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Tag Archives: Holiday

BRUSSELS SPROUTS WITH BLUE CHEESE AND GLAZED PECANS

21 Wednesday Dec 2016

Posted by Ceri Wilkin in Recipes, Vegetables

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celebration, easy, family, festive, friends, Holiday, vegetable

A perfectly flavorful accompaniment to any festive gathering.

BRUSSELS SPROUTS WITH BLUE CHEESE AND GLAZED PECANS

brussels sprouts with blue cheese and glazed pecans

1/2 cup olive oil

5 tablespoons red wine vinegar

3/4 teaspoon sugar

brussels sprouts, trimmed

1 1/2 cups blue cheese, crumbled

glazed pecans (recipe follows)

Whisk olive oil, red wine vinegar and sugar in a medium bowl to blend. Season vinaigrette to taste with salt and pepper.

Cook brussels sprouts in a large pot of boiling salted water until crisp-tender, about 8 minutes. Drain well, pat dry. Cut brussels sprouts in half lengthwise and place in large bowl.

Toss brussels sprouts with enough vinaigrette to coat. Transfer to serving bowl, spoon any remaining vinaigrette over. Sprinkle with blue cheese and glazed pecans.

GLAZED PECANS

1 1/4 cups pecans

1 1/2 tablespoons vegetable oil

1 1/2 tablespoons sugar

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

Heat oven to 325F. Spray baking sheet with nonstick spray. Stir pecans and oil in medium bowl to coat. Mix sugar, cayenne and salt in small bowl, then add to pecan mixture and toss to coat. Scatter coated pecans on prepared baking sheet. Bake until pecans are brown and crisp, stirring occasionally, about 15 minutes. Transfer baking sheet to rack and cool completely.

Enjoy!

Recipe adapted from Bon Appetit, December 2002

www.bonappetit.com/

 

BRUSSELS SPROUTS WITH HAM AND CARAMELIZED ONIONS and SEARED BRUSSELS SPROUTS

28 Sunday Feb 2016

Posted by Ceri Wilkin in Recipes, Vegetables

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easy, entertaining, family, ham, Holiday, quick, side, white wine

Delicious, quick and easy Sprout Side Dishes.

BRUSSELS SPROUTS WITH HAM AND CARAMELIZED ONIONS

4 ounces country ham, chopped
5 tablespoons olive oil, divided
2 pounds of fresh Brussels sprouts, trimmed
2 teaspoons salt, divided
2 onions, thinly sliced
1/4 cup honey
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper

Saute ham in 3 tablespoons of hot oil in a large skillet over medium heat, 3 to 5 minutes or until crisp. Remove with a slotted spoon and drain on paper towels.
Add Brussels sprouts to skillet and cook, stirring occasionally 7 to 8 minutes or until light brown and crisp tender, toss with 1 teaspoon of salt. Transfer Brussels sprouts to a bowl, wipe the skillet clean.
Heat remaining 2 tablespoons of oil in skillet over medium high heat, add onions, and cook, stirring occasionally, 15 to 20 minutes or until light brown and tender. Stir in honey, black pepper and red pepper and remaining 1 teaspoon of salt. Add Brussels sprouts and cook, stirring constantly, 1 to 2 minutes or until thoroughly heated. Top with ham.
Enjoy!

Recipe adapted from Southern Living, November 2013
www.southernliving.com/food/‎

SEARED BRUSSELS SPROUTS

Heat 1 to 2 tablespoons of olive oil in a skillet, and cook 1 pound of brussels sprouts, that have been cut in half until they are well browned. Add 1/4 cup white wine and stir. Cover, cook until tender. Season with salt and pepper.
Enjoy!

