{"id":4481,"date":"2018-11-26T10:16:55","date_gmt":"2018-11-26T10:16:55","guid":{"rendered":"http:\/\/zestmag.com\/online\/?p=4481"},"modified":"2018-11-26T10:16:55","modified_gmt":"2018-11-26T10:16:55","slug":"easy-recipes-for-breezy-holiday-hosting","status":"publish","type":"post","link":"http:\/\/zestmag.com\/online\/easy-recipes-for-breezy-holiday-hosting\/","title":{"rendered":"Easy recipes for breezy holiday hosting"},"content":{"rendered":"

It can be easy to impress your holiday guests without overdoing it in the kitchen by putting to use recipes that require little time to prep. After all, those precious moments with loved ones are meant for reflection and conversation, but that doesn’t mean you have to settle for lesser dishes.<\/strong><\/p>\n

Appetizers like Beet Carpaccio Salad with Toasted Hazelnuts provide aesthetic appeal and taste to tide appetites. As one of the key ingredients, Filippo Berio Classic Balsamic Glaze adds tanginess and artistic flair for flavorful small bites.<\/p>\n

Go above and beyond with a main course that’s prepped in 10 minutes and ready in less than two hours like this Rosemary and Raspberry Balsamic Roasted Leg of Lamb, which can be the center of attention as guests dig in for a delightful meal.<\/p>\n

Rosemary and Raspberry Balsamic Roasted Leg of Lamb\u00a0
<\/b>Prep time: 10 minutes\u00a0
Cook time: 1 hour, 30 minutes\u00a0
Servings: 8<\/p>\n

Roasted Leg of Lamb:\u00a0
<\/b>3 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons Filippo Berio Olive Oil\u00a0
2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons Filippo Berio Raspberry Balsamic Glaze\u00a0
1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoon chopped fresh rosemary\u00a0
4 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoons grainy mustard\u00a0
1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 bone-in leg of lamb (about 6 pounds)\u00a0
2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cloves garlic, thinly sliced\u00a0
1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon salt\u00a0\u00a0
1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon pepper\u00a0
3 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 onions, quartered\u00a0
1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cup water<\/p>\n

Gravy:\u00a0
<\/b>3 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons all-purpose flour\u00a0
1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 cup dry red wine\u00a0
4 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cups chicken stock\u00a0
2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons Filippo Berio Raspberry Balsamic Glaze\u00a0
1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 sprig fresh rosemary\u00a0
1\/2 \u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon salt\u00a0
1\/4 \u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon pepper<\/p>\n

To make Roasted Leg of Lamb: Heat oven to 400 F. In bowl, whisk olive oil, raspberry balsamic glaze, rosemary and mustard; set aside.<\/em><\/p>\n

Make small incisions in lamb and insert garlic slices. Rub olive oil mixture over lamb. Sprinkle with salt and pepper. Transfer to roasting pan fitted with rack. Add onions; pour water into bottom of pan.<\/em><\/p>\n

Roast 80-90 minutes, or until internal temperature reaches 145 F for medium-rare, adding water to pan as needed to avoid scorching and onions drying out.<\/em><\/p>\n

Transfer lamb to carving board and tent with foil.<\/em><\/p>\n

To make Gravy: Place roasting pan on stovetop over medium-high heat; stir in flour. Whisk in wine; boil 1-2 minutes, or until reduced by half. Whisk in chicken stock and raspberry balsamic glaze. Add rosemary; bring to boil and simmer 8-10 minutes, or until thickened. Season with salt and pepper. Serve with lamb.<\/em><\/p>\n

Beet Carpaccio Salad with Toasted Hazelnuts\u00a0
<\/b>Prep time: 10 min\u00a0
Servings: 4<\/p>\n

1 1\/2 \u00a0\u00a0 pounds roasted beets\u00a0
2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cups microgreens\u00a0
4 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ounces goat cheese, crumbled\u00a0
1\/4 \u00a0\u00a0\u00a0\u00a0\u00a0 cup chopped toasted hazelnuts\u00a0
2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tablespoons Filippo Berio Classic Balsamic Glaze\u00a0
1\/4 \u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon flaked sea salt\u00a0
1\/4 \u00a0\u00a0\u00a0\u00a0\u00a0 teaspoon cracked pepper<\/p>\n

Heat oven to 400 F.<\/em><\/p>\n

Using chef’s knife or mandoline, thinly slice beets; arrange on platter.<\/em><\/p>\n

Arrange microgreens over beets; scatter with goat cheese. Sprinkle hazelnuts over top and drizzle with balsamic glaze. Sprinkle with salt and pepper.<\/em><\/p>\n

Find more holiday recipes that can take your gathering to the next level at\u00a0filippoberio.com<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Go above and beyond with a main course that’s prepped in 10 minutes and ready in less than two hours .<\/p>\n","protected":false},"author":3,"featured_media":4482,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[2048,19,650,1504,20],"class_list":["post-4481","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition","tag-good-life","tag-health","tag-nutrition","tag-recipes","tag-wellness"],"_links":{"self":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts\/4481","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/comments?post=4481"}],"version-history":[{"count":1,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts\/4481\/revisions"}],"predecessor-version":[{"id":4483,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/posts\/4481\/revisions\/4483"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/media\/4482"}],"wp:attachment":[{"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/media?parent=4481"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/categories?post=4481"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/zestmag.com\/online\/wp-json\/wp\/v2\/tags?post=4481"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}