Happy holidays from Paprika Southern! We’re so happy you’re enjoying our winter issue, and as a thank you to our readers, we’re sharing printable versions of the recipes featured in our Winter 2018 issue.
If you’ve found your way here and don’t have a copy of the issue yet, you can remedy that now.
For a printable version of this page, click here.
Winter Salad with Oranges and Pomegranate
1 cup tahini
Juice of 2 lemons
Zest of one lemon
1/2 tsp dried parsley
1 tsp salt
1/2 tsp pepper
3 TBSP olive oil
1/4 cup water (or more), to thin dressing
1 5 oz. pkg of arugula
1 fresh pomegranate
Fresh rosemary leaves, chopped
Make dressing: In a glass jar with a tight fitting lid, combine tahini, lemon juice, lemon zest, parsley, salt, pepper, and olive oil. Shake well to combine. Add water as needed to thin dressing to desired consistency.
Assemble salad: On a large platter or in a large bowl, arrange a layer of arugula. Peel and cut oranges into thin round slices. Place on top of arugula. Remove arils from the pomegranate and arrange them over the top of the salad.
Mushroom Pot Pie with Sweet Potato Topping
2-3 medium sized sweet potatoes
2 TBSP olive oil
6 TBSP butter, divided
1 medium onion, chopped
1 small bunch green onions, finely diced
3 cloves garlic, diced
1 TBSP tomato paste
1/2 cup dry white wine
2 lbs. fresh portobello mushrooms, thinly sliced
1 tsp salt
1/2 tsp black pepper
3 TBSP flour
1 cup vegetable stock
1 TBSP white balsamic vinegar
2 TBSP fresh parsley, chopped
1 TBSP fresh thyme leaves, chopped
Pre-heat oven to 400. Wash and dry sweet potatoes. Pierce each potato several times with a fork. Place potatoes on a baking sheet and bake for 35-45 minutes, until tender.
While potatoes are baking, prepare the mushroom filling. Heat olive oil and 2 TBSP butter in a large heavy pan or Dutch oven over medium heat. Add the onions and green onions to the pan and cook for 6 minutes or until onions are translucent.
Add the tomato paste and garlic. Cook for about 30 seconds, stirring constantly. Add white wine to deglaze the pan. Add mushrooms, salt and pepper. and saute until they are softened, about 10 minutes. Sprinkle flour over the mushrooms and cook, stirring constantly, for about 2 minutes, being careful not to burn the flour. Add in vegetable stock and stir well. Add parsley and thyme. Simmer for 5-8 minutes until mushroom mixture has begun to thicken. If it becomes too thick, add a little more broth. Taste broth and adjust seasonings, if needed.
When sweet potatoes are done, let them cool for about 10 minutes. Scrape out the insides of the potatoes into a bowl and mash well. Mix in 3 TBSP butter.
Lower oven to 375. Divide mushroom mixture among 4-6 ramekins. Top each with a layer of mashed sweet potato. Salt and pepper to taste.
Bake for 25-30 minutes until bubbly. Garnish with fresh thyme leaves. Cool slightly before serving.
French Toast Casserole
1 loaf of day old French bread, cut into 1” cubes
8 large eggs
2 cups whole milk
1/2 cup orange juice
1/2 cup sugar
1 tsp vanilla extract
2 tsp maple syrup + more for serving
1/2 tsp fresh grated nutmeg
1 cup toasted pecans, chopped
Butter a 13x9 baking dish or large cast iron skillet. Place bread cubes in baking dish.
In a large mixing bowl, beat together eggs, milk, orange juice, sugar, vanilla, syrup, and nutmeg. Mix until well combined. Pour mixture over bread. Gently press down so that the bread starts to soak up the egg mixture. Cover dish with foil and refrigerate overnight.
About an hour before baking, remove the dish from the refrigerator. Preheat oven to 350.
Bake covered for 30 minutes. Then remove the foil and bake for about 30-40 minutes more, until the top is golden brown and puffy.
