Holiday High Five Recipes
by Leigha Staffenhagen
Fall has made her presence known, and it’s time to bundle up! Seasonal flavors, and party-ready appetizers are on the menu. As always, our High Five recipes are made with just five ingredients or less (and a few pantry staples), so you can eat well, and save time doing it.
Goat Cheese Torta
Photo and Recipe Courtesy of Co+op
A quick and festive appetizer for any holiday gathering, this torta is elegant, but also surprisingly easy to put together ahead of family showing up to the house. Serve alongside your favorite crunchy crackers—Mary’s Gone Crackers are a favorite.
Ingredients
1 pound chevre, softened
4 oz cream cheese, softened
1/3 cup prepared basil pesto
1/4 cup prepared sun-dried tomato pesto or roasted red pepper puree
1/4 cup olive tapenade
Directions
Drain the basil pesto in a fine mesh colander to remove any excess oil. Oil a small loaf pan and then line the pan with parchment paper or plastic wrap, making sure that there is enough wrap hanging over all four sides of the pan to be able to wrap the torta after it’s been assembled.
Using a hand-held electric mixer on low speed, blend together the goat cheese and cream cheese. Divide the cheese mixture into four portions; spread one portion evenly in the bottom of the pan.
Carefully spread additional layers as follows: the basil pesto, another layer of cheese, the sun-dried tomato pesto (or red pepper puree), another layer of cheese, the olive tapenade, ending with a final layer of cheese.
Wrap the ends of the parchment paper or plastic wrap over the top of the torta, ensuring the entire torta is wrapped well, and refrigerate for about 12 hours.
When firm, gently remove the torta from the pan, unwrap and place on a serving platter.
Pumpkin Puddings
Photo and Recipe Courtesy of Co+op
Think pumpkin pie filling meets creamy pudding in this easy 4-ingredient recipe. Serve chilled and with a sprinkle of graham cracker for an extra crunch.
Ingredients
1 15-oz can of pumpkin
½ cup maple syrup
4 large eggs
1 cup heavy cream
Additional Ingredients: 1 tsp salt, 2 tsp ground cinnamon, 1 tsp ground allspice, 1 tsp ground cloves, butter for ramekins
Directions
Preheat the oven to 350°F. Butter six eight-ounce ramekins and place them on a baking sheet.
Add the pumpkin, maple syrup, salt, cinnamon, allspice, and cloves to a large bowl and whisk until smooth. Add the eggs and whisk to mix, then add the cream and whisk again.
Pour the pumpkin mixture into the ramekins and smooth the tops. Bake for 40 to 45 minutes, until the custard is set but still wobbles a bit in the centers when shaken.
Cool on racks and serve at room temperature with whipped cream or vanilla ice cream, or, if preferred, chill until cold and serve.
Chocolate Peppermint Cups
Recipe adapted from Cookie + Kate
Nothing welcomes the winter season like that classic combo of chocolate and peppermint. Reminiscent of our Candy Cane Mocha (find it in the Deli this November!), these chocolate peppermint cups can be enjoyed as is or wrapped up and put in stocking stuffers or given as gifts for coworkers and any educators in your life. P.S. Try melting them in warm milk for a hot chocolate treat!
Ingredients
2 Tbsp raw honey
1/4 tsp peppermint extract
1 cup dark chocolate
Flaky sea salt, for sprinkling
Directions
In a bowl, stir together honey and peppermint extract until combined. Arrange mini cupcake liners on plate(s) or fill a mini cupcake pan with the liners.
Melt the chocolate, either in the microwave or with a double boiler setup.
Fill the bottom of each cup with 1 teaspoon of the melted chocolate. Add a small dollop of the honey mixture in the center, then top it with another teaspoon of the chocolate.
Let cool a bit before sprinkling a little sea salt over the cups.
Freeze the candies until firm, about 30 minutes. Serve or freeze for later!