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menu help needed--again!
menu help needed--again!
This weekend I am hosting two dinners for John’s birthday. It’s the Sunday meal I am worried about because his parents are coming. I have asked for help here before with their dietary restrictions and you’ve given me some ideas that never would have occurred to me so I thought I would try again. Here’s the deal:
1. Main course will be an herb-crusted standing rib roast with horseradish sauce. I am debating making gravy too, but of course I am always looking to make things easier on myself. When you eat roast, do you feel that you NEED gravy? I don’t eat red meat, so I am not a good judge of this. Be honest, because I will make it if you think the meat will be gross without it.
2. I need some kind of potato dish. To them, dinner is not dinner without potatoes. HOWEVER, the potatoes cannot be mashed (they are having that on Thanskgiving) or baked (they dislike them). I also think a potato gratin would be too rich for them. Any other potato ideas?
Side dishes are no problem…I am thinking of just going simple with green beans and roasted carrots.
3. Most importantly, they LOVE, love, love snacky hors d’ouevres stuff before the main meal. So, if you have any cool appetizer recipes, send them my way! The easier the better.
Now I will remind you of their restrictions.
No pork, duck, or game. No dark meat chicken. No turkey (that’s mine, because of Thanksgiving coming up). No onions or garlic (sob). Very little salt and pepper. Nothing even remotely spicy. No nuts or seeds. No peppers of any kind. Nothing overly chewy or sticky. Finally, I cannot offer any crustaceans since my nephew will also be visiting and he is deathly allergic.
Thank you in advance!
1. Main course will be an herb-crusted standing rib roast with horseradish sauce. I am debating making gravy too, but of course I am always looking to make things easier on myself. When you eat roast, do you feel that you NEED gravy? I don’t eat red meat, so I am not a good judge of this. Be honest, because I will make it if you think the meat will be gross without it.
2. I need some kind of potato dish. To them, dinner is not dinner without potatoes. HOWEVER, the potatoes cannot be mashed (they are having that on Thanskgiving) or baked (they dislike them). I also think a potato gratin would be too rich for them. Any other potato ideas?
Side dishes are no problem…I am thinking of just going simple with green beans and roasted carrots.
3. Most importantly, they LOVE, love, love snacky hors d’ouevres stuff before the main meal. So, if you have any cool appetizer recipes, send them my way! The easier the better.
Now I will remind you of their restrictions.
No pork, duck, or game. No dark meat chicken. No turkey (that’s mine, because of Thanksgiving coming up). No onions or garlic (sob). Very little salt and pepper. Nothing even remotely spicy. No nuts or seeds. No peppers of any kind. Nothing overly chewy or sticky. Finally, I cannot offer any crustaceans since my nephew will also be visiting and he is deathly allergic.
Thank you in advance!
It's like looking in your soup and finding a whole different alphabet.
How about oven-roasted potatoes?
I usually quarter, then halve again, red potatoes with the skin still on. Toss with a little olive oil, then season as you see fit (I like CBGR as one option, although you'd have to decide it it was too spicy/salty for your in-laws). I put the oven at 400, put the potatoes on a baking or cookie sheet, turn after about 10 minutes, then reduce heat to 300 and cook until done (some people like crispy, some don't). Sometimes I'll sprinkle parmesan on them and put them under the broiler at the end.
Good luck!
I usually quarter, then halve again, red potatoes with the skin still on. Toss with a little olive oil, then season as you see fit (I like CBGR as one option, although you'd have to decide it it was too spicy/salty for your in-laws). I put the oven at 400, put the potatoes on a baking or cookie sheet, turn after about 10 minutes, then reduce heat to 300 and cook until done (some people like crispy, some don't). Sometimes I'll sprinkle parmesan on them and put them under the broiler at the end.
Good luck!
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Marcia (Mrs. Pete)
- Posts: 1576
- Joined: Mon Aug 07, 2006 9:40 pm
- Location: Madison Area, Wisconsin
I'll think on the appetizers but to answer your first questions, gravy is kind of a "no no" with a standing rib roast. Make an au jus from the drippings...
Best starch with a standing rib roast is Yorkshire pudding. In fact, it almost begs for it.
Good luck. Sounds like the IL's are a bit particular. And, all this just a few days before Thanksgiving? I feel sorry for you, Becky!!!
Best starch with a standing rib roast is Yorkshire pudding. In fact, it almost begs for it.
