My Favorite Holiday Recipes
I Love Holiday Recipes
During the Holidays, I find inspiration in the kitchen from my favorite Holiday recipes. I’ve helped clients design kitchens, and when I’m in mine, I’m reminded of why this room is indeed the heart of the home. Although this year will be a little on the quiet side, that won’t stop me from preparing my fun and festive favorites.
The portions might be smaller, but the aromas of lemon, ginger, and parmesan (a nod to my Italian side of the family) mingling with the scent of the Christmas trees and blooming paperwhites are an instant indication that the holiday season has arrived.
I invite you to try one, two, or all three of these recipes, and I wish you a very happy Holiday Season.– Joanne
Lemon-Ginger Brew
Ingredients
• 8 oz. ginger, peeled, chopped
• ½ cup fresh lemon juice
• ⅓ cup agave syrup (nectar) or pure maple syrup
Preparation
• Pulse ginger in a food processor to a coarse paste. Bring ginger and 6 cups water to a boil in a medium saucepan; reduce heat and simmer until reduced to 3 cups, 30–40 minutes. ”
• Strain into a large jar and mix in lemon juice and agave; add more lemon juice or agave, if desired. Let cool; cover and chill. ”
• DO AHEAD: Brew can be made 2 weeks ahead. Keep chilled.
Makes about 3 1/2 cups
Mushroom Puffs
Makes about 50
Prep time: 30 min, Cook time: 40 min
Ingredients
• 1/4 cup unsalted butter
• 1 medium (or 2 small) yellow onion, finely diced
• 12 ounces baby bella mushrooms, finely diced (stems included!)
• 2 tablespoons all-purpose flour
• 1/2 cup heavy cream
• Kosher salt and freshly ground black pepper
• 1 1 (17.3-oz / 490-gram) package puff pastry, thawed but still cold
Preparation
1. Heat the oven to 400°F.
2. Melt the butter over medium heat, then sauté the mushrooms and onions, stirring occasionally, until all the liquid
evaporates, about 8 minutes.
3. Generously sprinkle with salt and pepper. Add the flour and cook for 30 seconds to 1 minute, stirring constantly,
to get rid of the raw flour taste.
4. Add the cream and simmer, stirring often, until thickened, 1 to 3 minutes. Season with salt and pepper to taste.
Let cool to room temperature (spreading on a plate and popping in the fridge or freezer speeds this up).
5. Roll each puff pastry sheet into a 10-inch square. Cut each into 2×2-inch squares (yielding about 50 total—it’s
okay if they’re not perfect). Fill each with 1 teaspoon of the mushroom mixture, then bring the corners together
and squeeze shut to create a bundle. Place into a mini muffin pan.
6. Bake for 25 to 30 minutes, until golden brown. (Bake for an additional 5 minutes or so if baking from frozen.)
7. Serve hot, warm, or at room temperature.
Parmesan Shortbreads
by Nigella. Featured in NIGELLISSIMA
Makes: 35-40 shortbreads
Ingredients
• 1 cup all-purpose flour
• ¾ cup grated parmesan
• 7 tablespoons soft unsalted butter
• 1 large egg yolk
Preparation
1. Mix all the ingredients together – using bowl and spoon, electric mixer or food processor as
wished – until a golden dough begins to form a clump.
2. Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two.
3. Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without
stressing over it, about 1¼ inches in diameter. Make sure the ends are flat, too, so that the cylinder
resembles a roll of coins. Now roll this up in a piece of cling wrap, twisting the cling wrap at the
ends, like a Christmas cracker, and put the roll in the fridge, then proceed in the same way with the
remaining half of the dough.
4. Preheat the oven to 350ºF while the wrapped cylinders of dough rest in the fridge for about 45
minutes, by which time you should be able to cut them into thick slices easily: aim for about ½ inch
thick.
5. Arrange on a baking sheet lined with baking parchment, and put in the oven for 15–20 minutes,
when they should be just beginning to turn a pale gold at the edges.
6. Remove from the oven, then leave to cool (if you can) before eating.
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