Showing posts with label holiday recipes. Show all posts
Showing posts with label holiday recipes. Show all posts

Sunday, November 21, 2021

Roasted Brace of Guinea Fowl (Sous Vide)

Roasted Brace of Guinea Fowl means two guinea fowl, well spiced and stuffed with clementines, cooked by sous vide then blasted to crispy skin in a very hot oven. The perfect lip-smacking, finger-licking main course for any holiday meal!

Food Lust People Love: Roasted Brace of Guinea Fowl means two guinea fowl, well spiced and stuffed with clementines, cooked by sous vide then blasted to crispy skin in a very hot oven. The perfect lip-smacking, finger-licking main course for any holiday meal!

N.B. This recipe must be started one day ahead of when you want to roast and serve your guinea fowl. 

One of the things I love about the holiday season is that unusual game birds sometimes turn up in the neighborhood grocery stores or butchers. I’ve found pheasant, guinea fowl, goose and even partridge on occasion and always leap at the opportunity to try something different. If you follow me on Instagram, you know that duck has been on our Christmas menu a couple of years as well. 

Guinea fowl are considered a game bird but, in fact, there has been a great increase in the number of farms that raise them. According the USDA, there are more than 14,500 guinea fowl farms in the Unites States. They are the fourth best selling poultry after chicken, turkey and duck. 

They are relatively small birds, weighing roughly 2-3 lbs or 900-1.4kg, with slightly darker meat than chicken and way more flavor. If you can't find guinea fowl, ask our local butcher to order some for you. Most will oblige.

Roasted Brace of Guinea Fowl (Sous Vide)

Some essential items for this recipe are 1. a sous vide machine aka immersion circulator 2. A vessel large enough to hold the two birds and water to circulate around them and 3. Two heavy bricks or tiles to hold the birds underwater in said vessel. Don’t worry, I provide a photo of the set up below.

Ingredients
2 whole guinea fowl (approx weight each 3 lbs or 1.4kg)
2 tablespoons dry salted spice rub (I used my dry java concoction
1/2 teaspoon same spice rub
1/2 teaspoon baking powder
4 small clementines

Method
Clean the guinea fowl, removing the top part of the tail and any stray feathers inspector 12 might have missed. (One of mine had what appeared to be one side of the bird’s head skin as well, connected to the neck skin, top feathers and all. Cooking meat is not for the faint-hearted and this is a reminder to me at least, to appreciate the living beast that I am cooking and eating.)

Spoon the dry rub inside the birds and all over the outside skin, making sure to get some between the legs and body, wings and body, and in the top cavity by the neck as well. If the guinea fowl arrive already trussed, just work your fingers between these bits. If your fowl are not already tied up, do this after seasoning. 


Mix that extra 1/2 teaspoon of dry rub with the 1/2 teaspoon of baking soda and sprinkle it on the top of the bird from a great height, so you get an even layer. According to Serious Eats, this helps the skin dry so it will super crispy when roasted. It does get moist again in the sous vide bag but I like to think that if the skin is really dry when we start, it will dry out again quickly with the application of intense heat.

Place your birds in a casserole dish, breast up, uncovered in the refrigerator for 24 hours. 


The following morning, stuff two whole clementines in each bird cavity.  This helps displace air and conduct heat through the birds as well as adding flavor. 


Place each guinea fowl in a gallon bag. Submerge them carefully in water to remove as much of the air inside as possible and seal tightly.


Because there is still some air inside of the birds, they tend to want to float. Cover a couple of bricks or tiles with plastic bags and lean them against the guinea fowl to keep them submerged but make sure water can still circulate around them. I also clothespin the guinea fowl bags to my cooking chopsticks to help center them in the water.


Sous vide at 150°F or 65°C for four hours.

When the timer goes off, remove the bags from the water bath. Carefully remove the guinea fowl from the bags, holding them legs down so liquid can drain out of them and back into the bags. Reserve any juice left behind to add to gravy later. 

Heat your oven to as high as it will go. Pat the birds dry with paper towels, being careful not to break the skin. 

Heat a large iron skillet on the stovetop and place both birds in it. Turn the oven temperature down to 450°F or 232°C convection, if it was higher than that to preheat. Roast the guinea fowl in your very hot oven for about 10 minutes to brown the skin, turning the pan around midway through to ensure even browning. 

