Reindeer Bar Returns

 GRAND OPENING

REINDEER BAR

Limited Run December 7-20

The popular Reindeer Bar first appeared on Ever Ready in 2014, offering food and drink ideas for the holiday season. Its first featured food idea was a Laughing Cow cheese product turned into reindeer food.

https://sockfairies.blogspot.com/2014/12/reindeer-bar.html

Over the years, various holiday offerings with recipes have been shared. Several years ago, the Reindeer Bar expanded its offerings with a drink-and-appetizer station, a taco bar, a saladand-dessert station. This year's newly added station is  brunch which will kick off the Grand Opening on Sunday December 7th.

For the next two weeks, Ever Ready will take you on an exploration of holiday treats, bringing back some of your favorites as well as introducing new recipes.
First off, we need to toast the return of the Reindeer Bar with a festive Pomegranate Martini.

A Pomegranate Martini is the perfect cocktail for any celebration. Jewel-toned and full of vibrant flavor, this drink brings a balance of tart and sweet that’s so refreshing. Serve it during the holidays, on a girl’s night, or anytime you want to feel a little extra festive! This recipe makes two drinks. I would suggest not to add arils (pomegranate seeds) as they just sink down in the glass.
Ingredients:

• 4 oz. pomegranate juice
• 3 oz. vodka
• 1 oz. white (dry) vermouth
• 1 oz. orange liqueur, such as triple sec
• 1/2 oz. simple syrup
•  orange twists, to garnish

Directions:

• For the martini: 
• In a cocktail shaker filled halfway with ice, combine the pomegranate juice, vodka, vermouth, orange liqueur, and simple syrup. Cover and shake vigorously for about 15 seconds.
• Strain into 2 martini glasses and garnish with an orange twist.

Chai Cookies

Chai Cookies

If you’re looking for a new cookie to add to your repertoire, I can’t recommend these chai cookies enough. ♡ Cinnamon, cardamom, ginger, allspice, and black pepper combine to create an aromatic blend that transforms a plain, chewy sugar cookie recipe into a complex, comforting treat. “Chai” literally means “tea” in Hindi. In India, chai isn’t just a type of tea…it is tea!

Here in America, chai refers to a spiced, milky black tea. The spices usually include green cardamom, ginger, cinnamon, and black pepper. Sometimes other spices such as cloves or star anise are used as well.

These cookies remind me a bit of chewy ginger molasses cookies with that same ultra-soft center and those irresistible sparkly, crackled, sugar-coated edges.  They’re just so delicious and cozy this time of year.  The recipe was adapted from Gimme Some Oven website.  

Chai Cookies
Ingredients

• 1 cup  unsalted butter, melted and cooled
• 1 1/2 cups packed brown sugar
• 1/4 cup real maple syrup, not pancake syrup
• 2 teaspoons vanilla extract
• 1 large egg, room temperature and lightly beaten
• 3 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt

Chai Spice Blend (makes about 1/3 cup)

• 4 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground cardamom
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon finely ground black pepper

Rolling Sugar:

• 1/2 cup granulated sugar
• 2 teaspoons chai spice blend (taken from above)

Directions:

• In a small bowl, make the Chai blend spices and set aside. In another small bowl prepare the rolling sugar mixture and set aside.   
• Melt the butter in the microwave or in a small saucepan over medium-low heat. Transfer it to a large mixing bowl and let it cool completely (about 20 minutes). Stir in the maple syrup, followed by the brown sugar, and mix until smooth. Mix in vanilla extract and egg, and stir until well combined. Set aside. 

