Warm Octopus, Beans and Fennel Salad

 

Octopus has a unique texture, much “meatier” than that of its’ relative the squid. It requires a longer blanching and cooking time, which is why I don’t often use it.
However, as I’ve read somewhere that when it is blanched, cut into smaller pieces, frozen and thawed, it requires much shorter cooking time – I’ve decided to give this option a try.

Braised Duck Legs with Sweet and Spicy Pineapple

 

Duck is the “meatier” relative of chicken: its complex flavor and unique texture make it highly suitable for bold culinary combinations, which is exactly what I had in mind.
While I more often use duck breast, this time, I had D’Artagnan’s Rohan duck legs to experiment with, and I chose a classic pairing with pineapple, along with Asian inspired sweet and spicy sauce.

A Fairly Low-Fat Moussaka

 

Moussaka is a great Greek dish, of layered potatoes, fried eggplants and cooked meat, topped with a thick layer of either Béchamel sauce (milk based sauce, thickened with flour), or Mornay sauce (Béchamel sauce with cheese), creating a highly delectable and tasty combination.

Mini Filo Shells with Pears, Dried Cranberries and Pistachios

 

Having a box of filo pastry shells in the freezer, makes it extremely easy to prepare sweet or savory tasty finger food. All that is needed is to quickly crisp the shell in a toaster oven, and fill them with whatever filling you have in mind.

Crispy Dry Rub Roasted Chicken Wings

 

Even though I’m far from being interested in any competitive sport, Super Ball Sunday is still a good reason to have chicken wings.

Swirl Sour Cream Cake with Dried Fruit and Walnuts

 

The following swirl cake is a wintry version of a summery fresh fruit cake I have posted a few years ago.

Spiced Zucchini Cake with Golden Raisins and Walnuts

 

When the weather outside is getting colder, a simple homey cake. served with a hot beverage, is a good way to keep warm. The following zucchini cake is exactly that.

Flourless Mushroom and Cheese Bake

 

After all the fairly heavier holiday season’s dishes, I felt it was time for some lighter dishes, yet, at the same time, filling and warming.

Banana, Marzipan and Dried Cherry Cake, with Chocolate Glaze

 

Cherries and almonds pair wonderfully well together, so, when I was planning on baking a banana cake, flavored with my homemade marzipan, it was an easy decision to add dried cherries to it. Belgium cherry beer, that I also had at hand, was the perfect way to enhance the cherry flavor, and give the cake a lighter texture.

Baked Camembert Cheese with Cherry-Kumquat, Ginger and Brandy Jam

Baked white rind cheese, such as Camembert or Brie, is one of the easiest, yet most festive dishes for a relaxed entertainment. Baking the cheese turns it even creamier, enhances its flavor, and keeps it at the perfect texture for serving with tasty additions, such as crackers and fruits. The pairing of delicately salty cheese and sweetish/aromatic additions is hard to resist.

Orange and Quince Duck Legs

 

Whenever I’m lucky enough to find quince at the store, I immediately grab a few. It is such a wonderful and versatile fruit, and it is a real shame its’ season is fairly short.
On top of being such a fragrant fruit, quince has so much pectin in it, it is no wonder that its’ main use is in making jams, jellies and fruit pastes. Quince is also great for making Pate de Fruit, a recipe I have shared a while ago, and can be found HERE.