Category: Holiday Food

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

Creamy Cauliflower And Onion Gratin With Sesame Bread Crumbs

Belinda

Another super recipe by Alison Roman from her book “Nothing Fancy” I recommend you buy it!

This gratin smothers thick slabs of tender cauliflower in a creamy sauce and lots of cheese. The bread crumb studding is optional, but a highly delicious addition.

 

1 cup heavy cream
4 tbsp unsalted butter
2 garlic cloves, finely grated
Kosher salt and freshly ground black pepper
2 1/2 –3-pound cauliflower, leafy green parts removed
1/2 small sweet or yellow onion, very thinly sliced
6 oz Gruyère or white cheddar cheese, grated (about 2 1/2 cups)
Red pepper flakes (optional)
2 cups fresh coarse bread crumbs or panko (optional)
3 tbsp white sesame seeds
1/4 cup olive oil (optional)

Preheat the oven to 425°F.

Bring the cream, butter and garlic to a simmer in a small pot over medium heat. Season with salt and pepper and remove from heat.

Slice the cauliflower into ½-inch-thick slabs (some of the bits will fall away and crumble into tiny florets; this is fine).

Place the smallest bits of cauliflower on the bottom of a 9-inch pie plate or cake pan (I like the roundness of the pie plates and cake pans, but a 2-quart baking dish of any shape will work). Scatter with some of the onion, followed by some of the cheese. Repeat with the remaining cauliflower, onion, and cheese until all of it is used, ending with the cheese.

Pour the cream mixture over (leave the garlic in or remove), followed by a good sprinkle of crushed red pepper flakes, if using.

Cover with aluminum foil and bake until the cauliflower is tender and cooked through, 25 to 30 minutes.

If using the bread crumbs: now is the time to put them to use. Combine the bread crumbs, sesame seeds, and olive oil in a medium bowl (alternatively just use sesame seeds). Season with salt and pepper.

Remove the foil and continue to bake until the top is bubbly and golden and the cream is mostly reduced, another 15 to 20 minutes (it will look slightly runny and creamy in the oven but will set and thicken once you take it out of the oven and let it cool a few minutes).

Scatter the bread crumb mixture (alternatively, just scatter the sesame seeds) over the top and bake until those are deeply and thoroughly crispy and golden brown, 8 to 10 minutes.

Remove from the oven and let cool slightly before serving.

Do-ahead tip

Gratin (sans bread crumbs) can be baked 2 days ahead, then kept covered and refrigerated. To reheat, place in a 400°F. oven, uncovered (adding bread crumbs, if using), until returned to its bubbling, golden state, 10 to 15 minutes

Chocolate · Dessert · Do-ahead · Holiday Food

Rocky Mountain avalanche bars

Belinda

Recipe from “House of Nash eats” food blog

Rocky Mountain Avalanche Bars are part rice krispies treat, part peanut butter fudge, and part white chocolate bark. These totally addicting bars are perfect for a special treat.

4 cups white chocolate, chopped (about 24 oz)
1/2 cup creamy peanut butter
3 cups Rice Krispies
3 cups mini marshmallows
1/2 cup mini chocolate chips

Melt the white chocolate in a microwave on 50% heat in 30 second bursts, stirring between each burst, until melted.
Stir the peanut butter into the melted white chocolate until combined, then pour over the Rice Krispies in a large bowl and gently stir to coat.
Cool for 10 minutes, stirring once or twice until the melted chocolate is no longer warm to the touch.
Fold in the marshmallows and mini chocolate chips, then gently press into a 9×13-inch pan lined with a parchment paper sling or buttered on the bottom and sides.
Refrigerate until set, about 15 minutes, then cut into squares.

Dairy-free · Dessert · Do-ahead · Gluten Free · Holiday Food

Gluten-free mixed berry crumble

Belinda

I made this for Christmas this year and besides being really easy, it was a huge success.
I also prepped it the day before, so just had to throw in the oven after the Christmas dinner was served up.
Very easy!

