Holiday Specials

Wishing you the joys of the season

Sausage and Ravioli with Marinara Sauce

Three Cheese Ravioli and zesty Italian chicken sausage nestle together in a bubbly tomato-basil sauce until perfectly tender. Then, each serving bowl is finished with a very generous shower of freshly grated Parmesan. It’s a high-protein, low-fuss meal back-pocket recipe for busy weeknights or anytime you’re craving some Italian comfort food!

This cozy, one-pot, 30-minute meal is perfect for those chilly, wintry evenings. The recipe was adapted from gimmesomeoven

Ingredients:

• 2 tablespoons olive oil, divided
• 1 pound Italian chicken sausage, sliced into bite-sized pieces
• 1 small sweet onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon parsley flakes
• 1 teaspoon dried basil or ½ cup chopped fresh basil
• 1 (28-ounce) can of whole San Marzano tomatoes, not drained!
• 1 can (14.5 oz.) stewed tomatoes with basil and garlic
• 1 teaspoon sugar
• 1 package refrigerated three cheeses ravioli or potato gnocchi (shelf product)
• 2 handfuls fresh baby spinach. Stems removed
• Fine sea salt and freshly ground black pepper
• Freshly-grated Parmesan

Directions:

• Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the sausage and cook, flipping occasionally, until browned on both sides. Transfer the sausage to a clean plate and set aside.
• In the same pan, sauté the chopped onions for 3 minutes, then add in the garlic and spices and saute for 2 minutes, stirring frequently.
• Add both cans, including the juices from the can. Stir to combine, using a wooden spoon to gently break up the tomatoes as they cook. Once the sauce reaches a simmer, reduce the heat to medium to maintain a low simmer. Add in the ravioli or gnocchi and cooked sausage and cook for 6-8 minutes, stirring occasionally, until tender.
• Add in the spinach and fresh basil if using, and gently toss until the spinach has wilted. Season with salt and pepper as needed. Serve the dish warm, garnished with lots of Parmesan, and enjoy!

Dark Chocolate Chunk Pistachio Cookies

A gourmet cookie perfect for Santa's visit with a glass of milk. These buttery cookies with chunks of dark chocolate, chopped pistachios, and a touch of sea salt elevate cookies to a new level. Store cookies in an airtight container on the counter for three days. The recipe comes from twopeasandtheirpod

Ingredients:

• 1-1/2 cups flour
• ½ teaspoon sea salt
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup butter at room temperature
• ¼ cup sugar
• ¾ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 3/4 cup finely chopped shelled pistachios
• 1 cup dark chocolate chopped ( use a bar of 72% Ghirardelli Dark Chocolate)
• Flaky sea salt

Directions:

• Line 2 baking sheets with parchment paper
• Whisk together flour, salt, baking powder, and baking soda in a bowl. Set aside.
• Cream butter and sugars together until light and fluffy, about 3 minutes. Add in egg and vanilla and beat for 2 minutes more.
• Slowly add in dry ingredients and mix until incorporated.
• Stir in chopped pistachios and chocolate chunks. Chill dough for 30 minutes.
• Preheat oven to 350 degrees. Roll dough into balls about golf size. Sprinkle lightly with sea salt. Bake for 11 minutes and let cookies sit on the baking sheet for a few minutes before transferring to the baking rack.
  

It's A Wrap

Cook's Notes: It's A Wrap; the Reindeer Bar, a popular venue is closing for the season and will reopen in December 2025. As a closeout special, they're sharing some wraps with assorted fillings for you to try.

Some favorites of the day included 

Lettuce Wraps

https://sockfairies.blogspot.com/2015/10/lettuce-wraps.html

Corned Beef and Swiss Cheese Rollups

https://sockfairies.blogspot.com/2013/03/a-wee-bit-of-green.html

Turkey Avocado Wrap

The recipe is from iowagirleats.com and serves 2.

Ingredients:

• whole wheat tortillas
• 4-6 pieces lean deli turkey
• 6 TB. hummus spread-(Basil Pesto or Roasted Pine Nuts are good choices)
• red onion slices
• romaine lettuce
• optional: sliced strawberries

Directions:

• Spread hummus on a warmed tortilla. 
• Add avocado, lettuce, turkey and onion slices
• Wrap and secure with a toothpick. 

Tuna Wraps

                                                             https://sockfairies.blogspot.com/2021/02/friday-lunch-special-tuna-wrap.html

Smoked Salmon Wraps

https://sockfairies.blogspot.com/2022/12/2022-reindeer-bar-returns-day-one.html

Turkey Taco Lettuce Wraps

https://sockfairies.blogspot.com/2022/12/2022-reindeer-bar-returns-day-one.html


 

Weekend Specials at the Reindeer Bar

 

What a weekend for the Reindeer Bar. Apparently, brunch was a popular destination with all their yummy specials offered. It was hard to choose, but the following were our favorite entree and sides.     