Good luck. Sounds like the IL's are a bit particular. And, all this just a few days before Thanksgiving? I feel sorry for you, Becky!!!
Marcia (Mrs. Pete)
Missing St. John. As always.
Missing St. John. As always.
I also only make gravy if I am making mashed potatoes or rice.
Here is a recipe--a lot like Augie's:
Lemon Roast Potatoes
Ingredients
2 cups chicken stock
1/4 cup olive oil (extra virgin)
1/4 cup fresh squeezed lemon juice
dry mustard
salt and pepper
6-10 potatoes (russet)
Directions
1 Peel and quarter potatoes.
2 Place in roaster, in one layer.
3 Whisk together chicken stock, olive oil, lemon juice, dry mustard, salt and pepper.
4 Pour mixture over potatoes.
5 Bake in a slow oven at 300-350 degrees for 2-3 hours uncovered'til fork tender.
Good luck!
gg
Here is a recipe--a lot like Augie's:
Lemon Roast Potatoes
Ingredients
2 cups chicken stock
1/4 cup olive oil (extra virgin)
1/4 cup fresh squeezed lemon juice
dry mustard
salt and pepper
6-10 potatoes (russet)
Directions
1 Peel and quarter potatoes.
2 Place in roaster, in one layer.
3 Whisk together chicken stock, olive oil, lemon juice, dry mustard, salt and pepper.
4 Pour mixture over potatoes.
5 Bake in a slow oven at 300-350 degrees for 2-3 hours uncovered'til fork tender.
Good luck!
gg
I don't eat red meat either, but people seem to like roasted potatoes with beef, and yes, they do like gravy with all that...
Another potato idea, which I've never known anyone not to absolutely love, follows.
Get some good potatoes--not baking potatoes. .... I recently used small, organic, yellow-fleshed buttery ones and did not peel them. But you can also use those large, round potatoes (not sure of the name, getting over swine flu and still spacy), and peel them.
Boil the potatoes with a couple of carrots that you have peeled and cut into chunks.
Drain and then put back in the pot. Shake them over the heat to dry them out. Start to flatten them with a masher but just loosely. You want lumps and chunks. (Okay, maybe these are too mashed for them? If so, make them for yourself sometime!) Add butter and stir in a good amount of buttermilk. Add some chopped, fresh, uncooked baby spinach.
Stir everything together and transfer to a buttered baking dish. Flatten the top with fork marks. I like to add butter to the top, but use a cheese shaver to get long, paper-thin sheets of butter... Sprinkle scallions over the top.
At this point you can bake a bit until the top gets a bit crusty. Or put aside for a few hours, then bake a bit....
Another potato idea, which I've never known anyone not to absolutely love, follows.
Get some good potatoes--not baking potatoes. .... I recently used small, organic, yellow-fleshed buttery ones and did not peel them. But you can also use those large, round potatoes (not sure of the name, getting over swine flu and still spacy), and peel them.
Boil the potatoes with a couple of carrots that you have peeled and cut into chunks.
Drain and then put back in the pot. Shake them over the heat to dry them out. Start to flatten them with a masher but just loosely. You want lumps and chunks. (Okay, maybe these are too mashed for them? If so, make them for yourself sometime!) Add butter and stir in a good amount of buttermilk. Add some chopped, fresh, uncooked baby spinach.
Stir everything together and transfer to a buttered baking dish. Flatten the top with fork marks. I like to add butter to the top, but use a cheese shaver to get long, paper-thin sheets of butter... Sprinkle scallions over the top.
At this point you can bake a bit until the top gets a bit crusty. Or put aside for a few hours, then bake a bit....
My opinion....gravy is an absolute no-no with prime rib roast, au jus is all you need. As for very easy potatoes, there is nothing quite so good & simple as pan-fried sliced baby reds. Simply wash, slice w/skins on, pan-fry in butter, no precooking necessary. they can be done in the time that the rib roast is "at rest" before carving. Everyone can salt & pepper their own to taste. A simple starter would be a nice selection of cheeses w/good crackers & we always love a good pate (the one in a can is very soft, spreadable & delicious, served on rice crackers!
Have a great time & don't overcook the roast (you can always cook it more,if needed, but you can NEVER cook it less once it's overdone). It will all be perfect I'm sure!
Have a great time & don't overcook the roast (you can always cook it more,if needed, but you can NEVER cook it less once it's overdone). It will all be perfect I'm sure!
Totally agree with Marcia (Mrs. Pete). Gravy would ruin the rib roast, au jus is all that's needed.
