Love Your Leftovers

My computer broke, so I'm a bit late (ok, a lot late) writing this post.  Your Thanksgiving leftovers are probably gone by now (if they're not, you should probably throw them away), but the components of this meal are delicious enough to make even if you aren't using leftovers!  However, my original idea was to use things you would have left over from Thanksgiving and remake them into something new and equally as good (or maybe even better) than the original.
Drink...

Fall Sangria
*recipe from: CailenAscher
There's always wine involved in a good Thanksgiving dinner.  If your holiday was anything like mine, there's no wine leftover.  If you do have some left, great.  If not, go out and buy some more so you can make this delicious recipe!
I've always been a fan of sangria.  To me it's more of a summer drink, but this is a perfect fall version of the beverage. It has a great fruitiness and the cinnamon sticks add a autumn taste.
Ingredients:

• 3 apples
• 3 pears
• 3 clementines
• 2-3 cinnamon sticks
• 2 Tbs honey
• 6 oz triple sec
• 2 bottles of red wine (I used a Beaujolais Nouveau and it worked well because it's already slightly fruity)

Directions:

1. Core and cut all the fruit and place it in a pitcher.
2. Add the cinnamon sticks and honey.  Stir.
3. Add the wine and stir. 
4. Refrigerate for at least 3 hours.  It's better if it sits overnight.  

Dinner...

Turkey, Brie, and Cranberry Grilled Sandwiches

*cranberry chutney recipe from: ClosetCooking

Everyone always has a ton of turkey leftover after Thanksgiving and let's be honest...those plain, dry turkey sandwiches just aren't that great.  This is a simple twist on that sandwich. The brie makes it super yummy and the cranberry sauce helps moisten up the turkey.  I didn't have leftovers this year, so I made a cranberry chutney from scratch.  You could use any cranberry sauce although this one was quite good because it had a bit of spice to it.
Ingredients:
for the sandwich:

• bread
• turkey
• brie
• cranberry chutney
• butter

for the cranberry chutney:

• 1 (12 ounce) package fresh or frozen cranberries
• 1 apple, peeled and diced
• 1 onion, chopped
• 1 jalapeno pepper, finely diced
• 1 tablespoon garlic, grated
• 1 tablespoon ginger, grated
• 1/2 cup raisins
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/2 cup cider vinegar

Directions:

1. Make the cranberry chutney by placing everything in a large pot and boil it until it thinkens about 10-20 minutes.
2. Put the turkey, brie, and chutney on a slice of bread and top with another piece of bread to make a sandwich.
3. Butter both pieces of bread.
4. Place the buttered sandwich into a hot pan and heat until the bread is toasted and golden and the cheese is melted.

Dessert...

Pecan Pie Balls

I love Oreo balls, so I thought...why not do the same thing with pecan pie.  This is the easiest thing to make and in my opinion it's even better than the original pie - perfect for leftovers.  Plus, it's a little bit better for you because instead of eating a big piece of pie, you can just eat a little ball...that is, if you can eat just one!

Ingredients:

• leftover pecan pie (or a whole new pie, like I used)
• chocolate chips

Directions:

1. Put the pecan pie in a bowl and crumble it all together with a spoon.  Use the crust and everything.  It might look kind of gross and weird at this point, but keep going - it's going to be good!
2. Roll the mushed up pie into balls (1-2 inches) and place the balls into the freezer for 10-15 minutes.
3. Melt the chocolate chips.  I used about 2/3 of a bag of chips for a 6 inch pie.
4. After the balls have hardened up slightly from being in the freezer, dip them into the melted chocolate to coat.



looks weird, but keep going!



see...yum!

5. Sprinkle with festive sprinkles (optional).

Happy (belated) 4th of July!

I meant to get this post out a little earlier, but i have been slightly busy with wedding planning (since the big day is this weekend).  Since the 4th is already over, I'd say use these recipes for any barbeque, or save them for next year! :)

Drink...

Patriotic Sangria
I don't really know how to make proper sangria.  When I looked up recipes online, I found quite a few variations.  So, I just used bits and pieces of everything I found and made up my own recipe.  It was pretty good!  The part that makes it patriotic are the red strawberries, blue blueberries, and pinapple cut into star shapes (sorry, you can't really see my stars in the picture).  You could easily make this a non-alcoholic, kid-friendly drink by just using a white grape juice or a sparkling grape juice with the fruit (my mom had it with sparking grape juice).
Ingredients:

 

• White Wine (or juice for non-alcoholic)
• Apple Jucie
• Club Soda
• Sugar
• Strawberries, sliced
• Blueberries
• Pinapple, cut with a cookie cutter into a star shape

Directions:

1. Place strawberries, bluberries, and star shaped pineapple in the bottom of a glass.
2. Fill glass 3/4 of the way with white wine.
3. Add a couple splashes of apple juice.
4. Add a splash of club soda.
5. Add a couple tablespoons of sugar.
6. Stir to dissolve the sugar and enjoy cold.