Food Lust People Love: Roasted Brace of Guinea Fowl means two guinea fowl, well spiced and stuffed with clementines, cooked by sous vide then blasted to crispy skin in a very hot oven. The perfect lip-smacking, finger-licking main course for any holiday meal!

Let rest for 10 minutes, cut into joints and serve.

Food Lust People Love: Roasted Brace of Guinea Fowl means two guinea fowl, well spiced and stuffed with clementines, cooked by sous vide then blasted to crispy skin in a very hot oven. The perfect lip-smacking, finger-licking main course for any holiday meal!

Enjoy! 

Anybody tired of turkey and ham every holiday? It’s Sunday FunDay again and this week we are sharing main course recipes that are anything but ham and turkey! Check out the links below. Many thanks to our host, Sue of Palatable Pastime


We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin this Roasted Brace of Guinea Fowl (Sous Vide)!

Food Lust People Love: Roasted Brace of Guinea Fowl means two guinea fowl, well spiced and stuffed with clementines, cooked by sous vide then blasted to crispy skin in a very hot oven. The perfect lip-smacking, finger-licking main course for any holiday meal!
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Sunday, November 22, 2020

Marmalade Glazed Sweet Potatoes

Marmalade glazed sweet potatoes are a bit sweet, with a lovely sharp edge from the orange marmalade and a good splash of sherry vinegar. They are just as tasty as they are pretty and would make a great addition to your holiday table. I mean, really. Look at that shine!

Food Lust People Love: Marmalade glazed sweet potatoes are a bit sweet, with a lovely sharp edge from the orange marmalade and a good splash of sherry vinegar. They are just as tasty as they are pretty and would make a great addition to your holiday table. Look at that shine!

Over the years, when we lived outside of the United States and away from family, we celebrated Thanksgiving with various groups of friends, some American, others not. When we lived in Paris, we hosted a fun dinner with friends and neighbors. I roasted the turkey, made quite a few side dishes and pecan pies and told everyone to bring the side dish or dishes it simply would not be Thanksgiving in their houses without.

All told, we were about 20 people, children included, and the array of side dishes was downright impressive. There was one dish I was completely unfamiliar with so I had to ask. Apparently creamed pearl onions is a must-have family side for my friend, Teresa.

That was in the days before internet but years later I remember looking it up and creamed pearl onions are a New England favorite. I’ve never made them myself but I remember them fondly from that one special dinner.

In my family, sweet potatoes are one of the must-have side dishes. My grandmothers would make them sweet and sticky, pouring on the Karo syrup with lots of butter. Truly, you could eat them for dessert. 

I like them less sweet, often just with a sprinkling of brown sugar. This recipe with marmalade and sherry vinegar is a little fancier but just as easy.  

Marmalade Glazed Sweet Potatoes

This recipe is wonderful made with butternut squash or pumpkin as well. You can use homemade or store-bought marmalade for this dish. 

Ingredients
2 lbs or 900g sweet potatoes – more or less
1 tablespoon olive oil
1/2 teaspoon flakey sea salt or to taste
1/4 cup or 80g thin cut orange marmalade 
2 tablespoons sherry or red wine vinegar
2-3 sprigs fresh thyme, plus more for garnish
2 tablespoons butter

Method
Drizzle the olive oil in a large non-stick pan where the sweet potatoes can fit in one layer. Peel and cube the sweet potatoes and add them to the pan.


Mix together the marmalade, vinegar and the thyme leaves in a microwaveable bowl. Add in the butter and warm in the microwave until the butter starts to melt. Stir till the butter is completely melted and set aside.


Over a medium to high heat, cook the sweet potatoes, tossing or stirring occasionally, until they are browned on many sides, about 8-10 minutes. Add in a few tablespoons of water, turn the fire down to a simmer and cover the pan for 5-6 minutes or until the sweet potatoes cubes are fork tender. 


Remove the lid and add in the marmalade vinegar mixture. Over a medium heat, cook it down carefully until the sauce thickens and the sweet potatoes are well glazed. 

Food Lust People Love: Marmalade glazed sweet potatoes are a bit sweet, with a lovely sharp edge from the orange marmalade and a good splash of sherry vinegar. They are just as tasty as they are pretty and would make a great addition to your holiday table. Look at that shine!

