Buffet party—new favourites

SMALL EATS WITH LARGE APPEAL

Preparing food for a festive gathering can make for a lot of work for the host. That’s where a potluck brings welcome respite—from the chaos of planning and prepping. Inviting guests to bring their own contributions to the festive fare will help you turn that chaos into calm.

Brown Rice and Spinach with Candied Almonds and Pomegranate Seeds

Our delicious rice side dish will complement any main course. Standard holiday fare typically includes fluffy mashed potatoes, but our rice medley is a perfect update.

Bonus: it’s vegan!

Ingredients

2 Tbsp (30 mL) maple syrup

1/8 tsp (0.5 mL) crushed red pepper flakes

1/2 tsp (2 mL) turmeric

1/4 tsp (1 mL) kosher salt

1/8 tsp (0.5 mL) freshly ground black pepper

1/2 cup (125 mL) brown skinned, raw whole almonds

1 1/2 cups (350 mL) short grain brown rice

1 Tbsp (15 mL) extra-virgin olive oil, plus extra

1 small sweet onion, thinly sliced

2 cups (500 mL) baby spinach leaves, washed and spun dry

1/2 cup (125 mL) chopped flat-leaf parsley

1/4 cup (60 mL) chopped fresh mint

1/4 cup (60 mL) chopped fresh dill

1 Tbsp (15 mL) fresh lemon juice

1/4 cup (60 mL) pomegranate seeds or goji berries

Steps

1. Heat oven to 350 F (180 C). Line baking sheet with parchment paper.

2. In small bowl, combine maple syrup, red pepper flakes, turmeric, salt, and black pepper. Stir to blend. Add almonds and stir to coat. Spread out on prepared baking sheet and roast in preheated oven for 10 to 15 minutes, or until toasted and crunchy. Remove. Cool on baking sheet. Then coarsely chop. Set aside.

3. In large saucepan, bring 14 cups (3.5 L) water to a boil. In fine-mesh strainer, rinse rice thoroughly under cold running water. Add rinsed rice and boil, uncovered, for 30 minutes or until grains are tender. Drain, strain, and return to saucepan. Cover with lid and set aside to let it steam for 10 minutes.

4. In large wok or heavy saucepan, heat 1 Tbsp (15 mL) oil. Add sliced onion and sauté over medium-high heat until softened. Add a splash of water if onion begins to stick. Add cooked rice and stir-fry over medium-high heat until some of the grains begin to get crispy. Fold in spinach and cook just until it begins to wilt, about 2 more minutes.

5. Remove from heat and fold in fresh herbs. Sprinkle with lemon juice, candied chopped almonds, and pomegranate seeds or goji berries. Taste and add more seasonings if you wish. Drizzle with a little extra olive oil before serving. Serve warm.

Serves 8

EACH SERVING CONTAINS: 206 calories; 5 g protein; 6 g total fat (1 g sat. fat); 35 g total carbohydrates (4 g sugars, 3 g fibre); 89 mg sodium

MAKE-AHEAD TIPS

• Cook rice. Sauté onion and add cooked rice. Cool and refrigerate in covered container.

• Chop spinach and store in refrigerator in sealed bag.

• Chop herbs and store in refrigerator.

• Prepare almonds, chop, and cool. Store in tightly covered container.

Shortly before serving, heat a little oil in large wok and stir-fry rice mixture until piping hot, then fold in spinach until wilted. Fold in fresh herbs, lemon juice, and candied almonds and scatter pomegranate seeds overtop.

Roasted Meatballs with Red Onion Marmalade

Many of us are familiar with age-old sweet and sour meatballs—regular fare on the buffet line or served from a slow cooker or fondue pot with long-handled forks. Roasted meatballs anyone? This version is definitely upscale and will have everyone hovering with forks in hand.

Ingredients

RED ONION MARMALADE

2 lbs (1 kg) red onions

4 garlic cloves, peeled

1/4 cup (60 mL) unsalted butter

1/4 cup (60 mL) extra-virgin olive oil

1/4 cup (60 mL) raw cane sugar

1 Tbsp (15 mL) minced fresh thyme

Pinch of crushed red pepper flakes

1/2 cup (125 mL) red wine such as Syrah or Cabernet

1/4 cup (60 mL) sherry vinegar or red wine vinegar

2 Tbsp (30 mL) Port wine

MEATBALLS

1 Tbsp (15 mL) extra-virgin olive oil

3 Tbsp (45 mL) finely minced shallots

3 garlic cloves, finely minced

1/4 cup (60 mL) panko or regular fine, dry breadcrumbs

1/4 cup (60 mL) whole milk or dairy-free milk

1 slice bread, crusts removed and torn into small pieces

1 organic egg, whisked

1 tsp (5 mL) minced fresh rosemary

1/2 tsp (2 mL) kosher salt

A couple gratings of freshly ground black pepper

1 lb (450 g) organic grass-fed lean beef

2 Tbsp (30 mL) minced fresh chives

Marvelous Marmalade

Red Onion Marmalade is a delicious accompaniment to many different dishes. For the vegetarian, warm it up and serve over Camembert or goat cheese. And for a vegan touch, cube and brown tempeh or tofu and spoon warmed onion marmalade overtop.

Steps

1. To make marmalade, peel onions, halve, and thinly slice. Thinly slice 4 garlic cloves. In large, heavy saucepan, heat butter and oil over high heat. Add onions and garlic and stir to evenly coat. Sprinkle with sugar, fresh thyme, and red pepper flakes, and stir to dissolve sugar. Bring to a boil and then reduce heat to medium. Cook, uncovered, for 45 minutes, stirring occasionally. Onions are ready when juices have evaporated and they begin to caramelize. Add wine, sherry vinegar or red wine vinegar, and Port and stir in. Continue to cook, uncovered, over medium heat for 25 minutes, or until liquid has reduced by two-thirds and onions are a deep mahogany colour. Remove and cool. Add a pinch of salt, to taste, if you wish. Cover and refrigerate until ready to serve. Marmalade can be stored in the refrigerator for up to a week. Simply reheat before serving.

2. To make meatballs, preheat oven to 400 F (200 C). Line baking sheet with parchment paper.

3. In small saucepan, heat 1 Tbsp (15 mL) oil. Add minced shallots and garlic and sauté briefly until soft. Transfer to large mixing bowl along with remaining ingredients, except ground beef and chives. Stir together to blend. Add ground beef and, using your hands, work in seasoning mixture until evenly blended. Shape into 1 Tbsp (15 mL)-sized balls. You should have about 22 meatballs.

4. On parchment-lined baking sheet, place meatballs in single layer, making sure they don’t touch one another to allow for even browning during baking. Bake, uncovered, for 20 to 25 minutes, or until centres of meatballs read 160 F (320 C) when tested with a meat thermometer.

5. Place meatballs on serving platter and spoon marmalade overtop. Sprinkle with chives and serve with bamboo skewers.

Serves 10

EACH SERVING CONTAINS: 282 calories; 16 g protein; 15 g total fat (5 g sat. fat); 18 g total carbohydrates (10 g sugars, 2 g fibre); 219 mg sodium

Festive Caponata Two Ways

Many caponata recipes include something sweet, such as plumped raisins. Some even have anchovies or tuna. We’ve kept our recipe on the simple and savoury side to give it a myriad of serving possibilities. We suggest serving it on crostini or on top of creamy hummus. It’s also delicious served in a lettuce leaf or tucked into mini pitas.

