Home Best of Guides 5 Dinner Recipes You Didn’t Know You Needed for the Holidays

5 Dinner Recipes You Didn’t Know You Needed for the Holidays

by Christine Fiorentino
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Cold weather calls for cozy gatherings with friends and family. There’s no better way to ring in the New Year than at home with your nearest and dearest. Hoboken Girl spoke with local food writer Christine Fiorentino, otherwise known as @threebirdsonestove on social media and she gave us some of her favorite recipes to guide the home-based host. These are some of her top recipes for hosting and are designed to give the host options from breakfast through dessert and after-dinner drinks, with a bonus host/hostess gift recipe suggestion at the end. Read on to learn more about this perfectly palatable day’s recipes, planned by Christine in her own words.

Creamy Parmesan Polenta 

Creamy Parmesan Polenta recipe

Holiday dishes are made even warmer and welcoming when served upon a bed of this Creamy Parmesan Polenta. Savory, slightly sweet cornmeal simmers in luscious oat milk and flavorful broth until it transforms into a velvety, smooth, creamy dish finished with rich butter and sharp Parmesan cheese.

Prep Time: 5 Minutes

Cook Time: 30-40 Minutes

Yield: Serves 6-8

Ingredients

  • – 1 cup oat milk
  • – 4 cups bone broth or chicken stock (or a combo of both)
  • – 1 cup stone-ground yellow cornmeal
  • – 1 stick unsalted butter (AKA ½ cup, 4 ounces)
  • – ½ cup freshly grated Parmesan cheese
  • – Kosher salt to taste
  • – Freshly ground black pepper to taste

Directions:

  • – In a medium-sized pot (3 quarts or more), season oat milk and chicken stock with salt and pepper and bring to a simmer.
  • – Stir in cornmeal and cook at a simmer for 30-40 minutes, until creamy, smooth, and tender. Stir periodically.
  • – Remove from heat and immediately stir in butter and Parmesan cheese. Season with additional salt and pepper if desired. Serve warm.

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Herb Roasted Potatoes

Herb Roasted Potatoes recipe

The simplicity of this recipe is what makes it shine. All you need is potatoes, extra virgin olive oil, flaky salt, and black pepper, and tons of fresh, woody herbs. What you’ll end up with is a dish of perfectly roasted potatoes that are warm and comforting from the inside out, with the perfect spring to their skins. 

Prep Time: 5 Minutes

Cook Time: 40 Minutes

Yield: 3-4 Servings

Ingredients

  • – 1 pound New Potatoes, washed and dry
  • – ¼ cup extra virgin olive oil
  • – 2 sprigs fresh rosemary
  • – 2 sprigs fresh sage
  • – 2 sprigs fresh thyme
  • – 2 sprigs fresh parsley, plus for more garnishing
  • – Flaky salt (kosher salt is fine too)
  • – Freshly ground black pepper

Directions:

  • – Preheat the oven to 375 degrees F.
  • – Place potatoes on a sheet pan and toss with olive oil. Season with salt and pepper to taste. Add herbs and toss again. Bake for 40 minutes, tossing halfway through. The potatoes are ready when a fork easily pierces the skin, but the skin still has a slight spring to it. Sprinkle with flaky salt and fresh parsley. Serve warm.

Linguine with Pesto and Pan-Seared Scallops

Linguine scallops recipe

Tie your seafood and pasta courses together with this delicious dish of vibrant, earthy pesto, al dente pasta, and plump, tender scallops.

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 4-6

Ingredients

For the Scallops

  • – 10 sea scallops, about 1 pound, adductor muscles removed, and scallops  rinsed with cold water then patted dry with a paper towel
  • – Kosher salt
  • – Freshly ground black pepper
  • – 2 tablespoons unsalted butter
  • – 2 tablespoons olive oil

For the Reduction:

  • – Fresh parsley for garnishing
  • – ⅓ cup sherry wine
  • – ⅓ cup water
  • – 1 bay leaf
  • – Kosher salt, to taste
  • – Freshly ground black pepper, to taste
  • – 1 tablespoon butter

Linguine with Pesto

  • – 1 pound linguine
  • – 2 cups fresh basil
  • – 2 tablespoons pine nuts
  • – 2 garlic cloves
  • – ½ cup extra virgin olive oil
  • – ½ cup freshly grated parmesan cheese, plus more for topping

Directions:

Scallops and Reduction:

  • – Lightly season scallops with salt and pepper.
  • – Add butter and olive oil to a large non-stick saute pan over high heat. Once smoking, add the scallops. Don’t crowd the pan and work in two batches if necessary.
  • – Sear for 2 minutes on each side, until golden and centers are translucent. Remove from pan and place aside.
  • – Add sherry, water, bay leaf, and a pinch of salt and pepper to the pan.
  • – Bring sauce to a rapid boil and reduce for 10-12 minutes, until thick enough to coat a spoon. Add butter and stir until melted.

