Guacamole Bruschetta and Giveaway

Guacamole is that perfect dip. There is just something about the play between the avocado and the salsa that you just need to inhale. This recipe takes it a bit further, turning it into bruschetta and placing already on the chip, or in this place some crostini or toasted bread points. The guacamole is roughly chopped and not smooth and place on the points to serve. Don’t forget the lime to brighten it nor the tabasco to add that extra spice

Key Takeaways:

  • Guacamole is a perfect snack food and enjoyed by many in their homes
  • This recipe rough chops the avocado and salsa instead of the normal smooth or blended kind we’re used to
  • The sliced bread works very much like a chip and comes pre “dipped” for easy enjoyment.

“take a simple guacamole and place it on top of toasted baguette slices to make an amazing guacamole bruschetta.”

Read more: http://realmomkitchen.com/23720/guacamole-bruschetta/

Everything-Bagel Rugelach With Onion Jam

Rugelach is typically a sweet pastry served in Jewish bakeries or delis, alongside hamentaschen and black and white cookies. This takes a new spin and puts it up there with the wonderful everything bagel, making it savory instead of sweet. The base dough uses cream cheese to bind the flour together and keep it nice and flaky while baking. Once cut into strips or triangles, that is when you roll it in the everything seasoning, which is usually a mix of salt, sesame, poppy seeds, onion, and garlic.

Key Takeaways:

  • No need to stick with sweet rugelach, try them with sultry onion jam for a change
  • Adding cream cheese to the dough makes it a more sturdy pastry with a delicious tangy flavor
  • Thicken up the filling a little by sprinkling breadcrumbs over it

“The ideal accessory for a cheese platter or a delicious snack with a cocktail.”

Read more: http://www.seriouseats.com/recipes/2017/12/everything-bagel-rugelach-onion-jam-recipe.html

Cuñapes/Pão de Queijo (South American Cheesy Bread)

These little round bread are festive, fun bread to serve anytime. One of the most interesting things about the meal is the use of tapioca instead of regular flour to give it some extra pull and flavor. The author gives a great tip on how to separate the cheese, using scalded milk to get the cheese evenly distributed or cold milk if you want chunks throughout the bread. Both will yield delicious and interesting bread for all to try.

Key Takeaways:

  • Tapioca starch’s unique flavor and texture make it ideally suited for making cheesy bread.
  • Allowing the dough to rest overnight results in fluffier bread.
  • It’s best to chop the cheese, rather than grate it. Doing the former tends to result in bread with a lighter texture.

“Best of all, they bake up perfectly from frozen so you can always have a stash on hand to quell even the most aggressive cheese cravings.”

Read more: http://www.seriouseats.com/recipes/2017/12/south-american-cheesy-bread-recipe.html

Cranberry in a Can (Batched Rye-Cranberry Shrub Cocktail)

Cranberry sauce, or cranberry sauce, is one of those perennial things on the dinner table at holidays, but this recipe takes a playful look at how to make something with cranberries and make a delicious festive drink for any season. It requires something known as a shrub, which is a sweet cooked mixture of the cranberry juice, vinegar, and sugar. This is then added to the rye whiskey, shaken with crushed ice and served cold, bringing one a delicious festive, and a slightly different cocktail for the holidays, and a welcome distraction from the cranberry.

Key Takeaways:

  • It’s great for entertaining because you can make it in advance and then add alcohol
  • You must use crushed ice so the drink has the right flavor and temperature
  • The spiced Cinnamon flavor makes it a great drink for the winter

“It’s perfect for wintertime entertaining because you can make the easy cinnamon-spiced cranberry mixer far ahead of the last-minute chaos, add booze, and offer the drink in a pitcher for guests to serve themselves.”

Read more: http://www.seriouseats.com/recipes/2017/12/cranberry-in-a-can-batched-rye-cranberry-drink.html

Sous Vide Duck Confit

The article is about Sous Vide Duck Confit. The duck is cooked in its own fat. It is sealed in a container for 36 hours or more and than cooked. The meat comes out tasty and tender. The author of the article tried to make it and let it sit for one year while subletting the apartment. That was the only time the author was unable to make Sous Vide Duck Confit properly. The fat from the duck is minimal but yet it still works to keep the meat tender.

Key Takeaways:

  • Sous vide allows you to cut out the fat while making delicious confit
  • Thanks to the vacuum bag, the fat rendered is enough to make the confit and keep it moist
  • The low temperature also controls the speed and ability to cook the item

“There are few preparations better suited to sous vide cooking than confit, a technique that traditionally involves gently cooking a meat in its own rendered fat.”

Read more: http://www.seriouseats.com/recipes/2017/12/sous-vide-duck-confit-recipe.html

Ricotta and Kale Quiche

Not everyone loves their so-good for your greens, like spinach and kale. Most people do love the comfort food value of melted cheese. Solution? Create a quiche that incorporates both. A great option, one garnering four-star ratings plus on the 100 days of the real food blog, requires pastry flour for best performance, to create a nine-inch pan crust. Eggs cream, kale, or spinach, cheese and condiments are whisked and added, before placing into a 375-degree oven for 45 minutes of baking to a bubbly deliciousness.

