What’s Cooking? Christmas Special

Christmas_Tree_Fells_2015_01Are you in a panic? Wondering what to cook for Christmas? If that more or less describes your current state, you might ask, “What about you Susan? What are you cooking this Christmas weekend?”

I’m delighted to be cooking with my nieces again on Christmas Eve. We’ll be eight around the table. Seafood is traditional for the night before Christmas so that’s what we’ll be doing.

While a feast of seven fishes might be fun, we’ll keep it a lot simpler. Here what I’m thinking … a feast of a couple of fishes …

We’ll want a few things to nibble before dinner. I think Smoked Salmon Mousse sounds good. (I’ll check with the girlies – we may need to take it up a notch with a batch of Blinis with Smoked Salmon & Caviar.) I have some Sriracha Aioli and Tapenade on hand and I’ll get some veggies for dipping. And we’ll definitely want to roast some Rosemary Cashews.

A salad for the first course, kale sounds good. We’ll toss up a colorful combination healthy veggies with my Lemony Kale & Radicchio Salad.

There will be shrimp for the main course. We could toss up a batch of Mediterranean Shrimp but I think we’ll roast the shrimp (but skip the Tarragon Aioli). Instead, we’ll stir up a creamy and delicious Lemon Risotto with Spinach & Herbs.

And for dessert? Chocolate of course. While I suppose with three or four women in the kitchen, all is subject to change. For now, Flourless Chocolate Cake is on the menu.

What about Christmas morning? While we are in the kitchen, we might as well prep a batch of Sticky Buns or bake a Cranberry Coffee Cake.

I will not be cooking Christmas dinner. If you are and still trying to decide what to cook … I’ve got two menus for you to peruse. In the meantime, I’m waiting for instructions or suggestions of what I can bring along to help.

Happy holidays and bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

What are your plans for the weekend? I’d love to hear from you. Let’s get a conversation going.

For a complete list of and links to all the recipes on this blog Click Here!

Want more? Click here for more seasonal menus! © Susan W. Nye, 2016

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Merry Christmas Vacation & Sticky Buns

King_RidgeHow could we have been so lucky? I don’t know how it happened (maybe it didn’t). When we were kids, we didn’t have to dream it, EVERY Christmas was white. By mid-December, the snow would start to fly. All rain and even the threat of a thaw were postponed until mid-to-late January.

Our winter wonderland made Santa’s job easy. From one year to the next, there was always some combination of Flexible Flyers, Flying Saucers, ice skates and skis under the tree. Oh and by the way, the Flying Saucers were not filled with little green men and did not whirl high overhead like a drone. They were aluminum disks that were perfect for flying down a hill at top speed. Flexible Flyers were made for hard packed, icy snow. Flying Saucers were made for the fluffy stuff.

Christmas vacations were filled with outdoor fun. There were plenty of little hills for sliding on Jackson Road. If we felt more ambitious, the country club was less than a mile away. Longfellow Pond was at the end of the street for skating.

Then, our already more than satisfactory Christmas vacations improved at least tenfold. Mom and Dad built a little brown house in the New Hampshire woods. After that, we spent all of our Christmas vacations whizzing up and down the slopes at King Ridge.

For the sake of our grandparents, we continued to celebrate Christmas Eve and Day in suburbia but we couldn’t get out of town fast enough. In the beginning, we headed north the day after Christmas. Then, we realized that most grandparents, including ours, don’t like to drive after dark. So, we’d have Christmas dinner at noon and they’d be out the door by two, maybe three o’clock. One year, I think they were barely out of the driveway before we were in our big blue station wagon and heading north.

King Ridge was a wonderful place for families. While it admittedly lacked vertical challenge, it made up for it with homey charm. Parents liked it because it was almost impossible to lose your kids. I’m sure a few kids managed to slip away for an hour or two but it took some doing. You couldn’t turn around without bumping into your mom or dad or one of your friends’ parents.

Kids liked King Ridge in spite of the ever-present village of adults. Ever-present, ever-vigilant and ever-ready to keep us from doing anything fun or stupid. Whether our actions were fun or stupid depended entirely on your perspective. If Mom and Dad were within eyeshot, we diplomatically agreed that jump was dangerous and bushwhacking through the woods was a bad idea. But as soon as they turned their backs, well, let’s just say that a kid’s gotta do what a kid’s gotta do.