MARINATED OLIVES and WARM BRIE WITH FIG AND PISTACHIO TAPENADE and RUSTIC SMOKED SALMON PATE

04 Thursday Feb 2016

Posted by Ceri Wilkin in Appetizers, Recipes

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best, christmas, Easter, easy, friends, fun, gathering, Holiday, party, quick, Super Bowl

It seemed like it had been forever since I’d had a night with friends, even though we’d tried several times, it was Holiday Season and someone was always otherwise engaged and unavailable or out of town. I finally organized a small gathering on my first free evening of the year, set out a few simple appetizers, ordered Macarons from a local bakery and opened several varieties of wine. It was wonderful to see everyone, and to have a chance to catch up on lives and holiday travel and celebrations, and when it came to an end, I provided containers for taking home leftovers, and was thrilled when a friend later sent a picture of her dinner, which included my Marinated Olives.
rhondas dinner

MARINATED OLIVES

marinated olives

1/2 cup olive oil

3 garlic cloves, crushed

2 tablespoons grapefruit zest

2 tablespoons fresh grapefruit juice

2 tablespoons red wine vinegar

1 tablespoon chopped fresh thyme leaves

1 tablespoon orange zest

2 teaspoons sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 cups assorted olives

Stir together olive oil, garlic, grapefruit zest and juice, red wine vinegar, thyme, orange zest, sugar, salt and freshly ground black pepper. Add olives, toss with marinade to coat. Cover and chill 4 to 24 hours.

Enjoy!

Recipe adapted from Southern Living, December 2014

www.southernliving.com/

WARM BRIE WITH FIG AND PISTACHIO TAPENADE

warm brie with fig and pistachio tapenade

1 (8-ounce) round Brie

1/2 cup roasted pistachio nuts, chopped

1/3 cup canned figs, chopped, stems removed

2 tablespoons honey

1/4 teaspoon salt

Heat oven to 350F. Place Brie on a baking sheet. Bake for 5 to 7 minutes or just until warmed through. Transfer to a serving platter.

Meanwhile, in a small saucepan combine nuts, figs and honey. Cook and stir over medium-low heat 1 to 2 minutes or until honey is melted and nut mixture is evenly coated.

Spoon nut mixture over Brie. Sprinkle with salt. Serve with crackers, baguette slices and apple slices.

Enjoy!

Recipe adapted from Better Homes and Gardens, 2015

www.bhg.com/

RUSTIC SMOKED SALMON PATE

rustic smoked salmon pate

227 grams cream cheese, at room temperature

1 tablespoon olive oil

1 tablespoon butter

2 shallots, finely diced

2 cloves garlic, minced

salt and freshly ground black pepper to taste

1 teaspoon lemon zest

1 tablespoon chopped parsley

3 sprigs of thyme, leaves removed and chopped

200 grams of smoked salmon, chopped

25 grams of butter to top pate

parsley leaves for garnish

Place a small pan over medium-low heat, add the oil, butter, shallots, garlic, salt and pepper and cook for a couple of minutes. Add lemon zest and thyme, when softened, remove from the heat to cool.

Add the shallots and garlic mixture, along with the salmon and chopped parsley, to the cream cheese and combine. Check seasoning before placing mixture into a jar.

Melt butter, pour over the pate and let cool slightly. Then place the reserved parsley leaf on top. Place into the refrigerator until ready to serve. Serve with toasted baguette slices.

Enjoy!

APPLE CIDER BOURBON PUNCH and MINI CHEESE BALLS and BLUE CHEESE TEA CRACKERS and CHESTNUT HUMMUS and BUTTER COOKIES

12 Saturday Dec 2015

Posted by Ceri Wilkin in Entertaining, Recipes

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Tags

appetizer party, cocktail party, cookies, Holiday, Naturalized Citizen

Upon learning about an exchange student from Venezuela that friends of ours were hosting, I immediately wanted to have a gathering so she could meet others that we know from the same country. Being a Naturalized Citizen I know how wonderful and exciting it is to meet people who share my origin of birth.

APPLE CIDER BOURBON PUNCH

apple cider bourbon punch

In a medium bowl, toss 2 cored and chopped Granny Smith apples with 2 tablespoons of lemon juice and 1/2 teaspoon ground cinnamon. In a large pitcher, mix 3 cups chilled sparkling hard apple cider, 1 1/2 cups bourbon, and 1 1/2 cups apple cider.

Enjoy!

