Holiday Pickings: Simple food ideas to share

The holiday season offers an opportunity for us to slow down, cherish time with friends and family, reflect, and celebrate. Our holiday pickings of effortless and comforting food resonate the true essence of the holiday season: a festive time filled with slow mornings, small delicacies throughout the day and evenings in front of the fire. We invite you to celebrate with friends and family however you may choose, so long as it is often and happily.

The holiday pickings are our ideas of warm food that is easy to share and enjoy with loved ones. In the morning, Stollen Bread is a tasty comfort made perfect when toasted with a smear of butter and a warm cup of coffee. This simple bread is great to serve those sleepily finding themselves in the kitchen throughout the morning. We found our stollen, filled with dried cherries, cranberries and blueberries, at American Spoon Foods, of Petoskey Michigan. Small dishes of savory cheese platters, ours featuring Crottin Goat Cheese from Countywinds Creamery (Zeeland, Michigan), Valdeon Picon Blue Azul (Spain) and Monte Enebro (Spain), along with mixed brazil, filbert, almond, and peacan nuts ensure satisfied stomachs throughout the day. In the evening, Bacon and Shrimp Flambé and Cheese Fondue (recipes below) are wonderful for gatherings and happily pair with your favorite glass of champagne.

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Bacon and Shrimp Flambé

Ingredients:
2 pounds of shrimp
½ pound bacon
½ cup rum

Preheat oven to 450. Clean the shrimp while warming rum in a small saucepan over low heat.
Wrap shrimp in small strips of bacon and secure with a toothpick. Place the wrapped shrimp in a pan and bake for 10 minutes, turning until bacon is crispy on all sides.
After cooking transfer the shrimp into a heat safe dish, pour rum over shrimp and ignite.

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Cheese Fondue

Ingredients:
1 garlic clove-halved
1 ½ cups dry white wine
1 tablespoon cornstarch
2 teaspoons kirsch
1/3 pound Emmenthal
1/3 pound Gruyere
1/3 pound Appenzeller

Season a 4-quart pot by rubbing the inside with garlic halves, once completed add wine and bring pot to a simmer. In a separate dish stir together cornstarch and kirsch. When the wine has reached a simmer slowly add the cheeses to the pot, do so while constantly stirring in a zigzag pattern to ensure the cheese does not clump. Allow the cheese to melt without boiling. When the cheese is fully melted, stir in the cornstarch mixture. 
Simmer and cook, while continuing to stir for 5 to 8 minutes. When the fondue has thickened transfer it to a lit fondue pot and enjoy!
We served ours with fresh pears, apples and baguette rustique.

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Photography by Cody MacCready
Styling by Rad MacCready

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Comments

2 Responses to Holiday Pickings: Simple food ideas to share

  1. Barry Hull says:

    Nice work people … been awhile since I have perused the website … beautiful work by Cody ….

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