SoMD Chronicle Recipe of the week: A complete and festive menu for the holiday season

(Family characteristics) From appetizers to main course to dessert, creating a complete holiday menu doesn’t have to be difficult.

The key to a successful feast is to focus on dishes that can appeal to loved ones of all ages and palates, such as a festive salad before the main dish of turkey or ham, complementary sides like potatoes earth au gratin can accompany. Finally, top off the celebration with a divine dessert in classic cranberry flavor.

For more holiday recipe inspiration, visit Culinary.net.

With a bed of tender leafy green spinach and slivers of red cranberries, a salad lends itself perfectly to the colors and flavors of the holiday season. Plus, as a lighter bite before the big meal, it’s a delicious introduction to dinner parties, family get-togethers and get-togethers.

This Spinach Christmas Tree Salad offers a fresh and festive option that adds a seasonal presentation to the table while inviting guests to grab a bite. Harvested at the peak of their flavor, Fresh Express Tender Baby Spinach has a mild, delicate taste that makes it an ideal addition to recipes throughout the holidays.

Find more ways to refresh your holiday menu at FreshExpress.com.

Christmas tree salad with spinach

Servings: 6

  • Two packets (5 ounces each) of Fresh Express Baby Spinachs
  • 1/2 cup dried cranberries, divided
  • 1/3 cup pistachios, divided
  • 1/2 cup feta cheese, divided
  • 1 red bell pepper, cored, cut into thin strips
  • One large apple, thinly sliced, cut in a star shape.

Bandage:

  • 1 cup whole cranberry sauce
  • Three tablespoons of cranberry juice
  • Two tablespoons of balsamic vinegar
  • Two tablespoons of honey
  • 1/4 cup olive oil
  • A tablespoon of light brown sugar
  • 1/4 tsp salt

To make salad:

  • In a large bowl, combine baby spinach with 1/4 cup dried cranberries, 1/6 cup pistachios and 1/4 cup feta cheese. Transfer to the Christmas tree cake pan. Carefully arrange the spinach leaves to create a smooth surface.
  • Arrange the red pepper strips, trimming as needed, to create a garland. Arrange the remaining dried cranberries, pistachios and feta cheese as “ornaments” on the spinach. Create a treetop with a star apple; place the remaining apple stars around the “tree”.

To make the dressing:

  • In a blender, combine the cranberry sauce, juice, balsamic vinegar, honey, olive oil, brown sugar and salt until smooth.

Almost everyone has a favorite holiday dish, from appetizers and snacks to main course, sides and sweets. However, pairings and complementary dishes make festive get-togethers special.

These Creamy Kale and Gruyere Potatoes Au Gratin are an ideal example of a savory side dish that pairs well with a variety of holiday meals, making it a perfect option for families looking for a versatile recipe. to serve with dinner. Pink-skinned and white-fleshed, Wisconsin Red Round Potatoes have a firm, smooth and moist texture, making them ideal for roasting in this hearty dish.

Visit eatwisconsinpotatoes.com to discover more recipes worthy of serving your loved ones.

Creamy Potato Gratin with Kale and Gruyere

With a rich sauce, a crispy golden crust and a layer of creamed kale, this take on potatoes au gratin is surprisingly simple. It is assembled and baked in a single pan and can be made ahead and baked just before serving.

Recipe courtesy of Wisconsin Potatoes

  • 1 1/2 cup heavy cream
  • 1/2 teaspoon of salt
  • 1/2 teaspoon black pepper
  • Two crushed garlic cloves
  • Three sprigs of fresh thyme
  • Two tablespoons of butter
  • Three shallot pods, diced
  • Four large kale leaves, finely chopped (discard stems)
  • 2 pounds red potatoes, cut into 1/8 inch slices
  • 2 ounces Gruyere cheese, grated
  • 1 ounce parmesan cheese, grated

Heat the oven to 325 F.

