Holiday Meal #1
Potato Latkes with Gorgonzola and Roasted Grapes
1 hr 25 mins
These crispy potato latkes with gorgonzola and roasted red grapes are THE sweet and savory appetizer your holiday party needs!
3 lbs yukon gold potatoes (yellow potatoes)
1 large onion
1 1/2 tsp kosher salt (plus extra for sprinkling)
4 eggs, lightly beaten
1 cup AP flour
Canola oil for frying
Roasted Red Grapes
2 lbs seedless red grapes (slice in half if they're large)
2 Tbsp extra virgin olive oil
1 Tbsp fresh rosemary, minced
1/2 tsp kosher salt
10 oz Litehouse gorgonzola center cut cheese (2 - 5 oz pkgs)
minced parsely or chives, for garnishing if deisred
Peel and rough chop the potatoes and onion. Fit a food processor with a shredding (grating) disc and shred the onions and potatoes. Alternatively you can grate them using a cheese grater.
Place the grated onions and potatoes together in a colander and press on them to release excess moisture. To ensure that they're really dry, I place them inside a towel in smaller amounts and tightly squeeze until no more liquid is released.
Mix the drained potatoes and onion with the salt, flour, and egg until just combined.
Preheat oven to 250 degrees and line a sheet pan with paper towels or a rack.
Pour enough oil to cover the bottom of a large non-stick skillet and heat over high heat until the oil is hot but not smoking. Using a cookie scoop or large spoon, scoop the potato mixture and drop into the pan. (You will fry these in several batches.)
Cook, pressing down lightly to flatten the latkes, until the first side is golden brown, then flip them carefully to the other side. Season with kosher salt and cook until golden brown. Place them on the baking sheet fitted with a rack or lined with paper towels and hold them in the oven to keep warm as you fry the remaining latkes. Repeat until the potatoes mixture is all gone.
Roasted Red Grapes
Heat the oven to 400 degrees F and line a sheet tray with parchment or nonstick foil.
Toss the grapes (halve them if they're large) with the olive oil, rosemary and salt and scatter them on the sheet tray. Roast for 15 mins, until the grapes are softened, beginning to caramelize, and burst.
Top each latke with a spoon of gorgonzola and some roasted grapes. Garnish with a tiny sprig of rosemary if desired.
Yields 24 latkes
Roast the grapes first, then reduce your oven temperature. Hold the roasted grapes and latkes in a warm oven while you finish frying the remaining latkes.
Traditionally latkes were made with potatoes shredded on a grater, but a food processor fitted with a shredding blade makes quick work of the grating.
Drain the potatoes very well before mixing with the flour and eggs. Drain them in a colander by pressing on them, and then wrap large scoops in a kitchen towel or paper towels and squeeze out the excess moisture.
I use an ice cream or cookie scoop to portion out the latkes, it's neater and makes latkes that are uniform in size.
Test your oil to make sure it is sizzling hot before dropping the latkes into the pan. You want to see and hear that sizzle!
Drain the fried latkes on a sheet tray fitted with a rack for the crispiest results and hold them in a warm oven while you fry the remaining latkes.
The latkes can be fried, cooled, and frozen for up to 2 months or stored for up to three days in the refrigerator. Drain and cool the latkes, then layer between wax or parchment paper in gallon-size plastic bags. Rewarm the potato latkes in a 350 degree oven straight from the frig or freezer until heated through.
The grapes can be roasted up to three days ahead and refrigerated. Warm in the oven, microwave, or stovetop until heated through.
Honey and Basil Roasted Carrots
24 baby carrots, tops trimmed, washed and peeled if needed
2 tablespoons extra virgin olive oil
Salt and pepper
2 tablespoons of basil, chiffonade
2 teaspoon of honey
Pre-heat oven to 400 degrees.
Toss the carrots with the olive oil, salt and pepper. Lay on a baking dish in a single layer.
Bake for 30-35 minutes.
Turn the oven to high broil. Broil (middle rack) for 5-10 minutes to brown.
Toss with basil and honey.
Composed Waldorf Salad
The traditional fruit and nut salad just got a serious makeover.
