holidays Archives - The Petite Gourmande

Tag Archives: holidays

Rosh Hashanah

Posted on September 8, 2018 by admin Leave a comment

With the holiday season approaching, one of these is the Jewish New Year (called Rosh Hashanah). It is a celebration which is not only the beginning of a new year, but also a time to spend with family enjoying special meals, songs, and companionship. One of the customs is to enjoy sweets such as apple slices dipped in honey, pomegranate fruit, and sweet baked goods which represent the wish of a sweet and happy new year.

One of the main courses that I make for my family for the festive meal is brisket of beef with apricots, prunes and vegetables. Another is chicken roulade with apricot sauce and couscous. Both of these emphasize the sweet character of this special holiday.

My gift for you for the new year is my Slow Cooker Moroccan Brisket with Apricots and Prunes. Find my Chicken Roulade recipe and many more in my book, Sharing Morocco.

Serves 4 to 6

Ingredients

2 carrots, chopped

1 celery stalk, chopped

1 large onion, sliced

1 cup frozen pearl onions

4 lbs beef brisket

1 tsp sweet paprika

1 tsp cumin

1 tsp cinnamon

½ tsp allspice (or baharat spice)

1 TB salt

½ TB pepper

1 cup dried apricots

1 cup dried prunes

2 cups low-sodium beef stock (or vegetable stock)

3 TB honey (optional)

Instructions

1. In the bottom of a large, 6-quart slow cooker, arrange the carrots, celery, onion, and pearl onions.

2. Place the brisket on top of the vegetables.

3. In a mixing bowl, combine the paprika, cumin, cinnamon, allspice, salt, and pepper, and sprinkle the spices all over the brisket and the vegetables.

4. Arrange the apricots and prunes around the brisket. Add the broth and honey (if using), cover and cook on a low for six to eight hours or until the brisket is tender.

5. Remove the brisket, cover, and let it cool. Slice the brisket against the grain. Place on a serving platter and arrange the fruit around it.

A happy and healthy new year to all!

The Petite Gourmande

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Baby Cheesecakes

Posted on December 30, 2017 by admin 2 comments

These wonderful baby cheesecakes are great for entertaining or a little individual treat for yourself with a cup of coffee. I use at least two different types of berries. Perfect for New Year’s Eve (they go great with a glass of bubbly!) or any special celebration, your guests will be delighted by the decadent individual portions on a fancy platter and will probably go back for seconds. Double the recipe if you want leftovers. Makes approximately 16 pieces

Ingredients:

For the crust

1½ cups graham cracker crumbs

2 sp granulated sugar

3 TB unsalted butter, melted

For the filling and topping

3 8-oz packages cream cheese, softened

2 tsp vanilla extract

2 tsp lemon zest

3 eggs

1 cup granulated sugar

1 TB flour

½ pint each blackberries and raspberries or blueberries for the topping

1 small bag semi-sweet chocolate pieces (for decorative topping)

Directions:

1. Preheat oven to 325 degrees. Line 12-cup muffin tin with cupcake liners.

2. In a medium mixing bowl combine graham cracker crumbs, sugar, and melted butter and mix well.

3. Place one heaping teaspoon of the graham cracker crumb mixture into each cup and flatten to bottom. Set aside.

4. In a standing mixer or using electric beaters, beat the cream cheese on medium low until soft and smooth. Reduce speed to low and add the sugar. Add eggs one at a time, then add vanilla and lemon zest and combine until smooth. Blend in flour and continue to mix on low until completely blended and smooth.

5. Place one scoop of cream cheese mixture into each muffin well, about ¼ cup in each. When all wells are filled, gently tamp tray to settle mixture and avoid air pockets.

6. Place tray in oven and bake for 25 minutes.

7. Remove from oven and let stand until cool, then refrigerate for 90 minutes.

8. Microwave 1 cup of the chocolate pieces in a microwave-safe cup for 30 seconds or until chocolate is melted.

9. Remove cup carefully from microwave and drizzle chocolate over cheesecakes.

10. Top each cheesecake with berries and serve.

The Petite Gourmande

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Countdown to the New Year!

Posted on December 27, 2015 by admin Leave a comment

Still awash in the rosy glow of Hanukkah and Christmas, we look ahead to the promise of all a new year brings. I love the hope and inspiration the changing of a date brings, with people resolving to make improvements and positive changes in their health, habits, and well-being. I, myself, resolved to eat healthier and cut back on carbs and sugar a while ago, and will continue my efforts in 2016.

But before welcoming the New Year, we get to celebrate 2015 with one last party. I enjoy ringing in the new year with family and friends with a cocktail party. Bubbly sips, easy and delicious fingers foods, and glittery noisemakers!

