Category: Holiday Food

Baking · Do-ahead · Holiday Food

Pumpkin Cornbread

Belinda

I am already fantasizing about my favorite season, Fall. This recipe is from “Spoonforkbacon” and is wonderful for something a little different for the Thanksgiving table.

Screen Shot 2018-08-26 at 12.46.44 PM

1 cup pumpkin puree
1/4 cup light brown sugar
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 1/4 cups yellow cornmeal
1 cup all purpose flour
1 tbsp pure cane sugar
2 teaspoons baking powder
1/4 tsp salt
1 egg
1/2 cup (1 stick) unsalted butter, melted and divided
1 cup buttermilk
2 tbsp honey, warmed (plus extra for drizzling)
salt and pepper to taste

Preheat the oven to 400°F.
Place three 5 inch cast iron skillets or one 8 inch cast iron skillet (nonstick is fine too) into the oven.
Place the first 6 ingredients into a small mixing bowl and whisk together. Set aside.
In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
In another bowl whisk together the eggs, 1/4 cup butter, buttermilk, and honey
Pour the wet mixture into the dry mixture and stir until well mixed.
Fold in the pumpkin mixture.
Pour the remaining butter into the heated skillets and carefully swirl to cover all sides.
Pour the batter into baking dish and bake for 30 to 35 minutes (for the small skillets) or 50 to 55 minutes (for the large skillet) or until a toothpick comes out clean when inserted into the center.
Remove from the oven and drizzle with a small amount of honey.
Cool for 10 to 15 minutes.

Dairy-free · Holiday Food · Vegetable sides

Baked onions with fennel bread crumbs

Belinda

This is a Nancy Silverton recipe. (creator/founder of La Brea bakery)
The recipe is pretty simple and has the onions fall-apart tender. The fennel seeds really give the crispy topping a punch in flavor.

Screen Shot 2018-04-22 at 10.34.07 AM

Serves 4 to 6

3 medium onions, peeled and halved lengthwise, root ends left intact
2 tbsp extra virgin olive oil, plus more for brushing
Kosher salt
1/2 cup chicken stock
6 bay leaves, preferably fresh
1 tsp fennel seeds
1/4 cup panko breadcrumbs
1 1/2 tsp minced sage

Preheat the oven to 425 F
Brush the onion halves with olive oil, season with salt and arrange cut side down in an ovenproof medium skillet. Add the chicken stock and scatter the bay leaves around the onions.
Cover tightly with foil and bake for about 1 1/2 hurs, until the onions are very tender

Meanwhile, in a small skillet, toast the fennel seeds over a moderate heat until fragrant, about 3 minutes. Transfer to a work surface and let cool, then coarsely crush the seeds. Transfer them to a small bowl, add the panko crumbs, sage and 2 tbsp of olive oil and toss well. Season with salt to taste.

Carefully turn the onions cut side up in the skillet. Spoon the fennel breadcrumbs on top and bake for about 15 to 20 mins longer, until the crumbs are lightly browned and crisp. Discard the bayleaves and serve the onions hot or warm.

Make ahead
The baked onions can be refrigerated overnight. Let them return to room temperature and top with the breadcrumbs before baking.

Holiday Food · Vegetable sides

Mashed sweet potatoes with banana and rum

Belinda

Don’t be put off by the “baby-food” look of this dish. The flavor is FAR from baby food! It’s from the Silver Palate cook book and is a super addition to the Holiday table.

Screen Shot 2017-11-19 at 7.48.16 AM

8 cups peeled, diced sweet potatoes
3 ripe bananas
6 tbsp (3/4 stick) unsalted butter
2 tbsp rum
1 tbsp brown sugar
1/4 tsp ground nutmeg
salt to taste
1 cup sliced almonds

Place the sweet potatoes in a medium saucepan and add water to cover. Cook covered until very tender. Drain.

Cut the bananas into 1 inch pieces and puree in a food processor fitted with a steel blade. Add the hot potatoes, 4 tbsp of the butter, the rum and the brown sugar.
Process until smooth. Add the grated nutmeg and salt to taste and process just to blend. Keep warm.

Melt the remaining 2 tbsp butter in a small skillet. Add the almonds and sauté until lightly browned. Sprinkle wth a little salt.
Top each serving of the sweet potato with a generous amount of toasted almonds or scatter the whole dish with them.

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

Slow-cooked spiced red cabbage

Belinda

This is wonderful with roast turkey or beef and divine with a crown roast of pork. The aromas and flavors are so Christmassy and it literally cooks itself for 2 hours in the oven.

Screen Shot 2017-11-19 at 7.31.25 AM

Serves 6 – 8

1 good sized red cabbage
1 Granny Smith apple, peeled and grated
2 large red onions, halved and sliced
2 tbsp balsamic vinegar
a good glass of Ruby port
3 tbsp dark Muscovado sugar. (or as dark a sugar as possible)
2 tsp Chinese 5-spice powder
1/2 tsp ground nutmeg
1 1/2 tbsp redcurrant jelly
1 cinnamon stick, split in 2
4 oz butter, cut into cubes
finely grated zest and the juice of 1 large orange

Heat the oven to 250 F
Put all the ingredients in a Dutch oven with a lid.
Put over medium heat, stir well then cook everything for 5 minutes until the butter is melted and everything is well mixed together.

