ARTICHOKE LASAGNA

This is a nice twist on traditional lasagna. While it has lots of cheese, the artichokes and peas create a lighter dish. Make sure you let the lasagna rest before serving so the cheeses are hot but set.

Ingredients:

16 oz frozen artichokes or jarred/drained

1 lb bag frozen peas

2 (15 oz) containers whole milk ricotta cheese

3/4 cup grated Parmesan cheese

4 cups grated mozzarella cheese

1-1/2 cups whipping cream

1/4 cup fresh chopped basil leaves

2 large eggs

1 tsp salt

9 oz package no-boil lasagna noodles

Olive oil for greasing baking dish

Preheat oven to 400 degrees

Thaw the artichokes and peas. Grease a 13 x 9 pan with olive oil. Mix artichokes, 1/2 cup cream and basil in a bowl. Puree 1 cup cream, ricotta, peas, Parmesan, eggs and salt in another bowl.

Spread 1 cup of the ricotta mixture on the bottom of the pan. Top with a layer of noddles. Break some noodles if you need to cover the entire pan. Spread half the artichoke mixture on the noodles. Spread 2-1/2 cups of the ricotta over the artichokes. Sprinkle 1 cup mozzarella over top. Repeat with noodles, artichoke mixture, 2-1/2 cups ricotta mixture and 1 cup mozzarella. Top with noddles and spread remaining ricotta over the noodles and sprinkle with remaining mozzarella.

Loosely cover with foil Bake lasagna for 30 minutes. Remove foil and bake an additional 25 minutes. Let rest for about 15 minutes before serving.

Nice crusty bread and a chardonnay!

ENJOY!

HOLIDAY GIFT - JAMES BEARD'S AMERICAN COOKERY

As written in a review of this book....."Venerated food writer James Beard wrote more than 20 books over the course of his life, but this is the one that no self-respecting cook should be without: It's the best of Beard. This is a new edition of its original and includes a forward by acclaimed chef Tom Colicchio. It is a celebration of America's regional cuisines, the book brims with culinary history, Beard's no nonsense advice, 1500 recipes for everything from cocktail food to candy".

So for the foodie on your Christmas list....
ENJOY!

CANDIED FRUIT PEELS

Can anyone say SUGARED FRUIT!!!!! I even like these...a little time consuming to make but the peels of these fruits are so full of flavor...so sweet. The added bonus from this recipe is you will have some fruit flavored simple syrup leftover for your favorite cocktail!!!!! I am always thinking!

Choose citrus fruits with thicker peels for the best results. Thinner skins turn out a bit leathery. You will need to blanch the peels several times to make them less bitter...but sooo worth it. This serves a big crowd.

Ingredients:

3 cups of citrus fruit peels. From about 4 large oranges, 2 large grapefruits and about 6-8 lemons.

2-1/2 cups granulated sugar

1 cup of water

Cut the fruit peels lengthwise into about 1/4 inch wide strips. Save the actual fruit for juice or some other recipe.

In a large sauce pan add all the peels. Add enough water to cover. Bring to a boil and blanch for 5 minutes. Drain and cover with cold water. Repeat this two more times. After the third time remove from pan and set aside.

In the same saucepan combine 1-1/2 cups sugar and 1 cup water and bring to a boil. Add the peels and reduce the heat and let the liquid simmer and slightly bubble for about 45-60 minutes. Stir occasionally. Drain the peels reserving the syrup!!!!!!. Set a rack over some wax paper and put the remaining sugar in a bowl. Roll the peels in the sugar and shake off excess. Place on the rack for about 5-6 hours. When dried, store in an airtight container for up to a month.

Kids and Adults Love These!!!!!

ENJOY!

BLOGGER'S NOTE - SHOPPING OVERLOAD

Happy Sunday!

If you know me well - you know I hate shopping - for anything!!!!!

I spent the entire day shopping and I am beat and heading for bed and brainless TV....

be back tomorrow!!!!!

CHOCOLATRE BARK WITH PISTACHIOS

This decadent treat is so good..while it has a lot of chocolate, the additions of pistachios, apricots and ginger bring it to a whole new level. You can store it in your refrigerator in an air tight container up to 3 days ahead. It is great to break up in pieces and place around your buffet.

Ingredients:

1 cup of dark bittersweet chocolate
1/3 cup white chocolate
3 tbl chopped salted pistachios
3 tbl dried chopped apricots
2 tbl chopped crystallized ginger

In a bowl melt dark chocolate in the microwave until smooth. Line a 8 x 5 baking sheet with waxed paper and spread melted dark chocolate on the paper. Melt the white chocolate in a similar way and drizzle it on top of the dark chocolate.

Sprinkle the chocolate with the pistachios, apricots and ginger. Press these into the chocolate to set them. Chill in the refrigerator for 10 minutes and break into pieces and serve.

CHOCOLATE!
ENJOY!

FRIDAY COCKTAIL - MISTLETOE KISS

TGIF right !?

Now let's get in the Christmas spirit already! Time to shop too much...eat too much and drink too much....

Let's start with the drink too much part

The Mistletoe Kiss recipe suggests you get a little tree ornament and place it in the cocktail....ummm....maybe...

1/2 cup very very chilled champagne

1/2 cup pear juice

a mint sprig

holiday ornament garnish

Combine champagne and juice in a nice BIG champagne flute and add mint and ornament!

Cheers!

ENJOY!

HOLIDAY GIFT - BAR SPOON STRAWS

I have lots and lots of these!!! I have also given them as gifts many times over. Perfect to add to a bar tools gift you plan on giving. They are very inexpensive. I love using these at parties in Bloody Marys, Screwdrivers and any tall drink over ice. They always strike up a conversation.

You can get them so many places, from Williams and Sonoma to Target and online at Amazon. So for the cocktail person on your Chrsitmas list add these!

ENJOY!