Dinner...

Best Barbeque Burgers & Maureen's Foil Pack Potatoes
Can you tell I am taking advantage of being home with my parents and using the grill?  I will definitely miss grilling when I go back to NYC!  Plus, what's a Fourth of July meal without grilling?
P.S - sorry about that picture above.  The food doesn't look so great, but I was in a hurry to eat that burger, so there was no time to make it look pretty! :) And, with my wedding coming up, I decided not to have a bun, so the burger looks a bit strange and naked.
Best Barbeque Burgers
*recipe from Six Sisters Stuff

I found this recipe on Pintrest and the writer claimed they were the best burgers she's made.  Well, I don't make many burgers, but they are one of my favorite foods, and I eat a lot of them :)  I can't say these were the best I've ever had, but they were very good.  The barbeque sauce in the meat adds a different flavor and the sauce on top of them is a great finishing touch.  I would make them again!
Ingredients:
(makes 5 big burgers)

Burger:

• 1 lb ground beef (I used 85/15- you want a fattier meat to make a juicier burger!)
• sesame seed buns (I used regular buns)
• 1/2 cup Monterrey jack cheese, grated
• 1/4 cup BBQ sauce
• seasoned salt to taste
• cracked black pepper
• onion powder

Secret Sauce:

• 3/4 cup of mayo

• 1/4 cup ketchup
• 1/4 cup relish
• 2 tablespoons Worcestershire sauce
• seasoned salt

Directions:

1. Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick. With the 1 pound of ground beef I made 5 large patties.
2. Turn grill up to high and let it get hot.
3. Reduce heat to medium-high and place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.
4. For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
5. Assemble the burgers and serve with the special sauce, avocado, lettuce, tomato, cheese, pickles and your other favorite hamburger toppings!

Maureen's Foil Pack Potatoes

*recipe from Maureen K.

We used to eat these potatoes a lot when I was a kid.  I remembered loving them and decided to make them again.  They were just as great as I remembered.  Also, they are really easy because once they are in the foil, you don't have to do anything but leave them on the grill.  That leaves you plenty of time to enjoy your 4th of July instead of fussing over the food!

Ingredients:

(serves 6)

• 

  

  my potatoes ready to be wrapped up!

  5-6 baking potatoes,peeled and cubed
• 1 lg. (or 2 med.) onion, sliced
• 1 lb. carrots, peeled and cut into chunks
• 1 stick margarine, sliced
• garlic powder
• salt
• pepper
• parmesan cheese
• oil

Directions:





Potatoes and burgers gilling away!


1. Make 1 large, or 2 medium, double strength aluminium packets for potatoes. Thinly coat the inside of packet with oil to prevent vegetables from sticking and burning.
2. Add 1/2 of potatoes, 1/2 of onions, 1/2 of carrots to packet. Sprinkle top with garlic powder, salt, pepper and parmesian cheese. Top with 1/2 of the margarine slices.
3. Add remaining potatoes, onions and carrots. Sprinkle  with  garlic powder, salt, pepper and parmesian cheese. Top with remaining margarine. (I sometimes sprinkle thyme or rosemary in with the potatoes - depending on the type of meat I am serving with them).
4. Seal aluminium tightly. Wrap packet in another layer of aluminium foil to prevent the juices from leaking out into the barbecue.
5. Cook on side of barbecue, along with main course, approx. 1-1/2 hours. Turn packets over occasionally.
6. Remove from grill, carefully open packages (steam and inside juices are very hot), place in bowl and serve.

Dessert...

4th of July Surprise Cake

*recipe from Glorious Treats

I first saw this cake a couple years ago when my cousin Erin made it for the 4th of July.  I love it because on the outside it looks like a plain, boring cake.  But, when you cut into it, everyone is surprised by what's inside!  The blog linked to above has great step-by-step instructions with pictures.

