This is the time of the year that we bake/cook the best desserts and entrees. Here are some great recipes from Williams Sonoma to get you going this holiday season.
Creamy Cauliflower Soup with Crispy Pancetta and Gremolata
A garnish of crispy pancetta ad toasted bread crumbs tossed with parsley and lemon zest transforms this creamy soup into a dish that's fit for a special meal.
INGREDIENTS:
1 cup fresh bread crumbs
4 Tbs. olive oil
3 Tbs. chopped fresh flat-leaf parsley
1 1/2 tsp. lemon zest
Kosher salt and freshly ground pepper, to taste
6 oz. pancetta, diced
1 yellow onion, diced
4 shallots, sliced
3 celery stalks, diced
1 head cauliflower trimmed and cut in florets
5 cups chicken or vegetable stock, plus more as needed
1 Tbs. fresh lemon juice
3/4 cup heavy cream (optional)
DIRECTIONS:
Preheat an oven to 350 degrees F
In a small bowl, toss the bread crumbs with 2 Tbs. of the olive oil and transfer to a baking sheet. Bake, stirring occasionally, until the bread crumbs are golden brown and crisp, 15 to 20 minutes. Let cool to room temperature. In a bowl, toss the bread crumbs with the parsley and lemon zest, and season with salt and pepper. Set the gremolata aside.
In a nonstick fry pan over medium heat, cook the pancetta, stirring occasionally, until the fat has rendered and the pancetta is browned and crispy, 8 to 10 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate. Set aside.
In a Dutch oven over medium heat, warm the remaining 2 Tbs. olive oil. Add the onion, shallots and celery and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the cauliflower and cook, stirring occasionally, for 1 to 2 minutes. Season with salt and pepper. Add the 5 cups stock, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low, cover and simmer until the cauliflower is tender, about 30 minutes.
Using an immersion blender, puree the soup until smooth. Adjust the seasonings with salt and pepper. Add more stock if needed to reach the desired consistency. Stir in the lemon juice and cream. Ladle the soup into warmed bowls. Top with the crispy pancetta and gremolata and serve immediately. Serves 6.
In a nonstick fry pan over medium heat, cook the pancetta, stirring occasionally, until the fat has rendered and the pancetta is browned and crispy, 8 to 10 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate. Set aside.
In a Dutch oven over medium heat, warm the remaining 2 Tbs. olive oil. Add the onion, shallots and celery and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the cauliflower and cook, stirring occasionally, for 1 to 2 minutes. Season with salt and pepper. Add the 5 cups stock, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low, cover and simmer until the cauliflower is tender, about 30 minutes.
Using an immersion blender, puree the soup until smooth. Adjust the seasonings with salt and pepper. Add more stock if needed to reach the desired consistency. Stir in the lemon juice and cream. Ladle the soup into warmed bowls. Top with the crispy pancetta and gremolata and serve immediately. Serves 6.
Endive Salad with Blue Cheese, Cranberries and Candied Walnuts
This colorful salad makes a wonderful starter during the winter holidays. To save time, prepare the blue cheese dressing up to 2 days in advance; cover and refrigerate until ready to use. You can also make the candied walnuts several days ahead of time. Let them cool completely, then store in an airtight container at room temperature.
INGREDIENTS:
1/2 cup sugar
2 Tbs. water
1 Tbs. unsalted butter
4 oz. walnut pieces, lightly toasted
1/2 cup mayonnaise
1/2 cup buttermilk
2 tsp. fresh lemon juice
4 oz. blue cheese, such as Maytag, crumbled
1/4 cup chopped fresh chives
Kosher salt and freshly ground pepper, to taste
10 heads Belgian endive
1/2 cup dried cranberries
DIRECTIONS:
In a heavy 2-quart saucepan over medium-high heat, combine the sugar and water. Cook, without stirring, until the mixture turns amber, 6 to 8 minutes. If the sugar burns, turns very dark or smells acrid, discard it and start over.
Remove the pan from the heat and stir in the butter until incorporated. Quickly stir in the walnuts until well coated. Spread in an even layer on a parchment-lined baking sheet. Let cool completely, then break apart any large clusters.
In a small bowl, whisk together the mayonnaise, buttermilk, lemon juice, 2 oz. of the blue cheese and the chives. Season with salt and pepper. Set the dressing aside.
Cut 6 of the endive heads crosswise into 1/4-inch strips. Pull the leaves off of the remaining 4 heads, trimming the stems as needed to release the leaves. In a large bowl, toss together all of the endive. Drizzle with the dressing and top with the remaining 2 oz. blue cheese, the candied walnuts and cranberries. Serve immediately. Serves 8 to 10.
Remove the pan from the heat and stir in the butter until incorporated. Quickly stir in the walnuts until well coated. Spread in an even layer on a parchment-lined baking sheet. Let cool completely, then break apart any large clusters.
In a small bowl, whisk together the mayonnaise, buttermilk, lemon juice, 2 oz. of the blue cheese and the chives. Season with salt and pepper. Set the dressing aside.
Cut 6 of the endive heads crosswise into 1/4-inch strips. Pull the leaves off of the remaining 4 heads, trimming the stems as needed to release the leaves. In a large bowl, toss together all of the endive. Drizzle with the dressing and top with the remaining 2 oz. blue cheese, the candied walnuts and cranberries. Serve immediately. Serves 8 to 10.
Crown Roast of Pork with Apple and Hazelnut Stuffing
Nothing says the Christmas holidays quite like a crown roast of pork filled wit savory stuffing. And it's perfect for serving a hungry crowd. To enhance the flavor, the eat is first soaked in a seasoned saltwater brine.