Recipe adapted from Better Homes and Gardens, September 2014

www.bhg.com/

MINI CHEESE BALLS

mini cheese balls

8 ounces cream cheese

8 ounces goat cheese

8 ounces almond milk cheese

2 teaspoons honey

1/2 teaspoon grated lemon rind

1/2 cup slivered almonds, toasted

1 teaspoon minced thyme

Place cream cheese, goat cheese, almond milk cheese, honey and grated lemon rind in a large bowl, and beat with a mixer at medium speed for 2 minutes or until smooth. Freeze for 15 minutes.

Place almonds and thyme in a food processor, process until finely ground. Place nut mixture into a shallow dish.

Roll cheese mixture into small balls, gently roll each one in nut mixture, coating well.

Enjoy!

Recipe adapted from Cooking Light, December 2015

www.cookinglight.com/

BLUE CHEESE TEA CRACKERS

blue cheese tea crackers

BLUE CHEESE SPREAD

8 ounces cream cheese, softened

4 ounces crumbled blue cheese

CRACKERS

3/4 cup flour

3/4 cup toasted pecans, finely ground

4 tablespoons butter, cut into small pieces

1/3 cup blue cheese, crumbled

toasted pecan halves for garnish

With a mixer, beat cream cheese and crumbled blue cheese until smooth.

Heat oven to 325F.

Combine flour and pecans in a food processor. Pulse to mix. Add butter, and pulse until mixture resembles coarse meal.

Add blue cheese and process until dough is completely combined. Transfer dough to a floured board and roll out. Cut circles from dough, and bake for 25 minutes or until crackers are golden brown and firm in the center.

To assemble, put about a teaspoon of spread on each cracker, garnish with a pecan half.

CHESTNUT HUMMUS

chestnut hummus

Heat oven to 350F. Place 8 ounces of mushrooms and 1/2 cup peeled and steamed chestnuts on a baking sheet. Drizzle with olive oil. Bake for 40 minutes.

In a food processor, combine the mushrooms, chestnuts, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon tahini, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 1 (15 ounce) rinsed and drained can of chickpeas, and 2 garlic cloves. Process until smooth.

Enjoy!

Recipe adapted from Cooking Light, December 2015

www.cookinglight.com/

BUTTER COOKIES

butter cookies

1 cup unsalted butter, room temperature

2/3 cup light brown sugar

1 egg

1 teaspoon vanilla extract

2 1/2 cups flour

1 teaspoon salt

1/2 cup turbinado sugar

In the bowl of an electric mixer, fitted with the paddle attachment, combine butter and light brown sugar, beat on high speed until fluffy, 2 to 3 minutes. Add egg and vanilla, and mix to combine. Add flour and salt, and mix on low speed until flour is incorporated.

Roll dough into 3 logs, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.

Heat oven to 350F. Line a baking sheet with parchment paper. Roll cookie log in sugar, coating it evenly, and slice into 1/4 inch rounds. Place cookies on baking sheet about 1-inch apart. Bake until golden brown, 15 to 20 minutes. Remove from oven and let cool completely on wire racks.

Recipe adapted from Martha Stewart

www.marthastewart.com/cook

SPICED BANANA MUFFINS

06 Sunday Dec 2015

Posted by Ceri Wilkin in muffins, Recipes

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Tags

banana, breakfast, easy, healthy, Holiday, nutritious, orange, quick, snack

Once you have baked a batch of these wonderful muffins, you will have a quick and delicious breakfast or snack available anytime during this busy time of year.

SPICED BANANA MUFFINS

spiced banana muffins

1/2 cup flour

1/2 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup brown sugar

1/4 cup butter, softened

1 cup mashed bananas

1/4 cup applesauce

1/2 teaspoon orange zest

1/2 teaspoon vanilla extract

1 egg

Heat oven to 350F. Line a 6-muffin tin with paper liners.

Mix flour, baking soda, cardamom, cinnamon, nutmeg and salt into a large bowl, set aside. Put sugar and butter into the bowl of an electric mixer, beat until well combined. Add bananas, applesauce, orange zest, vanilla and egg to the sugar butter mixture and beat again until combined. Add flour mixture to banana mixture in three parts, stirring well after each addition.

