Holiday entertaining season is nigh and, along with it, a litany of things that must be done. Invitations to be sent, dinnerware to be purchased, clutter to be stashed away in your “home office” until New Years is over. The last thing you need is to be culling the internet for recipes the day that guests are due to arrive. We feel ya.
We teamed up with our pals over at Whole Foods Market to present 6 delightful + easy recipes to keep in your back pocket all throughout entertaining season. With seasonal ingredients like squash, pears, and clementines, they’ll carry you from Halloween to Christmas. Cheers!
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and we’ll donate $1 to Whole Planet Foundation*!
Get more Holiday Entertaining ideas here.
Onion, Bacon, and Butternut Tart
Serves 6 as a main course, 12 as an appetizer
The sweet and savory flavors of caramelized onions, bacon and butternut squash make this rustic tart a winner. If you’d like to make it ahead you can refrigerate it whole or in portions and reheat it in a 300°F oven.
All-purpose flour for rolling dough
14 ounces whole wheat pizza dough, thawed if frozen
5 slices thick-cut bacon
1 large onion, halved and thinly sliced
2 cloves garlic, thinly sliced
½ teaspoon fine sea salt
1 (10-ounce) package frozen diced butternut squash (1 1/2 cups), thawed
1 ½ cup (about 6 ounces) grated Fontina or Gruyère cheese
2 teaspoons extra-virgin olive oil, divided
1 tablespoon chopped fresh thyme
On a lightly floured surface with a lightly floured rolling pin, roll dough out to a circle about 14 inches in diameter; if the dough pulls back strongly, stop rolling, cover the dough with a kitchen towel and let rest 10 minutes before continuing. Transfer dough to a round pizza pan, stone or large greased baking sheet; reshape dough as needed, but you can leave any edges of the dough hanging over the sides of the pan (they will be folded in later). Cover with a towel and refrigerate.
Preheat oven to 475°F and place a rack in the middle of the oven. Cook bacon in a large skillet over medium heat until crisped, 8 to 10 minutes. Transfer bacon to a paper-towel-covered plate to drain and when cool enough to handle, chop. Pour off all but 1 tablespoon of grease left in skillet. Return skillet to medium heat and add onion, garlic and salt. Cook, stirring occasionally, until onion is golden and tender, about 15 minutes. Add squash and cook, tossing gently once or twice, until any excess moisture evaporates, 2 to 3 minutes.
Scrape onion-squash mixture into middle of dough and spread evenly, leaving a 1-inch border around edges. Sprinkle top with cheese and bacon. Brush edge of dough with half the oil and fold it over to make a ½-inch rim. Brush rim with remaining oil. Bake until tart is deeply browned and dough is cooked through, 20 to 25 minutes. Sprinkle with thyme and cool 10 minutes, then transfer to a cutting board and cut into wedges or squares for serving.
Apple Pomegranate Fizz
This festive drink is easy to prepare for a crowd. Consider making one batch with nonalcoholic sparkling cider and the other with hard cider to satisfy everyone.
¼ cup sugar
1 (4-inch) piece fresh ginger, thinly sliced
2 cups chilled unsweetened pomegranate or açai juice
1 quart chilled sparkling cider or hard apple cider
Combine 1/2 cup water, sugar and ginger in a small saucepan and bring to a boil. Lower heat and simmer 3 minutes. Remove from heat and let cool. Strain out ginger; you should have about 1/3 cup syrup.
Have 6 cocktail glasses ready. Pour about 2 teaspoons ginger syrup and 1/3 cup pomegranate juice into each glass and top with sparkling cider. Reserve remaining syrup for another use (or more cocktails!).
Ham and Roasted Pear Crostini
Makes 2 dozen
Though these small bites are perfectly tasty made with an ordinary French baguette, choose a whole wheat or seeded one for a bit more flavor.
