Category: Holiday Food

Asian flavors · Do-ahead · Gluten Free · Holiday Food · Vegan · Vegetable-related

Carrot puree with ginger and orange

Belinda

This is one of our favorite side dishes.

Serves 8

3 lbs carrots, peeled, cut into 1/2 inch rounds
4 tbsp sugar
1/3 cup freshly squeezed orange juice
1/2 stick butter, cut into pieces, room temperature
1 1/2 tbsp peeled, minced fresh ginger
1 tbsp grated orange zest
1 tbsp fresh lemon juice

Cook the carrots and 3 tbsp sugar in a large pot of boiling salted water until the carrots are very tender, about 25 minutes.
Drain well. Return carrots to same pot. Stir over medium heat until any excess moisture evaporates.

Meanwhile, bring the orange juice to a simmer in a heavy, small saucepan over medium heat. Add the butter, ginger and orange zest, whisk until the butter melts.
Whisk in the lemon juice and remaining 1 tbsp sugar.

Puree half the carrots and half the juice mixture in a food processor until smooth. transfer to a large bowl. Repeat with the remaining carrots and juice mixture.
Season to taste with salt and pepper. (Can be prepared 1 day ahead)
Cover and refrigerate.
Re-warm carrots in a microwave on high for about 4 minutes or re-warm in a saucepan over medium-low heat, stirring frequently.

Do-ahead · Holiday Food · Meat · Vegetable sides · Vegetable-related

Lawry’s original creamed spinach

Belinda

I am a creamed spinach “nut” and have been trying to find the recipe Lawry’s restaurant use, as it’s so tasty.
I finally found it and it’s incredibly easy and GREAT! A good side for Thanksgiving too.

Serves 8

6 slices bacon, finely chopped
1 cup finely chopped onions
‘1/4 cup flour
2 tsp Lawry’s seasoned salt
1/2 tsp Lawry’s seasoned pepper
1/2 tsp Lawry’s garlic powder
1/4 tsp parsley
1 3/4 cups whole milk
2 (10 oz) packages frozen spinach, cooked and drained

In a medium skillet, cook the bacon until almost crisp.
Add the onion and cook until the onion is tender, about 10 minutes
Remove from the heat.
Add the flour and seasonings, blend well.
Gradually stir in the milk, cook and stir over low heat until thickened.
Add spinach and mix well.
If too thick, add more milk.

And that’s it! Simple but really tasty

Appetizers · Do-ahead · Gluten Free · Holiday Food · Vegetable-related

Gorgeous cranberry salsa

Belinda

Thanks to my friend Bella Guam for this recipe! This also works very well if you freeze it and use at a later date.

This is gorgeous ladled over goat or cream cheese on a cracker or toasted baguette.

Screen shot 2014-06-05 at 6.56.42 AM

Ready in 15 mins.  Serves about 12 people

2 (12 oz) bags cranberries, fresh or frozen
2 bunches cilantro, chopped
2 bunches green onions, chopped
1 jalapeno pepper, seeded and minced
4 limes, juiced
1-1/2 cups white sugar
2 good pinches of salt

Combine cranberries (frozen ones defrosted!) cilantro, green onions, jalapeno pepper, lime juice, sugar and salt in the bowl of a food processor.
Process to a medium consistency, maybe using the pulse for a while
Put into a nice bowl and refrigerate if not using immediately.
Serve at room temperature and people can spoon it over goat or cream cheese that has been made into a flat round on a cracker or piece of toasted baguette.

Appetizers · Do-ahead · Gluten Free · Holiday Food · Nuts

Roquefort-Walnut Terrine with Apple Salad

Belinda

 

8 FIRST-COURSE SERVINGS
2 cups walnuts (about 7 ounces)
1 pound Roquefort cheese, at room temperature
1 cup crème fraîche or sour cream
4 medium Granny Smith apples
2 tablespoons plus 2 teaspoons fresh lemon juice
1/4 cup pure olive oil
2 tablespoons Dijon mustard
1 tablespoon plus 1 teaspoon balsamic vinegar
Salt and freshly ground pepper
Crusty bread, for serving
          Preheat the oven to 350°. Spread the walnuts on a baking sheet and toast for about 10 minutes, or until lightly browned and fragrant. Let cool.
          Line a 7-by-5-inch loaf pan with plastic wrap, leaving 3 inches of overhang all around. In a large bowl, break up the Roquefort with a fork until slightly chunky.
          Add the walnuts and crème fraîche and mix thoroughly. Scrape the mixture into the loaf pan and smooth the top. Cover with the overhanging plastic wrap and refrigerate until very firm, at least 6 hours or overnight. 
           Peel, core and thinly slice the apples. In a medium bowl, toss the apples with 2 tablespoons of the lemon juice.
In a small bowl, combine the remaining 2 teaspoons of lemon juice with the olive oil, mustard and balsamic vinegar. Season with salt and pepper. Pour the vinaigrette over the apples and toss well.
          Unmold the Roquefort terrine and discard the plastic wrap. Run a thin knife under hot water and wipe it off, then cut the terrine into 3/4-inch-thick slices, rinsing and drying the knife after each cut.                  
Arrange the slices on small plates and serve with the apple salad and bread.

Beverage · Do-ahead · Holiday Food

Red Rooster

Belinda

This is a fabulous frozen alcoholic slushy I keep in my freezer for entertaining. Everyone loves it as it’s refreshing and packs a punch.
It’s wonderfully easy to prepare and just sits in your freezer waiting to be scooped into an ornate glass and served with a mint leaf or a slice of orange on the side of the glass.

Red Rooster           Makes about 2 quarts

1 1/2 quarts cranberry juice cocktail
1 (6-ounce) can frozen orange juice concentrate, defrosted
2 cups vodka

Combine all of the ingredients in a large plastic container. Stir well.
Freeze for several hours. it will not freeze solid, but rather, achieve the consistency of a slushy.
Scoop into wine or martini glasses and serve.