Delicious foods are typically part of most everyone’s Christmas celebrations, so of course, it was a particularly carefully planned part of my ‘Tis the Season to be Stampin’ event as well. As promised, here are a few recipes from our special stampin’ day. Growing up in and around a house full of avid European cooks and bakers, I have developed a taste for specific, seasonal foods. I have to admit though, that I sometimes cheat and have these favorites at times of the year other than just the holidays. Who could blame me?!?
Brie Cheese and Pesto
This yummy appetizer was actually given to me by a very dear friend whom I met while living in Simi Valley, CA. She shares with me the joy of both cooking and crafting. Every time I make this, someone asks for the recipe. Diane Jackson, you have blessed my tastebuds and many others with this one! This easy but tasty recipe has four ingredients – Brie Cheese, Spike seasoning, Pesto, and pine nuts. Place the Brie Cheese wheel on a microwaveable dish or pie plate that will have room to allow for cheese to ooze and spread out when melted. Sprinkle top of cheese with Spike seasoning generously. Spread about one cup of pesto on top and add pine nuts. I usually add about a cup but you could use more or less. Cut slices into the sides of the Brie. Microwave for a minute and then in 30 second increments until the Brie starts to melt and ooze. I typically serve this appetizer with slices of ciabatta bread that I broil with olive oil and Spike. You can use whatever is your favorite bread or veggies to dip.
Sausage and Peppers
Pre-cook sausage browning on each side. The sausages that I used for this event were mild, Italian sausages purchased at Costco. To cook on stove top, place sausages to cover the bottom of a large skillet. Add a cup of water or so, cover with lid and steam sausages for about 10 minutes. Turn sausages and continue steaming for another 10 minutes. Add more water if needed. Remove cover and brown sausages. The water should be mostly evaporated at this point so that the sausages can brown. Cool. Slice in half length and width. I used 10 lbs of sausage and had plenty for 30 plus people.
Clean and slice a variety of bell peppers into strips. I used red, orange, yellow and green. Salt and pepper to taste. Peal three large, yellow onions and slice into strips, salt and pepper to taste. Add about 3 tbs olive oil to a skillet and heat on med/high. Stir in the yellow onion, and cook 2 to 3 minutes. Mix in the colorful bell peppers. Continue to cook and stir until peppers and onions are just tender.
Combine sausage and peppers (adding some pieces of fresh fennel/Anise bulb) into a crockpot to cook down a bit more, for flavors to mix and to keep warm until serving.
I made this batch a couple of days prior to the event which turned out to be a special blessing since we had a wind storm that knocked out power In our neighborhood for almost two days until the morning of the event! I stored them in a refrigerator until the day of the event and then warmed them up in a crockpot on High setting for 3 – 4 hours, stirring a couple of times.
Serve on Portuguese hard rolls or on one of your favorite rolls.
Peaceful Bough
Toile Tidings Designer Paper reminds me of Christmas past. I love this Currier and Ives look so much. Adding a bit of sponging on the edges using Soft Suede ink gives it an even more vintage look. Sponging the edges of the die cut pine cones helps to add more dimension, and the Holiday Rhinestones add just enough bling to bring this card to life. The Night Before Christmas Memories and More cards and envelopes make for an easy foundation, and the package contains 20 cards with matching envelopes! It doesn’t take long to whip up some of these beauties.
Tomorrow, I’ll share more recipes. Do you have a favorite appetizer you enjoy making each holiday?