I hope all y’all had a very Merry Christmas!
[And ate some cookies? Or some rosemary?
This is just a pretty picture, so I wanted to open with this, instead of the next one.*]
*You, too, can think like a food blogger!
Mine was full of family, friends, and surprises. I was lucky enough to have Santa fulfill many of my requested Christmas List items*–
*Sadly, Adam Richman did not appear with an engagement ring under my tree. But I get two Christmases, remember…so there’s always hope that Papa Smart will pull through with that one!
–including a much thinner kitchen scale than I’ve ever seen before!
I was also met with some surprises, both good–berry basket whiteware!?!—
—and not so good.
My camera won’t turn on.
I wish I could say I took it like a champ, accepted Mama Smart’s loaner camera and the camera on my (Maxwell) Smartphone and went on my way. But no. I frantically texted my blog parents (specifically the professional photographer blog father) to help. And I cried. Big, fat, frustrated tears. Only THEN I accepted Mama Smart’s loaner camera and the camera on my (Maxwell) Smartphone and went on my way.
I ate cookie batter* for breakfast.
*Yes, it should have been dough…but hey, mistakes^ happen.
^And was it really a mistake, per se?
I ate [vegan] White Bean Gravy for lunch.
[Which then turned into an experiment entitled “Seitan Pot Pie” for second lunch.*]
*We can call it “post-grad” work.
And then, after all of that cooking (did I mention I made those Rosemary & Thyme Olive Oil cookies you saw at the beginning of the post yet again for Mama Smart…because she is obsessed with them?) I got to work on Christmas appetizers.
Because as soon as everyone found out I was going to be around for Christmas dinner, the natural follow-up was, “Put Sarah on the apps. And have her make some hummus.”
Like I would show up at a party without hummus.* Really, people. I thought y’all knew me by now! But I also showed up with some Cranberry Guacamole.
*Or a useless garnish. Gayle would totally kick me off of Top Chef for that one. I wish I could remember her funny term for it.
I came up with the idea after seeing pomegranate seeds garnishing an Orange Guacamole in Better Homes & Gardens (or another one of the “old lady magazines”–as Stepmama Smart calls them–that I subscribe to). Pomegranates are expensive, while cranberries are not. I was, sadly, not the first person to think of this idea.
Silly Martha, beating me to the (cranberry) punch. It was delicious, though.
I also was excited to test a recipe for Alisa‘s currently-in-the-works new Go Dairy Free cookbook. Her sausage-stuffed mushrooms were unquestionably a resounding success.
Not only did she utilize the stems in the filling (which y’all know I loved, as I hate to waste anything), there was twice as much filling as I needed…which means I’ll be making more tomorrow!
And yes, I did say sausage-stuffed mushrooms. Just because I’m not eating meat,* doesn’t mean I can’t cook with it…right?
*Sorry that I can’t give you a firsthand tasting account of them…but the pleased crowd should be evidence enough of their yumminess. 😉
I also didn’t eat any of the crown roast. But it certainly was gorgeous, wasn’t it?
Oh, and about that hummus…modeled after a Rosemary and Pine Nut Hummus I had made the other day (following my obsession with the Sabra holiday hummus we’d sampled at the Foodbuzz Tasting Pavilion), I added some chipotle for a little holiday red (and holiday heat?). A wee bit of honey helped smooth out the smokiness and honestly? I love it. Since this is the only recipe I can claim as my own…this is the one you get.*
*You’ll definitely have to talk to some else about the crown roast.
Luckily it’s a good “app” for holidays all year round. 😉
Rosemary Chipotle Hummus
[Makes approximately 2 cups]
1 15-oz. can garbanzo beans
2 Tbsp. sesame tahini
2 Tbsp. fresh rosemary
1 Tbsp. olive oil
1 Tbsp. honey
1 large canned chipotle (+ 1-2 tsp. adobo sauce)
s + p
1/4 water (or to consistency preference)
Combine all ingredients except water in a food processor. Process well. Add water (or more olive oil) in small increments until the hummus has reached your desired consistency.
Serve with veggies or chips of your choice.