Thai Green Curry Cod

Total Time: 30 minutes

Servings: 4

True cod has a mellow taste with the perfect flake which allows for a variety of preparations. This makes it an ideal fish to be poached in a curry sauce. The firm white flesh of the fish holds up to the thick spicy Thai green curry paste. The mild and sweet flavor of the fish absorbs the delicious aromatics of the gorgeous greenish-yellow-hue of the coconut-base curry. Serve this Thai Green Curry Cod dish over some jasmine rice, and you’ll have a complete meal better than any take-out.

Ingredients

  • 1 can of full fat coconut milk, divided

  • 1-3 tablespoons of green curry paste (adjust for spiciness)

  • ½ cup of chicken or vegetable stock

  • 1 teaspoon of salt

  • 1 small eggplant cut into bite size pieces (Japanese eggplant variety if available)

  • 1-2 tablespoons of of finely chopped palm sugar (regular or coconut sugar can be substituted)

  • 1-2 tablespoons of fish sauce (adjust to taste)

  • 8 oz of can of bamboo shoots, drained

  • 4 True Cod fillets, about 6 ounces each

  • ½ cup of mini sweet peppers cut into strips, seeds removed

  • ½ cup of Thai Basil stems removed and hand torn into smaller pieces (regular basil maybe substituted)

  • 1 sprig of Thai Basil and a few slices of a Fresno chili or red jalapeno for garnish

Preparation

  1. Peel and cut eggplant into bite size pieces. Sprinkle with salt to draw out the bitterness of the eggplant and set aside. If using the Japanese variety, skip the peeling, the skins are thin enough to eat.

  2. In a large dutch oven, reduce ½ the can of coconut milk over medium heat. The coconut milk should bubble up and start thickening.

  3. When the coconut milk breaks and the oil separates from the milk, add the curry paste.

  4. Saute, stirring constantly for a minute until the paste has thickened and becomes very aromatic.

  5. Stir in the eggplant until everything is coated with the curry mixture for a couple minutes.

  6. Add the vegetable stock, remaining coconut milk, palm sugar, bamboo shoots, and 1 tablespoon of fish sauce.

  7. Lower heat to medium-low and simmer for about 5 minutes, carefully scraping the bottom to prevent the curry from burning.

  8. Shimmy each piece of cod fillets into the curry and let the fish poach in the liquid for 5 more minutes on low with the lid on.

  9. Once fish is done poaching, remove the lid, add the mini sweet pepper strips and turn the heat up and let the curry boil for just a minute so the curry sauce thickens back up and the excess moisture evaporates. Careful not to stir to prevent the cod and eggplant from breaking. You can carefully shake the pan gently back and fourth prevent anything from sticking to the bottom of the pan.

  10. Remove from heat and toss in the Thai basil. Garnish with a sprig of Thai basil and Fresno chili. Serve over jasmine rice.

NOTES: MAKE SURE TO TASTE! Adjust final seasoning with more fish sauce or a pinch of sugar before serving. This is very crucial because every curry paste brand is different. Some may be sweeter or saltier than others. Add more fish sauce or sugar, to season to your likeness.

Chocolate Strawberry Fool

By: Co+op, stronger together

Total Time: 50 minutes total; 20 minutes active

Servings: 4

This easy and elegant parfait makes any meal or occasion just a little more special.

Ingredients

  • 2 ounces semisweet chocolate, finely chopped

  • 2 cups sliced fresh strawberries, divided

  • 1/4 cup sugar

  • 1/2 teaspoon vanilla extract

  • 1/2 cup heavy whipping cream, very cold

Preparation

  1. Place 1 cup of strawberries in a small bowl and add the sugar and vanilla extract. Mash the strawberries into small pieces using a fork. Refrigerate for 30 minutes.

  2. Pour the cold whipping cream into a cold, medium-sized bowl. Using a beater, whip the cream until it holds stiff peaks. Fold the mashed strawberries and 3/4 of the chocolate into the whipped cream.

  3. Using a tablespoon, fill a wide-mouth glass (such as a martini glass or tumbler) 1/3 full with the whipped cream, then top with a layer of sliced strawberries. Repeat with more whipped cream and another layer of strawberries. Top with remaining whipped cream and garnish with chocolate shavings.

Serving Suggestion

Accompany this elegant dessert with a plate of delicate shortbread cookies. Blueberries, raspberries, or pitted cherries can be used instead of the strawberries, if you prefer.

