Recipe Wednesday: Quick holiday dishes to impress

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Whether you want an easy appetizer to take to a party, or a quick dinner for the family coming to town, Salem Kitchen in Winston-Salem provides recipes that will impress family and friends this holiday season.

For more information visit the restaurant's website.

Featured Recipes:

Salem Tea

4 Cinnamon Sticks
8-12 whole cloves
3 quarts water
1 family-size tea bag
2 cups granulated sugar
1 cup lemon juice
1 can frozen orange juice
1 46-oz can pineapple juice

Place cinnamon, cloves and water in a 1 ½ -gallon pot and bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat and add tea. Allow to steep 15 minutes. Strain mixture and stir in sugar. Once sugar is dissolved, add juices. Cover and refrigerate several hours.

Serve: Over ice or warm in mug

Baja Rolls

Flour Tortilla
Shredded Cheddar Cheese
Oven-roasted turkey
Tomatoes, sliced
Jalapenos, optional

Lay tortilla on a flat surface. Smear a tablespoon of cream cheese at the top of the tortilla. Spread guacamole over tortilla. Top with cheese. Place thinly slice tomatoes in the middle of the tortilla. Add turkey and jalapenos, if desired. Fold in sides of tortilla and then roll towards cream cheese. Seal with the cream cheese.

Serve: with Black bean salsa and Tri-color tortilla chips.

Cheese Straws

1 stick of butter
1 pound cheddar cheese, grated
½ teaspoon salt
2 cups flour
¼ teaspoon of cayenne pepper (optional)

Mix ingredients together until fluffy. Put in cookie press to make straws or drop by the teaspoon on a cookie sheet and bake 10 to 12 minutes in a 300 degree oven.

Honey-marinated Goat Cheese with Lavender and Sea Salt

4 oz. goat cheese
½ cup honey
¼ tsp. sea salt
2 tsp. dried culinary lavender

Pour honey over goat cheese and refrigerate one-hour to over-night. Place goat cheese on serving tray. Sprinkle with sea salt and lavender. Serve with water crackers.

Pumpkin Roll

9 eggs
2 cups pumpkin, canned
1 tablespoon lemon juice
3 cups sugar
2 ¼ cups flour
1 tablespoon baking powder
2 tablespoons cinnamon
2 teaspoon nutmeg
1 tablespoon salt

3 cups powdered sugar
1 ½ sticks butter, softened
20 oz. cream cheese, softened
2 tsp. vanilla

Spray 3 jelly roll pans with pan spray – set aside. Mix ingredients together until smooth. Pour batter into jelly pans and bake 300 degree for 15-20 minutes. Turn halfway through baking time. Mix all filling ingredients together until smooth

While hot, turn jelly roll onto a clean towel or parchment paper dusted with powdered sugar. Roll the short-side as tight as possible without cracking. Allow roll to cool in towel or parchment paper.

Once cool, unroll and spread each roll with filling. Make sure filling goes all the way to the edge. Re-roll, sprinkle generously with powdered sugar, wrap in plastic and freeze.

Serve: allow roll to partially thaw before slicing. Sprinkle with powdered sugar.

1 Comment

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