Besides, you didn’t have to be a kid to do something silly. Take, just for-instance, the time our friends the McCauleys came up from Connecticut. Skip was a teenager and was delighted to have a few ski lessons. Dad was just as delighted to teach him. An athletic kid, Skip made amazing progress, deftly getting from top to bottom in one piece. As for Dad, he was not so deft.

Sometime, around mid-morning on the second or maybe third day of the McCauley’s visit, Skip passed Dad and joined us about three-quarters of the way down the hill. Showing off, Dad swooped down with plans for a dramatic stop and a magnificent rooster tail of light fluffy snow. Rather than dowse his friends and family, he pitched over … and broke his leg.

It looks like we’ll have a beautiful white Christmas this year. Have a safe holiday and bon appétit!

Sticky Buns
A special, old-fashioned treat for Christmas breakfast or any morning during the holiday week. Bakers will want to use their favorite white bread dough. If you’re not a baker, feel free to cheat with frozen dough. Either way, enjoy!
Makes 12-16 bunssticky_buns_02

3-5 tablespoons butter at room temperature
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup pecans or walnuts, toasted and coarsely chopped
1/4 cup currants
About 1 pound of your favorite homemade white bread dough or frozen, store-bought dough, thawed
Creamy Icing (recipe follows)

Generously butter the bottom and sides of an 8×8-inch or 8×10-inch baking dish.

Put the brown sugar, cinnamon, nutmeg and cloves in a bowl and stir to combine. Add the nuts and currants and toss to combine.

If using homemade bread dough, follow your recipe through the first rise.

Roll out the dough on a lightly floured surface into a 16×6-inch rectangle. Leaving a 1/2-inch border along one long side, generously butter the dough. Evenly sprinkle the sugar mixture over the dough.

Roll up the dough, jelly-roll style, forming a 16-inch long log and pinch the seam to seal. Cut the log into 12 or 16 equal pieces. Spacing them evenly, arrange the buns, cut side down, in the baking dish.

Cover the dish with plastic wrap and transfer to the refrigerator for a slow rise, 8-12 hours or overnight. (If you’re in a hurry, let the buns rise in a warm area until puffed, about 45 minutes.)

Position the rack in the center of the oven and preheat to 350 degrees.

Bake uncovered until the tops are golden, about 20 minutes. Cool for 5-10 minutes and drizzle with Creamy Icing. Serve warm.

Creamy Icing
2 ounces cream cheese at room temperature
About 1 cup powdered sugar, sifted
2 or more tablespoons sour cream
1 tablespoon maple syrup
1 teaspoon pure vanilla extract

With an electric mixer, beat the cream cheese until fluffy; slowly add the powdered sugar and continue beating until well combined. Add the sour cream, maple syrup and vanilla and beat until smooth and creamy. If necessary, add more sour cream until the icing is perfect for a nice, thick drizzle.

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One Year Ago – Cranberry Coffee Cake
Two Years Ago – Fish Stew Provençal
Three Years Ago – Twice-Baked Potatoes
Four Years Ago – Baked French ToastFive Years Ago – Braised Lamb with Artichokes and Mushrooms and Creamy Polenta
Six Years Ago – Beef Tenderloin with Red Wine Mushroom Sauce
Seven Years Ago – Potato, Leek & Kale Soup
Eight Years Ago – Salmon & Lentils

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? How will you spend the week between Christmas and New Year? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016

Edible Holiday Gifts Special

Sugar_Spice_NutsStocking stuffers or a gift for your host, if you have the time, I have the recipes! Here are some of my favorites!

Ah Nuts! Serious or silly, all of your friends will love a little crunch for Christmas.
Rosemary Cashews
Roasted Almonds
Sugar & Spiced Pecans

Olives, Artichokes & More! Just perfect with a glass of wine and a lively chat.
Spicy Olives
Tapenade
Artichoke Pesto
Sundried Tomato Pesto

Make that a savory biscuit and (or) a dab of jam for the cocktail hour.
Gorgonzola & Walnut Shortbread with Savory Fig Jam or Savory Parmesan Shortbread with Tomato Jam.

Skip the savory and go for sweet.
Death by Chocolate Sauce
Maple Sauce
Caramel Sauce.

Snowflake_Sugar_CookieDid someone say Christmas cookies?
Citrus & Spice Sugar Cookies
Peppermint Bark Cookies
Cherry-Pistachio Biscotti
Ginger Shortbread
Macadamia Nut Shortbread 
Snowy Pecan Balls
.

Or fabulous Christmas chocolates?
Chocolate Almond Buttery Brittle
Chocolate Dipped Orange Caramels Chocolate Truffles.

