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Delicious Recipes for your Table this Holiday Season

Holiday Recipes

Holiday Apple Pie
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Holiday Apple Pie
Seasonal Event:
Christmas
Yield:
12 servings
Time:
90 Minutes
Ingredients

Ingredients:

  • 2 3/4 cups flour
  • 1 teaspoon white sugar
  • 1 teaspoon kosher salt
  • 12 tablespoons unsalted butter, cut into pieces
  • 6-8 tablespoons ice water
  • 10 apples (such as Granny Smith or Honeycrisp), peeled, cored 1/2 inch slices
  • 1 tablespoon fresh lemon juice
  • 1/2 cup white sugar
  • 1/4 cup light brown sugar
  • 3 tablespoons flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, cut into small pieces
  • egg wash, as needed

Directions:
1. To prepare pie crust: combine flour, sugar and salt in food processor bowl and pulse to blend. Add chilled butter and pulse to blend. Slowly add water just until dough holds together.
2. Divide dough into 2 pieces; flatten each into a round disk, wrap with film wrap and chill briefly.
3. On a floured surface, roll one disc into a 12-inch circle and fit into a 9-inch pie pan.
4. Combine apples and lemon juice in a large bowl and toss to blend.
5. Add sugar, flour and spices and toss until fully blended; spoon into crust-lined pie plate.
6. Dot filling evenly with pieces of butter.
7. Roll remaining disc into a 13-inch disc and drape over pie; flute edges and cut slits in pastry. B
8. rush pastry lightly with egg wash, if desired.
9. Refrigerate pie for 10 minutes.
10. Preheat oven to 400°F.
11. Bake pie for 60 to 80 minutes, or until crust is golden and filling is bubbly.
12. Cover pie lightly with foil after first 30 minutes of baking to keep crust from browning too quickly.
13. Cool pie completely before slicing.

Lemon Herb Salted Turkey and Golden Roasted Turkey Stock
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Lemon Herb Salted Turkey and Golden Roasted Turkey Stock
Course:
Dinner
Seasonal Event:
Christmas
Yield:
12 Servings
Time:
2 Hours Prep, 5 Hours Cooking
Ingredients

Ingredients

  • 1 1/2 teaspoons rosemary leaves
  • 1 teaspoon peppercorns
  • 3 Bay leaves
  • 1/3 cup kosher salt
  • 1 1/2 teaspoons rubbed sage
  • 1 teaspoon ground thyme
  • 1 teaspoon lemon zest, fresh
  • 12-14 pound turkey
  • 2 onions cut in 1/8ths
  • 4 celery stalks, cut in 1' pieces
  • 1 lemon in 8 wedges
  • 1/4 cup of butter

Directions
1. Grind rosemary and peppercorns in a coarse stone mortar until fine. Add salt and grind lightly to combine. Add sage, thyme and lemon zest and combine.
2. Preheat oven to 350 °F and position one oven rack just below the center of the oven.
3. Remove neck, heart and gizzards from turkey.
4. Separate the dark meat (thighs and legs) from the breast meat cavity to roast the dark meat a day prior to serving while the breast meat is salted and held overnight to be cooked just prior to serving. With a sharp knife cut between each leg and the breast cavity. Set the knife down and reach under the turkey, lifting the backbone up until it breaks between the dark meat and breast meat cavities. Turn the turkey on its side and cut through the back bone at the break to separate both halves. Remove the second and third joint of the wings.
5. Rinse turkey breast and leave wet. Rub the salt mixture on the inside and outside of the breast cavity, cover and refrigerate overnight.
6. Spread half the vegetables and lemon on the bottom of a medium sized roasting pan. Rest the turkey hind quarters (dark meat), neck, wings, heart and gizzards on the bed of vegetables. Rub with butter and season lightly with salt and pepper.
7. Add small amounts of water or chicken stock to the pan to avoid burning and baste with the liquid from the pan and rub with butter every 30 to 40 minutes. Roast for 2 to 2½ hours or until the internal temperature of the thickest part of the thigh reads 165 F.
8. Once cooked, cool the turkey until it can be handled. Pull all the meat and skin from the bones (reserve bones, neck, wings, heart and gizzard) and place in a shallow baking pan with the skin on top. Cover and refrigerate overnight.
9. Place reserved bones, back in the pan with the neck, wings, heart, gizzard and vegetables and return to the oven. Once nicely browned, transfer to a pot, cover with 8 to 10 cups of water and bring to a boil. Heat pan with drippings over a medium flame and use some of the liquid to deglaze the pan, reduce liquid and pour into pot. Simmer for two hours, strain and reduce by half. Reserve stock (approximately 6 cups) for gravy and stuffing.

