Annual Holiday Banquet

Our favorite event to host is the Saturday after Thanksgiving. We set the table with china and crystal. The day after Thanksgiving, I put on Christmas music and decorate the house for Christmas. Pretty much any knick-knacks that are not Christmas related are put away. The stockings are hung on the mantel.

Everyone brings something to eat and drink and we go around the table saying what we are most thankful for. We've had this tradition for 12 years and love spending this time with some of our favorite people. We are blessed to have such amazing friends in our life. The guest list can range from 12-30 people.

This year, I am especially thankful for
OBAMA! and all the wonderful people I met during the campaign
Family and friends who continue to fill my home year after year, surrounding my table with joy
A new job that I love (and honestly I am thankful right now to have a job)
My faith community at the Church of the Village

Special, special thanks to Zuleika, Jennifer and Suzi who helped by washing and drying dishes and everyone who helped clear the table. Ahhhh - so appreciated!

This year's guest list (and their culinary contributions):
Chris, the love of my life: Turkey (smoked on the grill) with giblet gravy, fruit stuffing, mashed potatoes with garden herb butter
Cassie, my sweet, beautiful, delightful daughter: her traditional mile high Apple Pie
Anne, my mom and Katie, my new step-mom: Gran-Anne's famous cranberry, apple walnut salad
Zuleika, my very good long time friend from high school and former roommate and her husband, Mark: Party platter (came in so handy when the turkey took an extra hour to cook)
Suzi, a very long story about how we came to know each other and became great friends - but she has come to this event for many years, except for the five "dark years" when she lived in Colorado: The most amazing chocolate, whipped cream, domed layer cake
Ed, a college friend who has been to this event EVERY year (except last year when he went to his HS reunion) and his wife, Tasha, who is like a sister to me: Ed's big lasagne (another tradition)
Jennifer, a very cool person who I got to know through her leadership in Hudson County during the Obama campaign: Corn Casserole and Sweet Potato Gnocci
Maggie, Cassie's long time friend since 4th grade - Chris and I are good friends with Maggie's parents (who weren't able to make it this year) and Maggie's friend, Natasha (who is a new US citizen and was thankful that she got to vote for Barack)
Ceallaigh, Cassie's roommate in college for the past two years

I made a vegetarian entree that was originally served to me at Katie and Dave Almroth's house. There were mixed reviews but I love the combination. It is adapted from the NY Times:

Pumpkin, White Bean and Kale Ragout

1 3-pound sugar pumpkin or butternut squash

2 tablespoons unsalted butter or canola oil

2 tablespoons maple syrup

2 1/2 teaspoons cider vinegar

1 teaspoon kosher salt, more to taste

1 teaspoon ground black pepper

Pinch of cayenne

2 tablespoons extra virgin olive oil

4 large leeks, cleaned and chopped, white and light green parts only

2 large garlic cloves, minced

2 teaspoons chopped fresh rosemary

2 15-ounce cans cannellini beans, drained and rinsed (or use 3 cups cooked white beans)

2 cups vegetable broth

3/4 pound kale, center ribs removed, leaves thinly sliced (about 6 cups)

2 ounces grated Parmigiano-Reggiano cheese ( 1/2 cup), more to taste, optional

1/3 cup dried cranberries, roughly chopped, plus whole berries for garnish

Coarse sea salt, for garnish.

1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel pumpkin or squash. Trim stem, then halve pumpkin or squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes.

2. Spread cubes out on a large rimmed baking sheet. In small saucepan, combine butter or canola oil, syrup, 1 teaspoon vinegar, kosher salt, 1/2 teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat until butter melts; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until pumpkin or squash is very tender and caramelized at edges, about 30 minutes.

3. In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.

4. Stir in kale, and cheese if desired. Simmer until kale is cooked down and very tender, about 10 minutes. Stir in pumpkin or squash and chopped cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve.

Yield: 8 to 10 side-dish servings; 6 main-course servings.

Giving Thanks in The Poconos

Cassie, Chris and I spent Thanksgiving at my dad's in the Poconos. Ben was there with his three girls - they were lots of fun to play with and watch. The twins could entertain me for hours. I would throw a sheet over them and they would start giggling and jumping up and down. Natalie would get it off first and hug it around her sister, knocking them both down as they laughed and laughed. Chris and I drove the kids home later and they were all asleep before we left the driveway.

