Soon we will all be enjoying some time off and celebrating some type of holiday. As friends and families join, food will always be the center of attention.
If you are like many people out there, you have no idea what to make or bring that would be both tasty and rather easy to finish with the hustle and bustle of the month of December.
The following recipes are sure to please your crowd.
Wild Rice Soup
4 cups vegetable or chicken broth
1 cup dry sherry
1/2 cup water
3 shallots, finely chopped
1/2 cup mushrooms, finely sliced
1 cup wild rice
salt and pepper to taste
1/2 cup light cream
1/2 cup parsley, chopped
2 teaspoons fresh thyme, chopped
In a soup pot, pour in the broth, sherry and water. Bring to a boil. Add the shallots, mushrooms, wild rice, salt and pepper. Reduce the heat to medium. Cover the pot and cook slowly for 35-40 minutes.
After the allotted time, check to see that the rice is well cooked; if not, cook for another five minutes or so. Check the seasoning also.
You may choose to add more broth if necessary. Add the cream, parsley and thyme. Stir the soup thoroughly. Cover the pot and simmer the soup for another 10 minutes. Serve immediately.
This is a great dish for Minnesotans as wild rice is part of the culture here. It is a nice, hot meal in itself during these bitter, cold months as well as a hearty meal or tasty appetizer for any meal over the holiday season.
You can choose to add shredded roasted chicken or turkey to add flavor.
It's possible to add ham, sausage or a variety of vegetables, such as corn, celery or spinach. These can be added when the rice is added.
If you choose to add some of these additional items, you need only a cup if not less depending on how many of the items you are adding.
Remember, never add raw meat, always brown it in another pan before adding. This meal is one that will be fairly easy to make and will certainly please.
Fudge
3/4 cup corn syrup
2 cups sugar
2-1/2 ounces baking chocolate
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
1/4 cup chopped nuts, usually walnuts (optional)
Combine ingredients (except nuts and vanilla) in the order given until smoothly mixed. Be careful not to scorch the mixture. Cook until mixture forms a soft ball when put in cold water, 238 degrees F. Cool until tepid, add vanilla and nuts then beat steadily until thick and creamy. Pour into a medium-sized oiled pan and chill, slowly. Cut when ready to eat.
It wouldn't be the holidays without fudge. Be patient and watch closely when making or it can become a mess. Candy-making is a delicate process, patience is a virtue.
Beef Wellington
1/2 lb. mushrooms
1/2 med. onion
2 tbsp. butter
salt and pepper to taste
4 oz canned foie gras pate
1 tbsp. oil
1 1/2 lb beef tenderloin
1 lb frozen puff pastry
Finely chop mushrooms and onions in a food processor. Melt the butter in a skillet over medium heat. Add the mushroom and onion mixture and cook, stirring occasionally, until the mixture is dry. Add salt and pepper to taste and mash in the pate. Transfer the stuffing to a bowl and chill in the refrigerator.
Heat the oil in a skillet over high heat. Add the beef and sear on all sides. Remove the beef from the skillet and sprinkle with salt and pepper. Place in the refrigerator until cold. Roll out chilled puff pastry into a rectangle large enough to enclose the beef. Spread the dough with a generous layer of stuffing, place the beef on top and spoon another bit of stuffing on the beef. Wrap the pastry to enclose the beef and stuffing and place the Wellington in the refrigerator to chill for at least 15 minutes.
Preheat oven to 425 degrees. Place Wellington in oven and immediately lower heat to 350 degrees. Roast for about 20 minutes.
This sounds like a crazy recipe but it is a nice alternative for people who would rather have red meat than a bird.
