Arancini
2 lg. eggs, beaten
2 c. cooked rice (I used jasmine rice...have heard arborio recommended, but the jasmine worked
nicely for me)
1/2 c. grated parmesan
1 1/2 c. dry breadcrumbs
A good couple-few shakes of Italian seasoning (or use Italian seasoned breadcrumbs)
2 oz. mozzarella, cut in 1/2" cubes (I used fresh mozzarella)
Oil for frying
Salt
Heat about 3" of oil in a large, deep skillet over medium heat. Mix eggs, rice, parmesan and 1/2 c. of the breadcrumbs together. Season with Italian seasoning. Form into small balls, pushing a cube of cheese into the center of each & sealing closed around it. It is easier to do this step if you run your hands under cold water between balls. Roll each ball in a mixture of the remaining cup of breadcrumbs and a generous shaking of seasoning. Fry in oil until uniformly golden. Place on paper towel lined plate and salt. Allow to cool a couple minutes before serving. This makes 20-25. I imagine they would be tasty with meats like sopressata or crisp pancetta thrown in, too.
This morning, I felt a special breakfast was in order. J & the boys did not share my opinion. The boys opted for Lean Pockets, while J ate her beloved Walker's shortbread for her New Year's breakfast. She says that she always eats those mindfully, enjoying every bite, not trying to do 2 or 3 things at once, without a racing mind. I made myself some Welsh rarebit on toast. My mom used to make it for me when I was a kid & I have never lost my love of it.
Welsh Rarebit
2 c. cooked rice (I used jasmine rice...have heard arborio recommended, but the jasmine worked
nicely for me)
1/2 c. grated parmesan
1 1/2 c. dry breadcrumbs
A good couple-few shakes of Italian seasoning (or use Italian seasoned breadcrumbs)
2 oz. mozzarella, cut in 1/2" cubes (I used fresh mozzarella)
Oil for frying
Salt
Heat about 3" of oil in a large, deep skillet over medium heat. Mix eggs, rice, parmesan and 1/2 c. of the breadcrumbs together. Season with Italian seasoning. Form into small balls, pushing a cube of cheese into the center of each & sealing closed around it. It is easier to do this step if you run your hands under cold water between balls. Roll each ball in a mixture of the remaining cup of breadcrumbs and a generous shaking of seasoning. Fry in oil until uniformly golden. Place on paper towel lined plate and salt. Allow to cool a couple minutes before serving. This makes 20-25. I imagine they would be tasty with meats like sopressata or crisp pancetta thrown in, too.
This morning, I felt a special breakfast was in order. J & the boys did not share my opinion. The boys opted for Lean Pockets, while J ate her beloved Walker's shortbread for her New Year's breakfast. She says that she always eats those mindfully, enjoying every bite, not trying to do 2 or 3 things at once, without a racing mind. I made myself some Welsh rarebit on toast. My mom used to make it for me when I was a kid & I have never lost my love of it.
Welsh Rarebit
2 c. grated sharp cheddar
1 tbsp. flour
1/4 tsp. dry mustard
1/2 tsp. paprika
3/4 c. beer
1 tsp. Worcestershire sauce (I always splash in a bit more, as I like my rarebit nice & sharp)
Toast or English muffins
Toss the cheese with the dry ingredients. Heat the beer and Worcestershire sauce until hot but not boiling. Add the cheese a small amount at a time, stirring to thoroughly melt before adding more. Keep stirring until smooth. Serve over toast. This serves 1-2 people.
My New Year's Day dinner never varies. I sear a few pork chops on both sides in a skillet. Then, I add sauerkraut & turn down the heat. I like my sauerkraut to get kind of brown & crispy & pork-flavored. If you do, too, drain it before adding it to the skillet. You can also leave the juice for less browning. I cover the skillet and let it cook on low heat for about an hour. I also serve mashed potatoes and black-eyed peas spiced up with some garlic, hot sauce and salt. This year, I experimented with adding a smidge of thyme, too, as a purely symbolic measure. It was a good addition. We had this with buttered Italian bread and orange wedges.
Happy New Year, everyone!
1 tbsp. flour
1/4 tsp. dry mustard
1/2 tsp. paprika
3/4 c. beer
1 tsp. Worcestershire sauce (I always splash in a bit more, as I like my rarebit nice & sharp)
Toast or English muffins
Toss the cheese with the dry ingredients. Heat the beer and Worcestershire sauce until hot but not boiling. Add the cheese a small amount at a time, stirring to thoroughly melt before adding more. Keep stirring until smooth. Serve over toast. This serves 1-2 people.
My New Year's Day dinner never varies. I sear a few pork chops on both sides in a skillet. Then, I add sauerkraut & turn down the heat. I like my sauerkraut to get kind of brown & crispy & pork-flavored. If you do, too, drain it before adding it to the skillet. You can also leave the juice for less browning. I cover the skillet and let it cook on low heat for about an hour. I also serve mashed potatoes and black-eyed peas spiced up with some garlic, hot sauce and salt. This year, I experimented with adding a smidge of thyme, too, as a purely symbolic measure. It was a good addition. We had this with buttered Italian bread and orange wedges.
Happy New Year, everyone!
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