12 Recipes for a Happy Holidays
The festooned walkways of Pikes Place, the nightly mirth emanating from Snowflake Lane, red-cupped Chestnut Praline Lattes… the holidays are upon us in Seattle, Washington! Although many of us have recipes passed down to us through the family, or we stick with the same old beloved dishes and treats every holiday season – here are some new recipes to shake things up this December. Share these 12 recipes with the ones you love, and Happy Holidays from all of us at Jaguar Land Rover Seattle!
1.) Mario’s Easy Roman-Style Pork Roast
Mario Batali creates a simple version of Italian porchetta, wrapping butterflied pork shoulder around a sausage-and-fennel stuffing before roasting.
- TOTAL TIME: 3 HRS 30 MINS
- SERVINGS: 8
- 1/4 cup extra-virgin olive oil
- 1 yellow onion, thinly sliced
- 1 fennel bulb, cored and thinly sliced, 2 tablespoons fronds chopped and reserved
- 2 pounds sweet Italian sausage, casings discarded
- 2 tablespoons fennel seeds
- 2 tablespoons chopped rosemary
- 6 garlic cloves, thinly sliced
- 1 tablespoon pepper, plus more for seasoning
- Kosher salt
- 2 eggs, beaten
- 4 medium red onions, peeled and halved
- One 5-pound, boneless pork shoulder, butterflied 1 inch thick (roughly a 10-by-14-inch rectangle)—have your butcher do this
- In a large skillet, heat 2 tablespoons of the oil until shimmering. Add the yellow onion and sliced fennel and cook over moderate heat, stirring occasionally, until softened, 10 minutes. Add the sausage, fennel seeds, rosemary, garlic and the 1 tablespoon of pepper and cook, breaking up the meat, until the sausage is browned, about 5 minutes. Season with salt. Transfer the mixture to a bowl and let cool. Stir in the eggs and fennel fronds. ?
- Preheat the oven to 350°. Place the red onions in a large roasting pan. Arrange the pork on a work surface and season with salt and pepper. Spread the sausage mixture over the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork and tie with kitchen twine at 1-inch intervals. Rub with the remaining 2 tablespoons of oil and place on top of the red onions. Roast the pork for about 2 1/2 hours, basting occasionally with any pan juices, until an instant-read thermometer inserted in the center of the meat registers 160°. Transfer to a cutting board and let rest for 15 minutes. ?
- To serve, discard the strings. Cut the pork into 1-inch-thick slices and serve with the red onions.
Red wines from Italy’s northern Trentino region tend to have very concentrated fruit flavors and high acidity, excellent with over-the-top meat dishes like this pork shoulder.
2.) Roast Goose with Pork, Prune and Chestnut Stuffing
While author Luke Barr’s research shows that Julia Child prepared a roast goose stuffed with pork, prunes and chestnuts for Christmas dinner in 1970, no such exact recipe exists in any of her cookbooks. Inspired by the goose recipes in Child’s Mastering the Art of French Cooking, F&W’s Kay Chun perfected this delicious version, which calls for techniques–like basting the goose with boiling water–that Child most likely used as well.
- TOTAL TIME: 5 HRS
- SERVINGS: 8
- 1 cup pitted prunes
- 1 cup brandy
- 7 tablespoons unsalted butter
- 1 cup minced onion
- One 10- to 12-pound goose, liver chopped (see Note)
- 1/4 cup ruby port
- 1 pound fatty ground pork
- 2 large eggs, lightly beaten
- Generous pinch of ground allspice
- 1 teaspoon chopped thyme leaves
- 1 garlic clove, minced
- Kosher salt
- Freshly ground pepper
- 15 ounces cooked and peeled chestnuts, coarsely chopped
- Boiling water
- 3 cups chicken stock
- In a small bowl, cover the prunes with the brandy and let stand for 30 minutes. Strain and coarsely chop the prunes; reserve the prune brandy.
