Category: Do-ahead

Asian flavors · Dairy-free · Do-ahead · Fish

Miso glazed Chilean sea bass (or cod)

Belinda

This recipe produces the most beautiful, elegant, buttery,
sweet fish I have ever had. You will LOVE it!

1/3 cup mirin (Japanese seasoned rice wine)
1/3 cup sake
3 tbsp dark (preferably) soy sauce
1/4 cup packed brown sugar
1/3 cup white miso paste
1/4 orange marmalade (optional)

4 x (6-7 oz) fillets fresh Chilean sea bass, about 1 inch thick
2 tbsp chopped green onion

Turn oven to 400F

Start marinating the fish the night before.
Whisk together the sake, mirin, soy sauce, brown sugar, miso paste and marmalade (if using) in a bowl to make the marinade. Place the sea bass fillets in a sealable plastic bag and pour the marinade into the bag.
Chill in the refrigerator overnight, turning in the plastic bag occasionally.
Remove the fillets from the bag, discarding the liquid and dabbing the fish lightly with kitchen towel to remove excess marinade.
Arrange the fillets on a greased baking sheet and lightly sprinkle a little oil over the tops of the fish.
Roast for about 15 minutes or until it starts to flake when you put a fork into it
Sprinkle with the chopped green onions and serve.

Do-ahead · Salad

Moroccan spiced winter farro salad

Belinda

This salad is the tastiest, best way to use up some of your favorite winter vegetables.
The flavors mingle perfectly together to create a lively, warming dish that is perfect for the winter months.

Serves 6-8

1 cup dry farro” cooked according to package directions, but with broth instead of water
2 large carrots, peeled and cut into long strips
2 large parsnips, peeled and cut into long strips
4 tbsp olive oil, for roasting
1 cup pistachios, toasted
1/2 cup crumbled feta
1/4 cup dried apricots, chopped
1/4 cup fresh mint, chopped
1/4 cup fresh parsley, chopped

Moroccan Dressing:
2 tbsp honey or maple syrup
1/4 cup olive oil
1/4 cup vinegar- red wine vinegar, sherry vinegar, apple cider vinegar
2 garlic cloves, finely minced (use a garlic press)
1/2 tsp salt, more to taste
1/2 tsp ground black pepper
1 tsp cumin (I roast/toast mine first, as it releases more oils)
1/2 tsp cinnamon
1/8 tsp ground cloves
pinch or two chili flakes (optional, but good)

Cook the farro according to the package directions. While the farro cooks, prepare and roast your parsnips and carrots.
Preheat your oven to 400 F.
Coat two large baking sheets with two tablespoon2 olive oil each. Peel carrots and parsnips, and cut them into 2 inch lengths. If they’re skinny, quarter them lengthwise to make batons. If they’re thicker, cut them into matchsticks about 1/4 to 1/2 inch thick. Spread the vegetables on prepared baking sheets, and sprinkle them with salt.
Roast for 20 minutes, then toss them about in their pan, before roasting them for a further 10 minutes.

Whisk the dressing ingredients together, seasoning to taste with pinches of salt.

In a large bowl, combine cooked farro, roasted vegetables, roasted pistachios and dried apricots.
Stir in most of the herbs and feta, leaving a spoonful of each for garnish.
Stir in dressing.
Serve, garnished with the reserved feta and fresh herbs.

Accompaniments · Do-ahead · Egg based · Gluten Free · Whole30 compliant

Easy immersion blender mayonnaise

Belinda3 Comments

Once you have made this ridiculously easy and gorgeous tasting mayonnaise, you won’t want to buy the commercial ones again. You can also play around with the recipe and add fresh herbs or any other flavorings. Enjoy!

2 large egg yolks, at room temperature
1-2 tbsp freshly squeezed lemon juice or white wine vinegar (or a mixture of the two)
2 pinches white sugar
1 tbsp Dijon mustard OR 1 tsp mustard powder
½ tsp Kosher salt
¼ tsp white pepper (optional) or a pinch ground pepper
3/4 cup light olive oil, safflower or canola oil

(**To make aioli, add 1 minced garlic clove to the egg mixture, and substitute extra virgin olive oil for the other oil.)

