A creamy soup with four—count ’em, four—ingredients: Now there’s a recipe to ease holiday stress! There’s a strong possibility you have all the items you need in your pantry already. Onions, olive oil, chicken broth and potatoes are all it takes to make this inexpensive and refined first course that you simply reheat before serving.
Метка: Gluten-free
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Spinach and Mashed Potatoes au Gratin
While they’re a bit on the labour-intensive side, we didn’t want to omit mashed potatoes from the holiday table. Our solution: an anti-stress version that doesn’t require an insanely smooth, puréed texture. It’s even okay if it has lumps! Prepare this dish in advance and, bonus, reheat in the oven that was used to roast the turkey, while the bird rests on the counter before serving.
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Dairy-Free Blueberry Truffles
You wanted a sweet bite for the holidays to wow vegans and the dairy-free crowd (and everyone else, let’s be honest), so we hacked a classic: the chocolate truffle. Our fun, delicious riff on the sinful treat is a breeze and can be made well in advance.
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Honey Rosemary Whisky Sour
“When I was building this cocktail, I wanted to add a smoky layer to play well with the leathery notes of the whisky and evoke the peaty character of single-malt Scotch. The solution? A lightly charred rosemary sprig. Not only does it look festive, it levels out the sweetness of the honey and the tart zing of the lemon. Cheers!” — Étienne Marquis, RICARDO chef and recipe developer
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Bacon, Beans and Egg Sheet-Pan Breakfast
How about a hearty, unexpected take on bacon and eggs? Borrowing comforting elements from two favourites—baked beans and shakshuka (a dish of North African origin that consists of eggs poached in aromatics, tomatoes, peppers and spices)—this family-style platter is a little sweet (thanks, molasses) and a little spicy (hello, harissa). There are terrific textural contrasts, too, with al dente white beans, roasted sweet potato and red pepper and, if you time it right (6 to 7 minutes), perfectly runny baked eggs.
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Honey-Glazed Curry Shrimp
Every cocktail party needs a standout, outré dish to rouse the taste buds. Enter these chic shrimps, skewered and lacquered in a spicy-syrupy blend of honey, curry and sambal. A splash of fish sauce adds unexpected depth in the form of mouth-puckering umami (more like “ooh, mommy!”). After these flavour bombs crash the party, your guests will be ready to celebrate from prawn till dawn.
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Plum Mistelle
Plunged and macerated in vodka, white wine and sugar (pits and all!), the stone fruit gives this spin on mistelle (a type of fortified wine) a lot of punch. Pro tip: Up the ante with your favourite bottle of bubbly.
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Fresh Cranberry Relish
The fruit is macerated for a day in sugar and vinegar to allow all the flavours to develop. And unlike similar condiments of this type, there’s absolutely no cooking involved!
