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  3. Superfast Holiday Recipes

Superfast Holiday Recipes

November 01, 2011
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Credit: Caitlin Bensel
Twenty-minute appetizers, sides, desserts, and entrées—all worthy of the holiday table and ready in a flash. Whether you need a quick dish to round out a holiday menu, you’re throwing together a last-minute holiday party, or you need a quick meal for a casual evening at home, delicious flavor and appealing presentation doesn’t have to go out the window just because you’re pressed for time. All the dishes in this holiday collection can be ready in 20 minutes or less, so you have more time for a little holiday cheer.
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Marinated Olives

Credit: Oxmoor House
View Recipe: Marinated Olives

Here's the ideal dish for holiday party guests to bring as an offering—easy to make and transport, and welcome at any gathering. It's also great for hosts who need a simple snack to tide guests over until dinner, or to round out an appetizer spread. We like a mix of briny kalamata and mild, fruity Castelvetrano olives, both available at most specialty market antipasti bars.

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Seared Sea Bass with Lemon-Olive White Beans

Credit: Photo: Jennifer Causey
View Recipe: Seared Sea Bass with Lemon-Olive White Beans

Here’s a lovely way to incorporate more fish into your diet. Beautifully browned sea bass fillets nestle into a brothy bean mixture for an elegant, speedy dinner. Castelvetrano olives are meaty, buttery, and lower in sodium than many other olives. They pair particularly well with rich sea bass and creamy white beans, but if you can’t find them, you can use any olive you like. Serve with a simple side salad, a chunk of crusty whole-grain bread, and a glass of wine.

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Fennel and Blood Orange Salad

Credit: Photo: Jennifer Causey
View Recipe: Fennel and Blood Orange Salad

This salad is a feast for the eyes, and a welcome relief from the brown and gold tones on the Thanksgiving table. Sweet-tart blood oranges and a honey vinaigrette offset the bitter edge of the endive and radicchio (you can also use milder romaine lettuce hearts). If you can’t find blood oranges, try ruby red grapefruit or pretty pink Cara Cara oranges.

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Soothing Cardamom Sipper

Credit: Jennifer Causey

Wind down at the end of the day with the adult version of a glass of warm milk. Research shows cardamom may help ward off stomach ulcers. It and sesame seeds (the essential ingredient in tahini) also have heart-healthy and anti-inflammatory benefits. Be sure to use refrigerated coconut milk (found with nut milks in the dairy case) and not canned coconut milk.

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Coriander-Crusted Pork Tenderloin with Roasted Potatoes

Credit: Greg DuPree
View Recipe: Coriander-Crusted Pork Tenderloin with Roasted Potatoes

Crushed whole spices create a beautiful crust on a seared and roasted pork tenderloin. You don't need a spice grinder or mortar and pestle; place the peppercorns and coriander seeds in a ziplock bag and crush gently with a small, heavy skillet until very coarsely ground. Refrigerated potatoes are parcooked, saving you oven time. Coat and sear the pork while the oven preheats. Make the yogurt sauce while the pork and potatoes bake.

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Bacon and Brussels Sprout Slaw

Credit: Photo: Jennifer Causey
View Recipe: Bacon and Brussels Sprout Slaw

Slaws aren’t just for summer; their crunch and creamy, tangy dressing is a welcome contrast to the heartier dishes of fall. You can make it ahead or at the last minute, and it won’t take up valuable oven space. If using a mandoline to shred the Brussels sprouts, hold each by the stem end and slice whole, being careful not to get your fingers too close to the blade (you can also use a sharp knife). Try shredded Brussels sprouts as your salad base all season long, dressing at least 10 minutes before you plan to serve to soften the leaves.

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Holiday Coconut Cooler

Credit: Caitlin Bensel
View Recipe: Holiday Coconut Cooler

Wow your guests this holiday season with a whimsical white cocktail. A mix of coconut milk and coconut rum adds Caribbean flair, making even the coldest winter days feel bright and blissful. Entertain a crowd with ease by making a double or triple batch ahead of time—just give it a stir right before garnishing.

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Butternut-Kale Frittata

Credit: Photo: Greg DuPree
View Recipe: Butternut-Kale Frittata

Frittatas are some of the most efficient vehicles for leftover vegetables. Here, we combine roasted butternut squash with quick-cooking kale for a fiber-rich breakfast duo. A touch of dairy lends custard-like creaminess to the egg mixture.

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Peppered Gravy

Credit: Jennifer Causey
View Recipe: Peppered Gravy

This quick, easy gravy delivers rich flavor without any need for pan drippings. Shallots and thyme create a savory backbone, and the technique of briefly cooking the flour (before adding the stock) adds a slight toasty note. A little butter whisked in at the end enriches both the taste and the texture. Serve over roast chicken or pork, or use to perk up leftover turkey or a store-bought rotisserie chicken.

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Stewed Chickpeas and Chard over Garlic Toast

Credit: Photo: Jennifer Causey
View Recipe: Stewed Chickpeas and Chard over Garlic Toast

This is one of those go-to dishes for busy weeknights—it’s fast, easy, and filling. It also happens to be a vegan recipe where legumes and whole grains take center stage. Loads of garlic build a savory flavor base, while Swiss chard contributes a decidedly earthy flavor. If you’re not a big fan of chard, you can also substitute a milder green, such as spinach or baby kale. And that reminds us—though we’re calling this dinner, it would also be splendid for breakfast.

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Preserved Lemon Labneh

Credit: Photo: Justin Walker
View Recipe: Preserved Lemon Labneh

This is the ideal condiment: tangy, rich, salty, and lemony, all without trying too hard. It works well with Greek yogurt or sour cream if you can’t find labneh (strained yogurt).

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Crunchy Greens with Radish

Credit: Photo: Justin Walker
View Recipe: Crunchy Greens with Radish

Letting the raw shallot stand with the salt and vinegar pickles it slightly and mellows the harshness. Long spears of romaine make for a dramatic presentation. Once it’s brought to the table, you can coarsely chop the lettuce for easier serving.

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Maple-Butternut Puree

Credit: Caitlin Bensel
View Recipe: Maple-Butternut Puree

Carotene-rich butternut squash gives this starchy mash a healthy boost. A food processor will get the mixture silky smooth. Pair with any seared or roasted protein.

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    1 of 13 Marinated Olives
    2 of 13 Seared Sea Bass with Lemon-Olive White Beans
    3 of 13 Fennel and Blood Orange Salad
    4 of 13 Soothing Cardamom Sipper
    5 of 13 Coriander-Crusted Pork Tenderloin with Roasted Potatoes
    6 of 13 Bacon and Brussels Sprout Slaw
    7 of 13 Holiday Coconut Cooler
    8 of 13 Butternut-Kale Frittata
    9 of 13 Peppered Gravy
    10 of 13 Stewed Chickpeas and Chard over Garlic Toast
    11 of 13 Preserved Lemon Labneh
    12 of 13 Crunchy Greens with Radish
    13 of 13 Maple-Butternut Puree

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