The Holiday Box Meal Plan: December 22nd & December 23rd
Now that I've got some extra time with holiday vacation, its time to get fancy. It's called a cake, but its really more of a baked omelette or torta. This sophisticated recipe is packed full of flavors, but nothing that can't be picked up at Hollygrove or any local supermarket. Tip: Roast the cauliflower before mixing in batter. It will concentrate the flavor and stop the cauliflower from making the cake soggy.
Old New Orleans Rum Balls
A great big package of Christmas goodies arrived from my girlfriend's mom yesterday. The best part? Rum balls. This confection of yesteryear is packed full sugar and booze, perfect for the holidays. With some local, organic pecans from the market and some Old New Orleans spiced rum, this treat is sure to please guests during your holiday get-togethers.
Beets. You love 'em or you hate 'em. No vegetable I know is more polarizing than this one. I'm a beet lover and can put them in just about anything....except for dessert. Thankfully, this recipe takes care of that. The beets in this recipe add lots of moisture, sweetness, and a a hint of beet flavor to this cake. This recipe calls for creme fraiche and poppy seeds as a topping. Me? I'll stick with strawberries & goat cheese whipped cream.
Caldo Verde (Portuguese Kale Soup)
This recipe is an all time favorite of mine. Cheap, tasty, and filling, this soup is perfect for cold winter nights. Make sure to go for the real linguica or Spanish chorizo dry cured sausage; fresh sausage or smoked sausage won't cut it. If you want to keep it local, use the sweet potatoes in place of white ones. It will add a little sweetness to balance the heat of the sausage, plus they have a bunch more nutrients than white taters.
