the special occasion cookbook - ron douglaschristmas tree cutout sugar cookies 26 gingerbread...

The Special Occasion

Cookbook The Special Recipes for Special Times

Ron Douglas www.RecipeSecrets.net

The Special Occasion Cookbook The Special Recipes for Special Times By Ron Douglas Copyright © 2007, RecipeSecrets.net All rights reserved This book, nor any portion thereof, may not be stored in a retrieval system, transmitted, scanned, or otherwise copied or reproduced by any means in any form without prior written permission of both the author and copyright owner. Published and distributed by Verity Associates, LLC - Kew Gardens Hills NY LIMITS OF LIABILITY AND WARRANTY DISCLAIMER: This book is a compilation of individual recipes collected from various public sources. Verity Associates, LLC and RecipeSecrets.net are not sponsored, endorsed, or affiliated with any recipe source. We disclaim using any copyright or trademark for the individual recipes, however, the collection of recipes as presented in this publication is Copyright © 2007, RecipeSecrets.net. Author and publisher make no warranty of any kind, expressed or implied, regarding the information contained in this book, and shall not be liable in any event for incidental or consequential damages in connection with, or arising out of, the furnishing or usage of information contained herein. This book is for information purposes only and should not be construed to be medical, nutritional, or professional advice.

Contents Appetizers 1

Artichoke Dip with Pretzels 2 Baked Santa Fe Dip 3 Provencale Tarts 5 Roquefort Popovers 6 Smoky Vegetable Pizzettas 8

Beverages 10 Holiday Mimosa 11 Hot Buttered Cider 12 Hot Buttered Rum 13 Hot Cranberry Toddy 14 Noel Nog 15

Breakfast 16 Christmas Morning Cinnamon Rolls 17 Ginger-Fruit Compote 19 Sausage-Cheese Strata 20 White Cheddar Truffle Eggs 22

Cookies 24 Cappuccino Crinkles 25 Christmas Tree Cutout Sugar Cookies 26 Gingerbread Cutouts 28 Sugar Cookie Snowmen 30

Desserts 32 Caramel-Apple Pudding Cake 33 Celebration Cake 35 Chocolate Pots de Creme 37 Chocolate Truffles 39 Creme Brulee 41 Pear Clafouti with Star Anise 42 Pistachio Cake with White Chocolate Buttercream 44 Plum Pudding 47 Raspberry-Chocolate Cake 49 Sweet Potato Pie 51

Main Dishes 53 Beef Rolled Rib Roast au Jus 54

Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust 55 Chicken with Port and Figs 57 Minnesota Wild Rice-Stuffed Chicken 59 Herb-Roasted Cornish Hens with Root Vegetables 61 Honey Glazed Ham 63 Roasted Pork, Fennel, and Onions 64 Deep-Fried Turkey 66 Herb-Butter-Roasted Turkey 68 Roast Turkey with Maple Herb Butter and Gravy 70 Roast Turkey With Tasty Chestnut Stuffing 72 Veal Roast with Herb Crust 74

Salads 76 Baby Greens Salad with Oranges and Olives 77 Citrus Salad 78 Favorite-Flavors Salad 79 Honey Pumpkin Salad with Sage Croutons 81

Sauces and Gravies 83 Cranberry and Apricot Chutney 84 Cranberry Sauce with Lime and Ginger 85 Guilt-Free Turkey Gravy 86 Pan Gravy 87 Savory Turkey Gravy 88

Side Dishes 89 Creamed Potatoes with Tomatoes 90 Creamy White Beans 91 Day Before Mashed Potatoes 92 Garlic Green Beans 93 Garlic Mashed Potatoes and Parsnips 94 Mushroom and Nut-Stuffed Onions 96 Roast Garlic Mashed Potatoes 98 Roasted Vegetables 99 Sage and Onion Mashed Potatoes 100 Stuffed Acorn Squash 101 Sweet Potato Casserole 102

Soups 103 Exotic Mushroom Soup 104 Triple-Corn Chowder 106

Stuffings 107 Basic Yankee Bread Stuffing 108 Cornbread Dressing 109 Green Onion and Cornbread Stuffing 110 Minnesota Wild Rice Dressing 111 Southwestern Jalapeno Cornbread Dressing 112

Appetizers Artichoke Dip with Pretzels

Baked Santa Fe Dip

Provencale Tarts

Roquefort Popovers

Smoky Vegetable Pizzettas

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Artichoke Dip with Pretzels Surround this chunky dip with pretzels for Christmas treats.

1 14-ounce can artichoke hearts, drained and finely chopped 1 8-ounce container dairy sour cream 1/2 cup chunky blue cheese salad dressing 1/4 cup snipped chives or finely chopped green onion tops 40 large pretzel rods, small pretzel knots, and/or melba toast rounds

Stir together chopped artichoke hearts, sour cream, salad dressing, and chives. Place in serving bowl. Surround with pretzels and/or melba toast rounds for dipping. Makes about 2-1/2 cups (40, 1-tablespoon servings).

Serves 40

Nutrition Facts Nutrition (per serving): 31.0 calories; 77% calories from fat; 3.0g total fat; 4.0mg cholesterol; 56.0mg sodium; 1.0g carbohydrates; 0.0g fiber; 1.0g protein.

Recipe Source Source: Better Homes and Gardens®. Copyright 2002. Meredith Corp.

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Baked Santa Fe Dip The fresh tomato topping provides a cool contrast to the spicy dip.

2 cups shredded cheddar cheese (8 ounces) 1 cup shredded Monterey Jack or mozzarella cheese (4 ounces) 1/2 cup light mayonnaise dressing or salad dressing 1 8-ounce can whole kernel corn, drained (3/4 cup) 1 4-ounce can chopped green chili peppers, drained 2 tsp finely chopped canned chipotle chili peppers in adobo sauce 1/4 tsp garlic powder 1 medium tomato, seeded and chopped (3/4 cup) 1/4 cup sliced green onion 2 Tbs snipped fresh cilantro 3-4 cups vegetable dippers such as sweet pepper wedges and sliced jicama 1 bag lightly salted tortilla chips or baked tortilla wedges

Stir together cheeses, mayonnaise or salad dressing, corn, chili peppers, chipotle chili peppers, and garlic powder in a large mixing bowl. Spread mixture into a 9-inch quiche dish, shallow 1-quart casserole, or 9-inch pie plate. Cover and chill up to 24 hours. Combine tomato, green onion, and cilantro. Cover and chill up to 24 hours. To serve, bake cheese mixture in dish in a 350 degree oven about 25 minutes or until heated through. Spoon tomato mixture in the center. Serve with vegetable dippers and tortilla chips. Makes 28 servings.

Serves 28 Preparation time: 20 minutes Cooking time: 25 minutes Ready in: 45 minutes

Nutrition Facts Nutrition (per serving): 69.0 calories; 69% calories from fat; 5.0g total fat; 12.0mg cholesterol; 137.0mg sodium; 2.0g carbohydrates; 3.0g protein.

Recipe Source

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Source: Better Homes and Gardens®. Copyright 2002. Meredith Corp.

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Provencale Tarts For a fast, fancy edge, use a fluted pastry wheel to cut the puff pastry for these elegant cheese first-course appetizers.

1 17.3-ounce package frozen puff pastry (1 sheet) 2/3 cup purchased tapenade 16 cherry tomatoes, quartered 1 8-ounce package crumbled feta cheese Fresh herb sprigs (optional)

Thaw puff pastry according to package directions. Cut into sixteen 2-1/2-inch squares. Place each square in a 2-1/2-inch muffin cup. Place about 1 teaspoon of the tapenade on each square. Top with two cherry tomato quarters and some of the feta cheese. Bake in a 425 degree F oven for 12 to 15 minutes or until pastry is puffed and golden brown. Remove from muffin cups. Garnish with fresh herb sprigs, if desired. Serve warm. Makes 16 appetizer servings.

Serves 32 Preparation time: 20 minutes Cooking time: 12 minutes


Recipe Source Source: Better Homes and Gardens

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Roquefort Popovers Popovers and blue cheese are naturals in their own right with beef, but when combined into one, the results are incredible. This recipe is not complicated but it must be made and served at the last minute to ensure the best results. If you are not a fan of blue cheese, try using a crumbly goat cheese in its place.

Vegetable oil, shortening, or lard for the pans 1 1/2 cups whole milk 6 oz Roquefort cheese, crumbled 1 tsp salt Freshly ground black pepper 9 oz (2 cups) all-purpose flour 6 large eggs

Set the oven rack to its lowest position in the oven. Heat the oven to 400 degrees F. Generously grease 12 popover tins (preferably nonstick) with oil, shortening, or lard (butter won't work). In a small saucepan, warm the milk and cheese over medium-low heat until the cheese is melted. Remove from the heat and whisk in the salt and pepper. (You can also melt the cheese in the milk in a glass measuring cup in the microwave on low power for 1 min.) Put the flour in a medium bowl. Whisk in the milk mixture until just combined; it's fine if the batter is a bit lumpy. Add the eggs one at a time to the batter, whisking well after each addition. Pour the batter into the prepared tins and bake on the lowest shelf for 20 min. at 400 degrees F. Don't open the oven, but reduce the temperature to 350 degrees F and continue to bake another 15 min. until the popovers are browned and fully puffed. Remove the popovers from the oven and immediately take them out of the tin to keep them from getting soggy. Poke each popover with a knife to release steam. Serve immediately or reheat just before serving.

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Serves 6


Recipe Source Source: Fine Cooking - Issue No. 30

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Smoky Vegetable Pizzettas 1 16-ounce loaf frozen bread dough 1 6- to 6-1/2-ounce jar marinated artichoke hearts 12 thin wedges red onion 6 thin slices eggplant, cut in half crosswise 2 cups shredded smoked Gouda cheese (8 ounces) 12 slices plum tomato 4 green onions, thinly sliced (1/2 cup) 1 Tbs snipped fresh rosemary 1 Tbs snipped fresh basil

Thaw bread according to package directions. Heat oven to 425 degrees F. Line a large baking sheet with foil; grease foil. Set baking sheet aside. Drain artichoke hearts, reserving marinade. Quarter artichoke hearts (if necessary, cut larger pieces of artichoke hearts in half to get total of 12 pieces); set aside. Place red onion wedges and eggplant slices on foil-lined baking sheet. Brush with some of the reserved artichoke marinade (discard any remaining marinade). Bake red onion and eggplant in oven for 10 minutes (do not turn). Remove from oven; set aside. Meanwhile, cut the thawed bread dough into 12 equal pieces; form each piece into a ball. On a lightly floured surface, flatten each ball and roll out to a 4-inch circle. Place dough circles on lightly greased large cookie sheets. Prick circles generously with fork. Sprinkle 1 cup of the Gouda cheese evenly over dough circles. Arrange one half-slice of eggplant, one red onion wedge, one artichoke quarter, and one slice of tomato on each dough circle. Sprinkle green onion and rosemary over circles. Top circles with remaining Gouda cheese. Bake about 10 minutes or until edges are lightly browned. Remove from oven; sprinkle with snipped fresh basil. Makes 12 servings

Serves 12


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Recipe Source Source: Better Homes and Gardens

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Beverages Holiday Mimosa

Hot Buttered Cider

Hot Buttered Rum

Hot Cranberry Toddy

Noel Nog

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Holiday Mimosa 6 Tbs Grand Marnier or other orange-flavored liqueur 2 Tbs granulated sugar 1 bottle chilled Champagne 1 cup fresh orange juice

Pour the Grand Marnier in a small bowl. Put the sugar in a saucer. Dip the rims of Champagne glasses first in Grand Marnier, then in the sugar to form a crust. Fill each Champagne glass with three parts Champagne and 1 part orange juice.

