Holiday Gift Guide 2022

The gift-giving holidays are approaching faster than most people would like, so I thought I'd make a few recommendations for those of you who might be shopping for small appliances and other kitchen-y items. Everything listed below is something that I own and love and would buy again if I had to. I've had some of them for DECADES and they're still going strong, so I'm not in the market to buy replacements just yet. Actually, we Minxes aren't doing any gift exchanges this year, which is a relief to both the wallet and to the brain. After giving my brother a set of green pans and a toaster oven last year, an Instant Pot the year before, AND he has custody of my Ninja Foodi grill/air fryer thingy, so I'm sure he doesn't need anything else. And my brother-in-law is impossible to buy for so we usually resort to giving him an adult libation. Mr Minx and I tend to receive booze and books, which we both appreciate, but there's already too much of both in this house. (My goal for the rest of the year is to finish three partial bottles of spirits and get them into the recycle bin. There are four bottles of various rums that are excellent candidates for this project. And we're making a trip to The Book Thing this month to donate a couple boxes of books.) 

Since I'm not giving anything this year, and I LOVE to give gifts, I'll just have to live vicariously through all of you. Leave a comment and let me know what you're planning to gift this year, especially if it's something from the list below.

I got my first food processor in the 1980s, the classic bulky Cuisinart. It's great, but it's too big to keep on the counter, and too heavy to continually bring out of its storage cupboard every time I feel like making hummus. Enter the Mini-Prep, which doesn't take up much room and holds the perfect amount of hummus or muhammara for a two-person household. I use mine at least once a week, especially in the summer when the basil and mint are growing like crazy, or I have other green herby stuff that would make a good pesto.

This guy is sleeker than my squared off model from the aughts, but my little old guy still works, so why buy a new one? Not just yet, anyway. When I do, this is the one I want.

Cuisinart DLC-2ABC Mini-Prep Plus 24-Ounce Food-Processors, 3 Cup, Brushed Chrome and Nickel

We got a classic Waring blender for a wedding shower gift 22 years ago, and it's my go-to for most things that need liquifying, gazpacho, for example. But then I got on a protein smoothie kick, making them for breakfast and occasionally lunch 5 days per week. Cleaning the Waring was annoying, as the blade is attached at the bottom of the jar and not removable, and the jar itself is heavy glass. So Mr Minx bought me a Jusseon smoothie maker, which comes with two sizes of plastic jar, and a screw-off blade. There are even caps to turn the jars into to-go cups, so there's no need to dirty a glass. 

Blender Smoothie Blender Blender for Shakes and Smoothies 1200W Digital Touch Screen Bullet Blender Smoothie Maker Countertop Blenders Blenders for Kitchen for Smoothies 18&35 OZ Cups with To-Go Lids

Decades ago, my Dad brought home a Cuisinart immersion blender, which my Mom dismissed as another useless kitchen gadget that would take up room. And in her kitchen, that was definitely the case. Somehow, she never required a blender or food processor of any kind. (I guess we ate a lot of chunky foods back then.) When I moved out of my parents' house, I took the immersion blender (along with the dining room table, some sofas, and more). I still have it (and the table), and I use it to smooth out soups and gravies regularly. It can also be used to make homemade mayonnaise. This newfangled model comes with a chopper/grinder and whisk attachments that make it much more versatile. Again, my old late-80s version works just fine, so I won't be getting a new one anytime soon. But you or someone you love might need one. Right now.

Cuisinart CSB-179 Smart Stick Variable Speed Hand Blender, Stainless Steel

I've had a frozen-capsule-style ice cream maker since Donvier came out with their plastic crank handle jobbies in the 80s. Cranking ice cream is a PITA, so I abandoned that old one for a new-fangled electric model that essentially does the same thing. Before I make ice cream, I have to make sure there's room in the freezer for the capsule--which usually means I have to cook/reheat a bunch of stuff, as the capsule isn't small. After a couple days, once I'm sure that thing has frozen solid, I make my custard and commence to ice cream making (and eating).

