Includes Recipes Below
For more Christmas ideas click below
Dreaming of a White Christmas Dinner
Twelfth Night Quiche with Eggplant Crust and Garlic Aoli Sauce
December's Festivities Are a Vegan Foodie's Delight--Christmas,
Delicious Dining for the Holidays
The first timbale I created was the Curried Christmas Timbale. The colors were so eye-appealing and the seasonings so well received I began to experiment with other versions.
Cinco de Mayo became the inspiration for the Tampico Timbales that feature south of the border flavors with green chiles, corn kernels, and a good measure of Mexican seasonings.
Two plusses make these dishes ideal for holiday season cooking--they're so unfussy and easy to make and they can be made a day or two ahead. What home cook doesn't appreciate that realm of ultra-convenience at holiday time?
Both dishes lend themselves to creative presentations, so have fun playing with garnishing these cute little timbales in your cozy kitchen. If you make one or both of these, we'd love it if you would send us the photo. We'll be delighted to share the photos with our readers.
Curried Christmas Timbales
with Bell Pepper Relish
Yield: 6 servings
1/2 cup (120 ml) whole almonds
1 pound (453g) firm tofu, rinsed and drained
1 tablespoon plus 1/2 teaspoon rice vinegar
1 tablespoon freshly squeezed lemon juice
2 garlic cloves
1 1/2 teaspoons curry powder
1 1/2 teaspoons salt
3/4 teaspoon ground coriander
1/2 teaspoon onion powder
1/2 teaspoon turmeric
1/4 teaspoon ground black pepper
1/4 teaspoon mustard powder
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup chopped onions
1/4 cup (60 ml) black raisins
2 tablespoons pistachios
1 tablespoon extra-virgin olive oil
1 tablespoon water
Dash hot sauce
Salt and freshly ground pepper
NOTE: For advance preparation, make the timbales a day ahead and reheat them in a preheated 350 degree F. (Gas Mark 4) oven for 12 to 15 minutes.
While tofu is definitively atypical of Mexican cuisine, it can easily adapt to the familiar south-of-the-border flavors. These unique little timbales are compelling and make a tasty entrée or side dish with alluring appeal. They just might tempt the reluctant tofu skeptic into tasting. One small sample is sufficient to create another tofu convert. The timbales can be prepared a day ahead and simply wrapped with aluminum foil and reheated at 350 degrees F (Gas Mark 4).
Yield: 12 servings
1/2 cup (120 ml) whole kernel corn, drained
1/4 cup (60 ml) canned diced mild green chiles
1 pound (453g) extra firm tofu
12 medium-size lettuce leaves
Note: The timbales can also double as an appetizer by baking them in three 12-section mini-muffin pans at 350 degrees F. (Gas Mark 4) for 20 to 25 minutes. Serve them as finger food with a dollop of guacamole on the top. The recipe makes 3 dozen mini timbales