Bellingham Alive |Holiday Feature| Holiday Redo

From everyone at KLM Media:

Happy Holidays

When it comes to epic meals, the holiday season takes center stage! But what do you do with all your leftovers? Don’t make another turkey sandwich, transform your culinary creations into magic this season with our Holiday Dinner Redo. We introduce each traditional dish with tips and tricks for locally sourcing your holiday dinners, then switch it up with signature redo recipes! Our expert wine pairings and creative cuisine combos will help make those dinners truly divine for days to come.

Holiday Dinner

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Written by Jenn Miranda, with wine pairings by Amberleigh Brownson

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S WE STEP into another frosty Pacific Northwest winter, familiar holiday dishes are calling once again— encouraging us to gather together with loved ones and share food that lifts our spirits and warms our hearts.

To show your holiday table some extra love this year, we bring you signature leftover-based recipes from main dish favorites that put a surprisingly delicious

Happy Holidays from everyone at K&L Media!

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twist on classic holiday tastes. Blending in locally sourced ingredients, our holiday recipe redo’s will breathe new life into traditional staples. Complete with helpful tips, clever tricks, and expert wine pairings from our in-house sommelier, we hope these recipes become a divine addition to your kitchen this season— Happy Holidays!

Look for this symbol for pairing options from our in-house Sommelier, Amberleigh Brownson.

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MAIN DISH o L

Roast Beef

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There’s no better time to source local than the holidays! For a great beef roast, Widnor Farms is worth checking out! Their stunning family operated farm out in Custer raises both red and black angus beef. Try their eye of round roast. For a fresh, tender cut I also love Addies Angus Ranch tenderloin roast.

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When It’s done: Set your oven to 375° (Chef’s Tip: The rule of thumb is approximately 20 minutes per pound of beef for a medium finish.)

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Rare: 125° Medium Rare: 135° Medium: 145° Medium Well: 150° Well Done: 160°

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Roast Beef Stroganoff

INGREDIENTS 1 cup leftover roast beef, thinly sliced pieces 1 tablespoon olive oil 1 sweet onion, sliced 3/4 cup cremini mushrooms, sliced 2 cloves fresh garlic, grated or crushed 3 teaspoon smoked paprika

1 teaspoon crushed red pepper Cracked black peppercorn to taste 1/2 cup sour cream 1/2 cup butter 1/4 cup heavy cream 2 tablespoon parsley, chopped 32 oz package beef bone broth 2 cups egg noodle

Heat olive oil in a large saute pan and then add the onions and mushrooms. Cook for about three minutes until softened.

When the onions and mushrooms are lightly browned, add the garlic, smoked paprika, and cracked pepper, plus the leftover beef and any juices. Cook over a low heat for a further three minutes. Add a splash of water if it gets too dry.

Finally, add the sour cream, butter, and heavy cream and heat gently until it just starts to bubble. Turn the heat off and sprinkle in the chopped parsley.

Bring bone broth to a boil, add egg noodles and reduce heat to a simmer. Allow to cook for five minutes, then drain. Saute cooked noodles in a saute pan with stroganoff and cover. Simmer on low heat for 10 to 15 minutes.

PAIR WITH: DYNASTY CELLARS IRRESPONSIBLE RED BLEND Balanced and approachable, this red is full of macerated cherries and peppercorn. It’s light enough to complement the cream and mushroom components, yet full-bodied enough to really showcase the roast beef.

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Photo by Cocoa Laney

PRE-HOLIDAY REPLENISH

In order to have a mouthwatering holiday feast and make the most of those tasty leftovers, it’s crucial to have all the essential herbs and spices at your fingertips. Here is my go-to list of on-hand ingredients to keep at the ready.

Amberleigh Brownson has been a local sommelier and international wine judge in Whatcom county for eight years.

She is a four-time award winner from Wine Spectator for her wine program and wine pairing dinners, and has become an opinion leader in the Washington wine world, particularly in Whatcom County.

For locally sourced fresh herbs, head to Living Earth Herbs Apothecary. They sell fresh, organic herbs in bulk in their charming local shop.

For spices, my personal favorite is The Spice Hut. Their selection can’t be beat, and chances are you may even find a last-minute holiday gift or two while you’re there.

ADDIES ANGUS RANCH: Addies Angus Ranch was established in 1998 and has been raising registered Black Angus beef since 2012. At the ranch, you’ll find individual, bulk, and custom cuts of grass-fed meat. Addies Angus has individual Prime Cuts of grass-fed Angus beef available, including Tenderloin, Prime Rib and New York Roast! Steaks and specialty cuts are available, ground burger patties. Addies is run by Nikki LewisLeSourd, who makes a point to passionately care for her 30 plus cows on her quiet country 30-acre plot in Mount Vernon.

