December 24

Christmas Eve

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• Peppercorn Dip [View Recipe]

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  Ingredients

  • .5 cup sour cream
  • 1 tablespoon buttermilk
  • 2 tablespoons shallots (minced)
  • 2 sprigs thyme (cleaned)
  • .5 teaspoon peppercorns (drained)
  • salt & pepper
  • basil

  Instructions

  In a bowl, we combine the sour cream, buttermilk, and shallots. With clean hands, we remove the thyme leaves from their stems by holding onto the stems and running our fingers down the stems over the bowl of dip. We discard the stems. Next, we add the peppercorns, a little salt, a good amount of freshly grated pepper, and spoon the mixture into a ramekin. We top shredded basil and refrigerate to meld the flavors.

• Cheese Fondue [View Recipe]

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  Ingredients

  • 12 ounces cheese
  • 1 clove garlic (peeled and halved lengthwise)
  • 1 cup wine
  • 2 teaspoons lemon juice (freshly squeezed)
  • 4 teaspoons cornstarch
  • salt & pepper
  • nutmeg

  Instructions

  We start by preparing the cheese early in the day. With our box grater, we grate each wedge of cheese, measuring the quantities with our kitchen scale. We want 6 ounces of each. We store the grated cheese in a large resealable plastic bag in the fridge.

  When it is almost time for the fondue, we remove the cheese from the fridge. Next, we rub the inside of a medium sized pot and our chafing dish with the cut pieces of garlic. We discard the garlic halves. In the pot, we combine the wine and lemon juice and bring to a boil over medium heat. While this heats, we toss the cheeses with the cornstarch.

  When the wine is boiling, we lower the heat to medium-low and add a quarter of the cheese, whisking constantly with our flat whisk. When it is well melted, we add another quarter of the cheese. We do this slowly and whisk constantly in many directions so that the cheese does not separate from the liquid. When all the cheese has been added and it is nice and creamy, we cook for another minute, add salt and pepper and a few gratings of nutmeg, and then pour into our chafing dish.

• Stuffed Mushrooms [View Recipe]

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  Ingredients

  • 12 ounces mushrooms (cleaned)
  • 2 cloves garlic
  • 2 tablespoons oil
  • butter
  • 1 tablespoon parsley (cleaned and chopped)
  • salt & pepper
  • bread crumbs
  • mozzarella
  • cheese
  • 1 large egg (beaten)
  • cooking spray
  • mozzarella

  Instructions

  We start by preparing the mushrooms, which total 17. The stems are pulled out of the cleaned mushrooms one at a time. We mince about ¼ of the stem—the part that was attached to the mushroom—and discard the other ¾ of the stem (because it is too dry). We are also careful to clean out as much of the mushroom cap as possible, without breaking it. Any scraps are added to the minced mushroom stems.

  Meanwhile, we mince the garlic with a pinch of salt.

  When the mushrooms are almost ready, we heat the garlic and oil over medium heat in a 10-inch pan. When the garlic starts to sizzle, we add a small pat of butter and the minced mushroom stems. We simmer for a minute, stirring, and add the parsley, salt and pepper, and ½ cup or so of the breadcrumbs. We want the mixture to be pasty. We take the pan off the heat to cool.

  We prepare the topping for the stuffed mushrooms while the filling cools. We cut 17 small pieces of mozzarella and 17 small pieces of butter, keeping them separate to distinguish one from the other.

  We preheat the oven to <temp val="300"/>.

  To the cooled filling, we add a tablespoon or so of freshly grated Locatelli. We taste for seasoning, and then add the egg. We spray a 9-inch pie pan with Pam and get the workspace set up to fill the caps.

  Each mushroom is filled with a teaspoon and placed in the prepared pan. We start with a little of the filling at first, until all of the caps are filled, and then we go back and top off each. Any remaining filling is reserved in the refrigerator for another use.

  We cover each cap with the reserved bits of mozzarella and butter and bake in the oven for 25 minutes. We want the mushrooms tender and the cheese melted.

• Spiced Mixed Nuts [View Recipe]

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  Ingredients

  • .5 pound nuts
  • 1 teaspoon rosemary
  • .25 teaspoon cayenne
  • 1 teaspoon brown sugar
  • 1 teaspoon salt
  • .5 tablespoon butter

  Instructions

  We start by preheating the oven to <temp val="350"/>. We spread the nuts on a parchment lined rimmed cookie sheet. While the oven is preheating, we also prepare the spiced butter ingredients. In a large bowl, we crush the dried rosemary with our fingers and add the cayenne, brown sugar, and salt. We put the butter in a small microwaveable bowl.

  When the oven is ready, we add the nuts and toast until fragrant and golden. This takes about 10 minutes.

  When the nuts are toasted, we melt the butter in the microwave in 10 second intervals. When it is melted, we mix it with the sugar and spices. We add the hot nuts and toss well with a spoon.

  The nuts are served warm or at room temperature in serving dishes.

• Seafood Salad
• Fried Calamari with Olive Mayo
• Shrimp and Cocktail Sauce
• Crudité and Red Pepper Hummus
• Brie and Crackers
• Roasted Hazelnuts
• Eggnog
• Wine
• Beer (Trogenator)
• Fondues
• Roasted Potatoes
• Giardiniera
• Pecans - Kristen
• Cold Stone Creamery Candy Cane Ice Cream Cake
• Strufoli
• Grapes
• Assorted Cookies - Italian, Peanut Butter Kiss