When did December sneak up on us? If it weren’t for Celia over at Fig Jam and Lime Cordial, I don’t think I’d know what month it is. Please stop by to say hi to Celia and take a look at what she and other bloggers have going on in their kitchens this month. She really caught my eye with the awesome Cheese and Garlic Crack bread!
After finding a recipe for Spicy Lime Shrimp with Drunken Grapes (check out the recipe on Simply Fresh Dinners – Robyn, guest writer on BamsKitchen blog) I tried this recipe as just an appetizer. My husband and I decided that in the future it’s worthy of an entire meal. Little appetizer bites were great, but you just don’t want to stop eating these. I used a dried ginger powders for the shrimp since I didn’t have fresh and Pinot Grigio to get the grapes drunk. As I say, the shrimp was so good but I may have gotten a little too excited about the drunken grapes. Therefore, in my December kitchen …
an extra mason jar of Drunken Grapes. They’re sweet red seedless grapes with a Pinot Grigio poured over the top and soaked for 6 hours to no more than 2 days. I can tell you that after 2 days those little grapes will blow your head off. So what to do with the extra grapes?
Make some Goat Balls with Drunken Grapes…
No need to put them on crackers. I just did that to get my husband to try them. When he’s watching football, you can put anything on top of a cracker and he’ll eat it. I just ground up some pecans, made little balls with the goat cheese (I found that small balls are better than big since the cheese can overpower the other flavors), rolled the cheese balls in the pecans and stuck them with a pick. Of course you can just eat the drunken grapes.
This is what’s left of the Pinot Grigio. It was a very nice wine but I’m including it really to show the background kitchen wall paint. Yes, I really did get that room painted!
ALMOST in my kitchen are some food rings.
I’ve been coveting food rings every time I see Happiness Stan making something with his (like this cottage pie with seared filet in madeira sauce) and vow to get some for myself. While my husband and I were out Christmas shopping I found these at Sur la Table – a really fun store with everything you can imagine for cooking. Since I couldn’t find the food rings, my husband asked a clerk and we BOTH went over to the bins where I picked 4 rings and said “I’ll get these but you can wrap them and put them in my stocking for Christmas”. So that’s why they’re not quite in my kitchen yet. BUT…a few days later, my husband went back out Christmas shopping alone. When he got home I was taking a picture of these and he did a double take and said “where’d you get those?”. I reminded him that we bought them when we were out shopping, that I explained that he needed to wrap them, and they were to go in my stocking. At which point, he went back down to his car and came up with these…
Oh look…more food rings! One of each size … from Sur La Table. Since I wanted them to make pretty and equal portions of foods like mac and cheese or some sort of meat patty meal, I’m not sure what to do with one of each. Maybe I could make a portion for papa bear, mama bear, and baby bear – any ideas or should they just go back? Especially that tiny little one, I’m not quite sure what you’d put in that other than maybe – oh yes – a drunken grape sitting on a goat ball.
Well that’s all that I can show in my kitchen right now since the island is full of Christmas gifts waiting to be wrapped and I can’t very well share those pictures yet. Thanks again to Celia, hostess for In My Kitchen.
Photographs and recipes 