SPICES:

Photo by Kelly Pearce

Allspice Star Anise Nutmeg Minced and powdered ginger Cloves Cardamom Dried oregano Crushed red chili pepper flakes Hickory liquid smoke Granulated garlic Cumin Chili powder Lemon pepper Peppercorns Bay leaf Smoked paprika Orange peel Rosemary Saffron Dill

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Photo by Robert Dudzik

FRESH HERBS: Parsley Thyme Basil Oregano Sage Thyme Mint

MEET OUR SOMMELIER Amberleigh Brownson

Photo by Kelly Pearce

RED Chipped Beef Street Tacos INGREDIENTS 2 cups chipped leftover roast beef 1 yellow onion, diced 2 limes, one quartered, one cut into small wedges

1/2 bunch cilantro, chopped 1/4 cup cotija cheese for sprinkling 1 package fresh locally made corn tortillas from Tortillas Con Madre

Coat pan with oil and fry chipped beef and onion until onions are translucent and meat is hot (squeeze the juice from one lime over meat as it is cooking.) Place meat over steamed tortillas, sprinkle cheese and cilantro on top, serve with lime wedges for garnish.

PAIR WITH: BAYERNMOOR CELLARS ALBARIÑO Yes, you can have white wine with dark meat! Try this adult juice as its stone fruit and zesty citrus will be the perfect accompaniment to these simply delicious holiday tacos.

Cranberry Pico De Gallo INGREDIENTS 3 large tomatoes, diced 1 cup finely shredded cabbage (I use a pre-shredded bag with carrots!)

1 bunch cilantro, finely chopped without stems

1 bunch green onion, finely chopped 1/2 lemon 1 jalapeno 1/2 cup leftover whole cranberry sauce 1 tablespoon salt 1 teaspoon pepper

First, dice the tomatoes and place in a dish, add the salt and pepper, stir and let sit while you chop your remaining ingredients. Remove the rib and seeds from the jalapeno for a mild flavor. Add cabbage, green onion, cilantro, jalapeno, and cranberry sauce. Squeeze lemon juice over top and add salt and pepper to taste. Let stand refrigerated for 30 minutes, stir occasionally. Serve with warmed and salted tortilla chips.

PAIR WITH: GLM WINE CO. KOLK SHIRAZ ROSÉ Bright flavors of strawberry candy and limeade will pair exquisitely with the cilantro and jalapeno in this Pico and the bright acidity will harmonize with the cranberry.

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MAIN DISH Turkey

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For the best flavor, source fresh poultry from local farms like Hidden Meadow Ranch in Mount Vernon, Osprey Hill Farm in Acme, or Heritage Lane Farm in Lynden.

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Photo by Shawn Linehen

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When It’s done: Set your oven to 325°, turn it up to 400° for the final 25 to 30 minutes.

Internal temperature should reach 165°.

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Common cooking times:

10-18 pounds: 3-3½ hours, 3¾-4½ hours.

18-22 pounds: 3½-4 hours, 4½-5 hours.

22-24 pounds: 4-4½ hours, 5-5½ hours.

24-30 pounds: 4½-5 hours, 5½-6¼ hours.

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RED Asian Turkey Dumplings

with Dipping Sauce

INGREDIENTS 2 cups cooked leftover turkey, chopped 1/2 head cabbage, finely chopped 1/4 cup Aloha brand soy sauce 1 tablespoon sesame oil 1/4 cup white vinegar 1 tablespoon sugar 5 green onions (light green parts only), chopped

2 large eggs 1 (10-ounce) package white button mushrooms, cleaned and chopped Coarse salt All-purpose flour for baking sheet 2 (12-ounce) packages round potsticker wraps 2 tablespoons canola oil

In a large bowl, mix turkey, cabbage, soy sauce, sesame oil, vinegar, sugar, green onion, eggs, and mushrooms until well combined. Season with salt.

Lightly dust a baking sheet with flour. Place a spoonful of filling in the center of a potsticker wrap. Gently rub the edge of the wrap with water. Fold skin over filling to form a half-moon shape. Pinch edges to seal. Place on the prepared baking sheet. Repeat with remaining filling and dumpling skins.

In a large skillet, heat canola oil over medium-high heat. Add dumplings and cook for 30 to 45 seconds on each side. Add 1/4 cup water to the skillet and cover. Simmer on low for eight to 10 minutes.

