Recipe: Make a delicious holiday meal just for two
This Christmas try a ham and cauliflower gratin, with a champagne vinaigrette and eggnog crème brûlée
For those having a quiet Christmas, making a turkey dinner may be just too much work — and leave too many leftovers.
"We all grew up with mom's stuffing that you loved, or your grandma's homemade cranberry sauce, so there's a lot of pressure to maintain the integrity of your family's tradition," said Angie Quaale, who runs Langley gourmet food store Well Seasoned.
"But I think it's a good time to incorporate some new things into your menu, it's a good opportunity to try something new."
In the video above she showed CBC host Gloria Macarenko three dishes perfect for a meal for two:
- A ham and cauliflower gratin, with some goat's cheese to give it "a bit of a zip"
- A champagne vinaigrette with pea shoots and blanched young asparagus
- A rum and eggnog crème brûlée
The recipes for these dishes can be found below:
Ham & Cauliflower Gratin
- 2 tablespoons unsalted butter
- 1 medium onion, sliced
- 8 ounces ham steak, cut into 1⁄2" pieces
- 1 1⁄2 cups heavy cream
- 1⁄2 cup whole milk
- 4 ounces goat cheese, crumbled
- kosher salt and pepper
- 1 head cauliflower, cut into florets
- 3 tablespoons bread crumbs
- 1⁄4 cup of grated parmesan cheese
- 8 sprigs thyme
Transfer to a 2-quart casserole dish and sprinkle with the bread crumbs, parmesan and thyme. Cover with aluminum foil. Bake for 20 minutes. Uncover and continue baking until the cauliflower is tender, 15 to 20 minutes. Remove from oven and let rest at least 5 minutes before serving.
- 1 garlic clove, finely chopped
- 2 tablespoons Dijon mustard
- 1⁄4 cup champagne vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄2 cup extra virgin olive oil
Eggnog Crème Brulee
- 1 cups eggnog
- 1 cups heavy whipping cream
- 4 egg yolks
- 1⁄4 cup plus 1 tablespoon sugar, divided
- 1 tablespoons dark rum
- 1⁄2 teaspoon vanilla extract
- A pinch of freshly nutmeg
Sprinkle custards with sugar. Heat sugar with a torch until caramelized. Serve immediately.If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes.