Unmask True Colorado Flavors this Holiday Season
We are creatures of habit and slow to change our culinary traditions during the holiday season. Unmask the true flavors of regional produce this year by reducing excess butter, cream and sugar.
Coloradans are fortunate to have an abundance of home grown foods. The colors of fall create a lovely palate for your holiday feast. The bright oranges of the many varieties of winter squash; the intensity of the fabulous root vegetables—beets, potatoes, carrots, onions, etc.— and bright greens of kale, Swiss Chard, spinach, collard and beet greens; extra virgin olive oil, salt, freshly ground pepper and fresh herbs, along with the following phytonutrient-rich vegetable combinations, create an explosion of flavor.
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Peel, dice, and oven roast at 450 degrees a medley of winter squash, root vegetables and bright green Brussels sprouts. Fresh rosemary or sage is a welcome addition. Alternately, gather two pounds of assorted organic mushrooms from Northern Colorado's Hazel Dell Mushrooms. These immune-boosting mushrooms are divine when roasted until fragrant (15-20 minutes) with fresh thyme. Pan sauté chopped greens and add some garlic, crushed red pepper, pine nuts and a splash of balsamic vinegar.
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A warm quinoa salad is an ideal substitute for traditional bread stuffing. Referred to as the "Mother Grain of the Incas," quinoa has been grown in South America for centuries and is currently grown in Colorado, available through White Mountain Farm in Mosca. This versatile nutritional powerhouse can be substituted for nearly any grain in most recipes. It is high in protein, calcium, fiber, B-vitamins and iron. Add one cup of rinsed quinoa to two cups water or stock, bring to a boil, lower heat, cover and simmer for 15 minutes. Add two cups of diced roasted butternut or winter squash, a small handful of dried cherries, toasted sunflower seeds, parsley, finely diced red onion and 2 chopped stalks of celery. Top with this sweet/savory dressing: Combine 1D4 cup extra virgin olive oil, 2 tablespoons honey, juice of 1 lemon, 1 teaspoon cinnamon, 1D2 teaspoon cumin and 1/4 teaspoon nutmeg in a bowl. Pour over the quinoa mixture and serve warm or at room temperature.
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Spread your bread with sweet potato apple butter this holiday season. Bake a sweet potato and Colorado apple in the oven until the sweet potato is soft. Peel the apple and mash with the potato. Add 1D2 teaspoon cinnamon, a pinch of allspice, cloves and add a small amount of honey to taste. Spread on your favorite holiday breads and rolls.
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Toss the traditional pie and indulge in antioxidant-rich dark chocolate. Chocolove, a Boulder chocolate company, delivers the base for a terrific chocolate bark. Melt three bars of their "Rich Dark" (65 percent cocoa) in the microwave. Mix together 1D4 cup of toasted pine nuts and dried Colorado cherries. Add half of the mixture to the melted chocolate with 1D4 teaspoon dried chipotle chili powder. Spread thinly on waxed paper and sprinkle with remaining nuts and berries and a large pinch of large flaked sea salt. Place in the refrigerator for an hour until set. Break into pieces and serve. The bark pairs beautifully with "Colorado Merlot Divinity"—a rich after-dinner wine from Cañon City's Winery at the Holy Cross Abbey.
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If chocolate is not your favorite, serve an after-dinner cheese tray. Mou Cou Cheese Co., Windsor Dairy and Haystack Mountain Goat Dairy offer an exceptional variety of cheeses to enjoy at the close of your holiday meal. Remember the adage, "less is more" when eating cheese. Pair the cheese with crisp Colorado apples and pears for an unforgettable experience.
Most of all, take time to enjoy preparing and consuming your feast with family and friends. Sharing your kitchen with those you care about makes for an exceptional eating experience.
Check out the Colorado Department of Agriculture Web site at www.ag.state.co.us where you will find an extensive list of local growers by county or zip code. Load up on healthy fall vegetables and keep the animal protein to a minimum.
Coloradans are fortunate to have an abundance of home grown foods. The colors of fall create a lovely palate for your holiday feast. The bright oranges of the many varieties of winter squash; the intensity of the fabulous root vegetables—beets, potatoes, carrots, onions, etc.— and bright greens of kale, Swiss Chard, spinach, collard and beet greens; extra virgin olive oil, salt, freshly ground pepper and fresh herbs, along with the following phytonutrient-rich vegetable combinations, create an explosion of flavor.
