At Ease In The Galley

By admin ~ December 2nd, 2012. Filed under: At Ease.

Inspired by my recent trip to Tuscany, this savory holiday menu is sure to make your holiday season memorable. Enjoy!

Roasted Beet Salad with Goat Cheese Crouton

Preparation time: 30 minutes
Cooking time: 40 minutes
Serves: 6

2 bunches baby beets (one red, one yellow)
scrubbed, trimmed
½ c. olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. honey
1 Tbsp. lemon
12 oz. mixed baby greens
4 oz. goat cheese (not crumbled), well chilled
1 c. panko bread crumbs
3 egg whites, lightly beaten
½ c. skinned hazelnuts, toasted
Fresh pepper to taste

Drizzle 2 tablespoons olive oil over the
beets, sprinkle with salt, wrap in foil and
roast in 400-degree oven for 40 minutes.
Meanwhile, whisk together remaining oil
with vinegar, honey and lemon. Season
with pepper. Cut goat cheese into 1/4-
inch rounds. Dip in egg white, roll in
panko, and place on cookie sheet. Bake
in 350-degree oven for 10 minutes until
golden. Remove beets from foil, let cool,
quarter, and toss with 1 tablespoon of
dressing. Toss greens with dressing and
serve on plates with beets, goat cheese
and hazelnuts.

Prosciutto-Wrapped Mahi

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 6

6 6-oz. filets of Mahi
½ lb. prosciutto, about 12 thin slices
1 Tbsp. fresh rosemary, chopped
2 tsp. fresh sage, chopped
½ c. sun-dried tomatoes, chopped
¼ c. extra virgin olive oil
½ c. dry white wine
6 rosemary sprigs
Rub mahi with 1 tablespoon olive
oil and herbs. Place 1 tablespoon
tomatoes on fish, wrap each with 2
slices of prosciutto. Place in a large
ovenproof dish and drizzle with
remaining olive oil and white wine.
Roast in 400-degree oven for 10-
15 minutes. Remove from oven and
garnish with sprig of rosemary.

Wild Mushroom Risotto

Preparation time: 20 minutes
Cooking time: 50 minutes
Serves: 6

8 Tbsp. unsalted butter
1½ lbs. mixed mushrooms: cremini,
oyster, button, and shiitake
7 c. vegetable broth
3 Tbsp. olive oil
3 leeks, sliced, white and pale green parts
1 Tbsp. fresh thyme
1¼ c. arborio rice
¼ c. dry white wine
¼ c. dry sherry
1⁄3 c. fresh Parmesan cheese, grated

In large skillet, melt butter over
medium-high heat. Add mushrooms,
thyme and sauté 6 minutes. Season
with salt and pepper. In large saucepan,
bring broth to simmer over medium-low
heat. In large saucepan, heat oil, sauté
leeks, add rice, and stir 3-4 minutes.
Add wine, sherry, and stir until liquid is
absorbed. Add 3/4 cup broth; stir until
absorbed. Continue adding broth a
cup at a time until all broth is absorbed,
about 20-25 minutes, adding
mushrooms halfway through. Stir until
risotto is creamy, about 10 minutes. Stir
in Parmesan cheese.

Tuscan Fig Crostata

Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 6

¾ c. sugar
3 egg yolks
1 egg
1 c. butter, melted
2 Tbsp. butter
2¾ c. flour
Zest of one orange
Zest of one lemon
1 c. fig jam
12-14 figs, halved

Whisk together sugar and egg yolks,
and slowly add melted butter. Add flour
and zest. Mix to form a dough. Place 2/3
of the dough into buttered, deep tart pan
and mold into a crust. Warm the jam,
spread over crust. Roll out remaining
dough, cut into strips and criss cross
on top of fig preserves. Sauté figs in
butter until just soft, about 4 minutes.
Place figs in between criss cross pattern.
Bake crostata in 350-degree oven 20-25
minutes until golden.

Carrie Hanna is the author of
Florida’s Backyard, a collection
of original recipes. To order the
book, call (800) 839-8640

Comments are closed.