Yorkshire pudding is great and pretty easy to make. You could always do parslyed potatoes (boiled baby ones, cut in quarters, a touch of s&P, melt a little butter in them and add chopped fresh parsley.
Now I'm hungry!!!
Yorkshire pudding is great and pretty easy to make. You could always do parslyed potatoes (boiled baby ones, cut in quarters, a touch of s&P, melt a little butter in them and add chopped fresh parsley.
Now I'm hungry!!!
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darkanddietwithlime
- Posts: 117
- Joined: Tue Mar 06, 2007 6:38 am
- Location: Maine
Menu help
I’ve made The Pioneer Woman’s Roasted Garlic and New Potatoes a few times (maybe you could leave out the garlic?) Anyway, they are easy and delicious.
As for appetizers, here are a few that I’ve been making for a looooong time. (Forgive me if some of the ingredients are no-no’s)
Spinach Balls
2 10 oz pkgs frozen chopped spinach, thawed
1 lge onion, chopped (oops, sorry)
6 eggs, well beaten
3 cups herb seasoned stuffing mix (Pepperidge Farm)
1 tsp garlic powder
1 cup feta cheese, crumbled
¾ cup melted butter
½ tsp dried thyme
1 tbsp black pepper
Cook spinach and drain well. Combine spinach and remaining ingredients, mixing well. Shape spinach mixture into ¾ inch balls and placed on lightly greased cookie sheet. Bake at 325 degrees for 15-20 minutes. Yield: 8 dozen.
Note: Spinach balls may be frozen before baking. Place on cookie sheet, freeze until firm. Store in plastic bags. Thaw slightly, bake at 325 degrees for 20-25 minutes.
Bacon Squares
8 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese
1 cup chopped onion
1 cup mayonnaise
1 tsp salad seasoning
Combine all ingredients. Spread on mini rye breads and bake at 350 degrees for 10 minutes.
Mini Reubens
½ lb Swiss cheese, shredded
½ lb corned beef, chopped
1 can sauerkraut, drained
½ cup mayonnaise
Combine all ingredients and spread on mini rye breads and bake at 35 degrees for 10 minutes.
Check out the blog Proud Italian Cook. She has some great appetizer recipes there. One recent one I found called Rosemary & Olive Oil Pita Chips with Tuscan White Bean Dip.
Crostini with Gorgonzola and Figs
8 1/3 inch thick baguette slices
1/3 cup crumbled Gorgonzola cheese (about 2 oz) room temperature
1 Tbsp butter, room temperature
3 large fresh ripe figs, cut into thin wedges
2 tsp olive oil
Preheat broiler. Arrange baguette slices on baking sheet. Broil until lightly toasted on 1 side.
Mash crumbled Gorgonzola and 1 tbsp butter in a small bowl until smooth. Spread Gorgonzola mixture evenly over untoasted side of baguette slices. Top with figs. Drizzle oil over figs. Broil until cheese mixture bubbles around edges, about 3 minutes. Transfer crostini to platter and serve.
Makes 8
Gougeres
So yummy and can be made in advance and frozen and reheated.
½ lb butter (2 sticks)
2 cups water
10 oz flour (2 ¼ cups)
7 eggs
¾ cup grated cheese (Swiss, Parmigiano Reggiano or Gruyere)
Boil water and butter.
Remove from heat and add flour all at once and stir completely.
Transfer to bowl of electric mixer. Using electric mixer with paddle attachmend, add eggs, one at a time until each is incorporated. Add cheese and mix well.
Pipe (or use small ice cream scoop) onto buttered parchment paper.
Sprinkle with Kosher sale and a little cheese.
Bake at 375 degrees for 12-15 minutes until brown.
Serve warm or at room temperature.
Cheese Puffs
1 pkg puff pastry
Melted butter
Parmesan Cheese
Place pastry sheets in refrigerator overnight. Remove and cut into 1 inch strips. Dip strips in melted butter and then in grated Parmesan. Cut into 1 inch squares. Bake at 375 degrees for about 15 minutes or until golden brown. Makes several dozen.
Goat Cheese Torta
When this torta is sliced, it reveals colorful distinct layers.
