Holiday Recipes
As I plan for holiday potlucks and gatherings, I am turning to our winter issue. We’re fortunate to have a myriad of talented chefs, bakers, and artisans in our region and this season, four chefs contributed some of their favorite holiday recipes to our publication. Whether you are planning a large party, or an intimate dinner for two, I encourage you to give these recipes a try. There’s pillowy focaccia decked out with decadent chicken liver mousse topped with bright quick-pickled red onions and apple butter, a vibrant winter salad that bursts with flavors and textures, a very special butternut squash galette, a comforting Brussels sprouts gratin, a roasted ham finished with a tart blueberry sauce, and of course, dessert!
Wondering what to pair with the holiday meal? We partnered with the Monticello Wine Trail to select some of the state’s best wines to enjoy with each dish.
Welcome to the Edible Blue Ridge newsletter that brings you food stories from our region and beyond. You're receiving this email because you've purchased a magazine subscription—thank you!—or you signed up via our online form. If you need to opt out at any time, there's a link at the bottom. We're glad you're here.
Thanks for reading, happy eating, and enjoy your weekend,
Lisa - Publisher & Editor
EVENTS
Have an event you’d like us to share? Email: info@edibleblueridge.com
12.14 Holiday Market - Charlottesville
12.14 Virginia Cider Book Event - Harrisonburg
12.14 Eastwood Farm & Winery Holiday Market- Charlottesville
12.13,14,20,21st Christmas Vacation 2: Cousin Eddie’s Island Adventure - Afton
12.18 One Pot Wonders Cooking Class - North Garden
12.21 Lightwell Survey Personal Wine Tasting - Waynesboro
12.21 Holiday Market - Botetourt
12.31 New Year’s Eve Masked Ball - Afton
There are only two weeks left to shop local farmers markets for holiday gifts! Check out our holiday gift guide for last minute locally-made items.
WHAT WE’RE COOKING: Cookies!
Looking to round out your holiday cookie tin? Try one of these recipes:
POEM OF THE WEEK
This week, the world lost a light and one of the most gifted poets. Nikki Giovanni taught at Virginia Tech for over thirty years and was a world renowned poet, activist, artist, musician, teacher, and elder.
Bay Leaves by Nikki Giovanni I watched Mommy Cook Though I cooked With Grandmother With Grandmother I learned To pluck chickens Peel carrots Turn chittlins inside out Scrub pig feet With Mommy I watched leftovers for stew Or vegetable soup Great northern beans Mixed collards turnips and mustard greens Garlic cloves Bay Leaves Very beautifully green Stiff so fresh With just a pinch of salt Not everything together All the time but all the time Keeping everything I make my own Frontier soup in a crock pot I make my own ice cream with a pinch of salt And everything else With garlic But fresh Bay Leaves Are only for very special Ox Tails
Source: Poetry (April 2023)
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