How was your Christmas this year? I hope it was as happy as our own, with lots of family around, fun times, and wonderful food.
All of the kids and grandkids made it home to our house this year, which packs our house pretty tight, but we managed. A few more folding chairs, an air mattress or two [or 3!], and an extra trip or two to the grocery store for vital supplies like eggnog and salsa.
There is nothing like a 6 month old baby to make a Christmas feel merry, and the older grands really love her, which is such fun to see. It’s also really nice to be working in the kitchen with both daughters, and having sons in law that do dishes is pretty darned cool.
It was wonderful to be back at our home church for Christmas Eve, which we have not gotten to do in a few years, because we have been away for the last few Christmases. Both of the girls mentioned how nice it was to be back “home” in the church where they grew up.
It seems pretty quiet around here now. that’s okay though – we are getting seed catalogs in the mail every day now, so that has us looking forward to spring. We are pretty easy to distract.
And, now that we are done with Christmas, it’s time to think about New Years and New Year’s Eve. We stay in most of the time, but maybe you are planning a party or get together? I have a great little recipe for you, that will be a great addition to any party – Aisago Herb Spread.
This is kind of a riff on a recipe from the little gourmet lunch place where I worked most of the time that the girls were in school. It was served on one of their signature sandwiches, but we have always loved it on crackers, bruschetta, toast and stuffed into chicken breasts before roasting. The combination of the cheeses and herbs it just so interesting and luscious – we never get tired of it. Over the years, I have changed it around quite a bit, so I thought I would share it, just case you are looking for another little toothsome bite for your holiday party.
- 8 ounces of neufchatel or cream cheese.
- 4 ounces soft butter
- 4 ounces finely grated aged asiago cheese
- 1 teaspoon smoked sweet paprika
- 1 & ½ teaspoons dried oregano
- ½ teaspoon granulated garlic powder
- ½ teaspoon salt
- 5 - 6 grinds fresh black pepper
- 2 tablespoons minced fresh parsley
- All ingredients should be at room temperature.
- Measure everything into a mixing bowl, and beat on low speed, until completely combined and smooth.
- Chill for several hours at least - can be made a couple days ahead.
- Scrape the spread into a small bowl for serving, and arrange assorted crackers on a plate for serving with the spread.
- Will be fine at room temperature for several hours - refrigerate leftovers.
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