- In a skillet, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat, stirring, until softened, 5 minutes. Add the goose liver and cook until no longer pink, 2 minutes. Add the port to the skillet and boil, scraping up any browned bits, until almost evaporated, 2 minutes.
- Scrape the mixture into the bowl of a stand mixer fitted with the paddle; let cool slightly. Add the ground pork, eggs, allspice, thyme and garlic and season with salt and pepper. Beat the stuffing at low speed until thoroughly combined, frequently scraping down the side of the bowl. Stir in the chestnuts and prunes.
- Preheat the oven to 425°. Set a rack in a roasting pan. Season the goose cavity with salt and fill with the stuffing; secure with toothpicks. Using a paring knife, prick the skin all over. Truss the goose and set it breast side up on the rack. Roast for 15 minutes, then reduce the oven temperature to 350° and roast for 3 1/2 hours, until an instant-read thermometer inserted into the stuffing registers 160° and the thigh registers 165°. Baste the breast every 15 minutes with 1/4 cup of boiling water; transfer to a board and let rest for 15 minutes.
- Pour the pan juices into a measuring cup and skim off the fat. Return the juices to the pan; add the reserved prune brandy and the stock. Boil the sauce, scraping up any browned bits stuck to the bottom of the pan, until it is slightly thickened, 10 minutes. Remove from the heat and whisk in the remaining 4 tablespoons of butter. Season the sauce with salt and pepper.
- Discard the toothpicks and string. Spoon the stuffing from the cavity into a serving bowl. Carve the goose and serve with the stuffing and sauce.
The goose can be ordered online at schiltzfoods.com.
Floral red Burgundy like one from Pommard.
3.) Bacon Candy
Crispy, sweet and salty, this three-ingredient snack is the ultimate cocktail party hors d’oeuvre.
- TOTAL TIME: 25 MINS
- SERVINGS: 20 STRIPS
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons chile powder
- 20 slices of thick-cut bacon (1 1/2 pounds)
- Preheat the oven to 400°. Line 2 rimmed baking sheets with foil. In a small bowl, whisk the brown sugar with the chile powder. Arrange the bacon strips on the foil and coat the tops with the chile sugar. Bake for 20 to 25 minutes, until caramelized and almost crisp. Transfer the bacon to a rack set over a sheet of foil to cool completely; serve.
The bacon candy can be made earlier in the day; store at room temperature.
4.) Christmas-Morning Casserole
Chef Bryan Voltaggio loves this make-ahead dish: a classic baked bread-and-egg casserole with bites of pepperoni, mushrooms and gooey cheese. It’s as good for dinner as it is for breakfast.
- TOTAL TIME: 1 HR 40 MINS
- SERVINGS: 8
- Butter, for greasing
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely diced pepperoni (2 ounces)
- 1/2 pound shiitake mushrooms, stems discarded and caps cut into 3/4-inch pieces
- 1 medium onion, minced
- 1 red bell pepper, cut into 1/2-inch pieces
- 2 teaspoons kosher salt, plus more for seasoning
- 8 large eggs
- 3 cups whole milk
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1/2 teaspoon pepper
- 3/4 pound day-old challah, sliced 1 inch thick and cut into 1-inch dice (10 cups)
- 6 ounces Black Forest ham, finely diced (1 1/4 cups)
- 1 cup shredded Monterey Jack cheese (1/4 pound )
- 1 cup shredded aged white cheddar cheese (1/4 pound )
- 1/2 cup finely chopped scallions, plus thinly sliced scallions for garnish
- Hot sauce, for serving
- Butter a 9-by-13-inch baking dish. In a large skillet, heat the olive oil. Add the pepperoni and cook over moderate heat until the fat is rendered, about 3 minutes. Add the shiitake and cook until lightly browned and tender, about 5 minutes. Add the onion, bell pepper and a generous pinch of salt and cook, stirring occasionally, until softened and browned, about 7 minutes; let cool completely.