• Combine dry ingredients in a medium-sized bowl by whisking together the flour, cornstarch, baking powder, baking soda, salt, and all but 2 teaspoons of the chai spice blend. (We will reserve some of the chai spice. blend for the rolling sugar mix). On low mixer speed blend the dry ingredients into the wet ingredients. Do not overmix. 
• Cover and refrigerate dough for at least 2 hours (or up to 5 days).
• Stir the reserved chai spice blend into the granulated sugar until evenly mixed.
• Prep for baking: About 30 minutes before baking, preheat the oven to 350 degrees and line a baking sheet with parchment. Scoop dough into 2-tablespoon portions.  Flour hands and roll each ball in the chai-spiced sugar mixture until completely coated. 
• Take a small glass and flour the bottom. Press the bottom of the glass lightly on each cookie dough mound.  
• Bake for 10-11 minutes, until the edges are set and the centers are still soft. Transfer the baking sheet to a wire rack and let the cookies cool for at least 5 minutes. Serve warm and enjoy!

BE READY FOR 

Serendipity and Other Travel Adventures

Shelly Odendahl's newest memoir-travelogue is an open invitation for readers to be armchair travelers while enjoying her travel adventures with her husband, Cliff. They began their travel commitment starting in 1982 with a motorcycle trip across parts of the northern United States for their honeymoon. 

Each chapter in the book is written in chronological order of their travels from 1982 to 2023. From the US, they have traveled internationally to European countries, France, Germany, Switzerland, Italy, then to Australia, New Zealand, Bali, and Patagonia. Vivid descriptions of the places they visited, using sensory details, brought the scenes to life.

A favorite quote from the author that captures the essence of traveling. “Each traveler has their personal point of view, a lens created by their history and beliefs, and what they observed and interpreted from the experience. We each create our own narrative."

Despite their trust in one another and meticulous pre-planning, they encountered unforeseen mishaps that often tested the strength of their personal relationship during their travel adventures. They found being flexible and open-minded a critical reminder when planning itineraries to different places. Once, the Odendahls missed a tour bus trip for unexpected reasons; another time, they ended up traveling hundreds of miles in Italy the wrong way; and an unexpected eye injury while traveling on a motorcycle forced them to cut short their trip and rent a van. But along the way, several serendipitous moments encountered added unexpected joy and fun to their travel adventures. Shelley and her husband relished the opportunity to explore prehistoric art caves in France, attend an Alphorn concert in the Swiss Alps, fly in a small plane over rugged mountain peaks in New Zealand, and unintentionally crash a wedding party in Bali.

There were definite highs and lows for the Odendahls, who planned their own itinerary for trips. Australia marked a shift in their travel style, adopting a more tour-based approach.

Odendahl's conversational narration is heartfelt as well as candid, making it easy for readers to relate to their travel experiences. The travelogue was well-paced and effectively balanced moments of high intensity with slower-paced sections. Many of the places covered piqued my interest to start planning my own trip.

All About The Author Shelley Odendahl

“I write to make connections with other people. I seek to share my experiences by reflecting on my journeys — in the world, and in my personal life.”

Shelley Odendahl is the author of Serendipity and Other Travel Adventures – stories that cover forty years of touring the world with her husband, Cliff.

Shelley also wrote an inspirational book, Realize Your Dreams – Create an Action Plan for Life Transformation, and a time-travel novel, Memory of Rivers – A Past Life Love Story.

She lives in Minnesota with her husband, Cliff, in a place where 10,000+ lakes, scenic rivers, majestic white pines, wildflowers, swans, and eagles nurture her spirit.

Her passions are traveling and writing about traveling, creating watercolors, appreciating art of all kinds, and baking her own Sourdough bread from a starter she created over 5 years ago. She enjoys hiking in National Parks, going to musical performances, and being on a lake in a boat. Shelley is happiest when in the company of her husband, family and friends, with perhaps some food and wine involved. For more information on the author and her writing see link

https://shelleyodendahl.com/about/.

Thanksgiving Recap and Puff Pastry Turkey Pot Pie

 There's no better way to spend the holiday than with friends and family. 

My husband relished his job carving the turkey and the fact that he had an occasion to wear his new apron.  

Creativity abounded with several guests' food contributions. Martha's autumn cookies added a festive touch to the occasion. We also enjoyed Toni's decadent pumpkin cheesecake. 

Ann's roasted veggies were quite cleverly served in individual packets.