Nutritional Information

Calories: 244, Fat: 15 g, Cholesterol: 41 mg, Sodium: 14 mg, Carbohydrate: 28 g, Dietary Fiber: 2 g, Protein: 2 g

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

30 Minute Surf 'n Turf

Total Time: 30 minutes

Servings: 2

Did you forget to make dinner reservations for Valentines Day? Skip the hassle of going out, and have a romantic dinner at home instead. You can impress your date with this simple Surf ’n Turf recipe that takes only 30 minutes to make. This fancy feast without the fuss is a sure way to win that special someone’s heart.

Ingredients

Herb Butter with Shallots

  • 1/2 cup (1 stick) unsalted butter, softened

  • 2 Tablespoons flat leaf parsley, finely chopped

  • 1/4 teaspoon tarragon, chopped

  • 1 tablespoon finely minced shallot

  • 1 clove garlic, chopped

  • 1/2 teaspoon grated lemon zest

  • 1/4 teaspoon ground black pepper

  • 1/2 teaspoon flaky sea salt

Surf’n Turf

  • 2 lobster tails (6-8 ounces each)

  • 2 ribeye Steaks (1-1.5” thick 8-12 ounces each)

  • 1/2 pound of asparagus

  • 1/2 teaspoon of smoked paprika

  • 1 tablespoon of extra virgin olive oil, divided

  • 2 tablespoons of melted butter, divided

  • flaky sea salt and pepper to taste

  • lemon wedges for garnish

  • flat leaf parsley for garnish

Preparation

Make ahead: Herb butter with shallots

  1. In a large mixing bowl combine butter, parsley, tarragon, shallot, garlic, lemon zest, salt, and pepper.

  2. Mix until everything is incorporated.

  3. Put butter herb mix in a ramekin, cover and refrigerate for at least an hour (this can be made 3 days in advance).

30 minutes before your guest arrives

  1. Preheat oven to 400ºF.

  2. Season steaks generously with salt and pepper on both sides. Set aside.

  3. Prepare the lobsters. With kitchen shears, cut down the center of the lobster back, leaving the bottom still intact. Pry open the back to expose the flesh and set aside (this can be done the night before and left covered in the refrigerator).

  4. On one side of a rimmed baking tray, lay out asparagus single layer. Drizzle with a tablespoon of extra virgin olive oil and season with salt and pepper.

  5. Place lobster tails on the rimmed baking tray opposite of the asparagus. Spoon 1/2 a tablespoon of butter over each lobster, season with the smoked paprika. Set aside.

  6. Heat up a cast iron grill pan on medium high heat. Once the pan gets hot, drizzle the remaining olive oil over the pan. Place the steaks on the grill pan and turn heat down to medium. Sear for 3-5 minutes depending on thickness of the steaks (reduce heat and searing time if steak is browning too quickly). Flip the ribeye steaks over and spoon melted butter over each steak. Cook for another 3-5 minutes. Holding one steak at a time with tongs, brown the fatty edge of the ribeye.

  7. Transfer skillet to the oven. Roast until the ribeyes until the thickest part of the steaks registers desired doneness on thermometer (between 5-10 minutes). Once steak has finished cooking, transfer to a plate and cover loosely with aluminum foil and let rest for about 10 minutes.

  8. Meanwhile set your oven to broil on high heat.

  9. Place the baking sheet with the lobsters and asparagus in the oven about 4-6 inches from the upper broiling coils. Broil for about 8-10 minutes depending on the size of the lobsters.

  10. Divide the lobster tails, steaks, and asparagus between two plates. Place a generous amount of the herb butter on top of each steak and lobster. Garnish with parsley and lemon wedges. Serve immediately.

Wellness Tuesday Tips: Keto

Ratio of food intake to get into and maintain ketosis is 70-80% fat, 10-15% protein, 5-10% carbs

Ratio of food intake to get into and maintain ketosis is 70-80% fat, 10-15% protein, 5-10% carbs

In lieu of making a New Year’s resolution, I decided to choose an intention for 2019. It just feels better, cultivating what I wish to manifest in my life, rather than imposing restrictions. Who needs more of those? Create is my word to explore, tend and grow, with a sense of wonder. 

“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.”

