24 DECEMBER 13, 2018 RIDGEWOOD TIMES WWW.QNS.COM
A New Level of Holiday Hosting
It can be easy to impress your
holiday guests without overdoing
it in the kitchen by putting to use
recipes that require little time to prep.
Aft er all, those precious moments with
loved ones are meant for refl ection and
conversation, but that doesn't mean
you have to settle for lesser dishes.
Appetizers like Beet Carpaccio Salad
with Toasted Hazelnuts provide aesthetic
appeal and taste to tide appetites. As
one of the key ingredients, Filippo Berio
Classic Balsamic Glaze adds tanginess
and artistic fl air for fl avorful small bites.
Go above and beyond with a main
course that's prepped in 10 minutes
and ready in less than two hours like
this Rosemary and Raspberry Balsamic
Roasted Leg of Lamb, which can be
the center of attention as guests dig in
for a delightful meal.
Find more holiday recipes that can
take your gathering to the next level at
fi lippoberio.com.
ROSEMARY AND
RASPBERRY BALSAMIC
ROASTED LEG OF LAMB
Prep time: 10 minutes
Cook time: 1 hour, 30 minutes
Servings: 8
ROASTED LEG OF LAMB:
3 tablespoons Filippo Berio Olive Oil
2 tablespoons Filippo Berio Raspberry
Balsamic Glaze
1 tablespoon chopped fresh
rosemary
4 teaspoons grainy mustard
1 bone-in leg of lamb (about 6
pounds)
2 cloves garlic, thinly sliced
1 teaspoon salt
1 teaspoon pepper
3 onions, quartered
1 cup water
GRAVY:
3 tablespoons all-purpose fl our
1/2 cup dry red wine
4 cups chicken stock
2 tablespoons Filippo Berio Raspberry
Balsamic Glaze
1 sprig fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
To make Roasted Leg of Lamb: Heat
oven to 400 F. In bowl, whisk olive oil,
raspberry balsamic glaze, rosemary
and mustard; set aside.
Make small incisions in lamb and
insert garlic slices. Rub olive oil mixture
over lamb. Sprinkle with salt and
pepper. Transfer to roasting pan fi tted
with rack. Add onions; pour water into
bottom of pan.
Roast 80-90 minutes, or until internal
temperature reaches 145 F for
medium-rare, adding water to pan as
needed to avoid scorching and onions
drying out.
Transfer lamb to carving board and
tent with foil.
To make Gravy: Place roasting pan
on stovetop over medium-high heat;
stir in fl our. Whisk in wine; boil 1-2
minutes, or until reduced by half.
Whisk in chicken stock and raspberry
balsamic glaze. Add rosemary; bring
to boil and simmer 8-10 minutes, or
until thickened. Season with salt and
pepper. Serve with lamb.
BEET CARPACCIO
SALAD WITH TOASTED
HAZELNUTS
Prep time: 10 min
Servings: 4
1 1/2 pounds roasted beets
2 cups microgreens
4 ounces goat cheese, crumbled
1/4 cup chopped toasted hazelnuts
2 tablespoons Filippo Berio Classic
Balsamic Glaze
1/4 teaspoon fl aked sea salt
1/4 teaspoon cracked pepper
Heat oven to 400 F.
Using chef's knife or mandoline,
thinly slice beets; arrange on platter.
Arrange microgreens over beets;
scatter with goat cheese. Sprinkle hazelnuts
over top and drizzle with balsamic
glaze. Sprinkle with salt and pepper.
Courtesy Family Features
HOLIDAY GUIDE