Transfer to warm serving bowl and use a silicone spatula to spoon every last sticky drop of glaze over the sweet potatoes. 

Garnish with thyme, if desired.

Food Lust People Love: Marmalade glazed sweet potatoes are a bit sweet, with a lovely sharp edge from the orange marmalade and a good splash of sherry vinegar. They are just as tasty as they are pretty and would make a great addition to your holiday table. Look at that shine!

Enjoy!

Today’s SundayFunDay theme is That Holiday Feeling! Many thanks to our host Rebekah of Making Miracles. Check out all the great recipes below to get you in the holiday mood!


Pin these Marmalade Glazed Sweet Potatoes!

Food Lust People Love: Marmalade glazed sweet potatoes are a bit sweet, with a lovely sharp edge from the orange marmalade and a good splash of sherry vinegar. They are just as tasty as they are pretty and would make a great addition to your holiday table. Look at that shine!

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Monday, November 27, 2017

Candied Fruit Christmas Muffins #MuffinMonday

Candied fruit Christmas muffins are made with a sweet, but not too sweet, vanilla crumb, filled with a mix of chewy fruit. They smell wonderful while they bake, filling the house with the sweet scent of Christmas. Perfect for a holiday breakfast or snack time with a hot cup of tea.

Food Lust People Love: Candied fruit Christmas muffins are made with a sweet, but not too sweet, vanilla crumb, filled with a mix of chewy fruit. They smell wonderful while they bake, filling the house with the sweet scent of Christmas. Perfect for a holiday breakfast or snack time with a hot cup of tea.


I came across a recipe recently for packaging up muffin mixes as gifts over on the BBC Good Food site and I thought, what an excellent idea!  Not that I was going to make the mixes to give away – I don’t have enough friends nearby who like to bake – but the muffins called for mixed fruit with candied peel.

I don’t know if it’s nostalgia for my grandmother’s fruitcake – she made the only version I would ever eat, not too dry with the just the right mix of fruit and nuts – but candied fruit always makes me think of Christmas. What could be better for this month’s Muffin Monday than a candied fruit Christmas muffin in anticipation of the holidays?

I used my favorite make-ahead breakfast muffin recipe but I cut back on the sugar because of all the candied fruit. These are sweet enough, I promise.

Candied Fruit Christmas Muffins


The chewy fruit and spices make these muffins smell and taste like Christmas. Put these in the oven on Christmas morning and your family will pop out of bed to find out what you are baking!

Ingredients
2 cups or 250g all purpose flour
1/2 cup or 100g sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground mixed spice
1/2 teaspoon salt
1 cup or 150g candied fruit peel and fruit medley, plus a little extra for garnish, if desired
1 cup or 240ml milk
1/2 cup or 120ml canola oil
1 teaspoon vanilla
2 large eggs

Method
Preheat oven to 350°F or 180°C. Generously grease cups and top of 12-cup muffin tin or line your pan with muffin paper cups.

In a large mixing bowl, whisk together your flour, sugar, baking powder, cinnamon, mixed spice and salt, along with the candied fruit. Use your clean hands to mix the fruit in, rubbing the pieces between your fingers to separate those that are stuck together so they can be coated with the flour mixture.





In another bowl, whisk together the milk, oil, vanilla and eggs.



Pour the wet ingredients into the dry ingredients and gently fold just until dry ingredients are moistened. 



Divide your batter relatively evenly between the 12 muffin cups and top with a few pieces of candied fruit.

Food Lust People Love: Candied fruit Christmas muffins are made with a sweet, but not too sweet, vanilla crumb, filled with a mix of chewy fruit. They smell wonderful while they bake, filling the house with the sweet scent of Christmas. Perfect for a holiday breakfast or snack time with a hot cup of tea.


Bake 20-25 minutes or until muffins are golden.

Food Lust People Love: Candied fruit Christmas muffins are made with a sweet, but not too sweet, vanilla crumb, filled with a mix of chewy fruit. They smell wonderful while they bake, filling the house with the sweet scent of Christmas. Perfect for a holiday breakfast or snack time with a hot cup of tea.
Enjoy!