-Ruth Reichl

Curious about the Ketogenic lifestyle, yet resistant to conforming to a particular protocol, it was set on the back burner. After connecting with someone who simplified the science behind Keto, I dove in. It’s incredibly helpful to have a guide along the way.

What you are asking your body to do is burn fat as fuel instead of glucose, providing a stable source of energy. Our brains are made of fat, as well as the myelin sheath that is a fatty insulating layer protecting our nerves. I’ve already noticed improved sleep, weight loss, increased mental focus and zero sugar crashes. That is after getting through the Keto flu.

  • Include healthy fats, coconut oil, avocado, nuts and seeds

  • Limit carb consumption bread, pasta, crackers, and beans, fruit

  • Get regular exercise

  • Utilize electrolytes ~ pink salt

  • Stay hydrated

In March I will be hosting a keto book club at Uncorked, your personal  guide along the keto trek. Demystifying the hype, sharing the science and navigating the pitfalls. Together we will explore all the ways to make it simple, satisfying and yes, fun.

February Cheese of the Month

HAND RUBBED MAYAN COCOA COFFEE FONTINA

Save 20% on This Cheese All Month Long


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An earthy and exotic blend of sweet and spicy Mayan spices, cocoa and coffee. Mayan Cocoa Coffee fontina is the perfect cheese for melting, snacking and sandwiches. 

Content thanks to Yellow Door Creamery

Roasted Cauliflower with Curry

Total Time: 30 minutes

Servings: 4

I use to hate cauliflower. The only way I’ve had it in the past was boiled or steamed. When I learned about the magical transformation of roasting vegetables, it opened up a gateway of new possibilities for me. Roasting cauliflower is already delicious, but adding adding sweet paprika and curry powder adds a nice warmth of flavor to your taste buds without the harsh heat. The panko bread crumbs adds texture without the messiness of deep frying. This Roasted Cauliflower with Curry recipe is not only simple, but a budget-friendly vegan side dish you can add to your weekly dinner routine.

Ingredients

  • 1 head cauliflower, stems removed, cut into florets

  • 3 tablespoons extra virgin olive oil

  • 2-3 teaspoons of curry powder

  • 1/2 teaspoon of sweet or smoked paprika

  • 2 tablespoons of panko bread crumbs (this can easily be omitted if you’re gluten-free)

  • Generous pinch of flaky sea salt divided

Preparation

  1. Preheat oven to 400ºF.

  2. In a large mixing bowl, add cauliflower and drizzle in the extra virgin olive oil. Toss until everything is well coated.

  3. In a small bowl, mix the curry powder and paprika until there are no more lumps. Season the cauliflower with the curry mix and a salt until it’s well coated.

  4. Add the panko bread crumbs and gently toss to coat the cauliflower.

  5. Spread the cauliflower single layer out onto a rimmed baking sheet and place in the oven.

  6. Bake for 20 to 25 minutes, stirring and flipping the florets halfway through, until cauliflower begins to brown and is tender.

  7. Taste, and season with more salt if needed. Serve immediately.

Bolognese Spaghetti Squash Boats

Total Time: 1.5 hours; 30 minutes active

Servings: 2

It’s January! That means it’s peak season for spaghetti squash! Most people ask, “what do I do with this strange looking gourd?”. Simple, you top it like any pasta dish. These Bolognese Spaghetti Squash Boats are a simple and healthy low-carb alternative from carb-heavy wheat noodles. When roasted, spaghetti squash is naturally sweet making it perfect for an acidic tomato base sauce. Spaghetti squash also contains lots of nutrients such as folic acid, potassium, vitamin A, and beta carotene. This recipe can easily be made vegetarian by switching out the ground beef for chopped cremini mushrooms. Not only is it healthier than traditional spaghetti, but its a fun and way to get kids to eat their vegetables.

Ingredients

Bolognese Sauce

  • 2 Tablespoons of extra-virgin olive oil

  • 1 medium yellow onion, coarsely chopped

  • 4 cloves of garlic, peeled and coarsely chopped

  • 1 celery stalk, coarsely chopped

  • 1 carrot, coarsely chopped

  • 1/4 of an eggplant cut into small 1/4 inch cubes

  • 1 pound ground organic beef (to make this vegetarian 1 lb of chopped cremini mushrooms may be substituted)

