Much Ado About Leftovers

I live for leftovers, especially simple foods that can become something new and different. So, naturally, I love raiding the fridge after Thanksgiving! Some results are just combining; others are recreations.

Turkey + stuffing= crunchy patties
I like greasing a cookie sheet and adding leftover chopped turkey, stuffing, balling them into patties. I spray with a little oil then bake at 375 degrees for about 8-10 minutes. Sometimes I add almonds, onion or a little gravy to bind  the ingredients together. Once I added jerk seasoning and the additional kick was yummy.

Cranberry sauce + Italian dressing= sweet/tart vinaigrette
I make my own cranberry sauce but canned jelly works great with this, too. I just combine about 1/3 sauce or jelly to 2/3 dressing and blend until smooth and thickened. Awesome!

Cranberry sauce + Dijon mustard + mayo=kickin' sandwich spread
Add equal parts of each in a bowl and mix well. More cranberry sauce ideas throughout. It's so versatile!

Leftover veggies+cream= cream of (anything) soup
Sweet potatoes, broccoli, carrots, corn, squash--lots of veggies make a great creamy soup. Half and half will work in many cases if there is no acid like lemon/citrus juice, vinegar, etc. Cream cheese makes a great thickener. I use just over a tablespoon of cream per cup of veggies and add stock to thin out. This can be heated in a microwave then blended.

Turkey
Nachos, pot pie, quesadillas, samosas, chili, pulled turkey in bbq sauce, fried rice and Jamaican meat patties all come to mind when I want to recreate a dish with turkey. I also like mixing cranberry sauce with bbq sauce or salsa to create a nice condiment alongside as a dipping sauce.

Turkey +gravy +peas 'n' carrots+ mashed potatoes= shepherd's pie
Chop the Turkey and add a little gravy. Then layer the veggies, then mashed potatoes on top. I like to top with cheese right out of the oven.

Ham+ mashed potatoes+ corn =chowder
I like some chunks of potatoes and usually have some diced frozen potatoes-hash browns- to throw in. Ham hocks, smoked turkey necks can be thrown in for flavor. I make a regular soup with stock then add potatoes, then thicken with cream cheese thinned out with a spoon of water heated together in the microwave for 15 seconds. Doesn't separate with cream cheese, which is a plus.

Leftover bread=croutons, more stuffing, bread crumbs and/or bread pudding or French toast

Sweet potatoes can become pie. We usually make the second sweet enough  be a dessert. For every 2 or so cups, add an egg and 1/4 cup cream or evaporated milk. Puree in a food processor (but it may be too thick for a blender). Bake at 300 until glossy at the top and not jiggly, about 40 minutes.

Veggie tray becomes stir fry
Scrap the tomatoes and stir fry if you want a quick hot dish. You can also cut these veggies and add to soup.

Fruit tray becomes smoothies, sorbet or chutney/jam
I usually make the melons into smoothies or sorbet and turn the rest into a quick jam I keep in the refrigerator.

Wine+mulled cider= Glogg or sorbet
Cranberry juice, cider, wine can all be mulled-heated with a cinnamon stick, Orange peel and cloves. They all work interchangeably to make a new, delicious drink. You  can also run this through an ice cream maker for an unctuous sorbet. Guess what else you can add to the sorbet mixture? Cranberry sauce!

Scraps of dessert become ice cream. Mix well into vanilla or butter pecan ice cream and refreeze or make your own.

Any other ideas? Share in the comment section!

Food for thought: Christmas, Kwanzaa and Hanukkah--Are you ready???

Season's greetings! I love the holidays. At least, now I do, since I don't buy too many gifts. But more about that later.

Did you send out invites for a nice, cozy gathering, only to realize that you have no idea what you're going to serve? On the hook for Christmas dinner? New Year's Eve cocktails? Get some ideas here, and use the time (and money!) you save getting something nice for yourself...


