Arugula, Radicchio and Parmesan Salad

I made this side salad when we had homemade pizza recently.  It was easy and delicious, from Ina Garten's Barefoot Contessa.

Ingredients:

8 ounces baby arugula

1/2 head radicchio, sliced thin crosswise

1 endive, sliced thin crosswise

Lemon Vinaigrette:

1/3 cup freshly squeezed lemon juice

2/3 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 pound chunk Italian Parmesan cheese

Directions:

Place the arugula, radicchio and endive in a medium bowl.

In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.  Pour enough dressing on the salad to moisten.

With a very sharp knife or vegetable peeler, shave the Parmesan into large shards on top of the salad.

Toss gently and serve immediately.

Tomato and Avocado Salad

When New Jersey tomatoes are in season, they are the best.  I made this recipe at Ocean City last summer.  Instead of the cherry tomatoes, I used red, ripe Jersey tomatoes cut into small chunks.  The recipe is from the Barefoot Contessa cookbook and it looks as good as it tastes.

1/4 cup plus 2 tablespoons freshly squeezed lemon juice, divided (2 lemons)

2 firm, ripe avocados

2 pints cherry or grape tomatoes, halved through the stem

1/2 cup medium diced red onion

Good quality olive oil

Kosher salt and freshly ground black pepper

3 ounces baby arugula

Pour 1/4 cup of the lemon juice into a mixing bowl.  Cut the avocados in half, remove the pit, peel them (or scoop them out with a spoon), and cut into 

1/2 inch dice.  Immediately add the avocados to the lemon juice and toss carefully.  Add the cherry tomatoes and red onion and toss again.

In a small glass measuring cup, whisk together the remaining 2 tablespoons of lemon juice, 1/4 cup olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.

Pour enough of the vinaigrette over the tomato and avocado mixture to moisten completely.  Add the arugula, add more vinaigrette, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well.  

Taste for seasonings and serve at room temperature.

Christmas Cocktail 2017

Madison chose this one for our 2017 Christmas Eve celebration.

Makes 4-6 servings

Ingredients:

1 granny smith apple, cut into small cubes
1 braeburn apple, cut into small cubes
1 heaping cup fresh cranberries
Fresh rosemary sprigs
1 bottle of Pinot Grigio
1/2 cup white grape juice
1/4 cup sugar (more, for garnish)
1 can club soda

In a large pitcher, combine all of the ingredients.  Mix it well so that the sugar fully dissolves.

Place the pitcher in the refrigerator to chill for an hour or more.   While it is chilling make the garnish.

Put 1/2 cup sugar in a small bowl.  Lightly wet the rosemary and give it a shake to remove excess water.  Then roll the sprigs in the sugar until they are coated.

Serve in a glass with ice and place the sugary rosemary sprig in as a garnish.  

*adapted from jerryjamesstone.com

Jingle Juice Holiday Punch

Every year Madison gets to pick the Foley signature cocktail for our Christmas Eve celebration.  Here is this year's choice called Jingle Juice Holiday Punch.

1 bottle Whipped Vodka

1 bottle Pink Champagne or Sparking Rose (I chose Rose)

1 (2 liter) bottle Cherry 7-up

Cranberries for garnish

In a large pitcher filled with ice, combine all of the ingredients.

Stir well.

Serve over ice with cranberry garnish.  

Beet Salad with Arugula and Balsamic Vinaigrette

Christine love beets!  This salad was so delicious as part of our Christmas Eve 2018 dinner.  I prepared the beets, pecans and dressing ahead for easy prep.  

Serves 6 as a side salad.

Ingredients:

6 medium beets (2 lbs)

5 oz. (6 cups) baby arugula

4 oz. (1/2 cup) feta cheese, crumbled

1/2 cup pecans, toasted

1/2 cup dried cranberries

Balsamic Vinaigrette Ingredients:

1/2 cup extra virgin olive oil

3 tablespoons balsamic vinegar

1 tablespoon Grey Poupon Dijon mustard

1 garlic clove, minced

1/4 teaspoon salt

1/8 teaspoon pepper

Preheat oven to 400 degrees.  Line the bottom of a medium rimmed baking sheet with foil.  Wrap each beet tightly in a sheet of foil and arrange on the baking sheet.  Bake for 1 hour or until largest beet is easily pierced.  *Unwrap beet and cool to room temperature then peel the skins and slice into halves and then into wedges.  *I used disposable gloves.

