Winter Health and Holiday Table for Snow Country

Ingredients

• Ground lamb1 lb (450 g)
• Onion, finely grated1 small
• Garlic, minced2 cloves
• Egg1
• Breadcrumbs¼ cup
• Fresh parsley and mint, chopped2 tbsp each
• Ground cumin and salt1 tsp each
• Dried oregano½ tsp
• Greek yogurt1 cup (250 g)
• Cucumber, grated and squeezed dry½
• Lemon juice1 tbsp
• Avocados, sliced2
• Tomatoes, red onion, lettuce, flatbreadsTo serve

Method

1. Mix. Combine the lamb, onion, half the garlic, egg, breadcrumbs, herbs, cumin and salt. Don’t overwork the mixture.
2. Shape. Roll into about 24 walnut-sized balls.
3. Cook. Bake at 400°F (200°C) for 15–18 minutes, or brown in a little oil in a skillet, until cooked through (160°F / 71°C inside).
4. Make the dip. Stir together the yogurt, cucumber, remaining garlic, lemon juice, a pinch of salt and chopped mint.
5. Serve. Arrange the meatballs in a glass bowl with the vegetables, avocado and warm flatbreads, with the dip on the side.

Ingredients

• One vegetable (carrot, pumpkin, tomato, broccoli…), chopped2 lb (900 g)
• Onion, chopped1
• Potato, peeled and diced1
• Carrots and celery stalks, chopped (optional, for depth)2 each
• Garlic2 cloves
• Butter or olive oil2 tbsp
• Vegetable or chicken stock4 cups (1 l)
• Cream½ cup (120 ml)
• Salt and pepperTo taste
• Fresh herbs and sour creamTo serve

Method

1. Soften. Cook the onion, garlic, and the carrots and celery if using, in the butter over medium heat for 5–8 minutes.
2. Simmer. Add the vegetable, potato and stock. Simmer 20–25 minutes until everything is very soft.
3. Blend. Blend until smooth, then stir in the cream and season with salt and pepper.
4. Serve. Ladle into terracotta bowls, scatter with herbs and serve sour cream on the side.

Ingredients

• Black or herbal tea6 tsp or 6 bags
• Ground coffeeOr 6 tbsp
• Freshly boiled water6 cups (1.5 l)
• Honey, lemon slices, sugar, milkTo serve
• Dates, dried fruit or small cookiesOptional

Method

1. Warm the pot. Rinse the teapot or coffee pot with hot water.
2. Brew. Steep black tea 3–4 minutes, herbal tea 5–7 minutes; brew coffee your usual way.
3. Serve. Pour into glasses or cups on a silver platter, with honey, lemon and a small dish of dates.

Ingredients

• Potatoes (Yukon Gold)2 lb (900 g)
• Butter, divided4 tbsp
• Warm milk½ cup (120 ml)
• Chanterelles, cleaned12 oz (340 g)
• Shallot, minced1
• Garlic1 clove
• Sour cream or cream2 tbsp
• Parsley, dill or basilFresh
• Salt and pepperTo taste

Method

1. Boil. Boil the peeled potatoes in salted water for 20 minutes until tender.
2. Mash. Drain, mash with 2 tbsp butter and the warm milk, and season.
3. Mushrooms. Cook the chanterelles in a dry pan until their water evaporates, then add the rest of the butter, shallot and garlic and cook until golden.
4. Finish. Stir in the sour cream and herbs.
5. Serve. Spoon the mushrooms over the mash.

Ingredients

• Medium eggplants2
• Olive oil3 tbsp
• Onion, diced1
• Garlic2 cloves
• Tomatoes, diced2
• Mozzarella, grated1 cup (100 g)
• Parmesan¼ cup (25 g)
• Basil and parsleyFresh
• Salt and pepperTo taste

Method

1. Roast. Halve the eggplants, score the flesh, brush with oil and roast cut-side up at 400°F (200°C) for 25 minutes.
2. Filling. Scoop out the soft flesh, leaving a shell. Cook it with the onion, garlic and tomatoes for 8 minutes and season.
3. Fill. Spoon the filling back in and top with the cheeses.
4. Bake. Bake 15 minutes more until bubbling.
5. Serve. Finish with fresh basil.

Ingredients

• Portobello mushroom caps8
• Olive oil2 tbsp
• Garlic, minced1 clove
• Feta, crumbled4 oz (115 g)
• Basil pesto2 tbsp
• Tomatoes, sliced2
• Basil leavesFresh
• Salt and pepperTo taste

Method

1. Prep. Remove the stems and wipe the caps clean. Brush with oil and garlic and season.
2. Roast. Roast gill-side up at 400°F (200°C) for 10 minutes. Pour off any liquid.
3. Top. Spread with pesto, add the feta and a slice of tomato.
4. Bake. Bake 8–10 minutes more.
5. Serve. Top with basil and a drizzle of olive oil.

