Main Menu

Everyone Welcome - Open 7:30am - 9:30pm daily

Potluck Fun for the Holidays

Many of us are finding ourselves a bit short on time right now. Places to go, things to do, people to see etc. If you find yourself needing to prepare a dish that looks fancy, but takes less than an hour to make—look no further than this selection of favorites, both sweet and savory!
Cheese Crisp
1/3 cup finely grated hard cheese (like parmigiano reggiano) per crisp
Directions: Heat oven to 375ºF. Line a baking sheet with a silicone mat. Using a small scoop, place heaping scoops of cheese 3 inches apart on the mat. Using the ball part of the scoop, spread the cheese into a 4-inch circle. If desired, sprinkle with black pepper, paprika or parsley. Bake 5-7 minutes or until golden and lacy-looking.
Quinoa Skillet Bread
(Adapted from 101 cookbooks)
Butter to grease pan, about 1 tablespoon
1 c.  whole wheat pastry flour
3/4 c. yellow cornmeal (coarse)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. dried mixed herbs (optional)
2 large eggs
1 1/2 c. cooked quinoa, room temperature
3 Tbs. butter, melted and cooled a bit
3 Tbs. natural cane sugar (or brown sugar)
3/4 tsp. fine grain sea salt
2 c. milk
1 1/2 Tbs. white or white wine vinegar
1 c. heavy cream
Directions: Preheat the oven to 350ºF. Butter a 10-inch oven-proof skillet (or equivalent baking dish). While you are mixing the batter, place the skillet in the hot oven. In a large bowl stir together the flour, cornmeal, baking powder, baking soda, and dried herbs. In a separate bowl, beat the eggs, quinoa, and melted butter until well-blended. Add the sugar, salt, milk and vinegar and stir again. Add the wet ingredients to the dry ingredients and stir just until the batter comes together. It will seem very thin, don’t worry.
Pour the batter into the heated skillet. Pour the heavy cream into the center of the batter. Do not stir.
Carefully place in the oven and check after 45 minutes, the skillet bread is done when the top becomes lightly browned and the center just set. Somewhere between 45-60 minutes typically. Finish things up with a few seconds under the broiler to brown the top nicely. You can serve this warm or at room temperature.
Dark Chocolate Sea Salt Almonds
(Adapted from Sally’s Baking Addiction)
6 oz bittersweet or semisweet high quality chocolate (1 cup chocolate chips)
1 1/2  c. unsalted raw almonds
sea salt
turbinado sugar (or any coarse/raw sugar
Directions: Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Melt the chocolate in the microwave in 30 second increments, stirring after each increment until completely melted and smooth.
Stir the almonds into the chocolate, making sure to coat each one. Using a fork, lift the almonds out of the chocolate one by one or a couple at a time, gently tapping the fork against the side of the bowl to get the drips off, and place onto prepared baking sheet.
Sprinkle almonds with a little sea salt and turbinado sugar, then allow chocolate to completely set on the counter or in the fridge.
Scandinavian Coconut Cookies
(Adapted from Outside Oslo)
2 1/2 c. unsweetened, medium grated or shredded coconut
2 Tbs. unsalted butter
2 eggs
3/4 c. sugar
1/2 tsp. vanilla extract
1 tsp. flaky sea salt
Directions: Preheat oven to 350ºF and line two baking sheets with parchment paper.
Melt butter in a small saucepan (or microwave), then remove from heat and stir in the coconut until well-coated.
Beat eggs in a separate bowl to combine the yolks and whites. Add sugar and continue to beat until light and fluffy. Stir in vanilla extract.
Stir the coconut into the eggs until combined.
Drop batter by rounded teaspoons onto the parchment paper, giving almost an inch between cookie. Flatten slightly using the back of a spoon. Stir the batter occasionally as you work to re-incorporate the melted butter. Sprinkle each cookie with a little sea salt—not too much!
Bake until golden, 8 to 11 minutes depending on the size of the cookie.
Makes about 2 dozen cookies.

Reader Archives