We have decided on our Christmas Meal.
As an appetizer we are going to have Zesty Little Crab Cakes with Lemon Caper Aioli. The main meal will be Easy Beef Wellington paired with Smokey Green Beans and Pine Nuts. All of these recipe we found in the cookbook that the local grocery store gave out when you make a dotation to the local food pantry.
Zesty Little Crab Cakes with Lemon Caper Aioli
Servings: Serves 8
Prep Time: 45 minutes
Cook Time: 4 minutes
6 oz. crabmeat, picked over and drained
1/2 cup Onion, finely minced
3/4 cup Mayonnaise, low-fat
1 Large egg, slightly beaten
2 1/4 cup Panko bread crumbs
2 3/4 teaspoon Black pepper, freshly ground
1 1/2 tablespoon Parsley, fresh, minced
1/2 teaspoon Cayenne pepper
1/4 cup Light olive oil
1 tablespoon Unsalted butter
2 tablespoon Capers, drained (Lemon Caper Aioli)
1/4 cup Fresh lemon juice (Lemon Caper Aioli)
6 tablespoon Nature’s Place Organic Extra Virgin Olive Oil (Lemon Caper Aioli)
1 teaspoon Lemon zest (Lemon Caper Aioli)
1 1/2 tablespoon Chopped fresh parsley (Lemon Caper Aioli)
2 tablespoon Hannaford Inspirations Honey Mustard (Lemon Caper Aioli)
2 oz Pepperoncini, finely minced (Lemon Caper Aioli)
1. Prepare crab cakes. Line a baking sheet with parchment paper. In a large bowl, gently stir together crabmeat, shallot or onion, mayonnaise, egg, and 1/2 cup of the panko crumbs. Stir in black pepper, parsley, peperoncini, and cayenne. With a tablespoon sprayed with vegetable cooking spray, scoop crab mixture onto prepared baking sheet and form into 16 to 18 small patties. Refrigerate for at least 1 hour.
2. While crab cakes chill, prepare aioli. In a food processor or blender, blend together all aioli ingredients until creamy. Refrigerate until ready to use.
3. When ready to cook cakes, preheat oven to 300 F. Place remaining 1 3/4 cup panko crumbs in a shallow bowl or pie plate. Coat each crab cake in crumbs, shaping them a little as you do.
4. In a large skillet, heat olive oil until shimmering. Add butter and let it foam. Fry cakes in batches, being careful not to overcrowd them, turning once, until golden brown and cooked through, about 2 minutes per side. Return cooked cakes to parchment-lined baking sheet and keep warm in oven until they’re ready to be served.
5. Serve warm, with lemon caper aioli on the side for dipping.
Source: Hannaford fresh Magazine, March – April 2009
Easy Beef Wellington
Prep Time: 20 minutes
Cook Time: 53 minutes
4 each ( 5 oz.) thick-cut (at least 1 1/2 inches) filets center-cut beef tenderloin (filet mignon)
1/4 teaspoon salt, or to taste, divided
1/4 teaspoon freshly ground black pepper, or to taste, divided
12 oz mushrooms, sliced
2 each Shallots, peeled and chopped
1 teaspoon minced garlic
1 teaspoon Fresh thyme leaves
4 teaspoons olive oil
1 sheet (1/2 a 17.3 oz. pkg.) frozen puff pastry (such as Pepperidge Farm), thawed
1/4 cup all-purpose flour, for rolling
1 egg, lightly beaten
1. Season filets with half the salt and pepper, or to taste. Spray a nonstick skillet with vegetable cooking spray and heat over medium heat. Cook filets on both sides until well browned, about 2 minutes per side. Remove from heat and chill in the fridge for at least 3 hours. This step can be done a day in advance. Wipe the skillet clean.
2. Prepare duxelles. Place mushrooms, shallots, garlic, and thyme in a foodprocessor or blender. Work in batches if necessary and pulse until finely chopped.
3. Add oil to the nonstick skillet and heat over medium-high heat. Add mushroommixture and season with remaining 1/8 teaspoon each salt and pepper, or to taste. Saute until vegetables begin to release their juices, about 3 minutes, then continue to saute until the liquid has evaporated, about 18 to 20 minutes; mushrooms should be almost paste-like. Refrigerate until chilled, at least 1 hour and up to overnight. Duxelles may also be prepared a day in advance and stored, covered and refrigerated.
4. When ready to bake the Wellingtons, preheat oven to 425 degrees. Spray a baking sheet with vegetable cooking spray.
5. Remove beef and duxelles from fridge. Cut pastry sheet into four squares. Using a rolling pin dusted with flour, slightly roll out each square. Brush one side of the pastry with beaten egg. Place 1/4 of the duxelles on each of the squares and spread out evenly, leaving a 1-inch border. Place filets on top of the duxelles and wrap the dough up and around and seal. Transfer tothe baking sheet, seam side down, and brush all visible dough with egg. Make sure there’s at least 1 inch of space around each wrapped filet. Cut a slit in the top of each to allow the steam to escape.
6. Bake for 22 to 28 minutes for mediumrare center and a golden brown pastry top. Allow to rest for 5 to 10 minutes, then serve.
Source: Hannaford fresh Magazine, September – October 2012
Smoky Green Beans with Pine Nuts
Servings: Serves 8
Prep Time: 15 minutes
Cook Time: 15 minutes
1/2 cup pine nuts
2 lbs. fresh green beans
2 Tbsp. olive oil
1 medium onion, quartered and thinly sliced
2 tsp. smoked paprika (such as McCormick’s), or to taste
1/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
1. Place pine nuts in a large nonstick skillet. Toast over medium heat until lightly brown, about 5 minutes, stirring frequently. Watch carefully – the nuts can go from browned to burnt very quickly. Transfer to a plate.
2. Steam beans in a large saucepan. Cook until al dente, 6 to 8 minutes. Drain water and return beans to saucepan.
3. While beans cook, heat oil over medium heat in the skillet used for the pine nuts. Add onion slices; cook 2 minutes, stirring frequently. Stir in smoked paprika; cook until onions are soft, 2 to 3 minutes, stirring frequently. Add to beans; cook over medium heat until heated through, 1 to 2 minutes. Remove from heat and stir in salt and pepper.
4. Transfer beans to a serving
Source: Hannaford fresh Magazine, November – December 2013