Serves 6

Nutrition Facts Nutrition (per serving): 173.4 calories; 0% calories from fat; 0.1g total fat; 0.0mg cholesterol; 6.6mg sodium; 181.1mg potassium; 15.0g carbohydrates; 0.1g fiber; 7.7g sugar; 0.4g protein.

Recipe Source Author: Emeril Lagasse

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Hot Buttered Cider 8 cups apple cider or apple juice 2 Tbs packed brown sugar 4 inches stick cinnamon 1 tsp whole allspice 1 tsp whole cloves 1 small lemon (peel only 2 Tbs butter 10 cinnamon sticks (optional)

Combine cider and brown sugar in a large saucepan. For a spice bag, tie cinnamon, allspice, cloves, and lemon peel in a 6-inch square of 100 percent cotton cheesecloth. Add spice bag to cider mixture. Bring to boiling over medium-high heat; reduce heat. Cover and simmer for 15 minutes. Remove and discard spice bag. Top each serving with 1/2 teaspoon butter and serve with a cinnamon stick stirrer, if desired. Makes 10 to 12 servings.




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Hot Buttered Rum 1 cup Butter 1 cup Brown sugar 1/2 cup Sifted fruit sugar 1 tsp Ground nutmeg 1 tsp Ground cinnamon 2 cup Vanilla ice cream, softened Rum Boiling water

In a small mixing bowl, beat together butter, both sugars and spices until well combined. Beat in the ice cream. Turn into a 4 cup freezer container. Seal and freeze. To serve, spoon about 1/3 cup mix into a mug, add one jigger of rum and 1/2 cup boiling water. Stir well.

Serves 4


Recipe Source Source: Holidays on the Net

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Hot Cranberry Toddy The rich scent of spices will fill the air if, after cooking, you leave the saucepan uncovered for a minute or two before transferring the drink to a carafe for serving.

1 48-ounce bottle cranberry juice (6 cups) 1/2 cup sugar 1/4 cup lemon juice 2 cups water 3 1-inch-long strips lemon peel 3 inches stick cinnamon 1 tsp whole cloves 1/3 cup bourbon, rum, or orange juice

Combine cranberry juice, sugar, lemon juice, and water in a 4-quart saucepan or Dutch oven. For spice bag, tie lemon peel, cinnamon, and cloves in a 6-inch square of 100 percent cotton cheesecloth. Add spice bag to saucepan. Bring just to boiling; reduce heat. Simmer, covered, for 10 minutes. Discard spice bag. Add bourbon, rum, or orange juice. Transfer to a heatproof serving carafe or pot. Serve with a lemon peel strip in each cup, if desired. Makes about 12 (6-ounce) servings.

Serves 12



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Noel Nog 10 large eggs 2 1/4 cups granulated sugar 2 cups half-and-half 2 cups heavy cream 1/4 tsp freshly grated nutmeg plus some for garnish 1 tsp pure vanilla extract 1/4 cup bourbon 1/4 cup brandy 6 large egg whites

In a large, heavy-bottomed saucepan, beat together the eggs and sugar. Stir in the half-and-half. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees F. Remove from the heat. Stir in the cream, nutmeg, vanilla, bourbon, and brandy. Cool, then cover and refrigerate until ready to serve. Just before serving, beat the egg whites in a large bowl with an electric mixer on high speed until stiff peaks form, then fold them into the eggnog. Serve cold in punch cups and sprinkle with nutmeg.

Serves 8


Recipe Source Author: Emeril Lagasse

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Breakfast Christmas Morning Cinnamon Rolls

Ginger-Fruit Compote

Sausage-Cheese Strata

White Cheddar Truffle Eggs

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Christmas Morning Cinnamon Rolls During the 1920s when baking yeast breads was an everyday occurrence, cinnamon rolls were a favored breakfast treat. Today, cinnamon rolls are often reserved for special occasions but they're still great anytime of the year.

3 1/2- 4 cup all-purpose flour 1 package active dry yeast 1 cup milk 1/3 cup butter 1/3 cup sugar 1/2 tsp salt 1 large egg 2 Tbs butter, softened 3/4 cup packed brown sugar 2 tsp ground cinnamon 1/2 cup raisins 1/2 cup chopped nuts 4 tsp half-and-half or light cream

Combine 1-1/2 cups of the flour and yeast; set aside. In a saucepan heat milk, 1/3 cup butter, sugar, and salt until warm (120 F. to 130 degrees F) and butter is almost melted. Add to flour mixture along with egg. Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (1 to 1-1/2 hours). Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Grease a 13x9x2-inch baking pan; set aside. Roll dough into 18x10-inch rectangle. Spread with softened butter. Combine brown sugar and cinnamon; sprinkle onto dough. Sprinkle with raisins and nuts. Tightly roll up into a spiral, starting from a long side. Pinch seams to seal. Cut dough crosswise into 12 even slices. Arrange slices, cut sides down, in the prepared baking pan. Cover and let rise until nearly double (about 30 to 40 minutes). Brush rolls with half-and-half or light cream. Bake in a 350 degree F oven for 25 to 30 minutes or until golden.

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Invert rolls onto a wire rack or serving platter. Cool slightly. Makes 12 rolls.




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Ginger-Fruit Compote Fruits such as oranges and apples were once cherished as holiday gifts. Rekindle the memory of such simple joys with this pleasing compote.

3/4 cup water 1/2 cup sugar 4 tsp lemon juice 1 Tbs snipped crystallized ginger 4 cups assorted fruit (such as sliced kiwifruit, orange sections, chopped apple, sliced banana, berries and/or seedless red grapes)

For syrup, combine water, sugar, lemon juice, and ginger in a small saucepan. Bring mixture to boiling; reduce heat. Cover and simmer for 5 minutes. Transfer to a bowl. Cool. Cover and chill up to 24 hours. Place fruit in a large serving bowl. Pour syrup over fruit, tossing gently to coat. Cover and chill up to 24 hours. Makes 6 servings.




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Sausage-Cheese Strata Prepare this family friendly strata when you are expecting a crowd.

10 cups French bread cubes (1/2- to 3/4-inch cubes) 12 oz cooked smoked sausage links, cut into 3/4-inch pieces 1 4-ounce can sliced mushrooms, drained 1 cup chopped green sweet pepper 6 oz shredded sharp cheddar cheese (1-1/2 cups) 4 oz shredded Monterey Jack cheese (1 cup) 7 large beaten eggs 3 1/2 cups milk 2 Tbs snipped chives 1 Tbs snipped fresh oregano or 1 teaspoon dried oregano, crushed 1/2 tsp salt 1/4 tsp pepper

Divide half of the bread cubes between 2 greased 2-quart rectangular baking dishes. Top with sausage, mushrooms, and sweet pepper. Sprinkle with cheeses. Place remaining bread cubes on top. Combine eggs, milk, chives, oregano, salt, and pepper in a large mixing bowl. Pour half of the mixture over bread mixture in each baking dish. Cover and refrigerate for 2 to 24 hours. Bake in a 325 degree F oven, uncovered, for 40 to 45 minutes or until a knife inserted near centers comes out clean. Let stand 10 minutes before serving. Makes 12 servings.

Serves 12 Preparation time: 40 minutes


Recipe Source

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White Cheddar Truffle Eggs 4 large baking potatoes (about 4 pounds), peeled and grated 3 tsp salt 1 1/4 tsp freshly ground white pepper 2 Tbs plus 2 teaspoons olive oil 3/4 cup vegetable oil 1 dozen large eggs 1 Tbs white truffle oil (optional) 3/4 cup half-and-half 1/4 cup chopped green onions (scallions), green parts only 1 Tbs chopped fresh parsley leaves 1 Tbs unsalted butter 1/4 lb white cheddar cheese, grated (about 1 1/2 cups) Shaved or sliced black truffles for garnish (optional)

Wrap the grated potatoes in a large clean towel and squeeze out the excess starch. Get them as dry as possible. Unwrap and put the potatoes in a large mixing bowl. Add 2 teaspoons of the salt, 1 teaspoon of the white pepper, and the olive oil and toss to mix well. Form the mixture into 12 small cakes about 3 inches in diameter and 1 inch thick. Heat the vegetable oil in a 10- or 12-inch nonstick skillet over medium-high heat until it's hot but not smoking. Fry the cakes, several at a time, until they are golden brown and cooked through, about 4 minutes on each side. Drain on paper towels and keep warm. Pour off the oil and wipe the skillet clean. Set aside. In a large mixing bowl, whisk the eggs until frothy, about 1 minute. Add the remaining teaspoon salt, the remaining 1/4 teaspoon white pepper, the truffle oil if using, half-and-half, green onions, and parsley. Whisk to blend. In the skillet, heat the butter over medium heat for 1 minute. Add the egg mixture. Using a wooden spoon, stir the eggs and cook until the mixture sets slightly, but is still soft, 7 to 8 minutes. Cook 2 to 3 minutes longer if firmer eggs are desired. Add the cheese, stir gently for about 30 seconds, and remove from heat. Continue stirring the mixture until the cheese melts completely. To serve, top each potato cake with an equal portion off the eggs. Garnish with shaved truffles if desired. Serve warm.

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Serves 12



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Cookies Cappuccino Crinkles

Christmas Tree Cutout Sugar Cookies

Gingerbread Cutouts

Sugar Cookie Snowmen

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Cappuccino Crinkles A double rolling in granulated sugar makes these crackled cookies extra sparkly.

1/3 cup butter (no substitutes), softened 1 cup packed brown sugar 2/3 cup unsweetened cocoa powder 1 Tbs instant coffee granules 1 tsp baking soda 1 tsp ground cinnamon 2 large egg whites 1/3 cup vanilla yogurt 1 1/2 cups all-purpose flour 1/4 cup granulated sugar

Heat oven to 350 degrees F. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool. Makes about 32 cookies.




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Christmas Tree Cutout Sugar Cookies Use as many colors of dough as you like--the decorating is done on these cookies before they even go in the oven! For a classic sugar cookie cutout, leave out the food coloring and special decorations.

1/3 cup butter, softened 1/3 cup shortening 3/4 cup granulated sugar 1 tsp baking powder 1/8 tsp salt 1 large egg 1 tsp vanilla 2 cups all-purpose flour 2- 3 assorted colors of paste food coloring

In a medium mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough into portions, tinting each portion of dough with a different color of food coloring. Knead coloring into dough until well mixed. Cover and chill about 1 hour or until dough is easy to handle. On a lightly floured surface, roll a portion of the dough at a time to 1/8-inch thickness. Using a 2-1/2-inch cookie cutter, cut dough into desired shapes. (For 5-1/4-inch cookies, roll dough to 1/4-inch thickness.) Place cutouts on an ungreased cookie sheet. Refrigerate cutouts for 15 minutes. Using small cookie cutters, make smaller cutouts and fill each opening with another color of dough. Bake in a 375 degree F oven for 7 to 8 minutes for smaller cookies or about 10 minutes for larger cookies or until edges are firm and bottoms are very lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Makes about 48 (2-1/2-inch) cookies or 16 (5-1/4-inch) cookies. (Nutrition facts are per 2-1/2-inch cookie.)

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Gingerbread Cutouts Ginger is just one of the spices in this timeless cutout cookie recipe. Use your favorite cookie cutters to personalize the cookies.

