honey's homemade christmas

of 16 /16

Author: minraed-arzhel

Post on 30-Mar-2016

220 views

Category:

Documents


1 download

Embed Size (px)

DESCRIPTION

A little cookbook created especially for Sims3 foodies.

TRANSCRIPT

  • Contents

  • introduction - Homemade Love

    recipe 1 - egg nog

    recipe 2 - chicken, spinach and mushroom phyllo triangles

    recipe 3 - Santa Fe frittata

    recipe 4 - salad with candied pecans and pomegranate

    recipe 5 - white chocolate cherry scones

  • As always Im here to entice you with a REAL food adventure.

    Even when things get hectic, like they do around this

    time of year, you do not have to compromise on good food

    quality. Im here to prove that healthy REAL ingredients can

    be used to create delicious indulgences that you can fit into

    your busy schedule.

    Your friends and family will always appreciate the time

    and LOVE that goes into creating a delightful homemade

    feast. Dont make your menus too overwhelming though - stick

    to a simple menu plan that can be par tially prepared ahead of

    time so that you are not stuck in the kitchen the entire time

    your guests are visiting. This brunch menu is just the thing. I

    hope you and your friends enjoy it.

    special guests at the kitchen studio

    Minraed, FredBrenny, Sancho, Gissence, Honey

    and Crystal (Honeys agent)

    Share some homemade LOVE

    with friends this Christmas

  • healthfully yours,

    Honey Chiffon

    As always Im here to entice you with a REAL food adventure.

    Even when things get hectic, like they do around this

    time of year, you do not have to compromise on good food

    quality. Im here to prove that healthy REAL ingredients can

    be used to create delicious indulgences that you can fit into

    your busy schedule.

    Your friends and family will always appreciate the time

    and LOVE that goes into creating a delightful homemade

    feast. Dont make your menus too overwhelming though - stick

    to a simple menu plan that can be par tially prepared ahead of

    time so that you are not stuck in the kitchen the entire time

    your guests are visiting. This brunch menu is just the thing. I

    hope you and your friends enjoy it.

  • Canadians are said to consume 8 million litres of Egg Nog each holiday season. It is a traditional indulgence that many cannot resist. Making it home made will have a special appeal as you can flavour it to your liking and you will know that only the best ingredients are going into making it. Choose your cream based on how rich you want your egg nog to be - the higher the fat content the richer it will be. You can use light, heavy or even whipping cream.

    Egg Nog

    Ingredients 6 large eggs, beaten, preferably free range

    2/3 cup (150g) organic cane sugar

    5 3/4 cups (1.36 L) 2 percent or whole milk

    1 whole vanilla bean pod or 2 teaspoons (10mL) vanilla extract

    2 cups (500mL) cream (see note above)

    ground fresh nutmeg, cinnamon, cloves, cardamom (optional)

  • Instructions

    In a large bowl, whisk eggs and sugar well to combine.

    To prepare the vanilla bean - slice the vanilla bean in half lengthwise with a sharp knife, with the back of the knife carefully scrape out the seeds from inside - whisk these seeds into the milk in the next step. If not using vanilla bean then skip this step and add vanilla extract later.

    Place the milk in a heavy-bottomed pot and whisk in the vanilla bean seeds (toss in the pod too for even more vanilla flavour) Heat over medium heat until just below boiling, whisking frequently so the milk does not scorch on the bottom. Remove the pot from the heat.

    Very slowly, drizzling a little at a time, whisk half the hot milk into the egg mixture. Whisk this mixture back into the pot with the remaining hot milk. Place the pot over medium heat and cook (do not boil), stirring often, until the mixture lightly thickens and coats the back of a wooden spoon. If you prefer, using an instant-read thermometer, heat until it registers 165 F (74 C)

    Remove from the heat and pour into a non-metal container such as a large glass mixing bowl or jug, being careful not to scrape any scorched bits that may have developed on the bottom of the pot.

    Whisk in the cream and cool the mixture to room temperature.

    Whisk in the vanilla extract now if you did not already use vanilla beans.

    Cover and refrigerate until well-chilled, about three to four hours. The egg-nog can be made a day or two in advance of serving.

    When ready to serve, give the eggnog a stir. Serve the eggnog as is or top with a pinch of ground spices such as nutmeg, cinnamon, cloves or carda-

    mom or with a splash of spiced rum for the grown ups.

