New Ideas for the Holiday Table (or Anytime You Want to Have a Special Meal!)
So many traditions, customs, ways of interacting have changed in the days since the Covid lockdowns (not that long ago!)... and, in many cases, for the better. Many observers have noted how holiday traditions have been re-jiggered to fit real life - i.e., less fuss and fanfare and simpler, more pared-down celebrations with greater emphasis on gratitude for being together.
Similarly, you may have given a second thought to serving the dishes that traditionally graced holiday tables... in light of that, here are some new ideas to consider that may fit the dietary preferences (and budgets) of today's households a bit better. They will, in any case, definitely result in less toil for the cook! And don't worry, they are no less occasion-worthy than anything you've had on your table for prior holidays; they cam also serve as additions to, rather than replacements for, traditional holiday dishes you really love.
Happy Holidays & Bon Appetit!
Short Ribs Braised in Wine
While there's no shortage of “special” in this dish, it's the homey, rib-sticking qualities of the meal that make it most memorable. Bone-in beef short ribs slowly simmer in a red wine sauce infused with aromatic vegetables, garlic, & fresh herbs until they are completely fall-apart tender. Serve over creamy mashed potatoes, risotto, pasta, or polenta for a boldly flavored & festive, but easy to prepare meal!
Serves: 4; 15 minutes prep /4 hours cooking time
Ingredients
1 Tbsp olive oil
6 lbs. All Natural Bone-In Short Ribs
1 medium carrot, peeled and diced
2 ribs celery, diced
1 medium onion, diced
1 Tbsp all purpose flour
1 Tbsp tomato paste
1 1/2 cups full-bodied dry red wine (Merlot or Cabernet Sauvignon are good choices)
1 1/2 cups chicken broth, or beef broth
5 sprigs flat-leaf parsley
4 sprigs fresh thyme, or 1/2 tsp dried thyme
1 sprig fresh rosemary, or 1/2 tsp dried rosemary
1 bay leaf
Salt and freshly ground pepper
Optional:
2 large carrots, cut into large chunks
8 small new potatoes, cut in halves or quarters (if on the larger side)
Instructions
Preheat oven to 350F. In a Dutch oven or large, oven-safe pot with a lid, heat oil over medium-high heat. Add short ribs and sear on all sides until golden. Remove from pot to a plate.
Remove most of the oil from the pot. Add the diced carrots, onions and celery and cook, stirring, over medium heat until the vegetables are softened, about 5 minutes. Add the flour and tomato paste to the pot and continue cooking, stirring constantly, for another minute. Add the wine to the pot. Bring to a boil then reduce heat to medium low and simmer until wine reduces by half (about 20-25 minutes) Don't rush this step! When the wine has reduced, add the broth and the herbs to the pot and stir to combine. Return the short ribs to the pot. Cover pot with lid and cook in preheated oven for 2 hours or until meat is tender.
Remove from oven and stir in the large pieces of carrots and potatoes, if using. Return to the oven, covered, for another 1 1/2 hours or until meat is tender and separating from the bone and vegetables are well cooked. Make sure there's still a good bit of liquid in the pot at this point. If not, add a bit more broth, wine or both.
Remove from oven. Remove herbs and discard. Taste sauce and season with salt and freshly ground pepper, as needed. Remove short ribs and vegetables to a plate. Allow sauce to stand undisturbed for 10-15 minutes. The fat in the gravy should rise to the top, where you can spoon it off and discard; if you like you can then use an immersion blender to puree the gravy to a smooth consistency; otherwise leave as is. Return the short ribs and vegetables to the pot and re-warm on the stove-top with the gravy. Serve hot.
Turkey Fillets in a Buttery Leek & Sage Sauce
We promise this elegant dish has virtually nothing in common with your traditional Thanksgiving-meal centerpiece. Its decadence belies its ease of preparation. Turkey filets also happen to be a juicy but lean protein that won’t leave you with that characteristic post-holiday “overstuffed” sensation… Can be served with mashed potatoes, noodles, stuffing, green beans, etc.
Note: the recipe can be made gluten free.
Serves: 4; prep time 15 min.; cook time 30 min.