1/2 cup shortening 1/2 cup sugar 1 tsp baking powder 1 tsp ground ginger 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 cup molasses 1 large egg 1 Tbs vinegar 2 1/2 cups all-purpose flour

In a mixing bowl beat shortening with an electric mixer on medium to high speed 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping bowl. Beat in the molasses, egg, and vinegar until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover and chill for 3 hours or until easy to handle. Grease a cookie sheet; set aside. On a lightly floured surface, roll half of the dough at a time to 1/8 inch thick. Using a 2-1/2-inch cookie cutter, cut into desired shapes. Place 1 inch apart on the prepared cookie sheet. Bake in a 375 degrees F oven for 5 to 6 minutes or until edges are lightly browned. Cool on cookie sheet 1 minute. Transfer cookies to a wire rack and let cool. If desired, decorate cookies with icing and candies. Makes 36 to 48 cookies.



Recipe Source

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Sugar Cookie Snowmen These snowman cookies are fun for kids to shape and decorate.

1 cup butter, softened 1/2 cup granulated sugar 1 tsp vanilla extract 2 1/4 cups all-purpose flour 1/4 cup miniature semisweet chocolate pieces 1 cup sifted powdered sugar 3-4 teaspoons milk 2-4 assorted colors of paste food coloring 24 large gumdrops 1 package rolled fruit leather, cut into 3-inch-long-thin strips

Beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, vanilla, and 1/4 teaspoon salt; beat until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour with a wooden spoon. For each snowman you,ll need to shape 3 balls of the dough ^ one 1-inch ball, one 3/4-inch ball, and one 1/2-inch ball. Roll a portion of the dough between both hands ^ this is a job that the kids can do. Use a ruler to measure the size of dough balls. Place 3 balls for each snowman, on cookie sheet, in decreasing sizes with the edges just touching. Press the balls together slightly but not enough that you change the shape of the balls. Leave about 1-1/2 inches of space between each snowman cookie. Insert 2 miniature semisweet chocolate pieces in the smallest ball for the eyes, 1 chocolate piece in the middle ball for a button, and 2 chocolate pieces in the largest ball for two more buttons. Line up the buttons in the medium and large balls. Bake in a 325-degree F. oven for 18 to 20 minutes or until bottoms of cookies are very lightly browned. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool completely. To make the icing, stir together sifted powdered sugar and enough milk to make an icing that is of piping consistency. Divide the icing into 3 small bowls. Tint 1 portion pink. This will be for the arms and the mouth. Tint another portion green. This portion is used for the broom. Tint the

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remaining portion orange; this will be for the nose. Place each color in a small, heavy plastic bag. Snip off a corner in the bag to make a small opening. The hats are made out of gumdrops. Sprinkle the work surface with a little granulated sugar. Flatten a large gumdrop to a thin oval shape that is about 1-1/2x1 inches with a rolling pin. You may also need to add a little sugar to the surface of the gumdrop to keep it from sticking to the rolling pin. With your fingers, shape the oval into a cone and pinch the edges together. Roll up the bottom edge of the cone to form a hat brim. For each scarf, cut rolled fruit leather into 3-inch-long thin strips. Carefully tie the strip around the snowman,s neck. Attach the gumdrop hat to the head with a little icing. Use the orange icing to add a carrot nose. Use the pink icing to add a mouth, and arms to each cookie. Use the green icing to add a broom to the side of the body. Makes 24 cookies. Make-Ahead Tip: Bake and cool cookies completely; do not decorate. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Seal, label and freeze up to 1 month. Thaw and decorate as above.




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Desserts Caramel-Apple Pudding Cake

Celebration Cake

Chocolate Pots de Creme

Chocolate Truffles

Creme Brulee

Pear Clafouti with Star Anise

Pistachio Cake with White Chocolate Buttercream

Plum Pudding

Raspberry-Chocolate Cake

Sweet Potato Pie

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Caramel-Apple Pudding Cake When you can not decide what kind of dessert to serve, this double-delicious pudding cake will please everyone. Served warm with a dollop of cinnamon ice-cream, it is perfection.

2 medium tart cooking apples, such as Granny Smith or Jonathan, peeled, cored, and thinly sliced (2 cups) 3 Tbs lemon juice 1/2 tsp ground cinnamon 1/8 tsp ground nutmeg 1/4 cup raisins 1 cup all-purpose flour 3/4 cup packed brown sugar 1 tsp baking powder 1/4 tsp baking soda 1/2 cup milk 2 Tbs butter (no substitutes), melted 1 tsp vanilla 1/2 cup chopped pecans or walnuts 3/4 cup caramel ice cream topping 1/2 cup water 1 Tbs butter (no substitutes)

Preheat oven to 350 degrees F. Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside. Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture. Combine caramel topping, water, and the 1 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish. Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes, inverting each portion. Spoon caramel-apple mixture from the pan over each portion. Makes 12 servings.


Nutrition Facts

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Nutrition (per serving): 223.0 calories; 23% calories from fat; 6.0g total fat; 1.0mg cholesterol; 173.0mg sodium; 42.0g carbohydrates; 1.0g fiber; 2.0g protein.


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Celebration Cake A combination of cream, sour cream, and sugar whips into a wonderfully fluffy frosting for this apple-and-carrot cake.

2 cups all-purpose flour 2 cups granulated sugar 1 tsp baking powder 1 tsp baking soda 1 1/2 tsp apple pie spice 1/4 tsp salt 2 cups coarsely shredded carrot 1 cup coarsely shredded apple 3/4 cup cooking oil 4 large eggs 1/2 cup chopped nuts 1 cup whipping cream 1 8-ounce carton dairy sour cream 2 Tbs brown sugar 1 tsp vanilla 1/4 cup coarsely crushed purchased apple chips 4- 5 whole purchased apple chips (optional) 5-6 inch-long cinnamon sticks (optional)

Preheat convection oven to 325 degrees F or standard oven to 350 degrees F. Grease and lightly flour two 9x1-1/2-inch round baking pans; set aside. In a large mixing bowl combine flour, granulated sugar, baking powder, baking soda, apple pie spice, and salt. Add carrot, shredded apple, nuts, oil and eggs. Beat with an electric mixer at low speed until combined. Beat 1 minute at medium speed. Pour batter into prepared pans, spreading evenly. Bake cake layers in convection oven 25 minutes or bake in standard oven 30 minutes or until a toothpick inserted near the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely. For frosting, in a food processor bowl place the whipping cream, sour cream, brown sugar, and vanilla. Cover and process for 2 to 2-1/2 minutes or until stiff peaks form, stopping to scrape down sides every 30 seconds. (Or, place ingredients in a large mixing bowl and beat with a hand blender or electric mixer until stiff peaks form.) To assemble cake, place 1 cake layer on a serving platter. Spread about 3/4 cup frosting on top of the first cake

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layer. Sprinkle the 1/4 cup crushed apple chips atop frosting. Top with second cake layer; frost top and sides of cake with remaining frosting. Decorate cake with whole apple chips and cinnamon sticks, if desired. Makes 12 servings.




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Chocolate Pots de Creme End a special-occasion dinner on a memorable note by serving these little pots of cream.

1 cup half-and-half or light cream 1 4-ounce package sweet baking chocolate, coarsely chopped 2 tsp sugar 3 large egg yolks, slightly beaten 1/2 tsp vanilla 1 recipe Caramelized Shards (optional) (see below)

In a heavy small saucepan combine the half-and-half or light cream, chocolate, and sugar. Cook and stir over medium heat about 10 minutes or until mixture reaches a full boil and thickens. Gradually stir about half of the hot mixture into the beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Cook and stir over low heat for 2 minutes. Remove from heat; stir in vanilla. Pour chocolate mixture into 4 or 6 pots de creme cups or small dessert dishes. Cover and chill for 2 to 24 hours. If desired, top with Caramelized Shards. Makes 4 to 6 servings. (Nutrition facts are without shards.) Caramelized Shards Preheat oven to 350 degree F. Line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray. Sprinkle 1 tablespoon slivered almonds onto prepared foil. Bake in preheated oven 6 to 8 minutes or until lightly toasted. Meanwhile, place 1/3 cup sugar in a heavy 10-inch skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. When sugar begins to melt, reduce heat to low. Cook for 2 minutes more or until sugar is melted and lightly golden, stirring as needed with a wooden spoon. Remove pan from heat. Stir in 1/2 teaspoon hot water. Immediately pour over nuts on hot baking sheet. Let cool for 1 minute. Using 2 forks, gently pull caramel as thinly

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as possible, lifting up slightly as you pull. Let cool thoroughly on foil. Break into pieces; store tightly covered up to 3 days.




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Chocolate Truffles These chocolates are so spectacular, your friends will think you purchased them at the candy shop.

1 cup semisweet chocolate pieces (6 ounces) 1/3 cup butter (no substitutes) 1/4 cup milk 1 large beaten egg yolk 2 Tbs rum, brandy, kirsch, amaretto, hazelnut liqueur, coffee liqueur, praline liqueur, orange liqueur, or orange juice 1- 2 oz melted chocolate (optional) 48 purchased foil candy cups (optional) 1/2 cup finely chopped nuts, candy sprinkles or coconut (optional) 1-2 oz melted white baking pieces (optional)

In a microwave-safe 4-cup measure combine chocolate pieces, butter, and milk. Microwave, uncovered, on 100 percent power (high) for 1 to 2-1/2 minutes or until soft enough to stir smooth, stirring once during cooking. Gradually stir about half of the hot mixture into beaten egg yolk. Return to the 4-cup measure. Microwave, uncovered, about 1 minute or until bubbly, stirring after every 30 seconds. Stir in liquor, liqueur, or orange juice. Cover and chill about 1 hour or until mixture is cool, evenly thick, and smooth, stirring occasionally. Beat chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy and lighter in color. Cover and chill about 15 minutes or until mixture holds its shape. Drop from a slightly rounded teaspoon measure onto a baking sheet lined with waxed paper. Cover and chill about 30 minutes or until firm. If desired, dip in melted chocolate; place in foil candy cups. Sprinkle with nuts, candy sprinkles, or coconut, or drizzle with melted white baking pieces. Or, instead of dipping, roll balls in nuts, candy sprinkles, or coconut. Makes 48 pieces (about 3/4 pound).


Nutrition Facts

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Creme Brulee 1 quart heavy cream 1 cup granulated sugar plus 8 teaspoons raw sugar 1 vanilla bean, split and scraped (see note) 8 large egg yolks

In a medium-size nonreactive saucepan, combine the cream, 1/2 cup of the granulated sugar, and the vanilla bean and pulp over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. In a small mixing bowl, whisk the egg yolks and the remaining 1/2 cup of granulated sugar together. Whisk 1 cup of the hot cream mixture into the egg yolk mixture until smooth. Slowly pour this mixture into the hot cream mixture, whisk for 2 minutes, and remove from the heat. Strain the mixture through a fine-mesh sieve. Let cool completely. Preheat the oven to 300 degrees F. Fill eight 6-ounce custard cups with equal portions of the cream mixture. Place the cups in a deep baking dish large enough to accommodate them comfortably without touching. Fill the baking dish with enough water to come halfway up the sides of the cups. Bake in the lower third of the oven until lightly golden brown and just set, about 45 minutes. Remove from the oven and let cool. Cover and refrigerate for at least 4 hours or up to 12 hours. About 2 hours before serving, sprinkle 1 teaspoon of the raw sugar on the top of each custard. One at a time, using a kitchen blowtorch, approach the sugar with the torch at a low angle until the inner blue flame is 1/4 inch above the surface, and move the flame in a continuous motion over the surface until the sugar has caramelized. Or, preheat the broiler, sprinkle the sugar over the custards, and slide the dishes under the broiler. Broil until the sugar caramelizes, 2 to 3 minutes. Remove and allow the custards to cool again. Refrigerate and serve chilled.

