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Gourmet Holiday Recipes
Don’t leave your taste buds out in the cold this holiday season—indulge them with delectable gourmet holiday treats! Here are a few perfect winter picks to help you transform your regular dinner menu into a dazzling five-star feast.
Vegetarian
Pâté en Croûte 1 onion, minced
2 Tbsp. margarine
12 cups minced mushrooms
4 garlic cloves, minced
2 Tbsp. fresh parsley, minced
2 Tbsp. fresh rosemary, minced
2 Tbsp. lemon juice
2 1/2 cups dried bread crumbs
1 pkg. frozen puff pasty sheets, thawed
In a large pot, over medium heat, sauté the onion in the margarine for a few minutes. Add the mushrooms and garlic and sauté 20 to 30 minutes until the liquid has evaporated. The mixture should be somewhat dry. Add the parsley, rosemary, lemon juice, and bread crumbs and mix well, forming a sticky ball. Allow the mixture to cool slightly or store in the refrigerator overnight.
Thaw the puff pasty sheets for 30 minutes. Preheat the oven to 400F.
Place one sheet of dough on a floured board and roll it out into a large square. Spread half of the mushroom mixture over half of the dough, leaving a 1-inch space along the edges. Fold the other half of the dough over the half with the mushroom mixture, pressing the edges together with your fingers, then crimp with a fork to seal. Make three slits on top, then place the pasty on an ungreased cookie sheet and put it into the refrigerator while you prepare the other sheet of dough in the same manner, using the remaining mushroom mixture. Put this on the same or another cookie sheet and refrigerate for a few minutes.
Put the tray(s) into the oven and bake for 20 minutes, until the dough is puffed and golden. Cut into bite-sized pieces.
Makes approximately 32 pieces
Rosemary
and Hazelnut-Encrusted Seitan 1 cup hazelnuts, toasted
3 Tbsp. fresh rosemary, minced
2 cups flour
3-5 Tbsp. olive oil
1 lb. seitan cut or shredded into large chunks and marinated overnight or
1 box chicken-style White Wave Wheat Meat, available at health food stores.
Salt and pepper, to taste
Place the hazelnuts and rosemary in a food processor and blend until fine. Transfer to a medium bowl, add the flour, and stir to combine.
Heat the olive oil in a large skillet over medium heat. Dip the seitan chunks in the hazelnut mixture and coat completely (if the seitan does not come packaged in liquid, dip each piece in a little bit of water first). Put the seitan pieces in the oil and fry until lightly browned and crispy on both sides. Drain on paper towels.
Serve hot with Red Wine and Shallot Gravy (see recipe).
Makes 4 to 6 servings
Marinade for Seitan
2 cups extra virgin olive oil
1 cup tamari soy sauce
1/2 cup Dijon mustard
16 garlic cloves
1 Tbsp. ground black pepper.
Mix all ingredients in a blender.
Makes 31/2 cups
Red Wine and Shallot Gravy for Seitan
1 Tbsp. olive oil
6 Tbsp. shallots, minced
1/2 cup yellow onions, minced
1/4 cup celery, diced
1/4 cup carrots, diced
1/3 cup red wine
1 sprig fresh thyme
3 peppercorns
31/2 cups brown vegetable stock (recipe on next page)
1 Tbsp. margarine
1 Tbsp. flour
Preheat the oven to 350°F.
Heat the oil in a large skillet over medium heat. Add the shallots, onions, celery, and carrots and cook until soft and browned. Stir in the wine, thyme, and peppercorns and cook, stirring frequently, until the wine is absorbed. Stir in the stock and cook for approximately 30 minutes, stirring occasionally, until the sauce is reduced by half.
Meanwhile, melt the margarine in a small skillet. Add the flour and stir constantly until bubbly and lightly browned. Stir in some liquid to thin out, then stir the mixture into the stock mixture and cook for another 20 minutes, stirring occasionally. Strain through a fine-mesh strainer and discard the vegetables. Serve over the Rosemary and Hazelnut-Encrusted Seitan.
Makes 4 servings
Green
Beans With Fresh Cranberries1/2 lb. green beans, trimmed and cut on the diagonal
2 Tbsp. margarine
1 cup cranberries
1 clove garlic, minced and pressed
2 Tbsp. fresh parsley, chopped
1 Tbsp. fresh tarragon, chopped
Sea salt and freshly ground black pepper, to taste
Bring a pot of salted water to a boil. Add the beans and cook for 3 to 4 minutes.
Drain the beans in a colander and hold under cold running water to stop the cooking process. Blot the beans with a paper towel to remove the excess water.
Put the beans into a dry skillet and heat over medium heat until the remaining moisture on the beans evaporates. Stir in the margarine, cranberries, garlic, parsley, tarragon, salt, and pepper, tossing to coat well.
Cook until heated through.
Makes 4 servings
Apple
Bavarian Torte1/2 cup plus 1 Tbsp. margarine, chilled
3 apples, peeled, cored, cut in half, and thinly sliced
1/3 cup brown sugar
1/2 tsp. ground cinnamon
1/3 cup plus 1/4 cup white sugar, chilled
1/4 tsp. vanilla extract
1 cup flour, chilled
1 8-oz. package nondairy cream cheese (try Tofutti brand at Tofutti.com)
1 Tbsp. fresh lemon juice
1/2 tsp. vanilla extract
1 Tbsp. cornstarch
1/4 cup sliced almonds
Preheat the oven to 400F. Oil a 9-inch springform pan.
In a skillet over medium heat, melt 1 tablespoon margarine. Toss the apples with the brown sugar and cinnamon and sauté for 2 to 3 minutes. Drain off and reserve the liquid.
Cream together 1/2 cup margarine, 1/3 cup white sugar, 1/4 teaspoon vanilla, and the flour. Press the crust mixture into the bottom of the springform pan. Set aside.
In a food processor, blend together the nondairy cream cheese, lemon juice, 1/2 teaspoon vanilla, cornstarch, and remaining 1/4 cup sugar. Pour this mixture over the crust and spread the apples on top.
Bake for 10 minutes. Drizzle with a couple spoonfuls of the reserved apple liquid, avoiding the edges of the pan, and continue baking for 25 minutes.
Sprinkle almonds over the top of the torte. Continue baking until lightly browned. Cool before removing from the pan.
Makes 6 to 8 servings
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