NCF Seattle Christmas Party Recipes

Kendra’s Artichoke Dip with Bacon

1 14.5oz can Artichoke Hearts, chopped
7 slices of Bacon, well fried and crumbled
2 Tbls Minced onion
1 Tbls Lemon juice
2/3 cup Mayonnaise
Dash Cayenne
1 ½ tsp Worcester sauce
Salt and Pepper to taste
Mix all the ingredients together and refrigerate overnight. 
Serve with crackers, tortilla chips or vegetables.

 

Sweet & Spicy Gingered Carrots  

3 Tablespoons Unsalted butter
1 tsp minced or grated ginger
3/4 tsp curry powder
1 clove, minced garlic
1/4 Cup chicken broth
2 Tablespoons apricot preserves
1 Pound Organic carrots, cut diagonally into 1/4 inch slices
Salt & Pepper to taste

Melt butter in a large skillet over medium heat.  Add the ginger, curry and garlic and sauté until aromatic, about 1 minute.
Stir in broth and preserves. Add Carrots, cover skillet, and simmer until the carrots are crisp-tender and coated with the sauce, about 6 to 8 minutes,
Stirring occasionally.  Season to taste with salt & pepper.

Cauliflower Rice
2 T Olive oil
4 Cups Cauliflower finely chopped
2 T minced garlic
2 Cups zucchini chopped
1 Cup carrots peeled and cut
1 Cup Sweet potato chopped finely
Salt and pepper to taste

 

Saute the oil, garlic & onion in a wok or large nonstick frying pan stirring for 2 minutes over medium heat.  Then add rest of ingredients cook and stir on medium heat for about 15 minutes.You can really add any combination of veggies and spices with it because the cauliflower picks up lots of flavor from different spices.

 

Chicken Paprikas with Caraway Noodles

Serves 6

Ingredients
6 skinless boneless chicken breast halves (cut into 3 pieces each)
½ cup flour – with salt & pepper
2 tablespoons butter
2 tablespoons paprika
2 cups whipping cream
½ cup Sherry or Marsala
1 clove garlic, minced
1 teaspoon grated lemon peel
¼ cup fresh lemon juice
¼ cup chopped fresh parsley
 
1 package wide egg noodles
2 tablespoons butter
2 teaspoon caraway seeds
Directions:
Dredge chicken in flour to coat – shake off excess.
Melt 2 tablespoons butter in large sauté pan over medium high heat.
Add chicken and cook until golden, turning occasionally – about 5 minutes.
Sprinkle paprika over chicken.
Mix cream, sherry, garlic, and lemon peel in a bowl.
Pour cream mixture over chicken and bring to a simmer.
Reduce heat to low and simmer until chicken is cooked through, turning occasionally – about 20 minutes.  Season with salt & pepper.
Cook noodles in large pot of boiling salted water, drain, return to pot.
Add butter and caraway seeds – toss to coat noodles.
Spoon noodles onto large platter (or individual plates).
Place chicken atop noodles.
Add lemon juice to remaining sauce and stir to mix.
Spoon sauce over chicken and noodles.
Sprinkle with parsley and serve.

 

Darcy's Cranberry Bars

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups quick-cooking rolled oats
3/4 cup packed brown sugar
1 tsp. finely shredded lemon peel
1/4 tsp. baking soda
3/4 butter or margarine, melted
One 16 oz can whole cranberry sauce
1/4 cup finely chopped pecans or walnuts
Directions:
In a large mixing bowl, stir together the flour, oats, brown sugar, lemon peel and baking soda. Stir in the butter or margarine and mix thoroughly.
Reserve 1 cup of this flour-oat mixture for the topping.
Pat the remaining mixture into an ungreased 12x71/2x2-inch baking pan.
Bake 350 degrees for 20 minutes.
Carefully spread cranberry sauce atop baked crust.
Stir nuts into reserved oat mixture and sprinkle atop cranberry sauce.
Lightly pat oat mixture into sauce.
Bake for another 25 to 30 minutes until top is golden brown.
Cool in pan on wire rack. Cut into bars. Makes 24.
Enjoy immediately, or freeze upto 12 months.

 

Curried Cream Cheese Spread

Blend 2 teaspoons curry powder into one 8 oz block of cream cheese. Mound on a serving plate.
Combine 1/4 cup Major Grey's Chutney with 1/4 cup hot pepper jelly, spread on top of cream cheese mixture. Top with 2 thinly sliced green onions, 1/4 cup currants, 1/4 cup toasted pine nuts. Serve with a variety of crackers.

