Holiday Recipes & Treats 2021
It’s the time of year for the sweet and savory. Holiday cookies, mashed potatoes and more…below you’ll find a list of recipes sure to fill out your plans to entertain. And whether just for one or an entire, extended family, the incorporation of key ingredients from our valuable partners is what elevates these recipes to the next level of goodness. Enjoy!
Apple Cranberry Pie
Featuring some excellent ingredients from Bob’s Red Mill, this recipe for Apple Cranberry Pie will bring real holiday cheer. Taken straight from the Bob’s Red Mill website , which has a ton of amazing recipes, the use of Bob’s Red Mill flour makes this pie worthy of a center place on your holiday table. Enjoy!
Apple Cranberry Pie from Bob’s Red Mill. Image: Bob’s Red Mill
Ingredients
2 ½ cups Bob's Red Mill Organic Unbleached All Purpose White Flour (340 g)
½ tsp Kosher Salt
1 cup Unsalted Butter, chilled and cut into ½-inch cubes (230 g)
8 Tbsp Ice Water, plus more as needed (120 mL)
5 medium Apples, peeled and chopped into ½-inch cubes (900 g)
3 cups fresh or frozen cranberries (300 g)
⅓ cup Organic Unbleached White All-Purpose Flour (45 g)
¼ cup Granulated Sugar (50 g)
⅓ cup Brown Sugar (70 g)
2 tsp Apple Pie Spice
1 tsp Vanilla Extract
1 Egg Yolk (20 g)
1 Tbsp Water
2 Tbsp Granulated Sugar (12 g)
Instructions
To make pie dough in the food processor, pulse together flour, salt and butter very briefly. Add ice water and pulse until dough just comes together. To make pie dough by hand, toss together flour, salt and butter. With your fingers or a pastry cutter, cut butter into the flour until it’s the size of peas. Add ice water and mix until it just comes together.
For both, turn the dough out onto the countertop and bring it together. Divide dough in half and shape into disks. Wrap and refrigerate for 1 hour.
In a large skillet, heat chopped apples and cranberries over medium low heat for 8-10 minutes, stirring constantly. Once apples have softened and released some of their juices, remove from heat and stir in flour, sugars, spices and vanilla. Set aside to cool.
Preheat the oven to 425°F.
Remove dough from the refrigerator and roll into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie plate, letting the edges overhang. Fill with apple cranberry mixture. Roll out the second disk of dough, cut into strips and arrange in a lattice pattern. Fold bottom crust edges up and crimp as desired.
Whisk together egg yolk and water to create an egg wash. Brush onto the crust and sprinkle with sugar.
Bake at 425˚F for 15 minutes. Reduce temperature to 350˚F and continue to bake for another 45 minutes, or until the filling is tender and the crust is golden brown. Rest at room temperature for at least 1 hour before serving.
Creamy Buttermilk & Parsley Mashed Potatoes
This wonderful recipe for mashed potatoes from the Idaho Potato Commission will get the attention of all who attend your holiday table. Creamy and smooth, the use of Idaho potatoes is what separates this recipe from others. It’s like getting salmon from Alaska…it’s always better when you get your main ingredients from where they truly thrive. Enjoy!
Recipe and photo courtesy of the Idaho Potato Commission
Ingredients:
8-10 large Idaho gold potatoes
½ cup soft butter
1 teaspoon
kosher salt
½ cup shredded parmesan cheese
1-1 ½ cups buttermilk
1-2 cups heavy cream
1 bunch of flat leaf parsley, rough chopped
Directions:
Slice all potatoes in half, place in a large pan, and cover with cool water.
Bring to a boil for 25-35 minutes or until potatoes are tender enough to mash.
Drain water and add remaining ingredients. The parsley cooks slightly with the heat of the potatoes.
Mash by hand or with a hand mixer.
These are lovely; taste for salt and enjoy!
C&H Sugar Cookie Recipe
This basic sugar cookie recipe from C&H Sugar is perfect in every letter of the word. Perfect. Now you add frosting to these or just eat them as is. Enjoy this great holiday treat. See much more from C&H Sugar here!
Sugar Cookies ala C&H! Photo by Diane Helentjaris on Unsplash
C&H Sugar knows their sweets. Thus, if you’re looking to make some amazing sugar cookies try this amazing recipe from C&H. Explore much more from C&H Sugar here!
Ingredients
3⁄4 cup C&H Sugar
1⁄2 cup butter
1 egg
1 1⁄2 teaspoons pure vanilla extract
1 1⁄2 cups all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon salt
Instructions
In large bowl, beat sugar and butter until fluffy.
Beat in egg and vanilla.
Combine flour, baking powder and salt, stir into sugar mixture.
Form dough into flat disc on lightly floured surface; wrap in plastic wrap and chill in fridge for 1 hour.