- In a large bowl, beat the eggs with the milk, mustard, soy sauce, pepper and 2 teaspoons of salt. Add the cooled vegetable mixture, challah, ham, both cheeses and the chopped scallions and mix well. Scrape the mixture into the prepared baking dish, cover with plastic wrap and refrigerate overnight. ?
- Preheat the oven to 350°. Uncover the casserole and bake for about 50 minutes, until it’s just set and the top is browned. Let stand for 10 minutes, then top with thinly sliced scallions and serve with hot sauce. ?
5.) Jellied Cranberry Sauce with Fuji Apple
Cranberries only need to be cooked for a few minutes before they burst and form a terrific cranberry sauce. Melissa Rubel Jacobson has a number of recipes for them. To mold the sauce so it’s sliceable, she adds an apple, which is loaded with pectin, a natural gelling agent.
- TOTAL TIME: 20 MIN
- SERVINGS: 12
- One 12-ounce bag fresh cranberries
- 1 large Fuji apple, peeled and cut into 1/2-inch dice
- 1 cup sugar
- 3/4 cup water
- Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
- In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.
The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled.
6.) Sticky Toffee Pudding Eggnog
Eben Freeman’s foamy interpretation of eggnog–infused with the sweet, caramelly flavors of sticky toffee pudding, a British favorite–is halfway between a drink and a dessert. “It’s thick enough to eat with a spoon,” he says. “So was classic eggnog.”
- TOTAL TIME: 2 HRS 15 MINS
- SERVINGS: 12
- 1 quart heavy cream
- 10 ounces store-bought sticky toffee pudding (see Note)
- 6 eggs, separated
- 1/2 cup sugar
- 1/2 cup plus 2 tablespoons Cognac
- 1/2 cup plus 2 tablespoons dark rum
- 1/2 teaspoon salt
- In a container with a tight-fitting lid, pour the cream over the sticky toffee pudding. Cover and refrigerate for 2 days.
- In a large bowl, beat the egg yolks with the sugar. Stir in the Cognac and rum.
- Strain the infused cream through a fine sieve, pressing on the solids. In a medium bowl, whip 3 cups of the infused cream until stiff. Fold in the egg-yolk mixture. In a large bowl, using clean beaters, beat the egg whites with the salt on high speed to stiff peaks. Fold the beaten egg whites into the whipped cream. Refrigerate the eggnog until chilled, about 2 hours.
Sticky toffee pudding is available at Whole Foods and specialty-food shops. Check out The British Pantry in Redmond, WA.
7.) Hogs in a Blanket
This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment.
- TOTAL TIME: 50 MINS
- SERVINGS: 36 HORS D’OEUVRES
- 7 ounces all-butter puff pastry, thawed and cut into four 5-inch squares
- 1 large egg yolk mixed with 1 tablespoon of water
- 4 andouille sausages (3 ounces each)
- 1/4 cup Major Grey’s chutney
- 2 tablespoons whole-grain mustard
- Preheat the oven to 375° and position a rack in the center. Arrange the puff pastry squares on a work surface and brush the top edges with the egg wash. Place the sausages on the bottom edges and roll up the pastry, pressing the edges to seal. Freeze the logs for 10 minutes, or until firm.
- Cut the logs into 1/2-inch slices and place them cut side up in 3 mini muffin pans. Bake for 25 minutes, until golden and sizzling. Turn out onto a paper towel-lined rack to cool.
- Meanwhile, in a mini food processor, pulse the chutney and mustard just until the chutney is chopped. Spoon a dollop of the chutney mustard on each slice and serve.
The unbaked sliced rounds can be frozen for up to 1 month. Thaw before baking.
8.) Hot Spiced Wine
Red wine and kirsch (a brandy made from cherries) are the base for this delicious seasonal drink, which is laced with citrus and warming spices like cinnamon, cardamom and black pepper.