Serves 6, but can be doubled easily

6 cups mixed berries (raspberries, blackberries, blueberries, and hulled/chopped strawberries)
1/2 cup sugar
1 tbsp lemon juice
2 tbsp cornstarch
1/4 tsp cinnamon for berries
1/4 tsp cinnamon for the crumble
1 cup oat flour
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 cup butter, chilled
1/2 cup walnuts, chopped (optional)

In a large bowl, combine berries, sugar, lemon juice, and 1/4 tsp cinnamon. Add cornstarch and toss to coat berries. Transfer to a baking dish or oven-safe skillet.

In a bowl, combine flour, 1/4 tsp cinnamon, brown sugar, baking powder, and salt. Whisk until distributed.

Cut in the butter and using hands, rub the butter into the flour mixture until large crumbs form. Stir in walnuts, if using.

Sprinkle mixture over top of berries to completely cover.

Bake in a 375 F oven for about 30 to 35 minutes or until golden brown and bubbly.

Remove from oven and let stand for about 5 minutes.
Serve warm. Top with vanilla ice cream, if desired.

Do-ahead · Gluten Free · Grains · Holiday Food · Nuts · Rice · Vegetable sides · Vegetable-related

The BEST vegetarian/gluten-free meatloaf

Belinda

This is one of the the best things I’ve tasted in a long time. I made this for our vegetarian son for Christmas and we all preferred it to the meat. Don’t be put off by the ingredients, it’s still pretty easy.

Recipe from food blog, “A couple cooks”

Every now and then you come across a recipe that is a cut above the rest – one that makes everything you’ve made before pale in comparison.
We present: our Vegetarian Meatloaf recipe! This vegetarian meatloaf is made entirely of nuts, rice, mushrooms, onions, herbs, and cheese. Somehow, it all melds into an appearance and texture just like a meatloaf. And it tastes AMAZING. As in, better than the meat version. It’s perfect for dinner parties, as a vegetarian Thanksgiving main dish or for Christmas dinner.
This vegetarian meatloaf is hearty and pleases even the most passionate of meat eaters! It’s a family favorite dinner party recipe.

1 1/2 cups cooked brown rice. (I made 1 cup brown basmati rice cooked in vegetable stock, and had leftover rice)
1 1/2 cups walnuts
1/2 cup cashews
1 good-sized onion
3 cloves garlic
6 oz chestnut/baby bella mushrooms
2 tbsp chopped fresh flat-leaf parsley
2 tbsp olive oil
1 tsp dried marjoram
1 tsp dried thyme
1 tsp dried sage
4 large eggs
1 cup full-fat cottage cheese
12 oz Gruyere cheese, grated
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Cook the rice in a broth for more flavor, according the the package instructions

Preheat oven to 350°F.

Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.

Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them, ether by hand or in a food processor.

In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.

In a small bowl, lightly beat together 4 eggs.

In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 1/2 cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.

Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.

Bake for 1 hour or until golden brown. (Bake longer if not golden brown)
Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few day in the refrigerator or a few months in the freezer (cut into pieces).
Reheat in a 350F oven

Gluten Free · Holiday Food · Vegetable sides

Giant potato rösti with garlic and thyme

Belinda

An easy make-ahead side dish made with potatoes, onions, garlic and thyme.
You can freeze the rösti – just warm it through in the oven before serving.
Recipe from Delicious Magazine

Serves 8

Olive oil for frying and greasing
2 tbsp (30g) butter, plus an extra knob
3 onions, sliced
4 garlic cloves, sliced
8 thyme sprigs, leaves stripped
3.5lbs (1.5kg) red-skinned potatoes
1 tbsp sea salt
3 large free-range eggs, beaten
1 bunch fresh chives, finely chopped

Put a large glug of olive oil and a large knob of butter in a frying pan over a low-medium heat.
When hot, add the onions and garlic and cook for 15-20 minutes until soft, sweet and golden. Add the thyme for the last few minutes. Cool slightly.

Meanwhile heat the oven to 375F/200°C/180°C fan/gas 6.
Grate the potatoes on a box grater and wrap in a clean tea towel. Press it hard against the side of the sink for a few minutes to squeeze out as much liquid as you can.

Grease a 9″ (23cm) short-sided cake tin (see tip) with a removable base (not a springform tin, from which the rösti would be difficult to remove).
Put the squeezed grated potato in a large mixing bowl with the cooled onion mixture, together with the salt, eggs, chives and some freshly ground black pepper.
Mix well with your hands and put in the cake tin (don’t pack it down too tightly). Cook the rösti for 1 hour, then remove, dot the 2 tbsp butter over the surface and put back in the oven for another 15 minutes or until golden brown on the top.
Remove from the tin and serve straightaway or just warm.

