December Playdate

Christmas is in the air!

Date: Wednesday, November 30
Time: 11:00
Place: South Towne Expo Center
Tickets: $5.00 for adults and our kiddos will be free ... but if you go to any Zion's Bank, you can get an adult ticket for $4.00

Does that time work for everyone? Should we plan on grabbing a bite to eat or just pack a lunch? I've never been so I don't really know what to expect. But I am excited and ready to feel very festive. :)

Caramel Apple Cider

From our best bites. 

½ gallon apple cider (8 cups)

½ cups orange juice, freshly squeezed (from about 3 large oranges)

1 orange

8 whole cloves

2 cinnamon sticks

¼ teaspoons ground allspice

1/3 to ½  cup jarred caramel sauce, plus more for topping

Whipped cream

Pour cider into a large pot on the stove.  Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice.

Thoroughly wash your orange and gently stab the whole cloves into it (you can use a toothpick to poke a little hole first and then insert the cloves to make it easier).

Add orange to the pot. Bring cider mixture to a boil, and then reduce to a simmer. Simmer on low for at least 60 minutes. After 60 minutes, remove orange so it doesn’t split open. Before serving, mix in 1/3 cup caramel sauce and stir to combine. Add more to taste if desired.

Ladle cider into mugs, top with whipped cream, and drizzle with caramel. 

Butternut Squash Soup with Cider Cream and Pumpkin Seeds

This recipe makes A LOT of soup. I usually make the full recipe and freeze part of it, but you could definitely halve it if you just want one meal + some leftovers. The original recipe also has 1/2 teaspoon more dried thyme, but I add less because I don't love a strong dried herb taste. 

Butternut Squash Soup with Cider Cream and Pumpkin Seeds

Adapted from Bon Appétit.

Serves 10.

5 tablespoons butter

2 ½ lbs butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 6 cups)

2 cups chopped leeks (white and pale green parts only)

½ cup chopped peeled carrot

½ cup chopped celery

2 small Granny Smith apples, peeled, cored, chopped

1 teaspoon dried thyme

½ teaspoon crumbled dried sage leaves

5 cups chicken stock or low-sodium chicken broth

1 ½ cups apple cider

2/3 cup sour cream

½ cup heavy cream

Salt and pepper, to taste

Pumpkin seeds

Melt butter in large saucepan or soup pot over medium-high heat. Add squash, leeks, carrot, and celery. Sauté until slightly softened, about 15 minutes. Mix in apples, thyme, and sage. Add stock and 1 cup of cider; bring to a boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.

Puree soup in blender in batches or with an immersion blender. Return soup back to pan, and bring to a simmer.

In a small saucepan, boil remaining ½ cup cider until reduced by half, about five minutes. Cool. Whisk cooled cider with sour cream in a small bowl. Set aside.

When soup comes to a simmer, turn heat to low. Mix in whipping cream. Keep on the heat a few minutes until slightly thickened. Season with salt and pepper. Remove from heat. Ladle soup into bowls. Serve with cider cream and pumpkin seeds. 

Fishy Fishy.

Here is the recipe for the fish crackers I had. I have also done them as squares, which is a little faster, because there is nothing to cut out, but Thompson seems to have an easier time eating the fishes. The recipe says that poking the eyes help keep the cracker from puffing too much, so that is why I did it, and when I do the squares, I poke a hole in the center. After making these a handful of times though, I am not convinced they puff up enough to need to poke the holes in them. Also, I have done all whole wheat flour before and they are still really good, so I think any mix of flours would work. An example of how to make your own goldfish mold can be found here.

Whole Wheat Cheese Crackers

From smittenkitchen.

6 ounces (about 1 ½ cups coarsely grated) sharp cheddar

4 tablespoons butter

½ cup whole wheat flour

¼ cup all-purpose flour

1/8 teaspoon onion powder

1/8 teaspoon salt

Preheat oven to 350 degrees F. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about 2 or 3 minutes.

If the dough is soft, wrap in plastic wrap and chill the dough in the fridge for about 30 minutes.

On a lightly floured surface, roll out dough to about an 1/8 inch thickness. Cut into small squares or cut out goldfish. Transfer to an ungreased cookie sheet, leaving a little space between them. Bake on the middle rack for 12-15 minutes, or until they are barely browned at the edges. Remove from oven and let cool. 

Parmesan-Stuffed Bacon-Wrapped Dates, or, little bites of deliciousness.

Here is the recipe for the appetizer I was talking about. They are perfect for holiday meals, and are super simple. My sister made them for us one Christmas, and Trevor said they are her "single greatest contribution to our lives". He may be exaggerating, but these are pretty addicting. I often assemble them beforehand and keep them in the fridge so it is even easier.

Recipes from lunch to come soon!

Parmesan-Stuffed Bacon-Wrapped Dates

Makes 18 dates (about 5 or 6 appetizer servings).

½ lb Parmesan, cut into 18 little sticks small enough to fit into dates

18 pitted dates

6 bacon slices, cut into thirds lengthwise

Preheat oven to 450 degrees F.

Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a toothpick. Arrange dates 1 inch apart in shallow baking pan.

Bake about 5 minutes, turn dates. Bake until bacon is crisp, about 5-10 minutes more. Remove from oven and drain. Serve warm. 

Cinnamon Roll Popcorn

Cinnamon Roll Popcorn
From Our Best Bites via Michelle S.

12 c. popped popcorn* (1/2 c. unpopped kernels)
1 c. chopped pecans
1 c. brown sugar
3/4 t. cinnamon**
1/4 c. honey
1/2 c. butter, melted
1/2 t. soda
1 t. vanilla
3 squares vanilla almond bark, melted

Preheat oven to 250. Line a jelly roll pan with foil. Mix popcorn and pecans in a huge bowl. (I used a 4 qt. bowl and it was big enough.) Combine brown sugar, cinnamon, butter, and honey in a 1 qt. microwave safe measuring cup. Cook 2 1/2 minutes and stir. Cook an additional 2 minutes, or until bubbly. Stir in vanilla and baking soda. Stir to combine. Pour cinnamon caramel over popcorn mixture and stir until well-coated. Spread on prepared baking sheet. Bake 30 minutes, stirring every 10 minutes. Continue baking in 5 minute segments until crunchy. (You have to let a sample piece cool in order to determine if it is properly crunchy.) Spread on parchment paper and drinzzle with almond bark. Let cool and break into chunks.

*I increased this by 3-4 cups.
**Chances are I dumped in another 1/2 t. But I have a cinnamon problem. ;)