Archive for the ‘Party essentials’ Category

Turkey Pizza With all the Trimmings

Monday, December 22nd, 2008

Not looking forward to slaving over a hot stove all day to provide your friends and family a traditional turkey dinner with all the trimmings? Try my turkey pizza instead!

For the Dough
3/4 cup lukewarm water
1 1/2 teaspoons dry yeast
1/2 teaspoon sea salt
2 1/2 cups flour
2 tablespoons extra-virgin olive oil

For the Sauce
250ml whipping cream
4 tbsp. butter
3 cloves garlic, minced
5 strips crispy bacon, chopped 

For the Toppings
1 lb. roast turkey or chicken
3-4 golden fingerling potatoes
1 small red onion
4 tbsp. whole cranberry sauce
1 sprig fresh rosemary 

Preparation
1. Prepare dough – Mix all ingredients and let it rise until dough doubled in size, about 1 hour. Dust a pizza stone with flour. Roll out the dough to fit stone. Let rise for 20 minutes. 

2. Preheat the oven to 425°F.

3. Prepare sauce – melt butter over medium low heat. Add garlic and saute lightly – don’t burn the garlic! Stir in the cream and bring to a simmer and reduce heat. Add bacon and simmer until desired consistency is reached.

4. Spread sauce thinly on dough then arrange the remaining toppings as desired.

5. Bake in the center of the oven until the dough is golden at the edges, about 35 minutes. Remove, let sit for 5 minutes, then cut and serve.

Feel free to send me any tips or revisions to help make this the best Christmas pizza ever!

The Sugar Plum Experiment

Tuesday, December 9th, 2008

The way I figure it, there are two kinds of sugar plums – the chopped dried fruit-and-nut-ball bullshit kind and the sixteenth century method of preserving the fruit in pure sugar syrup. 

I chose to make the latter.

The Historic Cookery Page has a recipe adapted from Sir Hugh Plat’s Delights for Ladies (published 1609). The process is long and complicated, and the result tastes like a toothache, but you’ll feel like a better person for having made them.

There’s a faster recipe here that I might try out as well….

Twelve Days of Christmas Serveware

Monday, December 1st, 2008

What are you supposed to do with 10 lords a-leaping anyway?

This Twelve Days of Christmas Serveware is quite lovely regardless.

Holiday Popmats

Wednesday, November 26th, 2008

How do you keep the kids from fidgeting at the table during grace? By not buying these awesome pop-up place mats.

Crow Bottle Opener

Thursday, October 30th, 2008

Perfect for your Devil’s Night soirée, this crow bottle opener is sure to delight all but your most ornithophobic guests. Perhaps too late to order for Halloween, but a great Christmas gift for your weird friend.

(via sfgirlbybay)

Reindeer Cappuccino Mug

Monday, October 20th, 2008

It’s like the moose cups from Christmas Vacation, but classy.

By Sami Rinne Design. Get them here.

Vampire Teeth Place Card Holder

Saturday, October 18th, 2008

Put some bite into your Halloween party table setting with these funny fantastic vampire teeth place card holders.

Pumpkin Ale

Friday, October 10th, 2008

Just in time for Canadian Thanksgiving – and a bit early for the American day of thanks – Great Lakes Brewery has released its inaugural Pumpkin Ale. 

The subtle notes of cinnamon, clove, nutmeg and allspice don’t overpower the distinguishable pumpkin flavor, conspicuously absent from many other pumpkin-themed brews.

I got the last case at the local LCBO, so act fast!

The Brian Setzer Orchestra – The Ultimate Christmas Collection

Tuesday, October 7th, 2008

Also released today is the Brian Setzer Orchestra’s The Ultimate Christmas Collection. It’s an eclectic mix of old standards (The Nutcracker Suite, Angels we Have Heard on High), 50’s Christmas rock (Boogie Woogie Santa Claus, Dig That Crazy Santa Claus) and TV faourites (You’re a Mean One, Mr. Grinch), all of which hold up well to the ’Orchestra’s rockabilly treatment.

Full Length CD and Concert DVD.

The Great Pumpkin Cake Pan

Monday, October 6th, 2008

I Have a sick obsession with bundt cake pans and this is one of my favorites. I’ve had this Williams-Sonoma pan for years and it never fails to impress at thanksgiving dinner.

If you’re short on time (lazy) like me, try this recipe which uses Bisquick as a base.