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Holiday Recipes

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Marge_Innavera:
This isn't exactly a winter-type dish, but it's very festive anyway and can be either a dessert or a cold salad.


MANDARIN ORANGE SALAD

2 3-ounce packages orange Jello
2 cups boiling water
1/2 cup lemon juice
1 pint orange sherbet
one 11-ounce can mandarin orange sections

Drain the liquid out of the mandarin oranges.

Dissolve the jello in boiling water; add lemon juice and sherbet and stir till dissolved and thoroughly mixed.  Chill till partially thickened, stirring frequently; then stir in oranges.  Chill until set in a bowl or jello mold.

delalluvia:
I'm a neo-pagan.  I celebrate the holidays, it's just not Christmas.

This is one of my favorite sweets:

Honeyed dates (serves 10, cut down as needed):

1 lb dates (should not be sticky, skins should not come off easily)
walnuts, whole or chopped
salt as needed
honey as needed

Pit the dates by making a cut in one side.  Fill each cavity with walnuts.  Roll each date in the salt.

Put them in a frying pan and cover them with honey generously (enough to coat the dates and cover the bottom of the pan).  Cook them under medium heat until they are carmelized.  Remove to a lightly oiled plate to prevent sticking.

Variation:  instead of walnuts, use blanched almonds rolled in cinnamon.

I made this last year and ate every single one myself.  Rich and unbelievably good.  Yum.

MaineWriter:
This isn't a holiday recipe, but we got talking about it in chat and I said I would post here. Easy and delicious and elegant enough to serve to company.

LESLIE'S SIGNATURE SCALLOPS AND ZUCCHINI ON CAPELLINI

to serve 4

3 cloves garlic, chopped or crushed
2-3 zucchini, cut in matchstick juliene
1 lb scallops, cut into pieces if large
a generous amount of chopped fresh parsely
a few tablespoons of chopped fresh basil (dried is acceptable if fresh is not available)
a generous amount of grated cheese (I like Grana Padano, but Parmesan or Romano are also fine)

1 lb capellini (angel hair) - I like DeCecco. You can also use linguine or spaghetti--whatever you like, but the capellini is my favorite.

Have a large pot of boiling water ready for the pasta. Cook according to the package...DeCecco capellini takes 2 minutes. Spaghetti takes 12 minutes.

You need to time the pasta to the scallops/zucchini. If using spaghetti, put it in when you start to melt the butter. If using capellini, put it in when you add the parsely to the skillet.

In a large flat skillet, heat 2 tbsp. butter with 2 tbsp. olive oil over medium-high heat. Add garlic and cook for a second, then add the zucchini.  Cook for a minute or two and then add the scallops. Cook until until the scallops turn opaque (another minute or so). Add parsely, basil, and several grinds of fresh pepper. At the very last second, add cheese and stir. The cheese will melt and you need to get if off the heat fast so it doesn't get rubbery.

Drain pasta and place in serving bowl, cover with scallops and zucchini. Sprinkle with a bit more cheese and garnish with lemon wedges.

Serve immediately.

southendmd:
I can vouch for Leslie's Cherry Cake:  it was fabulous!  Like a rich coffee cake.  There was stiff competition that day...

Here's a simple holiday side dish.  I never like cooked cranberries, and this couldn't be easier.  All you need is a food processor.  It's tart, sweet, bitter and zingy all at once.

CRANBERRY ORANGE RELISH

one bag fresh cranberries
one seedless orange, quartered with the peel on(could substitute two clementines)
one piece fresh ginger about 1"x2"
1/4 cup sugar

In a food processor, put the fresh ginger and process to chop finely. 
Add quartered orange (check for stray seeds), cranberries and sugar.
Process briefly until coarsely chopped.

That's it. 
Some may like more sugar.
Sometimes I'll add a finely chopped jalapeno for added kick.

Front-Ranger:
Thanks for starting this thread, Marge! Great idea. I started preparing for Thanksgiving already by making peach chutney. While preparing it I fondly thought of Jack eating two cans of peaches one evening at supper and two of "Ennis's stone biscuits" by Ennis's fire.   :)

Peach Chutney

5 cloves garlic
1 white onion
1 tsp. olive oil
a 2-in piece of jalapeno pepper
1 T. fresh galangal, peeled
1 1/2 T. ginger

1/2 cup brown sugar
juice of one lemon
2 T. sake
1 T. black vinegar

5 large peaches
1 T. flour
1 lime

Chop the onion and saute in the olive oil over low/medium heat until soft. Cut the garlic into slivers and add near the end of cooking. With rubber gloves on, shop the jalapeno pepper finely and add. Also chop or grate the galagal and ginger and add. Cook a couple of minutes longer just until everything starts to soften. Set aside.

Bring a pot of water to boil and dunk the peaches one by one in just for 30 seconds each. Slip off the peels and chop the peaches into a large bowl, saving the juice and discarding the pits. Pour off the peach juice into a pot and bring to a boil with the brown sugar. Allow to boil until it is syrupy and thick. Remove from the burner and add lemon juice, sake, and vinegar.

Toss the peaches with the flour and add the onion mixture. Chop the lime (including peel) finely and add. Pour the syrup mixture over and combine well. Spoon the chutney into jars and store in the refrigerator, or process.

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