Directions for on the Day of Serving
1. Preheat oven to 350F. Remove salted turkey breast from refrigerator and rinse salt mixture from the inside and outside of the turkey. Pat dry, rub with melted butter and place in a medium sized roasting pan on a layer of the remaining vegetables and lemon.
2. Add small amounts of water or chicken stock to the pan to avoid burning. Baste with the liquid from the pan and rub with butter every 30 to 40 minutes.
3. When turkey is about 45 minutes from being cooked (at about 145 or 150 °F) place the pan of dark meat in the oven uncovered and pour ¼ cup of stock over meat.
4. When turkey breast reaches an internal temperature of 165F, remove from oven, cover to keep warm and allow to rest for 5 to 10 minutes.
5. With a sharp knife cut each breast away from the carcass and cover with foil to keep warm. Pull all remaining meat from the carcass and place on serving platter. Remove dark meat covered with skin from pan and place on cutting board.
6. Cut 1½’ slices through skin and meat and transfer to serving platter. Slice the breast meat in ¼’ slices and transfer to serving platter.
7. Heat remaining stock to a boil and drizzle ¼ cup over turkey just prior to serving.

Cookie Butter Sipping Chocolate
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Cookie Butter Sipping Chocolate
Course:
Beverage
Cuisine:
American
Yield:
8
Time:
Prep Time: 10 mins, Cook Time: 10 mins
INGREDIENTS

For the Chocolate:

  • 2 ½ cups whole milk
  • ½ cup heavy cream
  • ½ cup semisweet chocolate chips
  • 1/3 cup cookie butter, prepared

For the Topping:

  • 1 ½ cups heavy whipping cream, very cold
  • ¼ cup powdered sugar
  • 1 tablespoon pure vanilla extract
  • Hot fudge syrup, as needed
  • Gingerbread cookie dust, as needed

DIRECTIONS:

  1. In a double broiler, combine milk, cream, chocolate chips and cookie butter.
  2. Stirring occasionally, melt all ingredients over medium heat.
  3. For the topping, whip together the cream, sugar and vanilla until soft peaks form.
  4. Ladle warm chocolate mixture into small glasses and top with whipped cream, a dollop of hot fudge and cookie dust.
Chocolate Dipped Peppermint Cookies
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Chocolate Dipped Peppermint Cookies
Course:
Dessert
Seasonal Event:
Christmas
Yield:
48 cookies
Time:
20 minutes to prep / 8 minutes to cook
Ingredients

Ingredients:

  • 1 cup butter-flavored Crisco shortening (solid)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/3 cups peppermint crunch baking chips

Ingredients for Chocolate Dip

  • 1/2 teaspoon mint flavoring
  • 1 tablespoon liquid shortening
  • 1 cup dark chocolate chips

Directions:

  1. Preheat oven to 375°F.
  2. Cream shortening, sugar, and brown sugar.
  3. Add eggs and vanilla.
  4. Mix in flour, salt, and baking soda and mix lightly.
  5. Stir in baking chips before dough forms; mix all together until dough is packed.
  6. Shape in to a log, cover with parchment or plastic wrap, and refrigerate overnight (or several hours).
  7. When ready to use, slice log into about 1/4 –inch slices. Any smaller may make them crumble.
  8. Place on parchment paper on baking sheet and bake for 7-8 minutes. Bottoms will be brown - do not judge by the top of the cookie!
  9. Cool thoroughly.
  10. In the meantime, using a microwave, melt chocolate chips with liquid shortening and mint flavoring. Use bursts of no more than 30 seconds, stirring well in between (3 bursts should do it). Dipped cooled cookies in the chocolate and lay back out on parchment paper to harden.

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Roasted Beets, Carrots and Turnips with Balsamic Vinegar
Course:
Side Dish
Seasonal Event:
Christmas
Yield:
Serves 4
Time:
1 Hour, 15 Minutes
Ingredients

Ingredients:

  • 1 pound beets, peeled, halved or quartered
  • 1/2 pound carrots, peeled, cut in half
  • 1 pound turnips peeled, halved or quartered
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1.2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Balsamic vinegar for drizzling, optional

Directions:

  1. Preheat oven to 400°F.
  2. Place beets, carrots, and turnips in a bowl.
  3. Whisk together olive oil, balsamic vinegar, sugar, salt and pepper. Toss with vegetables.
  4. Spread in a single layer on a roasting pan.
  5. Roast for 1 hour or until browned or caramelized.
  6. Remove from oven and drizzle with balsamic vinegar.
Bacon Asparagus Strata with Roasted Red Peppers
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Bacon Asparagus Strata with Roasted Red Peppers
Course:
Breakfast, Brunch
Cuisine:
American
Yield:
12
INGREDIENTS
  • 8 Strips bacon, chopped and cooked crisp
  • 1 ½ cups asparagus, fresh, cut into 3/4-inch pieces
  • ¾ cup roasted red bell peppers, jarred, drained and chopped
  • 1 large loaf Italian bread, cut into 1/2-inch cubes
  • 3 ½ cups white cheddar, shredded
  • 8 large eggs
  • 3 cups whole milk
  • 2 tablespoons Dijon mustard
  • 1 tablespoon kosher salt
  • ¼ teaspoon crushed red pepper

