Parmagiano-Reggiano…the real deal…waiting patiently with its companion, Sopressata, to be eaten.

I had a quiet, lovely holiday with Cake Mountain Man and our dear friend, L. Our Christmas dinner was capped by L’s Cornish Game Hens with homemade gravy and butternut squash stuffing…

…and his HOMEMADE pumpkin bread pudding…

breadpudding

…but let’s step back for a minute. You didn’t think this was it, did you? Join me on my holiday feast overload where I discovered two things about limits: 1) I have none when it comes to cooking for the holidays, and 2) I’m not a good baker. This entry is LONG and it tests YOUR limits and patience, but this pretty much parallels my few days of feasting so I hope you join me in reliving the limitless pleasures of eating. Enjoy!

A week before Christmas, I started out with some easy-to-make peppermint bark, using candy canes made from cane sugar. These Pure Fun Candy Canes make them delightfully sweet but not too sweet (recipe below).

I also made little ice cream sandwiches using Cake Mountain Man’s famous chocolate walnut cookies with what I discovered as one of the best vanilla ice creams out there: Green & Black’s Organic Vanilla Ice Cream. So creamy.

Christmas Eve morning, I followed ZomppaPatty’s recipe for Thyme and Parmesan Popovers. Oh my, my, my.

These were sinfully good – Cake Mountain Man and I certainly showed limitless delight for these.

Lunch was a simple pork and beef franks from Whole Foods with caramelized onions. Generally, I avoid hot dogs, but these are grass-fed AND local.

Before I started dinner, however, I received a LOVELY package from one of my idols, Jaden from Steamy Kitchen, who chose this adorable, charming apron from the Hip Hostess that I won from my dear foodie friend, Stephanie from Lick My Spoon. (my excuse for looking so dumpy is that I was wearing two sweaters!)

With my new apron in place, I prepared for Christmas Eve with Purple Sweet Potato Fries (with the potatoes I wrote about previously). (see recipe below)

I also took a twist on the traditional Standing Rib Roast…

…and did a Chinese Black Mushroom-Rubbed one (see recipe below). Cake Mountain Man and I finished it off what we couldn’t the next day in 0 time.

WAIT! Are you tired of reading yet?? I haven’t even GOTTEN to Christmas morning yet! I tried ZomppaPatty’s recipe for Cinnamon Buns, and though mine are not as pretty, that Patty sure knows how to put a recipe together. I made the dough before and did not use cake flour. Still worked!

Then for Christmas dinner, I did a Pork Wellington as one of the appetizers (recipe below)…

I also did a Southern-Eastern Firecracker Shrimp  with Foster’s Seven Pepper Jelly and wonton wrappers… (recipe below)

And of course, Christmas Kale.

I know, this list is ridiculous. I told you from the beginning, I have no limits when it comes to eating. But, as I mentioned, I realized a very important lesson. I am no baker. ZomppaPatty, as you know, is a genius baker. Me. Am. Not. I don’t think I have the right temperament. I’m not horrible – I even crushed my own almonds – but I did manage to turn what should have been an easy Clementine Cake inspired by Nigella Lawson to something that was almost good to a complete disaster.

Disaster or not, we topped off with the best sparkling apple from Kristian Regale. This was my holiday! Learning my limits and learning not to limit myself in the pleasure of friends and food. Time to detox…oh, wait, too many leftovers. There’s always next year.

Cheers.

Peppermint Bark
8 oz. semi-sweet organic chocolate
6 crushed organic candy canes
1/2 bag (4 oz.) organic white chocolate chips

1. Melt semi-sweet chocolate over double boiler
2. Spread thin on wax paper over a cookie sheet or Silpat
3. Chop candy canes in food processor and spread over warm chocolate
4. Let set in refrigerator
5. Melt white chocolate
6. Spread over hardened chocolate
7. Set in refrigerator
8. Break and enjoy!

Purple (or Regular!) Sweet Potato Fries
2 medium sweet potatoes
3 TB cinnamon
Salt
Pepper

1. Preheat oven to 350F
2. Peel and cut potatoes into thin strips
3. Sprinkle cinnamon, salt
4. Bake for about 30 minutes until crispy

Chinese Black Mushroom-Rubbed Standing Rib Roast
3 lb. standing rib roast
10 dried Chinese Black Mushrooms
Salt
Pepper

1. Rehydrate Mushrooms
2. In food processor, chop mushrooms, salt, and pepper
3. Rub over standing rib and let stand for at least 1 hour
4. Preheat oven to 450F
5. Bake for 20 minutes
6. Reduce heat to 350F and bake for about 2 hours (temperature should be about 110F)

