Holiday Punch Recipe • Let's Celebrate! | Club Foody

 

Another year has gone by and I’m sure most of us can’t wait to move on. While some had a challenging time others had an incredible one. Nonetheless, we’re all ready to embrace the New Year.
 
As the world transitions from one year to the next, many countries have their own tradition like eating 12 grapes at midnight to bring 12 months of luck (Spain) or The Netherlands enjoying Oliebollen. There are other traditions that don’t involve food like Italian’s wearing red underwear or sprinkling salt on your table (Turkey)
 
Another tradition that is pretty much global is to clinking your champagne glasses at the stroke of midnight. I also like to cheer with a mixed drink like my Holiday Punch! This mix is so refreshing! Made with orange and pineapple juice along with Prosecco or Champagne (it all depends on your budget), this is a great way to start the year on the right foot… after a couple, you might need both of them… lol!
 
Champagne or Prosecco? Well, here’s my opinion… If you have to mix any bubbly with other ingredients, stick with Prosecco… why wasting a good bubbly! Now if you’re not familiar with prosecco, here’s a brief description. Prosecco is a nice Italian sparkling wine. It’s often compared to Champagne. The difference lies in the production which makes this wine cheaper than its counterpart.
 
Fun fact…
Yesterday we were flying to Mexico and a nice young man named Luis was one of our flight attendants. Awesome personality, quite funny and super cute (if I had a daughter, he would be a great candidate), him and I connected! Next thing I know, he gave me a small bottle of Bottega Gold Prosecco as a “on the house” kind of thing. I was stunned because I was writing about this Holiday Punch (very behind schedule) at the same time he gave it to me. Isn’t it interesting how the universe works…
 
One thing that is important to do when serving a Holiday Punch is the size of the ice cubes. You can’t add regular sized ice cubes… they have to be “BIG”. What I do is I use a large rectangle silicone mold. The reason is they keep the punch cold and won’t melt as fast therefore it won’t turn into slush.
 
The bottom line is if you want the best year of your life, have a bowl of Soba Noodles (Japan) on New Year’s Eve after baking bread (Armenia) making sure you wear your red underwear (Italy) before stuffing your mouth with 12 grapes (Spain) and a delicious oliebollen (Netherlands) at midnight while breaking dishes on your front door (Denmark) and hanging onions (Greece) at the same time. To accomplish them all, fill up your glass with this delightful Holiday Punch (Club Foody) and add some ashes (Russia) to it before enjoying it with others.
Bon Appétit!
 
Check out these other delicious cocktail recipes…
– Blackberry Mojito
– Cosmocello
– Chocolate Grasshopper Martini
– Mixed Berry Margarita
– Mint Julep
– Homemade Limoncello Liqueur
– White Sangria
and for even more non-alcoholic & alcoholic beverage recipes, click on this link… Recipe Category • Beverages

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/holiday-punch/

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Onion Chip Dip Recipe • Delicious, Quick & Easy Dip! | Club Foody

 

Once maybe twice a week, David and I have “movie night”. We sit in front of the television and eat our dinner, watching Netflix. Later on after dinner, we have “snacky” food especially if we watch more than one movie! As much as my husband enjoys licorice and popcorn, I love chips! I like the plain light ones, lightly salted. My husband likes to tease me by calling me a “chip-munk”. Now what I enjoy even more is when I pair them with my Onion Chip Dip!
 
This is probably the easiest recipe I have in my repertoire. After stirring the ingredients, the dip is transferred to the refrigerator for a few hours so the flavors have time to blend together. If there are any leftovers, it just has to be covered and put back in the fridge. The next day though, the mixture might be too thick so the solution to that is to add a little milk to it, stir well again and keep adding until desired consistency.
 
Making Onion Chip Dip is so simple. Although I can use exactly the same ingredient amounts as when I make my Onion Soup Mix, I don’t. Adding the copycat onion soup to my Meatloaf is one thing but when it comes to this dip, I find it too salty. Like I always; say “adjust the recipes to your liking”. Also, I prefer using light sour cream versus full fat and it’s not by choice as we love the “real” thing but there’s so much more calories in it… darn scale!
 
I love this Onion Chip Dip because not only is it perfect for my chips but it’s also a great condiment to serve along with crudités. It’s also a great party recipe to have on hand when entertaining for a sporting event, a backyard party or when it’s movie night!
Bon Appétit!
 