½ baguette (or 1 demi-baguette), cut into 24 slices
1 tablespoon extra-virgin olive oil
¼ teaspoon fine sea salt
2 tablespoons lemon juice
2 tablespoons maple syrup
2 ripe but firm pears, halved, cored and cut into 24 wedges
1 cup loosely packed fresh parsley
¾ pound leftover spiral-sliced ham (or another flavorful ham), cut into bite-sized pieces and warmed
¼ teaspoon ground black pepper
Preheat the oven to 425°F. Brush baguette slices all over with oil and arrange in a single layer on a large baking sheet. Bake, flipping halfway through, until just crisp, about 5 to 7 minutes; set aside. In a large bowl, whisk together lemon juice, maple syrup, salt and pepper to make a dressing. Toss pears in half the dressing and arrange in a single layer on a large, parchment-lined baking sheet. Roast, flipping pears halfway through, until tender and golden brown, about 15 minutes. Toss parsley with remaining dressing. Top each crostini with a piece of ham and then a wedge of pear and few leaves of parsley.
In this clever take on a French 75 (a classic cocktail made with gin and Champagne), hard cider lends a kiss of apple to a fizzy mix of honey, lemon juice and dry sparkling wine. This light, refreshing elixir is the perfect accompaniment to aged cheeses, charcuterie and other holiday appetizers.
1 teaspoon lemon juice
½ teaspoon honey
¼ cup dry hard apple cider
¼ cup dry sparkling wine
1 strip lemon zest
Combine lemon juice and honey in a champagne flute or white wine glass. Using a long, thin bar spoon or a chopstick, stir until honey has mostly dissolved. Add hard apple cider and stir once or twice, and then top off with sparkling wine. Garnish with lemon zest and serve.
Pimenton Roasted Garbanzos
The savory smokiness of this addictive snack is wonderful served with beer or sparkling wine. Try the garbanzo beans as a substitute for croutons on a salad.
2 (15-ounce) cans garbanzo beans, rinsed and drained
2 teaspoons extra-virgin olive oil
1 teaspoon lemon juice
1 ¼ teaspoon pimentón (smoked paprika)
¾ teaspoon sea salt
1/8 teaspoon cayenne pepper
Preheat oven to 425°F. In a large bowl, gently toss together all ingredients. Transfer to a large rimmed baking sheet and spread out in a single layer. Bake, tossing occasionally, until dry and crisp, about 40 minutes. Cool slightly, and then serve in mini cupcake liners or little cups or dishes, allowing about 2 tablespoons per serving. They’re best freshly made, but save any leftovers for incorporating into a meal!
Clementine Crush Sparkling Cocktail
Thanks to the vibrant flavors of clementines (or satsumas if you prefer), cranberries and fresh rosemary, this pitcher full of sparkling wine-based cocktails is prime for winter celebrations. Use a vegetable peeler to remove the clementine zest in large pieces for the chopping and twists.
2 ⅔ cup clementine juice, plus 1 tablespoon finely chopped clementine zest, plus 1 clementine for garnish (from 12-14 fruits total)
¼ cup cane sugar
1 cup organic 100% cranberry juice
¾ cup fresh cranberries
8 (1-inch) sprigs fresh rosemary
1 (750-ml) bottle sparkling wine, such as Pascual Toso Sparkling Brut, well chilled
1 (12-ounce) can tonic water or ginger ale
In a wide, shallow dish, mix zest and sugar together with your fingers. Wet the rim of 8 cocktail glasses with a wet paper towel, and then dredge in clementine sugar to coat. In a large pitcher, use a wooden spoon to muddle cranberry juice, cranberries and rosemary sprigs thoroughly. Fill pitcher with ice cubes. Top off with clementine juice, wine and tonic water or ginger ale. Stir vigorously; pour into glasses; garnish with clementine twists and serve.
For more great recipes from our pals at Whole Foods Market, visit wholefoodsmarket.com/recipes.
*On December 30th, 2016, west elm will donate $2000 to Whole Planet Foundation.