Young Sierrans Holiday Party (12/6/08)
Posted by candace on October 5, 2008
12/9/08 Update: Thanks to everyone who could join us on Saturday and brought all that yummy food! A couple things: (1) I heard many folks asking for recipes – if you’d like to share yours, enter it as a comment to this post below (more mulled wine anyone?). (2) We’ve loaded some photos from the party on our Flickr page. If you have other shots you’d like to share (as a photo album link or individually), please send to Peter and he’ll post them here. Happy Holidays!
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Please join us for our 1st Annual YS Holiday Party!
Date: Saturday, December 6th
Time: 6:30 pm – 10:30 pm
Location: Clubhouse at 1001 Ross Ave. Dallas TX 75202 (downtown Dallas) Map
Vistor parking is available (but limited) on the first floor of this building. Lot and street parking is also available in the surrounding blocks.
Details: BYOB and bring a dish to share – local/organic ingredients encouraged! Please use this spreadsheet link (now inactive) to tell us what dish you’re planning to bring.
We will have an environmentally-minded gift exchange and encourage everyone to bring something that is actually useful (yes, I know that’s subjective), so we don’t just contribute to more landfill waste. $10 limit on gifts; participation is voluntary.
All 20s/30s welcome; you don’t have to be a Young Sierran or Sierra Club member to attend. Please RSVP by 12/5 to the Pingg invitation or to youngsierrans@dallassierraclub.org.
Young Sierrans - Dallas Sierra Club 
Peter said
Hot Cranberry Mulled Wine Recipe
* Easy, 10 min prep time, 1 hour cook time, serves 4-6
* Can also be served over ice like sangria
Ingredients:
1 (750 ml) bottle of red wine (Shiraz recommended)
1 cinnamon stick
2 star anise (licorice flavored spice)
2 slices ginger
2 oranges, halved, juiced
2 lemons, halved, juiced
2 limes, halved, juiced
2/3 cup sugar or honey
1 cup cranberries
4 cups apple cider
In a large stock pot, combine ALL the ingredients (including the flesh of the oranges, lemons, limes). Bring to a slow simmer for about an hour. Taste for seasoning, may need more sugar/honey. Serve strained.
Candace said
Quinoa with Toasted Almonds and Dried Cranberries
Makes 4-6 servings
1 cup Quinoa
1/2 cup blanched almonds
1 veggie cube
1-1/2 cups boiling water
1/2 tsp salt
1 cinnamon stick
1 bay leaf
1/2 cup dried cranberries
Directions:
1. Soak the quinoa for 30 minutes in cold water
2. Rinse thoroughly in water and drain through a fine mesh strainer
3. Shake dry in strainer
4. On med heat, stir and toast the sliced almonds until golden
5. Remove from pan
6. Stir and toast the quinoa until dry and turning color
7. Transfer quinoa, almonds, and cranberries to 2 qt saucepan
8. Add boiling water, veggie cube, salt, bay leaf and cinnamon stick
9. Bring back to boil
10. Cover, turn heat to simmer, cook for 20 minutes
11. Remove from heat and allow to sit for 5 minutes with lid on
12. Fluff with fork and serve
Beth Ross said
That’s awesome, thanks for posting the “hot cranberry mulled wine recipe” it was really good…much appreciated – beth
Meg said
Thanks for the mulled, that was really great!
Paul said
The recipe below is a modified version of one found on allrecipes (http://allrecipes.com/Recipe/Sweet-Potato-Souffle-I/Detail.aspx) and should be pretty close to what I brought to the holiday party. It uses a lot more potatoes and less sugar than the original. The recipe brought to the party also involved a lot of sweet potatoes sprayed all over my kitchen due to using the mixer on too high of a speed, but I didn’t include that in the instructions.
Sweet Potato Souffle
Makes 12 servings
6 cups mashed sweet potatoes
1/2 cup white sugar
1/3 cup butter, softened
3 eggs
1 teaspoon vanilla extract
3/4 cup milk
1 cup flaked coconut
1/3 cup all-purpose flour
1 cup packed brown sugar
1 cup chopped walnuts
1/3 cup melted butter
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. 3. Spoon into a 2 quart oven proof baking dish. (Not sure what size I used — may need to be bigger)
4. Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
5. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.