Five healthy holiday classics
Masterfile
Triple ginger pear cake
Ingredients:
1 lb (500g) ripe Bartlet pears, peeled, cored, quartered (3 small)
1 ½ cups (375ml) all-purpose flour
1 tsp (5ml) baking powder
¼ tsp (1ml) baking soda
½ tsp (2ml) Kosher salt
1 tbsp (15ml)ground ginger
½ tsp (2ml) cinnamon
¼ tsp (1ml) ground nutmeg
pinch ground cloves
2 large eggs
½ cup (125ml) packed dark brown sugar
1/3 cup (8-ml) canola oil
¾ cup (175ml) fancy molasses
1 tbsp (15ml) grated ginger
¼ cup (60ml) chopped candied ginger
Directions:
1. Preheat oven to 400 F (205C).
2. Place pears in a single layer in a glass pie plate or similar dish and roast for 35-40 minutes, turning once, or until pears are soft and slightly golden around the edges. Cool, then coarsely mash with a fork. You should have about 1 cup (250ml). Set aside.
3. Turn oven down to 350 F (180C). Grease a 9 inch (23cm) round baking pan and line the bottom with parchment paper.
4. Combine flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves in a bowl and stir with a fork until uniform. Reserve.
5. Combine eggs and sugar in a separate bowl and whisk until well combined. Add oil and whisk until uniform. Whisk in molasses and grated ginger.
6. Add flour mixture to molasses mixture one third at a time and stir until uniform. Stir in mashed pears. Scrape batter into prepared pan and sprinkle top with candied ginger. Bake for 45-50 minutes or until a cake tester comes out clean. Cool cake for 10 minutes then turn out on a rack and remove parchment paper to cool completely.
Serves 8
Sugar plums
Ingredients:
2 cups (500ml) pecan pieces, toasted
1 cup (250ml)chopped dates
2/3 cups (150ml) chopped dried apricots
½ cup (125ml) chopped prunes
3 tbsp (45ml) Nativa Organics honey
2 tsp (10ml) grated lemon rind
½ tsp (2ml) cinnamon
pinch salt
¼ cup (60ml) fine unsweetened coconut
¼ cup (60ml) finely chopped toasted pecans
Directions:
1. Combine pecan pieces, dates, apricots, prunes, honey, lemon rind, cinnamon and salt in a food processor and pulse until everything is finely chopped and mixture holds together when squeezed.
2. Use a spoon to scoop out scant tablespoons of mixture and roll into one-inch balls. Roll half of sugar plums in coconut and the other half in chopped nuts to coat.
Makes about 32
Sweet breakfast strata
Ingredients:
1 lb (250g) rustic multigrain loaf
4 large eggs, beaten
1 ½ cups (370ml) milk
¼ cup (60ml) Nativa Organics maple syrup
½ tsp (2ml) grated lemon rind
¼ tsp (1ml) Kosher salt
½ cup (125ml) dried cherries
¼ cup (60ml) sliced almonds, toasted
Directions:
1. Butter an 8 cup (2L) ceramic baking dish. Set aside.
2. Shave outer crust from loaf and cut bread into 1 inch (2.5cm) cubes (about 6 cups/1.5L).
3. Whisk eggs, milk, maple syrup, lemon rind and salt together in a large bowl until uniform. Add cubed bread and stir to coat. Transfer mixture to prepared baking dish, sprinkling dried cherries in amongst cubes of bread. Cover dish with plastic wrap pressing down on bread to fully submerge in liquid. Refrigerate overnight.
Heat oven to 350 F (180C). Remove plastic and bake strata for 55 minutes or until uniformly puffed and golden on top. Serve immediately sprinkled with toasted almonds and extra maple syrup on the side.
Serves 6
Celeriac and Yukon gold mash
Ingredients:
1 celeriac bulb, peeled and cut into 1 inch (2.5cm) chunks
4 Yukon Gold potatoes, peeled and cut into 1 inch (2.5cm) chunks (about 2 lbs/1 kg)
8 cloves garlic, peeled and trimmed
3 tbsp (45ml) butter
½ cup (125ml) plain Greek yoghurt (2%)
salt
1 green onion, thinly cut on the bias
Directions:
1. Place celeriac, potatoes and garlic in a large pot of cold salted water and bring to a boil over medium-high heat. Boil for 10-12 minutes or until vegetables are fork-tender. Remove from heat and drain well. Use a potato masher to mash vegetables with garlic until uniform and fluffy. Add butter and stir until melted. Add yoghurt and stir until fully combined. Season with salt to taste. Sprinkle with green onion.
Serves 6
Roasted Brussels sprouts with reduced balsamic drizzle
Ingredients:
1 ½ lbs (750g) Brussels sprouts, halved
4 shallots, peeled, stem end trimmed, quartered
3 tbsp (45ml) Nativa Organics olive oil
salt and freshly ground pepper
¼ cup (60ml) Nativa Organics
¼ cup (60ml) balsamic vinegar
1/3 cup (80ml) Italian parsley leaves
Directions:
1. Preheat oven to 425 F (220 C)
2. Toss brussles sprouts and shallots with olive oil and season with salt and pepper to taste. Place cut side down in a single layer on a baking sheet and roast for 25-30 minutes or until sprouts and are deeply browned and tender with some crisp outer leaves. Set aside.
3. Place balsamic vinegar in a small pot over medium heat and bring to a boil. Simmer, watching very carefully to keep from burning, for 1-2 minutes or until thickened and reduced by half. Transfer to a small bowl.
4. Place sprouts & shallots in a serving dish, drizzle with balsamic glaze. Add parsley leaves and toss gently to just combine.
Serves 6
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