Hey friends! I hope you all had a WONDERFUL Christmas week! Although Christmas has again come and gone, I am really enjoying celebrating the season in any way that I can. In addition to celebrating with my family all week, my celebrations included a Christmas get-together with several high school friends of mine. I may or may not have mentioned this before, but I attended an all-girl high school, and it was one of the best experiences of all my life. I’m still very close with almost all of my high school friends (several are in my wedding party!) and a couple of weeks ago, we all realized we would all be in town and available on the same night (a rare occasion). Obviously, we decided to have a little Christmas party and gift exchange! We all brought appetizers and drinks, gifts for a gift exchange, and hungry stomachs!
For the party, I prepared a couple of appetizers: one was a no-cook appetizer, featuring gorgonzola cheese and a fig jam Derek picked up for me at a farmer’s stand in Alabama a couple of weeks back. The easy no-cook appetizer came together like this:
24 pieces of crostini (I bought mine from Publix Bakery)
1/2 cup of fig jam
6 oz. gorgonzola cheese
Spread fig jam on each crostino. Next, spread gorgonzola (or just top with gorgonzola if using crumbled cheese) on top of fig jam. Serve at room temperature.
Easy enough, right?
Because the get-together was being held at Derek’s house, I wanted to make use of the oven and prepare something a little heartier than crackers and cheese for all of my friends. I found the following recipe on Food Network and prepared my flatbread with the homemade dough we use for pizza, instead of store purchased.
On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle; press into an oiled rimmed baking sheet. Mix 1/4 cup olive oil, 2 tablespoons chopped rosemary and/or oregano, 1/2 teaspoon red pepper flakes and a big pinch of sea salt. Brush half of the herb oil over the dough, then set aside until puffy, about 1 hour. Make dimples in the dough with your fingers and top with thin onion slices and shaved parmesan. Bake at 400 until golden, about 20 minutes. Brush with the remaining herb oil.
After we ate at the house and exchanged gifts, the only appropriate thing to do next was go get the best dessert in town. We ended our night with chocolate and drinks at Harry Waugh Dessert Room at Bern’s Steakhouse. If you are ever in Tampa, you have to check this place out. The Dessert Room is on the 2nd floor of the steakhouse, and guests are seated at tables in massive redwood wine barrels. It sounds weird, but it’s perfect.
This holiday break has also given me plenty of time to attend some group fitness classes (ahem, Bodypump) go on long runs with Derek, and just veg around the house. Some of my favorite things to do!
And I really hope to be able to spend some more time in the kitchen while life is a little more slow-paced than usual!