Welcoming January

When it comes to taking down Christmas decorations after the holiday, I have found that there are two schools of thought. There are the people who, when the clock strikes midnight on Christmas Day, already have half of the ornaments off the tree; and then there are the people who keep it up through Epiphany and (Horrors!) beyond. I am of the former camp. I consider it a personal failure if I don’t have all of the decorations down, everything put away, and not a speck of red in the house by the morning of New Year’s Eve. This year I beat that goal by a day. Needless to say that it made me proud.

Because of all of the bold colors of Christmas, I like a neutral palette for the next month or so, generally up until Valentine’s Day when I bring out the pink and red. Having stripped the tables of their entire holiday decor, I set to work on what I always refer to as the “winter hutch.” Here’s what it looks like for the New Year.

 

I have recently come to embrace gray, so I have added it to the hutch. Because of my love of plants and the natural world, no matter the holiday, the hutch always has a touch of green, as you can see here in the Bordallo Pinheiro cabbage leaf chargers; they are a permanent fixture.

 On top of them are the white plates in the Blanc Amelie pattern from Maison Versailles. I love these plates because not only do they have wonderful, curvy edges, but a white on white raised pattern. These are topped with Pfaltzgraff salad plates a part of their “Gia” pattern. (I have recently become very impressed with Pfaltzgraff because they are selling place settings of dishes in different colors and patterns so that you can easily build your own plate stack with just one purchase.)

  These are topped off with an adorable Mottahede pot de crème.

I like to mix modern with antique, so have placed an inherited sugar spoon on top of a modern white ceramic a fruit dish.

 

Rae Dunn "Nibble" plates (personal faves) rest atop a new set of glazed gray stoneware bowls.

On the other side of the hutch I have a white pottery barn tureen, flanked by rustic black stoneware, simple salt and pepper shakers, and one of my new favorite serving dishes shaped like oyster shells. They are wonderful dipping bowls, but are absolutely superb for serving coquille Saint Jacques.

  By the time this posts, I will have no doubt have swapped one or two things as the mood hits. After all, isn’t that part of the fun?

 As an Amazon Associate I earn from qualifying purchases.

 

Amaretto Pound Cake

As often happens during the month of January, I’ve been going through my kitchen cabinets trying to assess what I have, what I really need, and what I really don’t. In excavating the liquor cabinet I discovered that I had two brand new bottles of amaretto. I’m not entirely sure how that happened, but I vowed to put it to use in a new and different way. For whatever reason I started thinking about my mother’s rum cake and it caused me to wonder how such a cake would be if I replaced the rum with amaretto. These days with the prices of everything so astronomically high, it’s not often that I experiment, but I couldn’t imagine any way in which this wouldn’t work. I was right! If you are an almond lover like I am, you will be over the moon. If not, you’re still going to love it. I allowed it to soak overnight (an absolute must!), and could hardly wait to extract it from the baking pan first thing in the morning. I ended up having a big slice with a cup of coffee. What a way to start the day! I took a hefty slab of it over to my number one son; he and his wife loved it as much as I did. Never have I had a pound cake with such intense flavor as this one.

Amaretto Pound Cake

 2 c. flour

1½ c. sugar

1 3.4-ounce box instant vanilla pudding mix

2 t. baking powder

1 t. salt

8 T. unsalted butter, softened

½ c. vegetable oil

½ c. whole milk, room temperature

4 large eggs, room temperature

½ c. Amaretto

2 t. almond extract

 Syrup 

8 T. unsalted butter

¼ c. water

1 c. sugar

¼ t. kosher salt

½ c. Amaretto

½ t. almond extract

 Preheat the oven to 325°F. Spray the heck out of a 10- to 12-cup Bundt pan with Baker’s Joy; set aside.

 Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in the work bowl of a stand mixer. Beat, at medium speed, until the mixture appears sandy. Beat in the milk, and then beat in eggs, one at a time. Scrape down, and stir in the amaretto and almond extract.

 Pour the batter into the prepared pan. Bake for 50 - 60 minutes until cake tests done. Remove the cake from the oven. Leave the cake in the pan to cool slightly while you make the syrup.

 To make the syrup:

 In a medium-sized saucepan combine the syrup ingredients, except almond extract. Bring to a rapid boil then reduce to a simmer and cook, without stirring, for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the almond extract.

 Use a long skewer to poke holes all over the cake. Keep the cake in the pan and slowly drizzle the syrup over the cake (still in the pan). Do this in increments in order to allow the syrup to soak in.

 Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to soak in all of that luscious syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, don't force it. Place it in the oven, turn the oven to 350°F, and warm for about 10 minutes, to soften the sticky syrup. Remove the cake from the oven, and tip it onto the serving plate.

 Store at room temperature, covered, for several days. Freezes well.

As an Amazon Associate I earn from qualifying purchases.

  

Tuscan Butter Mushrooms

 I love mushrooms, all types, and I’m always looking for a new way to use them. When I spotted this recipe, I knew that it was one I needed to try. Unique and different, it makes a wonderful starter or side dish for any meal. With the addition of tomatoes and fresh spinach, the colors are such that it would be perfect for a holiday table. I’m going to be making this again in the summer using my own homegrown produce that will certainly enhance the flavors. You’ll want to eat this one with a spoon so that you don’t miss a drop of the wonderfully tasty sauce.

Tuscan Butter Mushrooms
Adapted from delish.com

4 T. butter
1½ t. Melissa’s minced garlic
1 T. tomato paste
1 lb. mushrooms, cleaned
1 c. cherry tomatoes, halved
¾ c. heavy cream
¼ c. freshly grated Parmesan cheese
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
3 c. fresh spinach

In a large skillet over medium heat, melt butter. Add garlic and tomato paste, and cook until fragrant, 1 minute. Add mushrooms and tomatoes, and cook until mushrooms are tender and tomatoes are starting to burst, 5 minutes.

Add heavy cream and Parmesan and season with salt, pepper, and a pinch of red pepper flakes, and then bring to a simmer. Add spinach and cook until sauce is thickened and spinach is wilted, five minutes.

Yield: 4 servings

As an Amazon Associate I earn from qualifying purchases.

 

Mixed Vegetable Casserole

 

If you’re anything like me, and like to have one or two vegetables with your evening meal, by week’s end you have a lot of leftover vegetable portions that are often destined for the bin. I told myself that this year I was going to do my very best to not waste as much food as I have in the past, and this casserole is the result. It really is delicious, and the surprising outcome of trying to make do with every little leftover bit. If you keep something like this in mind for the end of the week, it can help you with meal planning earlier in the week because you can make vegetables that you know will combine well into this casserole. Give it a try, and let me know what you think. My guess is that you could easily pass this off on company, and they’d love it!

Mixed Vegetable Casserole

 6 c. mixed vegetables*

1 10.6-oz. can cream of mushroom soup

½ c. sour cream

1 large egg, beaten

¼ c. heavy cream

¼ t. onion powder

¼ t. parsley flakes

¼ t. garlic powder

¼ t. smoked paprika

½ t. salt

½ t. freshly ground black pepper

2½ c. shredded cheddar cheese, divided

1 sleeve Ritz crackers, crushed

6 T. melted butter

 Preheat oven to 375°F. Spray a 9” x9” casserole dish (or similarly sized dish) with PAM; set aside.

 If vegetables are uncooked, blanch for five minutes; drain.

 In a medium mixing bowl, stir together soup, sour cream, egg, cream, herbs and spices, and 2 cups of the cheese. Fold in reserved vegetables. Sprinkle the remaining cheese over the top, and cover all with the cracker crumbs. Drizzle melted butter on top.

 Bake for 25 to 30 minutes until the edges are bubbly at the top is brown. Cover with foil if it shows signs of burning.

 *I use broccoli, cauliflower, baby carrots, red onion, and corn.

As an Amazon Associate I earn from qualifying purchases.

 

Creole Meatloaf

This is a recipe that I have been tinkering with for sometime. I am a fan of meatloaf, and I have long thought that it doesn’t get it’s due. It is easy to make, can be made ahead and baked later — even frozen —, and can be seasoned in so many different ways as to incorporate a variety of cuisines. This Creole meatloaf is a particular favorite because it has a lot of flavor. Depending upon my mood, I have upped the amount of Creole seasoning to as much as a tablespoon. Tinker with it according to your own tastes. I had leftover sauce from Bourbon Steak that I made earlier in the week and drizzled it on top. Excellent!

Creole Meatloaf

1 lb. ground chuck

1 t. Melissa’s minced garlic

1 small Melissa’s shallot, finely chopped

¼ c. finely grated Parmesan cheese

1½-2 t. Creole seasoning

¼ c. spicy ketchup

1 large egg

1/3 c. Italian seasoned breadcrumbs

 Preheat oven to 375°F. Spray a 9” x 5” loaf pan with PAM; set aside.