Food Lust People Love: Candied fruit Christmas muffins are made with a sweet, but not too sweet, vanilla crumb, filled with a mix of chewy fruit. They smell wonderful while they bake, filling the house with the sweet scent of Christmas. Perfect for a holiday breakfast or snack time with a hot cup of tea.




Check out all the other wonderful muffins my Muffin Monday group is sharing today!

Muffin Monday

 #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Pin it!  

Food Lust People Love: Candied fruit Christmas muffins are made with a sweet, but not too sweet, vanilla crumb, filled with a mix of chewy fruit. They smell wonderful while they bake, filling the house with the sweet scent of Christmas. Perfect for a holiday breakfast or snack time with a hot cup of tea.
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Sunday, November 26, 2017

Mulled Cranberry Vodka Cocktail

Pretty to look at, even more delicious to sip, this mulled cranberry vodka cocktail boasts the best flavors of the season in a refreshing drink that goes down way too easy. Mix up a batch for your holiday party!

Food Lust People Love: Pretty to look at, even more delicious to sip, this mulled cranberry vodka cocktail boasts the best flavors of the season in a refreshing drink that goes down way too easy. Mix up a batch for your holiday party!


My younger daughter is a fan of mulled wine. I can take it or leave it. But I think I have finally found a mulled drink I do love. Mulled cranberry juice is lighter than wine and lends itself to a cold cocktail as easily as a warming cup.

I also chose not to simmer the juice with the spices for hours on end. A quick boil and time to infuse while the drink cools gives just the right amount of seasonal spiciness that is not cloying or overwhelming. The tart cranberry still shines through brightly. And look at the beautiful color!

Food Lust People Love: Pretty to look at, even more delicious to sip, this mulled cranberry vodka cocktail boasts the best flavors of the season in a refreshing drink that goes down way too easy. Mix up a batch for your holiday party!


Have I convinced you yet? Do give this a try. And make sure you scroll down to see the rest of the winter cocktail recipes my Sunday Supper group are sharing today.

Mulled Cranberry Vodka Cocktail


Ingredients
For the mulled cranberry juice:
4 1/4 cups or 1 liter cranberry juice
1 cinnamon stick
2 cloves
zest 1/2 clementine

For the garnish:
1/4 cup or 35g fresh cranberries
1/8 cup or 25g sugar

For the cocktail:
1 1/2 oz or ml vodka
8 oz or 240ml mulled cranberry juice
Ice

Method
Use a sharp knife to remove the zest from half of your clementine, leaving behind as much of the white pith as possible.

Add the cinnamon stick, cloves and clementine zest to the cranberry juice in a medium sized pot. Bring the juice to a boil. Boil briefly, about 3-4 minutes, then turn the heat off and leave to cool.

Once cool, strained the mulled cranberry juice to remove the spices and clementine zest, then chill it in the refrigerator.

Wash the cranberries thoroughly and dry them in a colander until just damp. Roll them in the sugar until completely coated. Use a sharp cocktail stick to poke through three or four per stick to create the garnish. Set aside on a clean plate sprinkled with a little more sugar.

Food Lust People Love: Pretty to look at, even more delicious to sip, this mulled cranberry vodka cocktail boasts the best flavors of the season in a refreshing drink that goes down way too easy. Mix up a batch for your holiday party!


When you are ready to serve the mulled cranberry vodka cocktail, fill your glasses with 5-6 ice cubes.

Add in the vodka and top up with mulled cranberry juice. Garnish with the sugar-coated cranberry skewers, if desired.

Food Lust People Love: Pretty to look at, even more delicious to sip, this mulled cranberry vodka cocktail boasts the best flavors of the season in a refreshing drink that goes down way too easy. Mix up a batch for your holiday party!

Enjoy!

Check out all of the winter cocktail recipes we are sharing today. Many thanks to our event manager, Christie from A Kitchen Hoor’s Adventures.

Cocktail Shakers

Winter Wines and Punch


Pin it!

Food Lust People Love: Pretty to look at, even more delicious to sip, this mulled cranberry vodka cocktail boasts the best flavors of the season in a refreshing drink that goes down way too easy. Mix up a batch for your holiday party!
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Tuesday, November 21, 2017

Cinnamon Pumpkin Cookies #CreativeCookieExchange

Tender pumpkin insides and crunchy sugar outsides make these cinnamon pumpkin cookies perfect for your holiday table.

