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FOODIELICIOUS
RECIPES
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Feature Articles
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| How
To Eat, Cook & |
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Lobster read> |
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| What
Makes A |
| Great
Steakhouse
read> |
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Winter
Salad
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| Ingredients |
2
small fennel bulbs, trimmed
2
small blood oranges
1¾ oz
hazelnuts
5oz watercress
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| Dressing |
| 3
tbsp
extra virgin olive oil
2
tbsp orange juice
1
tsp white wine vinegar
2
tsp runny honey
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| Method |
| - Slice
the fennel lengthwise into very thin strips and transfer
to a bowl.
- Peel the
oranges, trimming off any white bits. Slice the oranges
and add (along with any juices) to the fennel.
- Put the
hazelnuts in a frying pan and cook over a medium heat
until toasted. Add the hazelnuts and watercress to the
bowl. Season with a little salt and pepper. Make the
dressing by whisking together the oil, juice, vinegar
and honey. Pour the dressing over the salad and toss
lightly.
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| The
quantities can easily be doubled if needed. This salad
also goes well with grilled fish, chicken or vegetables
to make an easy main course. |
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This
Butternut Squash Crostini is deliciously savory-sweet
and perfect for holiday entertaining!
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Butternut Squash Crostini
- 1
french baguette
- 4
oz. fresh goat cheese
- 1
small butternut squash (approx. 2 pounds)
- ¼
c. maple syrup
- 1
Tbsp. olive oil
- ½
c. whole almonds, chopped
- 1
Tbsp. minced fresh rosemary
- ¼
tsp. kosher salt
- ¼
c. dried cranberries, chopped
Instructions
- Heat
oven to 425 degrees.
- Poke
squash several times with a fork; heat in microwave 5
minutes to soften.
- While
squash is softening, slice baguette diagonally into ½
inch slices. Place slices on a large baking pan.
- Once
squash is cool enough to handle, peel and cut into small
(1 cm.) cubes.
- Toss
squash with maple syrup to coat; spread in a large
rimmed baking pan.
- Place
both baking pans in pre-heated oven.
- After
8 minutes, remove bread from oven.
- Stir
squash and continue roasting 10 minutes more.
- Spread
goat cheese onto toasted bread, approx. ½ tsp. per
slice.
- Heat
1 Tbsp. olive oil in a small skillet.
- Add
chopped almonds, minced rosemary, and kosher salt; toast
5-7 minutes over medium heat, stirring occasionally.
- Combine
roasted squash with toasted almonds and stir.
- Top
each crostini with a scant 1 Tbsp. of the squash
mixture.
- Sprinkle
with dried, chopped cranberries.
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