2011 CHRISTMAS DINNER

This year, my daughter Eren decided to help with Christmas dinner and added her creations.  She made  centre pieces in the shape of Christmas tree using magazines, Ginger breadhouse mug decorations, napkin holders using candy canes, cupcakes in the  shape of hot coco (with candy canes for handle), wreath appetizer using Pillsbury croisant dough and cream cheese & dill mix, I added the feta filled roasted red peppers to create our colourful Christmas dinner table.

What was on the menu?

Stuffed Turkey.  This year, I bought prestuffed Butterball on the recommendation of a friend.  This was a great time saver and turned out nice and juicy.  It went from freezer to the oven (no defrosting required).  The only thing I had to remember is to cook it 1 hour less than the instructions on the packaging.  For example,  I had an 8 kg Turkey.  It was to cook for 7 1/4 hours at 325 defgree F.  I cooked it for 6 1/4 hour at 325 degree F.  I'd highly recommend this when you have so many other things to cook.

Mashed potatos

Mashed turnip

Roasted red peppers stuffed with feta cheese and dill

Mixed salad

Borek (Pastry filled with ground beef and vegetarian kind filled with potato and cheese)

Dolma (grape leaves filled with rice)

Cheese sticks with pasta sauce

Fried green beans

Shrimp

For desert, chocolate cake, cup cakes and cookies

SPINACH DIP

There are many versions of this dip on the internet.  I tried all of them.  This is my favorite.  It has cream cheese in it which gives it a special flavour.  For new years or Christmas parties, this is a very good option... I had a small get together this time so I served with crackers, but  for a bigger party, the best way to serve it inside a hollowed round pumpernickel bread.  You can serve the carved out pieces on the side.  Most important part of this recipe is that it must be done a day ahead and sit in the refregirator over night.

1 package frozen spinach (300 gr)

   OR 400 gr. fresh spinach cooked in a little bit oil in a wok/frying pan

1 package cream cheese (250 gr)

1 cup sour cream

1 cup mayonnaise

1 package Knorr swiss vegetable or herbal soup mix.

   (I find a whole package too much for salt content and use only 1/2 package)

• If you are using fresh spinach, wash and clean the spinach and cut into small pieces.  Stir fry in a little bit of oil.  This only takes a couple of minutes.  Let it cool.  I prefer freshly cooked spinach.  Stores sell fully washed spinach in bags which work really well for this recipe.
• If you are using frozen spinach, make sure it is defrosted and fully dry before using in this recipe
• Mix together all except soup mix in a food processor.  Add the soup mix a little at a time to find the desired salt content.  As I outlined in the ingredients section, I find a whole package is too much to use.
• Cover and let it sit in the fridge over night
• When it is time to serve, carve out the bread and fill with this dip.  Put pieces of the bread on the side for dipping.  You can use other vegetables for this dip as well like carrots or celery.

FAKE TURKISH PATTIES (YALANCI CIG BOREK)

Strange name for a recipe but translation from Turkish is a challenge sometimes.  Even in Turkey, this borek has many different names like Ci borek, Sirborek.  Wikipedia has a pretty good explanation of all these different names and how they came about.  I called it "patties" because the shape reminded me of Jamaican patties.  I called it "fake" because I modified the dough to make it easy on myself when it came to rolling it out.  Also, I cooked it on a hot plate rather than frying in lots of oil due to concerns over extra calories.  Nevertheless, it turns out pretty close to the real taste.  You can modify further with additional spices like chili peppers if you enjoy spicy foods.

Dough

1 cup milk (room temperature)

1 cup water (room temperature)

1/2 cup cooking oil

1 egg

1 teaspoon salt

Flour (approx 4 cups)

Filling:

1/2 kg lean ground beef

3 onions

3 tomatoes
1 teaspoon salt

black pepper

Cooking: either fry in lots of oil or brush with cooking oil if cooking on a hotplate

• First make the dough... Mix together egg, oil, water, milk and salt
• Add flour a little at a time until you have a dough that does not stick to your hands.  Softness should be a little soft (like your ear lobes)
• Cover dough with Saran Wrap and let it rest for a couple of hours at room temperature
• Make the filling by mixing all the ingredients.  Onions and the tomatoes need to be grated.  It should be a little watery to allow you to spread a thin layer.  If the onion and the tomatoes are not too juicy you can add some water.
• Take small pieces of the dough and make them into small balls (size of a large walnut)
• On a floured surface, roll out a thin round piece
• Spread filling in a very thin layer
• Close in the shape of a half moon
• Cook on a hot plate that is preheated to 350 degrees making sure that the hot plate is covered with a little bit of oil.  If necessary, brush more oil before turning over
• Cook until golden brown on both sides

RACK OF LAMB: FLATTENED

Lamb is my favorite meat.  It is soft and delicious.  This recipe is extremely simple and fast.  Barbeque is the best way to cook but in the winter time, I prefer "fried" in very little olive oil.. Mmm. 