  • In a small saucepan over medium heat, combine cream, salt, black pepper, garlic and thyme; stir constantly until cream begins to bubble, 4 to 6 minutes. When bubbling, remove from heat and stir until slightly cooled. Let the cream rest.
  • Heat a large (12 inch) ovenproof skillet over medium-high heat. Add the butter. When the butter melts, add the shallots and kale leaves. Sauté until kale is tender and bright green, about 4 minutes. Turn off the burner.
  • Add the sliced ​​potatoes to the skillet, fanning out on top of the kale.
  • Use a slotted spoon to remove the garlic and thyme from the heavy cream. Pour the heavy cream over the potatoes.
  • Cover skillet tightly with foil and bake until potatoes are tender, 75 to 85 minutes.
  • Remove the skillet from the oven and turn on the grill. Discard the aluminum foil.
  • Sprinkle Gruyere and Parmesan over the potatoes, placing cheese between the potato slices.
  • Return skillet to oven and broil until top is golden brown, 5 to 6 minutes.

Give your holiday gatherings a new twist this year with a creamy cranberry treat that’s cause for celebration all on its own. A sweet, divine taste at the dessert table can be the memorable moment your family dreams of year after year.

This rich and festive cranberry cheesecake combines classic flavor with a house-infused layer of cranberry compote atop a sweet crust made with C&H light brown sugar and graham crackers. Top it all off with fresh, sweet cranberries, rosemary springs and whipped cream for a tempting treat that looks as good as it looks.

To find more sweet treats to celebrate the holidays, visit chsugar.com.

Cranberry Cheesecake

Preparation time: 45 minutes

Cooking time: 1h15

Cranberry compote:

  • 2 cups fresh cranberries
  • 1 cup C&H Light Brown Sugar
  • 1/4 cup freshly squeezed orange juice
  • A teaspoon of freshly grated orange zest

Crust:

  • 2 cups graham cracker crumbs
  • Six tablespoons unsalted butter, melted.
  • Three tablespoons C&H Light Brown Sugar
  • 1/4 tsp salt

Cheesecake:

  • Three packages (8 ounces each) of room temperature cream cheese
  • 2 cups C&H Organic Raw Cane Sugar
  • Three tablespoons of all-purpose flour
  • Two teaspoons of pure vanilla extract
  • 1/4 tsp salt
  • Four large eggs at room temperature
  • 1/2 cup sour cream at room temperature
  • 1/2 cup cranberry compote
  • fresh cranberries
  • sweet cranberries
  • sprigs of rosemary
  • whipped cream

To make cranberry compote:

  • In a medium saucepan, bring the cranberries, brown sugar, orange juice and orange zest to a boil. Reduce heat and simmer for 10-15 minutes or until most of the cranberries burst. Remove from fire. Cool completely to room temperature, then transfer to a bowl; refrigerate.

To make the crust:

  • Preheat oven to 350 F. Butter an 8-inch springform pan and line the bottom with parchment paper. Put aside.
  • Combine cracker crumbs, butter, brown sugar and salt in medium bowl. Press breadcrumb mixture into bottom of prepared pan – Bake for 15 minutes. Remove from the oven and set aside. Reduce oven temperature to 325 F.

To make the cheesecake:

  • In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the cane sugar and beat for 2-3 minutes. Scrape down sides of bowl as needed. Add flour, vanilla and salt. Beat 1 minute until incorporated.
  • Mix half of the cheesecake batter in a medium bowl. Add one egg at a time, mixing until incorporated. Add sour cream and mix for 1 minute. Scrape down sides of bowl as needed. In a medium bowl, combine half the cheesecake batter with 1/2 cup of the cranberry compote.
  • Wrap springform pan in foil and place in a large roasting pan. Pour the cream cheese and cranberry mixture into the prepared pan. Top with remaining cream cheese batter. Place the roasting pan in the oven and add hot water to 1 inch from the springform pan. Bake for 1 hour 15 minutes or until the cake seems set in the center. Remove from the oven and let rest for 1 hour. Refrigerate in a saucepan overnight.
  • Decorate the cake with fresh and sweet cranberries, rosemary springs and whipped cream.