Having a crowd over for a holiday lunch and not sure what to serve? How about a festive salad, comforting soup and some fresh-baked bread?
If that combination sounds perfect for your occasion, you鈥檙e in luck, because today I offer three recipes to create that kind of meal for eight people.
In the salad recipe, tender salad greens are tossed with a citrusy dressing and mounded on individual plates. The top of the salad is adorned with a colourful and festive array of toppings, which include segments of mandarin orange, cranberries, pecans, sliced fresh fig and goat cheese.
You could make the salad dressing and organize the toppings an hour or two before serving. If you do, things will be at听the ready for you to quickly toss, plate, top and serve your salad when your guests arrive.
My soup recipe is hearty seafood chowder, rich with clams, shrimp and crab. Instead of bacon, which is added to some chowder to infuse it with a smoky taste, I used flakes of smoked salmon in the soup to achieve that flavour. The chowder is also stocked with potatoes, corn and other vegetables, making it a filling meal in a bowl.
The chowder is at its best if made the day you鈥檒l serve it. However, if desired, you could make it up to a day before needed, cool it to room temperature, refrigerate it, and reheat it the next day for lunch. The recipe yields 16 cups 鈥� at least eight servings plus enough for those who want seconds.
On a regular day, I usually just have crackers with chowder, but for a special occasion I like to serve something a little more interesting alongside.
Today, that something interesting is soda bread enhanced with oats, nuts, cheese and green onion. Soda bread is a yeast-free bread that鈥檚 leavened with baking soda, which means you don鈥檛 need听to let the dough rise before baking it.
The recipe makes one large loaf, which should be enough bread to yield about 16 slices of听bread to serve alongside the chowder.
Salad Greens with Orange, Cranberries, Figs and Goat Cheese
In this recipe, sweet and tangy dressed salad greens are adorned with a colourful and festive mix of听toppings.
Preparation: 20 minutes
Cooking time: none
Makes: eight servings
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For the dressing
1/2 cup orange juice
1/4 cup olive oil
2 tsp lemon juice
2 tsp Dijon mustard
鈥� a few pinches dried tarragon
鈥� salt and freshly ground black pepper to taste
For the salad
12 cups baby mixed salad greens (about 7.5 oz.)
4 to 6 mandarin oranges, peeled and separated into segments
4 fresh figs, halved and cut into wedges (see Note)
200 grams goat cheese, pulled into small nuggets
1/2 cup pecan halves
1/2 cup dried cranberries
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Combine dressing ingredients in a large salad bowl. Add the salad greens and toss to coat. Divide and mound the salad on eight salad plates. Divide and decorate the top of the salad with oranges, figs, cheese, pecans and cranberries, and serve.
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Note: Fresh figs are available in the produce section of some supermarkets. If you can鈥檛 find them, try wedges of another type of fresh fruit on this salad, such as ripe pear, or use whole or halved grapes.
Hearty Seafood Chowder
Four types of seafood stock this hearty chowder that鈥檚 also rich with vegetables. The recipe yields 16 cups 鈥� at least eight servings plus enough for those who want seconds.
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Preparation: 30 minutes
Cooking time: About 30 minutes
Makes: 16 cups
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1/3 cup butter
1 large onion, finely chopped
2 medium celery ribs, finely chopped
1 medium carrot, grated
2 large garlic cloves, minced
1/3 cup all-purpose flour
6 1/2 cups chicken stock or clam nectar
3 medium red-skinned potatoes, cut into small cubes (about 2 cups)
2 bay leaves
2 (142 gram) cans baby clams
1 cup frozen corn kernels
250 grams hot-smoked salmon, skinned and flaked into small pieces (see Note)
1 (120 gram) can crabmeat, drained well
200 grams small cooked salad shrimp
1 cup light cream
1 to 2 Tbsp chopped fresh dill or tarragon
鈥� salt and white pepper to taste
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Melt the butter in a large pot set over medium heat. Add the onion, celery, carrot and garlic and cook until just tender, about five minutes. Mix in the flour and cook two minutes more.
Slowly stir in one cup of the stock (or clam nectar). When the mixture is very thick, add the remaining stock (or clam nectar). Now add the potatoes, bay leaves, canned clams and their liquid, corn, smoked salmon and crab.
Bring the chowder to a gentle simmer (small bubbles should just break on the surface).
Simmer until the potatoes are听just tender, about 10 to 12 minutes.
Stir in the shrimp and dill (or tarragon). Simmer three minutes more. Stir in the cream and heat through two minutes. Taste the chowder and season with salt and听pepper, as needed, and then serve.
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Note: Hot-smoked salmon is firmer than silky, cold-smoked salmon. You鈥檒l find it for sale in the seafood section of most supermarkets.
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Soda Bread with Oats, Nuts, Cheese and Onion
This dense and delicious, no-yeast bread is leavened with baking soda. Slice, butter and serve it alongside bowls of the chowder.
Preparation: 20 minutes
Cooking time: 35 minutes
Makes: one large loaf
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1 1/4 cups all-purpose flour
1 cup whole-wheat flour
1/2 cup large-flake rolled oats
1 1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, cold, cut in small cubes
1 cup grated old cheddar cheese
3 green onions, very thinly sliced
1/2 cup chopped walnuts
1 1/3 cups buttermilk
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Set an oven rack in the middle of听the oven, then preheat the oven to 425 F. Line a baking sheet with parchment paper.
Place the flours, oats, baking soda and salt in a bowl and whisk well to combine.
Using your fingers, two forks, or a pastry cutter, work the butter into the flour mixture until thoroughly distributed. Mix in the cheese, green onion and walnuts. Gently mix in the buttermilk until a loose dough forms.
Lightly dust a clean work surface and your hands with flour. Turn the dough onto the counter and shape it into a round, squat oaf about 15-centimetres wide.
Place the shaped dough on the prepared baking sheet. Using a听knife lightly dusted with flour, cut a shallow X into the centre of听the loaf.
Bake the bread for 35 minutes, or until the loaf springs back when gently touched in the centre. Allow to cool to room temperature on a baking rack, then serve.
Eric Akis is the author of The听Great Rotisserie Chicken Cookbook. His columns appear in the Life section Wednesday and Sunday.
