Hobbit Day! A Feast for Hobbits

September 22 is Hobbit Day!  Apparently it is the celebration of Bilbo's 111 ith birthday.

There are 6 Hobbit meals a day, 7 (according to the movies, if you include 2nd breakfast).

So, for my Hobbits here's what I prepared, with some Apple Cider to wash it all down with, Beer or Wine for the adults.  We ended up doing this over 2 days otherwise we would not have been able to eat all this food!

Breakfast:

Bacon and Eggs

Second Breakfast:

Marmalade Toast

Elevensies:

Guiness Brown Bread with Kerrygold Butter

Lunch:

Baguette with Cheese

Bangers (Sausages)

Sauteed Cabbage and Onions in Bacon fat with Salt and Pepper

Roasted Po-Ta-Toes in Bacon Fat, Salt and Pepper

Tea Time:

Victorian Seed Cake (not so good) or Zucchini Spice Muffin

Apple Pie with Vanilla Ice Cream

Dinner:

Mushroom Stew (Technically this time it was Shitake and Pork Ramen with Napa Cabbage, Bamboo, and an Egg, not exactly Hobbit fare, but it was leftover and needed to be eaten, no Hobbit would turn down mushrooms.)

Supper:

Zucchini Spice Muffins

Next Time:

Lemon Poppy seed Cake next time, or Blackberry Tarts, or Scones, or Hand Pies or all of them!

Savory Pineapple Cream Cheese Ball or Spread

1 8-oz. package of cream cheese, softened

1/2 cup crushed pineapple drained and squeezed of excess liquid

1/4 cup finely minced green pepper

2 Tbs. finely minced red onion

1/2 Tbs. Seasoning Salt, MSG and yeast free

2 cups chopped Walnuts (optional)

Chopped fresh Parsley (optional)

Combine the first 5 ingredients and let sit in the fridge for 4 hours before serving as a dip.

Combine first 5 ingredients and 1 cup of the Walnuts if using. Shape into a ball and roll the perimeter with the remaining cup of Walnuts. Cover and refrigerate for at least 4-5 hours before serving.

For a nut-free version, combine first 5 ingredients and roll in chopped fresh parsley.

Greek Orzo Pasta Salad

1-16 oz. package of dry orzo pasta, cooked according to directions

1 or 2 cucumbers, quartered and sliced
1 medium red onion, quartered and sliced
1-32 oz. can of diced tomatoes, drained and squeezed
2-6 oz. containers of crumbled feta cheese
1/3 cup of chopped fresh parsley
1 small jar of pitted Kalamata Olives, drained and quartered
1/4 cup of Olive oil
Juice from 1 Lemon
1/4 cup of Red Wine Vinegar
1 or 2 cloves of garlic, pressed
Salt and freshly ground Black Pepper to taste

Combine all ingredients.  Chill for at least 4 hours before serving.

Smooth and Creamy Easy Cheesecake, No Cracks

18 Graham Cracker Squares (one sleeve), blitzed in food processor till crumbs
3 Tablespoons Butter, melted

Mix melted/softened butter and crumbs till well blended and press into the bottom of a deep dish pie plate.  Do not pre-bake!

2 8 oz. package Cream Cheese
1 1/2 cups white sugar
2 cups cottage cheese
2 eggs
2 tsp. Vanilla

1.)  In a food processor, blitz cottage cheese, add sugar and vanilla and blitz again, add one package of cream cheese and blend, add the second block of cream cheese and blend till smooth scraping sides and bottom to incorporate all.  Add eggs one-at-a-time blend again scraping sides and bottom.  Pour on top of the crust.

2.)  Place in cold oven and turn on to 325 degrees.  Set timer for 50 minutes.

3.)  Turn off oven and crack the door.  Let cool to room temperature before covering and putting in the fridge.

4.)  Wait at least a day.  Try not to eat it all.  Cheesecake tastes best after 4 days.  Serves 8-12.  You could definitely halve this recipe for a small cheesecake.

