No matter which holidays you’re celebrating this season, we have you covered. Whether you’re in need of a last-minute side dish to bring for a family dinner, or a festive appetizer to serve for a New Year’s Eve cocktail party, keep it here for an elegant take on a seasonal classic. The best part? All of these dishes can be prepared on your Hestan grill.
Warm Marinated Olives
Ingredients
- 2 cups Castelvetrano olives, or any olives of your choice
- 1 lemon, zested and juiced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp red pepper flakes
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ cup good olive oil
Directions
- Place all ingredients in a small saucepan, toss to combine.
- Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives are heated through and fragrant. Serve warm.
Grilled Brie with Cranberry Relish
Ingredients
- 1 wheel of brie cheese
- 1 12-ounce bag fresh cranberries
- 1 cup sugar
- 1 cup water
- 1 orange
- ½ teaspoon ground cinnamon
- 1 baguette, sliced
- Olive oil to brush on bread
Directions
- Begin by preheating the grill to medium low heat.
- Combine water, sugar, cranberries, zest and juice of orange and ground cinnamon in a medium size saucepan that is safe to use on the grill.
- Place the saucepan on the grill and allow to come to a boil, stirring occasionally.
- Cranberries will begin to pop and sauce will slowly thicken, about 10-15 minutes.
- Remove the saucepan from heat.
- Brush both sides of the brie with olive oil and place on the grill at low heat, cook for about 3 to 4 minutes per side, just until the brie softens.
- Place the brie on a serving platter and top with cranberry relish. You may not use all the relish.
- Brush sliced bread with olive oil and grill on medium high heat for about 2 minutes per side. Serve with warm brie and cranberry relish.
Sautéed Brussels Sprouts with Bacon and Warm Mustard Dressing
Ingredients
- 1 pound brussels sprouts, cleaned and halved
- 1 pound thick cut bacon, diced
- 3 tbs avocado oil
- 1 tsp kosher salt
- 1 tsp black pepper
- ¼ cup maple syrup
- 3 tbs Dijon mustard
- ¼ cup apple cider vinegar
Directions
- In a saucepan over medium add in avocado oil and diced bacon. Allow the bacon to cook, rendering out all the fat until the bacon is crispy. Make sure to stir constantly to avoid burning.
- Once the bacon is crispy add in halved brussels sprouts and sauté for about 8 to 10 minutes until cooked through but not soggy.
- In a separate bowl, mix together the salt, pepper, maple syrup, Dijon mustard and apple cider vinegar.
- Once the brussels sprouts are cooked through, add in the dressing and cook for another 2 minutes.
- Serve warm as a side dish or appetizer.