- TOTAL TIME: 15 MINS
- SERVINGS: 12
- 2 bottles light-bodied red wine
- 1 1/4 cups sugar
- Zest of 1 orange
- Zest of 1 lemon
- 3 black peppercorns, crushed
- 2 cardamom pods, crushed
- One 3-inch cinnamon stick, crushed
- 1 clove, crushed
- 1/2 cup kirsch
- In a large saucepan, combine the red wine with the sugar and the orange and lemon zests. Put the spices in a tea ball and add to the saucepan. Bring the wine to a very slow simmer over moderate heat, stirring to dissolve the sugar. Remove from the heat, discard the tea ball and stir in the kirsch. Ladle the spiced wine into heatproof glasses and serve at once.
The spiced wine can be kept overnight at room temperature. Reheat before serving.
9.) Hot Mulled Cider
Ken Oringer preheats the Thermos he uses to transport his deliciously spiced cider by filling it with boiling water and letting it sit for a few minutes. Pouring the mulled cider into a Thermos that’s already warm helps keep the drink hot.
- TOTAL TIME: 1 HR
- SERVINGS: 8
- 1 gallon apple cider
- 3/4 cup dry white wine, such as Chardonnay
- 1/4 cup honey
- 2 quince—peeled, cored and finely chopped
- One 4-inch rosemary sprig
- Two 3- to 4-inch cinnamon sticks, broken
- 4 cloves
- 1 star anise
- 1/2 teaspoon grated lemon zest
- Combine the cider, wine, honey, quince, rosemary, cinnamon, cloves, star anise and lemon zest in a large saucepan and simmer over low heat for 45 minutes. Strain the mulled cider and discard the solids. Serve the mulled cider warm.
The strained mulled cider can be refrigerated overnight. Reheat before serving.
10.) Gingerbread Cookies
Maria Helm Sinskey, who says she comes from a “hard-core gingerbread family,” makes her spicy dough with butter instead of shortening and corn syrup so that it tastes fresher than most gingerbreads.
- TOTAL TIME: 1 HR 30 MINS
- SERVINGS: 2 1/2 DOZEN COOKIES
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 6 tablespoons unsalted butter, softened
- 1/2 cup dark brown sugar
- 2 tablespoons molasses
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- Royal Icing
- In a medium bowl, whisk the flour with the baking soda, salt, ginger, cinnamon and cloves. In the bowl of a standing electric mixer fitted with a paddle, beat the butter with the brown sugar and molasses at medium speed until fluffy. Add the egg and vanilla and beat until blended. Add the dry ingredients and beat on medium speed until combined.
- Divide the dough in half and place each half between 2 large sheets of parchment paper or plastic wrap. Roll out the dough 1/4 inch thick and transfer to 2 baking sheets. Refrigerate until firm, at least 30 minutes.
- Preheat the oven to 375°. Working with one piece of dough at a time, remove the top sheet of parchment and invert the dough onto a lightly floured work surface; remove the second sheet of parchment. Roll the dough 1/8 inch thick. Using a floured 3-inch cookie cutter, stamp out cookies as close together as possible. Transfer to parchment paper–lined baking sheets. Bake for about 15 minutes, or until puffed and firm. Let cool slightly on the baking sheets, then, using a metal spatula, transfer to a rack to cool completely. Reroll the scraps to stamp out more cookies, chilling the scraps between batches.
- Using a small paint brush or a pastry bag fitted with a small, plain decorating tip, decorate the cookies with the Royal Icing. Let dry completely before serving.
The dough can be refrigerated for up to 3 days.
11.) Raspberry-Hazelnut Macaroons (Haselnussmakronen)
These German raspberry-hazelnut macaroons require just five ingredients and are extremely no-fuss. Says Berlin-based blogger Luisa Weiss, “You just throw the dough together, heat up some jam and you’re almost there.”