Chris shared his baking expertise with a homemade sourdough loaf.

And I followed up with the traditional mashed potatoes, gravy, and dressing sides. We all ate well!

So with that being said, there were turkey leftovers, so I reimagined a new meal.  

Turkey Pot Pie

A comfort food that's filled with a delicious creamy filling, topped with puff pastry. 

Cooking Tips: I used leftover turkey, but a rotisserie chicken can be substituted. Chop the veggies the day before needed and store them in the refrigerator in separate containers. Thaw puff pastry in the fridge and keep it cold until ready to use. 

Ingredients:

• 1/4 cup butter
•  1 cup each diced sweet onions, carrots, and celery 
• 3 minced garlic cloves
• 3 cups meat, diced
• 1/4 cup flour
• 1/2 cup each half and half and apple cider
• 2-1/2-3 cups chicken broth 
• 1/2 teaspoon herbes de Provence or thyme
• 1 tablespoon parsley flakes
• Pinch red pepper flakes
• 1-1/2 cups parmesan cheese, grated 
• 3 tablespoons white wine
• Salt and pepper to taste
• Optional 1 cup petite frozen peas
• 1 puff pastry sheet
• 1 large egg

Directions:

• In a large skillet, melt butter and sauté onions, celery, and carrots for 3 minutes. Add in garlic and sauté 1 minute more. Cover to sweat veggies on medium low for 8 minutes or until carrots and celery are tender.
• Uncover and sprinkle with spices and flour. Mix well.
• Add half-and-half, cider, and broth. Mix well.
• Add the cheese and cook on low until the sauce thickens. Add a pinch of red pepper flakes, salt, and pepper. If using peas, add them now.   
• Place filling in an oven-safe bowl. Preheat oven to 400 degrees. Cool to room temperature before adding puff pastry squares. 

• Lay a large sheet of wax paper on the counter and flour it. Lay one puff pastry sheet on a sheet of wax paper. Cut out equal-sized squares with a pizza cutter. Randomly add over the filling and overlap so it entirely covers the sauce. 
• Brush puff pastry with an egg wash and bake for 25 minutes. .

 

Reimagining Leftovers: Turkey Tetrazzini

 

"LEFTOVERS"
by Jack Prelutsky

Thanksgiving has been over
for at least a week or two,
but we’re all still eating turkey,
turkey salad, turkey stew,

turkey puffs and turkey pudding,
turkey patties, turkey pies,
turkey bisque and turkey burgers,
turkey fritters, turkey fries.

For lunch, our mother made us
turkey slices on a stick,
there’ll be turkey tarts for supper,
all this turkey makes me sick.

For tomorrow she’s preparing
turkey dumplings stuffed with peas,
oh I never thought I’d say this —
“Mother! No more turkey… PLEASE!”

There is something so satisfying, so comforting, so outrageously delicious about Chicken Tetrazzini – that’s why it’s been popular for so long. Substitute the chicken with turkey and you still get a delicious tasting and fabulous casserole. This Turkey Tetrazzini is your must-try turkey leftover recipe this year! It’s is an updated, from-scratch version without any canned soups, just tender chunks of turkey, sautéed mushrooms, petite peas, and pasta smothered in a rich and creamy sauce, topped with cheese and golden bread topping. This recipe is extremely flexible and easy to customize – use different pasta, different proteins (try shredded chicken, pork, or ham), and different veggies. Topping alternatives include using bread crumbs, panko, cornflakes, Ritz crackers, or even potato chips.
It’s hearty enough to satisfy a crowd and is make-ahead and freezer friendly, just assemble then pop it in the oven when ready.

 Recipe adapted from Cook's Country October/November 2015 and serves 4.