Sausage Wild Rice Potato Dish 

Cook's Notes: This hearty brunch dish loaded with sausage, potatoes, wild rice, and cheesy goodness welcomes your guests to a holiday gathering. It can be assembled the night before, making it easy to bake the next day. As a time saver, make the wild rice and sausage ahead of time and chop peppers, onions, and garlic. Cover and refrigerate until the next day. 2 teaspoons of Elote seasoning can be substituted for mustard and Italian herbs, adding more of a 'kick' to the dish. The recipe serves 8 and was served with Cranberry Struesel Coffeecake. 

Ingredients:

• 4 cups frozen Potatoes O'Brien
• 2 cups cooked wild rice
• 2 cups cooked sweet Italian Sausage drained and crumbled (about 1 lb.)
• 1 tablespoons olive oil
• 2/3 cup of each red and yellow mini sweet peppers 
• 1 cup sweet onions, diced
• 2 garlic cloves, minced
• 2 teaspoons parsley flakes
• 1 teaspoon dry mustard
• 2 teaspoons Italian herbs
• 8 large eggs
• 1/2 cup 2% milk or half and half
• 2 cups grated sharp cheddar cheese, divided

Directions:

• Thaw out frozen potatoes on a baking sheet for an hour. 
• Heat oil in a large skillet. Sauté diced peppers and onions for about 3 minutes. Add in garlic, and sauté 1 minute longer. Add potatoes, sausage, wild rice, and 1-1/2 cups of cheese. Mix well and cook for 1 minute longer.
• Use a blender and combine eggs, spices, and milk.
• Grease an 8 x 11 pan. Place the sausage/potato mixture on the bottom of the pan. Pour the egg/milk mixture evenly over the sausage mixture. Sprinkle with the remaining cheese.
• Bake the dish uncovered at 350 degrees for 40 minutes or until the eggs are set. Let rest for 5 minutes before cutting.
  

Cranberry Streusel Coffeecake

Cook's Notes: A holiday coffee cake made with Greek yogurt and fresh cranberries, topped with a crunchy streusel mixture, is perfect for brunch, breakfast, and even dessert.

Ingredients:

For the coffee cake

• 2 cups flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• Zest one large orange
• 1 tablespoon freshly squeezed orange
• 1/2 cup butter at room temperature
• 2 large eggs
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla 
• 1-1/4 cups cranberries

For the streusel

• 3/4 cup flour
• 3/4 cup brown sugar
• 1/2 teaspoon Saigon cinnamon to 1 teaspoon ground cinnamon
• 1/3 cup cold butter
• 3/4 cup chopped walnuts

Directions:

• In a food processor, pulse streusel ingredients (except nuts) until butter is in small clumps. Place in a small bowl, add in nuts and refrigerate for 30 minutes. 
• Grease a 9 x 9 square baking pan and set aside. Preheat oven to 350 degrees.
• Whisk flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. 
• Set dry ingredients aside.
• Combine sugar and orange zest in a bowl using your fingers to rub the zest into the sugar. Add butter and beat until fluffy, about 3 minutes. Add in eggs one at a time, and beat until smooth. Beat in Greek yogurt, orange juice, and vanilla extract. Mix well.  
• Slowly add in dry ingredients, mix just until combined, and fold in cranberries. 
• Place batter in the prepared pan, and use a sheet of wax paper to flatten out the batter. Remove wax paper. Recrumble the topping and sprinkle streusel topping evenly over the top. 
• Bake for 35- 40 minutes.
  

Winter Fruit Salad with Poppy Seed Dressing

Cook's Notes: Fresh fruit ingredients tossed with a healthy poppyseed dressing. The dressing is a nice blend of tangy and sweet with honey for a smooth and flavorful way to sweeten this dressing. It’s a simple and straightforward dressing that goes great on salads with fruit toppings but could easily stand its own on a salad topped with vegetables, too. It's a healthy version of regular poppyseed dressing using yogurt. It would be fantastic for spinach salad as well.
The recipe was adapted from cookingclassy.com and serves 4-6.

Salad Ingredients:

• 4 mandarin oranges, peeled and segmented
• 3 crisp apples ( e.g. Honey Crisp) 
• 4 ripe kiwis peeled and diced
• 1-1/2 cups red grapes, halved
• 4 bananas, peeled 
• 2 pears, diced
• 1 cup pomegranate arils (produce department) 

Dressing Ingredients:

• 1/4 teaspoon salt
• 2 tablespoons honey
• 2 tablespoons cider vinegar
• 3/4 cup plain Greek yogurt
• 1 teaspoon Dijon mustard
• 2 teaspoons poppy seeds

Dressing Directions: 

• Mix all ingredients in a blender until smooth. Taste test to balance ingredients. Store dressing in a screw-type jar and refrigerate until needed. 