Ingredients
Kosher salt
1/2 cup (4 oz) flour
1 egg, beaten
1 cup (8 oz) plain breadcrumbs (or gluten-free crumbs)
5 Tbsp olive oil, or more as needed
Leek and Butter Sage Sauce
1 large leek (about 6 oz), washed, trimmed, cut in half lengthwise & sliced into thin rounds
5 tbsp butter, unsalted, cut into 1 Tbsp pieces
1 tbsp olive oil
1/3 cup (3 oz) dry white wine
1/2 cup (4 oz) chicken broth
3 tbsp heavy cream
1 tbsp finely minced fresh sage
salt and pepper to taste
Instructions
Soak the turkey cutlets in water for 1/2 hour. Drain and place on a rack over the sink, sprinkling both sides lightly with Kosher salt. Leave for 15 minutes, (meanwhile, make the butter sage sauce, below) then rinse and pat dry with paper towel
Place the flour, beaten egg and breadcrumbs in separate bowls (which can accomodate the size of the fillets). Begin dipping the fillets in the flour, then coat in egg, and finally the breadcrumbs. Set on a large sheet of wax paper or a tray.
Heat two tablespoonfuls of oil in a nonstick fry pan over medium high heat, then begin frying fillets. Fry until thoroughly cooked, and golden brown on both sides, adding more oil as needed.
Remove from the pan and place on paper towel lined plate and keep the breaded turkey fillets warm until ready to serve with sauce.
Leek Sauce
Sauté leeks in two tablespoons of the butter, half teaspoon of salt, and the olive oil, over medium heat for a few minutes until soft. Increase the heat to medium high and add the wine. After about a minute, add the chicken broth and continue to cook to reduce by about half.
Lower the heat to medium and toss in the chopped sage. Add the cream and stir well. Begin adding one tablespoon of butter, one at a time, until each one has melted (three total). Add salt and pepper to taste, then remove from heat.
Spoon leeks and sauce over turkey and serve hot.
Broccoli Sformato with Crispy Kale and Pine Nuts
A Tuscan specialty, sformato is like a soufflé, but is not as airy, and much easier to make with no risk that it will deflate. This gorgeous vegetarian dish looks and sounds very sophisticated, but its preparation is totally straightforward and requires no great skill.
Serves:4 Preparation time: 25 minutes; cooking time 60 min.
Ingredients
5 cups Pinwheel Broccoli Florets (frozen), thawed in the microwave and patted dry
olive oil
salt/pepper
1 tsp sweet paprika
sage, small bunch, chopped
6 Tbsp butter
1 red onion, finely chopped
2 cloves garlic, finely chopped
2 Tbsp chopped parsley
10 Tbsp all-purpose flour
3.5 cups milk of your choice
8 Tbsp grated parmesan
1 tsp Dijon mustard
5 large eggs
100g kale, washed and shaken dry
75g pine nuts
1 heaping tsp sugar
smoked paprika (a generous pinch)
STEP 1
Preheat oven to 350F. Drizzle over 2-3 tbsp of olive oil over the broccoli, scatter on the sage and season with 1.5 tsp salt. 1 tsp pepper and the sweet paprika, tossing to mix. Bake in the oven for 20-30 minutes, or until soft and lightly caramelised in places. Stir once or twice during cooking to make sure it cooks evenly.
While the florets are roasting, melt the butter with 1 tbsp olive oil in a large pan. Add the onion and cook gently for 15 minutes, stirring regularly, until it softens; add the garlic and stir for another 30-45 sec. Sprinkle in the flour and stir well over the heat for a minute. Gradually pour in the milk, whisking until you have a sauce. Bring to a boil, then boil for 5 minutes, stirring frequently until thick and creamy. Stir in the parmesan, mustard and parsley; season to taste with salt & pepper to taste. Take off the heat.
Once the florets are roasted, remove from oven and cool for a few minutes, then chop into small chunks. Leave the oven on. Beat the eggs into the cheese sauce, then gently stir through the chopped broccoli. Line a 9” springform cake pan with baking parchment and butter it. Pour in the broccoli mixture and bake in the oven for about 45-50 minutes, or until a skewer inserted into the center comes out clean. It should be set but with a touch of wobble to the center.
Cool for 10 minutes in the pan, then put a large dinner plate over the top and invert it onto the plate. Release the latch on the pan and remove the parchment, then put a serving plate over and invert once more so it’s top-side up.
