Mustard Vinaigrette (Pantry)

Mustard Vinaigrette (from the Pantry)

1x (8 servings)
6 TBSP olive oil
1 1/2 tsp apple cider vinegar
4 1/2 tsp white wine vinegar
2 TBSP dijon
salt to taste

Combine vinegars and mustard in large bowl. Slowly whisk in oil. Add salt to taste.

Goes great lightly dressed on arugula.

Pomegranate Pear Green Salad with Ginger Dressing

https://cookieandkate.com/pomegranate-pear-green-salad-with-ginger-dressing/

Pomegranate & Pear Green Salad with Ginger 

Salad

• ½ cup raw pecans (halves or pieces)
• 5 ounces baby arugula
• 2 ounces (about ½ cup) goat cheese or feta, crumbled
• 1 large ripe Bartlett pear, thinly sliced
• 1 Honeycrisp or Gala apple, thinly sliced
• Arils from 1 pomegranate

Ginger dressing

• ¼ cup extra-virgin olive oil
• 1 tablespoon apple cider vinegar, to taste
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup or honey
• 1 teaspoon finely grated fresh ginger
• ¼ teaspoon fine sea salt
• About 10 twists of freshly ground black pepper

INSTRUCTIONS

1. To toast the pecans, place them in a skillet over medium heat. Toast, stirring often, until they’re fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Remove the pecans from the heat and roughly chop them (no need to chop if you started with pecan pieces). Set aside.
2. Arrange the arugula across a large serving platter (or bowl, but the salad looks prettiest on a platter). Sprinkle the chopped pecans and crumbled goat cheese over the arugula. Fan out your slices of pear and apple and arrange them across the salad in sections (see photos). Sprinkle all over with fresh pomegranate arils.
3. To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and if it isn’t quite zippy enough, add another teaspoon of vinegar.
4. Wait to dress the salad until you’re ready to serve (the dressing will wilt the greens over time). When you’re ready, drizzle the ginger dressing lightly all over the salad (you might not need all of it). Serve promptly.

Royal Icing (Decorate Christmas cookies)

HOW TO DECORATE COOKIES WITH ROYAL ICING

• Category: Dessert

INGREDIENTS

• 3 tbsp meringue powder
• 4 cups powdered sugar
• 6-8 tbsp water

INSTRUCTIONS

1. Combine meringue powder and powdered sugar in the bowl of a mixer.
2. Add 6-7 tablespoons of water and mix with whisk attachment at medium speed for about 7-10 minutes, or until icing looses it’s sheen. Begin with 6 tablespoons and add up to an addition tablespoon if needed to get the icing smooth for mixing.
3. Once icing is ready, add additional water to get the right consistency for piping. See notes and video above for guidance on consistency, coloring and piping.

Lulus notes:

I needed more water then expected to be able to pipe out comfortable from a bottle- possibly an extra 1 tablespoon total after the 7 tablespoons.

https://www.lifeloveandsugar.com/2015/12/07/how-to-decorate-cookies-royal-icing/

Creamy Parmesan Garlic Mushroom Chicken

https://therecipecritic.com/2016/06/creamy-parmesan-garlic-mushroom-chicken/

Halloween Peps Party

Meal Idea 2017
- Meringue Ghost
- Chex Mix
- Animal Crackers
- Edamame Dip (from pumpkin)
- Skull cake
- Cheese Tray

Christmas Eve Dinner

2017: (Quarders fam)

Apps:
Clam & Crab Dip
Smoked Salmon
Cheese ball
idea - radishes & butter

Dinner:
No-knead bread (Jim Lahey recipe)
Asparagus Spears wrapped in Prosciutto (oil asparagus on a baking sheet, salt/pepper, cut prosciutto long way, wrap around like a candy cane, broil for 2-3 minutes)
Potatoes au Gratin
Arugula salad (olive oil, lemon, pine nuts, shaved & grated parm)
Ham

Dessert:
orange peels
toffee
sugar cookies

2018: (mccourts)
Apps:
Edamame
Veggie tray
cheese tray
cheese straws (not worth the effort)

Main:
Potatoes w/rosemary & garlic on the grill and in foil packets
Ham from met market
arugula salad

Dessert:
toffee
sugar cookies
lemon fennel cookies


2019: (McCourts)
Apps:
Brie in pastry/peach jam
Veggie tray w/blue cheese dressing
salamis
almonds

Main:
Leg of lamb
Potato Lentil Salad (Smitten Kitchen)
Pomegranate Pear salad (on blog)

Pie Crust

Delicious, easy, rolls out well. Can do the whole thing in a food processor.



Ingredients;
2 1/2 Cups flour
1 tablespoon sugar
1 1/2 teaspoons salt
7 tablespoons very cold butter, cut into small pieces
7 tablespoons very cold shortening, cut into small pieces

Step 1

Mix flour, sugar, and salt in a large bowl. Drop in butter and shortening. Using your hands, a fork, a pastry cutter, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some small pea-size pieces.

Step 2

Using a fork, quickly stir in 1/2 cup ice water (mixture will not hold together). Turn dough and crumbs onto a clean surface. Knead just until dough starts to hold together but some bits still fall away, 5 to 10 times. Divide dough in half and pat each half into a 6-in. disk. Wrap each disk in plastic wrap and refrigerate at least 20 minutes and up to overnight.

http://www.myrecipes.com/recipe/best-basic-pie-crust-dough