A Local Pacific Northwestern Holiday Feast

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Candied Walnuts

INGREDIENTS
2 cups granulated sugar
1 pound walnuts
1/4 cup brandy
1 teaspoon vanilla extract
2 teaspoons cinnamon
2 fluid ounces orange juice

PREPARATION
1. Preheat oven to 350 degrees F.

2. Toss together 1 cup of the sugar and the remaining ingredients in a bowl and mix thoroughly.

3. Spread the mixture evenly on a baking sheet and bake for about 20 minutes.

4. Remove from the oven and immediately sprinkle the reserved cup of sugar over the walnuts and mix well. Let the walnuts cool before serving.

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Mashed Celeriac Potatoes

SERVINGS
12

INGREDIENTS
3 each celeriac bulbs, peeled and cut into 1-inch pieces
4 pounds Russet potatoes, peeled and cut into 2-inch pieces
1 tablespoon salt
6 tablespoons butter
1/4 cup half and half or heavy whipping cream
salt and freshly ground pepper, for seasoning

PREPARATION
1. Place the diced celeriac and potatoes in a large pot, cover with water, add the salt and bring to a boil over high heat.

2. Cook until tender, about 10 minutes, then drain well.

3. Place the potato mixture in the bowl of a standing mixer. While mixing, add the butter and half and half to thoroughly incorporate. Or mash in a large bowl with a large fork or potato masher. Season to taste with salt and pepper. Reserve warm until ready to serve.

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Garlic and Lemon String Beans

SERVINGS
4

INGREDIENTS
1 clove garlic, peeled and finely minced
1/4 cup fresh lemon juice
1/4 cup olive oil
1 pound string beans
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

PREPARATION
1. In a large bowl, whisk together the garlic, lemon juice and olive oil.

2. Bring a large pot of salted water to a boil. Cook the string beans for 5-6 minutes and drain well. Add the beans to the garlic-lemon mixture and toss to coat. Season with salt and pepper and serve warm.

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Rice Pudding with Pomegranate Syrup

SERVINGS
6

INGREDIENTS
3 1/2 cups milk
1/2 cup short-grain rice
1/3 cup organic sugar
1 tablespoon butter
1 large egg
1 teaspoon vanilla extract
2 each pomegranates, cut in half crosswise
1/4 cup organic sugar
pomegranate seeds for garnish

PREPARATION
1. In a medium saucepan, combine 3 cups of milk, rice, sugar and butter and bring to a boil. Reduce to a simmer and cook, uncovered, for 10 minutes while stirring occasionally. Remove from the heat.

2. Whisk together the remaining milk and egg. Gradually stir in about 1/4 of the rice mixture into the egg mixture then add this to the saucepan, stirring constantly.

3. Remove from the heat and stir in the vanilla.

4. Squeeze the juice from the pomegranates to measure 1 cup. In a small saucepan, combine the juice with the remaining sugar and bring to a boil. Reduce the heat to a simmer and cook until reduced to 1/3 of a cup, making sure to stir frequently.

5. Just before serving, drizzle the syrup over the rice pudding and garnish with the pomegranate seeds.