Food

Eating My Way Through the Holidays! Special Edition: Dried Beef Pretzel Dip

Eating My Way Through the Holidays! Special Edition: Dried Beef Pretzel Dip! Try a new creamy variation of the traditional chipped beef cheeseball. In lieu of the cream cheese, substitute Greek yogurt instead. Make it super lo-cal by serving it with fresh veggies and whole-grain crackers. The blend of parsley and dill give it an irresistible twist only lighter! 
DRIED BEEF PRETZEL DIP
Ingredients:

16 ounces of Greek yogurt 

16 ounces of light mayonnaise 

1 teaspoon seasoned salt

2 teaspoons dill weed

2 teaspoons parsley flakes 

1/2 teaspoon onion powder 

2 2.5-ounce packages lean smoked chopped beef, cut-up
Instructions:

In a medium size mixing bowl, combine yogurt and mayonnaise. Blend until smooth. Add seasoned salt, dill weed, parsley flakes, and onion powder. Stir until combined. Fold in cut-up smoked beef pieces. Refrigerate one hour before serving. Easy peasy. 

Eating My Way Through the Holidays! Special Edition: Sugar-Spun Sponge Candy

Eating My Way Through the Holidays! Special Edition: Sugar-Spun Sponge Candy! Take a walk down Memory Lane. Wonderful childhood memories come flooding back with this old-time classic favorite. You will seldom find it in candy stores unless you happen to stumble upon a family-owned place where the bell above the doorjamb jingles as you cross the threshold. Once inside, the glass showcase will feature this honeycomb-type toffee, golden in color, nestled inside a rich chocolate covering. It’s crisp and air-filled with a sponge-like appearance. Once you’ve had it, the memories linger on. Spoil yourself and make up a batch. Just like magic, it can be whipped up in about 15 minutes. Carry on the tradition, or begin your own this year. 
SUGAR-SPUN SPONGE CANDY
Ingredients:

1 cup sugar

1 cup dark corn syrup 

1 tablespoon vinegar 

1 tablespoon baking soda
2 cups semi-sweet chocolate morsels 

3 teaspoons vegetable oil
Instructions:

Combine sugar, corn syrup, and vinegar in a heavy-bottomed 3-quart pan. Cook over medium heat, stirring until sugar dissolves. Continue cooking about 10 minutes until mixture reaches 300° on a candy thermometer, or a drop of syrup becomes brittle in a glass of cold water. Immediately remove pan from heat and sift in baking soda. Mixture will foam up madly. Stir gently but thoroughly. Pour into well-buttered 9″ square pan. Do not spread. Let cool. Remove from pan and break into pieces over a large bowl. Sugary crumbs will appear all over the counter if the bowl is too small. 
Instructions for Chocolate Coating:

Pour chocolate morsels into a glass bowl. Add 3 teaspoons of vegetable oil. Stir. Place in microwave for 5 minutes on 30% power. Halfway through, stir to blend smooth. Do not over cook. Keep warm on the stovetop over a double boiler. Dip each piece of sponge candy into chocolate. Coat completely or halfway depending on preference. The honeycomb and chocolate look appealing, in my opinion. Place pieces on waxed paper lined sheet pan. Chill to set. 

Dining Outside the Home: Murrieta’s Bar & Grill in Calgary, Canada 

Dining Outside the Home: Murrieta’s Bar & Grill in Calgary, Canada! Are you searching for adventure? Do you have a passion for life? If so, you may have something in common with this restaurant’s namesake located in downtown Calgary. Joaquin Murrieta, a gold rush Robin Hood-like outlaw, was the subject of western fantasy, raiding gold from the rich and sharing with the poor. Still somewhat of an urban legend, his myth lives on within the walls of the renovated Alberta Hotel. Enter on the side street, ascend a winding staircase, and slide onto a seat outside on the second-story terrace overlooking the street activity that seems nonstop. Whether you take a “Happy Hour” mid-day break, meet friends for an early dinner, or dance to the music of late-night bands, it is impossible not to be consumed by the rustic surroundings of Old World tradition. 