1 package of rack of lamb (1 package consists of 6 at Costco)

6 tablespoons olive oil (1 tablespoon per piece)

6 teaspoons thyme leaves (1 teaspoon per piece - 1/2 on each side)

Salt

Additional olive oil for frying

• Cut rack of lamb into individual servings by cutting one bone at a time
• Put each piece in a zip lock bag and flatten with a meat tenderizer (mallet)
• Rub 1 tablespoon of olive oil on both sides of individual pieces
• Salt both sides and sprinkle with thyme leaves
• Fry at high heat in a little bit of olive oil or barbeque.  It cooks in minutes.



YOGURT CAKE DESERT

This is a specialty desert.  It looks like a plain cake but because it has a sugar based syrup, it is quite sweet.  Yet, it is surprisingly "light".  You can almost call it "fluffy".   The name "Yogurt Cake" seems to be used for another version of this cake which is known as "Revani"  As far as I know, the difference is Revani has Semolina.  This is my mom's recipe.  There is no Semolina in it so I believe it is the real Yogurt cake recipe.  There are a couple of secrets to getting this cake right: First, it must be made a day in advance to allow the syrup to soak through the cake.  Second, syrup must be fully cooled but the cake must be hot when you pour the syrup over the cake.

1 cup plain yogurt (drained)

1 1/3 cup powdered sugar

3 eggs

2 tablespoons unsalted butter (melted)

2 cups flour

2 teaspoons baking powder

Syrup

3 cups sugar

3 cups water

1 tablespoon lemon juice

• First prepare the syrup.  Combine sugar and water.  Bring to boil.  Add the lemon juice.  Boil for 5 minutes.  Set aside to cool.  Syrup must be totally cooled before you pour it over the cake. 
• Drain the excess juice from the yogurt by putting it in a strainer over an empty cup and leave in the fridge for 30 minutes
• Using a mixer, mix yogurt and powdered sugar first.  Add in eggs, butter and continue mixing
• Add baking powder and flour last.
• For variety and added flavour some people add in vanilla or lemon skins but I prefer original recipe and do not use any of these things.
• Pour into a 9 inch (229 mm) springform cake pan
• Cook at 350 for 35 to 40 minutes
• Once out of the oven, let it sit for 10 minutes
• Cut the cake diagonally
• Pour syrup over the cake a little at a time to make sure it is soaking through
• Cover with aliminium foil
• Once the cake is fuly cooled, leave in the fridge overnight
• Once ready to serve, take out of the pan and move over to a serving plate
• Decorate with coconut

BLEEDING HEART HALLOWEEN CAKE

Halloween is now known all over the world.  This certainly was not the case before internet.  Last night, we were at a show where people around the world were sharing their stories their first introduction to Halloween.  I would like to share one of the stories I heard.  It was similar to my very first Halloween in Canada.  This is how the story goes...Mom and dad come home from work tired.  As they were getting ready for dinner when the door bell rings.  They open the door to find a bunch of kids with expecting faces.  One of the accompanying parents explains what is going on.  The mom rummages through the kitchen cupboards and finds some candy.  Of course, their kids get very excited about this idea of "Trick or Treat".  Dad runs to a corner store to buy candy and while the mom tries to make up a costume from the dad's closet.  Kids are handed a small paperbag for their collection.  Reason being the mom doesn't want the kids to appear greedy.  Their very first stop is the next door neighbour.  Of course the small bag gets half filled at their first stop.  The neighbour suggests pillow cases.  Kids go back to the house but can't convince the mom to give them pillow cases so they settle with a shopping bag.  This marks their very first Halloween memory... Happy Halloween.

1 package vanilla cake mix

1 package dream whip or vanilla icing

1 small package (85 gr.) cherry Jello (prepare with boiling and cold water)

• Prepare the cake according to package instructions
• Spray a heart shaped cake pan with vegetable oil
• Pour your cake into the cake pan and cook to package instructions
• Cool cake for 1 hour
• Boil cup water and add Jello mix.  Stir to melt.  Add 1/2 cup cold water
• Put holes all over the cake and very slowly pour jello over the cake
• Leave in the fridge for 3 hours
• Decorate with dream whip and coloured candy

VEGETABLE QUICHE WITH BISQUICK

You can call this pie or quiche.  It is made with Bisquick and extremely easy to make. If you are having a vegetarian guest for dinner, an ideal choice for your dinner table.  You mix everything together.  Bisquick forms the crust while it is cooking so you don't have to worry about making a crust ahead of time.

2 cups chopped broccoli
1/3 cup chopped onion

1/3 cup chopped green bell pepper

1 cup shredded Cheddar cheese 

1/2 cup Original Bisquick® mix

1 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs

• Use broccoli flowers for this recipe.  Boil them in in salted water for about 5 minutes and drain
• Grate the cheddar cheese
• Wash and cut up all the other vegetables (onion, bell pepper) 
• Spread all the vegetables in the middle of the pie plate (23 cm)
• Mix together the eggs, milk, grated cheese, Bisquick, salt and pepper
• Pour the bisquick mixture over the vegetables. 
• Preheat oven at 350
• Bake 35 to 45 minutes until golden brown.  You can also test by inserting a knife in the middle.  It should come out clean.
• Cool for 5 minutes before serving.