Happy New Year...Let's make 2011 Memorable

Happy New Year!
The Holidays are over and in the Licari Robertson household this is bitter-sweet. Both my husband and I really enjoy Christmas, it is my favorite time of year. This was the first year in many that we didn't have to board a plane and take vacation days to spend some quality time with our families. Though it went by fast, we are very appreciative for great family. 

We spent Christmas Eve with my family, getting all the Aunts, Uncles and Cousins together. We haven't all been in the same room since 2007. We had great food, lots of wine and good company, my only regret is that we didn't get a picture of all of us together. We really should get together more often. Then bright and early we were off to spend Christmas morning in Michigan with my husbands family. We took the train to Ann Arbor, what a great experience. If you have never taken the train, it is a must and should be on your 2011 to do list.

Then all the sudden New Years was upon us, as newbie's to the area we were unsure of what to do for New Years. Plus, I'm just finally off crutches and not quite walking normal so we didn't want to venture to far....so a night in it was. I decided to make us a smorgasbord to choose from for dinner and after stuffing ourselves and opening a bottle of Prosseco (we brought back from our trip to Italy this summer) we were ready to ring in the New Year. 

Here is a peek of what we had that night.

SWISS FONDUE 
1/2 cup Gruyere
1/2 cup Jarlsberg
2 tsp cornstarch
1/2 garlic clove
3/4 cup dry white wine
4 tbsp Jamison
pinch nutmeg
freshly ground pepper to taste

Cut cheese into small cubes, toss together with cornstarch. Heat in heavy saucepan, rub inside with garlic. Add wine and 2 tbsp of Jamison (I also add the garlic clove whole to the pot, once the liquid is about to boil remove the garlic clove, this step can be omitted if sensitive to garlic.) Once liquid is almost to a boil reduce heat to low - medium and add a handful of the cheese mixture. Constantly stirring until mixture is hot and smooth, continue to add cheese by the handful until all the cheese is incorporated. Add remaining Jamison, if mixture seems thick. Season with nutmeg and pepper and then transfer to your fondue pot. It is import to heat up for fondue pot before transferring the hot cheese.

Serve with cubed Italian or French bread, veggies and granny smith or any tart apples. I usually purchase the bags of pre-cut, pre-washed veggies just makes it that much simpler.

Spicy Beef Kabobs

1 1/2 pounds boneless beef sirloin ( I made 1/2 Beef, 1/2 Chicken) 

3 cloves garlic 

2 tsp smoked paprika 

1/2 tsp cayenne pepper 

1/2 tsp ground turmeric 

1/2 tsp ground cumin 

1 tsp sea salt 

1/3 cup red wine vinegar 
1/2 Cup Olive Oil
 the juice of two small limes 

If using wood skewers make sure to soak them for 20 to 30 min before grilling. Cut beef into cubes. Either in a blender or food processor combine garlic, paprika, turmeric, cumin, salt, pepper, lime juice and red wine vinegar. With the processor going pour the olive oil in. Once all ingredients are combined pour marinade over the meat and toss. Refrigerate for 2 to 4 hours, if you have the time 4 hours really makes a difference. Skewer meat three to four pieces to a skewer, do not over crowd the skewer you want this to be a fast cooking time. On a pre-heated grill (medium to high) cook for 2 to 3 minutes on each side, depending on your preference. Remove from heat and wrap in foil, let meat rest for 3 minutes AND ENJOY.

The Beef Kabob recipe originated from Alton Brown, though I have changed a few ingredients to our liking I must give credit where credit is due. Thank you Alton Brown.
http://www.foodnetwork.com/recipes/alton-brown/spicy-beef-kebabs-recipe/index.html

Felice Anno Nuov