Favourite comfort-and-joy foods perfect for the holidays

three cookies sit on a white tablecloth with a shortbread cookie with white icing on it made to look like Santa

I get inspired to incorporate seasonal decorations into our home. As the old saying goes, “a change will do you good.”

Every year those decorations bring back memories as they are lifted out of the box.

However, pulling things out is not always easy.

Read Also

A collection of handguns and sawed-off weapons confiscated by the RCMP.

Farmers left waiting on rural crime

RCMP say they’re working to curb rural crime on the Prairies, but response time realities and continued reports of incidents remain a frustration, and building tension might lead to dangerous escalation

I would like to declutter and only put up decorations that are special and have meaning, as well as doing something about the light strings that are twisted and knotted that may or may not work and discard anything that is broken.

Why did I keep them, and how did things that no longer serve us get back into that box?

It’s time to refresh and enjoy the season ahead. This applies to décor and also to food that brings a back a memory, fullness and a smile.

Here are some of my favourite comfort-and-joy foods perfect for the holidays.

They use items that are in season and on my countertop. I hate to waste, so using up these foods brings me satisfaction.

I hope that you enjoy them.

Apricot chicken

This is a warm one-dish meal after a long day — simply soothing. Serve with a green salad and a roast vegetable, such as carrots, beets, parsnips or squash.

A close up of some smaller pieces of chicken breast smothered in apricot sauce on a bed of white rice with some asparagus spears on the side of the plate.
Apricot chicken with rice is a warming and flavourful combination. Side with a steamed or roasted vegetable and the plate is full.
  • 3 tbsp. soy sauce 50 mL
  • 1 tbsp. brown sugar 15 mL
  • 1 c. apricot jam 250 mL
  • 3 tbsp. vinegar 45 mL
  • 1/4 tsp. paprika 1 mL
  • 1 1/2 c. uncooked converted long grain rice 375 mL
  • 1/4 c. butter or margarine 60 mL
  • 1/2 c. chopped onions 125 mL
  • 1 c. sliced mushrooms 250 mL
  • 2 c. water 500 mL
  • 6 chicken breasts or opt for bone-in chicken pieces for flavour 6

Combine the first five ingredients in a large bowl.

Combine rice, butter, onion and mushrooms in a skillet. Sauté over medium heat to slightly brown the rice. Remove from heat and add water. Place rice mixture in the bottom of a large baking dish. Arrange chicken over the rice combo. Pour the prepared sauce over the chicken. Bake at 350 F (180 C) for 1 1 /2 to two hours. Serves six.

Roast butternut squash

This is a lovely seasonal side dish. It adds that extra layer of flavour to your plate.

  • 1 large butternut squash (3 lbs)
  • 3 tbsp. extra virgin olive oil or oil of your choice 45 mL
  • 1 tsp. salt 5 mL
  • 1/2 tsp. freshly ground black pepper 2 mL

Preheat the oven to 350 F (180 C) with the rack in the centre of the oven. Prepare a baking sheet.

Peel the butternut squash with a peeler starting at the stem and going down. Cut off the stem and halve the squash lengthwise. Scoop out and discard the seeds. Chop the squash into one-inch chunks or cubes. Place on the baking sheet, drizzle with oil, salt, and pepper and toss.

Spread the squash evenly in a single layer on the baking sheet and bake until fork-tender and golden brown in spots. This should take about 40 to 45 minutes. Turn the squash after 20 minutes for even roasting.

You can add your own additional seasoning if desired or grated parmesan or pecorino cheese once out of the oven.

Serves six.

Lemon cheesecake

What a delicate dessert. Serve with a dollop of whipped cream and a side of fresh berries.