Serves 8


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Pear Clafouti with Star Anise If you’ve never tasted star anise, an Asian spice, you are in for a treat. East meets West in this tasty French clafouti. Can’t find crème fraiche for the batter? Make your own. Simply combine 1 cup of heavy cream with 1 tablespoon of buttermilk; let it sit at room temperature overnight and voila! For added indulgence, make extra crème fraiche, sweeten it with a little sugar and serve a dollop on each serving.

1/2 vanilla bean, split lengthwise 3 large eggs 1/2 cup sugar 6 Tbs flour, plus more to dust pan 3/4 cup whipping cream, creme fraiche, or plain yogurt 3/4 cup whole milk 3 star anise, ground in a coffee grinder pinch salt 1 tsp butter 4 ripe pears, about 6 ounces each, peeled 1 tsp pear eau du vie or brandy (optional) Confectioners' sugar

Preheat oven to 350 degrees F. Butter a 9 x 5 x 2-inch gratin dish or a 10-inch round deep pie plate or porcelain dish. Dust dish with flour. Scrape seeds from vanilla bean into large bowl. Add eggs. Using electric mixer, beat until frothy. Add sugar and beat until mixture thickens. Add flour and beat until thick and smooth. Mix in cream, crème fraîche, or yogurt, milk, anise, and salt. Set batter aside while preparing the pears. Cut the pears into sixths or eighths, remove the cores. Layer pear slices attractively in the bottom of the prepared dish. Sprinkle pears with eau du vie, if you like. Pour the batter over, leaving just a little of the tops of the pears peeking through. Bake until the clafouti is nicely browned on top and a knife inserted into it comes out clean, about 20 minutes. Sift confectioners' sugar over clafouti and serve warm or at room temperature.

Serves 4

Nutrition Facts

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Recipe Source Source: Jean-Georges

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Pistachio Cake with White Chocolate Buttercream 1 2/3 cups all-purpose flour 4 tsp baking powder 1/2 tsp baking soda 3/4 cup butter (no substitutes), softened 2 cups sugar 1 tsp vanilla 1 tsp almond extract 1 cup buttermilk or sour milk 6 large egg whites 1 1/2 cups toasted chopped pistachio nuts 2 tsp finely shredded orange peel 1/2 cup sugar 2 Tbs all-purpose flour 6 large egg yolks 1 1/2 cups milk 1 6-ounce package white baking bars 1 1/2 tsp vanilla 1/2 tsp almond extract 1 cup butter, softened (no substitutes) 1 recipe Caramelized Pistachio shards (optional)

Preheat oven to 350 degrees F. Grease and lightly flour three 8x1-1/2-inch round baking pans; set aside. Stir together flour, baking powder, and baking soda; set aside. Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond extract; beat until fluffy. Alternately add flour mixture and buttermilk or sour milk, beating on low to medium speed just until combined. Thoroughly wash and dry beaters. In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter. Fold in the pistachio nuts and the orange peel. Pour batter into prepared pans. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans and cool thoroughly on wire racks. Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl; add egg yolks. Beat mixture with a wire whisk until combined; set aside. Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to

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boiling. Remove from heat. Gradually beat hot milk into egg mixture with the wire whisk; return entire mixture to saucepan. Cook over medium heat until bubbly, whisking constantly. Cook 2 minutes more. Remove from heat. Add white baking bars, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract. Let stand for 1 minute; stir until smooth. Transfer mixture to a bowl. Cover surface with plastic wrap to prevent skin from forming; cool to room temperature. Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy. Add cooled baking bar mixture, one-fourth at a time, beating on low speed after each addition until combined. Spread between layers and over cake. If desired, pipe decorative lines along the edges and down the sides of the cake, using a decorating bag fitted with a star tip. Serve immediately or cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. Just before serving, if desired, top with Caramelized Pistachio Shards. Makes 12 servings. Caramelized Pistachio Shards Preheat oven to 350 degrees F. Line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray. Sprinkle 1 tablespoon chopped pistachios onto prepared foil. Bake in preheated oven 6 to 8 minutes or until lightly toasted. Meanwhile, place 1/3 cup sugar in a heavy 10-inch skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. When sugar begins to melt, reduce heat to low. Cook for 2 minutes more or until sugar is melted and lightly golden, stirring as needed with a wooden spoon. Remove pan from heat. Stir in 1/2 teaspoon hot water. Immediately pour over nuts on hot baking sheet. Let cool for 1 minute. Using two forks, gently pull caramel mixture as thinly as possible, lifting slightly as you pull. Let cool thoroughly on foil. Break into pieces; store tightly covered.



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Plum Pudding Plum pudding is a holiday staple. Baked in individual molds, it becomes an elegant dessert. Jam packed with dried currants, raisin, apricots, almonds and spices, the puddings are flavorful enough on their own, but can be dressed up with a swirl of whipped cream, a scoop of vanilla ice cream or a pool of crème anglaise.

2 cups dried currants 3 cups raisins 1 cup chopped dried apricots 1 cup blanched, sliced almonds 1/2 cup dark rum or orange juice 1 lb (4 sticks) plus 2 tablespoons unsalted butter, at room temperature 1 cup light or dark brown sugar 1/2 cup dark Karo syrup 8 eggs 1 Tbs ground cinnamon 1 Tbs ground allspice Grated zest of 2 medium lemons 1 tsp salt 3 cups self-rising flour

Preheat the oven to 375 degrees F. In a large mixing bowl, combine the currants, raisins, apricots, and almonds. Stir in the rum or orange juice and set aside. In another large mixing bowl, beat together 1 pound of the butter, the brown sugar, and the Karo syrup. Add the eggs, cinnamon, allspice, and lemon zest and beat until well mixed. Add the salt and flour and beat well. Add the plumped fruit and mix together thoroughly. Using the remaining 2 tablespoons of butter, lightly butter sixteen 6-ounce pudding molds and one side of sixteen 3-inch squares of parchment paper. Divide the mixture equally among the molds. Bang each mold on the work surface to settle the mixture. Top each pudding with a square of the parchment paper, buttered side down. Place the puddings in a large roasting pan, set the pan on the middle rack of the oven, and add hot water to the pan to reach halfway up the sides of the puddings. Bake for 1 hour, until a toothpick inserted in the center of a pudding comes out clean. Remove from the molds and serve hot.

Serves 16

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Recipe Source Source: Burt Wolf's Table

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Raspberry-Chocolate Cake Impress your friends and family with this 4-layer decadent dessert at your next holiday gathering.

2 1/4 cups all-purpose flour 1 tsp baking powder 3/4 tsp baking soda 1/4 tsp salt 2/3 cup butter (no substitutes), softened 1 3/4 cups sugar 2 large eggs 3 oz unsweetened chocolate, melted and cooled 1 tsp vanilla 1 1/4 cups water 3 Tbs raspberry liqueur or framboise (optional) 1/2 cup seedless raspberry jam 1 recipe Raspberry-Chocolate Frosting 1 cup fresh raspberries (optional)

Preheat oven to 350 degree F. Grease and lightly flour two 9x1-1/2-inch round baking pans; set aside. Stir together flour, baking powder, baking soda, and salt in a mixing bowl; set aside. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well-mixed. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Add the dry mixture and the water alternately to beaten mixture, beating on low speed after each addition, just until combined. Pour batter into the prepared pans; spread evenly. Bake in the preheated oven for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cakes from pans. Cool cake layers thoroughly on racks. Place one cake layer, cut side up, on serving plate; spread with half of the raspberry jam. Top with second cake layer, cut side down. Spread with about 2/3 cup Raspberry-Chocolate Frosting. Place another cake layer, cut side up, on top of frosting; spread with remaining jam. Top with last cake layer, cut side down.

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Frost top and sides with all but 3/4 cup of the remaining frosting. Pipe remaining frosting on top of cake. If desired, garnish with raspberries. Makes 14 servings.




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Sweet Potato Pie Join the ranks of many southern families who make this nicely spiced pie -- instead of pumpkin -- their holiday dessert.

2 medium sweet potatoes (about 1 pound), peeled and cubed 1 1/4 cups all-purpose flour 1/4 tsp salt 1/3 cup shortening 4-5 Tbs cold water 1/4 cup butter or margarine 3/4 - 1 cup packed brown sugar 1 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/8 tsp salt 3 large eggs, slightly beaten 1 12-ounce can evaporated milk 1 cup whipped cream (optional) 1/8 tsp ground nutmeg (optional)

In a large covered saucepan cook sweet potatoes in boiling water about 15 minutes or until tender. Meanwhile, in a medium mixing bowl combine flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle cold water, 1 tablespoon at a time, over part of mixture. Gently toss with fork just until all dough is moistened. Form dough into ball. On a lightly floured surface roll dough from center to edge into a 12-inch circle. Transfer pastry to a 10-inch deep-dish pie plate. Trim pastry to 1/2 inch beyond edge of plate. Fold under extra pastry; crimp edge as desired. Line unpricked pastry shell with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil; bake for 4 to 5 minutes more or until set and dry. Set aside. Reduce oven temperature to 400 degrees F. Drain potatoes. In a large bowl combine potatoes and butter. Beat with electric mixer until smooth. Add sugar, cinnamon, nutmeg, and the dash salt. Beat until combined. Add eggs. Beat on low speed just until combined. Gradually stir in evaporated milk. Carefully pour filling into prepared pastry shell. Cover edge of pie with foil. Bake in the 400 degree F oven for 10 minutes. Reduce heat to 350 degrees F and bake for 40 to 50 minutes more or until knife inserted in center comes out clean. Cool on wire rack for 1 hour. Serve warm. (Or, cover

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and refrigerate after 2 hours.) If desired, serve with whipped cream sprinkled with ground nutmeg. Makes 8 servings.




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Main Dishes Beef Rolled Rib Roast au Jus

Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust

Chicken with Port and Figs

Minnesota Wild Rice-Stuffed Chicken

Herb-Roasted Cornish Hens with Root Vegetables

Honey Glazed Ham

Roasted Pork, Fennel, and Onions

Deep-Fried Turkey

Herb-Butter-Roasted Turkey

Roast Turkey with Maple Herb Butter and Gravy

Roast Turkey With Tasty Chestnut Stuffing

Veal Roast with Herb Crust

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Beef Rolled Rib Roast au Jus Beef rib roast is traditionally served "au jus," a French term meaning served in its own juices.

1 4-pound beef rib-eye roast 1/2 tsp salt (optional) 1/2 tsp pepper (optional)

Place meat, fat side up, on a rack in a shallow roasting pan. Season roast with salt and pepper, if desired. Insert a meat thermometer into the thickest portion of the meat. Do not add water or other liquid; do not cover. Roast in a 350 degree F oven for 1-1/2 to 2 hours for medium rare or until meat thermometer registers 140 degree F; or for 2 to 2-1/4 hours for medium or until meat thermometer registers 155 degree F. Remove the roast from the oven; cover with foil and let it stand 15 minutes. The meat's temperature will rise 5 degrees during the time it stands. Serve with Beef au Jus, if desired. Makes 12 servings. Beef au Jus After removing meat from the oven, spoon drippings from pan; skim fat. Add 2 cups boiling water to pan, stirring and scraping crusty browned bits off the bottom. Stir in pan drippings. Cook and stir until bubbly. For a richer flavor, stir in 2 teaspoons instant beef bouillon granules. Season to taste.




