Soon bells will be ringing and carols will be sung, family and friends will gather, and stockings will be hung. The holidays will soon be here and one of the most memorable elements of the season is the food everywhere you go. Every holiday gathering, both big and small, needs a delicious meal to make it complete. Monin gourmet syrups are a perfect way to add holiday flavor to any dish.
This Monin meal, featuring recipes from the Monin kitchen, starts light and eases into heavy and rich dishes that will leave guests feeling satisfied and full. Try a sweet and tart cranberry pomegranate martini to start, followed by a light green salad tossed with a roasted hazelnut vinaigrette. Pull out all the stops with an impressive entrée of pomegranate glazed rack of lamb, which ties together holiday flavors present throughout the meal. Finally, satisfy your sweet tooth with rich and creamy chocolate & roasted hazelnut truffles for dessert. Jump on in to your holiday Monin meal! Find the recipes below. Happy Holidays!
Cranberry Pomegranate Martini. Photo courtesy of Monin.
Beverage
Cranberry Pomegranate Martini
2 oz. cranberry vodka
8 oz. ice
¾ oz. Monin Pomegranate Syrup
3 oz. cranberry juice
1 wedge lime
Combine ingredients in a shaker, cap, and shake vigorously. Strain into a chilled martini glass and garnish with lime.
Roasted Hazelnut Vinaigrette Green Salad. Photo courtesy of Monin.
Starter
Roasted Hazelnut Vinaigrette Green Salad
1 cup Monin Roasted Hazelnut Syrup
1 cup mayonnaise
¼ cup plus 1 tablespoon sherry vinegar
2 tablespoons lemon juice
4 shallots, finely chopped
Salt and pepper
Salad greens
In a medium bowl, whisk together Monin Roasted Hazelnut Syrup, mayonnaise, vinegar, lemon juice, and shallots until emulsified. Add salt and pepper to taste. Toss salad greens with dressing.
Entrée
Pomegranate Glazed Rack of Lamb
Pomegranate Glazed Rack of Lamb. Photo courtesy of Monin.
2 cups balsamic vinegar
1 cup sugar
¼ cup Monin Pomegranate Syrup
Leaves from 2-3 sprigs of oregano
2 cloves garlic, peeled and minced
2 8-bone rack of lamb, trimmed
Salt and ground black pepper
Bring the balsamic vinegar to a boil in a medium saucepan, and reduce to half. Stir in sugar and simmer until sugar is dissolved (about 3-4 minutes). Remove from heat and cool at least 1 hour. Once cooled, whisk in the Monin Pomegranate Syrup and set aside.
Preheat oven to 500°. Chop oregano leaves as finely as possible and incorporate into minced garlic to make a paste. Smear paste over all surfaces of the lamb. Season with salt and pepper, and place bone side down on a rack in a roasting pan. Cook in top part of oven for 5 minutes. Then reduce heat to 375° and roast 15 minutes per pound, or until interior reaches 125°, for medium-rare. Let meat rest for 10 minutes. Pour any juices over meat and brush on a thin layer of glaze before serving.
Dessert
Chocolate & Roasted Hazelnut Truffles
Chocolate & Roasted Hazelnut Truffles. Photo courtesy of Monin.
6 oz. heavy cream
2 oz. Monin Roasted Hazelnut Syrup
1 lb bittersweet chocolate, finely chopped
½ cup hazelnuts, chopped and roasted
2/3 cup natural unsweetened cocoa powder
Place chocolate in heatproof bowl. Add cream to a small saucepan over medium heat and bring to a simmer. Pour hot cream over chocolate and let sit undisturbed for 5 minutes. Whisk the chocolate and cream together until smooth. Add Monin Roasted Hazelnut Syrup and stir again until well incorporated. Then stir in the nuts.
Pour chocolate mixture in an 8×8 inch baking dish. Cover and refrigerate until hardened, at least 5 hours. Using a small melon baller or teaspoon, scoop a 1 inch sized ball of the chocolate mixture into your hands and roll it until its smooth and round. Place on a baking sheet and repeat until remaining chocolate mixture is used. Place cocoa powder in a shallow bowl. Roll truffles in cocoa powder until evenly coated. Store truffles in an airtight container in a cool room (around 55°F to 65°F) for up to 2 weeks. Do not refrigerate or freeze, or the texture of the creamy chocolate will be damaged.