Happy holidays and bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

Will you be making any gifts this year? I’d love to hear from you. Let’s get a conversation going.

For a complete list of and links to all the recipes on this blog Click Here!

Want more? Click here for more seasonal menus! © Susan W. Nye, 2016

A Holiday Cocktail Party Special

Are you one of those people who think about but never get it together to throw a holiday cocktail party? I don’t blame you. With all that is going on, it can be daunting. Well, let this be the year you throw caution to the window and plunge in. I’ve got some tasty treats to suggest as well as some hopefully helpful Party Planning Tips.

A special cocktail is always a hit! Think sparkling with a Kir Royale. Too traditional? How about fun and festive with my Berry Merry Martni?

And now for the nibbles! For a small group, keep it simple. A nice platter, and perhaps a warm and tasty mug of soup. Let’s face, big or small, no one will be eating dinner after your party. For a larger do, you’ll want a nice selection of tasty treats to pass and a platter or two for grazing.

Delicious platters…
Put out a basket, a platter or two. Your guests can wander, chat with old friends and make new ones while they nibble to their hearts content. May I suggest …

Beautiful cheeses with fruit or some lovely slices of prosciutto and dried sausages, add a basket of artisanal crackers and Cheddar-Sage Biscuits and bowl or two of Roasted Almonds and Spicy Olives.

Fresh veggies with a great dip or three. Try my Roasted Beet & White Bean Hummus or Chipotle Sweet Potato & White Bean Hummus. If you like, add small bowls of my Artichoke Pesto, Roasted Red Pepper Dip and/or Tapenade

Gravlax with Tarragon-Caper Mustard Sauce – what could be more festive?

Or go retro with a bubbling pot of Fondue.

For a nice touch, set stacks of small plates (tea and espresso cup saucers work well) next to your platters. Instead of a traffic jam at the buffet table, your friends can help themselves to a nibble or two and then move on to mingle and munch.

Not your Nana’s canapés …
Warm or cold, everyone enjoys a tasty hors d’oeuvre, so why not pass a few delectable little bites. Without a doubt, the two top fan favorites from my treasure chest of treats are Beef Tenderloin & Stilton Crostini and/or Roasted Shrimp with Tarragon Aioli … or if you prefer Lemon-Basil Aioli.

And by the way, speaking of retro and fondue, anything with melty cheese will please most guests. I’ve got lots to choose from – how about Tartelettes au Fromage avec Saucisse et Poireaux (Cheese Tartlets with Sausage & Leeks),Spanish Stuffed MushroomsButternut Squash Tartlets? or Spanakopita?

For sipping … Served in shot glasses or espresso cups or a big old mug, what could be more welcoming than piping hot soup. Keep it easy, skip the spoons and stick to purées like my Roasted Butternut Squash, Tomato Soup ( with wedges of Grilled Cheese?) or Wild Mushroom.

A sweet finish …
One or two sweet bites are a great way to end the evening. Delight your guests with mini Gingerbread Cupcakes with White Chocolate Cream Cheese Frosting, Sweet Dream Bars and/or Almond Macarons with Chocolate-Raspberry Ganache.

rosemary_cashews_03Say good-night with a gift bag …
Send everyone home with a little treat. Leave a happy holiday basket at the door with little bags filled with my addictive Chocolate Almond Brittle or go savory with Rosemary Cashews!

Cheers and bon appétit!

.

For a complete list of and links to all the recipes on this blog Click Here!!

How are you spending the long holiday weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2016

Merry Christmas Mom & Bûche de Noël

mom_xmas_11My mother loved Christmas. As far as I can figure, she loved everything about it. She loved decorating the house, shopping for her family and gathering that family around her. Not too long ago, Mom lost her long fight with Alzheimer’s disease. Her battle gear was her beautiful smile, her infectious laugh and, most important, her kind heart.

I will keep my mother in my heart at Christmas and throughout the year with memories and stories. Here are some of my favorite images of Mom at Christmas:

Baking cookies. I’m sure that other mothers on Jackson Road baked dozens and dozens of cookies in a multitude of varieties. At our house, Mom, my sister Brenda and I rolled out and baked a batch of sugar cookies. If one existed at the time, we probably made them from a mix. We did not turn out a cornucopia of magnificent cookies but the afternoon was filled with laughter and singing. What Mom lacked in enthusiasm for baking, she made up in her enthusiasm for life.

