Roast Beef and Avocado Finger Sandwiches

What is up with me and finger sandwiches for the holidays? Strange.

I haven’t made this appetizer in several years. I remember it being good and that the Boy likes it and that’s about all based on my meticulous notes. I wanted something simple this year for the holidays and while these flavors don’t scream “holidays” at all, they are good nonetheless.

D&D_1493The first time I made this was in the summer and it worked then as well. The important thing with this recipe is to make it at the last minute and not let the bread get dry. Cover with a damp paper towels and some cling film until time serve.

1 ripe Hass avocado
juice of a lime
1 tablespoon fresh chives, minced
1⁄2 teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
12 slices white bread, very thin slices – White Mountain
2 Tbs Duke’s mayo
1 teaspoon prepared horseradish, more if you like
1⁄2 lb thinly sliced rare roast beef

In a small bowl mash avocado. Stir in lime juice, chives, salt, and pepper.
Spread avocado mash over 6 slices bread, dividing evenly.

Mix mayonnaise with prepared horseradish.
Spread other 6 slices bread with about 1 teaspoon each horseradish-mayonnaise.
Top with roast beef, dividing evenly.

Gently press avocado-topped bread slices onto each sandwich.

Using long serrated knife, trim off crusts and cut each sandwich lengthwise into thirds.

Makes 18 or so.

16 August 2008 – v.g.

If you have more filling, make more sandwiches. They will not go to waste.

This is just such a great flavor combination and you think the horseradish might over power, but it does not. The creaminess of the avocado and especially the sharpness of the lime all mix together with the roast beef.

You can also toast the bread before you make these and that is good, but don’t go overboard with damp paper towels then or the bread loses it crunch.

Turkey Tea Sandwiches

I tried this on a total fluke and I’ll be damned it they were not delicious. They are one of the Boy’s favorite things. They make no sense, but still work in a simple way – a mixture of flavors that just, oddly, work.

D&D_2578I have no expectation that any of you will try it, but sometimes you just have to let that kitchen curiosity loose and do something for the hell of it. I do that a lot – hell, experimenting in the kitchen is the best part, in my opinion.

12 ounces (1 bar and a half)^ cream cheese, room temperature
1/2 cup minced scallions, white and green parts
Pinch kosher salt
Freshly ground black pepper
1 loaf dense cranberry-walnut bread, thinly sliced at the bakery
1/3 pound thin slices smoked turkey breast – from the deli

Combine the cream cheese, scallions and the salt and pepper in an stand mixer and mix together.*

Lay out 8 slices of bread and spread them all with a decent layer of scallion cream cheese. Place a generous layer of turkey on those slices. Basically just make a sandwich with bread, cream cheese spread, in whatever form it takes, and turkey. This is not rocket science people.

put the sandwiches on a baking sheet covered with parchment paper, cover with damp paper towels and wrap the sheet with the ever difficult cling film. Refrigerate until the cream cheese is firm.

Cut off the crusts of each sandwich with a serrated knife and cut each sandwich in half diagonally and then cut each half diagonally again, to make small triangles. Serve chilled or at room temperature (my preference)

Source: Ina Garten with my some few changes.

^Or go all in with two bars of softened cream cheese – why not?

*I added a few extra chopped dried cranberries and some minced chives to the mix.

If you cannot find a dried fruit/nut bread, just find a bread you like – something hearty – and add the dried fruits and nuts to the cream cheese. It works and I have done it several times.

Make sure a decent amount of salt is involved. Some lemon zest probably would not go amiss. A thought for next time perhaps.

Hash Brown Casserole

I love hash brown casserole but so many recipes use cream of something soup – ugh. I just can’t stand the idea of doing that. It is just so … yuck.  I thought that for our New Year’s Day brunch, I would add this to my mom-in-law’s tradition of New Year good luck food. You know – from the south it is collards, black-eyed peas and from the north it is sauerkraut and sausage oh, and German potato salad. Hell of a New Years Day, especially when some beer is involved. And beer is always involved.

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2 Tbs unsalted butter
2 Tbs flour
1/2 cup whole milk
1/2 cup chicken stock
salt/pepper

30-32 ounces frozen shredded hash browns – thawed
8 Tbs unsalted butter, melted and cooled
8 ounces sour cream
medium yellow onion, grated
2 cups shredded extra sharp cheddar cheese, divided (1 1/2 & 1/2)
1 teaspoon salt, might need a bit more but I prefer to add when serving
1/2 teaspoon freshly ground black pepper

In a small sauce pan, melt butter. Whisk in flour and let cook for a minute or so. Slowly stir in chicken broth, then milk. Stir until it begins to thicken. Let it simmer for a few minutes. Season with salt and pepper. Set aside. This is your roux.

Preheat oven to 350 degrees. In a large bowl, stir together thawed hash browns and melted butter.

Stir in the roux, sour cream, onion, and 1 1/2 cups shredded extra sharp cheddar cheese. Season with salt and pepper.

Pour mixture into a lightly greased 9 x 13 inch pan. Top with remaining 1/2 cup of cheese (or more if you’d like – and yes, I would).

