Our Christmas Dinner This year will be...
Turkey of course! With the turkey we will be making a yummy thick butter based marinade. Within this butter we will have lemon juice and lemon zest, orange zest, minced garlic, salt, pepper, rosemary, thyme, and cayenne pepper. We will then rub this all over the Turkey the night before inside the cavity, under the skin and all over the outside. We will then stuff the cavity with the left over lemons peels, garlic, whole peeled onions and rosemary sprigs. We will then put it in the fridge till Christmas morning and bake it at 356 degrees for 2 1/2 to 3 hours for a 12 pound turkey. We then are going to take out everything from its cavity and make gravy out of it along with the drippings. Yum!!!
Ham! we will be making a very yummy ham. We are going to boil the ham first for three hours with plenty of aromatics such as carrot, onions and celery. We are then going to Score it and place cloves on each square that we scored. We are going to cut fresh pineapple and place it around the ham and bake it at 375 degrees F for about an hour. We are going to baste it with the glaze every 15 minutes.
Sides!!!:
Brussels Sprouts with Panchetta
Roasted Potatoes
Garlic Roasted Green Beans
My Grandmothers Stuffing
My Step Fathers Stuffing with is made with Habaneros
Mashed potatoes, the kids would not be happy without mashed potatoes
Desserts!!!:
Lemon Meringue Pie
Pineapple Upside Down Cake
I'll do my best to rememebr to take pictures to post up.
Thanks for Reading!!!
Happy Holidays!!
-Ioanna
Pique Season Cuisine
www.wix.com/piqueseasoncuisine/catering
www.youtube.com/user/piqueseasoncuisine
www.twitter.com/#!/PiqueSeasonC
piqueseasoncuisine@gmail.com
Cigar Box Cake for 40th Birthday
Foodgasms
Friday, December 23, 2011
Thursday, December 22, 2011
Injured...
So Sorry for not having written in a while, as most of you know I have been training for 5K's and three days ago I fell and rolled my ankle. My doctor says I have a level two sprain, which had me stuck in bed for the last three days and must stay in it for the next six. I finally was able to get my laptop and connect the wifi, which has given me the capability to write on the blog spot today.
All the cooking that had to be done has been done, I'm leaving it to my crew to make sure that all baked goods are delivered to the right places and on time. Then everyone has the time off for the Holidays for a well deserved break.
I'm hoping I can squeeze in some film time for our YouTube page, but I'm not sure if I'll be able to do it. I'm going to see if I can convince Raven to do it, However he is extremely busy with his family for the holidays... So we will see if that works out.
I'll do my best to write on what's going on with me and my family throughout the holiday weekend.
Hope everyone has the happiest of holidays!! Stay Safe and Warm!
Thanks for Reading!!!
-Ioanna and Raven
Pique Season Cuisine
www.wix.com/piqueseasoncuisine/catering
www.youtube.com/user/piqueseasoncuisine
www.twitter.com/#!/PiqueSeasonC
piqueseasoncuisine@gmail.com
All the cooking that had to be done has been done, I'm leaving it to my crew to make sure that all baked goods are delivered to the right places and on time. Then everyone has the time off for the Holidays for a well deserved break.
I'm hoping I can squeeze in some film time for our YouTube page, but I'm not sure if I'll be able to do it. I'm going to see if I can convince Raven to do it, However he is extremely busy with his family for the holidays... So we will see if that works out.
I'll do my best to write on what's going on with me and my family throughout the holiday weekend.
Hope everyone has the happiest of holidays!! Stay Safe and Warm!
Thanks for Reading!!!
-Ioanna and Raven
Pique Season Cuisine
www.wix.com/piqueseasoncuisine/catering
www.youtube.com/user/piqueseasoncuisine
www.twitter.com/#!/PiqueSeasonC
piqueseasoncuisine@gmail.com
Sunday, December 18, 2011
Thank You Erica for The Idea
Erica asked us to make a vegetarian Empanada with spinach with an Asian Influence, so we did. It turned out great!! Here is the Recipe and Thank You Erica for the Idea!!
