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from Baked Magazine - Fall 2015, page 24
Forget the fruitcake. Our idea of a holiday party is an all-night affair, where etiquette is optional and the drink is free-flowing. From the easiest roast chicken ever to a no-bake pumpkin dessert, this menu is worth celebrating.
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Frisee Salad with Pears, Hazelnuts, and Blue Cheese
SERVES 6
Ingredients:
• 2 heads frisee, bottoms trimmed
• 1 large pear, thinly sliced
• ⅓ cup toasted hazelnuts, roughly chopped
• ⅓ cup crumbled blue cheese
Directions:
Place frisee on a platter. Top with pears, hazelnuts, and blue cheese. Drizzle vinaigrette over salad and toss. Season with salt and pepper.
Cranberry Mustard Vinaigrette
Ingredients
• 1 shallot, minced
• 1 tablespoon grainy mustard
• 1/4 cup raw cranberries
• 2 teaspoons agave or honey
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• Kosher salt and black pepper to taste
Directions
Whisk ingredients together in a small bowl.
Adapted from Heather Christo
Maple Rosemary Glazed Chicken
SERVES 4
Ingredients
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon rosemary, finely chopped
• 1 (3 lb.) whole rotisserie chicken, warmed
• Salt and pepper to taste
• Fresh rosemary and thyme, for serving
Directions
1. Combine maple syrup, balsamic vinegar, garlic, rosemary, and desired amount of salt and pepper in a bowl.
2. Just before serving, use a pastry brush to coat glaze over chicken. Serve over a bed of fresh rosemary and thyme.
Adapted from Saveur
Pomegranate Champagne Punch
SERVES 4
Ingredients
• 1½ cups pomegranate juice
• 1 cup pear nectar
• ¼ cup orange-flavored liqueur, such as Grand Marnier
• 1 bottle champagne
Directions
Combine pomegranate juice, pear nectar, and orange-flavored liqueur in large pitcher. Slowly pour in champagne. Serve with ice.
Adapted from Martha Stewart
Bacon Potato Chip Mac & Cheese
SERVES 8
Ingredients
• 1 tablespoon olive oil
• 1 pound elbow macaroni
• 1 quart milk
• 6 tablespoons butter
• ½ cup flour
• 12 ounces Gruyère cheese, grated
Directions
1. Preheat oven to 375°.
2. Drizzle olive oil into a large pot of salted boiling water. Add macaroni, and cook according to package directions. Drain well.
3. Heat milk in a small saucepan, but don't let it boil. Melt butter in a large (4-quart) pot and add flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add hot milk, and cook for a minute or two more, until mixture is thickened and smooth. Add cheeses, salt, pepper, and nutmeg.
4. In a medium skillet over mediumhigh heat, cook whole package of bacon until slightly crispy. Let cool, then chop into bite-sized pieces.
5. Add cooked macaroni and bacon to sauce, and stir well. Pour into a 3-quart baking dish. Crumble potato chips on top.
6. Bake for 30 to 35 minutes, or until sauce is bubbly and potato chips are browned on top.
Asiago Roasted Acorn Squash
SERVES 4
Ingredients
• 2 acorn squash, halved and cut into
• ½-inch slices
• ¼ cup olive oil
• 3 tablespoons maple syrup
• 1 tablespoon sea salt
• 2 teaspoons pepper
• 2 teaspoons garlic powder
• ½ cup grated Asiago cheese
Directions
1. Preheat oven to 425°.
2. Spread acorn squash into single layers on two separate sheet trays. Drizzle olive oil and maple syrup over squash. Sprinkle salt, pepper, garlic powder, and cheese on top.
3. Roast for 20-25 minutes, until squash is tender and cheese is golden brown.
Caramel Pumpkin Custard
SERVES 4
Ingredients
• 2 cups heavy cream
• 5 large egg yolks
• ¼ cup sugar Pinch of salt
• ½ cup plus two tablespoons of pumpkin purée
Directions
1. In a medium saucepan, bring sugar and heavy cream to a boil, whisking until no clumps of sugar remain. Set aside and let cool for five minutes.
2. In a medium heatproof bowl, whisk egg yolks. Add ¼ cup of heated cream mixture to egg mixture and whisk to combine. Continue adding cream mixture to egg mixture, adding ¼ cup at a time, until both mixtures are thoroughly blended.
3. Pour combined mixture back into a pot, and cook over medium heat. Stir with a wooden spoon until custard coats the back of the spoon, about 4 minutes.
4. Add pumpkin purée, caramel sauce, cinnamon, nutmeg, cloves, and vanilla to pot. Stir to combine. Transfer mixture to a blender and purée until smooth, about 1 minute. Pour finished custard through a strainer.
5. Refrigerate until chilled, about 2 hours. Top with whipped cream.
Adapted from Bakers Royale
Photos: Tara Botwinick | Recipes + Food Styling: Kate Bernhardt
