usvi-on-line
Calling all cooks!
Ok, I never get involved with the Food Porn, but I love to cook, and though not the gourmet that some are, people tend to love it when I cook, which is quite often.Christmas Eve is extravagent, but for Christmas day our family get together is more a brunch thing rather then dinner. Along with buns and such, I make a Sausage & apple quiche that has become expected of me now. You can put most of it together a little ahead and it is pretty easy to make.
Sausage & Apple Quiche
Make a 9" pastry shell, or buy a premade one if you must.
1/2 lbs spicy pork sausage
1/2 cup finely shredded onion
3/4 cup shredded tart apple
1 TBS. lemon juice
1 TBS sugar
1/8 tsp crushed red pepper
1 cup shredded chedder cheese
3 eggs
1 1/2 cups half & half
1/4 tsp salt
ground black pepper to taste
1.Pre heat oven to 425F
2.Place piece of foil in pastry shell: partially fill with uncooked beans or rice and bake for 10 minutes
Remove foil sand beans, continue baking for 5 minutes. Let cool.
3.Reduce oven to 375f.
4.Crumble sausage in large skillet; add onion. Cook until meat is browned and onion is tender.Drain and discard drippings.
5. Add apple, lemon juice, sugar and pepper flakes to skillet.Cook on med-high, stirring constantly, about 4 minutes or until apple is just tender and all liquid is evaporated.
Spoon mixture into pastry shel; top with cheese. Whisk eggs, 1/2 & 1/2, salt & pepper in a medium bowl. Pour over sausage mixure. 7. Bake 35 to 45 minutes or until filling is puffed and knife inserted in center comes out clean. Let stand 10 minutes before cutting.
[It's Christmas, so forget the calories,etc. and keep the real men and quiche jokes to a minimum]
Sausage & Apple Quiche
Make a 9" pastry shell, or buy a premade one if you must.
1/2 lbs spicy pork sausage
1/2 cup finely shredded onion
3/4 cup shredded tart apple
1 TBS. lemon juice
1 TBS sugar
1/8 tsp crushed red pepper
1 cup shredded chedder cheese
3 eggs
1 1/2 cups half & half
1/4 tsp salt
ground black pepper to taste
1.Pre heat oven to 425F
2.Place piece of foil in pastry shell: partially fill with uncooked beans or rice and bake for 10 minutes
Remove foil sand beans, continue baking for 5 minutes. Let cool.
3.Reduce oven to 375f.
4.Crumble sausage in large skillet; add onion. Cook until meat is browned and onion is tender.Drain and discard drippings.
5. Add apple, lemon juice, sugar and pepper flakes to skillet.Cook on med-high, stirring constantly, about 4 minutes or until apple is just tender and all liquid is evaporated.
Spoon mixture into pastry shel; top with cheese. Whisk eggs, 1/2 & 1/2, salt & pepper in a medium bowl. Pour over sausage mixure. 7. Bake 35 to 45 minutes or until filling is puffed and knife inserted in center comes out clean. Let stand 10 minutes before cutting.
[It's Christmas, so forget the calories,etc. and keep the real men and quiche jokes to a minimum]
When you find yourself in a hole.... quit digging.
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California Girl
Mary Beth,
Another option for NY Day brunch...always a big hit.
For brunch I serve it with seasonal fruits and pastries.
A green salad and warm foccacia make it great for dinner too.
Sausage & Egg Casserole With Sun Dried Tomatoes and Mozzarella
1 pound Italian sweet sausage, casings removed
1/2 cup chopped shallots
2 garlic cloves, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes
4 tablespoons chopped fresh parsley
5 large eggs
3 large egg yolks
1 cup half and half
1 cup whipping cream
2 cups grated mozzarella cheese
1/2 teaspoon salt
Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Saute sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and saute 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)
Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.
I'm still thinking about good & simple recipes for your Christmas Day get together...I'll let you know if brilliance strikes.
I've made a lasagna similar to the one mentioned by liamsaunt...it is delicious!
Another option for NY Day brunch...always a big hit.
For brunch I serve it with seasonal fruits and pastries.
A green salad and warm foccacia make it great for dinner too.