For Individual Cheesecakes:  Use foil cupcake wrappers in muffin tins.  Spoon 1 Tablespoon crumb mixture into each cup and press till flat on the bottom.  Scoop 1/4 cup of cheesecake batter into each cup.  Bake at 325 for 25 minutes.  If the cupcakes form "pits" in the center I fill the center with cherry pie filling.

Pasta Salad of My Childhood

1 lb package of Shell pasta, cooked, drained, and cooled
3/4 cup Miracle Whip or Mayonnaise (your preference)
1/2 Green Bell Pepper, diced
Tomatoes, diced (if from a can, 15 oz. then also drained and squeezed)
1/2 Cucumber, peeled, seeded, and diced
1/4 Red Onion, diced
Salt and to taste

Mix it up and let it refrigerate for at least 4 hours to let the flavors come together.

Tabasco hot sauce (optional)

Tastes like Summer!  Especially with some Iced Tea.

I remember this recipe tastes best with shell shape pasta, but you can use any type you like.  I kind of hate macaroni.  Most people probably can't tell a difference with flavor, but definitely the texture is important.  Now, onto the Miracle Whip.  My Dad's side of the family prefers it, and I did too (and still do for this recipe) until I became a Mayonnaise convert during the South Beach Diet craze of my 20's.  As far as the vegetables, you can use whatever you like, but these are what I remember from my childhood.  I also remember loving the way Tabasco hot sauce tastes with this salad.

Lime Jello Salad

This salad was on my Aunt Jane's table at Thanksgiving.  While my family always had the official dinner with my Mom's Mom, going to my Dad's Sister's for evening leftovers is one of my favorite childhood holiday memories. We even got to help decorate her Christmas Tree with Icicles (forbidden in my house) all while listening to Brenda Lee's Rockin' Around The Christmas Tree.

LIME JELLO SALAD

1 20 ounce can of crushed Pineapple
1 1/2 cups miniature marshmallows or 12-15 regular Marshmallows
1 3 ounce package Lime Jell-O
1 cup cottage cheese
1 cup of Cool Whip
*1/2 cup chopped Walnuts, Optional

Drain the Pineapple and reserve the Juice.  Add enough water to the juice to make 1 1/2 cups.  Bring juice to a boil, add Marshmallows stirring till dissolved.  Add Jell-O and dissolve completely.  Let mixture cool till it thickens.  Combine with Pineapple, Cottage Cheese, and Cool Whip, (*walnuts if using).  Spread into a flat container 2-3 inches thick.  Chill for 1-2 hours, until set.

Buttermilk Dressing for Slaw

I've been making coleslaw nearly every week since our CSA, Community Supported Agriculture, began.  It's the greatest thing to take to a summer cookout.

Here's what I've been doing:

1 small head of cabbage, finely sliced, 

1 small onion, finely sliced

4-5 medium to large carrots, shredded1/4 cup of fresh parsley, chopped (I do hand chop)

Sometimes I put in a few shredded radishes

I yoinked this dressing recipe from the Smitten Kitchen Broccoli slaw recipe:

1/3 cup Mayo1/3 cup Buttermilk2 Tablespoons Apple Cider Vinegar1 Tablespoon Sugar1 teaspoon SaltBlack pepper to taste

Baba Ghanoush: Cold Eggplant Dip

A lot like Hummus, I mean exactly like it but instead of mashed chic peas there is roasted eggplant.  The literal translation means "spoiled father." 

About the same amount of effort as hummus too, but instead of making a pot (or opening a can) of beans, you will need to cook some eggplant.  I have never had success in oven roasting, and it's a lot of time to wait an hour for one or two eggplants to cook.  I always end up not cooking it long enough, and even then I can never get the peel off.  But what harm is there in blitzing the peel, if it's organic.  Often the most colorful part of the veggie is where all the nutrients are.  I imagine an easier way, and less time consuming-if not a bit more labor intensive, would be to peel the eggplant, cube and saute until soft. 

