Are you hungry? No worries! We have some great recipes for you, this week in the Holiday Progressive Dinner Blog Hop — a complete meal’s-worth, as a matter of fact. Take a look at all the deliciousness on this week’s menu! Do I have the greatest food blogging friends ever, or what? Be sure to check out their recipes!
Holiday Progressive Dinner Week 6 Recipe Links
Hot Artichoke Spinach Dip & Rosemary Appetizer Wreath
Roasted Beef Tenderloin with Gorgonzola Cream Sauce
at Daily Dish Recipes
Rosemary Potato Rolls
at Adventures in All Things Food
Easy Crock-Pot Green Beans
at Flour on My Face
Pumpkin Silk Pie
at The Gunny Sack
As you can see, it’s my week to bring appetizers to the party and I’ll get to the recipe in just a bit, but I wanted to tell you about this week’s fantastic sponsor, first. SILPAT has supplied all five of us with SILPAT silicone baking mats and Roul’pat workstation mats to test in our kitchens and help out with recipes; and one of you excellent #HolidayProgressiveDinner readers is going to win a set for your own kitchen! The giveaway prize this week is a SILPAT Baking Mat (US Half-Size 11 5/8 x 16 1/2), which will fit most cookie sheets and a Roul’pat Nonstick Countertop Workstation (Full Size 16 1/2 x 24 1/2)!
I have a smaller SILPAT which I love using in 9×13 pans, but I have long coveted one to fit my cookie sheets, so this was a particularly exciting review for me. SILPAT silicone baking mats provide even heat transfer to foods as they bake and nothing can stick to them. You eliminate the expense of extra products like cooking sprays, flour and butter or shortening to grease your pans and prevent sticking. SILPATs can be used in any type of oven and come in a variety of sizes.
SILPAT’s Roul’pat Workstation Mat is a DREAM kitchen tool! You know how I love bread making – well, actually, baking in general. I do a LOT of it! When kneading bread dough, its often tempting to keep adding flour to prevent it sticking to your hands and the countertop, when if you had simply been able to knead it long enough, those gluten strands would have connected and gotten stretchy without any extra flour. Adding flour as I’m kneading can make the resulting bread too dry, crumbly and h.e.a.v.y. Too much flour also creates a thicker crust and coarse crumb texture. With the Roul’pat workstation mat, I never worry about it. I don’t “knead” extra flour. My bread dough won’t stick to the surface of the non-stick silicone mat. I can knead it until it reaches the perfect elastic consistency without an extra gram of flour! Ingenious!
I can roll out pizza crust, biscuits, even sugar cookie dough without flouring the countertop. For those of you who do a lot of baking you understand what this means. Am I right? No more scraping dried pieces of dough and crusty flour off the counter when you’re finished with the baking. It’s cleaner, it doesn’t waste flour and it helps me create a more palatable end product. What’s not to love? The Roul’pat is very similar in design to SILPATs, but the back has a special coating that keeps it from slipping and skidding around the counter. It stays where I put it! You crafty DIY’ers will love all the out-of-the-kitchen applications for the Roul’pat, too. Since nothing sticks to it, its the perfect surface for working with glue and markers or any other crafty projects that have the potential to be messy. What a versatile product!
I know you can think of dozens of uses for both the SILPAT and the Roul’pat, but before I give you the chance to enter the giveaway, I want you to be able to collect my appetizer recipe for Week 6 of our holiday menus. I made a fabulously flavorful Hot Spinach and Artichoke Dip, baking and serving it in a bread bowl. I’m also going to show you how to make a quick Rosemary Appetizer Wreath that requires no recipe and hardly any time at all to prepare. Both these are beautiful dishes and you’ll be proud to put them on your holiday table. Enjoy!
- 1 (10 oz) pkg fresh baby spinach
- 1 (14 oz) jar marinated artichoke hearts
- 2½ cups grated Parmesan cheese (not the powdered stuff in a can)
- 1 cup sour cream
- 1 (8 oz) block cream cheese, softened
- ⅓ cup mayonnaise
- 2 teaspoons garlic, minced
- 5 green onions
- 1 round loaf of sourdough or other artisan bread, optional
- Drain the artichoke hearts. (I love these gorgeous turquoise colanders, from Country Door. Be watching for my review, as they are our sponsor next Friday!)
- Chop the artichokes, green onions and spinach.
- Put the chopped vegetables, garlic and Parmesan in a large mixing bowl and stir together.
- Add the sour cream, mayonnaise and cream cheese. Stir until all ingredients are thoroughly combined.
- Transfer to a baking dish and bake at 350 degrees for 25-30 minutes or until cheese has melted and dip is hot and bubbly, with slight browning on the top.
- Hollow out a round loaf of bread to form a thick-walled bowl. You can toast chunks of the bread you remove and serve them with the dip.
- Place the bread bowl on a sturdy baking sheet.
- Microwave dip mixture on high for 5-6 minutes until the cheese has melted and when stirred, the dip is smooth and creamy.
- Spoon the hot dip into the bread bowl, filling it clear to the top.
- Scatter the bread chunks you removed from the loaf, onto the baking sheet all around the bread bowl and place the baking sheet under the broiler for 3-6 minutes to brown the top of your dip and toast the cubes of bread. KEEP A CLOSE EYE on this. Every broiler is a little bit different, but they all work quickly. You don't want to burn the top of your dip.
- Remove from oven and serve on a tray with crackers, toasted bread and crudite.
This last idea is a quick and decorative way to serve any veggies, cheese and olives that you enjoy. I had cherry tomatoes, some marinated mozzarella and black olives. Use a round platter or tray and arrange fresh rosemary in a wreath shape around the outside edges of the plate. My plate was 12 inches in diameter and it took 3 bunches of fresh rosemary to create the base of the wreath.
Once your base is created, begin “decorating” it with the bite-sized appetizers you are serving. For just the family, at home, decorating the wreath with the small amount of ingredients we need is all that is necessary and looks very pretty, too. But, when taking to a party or hosting a larger gathering, I completely fill the center of the wreath and place many more “decorations” through the rosemary. Not only is this a really pretty presentation, it is incredibly fragrant as well. Get creative and make your own Christmas wreath masterpiece. You can do it!
Leave a comment on this post telling me the first thing you would want to bake on a Silpat or use the Roulpat workstation mat for. Once you’ve done that, register your comment in the Rafflecopter form below and you’re entered. Good Luck!
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