Little Kitchen Scrubbie

 Shani's Little Kitchen Scrubbie

View from bottom

View from top

Here is the pattern:

Using dish cloth cotton and size 5 needle.
Gage is not so important

Cast on about 200 stitches (the more stitches the fuller your scrubbie will be)

Row 1:  K2tog to end of row
Row 2:  K to end of row

Repeat these 2 rows  (ending on row 2) until you have 1 stitch left.

Cast off and seam

Vanilla Ice cream with Triple Sec Cranberry Sauce and Chocolate Dipped Cranberry Almond Biscotti

Vanilla Ice cream with Triple Sec Cranberry Sauce and Chocolate Dipped Cranberry Almond Biscotti

1 cup	cranberries, fresh or frozen		100 g
1/4 cup	water		65 mL
1/4 cup	sugar		55 g
1 tsp	cornstarch		3 g

In a saucepan, stir together the cranberries, water, and sugar. Bring to a boil, with constant stirring. When the sugar is fully dissolved, add the cornstarch through a sieve, in order to avoid lumps. Reduce the heat to 'low' and continue to cook 6-7 min until the berries burst. Chill 1 h in the refrigerator before serving.  Mix in triple sec to thin sauce just before serving.

Chocolate Dipped Cranberry Almond Biscotti

1.5 cups sugar                           1/2 cup butter               2 eggs
2 teaspoons orange zest             1 teaspoons baking soda
1/2 teaspoon salt                   3 cups all-purpose flour
1 cups sliced almonds             ¾ cup dried cranberries

chocolate (bittersweet or semi-sweet),chopped

Position 1 rack in center and 1 rack in top third of oven and preheat to 325 degrees.

1.      Using an electric mixer, beat sugar and butter in a very large bowl until well blended.

2.      Beat in eggs 1 at a time until just blended.

3.      Mix in orange zest, baking soda and salt.

4.      Add flour and mix until almost blended - add almonds and cranberries and continue mixing.

5.      Transfer dough to a floured work surface. Knead it lightly until all of the flour is incorporated and shape it into a square.

6.      Divide dough into two equal pieces. Form each piece into a 9-inch long by 3-inch wide log.

7.      Place two logs on cookie sheet, spacing about 3 inches apart (logs will spread during baking).

8.      Bake until logs are golden and feel firm when tops are gently pressed, switching and rotating baking sheets halfway through baking (about 55 minutes total baking time).

9.      Cool logs on baking sheets for 15 minutes. Maintain oven temperature.

10.  Using a long, wide spatula, transfer logs to cutting board. Using a serrated knife, cut warm logs crosswise into 1/2-inch thick slices. Arrange slices on baking sheets.

11.  Bake biscotti for an additional 10 minutes. Turn biscotti over and bake until light golden, about 10 minutes longer. (Tip: You can also leave the biscotti without turning and bake it for 15 or 20 minutes on one side.) Transfer to racks to cool completely.

12.  Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth. OR melt chocolate heatproof bowl in microwave. Make sure you use a bowl large enough to accommodate the biscotti lengthwise when you dip it.

13.  Dip 1 cut side of the biscotti into the melted chocolate to about 1/4 inch depth. Gently shake off excess chocolate. Place biscotti, chocolate side up, on parchment or wax paper lined baking sheets. Refrigerate until chocolate is firm (about 30 minutes).

Store biscotti in layers between sheets of waxed paper. These make a beautiful gift layered in a gift box or placed in cellophane gift bags. They also freeze very well.

Cranberry Stuffed Cornish Game Hens with Cranberry Wild Rice and Steamed Asparagus with Savory Olive Bread

Cranberry Stuffed Cornish Game Hens with Cranberry Wild Rice and Steamed Asparagus with Savory Olive Bread

 

Stuffing

	( French bread, cut into 1/2-inch cubes
2	tablespoons margarine
1/4	cups chopped onions
1/4	cups chopped celery
1/2	teaspoons poultry seasoning
1/2	teaspoon dried thyme
1/2	teaspoon dried rosemary
1/4	teaspoon salt
1/4	teaspoon black pepper
1/2	cup coarsely chopped fresh cranberries
1	tablespoon sugar
1/2	cup fat-free reduced-sodium chicken broth

·  Arrange bread on two 15X10-inch jelly roll pans. Bake 12 minutes or until lightly toasted. Reduce oven temperature to 350°F.

·  Melt margarine in large saucepan over medium heat. Add onions and celery; cook and stir 8 minutes or until vegetables are tender; remove from heat. Add bread cubes, poultry seasoning, thyme, rosemary, salt and pepper; mix well. Combine cranberries and sugar in small bowl; mix well. Add to bread mixture; toss well. Drizzle chicken broth evenly over mixture; toss well.