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Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust If ever there is a time of year to treat your family to a whole beef tenderloin, Christmas is it. Don't be intimidated by the size of the roast or the precise cooking times. A fillet of beef is easy to cook as long as you have a meat thermometer handy. Be sure to let the meat rest for at least 15 minutes before slicing to allow the juices and flavors to set.

1/4 cup whole-grain mustard 3 Tbs extra-virgin olive oil 1 Tbs dried savory, finely crumbled 1 Tbs dried thyme, finely crumbled 1 whole filet of beef (7 to 8 lb. untrimmed or 5 to 6 lb. trimmed) Vegetable oil for sautéing Coarse salt Freshly ground black pepper

In a small bowl, mix together the mustard, olive oil, savory, and thyme. Trim the meat of all excess fat and silverskin. Cut the filet in half to make two equal pieces about 7 inches long. You’ll have one piece with the broad double-pieced butt portion and a thinner piece that tapers to a small tip. Tuck the tapered tip under and tie with twine to fashion two equally thick roasts. Tie each roast at 2-inch intervals. Heat the oven to 450 degrees F. Heat a heavy-duty roasting pan or large Dutch oven or skillet over medium-high heat. Pour in enough vegetable oil to just cover the bottom of the pan. Pat the filets dry, salt them generously, and lay them in the pan; cook without disturbing them until the bottoms are a rich brown. Turn the beef and sear the other sides. It will take about 4 min. per side (there are three or four sides per roast) to get a good sear. When the filets are seared, transfer them to a cutting board, brush them with the mustard and herb mix, and then

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generously grind fresh pepper over them. Put a rack in the roasting pan, lay the meat on the rack, and roast until the internal temperature reaches 120 degrees F for medium rare, about 20 min. (Check after 15 min.; roasting time will vary depending on searing time.) Remove the filets from the oven and let them rest in the warm spot for at least 15 min. before slicing. Serve warm or at room temperature.

Serves 10


Recipe Source Source: Fine Cooking - Issue No. 30

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Chicken with Port and Figs Start fall off right with a scrumptious roasted chicken supper. Top the chicken with a heavenly sauce made from port wine, lemon zest, and dried figs, and you have turned an everyday meal into an extraordinary one. Look for ruby port; it is the lightest and fruitiest in flavor and will lend the richest color to your sauce. Black mission figs, with their purple-black color, will blend in perfectly; or for a contrasting green variety, try Calimyrna figs.

8 dried figs, tough stems removed 1 cup water 2/3 cup plus 1 tablespoon port 2 3-inch-long strips lemon zest 1 chicken (3 to 3 1/2 pounds), quartered 1 Tbs olive oil Salt Fresh-ground black pepper 1 Tbs butter, cut into four pieces

Heat the oven to 375 degrees F. Pierce each fig three or four times with a paring knife. In a small stainless-steel saucepan, combine the figs, water, the 2/3 cup port, and the lemon zest. Bring to a boil and simmer, covered, until tender, about 30 minutes. Discard the zest and reserve the poaching liquid. Cut the figs in half. Meanwhile, coat the chicken with the oil and arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the remaining 1 tablespoon port and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each piece of chicken with a piece of the butter. Cook until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan. Heat the broiler. Broil the chicken until the skin is golden brown, about 2 minutes. Transfer the chicken to a plate. Pour off the fat from the roasting pan. Set the pan over moderate heat and add the fig-poaching liquid. Bring to a

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boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add the figs, any accumulated juices from the chicken, and a pinch each of salt and pepper. Spoon the sauce over the chicken.

Serves 4


Recipe Source Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen

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Minnesota Wild Rice-Stuffed Chicken Team up this apple-glazed bird with a chicory and red onion salad dressed with a blue cheese vinaigrette.

1 6-ounce package long grain and wild rice mix 2 medium ooking apples (such as Granny Smith or Jonathan), cored and chopped 8 oz sliced fresh mushrooms (3 cups) 1 cup shredded carrot 1/2 cup thinly sliced green onion 1/2 tsp pepper 1 5- to 6-pound whole roasting chicken 2-3 Tbs apple jelly, melted 1 medium apple, cut into wedges (optional)

For stuffing, cook rice according to package directions, except add apples, mushrooms, carrot, onion, and pepper to rice before cooking. Meanwhile, rinse chicken; pat dry with paper towels. Spoon some of the stuffing loosely into the neck cavity. Pull the neck skin to the back and fasten with a small skewer. Lightly spoon the remaining stuffing into body cavity. Tuck drumsticks under the band of skin that crosses the tail. If there is no band, tie drumsticks to tail. Twist the wing tips under the bird. Place stuffed chicken, breast side up, on a rack in a shallow roasting pan. Insert meat thermometer into the center of one of the thigh muscles. The bulb should not touch the bone. Roast, uncovered, in a 325 degree F. oven for 1-3/4 to 2-1/2 hours or until meat thermometer registers 180 degrees F. to 185 degrees F. At this time, chicken is no longer pink and the drumsticks move easily in their sockets. When the bird is two-thirds done, cut the band of skin or string between the drumsticks so the thighs will cook evenly. Brush chicken with melted jelly once or twice during the last 10 minutes of roasting. Remove chicken from oven and cover it with foil. Let stand for 10 to 20 minutes before carving. Transfer the chicken to a serving platter. Spoon the stuffing around the chicken. Garnish with apple wedges, if desired. Makes 10 servings.

Serves 10

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Preparation time: 45 minutes Cooking time: 105 minutes Ready in: 150 minutes



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Herb-Roasted Cornish Hens with Root Vegetables 2 1- to 1-1/2- pounds Cornish game hens 4 medium carrots, peeled and cut into 2-inch lengths 4 medium parsnips, peeled and cut into 2-inch lengths 2 small turnips, peeled and cut into wedges 1 medium onion, cut into wedges 3 Tbs olive oil or cooking oil 1 clove garlic, minced 2 tsp dried rosemary, crushed 2 tsp dried oregano, crushed 1/2 tsp salt

Skewer neck skin of hens to back; tie legs to tail. Twist wings under back. Place hens, breast up, on a rack in a large shallow roasting pan. Place carrots, parsnips, turnips, and onions around hens in pan. Combine oil, garlic, rosemary, oregano, and salt; brush onto hens and vegetables. Roast, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until hens are no longer pink and the drumsticks move easily in their sockets.(Internal temperature should be 180 degrees F with an instant-read thermometer.) During roasting, turn vegetables occasionally. Transfer hens from roasting pan to serving platter. Cover and keep warm. Remove rack from roasting pan. Stir vegetables. Increase oven temperature to 450 degrees F. Continue roasting vegetables for 15 to 20 minutes more or until tender and browned. To serve, using a slotted spoon, spoon vegetables around hens on platter. Makes 4 servings.



Recipe Source

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Honey Glazed Ham This ham tastes very much like the famous honey baked ham but costs much less, and there's no need to fight the crowds at holiday time. You can even buy the ham presliced to make it easier and more like the original. It is very good. (I do this while preparing the rest of the meal in the kitchen so that I don't forget to baste!)

5 lbs ready-to-eat ham 1/4 cup whole cloves 1/4 cup dark corn syrup 2 cups honey 2/3 cup butter

Preheat oven to 325 degrees F (165 degrees C). Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.



Recipe Source Source: AllRecipes.com

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Roasted Pork, Fennel, and Onions Great for big feasts! Olive oil can be substituted for butter, if you'd rather eat olive oil than butter.

2 Tbs butter 1 cup fresh sage 1 1/2 Tbs whole black peppercorns 2 tsp cumin seeds 3 lbs fat-trimmed loin roast, rolled and tied with bone 4 red onions, halved 3 bulbs fennel, untrimmed 2 Tbs olive oil 1 1/2 cups orange juice 1/2 cup chicken stock 1 Tbs balsamic vinegar salt to taste

Melt butter in frying pan over medium high heat. Add 1/2 cup sage and stir until leaves are slightly darker green and crisp, about 1 minute. Transfer with slotted spoon to towels to drain. When leaves are cool, wrap in towels and seal in plastic bag. Save butter. Finely grind peppercorns and cumin in a spice grinder. Rinse pork and pat dry; rub pepper mixture all over the meat. Tuck remaining sage leaves equally under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a 10x15-inch pan. Cut onions in half crosswise; don't peel. Trim off feathery fennel tops and reserve. Trim any bruises or dark spots from fennel. Rinse, then slice each vertically to make 3 or 4 equal slices. Pour 2 tablespoons olive oil into a 10x12x15-inch rimmed pan and tilt to coat. Turn onions cut side down in pan. Turn fennel slices in pan to coat with oil. Put roast on middle rack in 400 degree F (205 degrees C) oven. Drizzle fennel with 3/4 cup orange juice. Set vegetables on rack beneath pork. Bake until fennel slices are browned lightly on the bottom, about 35 minutes, then turn slices. Continue to cook with onions until both vegetables are browned on the bottom, about 20 minutes longer. If drippings in the pan get dark enough to scorch, pour a couple tablespoons of water onto them and tilt pan to distribute moisture. Bake pork until thermometer

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inserted in the center reaches 145 degrees F, about 45 minutes. Transfer meat to large platter and keep warm; let stand at least 10 minutes. Add 2 tablespoons water to vegetables and tilt pan to distribute moisture; leave in pan and keep warm. Remove rack and discard fat, then add reserved butter, remaining 3/4 cup orange juice, broth, and vinegar to roast pan. Boil on high heat, stirring to release browned drippings, until reduced to about 1/2 cup, about 10 minutes. Drain juices from pork into pan. Arrange onions and fennel with pork. If desired, add some of the feathery greens from fennel tops. Sprinkle with the fried sage leaves. Slice roast and serve with vegetables and sauce. Add salt to taste.

Serves 8



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Deep-Fried Turkey This is an awesome Cajun recipe. Deep-frying makes the turkey crispy on the outside and super juicy on the inside (even the white meat). It also leaves the heat outside! You can deep-fry the turkey in either peanut or vegetable oil, your choice. We use a 26 quart aluminum pot with a drain basket.

3 gallons peanut oil for frying, or as needed 1 (12 pound) whole turkey, neck and giblets removed 1/4 cup Creole seasoning 1 white onion

In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter. For more information, see our Deep-Fried Turkey Tips. Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 1% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.


Nutrition Facts

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Herb-Butter-Roasted Turkey Surround the glorious baked bird with festive trimmings, including herbs, baby squash, Seckel pears, crab apples, quinces, and a sprinkling of pomegranate seeds.

1 14-pound turkey 1/2 tsp salt 1/4 tsp freshly ground black pepper 1/2 cup butter (no substitutes), softened 2-3 tablespoons snipped fresh thyme, tarragon, marjoram, and/or rosemary 2 cloves garlic, minced

Preheat oven to 425 degrees F. Remove giblets and neck from interior cavity of turkey; reserve for gravy stock. Rinse bird; pat dry. Cut off wing tips; reserve for gravy stock. Season cavity with salt and pepper. For Herb-Butter Seasoning, combine butter, the fresh herbs, and garlic. Starting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub about two-thirds of the herb-butter seasoning over the entire breast. Spoon some of the stuffing into the neck cavity. Skewer neck skin to back. Spoon more of the stuffing loosely into the body cavity. (If you pack stuffing too tightly, it will not get hot enough by the time the turkey is cooked.) Tuck drumsticks under tail skin, or tie to tail. Transfer any remaining stuffing to a 2-quart casserole; cover and chill in the refrigerator. Place turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of one of the inside thigh muscles. The bulb should not touch the bone. Rub remaining herb-butter seasoning over the entire turkey. Cover turkey loosely with foil. Roast in the preheated oven for 20 minutes. Reduce temperature to 350 degrees F. Continue roasting turkey for about 3-1/2 to 4 hours or until thermometer registers 180 degrees F. Cut band of skin between legs after 2-1/2 hours so the thighs will cook evenly. Bake casserole of stuffing alongside turkey during

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the last 40 minutes or roasting. During the last 30 minutes of roasting, uncover turkey. When done, remove turkey from oven; cover. Let turkey stand 20 minutes before carving. To serve, remove stuffing from turkey; transfer to a serving bowl. Carve turkey and serve warm. Makes 14 servings.