Ingredients

• Unsalted butter, melted and slightly cooled1 cup (2 sticks / 225 g)
• Light brown sugar, packed1 ½ cups (300 g)
• Eggs, room temperature2 large
• Vanilla extract1 ½ tsp
• Ground ginger½ tsp
• Salt¼ tsp
• All-purpose flour2 cups (250 g)
• Baking powder1 tsp
• Dried cranberries, roughly chopped¾ cup (90 g)
• White chocolate chips¾ cup (130 g)
• Cream cheese, softenedFrosting: 8 oz (225 g)
• Powdered sugarFrosting: ½ cup (60 g)
• Orange zestFrosting: 1 tsp
• Vanilla extractFrosting: ½ tsp
• Dried cranberries, choppedTopping: ⅓ cup (40 g)
• White chocolate chips, meltedTopping: ⅓ cup (55 g)

Method

1. Prep. Heat the oven to 350°F (175°C) and line a 9×13-inch (23×33 cm) pan with parchment.
2. Mix. Whisk the melted butter and brown sugar until smooth, then beat in the eggs, vanilla, ginger and salt.
3. Batter. Fold in the flour and baking powder until just combined, then stir in the cranberries and white chocolate chips.
4. Bake. Spread evenly in the pan and bake 18–22 minutes, until the edges are light golden. Cool completely.
5. Frost. Beat the cream cheese, powdered sugar, orange zest and vanilla until smooth and spread over the bars.
6. Finish. Scatter with chopped cranberries, drizzle with melted white chocolate and chill 1 hour.
7. Cut. Cut into 12 squares, then each square into 2 triangles.

Ingredients

• Egg yolks4 large
• Granulated sugar½ cup (100 g)
• Mascarpone, room temperature¾ cup (170 g)
• Heavy cream, cold1 ¼ cups (300 ml)
• Vanilla extract1 tsp
• Strong espresso or coffee, cooled1 cup (240 ml)
• Coffee liqueur or dark rum2 tbsp (optional)
• Crisp ladyfingers (savoiardi)18–20
• Unsweetened cocoa powderFor dusting

Method

1. Cook the yolks. Whisk the yolks and sugar in a heatproof bowl set over a pot of simmering water for 5–6 minutes, until pale, thick and doubled in volume (160°F / 71°C). Remove from the heat and cool slightly.
2. Mascarpone. Whisk the mascarpone into the yolk mixture until smooth.
3. Whip. Whip the cold cream and vanilla to stiff peaks, then fold into the mascarpone mixture in two batches.
4. Layer. Mix the coffee and liqueur in a shallow dish. Dip the ladyfinger pieces about 1 second per side and layer them in 4–6 glasses, alternating with the cream.
5. Chill. Cover and refrigerate at least 4 hours or overnight.
6. Serve. Dust generously with cocoa just before serving.

Ingredients

• Mixed dried fruit (raisins, sultanas, currants)2 cups (300 g)
• Dried figs or dates, chopped½ cup (75 g)
• Candied mixed peel¼ cup (40 g)
• Apple, peeled and grated1 small
• Orange and lemon, zest and juice1 each
• Brandy or dark rum, or orange juice⅓ cup (80 ml)
• Unsalted butter, cold and grated (or suet)½ cup (1 stick / 115 g)
• Dark brown sugar½ cup (100 g)
• Eggs, beaten2 large
• All-purpose flour½ cup (65 g)
• Fresh breadcrumbs½ cup (30 g)
• Mixed spice (or cinnamon, nutmeg and cloves)1 tsp
• Salt¼ tsp

Method

1. Soak. Combine the dried fruit, peel, apple, citrus zest and juice and the brandy (or juice). Cover and soak overnight.
2. Mix. Stir in the butter, brown sugar, eggs, flour, breadcrumbs, spice and salt until evenly combined.
3. Fill. Grease a 1.5-quart (1.5 l) pudding basin, pack in the mixture and smooth the top. Cover with pleated parchment, then foil, and tie with kitchen string under the rim.
4. Steam. Set the basin on a trivet or upturned saucer in a large pot. Pour boiling water halfway up the basin, cover tightly and steam gently for 4 hours. Check every 30 minutes and top up with boiling water so the pot never boils dry.
5. Store. Cool, re-wrap and keep in a cool, dark place or the refrigerator for up to 4 weeks.
6. Serve. Steam again for 1 hour (or follow the package instructions for a ready-made pudding). Run a knife around the edge, turn out and serve warm with custard or cream.