Category: Winter

Milk Punch

1 quart whole milk 1 cup half-and-half 1 1/2 cups bourbon, other whiskey or brandy 1 cup powdered sugar, sifted 1 tablespoon vanilla extract Freshly grated nutmeg, for garnish. In a pitcher, combine milk, half-and-half, bourbon, sugar and vanilla and stir. Place in freezer until slushy, at least 3 to 4 hours or up to… Continue reading Milk Punch

Wassail

6 cups apple cider 1 cup orange juice 4 cinnamon sticks, plus additional for garnish 6-8 whole star anise, plus additional for garnish 1 tablespoon sugar Pinch of allspice Juice of one lemon Bourbon or whiskey (optional, but highly recommended) In a large dutch oven, bring all of the ingredients to a low boil. Reduce… Continue reading Wassail

Wassail

garnish: 1/4 inch thick apple slices maple sugar wassail: 4 allspice berries 2 whole cloves 1 cup fresh cider 2 tablespoons maple sugar 24 ounces newcastle brown ale 1/2 cup calvados Sprinkle apple slices with maple sugar and roast at 400 degrees for 15 minutes. Place spices in teaball or cheesecloth sack. Heat cider and… Continue reading Wassail

Gingered Cranberry and Fig Relish

12 ounces fresh cranberries 1/4 cup yellow onion, minced 1 cup light brown sugar 1/2 cup orange juice 1/2 cup cider vinegar 1/4 cup raisins 1/3 cup hazelnuts, skinless, toasted and roughly chopped 8 dried black mission figs, cut into eighths 2 tablespoons fresh ginger, finely minced 1 tablespoon freshly squeezed lemon juice 1 teaspoon… Continue reading Gingered Cranberry and Fig Relish

Mashed Potatoes with Caramelized Onions and Goat Cheese

4 tablespoons unsalted butter, divided use 1 tablespoon olive oil 2 large yellow onions, thinly sliced Kosher salt 1/4 teaspoon sugar 3 pounds Russet potatoes, peeled and cut into 1-inch pieces 1.5 cups half and half 1 clove garlic, smashed 1 bay leaf 3 ounces goat cheese Black pepper To make the caramelized onions, heat… Continue reading Mashed Potatoes with Caramelized Onions and Goat Cheese

Brussels Sprouts with Bacon and Chestnuts

1 pound brussels sprouts 1/3 pound thick-sliced bacon or slab bacon, cut into 1/4-inch pieces or batons 1 red onion, chopped 20-25 canned roasted chestnuts, quartered or roughly chopped 1/4 cup chicken stock Salt and pepper to taste Lemon wedges to serve Put a large pot of salty water on the stove to boil. While… Continue reading Brussels Sprouts with Bacon and Chestnuts

Gingered Cranberry Pear Cobbler

Filling 1/3 cup pear nectar, apple juice or water 1 tablespoon lemon juice 8 slightly underripe pears, preferably Bosc or Bartlett, peeled and cut into 1/2-inch-thick slices 3/4 cup packed light brown sugar 2 tablespoons cornstarch 2 teaspoons freshly grated lemon zest 1 tablespoon finely minced fresh ginger 2 cups cranberries, fresh or frozen, thawed,… Continue reading Gingered Cranberry Pear Cobbler

Wild Rice and Barley Pilaf with Pine Nuts and Pomegranate

2 teaspoons extra-virgin olive oil 1 medium onion, finely chopped 1/2 cup wild rice, rinsed 1/2 cup pearl barley 3 cups reduced-sodium chicken broth, or vegetable broth 1/3 cup pine nuts 1 cup pomegranate seeds, (1 large fruit; see Tip) 2 teaspoons freshly grated lemon zest 2 tablespoons chopped flat-leaf parsley Heat oil in a… Continue reading Wild Rice and Barley Pilaf with Pine Nuts and Pomegranate

Chestnut Stuffing

10 slices white bread, cut into 1-inch cubes 1 stick butter 1 yellow onion, chopped 2 large shallots, minced 2 ribs of celery, chopped 3 tablespoons fresh sage leaves, slivered 2 teaspoons dried thyme, crumbled 1 3/4 cups roasted chestnuts, jarred or fresh roasted 1/4 cup dried cranberries, optional 1 cup chicken or turkey broth… Continue reading Chestnut Stuffing