Key Takeaways:

  • Swiss Cheese can change flavors depending on the food it is in
  • Disguising food for kids can be an effective method to get them to eat healthily. To do this, use strong flavors and then have some things that are neutral.
  • Eating healthy doesn’t need to be complicated for those who are cooking and making the meals

“I am all about a good way to use kale.”

Read more: https://www.100daysofrealfood.com/ricotta-quiche-spinach-kale/

Spike the Kiddie Table (Sparkling Cider Rum Cocktail)

While Sparkling Cider is usually relegated to the kids or teetotalers clinking their glasses at midnight, this take on a classic cocktail will give you more options and let those that want something a little bubbly and light, yet alcoholic on New Year’s Eve, to enjoy. The cocktail is simple enough with 1.5 parts rum, 3/4 part of cider, 1/2 part of lemon juice and one part sparkling apple juice. Pour together and serve. Star anise can be added to give it that holiday magic and a bit of your own star falling on the holiday.

Key Takeaways:

  • The main ingredients for this cocktail are apple cider, lemon, spirit, and fizz.
  • This cocktail is adjustable to your taste, as you can change the choice of alcohol to fit your taste (i.e., sweet, dry, etc.)
  • Make sure to serve this cocktail cold, by chilling it ahead of time and adding ice to the cocktail shaker.

“This festive drink, created by bartender A. Minetta Gould of Saint Ellie in Denver, gets a double dose of apple thanks to fresh cider (from the orchard, farmers market, or refrigerator aisle) and fizzy sparkling cider, like Martinelli’s.”

Read more: http://www.seriouseats.com/recipes/2017/12/spike-the-kiddie-table-sparkling-cider-rum-cocktail-recipe.html

Buttermilk Herbed Mashed Potatoes

What a great recipe for the holiday season. I can bet you will make a variety of mashed potatoes throughout the year using this as a base. I have often put sour cream in my mashed potatoes to make them more creamy and special. The use of fresh herbs would make this a double special recipe. You can use all three of the herbs mentioned or just one at a time to vary the potatoes just a little bit. How about trying with the mixed Italian seasonings. Use just a small amount because the dried mixture is twice as strong as the fresh. Parsley is the one herb that is always used as a garnish at our house.

Key Takeaways:

  • Creamy buttermilk and fresh herbs make this recipe worthy of Christmas dinner
  • The fresh ingredients are added to freshly cooked mashed potatoes, the ingredients are simple and easy to find.
  • You can add salt and pepper to taste to complete the dish, it feeds about six people.

“Mashed potatoes are a common side, but for Christmas, you want to make them special and kick them up a notch. This recipe does just that.”

Read more: http://realmomkitchen.com/23659/buttermilk-herbed-mashed-potatoes/

Nutella and Brown Butter Rugelach With Peanuts and Vanilla Glaze

Rugelach is a simple dessert that is commonly found in delis across the country, right next to the hamentaschen and black and white cookies. This dish uses cream cheese instead of butter to bind the ingredients and gives it a bit of a tangy taste. The rugelach is rolled out into triangles or strips and sprinkled with ingredients, this recipe using Nutella, brown butter with peanuts. It is all rolled together in simple roll-ups and baked until golden brown, and then of course eaten and enjoyed.

Key Takeaways:

  • Cream cheese in the dough makes it tangy and easier to work with
  • Fresh breadcrumbs keep the filling from getting too runny
  • Stacking the baking sheets keeps the bottoms of the cookies from getting too brown

“All the flavors of the classic Tin Roof Sundae (or a Drumstick from the ice cream truck, if you prefer).”

Read more: http://www.seriouseats.com/recipes/2017/12/nutella-rugelach-with-peanuts-vanilla-glaze-recipe.html

Raspberry-Almond Rugelach

Rugelach is a tasty treat that you’d find in any deli from coast to coast, alongside a black & white cookie. They incorporate many fillings and this one uses raspberry and almonds. The rugelach recipe uses cream cheese to help bind the dough and it adds a bit of tangy to the rolled out cookies. The dough is rolled out into triangles or strips and the jam with almonds and breadcrumbs are sprinkled onto the dough before rolling it up and baking until delicious and brown.

Key Takeaways:

  • Egg-washing pastry will make it bake with a shiny finish
  • This flavor of rugelach requires a lot of time to prepare
  • If the filling mixture is too runny, fresh bread crumbs can be added to soak up liquid

“Cream cheese in the dough means a tangy flavor, easier rolling, and a sturdy pastry that holds its shape for a bronzed, buttery, flaky cookie.”

Read more: http://www.seriouseats.com/recipes/2017/12/raspberry-almond-rugelach-recipe.html