Category: Holiday Food

Baking · Chocolate · Dessert · Do-ahead · Holiday Food

Pumpkin chocolate cheesecake

Belinda

Don’t you just love this combination for the Holidays? A great recipe from the website “Delish”

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Serves 8-10

FOR THE CAKE
3 x 8oz blocks cream cheese, softened
1 15-oz can pumpkin puree
4 large eggs
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup sour cream
2 tsp pure vanilla extract
2 tbsp all-purpose flour
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp kosher salt

FOR THE OREO CRUST
24 whole Oreos
6 tbsp melted butter

FOR SERVING
1/4 cup chocolate chips, melted
1/4 cup caramel sauce
Whipped topping

Preheat oven to 350º and position an oven rack in the middle of the oven.

Make the cheesecake: In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat the cream cheese until smooth. Add the pumpkin pure, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and salt and beat until combined and no clumps remain. Set aside.

Make the crust: In a large resealable plastic bag or a food processor fitted with a metal blade, crush or blend the Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.

Grease an 8″ springform pan with cooking spray and double wrap the outside of the pan in aluminum foil. Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly.

Pour cheesecake filling over crust and place pan in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake until cheesecake is slightly jiggly in the center, 1 hour 15 minutes.

Turn oven off, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.

When ready to serve, drizzle cheesecake with melted chocolate and caramel. Serve with whipped topping, if desired.

Note : Cheesecakes tend to crack if you don’t use a water bath. If you don’t want to use one, place the springform pan on a baking sheet (this will help catch any butter leaking from the crust since we’re not pre-baking it) and bake until the cheesecake is slightly jiggly in the center, 1 hour to 1 hour 15 minutes. Remove the pan from oven and run a knife around the inside of the pan to release the cheesecake.
Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.

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

Roasted carrots with cilantro yogurt and peanuts

Belinda

A new and interesting recipe from Con Poulos for The New York Times.

Carrot takes center stage in this easy-to-assemble side dish. Tangy Greek yogurt is combined with cilantro, coriander and lime juice to create a creamy bed for carrots that have been roasted until just caramelized. Salted peanuts finish the dish with a nice little crunch. If you can find rainbow carrots, this dish becomes even more vivid, but straightforward orange ones work just as nicely.

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Serves 4 to 6

FOR THE CARROTS:
1 ½ lbs medium carrots, peeled and halved lengthwise (quartered lengthwise if large)
2 tbsp olive oil
Kosher salt and black pepper
1 tsp ground coriander

FOR THE YOGURT:
1 cup full-fat Greek yogurt
½ cup finely chopped cilantro
¼ tsp ground coriander
1 tbsp lime juice, (about 1/2 lime), plus more for serving (optional)
Pinch of Aleppo pepper or red-pepper flakes (optional)
Kosher salt
¼ cup roughly chopped roasted, salted peanuts
3 tbsp scallions, thinly sliced, green parts only
Flaky salt, for serving

Heat oven to 400 F.
Make the carrots: In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the dried coriander, and toss the mixture to evenly coat. Place the carrots cut-side down on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 25 to 30 minutes. Allow to cool slightly.

While the carrots roast, make the cilantro yogurt: In a medium bowl, combine the Greek yogurt, cilantro, ground coriander, lime juice and Aleppo pepper or red-pepper flakes, if using. Stir well to combine and salt to taste.

Spread the cilantro yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts and scallions on top, and finish with flaky salt and a squeeze of lime juice, if using.

Do-ahead · Holiday Food · Pasta

Butternut Squash Mac and Cheese

Belinda

This recipe is from the food blog “Damn Delicious.” It’s such a great time of year to serve this soothing, creamy and tasty dish.

 
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Serves 6

8 oz medium pasta shells
6 slices bacon, diced
2 tbsp unsalted butter
3 cloves garlic, minced
1 shallot, minced
2 tbsp all-purpose flour
1 1/2 tbsp finely chopped sage
1 1/4 cups half and half
1 cup whole milk
1 (15-ounce) can butternut squash puree. (You can also use sweet potato puree)
1 tsp Dijon mustard
10 oz shredded extra-sharp cheddar cheese, about 2 1/2 cups
Kosher salt and freshly ground black pepper, to taste
2 tbsp chopped fresh chives

In a large pot of boiling salted water, cook the pasta according to the package instructions; drain well.
Heat a large skillet over medium high heat. Add the bacon and cook until brown and crispy, about 6-8 minutes. Drain the excess fat; transfer the bacon to a paper towel-lined plate.
Melt the butter in the skillet. Add the garlic and shallot, and cook, stirring frequently, until fragrant, about 2-3 minutes.
Whisk in the flour and sage until lightly browned, about 1 minute.
Gradually whisk in the half and half, milk, butternut squash and Dijon.
Bring to a boil; reduce the heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes.
Stir in the pasta and cheese until melted, about 2 minutes; season with salt and pepper, to taste.
Serve immediately, garnished with bacon and chives, if desired.

