Holidays in the Kitchen

Recipes to keep you warm and cozy all winter

Recipes and Photos by Kaitlin Gooding

The holiday season is here and we can quickly become overwhelmed trying to fit in all of the traditions, parties, gifts and decorations. Take one thing off your plate by not thinking about what recipes you’ll cook this year. Try our winter soupe au pistou—it will keep you warm and cozy all winter long even on the chilliest of nights. Also, don’t shy away from this savory pumpkin pie. The crust is flaky perfection and the cheesy pumpkin filling will satisfy all your comfort food cravings. For many families, baking in the winter is a family holiday tradition. Try shaking up those recipes by adding some cheddar and rosemary to those buttermilk biscuits on Christmas morning. The gingerbread bundt cake dripping in raspberry frosting is a showstopper, and is deceptively easy. If you’re need a jumpstart to get you in the Christmas spirit, sip on one of our chai martinis and you’ll be singing jingle bells in no time!

Gingerbread Bundt Cake with Raspberry Frosting

Ingredients:

1/2 cup molasses

2 3/4 cup flour

1 cup brown sugar

1 tsp cinnamon

1/2 tsp ground ginger

1/4 cup vegetable oil

3 eggs

1/2 tsp ground cardamom

Pinch of salt

1 tsp baking powder

1/2 tsp baking soda

3/4 cup buttermilk

1 cup butter

Raspberry Glaze:

2/3 cup powdered sugar

1.5 tbsp half & half, add more or

  less for consistency you prefer

2 tsp raspberry jelly

Directions:

1. Preheat the oven to 350 degrees. Add the dry ingredients, except for the brown sugar, to a mixing bowl of a stand mixer and whisk until they are well combined. 

2. Add the eggs, brown sugar, molasses, vegetable oil, and butter to the bowl. Mix the ingredients using the paddle attachment on low speed. Add the buttermilk slowly and continue mixing until well combined.

3. Grease and flour a bundt pan. Pour the batter into the pan and cook 35-45 minutes. You can insert a toothpick and if it comes out mostly clean, it’s time to take it out. Allow it to cool before topping it with the raspberry glaze.

4. In a bowl whisk together the powdered sugar, half & half, and jelly. Pour over the cake and enjoy every bite.

Christmas Chai

Servings: 1

Ingredients:

3 chai tea bags

1/4 cup half & half, frothed 

1 oz kaluhla 

1 oz vodka 

Ground cinnamon to sprinkle on top

Star anise for garnish

Directions:

1. Bring a half cup of water to a boil and add chai tea bags to steep for five minutes. Allow the tea to cool.

2. In a cocktail shaker add Kahlua, vodka, chai tea and ice. Shake and strain the drink into a glass.

3. Froth the half & half and pour over top the cocktail. Sprinkle cinnamon on top and garnish with star anise.

Cheddar - Rosemary Biscuits

Servings: 6-8 biscuits

Ingredients:

3.5 cups all-purpose flour

2 sticks cold unsalted butter plus extra for serving

1 cup buttermilk

1.5 tbsp finely chopped fresh rosemary

1.5 tsp salt

4 oz grated cheddar cheese

2.5 tsp baking powder

1/4 tsp baking soda

Directions:

1. Preheat the oven to 350 degrees. In a large bowl mix together flour, baking powder, baking soda and salt. Add in the cheese and rosemary and stir until well combined.

2. Cut the cold butter and fold into the flour mixture. Slowly incorporate the buttermilk, kneading the dough as you go.  

3. Once the dough has come together, create a 1-inch-thick rectangle. Cut into four equal pieces and stack them, one on top of the other. Roll the rectangle out to one-inch thickness and use a biscuit cutter to cut them out.  

4. Place them on a baking sheet covered with parchment paper. Cook for 20-25 minutes until nice and golden brown.  

5. Cut the biscuit in half and add a 1/2-inch piece of butter to melt in the middle of each biscuit before serving while it is warm.

Winter Soupe au Pistou

Servings: 4-6

Ingredients:

1 cup dry pasta of your choice

2 carrots, chopped

1 yellow onion, chopped

2 cloves garlic, minced

2 russet potatoes, peeled & diced into

  1/2-inch pieces

1 (14oz) can diced tomatoes

6 cups vegetable broth

2 celery stalks, chopped

1 head of broccoli, chopped 

3 tbsp extra virgin olive oil

Pinch of salt & pepper

1 (15.5 oz) can cannellini beans 

Favorite herb for garnish

Pistou:

1 cup basil

1 cup spinach

1/4 cup parmesan cheese

2 garlic clove

1 lemon, juiced

1/4 cup extra virgin olive oil

Pinch of salt

Directions:

1. In a large pot heat the olive oil and add the onions to cook until soft. 

Add the carrots, garlic, potatoes, broccoli, celery, and a pinch of salt & pepper.  

2. Cook the vegetables, occasionally stirring, until the vegetables start to soften.

Add the vegetable broth, tomatoes, beans and pasta.

3. Bring the broth to a boil and then take it down to a simmer for about

10 minutes until the pasta is al dente & potatoes are soft.

4. Meanwhile, add all the ingredients for the pistou into a food processor and

blend until the mixture runs smoothly. 

5. Ladle the soup into bowls and top with the pistou before serving.

Add your favorite herb on top to garnish and serve while it is hot.

Pecan Bacon Bark

Serves 4

Ingredients:

12 oz package of bacon 

1 cup pecans, chopped

1/2 cup maple syrup

Directions:

1. Preheat the oven to 350 degrees.

2. Add wire racks to two baking sheets.  Line the bacon strips on the wire racks and brush bacon with maple syrup.  Sprinkle the pecans overtop.

3. Place the baking sheets into the oven and cook for 20-25 minutes, checking every five minutes to avoid burning.  

4. Once the bacon looks crisp, remove from the oven and allow to cool before serving.

Savory Pumpkin Pie

Ingredients:

Crust:

2 cups all-purpose flour

2/3 cup unsalted butter

2 eggs

Pinch of salt

5-6 tbsp of water

Filling:

1 can of pumpkin

1/2 onion, diced

1 tbsp olive oil

1 tsp salt

2 tbsp

2 eggs

1/2 gruyere cheese

1/2 cup ricotta cheese

Directions:

1. Preheat the oven to 350 degrees. Start making the dough by adding

flour and salt to a medium sized bowl. Cut the butter, working it

into the flour until it is a coarse meal.

2. In a small bowl, beat the eggs and then pour into the flour mix. Add the tbsp of cold water. Stir together until it is all mixed.  

3. Form one ball of dough, place in a covered bowl, and place in the fridge for at least 20 minutes.

4. In a medium sized pan, add the onions and olive oil and cook until soft and golden. Add the pumpkin puree and salt/pepper. Beat the eggs and add to the pumpkin mix. Stir in the cheeses and mix until smooth.

5. Roll the ball of dough out on a floured surface and transfer it to a prepared baking pie dsh. Press the pie crust dough onto the plate. Make holes in the dough with a fork. Pour the pumpkin mix into the pie crust.

6. Bake for 35-45 minutes or until the crust is golden and the pumpkin is set.