Rudolph's Sunset

4 cups of Orange Juice

1 can of Sprite

1 ½ cup of orange flavored vodka

½ cup of maraschino cherry juice

¼ cup of fresh lemon juice

 

 

 

 

 

Directions:

Mix all the ingredients, stir, and serve. This makes about 8 cups or so.   FYI- there is no such thing as a can/jar of maraschino cherry juice. You have to use the juice from the can of maraschino cherry. Yes, I learnt that the hard way.

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Manicotti with Sausage

{ borrowed this recipe from here. I made slight variations}

Fonduta sauce:

• 3/4 cup milk
• 1/2 cup heavy cream
• A few slices of American cheese
• 1/4 cup chopped fresh basil leaves

Filling:

·         2 tablespoons olive oil, plus extra for drizzling

·         1 pound sweet Italian chicken sausage, casings removed

·         1 large onion, finely chopped

·         4 cloves garlic, minced

·         1 tablespoon of Italian seasoning (Giada would cringe if she knew I used a mix!)

·         salt

·         pepper

·         1/2 cup whole milk ricotta

·         12 manicotti shells

·         1 (26-ounce) jar marinara sauce

 

FOR VEGETARIAN: substitute spinach and mushrooms for sausage.

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Beet & Goat Cheese Salad

Ingredients

• 3 medium beets, red and golden
• 1 tablespoon olive oil
• 10 ounces mixed baby greens
• 3 ounces goat cheese, crumbled
• 1 cup walnuts
• 2 tablespoons raw honey
• 1 1/2 tablespoons Dijon mustard
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon freshly ground black pepper
• 6 tablespoons extra-virgin olive oil

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16th Meeting - Ugly Sweater Exchange

How is it possible that we haven’t seen each other in almost three months. I hosted the Holiday Exchange this year right around the time of our 2^nd Anniversary. I can’t believe how fast time has flown by. I feel like we were just talking about Shayni’s sweater and how we are all going to go get it. We were going to be The Sisterhood of the Super Cute and Trendy Sweater!  The group has lost a couple of members but gained a couple as well;  but for the most part we are stronger than ever. The reason why this works is because we are all dedicated to this. It’s that one time of month (no not that time) where we get to hang out with each other and just eat, dance, joke, play games, drink, bitch, learn some new yoga moves (Vaishali, I think we need another session!)and if nothing else we get to go away from real life for just a few hours.

 

This exchange was a little different than our usual exchange. First and foremost, Hetal and Vaishali couldn’t make it to this so felt their absence. Second, the husbands were invited. And third, it was an Ugly Holiday Sweater Exchange. I was so happy to see that everyone participated; even though a couple of outfits were a lot less ugly, might I even say something you can wear on a daily basis. You know who you are!

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Oven-Roasted Garlic

The classic way to enjoy these caramelized cloves is to simply spread on crusty bread, with a little sprinkle of salt, and eat as is.

Make 6 Whole Roasted Garlic Bulbs
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

Ingredients:
•6 whole garlic bulbs (as close to the same size as possible)

•2 tbsp olive oil

•salt to taste

•foil as needed

Preparation:

• Preheat oven to 400 degrees F.
• Turn the whole bulb of garlic on its side, and with a sharp knife, cut off the top 1/3rd of the bulb. Be sure to cut the top (pointed end), and not the bottom (flat, root end).
• Place each whole garlic on a piece of foil, about 8-inches square, with the cut side up. Drizzle one teaspoon of olive oil over the cut surface, and sprinkle with salt. Draw up the foil and wrap the garlic to seal.
• Place in a baking dish and roast for 45-50 minutes, depending on size, until the garlic is soft, and golden-brown. Remove from foil, and serve. The cloves will pop right out of the paper skin when squeezed.

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Pea Pesto Crostini

Ingredients:

1 package frozen peas, defrosted

1 garlic clove
½ cup grated parmesan cheese
Salt
Black pepper
1/3 cup olive oil
Baguette or ciabatta bread
Cherry tomatoes halved

Method:

For the pea pesto: pulse together the peas, garlic, parmesan, salt and black peppers in a food processor. With the machine running, slowly add the olive oil until well combine, about 1-2 minutes. Season with additional salt and pepper if needed. Also, I added a little bit more parmesan cheese then it asked for only because I thought the peas were a bit bitter. I also had to add a pinch of sugar to balance the flavours.

For the crostini: preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1-2 minutes. Transfer the bread to a clean surface and spread 1-2 tablespoons of the prepared pest on each slice.

Top with tomato halves and serve.

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Onion Tart

Ingredients

Ingredients 

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cut into small pieces and chilled (could probably use less butter and a healthier version)
• 5 tablespoons ice cold water
• 4 tablespoons unsalted butter(I used one tablespoon and it was plenty)
• 2 1/2 pounds sweet onions, thinly sliced
• 6 thyme sprigs (or chives or whatever you like with onions)
• 2 tablespoons crčme fraîche (hard to find so use heavy cream with dash of lemon juice)
• Salt and freshly ground pepper
• 1 egg beaten with 1 tablespoon of milk

Preparation 

Make the Dough: 

In a bowl, whisk the flour with the salt. Using your fingers, rub the butter into the flour until the mixture resembles coarse meal. Drizzle the water over the flour and stir gently just until incorporated; gently press to form a dough. Flatten the dough into a disk, wrap in plastic and refrigerate for 1 hour.

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