Christmas cooking quantities are of great concern as we picture the large group of guests eagerly anticipating the feast. And every year we overdo it and have a fridge full of leftovers.
Repurposing this food in interesting ways is key to enjoying a few more meals while the food is fresh.
Panettone french toast
Panettone is a rich Italian Christmas bread. Its unique flavour comes from a flavouring called fior de sicila, which is a citrusy vanilla. Additional flavours are added with dried fruits and citrus peel in the batter.
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- 4 large eggs
- 1 tsp. sugar 5 mL
- 1 c. whole milk or light cream 250 mL
- 8 pieces thickly sliced panettone butter
- maple syrup
Break eggs into a wide, shallow bowl or pie plate. Beat with a fork or whisk until foamy, then stir in sugar, salt and milk.
Over medium-low heat, heat griddle or skillet coated with a thin layer of butter.
Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds before carefully turning to coat the other side.
Cheese ball
This is a great way to use up all the bits and pieces of leftover cheese. Use whatever you have on hand.
- 1/4 c. salted butter 60 mL
- 1 c. shredded sharp, flavourful cheese, in any combination that might include gruyere, cheddar or blue cheese 250 mL
- 1 c. soft cheese such as cream cheese, goat cheese or any combination 250 mL
- 1 tbsp. finely chopped 15 mL
- green onions
- 1/4 tsp. cayenne 1 mL
- 1 tbsp. lemon juice 15 mL
- 1/3 c. chopped, salted roasted pecans 75 mL
- 1 tbsp. chopped flat leaf parsley 15 mL
Bring the butter and cheeses to room temperature. This will take at least 30 minutes.
Put everything except the pecans and parsley in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth, scraping down the sides of the bowl from time to time.
Scrape the mixture onto a piece of waxed paper and place in the refrigerator for at least 15 minutes or until firm enough to work with. Gently form into a ball.
Wrap well in plastic wrap and refrigerate. When ready to serve, let the ball sit out for at least half an hour to soften. Serve with plain crackers or small toasts.
Ferrero Rocher cheesecake
This small cheesecake is nicer for the post-Christmas meals. Use leftover home made cookies for the crumb crust. Any firm cookie, such as a gingersnap or sugar cookie, will work. Pulse in a food processor until crumbs. Use a flat bottomed drinking glass to pat the cookie crust in the springform pan.
- 1 c. cookie crumbs 250 mL
- 3 tbsp. melted butter 45 mL
- 1 pkg. cream cheese
- 1/4 c. sugar 60 mL
- 1 egg
- 1 tsp. vanilla 5 mL
- 8-10 Fererro Rocher chocolates, roughly chopped
Generously butter a seven inch (17 cm) springform pan. Line the bottom with buttered parchment paper.
In a medium sized bowl, mix cookie crumbs with butter. Pat the mixture into the springform pan. Freeze.
Beat room temperature cream cheese with sugar and vanilla until creamy and soft. Add egg and beat until well combined. Stir in chopped chocolates. Pour mixture over frozen cookie crust in the prepared pan.
Bake in a 350 F (180 C) oven for 30 to 40 minutes. Be careful not to overcook. The mixture should still be a bit wobbly when you gently shake the pan.
Turn the oven off when cheesecake is firm, and open the door slightly to cool gently. This will prevent cracking on the top of the cheesecake. Cool to room temperature. Refrigerate for a few hours or up to two days before serving. Serves six.
Turkey salad in endive leaves
- 1 c. chopped cooked turkey 250 mL
- 1/2 c. finely chopped fennel or celery 125 mL
- 1/4 c. finely chopped onion, any kind 60 mL
- 1/4 c. mayonnaise 60 mL
- 1/4 c. sour cream 60 mL
- salt and pepper, to taste
- 2 endive heads
Mix all ingredients except endive and spoon onto individual endive leaves.
Cranberry vinaigrette
- 1 c. fresh cranberries 250 mL
- or 1/4 c. cranberry sauce 60 mL
- 1/4 c. sugar, or to taste 60 mL
- 1/3 c. vegetable oil, divided 75 mL
- 2 whole cloves
- 2 tbsp. sherry 30 mL
- 2 tsp. sherry vinegar 10 mL
- 1/2 tsp. ground nutmeg 2 mL
- 1/4 c. red onion, finely chopped 60 mL
Sprinkle cranberries with sugar and set aside. Heat one teaspoon (5 mL) oil over medium heat and saute onion, stirring frequently. Add cloves and deglaze pan with sherry and vinegar. Stir in cranberries, sugar and cranberry juice. Cook until sauce has thickened. Whisk in remaining oil and nutmeg, then season with salt and pepper. Set aside for 12 hours. Bring to room temperature before serving. Serve with a goat cheese souffle or green salad.
Sarah Galvin is a home economist, teacher and farmers’ market vendor at Swift Current, Sask., and a member of Team Resources. She writes a blog at allourfingersinthepie.blogspot.ca. Contact: team@producer.com.
