Kaufman’s Kitchen: That Time of Year

It’s almost that time of year again when, before we know it, it will be Thanksgiving and Christmas. Time seems to pass so fast in the fall and into winter. I have noticed Christmas gifts and decorations already going up in some stores.

Whether you are having a party or celebrating a holiday, these recipes are great for any of the upcoming holidays.

Paula’s Fabulous Hot Jarlsberg and Onion Dip

4 cups shredded Jarlsberg cheese
2 medium onions, quartered and thinly sliced
2 cups mayonnaise, regular or light
dash of fresh nutmeg

Preheat oven to 350 degrees F. In a medium-sized bowl, combine all ingredients, mixing well. Place in an ovenproof baking dish and bake for 25 to 30 minutes or until cheese is melted and golden. Serve with vegetables, French bread or crackers. Dip can be made early in the day and baked later. Serves 12 or more.

Shrimp in Mustard Sauce

1 tablespoon pickling spice
2 1/2 lbs. shrimp, shelled
1/3 cup chopped parsley
1/4 cup finely chopped shallots
1/4 cup tarragon vinegar
1/4 cup red wine vinegar
1/2 cup olive oil
4 tablespoons Dijon
2 teaspoons dried crushed red pepper
freshly ground pepper

Place 3 quarts of water in large pot with pickling spice, bring to a boil, add shrimp and cook only 3 to 4 minutes. Do not overcook. Drain shrimp, and when cool shell and if desired, de-vein them, and place in a large bowl. Combine all remaining ingredients in a small bowl, mixing well.

Pour over the shrimp, turning to coat the shrimp well. Cover and refrigerate for several hours or overnight. Serve cold, speared with toothpicks. Serves 10 to 12.

Pumpkin Dip

A sure winner for fall and winter parties, or you can eat it all yourself like I did the first time I made it! If you cannot find pumpkin butter you can use canned pumpkin, but increase the amount of marshmallow cream and add some confectioners’ sugar.

4 ounces cream cheese, softened to room temperature
3/4 cup (or more) marshmallow cream/fluff
3/4 cup pumpkin butter

In a processor, combine the cream cheese, marshmallow cream, and pumpkin butter. 

Place in a serving bowl and sprinkle with a little cinnamon. 

Cover and refrigerate until ready to use. It will keep for days.

Serve with sliced apples, pears and/or gingersnap cookies.

Pumpkin Empanadas (quick version)

2 packages or flaky biscuits, each biscuit separated horizontally into 3 pieces


16-ounce can mashed pumpkin
3/4 cup sugar
1/2 teaspoon nutmeg
1 teaspoon allspice

Preheat the oven to 350 degrees F. Lightly grease a cookie sheet.

Lay the divided biscuit pieces on a work surface. Then place on the lightly greased cookie sheet and let sit for about 20 to 30 minutes.

Combine all filling ingredients in a bowl and mix well.

Spoon a heaping tablespoon of filling into the center of each circle of biscuit. Bring half the circle over the filling and press the edges together, making a half moon shape.

Bake until lightly browned, about 15 minutes.

You can serve these with marshmallow fluff if you like things sweet! These can be frozen and reheated as needed.