Rice Balls or Arancini

I made rice balls for the holiday and they really turned out very good. I have to say it didn't take very long and with a few hints from a friend they turned out great.

One hint my friend gave me was to use arborio rice and to cook the rice a day in advance. I have to say that was the tip that I think made this rice ball making experience a success.

Rice balls or in Italian they are called arancini were made by my great grandmother while she was alive. My grandmother and mother would help nonna prepare the arancini for the holidays. Nonna would put ground meat seasoned with cinnamon in the center of each rice ball.

I still remember how delicious they were. Needless to say my grandmother and mother began making the arancini after nonna was gone and we always looked forward to having them at the holidays.

Here is my recipe without the chopped meat (I forgot to buy the meat). I think this is a very flexible recipe since I didn't have a written recipe to follow. I just used my intuition.

I did use only 1 uncooked cup of arborio rice which yielded about 8 medium rice balls. A nice size for serving as a side.

Rice Balls

• 1 cup uncooked arborio rice
• chopped parsley
• 1-3 TBLS. grated parmgiano reggiano cheese
• salt and pepper
• 1 egg
• 1 egg white beaten
• mixture of seasoned bread crumbs & panko bread crumbs
• oil for frying
• Marinara Sauce

Directions

• Cook the rice according to directions. Drain rice and place in a bowl to chill at least 1 day in advance.
• Heat oil either in deep fryer or frying pan.
• Beat egg white and set aside in dish next to the bread crumb mixture.
• Add the cheese, parsley, 1 egg and salt and pepper to the chilled rice. Mix well and begin forming the balls.
• Dip each rice ball into beaten egg white, then roll in the mixture of bread crumbs.
• Place into hot oil and cook on all sides until nicely browned.
• Drain on paper towels.


• Serve with marinara sauce on the side for dipping.

If you would like to make a more Italian style arancini just saute a small amount of chopped onion and about 1 cup of chopped meat. You can add a handful of baby peas also, then season with salt and pepper.

If you are adventurous you can and add a dash of cinnamon. When forming the rice ball use your thumb to make an impression in the rice ball and add a 1/4-1/2 teasponful of the chopped meat mixture and then continue to form the rice ball with the meat in the center of the rice ball.

I've shared this on Friday Potluck and at Home and Pantry



and Tuesday's Delicious Dishes at It's A Blog Party



Happy Holiday!

Mangia!
Winelady Cooks

Hot Drinks and Snow Days

A surprise blizzard has slammed much of the country this holiday weekend. For some of us this could be a primo opportunity after the hectic holiday.

There was so much shopping, wrapping, cooking, baking and entertaining going on that we can sit back and relax for a day while the plows get the snow off the roads.

Turn on the DVD player and watch the new (or old) movies that magically appeared in your stocking. Make some hot chocolate, round up the kids after their snowball fight and enjoy the movies.

After the kids have finally passed out from exhaustion, light a fire if you have a fireplace and put out some snacks to enjoy with the warm mulled wine while watching your favorite new movie.

If you have heard of mulled wine but not sure what it actually is, here is a simple explanation - mulled means heated and spiced.

How simple is that. Heat up the wine with any spices you enjoy and you have a delicious warm drink on a cold day.

Here's an easy recipe you can prepare to have ready when you are.

Mulled Wine
(makes 1 quart)
Ingredients

• 1 cup water
• 1/2 cup sugar
• 3 cups red wine
• 1 cinnamon stick
• 3 whole cloves
• 1 orange peel (use the entire peel from the orange)
  
• sliced fruit (apple, pear, etc., your preference)
• 2 TBLS. brandy or fruit liqueur (optional)
  

Directions:

• Make a simple syrup with the sugar and water and remove from the heat after it comes to a gentle boil.
• Add the red wine, cinnamon, cloves and orange peel to the simple syrup. Turn on the heat to very low and stir all ingredients. Do not let it boil, just cook slow 30 to 40 minutes to allow the flavors to blend.
• Keep on a very low heat to keep warm and serve when you are ready.

This recipe is so flexible. You can add any spices and/or fruits you prefer. Add in or leave out the brandy. Whatever your preferences this is really a crowd pleaser and one hot toddy for a fabulous weekend of blizzardry.

I hope you enjoy the winter wonderland this holiday weekend. Stay warm, be safe and best wishes for the New Year!


Salute!
Winelady Cooks

May Your Days Be Merry and Bright!

I've been so busy baking and to be honest I'm still buried in flour. I didn't realize that it's almost Friday and I didn't post my wine review Monday -- how embarrassing!

I don't know what I was thinking. I've taken on more chores than I can manage.

It's hectic and verrry cold which kept me from running out to do errands. Who wants to be out in the cold when it's nice and warm in front of the oven with cookies baking?

