Category: Holiday Food

Do-ahead · Egg based · Gluten Free · Holiday Food · Sauces

Hollandaise sauce in a blender!

Belinda

Isn’t it wonderful to have a fail-safe, easy blender hollandaise recipe so your morning eggs can have this positively sexy sauce on them?
Recipe from Ree Drummond, “The Pioneer Woman”

Serves 4

2 sticks butter
3 whole eggs, separated
1 whole (juice of) lemon
Cayenne pepper, to taste

In a small saucepan, melt 2 sticks of butter until sizzling.
Separate the eggs and place the yolks in a blender.
Turn the blender on low to allow the yolks to combine, and then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly.
Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. You should use the juice of one lemon. And check the blender to make sure the sauce is still liquidy and moving easily through the blades. If it’s not, add a little more juice and give it a stir, then blend again.
Add in a generous shake of cayenne pepper.
If the sauce is too thick, continue to blend while adding more lemon juice.
Now pile on to some Eggs Benedict!

Dessert · Do-ahead · Gluten Free · Holiday Food

Amaretti Syllabub

Belinda

Syllabub is a fabulous, indulgent, silky, fluffy dessert, well worth the calories and only takes 15 minutes to make!
This Anglo-Italian version is from Nigella Lawson and with the crumbled amaretti cookies, it feels like a light fluffy trifle.

Serves 4, if you’re lucky

1/3 cup Amaretto liqueur
2 tbsp white sugar
1 tbsp lemon juice
1 cup heavy cream
8 oz amaretti cookies

Pour the Amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix.
Whisk in the heavy cream and whip this mixture until it has thickened but is still soft and billowy.
Crumble 2 little amaretti cookies into each of the 4 glasses (each with a yield of about 2/3 cup)
Divide the syllabub between the glasses on top of the crumbled cookies.
Crumble another 2 cookies and sprinkle over the top of all the glasses to give a fine sprinkle of crumbs on each.
Serve the remaining amaretti cookies alongside the syllabub.

Baking · Do-ahead · Holiday Food

Caramelized onion galette

Belinda

This rich, autumnal galette takes its inspiration from the flavors of French onion soup. Seasoned with Gruyère and lots of cracked black pepper, the galette dough takes the place of the crostini, and the caramelized onion filling is fortified with beef broth and sherry. The dish is great for entertaining — it can be prepared in advance — but requires a little bit of patience: You’ll need to let the dough rest for at least four hours, which allows the flour to hydrate and will make the dough less crumbly to work with. Let the tart rest for about 10 minutes before slicing and serving. Eat it while it’s hot or serve at room temperature alongside a salad or steak.

Recipe by Sue Li from the New York Times

Serves 6-8
TIME1 1/2 hours, plus chilling and cooling

FOR THE DOUGH:
1 ½ cups/190 grams all-purpose flour
2 tablespoons granulated sugar
Kosher salt and black pepper
½ cup/115 grams unsalted butter (1 stick), cut into 1/2-inch cubes
1 ⅓ cups/4 ounces grated Gruyère
¼ cup ice water

FOR THE ONIONS AND ASSEMBLY:
¼ cup/55 grams unsalted butter (1/2 stick)
4 large sweet onions, peeled and sliced into 1/2-inch rings
4 fresh thyme sprigs, plus more fresh thyme leaves for serving
Kosher salt and black pepper
1 cup beef broth (or vegetable broth)
¼ cup dry sherry

Prepare the dough: In a large bowl, whisk together flour, sugar, 1 1/2 teaspoons kosher salt and 1 1/2 teaspoons black pepper. Add butter and 1 cup grated Gruyère to the flour mixture and toss to coat. Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces. Drizzle in the ice water and stir to make a shaggy dough. Dump the dough onto a large sheet of plastic wrap and knead a few times to combine. Wrap in plastic and refrigerate for at least 4 hours.

Prepare the onions: In a large skillet, melt the butter over medium-high heat. Add onions and thyme sprigs, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 20 to 25 minutes. Reduce the heat to medium, add broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy, 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes.

Heat the oven to 375 degrees.

Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1- to 2-inch border. Fold the edges in, over the onions, transfer to a baking sheet and bake until the dough is golden brown and some of the onions have browned on the edges, 40 to 50 minutes, rotating the galette halfway into the baking process.

Remove galette from the oven and sprinkle remaining 1/3 cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing.
Top with remaining thyme leaves, for garnish.

Gluten Free · Holiday Food · Salad

Shaved Fennel Salad with Red Onion & Feta Dressing

Belinda1 Comment

This would work so well as a light, easy and tasty side to a holiday meal.
Recipe by Nicole Papantoniou

Serves 4

12 oz. feta
1/2 cup olive oil
1/3 cup fresh tarragon leaves
1 tsp. honey
1 clove garlic
2 bulbs fennel, shaved lengthwise, plus fronds for garnish
1 small red onion, sliced into thin wedges
1/2 cup toasted pistachios

In food processor, puree feta, olive oil, tarragon, honey, and garlic, adding water by tablespoonfuls if needed to thin dressing.
In large bowl, toss the shaved fennel and onion with dressing; season.
Top with the toasted pistachios and fennel fronds.

Gluten Free · Holiday Food · Salad

Shaved Brussels sprouts salad

Belinda

A beautiful shaved Brussels sprouts salad recipe with kale, dried cranberries, sunflower seeds, and Parmesan – and a zippy lemon yogurt dressing that brings it all together. A gorgeous fresh winter salad that’s perfect for holiday entertaining!

Serves 6

FOR THE SALAD:
8 oz curly kale, stems removed and finely chopped (about 6 cups)
1/4 tsp kosher salt
1/8 tsp ground black pepper
1lb Brussels sprouts, finely shredded or very thinly sliced (about 4 cups)
2/3 cup shaved or shredded Parmesan cheese (about 2.5 oz)
1/2 cup dried cranberries
1/3 cup dry-roasted sunflower seeds

FOR THE ZIPPY LEMON YOGURT DRESSING (YIELD: ABOUT 3/4 CUP):
1/2 cup nonfat plain Greek yogurt
Zest of 2 medium lemons (about 2 tsp)
1/4 cup freshly squeezed lemon juice
2 tbsp extra virgin olive oil
2 tsp honey
1 large clove garlic, very finely minced or grated
1/2 tsp kosher salt
1/4 tsp ground black pepper

For the salad:
Place chopped kale in a large serving bowl. Top with salt and pepper.
Massage kale by grabbing large handfuls and squeezing gently until the kale is darker in color, softened, and more fragrant.
Repeat several times, grabbing fresh handfuls of kale as you go. This will make the kale more tender and less bitter – don’t skip this step!
Add shaved Brussels sprouts to bowl, fluffing the strands with your fingers to separate the shreds. Toss to combine Brussels sprouts with the kale.

For the dressing:
In a small mixing bowl, whisk together all dressing ingredients.
Taste and adjust the seasoning as desired. Use immediately or refrigerate in an airtight jar for up to 1 week.

To assemble the salad:
Drizzle two-thirds of the dressing over the top and toss to combine.
Sprinkle salad with Parmesan, cranberries, and sunflower seeds over the top.
Toss lightly. Season with additional salt and pepper to taste and add as much extra dressing as you like. Enjoy immediately or refrigerate until ready to serve.

Baking · Chocolate · Holiday Food

Brownie mince pies

Belinda

Paul A Young’s festive hybrid mince pie recipe is a cross between a classic boozy mince pie and a gooey brownie.

For the mincemeat
250g raisins
250g sultanas
50g mixed peel
125g grated eating apple, skin on (about 1½ apples)
Finely grated zest and juice of ½ orange
60g unsalted butter, melted
125g light muscovado sugar (we like Billington’s)
60ml brandy
60ml ruby port
10g ground cinnamon
½ tsp freshly grated nutmeg

For the sweet pastry
160g unsalted butter, softened
75g golden caster sugar
2 medium free-range egg yolks
250g plain flour, plus extra to dust

For the brownie topping
175g salted butter
80g golden syrup
280g golden caster sugar
320g dark chocolate (70 per cent cocoa), in small pieces
4 medium free-range eggs
70g plain flour
Demerara sugar, chopped nuts or chocolate chips to decorate (optional)

Put all the mincemeat ingredients in a large bowl and stir well to combine. Cover the bowl with cling film, then put in the fridge to soak for at least a week (see Make Ahead below and tips).

To make the pastry, use a stand mixer or electric hand mixer to cream the unsalted butter and 75g golden caster sugar in a bowl until pale and fluffy. Beat in the egg yolks, then 25ml water. Add the 250g flour in 3 parts and stop mixing as soon as the flour is fully incorporated (over-mixing will make your pastry tough and cause it to shrink when baking). Cover the bowl, then chill for 1 hour to firm up.

Knead the chilled pastry dough on a lightly floured surface for 1 minute or until smooth and pliable. Roll out until 3mm thick, then cut out discs using an 8-10cm cutter and use to line a 12-hole muffin tin (the pastry should stick out over the top of the holes by 3mm or so). Chill the pie cases for 20 minutes.

Meanwhile make the brownie topping. Melt the salted butter and syrup in a pan over a medium heat, then stir in the sugar for 3-4 minutes until dissolved. Take the pan off the heat, add the chocolate and mix well. Add all the eggs, mixing well. Beat in the flour to combine.

Preheat the oven to 350F/175°C/fan155°C/gas 3½.

Add 1 tbsp of the mincemeat to each pastry case, pressing it flat. Spoon on the brownie mix (about ½ tbsp) to 5mm below the top of the pastry, to allow for rising, then decorate as you like. You’ll have quite a lot of mix leftover, which you can chill/freeze for another time (see Make Ahead) or use to make a batch of brownies (see tip).

Bake for 25-30 minutes until the pastry is lightly golden. Leave to cool in the tin for 20 minutes before carefully turning out. Eat warm or at room temperature.

TIPS
If time is short, use ready-made mincemeat.

Chill the brownie mix in a sealed container for up to a week, then bring to room temperature before using.

The mincemeat will keep in airtight jars in the fridge for up to 3 months.

The brownie mix for up to 3 months, then defrost to use.

The assembled, uncooked pies can be frozen, then baked straight from the freezer – just add 5 minutes to the cooking time. Leftover baked pies can be stored in the freezer, too, then warmed from frozen as needed.

What to do with the leftovers:
For brownies, put leftover mix in a 20cm square tin lined with baking paper.
Bake at 170°C/fan 150°C/gas 3½ for 25-30 minutes until a skewer pushed into the centre comes out a little gooey.
Cool completely in the tin, then cut into squares.

Do-ahead · Gluten Free · Holiday Food

Cheesy Brussels Sprouts Gratin with pancetta and walnuts

Belinda

This holiday-worthy, crowd-pleasing side dish (you can never go wrong with cream and cheese) requires you to open and close the oven door multiple times, so make sure you pay attention to the visual cues since no oven is exactly the same.

Serves 8

8 oz pancetta, cut into ½-inch pieces
2 lbs Brussels sprouts, trimmed, halved, quartered if large
2 large shallots, thinly sliced
3 garlic cloves, finely grated
4 tbsp melted unsalted butter
1/2 tsp freshly ground black pepper
2 tbsp thyme leaves, divided
2 cups heavy cream
1 tbsp Dijon mustard
1 cup walnuts
3 oz Gruyère, grated (about ⅔ cup)
2 oz Parmesan, crumbled (about 1 cup)
1/2 tsp crushed red pepper flakes

Step 1
Position racks in upper and lower thirds of oven; preheat to 475°. Spread pancetta on a rimmed baking sheet and roast, tossing once halfway through, until lightly browned and fat is beginning to render, 6–8 minutes.

Step 2
Transfer pancetta to a large bowl; reserve baking sheet. Add Brussels sprouts, shallots, garlic, butter, black pepper, and 1 Tbsp thyme to bowl with pancetta and toss to coat. Scrape Brussels sprouts mixture into a 13″ x 9″ baking dish. Roast gratin on bottom rack until tops of Brussels are browned, 15–20 minutes. Carefully toss to expose green Brussels below, then continue to roast until tops of Brussels are browned, 15–20 minutes more.

Step 3
Whisk cream and mustard in a large glass measuring cup. Arrange walnuts on reserved baking sheet with pancetta drippings.

Step 4
Remove gratin from oven, carefully pour in cream mixture, and sprinkle cheese over.

Step 5
Reduce oven temperature to 375°. Return gratin to bottom rack, then place sheet with walnuts on top rack. Roast, tossing nuts halfway through, until nuts are browned on both sides, 8–10 minutes, and cream is thick, vigorously bubbling, and browned around the edges, 15–20 minutes. Let gratin cool 10 minutes.

Step 6
Meanwhile, chop walnuts and transfer to a medium bowl. Add red pepper and remaining 1 Tbsp. thyme and toss to combine. Top gratin with walnut mixture before serving.

Dairy-free · Gluten Free · Holiday Food

Baked pumpkin with tahini

Belinda

A lovely alternative to your usual pumpkin dishes

1/2 of a small pumpkin, cut into wedges
2 tbsp olive oil
2 tsp cumin
1 tsp cinnamon
1 lime – juiced
¼ bunch fresh cilantro
sea salt and ground black pepper
3 tbsp tahini dressing ( see below)

For the dressing
2 tbsp tahini
1 small garlic clove – minced
1 lemon – juiced
½ tsp cumin ( I roast mine as it has a better flavor)
1/3 cup water
sea salt and ground black pepper

1/4 cup pepitas, toasted until golden (pumpkin seeds)

Preheat oven to 425 F.
In a large mixing bowl combine the pumpkin, olive oil, and spices. Lightly toss to ensure all the pumpkin is coated in oil and spice.
Line a baking tray with parchment paper. Transfer the pumpkin to the baking try (skin side down). Season and place in the oven and bake for 25 mins or until browned and cooked through.
Remove from the heat.
In a mixing bowl combine the tahini and minced garlic.
Add the lemon juice, cumin and stir. Slowly add the water until desired consistency is reached.
Season, add the lime, tahini dressing, coriander, season and drizzle over the pumpkin slices when serving on a platter.
Top with the toasted pepita seeds

Gluten Free · Holiday Food · Meat · Rice

Bolognese risotto

Belinda

This fabulous, comforting recipe comes from Delicious Magazine.

“If it’s comfort food you’re on the lookout for, then you’ve landed on the right recipe. Two of our favorite go-to dishes, bolognese and risotto, have been combined to make a cheesy, rich and comforting bolognese risotto bake. We’ve used a good dash of Worcestershire sauce too, for bags of flavor.”

SERVES 6-8

Vegetable oil for frying
1 onion, finely chopped
2 garlic cloves, crushed
3 carrots, peeled and chopped into 1/2″(2cm) dice
2 red peppers, chopped into 1/2″(2cm) dice
2 tbsp tomato purée
300g risotto rice (such as arborio)
150ml red wine
400g ground beef
2 x 400g tins chopped tomatoes
3 tbsp Worcestershire sauce
750ml beef stock
100ml whole (full fat) milk
100g grated mozzarella (the dry kind for cooking) or a sharp cheddar

Heat the oven to 400F/ 220C/200C fan/gas 7.
In a large wide hob-safe braiser, heat a glug of oil, then add the onion, garlic, carrots and peppers. Cook on a medium-high heat, stirring regularly, for 10 minutes. The vegetables should start to soften and color a little. Season with salt and pepper, then add the tomato purée and rice.
Stir over the heat for 2-3 minutes until the rice starts to turn translucent.

Turn up the heat to high and add the red wine. Let the wine bubble and reduce, stirring all the time. Once the wine has reduced by about half, add the ground beef and break up into the rice and vegetables.
Lower the heat to low-medium, stir in the chopped tomatoes, Worcestershire sauce and half the stock, then bring to a gentle simmer.
Slowly add the remainder of the stock and the milk, little by little, stirring all the time as the risotto thickens. This should take 40-50 minutes.

Once the rice is just al dente (firm to the bite), scatter the grated cheese in an even layer over the rice. Transfer to the oven and bake for 10-15 minutes until the cheese has melted and turned golden and the risotto is bubbling.

Tips
Regularly stir the risotto to prevent it sticking to the bottom of the pan, adding enough water to make sure it’s your preferred consistency.

Gluten Free · Holiday Food · Poultry

Chicken Fricassée with morels and tarragon

Belinda

Recipe modified from Rick Stein’s

This one-pot chicken and mushroom fricassée recipe is brimming with indulgent French flavors, and a luxurious white wine and cream sauce.
Chicken with morels is as irresistible on a menu as turbot with hollandaise sauce. These days, I suppose people frown on a savory dish with lots of cream in it, but the French invented this way of cooking and there is something so luscious and comforting about beautiful free-range chicken cooked with a cream and wine sauce with the smokey flavor of dried morels. For me, this dish seems to be the very heart of French cuisine. It also happens to be a wonderful partner to a nice white Burgundy.”

Serves 4

1/2 oz (20g) dried morels
8oz chestnut mushrooms, sliced
6.5 fl oz (200ml)tepid water
1 oz (40g) unsalted butter
8 boneless chicken thighs or 4 boneless chicken breasts, skin on
2 banana shallots, finely chopped
1 large clove garlic, finely chopped
3.5 fl oz(100ml) Noilly Prat, preferably (or dry sherry)
4.5 fl oz (130ml) chicken stock
10.5 oz (300g) full-fat crème fraiche
2 tbsp fresh tarragon, chopped
salt and black pepper

Soak the morels in the tepid water for about 15 minutes, then drain them in a fine sieve over a bowl. Strain the liquid and reserve 75ml for the sauce. Rinse the morels under cold running water to remove any debris and dry them on kitchen paper. Cut them in half lengthways.

Melt half of the butter in a large sauté pan or frying pan. Fry the chicken, skin-side down, for 2–3 minutes until light golden brown, then turn them over and repeat on the other side. Take the chicken out of the pan and set aside.

Add the remaining butter to the pan. Fry the shallot and garlic over a medium heat until softened, then add the morels and chestnut mushrooms and fry for a few minutes. Add the Noilly Prat (or sherry), the morel soaking liquid and chicken stock, bring to the boil, then turn the heat down and simmer for 2–3 minutes.

Add the crème fraiche and tarragon and stir, then put the chicken back in the pan, along with any juices that have seeped out. Cover the pan and cook the chicken over a medium heat for about 8 minutes or until it is cooked through.
Season with salt and plenty of black pepper and serve immediately with some rice or buttered potatoes