Recipes that are set to impress this holiday season
BALSAMIC BRUSSELS SPROUTS WITH BACON, DRIED CRANBERRIES AND PECANS
6 strips Bacon, chopped
1 lb Brussels Sprouts, halved (or quartered if they are too large to eat in one bite)
¼ cup Chicken Stock (sub water)
2 Tbsp Balsamic Vinegar
1 cup Pecan Halves
1 cup Dried Cranberries
1 tsp Lemon Zest
salt and pepper, to taste
Preheat oven to 375 degrees F.
Heat a large skillet over medium high heat and add chopped bacon. Cook until bacon is crisp, 6 to 8 minutes. Transfer bacon to a paper-towel lined plate and pour off all but about 2 Tbsp of grease from the skillet. Return skillet to heat.
Add brussels sprouts to skillet with a pinch of salt. Saute until brussels sprouts are golden brown on the outside (but not cooked all the way through), 4 to 5 minutes. Pour stock and vinegar over sprouts and stir in pecan halves.
Cover skillet loosely with foil and transfer to oven. Bake until brussels sprouts are tender, 8 to 10 minutes.
Remove skillet from heat and stir in cranberries and lemon zest. Taste and season with some more salt and pepper, if needed. Top with bacon.
Kosher salt and freshly ground black pepper, to taste
1 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves
Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
Combine cream cheese, butter and garlic in a medium saucepan over medium high heat. Stir in milk until smooth, about 2 minutes. Stir in corn until well combined, about 2 minutes. Stir in thyme; season with salt and pepper, to taste.
Spread corn mixture into the prepared baking dish; sprinkle with cheese. Place into oven and bake until bubbly, about 15-17 minutes.
Serve immediately, garnished with parsley, if desired.
Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.
Add the oil to a medium, thick-bottomed lidded saucepan over medium heat. Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly. Transfer the pine nuts to a small bowl and set aside.
Add the onion to the saucepan you cooked the pine nuts in, and cook until softened and just starting to brown, about 5 to 7 minutes, stirring occasionally. Add the rice and cook 2 minutes, stirring frequently. Stir in the sultanas, boiling water, salt, and saffron (or turmeric), turn the heat up to high, and bring it to a rolling boil.
Give the rice a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time). Turn the heat off and let the rice sit (covered) 15 minutes, then ﬂuff with a fork.
Transfer to a serving dish and sprinkle the toasted pine nuts on top; serve.
OPTIONAL Add two pods of cardamom, two whole cloves, and one 2-inch (5 cm) piece of cinnamon stick at the same time that you add the rice.