tasties.

While visiting Illinois, I had a pretty open schedule--no work, no thesis, etc. Instead, I had time to read, help my parents wrap gifts for our holiday extravaganza, and, of course, wander around the kitchen. Spending a little time in the kitchen offered a sense of order to my unstructured days and I felt like I was helping out around the house. Okay, it wasn't laundry or cleaning the gutters, by I like to think my parents appreciated a little home cooked food after a day of work.

One of the longest kitchen adventures was on a chilly Saturday morning with my mom. We pumped out six delicious varieties of holiday cookies--three of which had my grandparents' handpicked and hand shelled pecans in them. We did sugar cookies, pecan sandies (i.e. russian-italian-mexican wedding cookies), chocolate chip cookie (with pecans), peanut butter cookies, oatmeal raisin cookies, and chocolate-pecan biscotti. All were tried and true except the biscotti, but its "exotic" nature made it a fan favorite...that and the fact that anything dunked in coffee or tea is a winner.

My mom, dad, Justin and I were put in charge of preparing an appetizer and some veggie sides for the Christmas day gathering with my dad's side of the family. Of course, my mom made the delicious and always anticipated green bean casserole! Justin and I volunteered to do the appetizer and the other veggie. Justin whipped up a festive magenta beet dip, while I did a simple saute of brussel sprouts.

Now, the beet dip was certainly an attention getter--as any neon-colored appetizer should be. Each new wanderer in the kitchen asked, timidly, "What is that? It's really....bright." *pause*
But the flavor lived up to the chatter. Or, perhaps, the chatter of a holiday gathering with family made the flavor.


Enjoy the festive treats sometimes in 2011!

Creamy Beet Dip

2 TBS. olive oil
1/2 c. finely chopped red onion
2 medium beets, peeled and coarsely shredded
2 TBS. apple cider vinegar
1 TBS. honey
1 1/4 c. sour cream
salt and pepper to taste

1. In a large skillet, heat oil and add onion--cook until softened. Add beets and cook, stirring, for 2 minutes.
2. Add 1/4 c. water and bring to a boil. Cover and cook until beets are tender (5 minutes). Add vinegar and honey and cook uncovered on high until the liquid has evaporated.
3. Remove from heat, let cool. Stir in sour cream, salt, and pepper.
4. Serve with veggie sticks or crackers.

Chocolate-Pecan Biscotti
adapted from Food & Wine

1 stick of softened, unsalted butter
3/4 c. sugar
2 eggs
1 tsp. vanilla
1 TBS. dark rum
2.5 c. flour
1/2 c. unsweetened cocoa powder
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1.5 c. raw pecans, chopped
*recipe actually called for pistachios*
1 egg white, lightly beaten

1. Preheat over to 350 degrees. Beat together butter and sugar until creamy. Add eggs, vanilla, and rum and continue to beat until smooth.
2. In a small bowl, sift together dry ingredients and slowly add them to the wet mixture and mix on low. Stir in the nuts.
3. Divide dough into 4 pieces. Roll each piece into a 1 1/4 in. thick log. Arrange logs onto oiled baking sheets and flatten slightly. Brush with egg white.
4. Bake for about 25 minutes--until tops are cracked and glossy. Let cool slightly.
5. Cut logs into 1/2 in. diagonal slices and arrange them on the baking sheets. Bake for another 20 minutes or until dry.
6. Serve with a warm drink.