GIVEAWAY: Raclette Grill for 4 from Raclette Corner

When Brad and I were first married, we had friends who lived down the hall from us in our St. Paul apartment building who loved Raclette. The first time we tried it, it was freezing cold outside. We huddled around the table with a Raclette grill as the center piece. Around the grill were bowls and plates of vegetables, meat, and Raclette cheese. We grilled the veggies and meat on top of the grill while the cheese got melty and bubbly under the grill. It was a cozy evening complete with good wine, wonderful friends, and fantastic (and incredibly easy) food.

Here is a little information about Raclette from my friend Sonja of Raclette Corner:

"Raclette has more than one definition. Raclette is a Swiss cheese dish, a cultural land mark, the name of a cheese, a table top appliance, a dining experience, a great time!

Raclette is very popular in Europe, especially in the Swiss Alps and other ski regions. And that’s where it’s said Raclette came from.

Back in the days, Swiss shepherds from the French speaking Valais region needed to bring food up to the Alps that was relative cheap and wouldn’t spoil easily in the hot summer month. So they brought cheese and potatoes. While the potatoes roasted in the fire, a big piece of cheese was put close to the fire. Once it started melting the cheese was taken away and scraped of the cheese onto the baked potatoes. This was not only filling and nourishing but also delicious. In French ‘to scrape’ translates to ‘racler’ and this is where the term Raclette comes from.

Today, few houses have an open fire place, so to simulate the process we now have Raclette Melter that hold a block or half wheel of cheese under a heating element. Once melted, the cheese is being scraped off onto the prepared potatoes.

Another variety is a Raclette Grill, which allows melting individual portions of cheese and offers a grill top to serve grilled vegetables, meat, chicken, or fish with the cheese. Many of these models come with a reversible grill top that can be used to make crepes or pancakes. And yet another variety can be converted into a mini pizza oven." 

As we head into the thick of winter, this is the perfect appliance to have on hand. It's great for entertaining, using up leftovers (anything topped with cheese is worth eating more than once!) and creating a fun family dinner. And how perfect would this be for a New Year's Eve party? Cheese, crusty bread, veggies and some bubbly are perfect ingredients for a memorable NYE party if you ask me.

If you can't access Raclette cheese (Sonja sells it on her site- click here to see more) you can use another good melting cheese like Emmentaler, which can be found at most grocery stores. Sonja has some great recipes at Raclette Corner that you can check out for some inspiration!

Are you interested yet? If the answer is yes, here is some good news for you: I'm giving away a 4 person Raclette Grill! Sonja has offered to give one of my readers a free grill (valued at $119.95) to add to your kitchen collection.

*The grill would be a great gift but may not make it to you by Christmas. *Giveaway is open to U.S. residents only (we cannot ship Hawaii or Alaska either- so sorry!)

Chocolate-Dipped Coconut Macaroons

Christmas is SO CLOSE I CAN HARDLY STAND IT! My family is coming to Denver very soon, our gifts are wrapped and under the tree, and I the only thing I'm panicking about is the fact that there is no snow on the ground. I guess I can't control that though, can I? All in all, I'm feeling very Christmasy and warm and fuzzy and all that.

On of the most exciting parts of the season this year has been watching Riley's face every time he talks about presents, Santa, baby Jesus, Frosty the Snowman, and Rudolph the Red Nosed Reindeer. Experiencing joy like that through a 2 year old's eyes is something I can't begin to explain. It's magical.

I've been trying to develop traditions for our family that we can do every year from what kind of cookies we make to the classic Christmas movies and music we play. These coconut macaroons dipped in chocolate have quickly become a family favorite. Even my husband, who doesn't like coconut, went crazy over these tasty little cookies.

Coconut macaroons are and easy and fast treat to make for last-minute Christmas parties, gifts for friends, or just a simple sweet snack to keep around the house. The good news, aside from the fact that these are SO delicious, is that they are relatively low in fat when compared to other holiday baked goods. At least that's what I tell myself after I've eaten 3 of them...

