We took inspiration and flavours from a traditional meat pie and packaged them into a hassle-free holiday present: a galette! No pastry skills or pie moulds needed, as this less formal dish looks pretty and tastes great, no matter what. The seamless crust’s centre is piled with a festive combination of sautéed and spiced ground pork, onion, celeriac and dates, folded up and topped with enough diced celery and chopped parsley to cover up any little blips or bumps you don’t want your guests to see.
Рубрика: Holidays
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Coconut Bundt Cake with Raspberries and Pomegranate Seeds
This Bundt cake is red and white (holiday look: check), light and fluffy, and a breeze to pull off!
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Plum Pudding
This dessert stands the test of time—and a road test, to boot. Deep, rich and full-bodied, it’s studded with nubs of dried apricot, dates, cranberries, raisins and candied citrus peel, and won over the biggest plum-pudding skeptic—Brigitte (our editorial director, president and CEO). While it keeps nicely at room temp, it’s best served steamed, with hard sauce for a buttery-smooth sparkle. Start at least a week in advance to give it time to soak up that brandy.
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Holiday Dumplings
These pork dumplings are festively garnished with dried cranberries, red onion and parsley, with a touch of lemon. You can prep these little parcels in advance and reheated them just before serving.
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Ginger and Honey-Roasted Carrots
These rustic carrots are tops, thanks to the fact that we don’t have to remove theirs. Plus, all the work is done in the oven, so there’s no blanching required. Just toss your bunch on a baking sheet with shallots, garlic, ginger, honey and some olive oil—and roast. The result? A tender, sweet side dish.
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Mashed Potatoes with Brussels Sprouts and Green Onions
No more sweating over the lumps: Shaved Brussels sprouts and sliced green onions give this mash a new dimension of taste and texture. We used starchy russets and creamy yellow-fleshed potatoes for a rich consistency that calls for just a bit of butter. This well-crafted recipe is sure to bring puréed joy.
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Four-Layer Chocolate Yule Log
We gave the rolled and rounded yule log a modern makeover. Airy and extra-soft, the meringue-based cake is prepared on a single sheet-pan and simply cut into four pieces for clean lines that make it easier to box up. Those intense, dark, chocolatey layers are best eaten slightly chilled, and the ganache base firms up when cold, so it’s solid and sturdy for a trip. And to take it over the top, how about some pistachio crumble?
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Upside-Down Candied Orange Cake
This party headliner has it all: the spiciness of gingerbread, a nod to bittersweet marmalade and the softness of cake. We arranged thinly sliced discs of cara cara, navel and blood oranges, playing with sizes and colours, pulp and rind, for a mosaic effect. Tucked beneath the spiced batter, the layers of citrus steam cook to create a quick and tender confit as the cake rises. Flip it over onto a tray while it’s still warm and take your masterpiece to go.
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Mixed Vegetable Salad with Creamy Mustard Dressing
Like the look of vintage tableware? This holiday season, serve this crunchy vegetable and arugula salad in porcelain tea cups!
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Quick Gravy
This finger-licking gravy has a couple of shortcuts: Using canned, concentrated broth (a.k.a. consommé) means less time boiling it down for a smooth consistency. And adding pre-toasted flour (found with the other types of flour at the grocery store) means it will dissolve easily and thicken your gravy without getting lumpy.