Tree shopping. Mom was quite particular about our Christmas tree. Most years we went tree shopping as a family. The year my brother John was born, she decided to stay home with the baby. She entrusted this critical task to her husband and two little girls. The three of us bought and returned not one tree but two before she gave up. She bundled Johnny into his snowsuit and back we went to the garden shop. She perused, she studied, rejected and perused some more, until, she did indeed find the perfect tree.

The annual lights tour. Dad strung lights in and around the rhododendrons and Mom hung a wreath with a big red bow on the front door. As displays go it was pretty simple; no sleighs on the roof or flashing lights. For that, the Nye family jumped in the car for a rambling tour of the neighborhood. A week or two before Christmas, usually on a Sunday evening, we would twist and turn down one street and then another in search of spectacular lights. Without a doubt, Mom was the world’s best audience. I can still hear her enthusiastic oohs and aahs.

Santa_bookChristmas story time. In early December, Mom pulled out The Life and Adventures of Santa Claus to read to Brenda and me. Worn from countless readings, my mother was a tiny girl when Santa left the book under her tree. Its sixteen wonderful chapters chronicle the life of Nicholas the Woodcarver. The story is filled with love, kindness and generosity. It will make you cry, make you smile and fill you with goodwill. At five, I was convinced that it was all true. I still am.

Lipstick and coffee. We were that family. On Christmas morning, our lights were on before the sun began to think about rising. In spite of or maybe because of our predawn start, Mom insisted on two things – lipstick and coffee. Hopping from one foot to the next, we impatiently waited for Dad to make the coffee and Mom to put on her bright red lipstick. It seemed like forever but, finally, we could pile down the stairs.

Dancing with delight. Bows flew, paper ripped and tags were lost. Finally, it was Mom’s turn and Dad handed her an enormous box. She tore in (we were not a save-the-paper family) and let out shriek. Inside, swathed in a thick layer of tissue was a mink stole from Alfred M. Alexander Furs of Boston. It was another time, before it was politically incorrect to wear fur. Mom immediately pulled it from the box, threw it over her shoulders and danced around the living room – red lipstick, bathrobe, slippers, mink stole and all.

I wish you a holiday season filled with peace and wonderful memories. Bon appétit!

Bûche de Noël
I baked my first Bûche de Noël in high school. With little interest in baking, Mom limited her participation to wholehearted encouragement and enthusiastic appreciation. Enjoy!
Serves 12buche_de_noel_06

Parchment paper, butter and flour for the pan
2-3 tablespoons plus 1/3 cup cocoa powder
4 eggs, separated
1/2 cup plus 1/3 cup sugar
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1 teaspoon espresso or instant coffee powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup freshly squeezed orange juice
White Chocolate Cream Frosting (recipe follows)
Chocolate Cream Frosting (recipe follows)

Preheat the oven to 375 degrees. Line a 15-1/2×10-1/2×1-inch jelly-roll pan with parchment paper and butter and flour the paper. Sprinkle a clean dishtowel with 2-3 tablespoons cocoa powder.

Beat the egg whites in large bowl until soft peaks form, gradually add 1/2 cup sugar and continue beating until stiff peaks form.

Beat the egg yolks and vanilla in bowl on medium speed for 3 minutes. Gradually add the remaining sugar and beat for 2 minutes more.

Put the remaining cocoa into a bowl, add the flour, espresso powder, cinnamon, salt, baking powder, and baking soda and whisk to combine.

Add half the dry ingredients to the egg yolk mixture and beat on low speed to combine. Add the orange juice and beat until smooth. Add the remaining dry ingredients and beat until smooth.

Add 1/4 of the egg whites to the batter and stir to combine. Gently fold the remaining egg whites into the bather. Evenly spread the batter in the prepared pan.

Bake the cake at 375 degrees for about 15 minutes or until the top springs back when lightly touched in the center. Carefully invert the cake onto the prepared towel and peel off the parchment paper. Immediately roll the warm cake and towel from the narrow end and cool completely on a wire rack.

While the cake cools, make the White Chocolate Frosting.

Carefully unroll the cooled cake and remove the towel. Spread White Chocolate Cream Frosting on the cake, leaving a 1-inch border on all edges. Reroll the cake, cover and refrigerate for about an hour.

While the cake sets, make the Chocolate Cream Frosting.

