Monday, December 19, 2005

its recipe time

ahh yes, the holidays are here and with it comes the overload of the seasons goodies. i've been to a couple parties with some sensational food and a two recipes in particular that i wanted to track down for myself... so thought i'd share them with you also. enjoy!


molly served this as the main dish at our book club holiday book exchange. umm... it was RAD. i copied it from a cookbook that i think she said was published by strings in the mountains, i could be wrong but i don't think its the cookbook on that link... maybe it was a previous edition? in anycase, here it is. it calls for the no-bake noodles, but molly used regular ones (cooked them first) and it turned out equally as lovely.


3 lbs butternut squash, diced
3 tbsp olive oil
4 c milk
2 tbsp dried rosemary
1 tbsp minced garlic
1/4 c butter
1/4 c flour
9 sheets no-bake noodles
1 1/3 c (aprox 5 oz) freshly grated parmesan
1 c heavy cream

preheat oven 450 degrees and lightly oil 2 large baking sheets.

toss the squash and oil in a large bowl. spread in a single layer on baking sheets and roast for 10 mins. season with salt, stir and roast about another 15 mins until tender and turning golden brown.

mix milk & rosemary in saucepan and bring to a simmer over medium heat. reduce to low and simmer 10 mins. strain milk through a sieve into a large measuring cup.

cook garlic and butter in a large heavy skillet over medium-low heat until softened. stir in flour and cook for 3 mins, stirring consistently. remove from heat and whisk in milk mixture in slow stream until smooth. return to heat and simmer 10 mins, stirring occasionally.

add squash to the milk mixture and salt & pepper to taste. can be made one day ahead at this point, cover and refrigerate.

reduce oven temperature to 375. butter a 9x13 inch baking dish.

beat the cream and 1/2 tsp salt with a mixer until soft peaks form.

layer 1 cup sauce, 1/3 of the lasagna sheets, half of the remaining sauce, 1/2 cup cheese, 1/3 of the lasagna sheets, remaining sauce, 1/2 cup cheese, remaining sheets, all the cream mixture and remaining cheese in the baking dish.

cover with foil (tenting if necessary so foil does not touch the top) and bake for 35 mins. remove foil and bake 10-15 mins more or until bubbly and brown. let stand 5 mins before serving.


karly made these for the white elephant gift exchange she has every year. she made all three in the cheddar & cranberry variety. they were so yummy and sort of reminded me of those faux cranberry kissing balls that you see hanging during the holidays. super beautiful & festive, the recipe came from martha stewart living.


Makes three 4-inch cheese balls; serves 8 to 10
Make all three flavored cheese balls or prepare just one or two, adjusting the ingredients accordingly.

1/2 cup (1 stick) unsalted butter, softened
3 packages cream cheese (8 ounces each)
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
5 dashes hot sauce (such as Tabasco)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground white pepper

8 ounces sharp orange cheddar cheese, finely shredded
2 tablespoons store-bought chutney
3/4 cup dried cranberries, finely chopped
Water crackers, for serving

6 ounces Roquefort cheese
1 shallot, minced (about 1 tablespoon)
2 teaspoons brandy (optional)
1 cup toasted walnuts, coarsely chopped
Vegetable chips (such as Terra Chips Sweets & Beets), for serving

8 ounces goat cheese
2 tablespoons finely chopped scallions
1/3 cup fresh curly-leaf parsley, finely chopped
1 English cucumber, cut into 1/8-inch-thick slices, for serving

Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.

Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese ball in cranberries to coat before serving. Serve with crackers.

Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.

Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices.


Remember When... there was this girl sort of to the right of me on the bus this morning smacking on her gum so loudly i wanted to scream and i finally looked to see who the culprit was and it was this little scank with the ex-stalker who's number one talent is annoying people on muni?!?


Anonymous Anonymous said...

Yum! Which cheese ball was the best!?

You know how I love a good cheese ball!


2:36 PM  

Post a Comment

Subscribe to Post Comments [Atom]

<< Home