Holiday Recipe Roundup
It’s fair to say that the tastes of the holidays—mountains of potatoes, cranberry sauce, grandma’s top secret pie recipe, or whatever your seasonal staple may be—are daydream-worthy all year round. To aid you in your holiday cooking journey, we’ve compiled a list of some of our favorite recipes ranging from appetizer to dessert—plus, we’ve got a new recipe from our friends at Raspberry Bow Press!
Who knows? One of these fabulous recipes may just become your new winter favorite!
Dutch Baby Pancake
From Cairnspring Mills, Courtesy of Raspberry Bow Press
November 1, 2024
We’re starting with a new one: a recipe for delicious Dutch Baby Pancakes from a hyper-local cookbook Skagit-based publisher Raspberry Bow Press. “Genuine Skagit Cooking: Over 45 Recipes from the Heart of Skagit Valley,” by Blake Van Roekel and Stefanie LeJeunesse, features recipes from food producers, small-business owners, and residents around Skagit Valley that highlight the unique agricultural diversity of the region. Readers will discover recipes for every meal of the day, all utilizing some of the distinctive produce grown in this fertile Pacific Northwest valley, as well as profiles about Skagit Valley farmers and producers.
Here’s what the authors have to say about these Dutch Baby Pancakes:
This recipe came to us from Kirty Morse, wife of our cofounder and CEO Kevin. Kirty started cooking in grade school and would make these pancakes with her family, originally baking them in cake pans and calling them German pancakes. The recipe has changed slightly over the years and now calls for using a cast-iron skillet to get a good rise with bubbles in the center. Kirty’s mom, Nancy Erickson, included this recipe in her cookbook Forum Favorites, a 1977 collection of recipes from her cooking column in the Everett Herald. Using flour from Cairnspring Mills imparts a lighter texture with more flavor.
Here we recommend topping the Dutch baby with fresh berries and confectioners’ sugar, but you can also use butter and syrup, goat cheese and jam, peanut butter and jam, or lemon juice and confectioners’ sugar. Try your own topping combination!
Note that you can adjust the measurements according to how many servings you’d like to make. This recipe yields one cup of batter, which serves three people.
Makes 3 servings
⅓ cup Cairnspring Mills Organic Edison All-Purpose Flour
2 large eggs
⅓ cup plus 1 tablespoon whole milk
1 tablespoon unsalted butter, melted
1 tablespoon unsalted butter, at room temperature
Fresh strawberries, stemmed and quartered, for serving
Fresh blueberries, for serving
Confectioners’ sugar, for sprinkling
Place a 10- to 12-inch cast-iron skillet on the middle rack of the oven. Preheat the oven to 400 degrees F.
In a large bowl, whisk together the flour, eggs, milk, and melted butter.
Using oven mitts, carefully remove the hot skillet from the oven. Add 1 tablespoon of the room-temperature butter and, using oven mitts, swirl the skillet to melt the butter around the pan, including the sides. Quickly pour in the batter, making sure to do so before the butter burns. Bake for 20 minutes or until the pancake has browned and large bubbles appear on top. If needed, bake for up to 5 minutes more.
Using oven mitts, carefully remove the hot skillet from the oven and place it on a wire rack. Using one hand and a spatula, gently lift the Dutch baby out of the skillet and onto a plate.
To serve, place the strawberries and blueberries in the center of the pancake. Immediately sift with the sugar and slice into portions for serving.
Neema Rose’s Double-Batch Zucchini Bread
By Jenn Miranda, Rose Bachtel, and Keyle Gonzales; Recipe by Rose Bachtel
December 20, 2022
https://bellinghamalive.com/dine/classic-christmas-recipes/
Ingredients:
6 large eggs
2 cups vegetable oil
3 cups granulated sugar
4 cups grated fresh zucchini, skin on
4 teaspoons vanilla
4 cups flour
½ teaspoon baking powder
4 teaspoons baking soda
6 teaspoons cinnamon
1 teaspoon salt
2 cups raisins
2 cups chopped walnuts
Instructions:
- In a large mixing bowl, beat eggs.
