Please Visit Martha’s NEW Blog - Oregon Pinot Kitchen!
Here are some snapshots and notes about recent good eats. Like many of you I’m sure, I’ve been busy in the kitchen. I’ve already made, or have promised to make some family favorites. Last year, after reading a great tip on the 101 Cookbooks blog, I committed to a tradition of serving on Christmas morning the Swedish Sweet Rolls that Scott grew up eating. It’s a worthwhile project and one I’m looking forward to tackling today. A similar tip from Heidi Swanson of 101 Cookbooks will have me preparing and freezing uncooked gougères, and popping them in the oven when company comes. Can’t wait to try that this weekend. (update: I’m also consulting David Lebovitz’s version — and given the timing of our Christmas Eve event, I’ll bake off and reheat, but I’ll try the freeze and bake method next week).
I think flavored yogurt is pretty awful so I like to flavor it myself. My current favorite is decadently creamy Greek Gods yogurt topped with a mixture of fruity olive oil (just a drizzle), orange zest and chopped pecans. This came about by hazard — I had put aside some zest and olive oil to use for a salad dressing, but put it on my yogurt instead. Oranges and pecans scream Christmas to me, and I love the way citrus zest brightens the meal and the mood.
I gave all our Scott Paul team members a jar of raspberry sauce — not too sweet — that is fabulous on yogurt too.
Here’s the basic skillet jam recipe that I used to make the raspberry sauce and some notes from a previous blog post (from that link, scroll down to get to the skillet jam part).
Then, our annual Scott Paul holiday celebration with our team members and families found Swedish meatballs on offer….
Other items that were most popular among the offerings for our Scott Paul party were Dear Lord Spinach/Artichoke Dip; Blue Cheese Ricotta spread (mash together to taste blue cheese, ricotta, finely ground pecans, splash pear brandy and chopped chives, or email me for the recipe); pork rillettes from Olympic Provision; and maybe most of all, homemade toffee topped with Valrhona chocolate. (no nuts, no bacon this year. Bacon on everything? – that was so last year!). The toffee a simple recipe that yields enough to serve and to gift. Huge crowd pleaser this year. And a tip regarding the hot spinach artichoke dip: make a batch for your party and put most of it in a microwave safe dish to heat up later, while saving a small portion of it to stir into the spinach that remains after making the recipe — a delicious side dish you’ll be glad to have stashed away in the fridge or freezer.
Can’t wait to enjoy more food and wine adventures with you in the year to come! Cheers!