Garden Plate: A guide to simplified yet flavorful takes on traditional holiday foods - Jersey's Best

This holidays will look a bit different from last year. The pandemic has kept us inside for longer than we anticipated, but the season to celebrate goes on, if not stronger. Traditions will ground us when loved ones will be kept at arm’s or Zoom’s length. To participate, even separately, in meals that are traditional to one’s family are a great way to stay connected. This month we visit Italian’s Christmas Eve Feast of the Seven Fishes, Scottish steak pie and Hanukkah Doughnuts — all made easily and on a smaller scale.

Photo courtesy of Getty Images

Christmas Eve for many families calls for the Feast of the Seven Fishes. To make this years’ tradition one step easier, we took the “clambake” approach: one pot of flavorful broth and several layers of the sea’s bounty.

CHRISTMAS CLAMBAKE HOT POT

Servings: 4

Two 6-ounce lobster tails, defrosted if frozen, top split and deveined

1/2 pound colossal shrimp, deveined and peeled

1 pound cherrystone clams, scrubbed

1 pound mussels, scrubbed and debearded

1 pound cracked king crab claws

1/2 pound dayboat sea scallops, side muscle removed

1 pound oysters, any variety, scrubbed

For the broth:

2 cups dry white wine

2 cups water

2 cups fish stock

3 cloves garlic, peeled and minced

2 bay leaves

2 lemons, cut in half

Ground black pepper to taste

For the garnish: crusty bread, 1 cup each chopped parsley and chives

In a large stockpot, heat broth ingredients until boiling. Place steaming rack (if available) in the bottom of the pot so that shellfish aren’t submerged. If not available, balls of aluminum foil or even reused takeout containers turned upside down will suffice. (It will be a slight challenge as they float until shellfish is placed on top.) Add shellfish in order or ingredients (lobster tails, clams, etc.) and cover with a lid. Steam for 12 to 14 minutes until lobster is opaque and shellfish have opened. Enjoy with herbs and a loaf of crusty bread to dip into steaming broth.

Photo courtesy of Getty Images

Nothing can beat the Scottish for their traditional steak pie. Although technically this pie is served as part of New Year’s celebrations, it would make for a fine holiday meal. The great part about it is that the filling can be made a day or several in advance (if you freeze it), making the prep time a mere minutes.

SCOTTISH STEAK PIE

Servings: 6

For the filling:

2 pounds beef stew meat, cut into 2-inch pieces

1 cup flour for dredging

1 large yellow onion, peeled and cut into small dice

1 large carrot, peeled and cut into small dice

3 cups beef broth

2 tablespoons Worcestershire sauce

1 tablespoon tomato paste

1 teaspoon Dijon mustard

Ground pepper to taste

For the pie:

2 cups green peas, cooked and drained

1 sheet puff pastry, defrosted but kept chilled, rolled out

Pat meat cubes dry with paper towel. In a large bowl, dredge pieces in flour, shaking off excess. In a large skillet, working in batches over medium heat, brown cubes on all sides well. Remove browned cubes to a Dutch oven. When all meat has been browned, add onions and carrots to the pan, sautéing until translucent. Drain sautéed vegetables of excess fat and add to Dutch oven. Add remaining ingredients and cook over low heat, at a simmer for 2 hours, or until beef is tender. Thicken by combining corn starch in a small bowl with just enough cold water to make it into a thick liquid (like heavy cream consistency). Slowly whisk into simmer broth and continue whisking for another 2 minutes until thickened. At this point, the mixture can be frozen or the pie can proceed after beef filling has cooled. (Tip: move it onto a large sheet pan and spread it thin to quicken the process.)

To assemble and finish the pie: preheat oven to 365°F. Combine cooked and drained peas with beef mixture. Place beef mixture in a large pie plate or casserole dish. Make sure the mixture is cooled so as to not melt the pastry. Top with the pastry, and cut one “blowhole” for steam to escape. Place pie or casserole onto a rimmed baking sheet and place in the middle of the oven. Bake until pastry is golden and filling is bubbling, about 35 to 40 minutes.

Photo courtesy of Getty Images

Hanukkah is the Festival of Lights — the celebration of all that is possible — and one holiday where doughnuts are seen as somewhat of an obligation to eat. All things that are traditionally cooked in oil can be turned into more heart-healthy iterations. Couple that with a recipe hack and a miniature doughnut maker, and you have an instant party.

SWEET CINNAMON SUGAR DOUGNUTS

Servings: 4

For the batter:

2 cups complete pancake mix

1 cup milk

1 egg

½ teaspoon vanilla extract

¼ teaspoon ground cinnamon

For the coating:

1 cup white sugar

3 tablespoons cinnamon

Combine all of the ingredients in a medium size bowl with a whisk. Preheat doughnut maker for 10 minutes. Brush with oil or spray with nonstick spray. Spoon in batter. Lower lid and cook until cooked through (about 5 minutes). Meanwhile, in a large bowl, combine sugar and cinnamon for coating. When done, toss hot doughnuts immediately with cinnamon sugar and repeat until all batter has been used.

Let's block ads! (Why?)

"traditional" - Google News
December 04, 2020 at 08:07PM
https://ift.tt/36HjhQm

Garden Plate: A guide to simplified yet flavorful takes on traditional holiday foods - Jersey's Best
"traditional" - Google News
https://ift.tt/36u1SIt
Shoes Man Tutorial
Pos News Update
Meme Update
Korean Entertainment News
Japan News Update

Bagikan Berita Ini