- Stir in oil, sugar, vanilla, and zucchini.
- In a separate bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
- Mix well, then add to egg mixture.
- Blend completely and then add raisins and nuts.
- Bake at 350 in greased and floured regular-sized bread tins for 60 minutes. (Smaller tins may take less baking time.)
- Bread is done when separated from edges and a toothpick in the center comes out clean.
Butternut Squash Roll with Cream Cheese Filling
By Jenn Miranda, Rose Bachtel, Kyle Gonzales; Recipe by Jenn Miranda & Kyle Gonzales
December 20, 2022
https://bellinghamalive.com/dine/classic-christmas-recipes/
Cake Ingredients:
3 eggs
1 cup granulated sugar
⅔ cup steamed and mashed butternut squash
¾ cup flour
1 teaspoon baking soda
½ teaspoon cinnamon
1 cup finely chopped walnuts
Filling Ingredients:
1 8-ounce package of cream cheese (not whipped)
2 tablespoons butter, softened
1 cup confectioner’s sugar
¾ teaspoon vanilla
Instructions:
- Preheat oven to 375 degrees.
- In a large mixing bowl, beat eggs, gradually adding sugar.
- Add squash and mix well. In a separate bowl combine flour, baking soda, and cinnamon.
- Add dry ingredients to the squash mixture and mix well.
- Line a 10-by-15-inch jelly roll or cookie sheet pan with waxed paper, then grease and flour the paper. Spread batter thinly and evenly into the pan and sprinkle nuts all over the top.
- Bake for 13-15 minutes, then let cool for 10 minutes.
- Turn cake over onto a flour sack or tea towel dusted evenly with confectioner’s sugar. Gently peel off wax paper.
- Roll up the cake in the towel, jelly roll style, starting with the short side. Set aside to cool completely while preparing the filling.
- In a small mixing bowl, combine cream cheese, butter, sugar, and vanilla until blended well.
- Gently unroll cake, then spread filling over cake leaving ½-inch space around all edges.
- Roll the cake back up and trim edges.
- Chill 15 to 20 minutes, then slice and serve.
Holiday Harvest Roasted Veggies
By Jenn Miranda, Rose Bachtel, Kyle Gonzales; Recipe by Jenn Miranda
December 20, 2022
https://bellinghamalive.com/dine/classic-christmas-recipes/
Ingredients:
1 medium butternut squash; peeled, seeded, and cut into 1 ½-inch pieces
12 to 14 red new potatoes, well-scrubbed and quartered
1 pound brussel sprouts, quartered longwise
1 pound medium red onions (about 2 to 3), peeled and quartered
6 to 8 carrots, halved lengthwise
1 red and 1 yellow bell pepper, sliced in large chunks
1 pound fresh green beans
6 to 12 garlic cloves, peeled and quartered
1 tablespoon fresh thyme
2 tablespoons fresh rosemary
3 tablespoons olive oil
Coarse salt and ground cracked peppercorns
Instructions:
- Place all veggies in a shallow pan or cooking sheet, lined with parchment paper.
- Sprinkle all seasoning and herbs plus the olive oil evenly over top and mix well.
- Marinate in the refrigerator for at least 6 hours (and up to 12 hours), stirring occasionally.
- Preheat the oven to 450 and place marinated veggies on the middle rack uncovered for about 30 minutes.
- Pull the pan out and gently mix the veggies.
- Place back in the oven on the bottom rack for an additional 15 to 20 minutes. Serve hot!
Beet Wellington
Recipe courtesy of Cosmos Bistro
November 30, 2022
https://bellinghamalive.com/dine/beet-wellington/ \
Chef Cinnamon Berg, formerly of Cosmos Bistro, delivers an animal- and gluten-free spin on a classic with her delicious Beet Wellington recipe.
