Exotic Christmas Dishes

As a chef, I get a lot of requests for recipes to liven up holiday dinners with new, exciting, different recipes that will really wow family and friends. Many people have served the same recipes for Christmas dinner year after year, and it's time to shake things up a bit! My top recommendations? Rosemary and apple Cornish hen, curried baked sweet potatoes, and a knock-your-socks off holiday salad with pears, chevre, and wilted spinach.

Serve any or all of these exotic dishes at your next Christmas dinner, and enjoy new tastes of the season.

Rosemary & Apple Cornish Hen

1 Cornish hen (per guest)

2 sprigs fresh rosemary

1 tart apple, such as Granny Smith, chunked small

1 flavorful apple, such as Jonathon, chunked small

1 lemon half

2 pats butter, 1 melted

1 tbs. Dry white wine

2 tsp. Each spices (dried works the best): paprika, savory, cilantro, basil

zest of half a lemon

salt & pepper to taste

Directions: Preheat oven to 350 degrees. Remove hen from packaging, and remove gizzards. Wash hen thoroughly inside and out, and pat dry with paper towel. Place in greased baking dish, breast side up. Using a small, sharp knife, gently separate skin from meat over the back cavity of the bird, across the breast. Create a small pocket by placing a finger into the separation and gently lifting skin away from meat across the top of the bird. Place a pat of butter into the center of the pocket, and a sprig of rosemary on each side of the butter. Leave the end of the sprig protruding for easy removal later.

Combine apples, and several pinches of pepper and salt. Stuff cavity of bird, leaving enough room to finish with a full half of the lemon. Place lemon, skin side out, into cavity of bird.

In bowl, combine dried spices, lemon zest and a few pinches of salt and pepper to taste. Add butter and white wine and mix into a paste. Rub bird with paste and cover pan with lid or foil. Bake at 350 for 30-45 minutes, until bird reaches 155 degrees. Remove lid, and allow bird to bake to 165. Remove from oven and allow to rest for 10-15 minutes. Gently remove rosemary and lemon half, and serve whole.

Curried Baked Sweet Potatoes

1 lb. Sweet potatoes, washed but not peeled

1 tbs. Curry

½ tbs. Garham masala

6 tbs. Butter or margarine, 2 reserved

4 tbs. Cream

1 tsp. Baking powder

2 tbs. Brown sugar, agave, Splenda, or maple syrup

Directions: Preheated oven to 350 degrees. Chunk potatoes into 1' cubes, and place into a large pot. Cover with cold water, and bring to a boil over high heat. Cook potatoes until tender, about 30 minutes. Drain water. Add curry, garham masala, 4 tbs. Butter or margarine, cream, and baking powder and mix with stick or hand blender until smooth. Put mixture into a square, 3" deep baking dish and spread evenly. Mixture should come about ½ inch from top of dish. In separate small bowl, melt remaining butter and mix with desired sweetener. Spoon over potato mixture, and place in oven at 350 degrees for 30 minutes or until golden brown.

Chevre, Pear, and Wilted Spinach Salad

½ lb. Orzo, warm, prepared per package instructions

¼ lb. Plain chevre, crumbled

2 ripe yellow pears, sliced thin

1 lb. Fresh spinach

¼ c. dried cranberries

1 tsp. Lemon juice

4 tbs. Fig balsamic vinegar

3 tbs. Extra virgin olive oil, high quality

zest of one half lemon

zest of one orange

In large bowl, toss orzo, chevre, pears, spinach, cranberries, and lemon juice. Mix remaining ingredients in separate bowl, then toss lightly into salad until mixed. Serve warm, cold, or on toasted baguette slices.