Posts Tagged holiday

Cranberry Rum Punch

Lordy, I don’t know how all you mom bloggers do it. I barely have time to shower each day, let alone cook a meal. And finding time to photograph and write about said meal? Forget about it.

All of that to say, I’ve been having trouble finding the time to devote to the blog. And I’m strangely ok with that. It’s good to step back for a bit and take time to be with my family. I’m getting to know this tiny daughter of mine and I’m figuring out how to be a mother. It’s the hardest thing I’ve ever done, but it’s also the best thing I’ve ever done. It’s pretty damn wonderful.

The other day, however, my husband held the baby while I concocted a recipe for this celebratory cranberry rum punch. I snapped a couple of quick photos, scribbled down a recipe, and happily drank a glass of said punch while the baby slept peacefully in his arms. It was wonderful.

So, here’s to 2014 – it’s been one for the books. I can’t wait to see what 2015 holds. Cheers, and happy New Year to you and yours!

CRANBERRY RUM PUNCH: WITH ORANGE AND BLACKSTRAP MOLASSES

For the cranberry syrup:

1 cup fresh cranberries

2 large strips of orange zest

1/2 cup water

1/2 cup brown sugar

1 tablespoon blackstrap molasses

For the punch:

1 cup golden rum (I use Fleur de Cana)

1 cup ginger beer**

1/2 cup freshly squeezed orange juice

Cranberry syrup, to taste (up to 1/2 a cup)

A few dashes of orange bitters

Orange zest and cranberries, for garnish

**You can substitute soda water for ginger beer. The cocktail will be less sweet, but won’t have that spicy ginger kick.

METHOD:

To make the cranberry syrup, place the cranberries, water, molasses, orange zest, and brown sugar in a small pot. Simmer over low heat until the cranberries have broken down and the mixture has a thick and syrupy texture. Using cheesecloth or a mesh sieve, strain out the fruit (reserve for another use). Set syrup aside to cool.

To make the punch, combine rum, ginger beer (or soda water), and orange juice. Add in cranberry syrup in small quantities. Stir and taste until the punch is to your liking. Add a few dashes of orange bitters. If serving in a punch bowl, garnish with round orange slices and fresh cranberries. If serving by the glass, serve over ice with a strip of orange zest.

Holiday Giveaway: Mulled Wine Kit from Parcel

I’m excited to announce a very special giveaway on the blog today, a Mulled Wine Kit from the wonderful people at Parcel!

Parcel is a small business based here in Portland, OR. They specialize in curated gift boxes, filled with treasures from the Pacific Northwest. The boxes are thoughtfully and artfully crafted, with a little something for everyone. There’s a Welcome Box for the new homeowner, a Little One Box for the new parent, and a lavish Pendleton Box filled with an impressive array of cozy winter goods. The boxes feature products from some of my favorite Oregon producers – Jacobsen Salt Co., Bee Local Honey, QUIN candy, Woodblock Chocolate, and more! Even the boxes themselves are works of art, handcrafted in Oregon with Forest Stewardship Council certified wood.

For this holiday giveaway, I am partnering with Parcel to give away one of their Mulled Wine Kits! This kit my favorite of the Parcel boxes, as I’m a sucker for a good batch of mulled wine (and this box includes the fixins to make the BEST batch of mulled wine).

The Mulled Wine Kit includes: One bottle of Underwood Pinot Noir, two red enamel mugs, Bee Local Honey, cinnamon sticks, spice satchel, and instructions for making Mulled Wine for Two. Great for newlyweds, neighbors, clients and anyone looking to escape these cold, blustery nights! This kit comes with a custom label and holiday greenery in a signature keepsake box, handcrafted in Oregon with Forest Stewardship Council certified wood.

See below for giveaway details!

ENTER TO WIN A MULLED WINE KIT FROM PARCEL:

To enter, leave a comment below stating your favorite box from Parcel!

Holiday giveaway rules: All entries must be submitted by Monday, December 15th, at 10pm PST. A winner will be selected at random and will be notified by December 15th. Parcel will hand deliver or mail the box to the winner.

ADDITIONAL ENTRY OPTIONS:

For one additional entry (optional), follow Rosemarried on Instagram come back here to leave another separate comment stating you’ve done so.