Sausage & Egg Casserole With Sun Dried Tomatoes and Mozzarella
1 pound Italian sweet sausage, casings removed
1/2 cup chopped shallots
2 garlic cloves, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes
4 tablespoons chopped fresh parsley
5 large eggs
3 large egg yolks
1 cup half and half
1 cup whipping cream
2 cups grated mozzarella cheese
1/2 teaspoon salt
Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Saute sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and saute 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)
Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.
I'm still thinking about good & simple recipes for your Christmas Day get together...I'll let you know if brilliance strikes.
I've made a lasagna similar to the one mentioned by liamsaunt...it is delicious!
It takes both the sun and the rain to make a beautiful rainbow. --Unknown
Just want to tell that for me it’s so funny to read what you serve in Christmas, because it’s so different from the Danish customs. If I served lasagne or spaghetti in Christmas, the family would believe, I was going crazy.
Christmas Eve the majority of Danish are eating duck, turkey or perhaps goose, and after that a dessert named “ris à l’amande” (rice boiled with a vanilla pod, mixed with whipped cream, chopped almonds and perhaps some sugar). The cook put a whole almond in the bowl, and the one who find this almond in his dessert get “the almond gift”. The dessert is served with warm cherry sauce. After the dinner we dance and sing, while we are going around the Christmas tree, and then we have the gifts. In our family we get a lot of gifts. Especially of course - the children.
Christmas day and perhaps second Christmas day too we have lunch with many courses, both cold and warm. The most important is the herrings prepared in different ways and also other kinds of fish. After that you can serve too example cale with smoked saddle of pork, tenderloin with onion and mushrooms, Danish meatballs with red cabbage, liver pâté with bacon etc., etc. Can be up to 15- 20 different courses. At the final we have cheese and fruit salad. And to all that we drink beer and snaps. So you can be very tired after such a day!
But the recipes I have seen here sound interesting. So perhaps I will try them another time. Regrettably, it is not possible for me to find all the ingredients here, where I live. So I have to improvise.
Linne
Christmas Eve the majority of Danish are eating duck, turkey or perhaps goose, and after that a dessert named “ris à l’amande” (rice boiled with a vanilla pod, mixed with whipped cream, chopped almonds and perhaps some sugar). The cook put a whole almond in the bowl, and the one who find this almond in his dessert get “the almond gift”. The dessert is served with warm cherry sauce. After the dinner we dance and sing, while we are going around the Christmas tree, and then we have the gifts. In our family we get a lot of gifts. Especially of course - the children.
Christmas day and perhaps second Christmas day too we have lunch with many courses, both cold and warm. The most important is the herrings prepared in different ways and also other kinds of fish. After that you can serve too example cale with smoked saddle of pork, tenderloin with onion and mushrooms, Danish meatballs with red cabbage, liver pâté with bacon etc., etc. Can be up to 15- 20 different courses. At the final we have cheese and fruit salad. And to all that we drink beer and snaps. So you can be very tired after such a day!
But the recipes I have seen here sound interesting. So perhaps I will try them another time. Regrettably, it is not possible for me to find all the ingredients here, where I live. So I have to improvise.
Linne
Linne - Many people here in the States do a Big Christmas dinner and a Big Thanksgiving dinner. We used to do both but decided we didn't care to do the Big Christmas one any longer. We do have a nice breakfast of french toast, bacon, and fruit, normally no lunch, and then something easy like spaghetti, salad and bread. We fill our time in-between with gift exchanges and with playing dominoes, napping, etc. 
Coden
Coden
I can understand that it can be too much to have both Thanksgiving and Christmas dinner, but we don't have Thanksgiving in Denmark. I thought, you always had turkey to Thanksgiving? But I have to say that the Danish people normally have more than one Christmas lunch in December. It's a tradition that you have Christmas lunch with your colleges, with good friends etc. So every year in January the magazines are filled with good advice about how you can grow thinner.
Is there any tradition about what you eat New Year?
Linne
I can understand that it can be too much to have both Thanksgiving and Christmas dinner, but we don't have Thanksgiving in Denmark. I thought, you always had turkey to Thanksgiving? But I have to say that the Danish people normally have more than one Christmas lunch in December. It's a tradition that you have Christmas lunch with your colleges, with good friends etc. So every year in January the magazines are filled with good advice about how you can grow thinner.
