During my life, my Dad did not do a lot of cooking but he is known for making a few dishes: Onion Rings, Easter Bread, Blueberry Blintzes. Now I am finally getting around to posting about his thin crust pizza. He makes it more times a year than his other known specialties.
He does not have an exact recipe.
Mix about 1 1/2 cups white flour, a little olive oil, salt and pepper in the bowl of a stand mixer.
Heat about 1 cup of water to 120 degrees. Add 1 tsp yeast and a pinch of sugar.
Pour the water / yeast mixture into the flour mixture.
Use dough hook to knead it a little.
Proof the dough in a warm oven for 1.5 hours.
Push dough into pizza pan.
My Mom makes the tomato sauce. Often they have some in the freezer.
He adds sauce, garlic and onion powder, mozzarella cheese and whatever toppings they want (usually mushrooms and pepperoni). Sometimes he adds fresh chopped herbs or dried herbs.
Bake at 425 for 20-30 minutes. We like the pizza crispy.
Left Side: Moons – cheese cut with a cookie cutter, Stars – roasted sweet potato cut with a cookie cutter, Black Bean Sauce – I did not use the cilantro
This year for Christmas dinner, I prepared and served a 12 Days of Christmas themed meal (12 Courses!) My parents, friend Carol, and her son Mike joined me.
Table Decor
I like the look of placemats on top of a tablecloth.
We used these napkin rings that I had from my tea party. My Mom beautifully arranged them.
My Mom made the centerpiece. She found different items to represent the 12 days. They were added for each course.
Menu cards – I printed them and folded for a tri-sided place card. We turned them for each set of 4 courses.
Menu
I planned the menu to include some make ahead and freeze and make ahead and refrigerate items. I prepared a lot of items the day before. I tried to keep the courses small since there were 12 courses! We had a set of 4 courses and took a break. I planned it to be a slow meal and it took the place of 2 meals. I was inspired by many of the 12 Days of Christmas themed posts available but I put my own spin on them.
Course 1: Poached Pear with Partridge Crisp
On the 1st day of Christmas my true love sent to me, a partridge in a pear tree.
Mini Poached Pear with Partridge Crisp– I made my own pie crust for the partridges. Their eyes are mini chocolate sprinkles. I served them with Mascarpone instead of whipped cream. We poached the pears a day ahead and stored overnight in the refrigerator in the liquid. These had a wonderful flavor. I reduced the sauce a few hours before serving. I reduced it too much since I was concerned about it being too liquidly.
Course 2: Chocolate Turtle
On the 2nd day of Christmas my true love sent to me, two turtle doves.
Chocolate Turtles– I used Werther’s Chewy Caramels and Wegmans Cyprus Sea Salt flakes. Delicious! We made them a day ahead. They stuck to the parchment so we put them in the freezer. I thought that they were difficult to eat but my guests had no problem with them.
Course 3: French Onion Soup with Cheese Bread Hen
On the 3rd day of Christmas my true love sent to me, three French hens.
French Onion Soup – I mostly followed this but used Vermouth instead of the Red Wine. I made the soup a day ahead.
Cheese Bread Hens – I made this focaccia without the topping (the day before). My Mom cut the hens with a cookie cutter and then sliced in half. Shortly before serving, I broiled some shredded Wegmans Le Gruyere cheese on top of the Hens and put into bowls filled with the heated soup.
Course 4: Vegetable Birds with Pesto
On the 4th day of Christmas my true love sent to me, four calling birds.
Vegetable Food Art – Daikon birds cut with a cookie cutter, zucchini musical notes cut with a mini cutter, carrot sticks. Served on homemade pesto that I made a week before and put in my freezer. This was a refreshing and delicious course!
Course 5: Onion Rings with Ranch Dip
On the 5th day of Christmas my true love sent to me, five golden rings.
Onion Rings – my Dad made his onion rings. Served with Ranch dip made with Hidden Valley Ranch packet and sour cream.
Course 6: Macadamia Salad with Cranberry Vinaigrette & Goose Kohlarabi
On the 6th day of Christmas my true love sent to me, six geese a laying.
Romaine Macadamia Salad with Cranberry Vinaigrette– (click on print to see the entire recipe). I couldn’t find frozen cranberry concentrate. I used unsweetened cranberry juice with maple syrup in the vinaigrette. I used whole macadamia nuts for the “eggs”. I shredded Irish Cheddar for the salads.
Kohlrabi Geese cut with a cookie cutter.
Course 7: Swan Ravioli with Savory Blueberry Sauce
On the 7th day of Christmas, my true love sent to me, seven swans a swimming.
