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.<