Root vegetables are winter’s best kept secret. Packed with nutrients, natural sugars and starch, the lowly root is a healthy and flavorful substitute for the ubiquitous potato, and a superb way to get your vitamins and nutrients in the cold weather season. A good peel of skin reveals a rainbow of colors ranging from magenta to ochre to creamy white, sure to brighten any dreary winter day – and your holiday table. Feel free to mix and match roots, such as sweet potato, parsnip, rutabaga, carrot, celery root, and of course the dependable russet, to your taste and preference.
Root Vegetable Mash
Choose a balance of sweet and savory roots for even flavor (I used 1 pound each of sweet potato, celery root and rutabaga) and mash to your desired consistency. I like to leave my roots a little chunky for a more rustic presentation.
3 pounds mixed roots
Salt
3 garlic cloves, minced
2 tablespoons unsalted butter
1/2 cup sour cream
1/2 cup whole milk Greek yogurt
Freshly ground black pepper
Peel the root vegetables and cut into 1-inch chunks. Place in a large pot and cover with cold water. Add 2 teaspoons salt. Bring to a boil over high heat, then reduce heat to medium and cook until vegetables are tender and easily pierced with a fork. Drain and return to the pot. Let cool 5 minutes. Add the garlic, butter, sour cream, and yogurt. Mash with a potato masher or in a food mill to desired consistency. Add salt and pepper to taste. Spoon into a serving bowl and serve warm.
Prepare ahead: The mash may be prepared up to 1 day in advance of serving. Cool completely and transfer to a buttered, deep gratin dish. Cover and refrigerate for up to 24 hours. Remove from refrigerator 1 hour before serving. Preheat oven to 325°F. Dot the top of the mash with 1 tablespoon butter and cover with foil. Bake in oven until heated through, 35 to 45 minutes.
Active Time: 25 minutes
Total Time: 45 minutes
Makes 16 (2-inch) square bars.
Crust and Topping:
1 cup almond flour (meal)
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup chilled unsalted butter, cut into ½-inch cubes
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup sliced or slivered almonds, coarsely chopped
Filling:
1/2 cup raspberry preserves
6 ounces fresh raspberries
1 tablespoon raspberry liqueur, such as Chambord (optional)
1. Heat the oven to 375°F. Butter an 8 by 8-inch baking pan. Line the bottom with parchment leaving a 2-inch overhang on 2 opposite sides. Butter the parchment.
2. Combine the almond meal, flour, brown sugar, sugar, cinnamon, and salt in a food processor. Pulse to combine, 1 to 2 times. Add the butter and extracts. Pulse until the mixture resembles coarse meal, 10 to 12 times. Transfer 3/4 cup of the mixture to a bowl, add the almonds and set aside for the topping. Press the remaining mixture firmly and evenly into the pan. Bake until light golden brown, about 12 minutes.
3. Place the preserves, raspberries, and liqueur, if using, in a bowl. Mix with a fork to combine, lightly mashing the whole raspberries but leaving some pieces intact. Spread the raspberries over the crust. Sprinkle the topping over the filling
4. Bake until the filling is bubbling and the topping is golden brown, about 20 minutes. Cool completely in the pan on a wire rack. Remove from pan and cut in 2-inch squares. Serve at room temperature or cover and refrigerate for up to 2 days.
~ Kale, Red Cabbage, Quinoa, Carrots, Pomegranate, Raisins, Almonds ~
Just because there’s a chill in the air doesn’t mean we should skip fresh salads. In fact, at this time of year it’s more important than ever that we boost our immune system with healthy greens and grains – and not just for keeping the doctor away. Hardy cold weather salads are a welcome addition to any holiday table. Deeply flavorful and unabashedly colorful, wintery salads are hefty enough to absorb copious handfuls of nuts, fruit and grains while providing a beautiful addition to a special meal. Even the non-meaters will gobble them up, while the vegetarians will be very pleased with this substantial option.
This is one of my favorite cold weather salads. Brimming with curly kale, red cabbage, and quinoa, it could be a meal in a bowl. The addition of dried raisins, toasted almonds and glistening pomegranate seeds adds all the extra bling necessary to invite this salad to your Thanksgiving dinner. The key to this recipe is to massage the kale. Yes, that’s right. By gently rubbing the leaves in oil, lemon and salt before assembling, the leaves will be coaxed into a softer and milder version of themselves, making for a delicious raw salad.
Kale, Quinoa and Pomegranate Salad
Unlike most salads, this may be entirely prepared up to 1 hour in advance, which is ideal for entertaining. Serves 6 to 8.
