Holiday Brunch
By Claire Criscolo, RN

Savory Corn and Chive Timballo, over Roasted Grape Tomatoes with Basil
Makes 9

salt
1 ½ Cups fresh corn kernels, from about 3 small ears of fresh corn, divided
3/4 Three quarters Cup half and half
2 Whole Eggs
1 Egg yolk
1/8 Teaspoon freshly ground nutmeg
2 Tablespoons unbleached flour pepper
2 Tablespoons coarsely chopped fresh chives

Preheat the oven to 400 degrees. Bring a small pot of lightly salted water to a boil over high heat. Cook the corn kernels for about 5 minutes until crisp-tender. Drain. Measure one cup of the corn into a blender cup. Add the half and half, the eggs, and egg yolk, the nutmeg, flour, salt and pepper. Cover and blend until coarsely blended, about 30 seconds. Pour this into a bowl, using a rubber spatula to scrape the blender cup. Stir in the remaining ½ cup of corn and the chives. Taste for seasoning. Thoroughly spray a 12 tin nonstick muffin pan with olive oil. Set this into a larger roasting pan. Ladle 1/4 cup of the corn mixture into each of the prepared muffin tins. Pour 1/4 cup of hot water into each of the 3 empty tins. Pour in enough hot water around not on the muffin tins, to fill the muffin pan to about a ½ inch up the sides. Bake in the preheated oven for about 23-25 minutes, until the centers are set. You can prepare and roast the sauce while the Timballo are baking. Remove from the oven and carefully remove the muffin tin from the roasting pan. Spray a tray or platter with olive oil spray. Using a small metal spatula or a butter knife, loosen the Timballo from the tins by running the blade around each Timballo, then carefully invert the muffin tin onto the prepared tray, releasing the Timballo. Serve over the Roasted Grape Tomato Sauce, hot or at room temperature. You can store the Timballo and the Sauce for up to three days. Cool them to room temperature then cover with plastic wrap or waxed paper and refrigerate. Reheat in a preheated 350 degree oven for 20 minutes.

Roasted Grape Tomato Sauce with Basil
Makes about 3 cups

3 Pints Sweet Grape tomatoes
3 Tablespoons extra virgin olive oil
2 Tablespoons white wine, optional
6 Cloves garlic, coarsely chopped
1 Shallot, finely chopped
2 Scallions, white part and pale green part cut into 1/4 inch slices
6-8 Leaves fresh basil, cut into strips salt and pepper to taste

Preheat the oven to 400 degrees. Line a jelly roll pan with parchment paper or thoroughly spray with olive oil spray. Rinse and drain the grape tomatoes, then turn into a bowl. Add the remaining ingredients and toss well to coat. Taste for seasonings. Arrange the grape tomatoes single layer onto the prepared pan, using a rubber spatula to scrape the bowl of any juices and to spread the tomatoes evenly. Bake in the preheated oven for about 45 minutes, until the tomatoes burst and shrivel, and release some of their juices.

Roasted Blue Potatoes with Dill and Shallots
Serves 6

If you can't find blue potatoes, red skin will be delicious, too

6 Medium blue potatoes
5 Shallots, sliced
3 Clove garlic, finely chopped
2 Tablespoons extra virgin olive oil
2 Tablespoons freshly squeezed lemon juice, from about ½ Lemon
1/4 One quarter Cup coarsely chopped fresh dill salt and pepper to taste

Preheat the oven to 400 degrees. Cut the potatoes into wedges and place them into a bowl. Add remaining ingredients. Toss well to combine. Taste for seasoning. Spray a jelly roll pan with olive oil spray. Arrange the potatoes evenly onto the prepared pan, using a rubber spatula to scrape the bowl of any juices, and to spread the potatoes evenly. Bake in a preheated oven for about 40 minutes, until the potatoes are fork- tender and lightly browned. Serve hot or at room temperature.

Winter Salad with Poached Pears and White Truffle Oil
Serves 6

2 Cups organic apple juice
1 Tablespoon white or golden balsamic vinegar or cider vinegar
1/4 One quarter Teaspoon cinnamon
1 Large pear, Bosc or other gorgeous pear, peeled, cored, and cut in half lengthwise
2 10 ounce bags organic mixed baby greens
2 Cremini mushrooms, thinly sliced
3 Baby carrots, sliced
2 Tablespoons white truffle oil
salt and pepper to taste
2 Ounces Ricotta Salata cheese, shredded

Bring the apple juice, vinegar, and cinnamon to a boil in a pot over high heat. Add the pear halves, reduce the heat to medium and cook at a low-medium boil for about 5 minutes, until barely tender when tested with a fork. Remove the pear from the liquid. Cool down the apple juice mixture reserve for another day, or just drink it after it cools - it's delicious. When the pear is cool enough to handle, cut into thin, crosswise slices and set aside. When ready to serve the salad, arrange the baby greens onto a serving platter. Scatter the mushrooms and carrots over the top. Drizzle the truffle oil evenly over the salad, then using tongs, carefully toss to coat the salad. Sprinkle with salt and pepper and gently toss to coat. Taste for seasonings. Sprinkle the cheese evenly over the salad. Serve.

Winter Fruit Compote|
Serves 6

3 pears, Anjou, Bartlett, Bosc, or other varieties
3 Apples, Cortland, Gravenstein, Fuji, or other combination
18 Seedless white grapes
18 Seedless red grapes
1/4 one quarter cup pecan halves
3 Tablespoons dried cherries
1 Tablespoon raw sugar, Sugar in the Raw or other
1/4 one quarter Cup Prosecco or other sparkling wine, or sparkling apple juice

Core the pears and apples, then cut them into bite-sized pieces. Place into a bowl. Cut the grapes in half, lengthwise and add to the bowl. Add the pecan halves and the dried cherries. Sprinkle the sugar on top and toss gently, using two wooden spoons. Drizzle the Prosecco or apple juice evenly over the top, and toss to coat. Turn into a serving bowl. Serve immediately or allow to set at room temperature for up to two hours. Toss again just before serving to combine the flavors.

Mixed Mushroom Roast
Serves 6

1 ½ One and one half Pounds assorted mushrooms, Cremini, Button, Oyster, Maitake, Shitake, or other, sliced
3 Tablespoons extra virgin olive oil
3 Tablespoons white wine
2 Cloves garlic, finely chopped
2 Shallots, finely chopped
1/4 One quarter Cup fresh mint leaves, cut into strips
10-12 Fresh basil leaves, cut into strips
salt and pepper to taste

Preheat the oven to 400 degrees. Place all of the ingredients into a bowl and toss well to coat. Spray a jelly roll pan with olive oil spray. Turn the mushrooms onto the prepared pan and using a rubber spatula, scrape the juices then evenly arrange the mushrooms. Bake in a preheated oven for about 40 minutes until the mushrooms are deep brown and caramelized. Serve immediately or at room temperature.