By Lisa Fritz
Flavor is the key to any holiday celebration. So it’s no surprise that now our thoughts turn to the unmistakable tastes and aromas of the season: allspice, ginger, cardamom, sage, cinnamon and vanilla.
While these flavors are synonymous with the holidays, it’s using them in unexpected ways that is most interesting. At this time of year, every host wants to find exciting new ways for friends and family to enjoy their favorite holiday flavors. It can be as easy as adding traditionally dessert-focused spices into salads, appetizers and side dishes. Experiment with cardamom in cranberry marmalade and savory vegetable dishes; cinnamon in pork roast, slow stewed chicken and chutneys or sage with butternut squash or pumpkin ravioli.
People love the taste of cinnamon in hot mulled cider and sweets, so this season, surprise them by showing off its versatility in a vinaigrette. Orange and Radish Salad with Cinnamon Vinaigrette is a delicious and colorful addition to the holiday spread. Those who love the flavor of sage in holiday stuffing will also enjoy Sage and Cranberry Crab Cakes, which pair the festive herb with cranberry and cornbread — a perfect starter for a holiday feast or party. Try these other new ways to enjoy the classic tastes of the season.
HOLIDAY SPINACH AND ARTICHOKE TART
Warm up leftovers for brunch the next day.
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1 tablespoon olive oil
1 medium onion, diced
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 package (10 ounces) frozen artichoke hearts, thawed and chopped
1 package (8 ounces) shredded Italian cheese blend (about 2 cups)
1 cup sour cream
1 teaspoon salt
3/4 teaspoon ground cardamom
Preheat oven to 450 F. Prepare crusts as directed on package. Place in two 9-inch tart pans with removable bottoms; mold crusts to fit sides of pans. Pierce crusts with fork. Bake 10 minutes or until lightly browned. Reduce oven temperature to 400 F.
Meanwhile, heat oil in small skillet on medium heat. Add onion; cook and stir 5 minutes or until tender. Mix remaining ingredients in large bowl until well blended. Stir in onion. Divide mixture evenly between crusts.
Bake 10 minutes or until cheese is melted. Cool at least 20 minutes. To serve, remove sides of pans. Cut tarts into thin wedges. Serve warm or at room temperature. Yield: 24 (2-inch wedge) servings.
SAGE AND CRANBERRY CRAB CAKES
The classic flavors of holiday stuffing, including sage, cornbread and cranberries, complement these miniature crab cakes, which are a perfect warm-up to a holiday feast or party. Serve with cranberry sauce, if desired.
1/2 cup mayonnaise
1/4 cup dried cranberries
1 1/2 teaspoons rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon salt
4 tablespoons butter or margarine, divided
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 pound fresh or frozen backfin crab meat, well drained
1 cup crumbled cornbread
1 egg, lightly beaten
Mix mayonnaise, cranberries and spices in small bowl; set aside.
Melt 1 tablespoon of the butter in small skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly.
Gently mix crabmeat and cornbread in large bowl. Add egg and mayonnaise and celery mixtures; toss gently to combine. Shape into 24 small crab cakes. Refrigerate 15 minutes.
Melt remaining 3 tablespoons butter in large skillet on medium heat. Add crab cakes; cook about 6 minutes or until golden brown, turning once. Yield: 12 appetizer servings (2 crab cakes each).
CARIBBEAN SHRIMP BRUSCHETTA
Shrimp cocktail goes Caribbean when paired with allspice and mangoes in this delicious appetizer.
1 pound coarsely chopped, cooked and peeled shrimp
1 cup shredded Monterey Jack cheese
1 peeled, chopped mango (about 1 cup)
1/4 cup finely chopped red bell pepper
1/4 cup sliced green onion
2 tablespoons fresh lime juice
1/2 teaspoon ground allspice
1/2 teaspoon thyme leaves
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 loaf baguette-style French bread, cut
into 1/4-inch slices
Olive oil
Fresh cilantro and lime wedges (optional)
Mix all ingredients, except bread and olive oil, until well blended. Place bread slices on foil-lined baking sheets. Brush lightly with olive oil. Broil until lightly toasted. Spoon shrimp mixture evenly onto bread slices.
Bake in 400 F oven 8 to 10 minutes or until heated through and cheese is melted. Just before serving, garnish with chopped fresh cilantro and a squeeze of fresh lime, if desired. Yield: 32 (2-piece) servings.
ORANGE AND RADISH SALAD WITH CINNAMON VINAIGRETTE
Cinnamon adds a kiss of holiday flavor to this festive-looking salad. After the celebration, top with leftover turkey for a tasty, light main dish.
