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The GREAT Holiday Recipe Collection

22nd Nov 11 (Tue) Leave a comment

Re-runs are on TV.  Re-runs are on this blog… it’s a “slow news day” as it were, and since Thanksgiving is coming up, why not create a “best of” recipes blog?  It’ll be your one stop shop!

An all vegetarian, mostly vegan recipes list for your holiday get-togethers.  Great for Thanksgiving, Diwali, Hanukkah‎, Kwanzaa‎, Festivus, Eid ul-Fitr عيد الفطر, Christmas, or the also popular Xmas…

Here are some of my favorite recipe creations (dreamt up here)…

  • S’mores Pouches – super fun, not too difficult, I’m really proud of this creation…
  • Chantrelle & Gruyere Quiche – I also made it with a Cheetos crust, but don’t feel as if you have to follow suit…
  • Jalapeno Brie Poppers – Great served with a blueberry compote!
  • Taco Scones – How could something so easy and so delicious never have been conceived of before?  These are flippin’ brilliant (and versatile for substitutions).  Have some salsa, guacamole or sour cream on hand for dippin’…
  • Savory Feta & Kalamata Pound Cake – I took an olive oil poundcake recipe and “Greek’d” it up.  It’s a fave!
  • Peanut Butter & Jelly Cocktail paired with…
    Grilled Mac & Cheese Sandwiches     – This was one of my favorite, unique recipes.  It took some time to test (oh no, I have to taste test vodka again!?).  The pairing with the grilled mac & cheese sandwiches worked really well.  The peanut vodka is too late to start for Thanksgiving, but I’d recommend trying it!

Here are some classics… they’d go great for your holiday noshing…

Desserts…

Back to the normal music blogging shortly… have a great Thanksgiving holiday!

~Dan – np: Peter Mulvey – Letters From A Flying Machine

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RECIPE: Easy Beer Cheese Dip

25th Dec 10 (Sat) Leave a comment

I made an adjustment on an already adjusted recipe.  It’s really simple, involves no cooking/heating, and it’s really versatile (choose your beer, cheese, hot sauce).  Behold…

Beer Cheese Dip

Credits: Old Rainier Brewer Beer Cheese Dip in Northwest Brewing News (via Antsaint’s blog)

makes about 4 cups

Ingredients:

  • 1 lb cheese, grated (4 cups)
  • 4 cloves garlic, mashed
  • 2 tsp minced onion (or 1/2 tsp onion powder)
  • 1 tsp dry Chinese-style mustard (or 1 ½ Tbl Dijon mustard)
  • 2-3 tsp hot sauce (tabasco, etc)
  • 2 tsp shoyu, soy sauce, or vegetarian Worcestershire sauce (if you can find it)
  • 1 Tbl butter (or butter substitute)
  • 8 oz. beer

Steps:

  1. Warm all ingredients to room temperature.
  2. Grate or grind the cheese.
  3. Place all the ingredients, except beer, in mixer bowl.
  4. Gradually add beer and beat until smooth and fluffy.  This is where a food processor is handy.
  5. Store in covered container in refrigerator for at least one day (not mandatory, but preferred).
  6. Serve at room temperature with chips, crackers or dark bread.

Again, the use of a food processor to blend the ingredients isn’t mandatory, but it makes it oh-so-easy.  I made it for a Christmas dinner tonight, and it is bound to be a hit.  My cheese: sharp cheddar.  My beer: Deschutes Black Butte.  My hot sauce: Frank’s RedHot Aged Cayenne.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, vegetarian s’mores pouches, pumpkin-infused vodka cocktail, creamy vegan chocolate pudding, cute olive penguins, raw blueberry cheesecake, Jónsi & Alex’s raw vegan pies, and Framboise cranberry relish at THIS LINK.

Happy Festivus!  Oh, and yeah, this would make a kick ass Super Bowl snack recipe.  Super easy and quite delish!

~Dan – np: Various Artists – Nigeria 70: Lagos Jump

merry Christmas, Kwanzaa, EID, Diwali, Hanukkah , too…

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RECIPE: Framboise Cranberry Relish

24th Nov 10 (Wed) 2 comments

Framboise Cranberry Relish

…

This recipe is modified from Lisa Morrison’s recipe for “Cranbeer-y Relish” that appears in The Christmas Table: Recipes and Crafts to Create Your Own Holiday Tradition by Diane Morgan.

Judging by the cover, the book doesn’t look too vegetarian/vegan friendly, but this Relish recipe is definitely a gem and super easy.  Note: my modification is the addition of blueberries and a pinch of salt.

makes about 2 1/4 cups

Ingredients:

  • 12 ounce bottle Lindemans’ Framboise Lambic beer (or other suitable fruity lambic)
  • 10-12 ounce package fresh or frozen cranberries
  • 1/4 cup fresh or frozen blueberries
  • 1/4 cup finely diced crystallized (candied) ginger
  • 1/4 cup sugar
  • pinch of salt

Steps:

  1. In a deep four-quart saucepan over medium-high heat, bring the beer to a boil.
  2. Add the cranberries, blueberries, ginger, sugar, and salt.  Adjust the heat so the mixture simmers and stir to dissolve the sugar.
  3. Cook, stirring occasionally, until most of the cranberries & blueberries have popped open, about 10-15 minutes. You can assist the fruit by pushing against them and the side of the saucepan with a spoon.
  4. Remove from the heat and cool to room temperature.
  5. Refrigerate in a covered jar or container until ready to serve. The relish can be made up to 10 days in advance.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, vegetarian s’mores pouches, pumpkin-infused vodka cocktail, creamy vegan chocolate pudding, cute olive penguins, raw blueberry cheesecake, Jónsi and Alex’s raw vegan pies at THIS LINK.

~Dan – np: Omer Klein – Rockets on the Balcony 

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