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Roast Turkey with Maple Herb Butter and Gravy This is the perfect turkey. The maple adds a sweet flavor that is just divine. A family favorite! Substitute 2 teaspoons dried marjoram if fresh marjoram is not available.

2 cups apple cider 1/3 cup real maple syrup 2 1/2 Tbs chopped fresh thyme 2 Tbs chopped fresh marjoram 1 1/2 tsp grated lemon zest 3/4 cup butter, softened salt and pepper to taste 12 lbs whole turkey, neck and giblets reserved 2 cups chopped onion 1 1/2 cups chopped celery 1 1/2 cups chopped carrots 3 cups chicken broth 1/3 cup all-purpose flour 1 bay leaf 1/2 cup apple brandy

To prepare the maple herb butter, boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduced to 1/2 cup, about 20 minutes. Remove from heat. Mix in 1 tablespoon thyme, half of marjoram, and lemon zest. Whisk in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated) Preheat oven to 375 degrees F (190 degrees C). Position rack in lower third of oven. Rinse turkey, and pat dry with paper towels. Place turkey on a rack set in a large roasting pan. Slide hand under turkey breast skin to loosen. Rub 1/2 cup maple butter over breast under skin. If stuffing turkey, loosely spoon stuffing into main cavity. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to hold shape of turkey. Arrange onion, celery, carrots and reserved turkey neck and giblets around turkey in pan. Sprinkle vegetables with 1 tablespoon thyme and remaining marjoram. Pour 2 cups broth into pan.

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Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with heavy-duty foil, and roast until meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C), about 2 hours 25 minutes for unstuffed turkey (2 hours 55 minutes for stuffed turkey). Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes. Reserve mixture in pan for gravy. For the gravy: strain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil. Mix 3 tablespoon reserved maple butter and 1/3 cup flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add remaining thyme and bay leaf. Boil until reduced to sauce consistency, whisking occasionally, about 10 minutes. Mix in apple brandy, if desired. Season gravy to taste with salt and pepper. Brush turkey with any remaining maple butter and serve with gravy.




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Roast Turkey With Tasty Chestnut Stuffing Simple but seriously yummy.

2 lbs chestnuts 2 cups butter 2 cups minced onion 2 cups minced celery 10 cups dried bread crumbs 1 tsp dried thyme 1 tsp dried marjoram 1 tsp dried savory 1 tsp dried rosemary 12 lbs whole turkey, neck and giblets removed salt and freshly ground black pepper to taste

With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely. To prepare the stuffing, melt the butter in a medium saucepan over medium heat. Stir in onions and celery, and cook until tender. Thoroughly mix in bread crumbs and chestnuts. Season with thyme, marjoram, savory, and rosemary. Preheat oven to 350 degrees F (175 degrees C). Wash turkey with cold water, and pat dry. Rub salt and pepper into body cavities. Loosely spoon stuffing into body cavities. Close skin with skewers or kitchen twine, and tie drumsticks together. Place turkey on a rack in a medium roasting pan. Roast turkey 3 1/2 to 4 1/2 hours in the preheated oven, until internal temperature of thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). A foil tent may be placed over the turkey during the last half of roasting time to avoid over browning. Remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.


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Ready in: 330 minutes



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Veal Roast with Herb Crust A tasty mustard- and lemon-seasoned crust adorns this succulent roast. You may need to order the meat from your butcher ahead of time.

1 3-pound boneless veal leg round roast 1/4 cup fine dry bread crumbs 2 Tbs water 1 Tbs Dijon-style mustard 1 Tbs lemon juice 1 tsp dried basil, crushed 1 tsp dried thyme, crushed 1/2 tsp coarsely ground pepper 1 cup beef broth 2 Tbs all-purpose flour 1/4 cup light dairy sour cream

Place meat on a rack in a shallow roasting pan. In a small mixing bowl stir together bread crumbs, water, mustard, lemon juice, basil, thyme, and pepper. Spread mixture over surface of meat. Insert meat thermometer. Roast meat in a 325 degree F. oven for 2-1/2 to 3 hours or until thermometer registers 160 degrees F. (If crust begins to dry, cover meat loosely with foil after 1-1/2 to 2 hours.) Transfer meat to a warm platter; cover and keep warm. For sauce, skim fat from pan drippings. In a small saucepan stir beef broth into flour; add meat drippings. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the sour cream; heat through, but do not boil. Pass the sauce with meat. Makes 10 to 12 servings.



Recipe Source

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75

Salads Baby Greens Salad with Oranges and Olives

Citrus Salad

Favorite-Flavors Salad

Honey Pumpkin Salad with Sage Croutons

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Baby Greens Salad with Oranges and Olives Add the blood orange sections just before serving. Over mixing can cause their festive color to bleed into other ingredients.

12 cups mesclun or other mild salad greens 3 Tbs olive oil 2 Tbs blood orange juice or regular orange juice 2 Tbs balsamic vinegar 8 thin slices red onion, separated into rings 2 cups blood orange and/or regular orange sections (8 blood oranges or 6 regular oranges) 2/3 cup mixed country olives or regular kalamata olives 1/8 tsp salt 1/8 tsp pepper

Place greens in a large salad bowl. For dressing, whisk together olive oil, orange juice, and vinegar in a small mixing bowl. Pour dressing over greens, gently tossing to mix. Divide mixture among eight salad plates. Top with onion rings, orange sections, and olives. Lightly sprinkle with salt and pepper. Makes 8 servings.

Serves 8



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Citrus Salad Nice for brunches, this lettuce and fruit salad has a lightly sweetened mint-lemon vinaigrette.

1/4 cup olive oil 2 Tbs sugar 1 tsp finely shredded lemon peel 1 Tbs lemon juice 1/4 tsp salt 3 large oranges, peeled and sectioned 1 large pink grapefruit, peeled and sectioned 1 medium green onion, sliced (2 tablespoons) 1 Tbs snipped fresh mint 4 cups shredded romaine lettuce (about 6 ounces)

For dressing, in a screw-top jar combine oil, sugar, lemon peel, lemon juice, and salt. Cover and shake well. In a medium bowl place orange and grapefruit sections, onion, and mint. Pour dressing over and toss gently. Cover and refrigerate 2 to 24 hours. To serve, put romaine in a large salad bowl and top with fruit mixture; toss lightly. Serve immediately. Makes 6 to 8 servings.




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Favorite-Flavors Salad This meatless rendition of the famous Cobb salad is so packed full of vegetables, nuts, and cheese that it is practically a meal in itself! Feel free to substitute your own favorite goodies: pecans for the walnuts, apples for pears, or a sweet potato for a baking potato. The possibilities are endlessly delicious.

Walnuts 1 cup walnut pieces Potato 1 baking potato (about 1/2 pound),

d cut into 3/4-inch pieces peeled anDressing 1/2 lb Roquefort cheese or other blue cheese, crumbled 1/4 cup wine vinegar 3/4 tsp salt 1/4 tsp fresh-ground black pepper 1/2 cup mild oil, such as canola Salad 1 head romaine lettuce (about 1-1/4 pounds), cut crosswise into 1/2-inch strips (about 3 quarts) 2 bunches watercress (about 10 ounces in all), tough stems removed, leaves chopped (about 1 quart) 1 cup drained cocktail onions 1 avocado, preferably Hass, cut into 1/2-inch dice 1 pear, peeled, cored, and sliced

Walnuts In a small frying pan, toast the nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degrees F oven for 5 to 10 minutes. Potato Put the potato in a medium pot of salted water. Bring to a boil and simmer until tender, about 10 minutes. Drain and set aside. Dressing Meanwhile, in a large glass or stainless-steel bowl, combine one third of the blue cheese with the vinegar,

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salt, and pepper. Mix thoroughly and then gradually whisk in the oil. Reserve 2 tablespoons of the dressing. Salad Add the romaine to the rest of the dressing and toss. Transfer to a platter or salad bowl.Toss the watercress with the reserved dressing. Arrange the remaining blue cheese, the watercress, walnuts, potato, onions, avocado, and pear slices on top of the lettuce.

Serves 4


Recipe Source Source: Quick from Scratch - Vegetable Main Dishes

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Honey Pumpkin Salad with Sage Croutons This unusual salad is a wonderful starter to the meal. Toasted bread slices are rubbed with sage and pumpkinseed oil, then topped with vinegary apples, honey-roasted pumpkin salad and finely chopped persimmons.

1 sugar pumpkin or butternut squash (1 1/2 pounds), peeled, seeded and cut into 1-inch dice 1/4 cup honey 2 Tbs unsalted butter, melted Eight 1/2 inch-thick slices of country bread Roasted pumpkin seed oil, for brushing 5 sage leaves 1/4 cup pumpkin seeds 1 Granny Smith apple, halved, cored and thinly sliced 2 Tbs apple cider vinegar 1 Fuyu persimmon, peeled and finely chopped (optional)

Preheat the oven to 375 degrees F. In a bowl, toss the pumpkin with the honey and the melted butter. Spread the pumpkin on a rimmed baking sheet and roast for about 35 minutes, or just until tender; let cool. Arrange the bread on a cookie sheet and bake in the oven with the pumpkin for about 5 minutes, or until lightly toasted. Brush the toasts generously with pumpkin seed oil and rub with the sage leaves. Spread the pumpkin seeds in a pie plate; toast in the oven for about 3 minutes, or until fragrant. In a bowl, toss the apple with 1/2 tablespoon of the vinegar. In another bowl, toss the pumpkin with the remaining 1 1/2 tablespoons of vinegar. Season both with salt and pepper. To Serve Set a crouton on each plate and top with the apple slices. Spoon the pumpkin salad and chopped persimmon over the apple slices. Garnish with the toasted pumpkin seeds and serve.

Serves 8

Nutrition Facts

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Recipe Source Source: Food & Wine Magazine

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Sauces and Gravies Cranberry and Apricot Chutney

Cranberry Sauce with Lime and Ginger

Guilt-Free Turkey Gravy

Pan Gravy

Savory Turkey Gravy

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Cranberry and Apricot Chutney 1 1/4 cups granulated sugar 1/2 cup water 1 12-ounce package cranberries (3 cups) 3/4 cup snipped dried apricots 3 Tbs brown sugar 3 Tbs cider vinegar 1 Tbs minced fresh ginger

In a 3-quart heavy saucepan combine granulated sugar and water. Cook and stir over medium-high heat until sugar is dissolved. Bring to boiling without stirring. Stir in cranberries, apricots, brown sugar, vinegar, and ginger. Reduce heat. Simmer, uncovered, for 5 minutes or until berries have popped and mixture starts to thicken, stirring occasionally. Remove from heat and allow to cool. Cover; refrigerate up to four days. Bring to room temperature 30 minutes before serving. Makes 3-1/2 cups (fourteen 1/4-cup servings).

Serves 14



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Cranberry Sauce with Lime and Ginger The perfect accompaniment to the holiday bird, this maple-syrup-sweetened sauce cooks in less than 15 minutes and can be made several days before the feast.