  • One 28-ounce can Cento San Marzano crushed tomatoes

  • 1 teaspoon of dried Italian seasoning

  • a tablespoon flat-leaf Italian parsley, chopped

  • 1/4 cup of chopped fresh basil leaves

  • 1/2 teaspoon of chili flakes

  • 1 bay leaf

  • Salt and freshly ground black pepper to taste

Spaghetti squash boats

  • 1 medium-large spaghetti squash

  • 1 tablespoon of extra-virgin olive oil

  • 1 teaspoon of salt

  • 1/4 cup grated mozzarella cheese

  • 1/4 cup freshly grated Pecorino Romano Parmesan cheese

  • 4-6 fresh basil leaves chopped for garnish

Preparation

Make the Bolognese

  1. Place a medium size sauce pan or dutch oven on the burner and turn the heat on to medium.

  2. Once the pan gets hot, add two the tablespoons of olive oil and saute the onions for 6-8 minutes until the onions becomes translucent (If the onions are browning to quickly, lower the heat to medium-low). Add the garlic, carrots, eggplant and celery and cook for another 5 minutes.

  3. After the vegetables have softens, crank the heat up to medium-high and add ground beef.

  4. Saute the beef and vegetable mixture, stirring frequently and using the back of a wooden spoon to breaking up any large lumps. Saute until meat is no longer pink for about 8-10 minutes.

  5. Add a 28 oz can Cento San Marzano crushed tomatoes, dried Italian seasoning, parsley, basil, chili flakes, and bay leaf and cook partially covered over medium-low heat until the sauce thickens. This will take about one hour.

  6. Season with salt and pepper to taste.

Roast Spaghetti Squash

  1. While Bolognese sauce is thickening, preheat the oven to 400 degrees F.

  2. With a sharp knife, carefully cut the spaghetti squash in half lengthwise.

  3. Scoop out all the seeds, and brush the interior of the squash with the olive oil and season with salt.

  4. Line a rimmed baking sheet with parchment paper, and place the spaghetti squash cut side down on the baking sheet (hot air and steam will get trapped in the dome and cook the squash).

  5. Roast the spaghetti squash for 45 minutes to 1 hour depending on the size. Use a pairing knife to pierce the squash through the skin into the flesh, if the knife goes in easily, it’s ready (The spaghetti squash should retain its shape).

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Assemble

  1. Remove the squash from the oven and turn the heat down to 350 degrees F.

  2. Once spaghetti squash is cool enough to handle, flip the squash skin-side down onto a rimmed baking dish.

  3. Sprinkle the grated mozzarella and Pecorino Romano Parmesan cheese inside the cavity of the spaghetti squash.

  4. Spoon in the Bolognese sauce, and return the spaghetti squash boats to the oven and let everything heat up for 15 minutes.

  5. Remove from the oven and garnish with the chopped basil. Let cool for about 10-15 minutes before serving.

To learn more about winter squash, click here! 

Blood Orange, Beet, and Fennel Salad

By: Bon Appétit

Ingredients

  • 2 medium red beets, tops trimmed

  • 2 medium golden beets, tops trimmed

  • 3 blood oranges

  • 1 medium navel orange (preferably Cara Cara)

  • 1 tablespoon fresh lemon juice

  • 1 tablespoons fresh lime juice

  • 1/2 small fennel bulb, very thinly sliced crosswise on a mandoline

  • 1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)

  • Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)

  • Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper

  • 1/4 cup loosely packed fresh cilantro and/or chervil leavesnions

For the full recipe, check it out on Bon Appetit

To learn more about oranges, click here! 

Wellness Tuesday Tips: Flower Power

Come January I am even more dedicated to self-pampering and treating myself with flowers. Buying a bouquet every week, I delight in filling vases of all sizes and placing them here and there, in anticipation of spring. My latest obsession is succulents, a feast for the eyes!

 What does that have to do with Wellness you ask? Bringing nature indoors reduces mental fatigue, being greeted with beauty reduces stress and is a creative outlet.

 Also, flower oils are exceptionally effective for dry winter skin. I have discovered that simple ingredients like rosehip seed oil, calendula, lavender and neroli leave my skin and senses feeling super luxurious.

 Rosehip seed oil is unmatched for fading scars and brightening skin, due to high concentrations of vitamins A, C and E. It reduces the impact of environmental stressors, along with supporting firmness and improving skin texture.

 Calendula oil is made from marigold flowers soaked in olive oil; useful for healing red, cracked and itchy skin. Gentle enough to apply to delicate skin, perfectly safe for babies.

