Tag: Holiday Recipes
Baby Kale Orange Salad with Cranberry Dressing
This is a perfect salad to make for the holidays. I have been using baby kale more and more. I added delicious oranges, which are so reminiscent of winter. I also made a delicious dressing with dried cranberries. This recipe makes quite a bit of the dressing- which can be kept in the fridge and reused for other salads…
Cranberry Dressing
- ½ cup dried sweetened cranberries
- ½ cup orange juice
- 2 tablespoons red wine vinegar
- ½ teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- Salt
- Pepper
Add the cranberries, red wine vinegar and orange juice into a small saucepan. Bring to a boil and lower heat to a simmer and cover for 10 minutes or till the cranberries are soft and reconstituted. Add to a blender and blend till smooth. Add the mustard, olive oil, salt and pepper. Blend again till the dressing is emulsified. Check for seasonings and refrigerate.
- 4 cups baby kale
- 4 to 5 navel oranges, segmented
- ½ cup slivered almonds
- Salt
- Pepper
Add the baby kale, orange segments and almonds into a salad bowl. Add about 1/3 cup of the dressing and toss. Taste for seasonings and add salt and pepper as needed. Serve immediately.
Roasted Butternut Squash Risotto
This was delicious risotto, especially since I served it with my world famous braised short ribs! I would recommend this for the holidays. People will be very impressed with this dish. It is quite easy to make, especially since you can make the puree a day ahead.
Butternut Squash Puree
- 1 pound butternut squash, peeled and cut into 2 inch pieces
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- Salt
- Pepper
Preheat oven to 350 degrees F.
Add the squash to a lined cookie sheet. Add the oil, honey, rosemary, thyme, salt and pepper. Mix well and roast for 30 to 40 minutes or till the squash is tender to the touch. Process till smooth in a processor. Take out and keep aside.
- 2 tablespoons extra virgin oil
- 1 tablespoon butter
- 2 large shallots, minced
- 2 cups Arborio rice
- ½ cup white wine
- 1 cup butternut squash puree
- 4 to 6 cups chicken stock, hot
- ½ cup grated Parmigiano-Reggiano
- Salt
- ½ cup parsley, chopped
- Freshly ground black pepper
Add the oil and butter into a medium saucepan and sauté the shallots until translucent and soft. Add the rice and stir until the rice is coated with oil and butter and gets translucent, 3 to 4 minutes. Add white wine and stir over medium heat until all liquid is absorbed. Add the butternut squash puree, stir to combine. Add the chicken stock in ½ cup increments. Allow the stock to absorb while stirring. Repeat this process with each addition of stock. Add enough stock so that the rice is cooked al dente and slightly creamy. Stir in the cheese and salt. Mix well and check for seasonings. Serve with braised short ribs or any other protein.
Roasted Brussels Sprouts with Basil Cream
Okay, how many of you don’t like brussels sprouts? I know a lot of people who don’t and are not willing to try them. I personally love them and think that if you don’t like them- it means you haven’t eaten the right dish.
This is the dish you need to try if you are not a fan of brussels sprouts.
We cook them for Thanksgiving every year. I like them a lot and always wonder why I don’t make them more often.
This recipe I came up with, is similar to what we have been eating on Thanksgiving for a few years now. We come up with a new menu every year but end up making the same brussels sprouts.
I wasn’t able to find the exact recipe so I came up with this dish from my memory. It is very simple to make and it can be done in two steps- making it easy for the big meal. I first roasted them- it takes all of 20 minutes to do.
I then made a mixture of garlic, pancetta, walnuts and cream. I cooked the sauce for a few minutes and then added the roasted brussels sprouts. At the very end, right before serving- I sprinkled fresh basil.
This will be the best brussels sprout dish you will ever have- really, I mean it. Please try it, even if they are not your favorite.
- 1 pound brussels sprouts, cut in half if they are large and the first layer taken off
- 1 tablespoon extra virgin olive oil
- Salt
- Pepper
Preheat oven to 400 degrees F. Will serve 4 people. Recipe can be doubled.
Place the brussel sprouts on a lined cookie sheet. Drizzle the olive oil, salt and pepper. Mix well with fingers and roast till the sprouts are golden brown and soft- about 20 minutes. At this point, they can be taken out and cooled off and refrigerated up to overnight. The next steps can be done the next day right before serving.
- 1/3 cup diced pancetta
- 2 teaspoons extra virgin olive oil
- 2 cloves garlic, minced
- ½ cup chopped walnuts
- ½ cup cream
- 1 cup basil chopped
In a large frying pan, heat the pancetta and add the olive oil. Saute for 2-3 minutes on medium high heat. Add the walnuts and garlic and continue to sauté for another 2-3 minutes. Add the cream and the brussel sprouts and mix well. Saute on medium heat for 2-3 minutes and add the chopped basil- right before serving.