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A family Christmas recipe tradition of the Graham Wafer Treat
Dec 25, 12:45AM
The Christmas season in my home growing up was much more than the most wonderful time of year. It was eagerly anticipated where everyday smelled like cinnamon, sounded like Andy Williams and tasted like peppermint and chocolate.
The highlight of the month was Christmas Eve. Our kitchen counter was completely covered with foods ranging from summer sausages to popcorn shrimp, and veggie trays to chips and crackers. We would feast after we opened our Christmas pajamas and while we watched our traditional Christmas movie.
The best part of the food display was the assortment of desserts, and the star of the show was my mother's graham wafer treat.
My mother grew up in Canada, which not only meant graham crackers or graham wafers, but also meant she was often hundreds of miles away from her childhood home on Christmas.
My mother believed that no matter where you were, hearts always come home for Christmas. So she would gather her children to crush the graham crackers and mix the cocoa and remember her mother doing the same with her children not many years before.
This holiday season is my first since my mother passed away, but she is with me as I gather my children to crush the graham crackers and mix the cocoa because, after all, isn't that what tradition is all about?
*****
GRAHAM WAFER TREAT
1 cup of chocolate frosting
1 pound graham crackers (3 packages)
½ pound marshmallows (half of a bag)
½ cup butter
3 eggs
1 teaspoon vanilla
2 tablespoons unsweetened cocoa powder
3 tablespoons brown sugar
1. Melt butter in a medium-sized microwave-safe bowl. Set aside.
2. Place the graham crackers in a large mixing bowl and crush into small bite-sized pieces. You can do this by hand at first and then crush it with a heavy mug (or something similar).
3. After crushing the graham crackers, add the marshmallows and toss together.
4. After the butter has cooled off a bit, mix in the vanilla, cocoa powder and brown sugar. Whip the 3 eggs in a glass and then thoroughly combine the eggs into the butter mixture.
5. Pour the butter/egg mixture over the graham crackers and mix together with your hands.
6. Press the graham cracker mixture firmly into a greased 9-by-13-inch baking pan.
7. Cover with plastic wrap and place in fridge for about 30 minutes. Remove from fridge and frost with your favorite chocolate frosting.
Tara Creel is a Logan native and mother of three boys. Her email is taracreel@gmail.com and she blogs at www.taracreelbooks.wordpress.com.
Basic Bread Recipe - Miss Tam Chiak
Dec 25, 12:00AM
This is my first bread post and I am so happy! I tried making bread about a month back but I failed because I didn't give it enough time to proof. Making bread needs much more patience than making cake and I seriously need to train my patience. So it turned out really hard and I was very disappointed. So when the aunty took leave one day, we made bread together and I am so happy that we succeeded! This is a very simple bread recipe, and you can just add any fillings inside (eg: curry, red bean paste, hae bi hiam etc). I was craving for the Four Leaves tuna bread then so I requested to add in tuna. After we are done, I coated it with some mozzarella cheese and let it melt in the oven. Simple recipe which is easy for first timer. LOVE IT!
BASIC BREAD RECIPE
Ingredients:
500g bread flour
250g cold water
90g sugar
15g milk powder
13g yeast
1 egg
40g butter
1/2 tsp salt
Method:
1. Mix yeast and egg together. Knead in the remaining ingredients to form a dough about 6 minutes. Cover with a damp cloth and leave aside to prove for 30 minutes. Continue kneading dough for 2 minutes.
TUNA BUN RECIPE
Ingredients:
1/2 portion basic bread dough
2 cans of tuna
some mozzarella cheese
Method:
1. Divide basic bread dough into 20 pieces. Shape dough into balls. Slightly flatten and fill with tuna filling. Wrap up and roll into a ball.
2. Brush with beaten egg and coat with mozzarella cheese. Arrange the balls on baking try. Leave aside to prove till double in size.
3. Spray water and put in oven. Bake for 12 minutes at 200 degree celsius. Remove from oven.
A Traditional Vegan Christmas Roast Recipe by Vegan Chef Av ...