DIRECTIONS:

  1. Preheat oven to 325°F.
  2. Lightly grease a large rectangular baking dish. Alternatively, this can also be made into ramekins for individual servings. Grease lightly and follow layering instructions below.
  3. In a bowl, combine bacon, asparagus and roasted red peppers.
  4. Place half of the bread crumbs on the bottom of baking dish. Spread a layer of bacon mixture and half of the cheese. Repeat layers with remaining bread crumbs, bacon mixture and cheese.
  5. In a large bowl, whisk in eggs, adding in milk, mustard, salt and red pepper flakes.
  6. Pour the egg mixture over the bread mixture in the dish.
  7. Gently press down on the layers with the back of a spoon or hands to moisten the bread.
  8. Cover and chill at least two hours but up to 24 hours ahead.
  9. Remove from refrigerator 20 minutes before baking.
  10. Bake uncovered for 50-60 minutes or until puffed and golden. If preparing in ramekins, bake 30 minutes or until puffed and golden.
  11. Let rest 10 minutes before serving.
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Holiday Cranberry Salad
Time:
15 minutes
Ingredients
  • 3/4 cup orange, fresh with rind, 3/4 inchdiced
  • 1 cup Fuji apple, fresh, with peel, 1/2 inch diced
  • 3 cups whole cranberries, fresh
  • 1/2 cup celery, fresh, finely chopped
  • 1/2 cup of sugar
  • 1 cup whole berry jellied cranberry sauce
  • 1/2 cup pecan pieces

INSTRUCTIONS
1. Process orange in a food processor for 30 seconds.

2. Combine all other ingredients (except pecan pieces) with orange in Cuisinart and pulse 8 to 10 times or until ingredients are coarsely chopped.

3. Stir pecan pieces into the mixture.

4. Cover and chill.

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Holiday Mincemeat Pie
Yield:
8 servings
Time:
40 minutes
Ingredients
  • 2 9-inch refrigerated pie dough
  • 1 cup heavy whipping cream, whipped
  • 1 jar (28 ounces) fine-quality brandied mincemeat
  • 2 tablespoons light brown sugar
  • 2 tablespoons cake flour
  • white of 1 egg
  • 1 teaspoon sugar

INSTRUCTIONS
1. Preheat oven to 425°F.

2. Press crust into pie pan and prick bottom several times with a fork.

3. Fold whipping cream into the mincemeat and mix thoroughly.

4. Spread the mixture over the pastry.

5. Sprinkle brown sugar and cake flour over the mincemeat and mix together.

6. Cover with the top crust, making various cuts in the crust and pinch edges.

7. Brush the top with egg whites and sprinkle with sugar.

8. Bake 30 to 40 minutes.

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Roasted Brussels Sprouts with Sherry, Maple and Mustard Glaze
Course:
Side Dish
Seasonal Event:
Christmas
Yield:
4 servings
Time:
40 minutes
Ingredients

Ingredients:

  • 2 pounds Brussels sprouts, trimmed and halved
  • 4 tablespoons extra virgin olive oil, divided
  • 2 tablespoons shallots, sliced
  • 2-3 garlic cloves, minced
  • 1 tablespoon maple syrup
  • 2/3 cup Sherry vinegar
  • 1/2 teaspoon dried thyme
  • 1 - 1/2 tablespoon Dijon mustard
  • 1-1/2 tablespoons coarse-ground mustard
  • salt and pepper to taste

INSTRUCTIONS
1. Preheat oven to 400°F.

2. Place Brussels sprouts in a large mixing bowl.

3. Heat 1 tablespoon olive oil in a small saucepan on medium. Add shallots and garlic and gently sauté for 30 seconds, until fragrant and shallots become lightly translucent.

4. Add maple syrup, vinegar, thyme, Dijon, coarse-ground mustard and remaining olive oil, reserving a small amount for topping and drizzling over Brussel sprouts.

5. Transfer Brussels sprouts to a large baking sheet lined with parchment paper and roast until dark and tender, or about 40 minutes. Let cool 5 minutes, toss in original large mixing bowl with sauce. Salt and pepper to taste. Drizzle with remaining sauce. Serve warm.

Pozole Blanco
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Pozole Blanco
Course:
Entree, Dinner
Cuisine:
Mexican
Seasonal Event:
Holidays, Year-Round
Yield:
10
Time:
Prep Time: 30 mins, Cook Time: 3 hrs
INGREDIENTS:

For the Soup:

  • 1 whole chicken
  • 3 pounds pork shoulder
  • 2 small onions, divide
  • 2 heads of garlic, divided
  • 12 stems marjoram, divided
  • 12 stems thyme, divided
  • 14 bay leaves. divided
  • 16 cups water, divided
  • 2 - 6 pound 3 ounces canned hominy
  • 4 tablespoons Kosher salt
  • 2 tablespoons black pepper

For Garnish:

  • 1 onion, rough chopped
  • 2 fully ripened avocados, sliced
  • 2 bunch radishes, sliced
  • 1 head of romaine lettuce, finely sliced
  • 8 ounces sour cream
  • ½ cup dried oregano
  • 2 limes, quartered

You’ve probably never tasted anything quite like it! Branch out into new flavors of Mexico with this dish. You can cut down your cook times if using a pressure cooker for the meat.

