Christmas Gala Menu

Christmas Gala Menu

Lemon Glazed Pork

with Mushrooms

Accordion Potatoes

Christmas Kale Chopped Salad

And

Slow Cooker Cranberry Sauce

OR

Skirt Steak with Figs

Cauliflower Penne

Maple Roasted Brussels sprouts

And

Cinnamon Apples

Featured Beverage

Alcoholic or Non-Alcoholic Pomegranate Champagne Punch

(Pepsi Products will be available)

Dessert

Pumpkin Lasagna

Pecan tarts

Christmas Kale Chopped Salad

6 Servings

Ingredients

·  1/2 cup dried cranberries

·  1/4 cup ruby port (or apple juice)

For the dressing

·  Zest from 2 medium navel oranges

·  Juice from those 2 oranges after the sections have been removed

·  1-1/2 tablespoons champagne vinegar

·  2 tablespoons chopped fresh mint

·  1 tablespoon agave nectar or honey

·  3/4 teaspoon ground cardamom

·  1/4 teaspoon salt

·  1/4 teaspoon freshly ground black pepper

·  3 tablespoons extra virgin olive oil

For the salad

·  1 bunch Tuscan kale, washed, trimmed and chopped

·  Orange sections left over from dressing

·  1 cup of 1/2-inch cubed jicama

·  1/2 cup toasted, chopped walnuts

·  1/3 cup pomegranate seeds

Instructions
1. Stir the cranberries and port together in a small saucepan over medium-high heat. Bring just to a boil and turn off the heat. Steep the cranberries while you make the dressing.

2. After zesting and removing the sections from the oranges, squeeze the juice from the pulp into a small bowl. Whisk in the vinegar, mint, agave nectar (or honey), cardamom, salt and pepper. Whisk in the olive oil. Set aside while you prepare the salad.

3. Place the chopped kale in a large salad bowl. Cut the orange sections into bite size pieces and add to the kale. Add the jicama and walnuts. Drain the steeped cranberries and add them to the salad bowl. Drizzle with the dressing and toss. Divide salad between six salad plates. Sprinkle with pomegranate seeds and serve

http://penandfork.com/recipes/christmas-kale-chopped-salad/

Accordion Potatoes

Servings: 8

Prep time: 10 min

Cook time: 37 min

Ingredients

·  8 large (8 ounces each) red potatoes

·  2 tablespoon(s) extra virgin olive oil

·  1/2 teaspoon(s) salt

·  1/4 teaspoon(s) coarsely ground black pepper

·  1 tablespoon(s) chopped fresh parsley leaves

·  1 teaspoon(s) chopped fresh thyme leaves

Instructions

1.  Preheat oven to 450 degrees F. Carefully slice each potato thinly without cutting all the way through.

2.  Place potatoes on microwave-safe dish and cover with waxed paper. Cook in microwave on High 12 to 15 minutes or until easily pierced with tip of knife.

3.  Transfer potatoes to metal baking pan. Carefully drizzle oil between slices. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Roast in oven 25 minutes or until lightly browned. Transfer potatoes to platter; sprinkle with herbs.

http://www.goodhousekeeping.com/recipefinder/accordion-potatoes-ghk1207

Lemon-Glazed Pork with Mushrooms

Prep: 5 minutes

Cook: 7 minutes

Yield: 4 servings

Ingredients

·  11/2 pounds boneless, skinless pork loin chops, thinly sliced

·  1/2 teaspoon kosher salt

·  1/4 freshly ground pepper

·  3 tablespoons fresh lemon juice, divided

·  1 tablespoon olive oil

·  Vegetable cooking spray

·  1 cup sliced fresh mushrooms

·  2 tablespoons Italian parsley

·  Lemon slices

Preparation

1. Season pork with kosher salt, pepper and drizzle with 2 tablespoons lemon juice.

2. Heat oil in a large lightly greased nonstick skillet over medium-high heat; add pork and mushrooms; cook 2 to 3 minutes on each side or until golden brown and mushrooms are softened. Add remaining lemon juice, parsley and capers; cook 1 more minute. Garnish with lemon slices, if desired.

