OUT WEST: Food & Lifestyle

Christmas Recipes

Shaved Brussels Sprouts Salad

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Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.

Perfect as a side dish, yet hearty enough for a vegetarian main dish.  Brussels Sprouts really hold up to this shallot lemon vinaigrette, making this a great dish for gatherings.  You’ll want to add the vinaigrette 15 minutes before serving to allow the brussels sprouts to completely absorb all the flavor, saving the pomegranate seeds, parmesan and seasoned breadcrumbs until just before serving.

Ingredients

  • Brussels Sprouts – Shaved, shredded or sliced in super thin strips.
  • Pomegranate Seeds– Slice open the pomegranate, tap out the seeds OR make life easier buy a cup of pomegranate seeds in the produce dept.
  • Parmesan Cheese – Buy a wedge of parmesan cheese and grate your own – it’s so much better than the pre-packaged.
  • Breadcrumbs -Use the crumbs at the bottom of the crouton bag or just smash up some croutons into breadcrumbs.
  • Shallot – Smaller than an onion, usually next to the garlic in the produce section of your grocery.
  • Lemon – A large lemon gives us the bright acidic taste to our vinaigrette.
  • Dijon Mustard – Adds a nice flavor to the dressing.
  • Apple Cider Vinegar – Can sub with your favorite type of vinegar.
  • Agave – A natural sweetener usually found in the baking aisle.
  • Olive Oil – I used extra virgin, look for a good quality olive oil.

Preparation

  1. Place cleaned, shaved brussels sprouts in a large salad bowl.
  2. Coat with Lemon Shallot Vinaigrette (whisk shallot Dijon mustard, lemon juice, apple cider vinegar and agave together, then whisk in olive oil).
  3. Let sit for about 15 minutes while brussels sprouts soak up the vinaigrette.
  4. Toss in pomegranate seeds, parmesan cheese and seasoned bread crumbs before serving.
Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.

Shaved Brussels Sprouts Salad

Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.
Print Recipe Pin Recipe
Prep Time 15 mins
Course Main Course, Salad, Side Dish
Cuisine American, Christmas, Thanksgiving, Vegetarian
Servings 6

Ingredients
  

Shaved Brussels Sprouts Salad

  • 20 brussels sprouts cleaned, stemmed and shaved
  • 1/4 cup pomegranate seeds
  • 1/4 cup parmesan cheese grated
  • 1/4 cup seasoned breadcrumbs/smashed croutons

Lemon Shallot Vinaigrette

  • 1/2 cup shallot thinly sliced
  • 1 tbsp. Dijon mustard
  • 1/4 cup lemon juice fresh squeezed
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. agave
  • 1/4 cup olive oil

Instructions
 

Lemon Shallot Vinaigrette

  • Whisk together shallot, Dijon mustard, lemon juice, apple cider vinegar and agave in a small bowl. Whisk in olive oil.

Shaved Brussels Sprouts Salad

  • Place shaved brussels sprouts in a large salad bowl.
  • Coat with Lemon Shallot Vinaigrette.
  • Let sit for about 15 minutes while brussels sprouts soak up the vinaigrette.
  • Toss in pomegranate seeds, parmesan and breadcrumbs before serving.
Keyword Brussels Sprouts, Holiday Salad

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Peppermint Mocha Cake

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Peppermint Mocha Cake is a festive dessert sure to satisfy your sweet tooth. Rich, chocolate espresso cake topped with creamy mint frosting and crushed candy canes.

Peppermint Mocha Cake is a festive dessert sure to satisfy your sweet tooth. Rich, chocolate espresso cake topped with creamy mint frosting and crushed candy canes.
Chocolate espresso cake with creamy mint glaze and crushed candy canes

What Inspires You?

Inspiration comes from many places, our surroundings, people we meet, our daily activities. Often, as a recipe creator, I get a little uninspired. Some weeks the ideas just flow in out of no where and other times…nada.

This Peppermint Mocha Cake is inspired from a holiday favorite @Starbucks Peppermint Mocha. I start off with a rich, chocolate espresso cake that is super moist from the addition of milk in the mix. Then I like to drizzle over cream cheese frosting that has a hint of mint extract running through it. Topped off with, yes, candy canes that are crushed for that extra special Christmas touch. It’s your favorite holiday drink in a CAKE!

B.T.W. – I know a certain someone who ate this entire cake to themselves.

Ingredients

  • Chocolate Cake Mix – Grab your favorite box mix from the grocery. Look for one with pudding in the mix for extra moisture.
  • Espresso Instant Coffee – Medaglia D’oro is a little glass jar of instant espresso powder and it is pretty amazing.
  • Eggs – Large eggs, preferably farm fresh.
  • Milk – Whole milk for a richer flavor.
  • Vegetable Oil – I don’t use vegetable oil for much these days, but it’s what you need for this recipe.
  • Cream Cheese Frosting – Whipped cream cheese frosting goes on easier.
  • Mint Extract– A little goes a long way with mint extract.
  • Candy Cane – One regular sized mint candy cane, crushed.

Preparation

  1. Preheat oven to 325 degrees and grease your bundt pan.
  2. Combine cake mix, espresso instant coffee, eggs, milk and vegetable oil.
  3. Bake for 40 – 45 minutes until edge of cake just pulls away from bundt pan. Remove from oven and rest until cool to the touch.
  4. Gently turn bundt cake upside down and remove to serving plate.
  5. Heat cream cheese frosting in microwave for about 20 seconds, stir in mint extract, combine well.
  6. Pour frosting over prepared cake and top with crushed candy cane.
Peppermint Mocha Cake is a festive dessert sure to satisfy your sweet tooth. Rich, chocolate espresso cake topped with creamy mint frosting and crushed candy canes.
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Peppermint Mocha Cake

Rich, chocolate espresso cake, creamy mint glaze and crushed candy canes
Course Dessert
Cuisine Dessert
Keyword bundt cake, Candy Cane Cake, Chocolate Cake, Christmas Dessert, Holiday Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8

Equipment

  • Bundt pan, greased

Ingredients

Cake

  • 1 15.25 oz chocolate cake mix with pudding
  • 1/4 cup espresso instant coffee
  • 3 eggs
  • 1 1/2 cup milk
  • 1/2 cup vegetable oil

Glaze

  • 1 16 oz cream cheese frosting
  • 1/8 tsp mint extract
  • 1 large candy cane, crushed (place in Ziplock and smash until crushed)

Instructions

  • Preheat oven to 325 degrees for a greased bundt pan.
  • Mix together cake ingredients. Pour into greased bundt pan and bake for 40-45 minutes.
  • Remove from oven and let rest until bundt pan is cool to the touch.
  • Turn upside down and remove cake.
  • Heat cream cheese frosting container in microwave for 20 seconds, until just softened, but not liquid. Add mint extract and stir well.
  • Pour frosting over prepared cake. Top with crushed candy canes.

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