Holiday Heaven – Rimann Liquors

Holiday Heaven

November 29, 2019

Pine Nut, Corn Bread & Apple Dressing (Credit: The Culinary Center of Kansas City)

Ingredients:

  • ¾ cup pine nuts
  • 6 tablespoons unsalted butter
  • 3 cups coarsely diced onion
  • 1 ½ teaspoons dried thyme, crumbled
  • 3 large baking apples cored and coarsely chopped (about 1 ½ pounds total)
  • ½ cup chopped fresh sage
  • 1 teaspoon salt
  • 1 recipe Stone Ground Cornbread, crumbled coarsely (see recipe below)
  • 2 ½ cups chicken broth, homemade or store bought
  • 2 teaspoons ground black pepper

Preparation:

Preheat the oven to 375 degrees.  Toast the pine nuts in a single layer in a shallow metal baking pan and bake stirring once or twice till golden brown.  This should take about 7-10 minutes.  Transfer to a bowl and cool.  

In a large skillet over medium heat, melt butter.  Add onion and thyme and cook, covered, for about 5 minutes, stirring once or twice. Add the apples and cook, covered, for 5 minutes, stirring once or twice.  Remove from heat, stir in sage and salt and cool to room temp. 

Position a rack in the middle of the oven and turn the oven up to 400 degrees. Butter a large shallow baking dish.  In a large bowl, thoroughly toss together the crumbled cornbread, apple mixture and pine nuts.  Stir in the chicken broth and the freshly ground pepper and mix thoroughly.  Spoon the dressing into the baking dish and bake uncovered for about 40 minutes or until the top is lightly browned and the dressing is steamy. Makes 12 servings

 

Stone Ground Corn Bread

Ingredients:

  • 2 ½ cups unbleached all-purpose flour 
  • 1 ½ cups yellow cornmeal, stone ground
  • 4 tablespoons sugar
  • 4 teaspoons baking power
  • 1 teaspoon salt
  • 2 cups buttermilk, at room temperature
  • 2 eggs, beaten
  • 10 tablespoons unsalted butter, melted

Preparation: 

Preheat oven to 400 degrees.  Grease a 9×11-inch baking pan.  

In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt.  Add the buttermilk, eggs and melted butter and stir until partially combined.  Do not overmix.  Transfer to baking pan and spread to edges.  Bake 20 minutes or until cornbread is firm, edges are golden, and tester inserted in middle comes out clean. 

Old Fashioned Cheese Ball

  • 8 ounces goat cheese, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1 tbsp. chopped fresh flat-leaf parsley
  • 1 tbsp. chopped fresh chives
  • 1 tbsp. fresh thyme leaves
  • 1 tbsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • ½ cup toasted pine nuts
  • Sliced baguette, for serving

Beat goat cheese, cream cheese, parsley, chives, thyme, and lemon zest with an electric mixer on medium speed until combined, about 1 minute.  Season with salt and pepper.  Chill until slightly firm, about 30 minutes.  Place pine nuts in a shallow dish.  Roll cheese mixture, with slightly wet hands, into a ball.  Roll cheeseball in pine nuts to fully coat.  Chill until completely firm, 1 to 2 hours.  Serve with bread alongside.

Source:  Country Living

Christmas Tree Salad 

  • 1 bunch swiss chard (red or green), chopped
  • 1/3 cup pomegranate seeds
  • ¾ cup red grapes, sliced
  • 2 mandarin oranges, peeled and sliced in half, segments, separated
  • 1 small onion, diced
  • 2 tbsp. dried cranberries or raisins (optional)
  • 1 small apple, chopped
  • ¼ to ½ cup chopped pecans

Dressing:

  • 1 tbsp. maple syrup
  • 1 tbsp. extra virgin oil
  • 1 tbsp. apple cider vinegar
  • 1/8 tsp. coriander
  • A few pinches of orange zest
  • Pinch of cayenne
  • 1/3 tsp. salt or to taste
  • ¼ tsp. black pepper

Star Topper: 

  • 1 slice of toast, sliced and cut into a star

Prep all ingredients and toss with the dressing and spices in a large bowl.  Chill and serve.

