FAST AND THE FESTIVE
Three Chicago chefs serve up simple, five-ingredients-or-less recipes for holiday entertaining like a pro
It’s that time of year where many people are entertaining for the holidays. If you want to impress your guests but can’t take on something complicated, these three Chicago chefs have shared their easy-tomake recipes to help you cook like a pro. Each with just five ingredients (or less), these dishes are quick, delicious and will be the perfect addition to any holiday setup.
COCONUT MACAROONS
If you’re looking for a sweet treat this holiday season, chef Ashley Torto of Chicago restaurant Petit Margeaux has a coconut macaroon recipe you may want to try for your next get-together. “The coconut macaroon is a crowd-pleaser,” said Torto. “These macaroons are packed with healthy fats, higher in protein and gluten-free.”
Here’s what you’ll need (makes 2 dozen): 6 egg whites 1 cup of sugar 1 teaspoon salt
2 14 oz. bags of sweetened shredded coconut Now it’s time to cook: Whisk whites, sugar and salt until frothy
Fold in coconut by hand with spatula until it’s moistened by egg white mixture
Scoop or roll by hand and place on cookie sheet Bake at 325 degrees until golden brown
Try these delicious macaroons dipped in melted chocolate.
PARSNIP AND APPLE PUREE
Apples and parsnips may seem like an uncommon pairing, but according to chef John Hogan of River Roast Chicago, this partnership can be a wonderful side that dresses up any roast. “This is a delicious dish that uses somewhat unsuspecting ingredients that work well together,” said Hogan. “My family loves this dish around the holidays, and it’s so easy to make.”
Here’s what you’ll need (serves 4): 8 peeled and roughly chopped parsnips 2 cored, peeled and chopped
Granny Smith apples 6 oz. unsalted butter cut into pieces 1 cup heavy cream ¼ tsp. nutmeg
Now it’s time to cook: Sauté the apples in 2 oz. of butter until soft (avoiding browning.)
Add nutmeg.
Place parsnips and cream into a small sauce pan, and bring to a gentle simmer. Combine the apples and parsnips in a blender with a dash of salt, white pepper and Tabasco. Puree mixture adding the remaining butter. Add cream slowly, until you reach the desired consistency.
GOAT CHEESE SPREAD
Cheese is a staple for many holiday parties, but blending herbs with your cheese can really take things up a notch, according to chef James Martin of the Chicago restaurant The Darling.
“This spread is fun and easy to make and is especially good for getting the whole family involved for making party snacks or the holiday meal,” said Martin. “It’s also a very versatile recipe that you can spoon onto salad, or over a biscuit.”
Here’s what you’ll need (serves 8-10): 4 cups chevre (goat cheese) 1 cup roasted shiitaki mushrooms ¼ cup parsley, washed and chopped 1 tablespoon rosemary, minced 1 tablespoon thyme, minced 1 teaspoon salt 1 tablespoon canola oil
Now it’s time to cook: Gather all your ingredients while letting your goat cheese sit at room temperature for about 15 minutes. Remove stems from the rosemary and thyme. Chop the rosemary and thyme separately and mix them together.
Finely dice the shiitake mushrooms. Grab a sauté pan and over medium heat, sauté the shiitake mushrooms for about 3 minutes, adding the minced thyme, rosemary and a pinch of the salt as you stir. Add the mushrooms into the bowl with goat cheese followed by the chopped parsley and remaining salt.
Using a spatula, gentle fold and stir all ingredients in the bowl until fully mixed. Chef Martin suggests spreading this on a fresh warm baguette, crostini, crackers or grain bowls.