Are you ready for the holidays? I’m a bit slow this year. So, here’s a quick appetizer and a quick side dish for a holiday meal.
But first, I thought you would like a look at my beautiful brined and roasted Thanksgiving 6 pound chicken!
The Fatted Chicken
Christmas Candle Appetizer
Makes 12
1 large, straight zucchini or two smaller
4 ounces cream cheese
2-3 artichoke hearts in oil, drained
2 Tbs sun-dried tomato pieces in oil, drained
2 Tbs fresh red bell pepper, chopped
2 TBS shallot, minced
1 tsp lemon juice
freshly ground black pepper to taste
salt to taste (I used coarse chipotle salt this time)
1/2 tsp fresh thyme leaves
12 small sprigs fresh thyme
12 batons red bell pepper or sun-dried tomato
Slice the zucchini in 1/4" strips longways. Plunge in boiling water for 30 seconds, then plunge in ice water for 1 minute, drain and pat dry very well. Cool. (You can make these ahead of time and refrigerate)
Process the cream cheese, artichoke, tomatoes, bell pepper, shallot, lemon juice, black pepper, salt and thyme leaves. (This can also be made ahead and refrigerated until assembly)
Spread the mixture on one side of the zucchini strips, roll up, stick a baton of red bell pepper and a thyme sprig in the top.
Refrigerate until ready to serve.
Carrot Mash Four Ways
Irish - carrots, turnip, scallions, chives, butter, salt
Scottish - carrots, neeps (rutabagas), parsley, butter, salt
English - carrots, parsnips, sage or parsley or thyme, butter, salt and pepper to taste
Swedish - carrots, sunchokes, shallot, lemon juice, butter, olive oil, salt and pepper to taste
It's all done essentially the same way. AND this is more like "guidelines" rather than a hard and fast recipe. You want 2/3’s carrot and 1/3 other root vegetable and other ingredients to taste. I usually add equal parts butter and olive oil, perhaps 1 Tbs each to start. Either white or black pepper would work, your preference.
Peel and chunk the root vegetables (and shallot for the Swedish version) and boil until tender. Drain and mash either chunky or smooth. Add the herbs, butter, olive oil, lemon juice for Swedish, scallion for Irish, salt and pepper. Stir well and warm for 5-10 minutes. Can be made ahead and heated for the meal. Serve warm.
What’s For Dinner tonight? Are you "debating" on what will tickle your fancy? I wish you all a very Merry Holiday and Winter Solstice!
P.S. Please write a diary for WFD in the New Year!