25 Days Of Maple Hoo Christmas: Day 25

Christmas day at Maple Hoo is all about taking it easy, kicking back, and hanging out in our pajamas while we enjoy good company and play with all our new toys. (That’s the spirit of Christmas, right? Playing with new toys?) This year we didn’t even bother with a fancy dinner, because that would mean Schnookie would have to spend all day in the kitchen while Pookie and Boomer played with the new Wii game (De Blob is awesome, in case you’re wondering). No, that just would not do. So instead, we took a suggestion from Kristin and had easy, munchie snack food to nibble on all day.

December 25 2008

The day started with mimosas and cranberry-vanilla coffee cake. Then we graduated to champagne-and-Grand-Marnier cocktails to go with our high-end pigs in blankets (the “high-end” part being that we used nice breakfast sausages from Whole Foods instead of hot dogs. Yeah, we were living large) and mac & cheese bites (baked in mini muffin pans). Then, during the second half of our bad Bond movie marathon (we watched Moonraker on Christmas Eve and Octopussy on Christmas), we enjoyed a warm leek and goat cheese dip with crusty bread and crackers (there was talk of making crackers ourselves, but that petered out), and then we chased everything with peppermint hot chocolate. It may not have been the peak of gourmet, but it was sure delicious and fun. All in, it was a perfect holiday!

10 Comments

Filed under 25 Days Of Maple Hoo Christmas

10 responses to “25 Days Of Maple Hoo Christmas: Day 25

  1. Now that was a great idea. Those little mac and cheese bites kill me. Nicely done!

  2. I was planning to go with just brunch foods for Christmas, but when I saw those mac & cheese bites in “Food & Wine”, I just HAD to try them. I highly recommend it! :D

  3. Oooooo, are you willing to share the leek and goat cheese dip recipe? That looks beyond delish!

  4. The leek and goat cheese dip was CRAZY easy. And really healthy. You start with 2 pounds of leeks (the white and light green parts), cut into 1/3-inch rounds. Then melt 4 tablespoons of unsalted butter in a large pan over high heat and add the leeks (after washing them). Cover and cook for about three minutes, until the leeks are softened, then uncover and reduce the heat to medium, and cook, stirring occasionally, until the leeks are very soft and lightly browned in spots. Remove the pan from the heat, then add 1 pound of room-temperature goat cheese and 1/2 pound of room-temperature cream cheese. Stir until they’ve melted, season to taste with salt and pepper, and top with snipped chives. Enjoy! (You can make this a day or two ahead and heat in a 325-degree oven for about 15-20 minutes.)

  5. Oh, I should add that the recipe makes a BOATLOAD of dip, obviously. :D

  6. Oh, and I should also add that the recipe came from December’s “Food & Wine”. Just to give credit where it’s due.

  7. OMG, I’m making that the next time I have a get together…and have my own kitchen…

    Thanks!

  8. I hope you enjoy it, Chaz!

  9. I’m feeling kind of Paula Deen, but based on those ingredients…I don’t think not enjoying it is an option! =P

  10. Yeah, I wouldn’t eat a big bowl of that dip before going in for a physical or blood tests or anything. :D

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