http://www.ingredientsinc.net/2009/01/easiest-healthiest-pork-main-dish-ever/#.VEm46RZyF8E

Slow Cooker Cranberry Sauce

Servings: 5 - 2.5 c total

Ingredients

·  12 ounces fresh cranberries

·  2 medium oranges

·  1 medium apple

·  3/4 cup pure maple syrup

Instructions

1.  Place cranberries in your slow cooker. Squeeze the juice of one orange on top of the cranberries

2.  Remove the peel from the second orange and chop into bite-sized pieces. Add to the slow cooker.

3.  Chop the apple into bite-sized pieces. (You can peel it first if you want, but I don’t bother.) Add to slow cooker.

4.  Add the maple syrup to the fruit and stir. Turn on the slow cooker to “Low” and cook until the fruit is very tender. For me, this takes about 2 hours, but your slow cooker might take more or less time.

5.  Use a hand blender to process the sauce to your desired consistency. (I like mine chunky, but some people want velvety smooth.) If you don’t have a hand blender you can get in there with a large spoon or potato masher. Once it’s how you want it, turn the heat to high, and cook uncovered for an additional 15 minutes to thicken the sauce.

6.  Let cool and store in the fridge up to 5 days, or freezer up to 4 months.

http://blogs.babycenter.com/life_and_home/thanksgiving-prep-slow-cooked-cranberry-sauce/

Pumpkin Lasagna

Author:OMGChocolateDesserts.com

Prep time: 30 mins

Cook time: 15 mins

Total time: 45 mins

Crust:

·  1 cup flour

·  ½ cup butter-softened

·  ½ cup toasted walnuts (or pecans)-chopped

Cheesecake layer:

·  8 oz. cream cheese- softened

·  1 cup powdered sugar

·  1 cup whipped topping

Pumpkin layer:

·  2½ cups milk

·  3 small pkgs. vanilla instant pudding mix

·  15 oz Pumpkin puree

·  1 tsp. cinnamon

Topping:

·  1 cups whipped topping

·  ¼ cup toasted walnuts (or pecans)-chopped

Instructions

1.  Preheat the oven at 350 F and spray 8x8 inch baking dish. (NOTES : I made Pumpkin Lasagna with these ingredients in 8x8 inch baking dish, but some people have commented that they have a problem to fit it, so I suggest you to avoid this potential problem using a 9x9 inch baking dish)

2.  Mix flour, butter and ½ cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.

3.  Mix cream cheese and powdered sugar until it’s light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.

4.  Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.

5.  Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.

http://omgchocolatedesserts.com/pumpkin-lasagna/

Alcoholic or Non-alcoholic Pomegranate Champagne Punch

Makes: 6 servings, 3/4 cup each

Active Time: 5 minutes

Total Time: 5 minutes

Alcoholic Version Ingredients

·  2 cups champagne

·  1 cup pomegranate juice

·  1 cup seltzer

·  1/2 cup citrus vodka

·  Lemon twists, for garnish

Instructions

1.  Combine champagne, pomegranate juice, seltzer and vodka in a large bowl or pitcher. Serve over ice with a twist of lemon.

Non-Alcoholic Version Ingredients

·  2 ½ cups seltzer

·  2 cups pomegranate juice

Instructions

1. Combine 2 1/2 cups seltzer and 2 cups pomegranate juice.

http://www.eatingwell.com/recipes/pomegranate_champagne_punch.html

Skirt Steak with Figs

Prep: 10 min (plus 24 hours marinating)

Cook: 1 hour, 10 min

Yield: 8 servings

Ingredients

·  2 heads garlic plus 6 cloves smashed garlic

·  1 ¼ cups extra virgin olive oil

·  Salt and pepper

·  4 lbs skirt steak, sliced against the grain

Into 6-inch slabs

·  1 ¾ cups plus 1 ½ tsp balsamic vinegar

·  6 sprigs rosemary

·  2 lbs cipollini onions, peeled

·  9 fresh figs, halved

·  1 ½ tsp red wine vinegar

·  1 large head radicchio-cored,

Quartered, and slivered

Preparation

Preheat the oven to 400. Cut ¼ inch off the top of each garlic head and place cut side down on a sheet of foil. Sprinkle with 2 TB EVOO and some salt. Wrap with foil and roast until tender, about 45 minutes. Let cool slightly, then separate the cloves and squeeze the garlic flesh into a bowl. Mash into a paste.

