Christmas Eve Dinner Ideas

Instructions

• Salad Assembly

1. Add spring greens to a large salad bowl
2. Sprinkle diced green apple onto greens
3. Sprinkle edamame onto greens
4. Layer persimmon slices onto greens
5. Sprinkle sugared pecans onto greens (optional)
6. Sprinkle shaved parmesan onto greens (optional)
7. Salad can be prepared ahead, covered and chilled until ready to serve (same day)
8. When ready to serve, dress with the Balsamic Fig dressing to taste

• Sugared Pecans

1. Add pecans to a frying pan over medium heat
2. Add sugar to the pan and stir
3. Once the sugar begins to melt, reduce the heat to low and stir constantly. Do not leave the mixture unattended as sugar burns quickly if not tended
4. Once the sugar is completely melted and the nuts are coated, turn the heat off and remove the coated nuts to parchment paper or foil to cool. If you leave them in the pan, they will harden and stick to the pan

• Balsamic Fig Dressing

1. Whisk together oil and vinegar
2. Add garlic and whisk until blended
3. Add Dijon mustard, whisk until blended
4. Add salt and herbs, whisk until blended
5. Add fig jam, whisk until blended
6. Adjust to taste
7. Dressing saves up to a week

Instructions

1. Pour all of the ingredients into a pot and simmer for 30 minutes.
2. Serve while warm.

Instructions

1. Preheat oven to 350 degrees
2. Prepare a loaf pan with non-stick spray.
3. Peel and dice the pears.
4. Using a saute pan large enough to hold all of the diced pears, melt the butter. Add vanilla and cinnamon, thoroughly combine
5. Add the peeled and diced pears to the butter, vanilla, and cinnamon mixture. Cook until pears are softened and the pear juice has added liquid to the pan. Depending on how ripe your pears are, this can take as little as 10 minutes or as long as 20 minutes. Put a lid on the pears as they cook to capture all of the juice
6. Once pears are browned, softened and juicy in the butter mixture, set aside to cool.
7. In a large bowl, blend together the brown sugar and 2 eggs. Make sure there are no lumps from the brown sugar.
8. Add the cooled pears and juicy butter mixture to the bowl with the brown sugar and eggs. Thoroughly combine.
9. Add flour, baking soda, and half and half to the mixture and combine thoroughly. The mixture will be quite wet.
10. Pour the mixture into a prepared loaf pan.
11. Place the loaf pan onto a cookie sheet in case of seepage and place it on the middle rack of the oven. Bake for 30 minutes.
12. Reduce heat to 300 degrees and bake for another 40-45 minutes or until the knife comes out clean.

Instructions

Prepare the Pastry Crust:

1. In a food processor, combine the flour, granulated sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, and continue pulsing until the dough comes together and forms a ball.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Caramelized Apple Filling:

1. In a large skillet, melt the butter over medium heat. Add the brown sugar, heavy cream, vanilla extract, ground cinnamon, and a pinch of salt. Stir until the mixture is smooth and well combined.
2. Add the thinly sliced apples to the skillet and toss them gently to coat them evenly with the caramel sauce.
3. Cook the apples for 5-7 minutes, or until they are slightly softened and caramelized. Remove the skillet from the heat and set it aside to cool.

Prepare the Apples:

1. Wash the apples thoroughly and slice them in half. Remove the core and seeds from each half.
2. Using a sharp knife or a mandolin slicer, cut very thin slices of apple. The slices should be about 1/8 inch thick.
3. In a microwave-safe bowl, combine the lemon juice, apricot preserves (or apple jelly), and water. Heat the mixture in the microwave for about 30 seconds until it becomes slightly warm and runny.
4. Place the apple slices in the bowl with the preserves mixture and toss gently to coat the slices. This step helps prevent the apples from browning and adds a hint of sweetness and flavor.
5. To make the apple slices more pliable and easier to work with, you can microwave them for about 20-30 seconds. This step is optional but can be helpful, especially if your apple slices are thicker.
6. Take one apple slice and lay it flat on your work surface.
7. Starting at one end, gently roll the slice up into a tight spiral, creating the center of the rose.
8. Continue adding more apple slices, one at a time, around the center, ensuring each new slice overlaps the previous one slightly. The curved edge of the apple slice should be facing up to resemble rose petals.
9. If necessary, you can dab a little extra preserves mixture or water on the end of the last apple slice to help it stick to the rest of the rose.

