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Fresh & Easy Holiday Recipes

Last week I attended a Fresh & Easy Holiday Party at Sur La Table. 

We enjoyed delicious appetizers and wine (from Fresh & Easy of course), had cooking lessons with Chef Cynthia, ate a delicious Thanksgiving dinner, made our way through dessert, then rolled ourselves home.

Seriously I ate so much I don't think I ate again until the afternoon the next day. It was all so yummy, and I cannot wait to try out a few new dishes next week for Thanksgiving.

Don't these appetizers look delicious. 

After enjoying our appetizers and listening to an introduction from Chef Cynthia she showed us how to make the perfect roast turkey gravy. She had cooked the turkey and roast vegetables before we had arrived to make things run a bit quicker.

Here's the recipe:

Roast Turkey Gravy

Serves 6 to 8

Ingredients: 

• 6 cups pan juices from turkey (or low sodium chicken stock)
• 1/3 cup flour
• Salt and pepper to taste

Cooking Directions:

1. Remove turkey from roasting pan and pour juices through a fine mesh into a bowl. If liquids don’t measure 6 cups, supplement with chicken stock.
2. Let the juices sit in the bowl until the fat rises to the top. Spoon out the fat and discard.
3. Using two burners on medium-high heat, place roasting pan on the stove top.  Carefully pour 1 ½ cups of juices into the roasting pan. As soon as juices come to a boil, scrape the brown bits with a wooden spoon until clean of any caramelized bits.
4. In a jar, combine 1 cup of juices with flour. Shake vigorously until fully combined.  This is called a slurry.
5. Pour slurry into the roasting pan and stir constantly until incorporated, about 2 minutes.
6. Add remaining 3 ½ cups of juices into roasting pan and continue cooking for about 10 minutes until thickened. Remember, gravy will thicken even more once cooled.
7. Adjust the seasoning with salt and pepper. Serve warm.

Note: For smoother gravy, strain before serving.

Then Cynthia showed us how to make a delicious (seriously this really was amazing) cauliflower gratin.

Here's the recipe:

Cauliflower Gratin

Serves 4 

Ingredients:

• 1 large head cauliflower, cored and cut into florets
• 5 oz. diced pancetta
• 1 cup heavy cream
• 1 tablespoon all-purpose flour
• 1 cup grated Gruyere cheese, divided
• 1/2 cup fresh breadcrumbs
• 1 tablespoon unsalted butter, cut into small pieces
• Salt and pepper to taste

 Cooking Directions:

1. Preheat oven to 400F.
2. In a large skillet over medium heat, cook pancetta until browned and crispy. Drain and pat dry.
3. In a large bowl, combine cauliflower, heavy cream, flour, and ¾ cup grated Gruyere and pancetta. Season with salt and pepper and toss to combine.
4. Transfer mixture to a 2 quart baking dish, cover tightly with foil, and bake for 30 minutes.
5. In a small bowl, combine ¼ cup grated Gruyere and breadcrumbs.
6. Carefully remove baking dish from oven and sprinkle breadcrumb mix over cauliflower. Dot with butter and bake, uncovered, until topping is golden brown and cauliflower is tender when pierced with a knife, about 10 to 15 minutes.
7. Let cool for 5 minutes before serving.

While she was showing us how to do this we were set up at tables in pairs making a variety of salads. Nicole and I paired up and made a roasted butternut squash salad with pumpkin vinaigrette dressing.

Of course I have the recipe for that too.

Roasted Butternut Squash Salad with Pumpkin Vinaigrette Dressing

Serves 4

Ingredients:

Salad

• 16 oz. package fresh&easy butternut squash, cubed
• 2 tablespoons extra virgin olive oil
• ½ teaspoon salt
• ½ teaspoon pepper
• 6 oz. bag romaine and radicchio salad
• ½ cup pomegranate seeds
• ¼ cup toasted pepitas
• ¼ cup goat cheese, crumbled

Dressing

• 3 tablespoons pumpkin seed oil
• 2 tablespoons white wine vinegar
• 3 tablespoons orange juice
• 2 teaspoons Dijon mustard
• 1 shallot, finely chopped
• 1 teaspoon honey
• Salt and pepper to taste

Cooking Directions:

1. Preheat oven to 400F.
2. In a lined baking sheet, toss butternut squash with olive oil, salt and pepper. Roast for about 30 minutes, until brown. Remove from oven; allow to cool.
3. In a jar, add pumpkin seed oil, white wine vinegar, orange juice, Dijon mustard, shallots, honey, salt and pepper. Seal jar with a tightly fitting lid and shake until all ingredients are combined.
4. In a large bowl, place romaine and radicchio salad, butternut squash, pomegranate seeds, pepitas and goat cheese.
5. Pour dressing over salad and toss lightly.

