Guest Post: Savory & Sweet Recipes for the Holidays

By Bridgett Lowery, 416 Cuisine

I think that “holidays” is synonymous with “food!”  So, when tasked to share a few recipes for the holidays I had no shortage of ideas. But, all those ideas left me with a problem… Where to begin? I thought long and hard and went through my recipes and decided on something savory and something sweet to check all the boxes.

Leftovers are common this time of year and simply reheating and reserving can be met with groans. Mashed potato croquettes are a delicious way to use up that starchy side. You can cook up a batch to serve them as a reimagined side dish or as an appetizer. I like to bring them out after we decorate the tree!

No holiday season is complete without cookies. They are my favorite sweet! They travel well, children can easily help make them, they store/freeze well, and they are easy to make (and eat) in large batches! One of my most favorite cookies is coffee toffee. They are sweet, of course, but the slightly bitter coffee flavor and the saltiness of the toffee provides the perfect balance. These cookies are worthy of being boxed and gifted, but you may find parting with them difficult!

I wish you and your loved ones all the best this season! Whatever is on your holiday table is not as important as the people who gather around it.

Eat Well & Be Well,

Bridgett

Check out Bridgett’s upcoming cooking classes at the Garden!

Savory and Sweet for the Season

Mashed Potato Croquette

potato croquette

  • 2C mashed potatoes
  • 2 egg yolks
  • 2 cloves are garlic, minced
  • 2T fresh chives or green onions, chopped
  • salt and pepper to taste (keep in mind that left over potatoes are already seasoned)
  • red pepper flake or hot sauce to taste
  • 1C bread crumb
  • 1 egg, beaten
  • Oil for frying
  • Sour cream, ketchup, gravy for dipping

Mix potatoes, garlic, chives or onions, salt and pepper and optional red pepper flake or hot sauce. Taste and adjust seasonings as desired. Once the mixture is to your liking, add the egg yolks and mix. Chill mixture for about 30 minutes (this makes it easier to shape the croquettes).
Shape the mixture into balls, about the size of the golf ball and set aside. Finish with the remaining mixture.

Roll each croquette in the beaten egg and then in the bread crumbs. Set aside and repeat with all croquettes.

Add enough oil to a large heavy high sided pan, to cover the bottom by a half inch. Heat oil to 350 degrees (the oil will shimmer and if you place a piece of bread in the oil, it should sizzle and begin to brown). Add half the croquettes (about 6-8) and brown them on all sides. Drain on paper bags or paper towels. Fry the other half of the batch and serve them hot with sour cream, ketchup, or gravy!

Coffee Toffee Cookies

coffee toffee cookie

  • 2 sticks of butter, softened
  • 5C brown sugar
  • 2 eggs
  • 2t vanilla extract
  • 5C flour
  • 1t baking soda
  • 1T ground coffee or espresso
  • 1/2t salt
  • 12 oz toffee bits

Heat oven to 325 degrees. In mixer, cream together butter and sugar. Add eggs and vanilla, mix.

Combine dry ingredients and whisk together in a separate bowl. Slowly add dry ingredients to wet and mix on low. Once mixed, add toffee bits and mix slowly just until combined. Scoop onto cookie sheet and bake for about 8 to 10 minutes. Let cool for a few minutes and remove to cool completely on wire rack.