What are your favorite holiday traditions? Do you make cookies with your family? Do you go look at lights in your neighborhood? I'd love to hear what makes your season magical!

Chocolate Dipped Coconut Macaroons

Ingredients

For the ganache:

• 2 eggs, beaten
• 1/2 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups sweetened shredded coconut
• 7 oz bittersweet chocolate
• 2 tablespoons unsalted butter
• 3/4 cup heavy cream

Instructions

1. Preheat the oven to 350 degrees F.
2. Line a large, rimmed baking sheet with parchment paper.
3. Place a cooling rack over a baking sheet and set aside.
4. In a large bowl, whisk the eggs, sugar, salt and vanilla together until combined.
5. Use a spatula to fold the coconut into the egg mixture.
6. Use a teaspoon to scoop mounts of batter onto the prepared baking sheet.
7. Bake the macaroons for about 20 minutes or until the coconut has turned golden brown and the edges become slightly crispy.
8. Cool the macaroons on a cooling rack before dipping them in the chocolate.
9. While the macaroons cook, combine the chocolate, heavy cream and butter in a medium, microwave safe bowl.
10. Microwave for 30 second intervals, stirring after each interval, until the chocolate is melted.
11. Dip the cooled macaroons in the chocolate and place on the cooling rack that has been set over the baking sheet.
12. Allow the chocolate to set for about 2 hours before transferring to a platter.

Cocktail Friday: Meyer Lemon + Vanilla Gimlet

About 10 years ago, I used to think that a Lemon Drop Martini was the height of sophistication when it came to cocktails. I'm not saying there is anything wrong with the cocktail itself. When done well, it can be quite tasty. However, they tend to be heavy laden with sugar and artificial lemon flavor/color. Yuck. This cocktail, made with Meyer lemons, vanilla, and a flavorful simple syrup is a classier, more complex cocktail that I would be proud to serve to the rest of my grown-up friends. I went the gimlet route, using equal parts gin and a combination of Meyer lemon juice and simple syrup. (A traditional gimlet uses gin or vodka and Rose's lime juice, which is crazy sweet.) Then, on a whim, I added just a touch of vanilla extract. That last addition took this cocktail from good to great and made it perfect to serve as a holiday party aperitif.

Citrus cocktails are actually very appropriate for winter. Lemons are in season in these chilly months, so featuring them in recipes this time of year is a must!

TGIF everyone. I hope you have a weekend full of fun and love and laughter. And perhaps a Meyer Lemon and Vanilla Gimlet on the side.

Meyer Lemon & Vanilla Gimlet

Ingredients

• 2 oz gin (My favorite is Prairie Gin for this cocktail, but whatever you have will be fine. You could also use vodka)
• 1 1/2 oz Meyer lemon juice
• 1/2 oz Meyer lemon simple syrup
• 2 or 3 drops of vanilla extract
• zest of 1 Meyer lemon
• 1/2 cup water
• 1/2 cup sugar

Instructions

1. Combine the gin, lemon juice, simple syrup and vanilla extract in a shaker filled with ice.
2. Shake for about 30 seconds until thoroughly chilled and pour into a cocktail glass.
3. Garnish with a slice of lemon if desired.
4. Combine the zest, water and sugar in a small saucepan and bring to a simmer, stirring until the sugar has dissolved.
5. Let the syrup come to room temperature before using or storing in the refrigerator.

Shortbread with Dark Chocolate Ganache, Pistachios + Red Gold Sea Salt

I'm pretty sure the Victoria's Secret Fashion Show is on TV as I write this. That's right. I'm writing about cookies in my flannel pajamas, without any makeup, my hair piled on top of my head (still not dry from my super fast shower this afternoon during nap time), and my black lab just burped at me from her perch on the sofa. I don't think I need to elaborate on how different my life is from that of a VS model.

What I will say is this: I would bet good money that none of them know how to make killer shortbread. At least I've got one up on them.