 Place all ingredients into a large mixing bowl. Put on a pair of kitchen gloves and mix well with hands. Be sure the breadcrumbs are well incorporated.

Press the mixture evenly into the pan. Bake for 60 minutes. Remove from the oven and let rest in the pan on a cooling rack 10-15 minutes before turning out onto a paper towel-lined baking sheet to drain. Remove to a cutting board to slice.

 As an Amazon Associate I earn from qualifying purchases.

 

Serene Winter Tablescape

After all of the fairy lights, and bold colors of Christmas, I am more than ready for serene. I want soft tones, muted colors, peace, and quiet.

The first thing I thought of when I unwrapped this beautifully packaged black stoneware dinnerware set was that it reminded me of something that the Flintstones may have used at a fancy dinner party. That, or something excavated from an archaeological dig; I mean both of these statements in the nicest way. This stuff is gorgeous! In my opinion, it is a work of art. The free-form style of the plates and bowls is pure poetry. The cups that work for a hot beverage or cold without the handle are inspired. This unique pottery is certain to draw lots of comments.

It can be dressed up for something a bit fancier, or down for something delightfully bohemian. It will pair with absolutely any color that you happen to have on hand; ergo will work for any occasion, at any time of the year. It can be flashy or subtle based upon linens and accessories, like this darling cup from a set of Polka Dot dinnerware.

I was going for subtle, so that the food could sing. A wonderful way to highlight what you’re serving is to do so on a dark, subtle background.

 I used a chocolate brown tablecloth, topped with some of my favorite chargers of tin, and used beige linen napkins.

The polished black flatware gives it a bit of an elegant feel as does the crystal in the Mikasa “Parklane” pattern. A bit of added sparkle comes from the saltcellar set a table center.

The centerpiece consists of the candle holder (once my mother's) and one of my new favorite things, a Table Top Fire Pit; it runs on rubbing alcohol, can you believe it?! I tend to like a busy centerpiece even at the simplest of tables, so I added a trio of black vases. Come spring those vases will be used to force branches (hopefully forsythia) and that will make a nice contrast.

I wanted to do this understated tablescape to start off the New Year to show you how beautiful quiet can be. May the peace of the New Year be with you…and your table settings.

As an Amazon Associate I earn from qualifying purchases.

 This post is linked to: Tablescape Thursday

Bourbon Steak

New Year’s Eve is not (has never) been my thing, but that doesn’t mean that I didn’t usher in the year in fine fashion with an easy, but elegant, tasty dinner for one. I only prepared one steak, but kept all of the sauce ingredients the same. The sauce makes a delicious gravy for slices of meatloaf, or topping for beef patties. I paired my steak with a baked potato and individual serving of a mixed vegetable casserole (recipe coming).

 Bourbon Steak

Slightly adapted from diethood.com

 FOR THE STEAKS:

 4 4-oz. top sirloin steaks, 1” thick, room temperature

Kosher salt and freshly ground pepper, to taste

2 T. Dijon mustard, divided

2 T. butter, divided

FOR THE BOURBON SAUCE:

 1/3 c. bourbon

¼ c. low sodium soy sauce

1 t. low sodium Worcestershire sauce

1 t. Fresh lemon juice

¼ c. packed light brown sugar

½ t. dried basil

½ t. dried rosemary

2/3 c. half and half

 FOR THE STEAKS

Prepare steaks by seasoning with salt and pepper; set aside for 20 minutes.

 Heat a large cast-iron skillet over medium-high heat. Rub steaks with Dijon mustard. Transfer steaks to heated skillet, two steaks at a time, and add 1 tablespoon butter. Sear steaks and cook to desired doneness, about 3 to 4 minutes per each side for medium. Remove steaks from skillet and set aside. Repeat with the remaining steaks.

Add the bourbon sauce mixture to the hot skillet and cook over medium heat for about 2 minutes, or until slightly reduced.  Stir in half & half and cook until thickened. Remove from heat and place steaks back in skillet; turn to coat. 

Serve garnished with dried parsley. 

FOR THE BOURBON SAUCE

In a small mixing bowl combine bourbon, soy sauce, Worcestershire sauce, light brown sugar, basil, and rosemary; whisk to combine.

 

 As an Amazon Associate I earn from qualifying purchases.