BY NANCY FULLER
You're familiar with Waldorf Salad, but have you ever seen it quite so...composed? Here, organized sections keep purple grapes, romaine hearts, apples, celery, and walnuts in their own corners. It's a dream
YIELDS:8 - 10 servings
TOTAL TIME:0 hours 30 mins
white wine vinegar
1 1/2 tsp.
Kosher salt and freshly ground black pepper
(5-ounce) package romaine hearts, leaves separated
small head red leaf lettuce, leaves torn
stalks celery, thinly sliced
apples, thinly sliced
seedless purple grapes, halved
toasted walnuts, chopped
Whisk together sour cream, mayonnaise, vinegar, mustard, and honey in a bowl. Season with salt and pepper. Toss lettuces with half of dressing, reserving remaining. Arrange on a platter and top with celery, apples, grapes, walnuts, and pomegranate seeds. Drizzle with reserved dressing.
Mango Apple Smoothie Recipe
Relish the taste of king of all fruits, mango, in mango apple smoothie. This fruity medley is a delicious and mouthwatering combination of mango, apple, milk and honey. This recipe uses milk to give creamy touch however you can add plain yogurt instead of milk to give complimenting tangy touch to sweet taste of both fruits.
Preparation Time: 10 minutes
1 medium Apple
1 cup Ripe Mango Chunks (fresh or frozen)
3/4 cup Milk or Plain Greek Yogurt
1½ teaspoons Sugar or Honey
2 Ice Cubes
Cut the apple, remove the core and dice into pieces. If you like, you can peel the apple before cutting.
Add apple, mango, milk, ice cubes and sugar in a blender jar.
Blend until smooth puree. Pour prepared smoothie of mango and apple into serving glasses and serve.
Tips and Variations:
Apple skin is loaded with nutrients so, unpeeled apple is used in this recipe, however if you don’t like the apple skin in smoothie, peel it before adding.
Holiday Meal #2
POTATO KUGEL CUPS
4 TO 6SERVINGS
1½ cups extra virgin olive oil, such as Colavita
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
6 large Idaho potatoes
1 large onion, quartered
1. Preheat oven to 425°F. Liberally oil six (4- to 6-ounce) glass dessert dishes or custard cups with 1 to 2 tablespoons of evoo each. Place custard cups on a baking pan.
2. Fill a large bowl with cold water and, as you peel potatoes, place them in cold water to prevent browning.
3. Place the pan of cups in 425°F oven to heat up the evoo.
4. Beat eggs in a small bowl. Add salt and pepper, mix well, and set aside.
5. Pour ¾ cup of evoo in a small saucepan and place over medium-low heat.
6. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes and onions using the blade that creates thin, shoestring-like strips.
7. Transfer potatoes and onions to a large bowl, add egg mixture and heated oil from stovetop, mix very well. Remove any large pieces of potatoes or onions that weren't processed properly.
8. Remove heated cups from the oven and spoon potato mixture evenly into hot, oiled cups.
9. Bake at 425°F for 1 hour. If the sides are still pale, cook for 20 minutes longer until the tops look crunchy and sides look golden and browned. Loosen edges with a knife, unmold and serve on a platter.
To make this as a potato kugel pie, bake at 425°F in a 9-inch round glass baking dish for 1 hour 20 minutes, depending on desired crunchiness.
Basil Cucumber Salad
https://wholeandheavenlyoven.com/2014/07/31/basil-cucumber-salad/Prep Time 10 minutes
Total Time 10 minutes
Servings 5 -6 servings
4 medium cucumbers thinly sliced
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon yellow mustard
1 tablespoon milk
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
1/2 cup minced fresh basil
Place sliced cucumbers in a large bowl. Set aside.
In a small bowl, whisk mayonnaise, sour cream, mustard, milk, salt, pepper, and garlic powder until smooth. Pour dressing over sliced cucumbers and gently stir in basil until cucumbers are evenly coated.
Refrigerate salad until ready to serve.
Store salad in refrigerator up to 3 days.
