It’s the Holiday Season and you might be tired of serving the same old recipes. If you want to try something new, but not go too crazy, check out these recipes that are prepared to celebrate the holidays in other cultures. One is a savory vegetable sauté side dish and the other is a sweet dumpling that you can serve at dessert. If you need Cary holiday catering services, check out our holiday menu. We have the best prices for any sized event. Call us today to learn more.
Kwanzaa Vegetable Sauté – This vegetable dish is African inspired and features sweet potatoes which is a staple of African cuisine. Sweet potatoes are loaded with vitamin A so this meal will give you a healthy kick. This dish is a great choice for any holiday feast.
Servings: – 8 portions as a side dish.
2 Tbsp of extra virgin olive oil
1 diced clove of garlic
1/2 cup of diced onion
1 diced tomato – also use cherry tomatoes
3 cups of peeled and diced sweet potatoes
1/2 cup of raisins
2 pinches of ground cinnamon
1 pinch of chili flakes
1/2 cup of vegetable stock
1/2 cup of chickpeas, drained and rinsed
2 Tbsp of lemon juice
Salt and pepper to taste
Directions: Take your medium sauté pan and place over medium heat. Next you’ll add the olive oil, garlic and onions. Sauté these ingredients until the onions are translucent. Now add your tomatoes, sweet potatoes, raisins, cinnamon, chili flakes and vegetable stock. Give this a good stir, reduce the heat and cover. You’ll want to cook on low heat for about 15 minutes, or until the potatoes soften. After the potatoes soften, add the chickpeas and lemon juice, and stir. Season to taste and serve hot.
Traditional Scottish Cloutie Dumpling – At Christmas in Scotland, cooks would sometimes wrap small coins in greaseproof paper and place them in the dumpling as treats for the kids. If you decide to add coins to your dumplings, please let your guests know so they do not break any teeth. Also, do not add coins if serving to young kids to avoid any choking hazards.
4 oz. of shredded margarine
2 1/2 cups flour
8 tablespoons of oatmeal
6 tablespoons of sugar
2 eggs beaten
1 teaspoon of baking powder
1 1/2 teaspoon of mixed spice
1 teaspoon light corn syrup
3/4 tablespoons of buttermilk
1 1/2 teaspoon of ground cinnamon
8 oz mixed currants/sultanas/chopped raisins
Directions: First, get a large mixing bowl. You’re going to sift the flour and rub the margarine into it. Now add all of your other dry ingredients and mix everything up with a wooden spoon. In the center of your mixture form a well and add the eggs and corn syrup and mix this up really well. Now add just enough of your buttermilk to make the batter soft but also firm. Traditionally, cloths are dipped in boiling water and then sprinkled with flour. Next, fill the cheesecloth with the mixture and leave at least one inch at the top for expansion.
Place the dumpling in the boiling water and reduce the heat to a low boil. This will need to cook for about 3 1/2 hours. Top the water off as you need. Take the dumpling out of the water and remove the cheesecloth. Dry the dumpling out in front of a fire or in a 150 degree oven until it is no longer wet to the touch. Serve dumpling either hot with custard or cold with cream.
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