Kale:
1 large bunch curly green kale, ribs removed, torn in bite-size pieces
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt
Dressing:
1 small garlic clove, minced
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Salad:
1 1/2 cups shredded red cabbage (or radicchio)
1 to 2 carrots, thinly sliced
1 small shallot, very thinly sliced
1/3 cup cooked quinoa (I used red)
1/4 cup raisins
1/4 cup sliced almonds
1/4 cup pomegranate seeds
For the kale: Place the kale in a large serving bowl. Drizzle with the olive oil, lemon juice and salt. Using your hands, gently rub the leaves to coat for about 1 minute. Let stand at room temperature for 30 minutes (or refrigerate for up to 2 hours).
For the dressing: Whisk the garlic, vinegar, mustard, salt and pepper in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.
Assemble the salad: Add the cabbage, carrots, shallot and quinoa to the kale. Add half of the dressing and toss to combine. Scatter the raisins, almonds and pomegranate seeds over. Gently toss with more dressing to taste. Serve immediately or refrigerate for up to 1 hour.
Speculoos (or Speculaas) cookies are a Belgian and Dutch cookie. They are very spiced, but more fragrant than a gingersnap. What distinguishes a speculoos cookie is 2 things. The first is that they require a spice blend that reads like a laundry list of Asian and East Indian spices. The second is that Speculoos are traditionally prepared in a springerle mold, which produces picture-perfect cookies stamped with quaint images such as windmills, St. Nicholas, angels and cottages. The spice blend is easily prepared with commonly used spices, and you can make a large batch to keep on hand for extra cookies or seasoning breads and cakes. If you don’t have a springerle mold, no worries. The dough may be rolled and shaped with cookie cutters, or simple flattened into disks, as I have done in this recipe. While rolling and flattening may appear a tad less decorative and more homemade, once you take a bite of these spiced cookies you won’t mind one bit – happy new year!
Cookies:
1 1/4 cup dark brown sugar, packed
1/2 cup (1 stick) unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 tablespoons speculoos spice blend
1 teaspoon baking soda
1/2 teaspoon salt
Sliced almonds as garnish, optional
Turbinado sugar for sprinkling
1. Heat the oven to 350°F and line a baking sheet with parchment.
2. Mix all of the spice blend ingredients together in a small bowl and set aside.
3. Prepare the cookies: Cream the brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment until light. Add the egg and vanilla and beat until light and fluffy. Whisk the flour, the spice blend, baking soda, and salt in a bowl. Add to the sugar and mix until combined without over-mixing.
4. Roll the dough into one-inch balls and place on the prepared baking sheet, at least 2 inches apart. Flatten each ball with the bottom of a water glass to a 1 1/2-inch disk, approximately 1/8-inch thick. Press a few almonds into the top of each cookie and sprinkle with a pinch of Turbinado sugar. Bake until light golden and firm, 12 to 14 minutes. Transfer to a wire rack and cool completely.
This dessert has the whiff of Christmas. The good news is that you don’t need to wait until December to taste it. It’s really a 2-part dessert, with each component stand-alone good. Fresh figs are poached in a heady reduction of Port wine, balsamic vinegar, citrus and spice yielding intense results reminiscent of Christmas puddings and mulled wine. You could stop there and serve the figs in their stew as a simple dessert soup, but why hold back? That was my thought, when I ladled the figs and their sauce over a wedge of melt-in-your-mouth semifreddo. Semifreddo is a fancy way to describe this frozen Italian concoction of whipped cream and meringue, which, in this case, is flecked with toasted almonds and orange zest. Each bite is ethereal, light and airy, disappearing on the tongue in a teasing poof. For a little structure and lasting crunch, I topped the dessert with a shard of caramelized almond praline. Like I said – why hold back?
Orange Almond Semifreddo with Port Wine Poached Figs
Active Time: 1 hour and 15 minutes
Total Time: 1 hour and 15 minutes, plus cooling and freezing time
Serves 8
Semifreddo:
3/4 cup whole almonds
2 tablespoons plus 1/2 cup granulated sugar
1 teaspoon finely grated orange zest
Pinch of salt
3 large egg whites, room temperature
1 cup heavy cream, chilled
1 teaspoon orange liqueur, such as Gran Marnier or Cointreau
1/4 teaspoon vanilla extract
Figs Compote:
1 cup Port wine
1/4 cup brown sugar
Zest and juice of 1 orange
3 whole cloves
1 cinnamon stick
1/2 teaspoon black peppercorns
12 large dried figs, stems removed, halved
Praline:
3/4 cup granulated sugar
1/2 cup sliced almonds, lightly toasted
1/4 teaspoon sea salt
Prepare the semifreddo:
1. Line a 9 by 5-inch loaf pan with plastic, leaving a 3-inch overhang.
2. Place the almonds and the 2 tablespoons sugar in the bowl of a food processor. Pulse until finely ground. Add the orange zest and salt and pulse once or twice to blend.
