Drink of the Month
Vert Chaud
Perfect for a COLD January day - enjoy it!
INGREDIENTS:
- 2 oz. Dolin Génépy liqueur
- 8 oz. hot cocoa
INSTRUCTIONS
Combine in a warmed mug. Top with whipped cream or marshmallows to taste.
Appetizer of the Month
Sheet Pan Smoked Sausage Cranberry Bites
Ingredients
- Smoked Sausage – we used a 1-pound fully cooked smoked sausage rope from the grocery store.
- Cheddar Cheese – a block of extra sharp white cheddar is especially tangy! Use your own favorite semi-hard cheese if you like.
- Whole Cranberry Sauce – empty the can into a bowl and use a fork to pick out the whole cranberries. No worries covering the apps with sauce, the extra sweetness is a good thing!
- Parsley – this is optional, but bright fresh parsley will make your plate of appetizers look festive!
Directions
- Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. Cut cheese into 30 same-size cubes. Separate 30 whole cranberries from the sauce. Set aside.
- Cut sausage link into 1/2-inch slices. Place in a single layer on baking sheet.
- Bake 15 – 20 minutes until sausage is starting to brown around the edges. Keep an eye on the sausage – thinner slices will brown faster.
- Remove pan from the oven and top each sausage with a cheese cube.
- Top each cheese cube with a whole cranberry. Place skewer thru the top into the sausage.
- Place assembled bites onto a serving platter, and sprinkle with parsley. Serve with remaining cranberry sauce on the side.
Meal of the Month
Roast Turkey Breast
Classy and EASY!
For the meatballs:
- 3/4 lb. ground beef
- 3/4 lb. ground pork
- 2 whole eggs
- 3/4 cup fine breadcrumbs
- 3/4 cup freshly grated parmesan cheese, plus more for topping
- 3 cloves garlic, minced
- 1/4 cup flat-leaf parsley, minced
- 1/4 tsp. salt
- Freshly ground black pepper
- Splash of milk
- 1/2 cup olive oil
For the sauce and pasta:
- 1 whole yellow onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (28 ounces) whole tomatoes
- 1/2 cup white or red wine (optional)
- Crushed red pepper flakes (optional)
- 1/4 cup flat-leaf parsley, minced
- 1/4 tsp. salt
- Freshly ground black pepper
- 1 tsp. sugar
- 8 whole fresh basil leaves, chopped (optional)
- 2 lb. spaghetti, cooked to al dente
Let's Make It!
- To make the meatballs: combine the meat, eggs, breadcrumbs, parmesan, garlic, parsley, salt, pepper and a splash of milk in a mixing bowl. Mix together well, using your hands. Roll into 25 1½-inch balls and place on a cookie sheet. Place the cookie sheet into the freezer for 5 to 10 minutes to firm up.
- To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs, about eight at a time, turning to brown on all sides (they’ll finish cooking in the sauce later). Remove and drain on a paper towel-lined plate after each batch. Set meatballs aside.
- To make the sauce: in the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in crushed tomatoes, whole tomatoes with their juices and wine, if using. Add the red pepper flakes (as desired), parsley, salt, pepper and sugar. Stir to combine and cook over medium heat for 20 minutes.
- Add the meatballs to the pot and stir gently into the sauce. Reduce the heat to a simmer and cook for 30 minutes, stirring very gently a couple of times.
- Just before serving, stir in the basil, if using. Serve over cooked spaghetti and sprinkle with extra parmesan.