Rachael Ray's Big Orange Book (75 page)

HOLIDAY MEAL IN 60-ISH #3

•
SPICED NUTS

• STORE-BOUGHT MARINATED BOCCONCINI AND ASSORTED SALAMI

•
TRICOLORE SALAD WITH FENNEL

• BEEF TENDERLOIN WITH ROASTED PEPPER AND BLACK OLIVE SAUCE

• ASPARAGUS WITH GREMOLATA

• EGGNOG PANETTONE BREAD PUDDING

This recipe makes a double batch, giving you 3 cups to serve and 3 cups to gift away. Buy nuts from the bulk bins in your market; they are better priced than the packaged nuts on the baking aisle.

MAKES 6 CUPS

Combine the walnuts, hazelnuts, cashews, and pecans in a large skillet and place over moderate heat for 7 to 8 minutes, shaking the pan or stirring often, until golden and well toasted; your nose will know when they are done. Transfer the nuts to a plate and add the smoked almonds. Return the pan to the stovetop, add the butter to the pan and melt it over medium-low heat. Stir in the anise, cinnamon, pepper, and nutmeg. Let the butter infuse with the spices for a minute over low heat, then pour over the nuts. Stir to coat with the butter.

SERVES 8

Combine the lettuces in a large salad bowl. Place the fennel fronds in a small bowl. Zest the orange over the fronds and add the shallots. Add the vinegar to the shallots and let stand for 10 minutes. Cut the remaining peel and white pith off the orange and chop the orange into bite-size pieces. Add the sliced fennel and oranges to the salad. Whisk the EVOO into the shallot dressing and pour over the salad. Toss and season with salt and pepper.

Ask the butcher to give you 2 pieces of tenderloin for use in a Chateaubriand recipe.

SERVES 8

Preheat the oven as high as it goes, at least 500ºF.

Liberally coat the meat with EVOO and grill seasoning. Place the meat on a roasting rack or in a roasting pan and place in the oven. If you are cooking in a pan with no rack, add a splash of water to the pan. Roast the meat for 10 minutes without opening the oven door, then reduce the oven temperature to 350ºF and roast for 30 minutes more, for rare. Remove the meat from the oven and tent with foil. Let the meat rest for 10 minutes.

Place the roasted peppers in a food processor and add the garlic, parsley, olives, and salt and pepper. Turn the processor on and stream in the 3 tablespoons of EVOO.

Slice the meat thin against the grain and serve with the crusty bread and sauce.

SERVES 8

Bring a shallow pan of water to a simmer. Add the asparagus and some salt and simmer for 5 minutes, until cooked through but still with a little bite. Drain the asparagus, arrange on a platter, and drizzle with EVOO.

While the asparagus cooks, make a pile of garlic, lemon zest, anchovies, and parsley on your cutting board. Finely chop all of the ingredients together to form a paste; this is the gremolata.

Sprinkle the gremolata liberally over the hot asparagus and drizzle with EVOO. Serve hot or at room temperature.

SERVES 12

Preheat the oven to 475°F.

Place a kettle of water on to boil. With a serrated knife, remove the side crusts from the panettone. Cut the bread into ¾- to 1-inch dice. You should have 5 cups. Place the cubed panettone in a large mixing bowl.

In another bowl, thoroughly whisk together the eggs, egg yolks, sugar, half-and-half, rum, vanilla, and a healthy grating of fresh nutmeg. Pour this over the bread cubes.

Spray a 12-cup muffin tin with vegetable cooking spray. Ladle the bread-eggnog mixture gently and evenly into the muffin cups. Some big cubes sticking up look nice. Place the filled muffin tin in a high-rimmed baking sheet or a large roasting pan. Transfer to the preheated oven and carefully pour the hot water from the kettle into the pan, creating a water bath for the muffin tin to sit in.

Bake for 15 to 20 minutes, until the tops are nicely browned and a toothpick inserted in the center comes out clean.

Bread pudding may be served warm or cold. Vanilla ice cream or whipped cream would be great accompaniments.

SERVES 8

Preheat the oven to 400°F or preheat an outdoor grill.

Make a large double layer of foil and set the olives in the center. Add the citrus zest, red pepper flakes, and fennel seeds, then top with the olive oil. Bring the sides together and fold, then fold up the ends to make a pouch. Shake the pouch to distribute the spices and oil. Set the pouch on a baking sheet and place in the oven, or place the pouch on the grill, to heat through, 8 to 10 minutes.

Place the almonds in a small decorative serving dish.

Place the chickpeas in a medium skillet over medium heat and cook for 15 minutes, or until crisp and dry. In the last 5 minutes, season the chickpeas with the paprika and salt and pepper. (If you season them up too soon, the paprika will blacken and become bitter.) Place the chickpeas in a small serving bowl. Place the pouch of olives on a platter and cut the pouch open to expose them. Arrange the dishes of nuts and chickpeas alongside the olives, as well as a ramekin or a small cup for the olive pits.

SERVES 8

Melt the butter in a medium soup pot over medium heat. Add the onions and cook for 5 minutes. Add the garlic and peppers and cook for 2 to 3 minutes more. Add the flour and cook for 1 minute. Whisk in the stock slowly and stir in the cream.

Bring the soup to a bubble and reduce the heat to a simmer. Stir in the cheese and season the soup with salt, pepper, the chili powder, and the cumin. Let the soup reduce for 10 to 15 minutes over low heat, then serve with the crushed chips and dollops of salsa.

SERVES 8