3. Beat the egg whites in the bowl of an electric mixer until they begin to hold soft peaks. Add the 1/2 cup sugar, 1 tablespoon at a time, beating until the egg whites are glossy and hold stiff peaks. Transfer to a large bowl.
4. In a clean mixing bowl, beat the cream, orange liqueur, and vanilla extract in a clean mixing bowl until soft peaks form. Gently fold the egg whites into the cream until no traces are visible. Gently fold the almonds into the egg whites until evenly distributed. Spoon into the prepared loaf pan and smooth the top. Cover tightly with plastic. Freeze at least 8 hours or overnight.
Prepare the figs:
Bring all of the compote ingredients, except the figs, to a boil in a heavy medium saucepan over medium-high heat. Reduce the heat to medium and boil until the liquid reduces by half. Strain the liquid and return to the saucepan. Add the figs and simmer, partially covered, over medium-low heat until soft, 15 to 20 minutes. Remove and cool completely in the liquid. (Figs may be prepared up to 1 day in advance. Refrigerate until use. Bring to room temperature to serve.)
Prepare the praline:
Heat the sugar in a heavy small saucepan over medium heat until sugar melts, stirring occasionally with a wooden spoon. Continue to cook, stirring constantly, until sugar turns amber in color. Add the almonds and sea salt and stir quickly to coat. Pour onto a baking sheet lined with parchment and spread into a thin layer. Do not touch with your fingers. Cool completely. Break into small pieces.
Serve:
When ready to serve, remove the semifreddo from the loaf pan. Working quickly, cut in 3/4-inch slices and arrange on serving plates or shallow bowls. Spoon figs and juice over the semifreddo and garnish with praline shards. Serve immediately.
The New Year is approaching, and the holiday festivities continue. During this busy time it’s fun and easy to get caught up in socializing, so it’s important to have a few tricks up our sleeve for entertaining, drop-in visitors or an impromptu get-together. Let this blog do some of the work for you. Here are a few menu ideas for holiday bites and appetizers to have on hand or to serve for a party. Meanwhile, savor the moment and enjoy some family time, take a walk in the forest or open that new book you got from Santa. Best wishes for a healthy and happy New Year!
We’ve waited until very late (for us) to get our Christmas tree this year. Normally it’s up in early December, and by time the 25th arrives, we light the candles in a last hurrah, before dismantling it the next day. This year is a little different. We harvested our tree only this past weekend, on Saturday evening in the dark. As we picked it out, it felt like we were back in Denmark, searching for a tree in the darkness of the nordic winter. We spent Sunday decorating and will continue to do so over the next few days – after all, everyone has to have their way with the decorations. Then on the 24th, we will light the tree in its full glory as we celebrate julaften or Christmas eve, when we eat our big holiday dinner. In true Scandinavian fashion we use live candles, and it’s truly the most beautiful sight to behold.
Since the tree is so fresh, it will remain standing for a good week after Christmas, which is perfect, since we are home for the holidays this year and look forward to friends stopping in for wine and gløgg. In anticipation, I’ve made an extra large batch of these Ginger Molasses Spiced Cookies to have on hand for any last minute tree tweaking and unexpected guests who might surprise us. The spice of these cookies goes very well with a glass of warm spiced gløgg.
Ginger Spiced Molasses Cookies
I was honored that Food52 selected these cookies last week as their contribution to a virtual cookie swap, hosted by Food Network and Yahoo! Shine. And Alicia, the talent behind the delicious blog Weekly Greens, has featured this recipe in her Whole Foods Market Cooking Column. Christmas has indeed come early this year!
Makes about 42 (1 1/2 inch) cookies.
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup unsalted butter, room temperature
3/4 cup packed dark brown sugar
1 large egg
1/2 cup unsulfured molasses
1/3 cup finely diced candied ginger, optional
Granulated sugar for rolling
Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, and cloves in a bowl to combine. Cream the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, about 3 minutes. Add the egg and molasses and mix well. Add the dry ingredients and mix to combine. Stir in the candied ginger. Refrigerate for 1 hour.