 Neroli is the waxy flower of the orange tree, is both uplifting and calming to the nervous system. I think it smells divine, mixing it with vetiver will add a grounding component.

 Lavender, of course, is the classic cell regenerator. Lovely mixed with rosehip seed oil as a night time moisturizer.

 If you have not explored our essential oil area, please do! There is an endless array of products to explore in our compact area— it is one of my happy places.

 

Earth laughs in flowers.

           Ralph Waldo Emerson

SWEET POTATO AND KALE QUESADILLAS

Total Time: 30 minutes

Servings: 4

These quick and easy quesadillas will satisfy everyone at your table. These quesadillas can be made for lunch or an afternoon snack. The black beans, kale, and sweet potatoes are nutrient rich and also provides a lot of protein. Kids and adults alike will love this tasty and satisfying vegetarian dish.

Ingredients

  • 1/2 lb of sweet potatoes (either white or yellow/orange flesh variety works. The yellow/orange flesh variety are richer in beta-carotene)

  • 1 tablespoons plus 1 teaspoon of extra virgin olive oil divided

  • 1 1/2 teaspoons of smoky chipotle taco seasoning (any of your favorite taco season will work)

  • 1 teaspoon of sea salt divided

  • 1 cup of chopped kale

  • Juice of 1/2 a lime

  • 1 cup of sharp cheddar cheese, pepper jack works great too

  • 1/2 cup of canned black beans drained

  • 4 large flour tortillas

Optional ingredients for serving quesadillas

  • Sour cream or plain Greek yogurt

  • Salsa

  • Slices of avocado

  • Guacomole

  • Hot sauce

Preparation

  1. Arrange a rack in the middle and preheat the oven to 400°F.

  2. Dice the sweet potatoes into small cubes (you don’t have to peel the sweet potatoes. The skin of a sweet potato is edible. The skin will add more fiber and potassium to the quesadillas).

  3. Toss the sweet potatoes in 1 tablespoon of olive oil, season with chipotle taco seasoning, and 1 teaspoon of salt.

  4. Place the sweet potatoes single layer on a rimmed baking sheet for 20-25 minutes until sweet potatoes are soft (This can be done up to 2 days in advance and refrigerated prior to making quesadillas).

  5. While the sweet potatoes are roasting, chop kale into nice thin 1/4 inch strips.

  6. Toss the kale with lime juice and gently massage with your hands. Let rest so the kale will soften for about 15 minutes .

  7. Remove the sweet potatoes from the oven after roasting and let cool enough to handle .

  8. Place a 12 inch skillet on medium heat, and add half a teaspoon of extra virgin olive oil .

  9. Assemble the quesadilla by placing the tortilla in the pan add about 1/4 cup of cheese, layer on half the black beans, half of the roasted sweet potatoes, half of the kale, another 1/4 cup of cheese, and topped with another tortilla.

  10. Watch carefully for the cheese to melt. You can use a spatula to push down on the top of the quesadilla to make sure the layers adhere together. Let it get toasty for about 4-5 minutes. You can use a spatula to lift one edge of the quesadilla to check for how well the bottom is browning (if the quesadilla is browning too quickly, and cheese isn’t melting quick enough, lower the temperature of the stove top).

  11. Once cheese is melted to the bottom tortilla, carefully but quickly flip the quesadilla and it let cook for another 4-5 minutes.

  12. Remove the quesadilla and repeat process with the remaining ingredients.

  13. Cut the quesadilla to desired pieces and serve with your favorite sides.

To learn more about sweet potatoes, click here! 

Wellness Tuesday Tips: Golden Milk

Feeling a little low down with the grey days? When the sunshine is stuck behind the clouds we start looking for bring it in other ways.

Boy, do I have a treat for you!

Daily I make a frothy cup of Golden Milk; I adore hot drinks in the winter. Turmeric, the main ingredient, will help your body reduce inflammation, while new studies suggest it greatly benefits brain health.

A nourishing way to prep for sleep, it helps to melt away muscle tension from being out in the cold.

Occasionally, it is my morning drink with cacao, maca and matcha tea powder. An alternative to coffee, it’s a powerful jumpstart to your day with a fraction of the caffine.

You can find Golden Milk in the Wellness dept. on aisle 6. I use either Garden of Life or Gaia brands or if you prefer the bulk turmeric in aisle 2 is also an option.

