Giveaway! Bruschetta Baked Sea Bass & Panforte - An Italian Holiday Menu

Italian Holiday Menu

Ok, I know the holiday season is still weeks away – we still have Thanksgiving on the way, and evidence of Halloween is still everywhere! But as soon as the snow hits, I start craving cozy foods that make the dinner table warmer. If you’re thinking, “Well why not just call it a Winter Menu,” read on. If you’ve thinking, “Man, I’d love to win the ingredients for these recipes” well, read on!

Bruschetta Baked Sea Bass

I have no Italian roots, but on our trip to Italy this fall I could totally imagine an Italian Christmas—it even snowed on us a few times, making the mountain towns we were visiting look like those miniature Christmas villages, complete with little gondolas. Talk about a magical winter wonderland. So even though it was August, I was piling on layers of clothes (mittens, hats, coats), and standing as close to the fire as was safe. 

Bruschetta Baked Sea Bass

The Feast of Seven Fishes is an Italian Christmas Eve tradition, which is partly what makes this menu so holiday. I’ll happily eat fish any day of the year, so if you decide that this menu is perfect for mid-fall (uh, yea, I did serve it to a bunch of friends in September…), I won’t judge you. Heck, throw up some lights and tell your friends it's the Feast of Seven Fishes. They might just let you get away with it. 

Bruschetta Baked Sea Bass

But the minute they take a bite of the Panforte, laced with cinnamon, cloves, and orange zest, they’ll think of the holiday season. It doesn’t even matter what they celebrate, be it the Hanukah, Kwanza, the Solstice, etc., etc., etc. Sitting around a table with people you love and good food evokes the same feeling in all of us, one of belonging, warmth and happiness. Call it whatever you want.

panforte chocolate

The candied ginger jewels, the toasted hazelnuts, the smooth chunks of Perugina’s Bittersweet Chocolate Bar—it all comes together and in one solid bite sings: “Let it snow, let it snow, let it snow!”  

panforte chocolate
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    I hope the lucky winner looks this excited when they find a package of extra virgin olive oil, chocolate, and more on their porch! 

I hope the lucky winner looks this excited when they find a package of extra virgin olive oil, chocolate, and more on their porch! 

 

Do you know what else will evoke singing? These Dark Chocolate Hazelnut Truffles. OH MY GOSH.

 

Ok! Now for the giveaway!

Colativa Olive Oils and Perugina Chocolates has been kind enough to offer Foraged Dish readers a heaping basket of goodies to use while making these recipes! There will be TWO winners! Enter here.

Now… on the recipes!

Bruschetta Baked Fish

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

This Italian-inspired recipe would make for a light holiday meal, but would also be good any other time of the year!

Serves: 6   |    Total Time:



Ingredients:


Directions:

  1. Preheat oven to 475°F. Scoop coconut oil into baking dish and place in oven.
  2. While the coconut oil heats, prepare the bruschetta: combine the minced artichokes, tomatoes, olives, parsley, basil and pine nuts (if using). Toss with olive oil and balsamic, and then season to taste with salt & pepper.
  3. When coconut oil is sizzling, remove from oven and place filet in baking dish, skin-side down.
  4. Press the bruschetta onto the top of the fish in an even layer. Return to the pan to oven, and bake for 10-15 minutes, depending on thickness of fish. Fish is done when no longer opaque and easily flakes.

Chocolate Panforte

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

A quintessential Italian Christmas treat, with a little double-chocolate, crystallized ginger flair.

Serves:



Ingredients:

  • 1/2 cup dates, pitted
  • 1/4 cup honey
  • 2/3 cup almond flour
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 4 teaspoons cocoa
  • 1/8 teaspoon cloves, ground
  • Juice from 1 orange
  • Zest from ½ orange
  • 1/4 cup hazelnuts, toasted
  • 1/4 cup walnuts, toasted
  • 1/3 cup candied ginger, chopped
  • 2 ounces Perugina Bittersweet Chocolate Bar, chopped

Directions:

  1. Preheat oven to 350°F.
  2. In a food processor, blend the dates until they form a sticky paste. Add the honey, almond flour, salt, cinnamon, cocoa, ground cloves, orange juice, and orange zest. Pulse food processor until well combined.
  3. Place mixture in a bowl. Fold in hazelnuts, walnuts, ginger, and chocolate--there will be lots of nuts and chocolate, so this may be difficult, just do your best. Sometimes I'll pull out a walnut or two if they are quite large, or press a few of the chocolate chips in better once everything is spread into the pan. Press dough into a greased baking dish (I used a 9-inch tart pan, but a 8x8 square dish would also work). Bake for 25-35 minutes, until slightly browned on top.
  4. Panforte will be quite dense – cut with a sharp knife into small wedges.