1/2 cup water 1/2 cup sugar 1/2 cup maple syrup 1 1/2 tsp finely shredded lime peel 2 Tbs lime juice 1 12-ounce package cranberries (3 cups) 1 tsp minced fresh ginger

Stir together water, sugar, maple syrup, lime peel, and lime juice in a heavy, medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes or until sugar has dissolved. Add cranberries and continue to simmer, uncovered, for 5 minutes, stirring occasionally. Stir in ginger. Simmer, uncovered, 6 minutes more or until berries have popped and mixture starts to thicken, stirring occasionally. Remove from heat and let cool. Makes about 2-1/3 cups (fourteen 2-tablespoon servings).

Serves 14



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Guilt-Free Turkey Gravy 1/4 cup cornstarch 1/4 cup water 4 cups turkey broth and defatted pan juices salt pepper

In a large saucepan, over medium heat, bring turkey broth and pan juices to a boil. Meanwhile, blend until smooth the cornstarch and water. Whisking constantly, slowly add the cornstarch mixture and continue stirring until the gravy is thickened. Season to taste with salt and pepper. Provides 16 servings at 1/4 cup per portion

Serves 16



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Pan Gravy 1/4 cup pan drippings from roast turkey 1/4 cup all-purpose flour 1 1/2 cup chicken broth or water

After transferring roast turkey to a serving platter, pour pan drippings into a large measuring cup. Skim and reserve fat from drippings. Pour 1/4 cup of the fat into a medium saucepan (discard remaining fat). Stir in flour. Add enough broth or water to remaining drippings in the measuring cup to equal 2 cups; add all at once to flour mixture in saucepan. Cook and stir over medium heat until thick and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Makes 2 cups (8 to 10 servings).




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Savory Turkey Gravy 5 cups turkey stock 1/4 cup all-purpose flour 1 cup water 1 tsp poultry seasoning 1 tsp salt 1/2 tsp ground black pepper 1/4 tsp celery salt

In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened. Serves 24 Preparation time: 5 minutes Cooking time: 15 minutes Ready in: 20 minutes



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Side Dishes Creamed Potatoes with Tomatoes

Creamy White Beans

Day Before Mashed Potatoes

Garlic Green Beans

Garlic Mashed Potatoes and Parsnips

Mushroom and Nut-Stuffed Onions

Roast Garlic Mashed Potatoes

Roasted Vegetables

Sage and Onion Mashed Potatoes

Stuffed Acorn Squash

Sweet Potato Casserole

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Creamed Potatoes with Tomatoes Mashed potatoes get a colorful makeover with the addition of chopped plum tomatoes and thinly sliced scallions. If you are making these ahead of time, hold off on stirring in the tomatoes and scallions until you have reheated the potatoes.

3 lbs Idaho potatoes 1 1/2 cups milk 1 cup heavy cream 4 scallions, thinly sliced 2 plum tomatoes, seeded and finely chopped salt freshly ground white pepper

Preheat the oven to 350 degrees F. Bake the potatoes for about 1 hour, or until tender. In a large saucepan, warm the milk and heavy cream. Halve the potatoes and scoop the flesh into the saucepan. Mash over low heat until creamy. Stir in the scallions and tomatoes and season with salt and pepper. Serve at once.

Serves 8


Recipe Source Source: Food & Wine Magazine

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Creamy White Beans These white beans scream comfort food! They are the perfect accompaniment to almost any main dish. Soaking the beans overnight and cooking them the next day gives the best texture and taste to the dish, but canned white beans can also be substituted for a last-minute version of this decadent side dish. Before serving, stir in chopped fresh herbs (rosemary would be good) for a savory twist.

1 cup dried white beans (cannellini beans), soaked overnight in water to cover, drained 1 medium onion, halved 1 garlic clove, peeled and smashed 2 sprigs thyme coarse salt freshly ground white pepper to taste 1/4 cup heavy cream 2 Tbs unsalted butter or herbed garlic butter

In a medium saucepan, combine the drained beans, onion, garlic, and thyme. Add enough cold water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20 minutes. Season with the salt and continue cooking until the beans are just tender, about 15 minutes more, depending on the dryness of the beans. Drain the beans, reserving 1/2 cup of the cooking liquid. Return the beans and the reserved liquid to the saucepan. Add the cream and bring to a simmer over medium heat. Cook until slightly thickened, about 5 minutes. Stir in the butter, and season with salt and pepper.

Serves 6


Recipe Source Source: Gotham Bar and Grill Cookbook

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Day Before Mashed Potatoes This recipe helps you plan ahead by allowing you to make your mashed potatoes in advance!

9 potatoes, peeled and cubed 6 oz cream cheese 1 cup sour cream 2 tsp onion powder 1 tsp salt 1/4 tsp ground black pepper 2 Tbs butter

Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes. Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.




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Garlic Green Beans Caramelized garlic and cheese! Is there anything better with green beans? You'd better make plenty for everyone!

1 Tbs butter 3 Tbs olive oil 1 medium head garlic - peeled and sliced 2 (14.5 ounce) cans green beans, drained salt and pepper to taste 1/4 cup grated Parmesan cheese

In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese. Serves 5 Preparation time: 10 minutes Cooking time: 15 minutes Ready in: 25 minutes


Recipe Source Source: AllRecipe.com

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Garlic Mashed Potatoes and Parsnips 9 medium baking potatoes (3 pounds), such as russet 1 1/2 lbs parsnips 1 bulb garlic, unpeeled 2 tsp olive oil 3/4 cup milk 1/2 cup butter (no substitutes) 3/4 tsp salt 1/8 tsp freshly ground pepper

Peel potatoes and parsnips; cut into 1/2-inch chunks. Cook in a Dutch oven or large saucepan in boiling salted water until tender, about 25 to 30 minutes. Drain. Meanwhile, preheat oven to 350 degrees F. Cut about 1/2 inch off tip of garlic head, and discard. Place garlic in a custard cup. Drizzle with olive oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of peels. Mash with a fork, and set aside. Press the potatoes and parsnips through a potato ricer or food mill (or mash with a potato masher), and return them to the Dutch oven. Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in mashed garlic, the 3/4 teaspoon salt, and the 1/8 teaspoon pepper. Heat through. Season to taste with additional salt and pepper. Serve immediately. Makes 14 servings.



Recipe Source

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Mushroom and Nut-Stuffed Onions Large, round onions work best for stuffing. Apple in the stuffing add sweetness; rice adds nuttiness too.

6 large sweet onions (such as Vidalia, Walla Walla, or Maui) 1 tsp cooking oil 3/4 cup chopped mushrooms 1 small carrot, finely chopped 1/4 tsp pepper 2 Tbs margarine or butter 1/2 cup apple cider or apple juice 1 medium tart baking apple, cored and finely chopped 1/2 cup cooked wild rice or long grain rice 1/3 cup finely chopped hazelnuts 1/4 tsp salt 1 cup soft whole wheat bread crumbs 1 Tbs snipped fresh basil 1/3 cup apple cider

Cut a thin slice from the bottom and top of each onion, leaving onion skins on. Scoop out onion centers, leaving about 1/4-inch-thick shells. Finely chop enough of the removed onion centers to measure 1/3 cup. Brush onions with oil. For filling, in large skillet cook the 1/3 cup reserved onion centers, mushrooms, carrot, and pepper in 1 tablespoon of the margarine for 5 minutes. Slowly add the 1/2 cup cider. Stir in apple, rice, nuts, and salt; cook for 1 minute more. Remove from heat. Stir in 1/2 cup of the bread crumbs and basil. Spoon filling into each onion shell. Arrange stuffed onions in a 2-quart rectangular baking dish. Pour the 1/3 cup apple cider around stuffed onions. Bake, covered, in 350 degree F oven about 40 minutes or until onions are tender. Melt remaining margarine and stir together with remaining bread crumbs; sprinkle over onions. Bake, uncovered, for 5 to 15 minutes more or until onions are tender. Remove outer skins before eating. Makes 6 side-dish servings.


Nutrition Facts

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Roast Garlic Mashed Potatoes 8 to 10 cloves garlic, peeled 1 cup olive oil 4 russet potatoes 2 Tbs butter 1/3 cup heavy cream 1/4 cup Asiago cheese, grated 2 tbsp. Parmigiano-Reggiano cheese, grated Salt and pepper, to taste

Put the garlic and olive oil in a heavy saucepan over lowest possible heat and simmer until soft; 30 to 40 minutes. Drain off oil (reserve for marinades or vinaigrettes). Purée garlic; set aside. Meanwhile, prick potatoes with a fork and bake in a 400°F oven for 1 hour, or until soft. While still hot, peel and mash, or pass through a potato ricer. Melt butter in heavy cream; whisk in puréed garlic. Stir into potatoes. Stir in cheeses and season with salt and pepper. Spoon into a gratin dish. Place in a 400°F oven for 12 to 15 minutes or until browned and bubbling.

Serves 14



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Roasted Vegetables A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.

1 small butternut squash, cubed 2 red bell peppers, seeded and diced 1 sweet potato, peeled and cubed 3 Yukon Gold potatoes, cubed 1 red onion, quartered 1 Tbs chopped fresh thyme 2 Tbs chopped fresh rosemary 1/4 cup olive oil 2 Tbs balsamic vinegar salt and freshly ground black pepper

Preheat oven to 475 degrees F (245 degrees C). In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.




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Sage and Onion Mashed Potatoes 6 medium baking potatoes, peeled and cut into eighths 2 medium onions 1/2 cup water 6 Tbs olive oil or cooking oil 2 tsp snipped fresh sage or 1 teaspoon ground sage 1 tsp salt 1/2 tsp pepper 1/2 cup buttermilk, dairy sour cream, plain yogurt, or milk

In a greased 3-quart casserole, combine potatoes and onions. In a 2-cup measure combine water, oil, sage, salt, and pepper; drizzle over potatoes and onions. Bake, uncovered, in a 450 degree F. oven for 40 to 50 minutes or until the vegetables are tender, stirring twice. Transfer to a medium mixing bowl. Mash with a potato masher or beat with an electric mixer on low speed. Gradually beat in enough buttermilk, yogurt, sour cream, or milk to make light and fluffy. Makes 10 side-dish servings.




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Stuffed Acorn Squash 2 acorn squash 2 carrots, grated 1 can (8 oz.) crushed pineapple 2 tbsp. dried white raisins 1/4 tsp ginger

Cut squash in half; scoop out seeds. Place in baking dish. Combine remaining ingredients and spoon into squash cavities. Bake at 350°F for 30 minutes or until squash is tender.

Serves 4



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Sweet Potato Casserole 2 lbs sweet potatoes, boiled, peeled and mashed 2 eggs, beaten 2 oz. margarine, melted 1/2 cup brown sugar 1 cup buttermilk 1/4 tsp baking soda 1/2 tsp nutmeg 1/2 tsp cinnamon

Preheat oven to 350. Combine all ingredients and mix well. Will be very soupy. Bake at 350°F for 1 hour.

Serves 8



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Soups Exotic Mushroom Soup

Triple-Corn Chowder

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Exotic Mushroom Soup There are many intriguing new varieties to try with flavors subtle and intense. For this appetizer, we combined shiitake, crimini and chanterelle mushrooms for a soup so smooth and rich it doesn't need any added cream.

