Category: Holiday Food

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.

Baking · Dairy-free · Gluten Free · Holiday Food

Gluten-free Fig and Blue Cheese Scones

Belinda

The distinctive sweetness of figs pairs perfectly with the full-bodied tang of blue cheese, making these a perfect treat.

Makes about 24

3 cups gluten-free all-purpose flour
4½ teaspoons baking powder
½ teaspoon salt
½ cup cold butter
1 cup chopped dried figs
½ cup blue cheese crumbles
1¾ cups cold heavy whipping cream
1 large egg
2 tablespoons turbinado (raw) sugar

Preheat oven to 400°.
Line 2 baking sheets with parchment paper. Set aside.
In a large bowl, combine flour, baking powder, and salt, whisking to combine. Using a pastry blender, cut butter into flour mixture until mixture is crumbly. Add figs and blue cheese, stirring to combine. Set aside.
In a small bowl, combine cream and egg, whisking well. Add to flour mixture, stirring until a dough forms. (If mixture seems dry, add more cream, 1 tablespoon at a time, until uniformly moist.)
Using a levered 3-tablespoon scoop, drop dough onto prepared baking sheets. Sprinkle tops of scones with turbinado sugar.
Bake until light golden brown, 13 to 15 minutes.
Serve warm.

Dairy-free · Gluten Free · Holiday Food · Salad · Vegan · Vegetable-related

Shaved carrots, charred dates and blood orange salad

Belinda

Crunchy tender carrots tossed in a tangy-sweet dressing meet soft and blackened dates for literally everything you want in one bite.

1½ lb. purple or orange carrots, trimmed, scrubbed, shaved on a mandoline or very thinly sliced into rounds
Kosher salt
3 large blood oranges
¼ cup extra-virgin olive oil
2 Tbsp. fresh lime juice
2 Tbsp. unseasoned rice vinegar
10 Medjool dates
Tarragon leaves (for serving)
Toasted pepitas or pistachios to scatter

Place carrots in a large bowl, season generously with salt, and toss to coat. Let sit at least 10 minutes and up to 1 hour to soften slightly. Pour off any liquid that collects in bowl.

Dressing: Meanwhile, cut peel and white pith from oranges. Working your way around, cut citrus flesh off cores in lobes. Cut each lobe into large pieces and place in a medium bowl; set aside. Squeeze cores over a small bowl to extract any juice (you want 2 Tbsp.; discard or drink any extra). Discard cores. Whisk oil, lime juice, and vinegar into orange juice; season with salt.

Pour half of dressing over the carrots and let sit, tossing occasionally, until ready to serve. Set remaining dressing aside.

Heat a small skillet, preferably cast iron, over medium-high. Cook the dates, turning occasionally, until blackened in spots, about 3 minutes. Let cool; remove pits.

Just before serving, pour off excess liquid from carrots and discard (carrots will have softened by now). Drizzle reserved dressing over carrots and toss to coat. Tear dates into bite-size pieces; add to carrots along with the reserved oranges and toss to combine. Taste and season with more salt if needed. Top with tarragon and toasted nuts if using.

Do Ahead: Carrots can be tossed with dressing 1 day ahead. Cover and chill carrots and remaining dressing separately.

Dairy-free · Do-ahead · Gluten Free · Holiday Food · Vegan · Vegetable sides · Vegetable-related

Parsnip Confit with Pickled Currants

Belinda

Recipe from Bon Appetite magazine

Welcome to root vegetables reinvented. Sturdy parsnips soften in a warm bath of olive oil, then get seared and bejeweled with pickled currants. It’s hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.

2½ lb. parsnips, peeled, halved lengthwise, quartered if large, woody core removed if large
2 heads of garlic, halved crosswise
1 4″ piece ginger, scrubbed, sliced lengthwise into ⅛”-thick planks
3 large sprigs rosemary, divided, plus 1 Tbsp. rosemary leaves for serving
1 Tbsp. plus 1 tsp. kosher salt
3 cups extra-virgin olive oil
½ cup dried currants
¼ cup sugar
½ cup plus 1 Tbsp. apple cider vinegar
2 tsp. Aleppo-style pepper

Preheat oven to 300°. Combine parsnips, garlic, ginger, 2 rosemary sprigs, and 1 Tbsp. salt in a rectangular 3-qt. baking dish; turn garlic cut side down. Pour oil over.

Roast 35 minutes. Remove from oven; turn parsnips over. Return to oven and roast until a knife easily slides through flesh, 30–40 minutes. Let cool slightly.

Meanwhile, bring currants, sugar, ½ cup vinegar, remaining 1 tsp. salt, remaining rosemary sprig, and ¼ cup water to a boil in a small saucepan over medium-high heat. Reduce heat and simmer, swirling pan occasionally, until reduced by three-quarters. Transfer to a small bowl and stir in Aleppo-style pepper, 1 Tbsp. parsnip confit oil, and remaining 1 Tbsp. vinegar.

Remove parsnips from oil, letting excess drip back into baking dish, and place on a rimmed baking sheet. Pluck out garlic and set aside for serving. Strain oil through a fine-mesh sieve into an airtight container; discard aromatics. Cover and reserve oil for another use.

Heat a large skillet, preferably cast iron, over medium-high. Working in batches, arrange parsnips in skillet in a single layer and cook, turning occasionally, until golden brown and charred in spots, about 4 minutes per batch. (Alternatively, you can broil them, turning halfway through, 10–12 minutes.)