Preheat the oven to 375°F. Pour some granulated sugar into a small bowl. Roll dough into 1 1/2 inch balls, then in the sugar. Arrange on baking sheets lined with parchment paper and gently flatten. Bake in oven until set and crinkled on top, 12 to 15 minutes. Remove and cool.
Gløgg, glüwein, mulled wine – the names and languages are different but not the results. Orange, cinnamon and cloves steep in red wine fortified with a reduction of port wine spiked with Cointreau. Goodness, if that isn’t enough to get you fired up for the holiday season, then I’m not sure what will.
There are many pre-made mixes for gløgg, but the best way to make it is from scratch. It’s easy to do and requires an inexpensive full-bodied red wine. When you make the gløgg, the aroma of simmering spices and wine will fill your home with winter cheer. Best served in front of a fire on a cold and snowy day.
Gløgg Serves 8 to 10
For the garnish: 1 cup raisins
1/3 cup Cointreau, Gran Marnier, or rum
1/2 cup whole almonds (optional)
For the gløgg: 1 1/2 cups Port wine
1 cup freshly squeezed orange juice
1/2 cup Cointreau or Gran Marnier
1/3 cup brown sugar
Zest of 2 untreated or organic oranges, shaved in strips with a vegetable peeler
10 cloves
2 cinnamon sticks
2 bottles full-bodied red wine
Fresh orange slices as garnish
Prepare the garnish: Combine the raisins and Cointreau in a small bowl. Let stand at room temperature for at least 2 hours. (The raisins may be prepared up to one week in advance. Cover and refrigerate until use). Toast the almonds in a dry skillet on the stove. Remove from the heat and coarsely chop into large pieces.
Prepare the gløgg: Combine all of the gløgg ingredients, except the 2 bottles of red wine, in a heavy large pot with a lid. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, until the liquid reduces to about 2 cups, 12 to 15 minutes. Add the red wine, cover the pot, and reduce the heat to low. Heat the gløgg without letting it come to a boil (or the spirits will evaporate!)
To serve, add a spoonful each of raisins and almonds, if using, to a glass or mug. Strain the gløgg into the glass. Garnish with fresh orange slices and serve with a spoon for scooping up the raisins and almonds.
Here is a holiday trifle that I couldn’t wait for Christmas to make. The good news is that it’s perfect for Thanksgiving, too. This sumptuous dessert is sweet, tart, crunchy and creamy at once. Buttermilk poundcake is blanketed with layers of cranberry compote, orange infused mascarpone whipped cream and candied walnuts. (Do you see why I couldn’t wait?) Each bite is light and airy with the pop of sweet-tart cranberries and the crunch of cinnamon dusted nuts, so be sure to get a little bit of everything in each spoonful. And, even better, the trifle can rest in the refrigerator overnight, so it’s a perfect do-ahead holiday dessert.
Cranberry Orange Trifle with Candied Walnuts
While there are several components to this trifle, each one may be prepared in advance, and each one is stand alone good, so feel free to use them on their own. Serve in a trifle bowl or individual goblets. Makes 8-10 servings.
For the buttermilk pound cake: 1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, room temperature
3 large eggs, room temperature
1 teaspoon vanilla
1/2 cup buttermilk
Preheat oven to 325 F. (170 C.) Butter a 9-by-5 inch loaf pan. Line bottom with parchment; butter parchment. Whisk flour, baking soda and salt together in a bowl; set aside.
Beat sugar and butter in bowl of electric mixer until light and fluffy, 3 minutes. Add eggs, one at a time, beating after each addition. Stir in vanilla. Add half of the flour, then the buttermilk, then the remaining flour, mixing well to combine after each addition. Pour into loaf pan. Bake in oven until wooden skewer inserted in center comes clean, about 55 minutes. Transfer to rack and cool 10 minutes. Invert cake onto rack and cool completely. Pound cake may be prepared up to 2 days in advance. Wrap with plastic and refrigerate until use.
For the cranberry compote:
12 ounces cranberries, fresh or frozen
3/4 cup granulated sugar
1/2 cup freshly squeezed orange juice
1/2 teaspoon ground cinnamon
Combine all of the ingredients in a medium saucepan over medium heat. Cook, stirring occasionally, until cranberries pop and release juices. Remove from heat and cool completely. Refrigerate, covered, for up to 4 days.
