Festive Feast Recipes

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Bites: Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Twist

First Course: Winter Minestrone

Main Course: The Perfect Roasted Chicken

Dessert: Cinnamon-Caramel Bread Pudding

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Twist

Serve from a glass or platter.
If you’d prefer your twists warm, prep the ingredients beforehand and bake prior to guest arrival. If room temp is okay, prep entirely beforehand.

INGREDIENTS FOR 26 TWISTS

1 package frozen puff pastry
1 egg beaten
1-2 teaspoons cayenne pepper optional
1 cup sharp cheddar cheese finely shredded (or a mix of your favorite cheeses)
26-30 pieces thin cut bacon or 18 pieces of thin cut bacon sliced in half lengthwise
1/2 cup brown sugar
1 tablespoon fresh rosemary minced (may sub sage or thyme)
1/4 teaspoon salt
1/2 teaspoon pepper

INSTRUCTIONS

Preheat oven to 375 degrees. Line two baking sheets with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray.
Open one sheet of puff pastry on a cutting board. Brush the surface lightly with some of the beaten egg. Sprinkle with your desired amount of cayenne pepper (try 1 teaspoon per sheet of puff pastry). Sprinkle surface with 1/2 cup of cheese to evenly cover entire surface. Dust a rolling pin lightly with flour and then roll the rolling pin over the cheese to gently press the cheese into the puff pastry.
Cut the puff pastry into long 1/2-inch-wide strips and then take each strip, fold in half and pinch the ends together. Now gently twist each strip several times.
Take a piece of bacon and wrap it around the twisted pastry and place on the prepared baking sheet. Repeat with the remaining puff pastry and bacon until everything has been used.
Add the brown sugar, rosemary, salt and pepper to a shallow bowl or pie plate and toss well. Now carefully take each bacon wrapped pastry one at a time and dip it through the brown sugar mixture, using your hands to coat all over the twist. Place each twist back on the baking sheet and repeat with the remaining twists.
Bake the twist for 30 to 50 minutes, rotating the pans halfway through. This will depend on how thick your bacon is – check on them at 30 minutes and then every 5-10 minutes after.
Once the bacon is cooked remove from the oven and allow to cool 5 minutes. Then use a spatula to carefully lift the twists off the baking sheet.

Winter Minestrone

Serve into soup bowls.
Prep entirely beforehand and allow soup to warm on the stove until serving.

INGREDIENTS FOR 6-8 SERVINGS

6 tablespoons olive oil
2 medium red onions, finely-diced
2 large carrots, peeled and diced
4 celery stalks, diced
6 garlic cloves, minced
1 1/3 cup farro (uncooked)
4 teaspoons rosemary, finely-chopped
4 teaspoon thyme, finely-chopped
4 tablespoons tomato paste
8 cups chicken stock
4 cups water
4 cups packed chopped kale
2 15-ounce can cannellini beans, drained and rinsed
2 large zucchini, diced
Salt and pepper
Crushed red chili flakes, to garnish (optional)
Pesto, to garnish (optional)

INSTRUCTIONS

Heat olive oil in a large pot or dutch oven over medium heat. Add onion, carrot, celery, garlic and a large pinch of salt and sauté 5 minutes.
Add farro, rosemary, thyme, tomato paste, and another generous pinch of salt and cook 2 more minutes.
Add chicken stock and water, bring the mixture up to a boil, then reduce the heat and simmer for 10 minutes.
Add kale, beans, and another pinch of salt and return to a boil.
Reduce heat and simmer another 10 minutes.
Add diced zucchini, turn off the heat, and let zucchini cook in the warm broth for 1 minute.
Taste for seasoning and add salt and pepper if needed.
Serve hot garnished with crushed red chili flakes and pesto, if desired.

The Perfect Roasted Chicken

Serve onto dinner plates.
Prep chicken beforehand and bake prior to serving.

INGREDIENTS FOR 6 SERVINGS

2 (4-pound) roasting chickens
Kosher salt and freshly ground black pepper
8 fresh thyme sprigs, divided
2 lemons, quartered, divided
1 head of garlic, cut in half crosswise, divided
4 tablespoons (½ stick) unsalted butter, melted
2 large yellow onions, halved and sliced crosswise
Good olive oil

INSTRUCTIONS

Preheat the oven to 425 degrees.
Remove the chicken giblets from each of the chickens. Rinse the chickens inside and out and remove any excess fat and pinfeathers. Pat the outsides dry with paper towels. Place the chickens in a large roasting pan.
Liberally salt and pepper the cavities of the chickens. Stuff the cavity of each chicken with half of the thyme, half of the lemons, and half of the garlic.
Brush the outside of the chickens with the butter and sprinkle them liberally with salt and pepper.
Tie the legs together with kitchen string and tuck the wing tips under the body of each chicken.
Scatter the onion slices around the chickens, drizzle them with olive oil, toss the onions with your hands, and distribute them around the chickens. You want the chickens and onions to fit snugly into the pan or the onions will burn.
Roast the chickens for 1¼ to 1½ hours, or until an instant-read thermometer reads 155-160 degrees and the juices run clear when you cut between a leg and thigh.
Cover with aluminum foil and allow to rest for 15 minutes.
Slice the chickens onto a platter and serve immediately with the onions and pan juices.

Cinnamon-Caramel Bread Pudding

Serve from custard cups or ramekins.
Prep at least 3 hours beforehand, or much earlier (but warm prior to serving).

INGREDIENTS FOR 16 SERVINGS

(20) 3.5 x 3.5-inch slices cinnamon-raisin bread (not ends)
12 large eggs
2.5 cups whole milk
2 cups chilled whipping cream, divided
1 cup sugar
2 tablespoons vanilla extract
1.5 teaspoons finely grated orange peel
Pinch of salt
2 tablespoons powdered sugar
Purchased caramel sauce, warmed

INSTRUCTIONS

Cut bread into 3/4-inch cubes. Place in very large bowl.
Whisk eggs, milk, 1 cup cream, and next 4 ingredients in large bowl until sugar dissolves.
Pour egg mixture over bread; toss to coat. Cover with plastic and place plate on top to submerge bread in egg mixture. Chill at least 4 hours or overnight.
Stir bread mixture; let stand at room temperature 30 minutes
Preheat oven to 375°F.
Butter sixteen 3/4-cup custard cups or ramekins; divide between 2 roasting pans.
Divide bread mixture among cups. Add enough hot water to pans to come halfway up sides of cups.
Bake puddings until puffed, edges are golden, and tester inserted into center comes out clean, about 40 minutes.
Let puddings stand at room temperature up to 2 hours.
Using electric mixer, beat remaining 1 cup cream and powdered sugar in medium bowl until peaks form.
Serve puddings warm or at room temperature with whipped cream and warm caramel sauce.

Winter is here and we are ready for the festivities.

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Delectably on-brand for the holidays

Savory goodness

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Twist

Winter Minestrone

The Perfect Roasted Chicken

Cinnamon-Caramel Bread Pudding

featured parties

Unicorns Are Real

Ellen Game Night

Shabbat Dinner Party

Dragons Love Tacos

Invest In Our Planet

Perfect Picnic

Cocktails with Aplos

Caroline's Hangover Brunch

Beach Bonfire

Songkran: Thai New Year

Girls Just Want to Have Caviar and Martinis

Sock Hop at the Diner

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