Swans – Homemade Ravioli cut with a cookie cutter. I used this dough and filled with a mixture of Ricotta, Parmesan, and Asiago cheeses. I made the swans a week ahead and put in my freezer.
Savory Blueberry Sauce – I didn’t use the thyme. This was my first time making a savory blueberry sauce. I would make it again.
Course 8: Mini Peppermint Milkshakes
On the 8th day of Christmas, my true love sent to me, eight maids a milking.
Mini Milkshakes – talenti Peppermint Bark ice cream with whole milk, sprinkled crushed candy canes on top. This was delicious and the candy cane gave it a special touch!
Course 9: Ladies Dancing Tortilla Chips with Cheese
On the 9th day of Christmas, my true love sent to me, nine ladies dancing.
Ladies Dancing Tortilla Chips – cut flour tortillas with a cookie cutter, place on cookie sheet sprayed with cooking spray, spray with cooking spray and bake in a 350 degree oven for about 10 minutes or until lightly browned and crisp. I planned on making Salty Ladies but I forgot to salt them.
Cheese – I did a cheese consult at Wegmans.
Wegmans Marcel Petite Comte
Balderson 6 Year Extra Sharp Cheddar
Fromager d’Affinois Ail & Fines Herbes Brie
Course 10: Leaping Lord Sugar Cookie
On the 10th day of Christmas, my true love sent to me, ten lords a-leaping.
Lords Sugar Cookies – I made my own cream cheese frosting (cream cheese, powdered sugar, vanilla, little heavy cream) with some cocoa powder added for the hats and boots. Eyes – blue sprinkles. I made the cutouts with ninja (did cookie surgery for the second arm) and snowman hat cookie cutters and put them in my freezer a week ahead. On the day of the meal, I frosted them.
Course 11: Cheats Éclair Pipe
On the 11th day of Christmas, my true love sent to me, 11 pipers piping.
Cheats Eclairs with decorations to look like pipes. I made these shortly before serving.
Course 12: Frosted Pound Cake Drum with Pretzel Sticks
On the 12th day of Christmas, my true love sent to me, 12 drummers drumming.
Pound Cake Drums frosted with Strawberry Frosting, pretzel sticks. I used strawberry frosting since we loved it at my Tea Party. I struggled with frosting these. They looked like shag carpet. My Mom saved the day with a tip from her Mom (she died years ago). After setting the butter frosting in the refrigerator, she used a knife dipped in warm water to smooth the frosting.
I served the last 3 courses as a dessert trio since I am fond of making dessert trios.
My critique of the party: I think that everyone enjoyed the food. I am impressed that I pulled off a 12 course meal! I had a spreadsheet with courses and the plates I planned to use. Also, my Mom was an awesome help.
Left Side: Candy Cane – use the dough from this recipe. Break off desired portion of dough and make two equal sized balls. Knead tomato paste into one portion. Make two ropes. Twist the two ropes together to form a candy cane, romaine
For the 5th year in a row, I made gingerbread for the Eastman Museum’sSweet Creations gingerbread show. Just like last year, all of the creations have covers. The auction to benefit the museum is now online. Go here to see all of the creations and to place a bid. To see the gingerbread in person, visit the Eastman Museum by January 2. Reservations are required.
Here is a sample of my favorite creations this year.
This year was my 5th consecutive year making gingerbread for Sweet Creations at the Eastman Museum. This is a concept I have considered since 2016. I am glad that I finally made it. It will be on display at the museum until January 2, 2022. Reservations are required. For the second year, the auction to benefit the museum is now online. Go here to see all of the creations and to place a bid.
This year I had a wonderful Thanksgiving with my friend Carol. It was supposed to be 3 of us but a co-worker had to cancel that morning because of side effects from his 3rd booster shot. Carol and I had a wonderful meal and visit.
Table: I borrowed my Mom’s harvest plates that she bought at Wegmans many years ago. Carol made the beautiful flower arrangement. I used the cornucopia napkin rings that I bought in NYC in 1999. I made simple place cards with this leaf pattern. I used my Great-Grandmother’s sterling silver flatware. Brown table cloth.
1st Course:Pumpkin Apple Soup with pumpkin seeds garnish, Cream Cheese Chive Rolls from Martha Stewart Baking (I prepared the rolls few days before and put in my freezer. I baked them right before serving.
Dessert:Apple Turnovers with homemade Pumpkin Ice Cream. I baked the turnovers right before serving. The ice cream I made a day ahead and pre-scooped that morning to make it easy for serving.
