Winter Blues

Gearing up this year for my WINTER BLUES menu was met with procrastination, procrastination, procrastination......

Finding the materials I've used in the past was a challenge. I thought I had it all so organized- the outdoor blue lights, the strings of blue lights and garland, candles, glasses....I found some things but not everything. But the key in having fun are the people, for sure.

 The menu came together nicely and it was fun. I opted not to do Blue Point Oysters this time. Instead I found some delicious ahi tuna recipes. My husband made some 'fun cocktails' that were served in blue barware.
We started with a warm and creamy cranberry, blue cheese wonton cups followed by Sesame Crusted Tuna with Papaya cream.
Trending this year is Gnudi- the popular kinds are spinach gnudi, and a squash gnudi. So easy and so delicious.

Gnudi

I got home from work a little late. Guests were coming at 6 and I was glad I opted to make a crockpot Salsa Chicken.

The dinner was finished off with Mango filled Cream Puffs with a Spiced Mango- Mojito Sauce- compliments January 2014 Bon Appetit!

Here is the recipe for the gnudi I made:

Ricotta Gnudi

Mix together:

1 cup whole milk ricotta

½ c grated pecorino Romano

1 egg

5-6 T fresh bread crumbs

½ tsp salt

grated nutmeg to taste

Then let this sit so the breadcrumbs can thicken the mixture, about 30 minutes.

Heat a large pot of salted water to boiling. Roll the dough into small balls with well floured hands and place them on a floured baking sheet.Add the gnudi in batches being careful not to crowd them-( the balls will get larger as they cook because they will absorb water).  If they break up in the water, you might need to add more flour to them.

Carefull slip them into the boiling water. After they bob to the surface, cook 2 minutes. Remove from pot and serve with more pecorino or a sauce of your choice.

You can also add 12 ounces fresh spinach to a pot of boiling water, squeeze dry and then chop in a food processor. Then add it to the ricotta mixture.