DIPPING SAUCE: Whisk together in bowl: 1/4 cup Aloha brand soy sauce 1/4 cup water 2 tablespoons honey 4 teaspoons granulated sugar

3 tablespoons sesame seed oil 4 tablespoons Mirin rice cooking wine 2 tablespoons apple cider vinegar 2 tablespoons toasted sesame seeds

PAIR WITH: CHATEAU STE. MICHELLE DRY RIESLING It’s no secret– Riesling is super flexible, but there is nothing quite like Asian food to showcase this versatile favorite. Chateau Ste. Michelle’s is the way to go, pairing wonderfully with turkey (the first night, too!)

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MAIN DISH Holiday Ham When it comes to local holiday ham, Hempler Foods Group has us covered!

They source from local PNW farms to offer honey cured hams, gourmet bone-in semi spiral ham, and more. Family owned and deeply rooted in our community, Hempler’s hams can be found in Haggen’s, the Community Food Co-op, and other grocery stores throughout Whatcom and Skagit.

MARIE’S BEES Marie’s Bees owner and honeybee wrangler extraordinaire, Marisa Papetti works with female beekeepers across the Pacific Northwest, selling their honey along with her own honey nationwide. She and her fellow beekeepers strive to practice and promote sustainable beekeeping.

Papetti buzzes around her over 100 hives in the county, using a commercial kitchen to create her various offerings. Options include regular honey, creamed cinnamon honey, seasonal favorite orange vanilla creamed honey, and hazelnut honey, among others. Two of her hives buzz with hundreds of bees atop the roof of the Sycamore Square Building in Bellingham, where rooftop beekeeping experiences are offered by Papetti.

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INGREDIENTS 1 fully cooked bone-in ham, 6-8 pounds 3/4 cup packed brown sugar 1/2 cup Dijon mustard

3/4 cup orange vanilla creamed honey from Marie’s Bees 1 1/2 teaspoons whole cloves 1 can of lemon-lime soda

Score the surface of the ham ½ inch deep in one direction, and then in the opposite direction, making diamond shapes. Insert a whole clove in the center of each diamond.

In the bottom of a roasting pan, add the lemon lime soda. Place a cooking rack in the pan and place ham cut side down on the rack.

Bake, uncovered, at 325°F for two hours.

In a small bowl, combine the brown sugar, mustard, and honey for glaze.

Brush the glaze over the ham every 15 minutes or so.

When It’s done: Set your oven temp to 325°.

Reheating a fully cooked ham • Whole, bone-in: 10-14 pounds, 15-18 minutes per pound.

• Half, bone-in: 5-7 pounds, 18-24 minutes per pound.

• Arm picnic shoulder, boneless: 5-8 pounds, 25-30 minutes per pound.

• Vacuum packed, boneless: 6-12 pounds, 10-15 minutes per pound.

• Spiral cut, whole or half: 7-9 pounds, 10-18 minutes per pound.

If you’re cooking a smoked or “cook before eating” ham, you’ll need to cook until the internal temperature reaches 145°.

• Whole, bone-in: 10-14 pounds, 18-20 minutes per pound.

• Half, bone-in: 5-7 pounds, 22-25 minutes per pound.

• Arm picnic shoulder, boneless: 5-8 pounds, 30-35 minutes per pound.

• Shoulder roll (butt), boneless: 2-4 pounds, 35-40 minutes per pound.

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Ham Tetrazzini

INGREDIENTS 6 ounces spaghetti 3 quarts water 1 teaspoon salt 1 tablespoon butter 2 tablespoons onion, chopped 8 ounces sour cream 6 ounces cream cheese 1/2 cup portabella mushrooms, sliced

1/2 cup water 1/2 cup cheddar cheese, shredded 1 cup diced leftover ham 2 tablespoons fresh parsley, chopped 2 tablespoons pimento, chopped 1 red pepper, diced 1/4 cup sweet peas

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for eight to 10 minutes until just al dente.

While pasta is cooking, melt butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about five minutes.

Stir in sour cream and cream cheese, 1/2 cup water, and shredded cheese.

Heat mixture until cheese melts, stirring often.

Mix in the ham, mushrooms, cooked and drained pasta, chopped pimento, chopped parsley, red pepper, and peas to saucepan; stir to combine. Cook until mixture is heated through, then serve.

PAIR WITH: VAN VINO VINEYARDS LEMBERGER This wine is chock-full of black and blue fruits, with a creamy mid-palate that will rise effortlessly to the challenge of Hempler’s Ham: “I dare you to find something to pair with me!” Complex and velvety, this will sway in your mouth with the layered flavors of the ham and pimentos.

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PLANT BASED

Holiday Loaf We know tasty plant-based holiday meals can be a challenge, but non-meat eaters need fear not! We’ve got you covered with a signature smoky beyond Holiday Loaf main dish. Head to our website, bellinghamalive.com/dine for a bonus plant based holiday recipe redo for savory sweet potato cakes! ENJOY!