Linguine with Pesto

  • – Bring a large pot of salted water to a rolling boil and add linguine. Boil until desired texture is reached.
  • – Add basil, pine nuts, garlic cloves, and olive oil to a food processor. Pulse a few times and then add cheese. Pulse until pesto forms. Transfer to a jar or bowl and place aside.

To Assemble

  • – In a large bowl, toss linguine with pesto to coat. Distribute evenly among serving bowls.
  • – Top each serving with scallops and a drizzle of the reduction.
  • – Sprinkle with the desired amount of freshly grated Parmesan cheese and freshly ground black pepper. Garnish with parsley and serve.

Braised Short Ribs

Braised Short Ribs recipe

This is a low and slow holiday favorite. After spending hours in an aromatic bath of red wine, beef broth, fresh herbs, and vegetables, this hearty, comforting meal will truly melt in your mouth. Watch how this dish is made here.

Prep Time: 30 minutes

Cook Time: 4 hours (Dutch Oven) 8 Hours (Crock Pot)

Yield: 6-8 Servings

Ingredients

  • – 4-5 lbs boneless beef short ribs
  • – ½ cup gluten-free or classic all-purpose flour
  • – 5 tablespoons olive oil
  • – 5 garlic cloves, whole
  • – 1 medium-sized sweet onion, chopped
  • – 3 large carrots, peeled and sliced into coins
  • – 2 celery stalks, chopped into half-moon shapes
  • – 4 cups low sodium beef broth
  • – 2 cups red wine
  • – 4 sprigs fresh rosemary
  • – 4 sprigs fresh sage
  • – 4 sprigs fresh thyme
  • – 4 sprigs fresh oregano
  • – ¼ cup cornstarch
  • – Kosher salt & pepper to taste

Directions:

If using a Dutch oven rather than a crockpot: Preheat oven to 325°

Brown the Meat

  • – Rinse meat with water and pat until very dry. Season with salt and pepper and lightly coat each short rib with flour.
  • – Over medium heat, add 2 tablespoons olive oil to the Dutch oven or a saute pan if using a crockpot. Brown the meat – about 2 minutes on each side. Place aside on a separate plate.

Saute the Vegetables

  • – In the same pan, add 3 more tablespoons of olive oil over low-medium heat.
  • – Add 2 garlic cloves sliced in half. One minute later, add the onion, carrots, and celery. Saute until translucent, stirring frequently, about 10 minutes.

Braise & Serve

  • – Dutch oven directions: Add beef broth, red wine, rosemary, sage, thyme, and cornstarch to vegetables. Stir to combine and add meat, making sure all meat is covered with broth. Cook at 325° for 4 hours.

Crockpot

  • – Add all ingredients to crockpot now using the same steps as the Dutch oven. Cook for 8 hours on low.
  • – Once cooked, use a slotted spoon to transfer meat and vegetables to a large serving dish. Then, using a ladle or large spoon, add gravy on top. Serve warm.

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Perfectly Sautéed Mushrooms

Perfectly Sautéed Mushrooms

As Julia Child advised us all, the trick here is: don’t crowd the pan! Follow her advice and this recipe, and you’ll have a dish of golden, juicy, meaty sautéed mushrooms every single time. The distinct umami depth of these golden, meaty, savory sautéed mushrooms will beautifully compliment your main course.

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Yield: 2 Servings

Ingredients

  • – 2 tablespoons ghee
  • – ¼ cup Sherry wine
  • – ½ teaspoon cornstarch
  • – ½ pound meaty mushrooms (I prefer Shiitake and oyster for this, and maybe some enoki, too!)
  • – Kosher salt to taste
  • – Freshly ground black pepper to taste
  • – Fresh parsley for garnishing

Directions:

  • – Add ghee to a large non-stick skillet and melt over medium-high heat.
  • – Once melted, add Sherry and cornstarch. Stir with a whisk until combined and thickened, about 5 minutes, and bring to a simmer.
  • – Add the mushrooms. Season with salt and pepper. Toss to coat. Cook until golden brown, stirring occasionally, for 15-20 minutes. Garnish with parsley and serve.

*Recipe note: Mushrooms have high water content. If you overcrowd the pan, they will steam rather than brown. If necessary, cook them in batches. Trust me, it’s worth it to reach that meaty texture and savory flavor!

For more holiday recipes ideas, explore the full holiday recipe guide here. Follow Christine on Instagram at @threebirdsonestove for more recipes and food inspo.

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