If you're really into ice cream, you can buy the capsules separately and store them in the freezer for whenever the mood strikes and make two flavors at once! (Also, you need to not have an overfull freezer.) My Cuisinart ice cream maker is red, but I do like this baby pink one. (Other colors are available.)

Cuisinart Automatic Frozen Yogurt, Ice Cream & Sorbet Maker - Pink - ICE-21PKP1

Another item I ordered because it was pink (though I was tempted by the lime green model!) is this Ovente electric kettle. We drink a lot of hot tea here at Casa Minx, all year 'round. Sometimes we just brew loose tea in the Mr Coffee, but other times we don't need that much tea. For instance, when I want a cup of chamomile before bed. Yes, I know I can put a cup of water in the microwave and magically have hot water a couple minutes later, but I've had a mug explode before. Dummy me didn't check if it was microwave safe, and it wasn't, and now I'm a bit hesitant to try again. So I just boil a pot of water in my cute electric kettle. 

Ovente Electric Kettle 1.7 Liter Cordless Hot Water Boiler, 1100W with Automatic Shut-Off and Boil Dry Protection, Fast Boiling BPA-Free Portable Instant Heater for Making Tea, Coffee, Pink KP72P

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!

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The True Meaning of Thanksgiving

Thanksgiving 2020 cheeseball

I've received some flack recently about my dislike for turkey and refusal to make it for Thanksgiving. As if an obese flightless fowl on an overburdened dinner table is what the holiday is all about. Just the other day, we ran into my husband's cousin, who questioned us on our holiday plans. I piped up about eating charcuterie and chicken legs on the coffee table while watching football and he acted as if I had uttered the most blasphemous statement ever spoken. He implied that our difference, more specifically MY difference, was a bad thing (and always had been). Because I didn't fall in line with the majority of the country in celebrating with rote tradition, I was wrong. But he's always seemed to view me as an aberration on my husband's part, and while his judgement could have hurt, if I let it, because he was criticizing me as much he was sneering at my desire to actually celebrate the holiday rather than force myself to do something I didn't enjoy, I actually felt a little smug. (As I am wont to do.) 

There is absolutely nothing wrong with wanting to have a stress-free holiday, eating food that one wants to eat with people one wants to spend time with. There's something to be said, of course, for large family gatherings--if one has a large family. But if one has a family of three, then the pressure of impressing relatives that one doesn't see often is off. Honestly, isn't the Thanksgiving holiday really about being thankful? About appreciating what we have? I have to think that large gatherings with turkey and all the usual sides involve at least a little resentment, at least on the part of the people who are preparing the meal (traditionally the women). I realize that this is the 21st century, and family structures are different--at least for us coastal elites--but I imagine that there are still plenty of households where the women work their asses off while the men belch beer at the Lions and Cowboys. Cuz that's 'Murica, right? And I'm not saying that's wrong, if that's what people want to do. What I want to do is enjoy a day off from my job, eating what I want to eat, with the two most precious people in my life (three, if you count the dog), thanking the cosmos for loving and being loved. 

Happy Thanksgiving to all of you, however you plan to celebrate.

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!

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Mixology with Beetology (sponsored)

Beetology beet-tini

Yeah, yeah, Halloween is for kids to dress up and go door-to-door to beg for candy. Maybe that's your thing, but I'd rather stay home with the lights out and drink. Or, more accurately, I'd rather pack up the pup, leave the neighborhood, and drink somewhere else. (My poor dog is traumatized by strangers at the door, and he is not fond of children. He is much like me.)

Beetology sent me some yummy samples (I LOVE BEETS! Yes, I am Polish.) and recipes to share. Beetology juices are 100% cold-pressed, which means the fruit and veg in their blends retain the bulk of their vital nutrients. And veggie nutrition balances out the booze, amirite? Well, it does in my head.