Vinaigrette:
1/3 cup olive oil
1/4 cup lemon juice
2 tablespoons orange juice
2 1/2 teaspoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon salt
Salad:
3 seedless oranges, peeled and thinly sliced
1 bunch fresh radishes, thinly sliced
(about 1 cup)
1 package (6 ounces) baby spinach (or 6
cups torn spinach leaves)
1/4 cup sliced almonds, lightly toasted
Mix vinaigrette ingredients in small bowl until well blended. Mix all salad ingredients, except almonds, in large bowl. Toss half of the vinaigrette with salad just before serving. Sprinkle with almonds. Serve with remaining vinaigrette. Yield: 6 (1-cup) servings.
ASIAN SPICED CHICKEN IN WONTON CUPS WITH VANILLA APRICOT SAUCE
Delight your guests with this perfect hand-held appetizer to ring in the season. Use prepared wonton wrappers available in the grocery store to make an eye-catching edible shell for the spiced chicken filling highlighted by a ginger and vanilla flavored sauce.
2 refrigerated wonton wrappers*
1 pound boneless, skinless chicken
breasts, cut into 1/2-inch cubes
1 cup finely chopped onion
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon basil leaves
1 teaspoon ground cumin
3/4 teaspoon ground ginger
1/2 teaspoon coarse ground black pepper
1/2 teaspoon garlic powder
1 cup fresh spinach, cut into thin strips
Vanilla Apricot Sauce:
1/2 cup apricot jam
1 tablespoon orange juice
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/8 teaspoon pumpkin pie spice
*To make wonton cups, preheat oven to 350 F. Coat two 6-cup muffin pans with non-stick cooking spray and press one wonton square into each cup. Lightly coat squares with cooking spray again. Bake 7 minutes or until lightly brown. Cool in pan; remove and set aside.
Combine chicken cubes, onion, soy sauce, lemon juice, olive oil and spices in medium bowl. Cover and marinate in refrigerator for 15 minutes.
Heat large skillet over medium-high heat. Add chicken mixture with marinade and cook 7 to 10 minutes or until chicken is done. Stir in spinach and cook 1 minute. Drain liquid from pan. Fill baked wonton cups with chicken mixture. Set aside.
To prepare vanilla sauce, combine all ingredients in a small bowl. Stir and microwave for 25 seconds or until warm. Top chicken cups with a dollop of sauce. Yield: 12 appetizers.
ROAST PORK TENDERLOIN WITH GINGER PEACH GLAZE
Pork tenderloin is easy to roast for a holiday or special occasion meal. The ginger peach glaze adds the perfect blend of sweet and slightly spicy.
1 1/2 teaspoons seasoned salt
1 teaspoon ground thyme
2 pork tenderloins (about 1 pound each)
1 cup peach preserves
1 tablespoon Worcestershire sauce
1 1/4 teaspoons ground ginger
Preheat oven to 375 F. Mix seasoned salt and thyme. Rub all over pork. Place on rack in roasting pan. Roast 40 to 45 minutes or grill over indirect or medium heat 25 to 30 minutes or until desired doneness.
Mix preserves, Worcestershire sauce and ginger. Spoon 1/2 of the preserves mixture over pork during the last 10 minutes of cooking. Warm remaining preserves mixture on low heat. Serve with roast. Yield: 8 servings.
BRUSSELS SPROUTS WITH PECANS AND GINGER-HONEY DRESSING
Brussels sprouts may just be the first thing to disappear from the holiday table, when paired with a spicy and sweet ginger-honey dressing and sprinkled with toasted pecans.
2 tablespoons honey
2 tablespoons orange juice
1 tablespoon soy sauce
1/2 teaspoon ground ginger
2 containers (10 ounces each) fresh brussels sprouts, trimmed and cut in half
lengthwise
2 tablespoons butter
1/2 teaspoon salt
1/2 cup pecan halves or pieces, toasted*
Whisk honey, orange juice, soy sauce and ginger in small bowl until well blended; set aside.
Place brussels sprouts in large skillet. Add 1 inch of water; bring to boil on high heat.
Reduce heat to low; cover and simmer 3 to 4 minutes or until tender-crisp. Drain.
Melt butter in same skillet on medium heat. Add brussels sprouts, salt and honey mixture; toss gently. Cook until heated through. Sprinkle with pecans before serving.
*To toast pecans, place in a single layer on baking sheet. Bake in 350 F oven 8 to 10 minutes or until lightly toasted.