Is there any tradition about what you eat New Year?
Linne
Linne - Thanksgiving starts it all off. After Thanksgiving and through Christmas people will meet up with friends, family, and coworkers, in many different settings for meals. Be it restaurants or at someones home or office.
For New Years we host a Hoppin John brunch. Everyone brings their own version of hoppin john and cornbread and we all nurse our hangovers.
Below is my version. I cook the sausage and onions on New Years Eve, and sort and soak my black eyed peas over night. Then, on New Years Day, I only have to assemble it all and make the cornbread.
2 lbs hot sausage - browned and drained
2 large onions - chopped and sauteed
1 lb black eyed peas - sorted and rinsed and soaked over night
Put black eyed peas into a stock pot and cover with vegetable broth. Add salt and pepper and cook until almost done. Add sausage and onions and heat through for about 30 mins.
4 cups cooked rice - I do this in the rice cooker on New Years Day
Make a skillet of cornbread.
Done and Enjoy!!
For New Years we host a Hoppin John brunch. Everyone brings their own version of hoppin john and cornbread and we all nurse our hangovers.
Below is my version. I cook the sausage and onions on New Years Eve, and sort and soak my black eyed peas over night. Then, on New Years Day, I only have to assemble it all and make the cornbread.
2 lbs hot sausage - browned and drained
2 large onions - chopped and sauteed
1 lb black eyed peas - sorted and rinsed and soaked over night
Put black eyed peas into a stock pot and cover with vegetable broth. Add salt and pepper and cook until almost done. Add sausage and onions and heat through for about 30 mins.
4 cups cooked rice - I do this in the rice cooker on New Years Day
Make a skillet of cornbread.
Done and Enjoy!!
Coden
Coden
I like so much to hear about customs in other countries, so curious, and I can understand now that in December the Americans do a lot of eating and drinking too. I thought it was mainly the Danish.
Hoppin John, what a funny name, make me laugh, have never heard it before!
But as usual it’s difficult for me to understand the recipes here. I’m not an addicted cook, and as you know, my English isn’t perfect. Also I think that you have more different ingredients in USA, and I can also see, that you have some “kitchen things”, which we haven’t.
I know what a pea is, but what an earth is a black eyed pea?
And I don’t know what a stock pot is, and cannot understand when you tell: make a skillet of cornbread. Isn’t cornbread just a sort of bread? Why in a skillet?
And in many of the recipes are named hot sausage. Do you make the sausage yourselves, or do you buy it? We didn’t buy any sausages on ST,J because hubby said that the American grill sausage are too sweet for him. But I don’t know about hot sausage.
OK I have to give up, even though I would like to try something new, it’s too difficult. But thank you for the explanation.
Linne
I like so much to hear about customs in other countries, so curious, and I can understand now that in December the Americans do a lot of eating and drinking too. I thought it was mainly the Danish.
Hoppin John, what a funny name, make me laugh, have never heard it before!
But as usual it’s difficult for me to understand the recipes here. I’m not an addicted cook, and as you know, my English isn’t perfect. Also I think that you have more different ingredients in USA, and I can also see, that you have some “kitchen things”, which we haven’t.
I know what a pea is, but what an earth is a black eyed pea?
And I don’t know what a stock pot is, and cannot understand when you tell: make a skillet of cornbread. Isn’t cornbread just a sort of bread? Why in a skillet?
And in many of the recipes are named hot sausage. Do you make the sausage yourselves, or do you buy it? We didn’t buy any sausages on ST,J because hubby said that the American grill sausage are too sweet for him. But I don’t know about hot sausage.
OK I have to give up, even though I would like to try something new, it’s too difficult. But thank you for the explanation.
Linne
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California Girl
Hi Linne - Coden is from the south. They eat a lot of weird stuff like grits! LOL! I've never heard of Hoppin John either, and black eyed peas are actually beans, not peas They are light colored and have a black dot on them, hence the name.
If you want to make a recipe you see here, but can't get the ingredients, I would be happy to send you a "care package" full of American stuff!
I've never heard of Hoppin John either, and black eyed peas are actually beans, not peas They are light colored and have a black dot on them, hence the name.If you want to make a recipe you see here, but can't get the ingredients, I would be happy to send you a "care package" full of American stuff!