Toast 1/2 cup pecans in a dry skillet, tossing frequently, about 5 minutes.  Remove from heat and let cool.

Transfer arugula to a large mixing bowl, add remaining ingredients:  sliced beets, feta cheese, toasted pecans and dried cranberries.

Balsamic Vinaigrette:

in a small mason jar, combine all dressing ingredients and shake well to continue.  Drizzle over salad to taste.

*adapted from natashaskitchen.com

Make Ahead Dinner Rolls

I made these dinner rolls for Christmas Eve 2018.  Easy because they are a yeast roll that can be made ahead.

Ingredients:

1/2 cup warm whole milk (105-110 degrees)
1/2 cup warm water (105-110 degrees)
2 1/4 teaspoons active dry yeast (1 packet)
3 tablespoons sugar, divided
1/2 teaspoons kosher salt
6 tablespoons unsalted butter, at room temperature
1 large egg
2 3/4 cups flour, divided
2 tablespoons unsalted butter, melted

Directions:

Combine milk, water, yeast, 1 tablespoon sugar and salt in a small bowl;  let stand until foamy, about 5 minutes.

In the bowl of an electric mixer fitted with paddle attachment, beat butter and remaining 2 tablespoons sugar on medium speed until light and fluffy, about 2-3 minutes.  Beat in egg until well combined.  Beat in yeast mixture and 2 1/2 cups flour until a smooth batter forms.

Using the dough hook, gradually add remaining 1 - 1 1/4 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed.  The dough should feel elastic and slightly tacky to the touch.  Increase speed to medium high and beat for 3 minutes.

Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat.  Cover; place into the refrigerator for 8 hours or overnight.  

Gently deflate dough by punching down.  Roll into a 15 inch rope. cut into 15 1" pieces, pressing each piece into a disk, then shaping into a ball.  

Lightly oil a 9 x 13 baking dish or coat with nonstick spray.  Place dough balls into the prepared baking dish.  Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30-45 minutes.

Preheat oven to 375.  Bake until golden brown about 18-22 minutes.

Brush tops with melted butter, serve warm.

*Kerry send me this recipe from Damn Delicious blog.

Sheet Pan Pizza

I recently made this for my three grandsons and the pizza was a big hit.  Better than delivered pizza and more fun to make.  

Ingredients:

1   .25 ounce package or 2 1/4 teaspoons active dry yeast
1 teaspoon white sugar
1 teaspoon salt
1 cup warm water 110 degrees
2 1/2 cups bread flour
2 tablespoons olive oil
Pizza sauce, as much or as little as you want
Toppings:  I made two pizzas one cheese and the other pepperoni.
Shredded mozzarella cheese (I made two pizzas so bought 2 bags of shredded pizza cheese).

Instructions:

Preheat oven to 450 degrees.

Lightly spray sheet pan (18 x 13) with cooking spray and dust with cornmeal and set aside.

In a small mixing bowl or glass measuring cup add warm water, add yeast,
sugar and salt.  Stir together.  Let stand until foamy about 5-10 minutes.

In a medium mixing bowl add flour, olive oil and stir in the yeast mixture.

Stir until it starts to come together, then knead until smooth.

Let rest for 5 minutes.  

Turn dough out onto a lightly floured surface and pat or roll into a round.  Transfer dough to a sheet pan spreading out to cover entire pan and made slight edged up the side.

Place crust in the oven and bake for 10 minutes.  Remove from oven and spread with sauce and desired toppings.  Place back in the oven and bake for another 15 minutes or until cheese has melted and crust is a golden brown.

Let pizza cool for a few minutes to make cutting easier.

One pizza will serve 8.