Preheat oven to 350°F
On lightly floured board, roll out half of dough to 1/8 inch thick.
Using cookie cutters, cut out various shapes.
Place 1 inch apart on cookie sheet.
Sprinkle with extra sugar.
Bake 10 to 12 minutes until lightly browned. Cool on rack.
Variation: Can also use dough to make drop cookies, skip the time to chill the dough in this case.
Quinoa And Bacon Stuffed Sweet Potatoes
Sweet potatoes are so darn good by themselves. So when you take a sweet potato and add in all of the goodness seen in this recipe from Lundberg, well, all you can say is, “goodness!” I’m definitely impressed here and so will those at your table should you decide to include this wonderful dish. Enjoy!
Recipe and image courtesy of Lundberg.com
Ingredients
1⁄4 Cup chopped white onion
1 LB Thick-cut bacon
1 TBSP Rosemary
6 Medium sweet potatoes
1⁄4 TSP Salt
1⁄4 TSP Fresh ground pepper
Instructions
Cook Lundberg Tri-Color Quinoa Blend according to package instructions.
Preheat oven to 400°. Spread bacon on two large baking sheets and cook in oven for 12 to 15 minutes until crisp.
Place sweet potatoes on a baking sheet on middle rack and cook for 30 minutes.
Coarsely chop bacon and mix with onion, quinoa, rosemary, salt and pepper in a large bowl.
Remove sweet potatoes from the oven and split each potato in half. Potatoes will be hot (use an oven mitt or fork to hold each potato while cutting).
Remove the center from each sweet potato half with a spoon. Chop into 1/4 inch cubes and add to the bacon-quinoa mixture in the bowl.
Fill sweet potato with bacon-quinoa mixture, return to oven and bake an additional 15-20 minutes until sweet potatoes are tender.
Snack Crackers : Jalapeño Cheddar Cornbread
While this isn’t a classic “recipe” per-say, what I’m recommending below for the ULTIMATE in crackers for, well, crackers and cheese, should not be missed. This amazing blend of jalapeno, cheddar and cornbread, into a cracker, it’s so darn good. On offer from Partner’s Crackers, get these onto your snack table! And what goes SO DARN WELL with these crackers, well….Tillamook’s Sharp White Cheddar Portions (also featured below). See more from Partner’s Crackers here.
These amazing crackers are really as good as they look and sound. Image: Partners Crackers
Sharp White Cheddar Portions
Now I know many believe that it’s Santa that stuffs the stockings. However, if you do find yourself in the position of offering up some treats, perhaps even stuffing a stocking, well, consider these Sharp White Cheddar Portions from one of the world’s very best cheese makers. And while you’ll need to keep these tasty cheese bites refrigerated, no greater a cheese gift can be given during the holidays…except in larger form! I think these cheese portions are the PERFECT accompaniment to the Partner’s Jalapeno Cheddar Cornbread Crackers snack suggestion up above. Just imagine it! See much more from Tillamook here. Also….see where we recently utilized Tillamook in the most fantastic grilled cheese recipe ever!
Arguably one of the best cheeses on the planet (if not “the best”), Tillamook’s Sharp White Cheddar is stunningly good. Image: Tillamook Cheese
Chili Lime Shrimp
While this might seem like a dish best prepared in summer, I’m here to say that this tasty seafood treat is good anytime of year and especially during the holidays. Heck, chili lime shrimp could be a top 5 for me…all-time, so please enjoy this great recipe from Spice World…your number one source for, well, spices! See more from Spice World here.
Chili Lime Shrimp….soooo good! Image Courtesy: Spice World
Ingredients
1 lb shrimp, peeled and deveined
½ cup scallions, thinly sliced
¼ cup lime juice
1 Tbsp lime zest
½ cup fresh cilantro, chopped
½ jar Spice World Kickin’ Chili Onion Crunch Seasoning Blend
1 Tbsp salt
Instructions
Preheat oven to 450 degrees F.
Place shrimp on a sheet pan and toss with scallions, lime juice, lime zest, cilantro, Spice World Kickin’ Chili Onion Crunch, and salt. Spread them out evenly in one layer and roast in the oven for 8-10 minutes or until shrimp is pink, firm, and cooked through.
NW Naturals Raw Rewards Freeze-dried Treats for Dogs and Cats
No question we can’t ignore our furry friends. Thus, please check out these amazing, freeze-dried treats for both dogs and cats. These treats are quite special in that not only do they taste great to our four-legged friends, they also break down easily (crumble) and are highly nutritious. See all that is on offer from NW Naturals here.
