make sure you enter Arlene’s Swag Bag giveaway for reaching 1200 likes on Facebook! It’s been a great weekend and I can’t wait to see what recipes you have to share!
My favorite thing to eat.
3-5 pounds of Diced Chicken Breast (or black beans & rice)
1 Bunch Green Onion
2 Cloves Garlic
1 Tbl Fresh Ginger
½ tsp Nutmeg
1 tsp Salt
½ Can Orange Juice Concentrate
¼ cup Olive Oil (optional)
1 Tbl Allspice
2 Tbl Chili Powder (add more for extra hotness)
1 tsp Black Pepper
1 tsp Cinnamon
1 tsp Thyme
1 Tbl Brown Sugar
½ cup Rice Wine Vinegar
¼ cup Red Wine Vinegar
¼ cp Soy Sauce
Mix all ingredients and simmer until it reduces to a thick sauce. Serve over hot basmati rice with a bag green salad and homemade bread.
My favourite dessert, to be served with icecream, custard, cream or all of the above or even none of the above:
– 300g plain flour
– pinch of salt
– 175g brown sugar (unrefined, but any other will do as well)
– 200g unsalted butter (in cubes and at room temp)
and a bit of butter for greasing the pan
– 450g peeled and cored apples
– 50g brown sugar
– 1 tablespoon plain flour
– 1 pinch of ground cinnamon
Preheat the oven to 180 degrees celsius
Place the flour and sugar in a large bowl and mix well with your hands.
Taking a few cubes of butter at a time and rub them into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.
Place the apples in a large bowl and sprinkle with sugar, flour and cinnamon. Stir well, but don’t break up the apples chunks.
Butter a 24cm ovenproof dish. Spoon the apple mixture into the bottom and sprinkle the crumble mixture on top.
Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture is bubbling.
Again, it tastes great on its own or with cinnamon or vanilla icecream or custard or cream (or all).
Looks delicious!
My fave jello salad!
Make peach jello with half boiling water and half ginger ale. Pour over mandarin oranges and chill! So easy!!!
I make the Latkah recipe above but I substitute 3 large beets and one celery root for the potatoes. They come out sweet and pink!
mmmm…. favorite Holiday recipe??? It’s got to be “Grandma’s Potatoes”
1 bag hash browns, slightly thawed.
1 large onion diced
1 can cream of chicken soup
1 stick of melted butter
1 pint sour cream
8oz sharp cheddar cheese grated
salt and pepper to taste
crushed plain or sour cream and onion potato chips
Mix together hash browns, onion, sour cream, cheese and soup. Add melted butter and mix gently.
Pour into a 9×13 pan and add enough crushed chips to cover the top.
Bake for 1 hour at 375
This is one of those dishes, when the whole family is together, we make a double batch because it’s gone THAT fast!
This is very yummy! Word of warning: Only serve to those 21 years and older because the alcohol does NOT cook out because they fry so quickly!!!!
Apple Fritters
The yolks of three eggs, beat up with wheat flour* to a batter; the whites beaten separately, and added to it. Pare your apples; core and cut them into slices, lay them in a bowl, in brandy and sugar, about three hours before dressing them; dip each piece in the batter, and fry in lard**. Sprinkle white sugar over them. Peach fritters are made in the same way.
(Taken from: Rutledge, Sarah. The Carolina Housewife. University of South Carolina Press, 1991. Originally published in 1847.)
*Use plain, white flour.
**I do use regular shortening when I prepare these rather than lard. Ensure that your oil is hot so that the fritters fry quickly and do not absorb very much of the oil.
Experiment with different apple varieties! Sprinkling a touch of cinnamon on the cooked fritters is very tasty also.
Well, I don’t think I have a recipe for my MILs lefsa, so here is one that has gone over well.
Gooey Butter Cake
from Kroger cream cheese package
Makes 9 x 13 cake
Preheat oven to 350.
Mix one box yellow cake mix (without pudding) with one stick melted butter and one egg. Press into buttered pan. Mix 8 oz of softened cream cheese, 1 lb powdered sugar, and 2 eggs. Pour into pan, and bake for 30-35 minutes. Sprinkle with powdered sugar.
Stuffing Quiche oven 350*
Using leftover stuffing from Thanksgiving (or you can use a box of stovetop dressing mix)
Press cooked stuffing into a greased pie plate or pan
whip together 8-10 eggs, adding about 1/2 cup milk ,salt & pepper to taste & set aside.
Raid your fridge for any leftover cooked veggies you want to use up, or fresh uncooked spinach. Distribute the veggies over the stuffing ‘”crust” and sprinkle with parmesan cheese,and then cover with the whipped eggs. Top with more cheese of your choice.
Bake at 350* for about 35 mins. or until the center is set, and the egg mixture is cooked (test with a knife) cut into wedges and enjoy! You can top with salsa and a bit of sour cream if you want.
This is a recipe I have used often and there are no set amounts. Use what you have of leftovers, clean out the fridge type thing. Men who hate quiche love this. Its terrific to take to a potluck too. Enjoy! xox sue ( Tighe on Ravelry)
My Latkes are similar to yours but I hand grate them instead. I know it’s a pain but you then get a lacey fringe and we all seem to like the ones with a lacey fringe best!
Diana’s Dolgo Crabapple and Damson Plum Jam (By Diana Lischer-Goodband, copyright 2010)
The recipe is really great because of Zeke’s fruit.
3 c. quartered, unpeeled Dolgo crabapples
1 1/3 c. water
4 c. sliced Italian plums
5 c. sugar (I like to cut the sugar in 1/2, 3/5 maximum)
1/2 c. dry red wine
1. Place crabapples and water in large stainless steel pan. Bring to boil over high heat, cover, reduce heat and boil gently 10 minutes or until fruit is soft. Discard solids. Do not overcook. Press apples through sieve.
2. Return crabapple mash to pan. Add plums, sugar and wine. Bring to full boils and boil rapidly, uncoverd until mixture forms a gel (about 20 minutes). Stir frequently. Remove from heat.
3. Ladle into 1/2 pint sterilized jars and process in hot water bath for 5 minutes.
Makes 6 cups.
this is not my recipe but a favorite to make in fall and eat on holidays!
Braised Lamb with Honey and Almonds this is really yummy if you like lamb
2 Tbsp. extra virgin olive oil
1 Large onion, roughly chopped
2# bonless lamb, from shoulder or leg, cut into 1- to 2-inch chunks
salt and pepper to taste
1/2 C honey
1 clove garlic, minced
1 tsp. ground coriander
1/2 tsp. ground cumin, optional
1/4 tsp. ground caraway
1/2 tsp. ground fennel, optional
1 C chicken or beef stock
1 C whole blanched almonds
Chopped fresh parsley leaves for garnish
Fresh lemon juice to taste
1. Put oil in a large, deep skillet over medium heat. Add onion and cook until quite soft, about 10 minutes. Remove with a slotted spoon and raise heat to medium-high. Add lamb chunks and adjust heat so pieces brown rapidly without burning. Season meat with salt and pepper as it browns.
2. Turn off heat and wit for pan to cool a bit; pour off excess fat. Turn heat back to medium and add honey; cook stirring, until honey has thinned and coated lamb. Stir in garlic, then add spices, reserved onions and the stock. Cover and simmer until meat is tender, an hour or more.
3. Meanwhile, put almonds in a skillet, in one layer. cook over medium heat, shaking skillet, until lightly browned and fragrant.
4. Taste meat mixture and adjust seasonings as necessary. Stir in almonds and serve, sprinkled with a few drops of lemon juice and garnished with parsley.
4 Servings.