What are you cooking for Christmas? I know lots of people are still recovering from Thanksgiving and are looking for a little something different than a repeat of last months meal. Maybe instead of a turkey or ham you can try serving up a tender beef or juicy port? Also don't forget the seafood! What do you do to keep your Christmas Feast "Spicy"?
Here are a few suggested recipes we've found to try something new for Christmas than the traditional. Life Chef suggests we "start off with Crispy skin, juicy meat, fragrant aromatic stuffing... what more could you want?"
Roasted Cornish Hens with Jasmine Rice, Cherries and Pepitas by Life Chef a.k.a Chef Asata
2 Cornish hens, trimmed of excess fat and rinsed
½ cup dried cherries
½ cup pepitas or pumpkin seeds
1 tsp vanilla
1 cinnamon stick, broken in half
2 cups of COOKED jasmine rice
4 bay leaves
salt and pepper
Season hens with salt and pepper and place 2 bay leaves into the cavity of each hen. Drizzle with olive oil and bake at 400 degrees for 45 minutes to 1 hour.Remove hens from oven and let cool slightly. Drain off the liquid from the hens and RESERVE about ¼-1/2 cup. Meanwhile combine the cooked rice, cherries, pumpkin seeds, vanilla nd cinnamon stick with ¼ cup of the roasted hen juices.Fill each bird with the rice mixture after the hen’s have cooled enough to handle. Put the remaining rice into the baking dish, with the stuffed hens on top.Return to the oven and bake at 400 degrees another 20-30 minutes.
Glazed Autumn Root Vegetables by Gina and Pat Neeley
INGREDIENTS
1½ cup olive oil
1 pound or 3 cups rutabaga, peeled and cut into 1-inch bits
3 cup about 2 turnips, peeled and cut into 1-inch pieces
½ pound carrots, peeled and cut into 1-inch slices
½ pound parsnips, peeled and cut into 1-inch pieces
1 cup onion, peeled and cut into 1/8-inch wedges
2 teaspoon
fresh thyme, chopped
1 cup water
2 cup honey
1 tablespoon sherry vinegar
2 tablespoon chopped fresh parsley
PREPARATION
Preheat oven to 400°F. Toss the first seven ingredients with salt and pepper to taste in a large roasting pan. Pour water over the
vegetables, cover with foil, and cook for 40 minutes until just tender. Whisk together the honey and vinegar, uncover the vegetables, and stir in the honey and vinegar. Cook for an additional 15 to 20 minutes until slightly golden. Sprinkle with parsley; serve.
YIELD
8 Serving/s
Boozy Baked Pears With Ginger and Brown Sugar by Gina and Pat Neeley
INGREDIENTS
1/3 cup brandy or apple cider
1/2 cup raisins, golden and regular
1/4 cup crystallized ginger
1 tablespoon lemon juice
1/2 cup
water¾ cup light brown sugar
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 tablespoon butter
6 item Bosc pears, peeled, cut in half and cored
PREPARATION
Place first five ingredients in a small saucepot. Heat until warmed through, swirl the pan to coat the dried fruit, and set aside to soak. Combine the brown sugar, cinnamon and nutmeg in a medium bowl. Using your fingers, crumble the butter into the mixture until it forms a slightly moist crumb topping. Fill each pear with some of the mixture. Place the pears in a 9-by-13-inch
baking dish; pour the brandy mixture evenly over the pears. Cover with foil and bake for 30 minutes at 375°F. Uncover, gently flip the pears upside down—it's fine if some of the mixture falls out of the center. Bake for an additional 30 minutes. Transfer the pears to serving bowls; spoon the juices and fruit over. For added flair, serve each pear with a scoop of vanilla frozen yogurt or sprinkle ¾ cup of chopped walnuts on top.
YIELD
6 Serving/s
