Wednesday, December 17, 2008

SBBC Birthday Gift, Holiday Recipes

I participated in the Stitching Bloggers Birthday Club and I received my birthday exchange from Judith. Apparently she is aware of how much I like Halloween designs because she selected this great design and finished it as a long skinny pillow, how cute. Judith also stitched a floss caddy using some wonderful Moda fabric. Thank you Judith for the wonderful surprise.

SBBC: Birthday Gift from Judith

Do you need a side dish recipe for your holiday dinner??? I like this one because it taste great, and looks so festive on the table.

Festive Side Dish Recipe

Green Beans and Pearl Onions with Tarragon Vinaigrette
Serves: 8-10

1 red bell pepper

12-14 oz pearl onions, about 3/4" in diameter, unpeeled

1 T salt, plus a pinch of salt

2 lbs green beans

1-2 T tarragon white wine vinegar

2 T olive oil

freshly ground pepper


Cut red pepper into thin strips and saute in 2 T of olive oil until tender. Set aside.

Fill a saucepan 3/4 full with water and bring to a boil. Add onions and 1 T of salt and bring back to a boil. Reduce heat slightly, cover partially for 2-3 minutes; drain and plunge into cold water.

Cut off the root ends; slip off skin and set the onions aside.

Trim the stems from the green beans and cut beans into 3/4 inch lengths. Bring a large saucepan of water to a boil and cook, uncovered, until just tender but still crisp, about 5 minutes. Drain and plunge into ice water. Drain again and set aside.

Just before serving, combine 1 T of the vinegar and the pinch of salt in a small bowl, then add pepper to taste and whisk together. Pour into a saucepan and warm over medium heat. Add the bell pepper, onions and beans and toss until heated through, 1 minute. Taste for seasoning, adding more vinegar or salt if needed.

Here is one of my very favorite salad recipes:

Orange-Avocado Salad
Yield: 8-10

3 T fresh lemon juice
1/4 C honey, mild flavored
3/4 lb baby spinach salad, washed and trimmed
fresh pepper
1/2 C olive oil
2-3 ripe avocados
2 T minced sweet red onion
1/2 t salt
1/2 t minced fresh mint or 1 t crushed dried mint
4-5 oranges

Wash spinach and wrap in clean, damp kitchen towel . Place in refrigerator for at least 2-3 hrs to chill/crisp.
Cut avocados in half, remove pit, peel, cut lengthwise into thin strips; set aside.
Peel orange, remove white membrane; cut crosswise into thin slices, remove seeds; set aside.
In small bowl stir lemon juice + salt until dissolved. Whisk in honey and a little pepper, then whisk in olive oil, onion, mint. Taste and adjust seasoning. Set aside.
To assemble:Arrange chilled spinach on individual plates. Top w/avocado slices and orange slices. Whisk dressing again and drizzle on salad.

I do hope that you all enjoy the holidays!!!

Until next time...


Kathy said...

Wow!! nice gift you received.

Good looking recipes, too.

Merry Christmas!!!!

Brigitte said...

Your birthday gifts from Judith are really great. This floss caddie is such a great idea!
And the recipes just make me even more hungry.

Cindy F. said...

Such beautiful gifts from Judith!!
How nice of her to make those for you!
Recipes sound yummy! Thanks for sharing:)
Hope your holidays are wonderful!

Vonna said...

And my hands should be smacked silly because here is your birthday and I. TRIED. SO. HARD. to have what I'm doing for you finsihed....and it ain't gonna happen Willace, it just ain't gonna happen :)
BUT Judith did a superior job, eh?!
Love the Salad...wanna come to my house and make it?!

Ruth said...

Merry Christmas! I'm goign to have to give a try to those yummies :) THanks!