Posted on 22 December 2016
It finally feels like the Holiday Season is right around the corner. At this time of year we often reflect on our many blessings. Living in Southern California, winter never actually feels like winter, because we have such absurdly warm weather throughout the entire year. Not that we’re complaining or anything, but the 1st day of winter has arrived and it finally feels just chilly enough for us to brave our winter coats, and embrace in the warmth of all our favorite comfort foods.
It’s the season where we gather around the dinner table and share all of our gratitude and memories that the soon- to-end year has brought us. In order for you to spend as much quality time with your loved ones; we wanted to share a 4-course menu for the holidays that you can easily follow, so that you can enjoy creating as many new memories and traditions before the season is over, as much as possible.
What are you thankful for this Holiday Season? If you find yourself feeling a little discouraged today, take a few minutes to make a list of your blessings. It has a great way of changing your perspective.
Wishing you all a safe and joyous Christmas season!
Pears with Blue Cheese and Prosciutto
Photo by Mikkel Vang
- In a large bowl, toss the pears and lemon juice.
- Layer a slice of pear, an arugula leaf, and a piece of cheese on a piece of prosciutto and roll up.
Tender Greens with Champagne Vinaigrette
Photo by Marcus Nillson
2 ½ teaspoons Dijon mustard
¼ cup Champagne vinegar or white wine vinegar
1 teaspoon honey
1 cup extra-virgin olive oil
1 large shallot, finely chopped
1 head Boston or Bibb lettuce
1/3 cup fresh dill sprigs
¾ cup fresh whole flat-leaf parsley leaves
1 ½ tablespoons fresh tarragon leaves, roughly chopped (optional)
¼ cup fresh chives, cut into 1-inch pieces (optional)
¼ cup fresh whole chervil leaves (optional)
- In a bowl, whisk together the mustard, vinegar, honey, and 1½ tablespoons water. Whisking constantly, slowly add the oil. Add the shallot and set aside.
- In a large bowl, combine the lettuce, dill, parsley, and (if using) tarragon, chives, and chervil. (You can cover and refrigerate the vinaigrette and greens separately for up to 24 hours.)
- Whisk the vinaigrette to recombine. Serve the salad with the vinaigrette on the side.
Roast Beef with Slow-Cooked Tomatoes and Garlic
Photo by Beatriz da Costa
2pounds boneless rump or rib roast
kosher salt and pepper
1pint grape tomatoes
1head garlic, cloves peeled
8sprigs fresh thyme
3tablespoons olive oil
- Heat oven to 350° F.
- Season the beef with 1 teaspoon salt and ½ teaspoon pepper and place in a large roasting pan.
- In a bowl, combine the tomatoes, garlic, thyme, oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Scatter the tomato mixture around the meat and roast to the desired doneness, about 1 hour for medium-rare (internal temperature 125° F).
- Transfer the beef to a cutting board and let rest at least 10 minutes before slicing. Divide among individual plates and serve with the tomatoes and garlic.
Croissant and Chocolate Bread Pudding
Photo by Con Poulos
Unsalted butter for the baking dish
6large egg yolks
2cups whole milk
1cup heavy cream
1cup granulated sugar
1teaspoon pure vanilla extract
1/2teaspoon kosher salt
1/2teaspoon ground nutmeg
6croissants, cut into 1-inch pieces (about 1 pound)
4ounces bittersweet chocolate, cut into chunks
- Heat oven to 375° F. Butter an 8-inch square or other shallow 2-quart baking dish.
- In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. Add the croissants and chocolate and mix to combine.
- Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes. Serve warm or at room temperature.