Spoon batter into prepared tin, bake until a toothpick inserted in the center of the muffins come out clean, about 25 minutes.

Enjoy!

Recipe adapted from Oprah Magazine, July 2009

www.oprah.com/app/food.html

CHARRED CORN SALAD WITH MINT, PARSLEY AND CILANTRO and WATERMELON SUMMER SALAD

23 Saturday May 2015

Posted by Ceri Wilkin in Recipes, Salad

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corn, easy, feta cheese, grilling, healthy, Holiday, Memorial Day, quick, sides, watermelon

These two fresh and delicious salads are quick to make and are the perfect accompaniment to the traditional Memorial Day grill out.

CHARRED CORN SALAD WITH MINT, PARSLEY AND CILANTRO

charred corn salad

4 ears of corn, shucked

olive oil

salt and freshly ground black pepper to taste

1 shallot, finely chopped

2 1/2 tablespoons fresh lime juice

1 teaspoon maple syrup

1 jalapeño, seeded and thinly sliced

3 tablespoons chopped mint leaves

3 tablespoons chopped parsley leaves

3 tablespoons chopped cilantro leaves

Heat grill. Brush the corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning, until crisp tender, about 12 minutes. Let cool.

Meanwhile, in a small bowl, combine the shallot and lime juice and let stand for 10 minutes. Stir in the syrup, jalapeño and 2 tablespoons of oil and season with salt and pepper.

Cut the kernels off the cobs, place in a bowl with the shallot mixture and toss. Add the mint, parsley and cilantro and toss again. Serve warm.

Enjoy!

Recipe adapted from Food and Wine, September 2012

www.foodandwine.com/

WATERMELON SUMMER SALAD

watermelon summer salad

1 cucumber, diced

1/4 cup apple cider vinegar

4 tablespoons olive oil, divided

3 cups watermelon, diced

3 tomatoes, diced

2 tablespoons red wine vinegar

salt and freshly ground black pepper

1 tablespoon sugar

1/2 cup feta cheese, diced

Place cucumber, apple cider vinegar and 2 tablespoons of olive oil in a bowl with a tight fitting lid, stir to combine. Add a couple of dashes of pepper, close the lid and refrigerate for 2 hours and up to overnight.

Place watermelon and tomatoes in a large bowl. With a slotted spoon, strain cucumber from vinegar mixture, and place in bowl with watermelon. Discard vinegar mixture. Sprinkle salt and sugar over watermelon mixture, mix until combined. Add red wine vinegar and remaining 2 tablespoons of olive oil, season with black pepper, stir until combined. Top with feta cheese.

Enjoy!

Recipe adapted from The Dining Guide, August 2014

http://www.arktimes.com/arkansas/dining/Section?oid=861839

EGGNOG PANCAKES and CRANBERRY EGGNOG COOKIES

22 Monday Dec 2014

Posted by Ceri Wilkin in bars and cookies, Breakfast & Brunch, Holidays

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cookies, cranberry, eggnog, Holiday, orange, pancakes, rum extract, white chocolate chips

It would appear this traditional holiday beverage is not just for mixing with bourbon – it also makes a great addition to pancakes and cookies.

EGGNOG PANCAKES

eggnog pancakes

In a large bowl, mix together 2 cups of flour, 1 tablespoon of baking powder, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, 2 lightly beaten eggs, 2 cups eggnog, and 1/4 cup oil. Cook pancakes on a griddle 1 to 2 minutes or until golden brown.

Enjoy!

Recipe adapted from Better Homes and Gardens, December 2012

www.bhg.com/recipes/

CRANBERRY EGGNOG COOKIES

eggnog cookie

1/2 cup butter, room temperature

1 cup sugar

1 egg

1/2 teaspoon vanilla extract

1 teaspoon rum extract

1/2 cup eggnog

1 cup dried cranberries

1 cup white chocolate chips

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

ORANGE GLAZE

1 1/8 cup confectioners’ sugar

1 teaspoon vanilla extract

1 orange

Heat oven to 350F.