Transfer to the oven and cook for 2 hours. Season before serving.

Appetizer Vegetarian · Do-ahead · Holiday Food · Salad

Fig “carpaccio” with blue cheese, walnuts & white balsamic

Belinda

I have always thought of figs as rather bland and pulpy until we planted our own tree several years ago and now walk out into the garden to pick over 15 per day through the season.
This is such a super and different way of eating them. Thanks to Matt Wilkinson.

Screen Shot 2016-09-06 at 3.17.58 PM

Serves 2, sharing

5 ripe figs, cut in half
2 oz blue cheese; I like to use a creamy gorgonzola.
10 walnuts, toasted and chopped
8 basil leaves, washed and torn
2 tbsp white balsamic vinegar (or if you can’t get it, regular balsamic vinegar)
2 tbsp good-quality olive oil
1 tbsp pepitas (pumpkin seeds), toasted
good pinch of salt flakes
a few turns of white pepper
2 slices bread, toasted on a char-grill

Take two sheets of baking paper, each about 12 inches long. On one sheet place the figs, flesh side down, then cover with the other piece of baking paper. Now gently smash the figs using your fingers until they are flat. Once smashed, take off the top layer of paper, leaving the figs on the bottom sheet.

Turn the bottom sheet of paper upside down on to a plate, then gently remove the paper. Now crumble the cheese over the figs, then scatter with the walnuts and basil.

Drizzle the vinegar and olive oil all over, then sprinkle with the pepitas, salt and pepper. Serve with toasted bread on the side.

Chocolate · Dessert · Do-ahead · Gluten Free · Holiday Food

Easy meringue gelato cake with chocolate sauce

Belinda

This must be one of the easiest recipes I have seen for something that looks so elegant and complicated. Thanks to Nigella Lawson for this gem.
You don’t spend long making it, can do it it ahead of time and everyone thinks you’re a genius! I’ll take it!

Screen Shot 2015-08-30 at 7.48.56 AM

For the meringue gelato cake
1 ¼ cups heavy cream
1 oz bittersweet chocolate (minimum 70% cocoa solids)
1 tbsp coffee liqueur (and/or rum)
4 oz shop-bought meringue cookies
8 oz raspberries (to serve, optional)

For the chocolate sauce
1 cup heavy cream
⅔ cup bittersweet chocolate (minimum 70% cocoa solids), finely chopped
2 tbsp coffee liqueur (and/or rum)

For the Meringue Gelato Cake:
Line a 450g / 1lb loaf tin with clingfilm, making sure you have enough overhang to cover the top later.
Whip the cream until thick but still soft.
Chop the chocolate very finely so that you have a pile of dark splinters, and fold them into the cream, along with the liqueur.
Now, using brute force, crumble the meringue cookies and fold these in, too.
Pack this mixture into the prepared loaf tin, pressing it down with a spatula as you go, and bring the clingfilm up and over to seal the top, then get out more clingfilm to wrap around the whole tin. Freeze until solid, which should take around 8 hours, or overnight.

To serve, unwrap the outer layer of plastic wrap, then unpeel the top and use these bits of long overhanging wrap to lift out the ice-cream brick. Unwrap and unmould it onto a board and cut the frozen meringue cake into slabs to serve. I like to zig-zag a little chocolate sauce over each slice, and sprinkle a few raspberries alongside on each plate.

For the Chocolate Sauce:
Pour the cream into a saucepan and add the tiny bits of chocolate.
Put over a gentle heat and whisk as the chocolate melts, taking the pan off the heat once the chocolate is almost all melted. If the mixture gets too hot, the chocolate will seize, whereas it will happily continue melting in the warm cream off the heat.
Add the liqueur, still off the heat, and whisk again to amalgamate the sauce completely. Pour into a jug, whisking every now and again until it cools to just subtly warm.

Appetizers · Do-ahead · Fish · Holiday Food

Dried apricot-cured salmon

Belinda

This recipe comes from “The Girl and the Fig” cookbook and it really stood out as something worth doing.

Screen Shot 2015-08-15 at 8.54.33 AM

Apricot-Cured Salmon
Yield depends on usage 

½ cup dried apricots
½ cup Pernod
¼ cup kosher salt
¼ cup sugar
1 teaspoon whole black peppercorns
2 fennel fronds
1 pound wild salmon, skin on

Place the apricots in a bowl with ½ cup hot water and the Pernod and rehydrate for 20 minutes. Purée the apricots in a food processor. Mix the purée with the salt, sugar, pepper, and fennel fronds.

Cut a piece of cheesecloth large enough to cover the salmon. Place the cheesecloth in a large baking dish and lay the salmon skin-side down on the cheesecloth. Cover the salmon evenly with the apricot-salt mixture and wrap it with the cheesecloth. Place another baking pan over the cheesecloth and weigh it down with at least 3 pounds of pressure (you can use water jugs, tomato cans, or even books). Refrigerate for 48 to 72 hours. Remove the weights and unwrap the salmon. Remove the excess salt mixture from the salmon and pat dry.