Add all of the ingredients to the jar that came with your stick blender adding the oil last
Let the ingredients settle for a minute or two with the oil separating on top
Place the stick blender inside the container (firmly on the bottom) and covering the egg yolk
Turn it on and keep it pressed against the bottom of the jar for at least 10-15 seconds. Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.
Once it’s all blended, remove the stick blender. Give it a few stirs with a spoon and place in a storage container in the refrigerator. It will stay fresh for up to one week.

Asian flavors · Baking · Do-ahead · Holiday Food

Butterscotch pie with curry crust

Belinda

Recipe from Bon Appetite
Curry crust? Trust me: This lightly spiced crumb will win Best in Show. If you want to take it even further, add a teaspoon of toasted crushed cumin seeds, too.

Curry crumb crust
1 tsp fennel seeds
8 oz. vanilla wafer cookies
2 tbsp all-purpose flour
2 tbsp raw sugar or granulated sugar
1 tsp Madras curry powder
¼ tsp kosher salt
6 tbsp (¾ stick) unsalted butter, melted, slightly cooled

Filling and Assembly
1 envelope unflavored powdered gelatin
1½ cups whole milk, divided
3 tbsp granulated sugar
½ vanilla bean, split lengthwise
1½ cups heavy cream
¾ cup (packed) dark brown sugar, divided
⅛ tsp baking soda
3 large egg yolks
2 tbsp cornstarch
3 tbsp unsalted butter
1 tbsp mild-flavored (light) molasses
½ tsp kosher salt
Unsweetened whipped cream (for serving)
½ cup chopped salted, dry-roasted cashews

Curry crumb crust
Place a rack in middle of oven and preheat to 325°.
Toast fennel seeds in a small dry skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a small plate; let cool, then finely chop.

Pulse cookies in a food processor until very fine crumbs form (you should have about 2 cups). Add fennel seeds, flour, raw sugar, curry powder, and salt and pulse to combine. Add butter and pulse until mixture is the consistency of wet sand.

Transfer mixture to a 9” pie dish. Using a measuring cup, press firmly onto bottom and up sides of pie dish. Place pie dish on a rimmed baking sheet and bake crust, rotating halfway through, until dry and set, 20–25 minutes. Transfer pie dish to a wire rack and let crust cool.

DO AHEAD: Crust can be baked 1 day ahead. Store wrapped tightly at room temperature.

Filling and Assembly

Place gelatin and 2 Tbsp. milk in a small bowl; let stand until gelatin is softened, 5–10 minutes.

Place granulated sugar in a medium saucepan; scrape in seeds from vanilla bean and add pod. Cook over medium heat, stirring, until sugar is melted, then cook, stirring occasionally, until mixture turns amber in color, about 3 minutes. Remove from heat and slowly add cream (mixture will bubble vigorously), stirring until smooth. Return to heat and add ½ cup brown sugar and remaining milk. Cook, stirring, until sugar is dissolved and caramel mixture begins to steam, about 2 minutes. Remove from heat, add baking soda, and whisk until bubbles subside; remove pod and discard.

Whisk egg yolks, cornstarch, and remaining ¼ cup brown sugar in a medium bowl. Gradually whisk in half of warm caramel mixture. Pour egg-yolk mixture into caramel mixture in saucepan and bring to a boil over medium heat, whisking constantly; reduce heat to low and cook, whisking constantly, until thickened, 2 minutes. Remove from heat and whisk in gelatin mixture, butter, molasses, and salt, whisking until butter is melted and mixture is smooth. Transfer filling to a large bowl and chill, stirring occasionally, until slightly cooled and thickened, about 1 hour. (Stirring and cooling pudding before chilling in crust will give it a luscious, creamy texture.)

Pour butterscotch filling into crust, smoothing top if needed. Chill until set, at least 2 hours.