Otherwise:

Preheat the oven to 400 degrees.  Using a fork, poke holes all around the eggplant(s).  Roast for 45 minutes or until soft, timing depends on the size of eggplant.  Once they have cooled, scrape the inside into a bowl and discard the peel.  Even better if you can roast them over a charcoal grill or fire to achieve a smoky flavor.

For every 2 cups cooked eggplant add to it:

•  2 Tablespoons Tahini
• 1 large clove of garlic
• Juice of 1 Lemon, roughly 1/4 cup
• 1/2 teaspoon salt

Put all the ingredients in a blender or food processor and blitz, or else mash by hand, in which case mince or press the garlic.  Feel free to dress it with chopped fresh parsley and good extra virgin olive oil.

Green Onion Schmear

I absolutely can't believe I left this recipe off my blog for so long.  I make this a lot.  I take it to parties.  I serve it at parties.  You won't believe how much you can eat in one sitting until you see it gone.

1 package of cream cheese, 8 oz.
2-3 green onions, washed and chopped, greens and whites
1/2 teaspoon salt
a few dashes of cayenne pepper
1/2 cup whole milk plain yogurt

Soften the cream cheese in the microwave, in a microwave safe dish (not plastic).  With an electric mixer, or in a food processer, mix in all ingredients till smooth.  Cover and refrigerate for at least 4 hours, but overnight preferably.  Serve with crudites, bagels or hash brown patties and lox, pretzels, or anything you think would be good.

Hot Onion Dip

Great for the Fall and Winter this recipe is a huge party hit and fairly easy to make.  The secret is that it must be served with Fritos Scoops.

• 1 1/2 cups diced onion, any variety or blend (even green onions work)
• 3 packages of cream cheese, 8 oz.
• 3/4 cup Mayonnaise
• 1 1/2 cups (6 oz) shredded Asiago, Parmesan, Romano or a blend of all three cheeses (I use a container of pre-shredded blend that is actually only 5 oz., but it does the trick.  Plain Parmesan is too bland for us.)

Preheat oven to 425 F.  Remove the cream cheese from packaging and put in a microwave safe mixing bowl, warm the cream cheese gently in the microwave till soft (less than a minute). Mix all ingredients together and spread into a glass baking dish 8 x 8.  Bake in the middle of the oven for 25-30 minutes till golden bubbly on the top.  Let rest for 15 minutes before serving.

The Dip alone has 4200 calories and easily serves 12 for an appetizer.  It is also easy to 1/3 the recipe if it's a small party, a twosome, or just you.

Pimento Cheese: 3 recipes

Here in Kentucky, Louisville to be more specific, there are a few foods that are considered staples at family gatherings, picnics, and socials.  While I have not really embraced a Southern flare in my cooking, nor would I consider it southern exactly, Pimento cheese is something I found a number of years back to be quite delicious.  Now, everybody (3rd generation, at least, Louisvillian) has their own recipe and ideas of what it should taste like.  And unfortunately, the packaged versions, even from local companies, are loaded with ingredients your Grandma couldn't pronounce-let alone identify as food.  So as usual, one is left with the only recourse of making your own.  Pimento cheese is a must have food if you are throwing a Louisville themed party, for instance to celebrate the Kentucky Derby.

Pimento Cheese can be spread on crackers, made into a sandwich (when I was little this is how I saw kids at school eating it, and I wondered what it was), stuffed in hollowed out cucumbers or celery sticks, broiled on bagels, or served with soft or hard pretzels (how they do it at local restaurants), or any other way you can think to eat it.

America's Test Kitchen Pimento Cheese
I was prompted to share these recipes because of the one below that was just published.  I love their recipes because they try them every which way and in a scientific manner.  So I trust that whatever comes out of that kitchen is good, because it always has been whenever I follow the recipe.

(According to the Test Kitchen)

Why This Recipe Works: The first few attempts were missing something. After a bit more research, we found several versions of this dish that benefit from a small shot of pickle juice because of its vinegary, sour flavor. This recipe needs a lot of stirring before the mixture starts to resemble pimento cheese, but don't give up if it's looking dry; after some vigorous stirring, the cheese and liquid ingredients start to combine and smooth out. But don't overmix and make it too smooth--those small, cheesy lumps are what gives pimento cheese its characteristic texture.

