Now that one of the biggest food days of the year is behind us, I’m turning to a bevy of winter salads to lighten my caloric load before the next holiday feast. From tangy citrus to crisp endive, our recipes are guaranteed to provide a light and refreshing twist to your next meal.
What’s the best way to take advantage of winter fruits? By capturing their full, concentrated flavor in a sorbet. Although it may seem foolish to break out the ice cream maker mid-winter, there’s no better time to churn Blood Orange Sorbet
from Desserts for Breakfast. Brilliantly red blood orange juice is combined with sugar, a touch of white wine, and orange zest for a red blush sorbet that tastes of tart citrus and berries.
Brussels sprouts are one of my favorite winter vegetables. They lend themselves to a variety of preparations like roasting, sautéing, and shredding.
But, they are not everybody’s cup of tea. For some, they are the stuff of nightmares. These controversial cabbages can make your mouth water or your stomach turn. We want you to tell us:
Are Brussels sprouts great greens or vile veggies?
Equal parts sweet and savory, BS’ In The Kitchen’s Apple and Brie Stuffed French Toast
is a dish with an identity crisis, perfect for an indulgent breakfast or weekend brunch. Although it’s stuffed like a sandwich, a vanilla and cinnamon-nutmeg spiced egg batter upgrades it from just a traditional grilled cheese by giving the bread a chewy tenderness. Tart, thinly-sliced apples are caramelized in a pan with brown sugar and butter before being arranged atop creamy brie.
When did munching between meals become taboo? The overly-stigmatized ritual is only problematic when junk food boxes and bags are emptied in a matter of hours, not days. Instead, ditch your 100-calorie packs and cook up a healthy snack that can suit the palate of even the most refined three-square-meal food purist. Think of these as medians between ants-on-a-log and canapé.
I’m calling a post-holiday resurgence of pies to order. Just because Thanksgiving is long gone and fall has left us with little more than a 40ºF day, doesn’t mean we need neglect the beloved, all-encompassing glory of shareable filled pastry. And you thought you could give your rolling pins and pie hands a rest! The only twist: Rather than a stewed fruit filling, why not invite savory ingredients to participate in the tradition too?
Pies are the perfect blank canvas for showcasing your favorite ingredients. The subtle perfection of classic pastry dough in a Cheddar Cheese and Onion Pie gives ample room for the flavors of sharp, good quality white cheddar and fresh thyme. Try incorporating thyme in your next pie, whether savory or sweet.
Make the most of your CSA basket or a run to the farmers market by using kale, a favorite of mine, in Kale, Butternut Squash and Pancetta Pie. The green’s heartiness stand up to high heat in the oven, while layers of sweet butternut squash balance out pancetta’s salty smokiness. A phyllo dough crust holds it all together.
Another creative crust varietal is biscuit dough, used in Tomato and Corn Pie. The thin biscuit topping is crucial (akin to the wholesome pot pies from your childhood). Lemon mayonnaise tops off tomato, chive, and corn filling, promising each forkful is packed with flavor.
What are some of your favorite savory twists on pies?
Summer’s not the only time to pickle and preserve in-season ingredients. Winter hosts a number of wonderful ingredients ready to be pickled in vinegar and spices, or simmered into bright citrus jams and curds.
- The Year In Food stews together a variety of citrus fruits for a quick, tart topping for Buckwheat Pancakes (pictured above).
- Add a few golden-emerald dollops of Jammy Chicken’s Lime Curd to yogurt, or spread it luxuriously on scones.
- Vanilla bean and cinnamon are added to Banana Jam from Souvlaki For the Soul for a unique way to use ripe bananas.
- Start your morning by spreading tart and tangy Bergamot Vanilla Bean Marmalade on hot buttered toast with this recipe from Chez Us.
- Smitten Kitchen’s Pickled Grapes with Cinnamon and Black Pepper demonstrate the softer side of pickling with a hint of mustard seed and black pepper in a syrupy-sweet brine that will give this pickle a subdued pucker.
- Rock Recipe’s Pink Peppercorn Pickled Red Onions make a piquant topping for pulled chicken or pork sandwiches.
- Pictures and Pancakes offers a wonderful way to pickle beyond the cucumber with recipes for Pickled Fennel and Beets.
Photo: Romulo Yanes
As it gets colder, getting out of bed in the morning becomes more and more difficult. But, a great breakfast can make leaving even the warmest bed worth it. My favorite way to start a chilly day is with a great omelet.
What is your favorite breakfast food?
With cold winter days of hearty stews and comforting soups before us, it’s easy to forget that citrus season is now at its peak. Not Without Salt brightens winter with Grapefruit Salad with Sweet Milk Granita. Brilliant jewels of segmented grapefruit and meyer lemon are tossed with sweet slivered dates and mint to offer a stunningly refreshing flavor. When topped with the sweet milky granita, the flaky vanilla-bean ice crystals will melt into the citrus, taming its tart bite.
From Spiced Brisket to Overnight Oatmeal, cold weather favorites stewed in a slow cooker take little prep and effort to produce a warm winter meal.
- The additions of fresh ginger and garlic to Jonesing For’s Short Ribs with Rice Noodles create pull-apart, tender short ribs with a Vietnamese twist (pictured above).
- Smitten Kitchen’s Tangy Spiced Brisket packs plenty of flavors that are sure to spice up your winter meal routine.
- Slow-cooked Chicken Cacciatore from The Amateur Gourmet creates a savory pasta sauce served atop pappardelle.
- The Turkey Mole Chili from Smokin’ Chestnut is bursting with the lively flavors of mole and cotija cheese.
- If you thought bacon’s only companion is eggs, this recipe for slow-cooked Bacon Jam with Chipotle Peppers from Jules Food will make you think again.
- Wake up in the morning to The Yummy Life’s Apple Cinnamon Steel-Cut Oatmeal, which bakes until tender overnight in a slow-cooker.
- Pulled Pork shoulder from Blissfully Delicious is slowly cooked with rich spices and served with your favorite barbecue fixins’.
Photo: CN Digital Studio
With the winter chill in the air growing colder by the day, now is the best time for warming and comforting soups. With so many delicious options like chicken noodle, split pea, minestrone, French onion, corn chowder, broccoli and cheddar, and potato leek, it’s a good thing winter is just getting started.
What’s your favorite kind of soup?
Celebrate the season’s sweetest and tangiest tastes with our All Things Citrus collection, now available in the Gourmet Live Store.
Warm up this winter with Glazed Duck with Clementine Sauce or opt for lighter fare in the form of Broiled Salmon with Citrus Yogurt Sauce and a side of Lemon-Scented Quinoa. Add a final tangy twist to your meal with a slice of Key Lime Coconut Cake or a spoonful of Candied Kumquats.
Download the free Gourmet Live app then head to the Library to access the Store for our All Things Citrus collection.
Winter time is not just a wonderland of snow, but of fresh fruits and vegetables too. With cold weather bounties of kale, clementines, Brussels sprouts, cauliflower, pears, fennel, persimmons, and beets, winter has plenty of produce to offer.
What’s your favorite winter food?
With winter getting started and the holiday season in full swing, now is the perfect time to take a break and enjoy a hot beverage. My favorite warm drink is hot chocolate because it’s comforting, relaxing, and keeps you toasty in the cold. But I want to know:
What’s your favorite warm beverage?
The shift from autumn to winter calls for a first meal of the day that is both warming and filling. We’ve rounded up our top picks for the ultimate cold weather breakfast dishes that include sweet and spicy options like cinnamon-spiced quinoa and traditional North African shakshouka.
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