It’s Christmas week!!
I hope you are all in a festive mood, ready to celebrate whatever it is that you love to celebrate.
If you saw my post in the Eat Happy Kitchen Facebook Group, you are aware that the usual standing rib roast that I make will be on pause this year in favor of Boeuf Bourguignon.
Change is good, and really very necessary for an ol’ Taurean woman like me, who can get into habits which become ruts if left unchecked.
Plus, I’ll use the exercise as an excuse to finally post my Boeuf Bourguignon recipe, which I’ve been reluctant to do because you can’t make it without a Burgundian wine (or at least a local pinot, gamay, or Malbec made in the Burgundian style). Cue the low carb police losing their minds.
Quick bit of marketing first, my Happies— if you need a last minute gift pickup some Eat Happy Kitchen gift cards!
OK I’m done.
Make these Marinated Mozzarella Balls, and give some way, but keep some for yourself. They elevate a charcuterie board, which is what we try to do each year, right? Make the holiday snacks one up the past year’s?
Here’s the downloadable, printable PDF of the recipe, or just follow along the video above:
And I hope you all have a very festive and Merry Christmas, Happy Hanukah, and a Happy New Year.
I love you all and wouldn’t be here popping into your feeds, kitchens, and inboxes without your support.
XO
Anna Claus
MARINATED MOZZARELLA BALLS
(Yields 2 1/2 cups)
2 cups mini mozzarella balls (ciliegine or bocconcini)
7-10 large basil leaves, chopped
1/4 cup chopped Italian flat-leafed parsley
2 minced garlic cloves
1 teaspoon lemon zest
Juice of 1/2 lemon
1/4 cup chopped roasted red bell peppers
1/2 tablespoon dried Calabrian chili flakes or red pepper flakes
Salt and pepper to taste
1/2 - 1 cup extra virgin olive oil (enough to marinate everything sitting in oil)
Combine and toss all ingredients. Let sit for 1-2 hours in the fridge for the flavors to marry. Serve immediately on a charcuterie board, grazing table, or antipasti platter, or keep in an airtight container in the fridge for up to 7 days.