Cover with foil and bake for 1 hour. Remove foil and cook for an additional 15 minutes, or until the cheese is bubbly and starting to brown.

Source: centercutcook.com

We were super pleased with this. It was really good – almost Cracker Barrel good. Think it might need a little more onions to get there, but that is totally do-able.

When it is just me and  the MotH, I’ll do a half recipe and keep the rest of the hash browns in the freezer. Love flexible recipes.

Butter Usage – by month (December 2015)

2 December – 16 Tbs Rugelach – this dough works …

8 December – 4 Tbs – Rugelach filling – but the filling does not.

11 December – 4 Tbs – Rugelach filling – again did not – annoying – total failure – should really do a better job of reading the comments.

12 December – 8 Tbs – Banana Nut Bread – competition

14 December – 8 Tbs – Brownie Cookie

17 December – 8 Tbs – Glazed Lemon Cookies

19 December – 16 Tbs – Butterscotch Blondies

20 December – 4 Tbs – Everyday Orzo – yes. Again.

20 December – 12 Tbs – Lime Sugar Cookies

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Lime Sugar Cookies – pretty damn amazing.

23 December – 2 Tbs – Cheddar-Stuffed Mushrooms

23 December  – 13.5 Tbs – Sunday Sweet Potatoes

23 December – 16 Tbs – Walnut/Pecan Tassies

25 December – 1 Tbs – Toasted Banana Nut Bread

26 December – 12 Tbs – Sweet Potato Biscuits

29 December – 8 Tbs – The Browniest Cookies See Above.

30 December – 13 Tbs – Chess Tart

Total 145.5 Tbs = 18.1875 sticks = 4.5468875 pounds

Not my best month this year, but a damn good month by any measure.

I’m a bit frightened by what the total for the year will be if this is any indication. I may not keep up with this again, or maybe I’ll add keeping up with eggs too in 2016. Again, slightly frightening. But what the hell – makes for an excellent recap in an odd sort of way.

 

 

Food Event Calendar

I’ve mentioned this previously in my post on Super Bowl planning, but wanted to elaborate further. You can go basically all year long planning for the next “food event.”

We’ll start at the beginning:
Winter – in general – root vegetables and even better, citrus!
Super Bowl – it’s sort of an appetizer version of Thanksgiving in early February.
Valentine’s Day – a stupid holiday created by Hallmark, but still another excuse to cook, usually sweet thing that make me slightly sick. Can you tell, I’m not a fan??
Mardi Gras – this is our regional thing, but I’m not one to turn down King Cake. Did you know that it was Mobile, AL thing before a NOLA thing? Shout out to the Moon Pie!Moonpie2-336x221
(Margarita Day is February 22nd – and this is important to me. Although, I must say, this is too early in the year. Margarita Day should be in August when we’re all hot and miserable – that’s when that particular drink makes lots of sense. And salt is required.)
St. Patrick’s Day – bring on the Guinness and whatever else you would like that might be remotely Irish. We all want to be Irish, even though I am Scottish.
Spring – in general – time for asparagus, fresh peas, you know – green stuff that’s good for you. Should be boring, but it isn’t.
Easter/Passover – again, peas, asparagus, eggs, and ham. I know I’m not a good mom since The Boy has never dyed eggs at home.
Mother’s Day – take someone out for a mimosa for brunch, You wouldn’t catch me dead at this experience because this is, yet another, another holiday created by the card industry. It also tends to screw up my birthday plans – ugh.
Memorial Day – it’s the beginning of summer – picnics, backyard grilling, and beer. An extra day off work. What more do you want?
Summer – in general – salads, lemonade, more grilling and if applicable end-of-year school parties.
4th of July – picnics, again, yet more grilling, finally some decent tomatoes and hot peppers, and the basil should be coming along nicely at this point
(Regional) Blue Angels’ Weekend – the above, but at the beach.
August – no one eats in August, it’s just too damn hot. And we are tired of salads and grilling.
Labor Day – the last hurrah of summer, grilling, really good tomatoes, and more peppers and basil.
Fall – in general – fall is strange in NW Florida. Advertisers try to make something out of fall, but really, it’s still just summer mostly.
Halloween – all kinds of sweets that make my teeth hurt to think about, and pumpkins and other assorted squash. But another excuse to make something different and it might just be cool enough to do some real work in the kitchen.
Thanksgiving – the food holiday to end all food holidays. A couple of weeks planning, and then you still make the same damn thing you always make. Sweet Potato Casserole anyone? It is excellent and that is true.
Christmas Eve – easy appetizers for Christmas Eve night. Last few years, this is fondue night – it really works for Christmas Eve – at least for me. One of our favorite things ever. Bread and Cheese – yep I’m there.
Christmas Day – depending on where we are, this can be a mini Thanksgiving or something totally different.
New Year’s Eve – Again, just an appetizer event – my favorite kind of meal.
New Year’s Day – Eggs Benedict for brunch and then left overs for lunch/dinner. And mimosas – you know – it’s the new year.
 and then we start all over again, if we’re very fortunate.