Bacon Wrapped Brussels Sprouts

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Bacon, Brussel Sprouts

Just in time for Super Bowl – it’s brussels sprouts!  I hear you nay-sayers out there but trust me . . . when you wrap food in bacon and spear it with a toothpick, it becomes perfect for noshing during the game.  We discovered this simple treat while wandering through the downtown art galleries during the monthly art walk.  Being an adventurous eater,  I didn’t even know what it was when I popped it in my mouth (hey, it was bacon for goodness sake) and I had to ask what I was tasting.  It took willpower to walk away after a couple of these little darlings. 

Fast forward a couple of months.

I’ll admit right here and now that I’m not a big football fan, but I love Super Bowl Sunday, because I adore a party with a food theme like “sport’s-bar-appropriate-dishes-that-go-well-with-beer.” When I was brainstorming for something new to fix, these came to mind. A quick search turned up the recipe source, Southern Living Magazine.

This delicious combination makes a fabulous appetizer and the creamy mustard dipping sauce is a perfect accompaniment.  I made these to test the recipe and the biggest sport’s fan in the house gave them an enthusiastic thumbs up as he was loading up a second plate.   Easy as can be, you have to give these a try – they’re a find!

This is after the simple prep – before popping them in the oven.

 

Twenty short minutes later – just look at them!

 

Southern Living Magazine – November 2008

Prep: 15 min., Bake: 25 min.

 Yield: Makes about 6 to 8 appetizer servings

Ingredients

• 10  bacon slices
• 10  Brussels sprouts
• Salt and pepper to taste
• Creamy Mustard Sauce

 Preparation

Preheat oven to 400°. Microwave bacon slices, in batches, between paper towels, at HIGH for 1 1/2 minutes. Cut slices in half crosswise. Cut Brussels sprouts in half lengthwise. Wrap 1 bacon piece around each Brussels sprout half; secure with a wooden pick. Place sprouts, cut sides down, on a lightly greased wire rack on a baking sheet. Sprinkle with pepper to taste. Bake at 400° for 20 to 25 minutes or until bacon is crisp and Brussels sprouts are tender. Serve with Creamy Mustard Sauce, if desired.

 Creamy Mustard Sauce 

Stir together 1/2 cup sour cream, 2 tsp. whole grain mustard, 1  tsp. brown sugar, salt and pepper to taste in a bowl.

Makes 1/2 cup

Tamarack Time

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chow chow, Tamarack

Yesterday we enjoyed the annual festival known as Tamarack Time, a harvest celebration in the village.  This event gets its name from the Tamarack, or Western Larch trees, which grow on the slopes surrounding the Flathead Valley.  Every year in late October, these trees put on quite a show when they change color from green to gold before dropping their needles.   It’s quite spectacular and this showy fall transition is a wonderful reason to get outside, soak in the beauty and mingle with the locals.  The Tamarack Time event takes place downtown in the village streets where anyone who desires can enter their special dish in one of the many categories.  After judging, the dishes are served to all the ticket holders who’ve plunked down their $4.00.  It’s a wonderful event and a great excuse to get out and enjoy the peak of the beautiful autumn weather.

The night before this year’s celebration, my friend Pattie suggested I enter my hot, green-tomato chow chow served on a cracker in the appetizer category.  Not able to think of a good reason to say no, I went for it.

 

I’ve never competed, and didn’t expect much, so you can imagine my surprise when I found out I’d placed second in my category!

 

Once the judging is over, the tables are open for sampling.

The volunteers dish out bite sized portions.

The entire town is decorated with corn stalks.

Dana enjoyed the cookie table.

Now that I’ve won one of these medals, I’ll be planning next years entry for months!

After Tamarack Time, we had friends Neal and Pattie over for Chile Rellanos.  I wish I had photos of this special meal, but I was having so much fun I didn’t get any great shots.  (sigh)  However, today’s adventure was photographed extensively, and will be shared soon.  Hint:  I was told to wear bright colors, bring a whistle, bear spray, safety goggles, a knife and a basket with a handle . . . that ought to bring you back. 

Polar Bear Plunge

So . . . late yesterday morning, I’m still in my pajamas making some appetizers for my dinner guests that evening and my phone rang.  Michelle had a hint of mischief in her voice as she gingerly asked me to come with her to the annual Polar Bear Plunge at the Raven.  There was no way I could do this, right?  I mean, I had a party to prepare for, RIGHT?  That’s what was going through my mind, as I heard my mouth say that I would go if we could leave right after.  I made no commitment to plunge, just to go with her for moral support and photos.  Meanwhile, my subconscious self was already brainstorming about where my swimsuits were stored for the winter and figuring out what to use for water shoes since my lake shoes were stored in the boat under the tarp.  I talked to Patty, my dinner guest, who founded the original Polar Bear Plunge many years ago and she was supportive and excited.  She said to call when I got back.  It was on.  I was terrified, but I was going in. 

This was the board at the sign up table.  I understand that this was pretty mild.  There are years when the wind blows up huge waves and years with ice floes and sub-zero temps.  Lucky me! 

Pre plunge.  See the snow on the rocks?

We’re hugging in anticipation  . . . and to keep warm.