·  Spray roasting pan and rack with nonstick cooking spray. Remove giblets from hen. Rinse hen and cavity in cold water; pat dry with paper towels. Fill hen cavity loosely with stuffing.

Glaze:

·  1/2 cup (125 mL) frozen cranberry cocktail concentrate, thawed

·  1/4 cup (60 mL) liquid honey

·  1 tsp (5 mL) each salt and pepper

In bowl, stir together cranberry concentrate, honey, salt and pepper. Brush over hens. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Place hen, breast side up, on rack in roasting pan. Bake 45 minutes or until thermometer inserted in thickest part of thigh registers 180°F and juices run clear.

Cranberry Rice

Wild rice, dried cranberries, chicken broth

 

Olive Bread

Ingredients

• 2 1/2 tablespoons active dry yeast
• 1 1/2 cups warm water
• 1/2 cup plus 2 tablespoons olive oil
• 1/2 cup plus 2 tablespoons white wine
• 2 tablespoons fresh thyme leaves, chopped
• 8 3/4 cups plus 1 tablespoon all-purpose flour
• 1 tablespoon salt
• 10 1/2 ounces black and green olives, pitted

Directions

In a large bowl, dissolve the yeast in the warm water. Add 1/2 cup olive oil, wine, and thyme to the bowl, and then stir to combine. Sift the flour and salt together, and then add to the yeast mixture, stirring to combine. Knead the dough until smooth, and then add the olives and combine. Cover the bowl, and let dough proof in a warm area until doubled in size, about 1 hour. Mold dough into desired shape (loaf, round, etc.) and allow to proof again.

Preheat the oven to 350 degrees F.
Brush with the dough with the remaining 2 tablespoons olive oil, and bake for about 30 minutes, or until a golden crust has developed.
Slice as desired and serve warm.

Cranberry Walnut Salad

Salad –

2 cups mixed salad greens (I used baby spinach and romaine)

• 1 cup dried sweetened cranberries (Craisins work, too)
• 4 ounces crumbled feta cheese (plain or flavored)
• 1/2 cup walnut pieces (toasted if desired; I did not toast them)

Dressing –

 2 tablespoons balsamic vinegar

• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground black pepper
• 1/4 cup olive oil

Directions:                                                                                                                

Combine greens, cranberries, feta, and walnuts in large bowl.

1. Mix vinegar, honey, mustard, and pepper with wire whisk until well blended.
2. Gradually add oil, whisking constantly until well blended.
3. Pour over salad; toss to coat.

Serve immediately.

Cranberry Cream Cheese Bites

1/4 cup sugar
1/4 cup water
1 1/4 cups Ocean Spray® Fresh or Frozen Cranberries
1 teaspoon lemon juice
1/2 teaspoon finely shredded lemon peel
25 3 1/4-inch square wonton wrappers
pkg of cream cheese, cut into 24 3/4-inch cubes
Preheat oven to 350°F. Spray 24 miniature-muffin cups with non-stick cooking spray.

Combine sugar and water in a medium saucepan; bring to a boil. Add cranberries; return to a boil. Reduce heat; simmer about 3 to 4 minutes or until cranberries pop and mixture thickens slightly, stirring occasionally. Remove from heat; stir in lemon juice and peel.

Press 1 wonton wrapper gently into each muffin cup, allowing ends to extend above. Spray edges of wonton wrappers with non-stick cooking spray. Bake for 12 to 14 minutes or until bottoms of cups are beginning to brown.

Place 1 cube of cream cheese in each cup; place sheet of aluminium foil over each pan to prevent excessive browning. Bake 3 to 5 minutes or until cheese is soft. Remove from oven; top each with about 1 teaspoon cranberry mixture.

The Table

There it is - the table setting for Valentine's Day - Boy do I ever love the new china!!
Here is the link for where I learned to fold the heart shaped napkins:
http://www.ehow.com/video_2201949_make-heart-fold-napkin.html

Valentine's Day

Over the next few Days I will be adding my Valentine's day feast!  It is the first time Matthew and I have used our new China.  We got some beautiful Royal Dalton for Christmas from Matthew's Family!!

So The menu:

Philo Cranberry Cream Cheese Bites

Cranberry Walnut Salad

Cranberry Stuffed Cornish Game Hens with Cranberry Wild Rice and Steamed Asparagus with Savoury Olive Bread

Vanilla Ice cream with Cranberry Sauce and Chocolate Dipped Cranberry Almond Biscotti

As I figure out how to put pics on here I will give the pics and recipes I used for this special day!