Chances are this holiday season you’ll attending many parties, dinners, potlucks, cocktail parties and any other similarly named gathering based solely on food consumption.

You’ll need to have something delicious yet festive to contribute that will make others attendees wonder, “Who brought this dish? It’s the best one here and it looks so festive.” or “Where is the dip that (insert your name here) brought -- it can’t be gone already?!”

This cream cheese-based dip is yummy and looks very seasonal with its green pesto topping and cherry tomato adornments. It takes just minutes to prepare, can be served warm or cold, and made in advance, refrigerated and re-heated. Another bonus, use fat free or reduced-fat cream cheese and it’s still great.

Wreath hors d’oeuvres
Ingredients
2, 8-ounce packages cream cheese (reduced fat or fat free)
4 ounce jar pesto sauce (not tomato based)
2 dozen cherry tomatoes
Directions:
In a small, shallow baking dish, spread cream cheese evenly. Pour pesto sauce on top and cover with cherry tomato halves (sliced side down). Bake at 200-250 degrees just until warm – don’t actually cook the dip. Serve warm or cold with crackers or baguette. Dip can be refrigerated and re-warmed.

Sorry, no image available due to technical difficulties.

Posted by · December 21, 2006 1:53 AM · Comments (0)

Well, here it is. I’ve found it: The most wonderful Christmas morning breakfast.

What could be more perfect than smelling warm apples and cinnamon baking in the oven while tearing open gifts and digging into stockings? (That’s not a rhetorical question. The answer is whip cream on top, which is definitely an option here that I recommend.)

This recipe for apple pannekuechen offers an easy casserole-ish breakfast with minimal effort. What else can you say that about during the holidays? (Again, not a rhetorical question. The answer is nothing.)

Mix your egg-based ingredients the night before. In the morning, spoon the filling on top and pop the pan in the oven. This dish is best warm, but let it cool slightly before topping with fruit and the aforementioned whip cream. Merry Christmas!

Apple Pannekuechen
Ingredients
1 1/2 C. milk
1 stick butter
1 1/2 C. flour
6 eggs
1 can apple pie filling
Directions:
Melt butter in a 9- by 13-inch pan. Mix milk, flour and eggs until smooth and pour into pan. Spoon apple filling on top. Bake at 400 degrees for 30 minutes. Serve topped with fresh fruit (thin apple slices or peaches) sprinkled with cinnamon and sugar. Add a dollop of whip cream for a special touch.

Sorry, no image available due to technical difficulties.

Posted by · December 21, 2006 1:49 AM · Comments (0)

In the midst of all these heavy holiday meals, take a break from turkey and ham. Push aside that gravy in favor of tomato relish and ginger soy.

Here are two great fish recipes, each with its own distinct fresh flavor (that doesn’t require you to boil giblets or thicken with corn starch).

The first is a white fish with an olive, tomato topping. It’s a quick, easy entrée that won’t induce a coma after consumption. Make the relish in advance for faster dinner prep.

Another nice choice, which is even easier to prepare, is this recipe for ginger soy salmon. This simple marinade is flavorful and leaves the fish fall-off-your-fork moist. I’d suggest using a reduced-sodium soy sauce to ensure the salmon isn’t too salty tasting. Also, if you have it, substitute a few spoonfuls of fresh mined garlic instead of garlic powder.

Accompany with salad and whole-grain rice and no one will even miss the stuffing and mashed potatoes.

Fish with tomato relish
4, 6-ounce fish fillets (halibut, tilapia, white fish)
2 Tbsp. olive oil
1 Tbsp. fresh lemon juice
½ tsp. salt
¼ tsp black pepper
1 large tomato, seeded and chopped
1/3 C. pimiento-stuffed olives, sliced
2 Tbsp. fresh basil, chopped
1 Tbsp. capers, drained
Directions: Preheat oven to 450 degrees. Tear large sheets of aluminum foil to form a cooking pouch for each fillet. Brush olive oil and lemon juice evenly over fish and sprinkle with salt and pepper. Bake about seven to eight minutes, or until done. Meanwhile, mix one tablespoon olive oil, tomatoes, olives, basil and capers. Top cooked with relish mixture and serve.

Ginger soy salmon
4, 6-ounce salmon fillets
¾ C. soy sauce
1 tsp. ground ginger
2 Tbsp. red wine vinegar
½ tsp. garlic powder
½ tsp. black pepper
Directions: Heat grill to a medium-low temperature. Mix ingredients in large, re-sealable plastic bag, adding the salmon to marinate for about an hour. Cook fillets on grill for about 5 minutes on each side, or until grill marks form and center is cooked through.

Posted by · December 14, 2006 2:01 PM · Comments (0)