Setting time aside to gather as a family around the dinner table is a great way to connect without distractions. Tyler Morrison with Scratch Gourmet & Express Catering shared one of his favorite family meals with us this month. Both the Winter Harvest Salad and Beignets can be prepared in advance for the busy families on the go.
Winter Harvest Salad
Serves 1
1 portion Honey Roasted Cauliflower (3 oz)
2 ounces Pomegranate seeds
3 ounces chopped Kale
2 ounces thinly sliced Brussel Sprouts
5 ounces Maple Molasses Dressing
Toss all the ingredients, into a large mixing bowl. Pour in the maple molasses dressing and lightly toss everything together, until everything has been coated in the dressing. Sprinkle the pomegranate seeds over the salad.
Honey Roasted Cauliflower (Yields 5 - 6 portions)
1lb of Cauliflower Florets
2oz Salt
.5oz Pepper
8oz Honey
8oz Oil
Chop cauliflower into small floret pieces. Combine everything together and toss until the cauliflower is evenly coated. Roast in the oven at 350 degrees for 15 minutes.
Maple Molasses Dressing - yields 1 quart (8 servings)
4.5oz Apple Cider Vinegar
3oz Maple Syrup
3oz Molasses
0.5 oz Mustard
11.5 oz Soy Milk
10.5 oz Olive Oil
Chicken Parmesan
Chicken Breast
Spaghetti
Marinara Sauce
Fresh Mozzarella slices
Panko Breading
Bread the chicken breast in panko, then fry at 350 degrees until the internal temperature reaches 170 degrees. After the chicken breast reaches 170 degrees, spread the mozzarella onto the chicken breast and melt in the oven for 3-5 minutes.
Marinara Sauce (yields 8 - 10 servings)
1#10 Can Crushed Tomatoes
1lb Onions, Diced
1/2lb Carrots, Diced
1/2lb Celery, Diced
1oz Garlic Cloves
1/2oz Dried Basil
2 Bay Leafs
500ML Red Wine
4oz Water
2oz Sugar
4oz Oil
1/2oz Dried Oregano
2 grams Crushed Red Pepper
1/2lb Parmesan Cheese
1/2oz Black Pepper
8oz Tomato Paste
In a large stock pot, preheat the oil until it reaches the smoking point. Add the diced vegetables and begin to sweat on high heat. Once translucent, add the sugar and allow vegetables to brown and caramelize. Add tomato paste and allow to brown. Deglaze with the red wine and reduce by half. Add canned tomatoes, spices, herbs, and water. Allow to simmer over medium heat for about 1-2 hours. Transfer to a blender and blend on high speed until fully mixed. Stir in parmesan cheese.
Beignets
16 ounces Butter
32 ounces Water
32 ounces Flour
16 Eggs
pinch Salt
pinch Sugar
Bring butter and water to a boil. Incorporate the flour, salt, and sugar and fold over until the batter forms into a cohesive ball. Allow to cool for about 10 mins before throwing the batter into a stand mixer. With the paddle attachment slowly incorporate the eggs until the batter has absorbed all the eggs. Scoop into one ounce balls and fry in preheated oil at 325 degrees, rotating the beignets for about 15 minutes. Allow to cool and let the steam hollow out the inside of the beignets. Stuff with your choice of filling and sprinkle with powdered sugar and place on to a plate.
Chocolate Mousse - Yields 5 - 6 servings
1-8oz Vanilla Pudding Mix
8oz Heavy Cream
32oz Milk
12oz Dark Chocolate
1/2oz Vanilla Extract
8oz Cool Whip
16oz Dark Cocoa Powder
Melt the dark chocolate into the heavy cream over a double boiler on the stovetop over medium high heat. Once mixed, allow 10 minutes to cool.
Meanwhile, mix all other ingredients together. Slowly incorporate the melted dark chocolate/heavy cream mixture until well combined. Using a spatula, place chocolate mousse into a piping bag.