2 (8 oz) pkgs cream cheese, room temperature
8 oz. goat cheese, room temperature
2 cloves garlic, minced
4 tsp chopped fresh oregano or 1 ¼ tsp dried oregano, crushed
1/8 tsp pepper
¼ cup prepared pesto
½ cup sundried tomatoes (packed in olive oil)
1 to 2 tbsp toasted slivered almonds
Fresh oregano or parsley sprigs
Stone-ground wheat crackers or thinly sliced baguette bread
Line a 9x5 inch loaf pan, soufflé pan, decorative gelatin mold or 9 inch springform pan with clear plastic wrap. In a food processor or a large bowl, combine cream cheese, goat cheese, garlic, oregano and pepper, stir until well blended.
Spread 1/3 of the cheese mixture onto the bottom of prepared pan. Top with pesto, spreading evenly. Layer with another 1/3 of the cheese mixture.
Drain sundried tomatoes, reserving one tomato for garnish. Cut remaining sundried tomatoes into small pieces; spread evenly over cheese mixtue in pan. Top with remaining cheese mixture.
Cover with plastic wrap and press gently to pack cheese. Refrigerate several hours or overnight.
Uncover and invert onto a serving plate. Cut reserved sundried tomato into thin slices. Garnish torta with tomato, almonds, and oregano or parsley. Serve with crackers or baguette bread.
Note: This can be made 5 days in advance and refrigerated, or it can be frozen up to 2 months.
How about some homemade crackers?
Parmesan, Rosemary and Walnut Shortbread
8 Tbsp (1 stick) unsalted butter, at room temperature
4 oz freshly grated Parmesan cheese
1 cup AP flour
1 Tbsp minced fresh rosemary
½ cup walnuts, toasted at 350 for 10 minutes, then chopped
½ tsp kosher salt
¼ tsp freshly ground black pepper
Pinch cayenne pepper
Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1 inch wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
When you’re ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350 degrees. Line a baking sheet with parchment. Cut the logs into ¼ inch thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto. Note: Buy the best Parmesan (preferably Reggiano) you can find. Ideally, get a lump and grate it yourself.
This recipe is from epicurious.com and following are some tips from reviewers:
DO NOT use pregrated cheese; it is too dry. In addition, if your cheese is well aged it can also be dry. Combine all ingredients except for the flour. Incorporate the flour slowly and only add enough flour until the dough holds together.
Another reviewer suggested that when serving, add a few paper-thin slices of pear which really brings out the parmesan and made them look rather elegant.
How about some nuts?
Union Square Café Bar Nuts
2 ½ cups assorted unsalted nuts, including peeled peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
2 Tbsp coarsely chopped fresh rosemary
½ tsp cayenne pepper
2 tsp dark brown sugar
2 tsp sea salt
1 Tbsp unsalted butter, melted
Preheat the oven to 350. Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven til they become golden brown, about 10 minutes.
In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter. Thoroughly toss the toasted nuts in the spiced butter and serve warm.
I make these nuts and bring the to St. John every year and we take them to the beach with us for snacks with our beach cocktails.
This dip sounds a little weird but it is absolutely delicious. It does call for scallions or chives. Not sure how much it would change it taste wise if they were left out.
Sweet Pickle Dip for Veggies
8 oz cream cheese, softened
12 bread and butter pickle slices
¼ cup pickle juice
3 green onions, chopped (could use chives)
1 tsp salt
1/3 cup mayonnaise
Put all ingredients in a blender or food processor and process until smooth and chill.
Makes about 2 cups
Here’s one that fits the season!
Dried Cranberry Spread
¼ cup dried cranberries
1 8 oz container cream cheese, room temperature
¼ cup soft fresh goat cheese
2 Tbsp plain nonfat yogurt
2-3 Tbsp honey
Spray metal blade of processor with nonstick spray. Add dried cranberries to processor and coarsely chop. Add cream cheese, goat cheese, yogurt and 2 tsp honey; process until well blended. Taste and add 1 tsp honey, if desired. Transfer spread to bowl. Can be prepared 3 days ahead. Cover and refrigerate.
As I typed these recipes, I realize that most of them contain either garlic, onions or cayenne pepper. But I think they could be made without the ‘offending’ ingredients or maybe substitutions?
Good luck with your birthday weekend celebration!
Happy Cooking! And Bon Appetit!
As for appetizers, here are a few that I’ve been making for a looooong time. (Forgive me if some of the ingredients are no-no’s)
Spinach Balls
2 10 oz pkgs frozen chopped spinach, thawed
1 lge onion, chopped (oops, sorry)
6 eggs, well beaten
3 cups herb seasoned stuffing mix (Pepperidge Farm)
1 tsp garlic powder
1 cup feta cheese, crumbled
¾ cup melted butter
½ tsp dried thyme
1 tbsp black pepper
Cook spinach and drain well. Combine spinach and remaining ingredients, mixing well. Shape spinach mixture into ¾ inch balls and placed on lightly greased cookie sheet. Bake at 325 degrees for 15-20 minutes. Yield: 8 dozen.
