Monday, December 10, 2012

Mondays with Martha

Christmas or Holiday Party Buffet Serving Tips and Display Ideas
Easily Arrange a Large Buffet for party food spreads, set dishes at different levels so the table feels less crowded and guests can easily see every dish. Here are some great recipes for both men and women to make during the Holidays!  Singles, have some fun before the party and prepare together!

Chicken kebabs with peanut dip
  • Serves: 2
  • Prep time: 10 minsChicken satay kebabs
  • Cooking time: 10 min


  • 2chicken fillets, skinless and cut into chunks3tbsp natural yogurt
  • 1tsp finely chopped fresh root ginger
  • Pinch of ground turmeric
  • Pinch of ground coriander                       
  • Pinch of ground cumin
  • Salt and freshly ground black pepper
Satay sauce
  • 2tbsp crunchy peanut butter
  • 1tbsp soy sauce
  • Squeeze of lime juice
  • 1/2tsp curry paste
  • 3tbsp natural yogurt   

My Recipe Book__


Artichoke Dip
© Wendell T. Webber

Artichoke Dip                     

  • SERVINGS: 8  
  • FAST

Flatbush Farm • Brooklyn, NY

Flatbush Farm feels like a cross between a French bistro, an English pub and a Brooklyn neighborhood joint, and the bar menu includes corresponding comfort foods. One is this all-American, over-the-top, cheese-smothered dip
  1. 1 large jalapeño
  2. Four 9-ounce boxes frozen artichokes—thawed, drained and coarsely chopped
  3. 3/4 cup mayonnaise
  4. 3/4 cup freshly grated Parmigiano-Reggiano cheese
  5. 1 garlic clove, minced
  6. 1 tablespoon fresh lemon juice
  7. 1 teaspoon finely grated lemon zest
  8. 1 teaspoon kosher salt
  9. 1 teaspoon Tabasco
  10. 2 1/2 ounces sharp white cheddar cheese, shredded (1 cup)
  11. Crackers or sliced baguette, for serving
  1. Preheat the oven to 350°. Roast the jalapeño directly over a gas flame, turning, until charred all over. Let cool, then peel and seed the jalapeño and cut it into 1/4-inch dice.
  2. In a large bowl, mix the artichokes with the jalapeño, mayonnaise, Parmigiano, garlic, lemon juice, lemon zest, salt and Tabasco. Transfer the mixture to a 1-quart baking dish. Bake for about 15 minutes, or until hot.
  3. Preheat the broiler. Sprinkle the shredded cheddar evenly over the hot dip. Broil for about 2 minutes, until browned in spots and bubbly. Serve hot or warm, with crackers.  
From Talk of Tuscany: Osteria Tornabuo ______________________________________________________________
Port-Glazed Walnuts with Stilton
© Maura McEvoy
Port-Glazed Walnuts with Stilton
  • ACTIVE: 15 MIN
  • SERVINGS: 12
  • FAST
Encourage guests to cut off small chunks of the Stilton and dip them in the port syrup.
  1. 2 1/2 cups walnut halves (9 ounces)
  2. 3/4 cup sugar
  3. 3/4 cup ruby port
  4. 1/2 teaspoon freshly ground pepper
  5. 1 bay leaf
  6. One 1-pound wedge of Stilton cheese
  1. Preheat the oven to 350°. Spread the walnuts on a rimmed baking sheet and toast for 8 minutes, or until lightly browned.
  2. Meanwhile, in a large saucepan, combine the sugar, port, pepper and bay leaf and bring to a boil. Cook over moderate heat, stirring occasionally, until slightly thickened, 3 to 4 minutes. Discard the bay leaf.
  3. Add the walnuts to the saucepan, stirring to evenly coat them. Using a slotted spoon, drain the nuts very well. Line a baking sheet with parchment paper and spread the walnuts on it in a single layer. Bake for 12 minutes, stirring once, or until the nuts are mostly dry; let cool. Separate any nuts that stick together.
  4. Meanwhile, simmer the syrup over low heat until it is thick enough to coat the back of a spoon, about 3 minutes.
  5. Set the Stilton on a serving platter and place the walnuts in a separate bowl. Drizzle the port syrup over the cheese and serve with the nuts.
Make Ahead The nuts can be stored in an airtight container for up to 1 day. The port syrup can be refrigerated for up to 1 day; rewarm before serving. 
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