Tapenade of Roasted Red Pepper, Artichoke and Black Olive

Serves 8
Ingredients
1 14 ounce can artichoke hearts, well drained and coarsely chopped
1 small garlic clove – minced
1 cup drained roasted red peppers
1 ½ cups (2 six ounce cans) drained sliced or chopped black olives
2 green onions – coarsely chopped
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
 Directions:
Finely chop artichoke hearts and garlic in food processor.
Add red peppers, olives, green onions and basil.  Blend until coarse paste forms.
Add vinegar and blend until just combined.
Season to taste with salt & pepper.
Can be made 1 day ahead – cover and refrigerate.
Serve with assorted crackers, crudities, etc.

Cannellini & Rosemary Bruschetta

Makes about 3 cups
Ingredients
½ cup extra-virgin olive oil
3 cloves garlic – minced
2 cans Cannellini or Great Northern Beans – drained and rinsed
¾ cup water
Juice of ½ lemon
1 tablespoon fresh Rosemary
½ teaspoon salt
1 teaspoon ground black pepper
 Directions:
Place a large pan over medium low heat.  Add olive oil and garlic.  Cook stirring occasionally until the garlic just begins to turn golden – about 2 minutes.
Add beans and water.  Turn the heat to high and bring liquid to a boil.
Lower heat to simmer, and mash the beans with the back of a spoon until the mixture resembles a chunky, thick paste.  About 20 minutes.
Add the lemon juice, rosemary, salt, and pepper. 
Serve warm or at room temperature with fresh bread or crackers.

 

Confetti Salad

Toss together: Spinach, cubed Swiss Cheese, diced Pear, Red Bell Pepper chopped, chopped Fennel bulb, finely chopped Basil. Dress with Balsamic Vinaigrette dressing. 

 

Pork Tenderloin with Fennel Cream

Serves 2
Ingredients
2 tablespoon olive oil (divided)
2 teaspoons fennel seeds, crushed (divided)
1 medium fennel bulb, cored, thinly sliced
½ large onion, thinly sliced
1 12 ounce pork tenderloin, cut crosswise in half
1 large shallot, minced
¼ cup dry white wine
2/3 cup chicken broth
¼ cup whipping cream
Directions;
Heat olive oil in large skillet over medium high heat.
Add 1 teaspoon crushed fennel seed and stir until fragrant – about 1 minute.
Reduce heat to medium low.  Stir in sliced fennel and onion and sauté until vegetables are tender and caramelized – about 40 minutes.
Season with salt & pepper.  (Can be made ahead – refrigerate and reheat).
Preheat oven to 450 degrees.
Heat 1 tablespoon olive oil in heavy large skillet over high heat.
Season pork tenderloin with salt & pepper.
Add pork to skillet, cook until brown on all sides – about 10 minutes.
Transfer pork to baking sheet and place in oven.  Cook until done (thermometer at 150 degrees) about 10 minutes.
Add shallots and remaining fennel seed to skillet with pork drippings and sauté over medium low heat until tender – about 2 minutes.
Add white wine and boil until liquid is reduced to glaze.
Add chicken broth and whipping cream and boil until reduced to sauce consistency – about 5 minutes.
Re-warm fennel mixture, divide among 2 plates.  Slice pork and arrange atop fennel.
Spoon sauce over pork, and serve immediately.

Chicken Tagine

Serves 4  
Ingredients
2 tablespoons olive oil
1 tablespoon butter
1 onion, finely chopped
3 fresh rosemary sprigs – 1 finely chopped, the other 2 halved
1 ½ inch piece fresh ginger, peeled and finely chopped
1 – 2 cinnamon sticks
8 boneless skinless chicken thighs, cut into serving-size pieces
1 each: parsnip, turnip, swede (rutabaga) cut into ½” pieces
6 oz dried apricots
¼ cup chopped dates
2 tablespoons clear honey
1 14 ounce can dices tomatoes with juice
Fresh chopped Cilantro
Directions:
Heat oil and butter in a large skillet
Add onion, chopped rosemary, and ginger – sauté until onion begins to soften – about 8 minutes.
Stir in halved rosemary sprigs and cinnamon sticks.
Add chicken and brown on both sides.
Add root vegetables (parsnip, turnip, swede)
Add apricots, dates, honey, and tomatoes with juices.
Bring mixture to boil then reduce heat.  Cover and simmer for 20-30 minutes, until chicken is cooked. Add up to 1 cup chicken broth if necessary
Season with salt & pepper, and add chopped fresh cilantro.
Serve with plain buttered couscous.
Couscous:
Bring 2 cups water or chicken stock to a boil.
Add 1 ¼ cup couscous and a pat of butter.
Put the lid on the pot, take it off the heat, let it stand for 5 minutes.
Fluff with fork and serve.