Appetizer Vegetarian · Appetizers · Baking · Holiday Food · Nuts

Mini cranberry-brie bites

Belinda1 Comment

These are simple and fabulous and the rosemary and chopped pecans really take them up a notch. Another beauty from the website “Delish”

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1 tube crescent dough
Cooking spray, for pan
Flour, for rolling out dough
8 oz. wheel Brie
1 cup whole berry cranberry sauce
1/2 cup chopped pecans
6 sprigs of rosemary, cut into 1″ pieces.

Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out the crescent dough, and pinch the seams together. Cut into 24 squares.
Place the squares into muffin tin slots.
Cut the brie into small pieces and place inside the crescent dough.
Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.
Bake until the crescent is golden, about 15 minutes.
Serve warm.

Gluten Free · Holiday Food

Melting and crispy roast potatoes

Belinda

Who doesn’t adore crispy roast potatoes with melting centers? The addition of stock and garlic elevates these to celestial heights.

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2 lbs Yukon Gold potatoes
4 tbsp butter (1/2 stick)
3 tsp fresh thyme or rosemary leaves
1 ½ tsp Kosher salt
½ to ¾ tsp ground black pepper
4 large smashed garlic cloves
1 cup chicken or vegetable stock/broth

Heat the oven to 500F with the rack in the upper-middle position. The hot oven gives the potatoes their deep golden color and crispy exterior, so don’t cheat this part.
Peel the potatoes (Yukons are perfect for this, their insides become so lusciously smooth) and slice them into 1-inch thick rounds. This is likely thicker than you think, and it may feel unnatural, but we’re not going for crispy potato chips here. We want hefty, decadent slabs of potato.
Toss the rounds with the 4 tbsp melted butter, 2 tsp fresh thyme leaves (or rosemary) 1 tsp Kosher salt and ½ tsp freshly ground black pepper.
Transfer to a 13 by 9 inch metal baking dish and arrange in a single layer.
(Don’t use a glass pan, which can burst under such high heat.)
Bake for 15 mins, flip the potatoes then bake 15 minutes more.
Remove the dish from the oven and add 1 cup stock/broth and the smashed garlic cloves.
Return to the oven until most of the stock is absorbed, about 15 minute more. Transfer to a serving platter and serve.

 

Accompaniments · Do-ahead · Holiday Food

Fig, herb and sausage stuffing

Belinda

A lovely stuffing for you fig-lovers

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Makes 1 (9”x13”)

1 baguette, cubed into 1/2” pieces and left out to dry/stale
6 tbsp unsalted butter, divided
6 oz Italian sausage
1 medium onion diced
2 ribs celery, diced
14 dried mission figs, quartered
2 tbsp thyme
1 tbsp thinly sliced chives
2 1/2 cups warm chicken or vegetable stock
salt and pepper to taste

Preheat oven to 375˚F.
Pour the bread cubes into a large mixing bowl and set aside.
Melt 2 tbsp butter in a large skillet over medium-high heat.
Add the sausage, brown and crumble for 2 to 3 minutes. Drain with a slotted spoon and pour the sausage over the bread cubes.
Melt the remaining butter into the skillet and add the onion and celery. Saute for 4 to 5 minutes or until the onion and celery becomes translucent. Season with salt and pepper. Add the figs and continue to sauté for 2 to 3 minutes. Stir in the thyme and chives.
Remove the mixture from the heat and pour over the bread cube mixture. Toss the mixture together before pouring warm stock over the top. Fold the mixture together until no dry spots remain and everything is well mixed.
Allow the mixture to sit for about 6 to 8 minutes so any excess liquid can absorb into the mixture. Adjust the seasonings.
Place the mixture into a lightly greased 9”x13” baking dish and cover with foil.
Bake for 25 to 30 minutes, uncover and continue to bake for about 5 minutes.
Remove the stuffing from the oven and allow the mixture to cool for about 10 minutes before serving.

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.

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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.

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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.

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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.

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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.