Just before serving, spoon whipped cream over pie and top with cashews.

DO AHEAD: Pie can be made (without whipped cream) 2 days ahead. Cover and keep chilled.

Dairy-free · Do-ahead · Gluten Free · Holiday Food · Nuts · Vegetable sides · Vegetable-related · Whole30 compliant

Leeks in Vinaigrette with Walnuts and Tarragon

Belinda

Recipe from Bon Appetite

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.I adore leeks and this is a super recipe that’s not as rich as creamed leeks

1 cup walnuts
½ cup extra-virgin olive oil
Kosher salt
6 large leeks, tough outer layer removed
1 garlic clove, finely grated
¼ cup white wine vinegar
1 tbsp plus 1 tsp Dijon mustard
1 tbsp plus 1 tsp whole grain mustard
⅓ cup coarsely chopped tarragon
Freshly ground black pepper

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then coarsely chop. Transfer to a small bowl and toss with oil; season with salt.

Trim root ends of leeks and 1″ from the dark green tops. Cut leeks into ½”-thick rounds (the dark green parts won’t be rounds, but that’s okay). Rinse well.

Cook leeks in a large pot of boiling salted water until meltingly tender, 12–15 minutes. Transfer to a bowl of ice water to stop the cooking. Drain and pat dry.

Whisk garlic, vinegar, and Dijon and whole grain mustards in a small bowl; season vinaigrette with salt.

Arrange leeks on a platter; drizzle with vinaigrette and let sit at least 10 minutes (the longer, the better).

Just before serving, scatter walnut mixture over leeks and top with tarragon and lots of pepper.

Do Ahead: Leeks (without walnut mixture and tarragon) can be marinated 1 day ahead. Cover and chill. Bring to room temperature before serving.

Asian flavors · Dessert · Do-ahead · Fruit · Holiday Food

Mango Pie. (An Indian twist on pumpkin pie)

Belinda

This mouthwatering mango dessert from Samin Nosrat is an Indian take on a traditional Thanksgiving pie.

Serves 16

For the cookie base
280g/10oz digestive biscuits (UK) or graham crackers (USA)
65g/2¼oz granulated sugar
¼ tsp ground cardamom
128g/4½oz unsalted butter, melted
large pinch sea salt

For the mango custard filling
100g/3½ oz granulated sugar
2 tbsp plus ¼ tsp powdered gelatine
120ml/4fl oz double (heavy) cream
115g/4 oz cream cheese, at room temperature
850g tin Alfonso mango pulp (Available on Amazon)
large pinch sea salt

To make the cookie base, finely crush the cookies by putting into a sealed plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl and add the sugar, cardamom and salt, stirring well to combine.

Pour the melted butter over the cookie crumbs and mix, until thoroughly combined. Put half the crumb mixture in a 23cm/9in metal pie tin, and press evenly with your fingers. Build up the sides of the tin, compressing the base as much as possible to prevent it crumbling. Repeat with the rest of the mixture in the second tin.

Preheat the oven to 160C/325F/Gas 3. Put the pie bases in the freezer for 15 minutes. Remove and bake for 12 minutes, or until golden brown. Transfer to a wire rack to cool.

To make the filling, pour 177ml/6fl oz of cold water into a large bowl. In a separate bowl, mix the gelatine with half the sugar and sprinkle over the water. Leave to stand for a couple of minutes.

Meanwhile, whip the cream with the remaining sugar to form medium stiff peaks. Set aside.

Heat about a quarter of the mango pulp in a saucepan over a medium-low heat, until just warm. Make sure you do not boil it. Pour into the gelatine mixture and whisk, until well combined. The gelatine should dissolve completely. Gradually whisk in the remaining mango pulp.

Beat the cream cheese in a bowl, until soft and smooth. Add to the mango mixture with the salt. Blend the mixture using a hand blender, until completely smooth. Gently tap the bowl on the kitchen counter once or twice to pop any air bubbles.

Fold about a quarter of the mango mixture into the whipped cream using a spatula. Repeat with the rest of the cream, until no streaks remain.

