Planning ahead for family meals around the holidays can be a headache-inducing practice, but putting to work recipes that everyone can enjoy makes it a much more enjoyable process. By planning out an evening’s worth of courses, you can take care of hungry pre-dinner guests, knock a main dish out of the park and cap off everyone’s night with a spectacular dessert.
These recipes for Pan Chicken with Grapefruit Shallots and Mint Sauce, Culinary Education Center House Fondue and Chocolate Buttermilk Layer Cake will help keep everybody satisfied throughout the party from start to finish. Find more holiday recipes at culinary.net.
Fruit and Fowl for Family
Make your meal delightfully tasty with simple-to-create Pan Chicken with Grapefruit Shallots and Mint Sauce. This quick, easy recipe pairs succulent chicken with sweet Texas grapefruit juice, which provides a light flavor enhancement and a fat-free source of beneficial components such as vitamin A, vitamin C and lycopene. Find more recipes that take advantage of grapefruit’s quality and taste at Texasweet.com.
Servings: 4
Salt and pepper chicken. In large skillet, heat half of the oil over medium-high heat. Add chicken and sear until both sides are browned well, about 3 minutes on each side. Transfer chicken to plate and tent with foil. Reduce heat to medium and add remaining oil to pan. Add shallots and crushed red pepper. Cook about 2 minutes, stirring constantly. Remove from heat.
In small bowl, whisk together broth, grapefruit juice, half of the minced mint and flour. Add to skillet. Cook, whisking until slightly thickened, about 3 minutes. Return chicken to skillet with juices; reduce heat to low. Season with additional salt and pepper to taste. Simmer until chicken is cooked through, about 4 minutes.
Serve chicken with sauce spooned over. Use remaining minced mint and mint leaves to garnish.
Melted and Amazing
From the presentation to the pairings, it’s easy to make an ordinary spread extraordinary this holiday season. Cheese is a good starting place for properly pairing food and wine to make flavors more vibrant. Bring the wow factor to your gathering by combining three melted cheeses with light wine for an enjoyable appetizer.
Culinary Education Center House Fondue
Servings: 6
In ceramic fondue pot, combine cheeses and wine; stir to combine. Allow mixture to soak 15 to 30 minutes. Heat mixture over low heat, approximately 7 to 10 minutes, stirring constantly with wooden spoon. Do not allow mixture to boil. When cheese has melted completely, remove from heat and transfer to tabletop burner.
Serve fondue with chunks of bread and fruit. If desired, provide pepper and nutmeg for guests to sprinkle onto a plate and use for dipping bread and cheese. Pair with chilled dry Riesling and a shot of authentic Swiss kirschwasser.
A Chocolatey Finishing Touch
There’s no better way to round out a holiday party than with a delicious dessert. This candy-coated Chocolate Buttermilk Layer Cake can put the finishing touch on your holiday celebration.
Heat oven to 350 F. Grease bottoms of three 8 or 9 inch-round cake pans; line with parchment or wax paper circle. Grease parchment, then coat lightly with small amount of cocoa, tapping out excess.
In large bowl, sift together flour, 3/4 cup cocoa, baking soda and salt. In small bowl, combine buttermilk, coffee and vanilla extract.
In large mixing bowl, beat butter until smooth. Beat in sugar until smooth and creamy. Beat in eggs one at a time, beating well after each addition. Scrape down sides of bowl with rubber spatula; beat again. Alternately add flour mixture in three additions with buttermilk mixture in two additions, beginning and ending with flour mixture. Scrape down sides of bowl; beat again. Pour batter evenly into prepared pans.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Invert each layer onto wire rack; remove parchment paper, then invert right side up. Cool.
To assemble, level cakes by trimming tops off, if desired, using serrated knife. Place a dollop of frosting in center of cake pedestal or serving platter. Tear four strips of parchment paper and place in square around outer 3 inches of pedestal.
Place one cake layer over dollop of frosting. Spread about 1 cup frosting over top; sprinkle top evenly with about 1/4 cup chopped candy bar. Top with another cake layer; spread with about 1 cup frosting. Sprinkle with remaining chopped candy bar. Top with third cake layer. Cover top and sides with thin layer of frosting.
Refrigerate 15 minutes, then cover with remaining frosting. With hands, press chopped candy pieces around sides of cake. After frosting has set, gently remove strips of parchment paper. Cut cake into slices to serve.
Chocolate Buttermilk Layer Cake
Servings: 12