Search & Rescue go out first – gulp!

The kayak contingency gathered and the reporters waited.

The rain made the lens cloud, but here’s the kind of crowd we were in.  Hats are encouraged – next year I will know this.

Going in!  We were holding hands until bikini girl played Red Rover and broke through!

 

Yeah, we did it!

I’m not sure what the official count was, but I would estimate around 100 went in and there were so many observers.  The Raven was open and serving, the crowd was in high spirits.   

I’ve always wondered about the sanity of people who do this sort of thing.  Now I understand the allure.  It’s fun to be a part of something outrageous!  Now and forevermore I will be able to say I did it!  I have proof – I bought the t-shirt. 

When my guests arrived for dinner, they presented me with this little guy to commemorate my first plunge.  Pattie told me it was given to her for the same reason. 

Beside the River, Through the Woods

We were invited by old friends to a Christmas Eve potluck dinner party a few miles down the road.  I prepared some party food, grabbed a bottle of wine and we were off! 

When we turned off the highway, this was our view: 

Pretty impressive, right?  This is straight out of the camera – you just can’t improve on wonders like this. 

 

We continued on and stopped on the little bridge to snap this photo of the creek.  Amazing colors last night.

 

A few moments later, we pulled up at their house and before I could even say hello I was snapping this shot before the last light faded away.  Can you even imagine a wall of windows looking out at this river every evening? 

 

The party was a warm and wonderful gathering of old and new friends – folks without family gatherings to attend.  It was an amazing, spirit filling night.  The warmth of Christmas was everywhere and the evening included great food, wine and song!  Two of the guests began playing the most wonderful Celtic music.  He is a professional musician, she is a sought after veterinarian by day and delightful musician by night. 

I cannot remember the name of this instrument, but she was very talented with her playing and singing.  Baskets of percussion instruments were passed around and I did my best to play the “cheese grater.”   I also did a bit of singing. 

This was a fun, fun night that I will always remember.   For a Christmas without any of my kids or relatives in town, it turned out to be so special.   Our hosts for the evening were warm and gracious and everyone felt the spirit.  

Merry Christmas from Montana!  ♥

A Memorable Thanksgiving

Growing up with seven brothers and sisters, Thanksgiving was always a huge family extravaganza.   Time & geography has changed this and we often spend the day with a modest gathering and a smaller, though still traditional feast.  This year we were invited to a gathering of friends for Thanksgiving dinner.   The guest list included 4 couples and 9, mostly teen-aged, kids.  I’ve never celebrated this family holiday with friends, but it was so much fun! 

My contributions were small – a pie, some wine, dinner rolls & relish trays.  For my relish trays, I made a plate of devilish eggs using my mom-in-law’s delicious recipe.  It has finely chopped red onion and pickled jalapenos with a dash of cumin in the filling.  I like to dress them up with a little radish garnish and a pinch of chopped cilantro or parsley.   I love how pretty they turn out.

For the relish tray I stuck with traditional fresh veggies & stuffed celery.  My mother always stuffed the celery with cream cheese and green olives and I had planned to do the same until a recipe from the Bon Appetit foodist for his “Grandma Knowlton’s Pimento Cheese Spread” caught my eye.  I used to buy this stuff pre-made in Texas where it was commonly used for sandwiches or spread on a cracker.   I made a batch and put it out with Ritz crackers for my own taste testers who gave it a big thumbs up.    It’s simple, too, so give it a try.  It looked pretty on my veggie tray. 

I didn’t take my camera to the party but I should have because everything was so festive.  The long table in the living room was set beautifully and our hosts home was so warm and welcoming.  We started with some very tasty fall martinis for happy hour and the party started with a bang!  

Dinner was perfect.  The conversation was loud and lively and the food was amazing.  Normally I pass on sweet potatoes, but sampled a dish that my friend, Mary, brought.  Mary ran a bed and breakfast for years and everything she cooks is incredible.  Omygosh - these yams would make a great dessert!  She shared this recipe and it will always be on my Thanksgiving table. 

We ended the night with pie, coffee and even more great conversation.  Thank you Shannon & Gregg for a fun and memorable Thanksgiving!

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Recipes:

Pimento Cheese Spread

1-1/2 cups (packed) finely grated extra sharp yellow cheddar
1-1/2 cups (packed) finely grated white cheddar (I had Monterrey Jack and used that)
1 cup mayonnaise
1/4 cup diced pimento from a jar – drained and chopped finely
1/4 tsp cayenne pepper

Mix all in a medium sized bowl.  Mash with a fork to blend well.  Season with salt and pepper.  Cover & chill until cold. 

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Yam Good Sweet Budaydas – Mary Knoll

3cups cooked, skinned & mashed yams (hot)
½ cup white sugar
1/3 cup butter
½ cup milk – may not be needed if the yams have a soft texture
2 eggs beaten
1 tsp vanilla

 Pour into 1-1/2 or 2 qt casserole

 TOPPING (Mary doubles this)
½ cup coconut (optional)
½ cup chopped pecans
6 Tbsp brown sugar
3 Tbsp flour
3 Tbsp melted butter

 Spread over yam mixture and bake at 375 for 20-30 minutes until bubbly in center.