ChezCindy: Friendsgiving 4-Bean Salad

 

This delicious 4-Bean Salad may not be traditional for the Thanksgiving holiday table.  But I do think it might be the perfect addition for a Friendsgiving gathering.  

This classic bean salad features crunchy fresh green beans, plus creamy chickpeas, cannellini, and kidney beans.  A salad dressing of vinegar, oil, and herbs marinates the beans and the vegetables of fennel, celery, and red onions.  If you can boil water and open cans, this easy recipe is for you.  

Holiday 4-Bean Salad

5 teaspoons kosher salt, divided

8 ounces green beans cut into 1-inch pieces (about 2 1/2 cups)

1/2 teaspoon pepper

1/2 teaspoon ground coriander 

2 teaspoons Dijon mustard

1/4 cup white wine vinegar

1/2 cup extra virgin olive oil

3/4 cup diced red onion

3/4 cup diced fennel

1/2 cup diced celery

1 15-ounce can chickpeas, drained

1 15-ounce can cannellini or great northern beans, drained

1 15-ounce can red kidney beans

1/2 cup chopped soft herbs, such as parsley, mint, cilantro, or a combination

In a large saucepan add water deep enough to cover the beans and bring to a boil.  Then add 3 teaspoons of salt plus the cut green beans.  Cook the beans for 2-3 minutes until they turn bright green and are still crisp.  Drain the beans into a colander, then run cold tap water over them to stop the cooking.  Set aside to dry on a towel.  

As the beans are cooling and drying, make the salad dressing in a large bowl by adding 1 teaspoon salt, pepper, coriander powder, Dijon mustard, and vinegar, whisking together.  Slowly whisk in the olive oil to emulsify.  Add in the diced red onion, fennel, and celery, stirring to combine.  Set aside to marinate for 10-15 minutes.  Meanwhile, open the cans of beans and drain.  After the marinating time, add the cooled green beans, drained canned beans, and chopped herbs, gently tossing to combine with the salad dressing.  Taste for seasoning, adding more salt as needed.  Salad can set out at room temperature for serving.  

ChezCindy: Holiday Biscotti

 

Homemade biscotti is easier to make than you might think.  It does require a commitment of time as the cookies require a double baking process.  However, the steps are easy to follow.  In this recipe I have included two of my favorite ingredients, cherries and pistachios.  You could easily substitute walnuts and golden raisins, or chocolate chips.  

Holiday Biscotti

12 tablespoons unsalted butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamon
3 large eggs, (one separated) at room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
1 1/3 cups almond flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup shelled pistachios
1/2 cup dried whole cherries
1/4 cup turbinado sugar

Preheat oven to 300 degrees.  Line a large sheet pan with parchment paper.  Set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, cinnamon, and cardamom until light and fluffy, about 3-4 minutes.  Reduce the speed of the mixer to low, adding the 2 whole eggs one at a time, then add the remaining egg yolk, saving the white for later use, and vanilla.  Scrape down the sides of the bowl as needed during this mixing time.  

In a separate bowl, combine the all-purpose flour, almond flour, baking powder, and salt.  With the mixer on low, slowly add the flour mixture to the butter-sugar mixture, mixing until just combined.  Scrape down the sides and bottom of the bowl and add in the pistachios and cherries, mixing until just combined.  
Shape the dough into a ball, then divide in half.  Form each half into a log about 11-inches long.  Place each log onto the prepared sheet pan.  Use the reserved egg white to make an egg wash by whisking it with a teaspoon of water.  Lightly brush each log with the egg wash, saving the remaining for the second baking time.  Sprinkle 1 tablespoon of turbinado sugar over each log.  Bake for 45 minutes until lightly browned.  Remove from the oven, allow the logs to cool on the sheet pan for 30 minutes.  

Reduce the oven to 275 degrees.  Line 2 sheet pans with parchment paper.  With a serrated knife, cut each biscotti log into 1/2-inch slices.  Place the slices cut-side up onto the prepared sheet pans.  Brush each slice with the egg wash and generously sprinkle with turbinado sugar.  Bake for 45 minutes, turning each slice over once half-way through the baking time, until lightly browned.  Transfer the cookies to a baking rack to cool.