Mahogany Beef Stew with Horseradish Mashed Potatoes

 

Serves 6  
Ingredients  
Stew
4 tablespoons olive oil
3 ½ pounds boneless beef chuck roast – cut into 2 inch pieces
3 ½ cups chopped onion
1 ½ cups Cabernet Sauvignon
1 14.5 ounce can diced tomatoes with Italian herbs with juice
½ cup hoisin sauce
2 bay leaves
1 pound peeled carrots – cut diagonally into 1 inch lengths
2 tablespoons cornstarch mixed in 2 tablespoons water
2 tablespoons chopped fresh parsley
Potatoes
2 pounds russet potatoes
1 cup milk
¼ cup prepared white horseradish
½ stick butter
Directions:
Heat 2 tablespoons oil in large heavy sauté pan over high heat.
Sprinkle meat with salt & pepper.  Add meat to pan and sauté until brown on all sides – about 10 minutes.  Remove meat from pan.
Reduce heat to medium, and add additional 2 tablespoons of oil to pan.
Add onions and sauté until golden – about 10 minutes.
Mix meat into onions and add 1 cup wine, tomatoes, hoisin sauce and bay leaves.
Bring to boil.  Reduce heat to low, cover pot and simmer 45 minutes – stirring occasionally.
Add carrots and ½ cup wine.  Cover; simmer 30 minutes – stirring occasionally.
Uncover, increase heat to high, boil until sauce thickens – 15 minutes.
Reduce heat to medium, add cornstarch wash and simmer until sauce thickens.
Discard bay leaves, and season to taste with salt & pepper.
Cook potatoes until tender.  Drain, and mash with milk, butter, and horseradish. 
Season with salt & pepper.
Serve stew with potatoes.  Sprinkle stew with fresh parsley.
 

Chocolate Walnut Fudge
I love this recipe! Quick and easy and I get to use my double boiler! (kitchen baking geek)
I tortured my community group last year with many other recipes. I’m tossing them all out in
favor of this one.
It’s from Cooks Illustrated:

Ingredients:
16 oz. semisweet chocolate chips, chopped fine (I used semi-sweet chocolate chips)
2 oz. unsweetened chocolate, chopped fine
½ teaspoon baking soda
1/8 teaspoon salt
1 (14-oz.) can sweetened condensed milk
1 Tablespoon Vanilla
1 cup coarsely chopped walnuts

Directions:
• Line an 8” square pan with heavy duty foil. Spray foil with nonstick cooking spray.
• Toss chocolates, baking soda and salt in top of double boiler until soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set over bottom of double boiler with 2 cups simmering water.  Stir with rubber spatula until chocolate is almost fully melted and a few small pieces remain, 2 to 4 minutes.
• Remove from heat, continue to stir until chocolate is melted and mixture is smooth, about 2 minutes.  Stir in walnuts. Transfer to prepared pan. Refrigerate until set, about 2 hours
• Notes: Store fudge tightly wrapped and refrigerated up to 2 weeks, or freeze up to 3 months. (Apparently it will dry out. We haven’t had any leftovers last longer than 2 weeks yet.)
• To double this recipe: double all ingredients and use a 13” x 9” pan.

Chocolate Walnut Fudge
I love this recipe! Quick and easy and I get to use my double boiler! (kitchen baking geek)
I tortured my community group last year with many other recipes. I’m tossing them all out in

favor of this one.
It’s from Cooks Illustrated:
Ingredients:
16 oz. semisweet chocolate chips, chopped fine (I used semi-sweet chocolate chips)
2 oz. unsweetened chocolate, chopped fine
½ teaspoon baking soda
1/8 teaspoon slat
1 (14-oz.) can sweetened condensed milk
1 Tablespoon Vanilla
1 cup coarsely chopped walnuts
Directions:
•    Line an 8” square pan with heavy duty foil. Spray foil with nonstick cooking spray.
•    Toss chocolates, baking soda and salt in top of double boiler until soda is evenly

distributed. Stir in sweetened condensed milk and vanilla. Set over bottom of double boiler

with 2 cups simmering water.  Stir with rubber spatula until chocolate is almost fully

melted and a few small pieces remain, 2 to 4 minutes.
•    Remove from heat, continue to stir until chocolate is melted and mixture is smooth,

about 2 minutes.  Stir in walnuts. Transfer to prepared pan. Refrigerate until set, about 2

hours
•    Notes: Store fudge tightly wrapped and refrigerated up to 2 weeks, or freeze up to 3

months. (Apparently it will dry out. We haven’t had any leftovers last longer than 2 weeks

yet.)
•    To double this recipe: double all ingredients and use a 13” x 9” pan.
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206.625.1052 fax
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