Holiday Fare: Mains, starters, cocktails and more!
SPANAKOPITA BITES
With its unique blend of textures and flavours, this appetizer may just steal the show at your holiday party.
Servings: 12
INGREDIENTS
• 12 whole walnuts
• 2 tablespoons butter
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 green onion, finely chopped
• 1 teaspoon red pepper flakes
• 1/2 teaspoon nutmeg
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 300 grams frozen spinach, thawed and drained
• 2 eggs
• 1/2 cup parsley, finely chopped
• 1 tablespoon dill, finely chopped
• Zest of half a lemon
• Juice of half a lemon
• 1 cup feta cheese, coarsely chopped
• 1/2 cup grated Parmesan cheese
• 1 sheet puff pastry, thawed and cut into 12 equal squares
• 1 tablespoon sesame seeds
DIRECTIONS
1. Preheat the oven to 190 C (375 F). Place the walnuts on a baking sheet and bake them for 10 minutes. Let cool and set aside.
2. In a large saucepan, melt the butter, then sauté the onions for about 5 minutes. Add the garlic, green onion and spices. Continue cooking for about 2 minutes. Add the spinach and cook for another 2 minutes, making sure to thoroughly break up any big pieces. In a bowl, pour the spinach mixture and let it cool for about 30 minutes.
3. In the bowl with the spinach, add 1 egg as well as the parsley, dill, lemon zest, lemon juice, feta and Parmesan cheese. Mix well and adjust the seasoning as desired.
4. On a baking sheet lined with parchment paper, place the 12 squares of puff pastry. On each square, put about 2 tablespoons of the spinach mixture. Pull the corners of each square toward its centre, and seal with a walnut.
5. In a small bowl, whisk the remaining egg. Brush the egg mixture over the puff pastry and sprinkle with sesame seeds. Bake for 25 minutes.
FESTIVE ONION SOUP
Impress your holiday guests with this delectable, easy-to-make onion soup.
Servings: 4
INGREDIENTS
• 2 tablespoons butter
• 2 white onions, chopped
• 2 yellow onions, chopped
• 2 cloves garlic, finely chopped • 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 cup red wine
• 3 tablespoons flour
• 2 cups chicken broth
• 6 cups beef broth
• 2 hamburger buns
• 1 cup grated Gruyere cheese
• Salt and pepper, to taste
DIRECTIONS
1. In a large pot, melt the butter. Add the 4. onions, garlic and herbs. Season with salt and pepper. Sauté for 30 minutes over low heat, stirring regularly.
2. Increase the heat and deglaze the pot with red wine. Continue cooking until all the wine has evaporated. Remove the herbs. 5.
3. Sprinkle flour over the onions and continue cooking for about 5 minutes. Add the chicken and beef stock and bring to a boil. Reduce the heat and simmer for 15 minutes. Adjust the seasoning if desired.
4. Meanwhile, cut star shapes out of the 4 hamburger bun halves using a cookie cutter. Lightly butter the buns and top with grated cheese. Broil in the oven for about 3 minutes, or until the cheese is melted and golden.
5. In 4 bowls, pour the soup and place a cheese star on top of each one.
GRAPEFRUIT-POMEGRANATE MOCKTAIL
Raise your glass to the holiday season with this tangy, alcohol-free virgin cocktail.
Servings: 2
INGREDIENTS
• 8 ice cubes
• 1/4 cup fresh grapefruit juice
• 1/4 cup simple syrup
• 1 cup sparkling grapefruit water
• 1/2 grapefruit, sliced into wheels
• 2 tablespoons pomegranate seeds
DIRECTIONS
1. In 2 highball glasses, equally divide the ice cubes, grapefruit juice, simple syrup and sparkling water.
2. Garnish with grapefruit slices and pomegranate seeds.