Slice very thin to serve.

Baking · Do-ahead · Holiday Food

Hot Cross Scones

Belinda

I adore hot cross buns but can’t seem to find them in Los Angeles. These hot cross “scones” have the flavor of hot cross buns but are much easier to make and they’re moist and moreish!

Screen Shot 2015-04-02 at 4.41.43 PM

8oz self-raising flour, plus extra for dusting
3oz butter, softened
3 tbsp light muscovado sugar (or dark brown sugar)
1/3 cup small golden raisins (sultanas)
1/4 cup cut mixed peel
½ tsp ground mixed spice, see the recipe below. (It’s nothing like allspice)
1 large egg, beaten
3 tbsp buttermilk or 4 tbsp milk, plus extra for brushing
1/4 cup plain flour
2 tbsp caster sugar

Preheat the oven to 400 F.

Sift the self-raising flour into a large bowl; rub in the butter with your fingertips. Stir in the muscovado sugar, sultanas, peel and spice.

In a pitcher, beat together the egg, buttermilk and a pinch of salt. Pour into the flour mixture and bring together to make a soft dough.
Lightly dust a work surface with extra flour, then roll out the dough to no thinner than 1/2 inch. Using a 1 inch cutter, stamp out the rounds – try not to twist the cutter as this makes the scones rise unevenly.

Re-roll the trimmings and stamp out more. Transfer to a non-stick baking sheet.
Make the crosses. Mix together the plain flour and 1-2 tablespoons of water and knead to make a smooth dough. Roll out, cut into thin strips and put a cross on top of each scone. Brush with milk, then bake for 15 minutes, until well risen and golden.

For the glaze, dissolve the sugar in 2 tablespoons boiling water. Use to brush the tops of the scones as soon as they come out of the oven. Cool slightly on a wire rack. Eat while warm, or split and toast the next day and serve with a smudge of butter.

Allspice recipe

1 Tbsp ground allspice
1 Tbsp ground cinnamon
1 Tbsp ground nutmeg
2 tsp ground mace
1 tsp ground cloves
1 tsp ground coriander
1 tsp ground Ginger
Blend all spices together, and store in a sealed jar away from light.

Gluten Free · Holiday Food · Nuts · Vegetable sides · Vegetable-related

Roasted butternut squash with pistachio pesto, feta and pomegranate seeds

Belinda

There are limitless ways of having your roasted butternut squash, but this has to be one of the prettiest and tastiest out there. Wonderful Persian inspiration behind this dish!

Screen Shot 2015-01-17 at 11.59.47 AM

For the butternut squash

1 large butternut squash, quartered lengthways (skin-on) and seeds removed (You could try other squashes too)
4 tbsp olive oil
sea salt and freshly ground black pepper
6 oz feta
4 oz pomegranate seeds

For the pesto

4 oz shelled pistachio nuts
3 oz parmesan cheese, chopped into rough chunks
4 fl oz oz good olive oil
1 small bunch fresh cilantro (coriander)
1 small bunch fresh parsley
1 small bunch fresh dill
1 hot red chilli or 1 tbsp chilli oil (optional)
1 lemon, juice only
2 tsp sea salt

Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment.

For the butternut squash, rub each wedge of butternut squash with oil and season generously with sea salt and black pepper. Place on the lined baking tray.

Roast the squash for about 45-50 minutes, just until the edges have begun to brown slightly (you want to blacken the edges a little to give them a nice chewy texture). Check the squash is cooked by inserting a knife – if it slides in easily the squash is cooked.

For the pesto, add the pistachios and cheese to a food processor. Pulse to break them into small pieces and add enough olive oil to slacken the mixture to your desired consistency (you may not need all the oil). Add all the herbs, the chilli (if using) and lemon juice. Pulse again to combine the herbs and add a little more olive oil. Season generously with sea salt and give the mixture one last pulse. Taste the pesto, to make sure it has enough salt and acidity, and allow it to rest in the fridge until you need it.

To serve, serve the butternut squash on plates, drizzled generously with the pesto. Crumble your feta over the top and scatter some pomegranate seeds over to finish.

 

 

Fish · Holiday Food · Pasta

Spaghetti with cream, vodka and caviar

Belinda

This is a terrific New Years Eve recipe and a richer version of the other spaghetti /caviar recipe I have posted previously.

Screen Shot 2014-12-30 at 6.21.11 PM

Serves 4

1/2 lb spaghetti
6 tablespoons butter
6 shallots, finely chopped
2 cups cream
1/4 cup vodka
1/4 cup snipped fresh chives
2 ounces sevruga black caviar

Cook spaghetti until al dente; drain.
Toss with 2 tbsp butter.
Melt remaining 4 tbsp butter in large skillet over medium heat.
Add shallots and stir 3 minutes.
Add cream and vodka and bring to boil.
Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes.
Add spaghetti and toss until heated through.
Season.
Divide among plates; sprinkle with chives and top with caviar.
Serve immediately.