Dough/Crust:
Four Cups All Purpose Flour
Two Cups Coconut Oil
One Cup Cold Water
1/2 Cup Chopped Green Onions
1/2 Teaspoon Salt
Filling:
4 Grated Cloves Garlic
1/2 Tablespoon Grated Ginger
1/4 Tablespoon Grated Lemongrass
2 Pounds Fresh Spinach
1/3 Cup Coconut Oil
1/4 Teaspoon Cinnamon
3 Large Eggs
1 Cup Room Temperature Cream Cheese
Salt and Pepper to taste
Egg Wash:
2 Large Eggs
3 Tablespoons Water
Preheat Oven to 450 degrees F
In a large pot add coconut oil and have the heat at a medium high heat, once the oil is heated add the garlic, ginger and lemongrass and saute until its aromatic "about 2 to 3 minutes". Then add in the cinnamon, cook for an additional minute and then add in the spinach. Continue to cook until spinach is dark green and all ingredients are well Incorporated. Then put aside and let cool.
While waiting for spinach to cool you can make the crust.
In a medium bowl add in all ingredients except water. Mix well until crumbs are formed. Then start to add small amount of water a little at a time. "you might not need all that water" Once the dough is fully combined and resembles a pie crust dough split the dough in half, flatten with your hands and place in plastic wrap. leave in the Fridge to chill for a minimum of 30 minutes.
Once Spinach is cooled, put on a cutting board and chop it up well. Then place in a Medium bowl, add all remaining ingredients and mix well.
Roll out the dough and with a biscuit or round cookie cutter of your choice in size, cut as many pieces as you can from the dough. The dough should be about 1/8th of an inch thick.
Then place a small amount of filling in the center of the cut dough, fold in half and pleat it closed.
Make an egg wash and brush over all Empanadas. Place in the Oven for about 10 to 13 minutes or until golden brown.
Let cool and enjoy!
Dough/Crust:
Four Cups All Purpose Flour
Two Cups Coconut Oil
One Cup Cold Water
1/2 Cup Chopped Green Onions
1/2 Teaspoon Salt
Filling:
4 Grated Cloves Garlic
1/2 Tablespoon Grated Ginger
1/4 Tablespoon Grated Lemongrass
2 Pounds Fresh Spinach
1/3 Cup Coconut Oil
1/4 Teaspoon Cinnamon
3 Large Eggs
1 Cup Room Temperature Cream Cheese
Salt and Pepper to taste
Egg Wash:
2 Large Eggs
3 Tablespoons Water
Preheat Oven to 450 degrees F
In a large pot add coconut oil and have the heat at a medium high heat, once the oil is heated add the garlic, ginger and lemongrass and saute until its aromatic "about 2 to 3 minutes". Then add in the cinnamon, cook for an additional minute and then add in the spinach. Continue to cook until spinach is dark green and all ingredients are well Incorporated. Then put aside and let cool.
While waiting for spinach to cool you can make the crust.
In a medium bowl add in all ingredients except water. Mix well until crumbs are formed. Then start to add small amount of water a little at a time. "you might not need all that water" Once the dough is fully combined and resembles a pie crust dough split the dough in half, flatten with your hands and place in plastic wrap. leave in the Fridge to chill for a minimum of 30 minutes.
Once Spinach is cooled, put on a cutting board and chop it up well. Then place in a Medium bowl, add all remaining ingredients and mix well.
Roll out the dough and with a biscuit or round cookie cutter of your choice in size, cut as many pieces as you can from the dough. The dough should be about 1/8th of an inch thick.
Then place a small amount of filling in the center of the cut dough, fold in half and pleat it closed.
Make an egg wash and brush over all Empanadas. Place in the Oven for about 10 to 13 minutes or until golden brown.
Let cool and enjoy!
Chai Epi, Green Tea Buns and Lemon Meringue Oh My!
Thanks for Reading!!