INGREDIENTS 1 pound Beyond Meat ½ cup panko 2 tablespoons ketchup ½ cup onion, diced 1 flax egg 1 tablespoon mustard 1 tablespoon hickory flavored liquid smoke 1 teaspoon garlic powder

½ teaspoon salt ½ teaspoon smoked paprika ½ teaspoon oregano

GLAZE 1/4 cup ketchup 1/4 cup brown sugar 2 teaspoons Dijon mustard

Start with the Beyond Meat protein in a large mixing bowl.

Add diced onions.

Add flax egg and mix gently.

Add panko, spices, ketchup, mustard, and liquid smoke to the bowl and blend by hand.

Shape mixture into a loaf on parchment paper in a loaf pan or baking dish. Bake loaf at 375° for 35 minutes. Mix the glaze ingredients together and set aside.

After baking for 35 minutes, brush the glaze on loaf and continue cooking for another 20 to 25 minutes.

Continue cooking meatloaf for 25 to 30 minutes. Let the meatloaf stand at least 10 minutes before slicing.

PAIR WITH: WELCOME ROAD WINERY CHATON RED BLEND My favorite varietals (Cabernet Sauvignon, Cabernet Franc, and Merlot) are combined in this lovely union of the best fruit we grow here in Washington. Its spice and fruitiness show off the smoky earthiness of this dish in a stellar pairing.

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SOURCE LOCAL

Boldly Grown Farm Winter CSA Written by Kristen Boehm

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F YOU THINK you can’t get farm fresh food in

the colder months, certified organic family farm Boldly Grown Farm is coming to your rescue!

Married couple Amy Frye and Jacob Slosberg first met at the Centre for Sustainable Food Systems at the University of British Columbia’s organic learning farm. They began Boldly Grown Farm in 2015 at the Viva Farms Incubator with a specific type of crop in mind.

“We’ve always focused on fall and winter vegetables, right from the beginning. That’s kind of what we’ve built our business around,” Frye says. “We saw a huge opportunity for growing and selling more local food in the winter months… I think people were really excited about accessing more local food year round.”

Although Boldly Grown focuses on wholesale markets, they quickly fell into a direct relationship with consumers thanks to Slosberg’s friends and family in Seattle.

“Our first season in 2015… [when] we moved down here, given that he’s from Seattle, we had people asking us, ‘Well, where can we get your produce,’” explains Frye. “I had experience running a CSA model before, so we were like, ‘Let’s try this winter CSA thing.’”

CSA stands for “community supported agriculture,” and it’s a way that farms and their communities support each other. When you become a member, you pay for a share of that season’s harvest, and those funds help the farmer operate the farm. Then, you receive your share of the harvest throughout the season.

This is a little different from other food subscription models. The philosophy behind CSAs, which Boldly Grown Farm explains in-depth on their website, is about investing in your local economy and agriculture, and taking on “the inherent risks associated with farming, as well as the potential rewards of a bountiful harvest.”

Boldly Grown’s Winter CSA is all about eating seasonally and locally, with crops grown in Skagit County soil at their farm in Bow (which they moved to in 2021). This year, the program begins in November and lasts through March, with biweekly boxes full of 8-10 different items. The boxes are hefty, since they’re intended to last you through a couple of weeks. In the fall they might contain a wider variety of fresh produce, like broccoli, squash, and rainbow chard, while the winter and “deep winter” (January through March) boxes might have more storage crops like potatoes, beets, and carrots. Boldly Grown also takes the extra step to include “value added” products to their deep winter boxes, like chili flakes made from peppers they grow and dry themselves over the summer season, or sauerkraut from Bellingham’s Pangea Ferments.

Eating seasonally like this helps connect you to your environment, but it can take some adjustment.

Boldly Grown can help with that, too! They send out a newsletter with each box that has tips, recipes, and info on the produce and the farm.

To further simplify your hunt for fresh and local food in the winter, Boldly Grown offers bread and cheese subscription add-ons to their CSA, so you can get Water Tank Bakery loaves and cheese from producers like Samish Bay Cheese, Twin Sisters Creamery, and Ferndale Farmstead biweekly as well.

Folks who might not be ready to sign-on for a full CSA season are welcome to visit Boldly Grown’s year-round farmstand. Even in December, you can find “lots of winter squash, carrots, beets, radicchio, cabbage, kohlrabi, celeriac, [and] various radishes,” according to Frye. She also assured us that people are welcome to sign-up for the CSA at any point in the season.

“We’ve had folks sign up as late as February and just get on the last handful of boxes,” Frye says.

“Sign up whenever you’re ready!” 8855 Ershig Rd., Bow, 206.795.5715, boldlygrownfarm.com

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