Use a serrated knife to cut a 1-2 inch slice of cake from one end. Arrange the cake, seam side down, on a platter. Spread Chocolate Cream Frosting on the cut side of the slice and place it frosting side down on the log. Cover the cake with frosting. Smooth the frosting on the ends and then use a fork to draw concentric circles. Use a spatula or fork to create a bark-like texture on the rest of the cake.

The cake can be made 1 day ahead, covered and refrigerated. Remove from the refrigerator about 1 hour before serving.

White Chocolate Cream Frosting
1/2 cup heavy cream
Grated zest of 1 orange
Pinch salt
6 ounces white chocolate, chopped
1 teaspoon Grand Marnier
1/2 teaspoon pure vanilla extract

Heat the cream, orange zest and salt in a heavy saucepan over low heat until it is almost a simmer. Remove from the heat and immediately add the chocolate to the warm cream to and let it stand for a few minutes. Whisk until smooth, add the Grand Marnier and vanilla and whisk again to combine.

Transfer the chocolate to a bowl, cool to room temperature, cover and refrigerate until cold.

With an electric mixer, beat the chocolate cream until thick and fluffy.

Chocolate Cream Frosting
2-3 tablespoons sugar
1/2 teaspoon espresso or instant coffee powder
1/2 teaspoon cinnamon
Pinch salt
1 cup heavy cream
6 ounces dark chocolate (or a 50/50 mix of dark and milk) chopped
1 teaspoon pure vanilla extract

Put the sugar, espresso powder, cinnamon and salt in a heavy saucepan and whisk to combine. Slowly whisk in the cream. Whisking frequently, heat the cream over low heat until it is almost a simmer and the sugar dissolves. Remove from the heat and immediately add the chocolate to the warm cream to and let it stand for a few minutes. Whisk until smooth, add the vanilla and whisk again to combine.

Transfer the chocolate to a bowl, cool to room temperature, cover and refrigerate for about 1 hour.

With an electric mixer, beat the chocolate cream until thick and fluffy.

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One Year Ago – Roasted Beets with Sautéed Greens
One Year Ago – Very Ginger Gingerbread Muffins
Two Years Ago – Ginger Shortbread
Three Years Ago – Baked French Toast
Four Years Ago – Braised Lamb with Artichokes and Mushrooms and Creamy Polenta
Five Years Ago – Mixed Greens with Roasted Grapes
Six Years Ago – Savory Bread Pudding
Seven Years Ago – Triple Chocolate Parfait

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? What are your favorite family traditions? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016

Feast of Fishes Special

Christmas_MantleFrom Stockholm to Sicily and New England’s rocky shores, seafood is a Christmas Eve tradition. It is also a delicious choice anytime during the holidays. If you have family flying in this weekend or just want to get together with friends, think seafood.

Start the evening with salmon. Who would not love a thin slice of Gravlax with Tarragon-Caper Mustard Sauce. No time; then try my Smoked Salmon Mousse. it comes together in minutes.

When you are ready to sit down, enjoy a colorful salad. Toss together colorful reds and greens for my Radicchio, Fennel, and Arugula Salad or Roasted Cauliflower, Radicchio & Arugula Salad.

For the main course, why not toss together my delicious Garlicy Shrimp with Tomatoes & Olives. It comes together in minutes. If you’d like to go all out and New England to boot, then you should stir up a batch of my Lobster-Corn Chowder.

You’ll want to end the evening with something sweet. If you are thinking creamy delicious, then try my White Chocolate & Cranberry Trifle or Maple Mousse with Apple Compote. Then again, when was the last time you had a really good brownie? Not just any brownie … an over the top, no holds barred brownie. If it’s been a while, give my Espresso Brownies a try.

Happy holidays and bon appétit!

… by the way … if you are looking for a Feast of the Seven Fishes Menu, search no further.

For a complete list of and links to all the recipes on this blog Click Here!!

What are your plans for the weekend? I’d love to hear from you. Let’s get a conversation going.

For a complete list of and links to all the recipes on this blog Click Here!

Want more? Click here for more seasonal menus! © Susan W. Nye, 2016

What NOT to Give this (or any) Christmas & Garlicy Shrimp with Tomatoes & Olives

santa_sleigh_presentsIf you have finished all of your Christmas shopping, well then today’s post is not for you. However, if you have a long list of friends and relatives that you still need TO buy for – well, read on. Unfortunately, I’m not up on the latest and greatest, so, I can’t tell you what to buy for your spouse, your mom and dad or your best friend. However, I can make a few suggestions of what NOT to give to more or less anyone.