Transfer to a platter and spoon currant sauce over. Top with reserved garlic and rosemary leaves.

Do Ahead: Parsnips can be cooked in oil 1 week ahead. Let cool completely; cover and chill. Reheat in oil in a 300° oven before browning. Currants can be pickled 1 week ahead; cover and chill.

Appetizer Vegetarian · Do-ahead · Gluten Free · Holiday Food

Marinated Manchego

Belinda

The only thing more crowd-pleasing than cheese is marinated cheese. If Manchego isn’t your thing, go for any semi-firm cheese like white cheddar, Gouda, or Monterey Jack. They go just as well with the notes of bright citrus and sweet cooked garlic.

1 head of garlic, cloves separated and peeled (about 12 cloves)
1 small orange, quartered through stem end, thinly sliced crosswise, seeds removed
½ cup extra-virgin olive oil
3 sprigs rosemary
Kosher salt
1 lb. young Manchego cheese, cut or broken into ¾” pieces

Cook garlic, orange, and oil in a small saucepan over medium heat, stirring occasionally, until garlic starts to turn golden, 10–12 minutes. Remove from heat and add rosemary sprigs. Season with salt and let cool.

Pour garlic mixture into a medium bowl, add cheese, and gently toss to coat cheese. Cover and chill at least 12 hours before serving.

Do Ahead: Cheese can be marinated 3 days ahead. Keep chilled.

Baking · Dessert · Do-ahead · Egg based · Holiday Food

Pumpkin, pecan bread pudding

Belinda

Drizzle (or better yet, pour) the sweet bourbon sauce on this pumpkin pecan bread pudding for the ultimate Fall treat.

Serves 8

Cooking spray
3/4 cup pure pumpkin puree
2 large eggs
1 cup milk
1/2 cup heavy cream
1/2 cup packed dark brown sugar
4 tbsp unsalted butter, melted
1 tsp ground cinnamon
1/2 tsp pure vanilla extract
1/2 tsp kosher salt
1/4 tsp ground ginger
1/4 tsp ground nutmeg
7 cup day-old brioche, cut into 1-inch cubes
1/2 cup pecan halves, roughly chopped

Bourbon Sauce
1 cup granulated sugar
1/2 cup heavy cream
1 tbsp bourbon

Preheat oven to 350°F with the rack in the middle position.
Grease an 8-by-8-inch baking dish.

Make the bread pudding: Whisk together the pumpkin, eggs, milk, cream, sugar, butter, cinnamon, vanilla, salt, ginger and nutmeg in a bowl until smooth.
Fold in the bread and pecans. Let stand 30 minutes. Transfer to the prepared baking dish and bake until set, 30 to 35 minutes.

Make the bourbon sauce: Combine the sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat and cook, without stirring, until the sugar mixture is dark amber in color, 12 to 15 minutes.
Remove from the heat and carefully add the cream and bourbon, stirring until smooth and creamy.
Serve the pudding with the sauce alongside.

Baking · Breakfast · Dairy-free · Do-ahead · Gluten Free · Holiday Food

Easy Spiced Hot Fruit Bake or “Hot Alabama fruit”

Belinda

A delicious and healthy Holiday breakfast bake for something a little different.
This gluten free spiced hot fruit bake also makes for a great topping for waffles, pancakes, oatmeal, or by simply by itself! A nutritious dish to add to your Thanksgiving, Christmas or New Year’s Brunch! Vegan friendly.
Another reason to love this is the smell as it’s baking… you know, the smell of spices, the smell of Christmas morning breakfast.

2 cup sliced apples
2 cups pear slices
1 1/2 cup fresh cranberries
1 cup pineapple chunks (save the juice)
1 tbsp lemon juice
1/3 cup coconut palm sugar (unrefined) or brown sugar
1 tbsp maple syrup, agave, or honey
1 tsp cinnamon (extra for topping)
1/4 tsp nutmeg
1/2 stick melted butter (4 to 5 tbsp melted vegan butter can be substituted)
Optional – An additional 2 teaspoons melted coconut oil or butter to coat walnuts
1/3 cup chopped raw walnuts or pecans
extra cinnamon for nuts or serving

Preheat oven to 300F.

In a large bowl, toss your fruit and add in 1-2 tsp lemon juice. Set aside.
In another glass bowl, combine your melted butter, spices, and honey or maple syrup.
Mix in a few tablespoons of your leftover pineapple juice as well.
Add this sugar/butter mixture to your fruit and coat evenly.
Pour fruit evenly in a 9×12 baking dish.
Pour the leftover sugar/butter/oil mixture on top.
Baking for 1 hr.

OPTIONAL – Toss your nuts in a tiny bit of melted coconut oil or butter and pinch of cinnamon. I usually just coat the nuts in the leftover butter/sugar from the fruit mix bowl. Then sprinkle the nuts to the top of dish and bake all together for 1 hr.
Sprinkle any additional cinnamon and spiced over hot fruit bake before serving, if desired.

NOTES
You can prep this dish the night before and baking the day of. There are a few ways.

Option 1: You can mix everything, place in casserole dish, place in fridge, then bake the next morning.
Option 2: The fruit is is more bright and crispy if you mix the fruit in lemon, place in a large dish, cover. Then mix the melted butter, sugar, spices in another bowl. Place that in fridge too. In the morning, reheat the butter/sugar mix and pour it over the fruit. Then bake.
Option 3: Bake everything the night before and then simply reheat for 20 minutes at 300F before serving.