Assemble the Individual Caramel Apple Tartlets:

1. Preheat your oven to 375°F and lightly grease a muffin tin or use individual tartlet pans.
2. On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch thickness. Cut out circles or squares slightly larger than the size of each muffin cup or tartlet pan.
3. Gently press the pastry circles or squares into each cup or tartlet pan, ensuring the bottom and sides are well-covered.
4. Pre-bake the pastry shells in the oven for 12 minutes. Let cool.

Fill the Tartlets:

1. Spoon a small amount of the caramelized apple filling into each pastry-lined cup or tartlet pan, filling them about two-thirds full.
2. Add the Apple Roses:
3. Place one or more apple roses on top of the caramelized apple filling in each tartlet.

Bake the Caramel Apple Tartlets:

1. Bake the tartlets in the preheated oven for 20-35 minutes, or until the pastry turns golden brown and the apples are tender. The baking time varies based on the muffin tin you use.
2. Allow the tartlets to cool slightly before serving. Drizzle each tartlet with a spoonful of caramel sauce or powdered sugar for an extra touch of sweetness and indulgence.

Instructions

1. Cut the chicken into chunks. Place in a large ziplock plastic bag or bowl.
2. Pour the soy sauce, honey, water, and garlic into a bowl. Whisk until incorporated. Set aside about 3/4 cup of the sauce for brushing the chicken later.
3. Pour the remaining sauce into the bag or bowl with the chicken. Seal or cover the mixture and refrigerate as long as you can – 4 hours is a good minimum but you can go as long as overnight.
4. When you’re ready to grill, preheat the grill on medium-high for 5-10 minutes and oil the grates. Meanwhile, drain off the marinade and place the chicken pieces on skewers. Place the chicken on the hot grill, cover, and cook for 3-4 minutes. Brush with reserved sauce and flip. Repeat this process until you see that the chicken is browned to your liking and fully
   cooked.
5. Serve with cilantro, lime, Magic Green Sauce, or any other dipping sauces you like. We also like this with a salad and some naan or rice.
6. To make the five-minute green sauce, pulse all remaining ingredients – except pistachios – in a food processor until incorporated.
7. Add pistachios and pulse until mostly smooth (depends on what consistency you want).
8. Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.

Instructions

Fire Roasted Tomato Bisque

1. Place olive oil and butter in saucepan over low to medium heat. When oil and butter are combined and bubbly add onions and garlic. Cook until onions are translucent and beginning to brown. Remove from heat. 
2. In stock pot on low to medium heat, add chicken stock/broth, both cans of tomatoes (do not drain). Stir to combine. Add onions, garlic and oil.
3. Add half and half and basil to pot, stir to combine. Season to taste with salt and pepper. Once combined and cooked through, remove from heat.
4. Transfer soup to blender. Pulse until smooth.
5. Return to pot. Soup can be made ahead and refrigerated. When ready to serve, warm slowly before serving.

Grilled Cheese Sticks

1. Cut away crusts from bread. To assemble each sandwich, use two pieces of bread. Layer slices of gruyere on top of the bread. On top of the gruyere, layer the sharp white cheddar cheese slices. On top of the cheddar cheese, layer the mozzarella slices. 
2. In a saucepan, over medium heat, add 1 TBL of olive oil and 1 TBL of butter. Once the olive oil and butter is combined and bubbly.
3. Carefully transfer the bread layered with cheese into the pan, bread side down. Place the second piece of bread on top of cheese. 
4. When the bread is golden brown, carefully flip the sandwich to brown the second piece of bread.
5. Once both sides of the bread are browned, transfer the sandwich to a cookie sheet, lined with parchment paper.
6. Place in oven heated to 300 degrees. Bake sandwich for 10-12 minutes until cheeses are melted.
7. Cut sandwiches in half and serve with soup.