Wishing you a great holiday season and a happy new year!

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Carly’s Holiday Menu: Poached-Pear & Cranberry Pie

Poached-Pear & Cranberry Pie

• 2 1/2 cups unbleached all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 2 sticks (1 cup) cold unsalted butter, cut into small pieces
• 1/4 to 1/2 cup ice water

Filling

• 1 bottle (750 milliliters) dry white wine, such as Sauvignon Blanc
• 1 cup sugar
• 2 cinnamon sticks
• 1 star-anise pod
• 1 vanilla bean, seeds scraped
• 2 cups fresh or frozen cranberries
• 4 to 5 firm but ripe Bosc pears, peeled, quartered, and cored
• 1 egg, lightly beaten
• Fine sanding sugar, for decorating

Preparation

1. Pate Brisee: Pulse together flour, salt, and sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/4 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.

2. Turn out dough onto a clean surface; divide in half. Place each half on a piece of plastic, flatten into disks, and wrap tightly. Refrigerate at least 1 hour before using. Dough may be stored, frozen, up to 1 month.

3. Filling: Combine wine, sugar, cinnamon, star anise, vanilla seeds, and cranberries in a wide saucepan. Cook over high heat, stirring occasionally, until sugar is dissolved. Add pears; if not completely covered in liquid, add water as needed. Bring to a boil, then reduce heat to low and cover with a round of parchment, pressing it directly on surface of pears. Simmer until tender, 20 to 30 minutes. Using a slotted spoon, transfer pears and cranberries to a heatproof bowl, then increase heat to high and boil liquid until reduced to 2 cups. Pour liquid over pears; refrigerate until cool, about 30 minutes or up to overnight.

4. On a lightly floured surface, roll out remaining disk of dough to a 13-inch round. Transfer to a parchment-lined unrimmed baking sheet. Using a 1-inch petal cutter, cut out a decorative pattern in center, reserving cutouts to decorate edges. Freeze until firm, 15 minutes.

5. Remove pears and cranberries from liquid and blot dry with paper towels. Arrange pears in prepared pie dish, then add cranberries. Brush overhang with egg wash. Place top crust over filling; press edges to seal with bottom crust. Using kitchen shears, trim dough to a 1/2-inch overhang, reserving scraps. Tuck overhand under so edges are flush with rim. Brush edges with egg wash and decorate with petal cutouts, rerolling scraps to cut out more shapes as needed. Brush entire surface with egg wash and sprinkle with sanding sugar.

6. Bake 20 minutes, then reduce oven temperature to 375 degrees and continue baking until crust is evenly browned (if browning too quickly, tent edges with foil), 45 to 60 minutes. Transfer to a wire rack and let cool completely.

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Carly’s Holiday Menu: Lemon Chicken

Carly’s Favourite Chicken

• 8 bone-in/skin-on chicken thighs
• Olive oil, for brushing
• Salt and freshly ground pepper

Lemon Sauce

• 2/3 cup freshly squeezed lemon juice
• 2/3 cup good olive oil
• 1 Tbsp red or white wine vinegar
• 2 Tbsp chopped garlic
• 3/4 tsp dried oregano or dried thyme
• Salt and freshly ground pepper

Preparation

1. With oven rack in the 2nd position from the top, preheat oven broiler for at least 15 minutes.

2. Line a baking sheet with aluminum foil. Place chicken thighs skin side up. Brush with olive oil and sprinkle with some salt and pepper. Turn thighs over (skin side dowand brush this side with olive oil and season with salt and pepper. Place into oven for about 10 minutes. (Watch closely! If you feel like it’s going to really scorch, move the rack down one more level).

3. Meanwhile, whisk together the lemon sauce ingredients. Set aside.

4. Remove from oven after 10 minutes, flip chicken over and broil for another 10-12 minutes. It should be lovely and golden, with a few charred spots. It doesn’t need to be completely cooked, as it will be going back in the oven again. Leave broiler on, but move rack down to the 3rd from the top position (if you aren’t there already).

5. Move chicken to an oven-proof dish, with sides an inch or two high. Place chicken skin side down into dish and pour lemon sauce over-top. Return to oven and broil for a further 2-3 minutes. Flip chicken over (now skin side uand broil for a final 2-3 minutes, or until sauce is heated (bubbling).