Pork Wellington
(adapted from Recipezaar)
1 lb. pork tenderloin
6 oz. prosciutto
4 oz. boursin cheese
2 sheets puff pastry
1 egg white mixed with water
Olive oil

1. Butterfly pork tenderloin the long way and stuff with cheese
2. Wrap prosciutto around it so it’s completely wrapped
3. Brown in skillet on all sides until prosciutto is crispy
4. Chill in refrigerator
5. Wrap entire tenderloin in puff pastry (decorate if so desired)
6. Brush with egg white
7. Wrap in plastic and chill in refrigerator for up to 24 hours
8. Preheat oven to 400F
9. Unwrap from plastic and bake for 35-40 minutes until golden brown
10. Rest, slice, and serve

Southern-Eastern Firecracker Shrimp
(inspired by Steamy Kitchen)
24 medium shrimp
12 wonton wrapper
5 TB Foster’s (or other) Seven Pepper Jelly
Canola oil

1. De-shell (but leave tail) off shrimp
2. Marinate in jelly for at least 30 minutes
3. Cut wrappers in two and wrap each shrimp
4. Heat oil (I ran out and used olive oil – needs more heating time but do not let it smoke)
5. Fry

This photo, by the way, is specially for my sister who has an inexplicable fear of Barbie dolls. It was of one of the entries at the NC State Fair – creative!

Back to parties – appetizers and desserts are always fun for me to consider: who is my audience? how much time do I have to prep? what ingredients do I have? Chef Z had a party event to cater for 50 people, so I helped out with some dips, appetizers, and desserts. Here are a few EASY recipes and ideas to follow when you don’t have too much time and a lot of people to impress and feed.

First, Zacki’s Tip of the Day: Never put brownies or cakes in the refrigerator: it dehydrates the dessert.

Spanakopita Cups

Have some frozen chopped spinach in your freezer? Here’s an easy way to present it beautifully.

Spinach fillings with sour cream are fairly easy to make and everyone seems to have their favorite recipe (if you need one, see our free e-book for my Spinach Balls). Instead of making them into balls or even a dip, buy a package of little pastry puff shells (unless you have time to roll out your own), and voila, a pretty and alternative way to present them.

Chutney Cheese Dip

This is a super easy alternative to hummus or other dips. Perfect with thick pieces of pita. I personally like chutney with a bit of kick to it.

1 package (8 oz.) cream cheese
4 oz. cheddar cheese
2 TB sherry
1 tsp curry powder
1 cup chutney
4 green onions, chopped

1. Mix in food processor.
2. Enjoy!

Spicy Peanut Dipping Sauce

Next up, for something a little heavier, take some grilled chicken skewers (you can simply marinate them in sesame oil, soy sauce, little ginger) and dip them in this fabulous easy dipping sauce that tastes more complicated that it is to make.

1/2 cup peanut butter (fresh peanuts are okay as well)
1/3 cup chicken stock
3 TB soy sauce
1 1/2 TB brown sugar
1/3 cup molasses
2 TB chopped ginger
2 TB lime juice
1 tsp minced garlic
1/2 tsp chili flakes
1 tsp red chili paste
1 shallot, minced

1. Mix all together in food processor.
2. Enjoy!

Hello Dolly Bar

Finally, dessert. This is a wonderfully, deceivingly simple-to-make dessert. At first, the recipe seems as it would be too sweet, but surprisingly, the coconut and pecans temper it to a really chewy, satisfying dessert. It’s not the prettiest because it is sticky, but cut into bars and sprinkle powdered sugar to make it a little more attractive.

1 1/2 cup graham cracker crumbs
3 TB butter, melted
2 TB water
1/3 cup semisweet chocolate chips
1/3 cup butterscotch morsels
2/3 cup sweetened coconut flakes
1/3 cup chopped pecans, toasted
1 can (15 oz.) condensed milk

1. Preheat to 350F
2. Line 9×9 pan with parchment paper (this is really sticky so you want to be sure sides are covered as well)
3. Put crackers in bowl. Drizzle butter and oil and toss with fork until moist (you want this fairly together so it sticks to the bars).
4. Pat into pan but don’t squish it
5. Distribute chips and morsels evenly
6. Distribute coconut and pecans
7. Drizzle with condensed milk
8. Bake for 25 minutes or until top is nice and brown and toasty

These dishes are simple to make but full in flavor. These party foods will impress even Pumpkin Barbie.

…When you have all day…
Yesterday, my friend and his housemates invited a bunch of people over to their new house for a serious, no-joke, smoked pork butt party. Following the Renowned Mr. Brown‘s method, four 3-lb. pork butts were rubbed with Southern Succor Rub (recipe below) and slow-smoked for over 10 hours at 250 degrees. Then it was pulled apart by hand.