DIRECTIONS:

  1. In two separate large stock pots boil the chicken (approximately 1 hour) and pork shoulder (approximately 2 hours or until fork tender) adding onion, garlic, marjoram, thyme, bay leaves and water to each pot. Add more water if necessary.
  2. Pull the chicken and pork from the pots and let cool. In two separate bowls shred the meat keeping them each in their own bowl.
  3. With the help of a strainer combine both broths into one large stock pot.
  4. Drain the hominy and add to the broth along with salt and pepper. Simmer 15 minutes.
  5. For an individual serving add hominy and broth to a soup bowl along with chicken and/or pork. Garnish with onion, avocado slices, radishes, lettuce, sour cream, oregano and lime juice.
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Lemon Snowball Cookies
Yield:
24 servings
Time:
20 minutes
Ingredients
  • 1 cup unsalted butter, softened
  • 2 cups confectioner's sugar
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tablespoons grated lemon zest
  • 1/2 teaspoon salt

INSTRUCTIONS
1. Preheat oven to 350°

2. In a mixing bowl, beat butter at medium speed with an electric mixer until creamy; gradually adding 1/2 cup confectioners’ sugar and vanilla, mixing well.

3. Add flour, lemon zest, and salt, beating until combined.

4. Cover and chill dough for 30 minutes.

5. Shape dough into 1-inch balls; place on parchment lined baking sheet.

6. Bake 15-20 minutes or until golden on the bottom but pale on top.

7. Transfer to a wire rack to cool for 5 minutes.

8. Place 1 1/2 cups confectioners’ sugar in a bowl, and roll warm cookies in it, coating well.

9. Let cookies cool completely and roll in the confectioners’ sugar two more times for that “snowball” look.

Slow-Braised Aussie Lamb with Apricot Madeira Sauce
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Slow-Braised Aussie Lamb with Apricot Madeira Sauce
Course:
Main Dish, Dinner
Cuisine:
Australian
Seasonal Event:
Holiday, Christmas, New Year's
Yield:
6
Time:
Prep Time: 15 mins, Cook Time: 3.5 hrs
INGREDIENTS:
  • 2 tablespoons olive oil
  • 1 (3½ to 4 lb.) lamb shoulder, boned, rolled and tied
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
  • ¼ lb. bacon, cut into 1/4-inch strips
  • ½ yellow onion, chopped
  • 1 carrot, peeled, fine chopped
  • 1 celery stalk, fine chopped
  • 1 tablespoon garlic, chopped
  • 1 tablespoon tomato paste
  • 1 cup Madeira (can substitute Marsala wine)
  • 3 cups chicken stock
  • 3 tablespoons apricot jam
  • 2 sprigs fresh thyme
  • 4 tablespoons cold butter, cut into pieces

Own your party with this impressive slow braised Australian lamb recipe. Delicious served with Yukon Gold mashed potatoes and a steamed asparagus. The roast lamb, slow-braised in chicken stock with mirepoix, Madeira, fresh thyme and apricot jam, fills the house with rich aromas in anticipation of a festive dinner.

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. Heat olive oil in a heavy bottom roasting pan over medium high heat; season lamb with salt and black pepper and brown on all sides. Remove from pan and set aside.
  3. To same pan, add bacon and cook over medium-low heat until cooked. Add onion, carrot and celery; saute until tender, stirring frequently. Add garlic and saute 1 minute.
  4. Add tomato paste, Madeira, chicken stock, apricot jam and fresh thyme and stir to blend.
  5. Return browned lamb to pan, cover and braise in oven for 3 hours.
  6. Transfer lamb to platter and cover with foil.
  7. Carefully strain braising liquid through a sieve into a bowl, using the back of a spoon to press out any remaining liquid. Transfer liquid back into roasting pan. Simmer liquid on stove top over medium-low heat until liquid has reduced by 50 percent.
  8. Reduce heat to low. Slowly add cold butter pieces to braising liquid, whisking constantly, until all butter has melted and sauce is thick and glossy. Return braised lamb; keep warm.
  9. To serve, remove strings from roast, transfer to platter and spoon sauce over the top.
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Almond Butter Cookies
Yield:
48 servings
Time:
8 minutes
Ingredients
  • 1 cup butter, softened
  • 2 eggs
  • 1 cup powdered sugar
  • 3 teaspoons pure almond extract
  • 2 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking poder
  • 1 cup pre-toasted almonds (optional)
  • 1 cup powdered sugar (optional)

INSTRUCTIONS

1. Preheat oven to 400°F.

2. If using optional toasted almonds, be sure you have pre-toasted them by spreading them on a baking sheet and putting in the preheated oven for about 5 minutes. Let cool

3. Mix softened butter, 1 cup powdered sugar, eggs, and almond flavoring together

4. Add flour, salt, and baking powder

5. Shape dough into a log and chill for several hours or overnight

6. Remove dough from refrigerator and slice into about 1/8-inch slices

7. Place slices on parchment paper on baking sheet

8. Bake 7-8 minutes or until bottoms are just turning brown

9. If desired, lightly push toasted almond slices into the tops of the cookies or omit almonds and sprinkle with powdered sugar. Cookies are also delicious as pictured here, with no additional topping.