TJ had to work, but made it before 4:00 in time for dinner with Hee Ann. Sharon came out and did a lot of the cooking and cleaning with my dad.

Dad and Sharon brined the free range turkey and Sharon made a perfect gravy. She also made a flatbread that we began snacking on before dinner was even served. Chris prepared an apple and raisin dressing. My vegetarian contribution was very flavorfull as an entree (Cassie said it wasn't even ruined by the mushrooms) though it is not really a Thanksgiving-table food.

TOFU MISO STEW with garden fresh SAGE BISCUITS (adapted from the Tassajara Recipe Book - choice of veggies can be varied as you like). There are a lot of steps and a lot of ingredients so it's really one of those special company meals more than an everyday dinner:

Saute a chopped ONION in 2T SESAME OIL until soft
Add and stir to coat evenly with oil
4 CARROTS, sliced
Sliced PARSLEY ROOT
2 POTATOES, chopped into 1/2" sections
2 SWEET POTATOES, chopped into 1/2" sections
2 Cups quartered MUSHROOMS
5 Cloves chopped GARLIC
1" grated fresh GINGER

Cover tightly, turn heat to low and simmer

Make the sauce:
Toast 1/4Cup FLOUR in bottom of saucepan
Add 5T SESAME OIL and stir to blend with flour
Whisk in 2 1/2 Cups VEGETABLE STOCK
Simmer 10 minutes

Disolve 5T RED MISO with 1/2C Stock and add to the sauce
Remove from heat and season with soy sauce

Add Sauce to the Vegetables and continue to simmer on low heat

Press and Drain 1 block FIRM TOFU and cut into 1/2" cubes
Fry in hot skillet using chili oil
Add to Vegetables and remove from heat
Pour stew into a casserole dish

Make Sage Biscuits
Sift together
2C FLOUR
1 1/2t BAKING POWDER
1 t SALT

Combine
1/3 Cup OIL
1 EGG beaten
1/2 Cup MILK

Mix together wet and dry ingredients and stir in
1/4 Cup FRESH SAGE minced

Use a spoon to top the casserole with mounds of biscuit dough - the casserole will be covered

Bake at 375 degrees until tops are browned (about 20 minutes)

Mom and Katies Wedding

Mom and Katies Wedding

http://www.flickr.com/photos/colemanhinnen/sets/72157605273718475

May 17th was the perfect day for a wedding on the beach. I spent the evening before the wedding at my mom’s house helping prepare the flower centerpieces and keeping her company. Katie, the other bride, spent the evening at her father’s house.

The next morning, we went over to the beach (just a short walk from Mom and Katie’s house) where friends and family were gathered on beach towels and beach chairs for the ceremony. While our pastors were present, they were unable to participate in the ceremony because of the United Methodist stand on homosexuality. My mom’s long-time, dear friend, Maggie flew up from Florida and performed a lovely celebration on the sand with a simple antique table serving as the alter.

Margee Liz was the flower girl with the help of Cassie who read the story of Naomi and Ruth. Mom and Katie each came down “the aisle” barefoot. My sister and brother later brought the elements to the front and I helped Maggie by serving the cup. Guests were invited to take communion or receive a blessing from Mom and Katie. The whole service was beautifully organic.

Following the ceremony, we drove across the bay to NYC’s first airport for the reception. Much to the delight of the children, there was not only a clown to entertain them with cotton candy and animal balloons, but Dora and Diego showed up and danced with the kids and with Katie.

There was a wonderful brunch buffet with eggs, potatoes, pancakes, salmon, fruit, rolls and a carving station. Ben made the most impressive wedding cake you have ever seen with tier upon tier of butter cream and natural roses. I made cupcakes using Gale Gand’s recipe on the Food Network website (this is a great “go to” recipe if you need to make a few dozen cupcakes) and Ben turned them into additional flowers to surround the cake.

The day was appropriately festive with joy and love in abundance!

