Thanks to another synchro mom, this recipe joined our Christmas repertoire this year. She calls it puffy pancake, but it seemed a lot like a breakfast version of yorkshire pudding to us. It's easy and great! Breakfast Yorkshire Pudding (aka Puffy Pancake) 2 tbsp sugar 1/4 tsp cinnamon 2-4 tbsp butter 4 eggs 1 c milk 1 c flour
Preheat oven to 425F.
Mix sugar and cinnamon together and set aside. Place butter in a 9x13 pan and warm in oven until melted. In the meantime, whisk together eggs, milk and flour. As soon as butter is out of the oven, pour in egg mixture, sprinkle with cinnamon sugar and return to oven. Cook for 20-22 minutes until puffed. Serve on its own, or with maple syrup, fruit and/or whipped cream.
We prepared these buttery, garlicky green beans at Easter and they have been requested for Christmas as well. Thanks to David Lebovitz's My Paris Kitchen. Green Beans in Snail Butter 1 lb green beans, tips removed 2-4 tablespoons unsalted butter 3 tbsp minced garlic 1/2 c finely chopped fresh flat-leaf parsley 1 tsp sea salt or kosher salt Freshly ground black pepper Freshly squeezed lemon juice Steam green beans until tender crisp. Drain and wrap in kitchen towel until ready to use. (This step can be done ahead and the beans kept in the refrigerator.) In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 2 to 3 minutes being sure not to brown. Stir in the parsley, salt, and generous grinds of black pepper. Add green beans and stir until the beans are completely cooked/warmed and coated with the garlicky butter. Sprinkle a few drops of lemon juice over the beans, toss a few more times in the butter, and serve.
This potato recipe comes from the fabulous Ruth Reichl and her newest book - My Kitchen Year: 136 Recipes that Saved My Life. It's a NYT bestseller and NPR calls it one of the best books of the year. I agree. (Last minute Christmas idea?!) Also, this technique leads to some absolutely delicious roasted tatties, and it's easy. What's not to like? Smashed Lemon Roasted Potatoes 2 lb baby potatoes 3 c chicken stock Zest of 1 lemon 2 cloves garlic, smashed Olive oil Sea salt
Preheat oven to 400F. Put the potatoes in a saucepan with chicken stock, lemon zest and garlic. Bring to a boil, cover and cook for 8 minutes. Drain potatoes, picking out the lemon zest and saving it for later. Place potatoes on an over tray and gently flatten. Toss with olive oil and reserved lemon zest. Roast for 40 minutes, until the potatoes are crisp, golden and irresistible. Sprinkle with sea salt.
Today was the day for the big Christmas grocery run. But when I clicked on the link to the recipe for our now traditional Christmas Eve Crockpot Cheese Fondue (to ensure I got the right ingredients), it was broken! I emailed the webmaster at the Calgary Herald, where the recipe was first published, and within an hour he'd saved our Christmas Eve by providing me with a copy of the recipe. I am sharing it here so it is not lost again. We'll be enjoying this with Hugh's caesar salad on the night of the 24th. Easy and no fail. Merry Christmas! Christmas Eve Crockpot Cheese Fondue 1 clove garlic, halved 1 3/4 cups (425 mL) dry white wine 2 cups (500 mL) shredded Emmental cheese (8 oz/250g) 2 cups (500 mL) shredded Gruyere cheese (8 oz/250 g) 1/4 cup (50 mL) all-purpose flour Pinch each pepper and grated nutmeg Rub inside of slow cooker with cut sides of garlic; discard garlic. Turn slow cooker to high. Cover and heat until insert is hot, about 5 minutes. Meanwhile, in a saucepan, bring wine to a boil. In large bowl, toss together Emmental, Gruyere and flour; set aside. Pour wine into slow cooker. Add cheese mixture by handfuls, stirring thoroughly after each addition. Cover and cook on high until cheese is melted, about 30 to 45 minutes. Stir in pepper and nutmeg.