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Espresso Chocolate Chip Cookies
Yield:
12 servings
Time:
10 minutes
Ingredients
  • 1 bag of semi-sweet chocolate chips
  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 2/3 cup flours
  • 1 teaspoon baking soda
  • 3 tablespoons espresso
  • 1 tablespoon ground cinnamon

INSTRUCTIONS
1. Preheat oven to 375°F.

2. In a large mixing bowl, cream the sugars and butter together.

3. Mix in eggs and vanilla extract.

4. Add salt, baking soda, cinnamon and espresso.

5. Slowly mix in flour.

6. Add chocolate chips.

7. Drop dough by spoon, forming 1-inch mounds on a parchment lined baking sheet

8. Bake 9-11 minutes, let sit for two minutes and then move to cooling sheet.

Roasted Butternut Squash and Apples with Maple Glazed Pecans
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Roasted Butternut Squash and Apples with Maple Glazed Pecans
Course:
Side Dish
Seasonal Event:
Christmas
Yield:
6 Servings
Time:
60 Minutes
Ingredients

Ingredients:

  • 1 butternut squash (about 8 cups) peeled, seeded, 1/2 inch thick slices
  • 3 cups apples cored, 1/2 inch thick slices
  • 1/2 cup brown sugar
  • 1/4 cup melted butter
  • 2 tablespoons olive oil
  • 2 tablespoons Calvados (or apple cider)
  • 2 tablespoons maple syrup
  • 1/4 teaspoon each of kosher salt, black pepper and nutmeg
  • 1 cup pecan halves
  • 6 tablespoons pure maple syrup
  • 1/4 teaspoon flake sea salt

Prep Time: 20 minutes
Cook Time: 1 hour
Serves: 6

Directions:

1. Preheat oven to 350°F.
2. Combine butternut squash, apples, brown sugar, ¼ cup melted butter, olive oil, Calvados, 2 tablespoons maple syrup, kosher salt, black pepper and nutmeg together in large bowl and toss to blend.
3. Arrange in an 8–inch x 8–inch baking dish. Bake uncovered for 45 minutes.
4. Meanwhile, combine pecan halves and 6 tablespoons maple syrup in a small nonstick skillet. Bring to a boil, stirring frequently.
5. Reduce heat and cook for 3 to 4 minutes or until the maple syrup has reduced to a thick glaze coating the pecans.
6. Immediately spread on a foil-lined baking sheet; sprinkle flake salt evenly over pecans. Cool and break apart glazed pecans.
After butternut squash mixture has cooked for 45 minutes, remove from oven and top with maple glazed pecans. Bake an additional 10 to 15 minutes or until hot & bubbly.

Vanilla Bean Flan
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Vanilla Bean Flan
Course:
Dessert
Cuisine:
Mexican
Seasonal Event:
Year-Round
Yield:
6
Time:
Prep Time: 35 mins, Cook Time: 60 mins
INGREDIENTS:
  • 1 1/3 cups half and half
  • 1 1/3 cups milk
  • ¾ cup sugar
  • ½ vanilla bean, split lengthwise, seeds scraped
  • Pinch of salt
  • 1 cup sugar
  • ¼ cup water
  • 3 large eggs
  • 4 large egg yolks

This classic vanilla bean flan has a rich, satiny texture and, when inverted, is dripping with deep amber colored caramel syrup. This dessert is perfect for entertaining because it must be made ahead and chilled before serving. The only thing left to do before serving is the fun part – the quick and easy unmolding!

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. Set 6 (6 to 8 oz.) baking molds or larger baking dish in 13 x 9 x 2 baking pan.
  3. Combine half & half, milk, sugar, vanilla bean seeds and salt in heavy bottomed saucepan. Bring to simmer over medium-low heat. Remove from heat and allow to steep 20 minutes.
  4. Place 1 cup sugar in a heavy bottomed saucepan; evenly moisten with ¼ cup water and set over medium-high heat. When mixture comes to a full boil, dip clean pastry brush into water and wash down the sides of the pan periodically to dissolve sugar crystals. Reduce heat to medium, simmer for 4 to 6 minutes while gently swirling pan to avoid stirring mixture until it reaches a deep amber color. Immediately remove from heat and quickly divide mixture among molds and with an oven mitt. Tilt molds to coat sides with caramel before mixture cools.
  5. Whisk eggs and yolks in medium bowl.
  6. Gradually whisk cream mixture into egg mixture without creating a lot of foam. Pour custard through a fine-mesh strainer into a pourable pitcher or bowl. Divide the custard mixture evenly among caramel coated baking molds.
  7. Place baking pan with filled molds on center oven rack. Pour simmering water into baking pan until it reaches the halfway point on the baking molds.
  8. Bake 45 to 50 minutes, or until centers of flans are gently set. Remove from oven and transfer baking molds to cooling rack. Chill about 2 hours before serving.
  9. Run knife around edges of custard and quickly invert onto dessert plates.
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Holiday Jam Sensations
Yield:
12 servings
Time:
15 minutes
Ingredients
  • 1 cup (2 sticks) unsalted butter
  • 1/2 heaping teaspoon powdered sugar
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 cup almonds, finely chopped (measure after chopping)
  • 1/2 to 1 cup jam of choice