We then enjoyed a big Thanksgiving dinner together.

After dinner it was time for dessert, of course. Cynthia had pre-made éclairs but we made the pastry cream filling and chocolate ganache for them. You have no idea how happy I am that I now know how to make delicious éclairs at home. I grew up eating éclairs in Australia, it was one of the staple items I would purchase when I went to bakeries.

Of course I have the recipe for these to share as well.

Pate a Choux

Makes 24 éclairs

Ingredients:

• ½  cup (1 stick) unsalted butter, cubed
• 1 teaspoon sugar
• ½  teaspoon salt
• 1 cup water
• 1 ¼  cups all-purpose flour
• 4 large eggs

Cooking Directions:

1. Preheat oven to 425 F
2. Place butter, sugar, salt and 1 cup water in a medium sauce pan and bring to a boil.  Immediately remove from heat, add flour and quickly stir with a wooden spoon.
3. Place back over medium heat and continue stirring until the mixture pulls away from sides; approximately 3 minutes.
4. Transfer dough to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute until dough starts to cool. Raise speed to medium and add eggs, one at a time, until a soft peak forms when batter is touched with your finger.
5. Add dough to a pastry bag fitted with a ½-inch tip. Line two baking sheets with parchment paper.
6. Pipe dough into 3-inch oblong shapes, making sure to leave space between each éclair.
7. Bake for 10 minutes. Turn oven down to 350 F and bake for another 25 minutes until golden brown.
8. Fill éclairs while still warm. This allows for easier piping.

Pastry Cream

Makes 2 Cups

Ingredients:

• 2 cups whole milk
• ½ cup sugar, separated
• ½  vanilla bean, split and seeds scraped
• 4 large egg yolks
• ¼ cup cornstarch
• 2 tablespoons unsalted butter

Cooking Directions:

1. Place milk, ¼ cup sugar and vanilla bean in a medium saucepan over high heat; cook until it comes to a simmer.
2. In a medium bowl, whisk together egg yolks with remaining ¼ cup sugar and cornstarch until thickened.
3. While whisking constantly, slowly pour heated-milk mixture in a thin stream into egg-yolk mixture. Pour mixture through a fine mesh sieve back into saucepan over medium heat and whisk constantly until mixture thickens, about 2 minutes.
4. Transfer to a large bowl over an ice bath and whisk in butter until melted. Once pastry cream slightly cools, cover with plastic wrap, pressing it directly on the surface of the pastry cream, and refrigerate until completely cooled.
5. To fill éclairs, add pastry cream into a piping bag fitted with a coupler and filling tip. Insert tip into one side of the éclair squeezing pastry cream slowly to fill. Remove tip and insert into the opposite side of éclair and repeat. Do not apply too much pressure as it will rupture the éclair.

Chocolate Ganache

Makes 1 Cup

Ingredients:

• ½  cup heavy cream
• 3 oz. semisweet chocolate, finely chopped

Cooking Directions:

1. Bring cream to a boil in a small saucepan over medium heat.
2. Place chocolate in a bowl and pour hot cream on top. Slowly whisk until smooth and all chocolate has melted.

Let cool slightly and drizzle over éclairs.

You didn't think we just ate éclairs for dessert do you?

Fresh & Easy make holidays easy. You can order your Thanksgiving dinner on-line by November 18th and pick-up in store between November 20-22nd. They have a great selection of dishes you can order from a turkey, ham, or beef dinner to side dishes including mashed potatoes, squash risotto, vegetable medley, stuffing, and cranberry sauce. Plus you get a free 11" Fresh & Easy pumpkin pie with every order.

Follow Fresh & Easy on Facebook, Twitter, and Pinterest for more great Holiday ideas.

Disclosure:  The recipes above were provided by Fresh & Easy. We were treated to a complimentary cooking class at Sur La Table and received a big bag of Fresh & Easy goodies to bring home to help us prepare our own Thanksgiving dinners.

Recipe: Fish Tacos

Do you love fish tacos as much as I do?  I eat them every single week.  Tuesday night is Taco Tuesday in our house and whether they are store bought, or made at home, we love them.  When I'm making them at home though I like to try out new recipes every now and then to mix it up.

