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Holiday Guide: Vote for your favorite recipe!

Submitted by on 1, December 15, 2010 – 12:03 amNo Comment

‘Tis the season for all you cooks out there to strut your stuff, and in that spirit, The Island proudly presents our first-ever holiday recipe contest. We reached out to local kitchen wizards to ask for their best holiday recipes, and below are the responses we got. Now we’re asking you to tell us which recipe you like best. The winner of our reader poll will be announced on December 23, and for their efforts, they’ll receive a $100 gift certificate from Asena Restaurant.

First up is this recipe for Sweet and Spicy Pecans, submitted by Melissa Gans. “I made these for my friends and family last Xmas and they were a huge hit!” Gans writes of the treat, which she says is perfect to wrap up and give away or bring to the office.

Sweet and Spicy Pecans

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2 cups pecan halves

2 tbsp. melted butter

1 tbsp. sugar

1/2 tsp. ground cumin

1/2 tsp. chili powder

1/4 tsp. dried crushed red pepper

1/8 tsp. salt

Toss pecans in butter. Combine remaining ingredients. Sprinkle the spice mix over pecans, tossing to coat. Spread on a cookie sheet (line with parchment paper for easy clean-up). Bake at 325 degrees for 15 minutes, stirring occasionally. Cool. Enjoy!

Next is Isadora Alman’s recipe for a Couldn’t Be Easier and Very Festive “Dutch Baby” (origin of the name: unknown).

Couldn’t Be Easier and Very Festive “Dutch Baby”

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3 eggs

1 1/2 cup milk

1 cup sugar

3/4 cup flour

1/2 tsp. salt

1 tsp. vanilla

Frozen berries partially thawed (optional)

Liquor of your choice

Blend ingredients in blender. Butter ovenproof casserole dish and put in 400 degree oven. When butter is sizzling, pour in blended batter. Bake approximately 30 minutes until top is browned and puffy. Remove from oven and serve with partially thawed fruit and liquor. Serves 4-6.

And last but not least, Annette Sandoval offers an Edible Christmas Tree Centerpiece. “This recipe is so easy, the kids/husband can make it, while staying out of your kitchen,” she says.

Edible Christmas Tree Centerpiece

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16″ styrofoam cone (available at most arts & crafts stores)

5 bunches fresh parsley

Plastic wrap

1/2 lb. med. sized cooked, shelled shrimp

1 dozen cherry tomatoes

Ripe pitted olives

Stuffed green olives

1/2″ cubes of assorted cheese

Colored wooden toothpicks

Heavy duty staples

Wash and dry parsley. Using individual heavy duty staples, secure parsley sprigs to styrofoam cone, working around and down to completely cover cone with parsley. Cone should appear to be covered with parsley leaves. (Stems should not show.) This step may be done the day before the party. Cover the green cone with plastic wrap and store in refrigerator.

An hour before the party, “decorate” the tree by securing shrimp, cherry tomatoes, olives and cheese cubes to the cone with toothpicks. A cherry tomato on top of the tree completes the ornaments. Place decorated tree on a pedestal candle stand to serve as a Christmas tree stand or use any approximate base available. As guest discover that the tree is edible, the hostess should redecorate the centerpiece with more garnishes.

So which do you think is the best? Vote in our poll and let us know!

Which recipe is the best?

  • Edible Christmas Tree Centerpiece (51%, 26 Votes)
  • Couldn't Be Easier and Very Festive "Dutch Baby" (27%, 14 Votes)
  • Sweet and Spicy Pecans (22%, 11 Votes)

Total Voters: 51

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