Here are more delicious quick & easy recipes for you to try…
– Steak Oscar
– Bananas Foster
– Dirty Dry Martini
– Sole Meunière
– Sweet Chili Chicken Bites
– Gnudi aka Malfatti
and for even more party & entertaining recipes, click on this link… Recipe Category • Events & Holidays

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/onion-chip-dip/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Italian Sausage Stuffing Recipe • Deliciously Different! | Club Foody

 

Either for Thanksgiving or the Holidays, many like to serve the traditional turkey dinner. In my opinion, what makes it so popular is all the delicious trimmings that come along with it. There’s Cranberry Sauce, Gravy, Mashed or Scalloped Potatoes, Salads, vegetable dishes like Tian, Brussels Sprouts or even Veggighetti.
 
Stuffing is another dish that pairs well with turkey. A few years ago, I shared my Old Fashioned Stuffing with Giblets that I’ve been making for decades. It’s a nice and hearty dish but it’s not for everyone therefore I decided to create a few others like this featured one… my Italian Sausage Stuffing! This recipe is so delicious! With a gorgeous mix of ingredients and spices, this is simply amazing!
 
For the making of this side, I use my Hot Italian Sausage recipe. There’s two ways of approaching this stuffing. If I choose the mild sausage version, I use red pepper flakes otherwise if I go with my “HOT” Italian Sausage, I don’t use any red chilies. I personally prefer to use mild and add the ¼ teaspoon of flakes that way the dish is not overly spicy.
 
Another homemade ingredient that goes in this recipe is my Challah. Last year, I showed you how to make this fabulous Jewish bread. It’s not that difficult but the braiding can be a little confusing at first. A great substitution for it is Brioche Bread and the recipe is coming up on January 18th, 2022. Can a regular Baguette or French loaf be used? Absolutely…
 
Oh no! You forgot to buy or make the bread the day before making this Italian Sausage Stuffing and now you’re stuck with fresh bread. That’s not a problem. Here’s what to do… Cut the pieces into cubes and lay them onto a single layer on a baking dish. Transfer to a 350ºF/180ºC preheated oven and bake for 8 to 12 minutes. By quickly baking it, the heat will remove the moisture. Take them out and let them sit on the counter for 10 minutes before proceeding with the recipe.
 
When I make my turkey dinner, I always serve two different stuffings to meet everyone’s taste. This Italian Sausage Stuffing is another delicious way to serve this dish without the giblets. Here’s another scrumptious recipe you might want to take a look at… Saffron Rice Stuffing!
Bon Appétit!
 
Check out these other amazing side dish recipes…
– German Spätzle
– Cauliflower & Celery Root Purée
– Pisto Manchego
– Asparagus with Maltaise Sauce
– Veggie Orzo Risotto
– Creamed Peas
and for even more side dish recipes, click on this link… Recipe Category • Sides & Vegetables

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/italian-sausage-stuffing/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Thumbprint Cookies Recipe • A Festive Sweet Treat! | Club Foody

 

I always wanted to have children but unfortunately, Mother Nature didn’t give me that opportunity. I was pregnant once, miscarried and the doctors discovered that I wasn’t able to have any unless after the second month of pregnancy, I stayed in bed – I’m an Aries, always on the go so that wouldn’t ever happen.
 
Besides my girlfriends’ children, the only one I had an amazing interaction with was Mackenzie, the daughter of a guy I was dating for a while. We had so much fun together. When her father was working, Mackenzie and I were having our “girls’ night” which was wearing our favorite pajamas, doing our nails then later, having our onion dip for our chips while watching a movie. We went shopping together, played games, went to restaurants, danced in the living room, etc.

 
When it came to cooking and baking, we were in the kitchen together trying new recipes. During the Holidays, one of them was Thumbprint Cookies! After getting the dough recipe from one of my girlfriends, Mackenzie and I had to pick which jams and jellies we would be using. I chose Raspberry Jam while she picked grape jelly. These were probably the best cookies ever because we made them together…
 
Where do they come from?
Sweden is the country of origin for these festive little treats and they are called Hallongrottor (Hallongrotta in singular). In North America, they are known as Thumbprint Cookies while in Australia, they call them Jam Drops. They are traditionally filled with Raspberry Jam but any other flavors will do like plum, Strawberry, blueberry, apricot, Triple Berry, peach, Black & Blue, rhubarb, etc. Curds also can be used like Orange or Lemon. Bring them a step further by filling the cavities with chocolate or with Marmalade.
 