You can purchase the ingredients required for this recipe from Smart & Final.  If you haven't been to an Extra store you really should take a look.  They have a fantastic selection of fruit and vegetables. 

 

One of the sale items this coming week are Gorton's fish.  This was the perfect opportunity for me to try out a new fish taco recipe.

Ingredients:

• Gorton's Beer Batter Fish Fillets
• Whole Wheat tortillas
• 2 cups purple cabbage, shredded
• 2 cups green cabbage, shredded
• 1/2 cup red onion, chopped
• 1 white corn, steamed then corn kernels removed with a knife
• 1 serrano chili, finely chopped
• fresh limes
• 1 tbs olive oil
• 1 tsp hot sauce
• pinch of garlic pepper
• cilantro
• creme fraiche

Cook the Gorton's fish fillets according to the package directions.  While cooking prepare the taco fillings.

Combine the shredded purple and green cabbage, serrano chili, red onion, 1/2 cup of cilantro, and corn kernels in a bowl.  In a separate small bowl combine the olive oil, hot sauce, 1/4 lime squeezed, and garlic pepper.  Pour the olive oil mixture over the cabbage and toss to combine.  Set aside.

Add the creme fraiche into a bowl and top with more cilantro. 

Once the fish is cooked slice it into 1cm thick portions.  Warm the tortillas.  Serve.

 

Place the cabbage mixture and fish on top of the warm tortilla.  Top with creme fraiche and more lime juice. 

 

 

A taco bar is great when having visitors over for dinner too.  Pop all of the ingredients out on plates and bowls and let guests make their own tacos.  You could add a tomato salsa, and guacamole for those who may not like cabbage.  Also add a couple of other options other than Beer Battered Fillets.  You could also serve Gorton's Garlic Butter Grilled Fillets and shrimp.

 

Disclosure: This shop has been compensated as part of a social shopper insights study for Collective Bias and was created for the Smart & Final weekly newsletter. #CBias #sfsmarties

Baked Mini Cheesecakes

It's a Valentine's Day Progressive Dinner and I've got dessert!  If you have just arrived from enjoying some yummy Creamy Chicken Florentine over at Desiree Eaglin's then welcome. 

 

Ingredients:

 Cheesecake Base

• 8 sheets of Graham Crackers
• 4 tbs of butter (softened)
• 2 tbs sugar

 Cheesecake Filling

• 1 package (8oz) cream cheese (bring to room temperature, it's easier to mix when it's softer)
• 2 eggs (lightly beaten)
• 1 tsp vanilla essence
• 3/4 cup sugar
• 2/3 cup heavy whipping cream
• pinch of salt

 Additional ingredients

• Raspberries
• Chocolate (for melting)
• Butter (melted) for greasing the pan
• Confectioner's sugar

Note: You will need either mini individual springform pans or a mini cheesecake pan for this recipe.  If you don't have either of these, they can be made in cupcake liners, I'm just not sure how well the wrapping peels off once cooked.

Turn the oven onto 325F.   Lightly grease the pans with the 1 tablespoon of butter, making sure to brush up the sides of the pan.

Break the graham crackers into smaller pieces and mix in a food processor until you see fine crumbs.  Add in the sugar and mix just for a few seconds.  Add the softened butter in small sections into the food processor too and mix until you can see that everything is starting to stick together a little.

Press the mixture into the base of the pans creating a very shallow well in the center and allowing just a little to edge up the sides.

Bake for 10 minutes.  Set aside to cool.  Turn the oven down to 300F.

Chocolate hearts: melt chocolate in the microwave, cool just a little and pour into a piping bag with a small round tip (I used a Wilton no.2 round tip) on the end.  Lay down a sheet of parchment paper onto a cookie sheet and carefully pipe chocolate hearts onto the paper, filling each with a lace pattern.  Pop into the refrigerator until you are ready to use them.

Cream Cheese Filling:  Break up the cream cheese and blend in a bowl until smooth (by having it at room temperature it will be easier to mix than if it came directly out of the refrigerator).  Add in the sugar and blend again for just a few seconds.  Add the vanilla, salt and cream and mix until combined.  Pour in the eggs and blend on low speed.

Pour the cheesecake filling over the graham cracker base until about 3/4 of the pan is full.   Pop back into the oven and bake for between 45-50 minutes.  Check them to make sure that the outside is set, you will see that it has pulled away from the pan a little and will be the slightly browned.  The inside will still be a little wobbly and may look like it's risen over the pan, but it's okay, once you remove it from the oven it will settle and set. 