•••
Peel, dice, and oven roast at 450 degrees a medley of winter squash, root vegetables and bright green Brussels sprouts. Fresh rosemary or sage is a welcome addition. Alternately, gather two pounds of assorted organic mushrooms from Northern Colorado's Hazel Dell Mushrooms. These immune-boosting mushrooms are divine when roasted until fragrant (15-20 minutes) with fresh thyme. Pan sauté chopped greens and add some garlic, crushed red pepper, pine nuts and a splash of balsamic vinegar.
•••
A warm quinoa salad is an ideal substitute for traditional bread stuffing. Referred to as the "Mother Grain of the Incas," quinoa has been grown in South America for centuries and is currently grown in Colorado, available through White Mountain Farm in Mosca. This versatile nutritional powerhouse can be substituted for nearly any grain in most recipes. It is high in protein, calcium, fiber, B-vitamins and iron. Add one cup of rinsed quinoa to two cups water or stock, bring to a boil, lower heat, cover and simmer for 15 minutes. Add two cups of diced roasted butternut or winter squash, a small handful of dried cherries, toasted sunflower seeds, parsley, finely diced red onion and 2 chopped stalks of celery. Top with this sweet/savory dressing: Combine 1D4 cup extra virgin olive oil, 2 tablespoons honey, juice of 1 lemon, 1 teaspoon cinnamon, 1D2 teaspoon cumin and 1/4 teaspoon nutmeg in a bowl. Pour over the quinoa mixture and serve warm or at room temperature.
•••
Spread your bread with sweet potato apple butter this holiday season. Bake a sweet potato and Colorado apple in the oven until the sweet potato is soft. Peel the apple and mash with the potato. Add 1D2 teaspoon cinnamon, a pinch of allspice, cloves and add a small amount of honey to taste. Spread on your favorite holiday breads and rolls.
•••
Toss the traditional pie and indulge in antioxidant-rich dark chocolate. Chocolove, a Boulder chocolate company, delivers the base for a terrific chocolate bark. Melt three bars of their "Rich Dark" (65 percent cocoa) in the microwave. Mix together 1D4 cup of toasted pine nuts and dried Colorado cherries. Add half of the mixture to the melted chocolate with 1D4 teaspoon dried chipotle chili powder. Spread thinly on waxed paper and sprinkle with remaining nuts and berries and a large pinch of large flaked sea salt. Place in the refrigerator for an hour until set. Break into pieces and serve. The bark pairs beautifully with "Colorado Merlot Divinity"—a rich after-dinner wine from Cañon City's Winery at the Holy Cross Abbey.
•••
If chocolate is not your favorite, serve an after-dinner cheese tray. Mou Cou Cheese Co., Windsor Dairy and Haystack Mountain Goat Dairy offer an exceptional variety of cheeses to enjoy at the close of your holiday meal. Remember the adage, "less is more" when eating cheese. Pair the cheese with crisp Colorado apples and pears for an unforgettable experience.
Most of all, take time to enjoy preparing and consuming your feast with family and friends. Sharing your kitchen with those you care about makes for an exceptional eating experience.
Check out the Colorado Department of Agriculture Web site at www.ag.state.co.us where you will find an extensive list of local growers by county or zip code. Load up on healthy fall vegetables and keep the animal protein to a minimum.
Colorado Holiday Beer Biscuits
Preheat your oven to 350°. Sift together 1 1D2 cups of all purpose flour, 1 2/3 cups whole wheat pastry flour, 1D2 teaspoon baking soda, 2 teaspoon baking powder, 2 teaspoon salt and a package of diced fresh chives Add a 12 oz. bottle of New Belgium Brewing Co.'s 1554 Beer and 1 tablespoon of honey to the flour mixture. Knead quickly just until the dough comes together. Flatten in a large circle and cut the dough into eight wedges. Place on a baking sheet lined with parchment paper and bake for 25 minutes or until lightly browned on the bottom.
Jan Findlater is Whole Foods Market cooking and lifestyle classroom coordinator.
Jan Findlater is Whole Foods Market cooking and lifestyle classroom coordinator.