Need a little inspiration for your own party? Here’s a great video with tips for all aspects of throwing a cocktail party:

Happy New Year!

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Moroccan Leg of Lamb

Posted on December 18, 2015 by admin Leave a comment

This is a favorite dish of my family. It is a centerpiece of festive holiday gathering and entertaining, cooked with figs and garnished with a wonderful, colorful array of vegetables.

Ingredients

1 leg of lamb, about six pounds

1 bag baby pearl onions

2 small bags mixed color baby potatoes

½ pound dried black mission figs

3 cinnamon sticks

2 TB fresh rosemary, chopped

6 cloves garlic, divided (2 are chopped)

2 TB olive oil

2 cups beef stock

1 tsp cumin

1 tsp kosher salt

½ tsp ground black pepper

mint jelly, for serving

Directions

1. Preheat oven to 450°.

2. In small mixing bowl, combine olive oil, rosemary, cumin, the chopped garlic (two cloves), salt and pepper. Mix well.

3. Rub half of the mixture over lamb leg. Reserve remainder for the vegetables.

4. Place lamb leg in roasting pan and roast for 15 minutes at 450°, then reduce heat to 325° and continue to roast for 2-2.5 hours. Internal temperature should read 125° to 130° for medium rare. If you prefer medium, cook until temperature is 140°.

5. After lamb has been roasting one hour, place the carrots, figs, baby potatoes, pearl onions, and cinnamon sticks in a second roasting pan and coat with reserved seasoning mixture. Add beef stock to pan.

6. Roast vegetables until tender, about 40-45 minutes.

7. Remove lamb from over and let rest for 15 minutes.

8. Place roasted vegetables on serving platter and lamb on top. Serve with mint jelly. Enjoy!

Happy Holidays!

The Petite Gourmande

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Thanksgiving Leftovers

Posted on November 27, 2015 by admin Leave a comment

It’s the morning after and your fridge is full of Thanksgiving’s festivities. What should you do with all those leftovers? You can heat them up and enjoy as is (and that’s certainly a tasty, easy option) or you can get a little creative. For those looking to make their leftovers interesting, here are a few ideas:

Stuffing waffles. Place stuffing in a waffle iron and heat through until firm. Use leftover gravy as your “syrup” and enjoy. This one is a hit with kids!
Turkey Soup is a classic. If you can’t live without your turkey soup each year, why not give it a Southwest twist? Simply add tomatoes, cilantro, avocado, black beans, Mexican spices and a squeeze of fresh lime.
Mashed potatoes get a makeover by flattening and frying to make potato pancakes. Or stir in cheese, green onions, and bake in muffin tins until golden, melty, and irresistible!
Sweet potatoes are a great canvas (if originally served fairly plain) and a really unique thing to do with the leftovers is to puree them smooth and turn them into hummus. Just mix the pureed potatoes with tahini, garlic, lemon juice, cinnamon and cayenne pepper to taste.
Cranberry sauce makes a great glaze for meats or as a warm sauce for sweets. Sometimes I like to spread it on a bagel with cream cheese like it’s jam.

What do you like to do with your Thanksgiving leftovers?

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Perfect Pie Crust

Posted on October 15, 2015 by admin Leave a comment

Are you intimidated by making pie crust? With the holidays quickly approaching, you might be thinking about what you’re going to eat. No matter what’s on the menu, your guests will crave a sweet ending. The work that goes into making pies is worth the effort in the memories that they create and the smiling faces around the family table.

A few tips: Keep your butter nice and cold. Sprinkle flour liberally to prevent the dough from sticking. And use vodka. Yes, vodka! This video from Food Network shows a basic pie crust that will work with any filling you choose. To simplify your holiday cooking, make your pie crusts now and store in the freezer.

So break out those rolling pins!

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Classic American for Independence Day

Posted on July 2, 2015 by admin Leave a comment

Independence Day might be the peak of summer. Fourth of July celebrations are casual and fun, whether you are on the beach, in the wilderness camping, in a metropolitan city, or just relaxing in your own home. The excitement that comes along with fireworks and hopefully a day off work is heard to beat. And let’s not forget the food.

If there’s ever a day to dust off the backyard grill, the Fourth of July is it! You can get as fancy as you like with grilled steaks, whole fishes, roasted vegetables…anything goes. Or keep it simple with hamburgers and hotdogs and the traditional condiments and sides. There’s no wrong way to do it!

In my family, we like to keep it casual with a mix of traditional and inventive, all while keeping it simple. A sprinkling of Harissa jazzes up corn on the cob. A scoop of hummus elevates a burger to something a little more special. Just a little creativity goes a long way!

I hope your celebration is filled with good food, family, and friends. Leave me a comment and tell me your favorite barbecue dishes to prepare!

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