Ingredients:
1 sheet vegan/gluten-free puff pastry (can be purchased at the Co-op, or use the recipe that follows below)
4 medium beets roasted and sliced ¼ inch thick (keep slices together)
Mushroom duxelles (recipe below)
4 ounces arugula, coarsely chopped
2 teaspoons minced fresh rosemary
1 teaspoon minced fresh thyme
½ teaspoon each kosher salt and pepper
¼ cup tamari or melted vegan butter for brushing on dough
Port and balsamic reduction
Instructions:
- Wash beets, rub them with olive oil, and place them in the oven at 375 degrees for 30-45 minutes, or until soft when poked with a wooden skewer. Cut off ends and pull skin to peel (works best while still hot).
- Place dough on parchment paper and roll out to a 12×8-inch rectangle between ⅛ inch and ¼ inch thick, with one 12-inch side closest to you.
- Wet dough with pastry brush and water. Sprinkle with salt, pepper, rosemary, and thyme (reserving a bit for garnish).
- Designate a 10×4-inch rectangle on your dough where you will stack your ingredients. Press arugula onto dough inside your designated area.
- Place beets in a row over arugula and top with mushroom duxelles, mounding around the sides. (It helps at this stage to have an extra pair of hands!)
- Wrap your wellington by folding and pressing dough around filling one side at a time, cutting off any excess. Pinch the seam together well and roll the seam side down.
- Cut off any excess from ends and pinch them together like a present. Use water to help seal seams tightly.
- Brush the entire wellington with tamari or vegan butter to enhance browning and sprinkle with the remaining herbs and salt and pepper.
- Bake for 35-40 minutes. Once done, let cool for 5 minutes, and slice in 1 ½-inch slices.
- For the sauce, mix 1 cup red wine, ½ cup ruby port ½, cup balsamic vinegar, ½ teaspoon each kosher salt and pepper, and 1 tablespoon minced basil.
- Place wine, balsamic, port, salt and pepper in pot and reduce by half over medium heat. Stir in basil and pour over Beet Wellington slices.
Pumpkin Tea Cake
https://bellinghamalive.com/dine/pumpkin-tea-cake/
By Arlené Mantha (adapted from the “Tartine” cookbook)
December 14, 2021
Personal chef Arlené Mantha adapted this tea cake recipe from “Tartine,” a cookbook by Elizabeth Prueitt and Chad Robertson. The resulting pumpkin treat is sure to bring the flavors of Autumn to your taste buds—and this is just one of the many easy to follow recipes that “Tartine” has to offer!
Ingredients
1 ⅓ cups (6 ½ ounces/180 grams) AP Flour
⅓ cup (1 ½ ounces/45 grams) SPELT or AP Flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
4 ½ teaspoons ground cinnamon
2 teaspoons freshly ground nutmeg
¼ teaspoon ground cloves
9 ¼ ounces canned pumpkin puree
1 cup (8 ounces/200 grams) vegetable oil
1 teaspoon kosher salt
3 large eggs, room temperature
1 tablespoon granulated sugar for topping
Instructions:
Mix
- Move oven rack to the middle position and preheat to 325 degrees Fahrenheit.
- Lightly butter a 9 by 5 inch loaf pan. Cut a piece of parchment to fit the bottom and place that inside. Set the pan aside.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves then sift the mixture
- In a mixing bowl, add the oil, pumpkin puree, sugar, and salt. Whisk thoroughly then set aside for a few minutes. Whisk again. The texture should be cohesive and will plop rather than drizzle.
- Add in eggs.
- Add half of the flour and whisk until 75% combined.
- Add the second half of the flour and whisk until just about combined. Switch to a rubber spatula, scrape down the sides and bottom of the bowl, then fold the mixture until fully combined.
Bake
- Scrape the batter into your prepared pan (it should be thick), smooth the surface, then sprinkle 1 tablespoon of granulated sugar evenly over the top.