In the video, I use my Strawberry Jam with Orange Zest as well as my Mint Jelly which gives that festive look. Until a few years ago, I’d never been a fan of the second one because it was too “minty”. What I decided to do was to warm up the jelly to a thin consistency then add some powdered sugar to it until the mixture got sweet enough to be enjoyed as a sweet treat. With this slight alteration, now these are as popular as any other flavored ones.

 
As the name indicates, the cavities are made by pressing down with your thumb. I have long nails most of the time so the next best thing I use is the back of a very round ½ teaspoon. Knuckles can also be another option but if there are children around, ask them to help… They’ll love participating and tell everyone later on that they made the hole in the middle of the dough with their thumbs.
 
These easy homemade cookies freeze very well. After letting them cool off completely, place them in a single layer in an airtight container and transfer them to the freezer for up to 3 months. When it’s time to thaw them out, let them sit on the counter until they get to room temperature.
 
Thumbprint Cookies are perfect for the Holidays! They’re also great to make when there are little ones around because they can make the little indentations in the center of each cookie using their little thumbs. These Swedish sweet treats should definitely be on your “to do list” this year… they’re fun to make with the family!
Bon Appétit!
 
Here are more scrumptious cookierecipes for you to try…
– Spicy Gingerbread Cookies
– Lemon Rosemary Madeleines
– Butter Pecan Cookies
– Chocolate Chip Cookies
– Biscotti
– Fig Newtons Cookies
– Powerhouse Cookies
and for even more dessert recipes, click on this link… Recipe Category • Dessert

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/thumbprint-cookies/

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Pork Stew with Meatballs • Québec's Ragoût de Boulettes | Club Foody

 

Every year by the end of November or beginning of December, my mother sat in front of the stove toasting her flour. This was an indication she was going to make a very popular traditional Holiday dish from Québec… Pork Stew with Meatballs which in French is Ragoût de Boulettes & Pattes de Cochon!
 
This was and still is one of my favorite meals during the Holidays. Served with boiled potatoes, a generous slice of Tourtière along with Pickled Beets (and the juice from the jar), this is a great comfort food that I truly enjoy! You might think this dish is too ordinary to be on the menu for Christmas but it’s not because the secret lies in the toasted flour…
 
From one household to another, this recipe is slightly different. Most people won’t even bother to toast the flour and simply buy it at the store. Others though might do the process until the color turns lightly brown. In my mother’s situation, she was toasting until it was dark in color just like the way I do. The longer it toasts, the deeper the flavors are.
 
Making Pork Stew with Meatballs • Ragoût de Boulettes & Pattes de Cochon is a long process, I won’t fool you on that but, like some recipes such as Bouillabaisse or Coq au Vin, it’s so worth it! Let’s quickly recap…
 
– When the flour is toasted and cooled, we have to sift it then set it aside. From there, we have to cook the pork hocks which take anywhere between 1 to 1:30 hours. When they’re done, the water from the pot is kept warm while we remove skin, bones and fat from the hocks and cut the meat into small pieces.
– Next, we form the meatballs and roll them in the flour. Be patient, it usually makes 100 of them!
– We’re now back to the pot, add more water (from 12 to 14 cups), bring it back to a boil and add the meat from the hocks and the meatballs. When the water comes back to a boil again, we use the rest of the toasted flour, sifting it over the pot – this helps to thicken the gravy as well as giving a nice dark color to it. We cook for 3 hours total.
– After 1:30 hours through cooking, we’ll boil water in a medium pot before adding pork sausage and cook for 10 to 12 minutes. When time is up, we remove the casings and discard them. We add the de-greased sausage links to the pot with the meat and cook for the remaining 1:30 hours. During the cooking time, it’s also important to taste and adjust the seasonings; it will probably need more salt, freshly ground black pepper as well as Mixed Spice also known in French as Épices Mélangées.
 
This is a great recipe to make ahead because it freezes so well. After the stew is at room temperature, I simply portion it into large containers and transfer to the freezer until needed. To thaw out, I put the container at the bottom of my fridge and let it sit overnight.
 
This Pork Stew with Meatballs • Ragoût de Boulettes & Pattes de Cochon brings back nice memories and this is exactly what the Holidays are all about… tradition! Bring this delicious Québec dish to your table this season…
Bon Appétit!
 
