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Ingredients
1 bottle of Cranberry juice
1 bottle of Cointreau
1 bottle sparking wine, chilled
1. Pour 2 ounces of cranberry juice and 1/2 oz of Cointreau into a champagne flute. Top with sparking wine.
2. Serve immediately
• Use a good quality sparkling wine.
• You can also make in a pitcher for easy serving.
Ingredients
2 cloves garlic
2 cups packed arugula leaves
¼ cup toasted walnuts
½ cup Pecorino Romano cheese
½ cup olive oil
salt & pepper
1 package puff pastry (2 sheets), thawed
1 large egg, beaten 1-tablespoon water
2T sesame seeds
1. For pesto: In a bowl of a food processor with the motor running, add the, garlic and the walnuts and pulse until well chopped.
2. Add the arugula and process until chopped. Scrape down the sides of the bowl.
3. Add the cheese and pulse until combined.
4. With machine running, slowly add the olive oil.
5. Season with salt & pepper. Set aside.
6. Place a piece of parchment on your counter; spread one of the puff pastry sheets. Using a rolling pin, roll the pastry into a 14x11inch rectangle (use a little flour if it sticks). Set on a baking sheet. Place in refrigerator while rolling out the other pastry sheet.
7. Spread the pesto onto 1 rolled sheet of the pastry sheet.
8. Top with other pastry sheet.
9. Cut out the shape of a Christmas tree out of the dough.
10. On each side, cut 11 stripes a ½ inch wide leaving a center column.
11. Carefully twist each strip. Place tree in refrigerator for at least 30 minutes to have the dough chill. This can be prepared 6 hours in advance.
12. Place the scrapes on a parchment lined baking sheet and cut and twist it as in step 10 and 11 to create a little tree.
13. Pre-heat the oven 400° F.
14. Remove from the refrigerator and brush very well with egg wash. Sprinkle with sesame seeds.
15. Place in 400° F oven for 15- 20 minutes until golden brown. Let cool 5 minutes, and then carefully slide off parchment onto a serving platter.
16. Serve immediately, having guest pull/ rip off the tree branches.
To roast nuts: preheat oven 350º F. Place nuts on a baking sheet and bake for 5 minutes. Shake the pan and continue baking until nuts are toasted, about 3-5 minutes more. Let them cool. The roasted nuts can be store in an airtight container for weeks.
• This fun whimsical recipe is a great centerpiece for your holiday entertaining.
It can assemble the morning of your party and is best baked right before serving.
• I like to serve it on a cutting board them people can break off the branches and cut up the “trunk”.
• From the scrape pieces of puff pastry that are left after cutting out the “big” tree. Makes a cute little Charlie Brown style Christmas tree. ☺
• To make a sweet treat substitute the pesto for nutella.
Ingredients
2 small or 1 medium red beet
3 cups cooked* or two 15oz. cans of drained garbanzo beans
2 cloves garlic
1T lemon zest
½ cup lemon juice
¼ cup tahini paste
¼ cup olive oil
salt & pepper
1 acorn squash (optional)
1 Assorted Fresh vegetables; Slice peppers, cucumbers, carrots
1. Preheat oven 350º F.
2. Place the drained garbanzo on top of towel then cover with another towel. Gentle rub the beans to dry then. Pinch the beans to remove the outer skin on as many beans as you can.
3. Line a baking sheet with foil. Place the beets on the sheet and roast uncovered for 40-50 minutes, or until the beets are soft to the touch. Once the beets are cool enough to handle, peel and cut into pieces.
4. With the food processor running, add the beets; pulse until finely chopped.
5. Add the garlic; pulse until finely chopped.
6. Add the drained garbanzo bean and process until smooth.
7. Add the lemon zest, lemon juice, tahini paste. Mix until combined.
8. Drizzle in the olive oil.
9. Season with salt and pepper. Adjust the seasoning as needed, adding more salt, pepper, lemon juice or olive oil. If too thick, add a little water.
10. Cut the top off the acorn squash. Using a melon baller scoop out the seeds and some of the flesh to create a large opening.
11. Place the hummus in the acorn squash or a serving dish. Serve crudité or pita chips.
1. Rinse the beans to remove foreign particles. Place in a bowl and cover with cold water; soak the beans overnight. Drain beans.
2. In a large pan, add the soaked, drained beans, and cover with water.
3. Bring beans to a boil, then lower heat to a simmer; place cover on ¾ of the pot and simmer until beans are tender, about 40-60 minutes. Add more water if necessary. Once cooked, drain any remaining water. Remove 1 pound of dried beans equal 6 cups of cooked beans.
• The unbelievable color from roasted beets really gives the hummus a very festive appearance. I just love it!
• Tahini is a ground sesame seed paste. It can be found at most markets. It is a key ingredient in making hummus.
• The hummus can be prepared 3 days in advance
• When I have the time I prefer to cook my own Chi-Chi/ garbanzo beans. I think the beans taste fresher, creamier and have no salt added. If you use canned beans. Just read the label and select the one that has the lowest amount of salt added.
• If you’re going to cook a pound of them you might as well cook 2 pounds! They freeze beautifully.
Ingredients
3 cups cooked* or 2- 15oz can drained garbanzo beans
1 tsp. kosher salt
1 tsp. paprika
½ tsp. cumin
½ tsp. black pepper
¼ -½ tsp. cayenne pepper
1 ½ tsp. olive oil
1. Preheat oven to 400° F.
2. Line a rimed baking sheet pan with a clean kitchen towel or paper towels. Place the drained garbanzo on top of towel then cover with another towel. Gentle rub the beans to dry then. Pinch the beans to remove the outer skin on as many beans as you can.
3. Air-dry the beans for at least 1 hour, the longer they dry out the crunchier they will be.
4. Remove the towels and place baking sheet pan in the 400° F oven.
5. Cook the beans until they are brown and crispy, about 25-30 minutes. Check the beans at 15 minutes and give the pan a shake. The cooking time may vary due to how dry your beans are so watch then so they don’t burn.
6. In a small bowl, combine the salt, paprika, cumin, black and cayenne peppers. Mix until well combined. Set aside
7. In a medium bowl, add the olive oil and toss in the toasted beans until well coated.
8. Add the spice mixture and toss the beans until well coated.
9. Pour the spicy beans into a serving bowl and enjoy.
1. Rinse the beans to remove foreign particles. Place in a bowl and cover with cold water; soak the beans overnight. Drain beans.
2. In a large pan, add the soaked, drained beans, and cover with water.
3. Bring beans to a boil, then lower heat to a simmer; place cover on ¾ of the pot and simmer until beans are tender, about 40-60 minutes. Add more water if necessary. Once cooked, drain any remaining water. 1 pound of dried beans equal 6 cups cooked beans.
• Chi- Chi is the Italian word for Garbanzo beans.
• When I have the time I prefer to cook my own Chi-Chi/ garbanzo beans. I think the beans taste fresher, creamier and have no salt added. If you use canned beans. Just read the label and select the one that has the lowest amount of salt added.
• If you’re going to cook a pound of them you might as well cook 2 pounds! They freeze beautifully.
• Chi- Chi beans are a great source of protein. (9grams) You can add them to soups or salads
• These make a nice spicy snack and the keep in an airtight container for a week.
• You can substitute the spices and use cinnamon & sugar for a sweet treat.
Ingredients
24 medium mushrooms
1 pound Italian sausage, removed from casing
4T olive oil
1 small onion, finely chopped
½ red pepper, finely chopped
3 cloves garlic
½ cup ricotta
½ cup panko crumbs
½ cup Pecorino Romano
3T parsley, finely chopped
1T thyme, finely chopped
salt & pepper
1. Preheat the oven to 400° F.
2. With a damp towel or vegetable brush, gently wipe the mushrooms to remove any dirt. Remove the dead ends from the stems. Using a melon ball scoop, remove the stems.
3. Carefully scoop out a little of the cap to make a bigger opening. Chop the stems and caps bits into a fine dice. Set aside.
4. In a medium sauté pan over medium high-heat, add 2 tablespoons of the olive oil; when warm, add the sausage. Using a wooden spoon, break the sausage into pieces.
5. Cook the sausage 8-10 minutes while stirring and continuing to break into small pieces. When browned, remove with a spotted spoon and place in a medium bowl.
6. If needed, add the remaining 2 tablespoons of olive oil to the pan (you may have enough oil left from cooking the sausage); add the chopped mushroom, onions, and peppers and cook until soft, about 4- 5 minutes. Add the garlic and cook another minute.
7. Remove from the heat and stir in the ricotta until it is melted and mixture is creamy. Add to the cooked sausage.
8. Add the panko, cheese, parsley and thyme, and stir until combined. Season with salt and pepper.
9. Place a generous tablespoon of the sausage mixture into each of the mushroom caps. Place on a baking sheet. Bake in a 400° F oven until mushrooms are slightly soft and browned, about 10-15 minutes.