Ingredients:

• 2 boxes of vanilla cake mix
• ingedients listed on the box to make the cake
• 2 tubs of store bought vanilla icing
• strawberries
• blueberries

Directions:

1. Prepare a total of two Vanilla cake mixes (from a box- but feel free to use any Vanilla cake recipe you love).  Prepare two 8″ cake pans by coating with a small amount of butter and flour, and placing parchment paper in the bottom.
2. Prepare one batch of batter and color it red (I used Americolor super red gel).  Divide the batter equally and pour into the two prepared pans.  Bake as instucted by your recipe.
3. While the red cakes are baking, prepare another batch of batter.  Divide the batter into two bowls and color one of the bowls of batter blue.  Leave the remaining bowl of batter uncolored.
4. 
   When your red cakes have baked and cooled, remove from pans.  Wash and then prepare pans for the white and blue batter.  Bake.
5. However you get there, what you want to end up with is..
1. 1- 8″ round blue cake
2. 1- 8″ round white cake
3. 2- 8″ round red cakes
6. Slice the two red cake in half (horizontally), so you’ll have a total of 4 red layers.  Set aside one layer, this will not be used for the cake.  Cut a 4″ circle out of one of the layers.  So you want to have two 8″ round layers and one 4″ round layer. 
7. Cut the white cake in half as well.  Then use a 4″ cookie cutter to cut a circle out of one of the halves.
8. Use a 4″ cookie cutter again (or make cut out a 4″ circle of cardboard and use that as your template) to cut out the center of your blue cake.
9. You’re ready to assemble your cake when you have…
1. 1 thick layer of blue, with the center cut out
2. 2- 8″ layers of red
3. 1- 4″ layer of red
4. 1- 8″ layer of white
5. 1- 4″ layer of white
10. Prepare a batch of Vanilla frosting. I was being lazy and used store bought frosting.
11. Assemble cake with a thin layer of frosting between each layer of cake, starting on the bottom with red cake, then white, then red, then blue.  Add some frosting along the inside “ring” of the blue cake to hold in the next two layer which will fit inside the opening.  Fill the hole in the blue cake with a 4″ round layer of with cake, some frosting, then the 4″ round of red.

    

    My un-iced, assembled cake

    


12. Once assembled, frost the cake as desired.  Chill the frosted cake in the refrigerator until you’re ready to serve it.  Then cut it open and smile at the pretty surprise inside. 



SURPRISE!

A Rosh Hashanah Dinner

I had a couple days off for Rosh Hashanah, so even though I am not Jewish, I was inspired to make some traditional Rosh Hashanah food.  I found that a lot of the food was simple to make, but very time-consuming.  So, if you decide to do any of these recipes, be sure to plan ahead!

Drink...

Pomegranate Sangria

*Recipe from The Shiksa In The Kitchen
This drink is not traditional for Rosh Hashanah, but it has a lot of holiday symbolism in it.  There is honey (in honor of a sweet new year), pomegranate (to symbolize a "new fruit" and the 613 Mitzvot because there are supposedly 613 seeds), grapes (a round fruit to represent the cyclical nature of the year), and apples (traditionally eaten with honey to symbolize a sweet new year).  Along with all the symbolism, it is really, really tasty too!
Ingredients:
(Serves 6-8)

• 1/2 cup honey
• 1 pomegranate
• 1 apple, cored and sliced thin
• 12 oz. seedless grapes
• 1 bottle red wine (syrah/shiraz works well)
• 2 cups pure 100% pomegranate juice
• 1 cup grape juice (I didn't want to buy two different juices, so I used Trader Joe's Triple Berry juice in place of the pomegranate and grape juices.  It is a blend of pomegranate, blueberry, and cranberry and worked really well.)
• 1/4 cup brandy (I used cherry brandy)
• 1/4 cup triple sec

 Directions:

1. Pour the honey and ½ cup water into a small saucepan. 
2. Heat over medium, stirring constantly, until the honey is completely dissolved into the water. Do not boil. 
3. Remove from heat and allow to cool. This is your honey simple syrup.
4. Seed the pomegranate.
5. Place the pomegranate seeds, grapes, and apples in the bottom of a pitcher.
6. Pour the entire bottle of wine into the pitcher.
7. Add the juice, brandy, triple sec, and honey simple syrup to the pitcher. Stir to blend all the flavors together.
8. Refrigerate for at least 2 hours.  Stir again prior to serving. 

Dinner...

Brisket with Tzimmes

*Recipe from Epicurious
This is a really good recipe.  The meat is so tender it just falls apart.  Tzimmes is a traditional Jewish sweet stew with carrots, prunes, and other root vegetables.  But, once again, it cooks for a VERY long time, so prepare ahead!
Ingredients:
(Serves 4-5)

• 1 (3- to 4-lb) brisket
• 3/4 teaspoons salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 4 cups chicken stock
• 3/4 cup Sherry vinegar ( couldn't find this so I used red wine vinegar)
• 1 lb carrots, peeled and cut crosswise into 2-inch-long pieces (I just used baby carrots)
• 1 medium sweet potato, peeled and cut into 2-inch pieces
• 1 medium regular potato, peeled and cut into 2-inch pieces
• 1 1/4 cups dried pitted prunes

