Canyon Ranch and Mii amo Recipes: Spa-Inspired Holiday Menus

The holidays are upon us and we thought you might enjoy some healthy holiday recipes! We’ve put together two dinner menus from Canyon Ranch and Mii amo to celebrate the holidays with. Mix and match the dishes to get a taste of both traditional fare and dishes with a touch of the Southwest. From appetizers to desserts, serve a complete spa menu, or fill a last minute hole in your holiday meal!

A TRADITIONAL MENU FROM CANYON RANCH

Serve up a spa version of these traditional holiday favorites. From Carrot Ginger Soup, to Raspberry Cornish Hens, to Tiramisu, any one of these recipes is sure to be a repeat either for a special occasion, or just another healthy and satisfying meal.

Carrot Ginger Soup (Serves 4)
3 tbsp diced onions                                                              3 cups vegetable stock
½ tsp olive oil                                                                         ¼ cup peeled and diced sweet potato
1 tbsp maple syrup                                                               1 tsp salt
½ tsp honey                                                                            ¼ tsp black pepper
1 tbsp peeled and minced fresh ginger                           ¼ tsp dried thyme
1 cup peeled and chopped carrots, about 6 oz.             ¼ tsp minced fresh garlic

1. In a medium saucepan, sauté onions in olive oil over low heat, until onions are translucent. Add maple syrup, honey, and ginger. Cook until onions begin to turn golden brown, about 10 minutes.
2. Add the remaining ingredients, cover and simmer for 10 minutes or until carrots and sweet potato are soft.
3. Cool slightly, transfer mixture to a blender container and puree until smooth.
4. Pour soup into a saucepan and warm over medium heat before serving.

Raspberry Cornish Hen (Serves 4)
2 Cornish game hens                                            ⅓ cup raspberry vinegar
1 cup fresh or frozen raspberries                         ⅓ cup plum wine
2 cloves minced fresh garlic                                 2 tsp chopped fresh mint
1 tbsp olive oil                                                          2 tsp cornstarch
1 tsp low-sodium tamari sauce                            2 tsp water

1. Cut thawed hens in half lengthwise and remove skin and wing bone. Place in a large shallow bowl.
2. In a blender container, puree the raspberries, garlic, olive oil, tamari sauce, vinegar, and wine until smooth. Add the fresh mint and mix by hand.
3. Pour ½ marinade over hens and marinate covered in the refrigerator for at least 2 hours.
4. Preheat oven to 350°F. Lightly coat a baking pan with olive oil.
5. Place marinated hens in the baking pan, cover and bake for 30-40 minutes until golden brown, or until juices run clear when thigh is pierced with a fork.
6. Pour remaining marinade through a fine mesh strainer into a small saucepan. In a small bowl or cup, combine cornstarch and water to form a thin paste. Stir into marinade, bring to a boil, reduce heat and simmer until sauce is thickened, about 2 minutes. Serve 2 tbsp sauce over each ½ hen.

Tiramisu (Serves 12)
2 egg yolks                                                2 egg whites
¼ cup sugar                                             1 tbsp sugar
1 tbsp Marsala wine                                ⅓ cup heavy cream
2 tbsp white chocolate chips                 ½ cup brewed coffee
½ vanilla bean, scraped                         20 lady fingers
½ tbsp gelatin                                           Dash cocoa powder
½ cup Neufchatel cheese

1. In a double boiler, combine egg yolks, sugar, wine, white chocolate, and vanilla bean. Mix well. Heat until thickened, about 8 to 10 minutes. Do not let simmer. Set aside to cool.
2. Combine gelatin and 1 tbsp water in a small saucepan and let sit for 5 minutes to soften gelatin. Heat over low, stirring, to dissolve. Cool and add to egg mixture.
3. In a small bowl, whip Neufchatel cheese with an electric mixer and add to cooled egg mixture.
4. In a medium bowl, whip egg whites with electric mixer until frothy. Increase speed and gradually add sugar. Whip until stiff peaks form. Set aside. In another small bowl, whip cream until soft peaks form. Do not over mix. Fold egg mixture into egg whites. Then gently fold in whipped cream.
5. Lay half of the ladyfingers on bottom of an 8½” x 4½” x 2½” loaf pan. Brush with coffee. Spread half of cream mixture over ladyfingers. Soak remaining ladyfingers in coffee and layer over cream mixture. Sprinkle with cocoa powder.
6. Place in freezer for at least 2 hours or overnight to set. Cut into 12 slices.

A SOUTHWESTERN MENU FROM MII AMO
These recipes from Mii amo have a touch of the southwest and mountain food combined, while the Chocolate Chip Cheesecake recipe just looked too tasty not to include. Perfect for the holidays, these flavorful recipes will give everyone something to be merry about.

Roasted Eggplant and Red Pepper Spread (Serves 4-6; makes about 1¼ cups)
2 tsp chopped roasted garlic                                          2 tbsp chopped fresh basil
1 medium eggplant, about 1 pound, peel-                   ½ tsp aged balsamic vinegar, or as needed
ed and cut into 1-inch cubes                                           Salt and freshly ground pepper
2 tsp olive oil                                                                       Fresh or grilled pita bread, for serving
1 roasted red bell pepper, fresh or bottled

1. Preheat oven to 350°F. Spray a shallow pan or baking sheet with nonstick cooking spray. Add the eggplant and season with salt and pepper to taste. Drizzle with the oil and toss to coat. Spread eggplant cubes in an even layer and bake, stirring once or twice until very soft when pierced with a knife, about 30 minutes. Set aside to cool.
2. In a food processor, combine the cooled eggplant, bell pepper, basil, roasted garlic and vinegar. Process until smooth. Taste, adding salt, pepper, or vinegar if needed. Scrape the mixture into a serving bowl. Serve at once with pita bread, or cover and refrigerate for up to 3 days.

Herb-Crusted Colorado Lamb with Rosemary Jus (Serves 4)
¾ cup Rosemary Jus (recipe follows)                  ¼ cup finely chopped seeded tomato
2 cups baby spinach                                                 4 well-trimmed racks of lamb, each weighing about 6
2 tsp olive oil, divided                                                   ounces (3 ribs each)
2 cups (about one 15-ounce can) cooked            4 tsp Herbes de Provence
white beans, such as cannellini, drained             Salt and pepper to taste

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