The holiday season allows us the opportunity to gather and celebrate our beloved kitchen traditions. These recipes are a collection of some of our family's favorite around the holiday table.
Wild Rice, Kale and Shiitake Casserole
4-6 servings as a side
This dish is amazing, despite how, well, un-pretty it might look. We promise it's worth making! This would be a great side dish, especially at your holiday table. (Inspired by The Kitchen Paper).
INGREDIENTS
3 cups cooked wild rice (about 1 cup uncooked)
2 tablespoons butter
1 onion, thinly sliced (we used purple)
1/2 pound shiitake mushrooms, sliced (stems removed)
3 cloves garlic, sliced
1 head kale, leaves torn from stems (red or green)
1 teaspoon crushed red pepper flakes (or to taste)
1 teaspoon fresh oregano, minced
1 tablespoon flour
1/3 cup cream or milk
1 cup vegetable broth
1/2 cup Monterey Jack cheese, shredded
salt and pepper to taste
INSTRUCTIONS
Preheat the oven to 375 degrees Fahrenheit.
To cook the wild rice: Bring 4 cups water to boil in a saucepan. Add the rice and turn the heat down to a simmer. Cover and cook for 50-55 minutes. Drain the excess water and set aside.
Meanwhile, prepare the other ingredients. In a large saute pan, heat the butter over medium heat. Add the onions and saute for 2 minutes, until softened. Add the mushrooms and cook for 3-5 minutes, until softened. Next, add the garlic, oregano and red pepper flakes. Season to taste with salt and pepper. Put the torn kale leaves in next and cook for 1 minute or so, until they're wilted.
Sprinkle the flour over the top and stir until incorporated. Pour in the broth and cream or milk and bring to a boil, stirring occasionally for 3 minutes. Add the cooked rice to the pan and stir to evenly mix. Pour the contents of the pan into a casserole pan and sprinkle the cheese over top. Cook for 20-25 minutes, until the cheese is golden and melted. Serve immediately!
For a print friendly version of the recipe, click here.
Savory Bread Pudding with Parsnips
4-6 servings as a side
Though bread pudding is typically a dessert, we love this savory take with the addition of roasted parsnips. Slightly sweet and a little bit earthy, they give this savory bread pudding a new dimension. The best part about this dish is the crustier the bread, the better. If you have a loaf of French bread (or even half a loaf) that sat out and is stale, this would be the perfect dish.
INGREDIENTS
1 pound parsnips, peeled and cubed (approximately 2-3 parsnips)
1 tablespoon olive oil
salt and pepper to taste
2 tablespoons butter
1-2 leeks, white part only, chopped
2 celery stalks, chopped (ends removed)
1/2 pound mushrooms (we used shiitake), sliced (stems removed)
2 cloves garlic, minced
1/3 cup white wine
1 tablespoon fresh thyme, minced
2 cups milk or cream
1 loaf French bread, cut into cubes
5 eggs
1/2 cup Parmesan cheese, shredded
INSTRUCTIONS
Preheat the oven to 400 degrees Fahrenheit. Place the cubed parsnips on a baking sheet and drizzle with olive oil, salt and pepper. Roast for 20-25 minutes, stirring a few times while cooking. Remove and set aside. Turn the heat down to 375 degrees Fahrenheit.
Heat the butter in a saucepan over medium heat. Cook the mushrooms for 3 minutes, until softened.
Add the celery, leek and garlic and cook 1-3 minutes, until softened. Pour in the wine and cook until absorbed, about 1 minute. Add the fresh thyme and parsnips and stir to combine. Remove from heat.
In a large mixing bowl, whisk the eggs, milk or cream and Parmesan. Season with salt and pepper, then add the mushroom mixture. Add the bread and stir until evenly coated with the egg and cream mixture.
Pour the bread pudding into a greased casserole dish and bake uncovered for 45 minutes, until golden brown.
For a print friendly version of the recipe, click here.
Freeman's daughters (Ainsley and Imogen) help remove mint leaves from their stems.
Mimosa Meets Mojito
makes 2-3 drinks
We set a mimosa and mojito up on a blind date and it was a match made in heaven! Basically a stronger mimosa, this cocktail would be perfect to ring in the new year (or, you know, brunch whenever). Any leftover mandarin juice can be given to the kiddos with a mint leaf - just cause' it's fancy.
INGREDIENTS
1 cup fresh-squeezed Satsuma mandarin juice (approximately 1 pound mandarins)
2 ounces rum
large handful mint leaves, removed from stems
sparkling white wine
INSTRUCTIONS
In a blender or food processor, combine the Satsuma juice, rum and mint leaves. Blend until combined. Strain. Pour the juice mixture into ice-filled glasses about halfway; top with sparkling white wine. Cheers!
For a print friendly version of the recipe, click here.
Cider Glazed Carrots
2-4 servings as a side
This delightful dish is simple to make. The carrots are cooked to perfection and glisten in their cider glaze. They make a wonderful side dish for any holiday meal!
INGREDIENTS
1 bunch carrots
1/2 cup unfiltered apple cider
1/4 cup water
1 tablespoon unsalted butter, cut into bits
1/4 teaspoon salt
1/8 teaspoon pepper
INSTRUCTIONS
Cut a 1/2-inch-thick diagonal slice from a carrot, then roll carrot away from you 90 degrees and cut another 1/2-inch-thick diagonal slice (shape will resemble a trapezoidal log). Continue rolling and cutting carrot, then cut remaining carrots in same manner.
Add carrots to sauce pan with cider, water, butter bits, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then cover with lid slightly askew and simmer, stirring occasionally, until most of liquid has evaporated and carrots are tender and glazed, about 50 minutes.
For a print friendly version of the recipe, click here.
Noah and his children, Aurora, Sam and Jonah peeling celery root and potatoes.
Celery Root Mashed Potatoes with Toasted Walnuts
4-6 servings as a side
Adding celery root to your mashed potatoes give the mashed potatoes a more complex flavor. It's also a great way to sneak in some more veggies!
INGREDIENTS
2 celery roots, peeled and cubed
2 pounds potatoes, peeled and cubed
2 tablespoons butter
1/4 cup milk or cream
1/4 cup walnuts
1 teaspoon olive oil
salt and pepper to taste
INSTRUCTIONS
Bring a large pot filled with water to a boil. Add the celery root and cook for 5 minutes, then add the potatoes. Cook for 15 minutes or until fork tender (depending on the size of the potatoes and celery root, your cooking time may vary).
Meanwhile, preheat the oven to 350 degrees Fahrenheit. Spread the walnuts onto a baking pan and drizzle with olive oil. Toss to coat and season with salt. Cook for approximately 5 minutes, or until lightly golden brown. Remove from heat immediately so they don't continue to cook.
Remove potatoes and celery root from heat and drain. Add the potatoes and celery root back to the pot and mash until smooth. Stir in the butter and cream or milk and mix until combined. Season with salt and pepper to taste. Top with the toasted walnuts and enjoy.
For a print friendly version of the recipe, click here.