Makes about 1 1/2 cups

¾ cup grated sharp cheddar cheese
½ cup grated Monterey Jack cheese
2½ tablespoons pimento chiles
1 tablespoon mayonnaise
1 tablespoon pickle juice
1 teaspoon lemon juice
½ teaspoon Worcestershire sauce

Combine all ingredients in medium bowl. Using fork, stir vigorously until thoroughly combined. Season with salt and pepper.

Hot Habanero Pimento Cheese 
This next recipe I came up with in an effort to imitate (sincerest form of flattery, right?) a specific flavor from a local company but without the preservatives, or the cost.  Unfortunately, I can't always find (and haven't tried in years) Private Selection (Kroger private label) Habanero Cheese.  And it's crazy what's happened to cream cheese with guar and xanthan gum and carob bean-I guess to make it more smooth and spreadable?

1 8 oz. package of cream cheese softened
1 8 oz. package of private selection Habanero Cheddar Cheese, cubed
3 Tbs. Mayonnaise
3 Tbs. Sour cream or milk
1/2 tsp. garlic powder
1/2 tsp. sugar
1/2 tsp. salt
dash of black pepper
1 4 oz. jar of pimentos, drained

Amma's Pimento Cheese
This last recipe is from a possibly more than 3rd generation Louisvillian's grandma.

10 oz. extra sharp Cracker Barrel Cheddar, grated
16 oz. Kroger extra sharp Cheddar, grated
1/4 cup grated white onion
3/4 cup real Mayonnaise (she underlined it, not me)
4 oz. jar of diced pimentos with juice
2 Tablespoons Tarragon Vinegar
dash salt
dash nutmeg

I have no specifications on how to blend this all together, but I do remember you are supposed to let is sit in the fridge overnight before serving.


About Louisville, KY:  We moved here when I was 4, and I have noticed that once someone moves to Louisville, they are a Louisvillian for life.  It is like a vortex.  You can move away, but you'll be back.  It really is a wonderful city to live in, you just have to worm your way into the hearts of the people who have lived here all their, their parents, and their grandparents, life.

Cold Potato Salad

This for me is the classic cold potato salad recipe.  I absolutely hate sweet pickle relish, particularly in potato, egg, or tuna salad, so you won't find it in this recipe.

8 medium to large red, yukon gold, or russet potatoes
8 celery stalks
1 small red onion
4 hard boiled eggs
1 cup Mayonnaise
2 Tablespoons Dijon Mustard
1 Tablespoon salad oil
1 Tablespoons white wine vinegar (I didn't have, so I just used white wine)
1 teaspoon salt
1/4 teaspoon ground black pepper

Scrub and boil potatoes till a fork pierces easily, about 35-45 minutes. Remove potatoes and add eggs, bring back to a boil, put on lid, turn off heat, and let eggs sit for 20 minutes.  Remove eggs, and place in an ice water bath.  Under cold running water slide off potato skins, rinse and set aside.  Finely chop celery and onions, mix remaining ingredients.  Cube potatoes, and one-at-a-time toss with dressing.  Refrigerate the salad, till ready to eat, the longer the better (at least 4 hours).  Before serving, peel the eggs, dice, and toss with salad.  I found the eggs infinitely easier to peel after being in the fridge overnight.

Green Chiles and Sausage Velveeta Dip

In my carefree youth anyone who offered to bring this to a party got an automatic invite.  I used to end conversations so I could eat some dip.  This is the closest I could come from memory to the recipe.

1 lb of hot pork sausage
1 can of petite diced tomatoes hot
1 brick of Velveeta (2 lbs)
2 tins of green chilies
1/2 cup milk or more to thin it out

In a large skillet, brown the sausage and drain the fat.  Drain the tomatoes.  Cut Velveeta into 1 inch cubes.  Melt Velvetta and milk in the microwave for 5 minutes, one minute at-a-time, stirring in between. Add remaining ingredients and pop it in the microwave one minute at-a-time until hot and smooth.

