Holiday "2011" has arrived. Soon only the memories will be left of re-kindled experiences from a joyous year.
Time to think of a favorite party outfit for that company party or annual gathering. Would'nt it be a blast. If a bunch of Lapidary Rockers and Silver Metal Twisters. Were to gather for a wild night of Holiday Partying....Logistically only a few thousand miles lies between everyone. Guess it would be best to plan for next year.
Not to allow "the holidays" to slip by. LostSierra has decided instead to share with everyone something Festive and Fun. On December 18th 10 NEW Cabochon "Palette of Compassion and Stones" were posted on the blog.
How to ENTER:
All You have to do is leave a Comment on the Blog. Sharing with us your favorite homemade dish you enjoy bringing to a Holiday Party. Perhaps you enjoy preparing a Salad, Finger licking Appetizers Entries, Poison Punch, or Desserts. Additionally please leave your e/mail or blog address so we may be able to contact if chosen.
On January 1st 2012. LostSierra will use a Random Prize Winning App. The lucky Winner will be Chosen and Notified on January 1st 2012. Winner will be contacted they had won via e/mail.
The Winning Prize: 1 Cabochon "Palette of Compassion and Stone"
Winner will enjoy selecting their own personal favorite from among 3 "Palette of Compassion and Stone" versions
Each stone is to be considered as a collector`s item. To be displayed framed in a shadow box, OR treasured when set as an heirloom piece of jewelry.
SOLD
Extra prizes will be given away to the 2nd, 3rd and 4th picked winners.Prizes to be used in Shop ONLY Excludes Custom Orders. Feel free to leave your mouth watering recipe. Who knows? May become a new must have Holiday Cookbook. "Cooking with Metal & Stones".
On the Horizon: An Extravaganza Collection of Stones. Now being cut from Awesome Roughs, which have been set aside till the moment was right. I`m proud to offer such beautiful stones for every ones consideration. The collection will be available early Jan. 2012 in the LostSierra etsy shop : )
Most of all. A Wish for Everyone to have a Happy Holiday and a Prosperous New Year.
Wonderful collection Terry! I really LOVE that fourth one... but really I love them all. Best wishes for the holidays.
ReplyDeletesimple! rich cocoa, fresh milk, and sugar heated and whisked slowly on the stove...just before you serve...whisk vigorously until the froth is just right...pour into an assortment of favorite mugs... add a splash of brandy...!~yum~!
ReplyDeleteThese are a favourite of mine for taking to parties and they always go down a treat...
ReplyDelete"Caramelised red onion and feta tartlets".
Ingredients - 1 1/2 tbsp olive oil, 2 red onions finely chopped, 2 tsp chopped fresh thyme, 1 large Portobello mushroom finely chopped, 1 tsp crushed garlic, 70 grams feta cheese cut into 24 cubes, 2 free range eggs lightly beaten, 125 ml cream, 3 sheets ready rolled shortcrust pastry. Makes 24.
Preheat oven to 180 degrees C (350 F). Heat oil in frying pan (not non-stick or onion won't caramelise). Cook onion over medium-low for 20 minutes, then add garlic and mushrooms and cook further until onion is dark gold and mushrooms are just cooked. Add the thyme and stir through. Set aside. Grease 24 shallow patty pan tin holes. Use an 8cm round cutter and cut out 24 rounds from the pastry sheets and line the tins with them. Spoon some of the onion/thyme/garlic/mushroom mix into each tartlet. Put one cube of feta to each one. Combine the eggs and cream and pour into the pastry cases. Bake for 10-15 minutes or until puffed and golden. Transfer to wire rack. Yummy!
Liz Reed (horsebeads on Etsy)
Homemade Artisan bread (from Artisan Bread in Five Minutes a Day) with hunks of asiago cheese and sundried tomatoes. On super hot summer days, I bake my bread on the bbq (lid down, burners under the bread off). Even better on day two, as it can be made into bread salad (chunks of day old bread, chopped fresh tomatoes, capers, olives, more asiago cheese and then vinegrette made from balsamic vinegar, olive oil and cilantro and/or basil - fresh).
ReplyDeleteYum is the word! Terry - each stone shown is a treasure to behold!
ReplyDeleteI am leaving you with an easy fix and yummie for the tummy!
Sausage Balls:
2 cups Bisquick, 1 lb sausage (I use Jimmy Dean Pork -Hot), 10 oz pack of Kraft Cracker Barrel Vermont Sharp-White Cheese.
