Old Photo Friday: Family Christmas, 1985

WHO: Frank Suter, Sandra Suter, Steve Suter and Stacy Brady ( I have no idea who the little girl in the back is)
WHEN: Christmas Day, 1985
WHERE: E Street, Springfield, OR

I think this is one of the only times that Frank was at our house for Christmas (the other being when my parent's hosted in 1974).  I remember that this was the year we had a dusting of snow on a ground (but it didn't snow on Christmas) and it was bitterly cold.  I can tell by the look on Sandra and Steve's face how much they love their father.

Sorry the flash shined off my braces!

Enjoy!
Stacy

Christmas Month (Recipe of the Week): Eggnog Truffles

It's always better to start with dessert so to kick off our Christmas recipe month, I've chosen a simple dessert that also makes a great hostess gift, potluck option or "cookie" gift exchange.

Enjoy!
Stacy

Eggnog Truffles

Ingredients:

2 cups chopped white chocolate (or white chocolate chips)

1/8 teaspoon salt

4 tablespoons (2 oz) butter (room temperature)

1/3 cup eggnog

1/4 teaspoon nutmeg (plus some for garnish)

white chocolate candy coating (melting wafers)

1/4 cup powdered sugar

Directions:

In a medium bowl, combine the white chocolate, salt and butter.  Place the eggnog in a saucepan over medium high heat and bring to a simmer.  Once the eggnog is simmering and bubbles are forming around the edges of the pan, pour the hot eggnog over the white chocolate.

Let it sit for a minute to soften the chocolate, then gently whisk everything together until the chocolate is dissolved and the mixture is smooth and free of lumps.  This is your ganache.

Add 1/4 teaspoon nutmeg to the ganache and whisk it in.  Once incorporated, taste and add more if desired.

Press a layer of cling wrap over the top of the ganache and refrigerate it until firm enough to scoop (at least 2 hours).

Use a small candy scoop to form the truffle mixture into 1 inch balls.  Roll the balls between your palms to round.  If they start to get sticky and melt, dust your palms with powdered sugar.  Place the rolled truffles on a foil covered baking sheet.

Melt the wafers in the microwave until fluid and free of lumps.  Use a spoon (or a skewer) and gently dip each truffle in the melted chocolate.  Let the excess drip back into the bowl and then place the truffle back on the foil covered baking sheet.  Dust with nutmeg!

Let them set at least 1 hour before serving (store in an airtight container in the refrigerator for up to 10 days).  Let them come to room temperature before serving.

47/52: Thanksgiving

We had a wonderful family Thanksgiving long weekend last week.

Great food, conversation, fun and games.

Enjoy!
Stacy

46/52: Lovely November

The weather really has been lovely.  Crisp and cool with no rain.

I was under the weather and keeping a low profile this past weekend.  Gearing up for holiday family time.

Enjoy!
Stacy

Recipe of the Week/Thanksgiving Week 3: Cranberry Orange Trifle

EASY....you need to remember to make Thanksgiving EASY.  Plan ahead, cook ahead and ask for help!

Whether it's for the big day or the night before (which is a huge night in our house...think Christmas Eve), you are going to want to serve some desserts that are not all pumpkin or apple pie!

A trifle is an English dessert make with fruit and a thick layer of either sponge cake or cookies that are soaked in sherry or another fortified wine.  It's typically topped with custard and whipped cream.  Although this dessert has no wine in the recipe, a lovely glass of sherry or an ice wine would make this dessert perfect for any celebration or special occasion.

Enjoy!

Stacy

Cranberry Orange Trifle

Ingredients:

3 cups fresh or frozen cranberries

1 cup water

3/4 cup sugar

1 tablespoon cornstarch

1 tablespoon water

1 9 x 13 white cake, un-frosted (pre-made or make from a box mix)

2 boxes instant vanilla pudding

2 cups milk

2 cans mandarin oranges

3 cups whipped topping

Orange zest, optional

Directions:

Make cranberry sauce in a medium pot; add cranberries, 1 cup water and sugar.  Bring to a simmer over medium heat, then reduce heat to medium low and cook for about 10 minutes until berries are soft and starting to burst.

Combine cornstarch and 1 tablespoon water in a small bowl and mix well; add to cranberries, stirring until thickened.  Remove from heat and cool to room temperature.

Drain oranges and reserve juice.

Combine pudding mixes, reserve juice and 3 cups of milk and whisk until smooth.  Set aside.

Cut cake into 1 inch cubes

In 12 small jars, dessert bowls or glasses, layer half the cake, pudding, cranberry sauce and oranges, then repeat.  Spread whipped topping on top and orange zest for decoration; refrigerate until ready to serve.

45/52: Austin, Texas

What an amazing opportunity to see Austin, Texas last week, while on a business trip.  I had very limited time, but I managed to walk along Congress Avenue up to the Texas State capital and spent a few hours at the Bullock Texas State History Museum (when I wasn't in day long sessions).