Rub the steak with the garlic paste and place in a large baking dish. Add 1 ¾ cups balsamic vinegar, 2/3 cup EVOO, the smashed garlic, and the rosemary sprigs. Refrigerate, turning occasionally, for 24 hours.

Preheat the oven to 350. In a large, ovenproof skillet, heat ¼ cup EVOO over medium heat. Add the onions and cook until they start to brown on one side, about 3 minutes. Turn the onions, season with salt and pepper and place the skillet in the oven; roast until tender, about 10 minutes.

Meanwhile, heat a grill or grill pan to high heat. Remove the meat from the marinade and season with salt and pepper. Grill, turning once, for 6-8 minutes for medium-rare; let sit for 5 minutes. Slice the steak on an angle ¼ inch thick and arrange on a platter. Top with the figs and 2 TB EVOO; season with salt and pepper. Arrange the onions around the steak.

In a large bowl, combine the radicchio, remaining EVOO and ½ TB balsamic vinegar, and the red wine vinegar. Scatter the salad over the steak. Source: Every Day with Rachel Ray. P 92. October 2012.

Cauliflower with Penne

Cook: 30 minutes

Yield: 4 servings

Ingredients

·  salt

·  1 lb penne rigate

·  2 TB extra virgin olive oil (EVOO)

·  1 onion, chopped

·  4 cloves garlic, chopped

·  Small handful golden raisins

·  1 lemon, zested

·  1 ½ cups chicken stock

·  20-24 threads saffron

·  1 head cauliflower, cored

·  2 TB butter, cut into pieces

·  ½ cup grated parmigiano-reggiano

·  Toasted sliced almonds, thinly sliced basil leaves, and chopped parsley for garnishing

Preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain, reserving ½ cup of the pasta cooking water.

While the pasta is working, in a large, deep skillet or a dutch oven fitted with a lid, heat the EVOO, 2 turns of the pan, over medium-high heat. Stir in the onion and garlic for 2 or 3 minutes. Add the raisins and lemon zest and cook for a few minutes more. Stir in the stock and saffron and bring to a simmer.

In a large pot of boiling, salted water, cook the cauliflower until tender, 12 to 15 minutes. Drain and coarsely mash with a wooden spoon or potato masher. Stir in the butter to melt, then add the pasta and reserved pasta water; toss to combine. Add in the cheese as you toss.

Serve the penne in shallow bowls. Top with the almonds, basil, and parsley.

Every Day with Rachel Ray. P 108. October 2012.

Maple Roasted Brussels Sprouts

Prep: 10 min

Cook: 30 min

Yield: 4 servings

Ingredients

·  1 lb fresh Brussels sprouts

·  2 TB pure maple syrup

·  2 TB extra virgin olive oil

·  ½ tsp kosher salt

·  ¼ tsp black pepper

Preparation

Preheat oven to 425. Line a large baking sheet with foil. Rinse the Brussels sprouts, remove outer leaves as needed, cut of the stems, and cut in half.

Transfer sprouts to a large bowl and toss with olive oil, maple syrup, salt and pepper.

Spread Brussels sprouts on prepared baking sheet and roast for 20 min.

Stir Brussels sprouts and continue roasting 10 more minutes, until tender and well-browned.

www.healthyrecipesblogs.com/2012/01/31/maple-roasted-brussels-sprouts/

Cinnamon Apples

Prep: 10 min

Cook: 3 hours

Yield: 8 servings

Ingredients

·  3 lbs apples

·  2 TB cornstarch

·  1 TB cinnamon

·  ½ cup sugar

·  ½ stick butter

Preparation

Peel and slice apples. Toss in cornstarch. Place in slow cooker.

Combine cinnamon and sugar and stir into apples.

Cut up butter and dot pieces on top of apples.

Cook on high heat in slow cooker for 2 hours. Stir and cook 1 hour more.

Recipe by Jennifer Dittus