Eating My Way Through the Holidays! Special Edition: White Chocolate Cranberry Spice Bars

Eating My Way Through the Holidays! Special Edition: White Chocolate Cranberry Spice Bars! Like snowdrops over a country field, the white chocolate bits add a sweet creaminess to the crumb bars offsetting the tart tangy taste of cranberry sauce. You may notice a warm sweet-heat every once in awhile. It’s the candied baby ginger infused throughout. I use all-natural crystallized ginger slices and chop them up for added zing. For the merriest of holidays, make a batch of these bite-sized guilty pleasures. Perfect for a cookie exchange. 
WHITE CHOCOLATE CRANBERRY SPICE BARS
Ingredients:

2 cups flour

1teaspoon salt

1/2 teaspoon baking soda

3/4 cup butter

1 cup sugar

1 1/2 cups chunky cranberry sauce

1/4 cup crystallized ginger

1 cup white chocolate chips

1 cup powdered sugar

2 tablespoons milk
Directions:

Preheat oven to 350°. Cream together sugar and butter. Mix flour, salt, and baking soda together. Add dry ingredients together. Spread 3/4 of batter into a 9″x13″ greased dish. Gently press down with a spoon to level. Divide cranberry sauce over top. Sprinkle white chocolate chips over cranberry mixture. Fill in with chopped crystallized ginger. Crumble remaining batter on top. Bake for 30-35 minutes. Cool slightly and cut into squares or triangles. To make glaze, mix powdered sugar with milk, stirring until smooth. Drizzle over bars. 

Eating My Way Through the Holidays! Special Edition: Cheesy Pimento Spread

Eating My Way Through the Holidays! Special Edition: Cheesy Pimiento Spread! If you’re a cheese lover, this is a “must-do” appetizer. It is guaranteed to bring big raves at the next holiday gathering. The smokey-peppery version is sure to test your willpower. Should it just be slathered on crackers or bagel chips? What about apple slices? Or will you take it one step further and build a grilled cheese sandwich on sourdough bread? Whatever you choose, create all sorts of ideas for enhancing this nostalgic Southern favorite. 
CHEESY PIMENTO SPREAD 
Ingredients:

1/2 cup mayonnaise 

2 teaspoons French Dijon mustard 

1 teaspoon Worcestershire sauce 

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon seasoned salt

1/8 teaspoon white pepper 

4-ounce jar of diced pimientos, drained

2 green onions, snipped

8 ounces extra sharp yellow cheddar cheese, finely shredded 

10 ounces sharp white cheddar cheese, medium shredded 

1 teaspoon sriracha hot chili sauce (optional)
Instructions:

In a large bowl, stir together mayonnaise, mustard, Worcestershire sauce, red pepper flakes, seasoned salt, and pepper. Mix well. Fold in pimientos and onions. Stir in both cheeses until blended. Add sriracha for a kick of heat. Chill one hour or overnight. 
Serving Suggestion: Serve as an Appetizer with crackers or assorted vegetables. Also excellent as finger sandwiches. 
*For block cheeses, grate one kind with small holes and the other with medium holes on a box grater or using food processor blades. 

Eating My Way Through the Holidays! Special Edition: Golden Oyster Stew

Eating My Way Through the Holidays! Special Edition: Golden Oyster Stew! I knew it was something special when my father requested this savory stew once a year. Although he was the only one who indulged in its aromatic creaminess, I managed to sneak one spoonful each time. I guess you could say eventually I acquired a taste for this seafood delicacy. Now I’m sharing it with you. Carry on the tradition. 
GOLDEN OYSTER STEW
Ingredients:

1 medium potato, peeled and diced

1 tablespoon onion, chopped 

4 tablespoons butter

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes 

8 ounces of fancy whole oysters, with oyster liquor 

1 cup light cream

1/2 cup of cheddar cheese, finely shredded 

Oyster crackers 
Instructions:

In a 2-quart pan over medium high heat, combine potatoes, onion, butter, sea salt, black pepper, and red pepper flakes. Add just enough water to cover. Cook until tender, about 20 minutes. Reduce heat to simmer and add oysters with liquor, cream, and cheese. Stir occasionally for cheese to melt. Gently bubble until the edges of the oysters begin to curl. Do not boil over. Serve the golden oyster stew immediately with oyster crackers. 

