Sunday, November 28, 2010

Moscow Mule Cocktail

Everyone seems to be buzzing about this drink. Maybe it's because Oprah just had this cocktail on her "camping" trip but we were glad to try this on Thanksgiving. It's a variation on a mojito and the ginger beer is different and refreshing. Ginger beer makes this so don't be tempted to use ginger ale. There's no alcohol in ginger beer so a virgin version is safe for kiddies.

Moscow Mule

1 ounce vodka
1 tsp. sugar syrup (or simple syrup which is one part sugar to one part water and heated until the sugar dissolves)
Fresh lime juice
1/2 cup ginger beer
1 sprig fresh mint
1 slice of lime

Pour vodka over ice in a glass or mug. Add sugar syrup and lime juice. Top with ginger beer and stir. Garnish with mint sprig and lime slice.

Wednesday, November 17, 2010

Durham Eye of Round Beef Roast

Imagine yourself eating a Sunday supper in an episode of "Leave it to Beaver" and June leans over and dishes you out a fabulous roast beef dinner. This is the beef she'd serve. It's economical but done right, it's company worthy and you look like a smart hostess minus the dated apron. This is really more of a cooking method versus a recipe. The trick is to use an electric knife and slice it as thin as you can get it. Makes ridiculously good sandwiches. Must be made 2 days in advance so this take a little planning!

Durham Eye of Round

4-lbs. eye of round beef roast

Marinade:
1/2 cup olive oil
1/2 cup vegetable oil
1/c cup vinegar
2 Tbls. seasoning salt such as Lawry's
Dash of Worcestershire sauce

Place beef in large plastic freezer bag. Mix marinade and pour over roast. Marinate for at least two days, turning occasionally. Preheat oven to 450 degrees. Remove beef from marinade and place in roasting pan. Bake uncovered for 20 minutes. Now the fun part - leave beef in oven (DO NOT OPEN THE DOOR) and turn oven off. Let sit for two hours. Remove and let sit for 10 minutes. Then slice, against the grain, as thin as you can and enjoy.

Sunday, November 14, 2010

Yorkshire Pudding with Bacon & Sage


My love for recipes certainly comes from my mother whose collection of cookbooks and cooking magazines rivals any bookstore or library. Yesterday I was happy she's a recipe hoarder and had dug out a 2006 Bon Appetit magazine with this delicious and different side dish. She served it along roast beef and it felt like early Christmas. My kids loved seeing the pudding puff in the oven but we enjoyed eating it more!

Yorkshire Pudding with Bacon & Sage

6 ounces bacon slices (about 7 slices), cut into 1-inch pieces
2 tablespoons (about) butter, melted
1 1/2 cups all purpose flour
3 tablespoons chopped fresh sage, divided
1 teaspoon coarse kosher salt
1 1/2 cups whole milk
3 large eggs


Place rack in center of oven and preheat to 450°F. Sauté bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Transfer drippings to glass measuring cup. If needed, add enough melted butter to measure 1/4 cup total. Pour drippings into 13x9x2-inch glass baking dish. Place dish in hot oven to heat drippings 10 minutes.

Whisk flour, 2 tablespoons sage, and salt in medium bowl to blend. Whisk milk and eggs to blend in large bowl; add flour mixture and whisk until batter is smooth. Whisk in 2/3 of bacon. Remove hot baking dish from oven. Using oven mitts or pot holders to protect hands, tilt dish to distribute drippings evenly. Pour batter into pan. Bake 15 minutes; reduce oven temperature to 350°F and continue to bake until golden brown and puffed, about 12 minutes longer (do not open oven door while baking).

Remove pudding from oven. Crumble remaining bacon over pudding, sprinkle with remaining 1 tablespoon sage, and serve warm.

Sunday, November 7, 2010

Zucchini Bake

This is one of my all-time favorite side dishes and you can find yet another reason to pull out that box of Bisquick!

Zucchini Bake

4 cups grated zucchini - squeezed dry if needed
4 eggs
1 cup Bisquick mix
1/2 cup vegetable oil
1/2 cup chopped onion
1/2 cup grated Parmesan cheese
2 Tbls. parsley
1/2 tsp. salt
1/2 tsp. dried oregano
pinch of garlic powder

Preheat oven to 350 degrees. Beat eggs, Bisquick and oil then fold in the rest of the ingredients until incorporated. Pour into a 9x13 casserole dish and bake for 40-50 minutes. Cut into squares and serve warm.

Thursday, November 4, 2010

Brussels Sprouts in Maple Mustard Sauce

Here's another one of my mother's legendary recipes. Who knew brussels sprouts could make such an impression? These have graced many a holiday table and the beauty is that you can make this ahead and even the pickiest of eaters will find them hard to resist.

Anita's Famous Brussels Sprouts with Maple Mustard Sauce

2 lbs, or 4 cups brussles sprouts
2 Tbls. champagne vinegar
2 Tbls. balsamic vinegar
3-4 Tbls real maple syrup
2 Tbls Dijon mustard
1 Tbs. course grain mustard
1 tps. salt
1.2 tsp pepper
1/4 tsp fresh grated nutmeg
1/2 cup extra virgin olive oil

Trim brussels sprouts by cutting a small "x" at the stem and removing any touch or wilted outer leaves. Drop sprouts into boiling water (enough to amply cover) and boil with a pinch of salt for about 8 - 10 minutes or until a knife goes in easily.
Remove from heat and drain. The mix the rest of the ingredients for the sauce with the exception of the olive oil. Once everything is combined, slowly add oil in small steady stream, mixing well to create a dressing. Add sauce to warm sprouts and toss and coat. Serve at room temp. Can be made one day in advance by just cooking sprouts and mixing sauce but combining just a short time before serving.