Accompaniments · Appetizer Vegetarian · Gluten Free · Vegetable sides · Vegetable-related

Labneh with confit tomatoes

Belinda1 Comment

Another Ottolenghi beauty

Serves 6-8

Once you’ve spread the labneh across a plain, flat plate, make a well in the centre for the tomatoes, letting the glossy oil spill over the edges. If you’re feeling organized, make double the tomatoes and blitz half with their juices for an instant pasta sauce that keeps beautifully in the fridge.

500g Labneh
CONFIT TOMATOES
100g olive oil
200g datterini or cherry tomatoes
½ tsp paprika
1 ½ tsp dried oregano
1 tsp caster sugar
1 tbsp balsamic vinegar
2 sprigs oregano, plus extra picked for garnish
TO SERVE
½ tsp urfa chilli

Mix the yoghurt and ¼ teaspoon of salt in a bowl and hang the labneh overnight, discarding any liquid collected. You should be left with about 450g labneh.
Make the confit tomatoes by adding the olive oil, tomatoes, paprika, dried oregano, sugar, vinegar, oregano stems and ½ teaspoon of salt to a small saucepan.
Cover with a lid and place over a low heat and cook for about 25-35 minutes or until the tomatoes have softened but still retain their shape. Add more or less time depending on the size of your tomatoes.
Set aside to cool completely then stir through the fresh oregano leaves.
Spread the labneh out onto a plate, make a well in the centre, and top with the confit tomatoes and serve with the urfa sprinkled on top.

Appetizer Vegetarian

Gingery beetroot with peanut dressing, black sesame and chives

Belinda

A beautiful Ottolenghi recipe

Serves 4 as a side

This dish, in which the earthy, sweet beetroot pairs very well with the salty peanut dressing, is all about the drama in flavour and appearance. If you want to get ahead, roast and marinate the beetroot the day before.

1kg (2.2lbs) small whole beetroot (about 10), topped
1 tbsp olive oil
salt and black pepper
3 tbsp white balsamic vinegar
½ tsp maple syrup
20g fresh ginger, peeled and finely grated
10g chives, cut into 3cm lengths
1 tsp black sesame seeds, toasted
FOR THE PEANUT DRESSING
60g smooth peanut butter
1 tsp maple syrup
1½ tbsp soy sauce
1 tbsp lime juice

Heat the oven to 475F.
Lay the beetroot on a large sheet of kitchen foil, drizzle over a tablespoon of oil and sprinkle with a half-teaspoon of salt, and wrap tightly, so the beets are completely covered.
Transfer to an oven tray and bake for an hour and a half, until a knife goes through the beetroots easily, then remove the foil and leave until cool enough to handle. Once cooled, peel with a small knife.

While the beetroot is roasting, make the marinade. In a large bowl, mix the vinegar, maple syrup and ginger with a third of a teaspoon of salt and set aside.
Cut each peeled beetroot into six wedges, toss in the marinade and set aside for half an hour.

Meanwhile, make the dressing. Put the peanut butter, maple syrup, soy sauce, lime juice and two tablespoons of water in a small bowl and stir until smooth.

Arrange the beetroot and any remaining marinade on a lipped platter, spoon over half the dressing and the remaining tablespoon of oil, sprinkle with the chives and sesame seeds and serve at room temperature with the rest of the peanut dressing on the side.

Appetizer Vegetarian · Holiday Food

Easy Boursin fig dip

Belinda

This is almost too good and easy to be true!

2 Boxes of Boursin® Garlic & Fine Herbs Cheese at room temp so it’s spreadable
1 Jar of Fig Jam
A Drizzle of Hot Honey (Hot in spice, not heat)
1/2 to 3/4 cup chopped roasted pistachios

Spread a generous layer of Boursin cheese onto a serving dish.
Spoon the fig jam over the top for a touch of sweetness.
Sprinkle the chopped pistachios for a perfect crunch and pop of color.
Drizzle with hot honey to add a spicy kick.
Serve with crackers, crostini, or fresh veggies and watch it all disappear!

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.