  • Egg Nog Chicken, Mushroom and Spinach Phyllo Triangles Phyllo sheets are not as difficult to work with as you might imagine so dont be intimidated. Once you get the hang of it you will find that you can use this method to make an endless variety of delightful phyllo triangles to have whenever guests drop by. Check out the links below to see how its done.

    Ingredients 1 package of frozen phyllo sheets - thawed overnight in fridge

    8 cups (300g or 10oz) prewashed baby spinach - chopped

    extra virgin olive oil

    2 small shallots and 4 cloves of garlic - finely minced

    1 package (150 g) Boursin garlic and herb cheese or 1 cup (250ml)

    cream cheese or other soft, spreadable cheese - preferably garlic

    and herb (exact measurement is not necessary)

    2 tablespoons (15mL) dry bread crumbs

    2 cups chopped mixed mushrooms of your choosing

    2 teaspoons dried herbs such as parsley, oregano, tarragon, basil or

    herbes de Provence

    3 - 4 boneless chicken breasts - diced into small cubes (12oz or

    375g) - you can also use leg/thigh if you prefer

    butter and olive oil for layering the phyllo

    Phyllo folding method - webpage with photos - click HERE

    Great phyllo tips and ideas on YouTube with PhylloTips HERE

  • Chicken, Mushroom and Spinach Phyllo Triangles Instructions - makes about 30 triangles

    Heat about 1/2 cup of water in a large skillet, add chopped spinach and cover - bring to a boil for a couple of minutes to wilt the spinach - drain and set spinach aside

    Return skillet to heat and drizzle a little olive oil to lightly coat the bottom of the pan. Cook shallots and garlic for 2 - 3 minutes or until they begin to soften. Return spinach to the pan and stir to combine - cooking for 1 minute longer. Place this mixture into a medium sized mixing bowl.

    Return skillet to heat again with another drizzle of oil - add chopped mushrooms and herbs, cooking for 5 - 8 minutes or until most of the moisture has evaporated. Ad the chicken and continue cooking until the chicken is no longer pink inside and all is starting to brown. Season with salt and pepper as desired. You will want the chicken to be in pretty small cubes so if you need to, chop it up a bit further at this stage then add to the spinach mixture. While still warm, add the Boursin cheese and bread crumbs and mix well to combine.

    Melt 1/4 cup butter and add 1/4 cup olive oil - stir.

    Dampen a clean kitchen towel and wring out as much moisture as possible. Lay out the stack of phyllo sheets on the workstation then cover with the dampened towel to help keep them moist while you work with a few at a time.

    Layer 3 phyllo sheets with a light brushing of oil/butter mixture between each layer - the long side of the sheet should be facing you. Cut 5 strips along the layered sheets. Pile a scoop of the chicken filling at the end of the strips and roll the triangles as described in the provided links. Finish with a light brushing of the oil on the outside.

    The triangles can be frozen on a cookie sheet then stored in a freezer bag or air-tight container to have available for drop-in guests.

    Bake on a cookie sheet at 400F (200 C) from fresh, or 375F (190 C) from frozen until golden brown on the outside - usually about 15 -20 minutes. Serve hot while still crispy.

  • SANTA Fe Frittata

    This recipe is adapted from a Pampered Chef recipe and has become my favourite dish to serve at family and friends brunch gatherings.

    Ingredients 1 cup crushed tortilla chips

    1 jar (500ml) salsa verde (green salsa - Herdez or a Mexican brand)

    lime

    1 medium onion - chopped

    1 medium green pepper - diced

    cup snipped cilantro

    12 eggs

    cup milk

    1 cup grated cheddar or jalapeno jack cheese

    1 clove garlic - minced

    1 sliced plum tomato

    Optional - 1 cup cooked diced chicken, chiorizo or other cooked

    sausage can be added.

  • Instructions

    Preheat oven to 375 F (190 C)

    Combine tortilla chips, salsa, juice of lime in a bowl - set aside

    In a large bowl combine eggs with cilantro, milk and half of the cheese - whisk together well

    Add tortilla chip mixture to egg mixture and stir to combine

    Heat a large, deep sided, oven proof skillet that has been lightly oiled. Add onion, garlic and peppers - heat over medium, stirring until slightly

    softened.