INSTRUCTIONS
1. Preheat oven to 350°F.

2. Using an electric mixer/stand mixer, cream together butter and powdered sugar.

3. Mix in vanilla, flour 1/2 cup at a time, and salt.

4. Stir in chopped almonds.

5. Shape dough into one-inch balls. Place on parchment paper on cookie sheet or un-greased cookie sheet.

6. Press your thumb to create an indentation in each cookie.

7. Fill each indentation with your jam of choice (1/2-1 teaspoon per cookie, depending on size).

8. Bake about 15 minutes, or until bottom of the cookies are golden brown.

Herb Butter for Turkey
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Herb Butter for Turkey
Course:
Sides, Seasoning
Cuisine:
American
Seasonal Event:
Thanksgiving, Christmas
Yield:
16
Time:
Prep Time: 10 mins, Cook Time: N/A
INGREDIENTS
  • ¾ cup unsalted butter, room temperature
  • 1/3 cup finely chopped green onion tops
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 1 ½ tablespoons chopped fresh sage
  • 1 tablespoon horseradish cream sauce
  • 1 ½ teaspoons salt
  • 1 ¼ teaspoons coarsely ground black pepper

This herb-rich compound butter can really enhance the flavor of your holiday turkey, especially if you apply it under the bird’s skin. By massaging the turkey meat with this flavorful butter, you’ll end up with a delicious, juicy turkey everyone will absolutely love.

DIRECTIONS:

  1. Whisk all ingredients in medium bowl.
  2. Cover and chill.
  3. Bring to room temperature before using.
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Chocolate Pistachio Drop Cookies
Yield:
24 servings
Time:
12 minutes
Ingredients

Ingredients:

  • 2 eggs
  • 1/2 cup butter
  • 2 tablespoons buttermilk
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cup granulated sugar
  • 3 tablespoons cocoa powder
  • 1 1/2 cups flour
  • 1 teaspoon vanilla
  • 1 cup pistachios
  • 1/2 cup chocolate chunks
  • kosher salt

INSTRUCTIONS
1. Preheat oven to 350°F.

2. Mix butter, sugar and cocoa powder together.

3. Add dry goods: baking powder, baking soda, sugar, cocoa powder, flour.

4. Add rest of ingredients and mix well.

5. Drop onto cookie sheet covered with parchment paper and bake for 12 minutes. Cookies will be soft.

6. Remove from oven and immediately sprinkle with kosher salt.

7. Let cool before serving.

Prickly Pear Christmas Cactus Blossoms
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Prickly Pear Christmas Cactus Blossoms
Course:
Dessert
Cuisine:
American
Seasonal Event:
Christmas
Time:
Prep Time: 20 mins, Cook Time: 11 mins
INGREDIENTS:

For the Cookies:

  • 2 cups brown sugar
  • 1 cup butter, softened
  • 1 tablespoon pure vanilla extract
  • 5 tablespoons prickly pear syrup
  • 2 eggs
  • 3 cups white flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt

For the Frosting:

  • 3 tablespoons meringue powder
  • 8 tablespoons warm water
  • 4 cups powdered sugar
  • 2 tablespoons prickly pear syrup
  • As needed red food coloring

DIRECTIONS:

COOKIES:

  1. Preheat oven to 350°F.
  2. Mix vanilla, brown sugar, prickly pear syrup and butter together.
  3. Add in eggs and blend well. Gradually add dry ingredients.
  4. Portion tablespoons of cookie dough on cookie sheets.
  5. Bake on ungreased cookie sheet for 9 to 11 minutes.

FROSTING:

  1. Combine ingredients, add red food coloring to desired shade, and pour over cookies on a wire rack.
  2. Glaze will run off and evenly distribute across the cookie once they are flooded.
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Dark Chocolate Hazelnut Drop Cookies
Yield:
24 servings
Time:
18 minutes
Ingredients

Ingredients:

  • 1 3/4 cups flour
  • 1/2 cup sugar
  • 1 cup butter, softened
  • pinch salt
  • 2 eggs
  • 1/2 teaspoon cardamom
  • 1 cup chopped hazelnuts
  • 1 cup dark chocolate chips

INSTRUCTIONS
1. Preheat oven to 350°F.