Serve with corn tortilla chips.

Buckeyes

An Ohio tradition, these little peanut butter and chocolate balls represent the state’s namesake.

1 stick (1/2 cup) of butter
1 scant cup of all-natural peanut butter
2 1/2 cups of powdered sugar
3 oz. of semi-sweet chocolate chips
1/10 of one block in a package of Paraffin

Cream the butter, peanut butter, and sugar and roll into one inch balls. Set on a cookie sheet and freeze (about 4 hours). Melt the chocolate and paraffin in a double boiler stirring to blend. Using two spoons gently set the peanut butter balls down into the chocolate and scoop chocolate up to the balls leaving a dime to quarter size part of the peanut butter ball exposed. Remove from chocolate and set back on cookie sheet to harden. Makes 35-40.

These will keep wrapped in your freezer for a looooong time if you have the will.

Mushrooms, raw and stuffed with Anchovy Cream Cheese

This recipe is from my Mom's Time Life Holiday Cookbook from 1969. I love this appetizer because it is served cold and requires no cooking and little preparation. But also because it's addictive.

1-2 lbs white button mushrooms, washed and stems removed

1 8oz package of Cream cheese
2 Tbs. of Anchovy paste (either from a tube or buy a tin of 'chovies and squash them yourself)
1 tsp. Freshly squeezed Lemon juice
1 tsp. grated onion (very important-it must be grated not minced)

Mix the last four ingredients till well blended and fill the mushroom caps with it. Plate and sprinkle with

2 Tbs. minced green onions, whites and greens

Toxic Dyp

This is a variation of Taco Dip that my friend Jenna and I perfected many years ago. In fact, it's so good we call it Toxic Dyp not just because of the wretched gas that emanates from your body after eating, but because you may be about to burst and there is probably another loaded chip on its way to your mouth. It's best to share this with others.

1 can of vegetarian re-fried Beans (15 oz)
1 container of all-natural reduced fat Sour Cream (16 oz)
1 packet of Taco Seasoning (MSG and Gluten Free)*
2 cans of petite diced Tomatoes with Green Chilies, drained and gently squeezed of extra juice.
1 jar of Kroger brand sliced Jalapenos, drained
2-3 handfuls of whole small black pitted Olives, sliced
2-3 cups of finely chopped Lettuce, green leaf or Iceberg
1 bag of finely shredded sharp Cheddar (8 oz)
4-6 green onions minced, white and green parts

Blend the Beans, Sour Cream, and Seasoning together and spread across the bottom of a 9x13 (Lasagna) dish. Layer the remaining ingredients in order starting with the Tomatoes and finishing with the Green Onions. Serve with corn chips. E N J O Y!!!

*Make your own Taco Seasoning!

1 Tablespoon Paprika or Chili powder
2 teaspoons ground Cumin
2 teaspoons garlic or onion powder, or a combo
1/4 teaspoon crushed Red Pepper
1/4 teaspoon dried Oregano
1 teaspoon salt
1/4 teaspoon ground Black Pepper

Spreads and Schmears for Bagel Sunday

These are the few spreads I have made for Bagel Sunday 2011. Enjoy.


Jalapeno Cream Cheese

1 8 oz. package of cream cheese, soften
20 pickled jalapeno slices, chopped
3 Tbs. of milk
1 scant tsp. of garlic powder
dash of salt

Mix together and serve

Beer Cheese

1 8 oz. package of sharp cheddar, cut into blocks or shredded
1/4 cup mayonnaise
1/2 Tbs. Worcestershire sauce
1 tsp. caraway seeds
dash of salt
dash of ground black pepper
1/2 cup of beer (I use something dark)

Put all ingredients, except beer, in a food processor and blend till the cheese is well incorporated. Hand mix in beer and put in a container in the fridge for at least 4 hours but preferably overnight.

