To celebrate the end of the year, this month’s theme with Recipe Redux was Grab a Book and Cook! Each of our group’s members were challenged to grab our favorite cookbook and pick a page number based on a page number that was derived from a combination of “2016” as a way to remember the old year while getting ready to bring in the new one!
I decided to choose my book Farm Fresh Nutrition: Eating Green & Clean. Support Your Local Economy since each one of these recipes came from my very own kitchen. It also includes a recipe from my great grandmother, stories about my grandparents. The book contains food photography from my grandmother, daughter-in-law and cousin. It was certainly a labor of love. Selecting my own book, made my random page selection a little tricky since the first part of the book contains menu plans, shopping lists, tips for shopping the local farmers’ market, stories of local farmers and food artisans, farm facts and a little research on local, fresh food and our health.
Another challenge I faced was that my book is seasonal and it is now winter. I did not want to make a summer recipe for the holiday season!
So I decided to count 2016 backwards to see what I recipe that I would share. I worked backwards using 102 and then added the number 6 to this it to get page 108. It was almost magical, I carefully flipped through the book to see what I would be making and discovered that it was the Festive Trout Tostada. I was excited to see that this was the recipe because it is so easy and tasty but I wanted to make it a little more seasonal. So I made a few changes and turned the main dish into a holiday appetizer!
Here are some of the changes I made:
1. Instead of the summer corn and red bell pepper, I use new trimmings of roasted sweet potato and sliced greens.
2. I decided to make the tostada meal small bites for a holiday appetizer, so I used flat and round tortilla chips. This has made a colorful and festive for this time of year! They also make a nice little lunch too!
3. Last but not least, I switched the fresh, summer tortilla salsa to a seasonal winter cranberry salsa that I created. It looks lovely on top of these little treats. 4. I am also sharing the cranberry salsa recipe that I put together for holiday gifts that goes perfect on top of these little appetizers!
Festive Holiday Mini Tostadas
My seasonal summer recipe has become a new winter holiday favorite! I converted one of my favorite summer recipes into a lovely holiday appetizer! The corn and peppers have been replaced with sweet potatoes and greens with dazzling and delicious results! I like to get the hot smoked fish for my recipe so it is cooked but you may also love the cold smoked.
Makes 24 mini tostadas appetizers ( or could be 4-6 servings for a light lunch and another side)
Small package of round corn tortilla chips , find 24 as flat as you can find
8 ounce package of smoked trout, I love to use my local brand Sunburst Trout, (you can also substitute smoked salmon if you cannot find smoked trout)
1 sweet potato
1 cup arugula, or other green combination, chopped
1/2 cup crumbled feta cheese
Cranberry salsa (recipe follows)
Olive oil to toss sweet potatoes
Preheat oven to 425 degrees. Peel and chop the sweet potato into bite sized pieces. Toss potatoes in olive oil and roast for about 10-15 minutes. While the sweet potatoes are roasting, make sure that the greens are chopped, the smoked trout/salmon is skinned and torn into small chunks and the feta is crumbled. When the potatoes are soft and start to brown, take out of the oven and allow to cool. Lay the tortilla chips on a platter or even cookie sheet. Divide the greens between the chips and then add the sweet potatoes on top of the greens. After that top each piece with a chunk of trout or salmon and add a dollop of salsa and a sprinkle of feta
This salsa is a seasonal holiday item to make and it makes a lovely addition to your holiday meals and parties. I also love making for gifts. Because of the acidity of salsa, you can use the hot water bath method to can your salsa. You can find out how to do it here.
Makes about 8 jelly jars.
2 medium onions, peeled and chopped
1 1/2 cups water
1 1/2 cups vinegar
4 jalapeno peppers
1 tablespoon salt
1 cup sugar
2 packages of frozen cranberries
8 jelly jars with rings and lids
Hot water bath kettle
Be sure to wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. You can also seed the peppers if you need a little less heat. For salsa’s you can use a hot water bath to can
Wash and rinse 8 jelly jars and heat them with hot water just before use. Wash and rinse lids and allow them to dry. In a large Dutch oven, add onions, water, vinegar, jalapeno peppers, salt, sugar and berries. Bring to a boil over high heat and reduce heat and simmer mixture for 20 minutes, stirring occasionally to prevent scorching. Fill the hot mixture into clean, hot jelly jars leaving ¼-inch head space. Wipe rims of jars with a dampened clean paper towel before adding the two-piece metal canning lids. Process jars in a boiling hot water canner according to directions. I process for 15 minutes and allow canner to cool before taking them carefully out. Keep undisturbed for about 12-24 hours making sure that each one is sealed.