Weekend Specials At The Reindeer Bar

at the Reindeer Bar 

Cranberry Streusel Coffeecake

Cook's Notes: A holiday coffee cake made with Greek yogurt and fresh cranberries, topped with a crunchy streusel mixture, is perfect for brunch, breakfast, and even dessert.

Ingredients:

For the coffee cake

• 2 cups flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• Zest one large orange
• 1 tablespoon freshly squeezed orange juice
• 1/2 cup butter at room temperature
• 2 large eggs
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla 
• 1-1/4 cups cranberries

For the streusel

• 3/4 cup flour
• 3/4 cup brown sugar
• 1/2 teaspoon Saigon cinnamon to 1 teaspoon ground cinnamon
• 1/3 cup cold butter
• 3/4 cup chopped walnuts

Directions:

• In a food processor, pulse streusel ingredients (except nuts) until butter is in small clumps. Place in a small bowl, add in nuts and refrigerate for 30 minutes. 
• Grease a 9 x 9 square baking pan and set aside. Preheat oven to 350 degrees.
• Whisk flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. 
• Set dry ingredients aside.
• Combine the sugar and orange zest in a bowl, rubbing the zest into the sugar with your fingers. Add butter and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating until smooth. Beat in Greek yogurt, orange juice, and vanilla extract. Mix well.  
• Slowly add in dry ingredients, mix just until combined, and fold in cranberries. 
• Place the batter in the prepared pan, and use a sheet of wax paper to flatten it. Remove wax paper. Recrumble the topping and sprinkle the streusel topping evenly over the top. 
• Bake for 35- 40 minutes.

 

Jicama Salad with Honey Clementine Vinaigrette

 Cook's Notes: Looking for a healthy side for your holiday meal or as a side to a Mexican dish? This vegan salad bursts with nutritious veggies and a splash of citrus vinaigrette. Rejoice: some larger grocery stores already carry jicama, peeled and cut into julienne strips! The recipe serves 4.

Salad Ingredients: 

• 2 cups jicama, cubed 
• 1 cup red bell pepper, finely diced
• 3/4 cup yellow bell pepper, finely diced
• 1/2 cup chopped red onion
• 1 cup cucumber, seeded, chopped
• 2-3 clementines, peeled into sections
• Mixed greens
• 2 avocados, diced
• Optional fresh cilantro 

Vinaigrette Ingredients:

• Juice of three clementines to equal 1/3 cup or substitute with fresh orange juice
• 6 tablespoons extra-virgin olive oil or Blood Orange Olive Oil
• 2 tablespoons honey (add more to taste)
• 3 teaspoons white balsamic vinegar, Cranberry Pear White Balsamic or Pomegranate Quince Balsamic
• 1 garlic clove, minced
• Salt and pepper to taste

Directions:

• To make the vinaigrette, add all the ingredients together in a blender or pour them into a small mason jar, and shake to combine. If you use a mason jar, you can keep the leftover vinaigrette in the jar and store in the refrigerator.
• Mix the salad ingredients except the greens, then toss lightly with the citrus vinaigrette. Let set 10 minutes.
• Serve salad mixture over a bed of greens.

Salmon Breakfast Casserole

Cook's Notes: When you're looking for a breakfast that is both elegant and easy for the company, this multilayered casserole is just the ticket. It's loaded with potatoes, smoked salmon, and a smattering of fresh herbs. Cottage cheese naturally melds into the eggs, creating pillowy lightness throughout the mixture, while goat cheese creates dense pockets of creaminess. 

Recipe adapted from Cooking Light, serves 6, and is under 400 calories per serving. Use a 9 x 9-inch glass baking dish or a 9-inch glass pie pan.
Cooking Tip: Bok choy can substitute for spinach. Peppers, onions, cheese, potatoes, and salmon can all be prepared ahead of time, ready for sautéing.

Smoked Salmon Breakfast Casserole with Potatoes and Veggies
Ingredients:

• 2-1/2 cups red or Yukon potatoes, peeled and cut into 1/2-in. cubes
• 6 large eggs
• 3 large egg whites
• 3/4 cup 2% milk
• 1/2 cup plain small curd whole-milk cottage cheese
• 2 tablespoons chopped fresh dill or 1 teaspoon dried dill
• 2 tablespoons chopped fresh chives or 1 teaspoon dried chives
• 1/2 teaspoon dried parsley flakes
• 1 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 3/4 cup diced sweet onions
• 2 cups bok choy, chopped or spinach, torn leaves and stems removed
• 1 cup sweet mini peppers, red and yellow, diced
• 8 ounces smoked salmon, flaked
• Goat cheese, crumbled (about 3/4 cup) or shredded white cheddar cheese
• Dash red pepper flakes

Directions:

• Bring a pan of salted water to a boil. Add potatoes; cook, uncovered, for 10 minutes or until al dente. Drain.
• Preheat oven to 350 degrees.
• Place eggs, egg whites, milk, chives, dill, parsley flakes, mustard, and pepper in a large bowl and whisk to combine, or blend on low. Whisk in cottage cheese and set aside. Lightly grease a baking dish.
• Sauté peppers, spinach or bok choy, and onions in olive oil until spinach or bok choy is wilted. Place in the bottom of the baking dish. Scatter potatoes, cheese, and crumbled smoked salmon over the pepper/onion mixture.
• Pour the milk mixture over the potato and salmon mixture. Bake the dish at 350 degrees for 35 minutes, or until a knife inserted into the center comes out clean.

Remember to shop local whenever you can, especially during the holiday season. Independent businesses are so much more than just where dollars are exchanged. It's people and conversations, friendly smiles and connections and economic benefits too.