Tuesday, December 21, 2010

Feliz Navidad!

Happy Holidays friends. This week was Jason’s turn. For his first turn he made a soup night first, Fish Soup. Fish Soup with a Latin influence. It was excellent.

Brie and Pear Quesadillas
Red Chile Seafood Soup
Sugar Cookies and Egg Nog

Brie and Pear Quesadillas

shredded mozzarella


Slice brie and pears into thin slices. Butter Tortillas. Place brie, mozzarella, and pears on a tortilla. 

Place another tortilla on top, making a sandwich. Toast quesadilla in a medium skillet, until cheese is melted. Cute like a pizza and serve hot.

Red Chile Seafood Soup 
serves 12
*adapted from Rick Bayless

4 tbs olive oil
6 guajillo chiles
2 15 oz. can of diced tomatoes (fire roasted flavor)
4 garlic cloves
12 cups chicken or fish broth
8 medium yukon gold potatoes (each cut into 8 pieces)
4 large sprigs fresh epazote
3 tsp salt
2 pounds mussels (scrubbed and debearded)
2 pounds raw catfish cut into 1-inch cubes
1 cup chopped cilantro 
lime wedges

Heat 4 tablespoons olive oil in soup pot over medium. Add 6 dried guajillo chiles, stemmed, seeded, and torn into large pieces and stir fry until they have changed color slightly and are very toasty (30 seconds to a minute) don't over toast the chiles or the soup will be bitter. Scoop up the chiles and transfer to a blender. Pour diced tomatoes in juice into the blender

Add 4 garlic cloves peeled to the soup pot and cook over medium, stirring frequently, until golden (about 7 minutes). Transfer the garlic to the blender and process until smooth. Set a medium mesh strainer over the pot and work the tomato-chile mixture through it (be patient!). Return the pot to medium high heat and cook, stirring frequently, until thick about 6 minutes

Add 12 cups of broth, potatoes, and epazote. When the mixture comes to a boil, reduce the heat to medium low and simmer until the potatoes are tender (about 15 minutes). Add 3 teaspoons salt.

Just before serving raise the heat to medium high and add mussels and catfish. Boil briskly until the bivalves have opened (usually about 4 minutes). Garnish with cilantro and lime.

Sugar Cookies
Makes 18 cookies
*adapted from Real simple

2 1/2 cups all-purpose flour, spooned and leveled, plus more for shaping the cookies
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract

In a large bowl, whisk together the flour, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla. With the mixer on low, gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk and (unless otherwise specified in an individual recipe) refrigerate, wrapped, for at least 1 hour and up to 3 days.

Heat oven to 350° F. On a floured surface, roll out each disk ¼ inch thick. Cut into shapes and place on parchment-lined baking sheets; refrigerate until firm.

Bake until just beginning to brown, 12 to 15 minutes. Decorate with Frosting (see recipe below) and sprinkles.

Powdered sugar
Food Coloring

In a mixing bowl add a generous amount powdered sugar. Add a small amount of milk and butter and mix using a mixer. Add more milk and butter until you get your desired thickness. Separate frosting into bowls. Then use a few drops of food coloring to create different colors.

Egg Nog
Serves 6
*adapted from Martha stewart
4 cups milk
1 1/3 cups sugar
12 large egg yolks
1/2 cup bourbon, (optional)
1 cup chilled heavy cream
cinnamon and all spice or nutmeg

In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.

Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired, and cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with spices

Beer Served

Wine Served

Coffee and Baileys
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