Christmas is coming next week and it’s shaping up to be another quiet holiday at home. The good news is, I got an early present in the mail today – the Local Dirt cookbook by Andrea Bemis – so I am planning to use my time at home trying out some new recipes.
I am also going to prepare a simple Christmas dinner to celebrate the holiday. Below are some recipes that I will be making – most ingredients can be found at the market. If you are planning to shop the market this week, remember to stock up as there is no market on 12/26 for our Holiday break.
Roast Chicken with Carrots – From Simply Recipes
- Whole fryer chicken, 3 ½ to 4 pounds, wingtips removed
- 1 lemon, halved or quartered
- 1 bunch fresh thyme
- 10 cloves garlic, peeled
- 8 carrots, peeled, trimmed, and halved crosswise
- 1 to 1 ½ cups chicken stock
- 4 Tbsp olive oil
- 1 Tbsp red-wine vinegar, more to taste
- Preheat oven to 425°F. Rinse chicken and pat dry with paper towels. Season well with salt and pepper. Stuff with lemon, thyme and half of the garlic cloves.
- Truss the chicken. Using butcher’s string, secure the wings and legs to the body.
- Place chicken in a small roasting pan or large, deep, oven-proof heavy skillet. Surround with the carrots and remaining garlic, then add 1 cup of chicken stock. Drizzle with olive oil.
- Roast the chicken at 425°F. Roast until chicken is golden and carrots are well caramelized, 1¼ to 1½ hours, basting with broth and pan juices every 15 minutes for the first 45 minutes. Add more stock if pan looks dry.
- Let chicken rest: Transfer chicken, carrots and garlic to a platter. Discard twine, thyme and lemon, and let chicken rest for 10 to 15 minutes.
- Add vinegar to pan juices: Skim fat from pan juices and discard. Add 1 Tbsp vinegar to remaining pan juices, taste and add more to taste. Serve over the chicken.
Creamed Brussels Sprouts – From Delish
- 1 Tbsp olive oil
- ½ large yellow onion, chopped
- 3 cloves garlic, minced
- 2 lb Brussels sprouts, halved and thinly sliced
- ½ tsp crushed red pepper flakes, plus more for garnish
- Salt and pepper
- 1 cup Greek yogurt
- ½ cup mayonnaise
- 2 eggs, lightly beaten
- Zest of ½ lemon
- ½ cup freshly shredded Fontina
- ½ cup freshly grated Parmesan, plus more for garnish
- 2 Tbsp freshly chopped Parsley
- Heat oven to 375 degrees F. In a large skillet over medium heat, heat oil. Add onions and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute/ Add Brussels sprouts and red pepper flakes and cook until tender, 7 minutes more. Season with salt and pepper, then remove from heat and let cool.
- In a large bowl. Stir together Greek yogurt, mayonnaise, eggs, and lemon zest, and cheeses and season with salt and pepper. Fold in cooled vegetables and transfer to a medium baking dish.
- Bake until top is golden and cheese is bubbly, 30 to 35 minutes.
- Garnish with parsley, Parmesan, and red pepper flakes and serve immediately.
Maple Glazed Apple Blondies – From A Latte Food
- 2 cups all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup butter softened
- ¼ cup sugar
- 1 cup dark brown sugar
- 2 large eggs
- 1 ½ tsp vanilla extract
- ½ tsp cinnamon
- 2 large apples chopped finely
- 2 Tbsp brown sugar
- 1 Tbsp butter
- ½ tsp vanilla extract
- ½ tsp cinnamon
- 2 Tbsp butter
- ¼ cup pure maple syrup
- ½ cup powdered sugar
- ¼ tsp vanilla extract
- 1/8 tsp ground cinnamon
- Preheat oven to 350 degrees F and line an 11 x 7 pan with tin foil (or spray pan with cooking spray)
- On medium-low heat, cook apple filling mixture for about 3-4 minutes. Pull off heat and allow to cool.
- Cream butter until light and fluffy, about 1 minute. Add in brown sugar and granulated sugar, and mix until well combined.
- Add in eggs, 1 at a time, beating well after each addition.
- Add in salt and vanilla extract. Mix until combined.
- In a separate bowl, mix flour, baking powder, and cinnamon together. Add to the wet ingredients and stir until combined.
- In the bottom of the pan, spread half the blondie batter evenly, using a spatula ( or your hands – batter is very thick so I prefer to spread with my hands).
- Spread apple filling all over the layer.
- Top with remaining blondie batter and spread evenly.
- Bake for 25-30 minutes, or until the top is golden brown and a cake tester comes out clean.
- Melt butter, maple syrup, vanilla extract, and cinnamon over low heat. Once melted together, pull off the heat. Sift in powdered sugar and whisk until fully combined. Allow to cool for 8-10 minutes so the glaze can thicken.
- Allow bars to cool for about 10 minutes, then pour the glaze over the bars and allow it to set.
- Slice into squares and enjoy.
Market Shopping List:
- Brussels Sprouts
- Maple Syrup