Holiday Entertaining 12-12-12

Recipes below are a specially prepared menu to celebrate from a class I am teaching today!  Enjoy them and Happy Holidays ~Holiday Entertaining by Jan Buhrman 12/12/12MenuPear Ginger shotsServe in shot glassesAdd a splash of bourbon or rum if you like.6 ripe Anjou pears, peeled and sliced2 cups apple cider2 cups dry white wine4 tablespoons minced fresh ginger3 tablespoon lemon juice2 4-inch cinnamon stick2 tablespoons honeyIn a large saucepan, place pears, cider, wine, ginger to taste, lemon juice, cinnamon stick and bring to a simmer over medium-high heat. Cover, reduce heat, and gently simmer until the pears are very tender, 15-20 minutes.Discard the cinnamon stick. Pour the soup into a large blender or food processor and blend. Add honey and process until smooth. Remove to pitcher and cover and refrigerate until cold, at least 4 hours. Pour into small glasses to serve.24 shot glass servingsHINT: if you are stretched for time, you may use this as a glaze for your scallops as well (in place of the turnips) - Add a bit more salt and pour butter over as you would for the scallop recipe below. Roasted Butternut Squash with SageServe on crostini with goat cheese spread1 butternut squash, peeled, seeded and cut into 1/2-inch cubes4 Tablespoons olive oil, divided2 teaspoon sea salt1 teaspoon black pepper2 large garlic cloves, minced2 Tablespoons finely chopped fresh sage or thyme1/3 cup pine nutsPreheat oven to 350°F. Line baking sheet with parchment paper, or spray lightly with cooking spray.In a medium bowl, toss butternut squash cubes with 2 Tablespoons olive oil, salt and pepper. Spread out on prepared baking sheet. Roast for 35 to 45 minutes, until squash is as tender as desired.While squash is roasting, heat 2 Tablespoons olive oil in a small skillet. Add garlic, sage and pine nuts, and sauté until pine nuts are lightly browned. Remove from heat.When butternut squash is cooked through, remove from oven and place in a bowl, gently mash with butter, Add the pine nut mixture and gently toss. On a crostini, spread goat cheese and top with butternut mixture.Note: This could be served as a side dish, just skip the crostini and sprinkle the butternut squash with crumbled goat cheese. Roasted Kale and Yogurt Dip1 pound curly kale, stems and large inner ribs removed1/4 cup oil2 garlic cloves, mincedSalt and freshly ground pepper1 cup strained plain yogurt1 teaspoon finely grated lemon zest (preserved lemons)2 tablespoons fresh lemon juice2 teaspoons fresh thymePreheat the oven to 375°. In a bowl, toss the kale with the oil and half of the garlic. Spread the kale on 2 baking sheets and roast in the upper and lower thirds of the oven for about 20 minutes, until crisp. Check as some ovens have hot spots and the kale should not burn. Season the kale with salt and pepper and transfer to a platter.In a small bowl, whisk the yogurt with the preserved lemon rind zest and juice and the remaining garlic and 1 tablespoon of oil. Season with salt and pepper. Serve with the roasted kale. Vegetables & White Bean DipWhatever the occasion, be sure to put out plenty of vegetables. During these darker months, it is more comforting to serve cooked vegetables. Serve what looks the best in the market and decorate with fresh herbs and tops of celery or beets.Roasted Brussel Sprouts with Olive Oil and ShallotsCauliflower Roasted with CurrySteamed BroccoliRaw Endive and RaddicchioSliced Sweet Potatoes Pan RoastedWhite Bean Dip2 garlic cloves¼ cup extra virgin olive oil1 15 ounce can of cannellini beans drained with liquid reserved1 tablespoon fresh chopped rosemary or thyme or sage2 tablespoons preserved lemon or lemon juicesea saltIn a medium skillet, heat the olive oil. Add the garlic and cook until soft. Add the rosemary. Place the beans in a food processor and pour the contents of the skillet into the food processor over the beans. Process. Add liquid form the beans if needed or for desired consistency. Salt to taste. Seared Scallops with Parsnip PureeIt is easy to overcook scallops. I sear them in olive oil until just brown on one side and still translucent in the middle as they continue to cook.As soon as they are “seared”, I remove them to a platter.Smear a bit of the parsnip puree (recipe right below) on a plate, place the scallops on top of the puree, melt a tablespoon of butter in the warm pan from the scallops and pour over. Sprinkle with salt and pepper and pass the toothpicks! Supper easy! Super local! Super Fresh!4 pounds peeled and chopped parsnips cut into 1/2-inch-thick slices1 1/2 sticks unsalted butter1/2 cup chicken stock or vegetable stock2 tablespoon fine sea salt2 teaspoons freshly ground black pepperPlace parsnips with enough cold water to cover in heavy pot and cover with lid. Bring to a boil and continue boiling until tender, about 30 to 45 minutes. Drain. And in food processor, pureé hot parsnips, butter, and chicken stock until smooth. Transfer to large serving dish, stir in salt and pepper, and serve immediately. Sweet Potato Pancakes3 Tablespoons cumin seeds - reserve 1 Tablespoon1 teaspoon black mustard seeds1 teaspoon coriander seeds1 teaspoon fennel seeds1 teaspoon ground turmericPinch of cayenne pepper3 Tablespoon minced peeled fresh ginger - reserve 1 Tablespoon½ cup coconut oil2 to 3 onions, chopped (4 cups)3 pounds sweet potatoes, grated (5 cups)5 Tablespoons almond flour2 large eggs, beaten2 teaspoons sea salt1 cup plain yogurt½ cup honey1 Tablespoon ginger1 Tablespoon cumin2 teaspoon saltIn a small skillet, heat the cumin, mustard, coriander and fennel seeds until they start to pop - not more than one minute - as they will start to burn. Allow to cool and place in grinder and grind. In a separate bowl combined the seed mixture, turmeric, cayenne, and ginger in a small bowl. Stir well to blend.In a large sauté pan set over medium heat, heat the 1/2 cup oil. Add the onions and cook, stirring occasionally, until they are caramelized to a golden brown, 10 to 15 minutes. Reduce the heat to low and add the spice mixture. Cook for 1 to 2 minutes to blend the spices. Transfer the mixture to a bowl and the yams, flour, egg, and salt, and mix well. Form the mixture into cakes that are about 3 inches in diameter and 1/4 inch thick, and put them on a baking sheet.Set a skillet over medium-low heat and add the remaining 1 tablespoon oil. Working in batches, sauté the cakes for 3 to 4 minutes on each side. They are done when they are a crispy golden brown and the sweet potato is cooked through.These can be made ahead and frozen and reheated in the oven.Combine the yogurt, reserved ginger and cumin, honey and salt. Serve warm, topped with the yogurt and scallions. NOTES for this Menu: Pear Ginger, Butternut Squash, Parsnips, White Bean and Yogurt Dip can all be made a day ahead.I like to steam and roast the vegetables a few hours prior to the event when it is cold outside as I think the vegetables are better at room temperature - or you can cook vegetables a day ahead and gently warm them in the oven just before guests arrive.Serve lots of crackers and your cheese, paté and olives.