My critique of the meal: Everything was delicious! The sweet potatoes were a repeat from last year’s Thanksgiving. I would do the dessert again – delicious but easy and the ice cream was make ahead.
I made a cat themed meal for my friend Renae and her family. Even the lentil soup had cats in it! Her oldest daughter Natalie helped me style the meal.
Raw Vegetables and Hummus – carrot, cherry tomato, celery
Lentil Soup with Cat Shaped Carrots (cut with a cookie cutter)
Cat Bread – I used the same recipe as the Groot Bread. I shaped the bread as cats and added chocolate details – chocolate and white chocolate with food coloring
Individual Cat Cheesecakes – details with Hershey kisses, M&M’s large and mini, melted chocolate put in a zip-lock bag with corner cut off
My critique of the meal: I think that everything was enjoyed by all. The cat carrots in the soup were a delight to eat and the bread and cheesecakes were adorable and delicious!
Left Side: Sugar Skull – Cheddar mashed potatoes shaped with a cookie cutter, Green – maccha powder, Purple – butterfly pea powder, Yellow – turmeric, red nose – red bell pepper, soybeans
Happy Halloween! My 19 year old niece and I enjoyed planning and preparing this Halloween party. My Mom also helped. My parents, niece and I had a memorable meal!
Mashed Potato Ghosts with Green Pea Eyes – shaped in a ghost cookie cutter
Cooked Green Beans
Creamed Corn (Candy Corn) with Cheddar – my niece made foil shapes, added the creamed corn and small pieces of white and orange cheese
Individual Chocolate Pies with Whipped Cream Jack-O-Lanterns (see below)
Mango Juice with Seltzer
Individual Chocolate Pies
Ingredients:
Graham Cracker Crumbs
Melted butter
1 can condensed milk
175 grams semi-sweet chocolate
1 TBS butter
3 TBS milk
Preheat over to 350.
Crust – Press mixture of graham cracker crumbs and melted butter into bottom and up the sides of individual pie plates
Filling – In a pan combine condensed milk and chocolate. Stir occasionally until melted and smooth. Remove from the heat and stir in the butter and milk. Keep stirring. After it cools, pour into crust. Bake for 30 minutes.
Chill for several hours.
Jack-O-Lantern Whipped Cream – Whip heavy cream with orange food coloring. Sweeten as desired. Spoon into a small plastic bag, snip off a corner, pipe face onto chilled chocolate pies.
Lighted Menu Cards – This was a hit with party attendees. I mostly followed these directions.
My critique of the meal: We all enjoyed this Halloween party! I was delighted to collaborate with my 19 year old niece. All of us keep talking about the menu cards and the homemade creamed corn.
My parents and I enjoyed a pumpkin shaped and themed ravioli dinner.
Pumpkin Ravioli – I used my favorite pasta dough with a little canned pumpkin added to the dough for color, cut with a cookie cutter, filled with a mixture of canned pumpkin, brown sugar, parmesan, and nutmeg.
Blanched Snow Peas with Parmesan Cheese
Sage Butter – Melt butter with a few fresh sage leaves, remove sage leaves
Toasted Walnuts
Pumpkin Truffles – I somewhat followed this recipe but I used wheat flour and did not cover with chocolate. I only used a little bit of chocolate for the jack-o-lantern faces.
My critique of the meal: It was fun and delicious! I enjoy making ravioli days or weeks ahead of the meal to freeze. It makes preparation easier on the day of the meal.
I made this space travel meal for my friend Dennis. I used my space shuttle cookie cutter. For my meal, I also ate the Cuban Black Beans and rice. It was delicious.
Left Side: Boo, Eek – Flour Tortilla cut with cookie cutters, Baked Cauliflower Potato Patties, I mostly followed the recipe but did not use egg or any egg substitute.
Left Side: Ghosts – roasted potatoes and cheddar cheese cut with a cookie cutter, Eyes -smoked paprika added with a toothpick, black bean sauce
Top Right: Pistachios
Bottom Right: Ghosts – apple cut with a cookie cutter and dipped in water and lemon juice to prevent browning, Eyes – cinnamon added with a toothpick, blueberries
In September, I had oral surgery. September 14, I had surgery on one side of my mouth, September 29, I had surgery for the other side of my mouth. I usually do better handling challenges when I have a plan. In the weeks before my surgery, I spent quite a bit of time preparing meal plans and cooked freezer food to enjoy after my surgery. Some challenges I needed to plan for: eat smoothies with a spoon since no straws allowed in first days after surgery, eat soft foods for two weeks after each procedure, avoid nuts, seeds, and crunchy food for around 6 weeks after the second surgery.
