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5 Course Meal with Holland House

This blog post is sponsored by Holland House Cooking Wines.

The holiday season is upon us and what better way to celebrate than with a delicious family meal! Holland House Cooking Wines are made with exceptional flavor and aged to perfection to enhance any meal into something extraordinary. I created this five course masterpiece so you can also fill life with flavor by adding any of the Holland House varietals to your favorite seasonal dishes. Sherry braised short ribs with creamy sweet potatoes, festive holiday salad, roasted carrots in a sherry reduction and a lava cake. Check out my recipes below:

Braised short ribs

2 lbs of short rib

½ cup Holland House sherry cooking wine

½ cup cola soda

1 tbsp olive oil

¼ cup Berebere spice

2 tbsp cumin

1 large onion, sliced

Salt and pepper to taste

1. Pour olive oil into large pot over medium heat for 1 minute. Add onion and stir. Reduce heat to low medium stirring occasionally for 5 minutes.

2. Meanwhile, rub short ribs all over with berebere, cumin, salt and pepper. Place in large pot with onions and cook for 1 minute on all sides for a total of 4 minutes.

3. Pour the cola and sherry cooking wine into pot making sure the short ribs are completely submerged. Reduce heat to a simmer and allow to cook for 2 hours.

Creamy Sweet Potatoes

10 large sweet potatoes, peeled and cut

1 stick of unsalted butter

¼ cup sour cream

¼ cup Holland House sherry cooking wine

3 tbsp of smoked paprika

Salt and pepper to taste

1. Add sweet potatoes to large pot of water and bring to a boil and cook until tender. About 25 minutes.

2. Drain sweet potatoes. Add butter, sour cream, paprika, salt and pepper and mash until smooth. Stir in sherry cooking wine and serve.

Roasted Carrots

1 lb carrots

2 tbsp of olive oil

½ cup brown sugar

½ cup Holland House sherry cooking wine

Salt and pepper to taste

1. Preheat oven at 425. Drizzle carrots with olive oil and toast for 25-30 minutes.

2. In a saucepan, add the brown sugar and sherry cooking wine and cook on medium heat for 5 minutes until smooth and syrupy.

Festive Holiday Salad

5 oz of arugula

5 oz baby kale

5 oz of baby spinach

½ cup olive oil

4 tbsp Holland House sherry cooking wine

2 tbsp honey

2 tbsp brown mustard

¼ sliced almonds

Handful of raisins

1. Place all of the greens into a bowl and mix together with almonds and raisins.

2. Add olive oil, sherry cooking wine, honey and brown mustard and whisk until smooth. Drizzle over salad.

Lava cake topped with ice cream and a sherry sauce reduction

1 milk chocolate bar, diced

1 stick of unsalted butter

1/4 cup of all purpose flour

1/3 cup of confectioners sugar

3 large eggs

1 egg yolk

Cooking spray

½ cup Holland House sherry cooking wine

1 scoop of favorite ice cream

1.Spray four 6 ounce ramekin with nonstick cooking spray and dust with cocoa. Preheat oven to 425°.

2. Coarsely chop the chocolate. Place butter into a medium heat-proof bowl. Microwave on high in 30 second increments, stirring after each until completely smooth. Set aside.

3. Whisk flour, confectioners’ sugar, and salt together. Whisk the eggs and egg yolks together until combined. Pour the flour mixture and eggs into the bowl of chocolate. Stir everything together using a wooden spoon.

4. Spoon chocolate batter evenly into each prepared ramekin. Place ramekins onto a baking sheet and bake for 13 minutes until the sides appear solid and the tops will look soft.

5. Allow to cool for 1 minute, then cover each with an inverted plate and turn over. The cakes should easily release from the ramekins. Add a scoop of favorite ice cream.

6. Add sherry cooking wine into a small sauce pan and cook for 5 minutes until reduced by half. Pour over ice cream and cake.

This post is sponsored by Holland House Cooking Wine. Find more recipe inspiration at Holland House Slow Cooker Recipes.


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