Preheat oven to 350 degrees.
Since I do not own a microwave, I use a double boiler to melt the cheese (first cut into cubes - it melts faster) Let it cool a little bit and mix it in with the sausage. Then pour in the 2 cups of Bisquick and mix really well. This can be pretty messy. I usually use a pair of good fitting sterile non-latex gloves. Take a portion of the mixture and roll it into a small ball shape (doesn't have to be a perfect ball - size up to you, but better if you make them a bit smaller than the size of a golf ball). I usually get 44 of them out of the mixture. Place them about 2" apart on a baking sheet and in the oven 15 to 18 minutes until the tops start to brown. You will get the hang of it. If you don't serve them immediately, let them cool and store them in an airtight container or plastic zip back in the refrigerator. You can always reheat them later to eat.
Mine is a favorite from my grandmother..from Slovakia. Isn't Christmas for me if the kitchen doesn't have that magical smell of baking 'kolace'..slovak walnut rolls.. full of those wondrous things we shouldn't eat!..butter, eggs and cream..
ReplyDelete8 cups flour
1/2 cup powd. sugar
1 teas. salt
1 pckage yeast
1 cup warm milk or sour cream
1 pint cup sweet cream
1 lb. butter
8 egg yolks
Sift dry ingredients. Add yeast. Work in milk as if for pie dough. Cream butter and well beaten yolks and add gradually. Knead 20 min. Cover and let rise for 2 hours.
Divide dough into 8 balls for 8 rolls. Sprinkle dough board with powdered sugar..rolling out each ball thin and spread with walnut filling. Roll and place for 1/2 hour to rise on greased tin.Brush with beaten egg and bake at 350º for 45min.
Filling:
1 lb ground walnuts
dash of cinnamon
2 tabs butter..and a bit of milk if dry
1/2 teas. lemon rind
2 egg whites
These stones are dreamy! Can't wait to see the new collection.
Now off to make a cup of that luscious cocoa from Veee..
Merry Christams to all!
Terry you always seem to outdo yourself, every time I see what you do! I absolutely LOVE these!
ReplyDeleteAnother beautiful collection!!
ReplyDeleteHere is a fairly quick favorite: family calls it a cannelloni ( even though it is not ). It is a stuffed pastry that can be a snack or dinner.
Main Center:
cube up some chicken and saute / grill in pan
when chicken is half done dice up 1 onion and saute with chicken
Once the chicken and onions are done dice up 1 red bell pepper and slice up some mushrooms ( up to you how much you want to add ) and saute up till look done.
Roll out 1 - 2 packages of crescent dough on to an ungreased cookie sheet - for a family or yummy lunch left overs use 2 packages. I roll one package out - just the way it is and then roll the second package so it makes a long rectangle. Now just crease the perforated edges together so the dough looks like a solid piece and not a bunch of small rectangles.
Pour the chicken mix down the center - cover with some cheese.
To cover the mixture with the crescent dough: I start at one end, fold the end up and over the chicken. Take a basic kitchen knife ( that won't ruin your cookie sheet ) and cut a strip on one side of the dough and fold over the mixture. Then do the same on the other side. Doesn't have to be pretty - but you are aiming for a lattice look across the top of the mixture. When you get to the other end just fold over the mixture as you did on the other side and lap the last strips up and over.
Bake in oven on 350 for 30 ish minutes. I just start smelling the crescent dough and take a look. When it looks like golden brown bread you are done. Enjoy!!
After you make this once you will be able to put it together very quickly and come up with new variations to the stuffing.
Happy Holidays to all!!
My Favorite Holiday Recipe, we end making all winter.
ReplyDeleteI'm not sure if the spelling is correct...but the recipe is called Beeroc.It's German,and not made with beer,haha.