I like crunchy food. Years ago, a coworker remarked that I like crunchy food. I guess he was aware that I enjoyed snacking on pretzels in the afternoon. But, I also enjoy creamy food. Many years ago, when I worked in NYC, I dated a man who actually did not like creamy food. I am glad that I like creamy food since it made life easier after oral surgery.
I designed a meal plan that covered a month of meals. I made modifications before the second surgery with what I especially liked (yogurt in pottery or glass) and didn’t like (pumpkin oatmeal). Overall, my plan worked and it made a difficult time easier.
I created smiling tooth stickers to indicate oral surgery approved meals in my freezer.
Goals:
Remain on the same calorie / carb plan that has worked for me this year. (So far this year, I lost a substantial amount of weight and achieved an amazing A1C).
Eat plenty of vegetarian protein sources to help with healing.
Eat food that fit the needs of my mouth after surgery but was interesting and enjoyable.
Make myself smile during a time I expected to be moody due to pain and food restrictions.
Eat a combination of freezer meals and freshly prepared meals.
Eat yogurt in glass and pottery as a special treat for myself. It is better for my health goals than ice cream.
Notes:
After my second surgery I remained on the mostly liquid diet (smoothies for breakfast), one day longer than I had planned the first time. My mouth and jaw were sore and any movement on one side of my mouth impacted the other side.
Freezer Meals
Mom’s Mac & Cheese – I asked her to make it without the breadcrumb topping.
This is a simple meal I made for my friend Carol when she returned home from vacationing on her island. This is my first time to use the new EasyLunchBoxes 4 container box.
When I was a child, I had an imaginary friend. He was a parrot named Tippy. I called him Tippy since he sat on the tip of my finger. This is my first time making a parrot lunch. My friend Renae made some parrot cookie cutters with her 3D printer. I am excited to explore other Tippy themed meals. Hands are part of this meal since young Kathy held out her hand to the large green bird.
Left Side: Parrot – zucchini (from CSA) cut with a cookie cutter, Eye – dried blueberry attached with spaghetti, Beak – orange cheddar attached with spaghetti, pasta with sautéed onion (CSA), zucchini, and cheddar
Top Right: Hand – flour tortilla cut with a cookie cutter, place on cookie sheet sprayed with cooking spray, spray cut-out with cooking spray and bake in a 350 degree oven for about 10 minutes or until lightly browned and crisp,
Left Side: Volcano – Flour tortilla cut with with a knife, red sanding sugar, place on cookie sheet sprayed with cooking spray, spray cut-out with cooking spray and bake in a 350 degree oven for about 10 minutes or until lightly browned and crisp, lettuce, broccoli
Top Right: Pecans
Bottom Right: Dinosaur – Kohlrabi cut with a cookie cutter, black beans and salsa
Left Side: Flowers – Apple cut with a cookie cutter (half are sprinkled with cinnamon, half show their skin), blueberries
Right Side: Flowers – Beet cut with a cookie cutter, radish cut with a cookie cutter, center of flowers attached with spaghetti, pasta with blue cheese
My friend Deborah came over for dinner and a long walk on a workday. I wanted something easy for dinner so decided on falafel waffles. We served them with tahini sauce, tomatoes, and cucumbers from Deborah’s garden. Falafel waffles are so much fun to say and eat. We each plated our own. Mine is the first photo and Deborah’s is the second.
I made this for my Dad on a day I met family at the Utica Zoo. This was actually my first time making fougasse. I had to significantly modify the recipe from the original so I won’t link to the recipe.
Left Side: Space Ship – flour tortilla cut with a cookie cutter, place on cookie sheet sprayed with cooking spray, spray cut-out with cooking spray and bake in a 350 degree oven for about 10 minutes or until lightly browned and crisp, lettuce (from CSA), pearl fresh mozzarella balls
Top Right: Brazil nuts
Bottom Right: Stars – Cheddar cut with cookie cutters, black beans
Left Side: Planets – Baked Cauliflower Potato Patties, I mostly followed the recipe but did not use egg or any egg substitute. Earth – sprinkled with Butterfly Pea Powder and Spinach Powder, Mars – sprinkled with smoked paprika, Venus – browned, Saturn Ring – cut flour tortilla
Left Side: Giraffes – Roasted sweet potatoes, orange cheddar cheese (red pepper flakes and smoked paprika), orange bell pepper all cut with cookie cutters, Spinach Walnut Pesto (I also added basil)
Top Right: Pistachios
Bottom Right: Apple with cut check pattern, blueberries
Eclectic Lamb 