Blogs

[#1]

Hi, everyone!

Almost every Tuesday I share a new recipe from my personal collection…and it’s not a decision I take lightly. I spend a lot of time with my recipe box, carefully looking at each card…because I don’t want to share just any old thing. When I look for new recipes, I always want them to resonate with those I’m entertaining. Sometimes, I want to see new, different flavor combinations I haven’t tried before. Other times, I want them to be easier than ever. And always…I want the recipe to be worth my time in the kitchen.

This morning I sat down with my recipe box and was thinking…I haven’t shared an appetizer in a while. So I thumbed to that section and found a recipe that dates back to my childhood: Spinach Balls. When my mother made these for the first time way back then, I thought…there is NO way I’m trying that. When she finally convinced me, however, I really liked them and was glad I did. The recipe is from her friend who was a caterer and I’m glad to share it with you. These are easy to make, they freeze well, and the recipe makes a lot. These are also a great finger food, which makes them perfect for the holiday season…just a perfect bite of flavor.

Spinach Balls

Ingredients:

• 2 (10-oz) packages frozen chopped spinach, thawed
• 2 cups stuffing mix or fresh breadcrumbs
• 1 cup grated Parmesan cheese
• 6 eggs
• 3/4 cup softened butter
• Salt and pepper, to taste

Preparation:

1. Drain the spinach thoroughly and squeeze dry with paper towels.

2. Combine the spinach, stuffing mix, Parmesan cheese, eggs, and softened butter into a mixing bowl. Roll into balls the size of walnuts and freeze for several hours.

3. Preheat the oven to 350°F. Let the balls sit out about 15 minutes before baking. Place them on a baking sheet. (They should still be partially frozen.) Bake 10 minutes.

Now’s the time when I usually sign off and go running around like a chicken with my head cut off before I go into QVC for Must-Have Gifts at 5pm ET. But, as I pulled that Spinach Balls recipe out of my box, another came with it….my French Apple Slab Pie. Talk about wrong category. But how can I not share something so good? And easy! The art of pie-making can be intimidating, but with a slab pie, no rules apply. I love that you get the comfort of the apple but the tang of the cranberry…such a great combination.

French Apple Slab Pie

Ingredients:

• 2 refrigerated pie crusts
• 8–10 Granny Smith apples, peeled and sliced
• 1/4 cup lemon juice
• 1 cup craisins
• 1 cup golden raisins
• 2 Tbsp pumpkin pie spice
• 1-1/2 cups brown sugar
• 1/2 cup flour
• 1 egg
• 1 tsp water
• 1 (16-oz) container store-bought vanilla icing
• Sanding sugar (optional)

Preparation:

1. Remove the pie dough from refrigerator, and let it come to room temperature.
 
2. Toss the apple slices with the lemon juice in a large bowl. Add the craisins, raisins, pumpkin pie spice, brown sugar, and flour to the bowl. Toss to coat.
 
3. Roll out the pie dough into 2 rectangles, approximately 16" x 14". Place the first crust into a 9" x 13" baking pan. Fill the pan with the apple mixture. Top everything with the second pie crust, and pinch the edges of the 2 crusts together. Cut 3–4 slits in the top crust to allow steam to escape.
 
4. Whisk the egg and water together. Brush the top crust with the egg wash and bake for 45–50 minutes, or until apple filling is bubbling. Remove the pie from the oven and let it cool for 30-45 minutes.
 
5. Microwave the vanilla icing, in 20 second intervals, until melted. Pour the melted icing over top of the pie and spread evenly. Sprinkle with sanding sugar, if desired.

Okay, now I really do have to go. But I’ll see you in a few short hours and then tomorrow night for more great (Temp-tations(R)!) gift ideas from 6-8pm ET. Happy Tuesday!

From my home to yours,

—Jill