For one additional entry (optional), follow Parcel on Instagram come back here to leave another separate comment stating you’ve done so.

Coconut and Date Granola + A Handmade Holiday DIY Gift Guide!

I’ve said it before and I’ll say it again: I really love Christmastime. It may sound cheesy, but I do believe this is the most wonderful time of the year.

Each and every year, I write out my thoughts on Christmas and include a handmade holiday gift guide. This year, I’m going to keep it short and sweet. I’ll include some of my text from last year’s post, as I think it sums up all that I want to say.

+++++

I love Christmas: I love the baking, the decorations, the gifting, the crafting, the music, the family, the traditions, and the nostalgia of it all.

If only it were as simple as that. But there’s the ugly side of Christmas: The shopping malls, the parking lots, the Black Friday lines. The anxiety, stress, and despair. The wish lists, greed, credit card debt, and consumerism. The poor, the broken, the forgotten, the needy.

It’s all so unsettling.

But four years ago, I watched one short video (from the wonderful folks at The Advent Conspiracy) and it changed the way I do Christmas. The message was so simple and clear: Love All, Spend Less, Give More.

Those six little words pack quite the punch. They’ve given me a new outlook, they’ve given me hope. Christmas is different, in the best way.

+++++

For the past four years, I’ve made most of my Christmas gifts. I find so much joy in the process and I have a ton of fun getting creative with gifts. I don’t pretend to be superwoman and I certainly don’t try to take on too much. I do purchase gifts from local businesses and artisans, and I’ll also pick up things at vintage and thrift stores.

This year, I put together A Handmade Holiday Pinterest Board, with 25 handmade gift ideas. There’s a little something for everyone – ornaments, terrariums, spice blends, jams, sauces, and more. Take a look!

Lastly, I am including a simple and delicious recipe for homemade granola with coconut, almonds, and dates. I plan on giving jars of this granola to various friends and family for Christmas.

You can’t go wrong with the gift of granola!

Coconut Granola with Dates and Almonds

Ingredients

1/4 cup coconut oil
1/4 cup olive oil (or vegetable oil)
1/2 cup honey
2 teaspoons vanilla extract
3 cups oats
1 cup shredded coconut
1/2 cup roasted coconut chips (from Trader Joe’s)
1/2 cup toasted almonds
1 cup dried dates, pits removed and roughly chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
1/2 teaspoon ground cardamom
Generous pinch of sea salt

Instructions

Preheat the oven to 325°. Line two baking sheets with parchment or a Silpat.
In a small pot, heat the coconut oil, olive oil, and honey over low heat. Whisk together until coconut oil is melted and the mixture is combined. Remove from heat and stir in vanilla and spices.
In a large bowl, toss together the oats, shredded coconut, and chopped dates. Toss with the honey and oil, to coat. (Note: I don’t add in the toasted almonds and coconut chips until after baking.)
Pour onto prepared baking sheets. Using a spatula, spread granola into an even layer.
Bake for 15-20 minutes, or until granola is golden brown. Check granola every 5 minutes and stir, if needed. Allow the granola to cool on the baking sheets. Once cool, mix in the coconut chips and toasted almonds. Store in airtight containers in the pantry. Granola will keep for 1-2 weeks.

Notes

Adapted from La Casa De Sweets

http://rosemarried.co/2013/12/17/handmade-holiday-coconut-date-granola-diy-handmade-holiday-gift-guide/

The Northwest’s Best Stuffing with Chanterelles, Hazelnuts, and Sage

Aside from the turkey, I’d argue that stuffing is the most important Thanksgiving dish. Stuffing is an absolute classic. Never mind the fact that we don’t actually stuff the turkey with stuffing anymore (it’s a health risk!), this classic still has it’s place on the Thanksgiving table.

I’ll admit, however, that I’m not crazy about the classic all-American Stouffer’s stuffing. I prefer a rustic, bread-pudding-esque stuffing. I like stuffing with flavor and texture and contrast. Stuffing should not be a lump of mushy bread, rather, a good stuffing is moist, rich, and perfectly crisp and brown along the edges.

This particular stuffing recipe highlights some of Oregon’s finest ingredients: chanterelles and hazelnuts. We are nearing the end of chanterelle season in Oregon, so I wanted to create a stuffing that highlighted these wonderful mushrooms. The chanterelles add a buttery richness to the stuffing, and the hazelnuts lend a delicious and nutty crunch. This stuffing is simple, elegant, and seasonal. If I may say so, I think it would make a wonderful addition to your Thanksgiving table.

