Christmas Recipes

Merry Christmas Wishes
From 101lifeStyle.com

D.Christmas Main Dishes(Contd.):

6.Smoked Salmon Hash With Red Potatoes And Fennel:

Ingredients:
10 large red-skinned potatoes (about 3 pounds)(each cut into 8 wedges), 5 tablespoons bacon drippings (from about 12 bacon slices), 1 1/2 teaspoons fennel seeds, 1 cup chopped onion, 1 cup chopped fennel bulb, 1 red bell pepper(cut into strips), 6 ounces thinly sliced smoked salmon(cut into strips), 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh tarragon, 1 tablespoon chopped fresh dill, 1 tablespoon distilled white vinegar, 6 to 12 large eggs.

Method:
Preheat oven to 400°F. Toss potatoes with 3 tablespoons bacon drippings and 1/2 teaspoon fennel seeds in large bowl. Season to taste with salt and pepper. Spread potatoes in single layer on heavy large baking sheet. Roast until tender, tossing occasionally, about 55 minutes.Meanwhile, heat 2 tablespoons bacon drippings in heavy large skillet over medium-high heat. Add onion, chopped fennel and 1 teaspoon fennel seeds. Sauté until vegetables are almost tender, about 7 minutes. Add bell pepper and sauté until vegetables are tender, about 5 minutes longer. Transfer vegetables to large bowl.Add potatoes, smoked salmon and herbs to vegetable mixture; toss to combine. Season to taste with salt and pepper. Transfer hash to platter and tent with foil to keep warm.Add vinegar to large skillet of simmering water. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place atop hash. Serves 6.

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7.Christmas Corn Bake:

Ingredients:
2 eggs(beaten), 2 c.(1 can) cream style corn, 1 c. Minute Rice, 1/2 c. finely chopped onions, 1/2 c. finely chopped green peppers, 1 can Rotel tomatoes and peppers, Cheese slices (enough to cover top of casserole).

Method:
Butter a casserole dish. Mix the ingredients, except cheese, and bake covered at 350 degrees for about 1 hour. Remove cover and top with cheese slices; bake for 10 more minutes.

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8.Scallop, Spinach And Orange Salad:

Ingredients:
2 oranges(peeled, white pith removed), 1 cup orange juice, 3 tablespoons balsamic vinegar, 2 tablespoons minced shallot, 1/4 cup olive oil.
12 large sea scallops(each cut horizontally into thirds), 2 tablespoons (1/4 stick) butter(melted), 1/4 teaspoon paprika.
8 cups fresh spinach leaves (about 10 ounces), 2 tablespoons sliced almonds(toasted).
1/4 cup (1/2 stick) chilled butter, cut into pieces.

Method
Using knife, cut between orange membranes to release segments. Mix juice, vinegar and shallot in bowl. Whisk in oil. Reserve 1/2 cup dressing for spinach; pour remaining dressing into small saucepan. Simmer dressing in pan until reduced to 1/4 cup, about 5 minutes. Set aside.Line baking sheet with foil. Overlap 9 scallops slices on foil, forming round. Press to compact. Repeat with remaining scallops, forming 3 more rounds. Brush with melted butter. Season with paprika, salt and pepper.Preheat broiler. Toss spinach with reserved 1/2 cup dressing. Mound spinach on plates. Garnish with orange segments and almonds.Broil scallops until cooked through, about 3 minutes.Bring 1/4 cup dressing in saucepan to simmer. Remove from heat. Gradually add 1/4 cup chilled butter; whisk just until melted. Season with salt and pepper.Place scallops atop spinach salad. Drizzle sauce over scallops and serve.

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9.Pickled Herring:

Ingredients:
3 whole salt herrings, 4 peppercorns, 2 large onions chopped, 4 whole allspice, 1 cup vinegar, 1 tsp. sugar.

Method
Soak herrings in cold water for at least 24 hours changing it every 8 hours or more often. Remove the milt, skin, bones and cut each herring into 4 pieces. Arrange onions and herring in layers in a jar, pour boiled vinegar mixed with sugar. Keep in cool place overnight.

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10.Pecan Stuffed Mushrooms:

Ingredients:
20 Medium-sized mushrooms, 3 oz Cream cheese(softened), 2 tb Cooked(crumbled bacon), 1 1/2 tb Chopped pecans, 2 tb Italian style bread crumbs, 2 ts Minced chives, 1 tb White wine, 3 tb Melted butter.

Method
Gently separate stems from mushroom caps.Brush mushroom caps with the melted butter. Fill each cap with a mixture of cream cheese, bacon, pecans, bread crumbs, chives, and wine.Broil stuffed mushrooms for 3-5 minutes. Serve hot.

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