Recipe #1

I tsp Golden Milk

8-10 oz milk, cow or alternative, make sure it’s creamy

1 dash of cinnamon

1 dash of nutmeg – sleep inducer

1 dash clove or ginger

1 dash stevia, honey or coconut sugar

Heat of the stovetop, using a whisk to get it foamy

Pour into your favorite mug adding another dash of spice or whipped cream and relax in front of the twinkling lights.

Enjoy the cozy!


Fish En Papillote

Total Time: 25 minutes

Servings: 2

Fish en Papillote is a cooking process by enclosing fish fillets in a paper packet. This technique basically steams the fish, locking in all the flavor and moisture. It's an easy way to enjoy steamed fish without the fuss or mess of expensive steaming equipment. The best part is opening the delicious parcel filled with fragrant steam at the table for your guest to enjoy. This dish will be the most flavorful and moist fish you’ve ever eaten, perfect with a side of steamed rice or vegetables.

Ingredients

  • Parchment paper

  • 2 boneless skinless fillets of rockfish about 6-8 ounces each (any firm white fish will do)

  • 2 cloves of garlic shaved or thinly sliced

  • 1 lemon cut into slices

  • 2 shallots cut into quarters

  • 2 tablespoons of dry white wine

  • 2 tablespoons of extra virgin olive oil

  • 1 teaspoon of salt

  • 1/2 teaspoon of fresh cracked pepper

  • 1/2 teaspoon of Old Bay Seasoning

  • 2 pats of butter

  • 2 tablespoons of your favorite herbs such as Italian parsley, dill, or thyme

Preparation

  1. Arrange a rack in the middle and preheat the oven to 400°F.

  2. Cut parchment paper roughly 15 x 10 inches, and crease parchment paper in half.

  3. Arrange both pieces of fish on top of the parchment paper side by side on one side of the crease.

  4. Scatter on the shaved garlic, lemon slices, and quartered shallots over the fillets.

  5. Drizzle with olive oil and season with salt, paper, and Old Bay.

  6. Top each piece of fish with a pat of butter and your favorite herbs.

  7. Fold the parchment paper in half—all the edges and corners should meet up.

  8. From one of the folded corners, start pleating and crimping the two edges shut, working towards the other corners, leaving the last two inches unfolded at the opposite end.

  9. Tilt the bag with the open corner up slightly and pour the white wine in the small opening.

  10. Finish crimping the edges closed, and give the bag a gentile but firm twist at the end, so the bag doesn’t come undone.

  11. Place the packet on a rimmed backing sheet, and bake for 15-20 minutes. The bag will puff up during cooking.

  12. Remove the packet from the oven and plate.

  13. Right before serving, cut open the packet with scissors table side, and serve immediately.

January Cheese of the Month

Truffle Tremor

Save 20% on this cheese all month long!


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A flavor powerhouse of ripened goat cheese.

You’ll enjoy the heavy floral, herbaceous, and mushroom notes in this earth-shaking masterpiece. If you love Humboldt Fog and can’t get enough of truffles, this is the cheese for you. Like other soft-ripened cheeses, Truffle Tremor® has a bloomy rind that allows the cheese to ripen from the outside in. As Truffle Tremor® continues to ripen and mature, the creamline develops and the flavor intensifies — an ooey-gooey, ripe Truffle Tremor is not for the faint of heart.


Content thanks to Cypress Grove

Overnight Baked Panettone Toast

Total Time: 12.5 hours; 1.5 hours active

Servings: 8

Panettone is a distinctive fluffy cake like bread usually enjoyed during the holidays. There are many variations, traditionally the bread usually contains a mixture of candied orange rind, dried fruit, or chocolate. If you received a Panettone loaf for Christmas, you’re probably wondering what to do with the giant loaf. The sweet pillowy Italian bread is pretty tasty the first few bites, but it’s a lot of bread to handle. Once you cut into the fluffy loaf, it’s almost impossible to finish it. The bread tends to dry out pretty quickly. Best solution, make this super easy overnight baked Panettone toast. If you serve this sweet treat to your guest in the morning, they’ll think you slaved away for hours in the kitchen. This is not a low calorie breakfast, so it’s the perfect dish to indulge in before making any New Years resolutions!