Austin reminded me very much of Portland.  Nice people, craft beers, food carts and live music.

Enjoy!
Stacy

Recipe of the Week/Thanksgiving Week 2:

So the turkey might steal the show, but the side dishes are what makes your Thanksgiving meal.

Macaroni and cheese appears to be a hot item at the Thanksgiving table, but then your cousin from Austin, TX arrives with her gluten free boyfriend and the holiday stress begins.

This tastes like Mac and cheese but instead of noodles, there's cauliflower (and lots of bacon).

Enjoy!

Stacy

Loaded Cauliflower Bake

Ingredients:

2 small heads of cauliflower, cut into florets

2 tablespoons butter

2 garlic cloves, minced

3 tablespoons flour

2 cups whole milk

2 oz. cream cheese

1 1/2 cups cheddar cheese, divided

salt and pepper

6 slices bacon, cooked and crumbled

1/4 cup sliced green onions

Directions:

Preheat oven to 350F.

In a large pot of salted water, blanch cauliflower, 3 minutes.  Drain well and pat cauliflower dry.

Make cheese sauce:  In a large skillet, melt butter.  Add garlic and cook until fragrant, about 1 minute, then add flour and stir until golden, about 3 minutes.  Add milk and bring to a low simmer, then add cream cheese whisking until combined.  remove from heat and stir in 1 cup of cheese until melted and then season with salt and pepper.

In a 9x13 dish, add cauliflower.  Pour over cheese sauce and stir until combined.  Stir in all but 1 teaspoon of bacon and green onions until combined, then top with remaining cheddar, bacon and onion.

Bake until cauliflower is tender and cheese is melty, about 30 minutes.

44/52: Halloween and Welcoming November

I am finally getting caught up on the blog after an extremely busy few weeks.  My apologies for the blank posts!

Halloween is always a fun event at Rebecca Lane.  Chick and I love to dress up, hand out candy and drink wine.

We bought a few new decorations this year so our house looked awesome.

Over the weekend, we welcomed November by changing our clocks forward and talking a windy walk through Lincoln Park in West Seattle where Brian finally got to test out his new anemometer.

Enjoy!
Stacy

Old Photo Friday:

Recipe of the Week/Thanksgiving Recipes Week 1

Hey Guys!  How is your Thanksgiving meal planning coming along?  Are you a traditionalist or do you like to add a new dish every now and then?

I absolutely love stratas, otherwise known as bread pudding.  This strata would make an excellent pot luck Thanksgiving dish, a make ahead side dish or a great "day-after-Thanksgiving" accompaniment to a bunch of leftovers.

Enjoy!
Stacy

Cheesy Kale and Mushroom Strata

Ingredients:

13 oz. day old sour dough bread, cut into 1 1/2 inch pieces (about 7 cups)

2 tablespoons olive oil

8 oz. crimini mushrooms, sliced

2 garlic cloves, minced

salt and pepper

2 tablespoons butter, divided

3 leeks, white and pale green only, halved lengthwise and sliced crosswise 1/4 inch thick

1 bunch curly kale, ribs and stems removed, leaves torn into 2 inch pieces

8 large eggs

2 tablespoons whole grain Dijon mustard

2 1/2 cups whole milk

5 1/2 oz. Gruyere cheese, coarsely grated, divided

2 oz. Parmesan cheese, grated, divided

Directions:

Preheat oven to 350F.

Toast bread in a single layer on a rimmed cookie sheet until dry but not browned, about 5 minutes.

Heat oil in a cast iron skillet, over medium high heat.  Arrange mushrooms in a single layer and cook, until lightly browned, about 3 minutes.  Add garlic, season with salt and pepper and toss, reducing heat if necessary until mushrooms at golden brown, about 3 minutes.

Push mushrooms to one side and add 1 tablespoon of butter in center of skillet.  Add leeks and cook, stirring often and mixing tin to mushrooms until the leeks are soft, about 5 minutes.

Add kale by the handful, tossing to wilt slightly after each addition and cook until all the kale is mostly wilted, about 4 minutes.  Transfer kale mixture to a medium bowl.  Let skillet cool slightly and then wipe clean.

Add 1 tablespoon of butter to clean skillet.  Whisk eggs, mustard and salt and pepper in a large bowl, then add milk.  Arrange half the toasted bread in the skillet and cover with half the kale mixture, then top with half Gruyere and half Parmesan.  Top with remaining bread and kale mixture and then pour the egg mixture over.  Press down on strata with spatula to help bread absorb egg mixture.  Top with rest of cheese.

Bake strata until golden brown and no liquid seeps out when a knife is inserted into the center, about 30-40 minutes.  Let cool to room temperature before serving.

DO AHEAD:  Strata can be baked 3 days ahead.  Let cool completely; cover and chill.