Sunday, January 1, 2012

Dr. Seuss Christmas Dinner

Happy New Year!

It's been far too long since I've posted anything here.  I have a small collection of recipes and photos for posts that I've been planning on writing, but I just haven't seemed to find the time to write anything in awhile.  Now that the holidays are winding down hopefully I'll be able to get things posted on a more regular basis.

We spent Christmas this year at my parents' house with my parents, two brothers, sister-in-law, and 2 1/2 year old nephew.  We had a great time!  For our Christmas dinner we thought it would be fun to do something creative and decided to make a Dr. Seuss themed dinner!

My sister-in-law Lindsay decorated the table and made name tags for the dishes
The menu:
Grinch Martinis (from How the Grinch Stole Christmas): recipe here (they were ok... very sweet)
Green Eggs and Ham (from Green Eggs and Ham): deviled eggs with spinach (& food coloring) topped with ham (recipe below)
King Yertle's Broccoli Trees (from Yertle the Turtle): roasted broccoli with lemon olive oil
Who-shire Pudding (from How the Grinch Stole Christmas): Yorkshire pudding (recipe here)
Who Hash (from How the Grinch Stole Christmas): sweet potato hash with chili pecan streusel (recipe below)
Who Mash (from How the Grinch Stole Christmas): mashed potatoes
and of course, the main dish...
Roast Beast (from How the Grinch Stole Christmas): prime rib roast
and for dessert...
Yertle Turtle Pie (from Yertle the Turtle): chocolate caramel pecan pie (recipe here - we followed the advice of some of the commenters and halved the caramel )

My brother Taylor made the Green Eggs & Ham and even dyed the outside of the boiled eggs green
The Roast Beast was delicious!
Yertle Turtle Pie topped with whipped cream - it would be great topped with chopped pecans too
but I forgot and accidentally used the last of them for the Who Hash streusel... oops!
In addition to the menu, I thought I'd share the two recipes we improvised ourselves... Enjoy!

Green Eggs and Ham (Deviled Eggs with Spinach and Ham)
(this recipe is not exact at all - just play with it until you get the color, flavor, and consistency you like!)

  • eggs (appx. 1 per person)
  • green food coloring
  • mayonnaise
  • yellow mustard
  • frozen spinach (thawed and chopped)
  • thickly sliced ham, cut into small strips

Boil the eggs, let cool, and peel.  If desired, soak them in water and food coloring until the outside is the desired shade of green.  Cut the eggs in half and scoop the yolks into a small mixing bowl.  Set the empty whites aside to be filled later.

Mix the yolks with some mayonnaise and a dash of yellow mustard until you get the flavor and consistency you like (add the mayonnaise slowly - you can always add more but you can't take it out if you add too much!).  Then mix in some chopped spinach and enough food coloring to get the desired shade of green.

Use a small spoon to fill the boiled egg whites with the yolk mixture and top with strips of ham.  These would be great for breakfast or brunch.

Who Hash (Sweet Potato Hash with Chipotle Pecan Streusel)
(modified from this recipe - I used her streusel recipe and improvised the hash)
  • 3 medium sweet potatoes
  • 1 small onion (we used a sweet red onion)
  • 1-2 Tbsp canola or vegetable oil
  • 1/8 cup maple syrup
  • 1/2 tsp ground cinnamon
  • 1/8 tsp & 1/2 tsp chipotle chili powder, divided (we didn't have that so we used regular chili powder and it worked fine)
  • 2 Tbsp unsalted butter
  • 1 cup pecans
  • 1 Tbsp granulated sugar
  • salt to taste
  • 1 Tbsp all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 Tbsp unsalted butter, slightly softened
Wash and scrub the sweet potatoes and stab them with a fork a few times.  Microwave them until they are soft like baked potatoes (you'll probably want to microwave them in 1-2 minute increments and test them and flip them each time until they are done).  Set aside to cool.  When the potatoes are cool, peel and dice them.  Dice the onion and mix with the diced sweet potato.  Add the maple syrup, cinnamon, and 1/8 tsp chipotle chili powder and stir until coated.

Heat the oil in a medium pan.  When oil is hot add the sweet potato onion mixture and cook, stirring occasionally, until the onions are soft.  Spread the sweet potato hash evenly into a baking dish and preheat the oven to 400°.

While the oven is preheating make the chipotle pecans:  Melt 2 Tbsp butter in a medium skillet over medium heat.  Add pecans, chipotle chili powder, and suger to the skillet and cook, stirring, until the pecans are coated and the sauce begins to thicken.  Make sure they do not burn.  Spread the pecans on a baking sheet lined with parchment paper, sprinkle with salt, and let cool a little.

When the pecans are cool, chop them very finely, then mix together 1/3 cup chopped pecan mixture with flour, brown sugar, 1 Tbsp softened butter, and salt to taste.  Use your fingers to mix the ingredients together until combined.

Sprinkle the streusel mixture evenly over the sweet potato hash.  Bake until the streusel mixture is melted together and beginning to bubble, about 10-15 minutes.  Delicious!

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