Frothy White Russian

It seems serving coffee after dinner is so 1982...or maybe even 1952.  However, around the holiday season it does seem that folks are more interested in after dinner drinks.  Something about sitting at the table a bit longer or just taking the time to gaze at the Christmas tree while sipping on a fun treat, makes the night feel a little more magical.

While a White Russian is typically made with whole milk and cream - which you absolutely can do - this recipe uses a frother and some fat free half and half. The result is a tasty dang beverage that is equally as amazing. 

Frothy White Russian
Ingredients:

• 1 1/2 ounces Vodka
• 3/4 ounces Coffee liqueur
• 3/4 ounces Fat-Free milk
• 3/4 ounces Fat-Free half and half

Directions:

• Pour vodka and coffee liqueur in an old-fashioned glass filled with ice. Stir.
• Pour in fat-free half and half.
• Froth hot milk in frother and gently place on top of White Russian.

Turkey Cutlets with Apples and Cranberries

We are all running 1000 mph and it's about to rev up even more with the holiday season around the corner. I find myself feeling more rushed, more strapped and already concerned about missing the magic of the holiday season.

Of course organization and budgeting are important to keeping basic sanity, but learning to maintain basic routines are also critical. The routines that keep us most grounded, sometimes might be the things we dread the most. Family dinner time doesn't have to be just a means to an end. It can be that time, maybe the only time in your day to reconnect, refuel and recharge...as a family.

A home cooked dinner doesn't need to be expensive, fattening, time consuming or labor intensive. In fact, I caught this 5 minute meal from The Chew the other day and thought this was a must try. It gives you a taste of holiday ingredients, won't break the bank and is even kid friendly (although you may need to ditch the arugula on their plates ).

This is definitely what's for dinner tonight!

Turkey Cutlets with Apples and Cranberries
Ingredients:

• 1 1/2 pound Turkey Cutlets
• 2 Granny Smith Apples (cut into 8 wedges each)
• 1 cup Cranberries
• 1 cup White Wine or Water
• 1 cup Arugula
• Flour for dredging cutlets
• Juice of 1 Lemon
• Extra Virgin Olive Oil
• Salt and Pepper

Directions:

• Pound turkey cutlets until a half inch thick. Flour both sides and season with salt.
• Heat a tablespoon of extra virgin olive oil in a skillet over medium, and brown the cutlets until cooked through.
• Remove cutlets from pan, add the apples and cranberries, and deglaze the pan with white wine.  You can also use orange juice, cider or water.
• Season with salt and pepper. 
• Simmer until apples and cranberries are slightly tender, then remove from heat, and add the arugula.
• Plate and finish with a drizzle of olive oil and lemon juice to serve.   

Phyllo-wrapped Salmon with Peppers and Leeks

A few years ago, my dear friend Liz Adams-Mohan, created a beautiful family cookbook. She comes from a large, boisterous, loving family.  Each child is now married and brings with them a collection of various recipes from many different backgrounds.  These recipes are from her grandmother, great-grandmother, mother, sister-in-laws, brothers, brother-in-laws and even nieces and nephews.  The recipes range from soups and salads, to roasts, fish and desserts.  Each recipe tells a story ...both in description and imagery.  It's a work of art, but even more so it's a book of love and legacy. 

I have made many meals from this Adams cookbook and all have been fantastic.  A personal favorite I enjoyed making this weekend comes to me from the kitchen of Georgia Serevetas Adams.  This dish is elegant, tasty, simple and you can make this up to 6 hours before your guests arrive. The perfect recipe for your next dinner party. 

From bi-coastal kitchens to yours...

Phyllo-wrapped Salmon with Peppers and Leeks
Ingredients:

• 1/2 stick of butter
• 2 1/2 cups of matchstick sized strips of red bell peppers
• 1 1/2 cups of matchstick sized strips of leek (white and pale green sections only)
• 6 T dry white wine
• 1/2 t dried and crushed red pepper
• 6 T thinly sliced fresh basil
• 1 t salt
• 8 sheets of fresh phyllo pastry or thawed frozen pastry
• 4 - 6 oz skinless salmon fillets

Directions:

• Preheat oven to 400 degrees.
• Melt 2 T of butter in heavy large skillet over medium-high heat.
• Add bell peppers and leeks and sauté until tender, approx. 6 minutes.
• Add wine and crushed red pepper. Simmer until liquid evaporates, about 3 minutes.
• Remove from heat and let cool. Add basil, salt and stir.
• Melt remaining butter in a small saucepan.
•  Place one pastry sheet on work surface (keep remaining phyllo covered.) Brush sheet with butter and top with another sheet and brush second in same manner.
• Place salmon filet crosswise on phyllo sheet.
• Spoon 1/4 of vegetable mixture on the salmon fillet and fold the pastry over the salmon.
• Fold in sides and roll up forming a rectangular packet. Place onto a baking sheet vegetable side up.
• Brush the wraps with butter and bake until pastry is pale golden, approx. 35 minutes at 400 degrees.