Contents
introduction - Homemade Love recipe 1 - egg nog recipe 2 - chicken, spinach and mushroom phyllo triangles recipe 3 - Santa Fe frittata recipe 4 - salad with candied pecans and pomegranate recipe 5 - white chocolate cherry scones
A Share some homemade LOVE with friends this Christmas
tim qu be yo
an fe to tim yo ho special guests at the kitchen studio Minraed, FredBrenny, Sancho, Gissence, Honey and Crystal (Honey’s agent)
s always I’m here to entice you with a REAL food adventure. Even when things get hectic, like they do around this me of year, you do not have to compromise on good food uality. I’m here to prove that healthy REAL ingredients can e used to create delicious indulgences that you can fit into our busy schedule. Your friends and family will always appreciate the time nd LOVE that goes into creating a delightful homemade east. Don’t make your menus too overwhelming though - stick o a simple menu plan that can be partially prepared ahead of me so that you are not stuck in the kitchen the entire time our guests are visiting. This brunch menu is just the thing. I ope you and your friends enjoy it. healthfully yours, Honey Chiffon
Egg Nog Canadians are said to consume 8 million litres of Egg Nog each holiday season. It is a traditional indulgence that many cannot resist. Making it home made will have a special appeal as you can flavour it to your liking and you will know that only the best ingredients are going into making it. Choose your cream based on how rich you want your egg nog to be - the higher the fat content the richer it will be. You can use light, heavy or even whipping cream.
Ingredients 6 large eggs, beaten, preferably free range 2/3 cup (150g) organic cane sugar 5 3/4 cups (1.36 L) 2 percent or whole milk 1 whole vanilla bean pod or 2 teaspoons (10mL) vanilla extract 2 cups (500mL) cream (see note above) ground fresh nutmeg, cinnamon, cloves, cardamom (optional)
Instructions
In a large bowl, whisk eggs and sugar well to combine.
To prepare the vanilla bean - slice the vanilla bean in half lengthwise with a sharp knife, with the back of the knife carefully scrape out the seeds from inside - whisk these seeds into the milk in the next step. If not using vanilla bean then skip this step and add vanilla extract later.
Place the milk in a heavy-bottomed pot and whisk in the vanilla bean seeds (toss in the pod too for even more vanilla flavour) Heat over medium heat until just below boiling, whisking frequently so the milk does not scorch on the bottom. Remove the pot from the heat.
Very slowly, drizzling a little at a time, whisk half the hot milk into the egg mixture. Whisk this mixture back into the pot with the remaining hot milk. Place the pot over medium heat and cook (do not boil), stirring often, until the mixture lightly thickens and coats the back of a wooden spoon. If you prefer, using an instant-read thermometer, heat until it registers 165 F (74 C)
Remove from the heat and pour into a non-metal container such as a large glass mixing bowl or jug, being careful not to scrape any scorched bits that may have developed on the bottom of the pot.
Whisk in the cream and cool the mixture to room temperature.
Whisk in the vanilla extract now if you did not already use vanilla beans.
Cover and refrigerate until well-chilled, about three to four hours. The eggnog can be made a day or two in advance of serving.
When ready to serve, give the eggnog a stir. Serve the eggnog as is or top with a pinch of ground spices such as nutmeg, cinnamon, cloves or cardamom or with a splash of spiced rum for the grown ups.
Chicken, Egg NogMushroom and Phyllo sheets are not as difficult to work with as you might imagine so don’t be intimidated. Once you get the hang of it you will find that you can use this method to make an endless variety of delightful phyllo triangles to have whenever guests drop by. Check out the links below to see how it’s done.
Ingredients 1 package of frozen phyllo sheets - thawed overnight in fridge 8 cups (300g or 10oz) prewashed baby spinach - chopped extra virgin olive oil 2 small shallots and 4 cloves of garlic - finely minced 1 package (150 g) Boursin garlic and herb cheese or 1 cup (250ml) cream cheese or other soft, spreadable cheese - preferably garlic and herb (exact measurement is not necessary) 2 tablespoons (15mL) dry bread crumbs 2 cups chopped mixed mushrooms of your choosing 2 teaspoons dried herbs such as parsley, oregano, tarragon, basil or herbes de Provence 3 - 4 boneless chicken breasts - diced into small cubes (12oz or 375g) - you can also use leg/thigh if you prefer butter and olive oil for layering the phyllo
Phyllo folding method - webpage with photos - click HERE Great phyllo tips and ideas on YouTube with PhylloTips HERE
Spinach Phyllo Triangles Instructions - makes about 30 triangles
Heat about 1/2 cup of water in a large skillet, add chopped spinach and cover bring to a boil for a couple of minutes to wilt the spinach - drain and set spinach aside
Return skillet to heat and drizzle a little olive oil to lightly coat the bottom of the pan. Cook shallots and garlic for 2 - 3 minutes or until they begin to soften. Return spinach to the pan and stir to combine - cooking for 1 minute longer. Place this mixture into a medium sized mixing bowl.
Return skillet to heat again with another drizzle of oil - add chopped mushrooms and herbs, cooking for 5 - 8 minutes or until most of the moisture has evaporated. Ad the chicken and continue cooking until the chicken is no longer pink inside and all is starting to brown. Season with salt and pepper as desired. You will want the chicken to be in pretty small cubes so if you need to, chop it up a bit further at this stage then add to the spinach mixture. While still warm, add the Boursin cheese and bread crumbs and mix well to combine.
Melt 1/4 cup butter and add 1/4 cup olive oil - stir.
Dampen a clean kitchen towel and wring out as much moisture as possible. Lay out the stack of phyllo sheets on the workstation then cover with the dampened towel to help keep them moist while you work with a few at a time.
