Notes Into 2010

After a long break from the holidays, I decided to enter into 2010 just with some notes. Nothing too extraordinary; just some observations as I left 2009 on a rather quiet note compared to previous years.

Most Notable Indulgences of the Holiday Season

My Mother's Sweet Potato Casserole
I have had many versions from different parts of the country, and I admit: the south has the most flavor.

Homemade Bread
7-Grain has been my favorite thus far, and I am not saying that because I am a health nut. If you have not made your own bread yet, please do. You will amaze yourself.

Georgia Wine: Tiger Mountain's Tennat, Petit Manseng and Wolf Mountain's Chanteloup
We went completely local on the wine this year and it was definitely worth it.

Georgia Beer
We got into Sweetwater Beer lately.

Chocolate Whiskey Tart
I officially made this a personal tradition.

See's Chocolates
My family should have just bought me two boxes alone.
http://www.sees.com/

Chocolate Cake, Raspberry Filling, Vanilla Frosting From Henri's
I almost became sick because I ate so much.

Vanilla Cake, Chocolate Filling, Chocolate and Blue Frosting From Henri's
So good we had to buy another.

Mussels
Black Diamonds.

My Father's Traditional Oysters Rockefeller From Connecticut
Did not even know Connecticut had oysters.

Williams Sonoma Cranberry Orange Relish
I know, I know. The family is not much into homemade cranberry sauce so we stick to this. Its so good though.

Williams Sonoma Pumpkin Pecan Butter
I can and will eat this from the jar.

Spinach Dip
Another new personal tradition.

Steak from Findley's Meat Market
My mouth just waters from visioning it again.

Old Mill's Crab Cake
Full of peppery flavor. A must try if you are in north Georgia. They make some killer shrimp and grits too.
http://www.acwortholdmill.com/

Pear Salad
Ina Garten had it right on this recipe.
Endive, Pear, and Roquefort Salad

Homemade Cheese Balls
So much fresher than store bought brands.

And...

Buckeyes
A tradition from the great state of Ohio. So very easy and makes so very many, I had to split this project into two nights. Enjoy!

1 1/4 C Butter
1 X 18 oz. Jar Creamy Peanut Butter
7 C Sifted Powdered Sugar (Approximately 1.5 lbs.)
6 C Semisweet Chocolate Chips
3 T Shortening
Processor, Blender, or Mixer
Wax Paper

Process butter and peanut butter until thoroughly blended.


Add 3 C powdered sugar and blend until smooth.

Gradually add remaining powdered sugar in 2 batches until mixture pulls away from the sides.

Shape into 1 inch balls.

Cover and chill or freeze for at least one hour.


Combine chocolate chips and shortening in top of double broiler.

Bring water to boil and then reduce heat to low.

Cook chocolate until melted. Stir occasionally.


Remove pan from heat and leave chocolate over the hot water.

Take chilled balls out of freezer and using wooden pick, dip each ball into chocolate. Coat 3/4 of the ball.

Place on wax paper.

Smooth wooden pick holes and let stand until chocolate solidifies.

Store in at room temperature, fridge, or freezer.

Turkey Day Hits: Spinach Dip

I have been on a personal search for a good spinach dip recipe for months. I eventually stopped searching and ended up making my own. This recipe has a sharp flavor so if you are more into mild flavors change the cheese to mozzarella. It can also be assembled a day or two ahead.

Spinach Dip
2 tsp olive oil

1 medium onion, diced

2 garlic cloves, minced

1 ½ - 2 lbs spinach, washed, trimmed, chopped (can also use 2 packages or 10 oz spinach)

½ cup milk

6 oz cream cheese

3 dashes Worcestershire sauce

3 dashes Tobasco sauce (other hot sauce will work)

1 cup shredded extra sharp cheddar cheese

Salt and ground pepper

Crackers, bagel chips, baguette slices, bread, or even other dipping vegetables, for serving

- Preheat oven to 425 degrees. Lightly oil shallow baking dish. Set aside.

- Over medium heat in a 5 quart pot, warm olive oil. Add diced onion and minced garlic. Cook until lightly browned or up to 5 minutes.

- Gradually add chopped spinach by allowing it to wilt into the pot for about 5 – 8 minutes (two portions work well). Drain with a coriander and set aside.

- In the same 5 quart pot over high heat, warm milk. Wisk in cream cheese until melted. Add the cooked spinach, Worcestershire sauce, Tobasco sauce, and ½ cup of the extra sharp cheddar cheese. Stir until blended. Add salt and pepper. Pour the mixture into the lightly oiled baking dish and sprinkle the remaining ½ cup of cheddar cheese.

- Bake for approximately 20-25 minutes or until the dish appears bubbly and golden brown. Serve hot or cold as desired with accompaniments.