Maple Roasted Squash Salad
small acorn squash
real maple syrup
pepitas (pumpkin seeds)
Creamy Goat Cheese Dressing
apple cider vinegar, unfiltered
freshly ground black pepper
milk (we used buttermilk)
Preheat oven to 400° Using a sharp knife, carefully slice the acorn squash around its middle horizontally. Scoop out seeds and scrape clean. Slice into ¾ inch thick rounds. Place on a parchment paper lined rimmed baking sheet. Do not let any pieces overlap. Using a pastry brush, brush maple syrup over both sides of squash. Bake for 10-15 minutes until the bottom side of squash is nice and golden brown. Flip and bake for another 10-15 minutes. Brush with maple syrup a second time right after removing from oven. Set aside to cool.
While Squash is baking, prepare the dressing. In a blender mix all ingredients until incorporated.
To prepare the salad for serving, Toss ½ the dressing with the arugula. Slowly add more dressing until the greens are coated with dressing but not weighed down by it. Sprinkle ¾ of the pomegranate and pumpkin seeds toss lightly. Lay roasted squash on top of the salad and sprinkle with remaining seeds.
Carrot ravioli with broccoli-ricotta filling
Colorful and flavorful, these carrot ravioli are a delicious meal.
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Fusion, Italian
Keyword: homemade pasta, vegetarian ravioli
Servings: 3 -4 - makes approx 44 ravioli
Author: Caroline's Cooking
9 oz carrots 250g, gives 4oz cooked weight
4 oz broccoli 115g, gives 3oz cooked weight
1 tbsp olive oil for roasting, approx
2 cups all-purpose flour 280g plain flour
1 cup ricotta 240g
1 clove garlic small
Preheat oven to 425F/220C.
Peel and chop carrots into chunks, put in a roasting dish and toss in a little olive oil. Chop the broccoli into florets and any chunks of stem (some is fine) and put in another roasting dish, toss with a little oil (for both you want them gently coated, not swimming in oil).
Roast broccoli until gently brown, around 10min, and carrots until tender, around 35min.
Remove both from oven when done and allow to cool. Up to this stage can be done a day ahead.
To make the pasta, puree the carrot in a food processor (or blend, if it won't make it particularly smooth and you prefer a smooth texture) then add the eggs, egg yolk and salt and pulse until well chopped and mixed, scraping down as needed.
Add the flour about 1/2 cup at a time and pulse three or four times after each addition. Once all added, pulse until the dough comes together, away from the sides into a ball.
Remove the dough to a floured surface and knead with floured hands for about 5 minutes. It should be soft but not sticky - if it is, add a little more all-purpose/plain flour as you knead.
Wrap in plastic/cling film and allow to rest at room temperature for around 30min. At this stage, you can keep the dough in the fridge for a day or two until ready to use.
While the pasty is chilling, make the filling - blend together the broccoli, ricotta and garlic until well mixed then set aside (or chill if more than a few mins) until ready to make up the ravioli.
When ready, divide the dough into 4-6 sections and cover the pieces you aren't working with with a damp cloth to save them drying out. Prepare some trays by dusting them with flour.
As you work with each piece, flatten it out slightly, dust with flour then put it through your pasta roller on the widest settings a few times (3-5 about right) until smooth, dusting with flour in between if at all sticky. Then move up the settings rolling once or twice at each settings until you get to the thickness you would like - I usually go to around 4 on my pasta roller.
If using a ravioli mould, lay the sheet of pasta over a ravioli mould then press down the frame to make indents. Fill each to the top with a teaspoon of filling.
Lightly dampen around the edges of each ravioli then roll another pasta layer to place on top, trying to avoid any air getting in each one. Press down with a rolling pin to seal then trim the excess pasta from around the side of the mould and add to a piece to use later. Carefully remove each ravioli from the mould and lay them on the floured trays.
If not using a mould, you can make them by laying the first piece of pasta out, dotting teaspoons of filling out evenly in lines with gaps between, dampening between then laying another layer on top. Then gently press in the areas between the filling to seal and cut.
Once all the pasta has been used and you are ready to cook, place a few ravioli at a time in a shallow pan of boiling water for around 2-3 minutes until they rise up to the top, then remove with a slotted spoon and cook the rest in batches.
Apple Pear Pie
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Resting Time: 1 hour
Total Time: 2 hours 30 minutes
Servings: 10 slices
This Apple Pear Pie is made with sweet and juicy Autumn fruits, flavored with apple pie spice, encased in a buttery and flaky crust. The too-pretty-to-eat decorative lattice top crust will be a conversation starter at your next dinner party.
