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Holiday Recipes

salad with orange, arugula, pomegranate close-up. horizontal topPomegranate Holiday Salad

by Helen Houston

This Christmas salad is full of flavor and different textures including the crunchy pecans, the juicy oranges, and creamy cheese.

Ingredients:

2 bunches Swiss chard, chopped (6 cups)

2 oranges, peeled and chopped

1/2 cup pecans

3 tablespoons brown sugar

1/2 cup crumbled bleu cheese

1/2 cup fresh pomegranate seeds

Dressing:

1/2 cup olive oil

1/4 cup apple cider vinegar

Juice from 1 large orange

1 teaspoon black pepper

1 tablespoon orange zest

Directions:

Over medium heat, add brown sugar, 1-2 tablespoons of water and pecans to a pan. Cook for a few minutes until sugar mixture is thick and toasted pecans are coated.

Combine all ingredients for dressing and whisk well. On a plate, arrange Swiss chard. Top with oranges, pecans, bleu cheese and pomegranate seeds. Top with dressing.

Pomegranates should be refrigerated; they’ll last at least three to four weeks. Once they’ve been seeded, the seeds also can be frozen in a tightly sealed bag.

Rocky Road Barkimg_0099

by Julia Daly-Vedd

This sweet treat became a favorite after last year’s holiday issue ran an article that featured this recipe. It’s simple and to the point, but still oh so good.

Ingredients:

10oz  of your favorite chocolate chips (I use Ghirardelli)

1 1/2 cups salted almonds, chopped or full

1 1/2 cups mini marshmallows

Directions:

Melt your chocolate your favorite way until smooth. Add the almonds and marshmallows. Spread on a parchment lined cookie sheet. Sprinkle the top with chopped almonds or for extra holiday flair, melt some white chocolate and zig-zag the top with a fork. Chill for about 10 minutes or until firm. Split with a fork. Done!

This can be doubled well.

A couple notes:

Make sure to use salted almonds and not just regular roasted almonds. The salt adds a deeper flavor and gives this bark the perfect sweet and salty combo.

Your palate, your preference: If you’re not a fan of dark chocolate, milk chocolate will work just as well.

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