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susan & herb
- Posts: 450
- Joined: Mon Aug 07, 2006 5:02 pm
- Location: northern nj
Marybeth,
You have to check out GERARDO'S marinara sauce. It is made in Chester New Jersey. You can get it at most Shoprites. I saute garlic etc and then add the marinara sauce. It's really good and doesn't taste like "jar" sauce at all.
The test is that if you put it in a tupperweare container to freeze or refrigerate, which I ofen do, it does not leave an orange ring on the tuperweare. Check it out, you can use it for most every red sauce dish.
You have to check out GERARDO'S marinara sauce. It is made in Chester New Jersey. You can get it at most Shoprites. I saute garlic etc and then add the marinara sauce. It's really good and doesn't taste like "jar" sauce at all.
The test is that if you put it in a tupperweare container to freeze or refrigerate, which I ofen do, it does not leave an orange ring on the tuperweare. Check it out, you can use it for most every red sauce dish.
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Jo Ann - VA
- Posts: 756
- Joined: Sat Nov 11, 2006 11:56 am
- Location: Virginia
linne - you are so funny! I guess it is confusing for you! Let me try to explain.
Black eye peas are small beans with a dark dot on them. I like them but my husband thinks they taste like dirt! When I was growing up I spent many hours shelling black eye peas...not by choice. My parents always grew a big garden.
Sausage comes in different flavors here: hot, mild, with sage etc... It come in a plastic tube and is the consistency of ground beef. If you are lucky you know someone who kills their own hogs and gives you fresh sausage. Yum! Notice I said FRIEND who has hogs? Hog killing is not something I want to participate in. Yuk.
Skillet of cornbread. This is cooked in a cast iron skillet. It is bread made with cornmeal and buttermilk. What I do (watched my Mom do it for years) is put the skillet in a a hot oven with shortening in it. Let the shortening melt. Mix up the cornbread while the shortening is melting. Once it is melted, pour it into the cornbread mixture and stir. Then pour it all back in the hot skillet and put in the oven. The iron skillet gives the cornbread a sort of crispy crust. It is delicious. I'd be glad to share a recipe with you if you want it.
Hope this helps!
Jo Ann
Black eye peas are small beans with a dark dot on them. I like them but my husband thinks they taste like dirt! When I was growing up I spent many hours shelling black eye peas...not by choice. My parents always grew a big garden.
Sausage comes in different flavors here: hot, mild, with sage etc... It come in a plastic tube and is the consistency of ground beef. If you are lucky you know someone who kills their own hogs and gives you fresh sausage. Yum! Notice I said FRIEND who has hogs? Hog killing is not something I want to participate in. Yuk.
Skillet of cornbread. This is cooked in a cast iron skillet. It is bread made with cornmeal and buttermilk. What I do (watched my Mom do it for years) is put the skillet in a a hot oven with shortening in it. Let the shortening melt. Mix up the cornbread while the shortening is melting. Once it is melted, pour it into the cornbread mixture and stir. Then pour it all back in the hot skillet and put in the oven. The iron skillet gives the cornbread a sort of crispy crust. It is delicious. I'd be glad to share a recipe with you if you want it.
Hope this helps!
Jo Ann
Jo Ann
Always planning the next vacation...
Always planning the next vacation...
Linne, You must understand that the USA is a giant melting pot of different nationalities. Most of us are no more then 3 or 4 generations removed from Europe, Asia, Africa, or whatever. Most families in Denmark have been Danish families for ever, practically speaking. You start mixing Italians and Germans, or Poles and Irish, or Spaniards and Laotians, or whatever, well, you get the idea, you start mixing up all of the customs, some rather strange new ones develop! Anyway, while I'm a Heintz 57, that is a mixture of 57 different nations, my wife is 100% Swedish. Her family has a Swedish smorgasbord every Christmas Eve consisting of Swedish meatballs, a bread called Limpa, a fish called Sill, Lingenberries, a bean dish called Brunabruno [I'm probably spelling that wrong], hardtack crackers, all followed by incredible cookies that my wife and mother-in-law make. Me? I like the meatballs and cookies.
When you find yourself in a hole.... quit digging.