Ingredients:

Topping 

• 1 slice hearty whole wheat type bread
• 1 tablespoon softened butter
• 1 teaspoon parsley flakes
• 1/2 teaspoon grated lemon zest
•  1 small garlic clove, minced 

Casserole Filling

• 1 tablespoon olive oil or butter
• 7 oz. white mushrooms. cleaned, rinsed, and diced
• 3/4 cup each diced onions and celery
• 3 cups chicken broth, low sodium
• 1 cup half-and-half 
• 1 cup heavy cream
• 1/2 teaspoon of each parsley flakes, thyme, and herbes de Provence
• Dash of nutmeg
• 3 cups diced turkey or chicken
• 2 tablespoons flour
• Salt and pepper to taste
• 3 tablespoons dry white wine
• 1-1/2 cups Gruyere or Swiss cheese, grated 
• 3/4 cup of frozen peas
• 4 oz. of dry spaghetti broken into thirds
• Grated Parmesan cheese

Directions: 

• In a food processor, mix topping ingredients and set aside. 
• In a large frying pan, sauté in olive oil mushrooms, celery, and onions. 
• Place sauteed mixture on a paper towel-lined paper plate to remove excess grease.
• In a large fry pan, add the onion mixture back into the pan with chicken broth, flour mixed with heavy cream and half and half, spices, and dry spaghetti noodles. Cook uncovered on medium-low heat until the spaghetti are al dente. 
• Stir in chicken, grated cheese, wine, and peas. Cook on low for 3 minutes, until the sauce thickens. Salt and pepper to taste. 
• Preheat oven to 350 degrees.
• Place in greased 2-1/2 qt baking dish. Sprinkle with the topping and bake, uncovered, for 18 minutes, until the filling is bubbly.  
• Grate Parmesan cheese over each serving.   
  

Don't forget tomorrow is Shop Small Saturday. I am ready with my bag. 

 

Thanksgiving

 Thanksgiving

For each new morning with its light,

For rest and shelter of the night,

For health and food, 

For love and friends,

For everything Thy goodness sends.

Ralph Waldo Emerson (1803-1882)

A special thanks to all for following Ever Ready postings. 

Mini Chocolate Pecan Pies

 Mini Chocolate Pecan Pies

Cook's Notes: These mini chocolate pecan pies may be small, but they're big on flavor, perfect for the finale of your holiday meal. These pies can be made ahead or if baked a day ahead, refrigerate covered lightly with foil and warm a bit before serving. One pie crust makes 5 mini pie circles. Double the filling if using 2 pie crusts.  

Ingredients:

• 1 box 1 pie crusts-2 pie crusts come in a box

• All-purpose flour for the work surface
• 3/4 cup granulated sugar
• 3/4 dark corn syrup
• 1/4 cup brown sugar
• 1/4 cup melted butter
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon fine salt
• 3 large eggs beaten
• 2 cups finely chopped pecans
• 1/3 cup semi-sweet chips

Directions:

• Work with only one pie crust at a time. Keep the other one refrigerated until needed.
• Lightly grease a standard muffin pan.
• Sprinkle flour on a large sheet of wax paper. Roll out the crust lightly.

• Using a 5-inch biscuit cutter or glass close to that measurement, cut out 4 circles.
• Reroll scraps to get a fifth circle. 

• Press each circle into a standard muffin tin well, flattening any bunches of dough along sides and crimp edges. Freeze tin 30 minutes. 
  

• Preheat oven to 350 degrees. 
• In a large bowl, whisk together granulated sugar, corn syrup, brown sugar, butter, vanilla, and salt. Add in beaten eggs. 
• Remove pan from freezer. Sprinkle 3 tablespoons of pecans into each pie crust. Carefully pour pie filling over the pecans, about 1/4 cup per pie. 
• Bake until the pie is set, about 28-30 minutes. Remove the tin and place it on the wire cooling rack. After 15 minutes, remove each pie from tin and place it directly on a cooling rack. 
• Add chips with 1 tablespoon cream. Mix and microwave until a drizzling consistency. Drizzle over mini pie. 

• Top mini pie with whipped cream.

Another mini pie idea to consider: Cranberry Pear Crumble 

https://sockfairies.blogspot.com/2020/11/cranberry-pear-crumble-mini-pies.html