Ingredients

1/2 globe eggplant, unpeeled, about 3/4 lb (375 g)

Dash of salt

2 Tbsp (30 mL) extra-virgin olive oil

1 small yellow onion, peeled and finely diced

1 celery stalk, finely diced

2 large garlic cloves, finely minced

1/2 yellow bell pepper, seeded and finely diced

1 Tbsp (15 mL) red wine vinegar

1/4 cup (60 mL) chopped, pitted kalamata olives

1 tsp (5 mL) raw cane sugar

1/2 tsp (2 mL) crushed red pepper flakes

1 ripe tomato, seeded and very finely diced

2 Tbsp (30 mL) rinsed and drained capers

Freshly ground black pepper

1/4 cup (60 mL) each of finely chopped fresh basil and parsley Crostini (optional)

4 oz (125 g) plain goat cheese, crumbled, or blue cheese (optional)

1/2 cup (125 mL) pine nuts or finely chopped walnuts, toasted (optional)

Silky smooth plain hummus (optional)

Steps

1. Finely dice unpeeled eggplant in 1/4 in (0.6 cm) cubes. To release some of the bitter juices, toss with a little salt and place in sieve. Top with plate just small enough to fit snugly inside sieve. Place a weight on top, such as a 28 oz (796 mL) can of tomatoes. Set in sink to drain for 30 minutes. Remove plate. Rinse eggplant with cold running water and transfer to cloth-lined baking sheet. Blot dry with clean kitchen cloth or paper towel.

2. In large, heavy saucepan, heat oil. Add eggplant, onion, celery, and garlic. Sauté until mixture is soft and pale golden, about 15 minutes. Add diced bell pepper, vinegar, chopped olives, sugar, red pepper flakes, diced tomato, and capers. Cover and simmer for a couple of minutes to blend flavours. Add ground black pepper, to taste. Fold in basil and parsley. (Caponata can be made to this point, covered, and refrigerated for a day or two.)

3. To serve, spoon caponata onto crostini and top with a little crumbled cheese and toasted nuts. Alternatively, on shallow platter, smear with silky smooth plain hummus and tumble caponata overtop. Garnish with a little crumbled cheese and toasted nuts. Caponata is best served at room temperature.

MAKES 3 CUPS (750 ML) CAPONATA

EACH 1/4 CUP (60 ML) SERVING CAPONATA CONTAINS: 38 calories; 1 g protein; 3 g total fat (0 g sat. fat); 4 g total carbohydrates (2 g sugars, 1 g fibre); 70 mg sodium

Make Ahead For Ultimate Versatility

Caponata is a perfect dish for a festive potluck. It can be made ahead by a day or two and is best served at room temperature. It’s a simple starter dish without being too filling. Flavours get richer when refrigerated for a day or two.

Belgian Endive Boats with Citrus Crab Salad

This delicious appetizer is a terrific hors d’oeuvre for the holiday season. For extra freshness, carry the crab filling and Belgian endive leaves in separate containers, and simply spoon filling into spears when you arrive.

Ingredients

6 large Belgian endives, firm fat heads

1/2 fennel bulb, trimmed

1/2 lb (225 g) fresh crabmeat

1 shallot, finely minced

3 Tbsp (45 mL) finely chopped fresh chives, divided

2 Tbsp (30 mL) mayonnaise

1 Tbsp (15 mL) plain thick yogurt

1 tsp (5 mL) finely grated pink grapefruit zest

1 tsp (5 mL) finely grated lime zest

2 Tbsp (30 mL) pink grapefruit juice

1 Tbsp (15 mL) lime juice, plus extra

1/4 tsp (1 mL) sea salt

1/4 tsp (1 mL) freshly ground white pepper

1/2 cup (125 mL) pink grapefruit segments, skinned, cut into 1/2 in (1.25 cm) pieces

Keep It Safe

We raised the bar this year with some delicious additions to the holiday buffet. However, one small bug can spoil an otherwise beautiful celebration. The following are some useful food safety tips to keep in mind when transporting and handling food.

• Transport food in tightly sealed containers.

• Use hand sanitizer before serving.

• Keep hot foods hot (140 F/60 C) and cold foods cold (40 F/5 C).

• Always use serving utensils, one for every dish.

• Make sure utensil handles don’t fall into food.

• Never top up a buffet dish that has been standing for a while with fresh food.

• Supervise children at the buffet.

• Never leave food out for longer than two hours.

• When in doubt, toss it out.

