Category: Do-ahead

Baking · Do-ahead · Holiday Food

Caramelized onion galette

Belinda

This rich, autumnal galette takes its inspiration from the flavors of French onion soup. Seasoned with Gruyère and lots of cracked black pepper, the galette dough takes the place of the crostini, and the caramelized onion filling is fortified with beef broth and sherry. The dish is great for entertaining — it can be prepared in advance — but requires a little bit of patience: You’ll need to let the dough rest for at least four hours, which allows the flour to hydrate and will make the dough less crumbly to work with. Let the tart rest for about 10 minutes before slicing and serving. Eat it while it’s hot or serve at room temperature alongside a salad or steak.

Recipe by Sue Li from the New York Times

Serves 6-8
TIME1 1/2 hours, plus chilling and cooling

FOR THE DOUGH:
1 ½ cups/190 grams all-purpose flour
2 tablespoons granulated sugar
Kosher salt and black pepper
½ cup/115 grams unsalted butter (1 stick), cut into 1/2-inch cubes
1 ⅓ cups/4 ounces grated Gruyère
¼ cup ice water

FOR THE ONIONS AND ASSEMBLY:
¼ cup/55 grams unsalted butter (1/2 stick)
4 large sweet onions, peeled and sliced into 1/2-inch rings
4 fresh thyme sprigs, plus more fresh thyme leaves for serving
Kosher salt and black pepper
1 cup beef broth (or vegetable broth)
¼ cup dry sherry

Prepare the dough: In a large bowl, whisk together flour, sugar, 1 1/2 teaspoons kosher salt and 1 1/2 teaspoons black pepper. Add butter and 1 cup grated Gruyère to the flour mixture and toss to coat. Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces. Drizzle in the ice water and stir to make a shaggy dough. Dump the dough onto a large sheet of plastic wrap and knead a few times to combine. Wrap in plastic and refrigerate for at least 4 hours.

Prepare the onions: In a large skillet, melt the butter over medium-high heat. Add onions and thyme sprigs, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 20 to 25 minutes. Reduce the heat to medium, add broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy, 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes.

Heat the oven to 375 degrees.

Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1- to 2-inch border. Fold the edges in, over the onions, transfer to a baking sheet and bake until the dough is golden brown and some of the onions have browned on the edges, 40 to 50 minutes, rotating the galette halfway into the baking process.

Remove galette from the oven and sprinkle remaining 1/3 cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing.
Top with remaining thyme leaves, for garnish.

Chocolate · Do-ahead · Icecream

Banana chocolate chip ice cream

Belinda

Rich, creamy and studded with big chunks of dark chocolate. Simple, from-scratch recipe that anyone can make!
Recipe from food blog “Well Plated”

Makes 1 quart

2 cups heavy cream
5 large egg yolks save the whites for another use
1 cup whole milk yes, it must be WHOLE milk!
2/3 cup sugar
1/4 tsp kosher salt
3 large very ripe bananas (or 4 medium) the more brown, the better
1 tbsp pure vanilla extract
1 tbsp dark rum or vodka*
4 oz bittersweet chocolate roughly chopped (about 2/3 cup)

Prep your workstation: Create an ice bath by placing a moderate amount of ice and water in a large bowl. Set an empty, medium bowl in the larger one on top of the ice. Pour the heavy cream into the medium bowl and set a strainer on top. In a separate bowl, whisk the egg yolks until well combined.

In a medium saucepan over medium heat, stir together the milk, sugar, and salt until small bubbles form along the edges and the sugar has dissolved. Do not let boil.

Gradually pour some of the milk into the bowl with the egg yolks, whisking constantly as you pour (I like to use a ladle for this). Once you’ve poured in some of the milk, return the saucepan to the stove over low heat. Slowly pour the yolks into the saucepan, stirring constantly. This process is called tempering and will keep the eggs from scrambling.

Continue cooking the egg-milk mixture (also called custard) over low heat, stirring constantly and scraping the bottom of the saucepan with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of the spatula. Strain the custard into the bowl with the heavy cream.

Place half of the custard into a blender or food processor with the bananas. Puree until smooth then pour it back into the bowl with the rest of the custard. Stir in the vanilla extract and rum. Cover, pressing a piece of plastic wrap against the surface, then chill thoroughly in the refrigerator for at least 4 hours or, if time allows, overnight.

Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions, adding the chocolate during the last 5 minutes of churning. Transfer the ice cream to an airtight container and freeze 3 hours or overnight. Let stand at room temperature 10 minutes before serving.

Notes
*The addition of hard alcohol helps keep the ice cream softer and creamier. If you like the flavor of rum, it’s delicious in this recipe. If not, vodka is a flavorless addition that will still keep the ice cream creamy. If you prefer not to use alcohol, it can be omitted completely, though the ice cream will freezer slightly harder.

Do-ahead · Gluten Free · Holiday Food

Cheesy Brussels Sprouts Gratin with pancetta and walnuts

Belinda

This holiday-worthy, crowd-pleasing side dish (you can never go wrong with cream and cheese) requires you to open and close the oven door multiple times, so make sure you pay attention to the visual cues since no oven is exactly the same.

Serves 8

8 oz pancetta, cut into ½-inch pieces
2 lbs Brussels sprouts, trimmed, halved, quartered if large
2 large shallots, thinly sliced
3 garlic cloves, finely grated
4 tbsp melted unsalted butter
1/2 tsp freshly ground black pepper
2 tbsp thyme leaves, divided
2 cups heavy cream
1 tbsp Dijon mustard
1 cup walnuts
3 oz Gruyère, grated (about ⅔ cup)
2 oz Parmesan, crumbled (about 1 cup)
1/2 tsp crushed red pepper flakes

Step 1
Position racks in upper and lower thirds of oven; preheat to 475°. Spread pancetta on a rimmed baking sheet and roast, tossing once halfway through, until lightly browned and fat is beginning to render, 6–8 minutes.

Step 2
Transfer pancetta to a large bowl; reserve baking sheet. Add Brussels sprouts, shallots, garlic, butter, black pepper, and 1 Tbsp thyme to bowl with pancetta and toss to coat. Scrape Brussels sprouts mixture into a 13″ x 9″ baking dish. Roast gratin on bottom rack until tops of Brussels are browned, 15–20 minutes. Carefully toss to expose green Brussels below, then continue to roast until tops of Brussels are browned, 15–20 minutes more.

Step 3
Whisk cream and mustard in a large glass measuring cup. Arrange walnuts on reserved baking sheet with pancetta drippings.

Step 4
Remove gratin from oven, carefully pour in cream mixture, and sprinkle cheese over.

Step 5
Reduce oven temperature to 375°. Return gratin to bottom rack, then place sheet with walnuts on top rack. Roast, tossing nuts halfway through, until nuts are browned on both sides, 8–10 minutes, and cream is thick, vigorously bubbling, and browned around the edges, 15–20 minutes. Let gratin cool 10 minutes.

Step 6
Meanwhile, chop walnuts and transfer to a medium bowl. Add red pepper and remaining 1 Tbsp. thyme and toss to combine. Top gratin with walnut mixture before serving.

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.