Note: Spinach balls may be frozen before baking. Place on cookie sheet, freeze until firm. Store in plastic bags. Thaw slightly, bake at 325 degrees for 20-25 minutes.
Bacon Squares
8 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese
1 cup chopped onion
1 cup mayonnaise
1 tsp salad seasoning
Combine all ingredients. Spread on mini rye breads and bake at 350 degrees for 10 minutes.
Mini Reubens
½ lb Swiss cheese, shredded
½ lb corned beef, chopped
1 can sauerkraut, drained
½ cup mayonnaise
Combine all ingredients and spread on mini rye breads and bake at 35 degrees for 10 minutes.
Check out the blog Proud Italian Cook. She has some great appetizer recipes there. One recent one I found called Rosemary & Olive Oil Pita Chips with Tuscan White Bean Dip.
Crostini with Gorgonzola and Figs
8 1/3 inch thick baguette slices
1/3 cup crumbled Gorgonzola cheese (about 2 oz) room temperature
1 Tbsp butter, room temperature
3 large fresh ripe figs, cut into thin wedges
2 tsp olive oil
Preheat broiler. Arrange baguette slices on baking sheet. Broil until lightly toasted on 1 side.
Mash crumbled Gorgonzola and 1 tbsp butter in a small bowl until smooth. Spread Gorgonzola mixture evenly over untoasted side of baguette slices. Top with figs. Drizzle oil over figs. Broil until cheese mixture bubbles around edges, about 3 minutes. Transfer crostini to platter and serve.
Makes 8
Gougeres
So yummy and can be made in advance and frozen and reheated.
½ lb butter (2 sticks)
2 cups water
10 oz flour (2 ¼ cups)
7 eggs
¾ cup grated cheese (Swiss, Parmigiano Reggiano or Gruyere)
Boil water and butter.
Remove from heat and add flour all at once and stir completely.
Transfer to bowl of electric mixer. Using electric mixer with paddle attachmend, add eggs, one at a time until each is incorporated. Add cheese and mix well.
Pipe (or use small ice cream scoop) onto buttered parchment paper.
Sprinkle with Kosher sale and a little cheese.
Bake at 375 degrees for 12-15 minutes until brown.
Serve warm or at room temperature.
Cheese Puffs
1 pkg puff pastry
Melted butter
Parmesan Cheese
Place pastry sheets in refrigerator overnight. Remove and cut into 1 inch strips. Dip strips in melted butter and then in grated Parmesan. Cut into 1 inch squares. Bake at 375 degrees for about 15 minutes or until golden brown. Makes several dozen.
Goat Cheese Torta
When this torta is sliced, it reveals colorful distinct layers.
2 (8 oz) pkgs cream cheese, room temperature
8 oz. goat cheese, room temperature
2 cloves garlic, minced
4 tsp chopped fresh oregano or 1 ¼ tsp dried oregano, crushed
1/8 tsp pepper
¼ cup prepared pesto
½ cup sundried tomatoes (packed in olive oil)
1 to 2 tbsp toasted slivered almonds
Fresh oregano or parsley sprigs
Stone-ground wheat crackers or thinly sliced baguette bread
Line a 9x5 inch loaf pan, soufflé pan, decorative gelatin mold or 9 inch springform pan with clear plastic wrap. In a food processor or a large bowl, combine cream cheese, goat cheese, garlic, oregano and pepper, stir until well blended.
Spread 1/3 of the cheese mixture onto the bottom of prepared pan. Top with pesto, spreading evenly. Layer with another 1/3 of the cheese mixture.
Drain sundried tomatoes, reserving one tomato for garnish. Cut remaining sundried tomatoes into small pieces; spread evenly over cheese mixtue in pan. Top with remaining cheese mixture.
Cover with plastic wrap and press gently to pack cheese. Refrigerate several hours or overnight.
Uncover and invert onto a serving plate. Cut reserved sundried tomato into thin slices. Garnish torta with tomato, almonds, and oregano or parsley. Serve with crackers or baguette bread.
Note: This can be made 5 days in advance and refrigerated, or it can be frozen up to 2 months.
