As the holidays approach, anticipation grows for festive gatherings and delightful aromas wafting from our kitchens. This year, why not add a little zing to the menu by embracing the rich tapestry of global tastes? In this post, we explore the art of infusing holiday classics with international flair, family recipes graciously shared from our diverse group of Epicurean Group chefs. Surprise your guests with a dash of creativity and explosion of flavor from cultures far and wide.

Spiced Cranberry Relish                         Serves 10 to 12

An east Indian version of traditional cranberry sauce.

• 3 tablespoons coconut oil
• 1 teaspoon black mustard seeds
• 2 tablespoons shallots, diced small
• ¼ tsp turmeric
• 16oz fresh cranberries (chopped)
• 1 teaspoon minced ginger
• 1 tablespoon fresh thyme, chopped
• ½ teaspoon cayenne
• 2 tablespoons brown sugar (or more to taste)
• Kosher salt to taste
• 2 tablespoons fresh lemon verbena, chopped
• 1 cup water

Heat oil in a small saucepan over the medium heat. Add the mustard seeds and let most of them pop, Add shallots and sauté for 2 minutes. Add remaining ingredients. Simmer for 10-12 minutes.

Champurrado                                              Serves 4

Champurrado is a thick and creamy Mexican hot chocolate, made especially luscious with the addition of Masa Harina (a corn flour like corn meal but a touch savorier). Try this new twist on classic American hot chocolate, perfect the cold winter days.

• 3 cups water
• 2 cinnamon sticks
• 1 anise star
• ¼ cup Masa Harina
• 2 cups milk
• 1 disk Mexican chocolate, broken into smaller pieces
• 3 oz Piloncillo (substitute ½ cup brown sugar, packed)

In a large saucepan, boil water with cinnamon sticks and anise star. Remove from heat, cover, and steep for 1 hour. Remove the cinnamon and anise, return heat to low, and slowly add the Masa Harina, whisking until combined. Whisk in the milk, chocolate, and Piloncillo (raw, pure cane sugar traditionally used in Mexican cooking). Heat until just boiling, reduce to a simmer and cook, uncovered, 10 minutes, or until the chocolate is completely melted and sugar dissolved, whisking occasionally. Serve immediately.

Mexican Christmas Eve Salad                            Serves 4

• (Ensalada De Nochebuena)
• 1 cup Romaine lettuce leaves
• 4 red beets, boiled, peeled and sliced
• 2 oranges, peeled and sliced
• 1 apple, sliced (cover with water and 1T lemon juice to keep from browning)
• 1 cup jicama, thinly sliced
• 2 cups chunked pineapple
• 1 pomegranate, seeds and white pith removed
• ½ cup pumpkin seeds, roasted
• 1 tablespoon fresh lime juice
• Dressing
• 1 tablespoon mayonnaise
• 5 tablespoon olive oil
• 2 tablespoons Balsamic vinegar
• Salt to taste

Line a flat salad dish with romaine leaves. Arrange orange slices in a circle on top of romaine, leaving an inch or so of lettuce as a green edge. Top oranges with beets, again leaving an orange edge. Arrange apples and jicama next, in smaller circles, making sure each ingredient can be seen. Finish with a mound of pineapple in the center.

Whisk dressing ingredients together and drizzle over the salad. Top with pomegranate and pumpkin seeds. Drizzle with lime juice.

Feliz Navidad!