Seems we have 'travelers' tonight.... and I snapped a picture as they were making anchor, because their sailboat looks to be 'Christmas green' and the four passengers were on deck wearing red! I hope they will enjoy my pier trees tonight - it IS, after all, about Christmas.
Tomorrow I'm having a few friends in for brunch - the table is all set and all the pre-prep is finished. I'll start moving early, as brunch will be served at 11:00.
MENU:
MIMOSAS (recipe below)
DESIGNER QUICHE (http://firebird-cooks.blogspot.com/2012/02/designer-quiche.html)
I've opted for green onions/fresh mushrooms, fresh lump crabmeat, and a combination of Swiss and sharp cheddar cheese. Will also add fresh basil and fresh flat-leaf parsley...
SALAD of spring greens/romaine with raspberry vinaigrette and topped with toasted pecans (recipe below)
CRESCENT ROLLS (cheating on this - using Grands)
APPLE PIE WITH ICE CREAM
TEA, WHITE WINE, or WATER
* * * * * * * * * * * * *
MIMOSAS (serves 4)
INGREDIENTS:
8 oz. Orange juice
8 oz. Pineapple juice
Dry Champagne
or sparkling wine
4 oz. Triple Sec or other orange liqueur
4 curls orange
peel or orange slices – for garnish
DIRECTIONS:
Rinse and chill Champagne flutes in freezer to frost
glasses.
Pour 2 ounces of orange juice and 2 oz. pineapple juice into
each flute. Fill to 1” of the rim with
Champagne. Top each glass with a ounce of orange liqueur and garnish with a
curl of orange peel/slice.
RASPBERRY VINAIGRETTE
DRESSING
SERVES: 3-4
INGREDIENTS:
1 TBSP
unsalted butter
1/2 C Slivered
or chopped almonds or pecans (I prefer pecans)
1 TBSP sugar
1 tsp. kosher or pink salt
6 TBSP Raspberry
vinegar
4 TBSP olive
oil
2 tsp. Dijon
mustard
2 tsp. fresh
thyme
Salt
and pepper to taste
DIRECTIONS:
Melt butter in a sauce pan over medium high heat; add
nuts and cook 1-2 minutes JUST UNTIL THEY START TO BROWN. Remove from heat and sprinkle with
sugar. Stir until sugar melts - drain on a paper towel and sprinkle with kosher or pink salt.....set aside
to cool
Combine next four ingredients and whisk to blend; add
salt and pepper to taste. Chill until
ready to serve.
Excellent over a salad of spring mix with romaine, grape
tomatoes and red onions. Top with
toasted nuts.
APPLE PIE (me cheating again)
It's hard to beat Mrs. Smith when it comes to apple pies.... I buy the regular or deep dish apple (NOT the Dutch apple version!).... About 4 hours before I want to serve it, I take it out of the wrapper junk and plop it into a Corningware pie plate and let it sit at room temp for about 90 minutes. The crust should be thawed enough to press it with your thumb all the way around - this is to get rid of that 'factory zigzag' crimp which screams 'STORE BOUGHT'. cut 5-6 slits in the piecrust..... spread the top with 2 TBSP of softened butter, and then sprinkle with 2 TBSP of sugar..... bake according to box directions.... VOILA! HOMEMADE APPLE PIE!
Join me? MERRY CHRISTMAS!
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