Dec 25, 12:00AM
We couldn't leave you without another Christmas post! For this one we have a special surprise, as vegan chef Avi-Jean stepped up to the challenge to create a Christmas style vegan roast recipe, to provide a traditional yet cruelty-free alternative to the Christmas roast.
It was from this challenge that our DIY Seitan recipe was born; Christmas favorites such as potatoes, Brussels sprouts and chestnuts were then added with care to create the perfect Christmas style experience.
We hope you will all enjoy it. Merry vegan Christmas to you all!
Traditional Vegan Christmas Roast by Vegan Chef Avi-Jean Levy
Traditional Vegan Christmas Roast
Roast Ingredients:
Home made Seitan loaf
8 Medium sized potatoes peeled and quartered
2 Cloves of garlic, quartered
1 tsp Salt
1/2 tsp Grounded black pepper
1/2 tsp Sweet red paprika
Olive oil
1/2 Onion – chopped
10 -12 Brussels sprouts
10 Roasted chestnuts
mix together all the sauce ingredients
Sauce Ingredients:
1 tbsp Olive oil
3 tsp Date syrup
3 Cups of water
1 tsp Crushed garlic
1 tsp Mustard
Pinch of Thyme
Preparation:
- Prepare the Seitan loaf as indicated in our DIY Seitan recipe.
- Place the potatoes and the garlic on a cooking tray and spread the salt, black pepper, paprika and some olive oil on top.
- Mix lightly and place in a preheated oven of 200 degrees (c) for approx 40 mins.
- While the potatoes are being baked, fry the onion with 2 tbsp of olive oil in a non-stick pan, until golden.
When the potatoes are ready, add in the Brussels sprouts and chestnuts
- Add in the Brussels sprouts and chestnuts and fry lightly together with the onion.
- In a bowl, mix together all the sauce ingredients and pour over the Brussels sprouts and chestnuts and cook on a medium heat for about 10 mins.
- When the potatoes are ready, add in the Brussels sprouts and chestnuts from the pan together with the remainder of the sauce, mix, and place back in the oven for another 15 mins.
- When the 15 mins are up,lay the potatoes, Brussles sprouts and chestnuts on a serving dish and place the Seitan on top.
- Serve with some cranberry or date sauce on the side.
Avi-jean Levy – Founder and creator at Vegan Art
Switching to a vegan healthy diet about a year ago, I was pleasantly surprised at how extensively my culinary world has increased and developed. From meat and some side dish, my culinary world has expanded to a wide variety of flavors based on plants, and an endless world of possibilities based on nuts fruits and vegetables.
With the transition, I've discovered new ways of eating and new foods that were exciting and fascinating to me. The strong sense of creativity these feelings brought about gave life to my culinary blog and Facebook page where I get to share my creations.
Avi-jean is a Raw Vegan Chef based in Israel; offering cooking workshops, raw vegan courses, and creating vegan recipes presented in an artistic and alluring presentation. Visit his website Vegan Art and his Facebook page here.
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Written by Sivan Pardo Renwick
Recipe for Buffalo cauliflower
Dec 24, 11:37PM
Karoline Boehm Goodnick for The Boston Globe
Serves 4
Buffalo sauce, the simple condiment of butter and hot sauce, can be used in a variety of ways besides over wings. For a vegetarian bite, steam cauliflower florets lightly and cover them with panko breading. Bake in a very hot oven and coat with Buffalo sauce. Serve with blue cheese dip and celery sticks, and you'll find you've got a hit on your hands.
| 1 | head cauliflower, cut into florets |
| 2 | cups flour |
| 2 | eggs |
| 2 | cups panko or other dry white breadcrumbs |
| 1 | stick butter |
| 2 | cloves garlic, finely chopped |
| ⅔ | cup Frank's RedHot sauce |
1. Set the oven at 425 degrees. Set a metal rack on a large rimmed baking sheet. Line a large plate with a towel.
2. In a large pot fitted with a steamer and several inches of boiling water, steam the cauliflower, covered, for 5 minutes or until tender. Transfer to the towel-lined plate and pat dry.
3. Pour the flour into a large zipper plastic bag. In a wide, shallow bowl, beat the eggs. Pour breadcrumbs into a large zipper plastic bag.
