Mondays with Martha

Singles! Entertaining can be lots of fun! Here are 2 delicious and easy Christmas/Holiday Party Recipes. Enjoy!
 
Bacon-Wrapped Dates

Heat broiler. Stuff pitted dates with whole blanched almonds or press pistachio nuts into the dates, and wrap strips of apricot around dates before wrapping with bacon. Cut bacon strips into thirds; wrap each bacon piece around a date. Place bacon-wrapped dates, seam side down, on a baking sheet. Broil until bacon is crisp, turning once, 6 to 10 minutes. Drain on paper towels; serve warm.

Spicy Pecans
 
1 tablespoon coarse salt
2 tablespoons cayenne pepper
1 1/2 teaspoons paprika
1/2 cup sugar
2 large egg whites
5 cups (20 ounces) pecans

1. Preheat oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper. In a bowl, combine salt, cayenne pepper, paprika, and sugar.
2. In a medium bowl, whisk egg whites until foamy. Whisk in spice mixture. Stir in pecans Spread coated pecans in a single layer onto the baking sheets. Bake for about 15 minutes, then reduce oven temperature to 250 degrees. Rotate the sheets in oven, and cook for 10 minutes more.
3. Immediately spread pecans in a single layer on clean parchment paper; let cool before serving or storing. (Pecans will keep, in an airtight container, up to 1 week at room temperature.)
 
Source Martha Stewart Living

Mondays with Martha

No matter what your marital status, Enjoy the Holidays! Make the most of  what you do have. Accept any invitations, work parties, friend get-togethers etc. 

If you're having difficulty meeting your romantic other; You may want to consider Dating Coaching or Personal Introductions. Gift Certificates for all Services on Website Purchases Page marthassingles.com/

Christmas Special Offered.
Martha's Singles now offering a New  Service called: First Dates

This offer entitles you to one First Date @ $75.00 value $99.

A One Time Pre-Registration fee of $50 is required.   

You can purchase any number of First Dates!

Questions, Call Martha # 215-584-0188  or E-mail martha@marthassingles.com 

Mondays with Martha

Christmas or Holiday Party Buffet Tips with 3 Recipes
  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 mins
• Cooking time: 10 min

• 2chicken fillets, skinless and cut into chunks
• 3tbsp 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   

______________________________________

Artichoke Dip
Serves: 8

• FAST 
• VEGETARIAN

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.  

__________________________________________________________

 

Port-Glazed Walnuts with Stilton 

Serves: 12

• ACTIVE: 15 MIN
• TOTAL TIME: 35 MIN 
• MAKE-AHEAD 
• FAST
• VEGETARIAN

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. 

Social Circles

Join us Tuesday Dec. 16th  6 to 7:30pm

The Southampton Free Library                                       
947 Street Rd, SouthamptonPA18966                                                  
FREE Event. All Ages Welcome!   
Lots of Fun. Have a good time mingling with other singles! 
Topic: Single during the Holidays, what to do?
Snacks/Beverages Provided. 
RSVP Today! 
Call Martha # 215-584-0188


Always a FREE Event held on the 3rd Tuesday night of every month.
(Exception April 2015)