Merry Christmas

By now the holiday season is well under way and its that time of year to pull out your best recipes and mix your favorite cocktails, invite over some friends and celebrate. This weekend we did just that, a very special Christmas dinner for a few family and friends. I prepared a five course meal for 6 people with a wine pairing courtesy of my boyfriend, he is very good about these kinds of things. Together we created a dining experience for our guests that they won't soon forget, too bad none of them had dates, maybe next year, lol. It's not always about what you prepare, if its store bought or homemade, but how you present it to your guests. Creating a warm dining environment is not as difficult, time consuming or expensive as you may think. You can give any dining room the feeling a cozy romantic restaurant by adding a table cloth, place settings, candle lighting, and throw in your favorite wine and you are good to go. With all that being said we had so much fun and the food was delicious, I was able to enjoy my own cooking as if someone else prepared it . I've included my menu and some recipes for you to use in creating your perfect holiday dinner. Enjoy the season and peace in the new year.



Christmas 2007

Appetizer
Grand Cru Steamed Mussels with French Bread

Salad
Spinach with Candied pecans, Goat Cheese, Gala Apples and apple cider vinaigrette

Intermezzo
Ginger-Mint Sorbet

Entree
Rosemary-Garlic Lamb Chops, Roasted Fingerling potatoes and Sauteed Asparagus

Dessert
Egg Nog Spiced Creme Brulee

Rosemary-Garlic Lamb Chops
serves 6

3.5 lb lamb chops
3/4 cup olive oil
3 tb chopped garlic
2 tb chopped fresh rosemary
1 tsp salt
2 tsp black pepper

In a bowl combine the olive oil, garlic, rosemary, salt and pepper mix and pour over chops.
Allow to marinate for a minimum of two hours
Set the over to 400 degrees and cook until the chops reach desired doneness

*Always allow meat that has been marinating to sit out for a few minutes to take the chill off before you put it in the oven, and be sure to season with salt and pepper before cooking.

Egg nog spiced Creme Brulee
Serves 6

1 1/2 cups heavy cream
6 large eggs ( yolks only)
1/4 cup of sugar
1 tsp cinnamon
1 tb nutmeg
1 tsp vanilla extract
1 tb your favorite spiced rum
brown sugar for the brulee

1. In a saucepan heat the cream over medium heat
2. In a bowl mix together the egg yolks, sugar, cinnamon, and nutmeg
3. Add the hot cream very slow*
4. Next add the vanilla and rum
5. once mixed pour into ramekins
6. Place the ramekins into a baking dish then add water to the baking dish about 1 inch deep
7. Bake in a 350 degree oven for 25-35 minutes
8. Chill for at least two hours
9. put an even layer of brown sugar over each one and brown it with a small blow torch

Enjoy

*When adding hot liquid to eggs always pour in small amounts slowly while continuously stirring to smoothly incorporate and to avoid cooking the eggs



E-mail me for any additional recipes or if you have questions about anything

The freshest pasta ever...

Yesterday I went to the Dekalb Farmers Market, it is by far my favorite place to shop for fresh meats, organic produce, home-baked breads, and countless other delicious items from all over the world. My trip yesterday led me to pick up some fresh pasta so I could enjoy a quick meal of pasta and toasted Italian Bread. Fresh pasta is different from dry pasta in that it has a shorter shelf life, takes considerably less time to cook, and in my opinion more flavorful. Add fresh pasta to boiling salted water and it's ready in about 3 minutes versus the 12 minutes that dry pasta takes. When you buy fresh pasta store it in an air tight container in your refrigerator, if you can't use it in the next few days, freeze it for later. Fresh pasta is available in a variety of flavors, shapes and textures so everyone is bound to find something they like to enhance their next Italian dinner. My recipe this week brings the focus to the fresh pasta through a delicious pasta and shrimp recipe that can be prepared in less than 15 minutes 10 if you are kitchen whiz, lol enjoy.

Shrimp and Spinach Linguine Alfredo
serves 2

1/2 pound of fresh spinach linguine
2 Tb Olive oil
1 tsp fresh garlic chopped
1/2 tsp red pepper flakes
1/2 pound of shrimp chopped
1/2 cup white wine
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Squirt of lemon juice
salt and pepper to season

1. Bring a pot of salted water to a boil to cook the pasta in
2. Heat a saute pan over medium high heat add the olive oil
3. Add the garlic and red pepper flakes, allow the garlic to brown a little
4. Add the shrimp, season with the salt and pepper, stir once
5. Add the white wine and bring to boil, let it cook down for 1 minute then add the heavy cream
6. Allow the cream to come to a boil and cook down for 1 minute, season with salt and pepper
7. Stir in the parmsan cheese
8. Drain the cooked pasta and add it to the saute pan and toss everything together
9. Serve and Eat

A green salad and fresh bread round out this meal
4 thick slices of your favorite Italian or French Bread
drizzled with extra virgin olive oil and black pepper
Toast