Make Three Elegant Treats for a Holiday Menu with Chef Christine December 2025 скачать в хорошем качестве

Make Three Elegant Treats for a Holiday Menu with Chef Christine December 2025

Stuffed Acorn Squash with Sausage Scaled Servings: 2 Originally: 2 1 acorn squash, halved 1 tablespoon(s) olive oil 8 ounces turkey sausage 1 small onion minced 1/2 teaspoon thyme, dried 1/4 teaspoon sage, dried 1 cup brown rice, farro, cooked 2 tablespoons currant 2 tablespoons pumpkin seeds, toasted 1/2 tablespoon plus 1/2 teaspoon soy sauce, low sodium 1/2 cup white cheddar cheese, grated (optional) Directions Preheat oven to 375-degrees. Cut squash in half through the stem, then cut a small slice off the bottom (skin side) to allow the squash to sit flat when serving. Bake squash cut-side down in baking dish with 1/2" of water until tender, about 30 to 45 minutes. Scoop out seeds. Allow to cool. Stuffing: While the squash cooks, saute turkey sausage and onions in olive oil in a medium skillet for 5 to 6 minutes. Add thyme and sage, and cook until fragrant, about 2 minutes longer. Add rice or farro, currants, toasted pumpkin seeds, and soy sauce, to taste. If mixture seems too dry, stir in a bit of water or vegetable broth. Add half of cheddar cheese (if using) and stir to combine. Stuff each squash half with stuffing (it will mound on the top). Top with remaining cheese and return to the oven. Bake until the cheese melts, about 5-8 minutes. Serve. Christine Van Bloem, The Empty Nest Kitchen White Chocolate Peppermint Mousse Scaled Servings: 8 Originally: 8 1 1/2 cup(s)s heavy cream, divided 12 ounce(s)s white chocolate, chopped (plus extra for garnish) 1/4 teaspoon(s) peppermint extract peppermint candy crushed, for garnish Directions Heat 1/2 cup heavy cream in a small saucepan over medium heat until just before the boil. Remove from heat, and add chocolate, allowing it to set for 5 minutes undisturbed. Stir until melted. Stir in peppermint extract and cool completely. Beat remaining 1 cup of heavy cream until stiff peaks form. Fold chocolate mixture gently into whipped cream mixture. Spoon or pipe into individual glasses/dishes. Chill until ready to serve. Garnish with white chocolate curls (use a vegetable peeler run down the side of a white chocolate bar to form curls) or crushed peppermint candy just before serving. Cucumber, Mint & Elderflower Mocktail Scaled Servings: 8 Originally: 8 4 limes, sliced 2 mint sprigs, leaves picked, plus extra sprigs to garnish 1 english cucumber, cut into slices 2/3 cup elderflower cordial, Belvoir 2 pounds soda water ice, to serve Directions Put the half of the lime slices, all of the mint leaves, and half of the cucumber slices into a large, open jug. Muddle together to release a bit of liquid. Pour in the elderflower cordial and stir. Top with soda water, and remaining cucumber and lime slices. Gently stir to combine and add some ice to chill. Fill glasses with ice and pour in the mocktail. Serve immediately.