Layer 3 phyllo sheets with a light brushing of oil/butter mixture between each layer - the long side of the sheet should be facing you. Cut 5 strips along the layered sheets. Pile a scoop of the chicken filling at the end of the strips and roll the triangles as described in the provided links. Finish with a light brushing of the oil on the outside.
The triangles can be frozen on a cookie sheet then stored in a freezer bag or airtight container to have available for drop-in guests.
Bake on a cookie sheet at 400F (200 C) from fresh, or 375F (190 C) from frozen until golden brown on the outside - usually about 15 -20 minutes. Serve hot while still crispy.
SANTA Fe Frittata
This recipe is adapted from a Pampered Chef recipe and has become my favourite dish to serve at family and friends brunch gatherings.
Ingredients 1 cup crushed tortilla chips 1 jar (500ml) salsa verde (green salsa - Herdez or a Mexican brand) ½ lime 1 medium onion - chopped 1 medium green pepper - diced Ÿ cup snipped cilantro 12 eggs ž cup milk 1 cup grated cheddar or jalapeno jack cheese 1 clove garlic - minced 1 sliced plum tomato Optional - 1 cup cooked diced chicken, chiorizo or other cooked sausage can be added.
Instructions
Preheat oven to 375 F (190 C)
Combine tortilla chips, salsa, juice of ½ lime in a bowl - set aside
In a large bowl combine eggs with cilantro, milk and half of the cheese whisk together well
Add tortilla chip mixture to egg mixture and stir to combine
Heat a large, deep sided, oven proof skillet that has been lightly oiled. Add onion, garlic and peppers - heat over medium, stirring until slightly softened.
Add chicken or sausage if using, and egg mixture - do not stir egg mixture once added
Place skillet into oven and bake for 25 - 30 minutes or until centre is set.
Top with remaining grated cheese and sliced tomato - let stand for a few minutes until cheese melts
Serve with salsa, sour cream and more cilantro as garnish
Spiced Candied Pecans
There are many candied pecan and nut recipes floating around the internet. If you enjoy this one then I recommend trying other flavour ideas. Candied and spiced nuts make delightful snack bowl offerings as well as outstanding additions to many salads.
Ingredients 1 tablespoon (15 mL) salted butter 2 tablespoons (30mL) honey 1 tablespoon (15 mL) sugar (try maple sugar or succanat if you can) 1 teaspoon (5 mL) each of ground cinnamon and ground ginger 1 pinch of salt 2 cups (5oo mL) pecan halves
Instructions
Preheat oven to 250 F (130 C)
In a medium saucepan, melt butter over medium heat. Add honey, sugar, spices and salt and stir to combine.
Remove from heat, add nuts and stir until evenly coated.
Spread nuts evenly over a parchment-lined baking sheet.
Bake for 40-60 minutes, stirring occasionally, until they begin to brown slightly and coating is caramelizing. The low temperature ensures even browning with less risk of burning, but to stir and keep an eye on them to avoid burning.
Allow to cool on the baking sheet over a wire rack. Once cooled the coating will become crisp - break apart any that have stuck together.
Store in an airtight container to keep them crunchy.
Pecan, Goat Cheese and Pomegranate Salad Candied pecans make an excellent holiday salad topper. Try this combination over a salad of mixed baby greens or baby spinach. candied pecans crumbled goat cheese pomegranate seeds pomegranate salad dressing, pomegranate balsamic vinegar or any light vinaigrette salad dressing of your choice.
White Chocolate Cherry Scones Ingredients 3 cups (750 mL) all purpose flour 1/2 cup (125 mL) sugar 1 Tbsp (15 mL) baking powder 1/2 tsp (3 mL) baking soda pinch salt 3/4 cup unsalted butter or margarine 1 cup (250 mL) buttermilk or whole milk 1 cup (250mL) dried cherries - chopped slightly 1/2 cup (125mL) white chocolate chips Optional flavourings - zest of one large orange or two lemons, seeds from one vanilla bean. These would be added along with the milk. Additions - use 1 1/2 cups of chopped ingredients of your preference. These would be added in place of the cherries and chocolate chips in these instructions. - frozen or fresh blueberries - diced apples and raisins - raisins and cinnamon - dates (with orange zest) - cranberries frozen or craisins (with lemon zest) - pears diced (with vanilla bean)
There are no limitation to the flavourings and additional items you can add to this recipe. Use the base recipe and try whatever strikes your fancy.
Instructions
Preheat oven to 400 F (200 C)
Sift flour, sugar, baking powder and soda and salt into a large bowl.
Add butter and cut in with a pastry cutter until it resembles course crumbs.
Toss in dried cherries and chocolate chips.
Add the milk and stir just until everything is mixed well - do not over-stir
Plop large tablespoons of batter (about 1/4 cup or 75 mL) onto a parchmentlined baking sheet, leaving the tops rough. Use more or less depending on the size of scones you would like. The tops can be sprinkled lightly with coarse sugar or cinnamon sugar at this point
Bake for 16 - 18 minutes or until golden brown.
Cool well on a baking rack and drizzle with melted white chocolate if desired.
Credits Honey Chiffon and Minraed Arzhel are fictional characters created in The Sims 3 I am Crystal, Registered Dietitian, REAL foodie, and the person behind Minraed You can find more of my stuff at www.thesimsresource.com/artists/Minraed, www.minraed.webs.com, www.simatography,webs.com, and on Facebook
Special Thanks to‌ Gissence, Fredbrenny, RicciNumbers, Ekinege, Mutske, KCR (of Shino & KCR), The Sim Man 123, and all of the other contributing members of the TSR Christmas creative team.
and to dafont.com for the fabulously festive fonts