recipe as follows:
1 lb. Ground Chuck (salt & pepper to taste
1 lrg. Package of Rhodes Frozen Dinner Rolls
1 large head of Green Cabbage
1 large Sweet Onion
Extra Virgin Oil to saute
You take a head of cabbage,chop and saute' with (sweet onion), saute them with olive oil. Brown a lb. of Ground Beef, salt & pepper to taste.Add to Cabbage Mixture. Set aside. Roll out each individual Rhodes Frozen Dinner Rolls (after the rise, just a bit.Don't let them get too large) with flour and rolling pin. Stuff each flattened roll w/ Cabbage Mixture. Pinch,tuck and lie pinched side down on non-stick baking sheet. Bake them at 350 degrees until brown...about 20 minutes. Ta Da! OMG! These can be frozen and taken out any time.Heat them in the Microwave, and we use a spicy mustard for dipping. THE EASIEST recipe,and simply mouthwatering! Happy Holidays Everyone!! :-{} Fa La La La La, Jen
My friends and family always ask for my Pumpkin Cheesecake for holiday gatherings and I always end up taking home an empty pan. It's made with a delicious ginger snap crust in a springform pan. Someday I will make one for myself! I hope you enjoy it as much as we do! Here's the recipe:
ReplyDeletePumpkin Cheesecake
Serves 10 to 12
8 ounces gingersnap cookies
2 tablespoons granulated sugar
3 tablespoons melted butter or margarine
2 (8 ounce) packages cream cheese
3/4 cup firmly packed brown sugar
2 large eggs
1 1/2 teaspoons pumpkin pie spice
1 (1 pound) can pumpkin
Preheat oven to 325 degrees. Crush enough cookies to make 1 3/4 cups crumbs. In a 9-inch springform pan, mix cookie crumbs, granulated sugar and butter. Press over bottom and about 1-inch up sides of pan. Bake crust until slightly brown; about 15 minutes.
Meanwhile, blend cheese, brown sugar and eggs until smooth. Add pumpkin pie spice and pumpkin; mix well. Pour pumpkin mixture into hot or cooled crust. Bake until the center barely jiggles when pan is gently shaken; about 50 minutes. Cool on a rack. Cover and chill at least 2 1/2 hours or until cold.Run a knife or thin spatula between cake and pan rim; remove rim.
(Cheesecake can be made and refrigerated up to 2 days before serving. Refrigerate leftovers.)
Happy Holidays!
Happy Holidays! I almost forgot about my favorite pie. For some reason my family only makes it around the holidays - but it would be perfect for a refreshing spring or summer get together.
ReplyDeletePink Mystery Pie
Crust:
6 TBL butter
1 Cup coconut
1/2 cup flour
1*4 cup sugar
1/2 cup chopped pecans
Filling:
3/4 cup evaporated milk
1 pkg black cherry jello (3oz)
1 can whole cranberry sauce
Place Bowl, Beaters & evaporated milk in refrigerator to chill until cold.
Begin with Crust:
Melt butter in skillet, stir in coconut, flour, sugar & pecans. Cook over low heat stirring until mixture is golden 5-7 min. Place immediately in a 9" pie pan using the back of a spoon to press around to form to pie pan. Chill.
Filling:
In saucepan combine jello & cranberry sauce. Heat to dissolve jello. Cool but do not let jello set. Whip chilled milk at high speed until stiff. Fold in cooled mixture.
Spoon filling into pie shell. chill about 2 hours. Enjoy!
This crust is fabulous with cheesecake recipe's as well.
LOVE the two stones I got from the above group...wonderful works!
ReplyDeleteNow...for the recipe....easy. Anything I can find someone else to make (a local chef at one of several markets near me??), that I have to do nothing with other than put on a pretty place or in a glass! Believe me, others are grateful for my lack of effort! you know how to contact for picking my favorite!!! Fran
ReplyDeleteand thank goodness the next group is not for a little bit yet....have to save again.
ReplyDeleteIrresistible! warm or cold,
ReplyDeleteTOPAZ SAUSAGES
3 TBSP sesame oil
3 TBSP soy sauce
1 TBSP maple syrup
200 grams [nearly 2/3 bottle] honey
Mix above and pour over 1 kilo [nearly 100] eensy COCKTAIL vegetarian sausages or meat sausages -or both if you like- which have been single-layered in shallow baking tray lined with foil. Mix gently til sausages are lightly coated. Bake in 200C [400F?] degree oven for half an hour.
Serve sausages on cocktail sticks amidst slices of fresh apple -
Party!Laughter, Music, Food, wine, candles, single fresh flowers in jars and cans, and everyone can wear their lovely LostSierra-cabochoned-jewellery of course : )
Happy New Year to you Terry and everybody,
Sophie
A beautiful collection of artistry, Terry--these cabs are amazing!!! Once you see one in your hand--oh my goodness!!!
ReplyDeleteLovely recipes above--sounds like a scrumptious party if we all got together!!
Happy New Year, to Lost Sierra and other LostSierra Stones readers!
With warm wishes from the northern prairie,
Caroline