Cut into slices and serve warm with maple syrup.
Spiced Cream Cheese Fruit Dip
8 oz. cream cheese, softened
8 oz. vanilla Greek yogurt
1/4 cup honey
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
Make sure cream cheese is at room temperature. In a mixing bowl or the bowl of a stand mixer, combine the cream cheese and Greek yogurt Mix until smooth and creamy. Add in spices and mix until well blended. Chill for at least 30 minutes. Serve with fruit and graham crackers.
Brown Sugar Oatmeal Cookies
1 cup butter, cold
2 cups all-purpose flour
6 TBSP brown sugar
2/3 cup quick oats
1/2 tsp salt
Combine flour and sugar in the bowl of a food processor fitted with a metal blade. Cut butter into small chunks and add to the food processor. Pulse 3-4 times. Add in oats and process until mixture begins to cling together.
Turn dough out onto a floured surface. Knead mixture a few times, then roll it with a floured rolling pin to about 1/4” thickness.
Using a small (1-2”) cookie cutter, cut dough into circles. Place rounds onto a parchment lined baking sheet. Refrigerate the unbaked cookies for at least 30 minutes.
Preheat oven to 325. Bake for 20-25 minutes, or until the edges just start to turn golden. Cool cookies completely.
Caramel Gingerbread Cake with Poached Pears
For poached pears
4 cups water
½ cup brown sugar
1 cinnamon stick
¼ tsp ground ginger
¼ tsp ground cloves
4 ripe pears, peeled
1 TBSP lemon juice
8 oz cream cheese, softened
4 TBSP unsalted butter
½ cup jarred caramel sauce
½ tsp salt
1 tsp vanilla extract
3 cups confectioners sugar, sifted
2 1/2 cups flour, sifted
2 1/2 tsp baking powder
1/2 tsp salt
2 1/2 tsp cinnamon
1 tsp cloves
2 tsp ground ginger
1 cup unsalted butter, softened
1 cup dark brown sugar
3/4 cup granulated sugar
1 cup honey
2 tsp vanilla extract
4 eggs, room temperature
1 cup buttermilk
To make the cake layers: Preheat oven to 350. Butter three 8" cake pans and line them with circles of parchment paper.
In a medium bowl, combine flour, baking powder, salt, cinnamon, ginger, and cloves. Whisk to combine.
With a hand mixer or with a stand mixer, beat butter until creamy. Add in dark brown sugar and granulated sugar. Beat until light and fluffy. Add in honey and vanilla extract. Then, beat in eggs one at a time.
Add in half of the flour mixture and then the buttermilk. Mix until combined. Add in the rest of the flour and beat until just incorporated. Divide batter between the three prepared cake pans.
Bake for 20-25 minute or until a toothpick inserted into the middle of one of the pans comes out clean. Cool cake layers in the pan for 10 minutes and then remove the cakes and cool on a rack until they are completely cooled.
To poach the pears: While cake layers are baking, add water, brown sugar, cinnamon stick, ginger and cloves to a large pot. Bring water to a boil. Stir until sugar dissolves. Turn heat to low and let the poaching liquid come to a simmer. Add in lemon juice. Gently slide pears into the liquid. Place a round piece of parchment or waxed paper over the surface of the liquid. Simmer pears for 20-30 minutes, until pears are tender. Remove pears from liquid, place them on a plate and store them in the refrigerator until serving time.
To make the frosting: Have all ingredients at room temperature. In a large mixing bowl, combine cream cheese and butter. Mix until smooth, about one minute. Add in caramel sauce and vanilla and mix until blended. Add in sifted confectioners sugar one cup at a time, beating on low until the sugar is completely incorporated. Then, beat frosting on medium-high for 2 minutes.
Frost just the top of each layer, leaving about a ½ inch around the edge of the bottom and middle layers. Frost the top layer all the way to the edge.
When ready to serve, arrange the poached pears on the top of cake. If desired, garnish with edible flowers.