Salad Directions:

• In a salad bowl, toss together all of the fruit, then pour dressing over top and gently toss to coat.
• Serve salad immediately for the best results.

REINDEER BAR OPEN THROUGH WEDNESDAY AND THEN CLOSING FOR THE SEASON  

 

Holiday Specials at the Reindeer Bar

 

Enjoy some holiday specials at the Reindeer Bar.

G is for Gingerbread Muffins

Cook's Notes: A moist, flavorful muffin that bursts with holiday spice and a hint of lemon to make a hearty, delicious winter breakfast treat.
Muffin Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 1/4 teaspoon allspice
• Dash ground cloves
• 1 teaspoon grated lemon peel
• 1/4 teaspoon nutmeg
• 1/2 cup butter, room temperature
• 3/4 cup light brown sugar
• 2 large eggs
• 1/2 cup molasses, unsulphured-mild flavor
• 1 cup buttermilk
• Topping options: 1/4 cup sugar mixed with 1 teaspoon of cinnamon or Sprinkles (crystallized sugar found in the baking section at Michaels)
• 

Directions:

• Preheat oven to 350 degrees.
• Stir together the flour, baking soda, salt, grated lemon, and spices in a small bowl. Set aside.
• Cream the butter and sugar until fluffy.
• Add in the eggs one at a time, beating in between.
• Beat in the molasses.
• Add the flour mixture to the creamed butter and sugar alternately with the buttermilk, beginning and ending with the dry ingredients. Don't over beat.
• Spoon the batter into 12 muffin cups, lightly greased or lined with muffin papers.
• Sprinkle with a bit of cinnamon mixed with sugar on top of each muffin before baking or use a product from Wilton called Sprinkles pictured above.
• Bake for about 16-17  minutes until a toothpick comes out clean. Add a few more Sprinkles while warm.
• Cool for a few minutes in the pan and then turn out onto a wire rack to finish cooling.
  
  Charcuterie Board

Appetizer Plate (idea from Cathy) 

Grinch Cookies

Recipe previously posted at https://sockfairies.blogspot.com/2023/12/santa-approved.html

Stopping by the Grinch Station

Recently, the Reindeer Bar participated in the neighborhood outdoor lightning display contest. Their Grinch display won the Most Creative. Several people stepped inside the Reindeer Bar to check out the Grinch Station. Business was brisk since it was rather cold out. The Grinch Station offered some healthier options.

Customers needing a warm up enjoyed a cup of Apple Cran-Raspberry Drink, 

Apple Cran-Raspberry Drink
Ingredients:

• ½ gallon apple cider
• 32 oz. cran-raspberry drink
• 10 whole cloves
• 3 large cinnamon sticks
• 1 orange cut in half

Directions:

• Place 5 whole cloves in each orange half
• Pour cider and cran-raspberry drink into a large pot on the stove
• Add orange halves with cloves cut side down into cran/cider mixture with cinnamon sticks
• Warm on low heat for an hour, stirring occasionally
• To serve: Remove orange halves and cinnamon sticks, and pour into mugs.

A buffet of healthy snacks attracted a lot of people who were already tired of calorie-laden treats. 

Broccoli Veggie Tree

Cheese and Grape Tree

Veggie Snowman

Fruit Kabob

Celery Peanut Butter Snackers 

Reindeer Bar Holiday Drinks

Reindeer Bar Drink Specials

 It was hard to pass up festive holiday specials. 

 

Grinch Inspired Hot Chocolate
Recipe from gigglesgobbesandglups.com
Ingredients:

• 4 cups milk
• 1 cup white chocolate chips
• 1/2 cup green candy melts
• 1 teaspoon vanilla extract
• 5-6 drops green food coloring (optional)
• whipped cream (optional)
• assorted green, black, and red sprinkles

Directions:

• Add milk to a medium sauce pan and heat thoroughly. Do not boil. Lower heat and add white chocolate chips and green candy melts and stir until they dissolve.
• Add vanilla extract and 5-6 drops of green food coloring.
• Pour green hot chocolate into a cup. Top with whipped cream and assorted colored sprinkles.

GRINCH PUNCH

https://recipesfromapantry.com/grinch-punch/

CHRISTMAS CRANBERRY ORANGE MIMOSAS 

The recipe is from lemontreedwelling.com and serves four

Ingredients:

• 1 bottle champagne
• 1 cup orange juice
• ½ cup cranberry juice
• ¼ cup Triple Sec or Orange Liqueur
• garnish fresh frozen cranberries

Directions:
Combine all ingredients; divide equally among champagne glasses.