Steps

1. Trim root ends from bottoms of endive and separate into leaves. Keep 24 to 30 of largest leaves and immerse in ice-water bath. Chill for at least 15 minutes, then drain, pat dry, and refrigerate in tightly sealed container. Reserve extra smaller endive leaves for another recipe.

2. Finely dice fennel bulb and place in bowl with cold water and a splash of lime juice until ready to use.

3. In large mixing bowl, add crabmeat, shallot, 1 1/2 Tbsp (22 mL) chives, mayonnaise, yogurt, grapefruit and lime juices and zest, salt, and pepper.

4. Drain diced fennel and pat dry. Gently fold into crab mixture along with grapefruit pieces.

5. When ready to serve, place endive leaves in single layer on serving platter. Spoon crab mixture into leaves and sprinkle with remaining chives. Serve immediately.

Makes About 24 Servings

EACH SERVING CONTAINS: 43 calories; 4 g protein; 1 g total fat (0 g sat. fat); 6 g total carbohydrates (1 g sugars, 4 g fibre); 103 mg sodium

Seafood Substitutions

If crab is scarce, feel free to substitute with shrimp, smoked salmon, or tuna.

Looking for a vegan twist? Replace mayo and yogurt with equal amounts of vegan mayo, and sub out seafood with chopped jackfruit, hearts of palm, or canned artichokes.

Cheer-worthy festive desserts that are sure to please

PHOTOS | Scott Yavis FOOD STYLING | Irene McGuinness

As this festive time of year starts to snuggle in close, many often choose to celebrate by indulging in a sweet treat or two. Whether nostalgic, dainty, or decadent, holiday desserts tend to do our bodies no favours, since they’re often full of excess fat, refined sugar, and empty calories.

What draws us to indulge in sugary treats in the first place? Turns out, when we eat something sugary, our brains release a surge of dopamine, a chemical responsible for the feeling of pleasure and reward. This motivates us to repeat the action, reinforcing the reward and causing sugar cravings. To get a sweet fix without getting trapped in a powerful reward cycle, check out these recipes that contain a good amount of protein and/or fibre to slow digestion and help you feel full for longer.

Discover our selection of unique and decadent recipes that are sure to bring a festive flourish to the end of any celebratory meal. Not only that, they’ll do so while also helping us keep our health and overall well-being in check. Cheers!

Stuffed Brownie Cookies

Cookies are a holiday staple, and these are sure to become a fast favourite. Experiment with your favourite nut or seed butter here to make it your own new family tradition.

Ingredients

1/2 cup (125 mL) nut or seed butter of choice

1 cup (250 mL) oat flour

1/2 cup (125 mL) unsweetened cocoa

1/3 cup (80 mL) coconut sugar, or sugar substitute of your choice

3/4 tsp (4 mL) baking soda

1/4 tsp (1 mL) baking powder

1/4 tsp (1 mL) kosher salt

6 Tbsp (90 mL) coconut oil, melted

2 Tbsp (30 mL) oat milk

1 1/2 tsp (7 mL) vanilla extract

1 1/2 oz (43 g) unsweetened chocolate

2 tsp (10 mL) monk fruit powder or stevia

Steps

1. In small bowl, place nut or seed butter and freeze until stiff but still pliable, about a half-hour. Quickly form into 10 balls about 1 tsp (5 mL) each, place on parchment-lined plate, and return to freezer until ready to use.

2. Preheat oven to 325 F (170 C). Line 2 baking trays with parchment paper and set aside.

3. In large bowl, whisk together oat flour, cocoa, coconut sugar, baking soda, baking powder, and salt until thoroughly combined.

4. In another small bowl, whisk together coconut oil, oat milk, and vanilla extract. Add wet mixture to dry mixture and stir together with wooden spoon or rubber spatula until well combined. Form cookie dough into 10 balls each roughly 1 1/2 Tbsp (22 mL) in size.