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Ingredients

Base for french toast

  • 1 loaf of crusty Panettone bread or brioche bread

  • 1.5 cups heavy cream

  • 1 cup milk

  • 8 eggs room temperature

  • 1/2 cup sugar

  • 1/4 cup brown sugar

  • 1 tsp vanilla extract

  • 1/2 tsp salt

  • 1/4 cup of butter broken into chunks

Optional Ingredients

  • 1/2 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • orange zest

  • 1 tsp ground cinnamon

  • 1 tsp ground cardamon

  • handful of chocolate chips

  • handful of your favorite nuts (sliced almonds, pecan halves, walnut pieces)

  • handful of dried fruit cut into small pieces and soaked in brandy (apples, raisins, cranberries, pears, apricots, etc)

  • Apples or pears cut into small bite-size pieces.

Optional Toppings

  • 1 tsp powdered sugar dusted over top for garnishing

  • Crème anglaise

  • fruit preserves

  • pure maple syrup

  • whipped cream

Preparation

  1. Butter a 9” x 12” or two 8” x 8 “ pan.

  2. Roughly cut the crusty Panettone into 1/2 inch squares, if the bread feels too moist, leave the cut pieces single layer on a tray to dry out on the counter for a couple hours (the more dry the better, the bread will soak up more custard).

  3. Arrange bread pieces into the buttered pan. You don’t have to be neat, the more ridges and edges you have, the better, those areas will crisp up nicely when baked.

  4. In a large bowl, whisk together the heavy cream and milk.

  5. Add the room temperature eggs one at a time and whisk thoroughly making sure there isn’t any large chunks of eggs.

  6. Mix in the sugar, brown sugar, vanilla, and salt. Whisk until sugar dissolves.

  7. Now comes the fun part. You can start mixing in the optional ingredients you want. Be creative, you’re not limited to the ingredients listed.

  8. Pour the custard mixture over the prepared Panettone in the pan, making sure to even distribute your add-ins and every piece of bread is covered.

  9. Break butter pieces up into small chunks, and scatter the pieces on top of the bread.

  10. Cover with foil and refrigerate overnight for the bread to soak up all that goodness

  11. In the morning, preheat the oven to 350.

  12. Bake the Panettone toast covered for 30 mins with the foil still on, then uncover and bake for an additional 25-30 mins until all the liquid is set, and the bread is baked through.

  13. Once your toast is done baking, allow it to cool slightly for about 10 mins for everything to set. Then dust with powdered sugar.

  14. Bring the dish to the table and place the pan on a hot pad (the pan will still be hot).

  15. Let your guest scoop out their desired piece with a serving spoon, and top with their favorite toppings.

Sautéed Green Beans With Orange Sesame Glaze

Total Time: 20 minutes active

Servings: 4

The holidays are just around the corner. It’s time to start planning menus for upcoming dinners, brunches, and parties. Green Beans with Orange Sesame Glaze are a delicious twist on the otherwise boring vegetable. The sesame oil adds a nice aroma to these zesty-sweet, a little bit savory, and a whole lot a flavor side dish! Dry-sautéing the green beans gives them a nice crunch, making this dish different than the regular holiday green bean casserole.

Ingredients

  • 1 pound green beans, trimmed

  • 1 tablespoon grape seed oil, divided

  • 2 tablespoons fresh orange juice

  • 1/2 tablespoon soy sauce

  • 1 tablespoon honey

  • 1/4 teaspoon ground black pepper

  • 1/2 tablespoon sesame oil

  • 2 tablespoons sesame seeds, toasted

Preparation

  1. Wash the green beans, drain thoroughly, dry the beans with a towel, (make sure there is no moisture left on the green beans, the water will make the oil splatter) and trim the tops and bottoms.

  2. Dry-Frying: In a wok, heat 1 tablespoon grape seed oil over medium heat. Add the green beans and stir-fry until they start to wrinkle and shrivel a little (6 to 7 minutes). If you have a smaller wok or pan, you may do this in batches.

  3. Remove the green beans from the wok and drain in a metal colander or mesh strainer.

  4. Make the sauce: return the wok back to medium heat. Add the orange juice, honey, and black pepper. Stir-fry for a few seconds, until it bubbles up and becomes a sticky sauce.

  5. Turn heat down to low, Add the green beans back into the wok, and mix the beans into the sauce.

  6. Turn off heat, add the sesame oil, and gently toss to coat the green beans until they glisten.

  7. Plate and sprinkle on the sesame seeds. Serve hot.