-Ioanna and Raven
Pique Season Cuisine
www.wix.com/piqueseasoncuisine/catering
www.youtube.com/user/piqueseasoncuisine
www.twitter.com/#!/PiqueSeasonC
piqueseasoncuisine@gmail.com
Friday, December 16, 2011
Today
We are not baking or cooking today, today is clean up. so many dirty dishes!! We are going to be doing a deep cleaning in the kitchen today. taking everything off shelves and cleaning the shelves, Walls, floors, ceilings, tables, deep deep cleaning with all of our equipment such as our deep fryers who need an oil change. Today its a devotions to cleaning! And I'm happy to have so many volunteers to do it with me! Hope you are all having a fantastic day! "Tiss the season to be jolly"
Speaking of being Jolly we as a group have decided on placing names of homeless shelters and choosing the name from a bag, and we will be baking some treats for them for the end of the month. So if you have any names in mind please let us know!
Thanks for Reading!
-Ioanna and Raven
Pique Season Cuisine
www.wix.com/piqueseasoncuisine/catering
www.youtube.com/user/piqueseasoncuisine
www.twitter.com/#!/PiqueSeasonC
piqueseasoncuisine@gmail.com
Speaking of being Jolly we as a group have decided on placing names of homeless shelters and choosing the name from a bag, and we will be baking some treats for them for the end of the month. So if you have any names in mind please let us know!
Thanks for Reading!
-Ioanna and Raven
Pique Season Cuisine
www.wix.com/piqueseasoncuisine/catering
www.youtube.com/user/piqueseasoncuisine
www.twitter.com/#!/PiqueSeasonC
piqueseasoncuisine@gmail.com
Thursday, December 15, 2011
Peach Rooibos Tea Bread!!
We are making fresh Vegan Peach Rooibos Bread!! I am happy to say that with all the weird looks I got from my family, employees and friends that I made this bread pass with flying colors. Not only did everyone love the bread! But everyone asked me to make a loaf to take back home with them! This morning I made french toast out of this bread for my family, they said that french toast will never be the same again! They loved it!! I'm so happy this bread was a big successes!
Its going to be in our permanent menu! And we can try out any kind of tea that you wish for your bread!
Dont forget that if you would like us to try something out we can in our test kitchen. If you have any great ideas let us know, we will try it send you the recipe and if you want to share with the other bloggers we can post your name with your idea for everyone to see!
-Ioanna and Raven
Pique Season Cuisine
www.wix.com/piqueseasoncuisine/catering
www.youtube.com/user/piqueseasoncuisine
www.twitter.com/#!/PiqueSeasonC
piqueseasoncuisine@gmail.com
Its going to be in our permanent menu! And we can try out any kind of tea that you wish for your bread!
Dont forget that if you would like us to try something out we can in our test kitchen. If you have any great ideas let us know, we will try it send you the recipe and if you want to share with the other bloggers we can post your name with your idea for everyone to see!
-Ioanna and Raven
Pique Season Cuisine
www.wix.com/piqueseasoncuisine/catering
www.youtube.com/user/piqueseasoncuisine
www.twitter.com/#!/PiqueSeasonC
piqueseasoncuisine@gmail.com
Wednesday, December 14, 2011
ShortBread Cookies
one cup or two sticks butter
1/2 cup sugar
1/2 teaspoon salt
2 cups flour
Cream butter and sugar in the mixture till fluffy. Put salt into flour, add a half cup of flour at a time until all ingredients are combined. Roll out to 1/8th of an inch and make your choice of shapes. We put two different colors and then rolled them into little balls and shaped them into little squares.
300 degrees F for 15 minutes.
1/2 cup sugar
1/2 teaspoon salt
2 cups flour
Cream butter and sugar in the mixture till fluffy. Put salt into flour, add a half cup of flour at a time until all ingredients are combined. Roll out to 1/8th of an inch and make your choice of shapes. We put two different colors and then rolled them into little balls and shaped them into little squares.
300 degrees F for 15 minutes.
Thanks for Reading!!!
-Ioanna and Raven
Pique Season Cuisine
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