Monthly Archives: December 2015

Delicious Cauliflower Melts

This is a good appetizer, but can be eaten as an open faced sandwich or even just a hot dish!

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Photo by John Von Pamer

Ingredients

    • 1/4 cup olive oil
    • 2 garlic cloves, minced
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground pepper
    • Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs
    • 1/2 cup golden raisins
    • 1/4 cup white wine (optional)
    • 1/4 cup shelled pistachios
    • 8 1/2-inch-thick slices sourdough bread
    • 4 ounces Comte or Manchego cheese, cut into 8 slices
    • 2 tablespoons chopped parsley

Preparation

    1. 1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
    2. 2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.
    3. 3. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasty. Set aside to cool but keep the oven on.
    4. 4. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
    5. 5. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.
    6. 6. Lay the bread on the baking sheet and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle with pistachios and raisins and top with the cheese.
    7. 7. Bake until the cheese melts, 7 to 10 minutes.
    8. 8. Top the toasts with chopped parsley and serve immediately.

(Source: epicurious.com)

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A Nice Note

We received this note the other day and wanted to share it, this made our day! 🙂

“Hi Julie – I just wanted to say thank you for the great dinner last night. The food was delicious and the hot chocolate bar was a huge hit – I think the kids will be talking about it for a long time : ) Also, Dana was awesome – she really helped to make it a successful evening.

I hope I have more fun events to plan with you soon! It really couldn’t have been better. Thanks again – Jackie”

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Delicious Sushi

 

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© Annabel’s & Co. Catering, 2015

 

 

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Delicious Gingerbead Men Cookies

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Ingredients

1 cup butter, softened
1 cup sugar
1 1/2 teaspoons baking soda
1/4 cup hot water
1 cup molasses
5 1/2 cups all-purpose flour
1 1/2 tablespoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
Parchment paper
Assorted candies
Assorted decorator sugar crystals

Preparation

1. Beat butter and sugar at medium speed with a heavy-duty electric stand mixer until fluffy.

2. Stir together baking soda and 1/4 cup hot water until dissolved; stir in molasses.

3. Stir together flour and next 4 ingredients. Add to butter mixture alternately with molasses mixture, beginning and ending with flour mixture. Shape mixture into a ball; cover and chill 1 hour.

4. Preheat oven to 350°. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut dough with a 4-inch gingerbread man-shaped cookie cutter. Place 2 inches apart on parchment paper-lined baking sheets.

5. Bake at 350° for 15 to 18 minutes. Let cool on baking sheets 2 minutes; transfer to wire racks. Cool completely (about 30 minutes).

6. Spoon Royal Icing into a small zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole; pipe faces on cookies, or spread cookies with Buttermilk Frosting. Decorate cookies as desired with candies and sugar crystals.

Gingerbread Snowflake Cookies: Prepare recipe as directed, cutting dough with a 1- to 2 1/2-inch snowflake-shaped cutter. Place 2 inches apart on parchment paper-lined baking sheets. Bake at 350° for 13 to 17 minutes. Cool and decorate as directed. Makes: about 9 dozen. Hands-on time: 1 hr.; Total time: 4 hr., 50 min., including icing and frosting.

 

(Source: myrecipes.com)

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Delicious Potato Latkes

INGREDIENTS

  • 2 1/2 pounds baking potatoes, peeled and coarsely shredded on a box grater
  • 1 medium onion, coarsely shredded on a box grater
  • 2 large eggs, beaten
  • 1/2 cup finely chopped scallions
  • 1/4 cup matzo meal
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking powder
  • Vegetable oil, for frying
  • Applesauce, sour cream, smoked salmon and salmon roe, for serving

HOW TO MAKE THIS RECIPE

  1. In a colander set over a large bowl, toss the potatoes with the onion and squeeze dry. Let the potatoes and onion drain for 2 to 3 minutes, then pour off the liquid in the bowl, leaving the starchy paste at the bottom. Add the potatoes and onion, along with the eggs, scallions, matzo meal, butter, salt, pepper and baking powder; mix well. 

  2. In a large skillet, heat an 1/8-inch layer of oil until shimmering. Spoon 1/4-cup mounds of the latke batter into the 
skillet about 2 inches apart and flatten slightly with a spatula. Fry the latkes over moderately high heat, turning once, until golden and crisp, 5 to 7 minutes. Transfer the latkes to paper towels to drain, then transfer to a platter. Repeat to make the remaining latkes, adding more oil to the skillet 
as needed. Serve with applesauce, sour cream, smoked salmon and salmon roe.
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Delicious Hot & Sour Soup with Mushroom, Cabbage, and Rice

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Hot & Sour Soup with Mushrooms, Cabbage, and Rice

Serves 8 to 10 (1-cup servings)

1 tablespoon canola oil
4 ounces cremini or shiitake mushroom caps, thinly sliced
1 to 3 jalapeno peppers, finely diced
6 cloves garlic, minced
3-inch piece ginger, grated (or 1 tablespoon ginger puree)
1 to 3 limes, zested and juiced
8 cups chicken broth (or turkey or vegetable)
1/2 cup jasmine rice
2 tablespoons soy sauce (or tamari, if gluten-free), plus more to serve
1/2 small head green cabbage, cut in half and shaved thin
Chili garlic sauce or kimchi, to serve

Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 5 minutes without stirring. Stir the mushrooms after 5 minutes and cook for 5 more minutes, or until well-browned. Add the diced peppers, garlic, and ginger and cook for about 5 minutes, or until fragrant and slightly softened.

Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes, or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce and simmer for another few minutes, or until cabbage is hot. Taste and add more lime juice, soy sauce, or other seasonings to taste.

Serve with extra soy sauce, lime wedges, and kimchi or chili garlic sauce.

 

(Source: the kitchn.com)

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