Divide the filling between the cooled bases, using a rubber spatula to smooth out the filling. Refrigerate overnight, or for at least 5 hours, until firm and chilled.

Recipe Tips
This recipe makes two pies, so halve the ingredients if you’re not feeding a crowd.

Do-ahead · Gluten Free · Holiday Food · Soup

Sprout and stilton soup

Belinda

Recipe from Jamie Oliver
Whip up this flavor-packed soup to serve as a starter, or enjoy it as a nourishing supper with crusty bread on the side to dunk in. If you’re someone who doesn’t usually like Brussels sprouts, you won’t even recognize them in this soup.
Lovely for the Holidays too

2 tbs olive oil, plus extra to drizzle
2 onions, chopped
2 garlic cloves, thinly sliced
2 celery stalks, chopped
3 thyme sprigs, leaves picked, plus extra sprigs to serve
1 large potato, peeled, chopped into 2cm pieces
1.3lbs (600g) brussels sprouts, halved
8 cups (2 liters) + 1/4 cup vegetable or chicken stock
4oz (100g) Stilton cheese, crumbled
4oz (100g) creme fraiche

Heat the oil in a large, deep saucepan over medium heat. Add the onion, garlic, celery and thyme leaves. Reduce the heat to low, cover and cook, stirring occasionally, for 10 minutes or until the onion is softened.

Add the potato, sprouts and 1/4 cup (60ml) stock to the pan. Cover and cook, stirring occasionally, for 5 minutes or until sprouts are softened, adding more stock if it starts to stick.
Pour over the rest of the stock and bring to the boil. Reduce the heat to very low and simmer for 15 minutes or until the vegetables are tender. Season.

In batches, transfer to a blender (or use a stick blender) and whiz until smooth.

Combine the Stilton and creme fraiche in a bowl. Serve the soup topped with a swirl of the Stilton mixture, a drizzle of olive oil and extra thyme sprigs.

Appetizers · Do-ahead · Holiday Food · Meat

Pork Sausage & Apple Stuffing in Pancetta Cups

Belinda

Stuffing baked in pancetta cups! These are fantastic made on the day but even better the day after because the flavors meld together even more. They reheat very well in the oven – both the pancetta and the tops crisp up again in the oven.

16 slices of pancetta, around 12cm/5″ in diameter (so it fits the muffin tin nicely)
1 lb / 500g Italian pork sausage, casings removed
3 tbsp unsalted butter
1 small onion, finely chopped
1 celery stalk, thinly sliced
1 granny smith apple, skin on, finely chopped
1/3 cup slivered almonds, roughly chopped
5 cups slightly stale white bread, cut into 1/3″ / 1cm cubes
1 1/2 cups chicken stock/broth (or turkey)
1/2 cup heavy cream (not whipped)
1 tsp fresh sage, finely chopped (or 1/2 tsp dried sage)
1 tsp fresh thyme, finely chopped (or 1/2 tsp dried thyme)
Salt and pepper
1 large egg, lightly beaten

Preheat oven to 350F/180C with the oven rack in the middle.
Get 2 muffin trays and partially stack them so you have 16 muffin holes and the “joined” muffin tins will fit on one shelf (Note 4).
Line the holes with pancetta.
Heat a large fry pan over high heat. Add the pork sausage and cook it, breaking up the meat as you go. Cook until the sausage changes from pink to light brown and some of the bits starts to brown – about 5 minutes.
Remove the sausage into a bowl and drain the excess fat.
Return the pan to the stove and reduce the heat to medium high. Add the butter, and once melted, add the onion and celery. Sauté for around 3 minutes until the onion is translucent.
Add the apple and almonds, and cook, stirring occasionally, for another 3 minutes.
Remove the fry pan from the stove. Add the bread and gently stir to combine.
Add the chicken stock/broth, cream, sage and thyme and sit to combine. Season with salt and pepper to taste.
Add the egg and stir until mixed through.
Divide the mixture between the 16 pancetta cups.
Bake for 15 to 20 minutes until the top is golden brown.
Remove from the oven and let them rest for 10 minutes before serving.

