Tag: Thanksgiving

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Chrissy Teigen’s Roasted Butternut Squash & Pomegranate with Garlicky Honey-Dijon Dressing

Roasted Butternut Squash & Pomegranate with Garlicky Honey-Dijon Dressing

Serves 4 – 6

Ingredients, Squash

3 tablespoons olive oil

4 cups ½-inch cubes peeled butternut squash (1½ pounds; from a 2¼-pound whole squash, if that’s where you’re starting from)

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

¼ to ½ teaspoon cayenne pepper, to taste

Ingredients, Dressing

2 tablespoons white wine vinegar or apple cider vinegar

1 tablespoon Dijon Mustard

1 tablespoon honey

1 clove garlic, grated or smashed into a paste

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons olive oil

Ingredients, Salad

5 cups baby arugula

½ cup pomegranate seeds* (see Tip)

¼ cup pumpkin seeds, lightly toasted

½ small red onion, thinly sliced

½ cup crumbled goat cheese (4 ounces)

Freshly ground black pepper

Method

Roast the squash. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and pour 2 tablespoons of the oil on the lined sheet. Place the oiled sheet in the oven (yep, nothing on it) and heat until very hot but not smoking, about 8 minutes.

In a large bowl, toss the squash with the remaining 1 tablespoon oil, the salt, pepper, and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet (you should hear some sizzling); take a few extra seconds to make sure the flat sides of the squash are hitting that hot oiled pan. Roast until the undersides are golden, about 15 minutes. Remove the squash from the oven, shake the pan (or flip the squash with tongs if you’re down with OCD, yeah you know me), return to the oven, and roast until the new underside is golden brown,10 to 15 minutes. Let cool to room temp or just warm (so it doesn’t murder the greens when you drop them on).

Make the dressing. In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper, and oil until it’s creamy. (If it separates, just shake it again.)

Makes the salad. Arrange the arugula on a platter. Top with the roasted squash, pomegranate seeds, and pumpkin seeds. Scatter the onion and goat cheese on top. Drizzle with the dressing to taste and sprinkle with pepper.

*Or finely diced green apple if you can’t find pom seeds.

Based on excerpts from Cravings: Hungry For More by Chrissy Teigen, with the permission of Clarkson Potter, a division of Penguin Random House. Copyright © 2018.

 

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CRANBERRY AND CREAM CHEESE KOLACHES.@KerrygoldUSA ·

kerrygold cranberry tarts

Ingredients For the dough: 3/4 cup warm milk (not hot or cold) 1/2 cup plus 2 teaspoons sugar 3 teaspoons active dry yeast 3 1/4 cups (about 1 lb) all-purpose flour, with more for flouring surfaces 2 eggs 1 egg yolk, white reserved 1 teaspoon pure vanilla extract 3/4 teaspoon salt 10 tablespoons at room temperature KerryoldUnsalted Butter

For the cranberry filling (will fill approximately 12 kolaches): 1-1/2 cups cranberries ¼ teaspoon cinnamon ¼ cup sugar 2 teaspoons cornstarch 2 tablespoons water For the cream cheese filling (Will fill approximately 16 kolaches): 4 ounces cream cheese, softened to room temperature 3/4 cup powdered sugar ½ of a lightly beaten egg, the other half reserved ½ teaspoon vanilla extract Pinch of salt For the streusel: ½ cup sugar ¼ cup flour Pinch of salt 2 tablespoons melted Kerrygold meltedUnsalted Butter

To prepare the dough:

  1. In the bowl of a stand mixer, stir together the warm milk and 2 teaspoons of sugar.
  2. Evenly sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly.
  3. You can stir it gently to make sure all the yeast has been moistened, but if the yeast does not foam, dump it out and start over.
  4. Once yeast has been activated, beat 1/2 cup of the flour in to the milk mixture using the paddle attachment.
  5. Once combined, add the remaining sugar, eggs, egg yolk, vanilla, and salt, and beat the mixture on medium speed until combined.
  6. On low speed, add the remainder of the flour, 1/2 cup at a time, scraping the sides of the bowl as needed.
  7. Once evenly combined, increase the speed to medium (I use speed number 4 on my Kitchen Aid stand mixer) and add the softened butter 1 tablespoon at a time.
  8. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes.
  9. The dough will be quite moist and sticky, and will hold together in long strands when you attempt to scoop it from the bowl.
  10. Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap.
  11. Allow the dough to rest until it has approximately doubled in size, about 1-1/2-2 hours. In the meantime, prepare the fillings.