How about some homemade crackers?
Parmesan, Rosemary and Walnut Shortbread
8 Tbsp (1 stick) unsalted butter, at room temperature
4 oz freshly grated Parmesan cheese
1 cup AP flour
1 Tbsp minced fresh rosemary
½ cup walnuts, toasted at 350 for 10 minutes, then chopped
½ tsp kosher salt
¼ tsp freshly ground black pepper
Pinch cayenne pepper
Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1 inch wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
When you’re ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350 degrees. Line a baking sheet with parchment. Cut the logs into ¼ inch thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto. Note: Buy the best Parmesan (preferably Reggiano) you can find. Ideally, get a lump and grate it yourself.
This recipe is from epicurious.com and following are some tips from reviewers:
DO NOT use pregrated cheese; it is too dry. In addition, if your cheese is well aged it can also be dry. Combine all ingredients except for the flour. Incorporate the flour slowly and only add enough flour until the dough holds together.
Another reviewer suggested that when serving, add a few paper-thin slices of pear which really brings out the parmesan and made them look rather elegant.
How about some nuts?
Union Square Café Bar Nuts
2 ½ cups assorted unsalted nuts, including peeled peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
2 Tbsp coarsely chopped fresh rosemary
½ tsp cayenne pepper
2 tsp dark brown sugar
2 tsp sea salt
1 Tbsp unsalted butter, melted
Preheat the oven to 350. Toss the nuts in a large bowl to combine and spread them out on a baking sheet. Toast in the oven til they become golden brown, about 10 minutes.
In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter. Thoroughly toss the toasted nuts in the spiced butter and serve warm.
I make these nuts and bring the to St. John every year and we take them to the beach with us for snacks with our beach cocktails.
This dip sounds a little weird but it is absolutely delicious. It does call for scallions or chives. Not sure how much it would change it taste wise if they were left out.
Sweet Pickle Dip for Veggies
8 oz cream cheese, softened
12 bread and butter pickle slices
¼ cup pickle juice
3 green onions, chopped (could use chives)
1 tsp salt
1/3 cup mayonnaise
Put all ingredients in a blender or food processor and process until smooth and chill.
Makes about 2 cups
Here’s one that fits the season!
Dried Cranberry Spread
¼ cup dried cranberries
1 8 oz container cream cheese, room temperature
¼ cup soft fresh goat cheese
2 Tbsp plain nonfat yogurt
2-3 Tbsp honey
Spray metal blade of processor with nonstick spray. Add dried cranberries to processor and coarsely chop. Add cream cheese, goat cheese, yogurt and 2 tsp honey; process until well blended. Taste and add 1 tsp honey, if desired. Transfer spread to bowl. Can be prepared 3 days ahead. Cover and refrigerate.
As I typed these recipes, I realize that most of them contain either garlic, onions or cayenne pepper. But I think they could be made without the ‘offending’ ingredients or maybe substitutions?
Good luck with your birthday weekend celebration!
Happy Cooking! And Bon Appetit!
Thanks for the suggestions so far!
I defintely meant au jus when I said gravy...that is the only kind I know how to make. The thick gravies look gloppy to me. I was trying to get out of making any sauce at all...but I love the popover idea, which means I would have to make the au jus (gravy!) to go with.
MaryBeth, I did see those carrots. They are beautiful. I would have to peel them though. If I served the inlaws unpeeled carrots they would not eat them.
DD+L, I love the Union Square nuts. I make a huge batch of them every year and then freeze them. Reheating works perfectly. My MIL can't have nuts though. I'll think about your other suggestions, thanks.
Maryanne, I am glad that you are feeling better.
I'll be sure and report back and let you know how it turned out.
Happy Friday everyone!
I defintely meant au jus when I said gravy...that is the only kind I know how to make. The thick gravies look gloppy to me. I was trying to get out of making any sauce at all...but I love the popover idea, which means I would have to make the au jus (gravy!) to go with.
MaryBeth, I did see those carrots. They are beautiful. I would have to peel them though. If I served the inlaws unpeeled carrots they would not eat them.
DD+L, I love the Union Square nuts. I make a huge batch of them every year and then freeze them. Reheating works perfectly. My MIL can't have nuts though. I'll think about your other suggestions, thanks.
Maryanne, I am glad that you are feeling better.
I'll be sure and report back and let you know how it turned out.
Happy Friday everyone!
It's like looking in your soup and finding a whole different alphabet.