Roasted Chestnut Soup with Thyme Cream

3 cups whole roasted bottled chestnuts 2 cups chopped yellow onion 3/4 cup thinly sliced carrot 1 tablespoon olive oil 6 cups fat-free, lower-sodium chicken broth 5/8 teaspoon kosher salt, divided 1/4 teaspoon freshly ground black pepper 1/3 cup heavy whipping cream 1 1/2 teaspoons chopped fresh thyme leaves Preheat oven to 400?. Place chestnuts… Continue reading Roasted Chestnut Soup with Thyme Cream

Wild Rice Cranberry Pecan Salad

1 cup brown rice wild rice mix 2 1/3 cups water (see package instructions) 1/2 teaspoon salt 1 teaspoon butter 1/2 cup dried cranberries 1/2 cup chopped pecans (toasted or un-toasted, your choice) 1/4 cup sliced green onions 1 Tbsp lemon juice 2 Tbsp olive oil 1/2 teaspoon sugar 1 teaspoon grated orange peel Salt… Continue reading Wild Rice Cranberry Pecan Salad

Sauerkraut with Bacon and Apples

1/4 pound sliced apple-wood smoked bacon 2 tart apples, such as Granny Smith, peeled, cored, and grated 1 yellow onion, diced 2 cloves garlic, minced 1 teaspoon caraway seeds, ground 3 cups apple cider or apple juice 1/4 cup white wine vinegar 2 pounds of refrigerated (in a jar, not can), prepared sauerkraut, drained (about… Continue reading Sauerkraut with Bacon and Apples

Irish Chocolate Stout Stew

Ingredients 3 pounds beef stew meat 1/2 cup all-purpose flour 2 tablespoons butter 1 large yellow onion, roughly chopped 1-1/2 (12 ounces) bottles or cans chocolate stout (though any good stout will do) 1 quart beef stock 3 pounds boiling potatoes, quartered 1 pound carrots, cut into one-inch chunks Salt and pepper Liberally salt and… Continue reading Irish Chocolate Stout Stew

Roast Chicken with Root Vegetables

One 4 to 4 1/2 pound chicken Kosher salt and freshly ground black pepper 6 garlic cloves, smashed and peeled (smash with the side of a chef’s knife, makes it easier to peel) 6 thyme sprigs 3 medium-sized rutabagas (also called “swedes”), ends cut and discarded, rutabagas peeled, and any outer tough layer discarded, then… Continue reading Roast Chicken with Root Vegetables

Cabbage with (Any) Hot Sauce

1/2 head green cabbage, quartered and sliced into 1/4-inch-thick ribbons 1/2 medium fennel bulb, thinly sliced (optional) Canola oil, or another oil with a similarly high smoke point 1/2 tsp. to 1 tsp. sambal oelek, to taste Soy sauce, to taste Salt, to taste (optional) For serving: toast fried egg Place a wok over high… Continue reading Cabbage with (Any) Hot Sauce

Tagliatelle with Chestnuts and Pancetta

3 oz pancetta (Italian unsmoked cured bacon), chopped (scant 1 cup) 1 tablespoon extra-virgin olive oil 1 small onion, finely chopped 4 garlic cloves, minced 2 tablespoons finely chopped fresh sage 8 oz bottled peeled roasted whole chestnuts, coarsely crumbled (1 1/2 cups) 8 oz dried flat egg pasta such as tagliatelle or fettuccine 2… Continue reading Tagliatelle with Chestnuts and Pancetta

Maple and Ginger Roasted Winter Vegetables

1/2 lb. parsnips, peeled and cut into 2×1/2-inch sticks 1/2 lb. carrots (about 3 or 4), peeled and cut into 2×1/2-inch sticks 1/2 lb. turnips (about 2 medium or 1 large), peeled and cut into thin wedges 1/2 lb. Brussels sprouts, stems trimmed and any wilted leaves pulled off; large sprouts halved 2-inch piece fresh… Continue reading Maple and Ginger Roasted Winter Vegetables

Jewel Roasted Winter Vegetables

4 medium beets 1-1/2 pounds carrots 1-1/2 pounds Brussels sprouts 8 large cloves garlic, left unpeeled 3 tablespoons olive oil 1 tablespoon chopped fresh thyme 1/2 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste Preheat the oven to 375 F. Put the beets into a small baking… Continue reading Jewel Roasted Winter Vegetables