I hope all of you had a Merry Christmas!!! I had a wonderful time with all of my family and now am on a vacation in June Lake, CA. We are loving the beautiful white mountains and braving the slopes. I found out that I am not cut-out for snowboarding after experiencing quite the wipe-out my first day, but I was determined not to stay inside the cabin and just eat all day so I tried cross-country skiing with my father-in-law today and loved it. It is more controlled than snowboarding and yet quite the workout…I am sore all over! Well, as I pondered about what to blog about I found myself looking at all of my Christmas photos and realized that I had forgotten to share a wonderful dinner party that I had with a bunch of friends a couple weeks ago. We had a fantastic time and loved trying out each other’s recipes. I hope you enjoy the photos and the yummy recipes at the end of the post.
One of my best girfriends, Kate, made an easy and yummy appetizer. She cooked some dried cranberries in a little Grand Marnier and brown sugar and then place it over warm Brie cheese. We devoured it!
I prepared the salad and dessert for everyone. The salad had a Mandarin Orange Vinaigrette and tasty add-ins like blue cheese, candied walnuts, dried cranberries, golden raisins, apples, and mandarin oranges.
My friend Matt made the Pomegranate Margaritas for the night! They were sooo good and definitely a special treat for the night!
Brian made a delicious soup for us to enjoy for dinner. It was a new recipe he tried out for the first time and I thought it was quite tasty. It was a hearty Butternut Squash Soup that had Chorizo and Pepitas in it along with a bunch of other delicious ingredients.
For dessert I made one of my all-time favorites…Caramel Pumpkin Cheesecake with Cream Cheese Frosting and Gingersnap Crust. The recipe is a little time-consuming, but well worth it!
Here are a couple more photos from the fun night!
And of course I couldn’t leave you without a couple of the delicious recipes…both from the lovely epicurious.com
Anasazi Butternut Squash Soup with Chorizo and PepitasBon Appétit | October 1999
Yield: Makes 6 servings
3/4 cup dried kidney beans
1 pound beef chorizo sausages, casings removed
1 large onion, chopped
2 garlic cloves, minced
3 cups water
2 14 1/2-ounce cans beef broth
3 cups 1/2-inch pieces peeled seeded butternut squash
Place kidney beans in medium bowl. Pour enough water over to cover beans by 3 inches. Let stand overnight. Drain.
Sauté chorizo in heavy large pot over medium heat until cooked through and fat is rendered, about 10 minutes. Transfer chorizo to paper towels; drain, leaving 2 tablespoons drippings in pot. Add onion and garlic; sauté until tender, about 6 minutes. Add 3 cups water, broth and beans; bring to boil. Reduce heat; cover. Simmer until beans are tender, 1 hour.
Add squash to soup. Cover; simmer until tender, about 15 minutes. Stir in bell peppers, corn and chorizo; simmer uncovered about 10 minutes longer.
Pumpkin Cheesecake with Caramel Swirl Bon Appétit | November 1993