- Place in the oven and set one timer for 30 minutes and a second timer for 60 minutes. Rotate the pan 180 degrees for 30 minutes.
- Bake for about an hour (my oven takes 65 minutes) until the internal temperature measured in the center is around 205 degrees.
- Remove the pan from the oven, gently run a paring knife between the tea cake and pan to ensure nothing sticks. Set the pan on a wire rack to cool for 20 minutes.
- After 20 minutes, carefully invert the pan (taking care not to destroy your crust) and peel off the parchment. Place the pumpkin bread on a wire rack. Let it cool completely before slicing.
Leftover Turkey Apple Salad with Cashews & Cranberries
By Cocoa Laney
November 23, 2021
https://bellinghamalive.com/dine/12-turkey-leftovers/
Leftover Ingredients:
2 ½ cups turkey
Fresh Ingredients:
3 stalks of celery, chopped
¼ cup dried cranberries
1 cup chopped apple
¼ cups cashews (substitute with almonds or walnuts)
½ cups Greek nonfat yogurt
2 tablespoons mayonnaise
2 teaspoons lemon juice
2 teaspoons chopped parsley
Salt and pepper to taste
Instructions:
1. To make the dressing, combine Greek yogurt, lemon juice, and mayonnaise in a small bowl and stir.
2. Add remaining ingredients in a separate bowl and top with dressing. Mix well, then serve
Crostini with Leftover Turkey, Camembert, and Cranberry
By Cocoa Laney
November 23, 2021
https://bellinghamalive.com/dine/12-turkey-leftovers/
Leftover Ingredients:
1 cup turkey, shredded
Cranberry sauce for topping
Fresh Ingredients:
1 baguette, sliced
Olive oil for brushing
1 wheel Camembert cheese
Finely chopped herbs (thyme and sage both work well)
Balsamic reduction
Instructions:
1.Brush baguette slices with a generous amount of olive oil and bake at 375 degrees until golden, about 10 minutes.
2.Layer baguette slices with Camembert cheese (sliced thick), a small amount of shredded turkey, and dollop of cranberry sauce.
3.To finish, drizzle with balsamic reduction and top with freshly chopped herbs.
Red Pepper Redo
By Cocoa Laney; Recipe Courtesy of Jenn Miranda
November 23, 2021
https://bellinghamalive.com/dine/12-turkey-leftovers/
Leftover Ingredients:
¼ cup stuffing
¼ cup turkey or ham
¼ cup veggies
4 tablespoons gravy
Fresh Ingredients:
4 large red bell peppers
2 tablespoons cilantro
2 tablespoons red onion
⅛ cup crumbled feta cheese
¼ cup shredded mozzarella
Salt and pepper to taste
Parsley for garnish
Instructions:
- Preheat the oven to 350 degrees.
- Mix 2 tablespoons gravy and 2 tablespoons water. Spread across the bottom of a glass baking dish to prevent sticking.
- Finely chop cold leftover ingredients and place in a dish. Mix in remaining gravy.
- Add chopped onion, feta, and cilantro. Mix well, then warm in microwave for 1 minute, covered.
- Slice bell peppers across the top, creating a lid. Remove ribs and seeds and rinse well.
- Place wet peppers snugly in a glass baking dish and salt and pepper the insides. Fill each pepper to the top with stuffing and sprinkle mozzarella.
- Bake without the tops for 15 minutes, then add lids to each pepper and bake an additional 10 minutes until the cheese is golden bubbly.
- Garnish with parsley and serve hot.
Winter Salad
By Kristen Conner, Dietician at Sensibly Sprouted
February 23, 2021
https://bellinghamalive.com/dine/the-perfect-winter-salad/
This nutrient-packed salad is brought to you courtesy of Kristen Connor, dietician at Sensibly Sprouted. Enjoy seasonal flavors while also getting the benefits of magnesium, calcium, itamin E, and protein!