Eating My Way Through the Holidays! Special Edition: Mincemeat Cookies

Eating My Way Through the Holidays! Special Edition: Mincemeat Cookies! When my friend, Ray, “gifted” me with a batch of his time-honored traditional homemade mincemeat, I felt as though I had received a portion of the Holy Grail. Could this secret from the past hold special powers? Would one bite provide happiness, eternal youth, and food in infinite abundance? You tell me. Ray carefully coached me on how to “season” the mixture by adding flavored brandy (I chose apricot) over a three-week period, stirring it occasionally in a covered clay crock. I was an awestruck student following his instructions to the letter. The results were phenomenal and elegant. Don’t let anyone tell you mincemeat is awful. When prepared correctly, some things are worth the wait. 
MINCEMEAT COOKIES
Ingredients for Cookies:

2/3 cup butter, softened 

2/3 cup brown sugar

1 teaspoon cinnamon 

1/2 teaspoon nutmeg

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2 eggs

1 cup mincemeat* 

2 cups flour

1 cup pecans, chopped 

Pecan halves for garnish
Ingredients for Icing:

3 cups powdered sugar

3 tablespoons butter, softened 

1 tablespoon apricot brandy

1 teaspoon vanilla extract 

1-2 tablespoons warm milk, as needed
Instructions:

Preheat oven to 375°. Cream together butter and brown sugar until fluffy. Beat in cinnamon, nutmeg, salt, baking soda, and baking powder. Add eggs and mincemeat. Gradually stir in the flour. Fold in chopped pecans. Drop by spoonfuls onto a parchment lined baking sheet. Bake 8-10 minutes until tops of cookies are dry and set. Bottoms will be slightly golden. Remove from oven. Transfer to a wired rack. Frost while slightly warm. Top each cookie with a pecan half before frosting sets. 
Instructions for Icing:

In a medium bowl gently mix powdered sugar and butter until smooth. Add brandy and vanilla. Stir well. As needed, add warm milk to create a thick consistency. Place a dollop of icing on each cookie. Garnish with pecan half. 
*The “Elegant Homemade Mincemeat” recipe can be found in the 1972 Farm Journal’s Country Cookbook, page 371.

Hanapepe Art Night Appeals to the Senses

Do you believe in magic? The spirit of the season was alive with festivities in the quaint little town of Hanapepe, Kauai, where music and art thrive. Despite the late afternoon downpour that left scattered puddles along the weather beaten pot-holed street, the aromas of sweet and salty, grilled and spicy foods hung in the air. Without a doubt, sampling and tasting island favorites was going to be the buzz of the night. No worries, challenge accepted. Twinkling lights were strung from rooftop to rafter setting the tone for glee and laughter. While strolling along, with hardly a clue, above the town a shooting star left a streak of light that was nothing short of amazing. Suddenly, as if on cue, distant music began to captivate the crowds. Like a moth to flame, people emerged from the shadows to witness Kimberly Hope McDonough as she eloquently performed a medley of classical-crossover music on an electric violin. Effortlessly, she flowed from progressive Michael Jackson tunes to a classical Phantom of the Opera ensemble as well as a Charlie Daniels Americana favorite. Cheers and applause closed the performance. Without a doubt, the joy of Christmas is alive and well in “Kauai’s Biggest Little Town.”

Dining Outside the Home: Hail, Caesar

Dining Outside the Home: Hail, Caesar! When you visit a place engulfed in history, it’s not uncommon to hear about its claim-to-fame signature cocktail. Invented in Calgary, yet popular exclusively all over Canada, is the Caesar, also known as a Bloody Caesar. Similar to a Bloody Mary with vodka, spice, and flavor enhancements, the one key ingredient that cannot be excluded is clam juice. It is essential. Mott’s Clamato Cocktail, to be exact. End of story. No matter where you go in Canada, the Caesar is in a class all its own. Every mixologist has their own creation of a bold, savory, made-from-scratch fresh taste combination unique to that bartender. And that is where the fun begins. From a multitude of seasoned rimmers to the grand finale show-stopping garnish, the Canadian Caesar will have you walking away convinced you just experienced uncultivated euphoria.