Appetizers

Cream cheese will be your best friend. You can do so many things with it!

Ever heard of cheese logs or cheese balls? Well, why not make pear shapes? Or even a cone-shape for a tree?

Also, use cream cheese as the base for a mousse.

Salmon mousse (serves 25 hungry or 40 nibblers)
8 oz. smoked salmon pieces. Buy the pieces cheap, as in $6 or less at Trader Joe's and Harris Teeter.
16 oz. cream cheese, softened
2 sprigs fresh dill, stems removed
Pepper, to taste
Pulse cream cheese in food processor, then add salmon, and dill.

Voila! You have a ton of mousse! Use on top of seedless cucumbers, or peel & seed a regular cucumber, cut in half, then put mousse in the middle. Cut in 1/2-inch slices, and you have cute watermelon-like hors d'oeuvres. Stand them up, or slice them thin on mini toasts, melba rounds or bagel chips. To pipe out the mousse, store in a large Ziploc bag. Just before serving, cut a small slit with scissors at one corner. Start small; you can make the slit bigger, but not smaller! Also works well for frosting.

Salsa mousse
Use 8 oz. cream cheese, softened. Pulse in a food processor.

Add 1/3 cup sun-dried tomatoes softened in hot water, 4 slices pickled jalepeno, 1 sprig fresh or dash dried cilantro and 1 clove fresh garlic. Puree until almost smooth. Experiment with firm silken tofu if you're vegan or are entertaining vegan guests; you may need to add salt.

Use with tortilla chips, grape tomatoes. Serve in a seeded green or red pepper. Extra festive!


Brie with dried cranberries and pistachios
8 oz. brie cheese
8 small sandwich-size pitas
1 large handful dried cranberries
1 handful shelled, salted pistachios- will be bright green & powdery

Cut edges of pita in order to separate sides. Overlap thin circles on a large dinner plate. Put 2 wedges or small wheel of brie on top of bread. Heat in microwave for 1 minute to 1 1/2 minutes, until brie starts to melt in the middle. Sprinkle cranberries and pistachios on melted cheese. Cut remaining pitas into thick triangle wedges. Serve while hot (and reheat if it gets cold).

All of these appetizers would be great for Hanukkah if you're keeping Kosher-no meat.

Vegetables
I used to do complicated stuff for parties. No more hot veggies! People want company, not scurrying and worrying. A few things I like that are not your typical salads... I love marinated veggies. I use pre-prepared items from the grocery store, like matchstick or sliced carrots; frozen bell peppers cut lengthwise; frozen peas (thawed, but not cooked); or broccoli slaw. Use dressings with extra zing. If using mayonnaise, add it just before serving.

Also, I like chopped fresh mustard greens (wash really well!) tossed with Annie's Goddess dressing. They'll taste very peppery, so make sure you like mustard greens. If using an Asian theme, I've sprinkled crumbled seaweed sheets (only one per small bowl of greens) and toasted sesame seeds on top. Make a lot, as greens shrink and wilt. So good, and something different.


Meats

Meat is tricky. I love meat, but I still have a lot to learn about it.

Poultry
I have a tendency to overcook. If that describes you, too, one thing has helped keep chicken breasts moist: start from frozen. That way, I don't have to change my habits!
My favorite marinade for roasted chicken, hands down, is Goya brand Adobo. I has orange & lemon, juices, cumin, salt and pepper. Work some magic on store-bought rotisserie chicken!

Versatile sauce for meats
Sweet and sour sauce for lamb, turkey, duck and ham:

1 1/2 cups pomegranate juice
1/2 cup balsamic vinegar
1/3 cup brown sugar
bay leaf
Heat all ingredients, simmering for 20 minutes, or until thickened. For extra flavor, add 4 whole cloves for ham sauce; 1 thyme sprig for lamb; 1/4 cup orange juice for turkey and duck.

