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!

Loose Beef

1 pound 80/20 (I get angus) ground beef
1 medium onion, diced
1 large green bell pepper, diced

Saute ground beef over medium high heat until browned.  Add onion and stir till starting to brown.  Add pepper and saute for another few minutes.  Salt to taste

I use this as a base for my spaghetti, sloppy joes, and chili.  It is very versatile.

While I cook the beef I am boiling water and then cooking spaghetti.  I am in love with the Kroger Private Selection Arrabiatta Spicy Marinara Sauce.  And of course I top my bowl with a heaping of shredded Asiago.

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.

Gingerbread Cut Out Cookies!

3/4 cup of Butter

1 cup of brown sugar, packed
1/3 cup of Molasses
2 Eggs
3 cups of Flour
2 teaspoons Baking Soda
1/4 teaspoon of Salt
3 teaspoons of Cinnamon
3 teaspoons of Ginger
1 1/2 teaspoons of ground Cloves

Combine ingredients.  Chill for 1-4 hours.  Roll out to 1/4 inch thickness.  Preheat oven to 350.  Cut out Gingerbread and bake on a parchment lined baking sheet for 8-10 minutes.  Cool on sheet for 1-2 minutes then transfer to wire rack to cool completely.

They don't make the best tasting ginger cookies, but pretty good for a cut out.

Lemon Buttercream Frosting for Gingerbread Cookies or Cake

1 cup (2 sticks) unsalted butter softened to room temperature

4 cups powdered sugar

Juice and zest of 1 large Lemon

1/2 teaspoon Vanilla extract

1/8 teaspoon of salt

Cream the butter and salt, add the sugar 1 cup at a time.  After the first cup of sugar add in the lemon zest and juice, finally add in the Vanilla.

Sweet Potato Salad

4 medium Sweet Potatoes, scrubbed, peeled, cubed (1/2 inch)
Olive Oil
a few dashes of Cumin

Preheat the oven to 375.  Toss the cubed sweet potatoes in the olive oil and cumin and roast in a 9 x 13 glass baking dish for 30 minutes.  Let cool, then add:

1/2 cup of chopped green onion
2-4 Tablespoons chopped cilantro
Juice of one Lime
1/2 Red Pepper, diced
1/2 Yellow Pepper, diced
Salt to taste

Refrigerate after combining.

Zucchini Spice Cupcakes

6 Tablespoons Butter
3/4 cup white sugar
2 eggs
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves, optional
1/2 cup coconut milk (I use Thai Kitchen) or Buttermilk or Yogurt or Regular Milk
1 1/2 cups shredded Zucchini, large shreds, I used my food processor

Preheat the oven to 350.  In a large glass mixing bowl, melt the butter in the microwave.  Stir in the sugar.  Beat in the Eggs.  Add the Spices.  Beat in the Milk.  Add the Flour with the salt and baking powder loosely stirred in before mixing.  Mix in the Zucchini.  Mix with a spoon only, not a beater, till just incorporated.  Fill each lined muffin cup with 1/4 cup of batter.  Bake at 350 for 25 minutes, makes 12.

Or bake in an 8 x 8 for 35 minutes.

Cream Cheese Frosting
1 cup confectioners’ sugar
1 (8-ounce) package cream cheese, softened
1/4 stick butter, room temperature
1/2 teaspoon Vanilla extract