Ensure your home is ready to celebrate the holidays. Watch these holiday entertaining tips from Laura Dellutri
Make your Holidays special: enjoy these 3 special recipes from Laura Dellutri
1) Cranberry Mayo
½ cup (leftover) cranberry sauce
1 cup Just Mayo
Mix ingredients in a food processor or whisk thoroughly with a fork. Add salt to taste.
Use on seasonal sandwiches or salads, or include as a dip in a holiday appetizer spreads. Store in airtight container in the refrigerator.
2) Sweet Potato Pie
1 ½ cups all-purpose flour
1 teaspoon sugar
¼ teaspoon salt
1/8 teaspoon baking powder
½ cup (4 oz) Just Mayo (refrigerated)
2-4 tablespoons ice-cold water
1 4-ounce stick salted butter or margarine, melted
2 cups mashed sweet potatoes (homemade or canned, see note)
½ cup brown sugar
½ cup sugar
¼ cup almond milk
¼ cup cornstarch
1 teaspoon nutmeg
¾ teaspoon cinnamon
½ teaspoon vanilla
¼ teaspoon salt
Preheat an oven to 400F.
Add the flour, 1 teaspoon sugar, ¼ teaspoon salt, baking powder, Just Mayo and 2 tablespoons of the cold water in a bowl or, even better, in the bowl of a food processor. Pulse or mix until a loose, crumbly dough comes together. If needed, sprinkle on additional cold water by the ½ tablespoon the dough is lightly moistened enough to gather together into a ball. Don’t overmix.
Cut two large pieces of parchment paper. Transfer the dough mixture on top of one piece of the parchment and pat the dough into a thick disk. Place the second piece of parchment on top and use a rolling pin to roll out to a 1/4-inch thick circle.
Peel the top parchment off, then slide your hand under the first bottom piece of parchment and invert the dough into a 9-inch pie pan. Trim any excess dough with a small sharp knife and crimp the edges of the crust as desired.
Brush the inside and edges of the pie shell with a little of the melted butter. Don’t prick the shell, but if you have pie weights or some dry beans, use them now (on top of a circle of parchment or foil in the center of the crust.)
Bake for 10 minutes. Remove from the oven and turn the oven down to 350F.
In a medium bowl, standing mixer or blender, mix together the melted butter, sweet potatoes, brown sugar, sugar, almond milk, cornstarch, nutmeg, cinnamon, salt and vanilla until fully combined.
Evenly spread the mixture into the par-baked pie shell. Put a pie crust shield in place if you have one, to keep the crust from browning too much.
Bake the pie for 55-60 minutes until the center of the filling has set and the top is lightly browned. Cool to room temperature before serving, so that the pie has time to fully set.
Garnish with a few toasted pecans, and serve with whipped cream topping and a sprinkle of freshly grated nutmeg.
Note: To prepare homemade sweet potatoes, roast 3 medium-sized, whole sweet potatoes in the oven at 400F until tender, for about 1 hour. Then peel and mash until smooth.
3) Green Onion Ranch Biscuits
6 tablespoons margarine or salted butter
½ cup milk (your favorite type)
1½ teaspoons lemon juice or apple cider vinegar
2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon garlic powder
½ teaspoon onion powder
¾ teaspoon salt
¼ teaspoon black pepper
½ cup Just Ranch, plus more for brushing
⅓ cup green onions, thinly sliced (~3 green onions)
Arrange a rack in the middle of the oven and preheat to 425°F. Line a baking sheet with parchment paper. While the oven is heating, cut the chilled butter into 1/2-inch cubes and freeze for 15 minutes.
Make the “buttermilk.” Mix the milk and lemon juice in a liquid measuring cup and set aside.
Whisk the flour, baking powder, baking soda, garlic powder, onion powder, salt, and pepper together in a large bowl. Scatter the chilled butter cubes over the flour mixture and toss to combine. Use a pastry cutter or 2 knives to cut the butter into pea-sized pieces, working quickly so as not to melt them. Alternatively you can pulse this mixture together in a food processor.
Add the “buttermilk,” Just Ranch, and green onions to the flour mixture and stir with a wooden spoon or rubber spatula until a moist dough forms.
Scoop dough onto the baking sheet with a 1/4-cup measure, spacing each biscuit at least 1 1/2-inches apart. Flatten each biscuit slightly with your palm, so that it cooks evenly through.
Bake the biscuits for 10 minutes, then pull from the oven and brush each biscuit gently with a thin layer of Just Ranch using a pastry brush. Return to the oven and bake for an additional 3-5 minutes, until golden brown. Let the biscuits cool for a few minutes before serving.
Check out Laura Dellutri’s blog at lauradellutri.com