Lastly, tune in this Sunday, November 24th, to KPAM 860 for Missy Maki’s Ultimate Oregon Thanksgiving Show! I’ll be on air – along with a group of fantastic food bloggers – and we’ll be talking about our Ultimate Oregon Thanksgiving recipes (including this recipe). It’s going to be a blast, so be sure to listen in!

The Northwest’s Best Stuffing with Chanterelles, Hazelnuts, and Sage

Serving Size: 8-10

Ingredients

1 stick (8 tablespoons) salted butter
3 shallots, peeled and diced
2 cloves garlic, peeled and minced
1 small yellow onion, peeled and diced
3 teaspoons fresh thyme leaves
3/4 pound chanterelle mushrooms, cleaned and roughly chopped
1⁄2 cup white wine
1 cup (or more) chicken stock
8 cups cubed brioche bread (can substitute high quality white or sourdough bread)
2 tablespoons sage leaves, minced
3⁄4 cup roasted hazelnuts, roughly chopped
2 large eggs
1.5 cups heavy cream
Salt & freshly ground black pepper

Instructions

Can be done ahead of time: To make stuffing, you’ll need dry/stale bread cubes. If you’re working with fresh bread, you’ll need to manually dry out the bread cubes. To do this, arrange the cubes on baking sheets in a single layer. Bake in a 300 degree oven, tossing occasionally, until the bread is crunchy and golden brown (about 15 minutes).
To make the stuffing: Preheat oven to 350 F. Lightly grease a 9×13 baking dish.
Melt the butter in a large skillet over medium heat. Add shallots, onion, and garlic and cook for 3-5 minutes, or until translucent. Add the mushrooms and 1 tsp of thyme. Cook for 5 minutes, or until the mushrooms have released their liquid and the liquid has evaporated. Add in the white wine and continue to cook, until the liquid has mostly reduced. Add in 1/2 cup of stock and cook until there is very little liquid left in the pan. Season with salt and pepper, to taste. Set aside until use.
In a large bowl, toss together the bread cubes, hazelnuts, sage, thyme, and sauteed mushrooms. In a small bowl, whisk together the cream, eggs, and remaining chicken stock. Season with salt and pepper. Pour the cream mixture over the bread mixture and toss to coat. Spread the stuffing into the prepared pan. If the mixture seems dry (it should be moist), pour a bit of chicken stock over the top of the stuffing. Cover with foil and bake for 30 to 40 minutes. Remove foil and bake another 15 minutes, or until golden brown.

Notes

Recipe adapted from NY Magazine

http://rosemarried.co/2013/11/20/northwests-best-stuffing-with-chanterelles/

Ringing in the New Year: The French 77

Let me start off by saying this: 2011 was a great year.

*I turned 30.

*I got the best bunny in the entire world, Little Omar.

*I traveled to Chicago, Las Vegas, Los Angeles, and Seattle.

*My niece, Jubalee, was born in July (and she’s perfect and beautiful and the best little chunk of a baby).

*I finally got to dine at a Thomas Keller establishment (Bouchon in Las Vegas).

*I dyed my hair ‘ombre’.

*I planted my first real garden (thanks to the raised garden beds my husband built for me). I grew: squash (delicata, spaghetti, zucchini), chioggia beets, tomatoes, shallots, carrots, chives, arugula, kale, chard, peppers, and cucumbers.

*I was asked to join the board of the Montavilla Farmer’s Market. (And I accepted, of course).

*I finally got on the Harry Potter bandwagon. I read all the books and watched all of the movies this year, and I’m seriously kicking myself for not reading them sooner.

*In June, I celebrated 2 years of marriage to my best friend.

This is us, looking celebratory (!):

So, yeah, I’d say it’s been a fantastic year.

As for 2012? I’ve got a whole lot to look forward to…

*Hosting the PDX Food Swap (The next one will be in March, 2012!).

*Working with the Montavilla Farmer’s Market, specifically working to help reduce food insecurity through the Everybody Eats program.

*Eating at DOC in Portland – it’s been on my list for ages, and somehow I’ve not had a chance to eat there.