  • 1 1/4 c. graham crumbs 300 mL
  • 1/4 c. butter, melted 60 mL
  • 3 (250 g) packages cream cheese, softened 3
  • 1/2 c. granulated sugar 125 mL
  • 2 tsp. lemon zest 10 mL
  • 4 tbsp. lemon juice 60 mL
  • 1 tsp. vanilla extract 5 mL
  • 1 tbsp. all-purpose flour15 mL
  • 3 large eggs 3
  • 1/2 c. whipping cream 125 mL
  • 1 tbsp. icing sugar 15 mL
  • dash of vanilla

Preheat oven to 350 (180 F). Prepare a nine-inch springform pan by lining with parchment paper.

In a mixing bowl, combine the graham crumbs and butter and press onto bottom of the pan. Use the bottom of a flat glass to press the crumbs if desired.

In another mixing bowl, beat the cream cheese and granulated sugar until smooth. Add lemon zest and juice and then vanilla. Blend in flour. Add eggs, one at a time, beating on low speed after each just until blended. Pour over crust.

Place in the oven and bake for 35 to 40 minutes or until the centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake for three to four hours.

When the cake is cooled, and just before serving, beat cream, icing sugar and vanilla in small bowl with a mixer until peaks form. Spread over cheesecake or serve as a side to the sliced cake. Garnish with fresh berries. Serves six to eight.

Source: What’s Cooking Kraft Canada/Philadelphia Cream Cheese

Spirited caramel apple crisp

There are always less than perfect apples in the fruit drawer. Use them up and pair with some caramel delight sauce, and you are off to gourmet status.

Apple crisp

  • 6 peeled and sliced or chopped apples 6
  • 1 c. old fashioned rolled oats 250 mL
  • 1/2 c. flour 125 mL
  • 1/2 c. lightly packed brown sugar 125 mL
  • 1 tsp. ground cinnamon 5 mL
  • dash of ground nutmeg
  • 1/4 tsp. salt 1 mL
  • 1/2 c. melted butter divided 125 mL

Spirited caramel sauce

  • 1/4 c. butter 60 mL
  • 1 tbsp. flour 15 mL
  • 1/2 c. lightly packed brown sugar 125 mL
  • 1/4 c. bourbon, whiskey or rum (you can replace with water or cream if no alcohol is desired) 60 mL
  • 1/2 c. cream 125 mL
  • pinch salt
  • 1 tsp. vanilla 5 mL

Preheat the oven to 350 F (180 F). Prepare an eight by eight inch (20 X 20 cm) pan. Place the apples in a medium bowl and stir in one tbsp./15 mL of melted butter.

In a large bowl, combine the oats, flour, brown sugar, cinnamon and salt. Mix to combine. Stir in the remaining melted butter to combine.

Stir 1/4 c./60 mL of the oat mixture into the apples and stir to combine. Transfer the apples to the baking dish and sprinkle the remaining oat mixture evenly over the apples.

Bake until the top is golden brown, around one hour.

While the crisp is baking, make the caramel sauce. In a small saucepan over low heat, combine the butter and flour and whisk together and cook for one minute. Add the brown sugar, spirits, cream and salt; simmer and whisk until the sugar is dissolved and the sauce has slightly thickened, two to three minutes. Remove from the heat and whisk in the vanilla.

Serve slightly warm with a scoop of vanilla ice cream and a drizzle of the sauce. Serves four to six.

Substitute equal amounts of gluten free flour and oats if desired.

Cranberry celebration cake

Tart dancing with sweet makes a tasty treat.

  • 3 eggs 3
  • 1 1/2 c. sugar 375 mL
  • 3/4 c. butter, softened 175 mL
  • 1 tsp. vanilla 5 mL
  • 2 c. all-purpose flour 500 mL
  • 1 1/2 c. cranberries fresh or frozen 375 mL

Preheat oven to 350 F (180 C).

Grease a nine by 13 inch (22 X 33 cm) pan.

With a stand mixer, beat the eggs with the sugar until slightly thickened and light in colour, about five to seven minutes. The mixture should almost double in size. Do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.

Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix.

Spread the batter in the pan. Bake for 40 to 50 minutes or until very lightly browned and a toothpick inserted near the centre of the cake comes out clean. Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about one by two inches, so that they can be easily eaten at a party.

