Holiday Dinner Party Round 2.0

My weekend of holiday dinner parties led me to none other than Lavina's apartment for more food and merriment (really, the two go hand in hand in my opinion).  Lavina also invited Nina, Neelam and Manisha and we all contributed something delicious. 

Neelam brought this smooth and savory bean dish topped with sour cream and cheese.  I parked myself right in front of it and shamelessly gobbled it up while Lavina was still cooking. 

Nina brought a suprise dish - surprise because I did not expect some of the flavors to go together at ALL! She made a dish with mascarpone cheese (we all know how much I LOVE this!), drizzled with honey and pomegranate seeds.  Sounds like dessert, right?  WRONG! Well kind of wrong.  Serve it up with some baked plain pita chips (such as Stacey's or Utz) and you have a sweet and savory dish.  So this is actually not only festive, but also a real crowd pleaser because it accomodates everyone's cravings (those who like sweet = me those who like savory = other people). 

Lavina provided the entrees.  First up was the macaroni and cheese which I believe was borrowed from Smitten Kitchen.  Then that was followed by a mouthwateringly spicy red curry with tofu and mock duck.  For those of you who don't know what mock duck is: it is basically faux meat made out of some product I'm not sure of, but is meant to provide protein to vegetarians in whatever dish they make.  Does it taste like real duck?  No.  But I hardly doubt vegetarians would know.  Served with white rice, this dish was better than any of the curries I've had at the various Thai restaurants in New York!  As home-made is generally the case.  Light, non-greasy, and as delicious as it was aromatic.  Nice work, L. 

And of course, yours truly provided dessert.  You know how stores sell dresses, "wear 1 dress 10 ways!"...well I think my ice cream is the LBD of holiday parties.  I took with me the same ice cream I took to Becca's apartment, and all were a hit, especially the sparkly candy cane!  (sidenote: that will now be my go-to recipe any time I feel like Christmas!). 

As if there couldn't possibly be more stuffing my face this weekend...stay tuned for Holiday Dinner Party Round 3.0!  I'm serious.

Holiday Dinner Party Round 1.0

Becca jets to glamourous places such as Indiana and Dallas for work during the week.  So when she is home during the weekend, we like to cook together.  Since it was the holidays and we like cooking for people and eating, she invited Rachael, Michelle, Alyx and Nick.  Well Alyx Nick and Becca live together, so they aren't really guests.  The roomates also got a Christmas tree which we all helped trim in one way or the other (for example, I helped by eating the broken candy canes that could no longer serve as ornaments.  old habits die hard.)

We happily chomped away on our holiday feast while sipping various red, white and sparkling wines (yes all three, just not at the same time).  And if we couldn't get anymore holiday cheer-ier into our systems, we also watched Love Actually after dinner, which, if this isn't a feel good holiday movie, I don't know what is!

Toasted Truffled Cheese Baguette

Last night, I went out for a few drinks with some of my wonderful former colleagues (so much fun!).  Marisa and I also got our Christmas tree, so between both things I didn't really have time to eat dinner.  After a few vodka sodas at the Copper Door and a warm, holiday cheer-inspiring spiked cider at Bua, I wanted to eat a midnight snack and watch some DVR'ed tv before going to bed.  Usually when I come home in this fashion, I make a pita pizza, taking whole wheat pita bread, topping it with mozzarella and maybe some pepperoni. 

But I had a BETTER idea! Earlier in the week, I had picked up some truffley cheese.  I also had some proscuitto lying around and I had some left over black truffle oil from when Kim came over for fondue (to be posted shortly).  My normal MO is to eat cheese and crackers as my dinner while watching Good Eats or The Real Housewives of Beverly Hills (don't judge me).  However, tonight, I decided to make a truffled grilled cheese sandwich.  Well, some version of it. 

Toasted Truffled Cheese Baguette serves 1

Ingredients

• Baguette of choice
• A few teaspoons of black truffle oil* (I freehanded this to lightly coat the bread)
• A few slices of Pecorino Tartufello or something similar - you want it to be soft/semi-soft and meltable

Preheat the oven to 350 degrees.  Line a baking sheet with a small section of aluminum foil. 

Slice the baguette in half (like a hot dog bun).  Using a pastry brush, brush the truffle oil onto both slices of bread.  Line the bread with your cheese slices.

Bake in the oven for about 5 minutes or until you get your desired melti-ness of cheese and the bread is just slightly toasted (ha, no pun intended). 

Ending Notes:  This was probably the most ingenius midnight snack I have EVER made.  Of course you all know how amaz-o truffles are.  And in cheese? Even better! Melted pecornio tartufello + toasted bread = ultimate "grilled" cheese.  I also ate a few slices of proscuitto and then proceeded to watch Millionaire Matchmaker until I scarfed down every last bit of of my gourmet sandwich.

Holiday Cookie Party

Marya and I hosted a holiday cookie party the Saturday after Thanksgiving.  We made all kinds of cookies, and oh my goodness they were all a hit! My sister's cookies especially (of course).  Even Cooper wanted in on the baked goodies!

Thanksgiving 2010

Hom nom nom nom nom nom.  That's all I have to say.

Mulled Wine

Mulled wine...because who doesn't want something warm to sip while gorging on turkey and stuffing?

The great thing about this recipe is that it is very simple and really hands off.  And, it tastes great!  Thanks Ina!

Mulled Wine, borrowed from Ina

Serves 8

Ingredients

• 4 cups apple cider
• 1 bottle of red (we used cab sauv)
• 1/4 cup honey
• 2 cinnamon sticks
• 1 orange zested and juiced
• 4 whole cloves
• 3 star anise

Combine all ingredients in a saucepan.  Bring to a boil, and then lower heat and simmer for about 10 minutes.  Strain and discard the solids. Pour the drink into mugs or wine glasses and serve warm. 

Ending Notes:  VERY aromatic and reminds me of a ski lodge in Aspen.  The flavors meshed together really well and I would make this again on a snowy winter night!  

Port Cranberry Sauce

I haven't eaten cranberry "sauce" out of a can since like, 2004, when I discovered how amazing homemade cranberry sauce was.  I usually try a new one every year but they all follow the same general theme.  Some are classics, some have some pizzaz.  And, honestly, it is so easy to make, it's practically as easy as cracking open a canned version, but tastes a WHOLE lot better. So next Thanksgiving, or even for Christmas, I'd say try one yourself!