Leave on the counter until cool.  Once cool, gently either push the base of the cheesecake pan up (or open the springform pan).  Using a sharp knife gently remove the base.  Pop onto some parchment paper and into a container and refrigerate for a couple of hours before serving.

Once ready to serve, remove from the refrigerator, top with raspberries, sift confectioners sugar over the top, and add a chocolate heart.

Makes 4 mini cheesecakes - will make more though if you are using cupcake liners which are smaller.

Now, head on over to This Talk Aint' Cheap for some delicious White Chocolate Creme Brulee.

 

Follow these recipes for a delicious Valentine's Day dinner for the one you love.

 

  

Beverage

Sparkling Pomegranate Jubilee: Someday I'll Learn 

Appetizers

Strawberry Bruschetta: The Wonder Years

Bruschetta Hearts: The Jolly Tomato 

Salad

Sweetheart Salad: Baby Baby Lemon 

Mains

Steakhouse Steaks for Two: The Gonzo Gourmet

Creamy Chicken Florentine: Sarcastic, Funny, and Brutally Honest 

Desserts

Baked Mini Cheesecakes: from me, see above.

White Chocolate Creme Brulee: This Talk Ain't Cheap

 

Multiples and More: Holiday Crafting with Kids

Kids love to be involved in entertaining.  When they see you decorating, they want to know if they can help (at least little ones do, once they get older, not so much).   Have your kids make something they can be proud of this holiday season.  I have a tutorial for these very sparkly napkin rings over at Multiples and More.  This project is quick, easy and the kids will love it.  Plus, who doesn't want to add some sparkle to their holiday entertaining.

How to Host a Pizza Party

We love entertaining, and a couple of weeks ago it was my husbands birthday and although he wasn't home that week, we decided to have a belated celebration with friends last weekend while he was home.  I didn't want to spend the whole night in the kitchen, so we set up a pizza bar for our guests.  The kids had so much fun designing their own pizza's, and for dessert I made a chocolate fudge cake covered in chocolate chip cookies; chocolate chip cookies are my husbands favorite dessert, but it's not a celebration without cake, so I combined the two.

Toppings:

• Cheese (shredded)
• Ragu Pizza Sauce
• Red and Green bell peppers
• Baby Spinach (stalks trimmed)
• Fresh Basil
• Tomatoes (sliced)
• Mushrooms (sliced)
• Black Olives
• Red Onion
• Pineapple
• Sausage
• Pepperoni
• Ham
• Bacon

Pizza Crusts

• Whole Wheat and White
• Put out an assortment of small individual size and large (for those who love to share)

Tips:

• Have the children add toppings to their pizza's first.  Once they are eating, have the adults create their pizzas.
• Toppings can but cut and placed in bowls, covered and refrigerated earlier in the day.
• If you have more time available (or aren't working around kids sleep schedules), pre-make pizza dough and have each guest make their own pizza crust.  This is better for a lunch party, or early dinner party though when kids aren't going to be getting tired or hungry.
• Set up a separate area for guests to make their pizzas than where they will be eating them.
• Prepare a buffet for plates, utensils, napkins and a salad for guests to help themselves as their pizza comes out of the oven.
• You don't have to put out all of your toppings at once, refresh bowls as they start running low, that way veggies stay fresh in the refrigerator.
• Make sure you have enough pizza sauce.  We went through 3 jars of Ragu pizza sauce on the night of our party (for 10 people).

One of the best part of a pizza party, is the clean up.  All of your toppings are already in individual bowls, cover each and refrigerate.  You can use the leftovers the following day to make more pizzas, grilled paninis, or in a pasta dish.

How else do you use leftovers?  Join the discussion on the Ragu Facebook Page.

Disclosure: This post has been compensated in connection with my appointment as an ambassador in the Ragú® Mom’s the Word on Dinner Program.  Visit http://www.facebook.com/ragusauce to join the conversation.

Blissfully Domestic: Holiday Planning & Checklists

Are you prepared for Thanksgiving?  I haven't even started, but luckily we are joining friends at their house and apparently I am in charge of decorating, not cooking.

If you are hosting, I have lots of tips for you starting with a Thanksgiving Meal Plan and then a Thanksgiving Checklist which will help you plan ahead to ensure nothing is left until the last minute, or forgotten about.

Also, if you know someone who loves to stay organized and loves meal planning (or wants to start), I have put together a round-up of holiday gifts that they are sure to love.