Beef
I'm still learning how to cook steaks and other cuts of meat. I do know what enhances the flavor: herbed butter. Use 1 stick unsalted butter; 1 bouillon cube (avoid those with MSG or anything with glutamate in the ingredients list); 4 sprigs parsley and 1 or 2 small cloves garlic. Blend in food processor. It will be bright green. It's so good on beef, chicken, and even garlic bread.

Fish
The only way I've served fish at a big party is fish croquettes. I'm giving away my secrets...Oh well. I use 2 pounds of catfish nuggets for every pound of frozen french fries. Yep, that's my secret! Puree with 1 chopped small onion, salt and lemon pepper in food processor until it's a paste with some chunks in it. I used a deep fryer, but you can use a deep pot 1/3 full with oil. Make sure oil is hot but not smoking. I prefer corn oil. Drop by big teaspoonfuls into oil. Fry until deep golden brown. So good, and a great alternative the normal party food. Make your own tartar sauce-just use pickles, mayo, a little onion or onion powder and cajun seasoning. Chop pickles separately and add into mayo, so you can gauge how much you want in your sauce.

I also like making fried smelt. This is fish for the "down home" crowd. They are small silver fish from Northeast U.S. that are quite inexpensive. One can buy them at the store, frozen and "dressed"-heads, bones and goop removed. I think they come in a 1-pound bags for 5 bucks. Run smelt under cool water to remove ice chips. Then dry them as much as possible with good-quality paper towel. Squeeze out excess water repeatedly. Coat them in flour and salt, and let them rest for a minute. Coat with more flour if smelt look soggy. Use a wok or other large metal skillet that can go into the oven. Fry them with 1/2 cup oil for 8 minutes, shifting pan to make sure oil coats all fish. Then transfer them to the oven for 25 minutes at 325 degrees. They will get insanely crunchy and will turn dark gold. Serve with a mixture of hot salsa and oil or hot sauce mixed with minced garlic and ranch dressing.

Seafood
I only use shrimp, since it's so versatile. Besides, I'm allergic to seafood and can never try what I'm preparing! Try premade flavor enhancers--jerk seasoning, pesto, curry paste and satay sauce to perk up your shrimp. Add some broth to these pastes, and you have a meal to serve with rice,potatoes and pasta.

Vegans
We can't forget the vegans! Making food vegan is so easy. Also, vegan dishes take a lot of juggling meat and dairy out of the picture for Hanukkah.

For an appetizer, alternate grape tomatoes and green olives on skewers cut in half. If preparing for Kwanzaa, add some Kalamata olives.

You could make a bean salad with chopped fresh kale, white beans or chick peas in a can, sundried tomatoes, olives and artichokes. Add olive oil if none of the other ingredients, like artichokes or olives, have oil marinades. Marinate a few hours, if you can. It's red & green, and tasty for vegans or carnivores. To use Kwanzaa colors, switch all or some of the white beans for black beans.

You could also grill veggies and marinate in lemon juice, oregano and olive oil. I actually use a nonstick pan, lightly coat with oil, such as olive oil spray from Trader Joe's, and heat until black marks form on the veggies. So good and easy! You could also use canola oil and use a curry paste (omit oregano) for curried vegetables. Heat some sweet potato fries in the oven, and add to "grilled" curry veggies or rosemary fries to add to oregano-lemon veggies.

Try a caponata, pictured above. It's a Sicilian appetizer/salad made with eggplant, capers, olives, pine nuts and raisins. I just saw one done with diced butternut squash instead of eggplant. Mmm.

By the way, if you're not used to cooking with tofu, don't start now! Stick to pasta salads, hearty bean salads, tabouleh, falafel, cous cous, and curries--whatever you already cook. Your vegan friends will thank you!

Breads
I don't even worry about bread. I use garlic bread--homemade, since store-bought usually has trans fats, corn bread mixes (I've had bad luck with Glory brand--I like Jiffy better) and Bisquick--low fat!-- for bisuits and quick breads. I've had a lot of success with refrigerated biscuits. The ingredients are scary, though. If you're rushed, just serve fresh bread with olive oil. Add herbs you're already using for cooking, and you're done.