Ingredients:
2-1/2 cups water, lightly salted
1 cup wild rice, uncooked
1 bunch rainbow chard, washed
1 large granny smith apple, cubed
1 large pink lady apple, cubed
1/2 cup raw sunflower seeds
1/4 cup golden balsamic vinegar
1/4 cup extra virgin olive oil
1 teaspoon sea salt
1 teaspoon ground black pepper
Instructions:
- To cook the wild rice, bring 2-1/2 cups lightly salted water to a boil in a medium-sized saucepan. Add rice, bring back to a full boil, then cover and reduce heat to simmer. Cook covered for about 60 to 65 minutes. When finished, the rice should appear split with the white center exposed. While rice is cooking, prepare the chard greens.
- To prepare chard greens, remove the tough stems and ribs. Chiffonade the greens (i.e., cut into thin ribbons) and very thinly slice a few of the stems, then add both to a large bowl and mix in the cubed apples. Cover with the hot wild rice and allow rice to cool, slightly wilting the greens. Mix in sunflower seeds.
- To prepare the vinaigrette, whisk together vinegar, oil, salt, and pepper. Toss with chard greens, wild rice, apples, and sunflower seeds. Serve at room temperature.
Holiday Stuffing
By Blake Vanfield, Genuine Skagit Valley
December 29, 2020
https://bellinghamalive.com/dine/holiday-stuffing/
As the director of Genuine Skagit Valley, Blake Vanfield’s ultimate goal is to boost the visibility and businesses of Skagit’s local farm and food scenes. This recipe for classic holiday stuffing makes use of the fantastic produce and bread the valley has to offer!
Ingredients:
1 package Sauk Farm dried apples or 1½ cups of Bow Hill Blueberries dried
blueberries⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup apple cider (white wine or stock can be substituted) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 pound of Lazy Squirrel Nut Farm chestnuts ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 Boldly Grown Farm delicata squash ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 large onion, chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 ribs celery, chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 garlic cloves ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons parsley ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 teaspoons chopped fresh rosemary ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cups vegetable or chicken stock ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 package Breadfarm stuffing cubes ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
¼ cup olive oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀
1½ tsp kosher salt
Instructions:⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Heat oven to 400 Fº. ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Bring apple cider to a boil, then add dried fruit. Cover and remove from heat.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Score chestnuts with an X on the round side. Soak in water for 1-2 minutes. Spread scored-side-up on a pan. Roast 15-18 minutes. Peel once cool to the touch, halving the large ones. ⠀⠀⠀ ⠀⠀⠀⠀
- Remove seeds and slice the delicata squash into ½” strips lengthwise. Cut the strips into thirds. Toss with olive oil and ½ teaspoon salt. Roast until lightly browned, 20-25 minutes. Cool. ⠀ ⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Meanwhile, pour 2 tablespoons of olive oil in the bottom of a large cast iron enamel pot. Add onions, celery, and 1 teaspoon salt. Cover and sweat over medium-low heat until soft. Remove the lid and add garlic, fresh herbs, squash, reconstituted fruit (plus liquid), chestnuts, and bread cubes. Pour in the stock and toss to combine. Drizzle with the remaining olive oil. ⠀⠀
- Reduce oven to 350 Fº. Bake covered for 30 minutes. Remove the lid. Bake for another 10 minutes to brown the top. ⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Feast!
Chocolate Hazelnut Oat Porridge with Fall Fruit
By Selva Wohlgemuth
October 21, 2020
https://bellinghamalive.com/dine/chocolate-hazelnut-oat-porridge-with-fall-fruit/
Ingredients:
1 cup rolled oats
2 cups water
½ teaspoon sea salt (Himalayan or Celtic)
1 medium ripe pear (or apple), grated with peel
2 tablespoons cacao powder
1 tablespoon chia seeds
2 servings hydrolyzed collagen powder
1 ½ cups unsweetened milk (any type)
3 figs, quartered
¼ cup chopped roasted hazelnuts
1 tablespoon cacao nibs
Maple syrup or honey
Instructions:
- Place the oats, water, salt, grated pear or apple, cacao powder, and chia seeds into a saucepan. Stir until combined and heat over medium heat. Cover and stir occasionally to prevent it from sticking to the bottom. Add extra water if needed. Cook until oats are tender, about 5-8 minutes. Stir in hydrolyzed collagen powder until dissolved.
