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Area experts share delicious recipes for a joyful and flavorful celebration.
With the holiday season in full swing, figuring out what to cook can be a daunting task. Sometimes, the best recipes are those that can’t be found in a cookbook. Edina Magazine is supported by our very skilled and devoted Editorial Advisory Board (EAB) members, who are residents and business owners from throughout the city. We asked our EAB and our Noteworthy Taste columnists to share their favorite holiday recipes.
Beef Wellington
“I prepare this dish just once a year, preserving its tradition and anticipation. It evokes memories of every Christmas and Boxing Day I’ve spent in England—it’s my ultimate favorite indulgence.” —Daniel Green, Noteworthy Taste columnist
- 1 (2–3 lbs.) center cut beef tenderloin, trimmed
- kosher salt
- black pepper
- olive oil
- 2 Tbsp. Dijon mustard
- 1 1/2 lbs. white mushrooms
- 2 medium shallots, roughly chopped
- 2 large cloves garlic, roughly chopped
- 2 sprigs of thyme
- 2 Tbsp. butter
- 12 slices thin prosciutto
- 14–16 oz. puff pastry, thawed
- flour, for dusting
- 2 eggs, beaten
- flaky or coarse sea salt
Tie the tenderloin in 4 places, using kitchen twine, so it is in the shape of a cylinder. Season all over with salt and pepper. Coat the bottom of a heavy skillet with olive oil. Heat over medium-high heat until oil is shimmering. Sear tenderloin until well browned on all sides, including the ends. Place the beef on a plate, and cut off the twine. Let cool slightly, and coat beef with Dijon. Place in the refrigerator to cool while preparing the mushrooms. In a food processor, pulse the mushrooms, shallots, garlic and thyme until finely chopped. Melt 2 Tbsp. butter in a skillet over medium heat, and add the mushroom mixture. Cook until all of the liquid has evaporated, about 10–20 minutes. Place in the refrigerator to cool. Place 2 sheets of plastic wrap (about 18 inches in length) on a work surface, overlapping them lengthwise down the center by about 6 inches. Shingle the prosciutto on the plastic wrap in 2 rows of 6 pieces each (large enough to cover the entire tenderloin). Spread the mushroom mixture evenly and thinly over the prosciutto. Season with salt and pepper. Place the tenderloin at one end of the prosciutto. Roll up tightly in the plastic wrap, tucking in the ends of the prosciutto as you roll, so the whole beef is encompassed. Twist the ends of the plastic to seal the meat into a nice log shape. Refrigerate for 30–45 minutes. Preheat the oven to 425 F. Flour a work surface, and roll out the puff pastry into a rectangle slightly bigger than the rectangle you made with the prosciutto and about ¼ inches thick. Depending on the brand of puff pastry, you might have to overlap 2 sheets and press them together. Set the beef in the center of the pastry. Fold over the long sides, brushing with beaten egg to seal. Trim the ends as necessary, then brush them with beaten egg and fold over to completely seal the beef. Crimp the edges with a fork to seal well; wrap the entire log in plastic wrap to form a tight cylinder, and refrigerate for 20 minutes. Line a baking sheet with parchment or foil. Place beef, seam side down on the pan. Brush with beaten egg, and sprinkle with flaky or coarse sea salt. Cut a couple of slits in the top with a paring knife to allow steam to escape while baking. Bake for 40–45 minutes until pastry is golden brown and the center of beef reaches 120–125 F on an instant read thermometer. Remove from the oven, and let rest 10–15 minutes prior to slicing.
Balsamic Brussels Sprouts With Cranberries
“I love Brussels sprouts on a regular basis, so around the holidays, I like to elevate them for a special side dish. Balsamic Brussels Sprouts With Cranberries are packed with flavor, from the maple balsamic vinaigrette … to the sugared walnuts and dried cranberries that get tossed in at the end.” —Taylor Ellingson, Noteworthy Taste columnist
Brussels Sprouts
- 2 lbs. Brussels sprouts, halved
- 2 Tbsp. olive oil
- 1 Tbsp. maple syrup
- 1 Tbsp. balsamic vinegar
- 2 cloves garlic, minced
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup dried cranberries
- balsamic glaze for drizzling
Candied Walnuts
- 1/2 cup walnuts, chopped
- 2 Tbsp. granulated sugar
- 1 Tbsp. butter
Preheat the oven to 425 F. Add the Brussels sprouts to a large bowl. In a separate, small bowl, create the dressing by whisking together the olive oil, balsamic vinegar, maple syrup, minced garlic, salt and pepper. Drizzle the dressing over the Brussels sprouts; toss well to combine. Spread out this mixture evenly onto a large baking sheet; bake in the preheated oven for 20–25 minutes, until the Brussels sprouts are tender and a little crispy on the outside. While the Brussels sprouts are roasting, make the candied walnuts. In a medium saucepan over medium heat, melt the butter. Add the sugar and walnuts; stir to combine, stirring frequently to prevent it from burning. This should take about 5 minutes. Immediately transfer the walnuts to parchment paper, separating the walnut pieces so they don’t stick together, and let cool. Once the Brussels sprouts have finished, transfer them to a serving bowl. Add the candied walnuts and dried cranberries, and drizzle with balsamic glaze. Serve, and enjoy.
