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LET's eat AND DRINK

Easy Winter Entertaining 

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POTATOE BITES

Ingredients

  • 12 medium potatoes, peeled and cut into chunks

  • 4 tablespoons olive oil or avocado oil

  • 1/2 teaspoon garlic powder, or to taste

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper 

  • Dill or Italian Parsley for garnish

  • Creme Fraiche for topping

 

Directions

  1. Put 12 halved baby red potatoes in a saucepan and cover with salted water.

  2. Bring to a simmer over medium-high heat and cook until fork-tender, 10 to 15 minutes.

  3. Drain, then rinse under cold water.

  4. Trim the bottoms of the potatoes and stand cut-side up on a platter.

  5. Season with sea salt.

  6. Top with creme fraeche and chopped chives.

  7. Garnish with dill and/or parsley.

  8. Keep them cold until ready to serve.

 

Assume 2 potatoes per guest.

EASY

Serves: 6

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PORK ROAST WITH PORCINNI MUSHROOM

Ingredients

  • 1 (5-pound) boneless beef chuck roast

  • Kosher salt and freshly ground black pepper

  • 1/4 cup olive oil, divided

  • 2 onions, chopped

  • 6 cloves garlic, crushed

  • 1 cup red wine, such as Cabernet Sauvignon or Pinot Noir

  • 1 (15-ounce) can low-sodium beef broth, plus extra, as needed

  • 1/2 ounce dried porcini mushrooms

  • 1 large sprig of fresh rosemary, leaves removed and chopped

  • 6 sprigs fresh thyme, leaves removed and chopped

Directions

  1. Mix cream cheese, sour cream, lemon juice, salt, and pepper in a bowl until uniform and smooth, then add the shallots, capers, and chives.

  2. Spread the mixture evenly over the flat slices of salmon.

  3. Carefully roll the salmon slices, one at a time, secure them with a large toothpick, place them inside an air-tight container, and refrigerate for 4 hrs.

  4. When ready to serve, slice each salmon roll in half with a sharp knife to avoid tears.

  5. Stand each roll on its cut side, garnish with greens, and serve

EASY

Serve 8-10

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FENCH 75 

Ingredients  

  • Smooth Gin​

  • Sweet Lemon Juice (Mayers)

  • Confectioners Sugar

  • Lemon Grind for Garnish

  • Semi-sweet or light Sparkling Wine

Directions

  • In a cocktail shaker, combine 1 ounce of gin, 1/4 ounce of lemon juice, and 1 teaspoon of confectioners' sugar. Shake with ice for 30 seconds, then strain into a chilled flute; top with sparkling wine.

  • Garnich glass rim with twisted lemong rind

Serves 1

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BREAD PUDDING WITH BOURBON

Ingredients

  • Nonstick cooking spray, for spraying liners

  • 4 cups half-and-half 

  • 2 cups packed dark brown sugar 

  • 1 tablespoon ground cinnamon 

  • 1 teaspoon vanilla extract 

  • Pinch of salt 

  • 6 large eggs, lightly beaten 

  • 2 cups chopped pecans 

  • 2 sticks unsalted butter, melted 

  • 12 slices stale cinnamon-raisin bread, torn into 1-inch pieces 

Bourbon Sauce

1 cup apple cider

1 cup bourbon 

1/2 cup packed light brown sugar 

4 tablespoons unsalted butter 

1 tablespoon fresh lemon juice 

Pinch of salt 

Directions

  1. For the bread pudding cups: Preheat the oven to 350 degrees F.

  2. Prepare a muffin tin with paper liners and spray the liners with nonstick cooking spray. 

  3. In a large bowl, whisk together the half-and-half, brown sugar, cinnamon, vanilla, salt and eggs. Add in the pecans, butter and bread and stir to coat. Let the mixture sit for 10 minutes.

  4. Carefully fill the muffin tins about two-thirds of the way up with the bread pudding mixture. Cook until the puddings set, about 25 minutes.

  5. For the bourbon sauce: In the meantime, add the cider, bourbon, brown sugar, butter, lemon juice and salt to a saucepan over medium heat and bring to a simmer.

  6. Simmer until the sauce reduces by one-half, about 10 minutes.

  7. Remove the bread puddings from the oven and let cool for 10 minutes. While still warm, use a skewer to poke a few holes into each pudding and pour in a couple of tablespoons of sauce. Serve immediately.

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FRESNCH COFFEE

Ingredients​​

  • 1oz of Kahlua

  • 1 oz of Cointreau

  • 1 cup hot coffee

  • 1 tsp sugar

  • Whipped cream

  • Chocolate shavings for garnish

Directions

  1. In a glass mug, whisk together Kahlua, Cointreau, and coffee.

  2. Stir in sugar. 

  3. Top with whipped cream and chocolate shavings.

ENJOY!

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