3 Tbs butter, divided (no substitutes) 1 cup chopped onions 1/4 cup chopped shallots 2 medium celery ribs, peeled and chopped 1 medium carrot, chopped 2 lbs assorted mushrooms (such as shiitake, crimini, portobello or white mushrooms), stems trimmed and sliced 1/4 cup white wine 1 tsp fresh thyme leaves or 1/2 teaspoon dried thyme 3 14-ounce cans chicken broth 1/8 tsp salt 1/2 lb chanterelle or trumpet mushrooms, stems trimmed and sliced 1/4 cup chopped fresh parsley 1/8 tsp freshly ground pepper

Melt 2 tablespoons butter in a large saucepan over medium heat. Add onions, shallots, celery and carrot. Cook until vegetables soften, 5 to 8 minutes. Stir in the 2 pounds assorted mushrooms, the wine and thyme. Cook 10 to 15 minutes, until mushrooms soften and are lightly browned. Stir in broth and 1/2 teaspoon salt. Bring to boil; reduce heat and simmer until mushrooms are very soft, 35 to 40 minutes. Puree one third of mushroom mixture in blender; transfer to a bowl. Repeat with remaining mixture, then return to saucepan and reheat. Meanwhile, melt remaining 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chanterelles, increase heat to high, and cook, stirring often, until edges are golden brown, 8 to 10 minutes. Sprinkle with salt. Divide soup among 4 serving bowls. Sprinkle top of each serving with parsley, pepper and chanterelles. Makes 4 servings.


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Cooking time: 50 minutes Ready in: 75 minutes


Recipe Source Source: Ladies' Home Journal®. Copyright 2002. Meredith Corp.

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Triple-Corn Chowder A combination of frozen corn, cornmeal, and corn nuts add an interesting texture to the pleasantly flavored soup.

1 cup loose-pack frozen whole kernel corn 1/4 cup chopped green or sweet red pepper 1/4 cup water 2 Tbs chopped onion 1 tsp instant chicken bouillon granules 1/8 tsp pepper 1 cup milk 2 Tbs yellow cornmeal 1/4 cup chopped sliced dried beef or fully cooked ham 2 Tbs corn nuts or coarsely broken corn chips (optional)

In a medium saucepan stir together the frozen corn, green or sweet red pepper, water, onion, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until the corn is tender. Do not drain. In a small mixing bowl stir together the milk and cornmeal. Stir into saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the dried beef or ham. Heat through. To serve, ladle chowder into individual bowls. If desired, garnish with corn nuts or chips. Makes 2 side-dish servings.

Serves 2

Nutrition Facts Nutrition (per serving): 215.0 calories; 16% calories from fat; 4.0g total fat; 45.0mg cholesterol; 1267.0mg sodium; 33.0g carbohydrates; 14.0g fiber.


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Stuffings Basic Yankee Bread Stuffing

Cornbread Dressing

Green Onion and Cornbread Stuffing

Minnesota Wild Rice Dressing

Southwestern Jalapeno Cornbread Dressing

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Basic Yankee Bread Stuffing Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy.

1 lb ground pork sausage 1 Tbs butter 6 stalks chopped celery 2 onions, chopped 2 (1 pound) loaves day-old white bread, torn into small pieces 1 1/2 tsp sage seasoning mixture salt and pepper to taste 2 eggs 1 cup chicken broth

Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender. In a large bowl, place the sausage, celery, onions, bread, sage, salt and pepper. Beat the eggs in small bowl and mix into the sausage mixture. Pour broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.




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Cornbread Dressing This is a flavorful variation on traditional cornbread dressing. It's delicious even when cold. Try it in a sandwich with leftover turkey!

1 (9x9 inch) pan cornbread 8 slices white bread, lightly toasted 2 Tbs butter 1 onion, chopped 1/2 lb portobello mushrooms, sliced 2 tsp granulated garlic 2 tsp ground black pepper 1 egg, beaten 1 cup white wine 1/2 cup chicken broth

In a heavy skillet over medium heat, melt the butter and add onions and mushrooms. Saute until mushrooms release liquid and onions soften. Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread. Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten. Makes enough to stuff a 12 to 14 pound turkey with about 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in a 325 degree F (165 degrees C) oven for 40 minutes.

Serves 10



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Green Onion and Cornbread Stuffing 1 Can (10-1/2 ounces) condensed French onion soup 1 Soup Can water 1/4 cup margarine 1 cup celery cut into 1/4-inch cubes 1 cup green onions thinly sliced 1-1/2 tsp poultry seasoning 2 Packages (8 ounces each) cornbread stuffing mix Vegetable cooking spray

Preheat oven to 350. In 5-quart saucepan combine soup, water, margarine, celery, onions, and poultry seasoning. Bring to boil and remove from heat. Stir in cornbread stuffing mix. Bake stuffing in 1-1/2 quart casserole coated with non-stick vegetable cooking spray. Bake, covered, at 350 degrees F. 45 minutes or until set.

Serves 12



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Minnesota Wild Rice Dressing 4 slices turkey bacon cut into 1-inch pieces 1 cup onion chopped 1 cup celery chopped 1/2 lb mushrooms sliced 1 Package (4 ounces) wild rice cooked according to package directions 2 cups bread crumbs 1/2 lb turkey breakfast sausage cooked 1 tsp dried oregano 1/2 tsp dried sage Salt Pepper

Preheat oven to 325. In medium-size skillet, over medium heat, saute bacon until almost crisp. Add onion, celery and mushrooms; continue cooking until vegetables are tender. In large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage. Season to taste with salt and pepper if desired. Spoon dressing into lightly greased 2-quart casserole dish. Bake, covered, at 325 degrees F. 35 to 40 minutes.

Serves 12



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Southwestern Jalapeno Cornbread Dressing 4 cups cornbread crumbled 10 Slices dried bread cubed 1 lb mild italian turkey sausage 1-1/2 cups celery chopped 1 cup onion chopped 1-1/2 tsp salt 1 tsp poultry seasoning 1/4 cup Jalapeno peppers seeded and chopped 2 eggs slightly beaten 1 cup turkey broth

Preheat oven to 325. In large bowl combine cornbread and bread cubes. In large skillet, over medium-high heat, saute sausage, celery and onion until sausage is no longer pink and vegetables are tender; combine with cornbread mixture. Add salt, poultry seasoning, jalapeno peppers, eggs and turkey broth. Spoon dressing into lightly greased 3-quart casserole dish. Bake, covered, at 325 degrees F. 45 to 50 minutes.

Serves 12



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Index

A almond ...... 37, 44, 45, 47 apple .. 12, 19, 33, 35, 36, 59, 68, 70, 71, 79, 81, 96

apricot ............. 47, 84 artichoke ............. 2, 8 Artichoke Dip with Pretzels

....................... 2 avocado ............. 79, 80

B Baby Greens Salad with Oranges and Olives .... 77

bacon .................. 111 Baked Santa Fe Dip ....... 3 banana .................. 19 Basic Yankee Bread Stuffing

..................... 108 bean ........ 41, 42, 91, 93 Beef Rolled Rib Roast au Jus ................... 54

C Cappuccino Crinkles ..... 25 Caramel-Apple Pudding Cake

...................... 33 carrot . 31, 35, 59, 61, 70, 96, 101, 104

Celebration Cake ........ 35 celery 70, 72, 88, 104, 108, 110, 111, 112

cherry ................... 5 Chicken with Port and Figs

...................... 57 chili .................... 3 chives ............... 2, 20 Chocolate Pots de Creme . 37 Chocolate Truffles ...... 39 Christmas Morning Cinnamon Rolls ................. 17

Christmas Tree Cutout Sugar Cookies ............... 26

cilantro.................. 3 Citrus Salad............. 78 coconut.................. 39 corn............. 3, 63, 106 Cornbread Dressing...... 109 cranberry........ 14, 84, 85 Cranberry and Apricot Chutney ................ 84

Cranberry Sauce with Lime and Ginger ............. 85

Creamed Potatoes with Tomatoes ............... 90

Creamy White Beans....... 91 Creme Brulee............. 41

D Day Before Mashed Potatoes....................... 92

Deep-Fried Turkey........ 66

E eggplant.................. 8 Exotic Mushroom Soup.... 104

F Favorite-Flavors Salad... 79 fennel............... 64, 65 fig...................... 57

G Garlic Green Beans....... 93 Garlic Mashed Potatoes and Parsnips ............... 94

ginger.. 19, 28, 84, 85, 101 Gingerbread Cutouts...... 28 Ginger-Fruit Compote..... 19 grape.................... 19 grapefruit............... 78 Green Onion and Cornbread Stuffing .............. 110

Guilt-Free Turkey Gravy.. 86

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H ham ................ 63, 106 hazelnut ............ 39, 96 Herb-Butter-Roasted Turkey

...................... 68 Herb-Roasted Cornish Hens with Root Vegetables .. 61

Holiday Mimosa .......... 11 honey ............... 63, 81 Honey Glazed Ham ........ 63 Honey Pumpkin Salad with Sage Croutons ......... 81

Hot Buttered Cider ...... 12 Hot Buttered Rum ........ 13 Hot Cranberry Toddy ..... 14

L lemon .. 12, 14, 19, 33, 47, 57, 70, 74, 78

lime .................... 85

M Minnesota Wild Rice Dressing ............. 111

Minnesota Wild Rice-Stuffed Chicken ............... 59

mushroom .. 20, 59, 96, 104, 109, 111

Mushroom and Nut-Stuffed Onions ................ 96

mustard ............. 55, 74

N Noel Nog ................ 15

O olive .. 22, 55, 57, 61, 64, 77, 78, 93, 94, 98, 99, 100

orange . 11, 14, 19, 31, 39, 44, 47, 64, 65, 77, 78

P Pan Gravy ............... 87

parsnip.............. 61, 94 pea...................... 51 peanut................... 66 pear......... 42, 68, 79, 80 Pear Clafouti with Star Anise .................. 42

pecan................ 33, 79 pineapple............... 101 pistachio............ 44, 45 Pistachio Cake with White Chocolate Buttercream .. 44

plum.................. 8, 90 Plum Pudding............. 47 pork............ 64, 65, 108 Provencale Tarts.......... 5 pumpkin.............. 51, 81

R raisin...... 17, 33, 47, 101 Raspberry-Chocolate Cake. 49 ribs.................... 104 rice............ 59, 96, 111 Roast Garlic Mashed Potatoes ............... 98

Roast Turkey with Maple Herb Butter and Gravy .. 70

Roast Turkey With Tasty Chestnut Stuffing ...... 72

Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust ............. 55

Roasted Pork, Fennel, and Onions ................. 64

Roasted Vegetables....... 99 Roquefort Popovers........ 6

S Sage and Onion Mashed Potatoes .............. 100

sausage... 20, 108, 111, 112 Sausage-Cheese Strata.... 20 Savory Turkey Gravy...... 88 shallot................. 104 Smoky Vegetable Pizzettas. 8 Southwestern Jalapeno Cornbread Dressing .... 112

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squash ..... 68, 81, 99, 101 Stuffed Acorn Squash ... 101 Sugar Cookie Snowmen .... 30 sweet potato 51, 79, 99, 102 Sweet Potato Casserole . 102 Sweet Potato Pie ........ 51

T tomato ......... 3, 5, 8, 90 tortilla ................. 3 Triple-Corn Chowder .... 106 turkey . 66, 68, 69, 70, 71, 72, 86, 87, 88, 109, 111, 112

turnip .................. 61

V veal..................... 74 Veal Roast with Herb Crust....................... 74

W walnut................... 79 walnuts.......... 33, 79, 80 White Cheddar Truffle Eggs....................... 22

Y yogurt.......... 25, 42, 100

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the special occasion cookbook - ron douglaschristmas tree cutout sugar cookies 26 gingerbread...

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