- Divide the mixture into three bowls. (I like to make one bowl for immediate use and then store the remaining porridge in two glass containers for an easy breakfast the following days.)
- Top each serving with ½ cup milk, a quartered fig, chopped roasted hazelnuts, cacao nibs, and a drizzle of maple syrup or honey. Enjoy hot or cold.
Pumpkin Custard
By Cassie Elliott
November 10, 2019
https://bellinghamalive.com/dine/giving-thanks-more-thought/
In the whirlwind of the holidays, easy and delicious recipes certainly give us something to be grateful for—especially when those recipes are also nourishing for our bodies. Nutrition blogger and food photographer Cassie Elliott’s recipe is grain-free, dairy-free, and can be made up to two days in advance, making it the perfect treat.
Ingredients:
2 large eggs
1 (14-ounce) can of pumpkin puree
2 teaspoons pumpkin spice blend
1/4 teaspoon salt
1/3 cup maple syrup
3/4 cup coconut milk
4 cups boiling water
Instructions:
- Preheat oven to 350 F.
- Put kettle on to boil water.
- Add eggs to a large bowl and beat lightly.
- Add remaining ingredients and mix well.
- Fill four 4-ounce ramekins with custard.
- Place ramekins in 13 × 9 baking dish and set on middle rack of oven.
- Add boiling water to baking dish to 1-inch depth.
- Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Carefully remove from oven and set ramekins on a wire rack to cool.
- Serve with whipped coconut cream.
Brussels Sprout Salad (with Pistachios & Pecorino)
By Samantha Ferraro, The Little Ferraro Kitchen
November 15, 2018
https://bellinghamalive.com/dine/brussels-sprout-salad/
This recipe is brought to you by Samantha Ferraro, writer of The Little Ferraro Kitchen, a food blog stemming from her passion for world cuisine. If you want to try more of Samantha’s tasty recipes, check out her cookbooks, One Pot Mediterranean and The Weeknight Mediterranean Kitchen.
Ingredients:
Vinaigrette
½ cup olive oil
3 tablespoons balsamic vinegar
½ teaspoon honey
1 teaspoon Dijon mustard
1 lemon, zested and juiced
Salt and pepper to taste
Salad
2 cups shaved Brussels sprouts
½ cup chopped pistachios
¼ cup freshly grated pecorino cheese
Instructions:
- Combine all vinaigrette ingredients in a mason jar and shake vigorously to combine, or whisk everything together in a bowl.
- To shave Brussels sprouts, cut the stems off and cut in half, discarding any tough outer leaves. Then, use a sharp knife and thinly slice the Brussels sprouts into thin shavings.
- Add a quarter-cup of vinaigrette,most of the pistachios (saving some for garnish) and most of the shaved cheese (saving some for garnish). Toss everything together and let salad sit for a few minutes so dressing can absorb. Taste for seasoning and add more vinaigrette as needed.
- Garnish salad with more pecorino cheese and pistachios.
Pumpkin Cheesecake
By Katie Hinton & David Reera of The Table Restaurant (now closed, sadly)
December 9, 2015
https://bellinghamalive.com/dine/pumpkin-cheesecake-recipe/
While Cheesecake seems like a difficult dessert to make when you’re new to cooking, this easy-to-follow recipe makes it something even an amateur can undertake! Katie Hinton and David Reera, formerly of The Table, are the chefs we can thank for this delightful pumpkin cheesecake.
