Tag Archives | Holiday 2014 Recipes

Wilted Kale and Brussels Sprouts Salad


Serves 6 to 8


3/4 pound of slab bacon cut into small cubes (lardoons)
3 tablespoons finely chopped shallots
1 pound Brussels sprouts, trimmed, thinly shredded on a mandolin
2 to 3 large bunches of kale, center stem discarded, leaves torn into medium-sized pieces
1/3 cup toasted and chopped hazelnuts


2 tablespoons Dijon mustard
1 clove garlic, chopped
1 tablespoon minced shallot
1 tablespoon fresh thyme leaves
4 ounces cooked chopped apple wood–smoked bacon with drippings
¼ cup chopped toasted hazelnuts
½ cup hazelnut oil
¼ cup rice wine vinegar
¼ cup maple syrup
2 tablespoons water
Sea salt or kosher salt, to taste
Freshly ground black pepper, to taste

To make dressing, combine Dijon mustard, garlic, shallots, thyme leaves, bacon (with drippings) and hazelnuts in a blender. Blend on medium speed, adding hazelnut oil, vinegar, maple syrup and water. Add salt and a few grinds of fresh peppercorns to taste.

In a large saucepan that will accommodate all the kale, sauté the lardoons until nicely browned. Add shallots and shredded Brussels sprouts and continue to sauté until the sprouts begin to soften. Add the dressing and kale. Work all the ingredients together over the heat until the kale begins to wilt. Remove from pan and plate the salad. Top with toasted chopped hazelnuts.

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Sicilian Lemon and Garlic Vinaigrette

adapted from Carter & Cavero

¼ cup Sicilian lemon white balsamic vinegar
1 tablespoon grated Parmesan cheese
3 tablespoons garlic olive oil
Habanero sea salt
Black pepper, ground

Whisk together the vinegar and cheese. Slowly whisk in the olive oil and add salt and pepper to taste. Goes great on a salad made with Romaine lettuce, red onion, grape tomatoes and garlic croutons. Yields approximately ½ cup dressing.

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Pecorino Romano Spread


adapted from Carter & Cavero

½ cup Pecorino Romano cheese, crumbled
½ cup Parmesan cheese, crumbled
1 teaspoon spaghettata (a blend of garlic, parsley, crushed red pepper and salt, available at Carter & Cavero)
½ to cup hojiblanca extra-virgin olive oil

Put Pecorino Romano and Parmesan cheese into a food processor. Process until shredded and well combined. While food processor is still running, add spaghettata and drizzle in olive oil until you reach desired spreading consistency. Serve on toasted baguette slices or crackers. Yields approximately 1½ cups of cheese spread.

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Chocolate Mint Brownies

Photograph: Glenn Race

(Originally from a friend of Donna’s, Jean Karsay)

Makes about 36 large or 72 bite-size brownies.


1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
½ cup butter
4 eggs, beaten
1 cup flour
16-ounce can Hershey’s syrup


2 tablespoons crème de menthe
½ cup butter, room temperature
2 cups confectioners’ sugar
1 tablespoon water


6 ounces chocolate chips
6 tablespoons butter

Cake: Preheat oven to 350°. Mix all ingredients together and pour into greased and floured 9-by-13 pan. Bake for 30 minutes. Cool in pan, do not remove.

Mint Layer: Mix all ingredients together. The result should be smooth enough to spread easily, but not too runny. Spread over cake in cake pan. Let cool.

Chocolate Topping and Assembly: Melt and mix together chocolate chips and butter. Spread over cooled mint layer. Cool thoroughly. Cut brownies into small squares and gently remove from pan.

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Main Street Manor’s Christmas Crescent Cookies

Photograph: Glenn Race

(Adapted from Woman’s Day, December 1963 issue)

Makes about 6 dozen cookies.

1 cup soft butter
¼ cup confectioners’ sugar, plus extra for rolling cookies
1 teaspoon water
2 teaspoons vanilla extract
2 cups flour
1 cup chopped walnuts

Preheat oven to 375°. Cream butter and ¼ cup confectioners’ sugar. Add remaining ingredients and mix well. Form crescent shapes by rolling small pieces of dough, about ½ inch by 1 inch. Bake on parchment paper for about 15 minutes. While still warm, roll in confectioners’ sugar and set aside to cool

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Hair Tonic (supports vibrant hair and scalp)

By Rachel Mackow

I rarely measure my ingredients. Usually I very loosely fill my crock about half to two-thirds full of herbs. Then I pour my carrier oil over the herbs until the herbs are completely submerged. Here is a simple recipes to get you started. Experiment!

Stinging nettle leaves, dried (handle with care;
they can still sting even when dried)
Rosemary, dried
Jojoba oil, to cover

No beeswax is necessary for this recipe. The jojoba is lightweight and can be massaged into the scalp and hair before a shower and then washed out. Or, apply lightly and style your hair.

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Hand Salve (soothing to the skin and nerves)

By Rachel Mackow

I rarely measure my ingredients. Usually I very loosely fill my crock about half to two-thirds full of herbs. Then I pour my carrier oil over the herbs until the herbs are completely submerged. Here is a simple recipes to get you started. Experiment!