Mother's Day Garden Party

We started our Mother’s Day with a joyful Pentecost/Festival of the Christian Home at the Church of the Village. There was a Blue Grass Band, “The NY City Slickers;” tap dancing; an awesome sermon and a spontaneous solo by Cassie. It was an up-lifting and spirit filled service.

We came home after church and were joined by my mom, Katie, Chris, Cassie, TJ, Ben, Hee Ann. Cassie treated me to a Feed Bag from WFM filled with goodies including a potted rose plant.

Because this is the first spring season I have had a yard, I treated myself to a gas grill. I figure it is something I will use regularly and it brings me joy so I splurged a little. Chris did the same, but he’s more about the charcoal and bought a nice Weber.

That said, the menu consisted of all things grilled:

• Grilled Carrot Soup with garden dill
• Grilled Asparagus Salad with a Grilled Pepper Vinaigrette
• Grilled Tortellini Kabobs with a Grilled Tomato Dipping Sauce
• Grilled Swordfish with a Lemon Dill marinade

Chris made a wonderful scallop ceviche that was surprisingly rich. Cassie prepared a lovely fruit tray and TJ brought a yummy WFM fruit tart.

Grilled Carrot Soup
Grilling the veggies gives this soup a smoky flavor. Brush with oil and grill:
2lbs Carrots Sliced Lengthwise (watch closely to avoid burning)
1 Onion Sliced
1 Potato wrapped in foil (microwaved for 5 minutes first)
2 Garlic Cloves wrapped in foil (in their skin)
Once vegetables are soft, remove skins and slice and boil in vegetable broth (6-8 cups). Puree, add chopped dill and serve.

Grilled Asparagus Salad with Grilled Pepper Vinaigrette
Slice a Red Bell Pepper in Half and Grill Skin Side down until charred.
Grill 2 garlic cloves wrapped in foil
Remove from heat and when cool, remove skin
Puree with Olive Oil (1-2 T)
Balsamic Vinegar (1-2t)
Salt and Pepper

Brush asparagus with oil and grill until soft and lightly charred (be careful it doesn’t burn)
Slice Spears and serve on bed of lettuce drizzled with Vinaigrette
Sprinkle with shaved Parmesan

Tortellini Kebobs with Grilled Tomato Sauce
Cut a 1lb tomato in half and brush cut side with oil
Wrap 2 garlic cloves with foil and grill
Place tomato cut side down and grill until skin starts to pull away

Remove from grill and take off skin
Mash tomato and garlic with chopped basil, salt and pepper.

Boil 24 oz Tortellini according to package instructions
When cool, run skewers through cheese part of tortellini (there should be enough to fill 16 skewers).
Lightly grill just to heat up before serving.

Serve with sauce passed alongside.

Grilled Swordfish
Swordfish was on sale at WFM and we bought 4 fillets totaling 5lbs that we cut in half to serve 8 people. With all the other food, this was plenty. It was a really nice treat . . . This is a great fish to grill because it holds up well and tastes awesome.

Marinate swordfish for 4-5 hours:
Juice and zest of 1 lemon, Olive Oil, Dill

Salt and Pepper fish before grilling
Grill for 5-6 minutes on each side

Easter

As usual, Easter service at the United Methodist Church of the Village was a beautifully creative celebration. It was wonderful to be surrounded by such a joyful faith community but I was especially happy to share it with Cassie, Chris, and Margee Liz as well as my mom and Katie.

Bishop J’s mother was visiting and so was our conference bishop, Jeremiah Park with his wife. The church was packed and there was lots of music and dancing.

After church, we came home and brought Margee Liz to the back garden for an Easter egg hunt. She was delighted to find not only the eggs she decorated, but also some plastic eggs filled with cinnamon graham bunnies.

We then began preparing the Easter feast. Chris and I are following the Weight Watchers core plan so the meal was fairly healthy with a few moderate treats here and there.