Graham Cracker Crumble Ingredients:
1.5 Cups graham cracker crumb
1/3 Cup of melted butter
1/4 Cup of white sugar
Instructions:
- In a metal bowl mix the graham and sugar together, slowly add the melted butter and mix thoroughly.
- Spread the graham mixture out on a lined cookie sheet or sheet pan and bake at 325 for 7 to 11 minutes or until golden brown.
- Once baked and cooled, puree the mixture and reserve the fine graham powder (try not to eat spoonfuls).
Spiced Pumpkin Puree:
- Open a can of pumpkin puree or cut a large pumpkin in half or in quarters (depending upon the size of the pumpkin), scoop out the seed and innards and break off the stem.
- Place the pumpkin in a pan with a small amount of water in the bottom of the pan.
- Season the Pumpkin with cloves, allspice, cinnamon, nutmeg, ginger, a small amount of salt, and paprika.
- Cover the pumpkins with tin foil and cook in a 400 degree oven for about an hour, or until soft.
- When the pumpkin is cool, scoop the cooked pulp from the skin of the pumpkin and puree it in a food processor until completely smooth.
- Add just seasonings as necessary and pass pumpkin puree through a china cap if needed.
Easy Cheesecake Ingredients:
1 Cup cream cheese
¼ Cup Sugar
¼ Cup honey
3 eggs
½ Cup Sour Cream
1 lemon juiced
Pinch of salt
Cheesecake Instructions:
- Whip the cream cheese, sugar and honey on medium speed until it is creamy and shiny.
- Lower the speed of the mixer and slowly add the eggs one at a time.
- Turn to low and add sour cream, lemon juice and salt. Mix all ingredients thoroughly.
- Place the mixture in mason jars, crocks, or glass jars in a casserole or baking dish. Fill each jar or container approximately 2/3 full. Lightly tap the mixture into the bottom of the jars and whip off any excess batter from the jars.
- Place the baking dish in the oven with the filled jars in the pan and slowly add hot water to the pan, submerging the jars at least half way.
- Bake at 325 for 25 to 30 minutes or until set.
- Once the cheesecake is cooked and cool, remove from the water bath and sprinkle a thin layer of graham cracker crumble over the top of each cheesecake cup.
- Carefully dollop the spiced pumpkin puree on top of the crumble and top the dessert with whipped cream and more graham cracker crumble.
Peppermint Bark
By Frances Badgett
December 1, 2014
https://bellinghamalive.com/dine/sweets-season/
Ingredients:
11 oz Ghirardelli white melting wafers
11 oz Ghirardelli milk chocolate melting wafers
1/2 tsp Peppermint extract
12 Candy canes
Instructions:
- Place candy canes in food processor and crush.
- Line sheet with parchment paper.
- Melt milk chocolate in microwave by heating at 50% for 1 minute and stirring until smooth.
- Pour milk chocolate into pan and level.
- Place in refrigerator for 20 minutes.
- Melt white chocolate in microwave by heating at 50% for 1 minute and stirring until smooth.
- Add peppermint extract to white chocolate.
- Pour white chocolate into pan and level.
- Pour crushed peppermint over white chocolate.
Spitzbuben
By Frances Badgett
December 1, 2014
https://bellinghamalive.com/dine/sweets-season/
Ingredients:
1½ cups unsalted butter, softened
1 cup sugar
1 tsp Almond extract
1 egg
3½ cups flour, plus more for dusting
½ tsp Kosher salt
¼ cup raspberry jam
Confectioners’ sugar, for dusting
Instructions:
- Heat oven to 325°. Beat butter and sugar with a hand mixer until fluffy. Add almond and egg; beat. Add flour and salt; mix.
- Transfer dough to a floured surface, form into a disk, roll until ¼” thick. Using one shape with two sizes cut equal quantities of both.
- Transfer to baking sheets, bake cookies until very lightly browned, 10–12 minutes; cool.
- Once cooled take the large cookie place a dab of seedless raspberry jam and top with smaller cookie.
- Dust stacked cookie with confectioners’ sugar.
