Delectable Leftovers
Recipes by Rachel Ponce
Photography by Jennifer Olsen
Holiday meals are decadent, packed with rich sauces, hearty meats and buttery starches so warm and fluffy, such that you can’t help but close your eyes and smile upon first bite. But inevitably, the gut busting bounty results in leftovers and many of us are exasperated by the usual tired turkey sandwiches. These recipes were inspired by a need to do something creative with the green bean casserole, cheese ball and festive accoutrements that continue to fill the fridge for days after the party ends.
Green Bean Bisque
Serves 4
The holidays are usually a good excuse to serve up the expensive seafood but finding ways to coax it onto dinner plates in the days that follow doesn’t elicit quite the same level of excitement as debuting it. This green bean bisque uses up the leftover green bean casserole and any seafood from a shrimp cocktail, lobster or even leftover crab legs. The mix of creamy and salty is delightful.
INGREDIENTS
1 cup leftover shrimp
1 onion, chopped
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
2 cups green bean casserole
1 cup heavy cream
Crunchy onion topping for garnish
Chives for garnish, finely chopped
PREPARATION
Step 1
In medium saucepan put 2 cups water, shrimp, onion, garlic powder, onion powder and salt. Bring to a boil. Once pot is boiling, set aside to cool slightly for 10 minutes.
Step 2
Add to large saucepan green bean casserole and heavy cream. Cook on medium high, stirring occasionally. Once shrimp stock has cooled, add stock to mixer and blend on high for 1 minute. Add mixture to large saucepan with green bean mixture and stir.
Step 3
Continue cooking on medium high for 5 minutes. Set aside for another 10 minutes to cool. Add that mixture to blender and gradually blend on high for 1 minute (this may need to be done in batches). Place mixture back in the large saucepan, then heat on high and cook until mixture is hot. Garnish with crispy onion topping and chives.
Cordon Bleu Pastry
Serves 4
The New Year’s ball may have dropped but the cheese ball made for dipping pretzels remains. This dish proves irresistible upon seeing the cheese pull as the pastry is cut. It’s definitely indulgent, so maybe start that New Year’s resolution a week later. Just add a side salad and it’s sure to satisfy.
INGREDIENTS
4 boneless chicken breasts
1 tablespoon salt
1 teaspoon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 cup leftover cheese ball
9 slices Swiss cheese
2 cups ham, finely diced
2 sheets puff pastry, thawed
½ cup Dijon mustard
1 egg
PREPARATION
Step 1
Preheat oven to 400 degrees F. Place 1 chicken breast between 2 sheets of plastic wrap and pound with meat mallet or rolling pin until ½ inch thick, set aside and repeat with other breasts. Season chicken with salt, pepper, garlic powder and onion powder until evenly coated.
Step 2
Keep all chicken breasts on 1 sheet of plastic wrap and layer a spread of cheese ball, then ham, then Swiss cheese on top of it. Roll layered chicken in plastic wrap while twisting in sides to tighten and firm the roll of cordon bleu. Chill in fridge for at least 30 minutes.
Step 3
Cut puff pastry sheets in half and gently roll out with rolling pin to remove creases. Brush pastry with the Dijon mustard. Remove 1 chicken breast from plastic wrap and place in center of 1 mustard-brushed pastry sheet. Wrap the chicken in it and tuck in the edges. Repeat with other 3 breasts. Place filled pastries on parchment paper-lined baking sheet, then poke top of each pastry with a fork a few times. In small bowl, beat egg then brush egg on pastries and bake 35–40 minutes until golden brown and internal chicken is at 165 degrees F. Cut open pastries and serve warm, one pastry per person.
Buddha Bowl with Lemon Tahini Dressing
Serves 4
Sweet potatoes, cranberries, some kind of protein and salads always seem to overstay their welcome. This Buddha Bowl uses all these ingredients and anything else that may need eviction from the cold storage. It’s so diverse. Transforming leftovers from a family feast into something a little lighter and brighter makes me feel good about indulging in the dinner the night before.
INGREDIENTS
1 red onion, thinly sliced
1 cup white balsamic vinegar
¼ cup smooth tahini
2 tablespoons maple syrup
2 tablespoons fresh lemon juice
1 teaspoon toasted sesame oil
2 small cloves garlic, minced
½ teaspoon sea salt
2 cups cooked quinoa
1 cup leftover cooked cranberries or sauce
1 cup leftover sweet potatoes, roasted or mashed
1 cup leftover protein, such as beef roast, turkey, meatballs
1 cup garbanzo beans, drained
Salad leftovers for garnish (optional)
PREPARATION
Step 1
Add sliced red onion to medium-sized bowl then top with white balsamic vinegar and set aside. Make dressing by adding to clean medium bowl the tahini, maple syrup, lemon juice, sesame oil, garlic and sea salt, then whisk to combine. Gradually add ¼ cup water to the mixture while whisking until smooth and creamy. Set aside.
Step 2
Use 4 serving bowls for assembly. Divide quinoa into ½ cups and add the ½ cup to bottom of each bowl. Top with cranberries, sweet potatoes, protein, garbanzo beans and pickled red onion. Drizzle with lemon tahini dressing and garnish with leftover greens from salad.
