From “The Feast Nearby” by Robin Mather (Ten Speed Press).
Gingered Cornmeal Shortbread
Recipes
Creamed Cauliflower and Leeks
This recipe is from Lisa Hanson of Cabbagetown Market. Easy, easy. Oh – I wanted to share this wonderful way to turn your head of cauliflower into florets. It came from King Arthur Flour. Cut the head in half, and then cut away the core like you would a cabbage. The florets, for the most part, just fall off! It was a tip they shared from one of their editors who spent years in restaurant kitchens. Love it!
If you don’t have leeks at home, you really could use any member of the onion family you prefer. I wouldn’t discard the leftover milk as Lisa suggests – it could be used to flavor mashed rutabagas or turnips or become the base for a potato soup.
Broccoli or Cauliflower “Risotto”
This recipe came from the chefs at JCT Kitchen and was a demo at the Peachtree Road Farmers Market. I made an easy knock-off one night – cooking a whole head of cauliflower until it broke down, then adding 4 cups of cooked brown rice (which I had languishing in the refrigerator), some wine, chicken stock and garlic, and then folding in Parmesan after everything was warmed up. Easy and delicious. Their version will take a little more time, but the risotto effect is worth the trouble. If you’re not familiar with Carolina gold rice, it’s grown in South Carolina and available at specialty markets. Arborio or other risotto rice will work fine.
Sweet Potato Shepherd’s Pie
Adapted from a recipe in “The Sweet Potato Lover’s Cookbook” by Lyniece North Talmadge.
Perfect with your leftover mashed sweet potatoes from Thanksgiving, or make it with sweet potatoes prepared especially for this dish. I’ve added rutabagas to the filling. Yum.
Endive Spears with Sweet Potato & Chives
Love this idea I adapted from a recipe in Fine Cooking magazine. You may remember a decade or more of pre-dinner nibbles served in endive leaves . In many years worth of variations, I don’t ever remember seeing one with sweet potatoes – but what a great combination of creamy, sweet sweet potatoes with the slightly bitter endive leaves.
Peanut-Popcorn Balls
This weather makes me think of eating popcorn balls, something we made at home as kids. You could adapt this idea for any nut, but this reminds me a bit of Cracker Jacks.
Apple-Cranberry Turnovers
Leftover cranberry sauce or relish from Thanksgiving? Perfect here. Or use dried cranberries instead. These turnovers are buttery and flaky and go together in a flash. If you buy a box of phyllo especially for this recipe, wrap the remaining phyllo well and refrigerate it for up to a week, or return it to the freezer.
Potato and Rutabaga Gratin
Adapted from a recipe in the November 2011 issue of Saveur magazine. Potatoes and rutabagas are a great combination.
Quesadillas stuffed with Greens and Feta
An adaptation of a recipe from the Los Angeles Times, this dinner goes together quickly.
Apple, Chicken, and Smoked Gouda Salad
One more recipe from my AJC archives ….
Even in winter I like dinner salads – especially those with cheese and nuts and fruit. This adaptation of a traditional Waldorf salad combines some of my favorite ingredients. The honey mustard dressing is a nice foil for the richness of smoked Gouda and the sweet crunch of the apples. Use all one variety of apple or mix them for contrasting flavors and colors. Substitute Swiss cheese for the Gouda if you’re not fond of smoked cheeses.