- TOTAL TIME: 1 HR
- SERVINGS: 30 COOKIES
- 1 1/2 cups whole hazelnuts
- 2 large egg whites
- 1/4 teaspoon kosher salt
- 3/4 cup sugar
- 1/2 cup raspberry jam
- Preheat the oven to 400° and line 2 large rimmed baking sheets with parchment paper.
- Spread the hazelnuts in a pie plate and toast until the skins split and the nuts are fragrant, about 10 minutes. Transfer to a clean kitchen towel and ?rub together to release the skins. Let ?the hazelnuts cool completely. ?
- In a food processor, pulse the hazelnuts until finely chopped. In a medium bowl, using a hand mixer, beat the egg whites with the salt at medium speed until foamy, 2 minutes. Gradually add the sugar and continue beating until soft peaks form when the beaters are lifted, ?5 to 7 minutes. Fold in the hazelnuts. ?
- Using a 1-ounce ice cream scoop ?or a soup spoon, scoop 1 1/2-inch rounds ?of the batter onto the prepared baking sheets, about 1 inch apart. Bake the cookies for 11 to 13 minutes, until fragrant and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking. Remove the cookies from the oven and, while they’re still hot, carefully make an indentation in the center of each with ?the back of a teaspoon. ?
- In a small saucepan, boil the raspberry jam for 30 seconds, until slightly thickened. Carefully spoon about 1 teaspoon of the hot jam into the center ?of each cookie. Let the jam set and the cookies cool completely before serving. ?
The cookies can be stored at room temperature in an airtight container between wax paper for up to 4 days.
12.) Soft Apple-Cider Caramels
These chewy treats are like caramel apples in candy form, combining the tangy-sweet flavor of cider with buttery caramel. To create your own spin on them, use a flavored apple cider or add different spices, like ground ginger or black pepper.
- TOTAL TIME: 2 HRS
- SERVINGS: 10-12
- 2 quarts apple cider
- 3 cups heavy cream
- 1/2 cup sweetened condensed milk
- 4 cups sugar
- 3/4 cup light corn syrup
- 1/4 cup water
- 1 1/2 teaspoons kosher salt
- 1 stick cold unsalted butter, diced
- 1/2 teaspoon cinnamon
- Pinch of ground allspice
- Pinch of ground cloves
- Neutral oil, such as canola or grapeseed, for brushing
- In a large saucepan, simmer the apple cider over moderate heat, stirring occasionally, until reduced to 1 cup, about 1 hour. Pour the reduced cider into a bowl.
- Line a 9-by-13-inch rimmed pan with foil and coat the foil with nonstick cooking spray. In a medium saucepan, combine the heavy cream and condensed milk and bring to a simmer over moderate heat; keep the mixture warm over low heat.
- In another large saucepan, combine the sugar with the reduced apple cider, corn syrup, water and salt and bring to a boil. Simmer over moderate heat until the sugar dissolves, about 5 minutes. Carefully whisk in the butter until melted. Gradually whisk in the warm cream mixture until incorporated. Cook over moderately low heat, stirring frequently, until a golden caramel forms and the temperature reaches 245° on a candy thermometer, about 45 minutes. Stir in the cinnamon, allspice and cloves and scrape the caramel into the prepared pan. Let cool completely, then refrigerate the caramel overnight.
- Lightly brush a sheet of parchment paper with oil. Invert the caramel onto the parchment and peel off the foil. Using a sharp knife, cut the caramel into 1-inch-wide strips, then cut the block crosswise into 1/2-inch rectangles. Wrap each caramel in a square of parchment paper or a candy wrapper and twist the ends to seal. Serve or pack the caramels into boxes.
The wrapped caramels can be stored in a cool spot or refrigerated for up to 2 weeks. The uncut caramel can be tightly wrapped in plastic and refrigerated for up to 2 weeks; cut just before serving.
Source: Food & Wine