These freeze-dried pet treats from NW Naturals will be a favorite of your dog or cat. Image Courtesy: NW Naturals
These gluten and grain free pet treats come in a variety of flavors including:
Beef Liver
Bison Liver
Chicken Breast
Chicken Liver
Lamb Liver
Minnows
Green Lipped Mussels
Pork Liver
Wild Caught Salmon
Shrimp
Whitefish
Old Trapper Snacks Galore
When I hear the brand “Old Trapper” I immediately think of savory, jerked meats like beef jerky, pepperoni sticks and more. For stuffing stockings or putting in your pack for a nice winter hike, Old Trapper brings a wide variety of choices forward in the meat category. Go here to explore Old Trapper further and enjoy the recommended products below!
Image Courtesy: Old Trapper
Polenta Gratin with Spinach and Wild Mushrooms
This great polenta gratin recipe from San Gennaro (and originally from Food and Wine Magazine) treats its ingredients with the utmost respect. This is one savory dish that will leave you and your clamoring for more. Featuring Traditional Polenta from San Gennaro, explore much more on their site here.
This amazing recipe from San Gennaro redefines the word savory. So tasty! Image Courtesy: San Gennaro
Ingredients:
2 tbsp extra-virgin olive oil
12oz sliced mixed wild mushrooms (5 cups)
1 large shallot, minced
8oz prewashed baby spinach (8 lightly packed cups)
½ tsp thyme
Pinch of freshly grated nutmeg
Salt and freshly ground pepper
1 tbsp unsalted butter
1 tbsp all-purpose flour
3/4 cup chicken stock or low-sodium broth
1/2 cup cream
One 18oz chub of San Gennaro polenta, cut into 1/4-inch slices
3oz Gruyere cheese, shredded (1 cup)
Instructions:
Preheat the oven to 350°. In a large nonstick skillet, heat the olive oil. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot and cook over moderately low heat for 3 minutes. Add the spinach, thyme and nutmeg and cook over high heat until the spinach has wilted, about 2 minutes. Season with salt and pepper. Spread the spinach evenly in a 2-quart baking dish. (Or you may choose a smaller baking dish.)
In a small saucepan, melt the butter. Whisk in the flour over moderately high heat. Add the stock and cream and whisk until thickened, about 5 minutes. Season lightly with salt and pepper and pour over the spinach. Arrange the polenta slices on top of the spinach in overlapping concentric circles, pressing to submerge the polenta slightly. Sprinkle the Gruyere on the polenta, cover with foil and bake for 40 minutes.
Preheat the broiler. Uncover the polenta and broil 6 inches from the heat for about 2 minutes, or until golden. Let stand for 10 minutes before serving. Garnish with fresh thyme and serve.
Found on http://whatdidyoueat.typepad.com/what_did_you_eat/2006/06/weekend_herb_bl_1.html
Original recipe from Food and Wine Magazine
Kung Pow Chicken
No question going out for Chinese food around the holidays is a tradition for many. But what about making it at home? Well, this Kung Pao Chicken recipe from Ajinomoto is quite literally to die for. In fact, skip the going out and just get your cooking on! Explore much more from Ajinomoto here, including many more recipes! Enjoy!
Kung Pao Chicken ala Ajinomoto! Yum! Image: https://ajinomoto-ksa.com/
Ingredients
3 Chicken Breast
2 pcs Spring Onion
10 pcs Dried Chili
50g Roasted Cashew Nut
1 pc Red Capsicum
4 tbsp Cooking Oil
1 tbsp Ginger (Minced)
2 cloves Garlic Sauce
2 tbsp Soy Sauce
1 tbsp Dark Soy Sauce
1 tbsp Worcestershire Sauce
½ tbsp. Sesame Oil
4 tbsp Corn Starch
2 tbsp AJI-NO-MOTO® Coriander
Instructions
1. Combine Soy Sauce, Corn Starch, AJI-NO-MOTO® with Chicken Pieces .
2. Fry Chicken with Cooking Oil for 5 minutes & set aside.
3. Fry Spring Onion, Dried Chilli with Cooking Oil.
4. Add in Ginger (Minced) , Garlic & Red Capsicum.
5. Add in Chicken Pieces & Roasted Cashew Nut.
6. In a bowl, pour in Soy Sauce, Dark Soy Sauce, Worcestershire Sauce, Sesame Oil & mix well.
7. Pour in Pre-mix Sauce.
8. Season with AJI-NO-MOTO® & cook for another 3 minutes.
9. Garnish with Coriander.
10. Serve!
Oregon Ice Cream Co. - Alden’s Organic and Cascade Glacier
Oregon Ice Cream Co. represents two incredible ice cream brands…Alden’s Organic and Cascade Glacier. Depending on what you seek there’s something for everyone between these two great brands. The organic approach from Alden’s will make it firmly appealing for some while the wilder colors and entertaining flavors from Cascade Glacier will make it the choice of others. My solution? A few pints or gallons from each! Explore your dessert options with Alden’s Organic here and Cascade Glacier here. Enjoy!