For the candied walnuts:
1 1/2 cups walnut halves
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 350 F. Arrange walnuts on a baking tray. Bake in oven 10 minutes. Remove from oven. Heat sugar over medium heat in a small saucepan. As soon as it begins to dissolve, stir with a wooden spoon until sugar is liquid and amber colored. Add walnuts and stir to coat. Add salt and cinnamon. Remove from heat and pour walnuts onto a baking tray lined with parchment or silpac sheet. Allow to cool completely. Break into pieces. Store at room temperature in an air-tight container for up to 1 week.
For the orange mascarpone cream:
2 cups heavy cream, chilled
8 ounces mascarpone cheese, chilled
2 tablespoons granulated sugar
1 tablespoon finely grated orange zest
1 tablespoon Gran Marnier or Cointreau
1 teaspoon vanilla extract
Combine cream and mascarpone in bowl of electric mixer. Beat until traces of whisk are visible. Add remaining ingredients and continue to beat until peaks form. Refrigerate until use. (May be made 4 hours in advance.)
Assemble the trifle:
Reserve a few whole cranberries from the compote for garnish. Pour a thin layer of cranberry compote into the bottom of the trifle dish or individual glasses. Cut the pound cake in 3/4 inch cubes. Arrange a layer of pound cake over the compote. Top with a layer of cream. Sprinkle with a few of the nuts. Repeat layering process, finishing with a layer of cream and nuts. Garnish with reserved cranberries and finely grated orange zest. Serve immediately or refrigerate, covered up to 24 hours before serving.
Optional: Brush each layer of pound cake with Cointreau or Gran Marnier for an adult version of this dessert.
Pumpkin Pecan Roulade with Orange Mascarpone Cream
The holidays are upon us, and it’s time to get dressed up. The silver needs polishing, the shoes need shining and the kids need scrubbing. Even our food gets dressed up, with stuffings and dressings, garnishes and twists. Nothing escapes scrutiny, including dessert where dustings and dollops are par for the course. And, in the spirit of fancifying, what is known as the ordinary cake roll becomes an elegant roulade at the Thanksgiving table.
What is the difference between a cake roll and roulade? you may ask. Well, nothing. Both terms describe a light cake which is rolled in a spiral with a creamy filling. Yet the blandly descriptive cake roll is what I might consider an afternoon dalliance. For my Thanksgiving dinner, I am inviting the roulade, a French term which elegantly and aptly sums up the nature of the dessert as the word itself rolls off the tongue. I want that dessert at our dressed up holiday table.
Language aside, there are other reasons to include a roulade on your menu. It’s elegant yet uncomplicated, remarkably easy to prepare with stunning results. It’s a no-fail recipe, which is a welcome relief during the holidays and frees up more time to dress ourselves up for the guests.
Pumpkin Pecan Roulade with Orange Mascarpone Cream
Inspired by a recipe from Ina Garten. Serves 8 to 10.
For the cake:
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin or butternut squash puree
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans
1/4 cup confectioners’ sugar, plus extra for dusting
For the filling:
8 ounces mascarpone cheese
3/4 cup sifted confectioners’ sugar
2 tablespoons heavy cream
1/4 teaspoon vanilla extract
1 teaspoon finely grated orange zest
Prepare cake:
Preheat oven to 375 F. (190 C.) Butter a 12 by 9 by 1-inch sheet pan. Line with parchment paper. Butter paper and dust with flour.
Sift flour, cinnamon, baking soda, salt and nutmeg together in a medium bowl and set aside. Whisk eggs and sugar in a bowl of an electric mixer until light and thick, 2 minutes. Add pumpkin and vanilla; mix until smooth. Stir in dry ingredients until combined without over-mixing. Pour into prepared pan and spread evenly with a spatula. Sprinkle pecans over batter. Bake in oven until toothpick inserted in the center comes out clean, 12-14 minutes. Remove and cool on wire rack 5 minutes. While the cake is cooling, lay a clean kitchen towel on the work surface. Sprinkle with 1/4 cup sifted confectioners sugar. Invert cake onto the sugared towel. Carefully peel away the parchment paper and discard. Starting at the long end, carefully roll up the cake, jelly-roll style, in the towel. Cool completely on the wire rack.
Prepare filling:
While the cake is cooling, combine mascarpone, confectioners’ sugar, cream and vanilla in bowl of electric mixer. Beat until light and fluffy. Stir in orange zest.
Assemble roulade:
Gently unroll cake on work surface. Spread filling evenly over cake with a spatula. Carefully roll the cake back up in the same direction, using the towel. Arrange seam-side down on a platter. Dust with confectioners’ sugar. Cut in 3/4 inch slices to serve.
Mashed Sweet Potato, Celery Root and Rutabaga