Pie dough x2
1 ½ cup all-purpose flour
2 rounded tablespoon granulated sugar
¼ rounded teaspoon kosher salt
5 oz unsalted butter cubed & cold
3 tablespoon cold water
4 medium apples approximately 1 lb 10 oz, peeled & diced
4 medium pears approximately 1 lb 10 oz, peeled & diced
1 tablespoon fresh squeezed lemon juice
½ cup granulated sugar
¼ cup tapioca flour
1 teaspoon apple pie spice
¼ teaspoon kosher salt
1 large egg
1 tablespoon water
1 tablespoon turbinado sugar
Make the pie crust
Note that this recipe requires a double pie crust. The ingredient list for the pie dough is for one batch. Double the ingredients to make two crusts, but make them separately.
Add flour, sugar and salt in a small mixing bowl and mix thoroughly with a whisk. Transfer flour mixture to a food processor fitted with the dough blade. Add cubed cold butter to the flour mixture, pulse several times until butter is about pea and bean size. Variations in size is okay.
Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to mix up the flour at the bottom.
Turn the dough out on the counter or cutting board, and shape into a disk. Wrap in plastic and rest in the refrigerator for at least an hour.
Repeat the steps above to make the second pie crust. No need to wash the food processor.
Take 1 disk of pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.
Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side. Trim all the excess dough leaving just enough to cover the edge of the pie dish. Save the excess dough to make decoration if desired.
Cover the pie dish with plastic wrap and store in the freezer.
Take out the second disk of pie dough and roll out a rectangle about 12”x16”. Use a pizza wheel to cut into 12” long strips. Place them on a parchment lined baking sheet and store in the refrigerator until needed.
Combine the excess dough from the first and the second pie disk, roll it out to thickness between 1/8” and 1/4”. Use a maple leaf pie crust stamp and cut out as many leaves as you can. Place leaves on a parchment lined baking sheet and freeze until needed.
Make the pie filling
Toss peeled and diced apples and pears with lemon juice in a large bowl.
Mix together sugar, tapioca flour, salt, and apple pie spice in a small bowl, sprinkle over the diced fruits and mix until evenly distributed
Assemble and bake
Move the oven rack to the bottom third of the oven and preheat to 425°F.
In two small bowls, separate the egg white and the egg yolk. Take the pie dish out of the freezer and brush the bottom crust with egg white.
Add the egg yolk back with the remaining egg white along with a tablespoon of water, beat together to make an egg wash.
Pour the pie filling into the pie dish. Brush the edge with egg wash.
Arrange the prepared strips of dough into a lattice top crust, trim the excess to the edge of the pie dish. The excess dough can be reshaped and rerolled to make more maple leaves for the decoration if needed.
Take the frozen maple leaves out of the freezer and add them to the edge of the pie, brushing with egg wash as you go to ensure the leaves stick to the crust.
Brush the leaves and the lattice crust with egg wash and sprinkle generously with turbinado sugar.
Cover the outer edge of the crust with thin strips of foil to prevent the edges from burning. Bake for 55-60 minutes until filling is bubbly and the top is golden brown. Remove the crust shield during the last 10 minutes of baking to allow the edges to brown.
Allow to cool completely before slicing and serving.
Holiday Meal #3
Roasted Tri-Color Carrots
Nov. 22, 2017 at 12:36 PM
The brilliant colors of these sweetly spiced and roasted carrots make this a delicious standout side dish.
2½ pounds multi colored carrots, peeled and quartered lengthwise
2 tablespoons melted butter
1 tablespoon olive oil
1/2 teaspoon light brown sugar
2 pinches ground cardamom
1 pinch ground cloves
Preheat the oven to 425°F.
On a large rimmed baking sheet, toss the carrots with the butter, oil, sugar and spices. Spread the vegetables in a single layer and season with salt and pepper. Roast the carrots about 35 minutes, or until tender.
Roasted Broccoli Salad with Celery and Apple
By Beth Lipton
This is not your typical broccoli recipe. Add these other crunchy ingredients for a truly satisfying fall dish.
As the weather gets cooler, eating salads can be more of a struggle. You often want something a little heartier – that’s why making your salad with cooked veggies, and some extra crunch, can be an easy way to up the satisfaction factor of your plant-based meal.
For this salad recipe, the broccoli is the star, instead of traditional greens, and you’ll roast it and cool it before using it as the base. Then, you’ll add texture and crunch with celery and apple, which adds a nice fall feeling to the dish. Top with a lemony-mustard dressing and you’ll fall in love with this tasty dish.
1 1/2 pounds fresh broccoli, tops cut into bite-size florets, stems peeled and chopped (about 6 cups)
1/4 cup avocado oil
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon cayenne (optional)
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
3 ribs celery, diagonally sliced (about 3/4 cup)
1 small firm red apple (such as Gala), chopped (about 1 cup)
1/4 cup slivered almonds, toasted
Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes.
Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended.
Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve.
PREP TIME:0 HOURS 15 MINS
TOTAL TIME:1 HOUR 5 MINS
shredded mozzarella cheese, divided
freshly grated Parmesan, divided
Freshly ground black pepper
(32-oz.) jar marinara
(16-oz.) box no-boil lasagna noodles
Thinly sliced basil, for garnish
Freshly chopped parsley, for garnish
GET INGREDIENTS Powered by Chicory
Preheat oven to 350°. In a medium bowl, stir ricotta, 2 cups mozzarella, 1 cup Parmesan, Italian seasoning, and egg until combined. Season with salt and pepper.
Grease a 9"-x-13" baking dish with cooking spray. Spread a thick layer of marinara on bottom of dish. Add a layer of noodles then ¾ cup sauce and ¾ cup cheese mixture. Repeat 5 or 6 times (depending on how deep your pan is), ending with sauce. Then top with the remaining 1 cup mozzarella
Cover with foil and bake for 35 minutes. Remove foil and raise oven to 400°. Cook until cheese is melty, about 15 minutes more. Let rest for 15 minutes.
Garnish with basil and parsley before serving.
Mango Apple Crumble Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes
Serves 6 to 8.
60g (1/4 cup) unsalted butter, diced
80g (1/4 cup plus 1 tablespoon) granulated sugar
80g (3/4 cup) oatmeal (instant or old-fashioned)
80g (2/3 cup) almond flour (= almond meal or ground almonds)
1/2 teaspoon fine sea salt
In a food processor, cream together the butter and sugar until light and fluffy.
Add in the oatmeal and almonds, and mix again until the mixture forms coarse crumbs. You can also rub it all in a mixing bowl with your clean little fingers. (This will keep for a few days, tightly covered and refrigerated.)
Preheat the oven to 180° C (360° F) and grease a large baking dish.
Peel, core and dice the apples and mangoes.
Arrange the fruit in the baking dish, sprinkle with the crumble mixture, and put into the oven to bake for 40 minutes, until the fruit is soft and the topping is crusty and golden.
Let cool on a wire rack for 15 minutes and serve warm, on its own or with the proverbial dollop of crème fraîche.
A little Extra……
For those with an Ice Cream maker
Mango Basil Sorbet
This mango basil sorbet is so simple to make with the aid of an ice cream maker. With ripe mangos and fresh basil, this dessert is so light and tasty.
Servings: 4 servings
For the Basil Simple Syrup:
1/2 cup water
1/2 cup sugar
1/4 cup packed basil leaves chopped
For the Sorbet:
4 large ripe mangoes, approximately 2 lb
4 tbsp fresh lemon juice
1 tbsp fresh lemon zest
pinch of salt
3 tbsp vodka optional - keeps the sorbet from freezing too hard
For the Basil Simple Syrup:
Put the sugar and water in a small sauce pan and bring to a boil.
Add basil and simmer for 5 minutes.
Put in a bowl or cup and refrigerate until cool.
For the Sorbet:
Chop mango into cubes.
When the simple syrup has cooled, put it in a food processor or blender along with the mango cubes, lemon juice, salt and vodka. Process until smooth.
Stir in the lemon juice.
Freeze according to your ice cream machine's instructions.
Serve immediately or store in the freezer until ready serve. If freezing, let sit at room temperature for 5 minutes before serving.