For an individual drink:

• ¾ cup champagne
• ¼ cup orange juice
• 2 tablespoons cranberry juice
• 1 tablespoon Triple Sec or Orange Liqueur
• Garnish fresh frozen cranberries

POMEGRANATE MARTINI

Cook's notes: Rachel Ray posted this recipe in O Magazine. It makes two drinks.
Ingredients:

• 1-1/2 cups pomegranate juice
• 2 oz. Absolute Citron vodka or white tequila
• 1 oz. Cointreau liquor
• Cupful of ice 
• Dash of sparkling water
• Squeeze of a lemon
• Pomegranate seeds (arils) 

Directions:

• Shake ingredients in a shaker and pour into a chilled martini glass
• Garnish with pomegranate fruit in the glass

More Good Eats From The Reindeer Bar

The Reindeer Bar

The bar/restaurant is open on Mondays for patrons who like to dine later in the evening. The menu looked great, and all the choices looked tasty. Gnocchi with Ham and Peas in a creamy Parmesan sauce was definitely comfort food at its best. Every spoonful was delicious.

Gnocchi with Ham, Peas, and Carrots

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter 
• 2 cups diced cooked ham
• 2 cloves garlic, minced
• 1/4 cup diced shallots or 1/3 cup diced sweet onions
• 1 lb. shelf-stable potato gnocchi
  
• 1 cup heavy cream
• 1 cup low-sodium chicken broth
• 1 tablespoon flour
• 1/2 cup diced mini red peppers
• 1 teaspoon each of Italian seasoning and parsley flakes
• 1/4 teaspoon crushed red pepper
• 1-2 cups baby spinach, coarsely chopped, stems removed
• 1/4 cup dry white wine
• 1-1/2 cups grated Parmesan cheese

Directions:

• Heat the olive oil and butter in a large skillet over medium heat. Add garlic cloves, shallots or onions, peppers, and diced ham. Saute for 4 minutes.
• Whisk flour into chicken broth and then add the gnocchi, cream, Italian seasoning, parsley flakes and crushed red pepper. Stir and bring to boil then reduce to a simmer and cook covered 10 minutes stirring intermittently, until the gnocchi is tender.
• Add wine, Parmesan cheese, torn spinach leaves and cook on low, uncovered, for 10 minutes more. Salt and pepper to taste. 
  
  The meal was paired with Balsamic Asparagus, Tomatoes, and Parmesan Cheese. 

Roasted Balsamic Asparagus, Tomatoes, and Parmesan Cheese

Directions:

• Preheat oven to 400 degrees and line a baking sheet with parchment paper.
• Cut off woody stems from the asparagus. Rinse asparagus and pat dry with a paper towel.
• Place the asparagus spears on a baking sheet, separating them. Drizzle with 2 tablespoons olive oil and 2 tablespoons dark (good quality) balsamic vinegar. Top with halved cherry tomatoes. Grate Parmesan cheese over the top. 
• Bake for 15 minutes or until al dente.  

Tomorrow, I have some friends who want to try out their advertised drink specials.

Book Club Recap

December Book Club Pick

One of the benefits of belonging to a book club is the camaraderie that has grown over the years.

We rotate homes, food contributions, and book discussion questions. Recently, I hosted the meeting for "The All-Girl Filling's Station's Last Reunion" by Fannie Flagg. She's an author well known for her popular book from many years ago, "Fried Green Tomatoes and the Whistle Stop Cafe." 

The book club choice for this month tells the story of Sookie, a woman who discovers a long-hidden family secret in her 60s. The tale takes the reader from Alabama to the Midwest to California, traveling between the 1940s and the present day, and spotlights a little-known aspect of American World War II history.

 When "The All-Girl Filling Station’s Last Reunion" begins, Sookie has found herself an empty nester. Her youngest child is married, so she’s ready to relax and enjoy some time to herself at home in Point Clear, Alabama.

However, relaxation is not what Sookie needs. She soon receives papers for her domineering mother, Lenore, revealing a decades-old family secret. Shocked and confused, Sookie begins digging into the past and unearths a rich Polish family history. She learns of the adventures of the Jurdabralinski family of Pulaski, Wisconsin, complete with an all-girl filling station and Women Airforce Service Pilots (WASPs). The storyline switches between two different time periods.

The story is all about family, trust, friendship, and discovering who you are and what you can become. 

Discovering Polish roots is a large part of the storyline, so Ingrid went all out on the food. We enjoyed the Polish foods she made for us, even though we couldn't pronounce all the names. 

We were impressed with the various ethnic foods and the fact that she made all these without a helper. Thank you Ingrid.