Seriously though. This shortbread turned out beautifully. It is light and airy with a perfect balance of buttery sweetness and a hint of salt. Many recipes call for cornstarch to help make the texture a little lighter than it would be using only flour, but I decided to take it a step further. Based on what I've learned about potato starch through Asian cooking, I decided to try it out in this shortbread recipe. Typically, I find potato starch has a more delicate, crisp result (very similar to a potato chip texture, actually). Cornstarch can get  a little heavy for my liking and sometimes leaves a sandy feeling in my mouth. I don't want any of that in my shortbread!

As if shortbread wasn't rich and decadent enough on its own, I decided to dip it in dark chocolate ganache and pistachios. A little sprinkle of red gold Hawaiian sea salt and the cookies were absolutely perfect. This shortbread is festive enough for a Christmas cookie exchange and simple enough to make for a coffee date with friends (although I'd recommend making it the day before). The red gold Hawaiian sea salt is not exactly necessary, but it adds a nice smokey, salty flavor that contrasts nicely with the rich chocolate.

To shape the cookies, I used a method from Cook's Illustrated Baking (if you don't already own that book, you should get on it). If you're not into this shape, feel free to change it up.

If it's all the same to you, I'm going to keep not watching the Victoria's Secret Fashion whatever show and eat another cookie.

Cheers to that!

Shortbread with Dark Chocolate Ganache, Pistachios & Red Gold Sea Salt

Total time: 1 hour 20 minutes

Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 cup plus 1 tablespoon potato starch
• 2/3 cup sugar
• 1/4 teaspoon salt
• 2 sticks unsalted butter, cold, cut into 1/4 inch cubes
• 7 oz dark chocolate, finely chopped
• 3/4 cup heavy cream
• 2 tablespoons unsalted butter
• 1 cup toasted, chopped pistachios
• red gold Hawaiian sea salt

Instructions

1. Preheat the oven to 400 degrees F.
2. Line a 9 inch cake pan with a circle of parchment paper and set aside.
3. Line a baking sheet with parchment paper and set aside.
4. Whisk the flour, potato starch, sugar (reserve 1 tablespoon for sprinkling later) and salt together in a large bowl.
5. Cut the butter into the dry ingredients using a pastry cutter or two knives. When the mixture resembles wet sand, transfer it to the prepared 9 inch cake pan.
6. Firmly press the dough into the pan with your fingers.
7. Gently turn the dough onto the baking sheet lined with parchment.
8. Place the baking sheet in the oven and reduce the temperature to 300 degrees F.
9. Bake for 20 minutes.
10. Remove from the oven and cut a circle in the center of the dough with a metal cookie cutter about 2 or 3 inches in diameter.
11. Remove the circle of dough from the center and leave the cookie cutter in its place.
12. Use a wooden skewer to etch lines into the dough creating 16 wedges.
13. Return the shortbread to the oven for another 40 minutes.
14. When the shortbread has finished cooking, sprinkle it with the remaining sugar and cut it using the lines you drew earlier as a guide. Transfer to a cooling rack and bring to room temperature.
15. Meanwhile, make the ganache by heating the cream and butter in a small saucepan over medium heat until it just begins to steam. Remove from the heat.
16. Stir the chocolate into the cream until it melts completely and the mixture is smooth.
17. Place a cooling rack over a baking sheet lined with parchment and set aside.
18. Dip each shortbread wedge first into the ganache, then sprinkle with pistachios and a pinch of the red gold salt.
19. Place the wedges on the prepared cooling rack and allow the chocolate harden. It won't be like a chocolate shell, but it should be firm enough that it doesn't drip.

Homemade Potato Lefse

Last week, Riley and I drove up to Evergreen. It's about a half hour drive from our house and on this particular day, it was absolutely gorgeous. The snow that had fallen earlier in the week was still coating every rock and tree in the mountains, making me catch my breath at every turn. My favorite part of the drive was seeing the stream that runs along with road, which is usually bubbling merrily on it's way regardless of the season, frozen over in most places. The few spots with visible running water added to the enchantment of the scene thanks to steam that slowly rose into the air. And did I mention that the sun was shining and the sky was a bright, vibrant blue? Well, it was. And it was magnificent.