Common plantain leaves, fresh if possible
Lavender flowers
Olive oil, to cover
Beeswax, to desired texture

Plantain is a very common weed of gardens and paths. It is best infused fresh during the growing season. I prepare an infused oil of plantain in the spring, and store it for year-round use and mixing with other oils. However, you can find this herb for sale dried.

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Goat Cheese, Fig and Arugula Pizza

Courtesy of Chef Ian Knauer
The Farm Cooking School, Stockton

Serves 4 to 6

This recipe for pizza uses a tangy goat cheese béchamel as the sauce (instead of your run-of-the-mill tomato sauce) to counter the ripeness of figs.


1 ounce fresh yeast (or 1 teaspoon active dried yeast)
1 cup warm water
3 cups bread flour or all-purpose flour
3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt


2 tablespoons unsalted butter
2 tablespoons flour
1 cup whole milk
Kosher salt and freshly ground pepper
2 ounces fresh goat cheese
5 ripe figs, quartered
2 to 3 tablespoons extra-virgin olive oil
2 cups baby arugula
1 tablespoon honey

Make the dough: Add all the ingredients to the bowl of a stand mixer. Blend with the paddle attachment until it comes together and forms a ball around the paddle. Scrape the dough back into the bowl and cover the bowl with a kitchen towel. Let the dough rise at warm room temperature until it has doubled in volume, which will take about 1 hour.

Transfer the dough to an oiled baking sheet and stretch it to the edges, letting the dough rest for a minute if it is pulling back and refusing to cooperate (those are the glutens in the dough— by giving them a minute to relax, they become more compliant). Preheat the oven to 475° with a rack in the upper and lower thirds.

Make the sauce: Heat the butter in a small heavy saucepan over medium high heat until it’s melted. Whisk in the flour and cook 1 minute. Whisk in the milk and bring to a boil. Continue whisking, until thickened, about 5 minutes. Remove the sauce from the heat and whisk in the goat cheese until it’s melted. Season with salt and pepper to taste.

Assemble the pizza: Spread the goat cheese sauce evenly over the pizza. Place the figs evenly over the dough, then drizzle the figs with some of the oil. Sprinkle with a pinch of salt and pepper.

Bake the pizza, switching oven rack positions once from the lower to the upper third, turning the pan if necessary for more even cooking, until the crust and sauce are golden brown in places, and the figs have given up their juices, 16 to 20 minutes.

Scatter the arugula over the pizza and drizzle with the honey, then slice and serve.

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Rutabaga Tart Gratin

Serves 6

Courtesy Chef Christine Wendland
The Inn at Fernbrook Farms

This classically simple savory tart lets the clean, sweet flavor of rutabaga come through, highlighted by the faint citrus herbaceousness of lemon thyme. It would make a stunning accompaniment to any fall or holiday dinner table.


2½ cups all-purpose flour
1 tablespoon sugar
1½ teaspoon kosher salt
¼ teaspoon ground clove
¼ teaspoon ground nutmeg
teaspoon ground black pepper
½ pound unsalted butter, cut in small cubes, very cold
½ cup cold water


1 large rutabaga, peeled, halved lengthwise
2 cups heavy cream
10 whole white peppercorns
2 cloves garlic, peeled
½ teaspoon kosher salt
¼ bunch lemon thyme (or regular thyme plus 1 teaspoon lemon zest)
Freshly ground black pepper and fleur de sel, for finishing

In the bowl of a food processor, combine flour, sugar, salt, clove, nutmeg, pepper and butter. Pulse for 5 seconds. Add ½ cup cold water and pulse 10 seconds more, until a coarse, crumby dough forms. Turn dough out onto a piece of plastic wrap and press together into a rectangular disk. Wrap tightly and refrigerate 1 hour.

While dough chills, prepare the filling. Slice the rutabaga on the narrow side, using a mandoline, about inch thick (using a mandoline allows for even, precise pieces). The pieces will look like halfmoon- shaped shingles. Place in a bowl filled with water to prevent oxidation; reserve.

Place cream, whole peppercorns, garlic cloves, ½ teaspoon salt and ¾ of the thyme in a small saucepan. Bring to a gentle simmer, then reduce heat to very low and reduce by half, to about one cup. Strain into a bowl, pressing garlic through sieve (it will be very soft—scrape and combine the pulp with the cream). Taste and adjust for seasoning; reserve.

Preheat oven to 400°. On a floured surface, roll the dough into a 9-by-13-inch rectangle to fit a small sheet pan. Place on parchment- lined pan, pressing into corners, and secure to the rim of the pan by pressing over the edges slightly.

Drain rutabaga slices and pat dry with paper towels. Shingle the slices in an attractive manner from left to right and top to bottom, until all the dough is covered (extras can be tucked in under the shingles to meet the sides of the dough). Pour reduced cream over top of rutabaga.

Bake at 400° for 15 minutes, turn the pan, and bake an additional 10–15 minutes, until the dough is browned and flaky and the gratin is bubbly and browning on top with tender rutabaga. Remove from oven and let sit 10 minutes before slicing. The tart can be cooked ahead and reheated in a 300° oven right before serving. Garnish with a sprinkle of freshly ground pepper, fleur de sel and fresh leaves of lemon thyme.

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