To make the garnishes, spread the kale out into a single layer on a baking sheet and drizzle over 1 tbsp olive oil, tossing well to mix. Season with salt & pepper to taste, then bake in the oven for about 10 minutes, until crisp.
Add the pine nuts, sugar and smoked paprika to a small frying pan and put over a medium high heat. As the sugar begins to melt, stir to coat the nuts evenly. Cook for a few minutes until golden and caramelised, then cool a little on a plate. Scatter the crispy kale and pine nuts over the sformato and cut into wedges to serve. It tastes great hot or at room temperature.
Zuppa Toscana
Zuppa Toscana is a perfect hearty, warming soup to enjoy at the holidays; a particularly nice choice for New Year’s Day. It's creamy, soothing and healthy too.Loaded with flavorful Italian sausages and potatoes, this soup can help you recover from any holiday overindulgence and can be made in an Instant Pot with less than 10 min. of work on your part! Gluten free.
Serves:6 /Prep Time: 10 min./Cooking time 25 min.
Ingredients
1 Tbsp extra virgin olive oil
6 quality pork sausages (about 1 lb), casings removed
1 large onion, chopped
4 large garlic cloves, minced
6 cups chicken stock (low sodium is fine)
1 tablespoon Italian seasoning mix
½ teaspoon red chili flakes
5 medium potatoes, peeled and cut into cubes
1 cup heavy cream
100 g/3.5 oz Cavolo Nero (Tuscan kale), stems removed and shredded
Salt and pepper to taste
Instructions
Set the Instant Pot to "Saute" and heat the olive oil. Add the sausage and fry it for 8-10 minutes while breaking it up with the end of your spoon.
When the sausage is browned and cooked through, add the chopped onion and continue to cook for 3-4 minutes.
Stir in the garlic and continue to cook for another minute until fragrant. Pour in half of the stock, deglaze the Instant Pot, and then add the rest.
Next, stir in the Italian seasoning mix, red chilli flakes and potatoes. Turn off the "Saute" function and set the Instant Pot on High Pressure for 5 minutes.
When the Instant Pot beeps, perform a quick release and remove the lid. Stir in the cream and kale and place the lid back (without locking it) for 3-4 minutes to allow the kale to wilt. Season to taste and serve with crusty bread.
Chai Spice Cake with Ginger Cream Cheese Frosting
This luscious cake is flavored with chai-infused milk, extra spices, and topped off with a gingery cream cheese frosting. An added bonus: the chai spices are great for helping digest your holiday meal!
Note: If you wish, you can double the entire recipe and serve it as a layer cake.
Serves: 10; Prep Time: 45 min./Baking Time: 30 min.
Ingredients
¾ cup (180g) milk any kind, any fat content
2 Tbsp of your favorite Chai blend black tea leaves (we recommend the Chai Bar chai Classic Masala Blend or the Rose Cardamom Black Tea blend)
1 and ½ cups (180g) all-purpose flour
¾ cup (112g) almond meal
2 teaspoons baking powder
1 teaspoon salt
1 and ½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cardamom
½ teaspoon baking soda
½ cup (113g) unsalted butter melted and allowed to cool
¾ cup (150g) granulated sugar
2 large eggs room temperature
¼ cup (62g) plain yogurt or sour cream (any fat content), room temperature
2 teaspoons vanilla extract
Frosting:
4 ounces (112g) cream cheese (not low fat), softened to room temperature
¼ cup unsalted butter, softened to room temperature
3 cups (360g) powdered sugar
½ teaspoon ground cinnamon
2 teaspoon ground ginger
⅛ teaspoon ground cardamom
1 to 2 Tablespoons milk or cream
Instructions
In a small saucepan, heat milk gently over low heat until steaming, being careful not to bring to a boil. Add chai leaves and steep for 20 minutes. Allow to cool. Do not strain out the tea.
Once milk is cooled, re-measure it and replace any that evaporated (usually only a Tablespoon or so). Set aside.
Preheat the oven to 350ºF. Grease and flour (or use baking spray) an 8" or 9" round cake pan and set aside.
In a large bowl, whisk together flour, almond meal, baking powder, baking soda, salt, cinnamon, ginger, and cardamom. Set aside.
