The holidays are a time for gathering with loved ones and indulging in delicious, comforting food. But between all the shopping, wrapping, and merrymaking, who has hours to spend in the kitchen? Enter Rukmini Iyer, recipe developer extraordinaire, with two sensational dishes that are quick to prepare but big on flavor and festive flair. Her jewelled winter salad with roast squash, butter beans, and pomegranate is a riot of colors and textures that will liven up any holiday table. And for a show-stopping dessert, her chocolate-orange brioche pudding is pure decadence, with a melting middle that evokes the beloved jaffa cake.
Jewelled Winter Salad: A Vibrant Vegetarian Showpiece
Rukmini’s winter salad is a far cry from a sad pile of limp leaves. Sweet, caramelized squash, creamy butter beans, and bright herbs and pomegranate come together in a dish that’s as satisfying as it is eye-catching. Best of all, much of it can be prepared ahead of time, making it ideal for entertaining.
The Ingredients
- Butternut squash – peeled, seeded, and cubed. The star of the show, roasted until tender and golden.
- Red onions – cut into wedges and tossed with lemon juice to retain their vibrant color.
- Olive oil, ras el hanout, and salt – for seasoning the squash and onions before roasting.
- Butter beans – use a jar for convenience. Simmered with garlic and lemon zest for added dimension.
- Parsley, coriander, feta, pomegranate seeds, and pistachios – for a riot of color and texture to finish the dish.
Make-Ahead Magic
The beauty of this salad is that all the components can be prepared in advance. Roast the squash and onions the day before and let the butter beans marinate in their garlicky oil overnight. Then simply warm through and assemble just before serving. The dish can be enjoyed hot from the oven or at room temperature, making it perfect for a festive buffet.
Chocolate-Orange Brioche Pudding: Ooey, Gooey, Ooh-La-La!
If you love chocolate oranges and you love bread pudding, then Rukmini’s chocolate-orange brioche pudding is quite possibly your dream dessert. Enriched brioche soaks up a clementine-spiked chocolate custard, with pockets of marmalade adding an extra burst of citrus. Served warm from the oven, it’s an ooey, gooey triumph.
The Ingredients
- Sliced brioche – the butterier the better! Tear into rough pieces.
- Whole milk and cream – combine with clementine zest, then pour over chopped dark chocolate to create a rich custard.
- Egg yolks and sugar – whisked with cocoa for a smooth, luscious texture.
- Fine-cut marmalade – dolloped between layers of soaked brioche for extra orangey goodness.
- Crème fraiche – the cool, tangy counterpoint to all that oozy chocolate.
Prepare Now, Bake Later
Another dish that takes kindly to advance preparation, this pudding actually benefits from some time in the fridge, allowing the brioche to fully absorb the custard. Assemble the day before, then simply bake while lingering over Christmas lunch. Oh, and if you find yourself with leftovers, know that they make a thoroughly decadent breakfast the next day.
Two Festive Feasts to Remember
With Rukmini Iyer’s jewelled winter salad and chocolate-orange brioche pudding on your table, your Christmas feast is sure to be a memorable one. Bright, bold flavors, make-ahead ease, and plenty of “wow” factor – these dishes have it all. So go ahead and enjoy that eggnog; with recipes this easy and impressive, you’ve earned it. Happy holidays!