2. Mix flour, sugar, butter, and salt.

3. Add eggs.

4. Add cardamom.

5. Add in hazelnuts and dark chocolate.

6. Drop into mounds on a cookie sheet lined with parchment paper.

7. Bake 18 minutes for a soft, delicious cookie.

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Chocolate Spiced Shortbread
Yield:
24 servings
Time:
18 minutes
Ingredients

Ingredients

  • 2 sticks butter, softened
  • 1/2 cup unsweetened cocoa
  • 1 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon cinnamon

INSTRUCTIONS
1. Preheat oven to 325°F.

2. Cream butter and add remaining ingredients.

3. Batter should be a heavy dough – if too thin, add up to another ½ cup flour.

4. Chill dough for several hours or overnight, covered.

5. Using a melon baller or your hands, scoop out and shape into balls.

6. Place balls on parchment paper on cookie sheet.

7. Flatten each ball with the tines of a fork, like traditional peanut butter cookies.

8. Bake 18 minutes.

Braised Beef Short Ribs
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Braised Beef Short Ribs
Course:
Dinner
Cuisine:
American
Yield:
4
Time:
2.5 Hrs
INGREDIENTS
  • 3 cups flour
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 3 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 8 beef short ribs (about 6 ounces each)
  • 4 tablespoons olive oil
  • 2 cups chopped onions
  • 2 cups chopped celery
  • 2 cups chopped carrots
  • 2 cups dry red wine (e.g. zinfandel)
  • 1 head garlic, papery outer husks removed, cut in half (about 12 cloves)
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • Low-sodium beef broth, enough to cover ribs (about 32 ounces)

DIRECTIONS:

  1. Preheat oven to 300°F.
  2. Combine the flour, garlic powder, onion powder, salt, and pepper in shallow bowl; mix well. Dredge the short ribs in the seasoned flour and shake off the excess.
  3. Heat the olive oil in a large braising pan or ovenproof casserole over medium-high heat. Working in several small batches, sear the ribs until well browned on all sides. Remove from pan and set aside.
  4. Lower heat to medium, add the onions, celery, and carrots; cook until well browned and caramelized.
  5. Add the red wine, garlic, rosemary, and thyme and simmer until liquid is reduced.
  6. Return beef short ribs back to the pan; add beef broth to almost cover the ribs.
  7. Braise covered in oven for 2 to 3 hours, or until the meat is tender and falling off the bone.
  8. Carefully remove the beef ribs from the pan and arrange on a serving platter; pour braising liquid through a fine sieve strainer; arrange the vegetables on platter.
  9. Bring braising liquid to a boil, reduce heat and simmer to desired consistency. To serve, pour sauce over short ribs and vegetables.
Pumpkin Walnut Risotto
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Pumpkin Walnut Risotto
Yield:
8 servings
Time:
15 minutes prep / 45 minutes cooking time
Ingredients

Ingredients for Risotto

  • 6-7 cups of chicken stock
  • 1 3-inch cinnamon stick
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onions
  • 1 15-ounce canned pureed pumpkin
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 1/4 cup grated Parmesan-Reggiano cheese
  • 1/3 cup caramelized walnuts

Ingredients for Caramelized Walnuts

  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2/3 cup chopped walnuts

Directions for Risotto
1. In a large saucepan heat chicken stock and cinnamon stick over low heat for 10-15 minutes. Set aside, discard cinnamon stick and keep warm.
2. In a medium saucepan combine butter and olive oil and heat. Add onions and sauté until soft, about 3 minutes. Add pureed pumpkin, season with salt and pepper and sauté for another 3 minutes.
3. Combine rice with pumpkin mixture; mix well.
4. Add wine to rice mixture and stir until absorbed. Begin adding hot stock ½ cup at a time, stirring constantly and making sure all liquid is absorbed before next addition.
5. Finish with 1 tablespoon butter and parmesan-reggiano to give the risotto a nice, creamy texture.
6. Garnish with caramelized walnuts and serve.

Directions for Caramelized Walnuts
1. Add sugar to a small skillet over medium-high heat.
2. As sugar starts to melt add salt and walnuts stirring constantly to coat, about 3-5 minutes
3. Remove nuts and place on a sheet pan to cool and harden.
When cool enough to touch break up the clumps of nuts and set aside.

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Christmas Pear Drop Cookies
Yield:
24 servings
Time:
15 minutes
Ingredients
  • 2 fresh pears, diced or canned pears (to equal 1/2 cup diced)
  • 1 cup butter, softened plus 1/4 cup if using fresh pears
  • 1 1/2 cups flour
  • 1/2 cup powdered sugar

INSTRUCTIONS
1. In a heated skillet cook fresh pears with 1/4 cup butter. Sprinkle with cinnamon and cook until softened. Drain and set aside.