In a medium size bowl, whisk together the melted butter and sugar until no clumps remain. Add the eggs, yogurt, vanilla extract, and cooled milk and whisk again until everything is smooth.
Pour the wet ingredients into the dry ingredients and gently fold together, being careful not to overmix the batter, until no flour pockets remain.
Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 10 minutes in cake pan. Remove cake from cake pan and transfer to a wire rack to cool completely before frosting. You may want to level the cake before frosting, but this is not required.
Frosting
In the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl with a hand mixer, beat the cream cheese and butter until light and fluffy. Add the powdered sugar, spices, and milk and beat until combined. Add more sugar if frosting is too thin, or more milk if it is too thick.
Spread frosting evenly on top of cooled cake. Cake will stay fresh up to 5 days in an airtight container in the refrigerator or 3 days at room temperature. Cake freezes well, up to 3 months. Thaw in refrigerator overnight.
Vegan Blueberry Cheesecake
A dairy-free no-bake blueberry cheesecake made with a graham cracker crust and beautiful blueberries swirled in! Can also be made gluten-free, ensuring everyone can partake in this glorious holiday dessert!
Serves: 12/Prep Time: 20 Min./Refrigeration Time: 6 hours
Ingredients
For the crumb crust
1 3/4 cup oats (use gluten-free if necessary)
1/2 cup coconut sugar or brown sugar
1/4 teaspoon salt
7 tablespoons coconut oil or vegan butter
For the cheesecake filling
3 cups dairy-free cream cheese (Tofutti brand works best - this equals 3 containers)
1 cup coconut oil (melted)
3/4 cup sugar
1/2 cup lemon juice or lime juice
For the blueberry swirl
2 cups Pinwheel Local Blueberries( frozen)
1/3 cup water
1 tablespoon cornstarch
1 tablespoon sugar (optional)
Instructions
Vegan Graham Cracker Crumb Crust
Add 1 3/4 cup oats, 1/2 cup coconut sugar, and 1/4 tsp of salt, into a food processor.
Pulse a few times to get everything chopped up, then turn the food processor on low and slowly pour in the melted 7 tablespoons of coconut oil. Mix until it is all combined well and slightly moist and sticky. (You may need to stop and stir the contents to get everything incorporated.)
Pour the mixture into a 9-inch springform pan or baking dish and use a flat-bottomed measuring cup to pack it down firmly.
Chill in the refrigerator to set while you make the sauce & pie filling.
Blueberry Sauce
Put 2 cups of blueberries into a saucepan with 1/3 cup of cold water, 1 tablespoon of corn starch, and 1 tablespoon of sugar and stir well until the starch has dissolved.
Turn on the heat to medium and stir frequently until the sauce thickens. Take it off of the heat and set it aside.
Cheesecake Filling
Allow the cream cheese to warm up for a while before blending or put it in the microwave for about 20 seconds to make it close to room temperature before blending.
Put the cream cheese, melted coconut oil, sugar, and lemon juice, into a food processor or blender and blend again until very creamy.
Then pour 1/2 of the filling into the crust, smooth it out, and then put dollops of the blueberry sauce on it and swirl the sauce gently into the cheesecake filling.
Add the remaining cheesecake filling, smooth it out, and place dollops of the remaining blueberry sauce on top, and gently swirl it into the cheesecake again. (Don't mix it in too much or you will lose your pretty swirls.)
Holiday Gin & Tonic
A festive version of the classic G&T, laced with spices and apple juice.
Just when you thought G&Ts were out of season!
Serves 4/Prep time: 8 min.
Ingredients
100ml gin of choice
400 ml apple juice
½ lemon, sliced
1 bay leaf
6 Tbsp Woodstove Kitchen Mulling Syrup (or any mulling spices blend steeped in boiling water and strained + 2 Tbsp sugar, stirred until dissolved)
3 juniper berries, lightly crushed
½ tsp coriander seeds
For the garnish (optional)
4 bay leaves
2 lemon slices, halved
Instructions
Divide the gin between four small heatproof glasses or teacups.
Tip the apple juice into a saucepan with the rest of the ingredients. Heat gently until simmering, then strain into a jug. Pour the mulled apple juice into the glasses with the gin and stir gently to combine. Garnish each glass with a bay leaf and half a lemon slice and serve warm.