Food Lust People Love: Tender pumpkin insides and crunchy sugar outsides make these cinnamon pumpkin cookies perfect for your holiday table. Mix up a batch of these fabulous cookies for your next gathering.

I love the sparkle of demerara sugar. Rolling the cinnamon pumpkin cookie dough in those big sugar crystals is what makes these cookies special, plus it also makes the dough less sticky and easier to shape.

If you can’t find it in your local supermarket or bakery supply store, you can order it from Amazon.  <affiliate link*. I use it on all sorts of baked goods, when a little shine is welcome, like my chili maple bacon cookies and blueberry pie with polenta shortcake crust. It also makes a rich and wonderful simple syrup to use in cocktails like an Irish blackberry cobbler or pomelo margaritas.

But this month for our Creative Cookie Exchange, we are sharing cookies that make an easy, last minute Thanksgiving holiday dessert or treat so I made cinnamon pumpkin cookies. They can be made ahead, frozen, and baked when needed, so you are ready at a moment's notice when unexpected guests arrive. Or you can bake them ahead of time and freeze them after. They thaw almost instantly, always a plus for a busy holiday.

Mix up a batch of these fabulous cookies for your next gathering. I almost called these pumpkindoodles, you know, like snickerdoodles but pumpkin. But there is nothing absent-minded about that crunchy demerara sugar. It's all there.

Cinnamon Pumpkin Cookies


Ingredients for about 2 dozen cookies
1 1/2 cups or 190g flour
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon ground cinnamon
1/2 cup or 100g soft dark brown sugar
1/2 cup or 113g butter, softened
2 tablespoons unsulphured molasses
1 large egg
3/4 cup or 150g canned pumpkin puree (not pumpkin pie filling) or steamed, mashed fresh pumpkin

For rolling the dough:
1 cup or 220g Demerara or other large grained sugar
1 teaspoon ground cinnamon

Method
Whisk together your flour, salt, baking powder and ground cinnamon in bowl. Set aside.

With your hand beaters or in the bowl of your stand mixer, cream together the brown sugar, butter and molasses.

Tip: The molasses will slide easily off of your measuring spoon if you give it a quick spray with Pam or your favorite non-stick spray first.

Add in the egg and pumpkin and beat for another minute or so, scraping down the bowl halfway through.


With the beaters on low, add in the flour mixture a little at a time, until it is fully incorporated.


Line a baking pan with parchment and use a scoop or a couple of tablespoons to divide the soft dough into about 24-26 portions. Pop the pan into the freezer and set a timer for about 45 minutes, if you are planning to bake the same day.


Meanwhile, mix the demerara sugar with the ground cinnamon in a large mixing bowl.

When the dough is almost finished chilling, preheat your oven to 350°F or 180°C and prepare your cookie pan by lining it with baking parchment or a silicone liner.

Remove only 12 (or however many cookies your pan can fit) pieces of dough from the freezer.

Roll each into a ball and pop it in the bowl of cinnamon sugar. Shake the bowl to coat. Use your hands to press each ball into a disk shape and press both sides of the disk back into the cinnamon sugar.

Food Lust People Love: Tender pumpkin insides and crunchy sugar outsides make these cinnamon pumpkin cookies perfect for your holiday table. Mix up a batch of these fabulous cookies for your next gathering.

Place them on the prepared pan.

Food Lust People Love: Tender pumpkin insides and crunchy sugar outsides make these cinnamon pumpkin cookies perfect for your holiday table. Mix up a batch of these fabulous cookies for your next gathering.

Bake in your preheated oven for about 12-14 minutes, or until the cinnamon pumpkin cookies are puffed and set. Remove from the oven and leave to cool completely before serving or storing in an airtight container.

Food Lust People Love: Tender pumpkin insides and crunchy sugar outsides make these cinnamon pumpkin cookies perfect for your holiday table. Mix up a batch of these fabulous cookies for your next gathering.

Repeat with the remaining dough, until all the cookies are baked.

Alternatively you can completely freeze the dough pieces so they won’t stick together, then transfer them to a Ziploc bag. Keep them frozen until you are ready to bake. Remove just the number you want to bake from the freezer. Let them thaw just enough so you can roll them into balls and continue with the instructions for rolling them in the sugar, shaping and baking.