There are five flavors of Beetology: cherry; tropical fruit; lemon + ginger; berry; and veggie. Any one of them would be great in a Beet-ini with 4 ounces of juice and 2 ounces of vodka or gin. Garnish the veggie version with olives and the others with a lemon twist. The veggie flavor also works in a Bloody Mary. There are more drink recipes on the Beetology web site, plus hummus and chocolate cupcakes. (!)

Beety Mary

4 oz Beetology Beet + Veggie Juice

2 oz vodka

1 tsp prepared horseradish

2 dashes Tabasco sauce

2 dashes Worcestershire sauce

pinch smoked paprika

pinch black pepper

squeeze of lemon

Combine all ingredients in a cocktail shaker and shake to blend. Strain into a highball glass filled with ice. Garnish with a celery stick, some green olives, and a lemon wedge. If you're feeling it, add a slice of pickled beet.

Adult beverages with protein and fiber are a great idea, but it might be an even better idea to get your kids to drink Beetology (without the liquor, of course!). Just dress them up like vampires and tell them it's blood....

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!

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Gingerbread Linzer Tart

I made the original variation on this tart (with chocolate cookies and raspberry jam) 20+ years ago. I have no idea where I got the recipe, but every once in a while I pull it out and make it for dessert. It's pretty simple, and the results are delicious. Last year, I decided to tinker with the flavoring a bit. Rather than chocolate cookies and cocoa powder, I opted to use gingerbread cookies and spices. I almost made a cranberry curd for the filling, but I was stressed out and feeling lazy, so I used a jar of Polaner seedless blackberry All-Fruit. Everyone seemed to like the variation, so I thought I'd share it with you here.

A baking note: The butter tends to ooze out of the bottom of the pan, so it's a good idea to bake this on a foil-lined baking sheet. If you use a tart pan or baking dish without a removable bottom, you won't have this issue, but it will also be a little harder to cut into wedges and serve.

Gingerbread Linzer Tart

1 1/2 cups almond flour
1 1/3 cups gingerbread cookie crumbs (I used Pepperidge Farm Ginger Family cookies)
1 cup sifted all-purpose flour
2/3 cup granulated sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2 sticks unsalted butter, cut into bits
1 whole egg
1 jar Polaner All-Fruit seedless blackberry jam, or your favorite blackberry jam
1/4 cup sliced almonds

Place ground almonds, cookie crumbs, flour, sugar, ginger, and cloves into a large bowl and mix well. Distribute the butter over the mixture and add the egg. Work the dough with your fingertips, rubbing in the butter and making a smooth dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes and up to two hours.

Preheat the oven to 350°F.

Pat about 3/4 of the dough into the bottom and up the sides of the a 9" tart pan with removable bottom. Spread the jam thickly over the crust but not quite to the edges. Roll pieces of the remaining dough into strips and arrange on jam in a lattice pattern. Sprinkle on the chopped almonds.

Bake for 35 minutes. Let the pastry cool completely in the pan.

Carefully remove the sides of the pan. The crust is fairly sturdy, so this shouldn't be a problem. You can use a knife to coax the bottom off the tart, but I usually just leave it there. Place the tart on a serving plate and cut into wedges.

Serves 12.



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Chipotle Catering Giveaway #sponsored

The holidays are rapidly approaching, and along with them come the requisite parties. In my office, we tend to do potluck, but after umpteen years of eating the boss's rubbery warehouse store shrimp cocktail, my co-workers and I greet the idea of our annual holiday party with something less than enthusiasm.

Sometimes a couple of us go in for catering from a local fast casual restaurant. Like Chipotle. Everyone's eyes light up when they see the spread of meats, beans, and toppings that they can use to customize their meal. It's so much better than Rhonda's cop-out big box store potato salad and Phil's crudite plate!