To prepare the cranberry filling:

  1. All of the ingredients in a small saucepan and place over medium low heat.
  2. Cook, stirring and squishing the cranberries regularly, until the mixture is thickened and bubbling, about 8-10 minutes.
  3. Set aside to cool completely.

To prepare the cream cheese filling:

  1. Use an electric mixer to combine all of the ingredients.
  2. Set aside until ready to use.

To prepare the streusel:

  1. Combine the sugar, flour, and salt.
  2. Stir in the melted Kerrygold unsalted butter until combined and sandy in texture.
  3. Set aside until ready to use.

To prepare the kolaches:

  1. Preheat the oven to 350 degrees. Roll out the risen dough to 1/2 “ thick.
  2. Use a 2” cutter to trim out rounds of dough.
  3. Lay them out on parchment-lined baking sheets and cover with a piece of plastic wrap or a tea towel.
  4. Set aside to allow the dough rounds to rise for approximately 60 minutes or until fluffy.
  5. When risen, use your thumb or a floured bottom of a tablespoon-sized measuring spoon to lightly until rounds into the center of the dough.
  6. You should leave about ¼-1/2” border around the edge of each round. Whisk the remaining half of the beaten egg with 1 teaspoon of water and use a pastry brush to lightly brush a thin layer of the mixture on top of each pastry.
  7. Fill the hole of each kolache with your filling of choice. Approximately half of them will be cream cheese and half will be cranberry.
  8. Sprinkle the undented edges of the pastries with the streusel generously.
  9. Bake in the preheated oven for about 18-20 minutes or until the pastries are golden and puffed.
  10. Remove from oven to cool slightly prior to consuming.

Notes: The cranberry filling is rather tart. You can add 1-2 tablespoons of extra sugar to sweeten it after cooking, if desired.

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Chrissy Teigen’s Roasted Butternut Squash & Pomegranate with Garlicky Honey-Dijon Dressing

Roasted Butternut Squash & Pomegranate with Garlicky Honey-Dijon Dressing

Serves 4 – 6

Ingredients, Squash

3 tablespoons olive oil

4 cups ½-inch cubes peeled butternut squash (1½ pounds; from a 2¼-pound whole squash, if that’s where you’re starting from)

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

¼ to ½ teaspoon cayenne pepper, to taste

Ingredients, Dressing

2 tablespoons white wine vinegar or apple cider vinegar

1 tablespoon Dijon Mustard

1 tablespoon honey

1 clove garlic, grated or smashed into a paste

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons olive oil

Ingredients, Salad

5 cups baby arugula

½ cup pomegranate seeds* (see Tip)

¼ cup pumpkin seeds, lightly toasted

½ small red onion, thinly sliced

½ cup crumbled goat cheese (4 ounces)

Freshly ground black pepper

Method

Roast the squash. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and pour 2 tablespoons of the oil on the lined sheet. Place the oiled sheet in the oven (yep, nothing on it) and heat until very hot but not smoking, about 8 minutes.

In a large bowl, toss the squash with the remaining 1 tablespoon oil, the salt, pepper, and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet (you should hear some sizzling); take a few extra seconds to make sure the flat sides of the squash are hitting that hot oiled pan. Roast until the undersides are golden, about 15 minutes. Remove the squash from the oven, shake the pan (or flip the squash with tongs if you’re down with OCD, yeah you know me), return to the oven, and roast until the new underside is golden brown,10 to 15 minutes. Let cool to room temp or just warm (so it doesn’t murder the greens when you drop them on).

Make the dressing. In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper, and oil until it’s creamy. (If it separates, just shake it again.)

Makes the salad. Arrange the arugula on a platter. Top with the roasted squash, pomegranate seeds, and pumpkin seeds. Scatter the onion and goat cheese on top. Drizzle with the dressing to taste and sprinkle with pepper.

*Or finely diced green apple if you can’t find pom seeds.

Based on excerpts from Cravings: Hungry For More by Chrissy Teigen, with the permission of Clarkson Potter, a division of Penguin Random House. Copyright © 2018.