Here are other delicious Québec Holidays recipes for you to try…
– Tourtière
– Tarte au Sucre ~ Sugar Pie
– Boeuf Bourguignon (Beef Bourguignon)
– Salmon Pie
– Sucre à la Crème ~ Butter & Cream Fudge
– Old Fashioned Baked Beans with Bacon
and for even more Holidays recipes, click on this link… Recipe Category • Holidays & Events

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/pork-stew-with-meatballs-ragout-de-boulettes-pattes-de-cochon/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
 

Russian Deviled Eggs Recipe • Oeufs à la Russe | Club Foody

 

When entertaining, we want to make sure we cover all the courses including hors d’oeuvres and bouchées. It can be as simple as a dip like Pumpernickel Spinach, Six Layer Chip, Hummus, Jalapeño Bacon Cheese, Baba Ghanoush or others like Pâté, Stuffed Dates with Gorgonzola, Asian Cucumber Salmon Rolls, Stuffed Buns, or even mini Egg Rolls… the choices are almost unlimited!
 
There’s one that is so popular, it’s almost on everyone‘s serving table during an event. Years ago, I decided to bring it a notch higher in the flavor department and created what I call my Oeufs à la Russe which translate to Russian Deviled Eggs! This amazing recipe is very easy plus it’s so delicious! First, I use my Russian Dressing as part of the filling. Then I garnish with red caviar and a little sprig of fresh dill. When it’s time to serve, I transfer them to my egg plate and in the center, I place a jar of caviar with a small spoon surrounded by dill in case my guests want more. Visually it’s extremely festive and elegant as well.
 
Now let’s talk about how to boil the eggs perfectly…
I take the eggs out of the fridge and let them sit on the counter for 45 minutes so they get to room temperature… that’s important. Later on, I plunge them in a pot with lukewarm water that way they don’t get shocked, cook evenly and prevent them from cracking – eggs are finicky!
 
Finally, I bring the water to a boil and as soon as it does, I put the lid on, turn off the heat and let them sit for 20 minutes. Many times I forget about it and let them sit longer. It’s totally fine and no, they won’t get rubbery by sitting in the water more than planned.
 
After 20 minutes, I transfer them to a bowl before chilling them in the fridge for about 1 hour. The reason behind that is it makes it easier to peel the shells off. If you are short on time, submerge them in an ice water bath for 15 minutes. When it’s time to peel off the shells, I roll each egg on the counter, putting enough pressure on to crack the shell before soaking them in cold water. In case you still have a hard time removing them, simply run some cold water between the shell and the outer membrane… that should do it!
 
After this is done, the rest is easy peasy! Cut the eggs in half lengthwise with a sharp knife making sure to clean the blade between each cut so it doesn’t dirty the next one. I prefer using my egg slicer… it’s quicker and I don’t have to clean anything before slicing the next egg. I transfer the yolks to a bowl before mashing them. Next, I add my Russian Dressing to the mashed yolks and stir until well blended. I use ½ cup of it for 6 large eggs… this is how I like them. Perhaps for you, it’s too much or not enough. That’s why it’s important to taste and adjust accordingly.
 
Piping the filling in makes a nice visual presentation. David – that’s right, he’s the one doing it most of the time because I’m not as good as he is – uses a 32 start tip. From there, a tiny amount of red caviar is added. In the video, I use lumpfish because my supplier didn’t have any rainbow trout. Both roes are quite affordable. There’s no need to spend hundreds of dollars using Beluga for these Russian Deviled Eggs… save them for a “very” special occasion! For the final touch, I add a small sprig of dill in the filling at the top of each egg.
 
The traditional recipe is always nice one to serve but now with this slight twist it makes a big difference, these Russian Deviled Eggs are incredible! With gorgeous, joyful colors, they will easily highlight your serving table. Just perfect for the Holidays!
Bon Appétit!
 
Check out these other delicious appetizer recipes for the Holidays…
– Duxelles Bruschetta
– Shrimp Martini with Robuchon Mashed Potatoes
– Texas Caviar
– Sardine Cups
– Easy Baba Ghanoush
– Pull-Apart Garlic Bread
and for even more appetizer recipes, click on this link… Recipe Category • Appetizers

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/russian-deviled-eggs-oeufs-a-la-russe/

Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube