Baking · Do-ahead · Holiday Food

Dark Rum Fruit Cake

Belinda

For the Cake
250 g (2 cups) mixed dried fruits (raisins, currants, chopped dates, dried apricots)
100 ml (½ cup) dark rum
150 g (¾ cup) unsalted butter, softened
150 g (¾ cup) brown sugar
4 large eggs
1 tsp vanilla extract
200 g (1 ½ cups) all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
50 g (½ cup) chopped nuts (walnuts or pecans)

Optional Glaze
50 ml dark rum
2 tbsp sugar

Preheat oven to 325°F (160°C).
Grease and line a 9-inch loaf pan with parchment paper.
In a bowl, soak dried fruits in dark rum for at least 1 hour or overnight for best flavor.
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
In another bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Gradually fold into wet ingredients.
Stir in soaked fruits along with any remaining rum and chopped nuts. Mix gently until combined.
Pour batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.

Optional glaze: warm dark rum and sugar together and brush over warm cake for extra shine and flavor. Cool completely before slicing.

Dessert · Do-ahead · Holiday Food · Icecream

Caramel apple pie gelato cake

Belinda

Talenti Gelato brings that smooth, rich flavor that makes this dessert a total holiday knockout.

3 pints of Talenti Caramel Apple Pie Gelato
½ cup caramel
16 oz ginger snaps, finely crushed
¾ cup unsalted butter, melted
8 oz frozen whipped topping, thawed
1/3 cup all-purpose flour
1/3 cup old fashioned oats
1/4 cup packed light brown sugar
3 tbsp unsalted butter, melted
1 tsp apple pie spice
pinch salt

Make the oat crunchies. Preheat the oven to 350°F. Line a sheet pan with parchment paper. Set aside.

In a bowl, combine the flour, oats, brown sugar, melted butter, apple pie spice and salt. Use a fork to work everything together until it clumps. Spread into an even layer on the prepared sheet pan and bake until golden brown, about 15 min, let cool completely.

Line a 9-in springform pan with parchment paper on all sides.

Make the ginger snap crust. Combine finely crushed ginger snaps and butter until combined. Transfer the mixture into the prepared springform pan and press the crust into an even layer along the bottom of the pan. Then use a measuring cup (or something else with a flat bottom) to pack the crust in. Set aside.

Scoop and pack 1 ½ pints of Talenti Caramel Apple Pie Gelato into the prepared crust. Spread half the crunchies and ¼ cup of the caramel over the ice cream.

Scoop and pack the next 1 ½ pints of Talenti Caramel Apple Pie Gelato. Spread frozen whipped topping and top with the remaining crunchies and caramel.

Cover lightly with aluminum foil and freeze for at least 8 hours. When ready to serve, leave out on the counter for a few minutes, and then cut and serve.

Appetizer Vegetarian · Do-ahead · Gluten Free · Holiday Food · Vegetable-related

Roasted Honeynut Squash Feta Dip

Belinda

Serves 8-10

1 ¼ lbs honeynut squash, halved lengthwise + seeded
olive oil
kosher salt
½ lb Greek feta cheese, crumbled
½ cup olive oil
3 tbsp honey
¼ cup water
12 sage leaves
1 red fresno chile pepper, seeded + thinly sliced
½ cup chopped pecans
freshly cracked black pepper
toasted bread or crackers, for serving

Preheat the oven to 425°F.
Place the honeynut squash halves on a sheet pan. Drizzle with olive oil, rub to coat, and season with a good pinch of salt. Arrange the squash cut-side down. Roast for 40 minutes, or until tender. Allow the squash to cool to room temperature.

Scoop out the squash and discard the skins. Add the squash to a food processor, along with the feta, a ¼ cup of olive oil, and 1 tablespoon of honey. Pulse to combine. With the food processor running, slowly drizzle in the water, blending until smooth.

Heat a 12” stainless steel skillet over medium heat. Add the remaining ¼ cup of olive oil. Once hot, fry the sage leaves in the oil for a minute or two until crisp. Use a slotted spoon to transfer the sage to a paper towel.
Reduce the heat to medium-low and add the sliced chile peppers to the oil. Cook for a minute or two until softened. Add the pecans and toast for a few seconds until fragrant. Stir in the remaining 2 tablespoons of honey. Allow the mixture to simmer for about a minute until thickened. Turn off the heat.

Spoon the dip into a shallow serving bowl. Top with freshly cracked black pepper. Spoon the honey pecan topping over top and garnish with the fried sage leaves.

Serve with toasted bread or crackers alongside for dipping.

Dairy-free · Do-ahead · Holiday Food · Meat

Apple cider braised pork

Belinda

4-5 lb pork shoulder roast or boston butt roast*
2 tbsp neutral oil
2 cups fresh apple cider* (not apple cider vinegar)
2 cups chicken stock or broth
2 tbsp dijon mustard
1 large onion, chopped small
1 head of garlic, top sliced off opposite of the root end
3 rosemary sprigs
4 thyme sprigs
1 red onion, cut into thick slices
2 firm and slightly tart apples*, peeled and cut into wedges
kosher salt
freshly cracked black pepper

Preheat an oven to 325 F.
Start by trimming the pork of excess fat, if there are large fat caps. Cut the pork into 4 large pieces, or leave it whole if it’s bone-in.
Pat the pork pieces dry with a paper towel and season liberally all over with kosher salt and pepper.

Heat the oil in a large dutch oven over medium-high heat. Once the oil is hot, arrange the pork in a single layer. Sear for 4-5 minutes per side until the pork is deeply browned. Repeat on all sides. Depending on the size of your dutch oven, you may need to do this in batches.

While the pork is searing, whisk together the cider, stock or broth, dijon and chopped onion together and set aside. Use kitchen twine to tie the rosemary and thyme together in a small bundle.
Once the pork is browned all over, pour in the braising liquid. Arrange the herbs and garlic head in the pot with the pork, cover and place in the oven.

Braise for 3 hours or so (start checking at 2 and a half hours for boneless), flipping the pork halfway through. Once the pork is just shy of fork tender, remove the pork from the oven and arrange the red onion slices and apples around the pork. Cover and return to the oven for another 30-45 minutes. The pork should be very tender at this point.

Remove the pork from the oven and let it rest in the braising liquid for 30 minutes before serving. Squeeze the garlic cloves out of the husk into the broth or onto the pork. Season braising liquid to taste with salt and pepper. Serve the juices spooned over the pork, apples, and onions.

Notes
*If you notice that your pork is especially fatty, consider trimming some excess fat before searing.
* the best apples are firm, slightly-tart apples like Honeycrisp, Pink Lady, Gala, etc. I do not recommend using granny smith, red or golden delicious apples as they tend to fall apart.
Please know that apple cider is NOT the same as apple cider vinegar–do not use vinegar in place of apple cider for this recipe. Apple cider is unfiltered, unpasteurized pressed apple juice that is typically available in the fall and winter months.

Asian flavors · Dairy-free · Do-ahead · Gluten Free · Meat · Rice

Ginger lime pork

Belinda

This recipe comes together in just 30 minutes and is bursting with savory, sweet, fresh flavors. Serve with brown or white rice.

1 tbsp olive oil
3 scallions, thinly sliced (white and green parts separated)
4 cloves garlic, minced
1 1/2 tbsp minced or grated fresh ginger
1 1/2 lbs ground pork
1/3 cup packed light brown sugar
3 tbsp fresh lime juice
1 tbsp sriracha, or more/less to taste
fine sea salt and freshly-ground black pepper
toppings: chopped peanuts, extra lime wedges, chopped fresh herbs (cilantro, mint, and/or Thai basil)

While the rice is cooking, heat the oil over high heat in a large sauté pan.
Add the white parts of the scallions, garlic, ginger and sauté for 1-2 minutes until fragrant. Add the pork and use a wooden spoon to stir and break it up as it cooks.

Add the sauce. Once the pork is no longer pink, add in the brown sugar, lime juice, sriracha and stir until evenly combined. Let the pork continue to cook, undisturbed, for 2 minutes or until it caramelizes on the bottom. Stir, then let the pork cook undisturbed for 1-2 more minutes or until it caramelizes on the bottom.

Taste and season with salt and pepper and/or extra sriracha as needed.
Serve warm over rice, garnished with your desired toppings. Enjoy!

Meat · Pasta

Italian Sausage Zucchini Orzo

Belinda

This Italian Sausage Zucchini Orzo recipe is easy to make in one pot with a zesty tomato-basil sauce.

1lb Italian sausage (spicy, mild or sweet)
1 medium onion, diced
1 zucchini, diced
4 cloves garlic, pressed or minced
½ tsp crushed red pepper flakes
1 cup uncooked orzo pasta
1 (14-oz) can tomato sauce
1 ½ cups beef or chicken stock
⅓ cup heavy cream
½ cup chopped fresh basil
½ cup Parmesan cheese, plus extra for serving
4oz (about 2 large handfuls) fresh baby spinach
Fine sea salt and freshly-ground black pepper

Cook the sausage and veggies.
Heat a large stockpot over medium-high heat. Add the sausagemeat and cook until browned, using a wooden spoon to break up and stir the sausage occasionally as it cooks.
Stir in the onion, zucchini, garlic, crushed red pepper flakes and continue cooking for 5 to 6 more minutes, stirring occasionally, until the onion has softened.
Simmer.
Add the orzo, tomato sauce, beef (or chicken) stock and stir to combine. Continue cooking until the sauce reaches a simmer, stirring the pasta frequently so that it does not stick and burn on the bottom of the pan. Reduce heat to medium-low or whatever temperature is needed to maintain a low simmer. Continue cooking, stirring frequently, until the orzo is al dente.
The sauce will become fairly thick, but if you believe it needs more liquid, just add in more stock as needed to finish cooking the pasta.
Add the final ingredients. Stir in the heavy cream, basil, Parmesan and baby spinach until the spinach begins to wilt.
Season. Taste and season with salt, pepper and/or additional basil if needed.
Serve warm, garnished with lots of freshly-grated Parmesan, and enjoy!

Chocolate · Dessert · Do-ahead · Holiday Food

Mince Pie Truffles

Belinda

This is a lovely Christmas alternative to mince pies.

200 g shortbread cookies
180 g ready-made mincemeat
250 g dark chocolate (70%)
mini cupcake liners, optional

Place the shortbread cookies into a food processor and blitz until you have fine crumbs
Add in the mincemeat until the mixture starts to come together
Roll heaped teaspoons of the mixture into balls and place on a lined baking tray or plate
Refrigerate the balls for 3-4 hours or until firm
Place the broken up chocolate into a glass bowl over a saucepan of about 1″ of simmering water making sure the water doesn’t touch the bottom of the bowl. Stir as it melts.
Remove from the heat and carefully dip each ball into the melted dark chocolate, ensuring it is completely coated (you can use a toothpick for this)
Place the balls on a lined tray and allow to set at room temperature.
Once the chocolate is set, you can place each truffle into a mini cupcake liner.

Gluten Free · Vegetable sides · Vegetable-related

Creamy Skillet White Beans with Greens and Parmesan

Belinda

Italian-style creamy cannellini beans cook in about 10 minutes on the stovetop, in a garlicky cream sauce strewn with leafy greens and lots of Parmesan. Serve as a hearty side dish, meatless main or add a cooked protein such as chicken, shrimp or chicken meatballs to make an easy dinner!

Print

2 tbsp extra virgin olive oil
¼ cup sliced shallot or yellow onion
3 cups cannellini beans, or 2 15-ounce cans, drained
2 large garlic cloves, grated or finely chopped
1 tbsp chopped fresh rosemary, thyme or oregano, or 1 teaspoon dried
1 tsp kosher salt

½ tsp crushed red pepper
¼ cup chicken broth or vegetable broth
¼ cup heavy cream or creme fraiche
3 cups torn leafy greens, such as kale or spinach
⅓ cup grated Parmesan cheese

Put the olive oil and shallots in a 10-12-inch skillet set over medium-high heat. Cook and stir 2-3 minutes, until they’re softened
Add the beans, garlic, rosemary, salt and red pepper to the pan and give the mixture a stir. Cook for a minute or two, until the garlic smells fragrant (but don’t brown it).
Pour in the broth and add the cream. Bring to a simmer and cook about about 10 minutes, stirring once or twice.

Lower the heat and add the greens to the skillet. Stir them in, and continue cooking until the greens turn bright green and begin to wilt. Remove from the heat. Sprinkle the cheese over the beans and stir.
Serve the beans warm as a main dish, side dish or spooned over pasta for the ultimate carb fest!
Karen’s Notes and Tips

Notes
Instead of broth, you can use some of liquid from canned beans to make the sauce.
The cooked beans keep in the refrigerator in an airtight container. They can also be frozen for up to one month: cool completely, then pack into an airtight container.

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

Sour cream apple pie

Belinda

This sour cream apple pie is filled with layers of thinly sliced apples and a sour cream filling and then the whole shebang is smothered with a buttery streusel topping. What’s not to love?!

Servings: 10 to 12 servings

FOR THE PIE CRUST
1 1/4 cups all-purpose flour, plus more for the work surface
2 tbsp granulated sugar
1 tsp ground ginger
1/4 tsp salt
1 stick unsalted butter, cold, cut into 1/2 -inch chunks
Ice water
FOR THE STREUSEL TOPPING
1 cup all-purpose flour
2/3 cup chopped walnuts or pecans
1 stick unsalted butter, melted
1/2 cup firmly packed dark brown sugar
1/2 tsp ground cinnamon
1/2 tsp salt
FOR THE SOUR CREAM APPLE PIE FILLING
1/3 cups sour cream
2/3 cup granulated sugar
2 large eggs
3 tbsp all-purpose flour
2 tsp vanilla extract
Grated zest of 1/2 lemon, preferably organic
3/4 tsp ground cinnamon
1/2 tsp salt
1/4 tsp grated nutmeg
5 large Granny Smith apples, peeled, cored, and thinly sliced

MIX TOGETHER THE PIE CRUST
In a large bowl, whisk together the flour, sugar, ginger, and salt.
Dump the butter in the bowl and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. (Sure, you could instead blitz the ingredients in a food processor until crumbly. But why bother having to clean the blade for so little dough?)
Add 3 tablespoons ice water, toss the mixture with a fork until the water is incorporated, and continue mixing until the dough clumps. If the dough seems dry, continue adding water, 1 teaspoon at a time, until it comes together. Flatten the dough into a disc, cover with plastic wrap, and refrigerate for at least 1 hour.
Position a rack in the lowest part of the oven, slide a baking stone or a heavy baking sheet on top, and crank the temperature to 425°F (218°C). Let the oven heat for at least 30 minutes. You want that stone to be hot.

MAKE THE STREUSEL TOPPING
In a small bowl stir together the flour, nuts, butter, sugar, cinnamon, and salt until well combined. Cover and stash it in the fridge until you’re done rolling out the crust.

ROLL OUT THE CRUST
When the dough is fully chilled, roll it out to 1/8 inch (3 mm) thickness on a lightly floured surface. Draping the dough on the rolling pin, gently ease it into a deep-dish 9-inch (23-cm) pie plate, and then go wild crimping the edge. Back into the fridge it goes for at least 30 minutes.
TESTER TIP: Using a heatproof glass pie plate lets you check the bottom of the pie crust for doneness without having to cut into the pie.

MAKE THE SOUR CREAM-APPLE PIE FILLING
While the crust is chilling, in a medium bowl, whisk the sour cream, sugar, eggs, flour, vanilla, zest, cinnamon, salt, and nutmeg until smooth.

ASSEMBLE AND BAKE THE APPLE PIE
Carefully layer the apples in the pie plate, as you would a gratin, gently flattening them as you go. Slowly pour the sour-cream mixture over the apples. (Yes, it’s a lot of filling. Use it all.)
Bake the pie directly on the baking stone or baking sheet, without the streusel topping, for 20 minutes.
Remove the pie from the oven and carefully crumble the streusel on top. Slide the pie back onto the baking stone, lower the temperature to 375°F (190°C), and bake until the streusel is deeply golden brown and the middle looks dry, 40 to 60 minutes more. If the topping begins browning too much, loosely cover the pie with foil.

TESTER TIP: If the bottom of the pie looks a little underdone at the end of baking, set the plate directly on the hot oven floor for a few minutes to finish. (Yes, I do mean the floor of the oven.)
Transfer the pie to a wire rack to cool completely. (Completely! This baby will fall apart when warm.) Slice and serve only once it’s reached room temperature.
Ideally, let it rest overnight.

Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Soup · Vegan

White Gazpacho

Belinda

2 cups cucumber juice
1 cup green grape juice
1/2 cup white verjus
2 Tbsp sherry vinegar
1/2 small clove garlic, crushed or microplaned
1 cup panko bread crumbs
1/2 cup olive oil (the nicest you can find; you will taste the difference)
Salt and cayenne pepper to taste

Method: Separately juice the cucumber and fresh green grapes in either a juicer or blend in the blender and pass through a mesh strainer. Blend all ingredients together except for the olive oil. Once the mixture looks smooth in the blender, slowly stream in the olive oil. Adjust the seasoning with salt and cayenne pepper.

Tip: Make sure you chill well before serving, as it is best if it’s ice cold.