*Taking on new freelance writing gigs, in addition to expanding my wedding coordinating and events business. I have some exciting things in the works!

*Traveling to Europe with my love (The plans are still tenative, but if I write it here, that means we have to go!).

*Planting & growing an even more successful garden!

*Disneyland! (We’re going in January. I’m a total sucker for Disneyland.)

*Vegas in March with a couple of my favorite ladies.

*Trying new things, cooking new things, and learning new things.

—

I’m exciting to grow and change this year. I’m excited for whatever life throws at me. I’m thankful for all that I’ve been given, and I look forward to the new year with a sense of hope and excitement. God is good.

Lastly, I thought I’d share a festive cocktail recipe that is perfect for ringing in the new year. It also happens to be my favorite cocktail of all time: The French 77.

The French 77 is a variation on the classic cocktail, The French 75. The French 75 was created in 1915 at a bar in Paris and the drink was originally made with gin, champagne, simple syrup, and a lemon twist. The name hails from the fact that the cocktail was rumored to “have such a kick that it felt like being shelled with the powerful French 75mm field gun”.

The 77 doesn’t differ much from the 75, but the one slight change makes all the difference (in my humble opinion). The 77 uses Elderflower Liqueur (St. Germain) in place of the simple syrup. The St. Germain adds a sweetness that isn’t too sweet. It’s slightly floral, without being too overpowering. It’s perfect. The cocktail is smooth, balanced, and goes down ridiculously easily. And yes, it certainly has the kick of a French field rifle. This cocktail packs a punch (in the best way).

So, Happy New Year to you and yours! I plan on celebrating with a French 77. Maybe you’ll join me?

The French 77
Note: The drink is often served in a champagne flute, but I like to serve it in a smaller classic cocktail glass.

Ingredients:
2 oz Gin
1/2 oz St. Germain (Elderflower liqueur)
1 oz fresh squeezed lemon juice
2 ounces Champagne (or sparkling wine)
1 small strip lemon zest

Shake together gin, lemon juice, and St. Germain with ice. Strain, and pour into a cocktail glass. Pour champagne float over the top, garnish with lemon zest. Serve immediately.

Makes one cocktail.

Happy New Year, y’all!

Chai Snickerdoodles

We made it through the holidays! High fives all around.

Granted, my house is in shambles and my pants feel like they are two sizes too small. But that’s what the holidays are all about, right? In all seriousness, I had a wonderful Christmas. I spent a lot of quality time with my family (and adorable nieces), I ate a lot good food, and played a lot of Just Dance 3. (In case you were wondering, I’m absolutely horrible at Just Dance 3.)

However, the holidays aren’t technically over yet. We still have to ring in the new year! I’m not one for New Year’s resolutions – namely, I don’t like making promises I can’t keep – but I do plan on making a few dietary changes on January 1st. No, I am not going on a diet. I’m just going back to the way I normally eat. I like eating fruits, veggies, and whole grains. I feel better when I eat healthy and exercise (call me crazy, but I actually like feeling good). So, I’m going to listen to my body and I’m going to cut back on sugar, carbs, alcohol, etc.

But, that starts on January 1st. Meaning: I’ve got a few more days to eat cookies. And so do you!

So make these cookies now and gobble them up before your New Year’s resolutions begin. ;)

P.S. I’m aware that these cookies may appear to be sprinkled with black pepper, but I can assure you that they are sprinkled with Chai tea leaves (and cinnamon, cardamom, cloves, etc). And I can assure you that they are really, really delicious.

CHAI SNICKERDOODLES
Adapted from The Novice Chef

2 1/3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar**
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), room temperature
1 1/2 cups white sugar
1 teaspoon vanilla
2 eggs

**If you do not have cream of tartar, you can substitute a 1/2 teaspoon of lemon juice.

For the Chai sugar:
5 tablespoons white sugar
2 teaspoons Masala chai tea leaves (Use loose leaf, or empty the contents of a couple of tea bags)
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg

Method:
Using a food processor or mortar & pestle, grind the Chai tea until it is fine. Combine chai with the sugar and other spices in a small bowl. Set aside.

In another (medium) bowl, combine dry ingredients.

Using a stand mixer (or hand mixer), cream together butter until light and fluffy. Add eggs, one at a time. Add in vanilla (and lemon juice, if substituting for cream of tartar).