Apple and Pear Crisp
(Dairy-, gluten- and nut-free)
“For fall and winter there’s nothing like a fruit crisp for an easy dessert, especially for my family with food allergies.” —Rebecca Sorensen, EAB member
Fruit Filling
- 2 Granny Smith apples, peeled and sliced thin
- 2 Yellow Delicious apples, peeled and sliced thin
- 1 red pear, peeled and sliced thin
- 4 Tbsp. unsweetened apple juice
- 1 Tbsp. agave syrup
- 1/2 tsp gluten-free apple pie spice
- (cinnamon, nutmeg and allspice, mixed)
- pinch of sea salt
Crisp
- 3/4 cup brown sugar
- 3/4 cup gluten-free flour mix or pancake mix
- 1 tsp. ground cinnamon
- 3–4 Tbsp. shortening or vegan butter
Preheat the oven to 350 F. Coat a deep 9-inch pie plate with oil or vegan shortening. In a medium to large bowl, toss the apple and pear slices in apple juice, agave, apple pie spice and a small pinch of sea salt. In a separate bowl, stir together the brown sugar, gluten-free flour mix and cinnamon. Add shortening or vegan butter in dabs, and rub between your fingers until moist crumbs form a crumble topping mixture. Sprinkle a handful of the crumble mixture into the bottom of the prepared pie plate. Spoon in the apple and pear slices, and add all the liquid. Top with the remaining crumble mixture. Bake for 35–45 minutes or until the fruit is fork tender, the filling is bubbling and the top is golden brown. Enjoy with a scoop of ice cream. (Dairy-free is delicious.)
Baked Macaroni and Cheese
“This is special to my family because I only make it for holidays. It’s also special because it is a very traditional, super common ‘soul food’ eaten by Black families across the U.S. for the holidays and special occasions.” —Daphne Edwards, EAB member
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- 2 cups elbow pasta
- 2–3 cups evaporated milk
- 1 stick (1/2 cup) butter
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. garlic powder (or 1/4 tsp. if you are not a fan of garlic)
- 2–3 cups colby cheese, shredded
- 1/2 cup colby cheese, cut into small cubes
- 2 eggs at room temperature, beaten
Preheat the oven to 350 F. Boil pasta in a stock pot large enough to hold most of the ingredients. Cook the pasta until just al dente. Follow the box’s directions for the shortest cook time. Drain the pasta, and return to the stock pot. Add 2 cups of the evaporated milk, butter, salt, pepper and garlic powder. Stir constantly until the butter is melted. Add the beaten eggs, and blend well, stirring constantly so that the eggs do not cook. Add 1 cup of cheese, and blend well, stirring constantly until the cheese is melted. If the mixture seems too thick, add some of the remaining evaporated milk. Taste the mixture to see if you would prefer more cheese, salt, pepper or garlic powder. Generously butter a baking dish, and add one layer of the pasta mixture, enough to cover the bottom of the baking dish. Layer with shredded cheese and cheese cubes. Continue to alternate layers of pasta and cheese. Finish with a generous layer of cheese. Bake for 30 minutes or until the cheese has browned. You might have to broil on low for 3–5 minutes for the cheese to brown. Be sure to watch this dish closely as the cheese can burn quickly.
Holiday Vegetable Salad
“This is a favorite recipe. My ‘second mother,’ Momma Connie, makes it every Thanksgiving, and I make it for Christmas dinner. This marinated salad combines various vegetables with a sweet oil and vinegar dressing.” —Jasmine Brett Stringer, Noteworthy Travel columnist and EAB member
- 15 oz. canned peas, drained
- 15 oz. canned shoepeg corn, drained
- 15 oz. canned green beans, drained
- 1 cup celery, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup onion, chopped
- 2 oz. jar pimentos
- 1 cup white sugar
- 3/4 cup white wine vinegar
- 1/2 cup vegetable oil
- 1 tsp. salt
- 1/2 tsp. ground black pepper
In a large bowl, combine the peas, corn, green beans, celery, bell pepper, onion and pimentos. Once the salad has been mixed, it’s time to make the vinaigrette. Combine the sugar, vinegar, oil, salt and black pepper in a saucepan over medium heat. Bring to a boil, stirring occasionally. Pour the boiling vinaigrette over the salad. and stir to coat. Refrigerate for 24 hours before serving.
