Holiday Recipes

With the holiday season just around the corner, we wanted to provide our users with some delicious recipes to show how thankful we are for you all! You can even use slightly “expired” foods in these recipes to give back to the earth during this time of year. Enjoy!

Pumpkin Gingerbread

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What You’ll Need:

  • 3 cups sugar
  • 1 cup vegetable oil or melted butter
  • 4 eggs
  • 2/3 cup water or milk
  • 1 (15 ounce) can pumpkin puree
  • 2 teaspoons ground ginger (optional)
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves (optional)
  • 3 1/2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder

How to Make:

First, preheat oven to 350 degrees. Next, in a large bowl, stir together sugar, oil, and eggs. Add water or milk, and beat until smooth. Milk will give a creamier taste, but do whatever you prefer! Combine the pumpkin, ginger, and allspice to the mixture.

Now, mix the flour, baking soda, salt, and baking powder to the mixture. Combine these ingredients with the pumpkin mixture, and blend till smooth. Divide the batter into the prepared pans. The predicted cooking time is 45 mins. Enjoy!

Lamb Pot Roast

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What You’ll Need:

  • 1 4-5 pound boneless lamb shoulder(for tips on preserving, make sure to view our meat page!)
  • Kosher salt
  • Ground Pepper
  • 6 garlic cloves, thinly sliced
  • 2 mandarin oranges or tangerines, unpeeled, thinly sliced into rounds (optional)
  • 1 cup Taggiasca (or other fruity olives), pitted, coarsely chopped
  • 2 tablespoons chopped savory or rosemary
  • 1 teaspoon crushed red pepper flakes
  • 1 1/2 cups beef stock or low-sodium chicken broth
  • 1 1/2 cups dry red wine
  • 1 cup tomato purée

How to Make:

Note: Lamb should be seasoned AT LEAST 1 day ahead. 

Holding knife parallel to work surface, cut lamb lengthwise or hot-dog style, following seam where bone was removed. Stop about 1/2″ before you get all the way through. Open the lamb like a book and season with salt and pepper. Now, close the lamb and wrap tightly in plastic wrap. Chill for at least 8 hours.

Next, Preheat the oven to 400 degrees. Open the lamb back up and arrange garlic on the bottom half, leaving a 1″ border. Sprinkle the orange slices, olives, and savory red pepper flakes on top. Close the lamb and tie at 1″ intervals with kitchen twine.

Place lamb on a wire rack set inside a large rimmed baking sheet. Roast until browned (approximately 30-40 minutes). Remove the lamb from the oven.

Reduce the oven temperature to 300 degrees and slowly transfer lamb to a large heavy ovenproof pot. Add the chicken or beef stock, wine, and tomato purée to the pot. Cover and braise lamb, basting with braising liquid every 3o minutes, until golden brown and fork-tender, 2 1/2- 3 hours. Season with salt and pepper if needed

Transfer lamb to cutting board and let rest at lest 30 minutes before slicing. Serve with braising liquid.

Roasted Garlic Clove Chicken

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What you’ll need: 

8 chicken thighs
Kosher salt and freshly ground black pepper
1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)
3 tablespoons olive oil
1 tablespoon butter
2 teaspoons herbes de Provence
1 teaspoon flour
1/4 cup chicken stock
1/2 lemon, juiced
Bread, for serving

How to make:

Preheat the oven to 350 degrees F.
Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.

Pan Roasted Brussels Sprouts with BaconRE0304_Brussel-Sprouts-with-Bacon.jpg.rend.sniipadlarge.jpeg

What you’ll need:

4 strips thick-cut bacon
2 tablespoons butter
1 pound Brussels sprouts, halved
1/2 large onion, chopped
Salt and freshly ground black pepper

How to make:

Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

Pumpkin Cheesecake:

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What you’ll need:

Nonstick cooking spray
8 sheets honey graham crackers
1/3 cup plus 1 tablespoon granulated sugar
1 tablespoon unsalted butter, melted
12 -ounces one-third less fat cream cheese, at room temperature
1/2 cup light brown sugar, packed
1/2 teaspoon kosher salt
2/3 cup low-fat 2-percent Greek-style plain yogurt
2 large eggs, at room temperature
2 large egg whites, at room temperature
One 15-ounce can pumpkin puree
2 tablespoons all-purpose flour
1 tablespoon pumpkin pie spice
1 tablespoon vanilla extract
2 tablespoons confectioners’ sugar

How to make:

Position the oven racks in the center and lower third of your oven. Fill a roasting pan about half full with water and place on the lower rack. This will create a moist environment for the cheesecake and help prevent cracking. Preheat the oven to 325 degrees F. Coat a 9-inch springform pan with nonstick cooking spray.
Put the graham crackers and 1 tablespoon of the granulated sugar in the bowl of a food processor and grind until fine. Add the butter and 2 tablespoons water and pulse until moistened. Press into the bottom of the prepared pan. Bake until set and golden brown, 10 to 12 minutes. Cool completely.
Combine the cream cheese, brown sugar, the remaining 1/3 cup granulated sugar and salt in a large bowl. Beat with an electric mixer on medium speed until smooth and fluffy. Add the yogurt, eggs and egg whites, reduce the mixer speed to low and continue to beat until blended. Add the pumpkin, flour, pumpkin pie spice and vanilla. Reduce the mixer speed to low and beat until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated and to release any air bubbles in the batter that could cause the cheesecake to crack.
Pour the batter over the crust and rap the pan against the countertop a few times to bring any trapped air bubbles to the surface. Place the cheesecake on the center rack in the oven. Bake until just set and the center wiggles slightly, 50 to 60 minutes. Turn the oven off and crack the door open. Let sit in the oven for 15 minutes, and then transfer to a wire rack to cool. Run a thin sharp knife between the cheesecake and the pan to release the sides. Cool completely, and then chill until cold, at least 4 hours or overnight.
Before serving, remove the cheesecake from the refrigerator and release the sides of the pan. Allow the cheesecake to come to room temperature, 30 to 60 minutes. If the top of the cake appears wet, blot with a paper towel to dry. Dust with the confectioners’ sugar.

Thanks for visiting FoodWasteAced! We hope we helped you in our journey of preserving food from our table to yours. For more holiday recipes, be sure to check out Food Network’s Holiday Recipes at http://www.foodnetwork.com/holidays-and-parties/packages/holidays.html. For some other recipes that you can use slightly “expired” foods in, check out the recipes page on the menu bar.

Happy Holidays (and preserving!),

The FoodWasteAced Team

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