Warm and Cozy is the theme this year. With all the snow in the midwest and the frigid temps I hope you are nesting at home with family and friends. There is nothing more enjoyable than making new memories and reminiscing of days gone by.


Warm apple cider and hot chocolate are always comforting when the weather outside is frightful.

To toast your guests and welcome home family visiting from afar serve a refreshing sparkling wine. It is very food friendly and can be served with appetizers, dinner, fruit and cheese platters and desserts.

Choose from a variety of affordable sparkling wines from Spain, Italy, France, Germany and California. There are several styles of sparkling wine ranging from dry to sweet and many levels in between -- you can find a style for everyone to enjoy.

If you want to serve sparkling wine with dessert choose an asti spumante. Here is additional information on Sparkling Wine to help you choose the style to fit your holiday celebration.

A Very Happy Holiday to All and to All a Good Night!



Salute!
Winelady Cooks

Keep the Antipasto

Let's face some of us just do not like change. This is evident in our family especially at Christmas. Keep the antipasto! is the chant we hear when it comes time for us to plan our holiday dinner.

In our family an antipasto platter has always been served before our Christmas dinner as far back as we can remember. Now, this part of our meal makes us feel like time has stood still.

One thing we can count on with an Italian antipasto platter is the salty and acidic elements in many of the items included in the platter.

The olives, anchioves, the cured meats, and the vinegar peppers just to name a few, all have those elements.


One tip to keep in mind when serving salty foods is to choose a wine that is fruity and is high in acidity. Pinot Grigio, Orvieto, Sauvignon Blanc, and rosé wines are crisp and acidic wines to have on hand for those food styles.

These wines can also be served with dinner when the accompanying sauces or sides have a salty or acidic elements.

What is not always a good pairing generally are red wines which have more tannins and are higher in alcohol. These elements in red wine will enhance the salt making the food taste more salty which can be unpleasant.

If you prefer red wine then choose one that is a lighter and fruity wine. Gamay or Beaujolais are fruity reds that have more acidity and are lower in tannins.

Pinot Noir is a very food friendly red wine. Choose a 'new world' style pinot which is more 'fruit-forward' as opposed to 'old world' pinot noir which has only subtle fruit character.

Also, sparkling wines are always a good choice. They are very food friendly. Keep a bottle or two on your shelf for those times when you are not sure what to drink or when you want to feel special for any reason. They are inexpensive and should be enjoyed anytime.


Happy Holiday!

Salute!
Winelady Cooks

Shrimp and Broccoli Stir Fry

Time seems to be at a premium these days and it's not just because we are anxiously awaiting the arrival of Rudolph.

My youngest grandson loves animals and he's so curious about Rudolf and the rest of the reindeer.

His major concern is where Santa stops to feed them. He thinks the reindeer will get hungry and tired flying from country to country hauling all the presents and Santa on the sleigh. Well it is heavy! no?

It's exhausting trying to come up with explanations that sound reasonable. You just can't make up silly stories. Somehow they know when your being 'bad'.

All that thinking along with all the other stuff going on this week has me wanting to cook less right now. I have to bake. I should say I'd rather bake this week than cook, but we have to eat.

So today I made a quick stir fry. Well it wasn't an actual stir-fry since I didn't use a traditional wok. I just used a heavy saute pan. It was easy, no mess, and it really was delicious.

Shrimp and Broccoli Stir Fry

Ingredients:

• 1 cup brown rice
• approx. 1/2 lb. cleaned shrimp
  
• thinly sliced small onion and sliced garlic clove
  
• 1 pkg. frozen broccoli florets
• sesame oil
• 1 tsp. soy sauce & 1 tsp. vegetable oil (if needed)
  
• 1/2 to 1 cup chicken broth
• 1 1/2 tsp. cornstarch

Directions:

• Cook the rice according to package directions.
  
• Heat a heavy saute pan and add the oil. Then add the onion and garlic and stir until the onion is translucent.
  
• Pre-cook the frozen broccoli in the microwave only half the time recommended. It will cook through when added to the shrimp.
• Add shrimp to hot oil and cook about 1 minute on each side.
• Add pre-cooked broccoli to the shrimp and stir together about another minute.
• Now add the chicken broth and soy sauce to taste. You can add salt and pepper to taste if you wish but the soy sauce is salty.
  
• Stir for a minute until the broccoli heats through and the shrimp are cooked -- about 1 or 2 minutes.
  
• Mix the cornstarch with 2 TBLS. of water and stir until cornstarch is dissolved. Add it to the saucepan and stir for a few seconds and the sauce is thickened.
• Serve over the cooked rice.
  

This recipe serves 2 adults. You can add more or less of any ingredient to adapt to your taste. You can also substitute chicken for the shrimp and use frozen stir fry vegetables. I used what was in my freezer but you certainly can use whatever you like.