Hot Habanero Pimento Cheese

1 8 oz. package of cream cheese softened
1 8 oz. package of private selection Habanero Cheddar Cheese, cubed
3 Tbs. Mayonnaise
3 Tbs. Sour cream or milk
1/2 tsp. garlic powder
1/2 tsp. sugar
1/2 tsp. salt
dash of black pepper
1 4 oz. jar of pimentos, drained

Combine all ingredients, except pimentos, in a food processor and blend till as smooth as you can get it. Hand stir in the pimentos and put into a container. Let sit in the fridge for at least 4 hours before serving.

Jezebel Sauce and Cream Cheese Dip

Nothing about this recipe is mine but I was privy to a new twist that I think made it impossible to leave alone. The first time I had this dip and subsequently Jezebel Sauce was at the home of my friend Ann James. She gave me the recipe for the sauce which she said was not only passed down in her family, but a Louisville creation perhaps. The new twist on the dip occurred when a mutual friend thought the Philly cream cheese spread with chive and onion would be good, and boy was it.

Ann James' Jezebel Sauce:

16 oz. Pineapple sauce
12 oz. Apple jelly
4 Tablespoons dry Mustard
2 oz. prepared Horseradish
dash of salt
1 Tablespoon Black Pepper, coarsely ground

Since I am a huge fan of cutting out the middle man, but also avoiding inferior products, preservatives, and corn syrup, I decided to make my own Pineapple preserves, and eliminate the apple jelly all together.

20 oz. crushed pineapple
2 cups sugar
3 Tablespoons dry mustard
1 1/3 oz. prepared Horseradish
dash of salt
2 teaspoons freshly ground black pepper

In a sauce pan, heat Pineapple with liquid, add the 2 cups sugar and cook till thick.  Let cool.  Combine with remainder of ingredients.  Cover and refrigerate for at least 4 hours. Keeps as long as you don't eat it all.  It's really good, but a lot chunkier than the original recipe.

Dip:

1 container of Philadelphia Cream Cheese Spread-Chive and Onion
1 cup of Jezebel Sauce

Put the cream cheese on a serving dish and let it come to room temperature (1 hour). Dump the sauce right on top and serve with crackers, pretzels, potato chips, corn chips, veggies, your fingers, whatever you can think of to dip in it.

Guacamole and Lime-Cilantro Salsa

1 Large Avocado, diced
1/4 cup of diced Tomato
2-3 Tablespoons of Finely Diced Red Onion
1/2 to 1 Jalapeno minced
Juice from 1/2 a Lime
Small handful of chopped fresh Cilantro
Sea Salt to taste

Combine all ingredients. Serve with Corn Chips or as a condiment.

Smooth and Creamy Guacamole:

Add all listed ingredients above substituting 1 large clove of garlic for the onion to a food processor or blender. Blend until smooth. For a truly creamy Guacamole add 1/4 cup of all natural Sour Cream.

Lime Cilantro Salsa:

After I make Guacamole, this is what I do with the rest of the diced tomatoes, the other 1/2 of the lime, and since I already have cilantro and jalapeno, why not?

Diced Tomatoes, drained and squeezed
a chunk of onion or clove of garlic, any kind
1/2 a Jalapeno
1 Tablespoon Lime juice
small handful of Cilantro
Sea Salt to taste

Add all ingredients to a food processor or blender and blitz. Enjoy with corn chips. I like to serve a variety of corn chips and a side dish of sour cream for dipping.

Benedictine

1 package of Cream Cheese 8 oz.
2-3 Tablespoons of Mayonnaise
1 medium cucumber peeled, seeded, shredded
1 small green onion, minced
2 Tablespoons of chopped fresh Parsley
½ teaspoon of Sea Salt

Squeeze the excess liquid out of the shredded cucumber. Let the Cream Cheese soften. Blend the cheese and Mayonnaise together until smooth. Add the remaining ingredients. Let sit in the refrigerator a few hours. Terrific with fresh or kettle cooked potato chips. Also a great spread for Canape.

Jennie Benedict, a Louisville caterer, created Benedictine spread before the turn of the century. The original recipe can be found in Kentucky's Best, Fifty Years of Great Recipes, by Linda Allison-Lewis.