To make ahead, transfer to a cooling rack. Cover and refrigerate until required. Then reheat in a 180C/350F preheated oven for 5 to 10 minutes until the pancetta and top is crispy.
* Use a good quality loaf like Vienna or cob loaf. This recipe is not suited to supermarket sandwich bread – it becomes too soggy. It is also not suited to sourdough because then there will be a slight sour flavor.
**The bread should be slightly but not rock-hard stale. It is recommended to cut into cubes and leaving it overnight on the counter, uncovered, spread on a tray. I cut it into cubes, put it into a cold oven, turned it on to 180C/350F, then turned it off after 5 minutes and left the bread in there for 15 minutes or so while I got on with the rest of the recipe. This worked perfectly.

Baking · Breakfast · Do-ahead · Holiday Food

Savory scones with gruyere, prosciutto and green onion

Belinda

I must say, when you talk of baking in the USA it usually means sweet things, and I personally LOVE savory things.
Savor these with tea or coffee at brunch or pair with an earthy red wine as an appetizer.

2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 cup butter
2 large eggs
2/3 cup buttermilk
2/3 cup grated gruyere
1/2 cup chopped prosciutto
1/4 cup grated parmesan
1/4 cup chopped green onion
2 tablespoons half and half
sea salt
additional parmesan for sprinkling

In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have course crumbs. This can also be done with two knives or a food processor.
Whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture and stir until just moist.
In a small bowl, mix together the gruyere, prosciutto, parmesan and green onion. Add this to the batter, then mix lightly. The dough will be sticky.
On a lightly floured surface, turn the sticky dough out and knead lightly until all the cheese, prosciutto and green onion are incorporated into the dough. Roll the dough 3/4 inch thick. Cut out 3 inch squares, then cut diagonally to make triangles.
You should have about 10 scones.
Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with half and half. Sprinkle with sea salt.
Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400F.
Once the scones are chilled, bake for 20 minutes, or until golden. Sprinkle with additional parmesan cheese and serve warm.

Baking · Breakfast · Do-ahead · Holiday Food

Spiced eggnog scones

Belinda

This recipe is perfect for enjoying during the Christmas season with a cup of coffee or tea. Not only is eggnog baked right inside of this holiday scone, but the top has a delicious eggnog drizzle. So good!

2 1/4 cups flour
1/2 tsp salt
3/4 tsp cinnamon
3/4 tsp nutmeg
1 1/2 tsp baking powder
1/3 cup sugar
1 stick cold butter, cut into small cubes
1/3 cup eggnog
1 egg, lightly beaten
1/4 cup sour cream
1/2 tsp vanilla

EGGNOG GLAZE:
1 cup powdered sugar
2–3 tbsp eggnog
1/2 tsp vanilla
Cinnamon, for dusting

SCONES:
Preheat the oven to 400ºF.
In a large mixing bowl, combine the flour, salt, cinnamon, nutmeg, baking powder, and sugar. Add the cubes of butter to the dry ingredients and cut in the butter with two butter knives, your hands, or a pastry cutter until only pea-sized pieces of butter remain.
In a separate bowl combine the eggnog, egg, sour cream, and vanilla. Whisk together with a fork, and pour the wet ingredients mixture over the dry ingredients and mix with spatula or spoon until most of the way combined, then use your hands to knead the dough a few times to finish mixing it.

Transfer the dough to a baking sheet lined with a silicone baking mat or parchment paper and shape the dough into a circle about 1 inch thick.
Cut the dough into 6 or 8 triangles and pull them back from each other on the baking sheet to give them room to rise as they bake. Bake for 20-25 minutes.
Allow them to cool before adding the glaze.

GLAZE:
In a small bowl, mix together the powdered sugar, eggnog, and vanilla until smooth. Drizzle generously over the scones.
Dust with cinnamon. Store the scones in an airtight container.