Makes 16 pieces.

Source: www.barefeetinthekitchen.com.

Lemon blueberry zucchini loaf

Lemon and blueberries put a twist of flavour into this zucchini loaf.

  • 2 c. all purpose flour 500 mL
  • 2 tsp. baking powder 10 mL
  • 1/2 tsp. salt 2 mL
  • 2 large eggs 2
  • 1/2 c. oil 125 mL
  • 2/3 c. sugar 160 mL
  • 1/2 c. buttermilk (or milk with a splash of lemon) 125 mL
  • 2 tbsp. fresh lemon juice about one large lemon 30 mL
  • zest from one lemon
  • 1 c. zucchini shredded and drained 250 mL
  • 3/4 c. blueberries fresh or frozen, not thawed 175 mL

Lemon glaze

  • 1 c. icing sugar 250 mL
  • 2 tbsp. fresh lemon juice or milk 30 mL

Preheat oven to 350 F (180 C). Prepare a loaf pan. In a mixing bowl, combine the flour, baking powder and salt and set aside.

Beat eggs, and with the mixer on low-medium speed, add oil and sugar, then buttermilk, lemon juice and zest. Fold in zucchini, add the dry ingredients and stir just until combined.

Gently fold in blueberries.

Transfer batter to prepared pan and bake for 45 to 55 minutes.

Cool in pan on wire rack for 15 minutes.

Remove from pan and cool completely on a wire rack.

Glaze

When the bread is completely cooled, drizzle with glaze, although this loaf is delicious with or without the glaze.

Source: www.amandascookin.com.

Pumpkin cranberry bars

  • 1 1/2 c. all-purpose flour 375 mL
  • 1 1/4 c. sugar 310 mL
  • 2 tsp. baking powder 10 mL
  • 2 tsp. ground cinnamon10 mL
  • 1 tsp. baking soda 5 mL
  • 1/2 tsp. ground ginger 2 mL
  • 3 large eggs, room temperature 3
  • 1 3/4 c. pure pumpkin 425 mL
  • 3/4 c. butter, melted 175 mL
  • 3/4 c. chopped fresh or frozen cranberries 175 mL

Butter frosting

  • 1/2 c. butter 125 mL
  • 4 c. confectioners’ sugar 1 L
  • 1 tsp. vanilla extract 5 mL
  • 4-6 tbsp. whole milk 60 to 90 mL

Preheat the oven to 350 F (180 C). Prepare a 15 by10 inch (38 X 25 cm) baking pan.

In a large mixing bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries.

Spread into the baking pan. Bake for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack.

For frosting, in a large heavy saucepan, cook butter over medium heat for five to seven minutes or until golden brown. Pour into a large bowl; beat in the confectioners’ sugar, vanilla and enough milk to reach spreading consistency. Frost bars.

Gumdrop cookies

The chewy gumdrops are the real treasure. I remember that these were always my first pick on the plate of cookies

  • 1 / 2 c. butter or margarine 125 mL
  • 1 / 2 c. sugar 125 mL
  • 1 / 2 c. brown sugar 125 mL
  • 1 egg 1
  • 1/2 tsp. vanilla 2 mL
  • 1/2 tsp. baking powder 2 mL
  • 1/2 tsp. baking soda 2 mL
  • pinch of salt
  • 1 c. flour 250 mL
  • 1 c. rolled oats 250 mL
  • 1 c. baking fruitlets/gumdrops, whole or cut in half 250 mL

Preheat oven to 350 F (180 C).

In large mixing bowl, beat the butter and sugars. Add the egg and vanilla.

Combine the baking powder, baking soda, salt, flour and oats in a separate bowl. Mix the dry ingredients with the butter mixture.

Gently stir in the gumdrops with a spatula. Use all colours or just red and green for the holidays.

Shape the dough into one inch balls and place on an ungreased cookie sheet an inch apart. Bake for 12 to 14 minutes. Makes approximately 20 cookies.

Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.

Source: producer.com

Share