Chipotle can cater a party as small as 6 guests and as large as 200, and with only 24 hours notice. Chipotle's burritos, bowls, and tacos are familiar to everyone. They've always used real ingredients, prepared by hand, without added flavors, colors, or additives. And who doesn't love a taco? #tacotuesday is a thing for a reason.

Doesn't your party deserve goodies from Chipotle, too? You know it does! Learn more at Chipotle's Catering site. Once you pick up your order, all you have to do is unpack the boxes, and it's ready to go. Bowls, forks, napkins, serving spoons, and tongs are included.

You can try Chipotle Catering for FREE, cuz I am hosting a giveaway! The winner will get a card good for a spread of food to feed 20 people. All you need to do is leave a comment on this post telling me where you plan to serve your free feast. I'll pick a winner on Monday, November 19th and contact you via email for your address so I can put your prize in the mail ASAP. Catering cards expire on Dec 31, 2018, but that's plenty of time to let Chipotle cater your party.

More rules (mine, not theirs):
Continental US only.
Must be 18 or over to participate.
Deadline: November 18th
You must include your email address in your comment so I can contact you!

Questions? Leave a comment and I'll try to answer you ASAP.

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!

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Maple Walnut Biscotti

In my family, one either likes biscotti or they don't. My Dad and I have always been fans of the Italian cookies, the crunchier the better. (So much nicer to dip into coffee or tea if they don't immediately fall apart!) I have made them now and again, and he and I are pretty much the only consumers. Mr Minx has always contended that he does not care for the cookie. Until now.

I wanted to get a head start on making biscotti for Christmas, along with all the other various cookies we always bake, and thought I'd try a new recipe. I found one from King Arthur Flour that sounded great--maple walnut. I love both flavors, and we happened to have both ingredients on hand. I still had some of the little sample bottles of Runamok Maple syrup that I picked up at the Summer Fancy Food Show last year, each containing about 1/4 cup. The recipe called for 1/4 cup of syrup, so it seemed like kismet. But the only flavor we had a full bottle of was the Rye Barrel Infused one. Which of course tastes and smells like rye whiskey. So I sloshed in a wee bit of Old Overholt, too.

These biscotti are super crunchy, with a subtle maple flavor and a hint of something-something from the rye. Mr Minx ate several without my prompting, proclaiming them "very good." Perhaps he is coming around to enjoying super crunchy cookies and won't turn up his nose at them in the future. Or maybe I just got these exactly right for his tastes. In any case, they're certainly something I plan on baking again. Dad, of course, loved them too.

Maple Walnut Biscotti (adapted from King Arthur Flour)

1 cup walnuts, coarsely chopped, toasted
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1/4 cup Runamok Rye-barrel infused maple syrup
1 tablespoon rye whiskey
1/3 cup butter, melted
2 1/2 cups AP Flour
2 teaspoons baking powder
1/2 teaspoon salt
Coarse sea salt, preferably Maldon

Preheat the oven to 350°F.

Line two baking sheets with parchment. Spread the walnuts on one sheet in a single layer and toast for 8-10 minutes in the preheated oven, until they're light brown and fragrant. Allow nuts to cool. Reserve baking sheet and parchment.

In a bowl, beat the eggs, sugars, maple syrup, and rye whiskey. Add the butter, beating well to combine. Add the flour, baking powder, and salt. Stir in the nuts.

With floured hands, pat the dough into two rectangles each about 10" long x 4" wide and 1/2" thick on the parchment-covered baking sheet. Wet your fingers and smooth the tops. Sprinkle with sea salt.

Bake dough for 30 minutes. Remove baking tray from oven and let cool for about ten minutes.

With a serrated knife, slice the loaves into 1/2" thick slices. Place the slices, standing upright, if possible, in a single layer on the second parchment-lined baking sheet. If you need more room, use the sheet that the dough was baked on as well.

Bake for 18-20 minutes, turning once if biscotti are on their sides, not at all if you were able to get them to balance upright.

Allow cookies to cool completely before storing in an airtight container.

Makes about 3 dozen cookies.



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Happy Valentine's Day!

Happy Thanksgiving!

Turkey and pumpkin pie, photo by Jean-Francois Riviere. Gorgeous.



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Thanksgiving Dinner at Wit & Wisdom

If we weren't having the usual big family Thanksgiving dinner at my brother-in-law's, I'd definitely sign up for this:

Spend the day with family and let Wit & Wisdom do all the work. Wit & Wisdom will be open on Thanksgiving Day serving à la carte breakfast from 7:00 a.m. to 11:00 a.m.

For dinner, Wit & Wisdom will offer the perfect venue to gather and give thanks over a three-course Thanksgiving meal of classic fare and a special pumpkin macaron to end the meal. An à la carte menu will be available for all the traditional holiday sides.

Thanksgiving Dinner will be served from 1:00 p.m. to 8:00 p.m.
$69 per person, optional $30 wine pairing. $35 per child under 12.

Wit & Wisdom will offer a special holiday tavern menu from 11:00 a.m. to 10:00 p.m. in the lounge, closing at 12:00 a.m.

If you're curious about the dinner menu, here it is (one selection per course, additions are a la carte):

First Course
Pear & Endive Salad | Hazelnut Vinaigrette, Pomegranate
Fried Osters A La Poulette | Braised Swiss Chard
Duck Confit & Acorn Squash Risotto | Sage Brown Butter
Pumpkin Soup | Braised Root Vegetables, Blue Crab

Second Course
The Turducken Roulade | Oyster Stuffing, Gravy, Cranberry Sauce
Maryland Jumbo Lump Crab Cake | Apple-Parsnip Puree, Mushrooms, Fennel
Gunpowder Bison Rib Eye | Sweet Potato Puree, Brussels Sprouts, Spiced Walnuts
Maryland Rockfish | Potato Leek Broth, Cauliflower Florets, Hot Sauce Pearls

Additions
Wood-Fired Mushrooms Whole Roasted Garlic, Thyme
Garlic Mashed Potatoes Homemade Gravy
Truffle Macaroni & Cheese Rotisserie Broccoli
Brussels Sprouts Honey Crisp Apple, Bacon, Blue Cheese
Green Bean Casserole Crispy Shallots

Third Course
Pumpkin Parfait | Brown Butter Pumpkin Cake, Cream Cheese Mousse, Sweet Cream Sherbet
Chocolate Tart | Ginger Cream, Candied Pecan
Mid-Atlantic Cheese Selection | Marcona Almonds, Baguette, Honey



Posted on Minxeats.com.

Holiday Gift Guide 2012 Part Three

In part three of our 2012 holiday gift guide, we offer pre-made goodies for your holiday gifting.

Starbucks Christmas Blend

This is our favorite coffee, hands-down, and we always hoard several pounds of in the freezer to drink through much of the year. It's roasted to the perfect amount of darkness for us, and has a nice balance of sweet and spicy (it's not a flavored coffee, btw). If you like darker or lighter coffees, there are also light roast and espresso roast versions available, and decaf, too. Purchase at your local Starbucks, grocery store, or online at the link above.

Taste No. 5 Umami Paste

Everyone knows by now that besides sweet, salty, bitter, and sour, there's a fifth "taste" called "umami." It's the indescribable savoriness found in foods like mushrooms, tomatoes, and olives. Indeed, those are some of the ingredients of this paste (along with anchovies, Parmesan, and seasonings) which can be used to add some "oompfh" to pasta sauces, stews, risottos, or gravy. It can also be eaten straight out of the tube as a condiment. (It tastes like black-olives.)

