Seasonal Recipes

Kick off 2025 with delicious seasonal recipes that bring warmth, good luck, and festive cheer to your table this January. From hearty Braised Short Ribs to indulgent Chocolate Bundt Cake, there’s something for everyone to enjoy. For a lighter, plant-based option, our Delicata Squash and Kale Salad is both vibrant and satisfying. And to toast to fresh beginnings, the St.-Germain Mistletoe Sparkler offers a crisp, celebratory cocktail perfect for any occasion. Let these dishes set the tone for a prosperous and flavorful year ahead!

Braised Short Ribs with 40 Cloves of Garlic (give or take)

Total Time	Servings
4 Hours 15 Minutes	4

INGREDIENTS:

• 1 Tbsp. extra-virgin olive oil
• 8 pieces bone-in short ribs (4 to 5 lb. total)
• Kosher salt
• Freshly ground black pepper
• 3 heads garlic, halved crosswise, one clove reserved
• 1 yellow onion, halved and thinly sliced
• 4 carrots, cut into 2″ pieces
• 4 stalks celery, cut into 2″ pieces, plus leaves for garnish
• 1/4 c. tomato paste
• 2 dried bay leaves
• 1 28-oz. can whole peeled tomatoes 
• 2 c. beef broth
• 1 c. red wine
• 1 Tbsp. lemon juice
• 1 tsp. lemon zest

Directions

1. Preheat oven to 300°F. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high. Season short ribs all over with salt and pepper. Add short ribs to pot, in batches if necessary, and cook until deeply browned on all sides, about 2 minutes per side. Transfer short ribs to a plate. 
2. Pour off all but 2 tablespoons of fat from the pot. Add garlic, cut-sides down, and cook, undisturbed, until golden, about 1 minute. Add the onion, carrots, and celery and season with salt and pepper. Cook, stirring often, until beginning to soften, about 5 minutes. Add the tomato paste and bay leaves and cook, stirring, until beginning to darken on the edges of the pot, about 2 minutes.
3. Add tomatoes and their juices, breaking up the tomatoes with your hands as you add them, and stir to combine. Add the broth and wine and bring to a boil. Nestle short ribs among the vegetables. Cover, and transfer pot to the oven. Bake, stirring and flipping short ribs as necessary halfway through, until meat is very tender, 3 to 3½ hours. Short ribs can be made up to 3 days ahead. Reheat over medium heat.
4. Just before serving, chop remaining garlic clove and celery leaves together and place in a small bowl. Add lemon juice and zest, season with salt and pepper, and toss to combine. Serve short ribs and vegetables topped with celery mixture.

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Chocolate Bundt Cake

Time	Servings
3 Hours 15 Minutes	12

INGREDIENTS

Crust

• Baking spray
• 2 1/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa
• 2 tsp. baking soda
• 1 tsp. kosher salt
• 1/2 tsp. baking powder
• 2 large eggs
• 1 cup whole buttermilk
• 1 cup strong brewed coffee, cooled
• 1/2 cup canola oil
• 2 tsp. vanilla extract
• 3/4 cup heavy whipping cream
• 1 cup semisweet chocolate chips
• 2 tsp. coffee liqueur (such as Kahlúa)
• Chopped toasted pecans, for garnish

Directions

1. Preheat oven to 350°F. Coat a 10- to 12-cup Bundt pan with baking spray, and set aside.
2. Whisk together flour, sugar, cocoa, baking soda, salt, and baking powder in a large bowl.
3. Whisk together eggs, buttermilk, coffee, oil, and vanilla in a separate medium bowl until combined. Add oil mixture to flour mixture, stirring until combined. Pour batter into prepared pan.
4. Bake in preheated oven until a wooden pick inserted in center comes out clean, 45 to 55 minutes. Let cool in pan on a wire rack 10 minutes. Invert cake onto rack; remove pan, and let cool completely, about 2 hours.
5. Making the glaze: Heat cream in a small saucepan over medium, stirring often, until it just begins to steam, about 3 minutes. Remove from heat, and immediately pour over chocolate chips in a medium-size heatproof bowl. (Do not stir.) Let stand 2 minutes; gently stir until chocolate is melted and mixture is smooth. Stir in coffee liqueur until combined.
6. Place cake on a wire rack set inside a large rimmed baking sheet. Drizzle or pour chocolate mixture over top of cooled cake as desired. Before chocolate mixture sets, sprinkle with pecans. Store cake in an airtight container in refrigerator or at room temperature up to 3 days.

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Delicata Squash and Kale Salad with Citrus-Maple Vinaigrette

Total Time	Servings
40 Minutes	4

INGREDIENTS

• 1 medium delicata squash seeded, halved lengthwise, and cut into ½-inch slices
• 3 tablespoons olive oil divided
• Salt and pepper to taste
• ¼ cup freshly squeezed orange juice about 1 orange
• 1 tablespoon white wine vinegar
• 1 tablespoon maple syrup use Grade B if you have it
• Zest from 1 orange
• A pinch or two of cayenne pepper optional
• 2 bunches kale leaves about 1 pound, stems removed, leaves torn into bite-sized pieces
• ½ cup pomegranate seeds
• ¼ cup wheat berries cooked according to package directions
• ¼ cup pepitas (pumpkin seeds)

Directions

For The Oven

1. Preheat oven to 400ºF.
2. Toss the delicata squash with a tablespoon of olive oil and transfer it to a baking sheet. Season with salt and pepper and bake for about 20 minutes, or until tender and just beginning to brown.
3. While the squash is cooking, whisk together the remaining olive oil, orange juice, vinegar, maple syrup, orange zest, and cayenne pepper (if using). Season with salt and pepper to taste.
4. Place the kale leaves in a large bowl and massage them until they’re wilted and the bitterness is gone. Transfer the kale leaves to a large serving platter. Top with the squash, pomegranate seeds, wheat berries, and pepitas. Serve with the vinaigrette.

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St-Germain Mistletoe Sparkler

INGREDIENTS:

• 1.5 oz. St-Germain (Or any Elderflower Liqueur)
• 2 oz. Sparkling Water
• 1.5 oz. Lambrusco (Or Sparkling Red Wine)
• .5 oz. Pomegranate Juice
• 4-6 mint leaves

Directions

1. Really Simple Recipe, build over ice, stir if needed to mix the flavors together and garnish with mint leaves and pomegranate seeds.

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