I wasn't able to find a good place to stop and get a photo, so I hope my description helps you imagine what it looked like. It was glorious.

Here's a little taste of what life has been like for the past week...

The reason we went to Evergreen was to make lefse with a new friend of ours. She is a fellow Minnesota transplant and one of her family traditions is to make lefse at Christmas time. If you're not familiar, lefse is a Norwegian flatbread made with potatoes, flour and milk or cream. The dough is made into golf-ball size rounds, then rolled very thinly and placed on a griddle where it gently cooks until brown spots are visible. The end result looks very similar to a tortilla but the texture is much more tender and delicate.

There are other versions made without potato, though I don't recall having tasted that kind before. I do recall Christmases as a kid when my uncle's parents would bring homemade lefse as their contribution to the holiday buffet. It was always folded neatly in triangles that were filled with creamy butter and nutty, sweet brown sugar. There is almost nothing in this world better than that combination.

This was my first experience making lefse and I was pleased to find it is not difficult at all. It does take a little practice finding the right consistency for the dough (my friend Andrea fortunately has lots of experience with this). It helps to do a test run with one or two balls of dough that have been rolled out to see if the dough needs more flour. If the dough seems exceptionally sticky as you're rolling it out, you may want to add a bit more before forming the rest of the balls.

I loved using the traditional equipment to make the lefse, but I'm sure you could do it without a lefse stick or traditional griddle. (If you are interested in buying the traditional gear, click here.)

It took some trial and error experiences for us, but in the end we came out with a nice batch of beautiful, delicious lefse to have at home. Despite the fact that this is the most simple and comforting snack on the planet, Riley didn't quite warm up to giving them a taste.

Someday he will appreciate them, I'm sure.

I'm hoping this will become a new tradition for us. It was such a blast chatting about lutefisk, lefse, and other Minnesota oddities with someone from the motherland. Thanks, Andrea, for introducing me to the art of lefse-making!

I don't have my own personal recipe for lefse, but click here for a great one posted by The Kitchn.

Clean Eating Round-Up

It's entirely possible that I am STILL full from the holiday weekend. Oops. BIG diet-oops.

To help my body and mind recover, I'm planning a week of healthy meals to help me feel energized and these are a few of my favorites that will be making an appearance at our table.

Did you overdo it for Thanksgivukkah? Or were you well-behaved? Either way, I think you'll enjoy these clean eating recipes!

One of my all-time favorite healthy recipes is thisKale & Pineapple Smoothie. Fortunately, Riley loves them too so I can get a crazy amount of kale into my little toddler with no problem.

For lunch and dinner, I like to work with dark leafy greens and eggs. With flavorful garlic and chili flakes, this Baked Eggs, Rainbow Chard & Yogurt dish is satisfying, fast to assemble, and perfectly healthy (and yes, there is butter, which maybe doesn't make this as "clean" as some might prefer, but you can always omit it).

Now this recipe is one that all of you, cooks or not, can make on a busy weeknight. It's a one-pan, super healthy meal that is comforting without the typical comfort-food guilt. Jacqueline's Pasta Bake is the perfect way to serve a healthy, crowd-pleasing meal to your family.

This Asparagus with Black Sesame is a beautiful way to enjoy your vegetables. Flavorful, nutritious, and gorgeous.

And finally, here is a perfectly amazing Roasted Broccoli Salad (I'm so thankful to the person who discovered roasted broccoli) that is perfect for a light lunch or a healthy side dish.

So now you're armed with some delicious, healthy recipes that will help get you through the week! Of course, I can't help you if you are still working through Thanksgiving leftovers. You're on your own with that one.

Have a wonderful week everyone!