Celebrate the holidays with your loved ones and add a splash of color to your table with these delectable bites from Dish Beautiful.
Sweet Potato Ravioli
- 1 pound sweet potatoes
- 20 wonton wrappers
- 1 stick butter
- 4 large sage leaves
- 4 ounces goat cheese
- 1/2 cup toasted hazelnuts
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika
- 1/2 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 tablespoon vanilla
- S+P
- Freshly grated parmesan
Preheat oven to 400 degrees F. Wrap sweet potatoes in foil and bake on a baking sheet for 45 minutes or until tender. Meanwhile, brown the butter in a skillet and add sage until crisp. Once the potatoes are cool enough to handle, remove skins and place in food processor. Add goat cheese, spices, vanilla, salt and pepper to taste. Blend until smooth. Place mixture in a piping bag or Ziplock with the corner snipped. Pipe onto wonton wrappers. Paint the edges with water and fold into triangles. Add to a pot of boiling water. They are ready when they float to the top. Remove with a slotted spoon and add to plate. Top with browned butter, sage, hazelnuts and a dusting of parmesan.
Pink Mashed Potatoes
- 3 pounds potatoes (Yukon Golds)
- Kosher salt
- 1 stick butter
- 1 cup heavy cream
- 1 teaspoon beet juice (optional)
- S+P
In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, about 20 minutes. Drain and add potatoes to a mixing bowl. Use a hand mixer to mash potatoes until smooth. Meanwhile, in a small saucepan or microwave, melt butter and milk until warm. Slowly add warm milk-butter mixture and mix until smooth and creamy. Add beet juice and mix. Season mashed potatoes generously with salt and pepper. Season with more pepper before serving.
Mocha Braised Short Ribs
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup dry red wine
- 2 teaspoons espresso powder
- 3 cups beef broth
- 3 tablespoons cocoa powder
- 1 tablespoon cinnamon
- 1/2 teaspoon cayenne pepper
Preheat oven to 300 degrees F. Trim fat from ribs. In extra-large oven-proof skillet heat oil over medium heat. Add ribs, cook until brown on all sides, working in batches if necessary. Remove ribs from skillet. Add garlic, cook and stir 1 minute more. Add wine, stirring to scrape up crusty brown bits from bottom of skillet. Add espresso powder, cocoa, cinnamon and cayenne and pepper. Stir in broth and bring to a boil. Return ribs to skillet, cover and transfer to oven. Bake 3 to 3-1/2 hours or until ribs are tender and falling off the bone. Remove bones and serve over mashed potatoes.
Gingerbread Smoothie
- 1 cup almond milk
- 1 banana, frozen
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon ginger, ground
- ⅛ teaspoon cloves, ground
- 1 teaspoon vanilla extract
- 1 teaspoon molasses
- ¼ teaspoon brown sugar to taste
- 1 cup ice
Place all ingredients in a blender and process until smooth.
Red Wine Poached Pear
- 2 cups dry red wine
- 1 navel orange, quartered
- 1 1/2 cups plus sugar
- 2 tablespoons honey
- 1 cinnamon stick
- 6 whole cloves
- 2 Bartlett pears, peeled, halved, and cored
- 1/4 cup mascarpone cheese
- 1/4 cup heavy cream
- In a saucepan, combine wine, orange pieces, 1 1/2 cups sugar, the cinnamon, cloves, and 2 cups of water. Bring to boil over high heat. Add pears, reduce heat to a simmer. Cook, covered, until tender, about 15 minutes.
Meanwhile, in a small bowl, whisk together cheese, cream and honey until very thick.
Gently remove pears from liquid. Reduce liquid by about half over medium-high heat for 15 minutes, until liquid is thick and syrupy. Drizzle each pear with syrup and a dollop of cheese mixture and serve.