5. Working with one ball of cookie dough at a time, make a wide well that extends about three-quarters of the way through the ball of cookie dough. Add one ball of frozen nut or seed butter filling into well and gently form cookie dough around filling ball, fully enclosing with dough. Place filled cookie on prepared baking tray and continue process with remaining cookie dough and filling. Bake cookies, one tray at a time, until softly set, about 10 to 12 minutes. Let cookies cool and firm up on baking tray for 10 minutes before transferring to wire rack to cool completely to room temperature.

6. Once cookies have cooled, gently melt chocolate in heat-safe bowl over saucepan of gently simmering water. Once completely melted, remove bowl from saucepan and stir in monk fruit powder or stevia. Drizzle over cookies and let set in refrigerator for 30 minutes. Cookies will keep in airtight container for up to a week.

Makes 10 Cookies

EACH COOKIE CONTAINS: 219 calories; 3 g protein; 17 g total fat (12 g sat. fat); 18 g total carbohydrates (7 g sugars, 4 g fibre); 159 mg sodium

Picture Perfect

Make quick work of shaping cookies by using a cookie scoop. They come in a variety of sizes and help ensure picture-perfect cookies every time.

Spiced Orange Cake

This spice cake is the perfect accompaniment to any holiday gathering. It’s not only deliciously perfumed with orange and a heady mixture of spices, reminiscent of gingerbread, but also perfect for those who have food sensitivities, as it’s gluten free and vegan. You can use your favorite brand of dairy-free yogurt for the frosting, but keep in mind that, for this recipe, the thicker the better. For added thickness, you can strain your yogurt through some cheesecloth set in a colander placed over a deep bowl. Depending on how loose your yogurt is, it may take up to overnight to drain.

Ingredients

2 Tbsp (30 mL) ground flaxseed

2 1/2 cups (625 mL) almond flour

1/4 cup (60 mL) date sugar or coconut sugar

1/2 cup (125 mL) tapioca flour

1/2 cup (125 mL) coconut flour

2 tsp (10 mL) baking soda

1/4 tsp (1 mL) kosher salt

1/4 tsp (1 mL) freshly ground black pepper

1 tsp (5 mL) ground cinnamon, plus extra for garnish

1/2 tsp (2 mL) ground ginger

1/4 tsp (1 mL) ground nutmeg

1 Tbsp (15 mL) finely grated orange zest

1 cup (250 mL) orange juice, at room temperature

1/4 cup (60 mL) coconut oil, melted

2 Tbsp (30 mL) maple syrup

1 Tbsp + 1/2 tsp (15 mL + 2 mL) vanilla extract, divided

1 1/2 cups (350 mL) strained plain coconut yogurt

2 to 3 drops orange blossom water

1 orange, thinly sliced, for garnish (optional)

1/4 cup (60 mL) toasted sliced almonds, for garnish (optional)

Steps

1. Preheat oven to 350 F (180 C). Lightly grease 9 in (23 cm) round cake tin with coconut oil and add a round of parchment paper to bottom of pan. Set aside.

2. In small bowl, whisk together ground flaxseed and 1/3 cup (80 mL) water. Set aside for at least 5 minutes.

3. In large bowl, whisk together almond flour, date sugar or coconut sugar, tapioca flour, coconut flour, baking soda, salt, ground black pepper, cinnamon, ginger, and nutmeg until thoroughly combined. Form a well in centre of dry ingredients and set aside.

4. In medium bowl, whisk together orange zest and orange juice, coconut oil, maple syrup, 1 Tbsp (15 mL) vanilla extract, and reserved flaxseed mixture until well combined.

5. Pour liquid ingredients into well in dry ingredients and stir with wooden spoon or spatula until combined. Pour batter into prepared cake tin and smooth top to create an even surface. Bake cake until a toothpick inserted in centre of cake comes out clean and cake springs back when gently pressed, about 35 to 40 minutes. Allow cake to cool for 10 minutes in pan before running a knife around edge of cake to loosen from pan. Remove cake from tin and allow to cool to room temperature on wire rack.

6. While cake is cooling, prepare frosting. In medium bowl, stir together remaining 1/2 tsp (2 mL) vanilla extract, strained yogurt, and orange blossom water. Take note, a little orange blossom water goes a long way in flavouring this frosting. Start with a very small amount and slowly add drop by drop until it acquires a taste to your liking.