    Add chicken or sausage if using, and egg mixture - do not stir egg mixture once added

    Place skillet into oven and bake for 25 - 30 minutes or until centre is set.

    Top with remaining grated cheese and sliced tomato - let stand for a few minutes until cheese melts

    Serve with salsa, sour cream and more cilantro as garnish

  • There are many candied pecan and nut recipes floating around the internet. If you enjoy this one then I recommend trying other flavour ideas. Candied and spiced nuts make delightful snack bowl offerings as well as outstanding additions to many salads.

    Ingredients 1 tablespoon (15 mL) salted butter

    2 tablespoons (30mL) honey

    1 tablespoon (15 mL) sugar (try maple sugar or succanat if you can)

    1 teaspoon (5 mL) each of ground cinnamon and ground ginger

    1 pinch of salt

    2 cups (5oo mL) pecan halves

    Spiced Candied Pecans

  • Pecan, Goat Cheese and

    Pomegranate Salad

    Instructions

    Preheat oven to 250 F (130 C)

    In a medium saucepan, melt butter over medium heat. Add honey, sugar, spices and salt and stir to combine.

    Remove from heat, add nuts and stir until evenly coated.

    Spread nuts evenly over a parchment-lined baking sheet.

    Bake for 40-60 minutes, stirring occasionally, until they begin to brown slightly and coating is caramelizing. The low temperature ensures even

    browning with less risk of burning, but to stir and keep an eye on them to

    avoid burning.

    Allow to cool on the baking sheet over a wire rack. Once cooled the coating will become crisp - break apart any that have stuck together.

    Store in an airtight container to keep them crunchy.

    Candied pecans make an excellent holiday salad topper. Try this combination over a salad of mixed baby greens or baby spinach.

    candied pecans

    crumbled goat cheese

    pomegranate seeds

    pomegranate salad dressing, pomegranate balsamic vinegar or any light vinaigrette salad dressing of your choice.

  • Ingredients 3 cups (750 mL) all purpose flour

    1/2 cup (125 mL) sugar

    1 Tbsp (15 mL) baking powder

    1/2 tsp (3 mL) baking soda

    pinch salt

    3/4 cup unsalted butter or margarine

    1 cup (250 mL) buttermilk or whole milk

    1 cup (250mL) dried cherries - chopped slightly

    1/2 cup (125mL) white chocolate chips

    Optional flavourings - zest of one large orange or two lemons, seeds from

    one vanilla bean. These would be added along with the milk.

    Additions - use 1 1/2 cups of chopped ingredients of your preference. These

    would be added in place of the cherries and chocolate chips in these in-

    structions.

    - frozen or fresh blueberries

    - diced apples and raisins

    - raisins and cinnamon

    - dates (with orange zest)

    - cranberries frozen or craisins (with lemon zest)

    - pears diced (with vanilla bean)

    White Chocolate

    Cherry Scones

  • Instructions

    Preheat oven to 400 F (200 C)

    Sift flour, sugar, baking powder and soda and salt into a large bowl.

    Add butter and cut in with a pastry cutter until it resembles course crumbs.

    Toss in dried cherries and chocolate chips.

    Add the milk and stir just until everything is mixed well - do not over-stir

    Plop large tablespoons of batter (about 1/4 cup or 75 mL) onto a parchment-lined baking sheet, leaving the tops rough. Use more or less depending on

    the size of scones you would like. The tops can be sprinkled lightly with coarse

    sugar or cinnamon sugar at this point

    Bake for 16 - 18 minutes or until golden brown.

    Cool well on a baking rack and drizzle with melted white chocolate if desired.

    There are no limitation to the flavourings and additional items you can add to this recipe. Use the base recipe and try whatever

    strikes your fancy.

  • Credits Honey Chiffon and Minraed Arzhel are fictional characters created in The Sims 3

    I am Crystal, Registered Dietitian, REAL foodie, and the person behind Minraed

    You can find more of my stuff at www.thesimsresource.com/artists/Minraed,

    www.minraed.webs.com, www.simatography,webs.com, and on Facebook

    Special Thanks to

    Gissence, Fredbrenny, RicciNumbers, Ekinege, Mutske, KCR (of Shino & KCR), The

    Sim Man 123, and all of the other contributing members of the TSR Christmas

    creative team.

    and to dafont.com for the fabulously festive fonts