The Dish with Kris
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ENTERTAINING

Cheese Stuffed Dates

12/25/2022

 
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Cheese Stuffed Dates  are so simple, and so yummy!

This recipe is an amalgamation of a few different recipes over the years.

I get the medjool dates, with seeds, and then two different soft cheeses like a goat cheese, a mascarpone, or a bleu.  And when I am done, I like to sprinkle them with olive oil and some sea salt or Himalayan pink salt.

 
PREPARATION:
1.   Preheat the oven to 375F
2.  Slice the dates lengthwise and remove the seed.
3.  Spoon a bit of the cheese into the date.
4.  Place the dates on a baking sheet, lined with parchment, with the cut side up.  Warm in the oven for 8-10 minutes.
5.  Place on a serving plate and drizzle with olive oil and sprinkle with salt.

​Voila!


Charcuterie

12/24/2022

 
On Christmas Day, everyone is arriving and you are getting the kitchen going and staged for the dinner.  To keep everyone fed and happy until dinner is ready I try to keep the Afternoon Snacks and Appetizers super simple with a Charcuterie Plate, some Cheese Stuffed Dates, and a old family recipe from Sweden for potato dumplings with bacon and onions called KruppKakker (Kruppkakker is a traditional Swedish dish, that in my family we save special for Christmas because a) it’s a lot of work and b) it’s not the healthiest. It's peasant food, and it's delicious. So it gets its own separate post later.)

A Charcuterie Plate  is always a crowd pleaser, and I will select the cheeses based on the what I know my guests like, along with some local cheeses, nice deli meats, local honey and some seasonal fruit like figs. And definitely an assortment of olives – my favorite.

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Christmas Brekkie: Eggs for a Crowd

12/24/2021

 
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Soft Boiled Eggs for a Crowd:
 
1.  Preheat oven to 350F
2.  Butter each cup of a 12-cup muffin pan.
3. Crack an egg into each cup.
4. Add a tablespoon of water to each cup, and then sprinkle the top of each egg with a pinch of salt and pepper, and a sprinkle of Italian seasoning.
5. Cook for 10-15 minutes (the longer they cook, the more hard-boiled they become). 
​6. Use a teaspoon or offset spatula to gently pry each egg from the pan, and serve.


Here I have served them with hash browns, sausage, and homemade sourdough english muffins.



    Author

    Kris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA.

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  • Home
  • Breads
  • Busy Mom Dinners
  • Quick Healthy Lunches
  • Veggies, Soups, and Sauces
  • BOOKS
  • Travel
  • Entertaining
  • Beverages & Sweets
  • Beige Food for My Boys (aka Mac n Cheese)
  • Other "Dishes" (art, fashion, etc...)
  • About Me
  • Contact