Holiday Homework…

 

Remember the days when your 6 year-old was in elementary school and the teacher wanted the class to create a magical diorama?

Guess who also had a homework assignment?!

Yesterday, I was again called to duty to aid and abet my husband with his homework.

He had to participate in a virtual cooking class for work.

The night before he had to hunt and gather multiple ingredients.

10 minutes before the class commenced he did his best “Yo, Adrienne” anxious for assistance.

I was in my usual workout uniform and told him I would be his sous chef, but I refuse to be on camera.

He responded that he could void the Zoom video and make me virtually disappear.

I began chopping and mixing.

The next thing I knew he had vacated the premises for another meeting and I unwittingly became the chef.

Not on any level do I believe this man could create edible magic…in 40 years he has made me coffee. Period.

He can build a car, make furniture, literally fix anything, but he just cannot perform in the kitchen like he can in the bedroom.

I earned very high marks for him.

The menu.

Holiday Mojito

In a martini shaker, jar or any old vertical container combine:

1 teaspoon sugar

2 oz rum

1 Lime wedge

1 Orange wedge

10 fresh or frozen Cranberries

Mint

Splash of Soda Water

Place orange, lime, 5 mint leaves, 10 cranberries and sugar and muddle for 60 seconds, applying as much pressure as possible to his neck I mean to muddling the fruit at the bottom.

Add rum and 1 cup of ice and shake, shake, shake, shake your booty.

Pour into a glass and enjoy.

Herb Goat Cheese Crostini

Ingredients:

Fresh Sourdough Baguette sliced into thin rounds

Pecans, walnuts, cashew whatever nut you prefer.

1 cup sugar

1/4 cup water

1 large Granny Smith Apple

1/4 cup Brown Sugar

1 teaspoon Butter

Kosher Salt, ground pepper

1 Package Goat Cheese at room temperature

1 teaspoon minced Rosemary, Italian Parsley

Preheat oven to 375


Toss baguette rounds with EVOO, kosher salt and pepper and bake until golden brown 10-15 minutes.

Combine nuts with a 1/4 cup water and 1 teaspoon sugar, heat until they become syrupy.

Bake nuts in oven for 5 minutes. I place parchment paper under the nuts because they can be sticky rendering the pan a challenge to clean.

Apple compote.

Combine brown sugar and butter over medium heat. Add diced apple and cook until they soften.

Cut goat cheese and mash up with minced rosemary and Italian parsley herbs. Fold mixture.

Take toasted baguette rounds and top with goat cheese. Drizzle apple compote and nuts on top of goat cheese mixture.

Enjoy and Happy Holidays!

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

*