About the Walley strips

You can use Cod, Talapia, and Walley

Milkweed Holiday Party

I thought I would post about my dad's Staff holiday party. We had all of the staff over and we had tons of food and dessert and drinks. One of the entrees was roasted lamb from Clancey's, my meat market in Linden Hills Minneapolis,Minnesota. I'm including some pictures of the party. We had some apple pie with ice cream for dessert.

Holiday Ham

My mom and dad to a holiday party last night (12/15). They brought home some ham. It had a nice salty taste. Tasha and Sanders the host of the party always prepare great food. I would love to have this ham on a soft buttered roll. I am so happy we still have some leftovers.

Classic Apple PIe

Ingredients


Crust

• 2 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
• 1/2 cup chilled solid vegetable shortening, cut into 1/2-inch pieces
• 4 tablespoons (about) ice water

Filling

• Nonstick vegetable oil spray
• 1 3/4 pounds sweet apples, such as Spartan or Golden Delicious, peeled, cored, thinly sliced (about 5 1/2 cups)
• 1 3/4 pounds tart apples, such as Granny Smith or Pippin, peeled, cored, thinly sliced (about 5 1/2 cups)
• 3/4 cup plus 1 tablespoon sugar
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon plus large pinch of ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 tablespoon all purpose flour

• 3 tablespoons unsalted butter, diced
• 1 tablespoon whole milk

Corn Pudding

4 tablespoons unsalted butter
3/4 cup chopped yellow onions
1/4 cup chopped, seeded poblano pepper
2 teaspoons minced garlic
4 cups fresh white corn kernels
2 teaspoons chopped fresh thyme leaves
1 1/4 teaspoons salt
1/8 teaspoon cayenne
1/4 cup all-purpose flour
4 large eggs
2 cups heavy cream
1 tablespoon granulated sugar
1/2 teaspoon ground black pepper
1 cup grated Havarti cheese
4 strips bacon, cooked, drained and crumbled
2 tablespoons chopped green onions


Directions
Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.

In a large saucepan, melt the butter over medium-high heat. Add the onions and poblano peppers and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the corn, thyme, 3/4 teaspoon of the salt, and the cayenne, and cook, stirring, until just tender and starting to turn golden, 4 minutes. Add the flour and cook, stirring, for 2 minutes. Remove from the heat and let cool slightly.

Put half of the corn mixture in a food processor with a little of the custard and blend until smooth.

In a large bowl, whisk the eggs, cream, sugar, thyme, remaining 3/4 teaspoon salt, and black pepper until frothy. Add the pureed corn and whole corn mixtures and the cheese, crumbled bacon, and green onions and whisk to combine. Pour into the prepared dish and bake until set and a knife inserted into the center comes out clean, 50 minutes to 1 hour.

Remove from the oven and let rest for 10 minutes before serving.

Green Beans with Bacon and Shallots

Ingredients

• 2 1/2 pounds green beans, trimmed, cut into 2-inch pieces

• 8 bacon slices, thinly sliced crosswise
• 3 tablespoons butter
• 2/3 cup finely chopped shallots (about 4 large)

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Preparation

Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water. Drain well. Pat dry with paper towels. (Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.)

Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Discard all but 3 tablespoons bacon fat in skillet. Add butter to skillet and melt over medium heat. Add shallots and sauté until tender and golden, about 4 minutes. Add beans and sauté until heated through, about 6 minutes. Add bacon to skillet and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve.