A sea of bread, milk and cheese
We always make way too much stuffing and dressing for two people. After a few days and a few open-faced sandwiches, dressing can get a bit tired. Or we can get a bit tired of dressing. Here’s a great way to use up leftovers and make them even healthier, cough, cough. If you don’t feel like adding turkey, sausage or bacon would be a nice replacement.
Cornbread Dressing Strata
- 4 cups cubed cornbread dressing
- small bunch kale
- 4 cups milk
- 4 large eggs
- 2 cups chopped turkey (optional)
- pinch nutmeg
- 2/3 cup grated Swiss cheese,
- 1/3 cup grated Gruyere
- 1 tbsp olive oil
Heat oil in a large frying pan over medium heat. Tear kale into inch size pieces and wilt in pan, stirring often. This should take about three-five minutes. Remove from pan and allow to cool slightly. Chop coarsely and toss with dressing cubes, cheeses, and turkey in a large bowl. In another bowl, mix eggs, milk and nutmeg. Pour over the dressing mix and stir to incorporate. Season with salt and pepper. Put in a greased 9 by 13 pan and bake at 350 until custard is set. This can be refrigerated for up to a day. The cooking time will increase by about 15 minutes. Cover with foil to keep from overbrowning in the last half hour.
I like them apples!
This drink is perfect for a crowd, but also light enough that if you just happen to finish the whole pitcher with the help of your lovely spouse you won’t be hurting the next day. You can make it the night before or just a few hours before. We know fridge space is valuable on holidays.
- 2 cups thinly sliced apples
- 1 cup Lillet Blanc
- 2 cups apple cider
- 1 tbsp honey
- cinnamon stick
- half lemon
- 1 750-ml bottle of light white wine or sparkling wine
Mix apples with lemon juice and honey in a two- to three-liter pitcher. Throw in cinnamon stick, cider and Lillet Blanc. Refrigerate four hours and up to overnight. When ready to serve pour in wine. Put a few apples in the bottom of each glass before serving.
Posted in Recipes, Spirits
Tagged apples, autumn, beverages, cocktails, drinks, entertaining, fall, fruit, holidays, mixed drinks, seasonal, thanksgiving
This is drink is pretty, simple and serves a crowd. What more could you ask for the holidays?
Cranberry Orange Punch
- 4 cups cranberry juice
- 1 cup freshly squeezed orange juice, pulp strained
- 12 oz ginger beer or ginger ale
- 2 cups vodka
- 1 oz Grand Marnier
- 1 orange, thinly sliced
- 1 cinnamon stick
- 1/4 cup sugared cranberries (optional)
Mix juices, ginger beer and liquors together in a punch bowl. Top with cinnamon stick, orange slices and sugared cranberries (if using.) We like to keep the ice separately, so use chilled juice if possible and have ice nearby.
This may be the limit on different ways to make cranberry sauce
We’ve had a plethora of pears this season so it seemed only right to incorporate them into cranberry sauce. For other cranberry sauce ideas from mulled wine to ginger spiced go here.
Cranberry Sauce with Pears
- 12 ounces cranberries
- 2 cups unpeeled pears, cored and cut into chunks
- 1 cup water
- 3/4 cup sugar
- 1 tsp cinnamon
Combine all ingredients in a 4-quart sauce pan. Set over medium heat and bring to a simmer, stirring occasionally, for about 15 minutes or until cranberries have burst and the sauce is thickened. This may take longer if using frozen berries. Let sauce cool before serving.
Posted in Dinner, Food, Recipes, Sides
Tagged autumn, berries, entertaining, fall, fruit, holidays, seasonal, side dishes, thanksgiving
Hope you like your yolks runny.
Technically this is fried eggs and mortadella, but that just doesn’t have the same ring. To recreate this sandwich at home: Fry up a few slices of baloney, ham or mortadella, (about 30 seconds over medium heat should do it), cook an egg over easy and layer the eggs and meat between pumpernickel bread slathered with sweet mustard. Viola! Breakfast of champions. Or in our case lunch. Hey, can I have your pickle?