Sassy Southern Cooking with a French Twist

easy holiday cooking

Christmas Guacamole – Shiny, Bright and Healthfully Wrapped

The holidays are moving at warp speed. I hope we all will take time to sit back and enjoy the ride and the reason. Cooking is a big part of my Christmas joy, and this recipe from my new cookbook (working title Mashed, fall 2016 release), is pure pleasure to make and eat.  I call it “Christmas” Guacamole because two of its main ingredients (pomegranate and citrus) are in season this time of year, and the colors are red, green and simply luscious. Even better, this recipe is made in minutes, gone in less, and ridiculously healthy at a time when most of us need more of that. Whatever holiday you celebrate this time of year, I’m wishing you all that it be beautiful and bright and full of love and delicious food.

Christmas Guacamole with Pomegranate and Fresh Orange Juice by Holly Herrick. hollyherrick.com

Christmas Guacamole with Pomegranate and Fresh Orange Juice – hollyherrick.com

 

Christmas Guacamole with Pomegranate and Orange

(Yields about 2 cups or 16 appetizer servings)

The shimmering, ruby red and jewel-like arils of winter’s pomegranate shine against the backdrop of mellow green of creamy avocado in this so-good-you-cannot-stop-eating it holiday treat. Packed with three “super” foods and magnificent, fruity flavors, it’s also nothing to feel guilty about going back for more. Make up to an hour before serving (to prevent discoloration) and serve room temperature with best quality pita chips or toast points.

2 ripe avocadoes, halved and seeded

1/2 cup fresh orange juice

2 cloves garlic, smashed and very finely chopped

1/2 teaspoon kosher or sea salt

1/4 teaspoon ground black pepper

1 tablespoon, best quality, fruity extra virgin olive oil

1/4 teaspoon dried (Valencia) orange peel

1/2 cup pomegranate seeds

1/4 cup finely chopped fresh parsley leaves

Scoop out the flesh from the avocado with a soup spoon and mash, with a fork or manual masher  in a medium bowl with the orange juice, garlic and salt and pepper. Fold in the orange peel, pomegranate seeds and fresh parsley. Serve immediately or tightly wrap (to the surface of the guacamole) with plastic wrap and serve within the hour. Garnish with a few more pomegranate seeds and fresh parsley.

Pomegranate Power

Considered a super food for its high nutrient content, pomegranate can be purchased in its whole form during the cooler months, and increasingly, already seeded or juiced. The seeds are called arils and they look like little rubies. Getting them out of their tightly-knitted pockets can be a challenge, but it’s worth the effort. An easy way to get to the fruit is to quarter the pomegranate each of the four “cores” will be revealed to peel back the bitter pith pockets and release the seeds. One pomegranate will yield one to two cups of seeds.

Bon appetit! Let me know what you think. I believe you’ll love this one. Merry, Merry, Holly.

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Thanksgiving Recipe Files

As it is with almost everyone I know who loves to cook, whether professionally or casually, Thanksgiving is my favorite holiday. I treasure the thought of days spent whirring about my kitchen preparing my favorite foods for my most treasured friends and family. However, this year will be the third in a row (due to various long and not terribly interesting reasons), that I will not be cooking. So, I felt it especially important to share some of my favorite dishes from my Thanksgiving Recipe Files with you.

The recipe that follows is from my first cookbook, Southern Farmers Market Cookbook (Gibbs Smith, 2009), which happens to contain several of my all time favorite Thanksgiving and holiday side dishes.  Initially, I did not think of these unique, flavorful, and slightly spicy grits as a fabulous match for turkey, but on second thought, the heat and creaminess would pair beautifully with fowl and also with pork. Easy enough to prepare ahead and keep warm over a gentle water bath or reheat over a water bath just before serving.

Horseradish Cheese Grits with Confetti of Roasted Poblano Peppers and Red Onions

(Serves 6)

(Adapted)

In the South, grits are served every way from here to Sunday and are as sacred as good manners and sweet tea. The mildness and gritty, nurturing texture render them an idyllic backdrop for shrimp, tomatoes, sausage – you name it!

I love the way the pungency of horseradish plays along with the grits, the smoky heat of roasted poblano peppers, and the sweetness of red onions in this versatile and easy-to-prepare side dish.

Horseradish Cheese Grits with Confetti of Roasted Poblano Peppers and Red Onions.

Horseradish Cheese Grits with Confetti of Roasted Poblano Peppers and Red Onions. Beautiful photograph by Rick McKee.

Recipe:

3 cups whole milk

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

3/4 cup stone-ground grits (yellow, white or a blend)

2 poblano peppers

1 tablespoon olive oil

1/2 large red onion, thinly sliced

Kosher salt and freshly ground black pepper

3/4 cup grated aged white cheddar cheese

2 tablespoons prepared horseradish

Method:

Bring milk, salt and pepper to a boil in a medium saucepan. Pour in grits and whisk vigorously to blend. Reduce heat to medium low and continue cooking, stirring every 1 to 2 minutes until thickened, about 40 to 45 minutes, addming more liquid (water or milk) as needed.

Meanwhile, heat the broiler (or flame grill) to high. Place the peppers directly under the hot broiler (or on the hot flames) and cook, turning occasionally, until blistered and blackened on all surfaces, about 3 to 5 minutes for each exposed surface; set aside to cool. Once cooled, run the peppers under a stream of cool water and pull of the blackened skin, seeds, and stem and discard. Stack the roasted pepper flesh and cut into thin, 1/4-inch-wide, 2-inch-long strips; set aside.

In a medium skillet, heat the olive oil over medium-low heat. Add the onion, salt, and pepper, and cook, stirring occasionally, until softened and lightly browned, about 20 minutes.

To finish, stir the cheese into the cooked grits until melted. Gently fold in the horseradish, roasted pepper, and sauteed onions. Taste and adjust seasonings if necessary. Serve immediately or keep warm for up to 3 hours over a gently simmering water bath.

Cookbook Giveaway!

Southern Farmers Market Cookbook. Photos by Rick McKee.

Southern Farmers Market Cookbook. Photos by Rick McKee.

Looking for just the right gift for the cook on this year’s holiday gift list? Look no more. Southern Farmers Market Cookbook is ideal for cooks who enjoy simple, seasonally inspired cooking. Over the years, it’s been a particular favorite for young couples as a wedding or anniversary gift. Write to me and tell me why you would like to win a copy in the comment section below. I will select and announce a winner on November 24. Good luck and happy cooking! And, of course, Happy Thanksgiving! Holly

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