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!

Food for thought: Do it yourself!

In a world where convenience has become a necessity, and doing something oneself represents an eccentric, kooky artisanal concept, I'd like to push back.

With the E.coli scare on spinach (we are letting the FOOD INDUSTRY wash our own greens now?) behind us for now, I hope there's a lesson we've learned. It's actually an old lesson: if you want something done right, do it yourself. Notice that I didn't say done well. It's more of a moral issue these days, with chicken fried in lard and shortening without our knowing; trans fat snuck in foods if it is .5 grams or less per liliputian serving, and more.

Another reason for doing something oneself is saving money. As those of you who live near me or visit know, I make a lot of things myself, from mayonnaise (sometimes, when I can't bear to throw away multiple egg yolks), to syrups--iced tea and ginger and hibiscus for drinks, to cakes and sauces. There are two main reasons I cook things from scratch: more value for the money spent, and knowing what I eat when I, or you, take a bite. I do take a lot of shortcuts, but I try to be prudent and spend some time cooking and not only opening boxes. Check out the title link for frugal homemade meal ideas.

I often do refreshments after church, and it can get competitive, especially in the brownie department. I tend to make meals instead of snacks, so I can make them myself, save money, and use the rest for leftovers. Sunday was World Communion Day, so I did a more "global" theme than usual. I set a limit of $45, and I can stick to it with proper planning. Not everything is homemade; it depends on my mood & timeline. I also use my culinary control to have vegan, wheat-free, no sugar-added and peanut-free offerings as much as possible.

The menu
Doughnuts from Cherry Hill Farm Bakery. Scrumptious, homemade and a wide variety, including apple cider doughnuts. Yum! Plus, the price is right: $5.25 for 1 dozen fresh doughnuts. They also have a pesticide-free orchard--the apples have spots all over them; like beauty, they are only skin deep. The sad news is that this is their last season of operation.


Rice Krispies treats These are easy and CHEAP! And wheat-free! They are convertible to an organic vegan recipe by using organic puffed rice, ricemellow creme (sold at Glut) and Earth Balance margarine. But only spend the extra cash if you have junk-food-loving vegan/veggie friends, or if you are one yourself. The typical recipe calls for melting two tablespoons of unsalted butter. I add an extra tablespoon and let the butter turn golden, past the melting stage, for extra buttery taste. I add a pinch of salt, stir, then add a 10 oz?--it equals 6 cups-- pack of mini marshmallows. I stir this until it's a uniform creamy foam. Then, I add 6 cups of crispy rice cereal ASAP (save a lot by buying a store brand, or make it healthier/safer by buying from the health food store). *Spray a 9 X 13 (9 X 9 for extra thick) pan with Pam "butter" spray; then spray the spatula, too. Quickly dump the warm rice mixture in coated pan and shape with coated spatula. Wait until cool, then cut into squares. *Do this before you start for best results.

Black bean and corn salad This is ridiculously easy and cheap and filling and vegan and wheat-free salad....and it can be converted to chili con carne or chili con soy when you get home.

1 1-pound package frozen sweet corn 1 8-oz container fresh salsa (grocer's fridge) 2 10-ounce cans black beans

Heat the corn in a medium saucepan with drained liquid from salsa, dash cumin and a dash of salt and pepper (optional). Corn should be cooked through, about 8 minutes. Dump cold salsa in your final serving container, then add corn. This should prevent warping with a plastic container. Wiggle ingredients around & set aside. Next, wash the lids of the beans (!); open the beans; drain the purplish glop from them and rinse then drain well. In the same saucepan as before, heat the beans with 1 tsp. lime juice (or 1 tsp. lemon juice or 1/2 tsp. vinegar) and any other spices you like (but avoid garlic, if possible) for 10 minutes. Mix beans gently into corn salsa mixture. Chill. Serve with tostadas or tortilla chips. When you get home (with leftovers), brown whatever protein you're using in a little oil until liquid is gone & brown bits collect at bottom of pan (use a non-coated pan for best results). Add canned diced or fresh tomatoes with juices and cook until boiling. Then add corn-bean salsa. Cook for 15 minutes. Serve with your normal chili garnishes.

Ginger-pineapple punch
You only need 2 big "hands" of ginger--2 cans frozen pineapple concentrate-1/2 to 1 pound sugar & water. 1/2 pound sugar will make closer to 1 gallon; 1 pound sugar will make closer to 2 gallons. It's also delicious with Splenda.
Wash ginger, then peel skin off. If you have a peeler that won't "do" ginger, cut off skin carefully with a knife. Cut into thumb-size pieces. You'll need to do about 4 rounds with the blender. Add water to cover, then add 1 cup more each time. Chop, blend, then liquefy settings work on our blender. Strain each batch with a sieve. You should have a lot of chaff/fibers/gunk after each batch. However, a lot of the sediment will go through. Not a big deal. If you are making punch for a punch bowl, add a lot of sugar and just a little water to dissolve the sugar. If you are anti-white sugar, buy another can of pineapple juice. This should make 1/2 gallon liquid. It will be very concentrated. Add 5 pounds ice to ginger-pineapple concentrate in a very large punch bowl, and serve.

Asian cole slaw
This is a mayonnaise-based cole slaw. Use vegan mayo if you know many vegetarians will be present. I used 1 1/2 packs pre-cut cabbage slaw from the grocer. Seasoning paste: 1/4 cup or less of mayonnaise, maybe the same amount of tamari (use soy sauce if no tamari), tahini-2 heaping tablespoons, and 1 teaspoon wasabi. Then add 1/2 teaspoon ground ginger. Make seasoning paste, then incorporate slaw mix. Chill & serve.

Last, but not least, Scotch eggs from the British Isles. They're considered pub food in the UK. These were a HUGE hit. What are they? Hard-boiled eggs wrapped in breakfast sausage, then deep fried for further artery damage and taste bud enhancement. The picture is above. I used turkey sausage instead of pork. I also added fresh parsley and garlic, and dried thyme and nutmeg to the sausage. Very tiring to make, although a wonderful treat. To make it wheat free, dip the hard-boiled egg in a beaten egg mixed with 1 tablespoon water instead of flour before wrapping with sausage. I also used corn starch instead of bread crumbs. I cut the finished eggs into quarters. 1 dozen eggs, quartered, should subdue 20-25 people. Here's the recipe!

Bon appétit!