Spread holiday cheer this season with easy, festive recipes that incorporate the sights and smells of Christmas and pair deliciously with wine. Read the first part of this article here.
Roasted Red Potato and Onion Wedges
This is one of those uncomplicated recipes that will become part of your cooking repertoire because it is irresistibly delicious. This dish can share the oven and roast along with the tenderloin.
Ingredients:
3 pounds medium red potatoes
1 1/2 pounds medium red onions (approximately same size as potatoes)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon chopped fresh sage or 1 teaspoon, dried
3 tablespoons vegetable oil
3 tablespoons melted unsalted butter
1/2 cup Balsamic vinegar
1/2 cup chopped Italian parsley
Directions:
Preheat oven to 425 degrees F. Cut potatoes in half and then cut each half into three equal sized wedges. Cut onions in half lengthwise and then cut each half into three equal sized wedges.
In a large bowl, toss potatoes, onions, salt, pepper, sage, oil and butter. Spread mixture in a greased shallow roasting pan (a jelly roll pan is perfect). Make sure that mixture is in one layer. Roast about 25 minutes or until potatoes are beginning to brown. Add vinegar to vegetables and stir well to combine.
Place back in oven and roast another eight minutes or until vinegar becomes bubbly and slightly thickened. Let cool slightly and remove to a serving dish. Sprinkle with parsley. Serve warm or at room temperature. Serves 8.
Gingered Butternut Squash and Apple Soup
Resembling a misshapen light bulb, butternut squash is one of the most common of the winter varieties of squash. Choose one that has a smooth, unblemished skin and is firm to the touch.
Ingredients:
3 tablespoons vegetable oil or butter
2 celery stalks, chopped
6 scallions, white part only, chopped
1 tablespoon grated fresh ginger
1/2 teaspoon ground ginger
1/2 teaspoon ground red pepper
1 large green apple, (granny smith, pippin, etc.) peeled, cored and diced
5 cups chicken stock
1 cup apple juice or cider
2 pounds (about 8 cups) peeled and diced butternut squash
Salt and pepper
1/2 cup chopped chives
Directions:
Heat oil in a large pot. Cook celery and scallions over medium heat, until soft, about three minutes. Stir in both gingers, pepper and apple. Cook until fragrant, about two minutes. Add stock, apple juice and squash. Bring to a boil over high heat. Partially cover and simmer about 20 minutes or until squash is very tender. Puree in blender or food processor until smooth. (If consistency is too thick add water or stock). Taste for salt and pepper. Serve, sprinkled with chives. Serves 8.
Tri-Colored Salad with Gorgonzola and Pomegranate Seeds
The pomegranate seeds give a jewel-like appearance to this sparkling, seasonal salad. To avoid stains from seeding the pomegranate, submerge the fruit in a bowl of water and remove seeds with your hands.
Ingredients:
Vinaigrette Dressing:
2 tablespoons sherry vinegar or red wine vinegar
2 teaspoons Dijon-style mustard
1/2 cup olive oil
Salt and freshly ground pepper
Salad:
1 head Romaine lettuce, cut crosswise into 1/2-inch strips
2 heads radicchio, cut into 1/2-inch wide strips
2 Belgian endives, cut crosswise into 1/2-inch wide strips
1 cup crumbled young Gorgonzola cheese or a favorite blue cheese
1 cup pomegranate seeds
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Directions:
In a small bowl whisk together vinaigrette ingredients until well blended.
In a large shallow serving bowl, combine lettuce, radicchio and endive. Toss with vinaigrette. Sprinkle with cheese and then with pomegranate seeds. Serves 8.
Recipes by Louise Fiszer and provided by wineanswers.com.
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About the author: This article first appeared on wineanswers.com. In addition to contributing to wineanswers.com, Andrea Immer is the author of Great Tastes Made Simple: Extraordinary Food and Wine Pairing for Every Palate, Andrea Immer's Wine Buying Guide for Everyone, and Great Wine Made Simple: Straight Talk from a Master Sommelier. She is also a columnist for Esquire and other publications, and Dean of Wine Studies for the French Culinary Institute in New York. Former beverage director for Windows on the World in New York, Andrea now serves on the committee for the Windows of Hope Fund that raises money for the families of the Windows on the World employees affected by the September 11, 2001 World Trade Center disaster.
