Green and White Crudite Platter





An array of green and white vegetables looks stunning and guests will appreciate the

 simple crudites during this season of excess.  Dipping sauce is a balsamic vinaigrette.

During the holidays, it is hard to resist the sweets and treats our friends lovingly prepare and offer us.  Rich dinners and a general excess of foods can stress us out as our weighing scales creep up.  No fear though as sometimes the simplest of appetizers, a crudite platter, can be downright refreshing.  For the next holiday, try experimenting with a simple display as shown above.  I found a recipe for balsamic vinaigrette dipping sauce on the internet to use as a dip, but any light preparation will do. 




The beginnings....

One bunch asparagus, trimmed and steamed to crisp tender
One head white cauliflower cut into florets
One large or two small crowns broccoli, cut into florets
One piece daikon radish, peeled and thinly sliced
1/2 pound sugar snap peas

Note that the only veggie that is cooked is asparagus.   Arrange vegetetables on a platter and serve plain or with a dipping sauce.

This post was first featured a couple of years ago.  Since then, we have used other veggies and dips depending on the season and what we wish to serve.  The platter below features a roasted red pepper dip blended with almonds, garlic, olive oil, and vinegar.   Veggies are fennel, endive, asparagus and cucumber.  Note that you can use a variety of veggies other than those mentioned above.  Experiment and have fun.



Picture currently being replaced.  Sorry for the inconvenience.

- Kim Fielding

That Little Something Sweet

These little gems are about a quarter the size of a regular cupcake.

The holidays at our home are celebrated with lots of family members and big dinners.  Even though their tummies might be full, it seems like everyone desires that "little something sweet" to end their meal.  With that in mind, I decided to experiment with mini-cupcakes.

Using devil's food and white cake mixes makes this an easy prep dessert.  Mini-cupcake pans are available in cooking supply stores and the papers can be found in most grocery markets.  They cook in about 14 minutes and freeze beautifully. 

The two favored flavor combinations for this Christmas included the chocolate one featured above with chocolate frosting and a chocolate covered espresso bean.  The second one was white cake with white whipped frosting and crushed lemon drop candies sprinkled on top.  Toppings can include any small candy appropriate for the holiday such as crushed candy cane, little jelly beans at Easter, fresh berries, or candy corn at Halloween. 

The lemon candies give a little crunch along with a burst of lemon flavor.

Each box of cake mix made between 48-54 cupcakes.  To freeze them, I set the unfrosted baked cupcakes on a sheet pan and put them in a freezer until solid.  After, I stored them in a ziplock bag until needed.  I used premade frosting to save time and piped it onto the cupcakes with a simple flourish.  One or two bites are all you need after a big supper.

Each mini-cupcake with 2 teaspoons frosting and a bit of candy is between 90-95 calories.

- Kim Fielding