Cream together butter and sugar. Blend in egg, vanilla, rum extract and eggnog. Stir in cranberries and white chocolate chips. Sift together four, baking powder, salt and nutmeg. Stir into eggnog mixture just until incorporated.

Scoop rounded teaspoons of dough onto a parchment-lined baking sheet. Bake at 350F for 10 to 12 minutes or until lightly golden brown. Remove to rack to cool completely. Glaze cookies with orange glaze.

ORANGE GLAZE

Mix together confectioners’ sugar, vanilla extract the zest of one orange and enough orange juice to make a thick glaze. Spread glaze over cookies.

Enjoy!

Recipe adapted from The Dining Guide, December 2014

www.nwaonline.com/dining/

COLORFUL COLESLAW and MARDI GRAS SLAW and HARVEY HOUSE SLAW

26 Monday May 2014

Posted by Ceri Wilkin in Coleslaw, Recipes, Side Dishes, Summer, Vegetables

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Tags

coleslaw, Holiday, lime, mayonnaise, Memorial Day, mustard, oil, Uncategorized, vinegar

Thinking of all those who have served in the Armed Forces on this Memorial Day.

Although this holiday typically signals the beginning of the summer vacation season – outdoor cooking, being by the water, boating, picnicking, sunscreen and bug spray, the kids in our district were in school today, making up one of the days they were at home over the winter, due to inclement weather.

However, we barbecued with friends over the weekend, camped and spent a lot of time beside, on, and in the lake, so they were able to have a taste of summer, before being dropped at the school doors this morning.

The three coleslaw recipes below are all delicious, and would be wonderful and welcome at any celebration.

 Colorful Coleslaw

3 tablespoons grainy mustard 2 tablespoons honey 2 tablespoons fresh lime juice 2 tablespoons cider vinegar 2 tablespoons olive oil salt and freshly ground black pepper to taste 1/8 head red cabbage, cored and thinly sliced 1/8 head green cabbage, cored and thinly sliced 1 carrot, shredded 1 green pepper, cored and diced 1/2 fennel bulb, halved, cored and thinly sliced 1/4 cup fresh cilantro leaves, chopped 1 tablespoon poppy seeds In a large serving bowl, whisk together the mustard, honey, lime juice, vinegar, oil, salt and pepper. Add the cabbages, carrot, green pepper, fennel, cilantro and poppy seeds, and toss well to combine. Adjust seasonings as desired. Enjoy! and please share recipedoodle with your friends! Recipe adapted from USA Weekend, May 2012 www.usaweekend.com/section/FOOD04/Recipe-Archive‎

Mardi Gras Slaw

1/3 cup mayonnaise (I used low fat) 2 tablespoons cider vinegar 1 teaspoons mustard seeds 1/2 teaspoon salt 1/8 teaspoon ground red pepper 4 cups thinly sliced green cabbage 1 cup thinly sliced red cabbage 1/2 cup shredded carrot 3 green onions, chopped

Combine mayonnaise, cider vinegar, mustard seeds, salt, and ground red pepper, stir with a whisk. Add the green cabbage, red cabbage, carrot and green onions, toss to coat.Enjoy! Recipe adapted from Cooking Light, July 2013 www.cookinglight.com/food/recipe-finder/‎

Harvey House Slaw

1 celery stalk, sliced 1/4 cup parsley, chopped 1/2 package coleslaw mix 1 teaspoon dry mustard 1 teaspoon celery seed 2 tablespoons sugar 1 teaspoon salt 1/2 cup vinegar 1/4 cup oil

In a large bowl, mix celery, parsley and coleslaw mix. In a saucepan combine mustard, celery seed, sugar, salt, vinegar and oil. Mix well and bring to a boil, stirring. Pour over slaw. Cover and refrigerate for at least 4 hours. Drain excess liquid. Toss well to mix before serving. Enjoy! Recipe adapted from We Gather Together, October 2001

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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