I’ve tested it both ways and the cookies turn out great either baked the same day or after freezing the dough.

Enjoy!

Food Lust People Love: Tender pumpkin insides and crunchy sugar outsides make these cinnamon pumpkin cookies perfect for your holiday table. Mix up a batch of these fabulous cookies for your next gathering.

Are you needing last minute treat recipes for Thanksgiving? Check out all the cookies we’ve got for you today!

Creative Cookie Exchange is hosted by Laura of The Spiced Life. We get together once a month to bake cookies with a common theme or ingredient so Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts at The Spiced Life. We post the first Tuesday after the 15th of each month!

*Disclaimer: Amazon affiliate links earn me a few pennies when you make a purchase by following one, even if you don't buy the item I've listed. Your cost remains the same.

Pin it! 

Food Lust People Love: Tender pumpkin insides and crunchy sugar outsides make these cinnamon pumpkin cookies perfect for your holiday table. Mix up a batch of these fabulous cookies for your next gathering.
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Sunday, November 12, 2017

Buttery Baked Bread Dressing

Beautifully toasted on top, this buttery baked bread dressing is the perfect accompaniment to your holiday meal. Bake it in a casserole dish or use it to stuff a bird.

Food Lust People Love: Beautifully toasted on top, this buttery baked bread dressing is the perfect accompaniment to your holiday meal. Bake it in a casserole dish or use it to stuff a bird.

In my growing up family, bread dressing was not a thing. At least, not that I remember. Being from Louisiana, we ate Cajun rice dressing and then later, when my stepfather became part of the family, cornbread dressing made an appearance because it’s what his mother served for Thanksgiving and Christmas.

Her recipe included crunchy chunks of water chestnut, which did nothing to endear me to the dish. The family was so divided on the issue that my grandmother and mother graciously started making half the pan with water chestnuts and half without. I lived in fear of serving myself from the wrong side by accident so the gesture was mostly under-appreciated on my plate. It was the turnip vs. potato in vegetable soup problem all over again.

But even water chestnut haters grow up and have their own families. When I was in charge of the menu, that cornbread stuff was dropped and, in fact, I didn’t often make the rice dressing either. With only four of us eating a meal that already included three starches  - creamed potatoes, sweet potatoes and macaroni and cheese – AND a spicy Cajun corn dish - something had to give.

The family repertoire of holiday dishes remained fairly static until our elder daughter came back from university for Christmas with a new stuffing recipe she’d tried for Thanksgiving and wanted to add to our menu. It was made with white bread and flavored with poultry seasonings.

Buttery Baked Bread Dressing


Since that Christmas several years ago, Baked Bree’s Johnson Stuffing, adapted to use ingredients we can find where we live or usually have on hand (like brown bread instead of white) has become a staple.

Ingredients
1 loaf quality sandwich bread with soft crusts (about 1 lb 5 oz or 600g)
1/2 cup or 113g butter
2 onions, diced
3-4 slim stalks celery, de-stringed and diced finely – 3/4 cup or 90g
Small bunch fresh flat leaf parsley, chopped (7g or about 1/4 cup)
1 cup or 180ml turkey or chicken stock (or use vegetable stock for a vegetarian-friendly dish)
2 tablespoons salt-free poultry seasoning
1/2 -1 teaspoon cayenne
Salt and pepper, to taste

To bake: 1/4 cup or 57g melted butter, plus extra to grease the baking dish

Note: Can’t find poultry seasonings where you live? It’s a challenge in Dubai as well. Make your own following this recipe from The Kitchn.

Method
Cube the bread and set aside and put it in a large mixing bowl.


Put the butter in a large pan with the chopped onion and celery.


Melt the butter over medium heat and cook until the onions and celery are soft and translucent, stirring occasionally. Add a good pinch of salt, a few grinds of black pepper, along with the cayenne and poultry seasoning.


Set your oven to preheat at 350°F or 180°C and butter your favorite large casserole dish.

Pour the buttery celery and onions over the bread cubes in the mixing bowl. Use two spoons like salad tongs to toss and combine.


Sprinkle on the parsley. Add the stock and toss again to combine.


Check for seasoning and stir in more salt and pepper as needed. Depending on the saltiness of your stock, you might not need much (or any) salt.

