Festive Feast

Sweet and savory smells coming from the kitchen, quality time with family, chilly temperatures outside. Those are just a few of the best things about the holidays. Make mouths water at your next gathering with these tasty recipes from Wildberry Café and Catering.

Lemon and thyme roasted chicken

Ingredients

1 5- to 6-lb. whole chicken

I pack of thyme

4 lemons, halved

2 heads of garlic, peeled and cut in half

1/2 lb. of carrots, peeled and cut

Kosher salt

Black pepper

2 Tbsp. of butter

4 onions, peeled and quartered

Instructions

Preheat the oven to 425. Remove the chicken giblets, and rinse the chicken and pat dry inside and out. Place the chicken in a large roasting pan or casserole dish, and generously salt the inside with salt and pepper. Stuff two lemons, two portions of garlic, a bunch of thyme and two onions inside the cavity of the chicken. Lay the carrots and remaining onions, lemons and garlic around the chicken. Brush the melted butter on the outside of the chicken, and sprinkle generously with salt and pepper. Roast the chicken for about 1 1/2 hours or until the juices run clear.

 

Roasted brussel sprouts with dried cranberries and balsamic glaze

Ingredients

2 pounds of brussel sprouts

2 Tbsp. of extra virgin olive oil

Kosher salt

Pepper

1 cup of dried cranberries

2 Tbsp. of balsamic vinegar

Instructions

Preheat oven to 425. Trim off ends of brussel sprouts, and any leaves that look discolored. Toss them with the olive oil, salt and pepper and spread onto a baking sheet. Roast for about 15 minutes. Remove from oven, and drizzle balsamic over the sprouts. Return to the oven for about 5 minutes. Remove from oven, and toss with cranberries.

 

Macaroni and cheese with bacon

Ingredients

1 lb. of macaroni

4 cups of whole milk

1/2 stick of butter, melted

2 cups of sharp cheddar cheese, grated

2 cup of Colby/Monterey jack cheese, grated

2 cups of mild cheddar cheese

½ block of Velveeta cheese, melted

1 cup of sour cream

8 to 12 pieces of cooked crumbled bacon (depending on how much you want crumbled on top)

Instructions

Preheat oven to 400. Bring a pot of water to a boil. Salt generously. Drop in the macaroni, and cook for about 8 minutes or until al dente. When macaroni is cooked, drain and put into a bowl to mix in the milk, cheeses (reserving half a cup of sharp cheddar cheese for topping), butter and sour cream. The macaroni should look very creamy — if not creamy add more milk and/or Velveeta. Pour into casserole dish, and top with cheddar cheese and crumbled bacon. Bake for about 15 minutes or until cheese is bubbly and bacon is crisped.

 

Blackberry Dijon glazed salmon

Ingredients

One whole salmon

Kosher salt, pepper

Blackberries and lemon for garnish

½ jar of blackberry jelly

2 tabs of Dijon mustard

2 tablespoons of olive oil

Instructions

Preheat oven to 400. Mix the jelly and Dijon together and set aside. Lay salmon on a parchment-lined baking sheet. Drizzle salmon with olive oil, and top with salt and pepper. Roast the fish for about 15 minutes or until firm but slightly underdone in the middle. Take out of oven, and brush with the glaze. Return to the oven for about 5 to 7 minutes or until salmon is just about cooked through. Cover with foil and let rest for about 5 minutes. Garnish with blackberries and lemon and serve!

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