I don't know about you, but I'm over all the richness and heaviness of holiday food. I need something light and something that will help lift me up and add some freshness.
2 1/2 tbsps light brown sugar (packed)
1 tbsp
chopped fresh mint
(finely, plus a sprig for garnish) Serve it with a little whipped cream or even some fresh coconut yogurt with crushed macadamia nuts.
Winter Green Salad with Walnuts and Parmesan
1/2 cup store-bought plain yogurt or mayonnaise
1 ounce finely grated Parmesan cheese
1/2 tsp anchovy paste (you can find this on the condiments aisle
2 teaspoons juice from 1 lemon
1 teaspoons Worcestershire sauce
Kosher salt and freshly ground black pepper
2 whole Belgian endives, core removed, leaves cut into 1/8th-inch slivers
1 head radicchio, finely sliced
1 quart loosely packed frisée (curly endive) fronds, pale green and yellow parts only (about 2 heads' worth)
1 large tart apple such as Fuji or Granny Smith, cut into 1/8th-inch matchsticks
1/4 cup chopped fresh parsley leaves
2 cups toasted walnuts
 |
| Photo and Recipe Courtesy of Yummly |
Combine mayonnaise, parmesan, mashed anchovy, lemon juice, and Worcestershire sauce in a medium bowl and whisk to combine. Season to taste with salt and pepper.
Toss endive, radicchio, frisée, apples, and parsley with dressing to taste. Season to taste with salt and pepper. Add nuts and toss briefly. Serve immediately.
Raspberry Grapefruit Freeze
1 cup
water (3/4 cup splenda and 1 T. honey) or even Monkfruit
1 cup
sugar
6 ozs
fresh raspberries 1/2 Grapefruit, sliced and peeled removed 1/2 cup fresh lemon juice (about 3 lemons) lemon zest (to garnish, optional)
Combine water and sugar in saucepan. Cook over medium heat, stirring until sugar is dissolved. Combine raspberries, lemon and grapefruit in a food processor or blender.Blend until smooth-ish. Over a large bowl, strain in a mesh strainer, pushing with a spoon. Discard the seeds and pulp from the grapefruit. Combine juice pulp with the sugar mixture and zest.
You can either put the mixture in your cuisinart ice cream/sorbet maker or you can place mixture into a glass dish and freeze, scraping the mixture flaking it into a slush until it's frozen.
Goat Cheese Risotto Cakes with Warm Pears
4 tablespoons olive oil2 garlic cloves, minced
1 cup arborio rice
1 1/2 cups dry white wine
3 to 4 cups low-sodium chicken stock, warmed
1/4 teaspoon salt
1/4 teaspoon pepper
1 pinch of crushed red pepper flakes
1/4-1/3 cup flour
8 ounces goat cheese
1 cup panko bread crumbs
2/3 cup fine bread crumbs
Warm Winter Pears
1/2 vanilla bean, seeds scraped
1 1/2 teaspoons flaked sea salt
2 tablespoons olive oil
1 tablespoon unsalted butter
2 pears, chopped into 1/2-inch cubes
1 tablespoon honey
2 teaspoons chopped fresh thyme
In a large saucepan heat 1 tablespoon of
olive oil over medium heat. Once hot, add the garlic and cook for 15
seconds. Add the rice, tossing to coat in the oil, then toast the rice
while stirring occasionally for 3-4 minutes. Add in the wine, stirring
every few minutes until it is absorbed. Once the wine is absorbed, add
in 1 cup of stock, stirring until absorbed like you did with the wine.
Repeat 2 to 3 more times, until all stock has been added and absorbed.
This should take about 15 to 20 minutes – I do not stir constantly, but
actually just keep an eye on it and stir every few minutes. Taste the
rice and determine if it is cooked to your liking (if not, add in 1 more
cup of stock and stir, repeating the process). Unlike regular risotto, I
cook mine here until all liquid is absorbed, just so the patties stick
together better.
Once the risotto is cooked, let it cool completely. You can do this the night before or a day ahead of time. Add the risotto to a bowl, cover it with plastic wrap and place it in the fridge until it's chilled. When you're ready to make the cakes, stir the flour into the risotto. Crumble the goat cheese into the mixture and stir until it's evenly combined. If needed, add a little more flour until the mixture is just mold-able.
Add the breadcrumbs to a bowl and mix. Heat a large skillet over medium heat and add the remaining olive oil (in batches, if necessary). Form the risotto mixture into equal-sized cakes about 2 inches in diameter. Roll the cakes in the breadcrumbs and place them in the skillet, cooking until golden brown, about 4 to 5 minutes per side. Remove each cake and let it sit on a paper towel for a few minutes before serving. Top with the pears.
warm winter pears
To make the vanilla salt, add the vanilla beans and salt together in a bowl. Rub it together with your fingers to disperse the beans - you can do this ahead of time and keep it in a sealed container. You can easily make more or less!
Heat a large skillet over medium heat and add olive oil and butter. Add the pears with 1/2 teaspoon of the vanilla salt and toss to coat, cooking until the pears softened slightly, about 5 minutes. Drizzle in the honey and toss. Add the thyme and cook for another 2 minutes. Place the pears and any liquid in the skillet in a bowl for serving. Use the remaining vanilla salt if needed to season the dish or keep it sealed in a container for another use.
Once the risotto is cooked, let it cool completely. You can do this the night before or a day ahead of time. Add the risotto to a bowl, cover it with plastic wrap and place it in the fridge until it's chilled. When you're ready to make the cakes, stir the flour into the risotto. Crumble the goat cheese into the mixture and stir until it's evenly combined. If needed, add a little more flour until the mixture is just mold-able.
Add the breadcrumbs to a bowl and mix. Heat a large skillet over medium heat and add the remaining olive oil (in batches, if necessary). Form the risotto mixture into equal-sized cakes about 2 inches in diameter. Roll the cakes in the breadcrumbs and place them in the skillet, cooking until golden brown, about 4 to 5 minutes per side. Remove each cake and let it sit on a paper towel for a few minutes before serving. Top with the pears.
warm winter pears
To make the vanilla salt, add the vanilla beans and salt together in a bowl. Rub it together with your fingers to disperse the beans - you can do this ahead of time and keep it in a sealed container. You can easily make more or less!
Heat a large skillet over medium heat and add olive oil and butter. Add the pears with 1/2 teaspoon of the vanilla salt and toss to coat, cooking until the pears softened slightly, about 5 minutes. Drizzle in the honey and toss. Add the thyme and cook for another 2 minutes. Place the pears and any liquid in the skillet in a bowl for serving. Use the remaining vanilla salt if needed to season the dish or keep it sealed in a container for another use.
No comments:
Post a Comment