Oh.

My.

Gosh.

I have never eaten better pork. And I’ve eaten lots of pork. It was tender, juicy, melt-in-your-mouth obscenity. It was so good, I’m drooling as I write. I mean, good as in I almost needed to excuse myself to a private room to experience this pork in ecstasy. No sauces or condiments is necessary. I HIGHLY recommend this if you have a big bbq or gathering.

Southern Succor Rub
(source: Smoke & Spice by Cheryl Alters Jamison and Bill Jamison)
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup Turbinado sugar
2 Tablespoons table salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper
Mix ingredients thoroughly. Makes enough rub for one pork butt.

…When you have no time…
Sometimes, you do not have all day to nurture a pork butt. Here are two REALLY, REALLY easy recipes with ingredients you could easily find in your pantry or refrigerator. For a potluck after work last week, I transformed what I usually make for lunch into two big party hits.

Chicken Salad Crostini
1 bone-in chicken breast (I like with skin on)
Organic mayonnaise
Green onions, chopped
Coarse salt
Pepper
Seedless grapes
Crostini

1. Preheat oven to 350F
2. Season chicken breast generously with coarse salt and pepper
3. Roast chicken for about 25-30 (skin will puff up nice and crispy)
4. Let chicken cool and then shred chicken in pieces
5. Add mayonnaise
6. Add green onions
I kid you not. That is it. I usually keep some in a Pyrex for an easy-to-prepare lunch. I’m not a huge celery fan, and this is a simple, delicious recipe perfect for any time of year. To fancy it up:
8. Put chicken salad on crostini
8. Add sliced grapes

Ham and Cheese Square
(adapted by the Barefoot Contessa’s Ham and Cheese in Puff Pastry)
1 lb black forest ham
Slices of Pepper Jack cheese
Apricot jam or marmalade
1 can buttermilk biscuit

Note: The original recipe calls for puff pastry and mustard. The buttermilk biscuit is not as puffy as puff pastry, but I only had time to go to one store and I wasn’t willing to spend $12 on the only fancy puff pastry available. So I replaced it with ready-made, all natural buttermilk biscuit. I also don’t like mustard much, and the apricot adds a lovely counter-sweetness that livens the ham.

1. Preheat to 450F
2. Roll out buttermilk biscuits to two equally-sized flat rectangles
3. Spread apricot jam on on sheets
4. Generously layer ham, then cheese, then ham to amount desired
5. Spread another layer of apricot jam
6. Cover with second pastry sheet and seal at edges
7. Bake for about 10-12 minutes until golden brown
8. Flip (it’s a bit tough, so use parchment paper to make flipping easier) and return to oven until other side is golden-brown (about 10-12 minutes)
9. Cool and cut into squares

These were a big hit and they didn’t take very long or require much prep time.

So whether you have all day or 1 hour or 10 minutes to run into the store to pick up a ready-made cake, don’t forget that what makes a party is good conversation, good energy, and good food. Plus, when everyone is eating and having a lively discussion about the most recent episode of Mad Men, they really won’t care whether your dress is making your butt look fat.

They’re too busy blissfully eating lovingly-smoked and generously-shared pork butt.

If I am lucky, both Pai and Koro will take a nap  at the same time (from 2pm to 4pm) and I am able to exhale without being jolted into cleaning up a mess/changing a diaper/or tending to some other immediate need.

It is during this time of day that I manage to get some cooking/baking done.  As much as I enjoy having my pants pulled down, I also enjoy cooking alone (sans children) – the untainted, soothing sounds and tantalizing smells of onions frying, meat sizzling and soup bubbling brings pure joy to my heart.

Recently, I took this two-hour period to make some healthy, super nutritious, Middle Eastern inspired meatballs.  These are appropriate for toddlers and adults alike, particularly those that like strong garlicky, Middle Eastern flavors.  I made these small enough to fit tiny hands (like a toddler’s), but you are welcome to make them bigger – just use a 12 cupcake pan and not a 24 cupcake  pan.

Middle Eastern Meatballs
Makes 24 Ping-Pong Ball-sized meatballs

Ingredients:

½ lb of organic ground turkey breast (you could use any ground meat you like here)
1 organic egg white
½ Tbsp of chili pepper flakes
3 gloves of organic garlic, minced
2 tsp of kosher salt
1 tsp of cracked black pepper
1 tsp of cracked fennel seed
½ tsp of ground cinnamon
1 tsp of ground cumin
1 tsp of ground paprika
1 finely chopped scallion (white and green parts)
½  cup of organic whole-wheat breadcrumbs (+ a couple of tablespoons if necessary)

Directions:

Pre-heat oven to 400 degrees.  Find either your 12 cupcake or 24 cupcake pan.

