|Vancouver with snow - not this Holiday (few years ago)|
So, for me , part of the plan is to also start with a great food in new year.
I know that I always plan too much for that evening but it's kind of tradition.
I also cook ahead for January the 1st : Sour cabbage rolls and Russian salad, It's a part of my heritage from my mom's Holiday cooking.
So in the next five days I will post all my favorite recipes that anyone can make for this festive event!
Happy New Year!
BB dip (Beets and Beans)
1 cup cooked white beans
1/2 cup roasted and peeled beets
1 clove garlic chopped
2 tbsp lemon/lime juice
1 tbsp olive oil
Salt and pepper
Puree beans, beets, garlic and lemon juice, then add salt and pepper to taste.
Add few spoons of water if dip is too thick.
Healthy hot crab and artichoke dip
1 red bell pepper, finely chopped
1/2 cup of thick yogurt (reduced fat)
1/4 cup sour cream (reduced fat)
1/2 cup finely grated Parmesan
2 teaspoons fresh lemon juice, or to taste
1 tablespoon minced jalapeño chilies
1/4 teaspoon salt
1/2 lb (250 gr) lump crab meat
Bake dip in the middle of an oven until bubbling, 20 to 25 minutes. Serve warm.
Bagna caôda with truffles
(Hot garlic and anchovy dip)
50gr (4 tbsp) unsalted butter
4 garlic cloves, finely sliced,
5 salted anchovies, cleaned of bones or 10 fillets
200 ml (1 cup) extra virgin olive oil
2 tbsp truffle paste (optional)
Original dip has no truffles in it, but for a spacial flavor add 2 tbsp of truffles at the end of the cooking.
Melt the butter over low heat. Add garlic and saute for few seconds.
Add anchovies and pour oil gradually, stirring whole time. Cook for about 10 min, on ultra low heat.
Serve it when ingredients are well blended and smooth.
The dip is also great spread over toasted flat bread topped with shaved Romano.
Ham and cheese crepe pockets
For four crepes, you need:
8 slices of good ham (prosciutto cotto)
8 slices of mozzarella or other half-soft cheese
grilled vegetables or buscetta
Eggs and breadcrumbs for breading
Veggie crepe cake
(This is more like a souffle made of crepes taken again from Julia Child's cookbook)
1 lb carrots
6 tbsp butter
salt and pepper
1 lb fresh mushrooms
4 tbsp minced scallions
1 bunch of fresh broccoli
2 cups of grated cheese like Gruyere
1 cup of cream cheese
1 cup milk
salt and pepper
pinch of nutmeg
Prepare vegetables separately. Cook carrots with dill in one pan, mushrooms with scallions in another and in a pot of boiling water cook broccoli until tender. Prepare custard mixture by mixing it in a food processor. In oiled round pan lay one crepe. Spread 1/4 of the cheese over the crepe. Cover it with cooked carrot mix, pressing them well and top with 1/3 custard. Lay over another crepe and than layer mushrooms mix over