Festive Flavors: Easy Holiday Recipes to Try This Season - The Kensington Falls Church

This holiday season, we invite you to experience the magic of mealtime with a festive touch! Our Kensington Executive Chefs have created a delightful holiday menu filled with easy, flavorful, and healthy recipes to make your celebrations extra special.Savor every bite with loved ones as you enjoy highlights like our cozy Classic Beef Wellington and the irresistible Sweet Potato Crumb Casserole, plus other delicious surprises.Let our well-balanced and flavorful dishes bring joy to your holiday table and brighten the season.Heres to sharing meals, making memories, and savoring the magic of the holidays.Bon Apptit & Happy Holidays!Holiday Cocktail: Mistletoe French ManhattanIngredients: 1 ounces cognac ounce luxardo maraschino cherry juice ounce cranberry juice1 ounce sweet vermouth2 dashes angostura bitterssplash of sodaluxardo maraschino cherries, for garnish sugared cranberries, for garnishrosemary, for garnishDirections: In a shaker cup filled with ice, combined the cognac, luxardo cherry juice, cranberry juice, vermouth soda and bitters.Shake lightly or stir a few times until combined.

Pour in a chilled glass and garnish with a cherry, sugared cranberries and rosemary.Gourmet Soup: Carolina She-Crab Creamy SoupIngredients: 2 tbsp of butter1 onion, finely diced1 bay leaf2 tablespoons flour2 cups Crab Stock2 cups milk1 cup cream2 tsp paprika1lb Fresh Lump Crab Meat1/2 cup crab roe1/4 cup sherry2 tbs chopped chivesDirections: Begin by melting butter in a stockpot over medium heat.Add finely diced onion and a bay leaf, cooking for a few minutes until the onion becomes translucent.Sprinkle in flour and stir until its fully blended.

Gradually whisk in crab stock until smooth, then add milk, cream, and paprika, stirring continuously.Add half of the fresh crab meat and roe, and season with salt and pepper to taste.Let the soup simmer gently for 15 minutes until it thickens and warms through.

When ready to serve, pour a bit of sherry into each bowl, ladle in the soup, and add the remaining crab meat and roe to the center of each.Finish with a sprinkle of chopped chives and pair with crusty French bread.Flavorful Salad: Maple and Pancetta Chopped SaladIngredients: One sweet potatoe, diced2 Tbsp and 2ozKosher Salt to tasteGround Pepper1 cup diced pancetta raw or thick cut bacon cup raw pecans4 hard boiled eggs diced or cut into quarters3 Tbsp white balsamic glaze2 tsp Stone Ground Mustard2 Tbsp maple syrup4 cups fresh diced kale1 Gala apple cored and sliced4oz white cheddar cheese shreddedDirections: Preheat oven to 400F (200C).Toss diced sweet potatoes with 2 tbsp olive oil, salt, and pepper, and spread on one half of a baking pan.

Dice bacon into -inch pieces, placing them on the other half of the pan.Roast for 10-15 minutes until bacon is crispy, then remove bacon and drain on paper towels.Add pecans to the pan with sweet potatoes and roast for an additional 5-10 minutes, until potatoes are tender.

Let cool for 15-20 minutes, draining excess oil.Core and dice the apple.In a small bowl, whisk together white balsamic glaze, stone ground mustard, and maple syrup for the dressing.

In a large bowl, combine kale, apples, sweet potatoes, pecans, bacon, sliced hard-boiled eggs, and shredded cheddar cheese.Toss with dressing and serve on a platter.Tasty Appetizer: Baked Feta BitesIngredients: All-purpose flour, for counter surface1 (17.3 oz.) package puff pastry, thawed if frozen1 (10 oz.) yellow and red roasted peppers, cut into 24 (2 x 1/2) pieces8 oz.feta cheese, cut into 24 (1x1/2) cubes1 tbsp.

fresh thyme leaves, plus more for servingFreshly ground black pepperZest of 1 lemon2 tbsp.chili oil1 1/2 tbsp.sliced shallots1 tbsp.

of fig jam1 tbsp.apricot jamFresh cut chives for garnishDirections: Preheat oven to 425 degrees.On a lightly floured surface, roll out puff pastry sheets to smooth out creases.

Cut into 24 squares (2 1/2 squares) with a chefs knife.Grease a 24-cup mini muffin tin with cooking spray.Gently press each square into prepared cups, ensuring pastry slightly protrudes out of the cup this will create a cup-like shape after baking.Fill each square with jam, shallots, yellow and red peppers, a cube of feta, and a sprinkle of thyme, season with salt and pepper.

Bake feta bites until pastry is cooked through, puffed, and browned for about 20 minutes.Cool for 5 minutes.Top with thyme, lemon zest, and a drizzle of chili oil.Re-Imagined Side: Cranberry Pecan Quinoa Stuffed Acorn SquashIngredients: 4 Acorn SquashDrizzle Balsamic Vinegar4 tsp.

Butter2 Tbsp.Brown Sugar tsp.Kosher SaltCinnamon for Sprinkling1 shallot, minced2 garlic cloves, Minced1 tsp.