6. Sprinkle with parsley and squeeze the juice of 1/2 a lemon over top (*Taste first! It may be lemony enough for you, in which case, don’t add).

7. To serve: Serve in a shallow bowl type dish, to contain the sauce. Place a thigh or two in the bowl and spoon some of the sauce over-top. The sauce will pool at the bottom and is perfect for bread dipping! Serve with some roasted potatoes, mashed potatoes, rice or just a side green vegetable (spinach would be nice!).

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Carly’s Holiday Menu: Not Your Mom’s Potato Pancakes

Not your Mom’s Potato Pancakes

• 1 Large baking potato
• 1/4 lb. (about 2 cups chunked) butternut squash
• 1 Shallot
• 1 Egg
• 1 Tablespoon all purpose flour
• 1/2 Teaspoon salt
• 1/2 Teaspoon za’atar plus extra for topping
• 1/4 Teaspoon black pepper
• Canola oil for frying Labneh for topping

Preparation

1. You can grate the shallot, potato and squash by hand on a box grater but it’s easier to use the grating attachment on a food processor. Begin with the shallot, then the squash and then the potato.

2. Transfer the grated vegetables to a large bowl and mix in the egg, flour, salt, za’atar and pepper.

3. Heat the canola oil in a large skillet or cast iron pan. Drop spoonfuls of the batter into the pan. I made mine about 3″ but you can make them smaller or larger. Fry on medium heat for about 5 -7 minutes on each side or until the pancakes are a light golden brown. Repeat until you’ve used all the batter. You can keep the pancakes warm in a 350 degree oven until the whole batch is cooked and you’re ready to serve.

4. Top with a dollop of labneh and an additional sprinkling of za’atar.

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Carly’s Holiday Menu: Butter Lettuce Salad

Butter Lettuce Salad

• 2 heads butter lettuce, outside leaves roughly chopped
• 1 cup castelvetrano olives, cut in halves or quarters
• 1/2 cup panko
• 2 tbsp butter (or olive oil)
• 1/4 cup chives, minced
• 2 oz. shaved manchego cheese
• freshly ground pepper

• 1/4 cup apple cider vinegar
• 2 tbsp honey
• 2 tbsp olive oil

Preparation

1. In small bowl whisk together ingredients for the dressing. In a small skillet melt butter and add panko. Stir often over medium heat until panko is golden brown in color.

2. Arrange butter lettuce on a large platter, shave manchego over lettuce and add olives, panko and chives. Drizzle with dressing right before serving and enjoy!

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Carly’s Holiday Menu: Bistro Style Salmon Tartare

Salmon Tartare

• 1 ½ lb (675 g) skinless salmon
• 4 tsp finely chopped shallot
• 2 tbsp (30 ml) white wine vinegar
• 1 tbsp (15 ml) water
• 3 tbsp (45 ml) olive oil
• 2 tbsp finely chopped fresh chives
• 4 tsp (20 ml) lemon juice
• 1 tbsp finely chopped flat-leaf parsley
• 1 tbsp (15 ml) whole-grain mustard
• 1 tbsp chopped capers
• 1 tsp (5 ml) Tabasco sauce, to taste
• Salt and pepper
• Ice cubes

Preparation

1. Fill a bowl two-thirds full with ice cubes. Place a second bowl on top. This allows the fish to remain cold during preparation.

2. With a knife, cut the salmon into small dice and place in the chilled bowl as you go. Set aside in the refrigerator.

3. In a small bowl, combine the shallots, vinegar and water. Let marinate for 5 minutes. Drain the shallots and discard the liquid.

4. Add the shallots and the remaining ingredients to the salmon. Season with salt and pepper and mix thoroughly.

5. Serve immediately with a green salad, toasted bread or homemade potato chips.

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Carly’s Holiday Menu: Kusmipolitan Cocktail

Welcome to my Holiday Menu

I love to host and cook over the holiday season! I’ve shared some of my absolute favourite holiday drinks and dishes to indulge in, this being the first of 6 recipes. Whether you’re cooking for 2 or for your whole family, these recipes are easy to follow and don’t require complicated ingredients, enjoy!

Kusmipolitan Cocktail

1.5oz. Grey Goose Vodka

1 cup brewed White Anastasia from Kusmi Tea

Orange twist

Ice

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