Hot Honey Pan-roasted Padrons and Halloumi: Charred padrons and halloumi are always a crowd pleaser, and the mild pops of sweet, smokey, bitter and salty flavours make the dish the perfect appetizer. To make it truly memorable, we've paired this dish with a mildly fermented hot honey infused with shallots, garlic and thyme to add some extra pizzazz and to truly kickstart the season’s festivities.
Warning: This honey is so good, you may end up drizzling it on everything.
Maple Harissa Roasted Pumpkin: This is for you….yes you….the one that’s going to be doing all the cooking. If you’re like us, you’ll most likely be spending the day after recuperating from all the hard work of hosting/cooking and all you’ll want is some couch time and a quick but delicious lunch. Well, this is the dish: prep more of this during the big meal and hope for leftovers (or do what we do, and squirrel some away for the day after). What’s not to like? Sweetness from the pumpkin, creaminess from the tahini maple dressing, and a slight smokey kick from the harissa; this side served hot goes great with a roasted chicken or some ribs.
Better yet, save it till the next day, mash it up and slather it on some toast or in a wrap and you’ll have what is probably the best holiday hangover brunch dish we can think of.