10. Transfer to serving platter and let cool slightly. Serve warm.
• Because mushrooms have a high water content you never want to submerge them in water. Just brush or wipe them off with a mushroom brush or clean kitchen towel.
• The mushrooms are best served warm. If too hot you could burn your mouth.
• You can prepare the whole recipe a day ahead. Either fill the mushroom caps and place on baking sheet. Then cover with a piece of parchment paper and plastic wrap. (remove paper/plastic before cooking) OR store the filling in a container and place the mushrooms is a clean kitchen towel then in a plastic bag, so they don’t dry out. Fill the mushroom and bake before serving.
• They reheat beautifully
Ingredients
4 cups water
1 cup white wine
1 medium onion cut into ¼ inch pieces
1 stalk celery
2 bay leaves
4 peppercorns
½ pound salmon, 1inch thick, skin and pin bones removed
¼ pound smoked salmon, cut into small dice
3 scallions (green onions), white and green part finely diced
1T capers, rinsed
2T lemon zest (2 lemons)
4T lemon juice
5T unsalted butter, softened
Crostini:
1 baguette loaf, cut on diagonal into 20 thin slices
¼ cup olive oil
1. In a medium saucepan with a lid, bring the water, wine, onion, celery, bay leaf, and peppercorn to a boil, and then reduce the heat to “low” and simmer for 20 minutes.
2. Place the salmon into the poaching liquid. Cover with the lid, and turn off the heat. Poach the fish for 10 minutes.
3. Remove the fish from the liquid with a slotted spoon, set aside on a plate, and let cool.
4. Using a fork or your fingers, flake the salmon and place into a medium size bowl.
5. Add the smoked salmon, green onions, capers, and lemon zest. Mix until combined.
6. Add the butter, smashing with fork until well combined.
7. Season with salt and pepper.
8. Pour into a terrine or jar, pressing the mixture down into the container. Top with a piece of plastic wrap, pressing it directly onto the mixture.
9. Chill at least 3 hours, or over night.
10. Remove the rillettes from the refrigerator at least 30 minutes before serving. Serve with crostini, Melba toast or pita chips.
1. Preheat the oven to 400º F.
2. Place the sliced bread onto a baking sheet. Brush each slice with a little olive oil. Bake until golden brown, about 8-10 minutes. Set aside.
Tips & Tricks:
• Poaching fish is a wonderful way to cook fish for this recipe or for a simple meal. I like to use fresh wild salmon. If not available you can use frozen. If using farm-raised salmon try to purchase one without color added. General rule: for every inch of thickness of fish the cooking time is 10 minutes. So if you have a thinner piece, like ½ inch thick poach it for 5 minutes. It will continue to cook once it is removed from the water.
• The rillettes can be made 3 days in advance.
Ingredients
6T-granulated sugar
1 egg
1¼ cup sliced almonds
½ tsp. fiori di Sicilia
1. Preheat oven to 325° F.
2. Line two baking sheets with parchment paper. Set aside.
3. In a medium bowl, beat the egg and sugar until thick and creamy.
4. Add the almonds; mix until combined. Stir in the fiori di Sicilia.
5. The batter will start to separate, so work quickly! If it starts to separate just stir to remix.
6. Scoop 1 heaping teaspoon of the batter for each cookie onto the parchment-lined baking sheet. Space each cookie 2 inches apart.
7. Flatten out cookie with a fork.
8. Bake at 325° F for 20 minutes until golden brown. Let the cookies to cool for 10 minutes before removing from the baking sheet. Transfer to rack and let cool completely before serving.
• Fiori di Sicilia, Extract is a combination of citrus and vanilla that is positively addictive. It is very popular in Italian baking. I think it’s a must have for all your baking goodies. You can add it to all your baking items that call for vanilla. Just use a ½ tsp. that enough brighten up but not overpower your recipe. It can be purchased at King Arthur. Keep it in your refrigerator and it will last a long time
• Dorie Greenspan’s 3 ingredient cookies inspire this recipe. I added the fiori di Sicilia which I think give them a nice a sublime flavor! Try to eat just one!
• I called them snowflakes, because each one is different in shape, like a snowflake.
• If the weather is humid it will make the cookies soften and become a bit soggy. Just place back in a 350° F oven for 6 minutes until crisp again. Store in an air tight container.