In my mind, Chris and I have moved out of my Mum's place, and are currently in our own FABULOUS apartment. One I can deck the halls with and prepare a feast for friends and family alike for the Holidays.
Of course, this time next year, we will actually be in our own fabulous apartment, have the halls decked and the family and friends coming over and I will probably be kvetching about peeling potatoes or whatnot! LOL
In the meantime, I sit here at my laptop and dream of Holiday Entertaining... And Holiday RECIPES!!!!!
Pomegranate-Champagne Punch
Recipe Courtesy of Martha Stewart
Ingredients
1 1/2 cups pomegranate juice
1 cup pear nectar
1/4 cup orange-flavored liqueur, such as Grand Marnier
1 bottle (750 ml) Champagne
Directions
In a large pitcher, combine pomegranate juice, pear nectar, and orange-flavored liqueur. Slowly add Champagne. Serve over ice.
Helpful Hint: We used Champagne in this punch, but other sparkling white wines, such as Prosecco, are equally festive and just as good.
Conch Fritters
Recipe Courtesy of CapnRon, BigOven.com
Ingredients
2 cups Conch rough chopped
1 cup Flour as needed
1/4 cup Corn Meal
1 large Egg
1/2 cup Milk
3 tablespoons Butt Kickin' Blacken Jamaican Jerk
1 teaspoon Kosher Salt
1/4 large Red Bell Pepper
1 medium Pablano Pepper
2 medium Jalapeno Chile Peppers
1 Vegetable Oil for frying
1 Table Salt
Preparation
1. Rough chop the Conch and set aside.
2. Mix together all of the other ingredients, but withhold a little of the flour. Add the chopped Conch and mix up well. The batter should be fairly thick. You should be able to place some on a spoon, turn the spoon over, and it'll stay there. If it's not thick enough add more flour, a little at a time, until you've got the proper consistency.
3. Heat oil at least 1" deep in a black frying pan. When the oil is hot enough, about 350 degrees, place fritters into the hot oil. You to tablespoons to make fritters. get some of the fritter batter in one spoon, then use the other to slide it directly into the hot oil.
4. Fry until they're brown on one side, then flip them over to brown the other side. Take them out of the oil, and place them on a grate to drain. Sprinkle immediately with salt.
5. Serve immediately while hot, with Cocktail Sauce and Tarter Sauce on the side.
6. Butt Kickin' Blacken contains neither salt nor sugar, and can be ordered at www.capnrons.com.
7. If you use a different blacken seasoning blend, be careful because most of them include a lot of both salt and sugar. You'll have to adjust the recipe accordingly.
Rib Roast with Madeira Gravy
Recipe Courtesy of CatGurrl, BigOven.com
Ingredients
2 teaspoons salt
1 1/4 teaspoons ground thyme
1 teaspoon pepper
1 boneless beef rib roast, 7 to 8 pounds
.
-- GRAVY --
1/2 pound sliced fresh mushrooms
1/2 cup finely chopped onion
2 tablespoons tomato paste
3 cups beef broth
1/4 cup all-purpose flour
1/2 cup Madeira wine (or additional beef broth)
2 tablespoons lemon juice
Salt and pepper to taste
Preparation
Combine the salt, thyme and pepper; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees for 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Transfer to a warm serving platter. Let stand for 20 minutes.
Meanwhile, for gravy, pour pan drippings and loosened browned bits into a 4-cup measuring cup. Skim fat, reserving 1/4 cup; set drippings aside. In a skillet, saute the mushrooms and onion in reserved fat until tender. Add tomato paste; cook and stir until combined. Remove from heat.
Add enough beef broth to reserved drippings to measure 3 1/2 cups. In a large saucepan, combine the flour, wine, lemon juice and broth mixture until smooth. Stir in mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Slice roast and serve with gravy.
Makes 14 to 16 servings.
Herb-Roasted Red Potatoes
Ingredients:
8 small red potatoes, cut into wedges
1 medium onion, cut in 6 to 8 wedges
1 tablespoon olive oil
2 teaspoons butter
1/2 teaspoon dried dillweed
1/2 to 1 teaspoon chopped basil, fresh or freeze-dried
1 to 2 teaspoons chopped parsley, fresh or freeze-dried
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Preparation:
Preheat oven to 400°. Oil a shallow baking pan.
Combine potato wedges, onion wedges, and seasonings in a large bowl; toss to combine and coat potatoes. Transfer potatoes to the prepared pan. Roast for about 30 to 40 minutes, turning occasionally, until potatoes are tender and golden brown.
Serves 4.
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