What makes this time of year so festive and meaningful? Between the end of November and the 1st few weeks of January, the calendar is a kaleidoscope of holiday gatherings, celebrations, and traditions. Taking a step back from the bustle of it, and really settling in with loved ones, around some delicious food and warm drinks, can be the best gift. Hitting the pause button, allowing space to relax, can be the difference between a hectic and joyful holiday season.
While exploring holiday traditions and seasonal treats for this month’s winter fare, it quickly became clear—choosing which dishes to feature would be no easy task. But what stood out were the common threads; gathering of friends and loved ones, lots of delicious traditional foods, the sound of glasses clinking and laughter, and winter boots stomping at the door. The white of winter lit inside and out with bright colorful lights and ceremonial candles, invites all to sit long, laugh well, and love deeply. This month's recipes are traditional, beautiful, and delicious. To create space for just visiting and being together, rather than cooking and cleaning, they are simple enough to not keep one in a kitchen for days.
Served with panettone, a traditional holiday cake, Peruvian hot chocolate is perfect after a romp in the snow. It’s sweet and hot enough to satisfy a body after a winter’s delight in the cold, and grown up enough to satisfy an adult palate. It’s a perfect blend of cacao, coffee, cream, and spices. The sweetness makes it feel fun and carefree, creating a moment where one doesn’t have to be a kid to feel like a kid.
Breakfast after a night of celebrating can feel like a chore. Easy and rich oatmeal is perfect for replenishing the body, and the caramelized bananas and pine nuts kick it into holiday worthy territory. Adding dried cranberries when cooking adds nourishment and wakes up the taste buds.
For the main course, many holiday feasts from various cultures showcase a variety of fish dishes. A standout option is this two-sheet pan sweet and savory salmon with roasted vegetables—an easy, elegant meal perfect for gathering family around the table on a festive evening.
Peruvian Hot Chocolate
Ingredients:
4 cups whole milk
¼ cup cream
¼ cup evaporated milk
½ cup cacao
1 cup bittersweet chocolate chips
¼ honey
1 T cinnamon
1 tsp instant coffee
⅛ tsp chipotle powder
Pinch cardamom
Pinch nutmeg
Pinch salt
Whipped cream
Marshmallows (optional)
Directions:
1. In a small bowl, combine honey and spices (making a paste like this helps the spices distribute well). Set aside.
2. In a medium saucepan, combine milk, cream, evaporated milk, cacao, and chocolate chips. Bring slowly to a simmer, whisking gently until chocolate melts and cacao is incorporated.
3. Remove from heat and add in the spiced honey.
4. Pour into 4 mugs and top with whipped cream. Add marshmallows, if desired.
5. Share with friends after an evening walk on a snowy night.
Maple and Pine Oatmeal
Ingredients:
½ cup pure maple syrup
½ cup sour cream
1 cup rolled or old fashioned oats
1 T chia seeds
1 T ground flax seeds
¼ cup dried cranberries
1 banana, peeled and sliced
2 T butter
¼ cup pine nuts
Directions:
I1. n a bowl, mix sour cream and ⅛ cup maple syrup. Set aside.
2. In a medium saucepan, combine oats, chia, flax, cranberries, and 3 cups of water. Bring to a low simmer, stirring often. Cook until all the liquid has been absorbed and oats look creamy (about 5 minutes).
3. While oats cook, saute the banana in butter. Once caramelized, add pine nuts and ¼ cup maple syrup and heat through.
4. Split oatmeal between 2 bowls. Top with banana and cream. Serve hot.
Salty Honey Salmon with Roasted Vegetables
Ingredients:
1 large salmon filet
½ cup kosher salt
¾ cup honey
1 stick butter
1 cup chopped parsley
4 carrots, peeled and cut lengthwise
4 gold potatoes, cubed
2 sweet potatoes, peeled and cubed
1 red onion peeled and quartered
1 white onion peeled and quartered
1 cabbage cut into 6 wedges
Olive oil
Salt and pepper
Garlic powder
Directions:
**This preparation keeps salmon very moist.
1. Preheat oven to 425.
2. With skin side down, cover top of salmon densely with salt, in a layer that you can see (it’s a lot of salt but it will be rinsed off before cooking). Place salmon in fridge for 30 minutes.
3. After 30 minutes, rinse salmon well and dry completely with paper towels. Place skin side down on oiled cookie sheet.
4. In a small saucepan, melt butter and add the parsley. Set aside.
5. Rub veggies with olive oil, and season with salt, pepper and garlic powder. Arrange on a sheet pan in a single layer. Roast for 20-30 minutes.
6. Remove from oven. Evenly cover top of salmon with honey. Broil 10-15 minutes, checking often to make sure honey doesn’t burn. If it starts to caramelize too much, place it on a lower rack.
7. Remove from oven, arrange on platter and top with parsley butter.