Tips
Use a shallow cake tin so the top crisps up. A high- sided tin would block the heat.

Make the rösti up to 8 hours ahead, keep in the tin and heat in a 350F/180°C/160°C fan/ gas 4 for 20-25 minutes to warm up.
Freeze the cooked rösti in its tin, well wrapped in cling film, for up to 1 month.
Defrost well, then warm through in a medium oven to serve.

Do-ahead · Holiday Food · Vegetable sides

Brussels sprout and potato gratin with chestnut crumb

Belinda

Topped with toasty breadcrumbs and chestnuts for added crunch, this creamy, garlicky gratin is pure comfort-food joy. Get stuck in to reveal the beautiful veggies just beneath the surface.

Recipe by Jamie Oliver

Serves 8

2 tbsp unsalted butter
2 onions, thinly sliced
5 garlic cloves, thinly sliced
4 thyme sprigs, leaves picked
2 large potatoes, scrubbed, thinly sliced into rounds
2 cups (500ml) low-fat milk
4 fl oz (100ml) double cream
7oz (200g) creme fraiche
1.5lbs (600g) Brussels sprouts, thinly sliced or shredded using a food processor
Finely grated zest of 1 lemon
1 cup (80g) finely grated parmesan
3oz (50g) stale wholegrain bread
3oz (50g) vacuum-packed chestnuts (from delis or gourmet food shops) or macadamias, finely chopped
4 tsp olive oil
Green salad, to serve

Preheat the oven to 375F/190°C.
Melt the butter in a 12″ by 8″ (30cm x 20cm) flameproof baking dish over medium heat. Add the onion, garlic and half the thyme, and cook, stirring, for 8 minutes or until the onion is softened. Add the sliced potato and stir well, then pour over the milk.
Bring to the boil, then reduce heat to low and simmer, stirring constantly to release the starch from the potato slices, for 3 minutes or until the potato is heated through.

Remove from the heat and stir through the cream and creme fraiche, then fold through the Brussels sprouts. Add the lemon zest and half the parmesan. Season, and stir gently to combine, before grating over the remaining 1/2 cup (40g) parmesan.

Place the bread in a food processor and pulse to coarse breadcrumbs. Transfer to a small bowl. Add the chestnuts, oil and remaining thyme, and stir well to combine.
Sprinkle the chestnut crumb over the top of the vegetable mixture.

Transfer to the oven and bake for 50-55 minutes or until the vegetables are softened and the top is bubbling and golden.

Remove the gratin from the oven and set aside for a few minutes to cool slightly, then serve with a crisp green salad on the side.

Holiday Food · Vegetable sides

Parmesan-polenta baked parsnips

Belinda

This is a delightful and different way of cooking parsnips. The thin parsnip fries are tossed in Parmesan, polenta, English mustard powder and salt and fried until crisp. A delicious side for any meal.
Recipe from Olive Food Magazine

Serves 6

2lbs(1kg) parsnips, peeled, quartered lengthways and woody centre removed
4 tbsp groundnut oil
2 tbsp loose polenta
2 oz (50g) parmesan cheese
1 tsp English mustard powder

Heat the oven to 400F. Cook the parsnips in boiling salted water for 6 minutes or until just tender. Drain really well.

Put a large shallow baking tray with the oil in the oven for 5 minutes to heat up. Mix the polenta, cheese and mustard powder and season with salt. Put on a large plate, then toss the parsnips in the mixture while still hot.

Transfer to the hot tray, then put in the oven for 15 minutes. Turn in the fat, then cook for another 15-20 minutes or until crisp and golden.