2. If using canned pears, drain and sprinkle with cinnamon.

3. Preheat oven to 350°F.

4. Mix 1 cup butter, flour, powdered sugar together and beat until smooth.

5. Fold in prepared pears.

6. Drop onto cookie sheet covered with parchment paper.

7. Bake 15 minutes.

8. Cool before serving.

Sweet Potato Fries with Marshmallows
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Ingredients
  • 1/4 pound sweet potato fries, frozen
  • 2 cups mini marshmallows
  • 1/4 cup brown sugar
  • kosher salt and cracked black pepper as needed

INSTRUCTIONS
1. On a baking sheet, bake sweet potato fries according to package directions.

2. Toss 3/4 of the way through cooking time, top with marshmallows and sprinkle brown sugar evenly.

3. Return to the oven to finish cooking time.

4. Sprinkle with kosher salt and black pepper before serving.

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Glazed Carrots with Walnuts
Yield:
6 servings
Time:
30 minutes
Ingredients
  • 1 pound carrots
  • 1/2 teaspoon salt
  • 1 stick (1/4 pound) butter
  • 2 tablespoons light brown sugar
  • 2 tablespoons orange marmalade
  • 1/3 cup walnuts, toasted and chopped

INSTRUCTIONS
1. Peel carrots and cut them on the diagonal, about 2" long.

2. Steam for 20 minutes and add ½ teaspoon salt after the carrots are tender or you may boil them in 1 cup of water plus ½ teaspoon of salt.

3. In a frying pan, melt the butter. When it's sizzling add the carrots. Keep heat high. Shake carrots around for two or three minutes until they are well buttered.

4. Add the light brown sugar and orange marmalade and continue to shake the pan. Heat to medium and continue cooking for 5 minutes.

5. Add walnuts and serve.

Homemade Turkey Stuffing
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Homemade Turkey Stuffing
Course:
Sides
Cuisine:
American
Seasonal Event:
Thanksgiving, Christmas
Yield:
12
Time:
Prep Time: 15 mins, Cook Time: 45 mins
INGREDIENTS:
  • 4 cups corn bread, diced
  • 8 cups rustic bread with crust, diced or torn
  • ½-pound (2 sticks) butter, unsalted
  • 2 ½ cups (2 - 3 onions) yellow onion, chopped
  • 1 ½ cups (2 – 3 stalks) celery, chopped
  • 2 tablespoons + 1 1/2 teaspoons fresh sage, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 2 to 3 cups chicken or turkey stock

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. Toast bread cubes on baking sheets until slightly crusty, approximately 10 to 12 minutes. Cool and transfer to a large mixing bowl.
  3. In a large heavy sauté pan, melt butter and sauté onions and celery on medium heat until vegetables are tender.
  4. Add herbs and sauté for an additional minute.
  5. Combine vegetable mixture with bread, seasonings and stock.
  6. Transfer to a deep buttered baking dish.
  7. Bake 45 minutes uncovered until stuffing is hot and crusty on the top.
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Christmas Plum Pudding
Course:
Dessert
Seasonal Event:
Christmas
Time:
4 hours
Ingredients

Ingredients for Pudding

  • 1 cup of flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1 1/2 cup soft bread crumbs
  • 1 1/2 cup prine pulp, remove seeds and pulse 5 times in food processor
  • 1/2 cup brown sugar
  • 1 cup uncooked chopped prunes
  • 1/4 cup molasses
  • 3 eggs, seperated

Ingredients for Hard Sauce

  • 1/4 cup butter
  • 1 cup powdered sugar
  • 1 tablespoon dark rum
  • 1/2 teaspoon vanilla extract

INSTRUCTIONS
1. Sift together flour, salt, baking soda and spices.

2. Mix the remainder of the ingredients and add just the egg yolks.

3. Whip the egg whites until stiff and fold into the batter.

4. Grease the inside of the pudding mold with butter, sugar coat and pour in the batter. Cover the mold with lid or cover tightly with foil. Steam for 3-4 hours, depending on the size of your mold.

5. Serve hot with the hard sauce.

6. For the Hard Sauce: Cream the butter in an electric mixer until pale in color. Add sugar and mix well. Add the flavorings, mixing well and adjust to taste.

Pomegranate Martini
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Pomegranate Martini
Course:
Beverage
Cuisine:
American
Yield:
1
Time:
Prep Time: 2 mins
INGREDIENTS:
  • Fresh orange slice for rim
  • Superfine sugar for rim
  • 1-ounce orange vodka
  • 1-ounce pomegranate syrup
  • ½-ounce pomegranate juice
  • Pomegranate seeds for garnish

DIRECTIONS:

  1. Run 1 orange slice generously around rim of chilled martini glass to moisten. Invert glass and press into plate filled with superfine sugar to evenly coat rim.
  2. Pour 1-ounce orange vodka, 1-ounce pomegranate molasses and ½-ounce pomegranate juice into cocktail shaker filled with ice.
  3. Shake until chilled. Strain into sugar rimmed martini glass.
  4. Garnish with fresh pomegranate seeds.
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