Desserts
I used to be obsessed with desserts, until I went to Mali and dessert was an orange, or ice cream if we were dining out. If you're already running mad from all the other courses, relax and make something simple. I find cakes to be much easier than cookies. I also like making cookie bars, as it takes a lot less time than individually-formed cookies.

If you want to bake, here are two recipes I made at Thanksgiving, a ginger pumpkin tart, and a ginger cheesecake. I used the gingersnap crust pressed into a springform pan from the cheesecake recipe for both desserts. A great timesaver! I also added a LOT of diced candied ginger in both recipes. Oh, and I doubled the filling for the pumkin tart.

I love chocolate fondue at parties. I use semisweet chocolate chips (1 12-oz. bag), whipping cream (8 oz.), honey (1/4 cup) and cinnamon. Oh, and vanilla. Only the real thing, no "real imitation vanilla." You can also add liqueur, I'd say 2 oz. or less. Serve with fruit, cake, and/or ice cream. Keep warm in a crock pot. By the way, this makes a heavenly cake glaze, and when it's refrigerated and solid, you can roll small balls in cocoa powder for homemade truffles.

A few years ago, I made apple skewers sprinkled with lemon juice and cinamon sugar & dipped in caramel sauce. I used red & golden/green varieties for the Christmas theme. They were a big hit. (I think I saw a friend just eating the sauce by itself!) I can't find the recipe I used on the Net, so try the following:
2 cups whipping cream
1 cup (packed) dark brown sugar
1/4 cup corn syrup
1/3 cup (3/4 stick) unsalted butter
Combine ingredients in nonstick pan. Cook, stirring often with a wooden spoon, until brown, glossy bubbles form. You'll also smell a very aromatic buttery smell. It will take a while (15+ minutes, depending on how much you make & size of pan). Thin with water, if desired.
Drinks
Last, but not least. Have some fun, and embrace the traditional drinks of winter.

Glogg-it's a Scandanavian spiced red wine. You can use the same spices as for spiced apple cider and make it the same way. Some stores, like Glut Food Co-op, sell apple cider spices in bulk. But, if you want to avoid lush-ious glogg-related behavior, use equal parts red wine and a cranberry juice blend! This would be a great way to use leftover wine from a large dinner for some friends coming round the day after (like the day after Christmas).

Cider- You can just throw a cinnamon stick in some cider, and you have a treat. Mulling spices include orange peel, cinnamon sticks, whole cloves, ginger and allspice. I also like cardamom sometimes. Also, try topping cider with whipped cream and caramel sauce.
Egg nog-Ever looked at the ingredients of store-bought? Yikes! Use dried egg whites whipped with hot water to thicken milk, whipping cream, sugar, nutmeg and...whatever y'all crazy kids put in your egg nog.

Hot chocolate-Mmm. I use Ghiradelli mix with milk, but if you're making a lot, save some money and make it yourself. Use milk, sugar, unsweetened cocoa and vanilla. Marshmallows are fun. I prefer a dollop of marshmallow cream over whipped cream with hot cocoa. Try ricemellow creme-vegan marshmallow fluff--and vanilla soy milk for an animal-free hot cocoa. Or, save a step and use chocolate soy milk. For the adventurous, try Abuelita--Mexican chocolate squares with cinnamon flavoring. For the gourmet, top whipped cream or marshmallow cream with a mixture of dark chocolate shavings, nutmeg, and cayenne pepper. For the traditional, use some broken candy canes while heating cocoa. Yummy!

Use frozen juice and lemonades to make a killer punch. Use brightly-colored fruit and water/juice to freeze in a bundt pan and make an ice ring.

So, after all this, you probably want to know: am I having a party? Nope! But if you invite me, I'll bring something good!