INGREDIENTS:
1 gallon room temperature water
12 bay leaves
6 Cinnamon sticks
2 Tbs. dried thyme
1 1/2 tsp. red pepper flakes
2 Tbs. black peppercorns
9 cups kosher salt, plus more, to taste
1 gallon plus 4 cups ice water
1 crown roast of pork with 12 ribs, about 5 pound
Freshly ground black pepper, to taste
2 Tbs. olive oil
1 Tbs. unsalted butter
2 large leeks, about 1 pound total, white portion only, rinsed well and sliced
3 celery salts, diced
3 Fuji or Pink Lady apples, cored and diced
1 pound dried bread croutons
1 cup chopped toasted hazelnuts
2 cups chicken stock, warmed
DIRECTIONS:
In a large pot over high heat, combine the room-temperature water, bay leaves, cinnamon sticks, thyme, red pepper flakes, black peppercorns and the 9 cups salt. Bring to a boil, stirring to dissolve the salt. Remove from the heat.
In a large brining bag or a 5-gallon container, combine the brining solution with the ice water and add the pork roast. Seal the bag or cover the pot and refrigerate for 24 to 48 hours.
Remove the roast from the brine, rinse thoroughly with cold water and pat dry with paper towels. Season the roast with black pepper. Place in a large roasting pan and let stand at room temperature for 1 hour.
Position a rack in the lower third of an oven and preheat to 400°F.
Meanwhile, in a fry pan over medium-high heat, warm the olive oil and melt the butter. Add the leeks, celery and apples and cook, stirring occasionally, until tender and caramelized, 14 to 16 minutes. Transfer the mixture to a large bowl, add the croutons and hazelnuts and stir to evenly distribute the ingredients. Add the stock 1 cup at a time, stirring to evenly moisten the croutons. Season the stuffing with salt and pepper.
Spoon 3 cups of the stuffing into the center of the roast, transfer to the oven and roast for 30 minutes. Reduce the oven temperature to 350°F. Continue roasting until the meat is slightly pink in the center and an instant-read thermometer inserted into the center of the meat, away from the bone, registers 145°F, about 45 minutes more, or until done to your liking. Using 2 large metal spatulas, carefully transfer the roast to a large carving board, cover loosely with aluminum foil and let rest for at least 20 minutes before carving.
Meanwhile, increase the oven temperature to 375°F. Spoon the remaining stuffing into a buttered 2-quart baking dish and cover with foil. Transfer to the oven and bake for 20 minutes. Uncover the dish and continue baking until the stuffing is crisp and golden, 20 to 25 minutes more.
Scoop the stuffing from the center of the roast onto individual plates and carve the roast between the bones. Serve the stuffing in the baking dish alongside. Serves 12.
In a large brining bag or a 5-gallon container, combine the brining solution with the ice water and add the pork roast. Seal the bag or cover the pot and refrigerate for 24 to 48 hours.
Remove the roast from the brine, rinse thoroughly with cold water and pat dry with paper towels. Season the roast with black pepper. Place in a large roasting pan and let stand at room temperature for 1 hour.
Position a rack in the lower third of an oven and preheat to 400°F.
Meanwhile, in a fry pan over medium-high heat, warm the olive oil and melt the butter. Add the leeks, celery and apples and cook, stirring occasionally, until tender and caramelized, 14 to 16 minutes. Transfer the mixture to a large bowl, add the croutons and hazelnuts and stir to evenly distribute the ingredients. Add the stock 1 cup at a time, stirring to evenly moisten the croutons. Season the stuffing with salt and pepper.
Spoon 3 cups of the stuffing into the center of the roast, transfer to the oven and roast for 30 minutes. Reduce the oven temperature to 350°F. Continue roasting until the meat is slightly pink in the center and an instant-read thermometer inserted into the center of the meat, away from the bone, registers 145°F, about 45 minutes more, or until done to your liking. Using 2 large metal spatulas, carefully transfer the roast to a large carving board, cover loosely with aluminum foil and let rest for at least 20 minutes before carving.
Meanwhile, increase the oven temperature to 375°F. Spoon the remaining stuffing into a buttered 2-quart baking dish and cover with foil. Transfer to the oven and bake for 20 minutes. Uncover the dish and continue baking until the stuffing is crisp and golden, 20 to 25 minutes more.
Scoop the stuffing from the center of the roast onto individual plates and carve the roast between the bones. Serve the stuffing in the baking dish alongside. Serves 12.
This one is from Martha Stewart
GingerBread Cheesecake
INGREDIENTS:
All-purpose flour for dusting
1/4 recipe of the dough for Molasses-Gingerbread Cookies (found on Martha Stewart's Website)
4 Tbs. unsalted butter, melted
1 3/4 cups granulated sugar
2 pounds crea cheese, room temperature
1 tsp. pur vanilla extract
4 large eggs, room temperature
1/4 cup unsulfured molasses
1/4 tsp. salt
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1/2 tsp. finely grated lemon zest
6 gingerbread mean (see above)
DIRECTIONS:
- Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
- On a generously floured piece of parchment, roll dough to a 13-by-10-inch rectangle, about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces, then pulse in a food processor until finely ground.
- Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
- Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition and scraping sides of bowl as needed. Beat in molasses, salt, spices, and lemon zest. Pour filling into cooled crust.
- Place cheesecake in a large, shallow roasting pan. Transfer to oven, and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan, and let cool on a wire rack. Refrigerate, uncovered, for at least 8 hours (preferably overnight).
- Before serving, run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle (with heads facing inward and arms touching, alternating light and dark).