Dijon Mustard2 cups of uncooked quinoa4 cups of chopped spiof chopped parsley1 apple, diced cup chopped toasted pecans1/3 cup of cranberries or Pomegranate seeds tsp.ground turmericSalt and pepper to taste cup orange juiceFor the Sauce:2 oz.of feta or goat cheese1 tsp.

orange zest1 tbsp.orange juice plus more as neededSalt and pepperDirections: Preheat oven to 400 degrees.Line baking sheet with parchment paper.

Slice each squash in half and mix, oil, balsamic, salt and pepper, brown sugar into flesh of acorn squash.Sprinkle with cinnamon, place flesh side down and bake for 45 minutes until fork tender.Add quinoa to water, bring to boil and cover.

Reduce heat and cook low for 15 minutes.Remove from heat and fluff.Stir in olive oil, mustard, shallots, garlic, spinach, parsley, apple, pecans, orange juice, turmeric, salt and pepper and mix well.

Fold in cranberries and taste, adjusting seasonings as needed.When squash is finished roasting, fill each squash with mixture and bake for 10 minutes.While baking make the sauce.

Add feta or goat cheese, orange zest, and orange juice to blender and blend until smooth and creamy.Drizzle over each squash half.Traditional Side: Sweet Potato Crumb CasseroleFor the Filling:3 medium sweet potatoes (about 4 cups) peeled and diced1/4 cup heavy cream1/4 cup unsalted butter, softened1 large egg1 tsp pumpkin spice1 tsp saltFor the Crumb:1/4 cup unsalted butter, softened1 cup pecans, chopped1/2 cup brown sugar, packedDirections:Begin by boiling sweet potatoes in a pot of water until they are tender, about 20 minutes.While the potatoes are cooking, preheat your oven to 350F and grease a casserole dish with butter.

Once the sweet potatoes are tender, drain them and run them under cold water to cool, preventing the egg from cooking when added.In a large mixing bowl, combine the sweet potatoes, egg, cream, butter, salt, and pumpkin spice.Mash the mixture and then beat on medium speed until it is smooth and creamy.

Spread the mixture evenly into the prepared casserole dish.In a separate medium bowl, mix together pecans, brown sugar, and butter until the mixture becomes crumbly.Sprinkle this pecan topping evenly over the sweet potato mixture.

Bake in the preheated oven for 30 minutes, then allow it to cool before serving.Delicious Entre: Classic Holiday Beef WellingtonIngredients: 2 pounds beef tenderloin4 tablespoons butter, softened, divided2 tablespoons butter1 onion, chopped cup sliced fresh mushrooms2 ounces liver pat (optional)salt and pepper to taste1 (17.5 ounce) package frozen puff pastry, thawed1 large egg yolk, beaten1 (10.5 ounce) can beef broth or beef bone broth2 tablespoons red wineDirections: Preheat the oven to 425F.Butter the beef tenderloin, bake until browned (10-15 minutes), then cool and reserve pan juices.Saut onion and mushrooms in butter and let cool.

Mix pat with butter, season, and spread on the beef.Add onion and mushroom mixture.Wrap the beef in puff pastry, seal edges, cut slits, and brush with egg yolk.

Bake at 450F for 10 minutes, reduce to 425F, and bake until golden (10-15 minutes).Rest before serving.For the sauce, boil reserved pan juices with beef broth and red wine until reduced.

Strain and serve.Sweet Dessert: Puerto Rican TemblequeIngredients:2/3 cup granulated sugar1/2 cup cornstarch1/4 teaspoon ground cinnamon2 (13.5-ounce) cans full-fat coconut milk1 1/2 teaspoons vanilla extractToasted coconut (For Garnish)Cinnamon Stick (For Garnish)Directions: To make tembleque, a traditional coconut pudding, start by whisking sugar, cornstarch, ground cinnamon, and salt in a large, heavy pot (off the heat).Gradually add half the coconut milk, whisking smoothly to prevent clumps.Once combined, add the remaining coconut milk and vanilla.

Place the pot over medium heat and bring it to a simmer, stirring frequently.Add a cinnamon stick and continue whisking until small bubbles form at the edges.Cook for 510 minutes, stirring gently until the mixture thickens and forms a ribbon as it falls smoothly from the whisk.

Remove from heat, discard the cinnamon stick, and let it cool slightly.Prepare the mold by rinsing it with cold water and shaking off excess.Pour the mixture into the mold, tapping gently to release air bubbles.

Cover the surface with plastic wrap and refrigerate for 24 hours.Once set, unmold onto a dish, garnish with powdered cinnamon, toasted coconut, and a cinnamon stick.As the holiday season unfolds, let these delicious and wholesome recipes bring joy and warmth to your table.Whether youre sharing these dishes with family, friends, or loved ones, we hope they add a little extra magic to your celebrations.

From our Kensington family to yours, we wish you a season filled with laughter, love, and cherished memories.May your holidays be as bright and delightful as the meals you create!