Slowly add dry ingredients to wet ingredients, and mix until combined. Place dough in refrigerator to chill for a half hour.

Meanwhile, preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper (or a Silpat).

Once the dough has chilled, remove from fridge. Using your hands, form dough into large balls (about 1″). Roll each ball in the chai sugar mix, and place on a baking sheet (leave space, as the cookies will expand during baking). Bake for 12-14 minutes, until edges are just barely beginning to turn golden brown. Allow cookies to rest for 5 minutes on cookie sheet before transferring to a cooling rack.

Miniature Smoked Salmon Tartines

I’m a bit of a nomad. In my short life, I’ve lived in various parts of California (Sacramento, Los Angeles, Orange County, etc.), Alaska, Wyoming, Oregon, along with a very brief stint in Mexico.

I have fond memories of most of these places, but none of them compare to my memories of Alaska. My family and I lived in Anchorage, Alaska for 3 years – from the time I was 8 until I was 11 – and I can honestly say that there is no better place to be a kid. My sisters and I built sled runs in our front yard, we fed moose from our deck, we hiked, skiied, fished, and adventured. Alaska was a magical place for kids. I was too busy being young and wild and free to be bothered by the long, dark days of winter. I loved Alaska.

And to this day, whenever I eat smoked salmon, I can’t help but think about Alaska. During our time there, my parents bought a boat and got really into salmon fishing. One year, my mom caught a 65 pound King salmon (Naturally, we had it stuffed. His name is “Sam the Salmon” and he still hangs on the wall at my parent’s house.). Needless to say, we ate a lot of salmon in those days. We ate so much salmon that I grew tired of it. I remember thinking to myself (or whining, aloud), “Salmon for dinner? Again?”. Only in Alaska, I suppose.

(A photo of us from the Alaska days, with our giant stuffed Salmon. This was our Christmas card photo one year.)

But as much as I whined about salmon for dinner, I never seemed to grow tired of smoked salmon. Specifically, my mom’s smoked salmon. Her smoked salmon is ridiculously good, and strangely addictive. In fact, my favorite snack when I was a kid was Ritz crackers with cream cheese and smoked salmon. I ate it constantly. So, then, this recipe is really just a grown up version of my favorite childhood snack. This is my version of Ritz crackers with smoked salmon and cream cheese.

Sadly, I did not use my mom’s smoked salmon for this particular recipe. The days of Alaska and salmon fishing are long gone, and so I had to resort to purchasing Trader Joe’s smoked salmon. It certainly isn’t my mom’s smoked salmon, but it worked nicely in the context of this recipe (and, it’s really affordable!).

I’ll admit, this isn’t a terribly inventive recipe. In fact, I can hardly call it a “recipe” at all: this is a few key ingredients arranged prettily on a mini toast. But, the tartines are easy to put together, they taste fantastic (who doesn’t like salmon with dill and cucumber?), and they make for an elegant holiday appetizer. In the midst of a busy season, this is exactly the type of holiday appetizer I like to make.

And, with that I’d like to wish you a peaceful and restful holiday. Happy Holidays, everyone!

MINIATURE SMOKE SALMON TARTINES (WITH CUCUMBER AND DILL)

Ingredients:
8 oz smoked salmon, sliced thinly
8 oz cream cheese, room temperature
2 tablespoons minced fresh dill, plus a few extra sprigs of dill for garnishing
1 package of mini toasts (from Trader Joes). You could substitute crostini, melba toasts, etc.
The zest of 1 lemon
Salt & pepper, to taste
1 cucumber

Slice cucumber thinly, using a knife or mandoline. If using the mini toast (or very small piece of bread), cut each cucumber slice in half. If using a larger bread/cracker base, you may leave the slices whole.

Method:
Mix together the cream cheese, lemon zest, minced dill and salt and pepper. Chill until needed.

Make the tartines immediately prior to serving, so that everything is fresh and chilled when eaten. Spread a small amount of the cream cheese mixture on each mini toast. Place a half slice of cucumber atop the cream cheese. Then, place a small roll of smoked salmon atop the cucumber slice (you could just place the smoked salmon on top without rolling it, I just think that the roll adds height and elegance). Garnish with a bit of fresh dill.