We had a full table with most of my family here (except TJ had to work):

• Me, Chris, Cassie
• Mom, Katie
• Dad, Sharon
• Uncle Parker
• Ben, Brenda, Olgita (Brenda’s mom)
• Margee Liz, Natalie and Nicole

Snacks included:

• Shrimp cocktail
• Friendship Bread (Tasha brought it with some starter on Friday)
• Annie’s bunny cinnamon grahams
• Hard boiled dyed eggs

Dinner:

Smokey White Bean Soup
Bring 3 Cups of Water to the boil

• Add 1 pound sliced potatoes
• 1 Sliced onion

Boil for 20 minutes and puree

Stir in

• 1 Cup low fat milk
• Cumin, Cayenne Pepper, Salt
• 3 Cups White Beans
• 3 oz Smoked Gouda (I used smoked provolone veggie slices)

Black Forest Ham (from Whole Foods with no nitrates)

Roasted Purple Potatoes

Polenta Primavera (use whatever veggies are somewhat in season)

Make polenta (this could have been doubled with the amount of veggies used)

• Boil 3C water
• Stir in 1 ½ Cups of coarse cornmeal
• 1 t Salt

Stir over low heat until cooked (about 30 min)
Smooth into the bottom of a pie plate or casserole dish

Prepare Vegetables
Saute until soft in a little oil

• Red Onion
• Garlic

Stir in and sauté 5 min

• 2 Zucchini, Sliced
• 1 Yellow Squash, Sliced
• 1 Red Bell Pepper, Sliced in strips
• 1 Cup Mushrooms, Sliced

Sprinkle with salt to taste
Stir in and sauté until cooked

• 3 Cups Broccoli florets
• 4 Cups Chopped Swiss Chard

Add a few splashes of Balsamic Vinegar
Stir in ½ C Fresh Basil Leaves

Pour Vegetables on Top of Polenta
Sprinkle Shredded Mozzarella Cheese over veggies (I used soy)

Bake at 350 until cheese melts
Salad with Roasted Beets and Orange Vinaigrette
Drizzle with Olive Oil and Roast at 400 for 45 minutes (or until cooked)

• Baby Beets
• Red Onion, Sliced

Make Vinaigrette:
In a jar combine:

• ½ C fresh squeezed orange juice (plus the grated zest)
• 1 T Maple Mustard
• 2 T Balsamic Vinegar
• 1 T Diced Shallot
• Salt
• Pepper
• Roughly Chopped Roasted Onion
• 1 C Olive Oil

Toss the Vinaigrette with:

• Mixed baby greens
• Arugula
• Peeled and Sliced Apple
• Diced Roasted Beets

Dessert
Angel Food Cake (From Whole Foods)
Previously frozen Strawberries, Blueberries, Raspberries with their juice mounded in the middle
Dark Chocolate Covered Strawberries (Dad and Sharon brought them from a chocolate store in PA)

Bert and Nick come to NJ

My Godfather, Bert and his partner of 27 years, Nick, came for a visit from IL. We haven’t seen them since August 2004. It was a lovely afternoon gathering of the Hinnen family. Ben came a little later and Brenda had to work. TJ bravely picked up the three little nieces and drove them over. She also did some grocery shopping and came over the night before to help me cook.

It was so great to spend an afternoon with Bert and Nick and catch up on their lives. Chris and I are looking forward to a road trip this summer to Illinois.

Chris’ college friend, Christian, was also visiting so we had a full house (14 plus the twins). There was also plenty of food! We created quite a spread and it was entirely vegetarian. I didn’t get to take pictures of the meal but this was the menu:

• Honey Glazed Figs with Yogurt Dip (from the Tassajara Recipe Book)
• Sliced Oranges
• Tomato Cashew Soup (from the Tassajara Recipe Book)
• “Hoboken” Sandwiches
• 
  

Hoboken Bread (brushed with marinade from peppers)

Fresh Mutz from Hoboken (Some sandwiches were made with regular and some with smoked)

Arugula Mix

Marinated Roasted Red Peppers (marinated in olive oil, garlic, white balsamic)

• Quinoa Black Bean Salad with Chipotle Dressing (from Vegetarian Times)
• Terra Chips
  

• Cream Cheese Cookies with Lemon Glaze (from the Tassajara Recipe Book)
• Dark chocolate peppermint truffles
• Raspberry Iced Tea infused with Mango Nectar
• Coffee (from my dad’s trip to Costa Rica).