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Recipe: Make a delicious holiday meal just for two

Angie Quaale of gourmet food store Well Seasoned demonstrates how to cook a ham and cauliflower gratin, accompanied by a champagne vinaigrette and eggnog crème brûlée

This Christmas try a ham and cauliflower gratin, with a champagne vinaigrette and eggnog crème brûlée

for CBC News ·

Ham & cauliflower gratin for Christmas

9 years ago
Duration 5:53
Tips for a special meal for two people

For those having a quiet Christmas, making a turkey dinner may be just too much work — and leave too many leftovers.

"We all grew up with mom's stuffing that you loved, or your grandma's homemade cranberry sauce, so there's a lot of pressure to maintain the integrity of your family's tradition," said Angie Quaale, who runs Langley gourmet food store Well Seasoned.

"But I think it's a good time to incorporate some new things into your menu, it's a good opportunity to try something new."

In the video above she showed CBC host Gloria Macarenko three dishes perfect for a meal for two:

  • A ham and cauliflower gratin, with some goat's cheese to give it "a bit of a zip"
  • A champagne vinaigrette with pea shoots and blanched young asparagus
  • A rum and eggnog crème brûlée

The recipes for these dishes can be found below:

Ham & Cauliflower Gratin

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 medium onion, sliced
  • 8 ounces ham steak, cut into 1⁄2" pieces
  • 1 1⁄2 cups heavy cream
  • 1⁄2 cup whole milk
  • 4 ounces goat cheese, crumbled
  • kosher salt and pepper
  • 1 head cauliflower, cut into florets
  • 3 tablespoons bread crumbs
  • 1⁄4 cup of grated parmesan cheese
  • 8 sprigs thyme

Method:

Heat oven to 400° F.
Melt the butter in a large saucepan over medium-high heat. Add the onion and cook until softened and light
golden brown, about 6 minutes. Add the ham and cook, 2 minutes. Add the cream, milk, cheese, 1/4 teaspoon
salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat to medium-low. Simmer until thickened, about
4 minutes. Add the cauliflower.

Transfer to a 2-quart casserole dish and sprinkle with the bread crumbs, parmesan and thyme. Cover with aluminum foil. Bake for 20 minutes. Uncover and continue baking until the cauliflower is tender, 15 to 20 minutes. Remove from oven and let rest at least 5 minutes before serving.

Champagne Vinaigrette

Ingredients:

  • 1 garlic clove, finely chopped
  • 2 tablespoons Dijon mustard
  • 1⁄4 cup champagne vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 1⁄2 cup extra virgin olive oil

Method:

Whisk together the garlic, mustard, vinegar, lemon juice, honey, salt & pepper in a large bowl. Slowly whisk in
the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a
food processor and purée until smooth.

Eggnog Crème Brulee

Ingredients:

  • 1 cups eggnog
  • 1 cups heavy whipping cream
  • 4 egg yolks
  • 1⁄4 cup plus 1 tablespoon sugar, divided
  • 1 tablespoons dark rum
  • 1⁄2 teaspoon vanilla extract
  • A pinch of freshly nutmeg

Method:

Preheat oven to 325°. In a large saucepan, combine eggnog, cream, egg yolks and 1/3 cup sugar. Cook and stir
over medium heat until mixture is thick enough to coat the back of a metal spoon. Remove from heat; stir in
rum, vanilla and nutmeg. Transfer to 4 ovenproof ramekins. Place cups in a baking pan; add 1 in. of boiling
water to pan. Bake, uncovered, 35-40 minutes or until centers are just set (mixture will jiggle slightly). Remove
ramekins from water bath; cool 10 minutes. Cover and refrigerate at least 4 hours.

Sprinkle custards with sugar. Heat sugar with a torch until caramelized. Serve immediately.If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes.

Sprinkle with sugar mixture. Broil 8 in. from the heat 4-7 minutes or until sugar is caramelized. Refrigerate 1-2
hours or until firm.

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