THIS WEEKS RECIPE
A few years back Santa inundated us with seven boxes of smoked salmon, which pushed my culinary daring into overdrive. I emerged from the kitchen with this recipe for Smoked Salmon Chowder. Serve it alone for lunch or add rolls and a small salad for a light dinner that can be whipped up in no time. It’s the ideal meal for getting you out of the kitchen and back to the mall.
BLOG OF THE WEEK
Shurgary Sweet is a sugarplum treat of seasonal baking ideas. From Christmas Morning Egg Nog Muffins for breakfast, to Peppermint Pretzels for snacking (and gift-giving), and a delightful Drunken Cherry Chocolate Torte for dessert, this exquisite baking blog shares with us a fairytale of holiday deliciousness.
50 Holiday Foods You Shouldn’t Eat from Health.com. This article offers wise alternatives to help us eat or cook in a way that shaves a bundle of calories and fat from the traditional holiday foods we think we can’t live without.
CB’s KITCHEN TIP
Prevent Sticky Jar Lids: When first opening a jar of honey, corn syrup, molasses, etc., smear a small amount of vegetable oil on the threads inside the cap and to jar threads to prevent the cap from sticking next time it’s opened.
CAROL’S CHRISTMAS COFFEE
Combine 1 ounce each Kahlua and Bailey’s Irish Cream, 1 generous teaspoon chocolate ice cream syrup and 1 cup steaming hot coffee. Heat in microwave for 10 to 12 seconds, stir well and top with whipped cream. Yuuuuummmmy! A luscious drink that will make even Ichabod Crane and the Grinch embrace the holiday spirit!
THIS WEEK’S ANSWER TO ASK CYNTHIA A QUESTION
Roni asked: Do you have a recipe for pesto that is good and easy? Also, how long does it keep in the fridge?
My answer: Here’s a recipe that comes from the kitchen of Shelley of Humble, Texas. PESTO: 1/2 cup fresh oregano, 1/2 cup fresh parsley, 1 cup fresh basil, 1 sprig fresh rosemary, 4 cloves garlic, 1/4 cup chopped walnuts or pine nuts, 1/2 cup freshly grated Parmesan or Pecorino cheese (not the stuff out of a can or plastic tub) and 1/2 cup extra virgin olive oil. Throw all these goodies into a food processor and chop until fine. Add a small amount of oil if it looks dry or to reach desired consistency. Refrigerates for up to 2 weeks.
Until next time…