Pour the mixture into your buttered casserole dish.

Food Lust People Love: Beautifully toasted on top, this buttery baked bread dressing is the perfect accompaniment to your holiday meal. Bake it in a casserole dish or use it to stuff a bird.

Drizzle on the melted butter. Bake in the preheated oven for about half an hour or until the top is golden brown and the whole house smells of Thanksgiving or Christmas.

Food Lust People Love: Beautifully toasted on top, this buttery baked bread dressing is the perfect accompaniment to your holiday meal. Bake it in a casserole dish or use it to stuff a bird.


Enjoy!

Are you looking for a few new casserole dishes to add to your holiday menu? This is the Sunday Supper for you! Many thanks to our event manager Em for her behind the scenes work.

Breakfast Casseroles

Classic Casseroles

Creative Casseroles


Pin this buttery baked bread dressing!

Food Lust People Love: Beautifully toasted on top, this buttery baked bread dressing is the perfect accompaniment to your holiday meal. Bake it in a casserole dish or use it to stuff a bird.
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Sunday, December 18, 2016

Tuna Salad Stuffed Deviled Eggs

Mix all the ingredients that make you love tuna salad with egg yolks and pile them in your egg whites to make tasty tuna salad deviled eggs. These are great for a party or a picnic.


For many of the years we lived in Malaysia I held multiple roles at the American Association of Malaysia or AAM. As publications director, I was a voting member of the board of governance for the organization and responsible for our three major publications, the A-Z Directory – a sort of Yellow Pages, the Selamat Datang – our resource book of cultural/educational information for newcomers, and our monthly magazine, the KL American. My other roles were editor of all three and webmaster for our website KLAmerican.com. Busy but productive times!

The board of directors met each month and since the meeting was often scheduled through lunchtime, we’d bring dishes to share. Once, early on, I brought some party sandwiches, the kind without crusts, cut into fancy triangles. The president of the board took her first bite, stopped short and said, “What did you put in your egg salad? Is that tuna?” My response was an incredulous look. “Egg salad? That’s tuna salad! Do you not put eggs in your tuna salad?”

Where I come from tuna salad always has chopped boiled eggs in it. But after an informal poll of the other board members, there seemed to be a cultural divide between northern and southern states. Up north, or so they told me, tuna salad does not have eggs. The funny thing is, they all loved my sandwiches and declared that from then on, they’d be adding eggs. Score one for the southern home team!

A couple of weeks ago I was home alone, busy working, and I decided to make some tuna salad for lunch. I put eggs on to boil. For once, they peeled beautifully. Much too beautifully to be chopped for tuna salad. That’s when the idea struck me. Tuna Salad Deviled Eggs! It’s tuna salad for the low carb crowd. And while those little triangle sandwiches are also great for parties, I have never returned from a potluck with even one deviled egg left on my plate. People love deviled eggs and that's a fact.

I am not a big believer in pickles or celery or other extraneous chopped things in my tuna salad, but if you are, feel free to make this your own by adding some. Sometimes I’ll put a little grated onion but that’s the limit for me. It’s a textural thing.

Ingredients
6 large eggs
1 can tuna chunks in water, drained (drained weight 4.25 oz or 120g)
6 tablespoons mayonnaise
1 tablespoon yellow mustard
Hot sauce, to taste – optional (in other kitchens, not in ours)

To garnish:
Slices of onion
Sprinkle of cayenne pepper or paprika

Method
Hard boil and peel six large eggs. Cut them in half.
Scoop the yolks out and into a small mixing bowl. Dry the whites with a paper towel and arrange them on a decorative platter.
Mash the yolks together with the tuna, mayonnaise, mustard and hot sauce of your choice, if using. I make my own habanero sauce which must go in any tuna, chicken or egg salad. (By the way, my chicken salad also has eggs, as does my potato salad. Just so you know.)


Spoon the tuna mixture into the egg whites. Garnish with some onion and a sprinkle of cayenne or paprika, if desired.


Enjoy!

Whether you are hosting your own holiday party or just need recipes for dishes to take along to a potluck holiday dinner, Sunday Supper is here to help. Many thanks to our host this week, Caroline of Caroline's Cooking and our event manager, Cricket of Cricket's Confections.

Appetizers

Beverages

Finger Foods

Mains

Desserts


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