Fruitcake. A perennial non-favorite, fruitcake is THE what-not-to-give gift. The world’s most popular re-gift, this sticky-sweet cake is an acquired taste; one that few acquire. I’m guessing that hundreds, even thousands, of re-gifted fruitcakes have been bouncing from one house to the next for decades.

Socks and underwear. Forget coal, socks and underwear are what bad little girls and boys find in their stocking on Christmas morning.

Appliances. Unless you are ready to sleep in the garage for the next month or two, never, ever give your spouse a vacuum cleaner for Christmas. Same goes for a dish washer or washing machine.

Exercise equipment. Buying a loved one exercise equipment is a sort of like hesitating before answering the question, “Does this dress make me look fat?” The same holds true for a gym membership, a diet book or, heaven forbid, a scale.

The obvious re-gift. Re-gifting is somewhat controversial. While few admit, many do it. Controversy aside, there are re-gifts and, then, there are re-gifts. If your initials are monogrammed on the cuff, don’t re-gift that shirt. Yes, even if it makes your skin look sallow. Keep it for a Halloween costume or donate it to Goodwill.

Now, are there exceptions to any of these rules? Of course, there are always exceptions. Well, make that usually exceptions. I can’t think of a soul who is pining for a fruitcake. As for that canvas bag with your initials? Sorry, throw it in the truck of the car. Orange may not be your color but it will be great for grocery shopping.

Anyway, back to exceptions. You can break the socks and underwear rule if your gift is beyond special. The key to socks is finding pairs that your friends would never buy for themselves. Simple black, navy and brown or athletic socks are not for gifting. Colorful rainbows, alligators and pink flamingos work for me. Nor should you give a three-pack of tidy-whities to your sweetheart. Think lingerie, silk and sexy. (But make sure you get the right size. Otherwise, you could be sleeping in the garage until Valentine’s Day.)

While a vacuum cleaner never works, a young foodie who is assembling her first kitchen will be delighted with a gourmet gadget or fancy cookware. Think food processors, stand mixers and pasta makers. Or one of those fabulous French cast-iron pots.

Although they make great clothes racks, forget the treadmill or stationary bike. However, it may be okay to give the kids the latest athletic status symbols. Or maybe not. If one of the kids on your list failed the bean bag toss and has trouble walking and chewing gum at the same time, well, you might want to think again.

Happy shopping and bon appétit!

Garlicy Shrimp with Tomatoes & Olives
This quick dish is perfect for the busy holiday season (and that fabulous French cast-iron casserole). Enjoy!

Serves 8 for dinner & 12-16 as a small plate, tapas or appetizer

Olive oil
4-5 cloves garlic, minced
Pinch or to taste red pepper flakes
About 1 pound cherry or grape tomatoes*, chopped
Sea salt and freshly ground pepper to taste
1 cup dry white wine
About 2 pounds extra-large shrimp, shelled and deveined
About 1/2 cup oil-cured black olives, pitted and halved
2 tablespoons capers
2 tablespoons butter, cut in small pieces
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
8 slices thick cut ciabatta or country bread, toasted

Coat a large skillet with olive oil and heat over medium. Add the garlic and pepper flakes and cook for 1 minute. Add the tomatoes, season with salt and pepper and sauté until they begin to bubble. Add the wine and simmer until the liquid is reduced by about 1/3.

While the tomatoes simmer, season the shrimp with salt and pepper. Raise the heat to medium high, add the shrimp and toss to combine. Cook the shrimp, stirring frequently, for about 3 minutes or until pink.

Transfer the shrimp to individual shallow bowls.

Add the olives, capers and butter to the skillet and toss to combine. Stirring frequently, cook the sauce for about 2 minutes.

Spoon the sauce over the shrimp, sprinkle with chopped basil and parsley and serve immediately with a slice of toasted ciabatta or country bread to soak up the sauce.

* You can use regular tomatoes but I find that the ones in my grocery store have little taste during the winter months. If you use regular tomatoes, seed and chop.

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One Year Ago – Wild Rice Pilaf with Roasted Mushrooms & Kale
Two Years Ago – Maple-Nut Sundaes
Three Years Ago – Rosemary Cashews
Four Years Ago – Greek Stuffed Mushrooms
Five Years Ago – Ginger Crème Brûlée
Six Years Ago – Aunt Anna’s Pecan Pie
Seven Years Ago – White Chocolate & Cranberry Trifle
Eight Years Ago – Chicken with Mushrooms, Tomatoes and Penne
Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? How do you get in the holiday spirit? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2016