Disclaimer: Colativa and Perugina provided me with product and compensation to make these recipes. Recipes and opinions are my own. 

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Honey Sesame Chicken Wings & Make it Paleo 2 Cookbook Giveaway

 -- This Giveaway has ended, and the winner has been notified via email. Thank you to everyone that participated! --

Each day last week, I checked the mail expectantly. I had ordered several things on Amazon and was getting impatient: Cocoa butter (to satisfy that chocolate addiction). Succulent cuttings (to plant in our collection of empty pots--BTW, did you know you could mail order these?!). As days passed, my patience wained (...chocolate...). Then, midweek,  I opened up the mail box to find a package. 

It was bubble wrapped, rectangular, and bendy. I know it was neither my plants nor my cocoa butter, but for a few minutes my curiosity piqued, distracting me from my missing deliveries. What is this?? A copy of Make it Paleo II!

Make it Paleo 2 by Hayley Mason, Bill Staley, and Caitlin Grace Nagelson

Make it Paleo 2 by Hayley Mason, Bill Staley, and Caitlin Grace Nagelson

This was a pleasant and welcome surprise, to say the least. Make it Paleo 2 contains over 175 grain-free recipes, many of them AIP-friendly, and pages lined with photos. The team at Primal Palate hit this one on the nose. If you've been looking for a new favorite food, it's probably in here. Barbacoa Tacos (tortillas included)? Check. Nightshade-free breakfast sausage? You got it. RAVIOLI? Yup, that's in there too. These Honey Sesame Wings were the star of our game-watching festivities last night. 

 

So now you want your own copy of Make it Paleo 2? Make it Paleo 2 will be available for purchase on February 17th, but I'll be giving away a free copy of this book here! Scroll down to the widget below to enter. The winner will be chosen at random on Sunday, February 8th, at 12 midnight (MST). Until then, I'll be making as many of the other recipes in here as I can! Stracciatella Gelato? More, please! 

This cookbook's publisher sent me this book to review. Opinions are all my own. Supporting fellow healthy food bloggers is something I love to do! 

Please note that only participants living in North America are eligible to win this sweepstakes. Winner will be notified by email on Feb. 9th and must respond with their mail information with in 3 days or a new winner will be selected. 

 

Honey Sesame Wings - from Make it Paleo 2 cookbook

1/2 teaspoon coconut oil

1 teaspoon grated fresh ginger

1 teaspoon grated garlic

1/2 teaspoon red pepper flakes

1/4 cup coconut aminos

1/2 teaspoon fish sauce

1 tablespoon toasted sesame oil

1 tablespoon raw honey

24 chicken wings, cut into winglets

Sea salt

For garnish: 1 tablespoon sesame seeds and 1 scallion, thinly sliced 

 

1. Make the sauce: heat the coconut oil in a small saucepan over medium-low heat. Add the ginger and garlic and sauté until fragrant. Add the red pepper flakes, coconut aminos, and fish sauce and stir to combine. Add the toasted sesame oil and honey and whisk over medium heat until the honey has completely dissolved and the sauce starts to bubble. Reduce heat to low and cook, stirring every so often, until the sauce has reduced and thickened enough to coat the back of a spoon. This can take up to 20 minutes.

2. While the sauce is cooking, grill the chicken wings. Preheat a grill to medium (400°F). Rinse the chicken under cold water, pat dry with a paper towel, and season with salt. Grill for 20-25 minutes, until cooked through, turning every 5 minutes. (Most grills have hot spots and cooler spots, so moving the chicken around a bit helps to ensure even cooking.) 

3. Toss the chicken wings with the honey sesame sauce, sprinkle with the sesame seeds, and top with the slices scallion. 

I served these along side Sriracha. Make your own, here

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