In a medium sized bowl, gently beat the egg white.  Then add the scallions, chili pepper flakes, garlic, salt, pepper, fennel seed, cinnamon, cumin, and paprika.  Add the ground meat and with a fork, gently combine the meat with the spice mixture.  You don’t want to over work the meat, otherwise, the meat will be tough.

Once combined, add ½ a cup of breadcrumbs and gently mix with fork.  The meat mixture should not be liquidly.  Grab about a ping-pong sized amount of meat mixture (if you are using the 24 cupcake pan – if using 12 cupcake pan, make meatballs about the size of golf balls) in your hands and roll into a ball using your palms.  (If the meat does not roll into a ball without maintaining its shape, add a little more breadcrumb to the mixture.).   Place the meatballs into an ungreased, individual cupcake pan.

Cook your meatballs for about 18/20 minutes.  If making bigger meatballs, may need to cook for 23-25 minutes.

Eat these meatballs with whole-wheat pita bread, humus, tzatziki, cucumbers, red onions and/or feta cheese.

On occasion, I find myself  wondering whether I took my ‘crazy pills’ as I am constantly repeating my “ Mama Says” retort  during mealtime.     Rationalizing with a preschooler is difficult, but I find it almost impossible/excruciatingly painful to discuss the benefits of eating green leafy vegetables. All Pai cares about is whether or not her food is ‘deyishous.’

Pai Eating Something 'Deyishous'

A lot of parents enjoy the benefits of ‘hiding’ nutritious food items in their children’s food.  Although I applaud most (non-violent) techniques that encourage children to 1) eat and 2) eat well,  my personal goal is to teach Pai that the food she SEES on her plate is not only good for her, but also ‘deyishous.’

In an attempt to achieve this goal, I finagled a Banana and Sour Cream Pancake Recipe developed by one of my favorite cooks, Ina Garten, to create a whole grain version.  A huge hit at our place and chock full of fiber, B vitamins and protein.

Whole Grain Pancakes
Adapted from Ina Garten’s Banana Sour Cream Pancake Recipe

1 1/2 cup of organic whole-wheat pastry flour ***
3 tablespoons organic cane sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup organic Greek non-fat yogurt (like Oikos)
3/4 cup plus 1 tablespoon organic rice milk (or any milk)
2 extra-large organic eggs
1 teaspoon pure vanilla extract
Pure maple syrup

Directions

Sift together the flour, sugar, baking powder, and salt.  In a separate bowl, whisk together the yogurt, rice milk, eggs,  and vanilla. Add the wet ingredients to the dry ones, but only until wet is just incorporated.  Will look a bit lumpy.  Don’t’ over mix!

Heat a (non stick) skillet over medium-low heat.  You can add a little bit of vegetable oil to lubricate the skillet. Pour the pancake batter into the pan to make 3/4 pancakes. Cook for 2 to 3 minutes.  Flip the pancakes and then cook for another minute. Serve with fresh, organic raspberries/blueberries and maple syrup.

*** If you want a lighter, more tender pancake, you can do 3/4 cup unbleached, all purpose flour and 3/4 cup whole wheat pastry flour.

Although some students crinkled their noses, my circle of friends (none of whom were Korean) were surprisingly curious and supportive of my strongly flavored/scented food.   At times, they’d ask for ‘just a little taste’, wondering whether their tongues would incinerate once they succumbed to their curiosity.    For fear of killing someone, I never allowed anyone a taste.  Until, one day, I brought a family favorite….Tomato and Sugar.

Now, before you label me a **FREAK***, I highly recommend you try this on your family.  My mom served this dish to my sister and I after dinner as a snack during homework time.  I have no idea whether this dish is native to Korea (a Google search came up with nothing), but I guarantee it is refreshing, light and juicy (depends on how ripe your tomatoes are).  It is an easy/ convenient  ‘beat the heat’  summer dish and is super nutritious for the loved ones in your life, little and big.

Tomato and Sugar

1 organic ripe tomato (I use vine ripened, but please feel free to customize!)
1 teaspoon of organic cane sugar

I like to slice my tomatoes into big circles, but you could dice these (for little people) or cut them into half moons.  Put on a plate/bowl and sprinkle over 1 teaspoon of sugar (more or less to taste).  This dish would go extraordinarily well with a fruity after dinner wine (like a Riesling) or served as an appetizer with bread, cheese, etc.