|
|
Post by erin elizabeth on Dec 1, 2023 17:09:35 GMT -5
Hard to believe that we've arrived at the holiday baking time of year. I had a Friendsgiving where I asked all the guests to bring a dish from a BA menu. Hence, the raft of recipes  I liked this concept: all the trying and not all the cooking!
11/5 French Onion Salisbury Steak (Cuisine at Home) Good! Used tomato juice instead of broth. No parsley so I chopped all green onion tops and added them to the meat.
11/13 Cranberry Crumble Pie (F&W 11/21) Good, but too tart and too much fruit.
11/13 Turkey Breast Roulade with Garlic and Rosemary (NYT/Ina Garten) Good, but a tad too salty—thinking it was the meat itself. I didn’t do a great job on the butterflying, but rolled and tied it came out in nice slices.
11/26 Cranberry and Golden Raisin Relish (BA 11/21) Too many raisins, but a lovely part of the meal.
11/26 Kale Salad with Pecan Vinaigrette (BA 11/21) To call it a vinaigrette is generous. But when massaged into the salad it was actually quite delicious.
11/26 Green Beans and Mushrooms with Crispy Shallots (BA 11/21) Very good, easy, make-ahead side. Used frozen haircot verts from WF. Sleeper hit of the menu.
11/26 Twice-Roasted Squash with Vanilla, Maple, and Chile (BA 11/21) This needed more tending than I had time to give it in the end. Also a lot of squash for the amount of glaze. Good, but no need to repeat.
11/26 Simple Stuffing (BA 11/23) This was perfect. Beware of long cook time though.
11/26 Open-Faced Deep Dish Apple Pie (Food52) I would definitely make this again. The topping is delicious. Used my own crust. Shell didn’t brown as expected. Maybe half time on sheet and half off? |
|
|
|
Post by wallycat on Dec 1, 2023 17:48:12 GMT -5
I made up a compound butter with miso, smeared it over black cod, sprinkled with garlic/onion powder. Amazing.
|
|
|
|
Post by erin elizabeth on Dec 1, 2023 18:23:20 GMT -5
Still have yet to try miso. 2024 resolution!
|
|
|
|
Post by Catbatty on Dec 4, 2023 1:39:00 GMT -5
Apple Salad (original recipe shown below) My husband made this apple salad, similar to what mom used to make, but less mayo and sweetness. He made a few changes, for instance, he did not use dried cranberries OR grapes OR lettuce; he opted for dark raisins. I think the HONEY, just a little bit of it, kept it from being sugary. We've now made it two times, once with skin on apples, one with skin off. (And last time I sprinkled sunflower seeds on top for added healthy-ness. I could eat this for snacking even. I really loved it -- and I preferred skin off.) www.thekitchn.com/apple-salad-recipe-23199196This recipe below is as shown webpage (without dh modifications): RECIPE TITLE: Apple Salad Recipe (with Grapes, Walnuts, and Creamy Mayo Dressing) From www.thekitchn.com/apple-salad-recipe-23199196Servings: 6 1/3 cup mayonnaise 1 tablespoon honey 1 tablespoon lemon juice 1/2 teaspoon kosher salt 2 medium Pink Lady apples 1 medium Opal apple 1 cup seedless red grapes (about 6 ounces) 3 stalks celery 1/2 cup dried cranberries 1/3 cup chopped walnuts 6 leaves Boston lettuce, for serving 1) Place 1/3 cup mayonnaise, 1 tablespoon honey, 1 tablespoon lemon juice, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. 2) Prepare the following, adding each to the bowl of dressing as you complete them: Core and cut 2 medium Pink Lady and 1 medium Opal apples into 1/2-inch pieces. Halve 1 cup seedless red grapes. 3) Add 1/2 cup dried cranberries and 1/3 cup chopped walnuts and toss to combine. Cover and refrigerate for at least 1 hour to allow the flavors to meld. Toss well before serving. To serve, spoon about 1 cup of the apple salad into a Boston lettuce leaf. NOTES: Apples: Pink Lady and Opal apples work well because they don’t brown as quickly as other varieties. Gala or Fuji apples can be substituted for the Pink Lady, and Golden Delicious is a great substitute for the Opal. Storage: This salad can be covered and refrigerated for up to 3 days. |
|
I liked this concept: all the trying and not all the cooking!