 Source:  Healthy Happy Life

Hasselback Potato Gratin

  • 2 tbsp. olive oil, plus more for baking dish
  • 3 medium onion, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 2 ½ cups heavy cream
  • 4 garlic cloves, thinly sliced
  • 1 tbsp. chopped fresh thyme
  • 1 tbsp. chopped fresh rosemary
  • 8 ounces Gruyere, grated (about 2 cups), divided
  • 4 ounces Parmesan, grated (about 1 cup), divided
  • 3 ½ pounds Yukon gold potatoes, peeled and sliced ¼ inch thick

Heat oil in a large skillet over medium heat.  Add onions and season with salt and pepper.  Cook, stirring occasionally, until golden brown, 30 to 40 minutes.  Preheat oven to 350 degrees.  Lightly grease a 3-quart baking dish.  Combine onions, cream, garlic, thyme, rosemary, 1 2/3 cups Gruyere and 2/3 cup Parmesan in a bowl.  Season with salt and pepper.

Arrange potato slices vertically in a prepared baking dish.  Pour cream mixture over potatoes, making sure some of the mixture goes between the potatoes.  Cover with aluminum foil.  Bake until potatoes start to soften, 50 to 60 minutes.  Remove foil and bake until potatoes are golden brown, 25 to 30 minutes.  Sprinkle with remaining 1/3 cup Gruyere and 1/3 cup Parmesan.  Bake until cheese is golden brown and bubbling, 5 to 10 minutes.

Source:  Country Living

Green Beans with Butter Sauce and Crispy Leeks

  • vegetable oil
  • 1/2 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. Freshly ground pepper
  • 1/2 cup Buttermilk
  • 2 small leeks (white and light-green parts only)
  • 2 tbsp. chopped leeks
  • 1/2 cup white wine
  • 3 tbsp. vinegar
  • 2 tbsp. chopped celery
  • 1 tsp. sugar
  • 10 tbsp. unsalted butter
  • 1 1/2 lb. fresh green beans

For fried leeks, heat 1 inch oil to 350 degrees in a heavy pot.  Meanwhile, in a bowl, stir flour with ¼ tsp. each salt and pepper.  Pour buttermilk into another bowl.  Working in about 4 batches, coat leek rounds in buttermilk, then dredge in flour.  Shake off excess flour and fry leeks until golden, about 1 minute.  Transfer to paper towels.  Repeat with remaining leek rounds.

For butter sauce, place white wine, vinegar, celery, chopped leeks, remaining ¼ tsp. each salt and pepper, and sugar in a pot over medium-high heat.  Bring to a boil and cook until liquid is reduced by two-thirds.  Whisk in butter, a few pieces at a time, adding more only when fully incorporated into sauce.  Transfer steamed green beans to a platter, drizzle with butter sauce and top with fried leeks.

Source:  Country Living

Pecan Slab Pie

  • All-purpose flour, for work surface
  • 3 recipes All-purpose piecrust (or your favorite)
  • 8 large eggs
  • 2 cups light corn syrup
  • 1 cup packed light brown sugar
  • ¾ cup (1 ½ sticks) unsalted butter, melted
  • 2 tbsp. bourbon
  • 1 tbsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • 1 tsp. Kosher salt
  • 6 cups pecans
  • Flaked salt, for sprinkling

Preheat oven to 350 degrees.  On a lightly floured surface, roll dough to an 18×13 inch rectangle.  Transfer to a jelly-roll pan and trim to a 1-inch overhang.  Tuck overhang under; crimp as desired.  Freeze 25 minutes.  Whisk together eggs, corn syrup, sugar, butter, bourbon, vanilla, cinnamon, and salt in a bowl.  Stir in pecans.  Transfer to the prepared piecrust.  Bake until filling is puffed and the center is just set, 40 to 45 minutes.  Transfer pan to a wire rack and sprinkle with flaked salt.  Let cool completely.

Source:  Country Living

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