4. Working in small batches, dredge the florets first in flour, dusting off any excess. Dip into the eggs, then drop into the breadcrumb bag; shake vigorously. Transfer coated florets to the metal rack.
5. When all the florets are on the rack, set it in the oven. Bake for 20 minutes or until crisp.
6. In a small skillet over medium-high heat, heat the butter. Add the garlic and cook, stirring for 1 minute. In a large bowl, stir together the butter mixture and hot sauce. Add the cauliflower and toss well.
Karoline Boehm Goodnick
Recipe for French onion dip
Dec 24, 11:37PM
Makes 2 cups or enough to serve 6
The updated classic dip is made with caramelized onions, which need 40 minutes to cook. Keep an eye on them and turn down the heat if they start to brown too quickly. When the color goes from deep golden to dark brown, they're done. Mix with goat cheese and serve with toasted French bread.
| 2 | tablespoons olive oil |
| 3 | Spanish onions (2 pounds), quartered and thinly sliced |
| Salt and pepper, to taste | |
| 8 | ounces fresh goat cheese |
| 2 | tablespoons finely chopped fresh thyme |
1. In a large nonstick skillet over medium heat, heat the oil. Add the onions, salt, and pepper. Cook, stirring occasionally in the beginning and more often near the end, for 40 minutes or until the onions are dark brown. Lower the heat if they brown too quickly. Transfer the onions to a bowl; cool.
2. In an electric mixer at medium speed, beat the goat cheese until smooth. Beat in the onion mixture, and all but 1 teaspoon of the thyme. Taste for seasoning and add more salt and pepper, if you like. Pack into a bowl and garnish with the remaining thyme.
Jean Kressy
Recipe for 7-hour leg of lamb
Dec 24, 11:08PM
Serves 6 with leftovers
Ask the butcher to make a cut near the shank end of the lamb so you can curl the end around to make it fit neatly in your pot (take the measurement of your pot before you go to the market). Plan to cook this one day for 5 hours, chill overnight to remove the fat, and then reheat for 1 to 2 hours before serving.
| 1 | leg of lamb on the bone (6 to 7 pounds), trimmed of excess fat and membrane |
| 2 | tablespoons olive oil |
| 2 | cloves garlic, cut into slivers |
| Salt and pepper, to taste | |
| ½ | bunch fresh rosemary, chopped |
| 2 | Spanish onions, thinly sliced |
| 4 | large carrots, cut into 2-inch lengths |
| 1 | bay leaf |
| 1 | cup imported canned tomatoes, crushed in a bowl |
| 1 | bottle dry white wine |
| 2 | cups water, or more if needed |
1. Turn on the broiler. Have on hand a deep roasting pan that will hold the meat tightly.
2. Set the lamb in the pan and rub all over with olive oil. Insert slivers of garlic into the meat all over. Sprinkle with salt, pepper, and half the rosemary.
3. Broil the meat about 8 inches from the element for 10 minutes on a side or until well browned. Total broiling time is 20 minutes.
4. Turn the oven temperature down to 300 degrees.
5. Set the lamb meaty side down. Surround it with the onions, carrots, and bay leaf.
6. In a saucepan over high heat, bring the tomatoes, wine, and 2 cups water to a boil. Pour the liquids over the lamb; they should half-cover the meat. Add more water, if necessary. Cover with heavy-duty foil, and transfer to the oven. Cook for 2½ hours. Turn the meat, re-cover with foil, and continue cooking for 2½ hours. Total baking time at this point is 5 hours.
7. Transfer the meat to a container, discarding the vegetables and bay leaf. Pour the cooking juices into another container. Cover and refrigerate both.
8. Set the oven at 300 degrees.
9. Put the lamb in the roasting pan. Skim the fat from the juices and pour them over the meat. Cover with heavy-duty foil and cook for 2 hours, turning once. Use 2 spoons to remove the meat from the bone in large pieces. Reserve 2 cups meat and 1 cup cooking juices for the pappardelle. Serve the lamb with juices, sprinkle with remaining rosemary, and add mashed potatoes. Sheryl Julian
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