Warm Brie with Mushrooms and Almonds

December29

Here’s a deliciously easy appetizer for your New Year’s Eve soiree: Warm Brie with Sautéed Mushrooms and Almonds.

Warm Brie with Mushrooms and Almonds MHS

 

And really… who among us doesn’t like creamy, melted cheese? I thought so.

What’s great about this recipe is that you can sauté the mushrooms earlier in the day, and just heat it up right before serving. I made toast points from sandwich bread to go with it, but crackers are perfect, too.

So welcome the New Year with this decadently rich and indulgently flavorful appetizer… then start your New Year’s Resolution to eat healthier! 

Here’s another great New Year’s Eve appetizer recipe: Chicken Marsala Meatballs


How to Make Drawn Butter (Tutorial)

December26

King Crab Legs: http://mom.me/food/16627-king-crab-legs-drawn-butter/If you’re having a small New Year’s gathering (or if it’s just the two of you), I’ve got a great suggestion: King Crab Legs with Drawn Butter.King Crab Legs: http://mom.me/food/16627-king-crab-legs-drawn-butter/

Easy. Elegant. Oh, yes, a bit expensive (which makes it extra special!).

King Crab is sweet and delicious, and unless you live in Alaska or further up north, it’s already cooked (and frozen) when you buy it. All you have to do is thaw, reheat and eat!

There are several ways to prepare King Crab, but I like to steam-reheat them in the oven. For a step-by-step tutorial on how to do it, click here.

Because this is a special night, I like to serve them with drawn butter (also called clarified butter). Drawn butter is butter that has been melted with the milk solids removed. You can also season it with herbs or lemon juice if you like. Drawn butter is also great to drizzle onto steamed vegetables.

Here’s a step-by-step tutorial for How To Make Drawn Butter:

Clarified Butter

prep: 5 minutes
cook: 15 minutes

serves 6, 2 tablespoons each

you’ll need… 

½ pound butter

let’s get to it…

1. Melt butter in a heavy saucepan on low heat.

How To Make Drawn Butter... a step-by-step tutorial! http://mamashighstrung.com/blog/?p=11073

2. Milk solids (in the form of white foam) will cloud the top: DO NOT STIR.

How To Make Drawn Butter... a step-by-step tutorial! http://mamashighstrung.com/blog/?p=11073

3. When butter is completely melted and small bubbles  begin to form around the edge, turn off heat. Let stand 3 minutes.

How To Make Drawn Butter... a step-by-step tutorial! http://mamashighstrung.com/blog/?p=11073

4. With a small ladle or spoon, skim off the milk solids.

How To Make Drawn Butter... a step-by-step tutorial! http://mamashighstrung.com/blog/?p=11073

5. You’ve made drawn butter! Try not to disturb any milk solids remaining on the bottom of the saucepan when you pour it bowls for dipping the crab.

How To Make Drawn Butter... a step-by-step tutorial! http://mamashighstrung.com/blog/?p=11073

 

For more Kitchen How-To and Tips, Check out my Extra Helpings Tab!

 


Pomegranate and Mint Lamb Chops

December17

The perfect holiday dish: Pomegranate and Mint Lamb Chops. http://mom.me/food/16485-pomegranate-and-mint-lamb-chops-recipe/ The ruby-red Pomegranates and bright green mint combo make this really festive, don’t you agree?

The lamb rib chops I use in this recipe are  “Frenched.” Frenched means the meat is cut away from the end of the rib or chop so that part of the bone is visible. Not only does this make the chop look deliciously elegant, it also helps the meat cook evenly.

This Pomegranate and Mint Lamb Chop recipe is gluten-free and paleo-friendly… and incredibly easy to pull together. I used my Hamilton Beach® Stack & Snap™10 Cup Food Processor to make the marinade, which includes pomegranate syrup or molasses (which you can find at Whole Foods, Trader Joe’s or ethnic markets).

Here’s a link to this delicious recipe, perfect for this time of year… (or on the grill this summer!).

And just in case you missed it… here’s how to open a pomegranate, without staining everything in site!

Raspberry Whipped Cream Puffs

August7

Today is National Raspberries and Cream Day!

Please don’t confuse this momentous day of celebration with National Raspberry Cream Pie Day (that was August 1)… or National Raspberry Cake Day (that’s observed on July 31)… or National Raspberry Popover Day (long passed… May 3)… or National Raspberry Bombe Day (that’s not until next week).

(Come to think of it…who comes up with these “National Days” anyway?)

Raspberry Whipped Cream Puffs

This is the day to buy pints and pints of beautifully luscious raspberries and pair them with rich, sweet cream for your own little bit of heaven on earth. Move fast because raspberry season officially ends in just a few weeks.

Raspberries are low in saturated fat and cholesterol and a great source of fiber, vitamin C and magnesium. But you won’t be thinking of that when you dive into these incredible Raspberry Whipped Cream Puffs.

I flavored the whipping cream with raspberry jam, which really makes the filling smooth and creamy (no seeds in sight but lots of raspberry flavor). You can make the puffs the day before and store them in an airtight container. Don’t fill them until just before serving so they don’t get soggy.

Now get moving! You have no time to waste…there’s another raspberry holiday right around the corner!

 

If you liked this recipe, here are some more great recipes with raspberries:

Coconut Raspberry Ice Pops

Black and Red Raspberry Tarts

Raspberry Jam Cookies


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Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com