Directions:

1. Preheat oven to 350°F.  
2. Pat brisket dry and rub all over with salt and pepper. 
3. Heat oil in a heavy roasting pan over moderately high heat until hot but not smoking. 
4. Brown brisket, starting with fat side down, on both sides, about 5 minutes per side. 
5. Remove from heat, then add stock and vinegar to pan. 
6. Cover pan tightly with heavy-duty foil and braise brisket in oven 2 hours. 
7. Add carrots and potatoes to pan and braise, covered, 1 hour. 
8. Add prunes and braise, covered, 30 minutes more. 
9. Cool meat, uncovered, to room temperature, about 1 hour. 
10. Chill, covered, at least 12 hours.
11. Preheat oven to 350°F.  
12. Transfer brisket to a cutting board and slice across the grain about 1/4 inch thick. 
13. Return sliced meat to pan and reheat, covered with foil, until heated through, about 40 minutes. 
14. Sprinkle with more salt and pepper, then arrange meat with tzimmes and sauce on a large platter. 

Challah Bread

*Recipe from Epicurious

This bread is okay, but takes a long time to make.  Even though it was a good experience making my own bread, I think I'll stick to store-bought Challah Bread in the future :)
Ingredients:
(Makes 1 Challah loaf)

• 1 teaspoon instant yeast (I followed the reviews I read and added more yeast to help it rise.  I used 1 1/2 tsp total)
• About 1 3/4 cups flour
• 1/8 cup warm water
• 3 large eggs
• 3/4 teaspoons salt
• 1/8 cup vegetable oil
• 1/8 cup honey or 1/6 cup granulated sugar (I read reviews saying the bread wasn't sweet enough, so I used 1/8 cup of honey plus 2 tbs. sugar.)

Directions:

1. In a large bowl, whisk together the yeast and 1/8 cup of the flour. 
2. Whisk in the warm water until smooth. 
3. Let the yeast mixture stand uncovered for 10 to 20 minutes, or until it begins to ferment and puff up slightly.
4. Whisk 2 of the eggs, salt, oil, and honey or sugar into the puffed yeast mixture until the eggs are well incorporated and the salt has dissolved.
5. With your hands or a wooden spoon, stir in the remaining flour all at once. 
6. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth, no more than 5 minutes. This dough is very firm and should feel almost like modeling clay. If the dough is too firm to knead easily, add a tablespoon or two of water to it; if it seems too wet, add a few tablespoons flour. (My dough never got firm like clay even though I added quite a bit more flour.  Mine was very sticky, but it still worked.) 
7. Place the dough in a warm clean bowl and cover it with plastic wrap. 
8. Let the dough sit until it has at least doubled in size, about 2 hours.  (I followed reviews and to help it rise I boiled a pot of water, placed the pot of hot water in the bottom of the oven and then with the oven turned off, put the dough on a rack above the hot water to keep it warm.) 
9. Grease a large baking sheet.  
10. Divide the dough into two portions.
11. Twist and braid the dough together.
12.  Cover the loaves well with plastic wrap.
13. Let them sit until tripled in size, about 2 hours (I did the same trick with the hot water in the oven).  
14. Preheat the oven to 325°F.
15. Beat the remaining egg with a pinch of salt for glazing the bread.
16. Brush the dough with the egg glaze.
17. Bake rolls for about 15 to 20 minutes, until very well browned.
    

    

    Dough before 2nd rise

    
    

    

    Dough after 2nd rise

    
    

    

    Finished, baked dough

    
    

     

Dessert...

 Honey Cake
*Recipe from Smitten Kitchen
This cake is really good.  It is kind of like a spice cake.  I think it would be even better with ice cream or whipped cream.
Ingredients:
(Makes one loaf-sized cake)

• 1 3/4 cups flour
• 1/2 teaspoon baking powder 
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 cup vegetable oil
• 1/2 cup honey
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup warm coffee 
• 1/4 cup orange juice
• 1/8 cup whiskey
• Powdered sugar for dusting

Directions:

1.  Preheat oven to 350°F. 
2. Spray a loaf pan with non-stick cooking spray.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. 
4. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, coffee, orange juice and whiskey.
5. Using a strong wire whisk or in an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.
6. Spoon batter into prepared pan.
7. Bake until cake tests done, that is, it springs back when you gently touch the cake center, about 45 to 55 minutes.
8. Let cake stand fifteen minutes before removing from pan.
9. Dust with powdered sugar before serving.

Shana Tova!

If you are like me and never made any of these foods before, enjoy, because they are delicious!  I learned a lot about Rosh Hashanah while making this meal and was able to eat some new food in the process, which is always a good thing!