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

Chorizo & pear red cabbage

Belinda

Recipe from Jamie Oliver

“My darkly decadent red cabbage is truly delicious with bold flavors that people are going to go nuts for. This sweet and sour combination is all about maximum impact with minimal effort. An absolute gem of a dish to bring color to your Holiday table. ”

Serves 10-12

5 oz (150 g) quality chorizo
2 tsp fennel seeds
1 red onion
2 lb (1kg) red cabbage
Red wine vinegar
1 x 14-15 oz (410 g) can of sliced pears, in natural juice

Roughly dice the chorizo and place into a large casserole pan on a medium heat. Cook for a few minutes, or until the chorizo has released its oils, then add the fennel seeds.
Peel and finely slice the red onion, add to the pan and cook for a few minutes, or until softened and smelling amazing.
Click away any tatty outer leaves from the red cabbage, trim the base, then cut into wedges and roughly slice. Add to the pan with a swig of red wine vinegar, and a pinch of sea salt and black pepper.
Cook with the lid ajar on a low heat for 10 minutes, stirring frequently.
Add the canned pears, with some of the juice, and continue cooking for a further 10 minutes, or until the cabbage is tender.

Taste and adjust seasoning

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

Creamy, cheesy leeks with parmesan, cheddar and brie

Belinda

Recipe from Jamie Oliver

This is a really super but simple side dish and if you want to take this dish to the next level, invest time in cooking your leeks super-slowly until sticky and sweet.

Serves 8-10

6 large leeks
2 cloves of garlic
5 sprigs of fresh thyme
olive oil
1 knob of unsalted butter
4 fl oz (100 ml) single cream
4 oz (100 g) Cheddar cheese
3 oz Parmesan cheese
4 oz (100 g) brie

Preheat the oven to 180ºC/350ºF/gas 4.

Trim, wash and slice the leeks, about 3/4″(2cm) thick, at an angle. Peel and slice the garlic, then pick the thyme leaves.
Put a large cast iron braiser (ideally one you’d be happy to serve in) on a medium heat and add a drizzle of oil, the butter, thyme leaves and garlic.
Cook until it begins to bubble and fry, then stir in the leeks. Continue cooking and checking on it every few minutes to stir and make sure it doesn’t catch.

At this point, you have two choices: one is good, one is great. You can either stir the rest of the ingredients into the leeks, grating in the Cheddar and Parmesan, and tearing in the brie, then put it into the oven to cook for 45 minutes uncovered, or, if you want the sweetest leeks in the world (and I think you do), do the following…

Turn the heat under the pan down a little and cook the leeks for about 35 minutes, or until soft and intensely gorgeous, stirring every now and then.
Season, then spoon it all into a dish, or leave in the pan.

Stir in the cream and splash of water, grate over the Cheddar and Parmesan, then pull the brie into parts and bomb those on top.

Pop in the oven for 15 minutes, or until golden and bubbling.

Do-ahead · Holiday Food · Vegetable sides

Pearl Onions au Gratin

Belinda

Barbara Lynch bakes fresh pearl onions in a mixture of cream, garlic, shallots and bacon, then tops it all with a crispy panko crust.
Recipe from Food and Wine Magazine

Serves 8
Ingredient Checklist
2 1/2 lbs red or white pearl onions
4 thick strips of bacon, finely diced
2 tbsp unsalted butter
2 shallots, finely chopped
2 garlic cloves, minced
1 1/2 cups heavy cream
Salt and freshly ground pepper
3/4 cup panko (Japanese bread crumbs) or coarse, dry bread crumbs
2 tbsp finely chopped flat-leaf parsley

Preheat the oven to 350°. Bring a large pot of water to a boil. Add the onions and cook for 5 minutes. Drain and rinse under cold water. Use a sharp knife to trim off the root ends, then pinch the onions to remove the skins.

In a medium, deep skillet, cook the bacon over moderately high heat until the fat is rendered, 3 to 4 minutes. Pour the bacon fat into a heatproof cup and reserve 1 1/2 teaspoons. Drain the bacon on paper towels.

Add the butter to the skillet along with the shallots and garlic. Cook over moderate heat, stirring, until softened, about 3 minutes. Add the cream and simmer until reduced by half, about 10 minutes; season with salt and pepper. Transfer the pearl onions to a large, shallow baking dish and cover with the cream.

In a small bowl, toss the panko with the bacon, parsley and the 1 1/2 teaspoons of reserved bacon fat. Season lightly with salt and pepper. Spread the crumb mixture over the onions and bake until the crumbs are toasted and the onions are bubbling, about 30 minutes.

Make Ahead
The onions can be prepared through Step 3 and refrigerated overnight. Return to room temperature before baking.