Mallow Crunchies

Mallow Crunchies are delicious treats made with crisp rice cereal. You might say, "hey, I can make those at home!" Sure you can, but how many of you are going to bother to make the marshmallows, first? And homemade marshmallows make a huge difference in the flavor and consistency of these goodies. Mallow Crunchies can be purchased at the Mallow Bar in Rosedale, various local shops and farmers' markets, and via their online store; you can buy the marshmallows (Mallow Softies) at the shop as well.

See's Chocolates

Every Christmas for a number of years, I purchased a custom mix of See's chocolates for my brother, who has nut allergies. One year, I bucked tradition and ordered a box from Vermont Nut Free Chocolates, which processes no nuts at all in their plant, figuring it would be safer for him. The look of disappointment on his face that year has stayed with me, and so it's been back to the See's. Everyone else on my gift list usually gets a box, too, which we usually purchase at the handy kiosk set up in Towson Town Center (and other area malls). Why See's? Because they are outrageously delicious. Even those folks who stick their fingers into the bottom of a candy to check if its a yucky cream will be pleasantly surprised at how tasty even the non-caramel, non-nut flavors are (my favorite is the raspberry cream).

Glaceed Apricots

One of my favorite things to get and receive come holiday time is glaceed apricots. Most of the time, they're pretty damn expensive (Norm Thompson charges $30 for 1.4 lb), but I found that my favorite source for nuts and dried fruits, Nuts.com, sells 8oz for $9.99. Not cheap, but less expensive. And they're just as tasty, even if they're not packaged in a fancy box.

Tea

Just about everyone loves to drink a nice hot cuppa tea in the wintertime. David's is my new favorite place to buy tea, for myself and for everyone else. There's a shop on Bleecker Street in New York, and all over Canada, but if you can't get there, David's does mail order, too. Some of my favorite flavors: Chicory Dickory Dock, Coffee Pu'erh, and Genmaicha green.


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Holiday Gifts for Foodies

If you're looking for foodie-appropriate gifts this holiday season, look no further than my list here.

Posted by theminx on Minxeats.com.

Memorial Day Snacks

Come holiday time, I tend to bite off more than I can chew. I always plan a grandiose menu of items and kill myself cooking and for what? A blog post or two. Not that my guests aren't receptive to my fare, but I could probably serve hot dogs and make them just as happy.

(Note from MinxBro: Hot dogs would not make me happy.)

This sweaty Memorial Day, Mr Minx dragged out the grill and cooked up a beer can chicken, pork chops, and skewered shrimp, all with an Asian flavor profile. The beer can chicken got a dose of Cambodian lemongrass curry seasoning, the pork chops were marinated in coconut milk, ginger, and garlic, and the shrimp we all garlick-ed up. But man does not live by meat alone, so I whipped up some coconut gazpacho  (this time adding red bell pepper and cucumber, hold the onion), and a cucumber/radish salad.

But that's not all, folks. I also made what I'm going to call tǎn zhū, or pigs in a blanket, Chinese-style.

Basically, I used puff pastry, a la the samosas I made last week, to encase a mixture of sautéed onion, Chinese sausage (lap cheong), and raw scallion. Served with a dipping sauce made from hoisin, sesame oil, and soy, they were a big hit.

I also made some summer rolls stuffed with chicken meatballs made with this recipe, with carrot, radish, and cucumber, plus fresh mint, basil, and cilantro from the garden. Not pretty, but really really good.

(The dark bits in the meatballs are chia seeds to add moisture. See this post for more info.)

After all that prep, I wasn't about to make dessert. Luckily, Yia Yia's was open and my brother picked up a huge cherry pie, which we served with coffee ice cream.

And a good time was had by all. Hope your Memorial Day was as tasty. :)

Posted by theminx on Minxeats.com.

Holiday Vacation

I'm taking a wee holiday vacation from blogging...so apart from any Top Chef recaps, it'll be pretty quiet around here until next year!

Happy Holidays!

I would like to wish the happiest of holidays to all of my readers here at Minx Eats. May you all be safe and healthy, and eat lots of cookies. :)