7. When ready to serve, place cooled cake on serving platter. Spread frosting overtop of cake and decorate with orange curls, toasted almonds, and a sprinkling of cinnamon, if desired. Serve immediately.

Serves 12

EACH SERVING CONTAINS: 372 calories; 12 g protein; 24 g total fat (10 g sat. fat); 34 g total carbohydrates (12 g sugars, 5 g fibre); 300 mg sodium

Garnish With Ganache

For a little more indulgence, forgo the frosting and instead drizzle with some chocolate ganache made by whisking together 1 cup (250 mL) warmed coconut cream with 10 oz (285 g) chopped dark chocolate.

Cranberry Cashew Tart

This tart is a showstopper. Smooth and creamy cashew cream is paired with the bright tang of cranberry compote for an unforgettable finish to any festive meal. Cranberries, skin on, are very high in beneficial bioactive plant compounds and antioxidants.

Ingredients

1 1/2 cups (350 mL) raw cashews, divided

2 Medjool dates, pitted and roughly chopped

1 1/2 cups (350 mL) rolled oats

3 Tbsp (45 mL) coconut oil, melted

1/2 tsp (2 mL) arrowroot powder or cornstarch

2 cups (500 mL) fresh or frozen cranberries

1 Tbsp (15 mL) monk fruit powder or stevia

2/3 cup (160 mL) cashew milk or coconut milk

1 Tbsp (15 mL) vanilla extract

2 Tbsp (30 mL) yacon syrup or agave syrup

3 oz (85 g) chopped cocoa butter, melted and cooled, or virgin coconut oil

STEPS

1. Preheat oven to 350 F (180 C).

2. In small bowl, place 1 cup (250 mL) cashews and cover liberally with boiling water. Set aside.

3. In food processor, pulse together remaining 1/2 cup (125 mL) cashews along with dates, until cashews are roughly chopped. Add in rolled oats and coconut oil; continue to combine mixture in long pulses until a moist dough forms that holds its shape well when a small amount is squished together in the palm of your hand. Firmly press dough into 9 in (23 cm) round tart pan with removable bottom. Bake until crust is golden brown, about 10 to 15 minutes. Allow crust to cool to room temperature in tart pan on wire rack.

4. Meanwhile, make cranberry filling. In small bowl, stir together arrowroot powder or cornstarch with 1 Tbsp (15 mL) water and set aside.

5. In small saucepan, add cranberries, 1 Tbsp (15 mL) water, and monk fruit powder or stevia. Bring to a simmer over medium-high heat. Once simmering, reduce heat to mediumlow and allow mixture to cook, stirring often, until cranberries have popped and mixture has thickened slightly. Stir in arrowroot mixture and continue to cook, stirring constantly for 1 minute. Remove saucepan from heat and set aside, allowing mixture to cool for 10 minutes. Pour cranberry filling into crust and spread into even layer. Place tart in refrigerator while making topping.

6. To make topping, start by draining reserved cashews. Place cashews in blender along with cashew milk, vanilla extract, and yacon syrup or agave syrup. Blend until completely smooth, scraping down sides of blender as needed with a rubber spatula. Add cocoa butter or coconut oil and blend until well combined. Pour cashew mixture overtop of cranberry layer in tart and smooth top with spoon or spatula. Refrigerate tart for 2 to 3 hours.

7. When ready to serve, garnish as desired, slice, and serve. Store leftovers, covered, in refrigerator for up to 2 days.

Serves 12

EACH SERVING CONTAINS: 363 calories; 4 g protein; 32 g total fat (17 g sat. fat); 17 g total carbohydrates (5 g sugars, 2 g fibre); 15 mg sodium

Berry Swaps

This tart is also yummy with other types of berries in place of the cranberries. Blueberries, raspberries, or cherries all work well. Just take note that you may need to cook the filling a little longer and add a bit more arrowroot powder or cornstarch to achieve a very thick filling.

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