Enjoy the season stress free and make cooking quick and easy!

This recipe is listed on the Friday Potluck:


Also listed at Holiday Treats Week
and Ann Kroeker's “Food on Fridays”



Mangia!
Winelady Cooks

Family Friendly Cocktails

The time of year has finally arrived when we find ourselves merrily joining our family and friends for fun, fun, fun.

The activity of the season is to eat, drink and be merry toasting the season with glad tidings and new beginnings.

When I was growing up, every weekend in December I remember family and friends would stop by just after breakfast and come and go throughout the day. It was always fun. My mom had the coffee urn ready and she would set out a few cordials to go with the fresh fruit and homemade sweet treats.

Today our family tradition is a bit less hectic as family and friends are now in distant cities. As we celebrate with new friends and neighbors I set up a side table with a sampling of fresh fruits, fresh baked cookies and sweets. I make fresh coffee and tea when someone stops by and then I make what I call 'family friendly' holiday cocktails. These are perfect for everyone at any age and can be served with breakfast, lunch, brunch, dinner and anytime in between.



Let's get the season started. These 'cocktails' are easy to make on the spot. The recipes are flexible so that you can substitute some of the ingredients with your preferences. Now that's EASY!

You might already have these ingredients. If not, you can stock up in advance with the ingredients you prefer so you are ready to make your cocktails on the spot. You will need at least one each of a fruit juice, sparkling soda/water/ginger ale, fresh fruits, lemons and oranges.

Shopping List:

• cranberry juice
• apple juice
  
• orange juice
  
• flavored club soda (orange, cherry, raspberry, lime, etc. your choice)
• sparkling water, club soda, ginger ale (your choice)
• pint of fresh raspberries and/or strawberries or frozen if fresh is not available
• fresh orange, sliced
  
• fresh anjou pears, sliced
  
• grenadine or pomegranate juice
• fresh lemon, sliced
  

Poinsettia Holiday Cocktail

Ingredients:

• 8 oz. Cranberry juice
• 16 oz. sparkling water (club soda, ginger ale(this will be sweeter) your choice)
• 1-2 TBLS. grenadine (or pomegranate juice)
• 4 orange slices
• 1 cup ice cubes
  

Directions:

1. Mix all ingredients in a large pitcher and stir gently.
2. Serve in wine glasses or juice jar glasses for an old world feel.
3. Garnish each glass with an orange slice and add a few fresh pomegranate seeds if you have them or use fresh or frozen raspberry or strawberry.

Tea and Pear Cocktail

Ingredients:

• 8 oz. apple juice
• 1 quart of fresh brewed green tea chilled (or your favorite tea)
• 1 tsp. fresh lemon juice
  
• 4 oz. sparkling water (or club soda)
• 1 cup ice cubes
• fresh pear slices
• lemon slices

Directions:

1. Mix the liquid ingredients in a pitcher and add ice. Stir to blend.
2. Pour in glass mugs, add a slice of pear to each mug and garnish with a lemon slice.

These non-alcoholic 'cocktails' are perfect for everyone from the children to even grandma and grandpa. They are festive and add that touch of sparkle for an extra special holiday.

And There's More

If you are hosting an adult holiday gathering or party you can always use a sparkling wine as a substitute for the club soda and then add a splash of fruit liquor for extra flavor.


Salute!
Winelady Cooks

Pancakes with Cranberry Relish

"Waste not, want not" was my grandmother's motto especially when we had many leftovers.

My mother, the creative guru of her time, tried to find ways to re-make some of the leftovers to compliment other dishes she would make.

Since eating is an important element of our being, we should make the most of the foods we have and enjoy it. So this weekend my Sunday brunch was born.

I realized there were still a few items left in my fridge from Thursday. It wasn't really enough to make another meal so I thought everyone would enjoy a brunch. Then when we were finished we could spend the better part of the day outside playing with the kids in the yard.

This was simple since I only had cranberry relish, a cup of dressing and some fresh fruit and a few stalks of asparagus. I'm not the most creative cook in the kitchen but I pulled it off.

The star of the brunch was the pancakes with cranberry relish. Eat 'em plain or with the cranberry for those who like it. The kids love pancakes with chocolate chips as their topping. The rest of us enjoyed the sweet-tart cranberry relish.

I didn't make a lot of different items for this brunch. My mission was to use what I already had rather than make more dishes and have more leftovers.

After Thanksgiving Brunch Menu

• Pancakes with Cranberry Orange Relish
• Sausage Stuffing Patties
• Asparagus Omelet
• Fresh fruit compote
• Coffee and Hot Chocolate

This was just enough to satisfy everyone and there were no more leftovers. Now that was a successful mission, even if I say so myself.

I have shared this on EKat's Kitchen Friday Potluck.



Mangia!
Winelady Cooks