PEPPERCORN BEEF TOP LOIN ROAST, GARLIC BABY POTATOES, JARLSBERG POPOVERS AND ZESTY BROCCOLINI
Down-Home Dinner Menu
A red wine sauce complements the caramelized brown sugar coating on the crust of this special-occasion roast. The down-home flavor makes it the ultimate Christmas entree.
—TASTE OF HOME TEST KITCHEN
PREP: 30 MIN. BAKE: 1 HOUR + STANDING MAKES: 10 SERVINGS (1½ CUPS SAUCE)
1 beef top round roast (4 pounds)
⅓ cup packed brown sugar
3 tablespoons whole peppercorns, crushed
4 garlic cloves, minced
¾ teaspoon salt
1 large onion, finely chopped
1 tablespoon olive oil
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1½ cups port wine
1½ cups dry red wine
1. Trim fat from roast. In a small bowl, combine the brown sugar, peppercorns, garlic and salt. Rub over meat. Place in a shallow roasting pan.
2. Bake at 325° for 1 to 1½ hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 15 minutes before slicing.
3. Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in tomato paste and Worcestershire sauce until blended. Add wines. Bring to a boil; cook until liquid is reduced to about 1½ cups. Serve with roast.
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Luminous Lantern Centerpiece
Let it glow! Purchase lanterns in two sizes in a color that coordinates with your dishes. Remember that an odd number will create more interest and look more appealing.
Place pillar candles in the large lanterns and votive candles in the small ones. If desired, put a candle wreath inside each lantern or simply add small beads as shown. Set a runner down the length of your table. For added color, you can place some Christmas greens in the center. Arrange the lanterns on top of the greens.
For an even more glorious glow, put a small, votive-filled clear glass container at each place setting. Wrap each candle holder with a ribbon and a coordinating strand of tiny beads.
We suggest this recipe when you need a classic potato dish that pairs well with a variety of meaty entrees. It’s assembled in a flash, then it roasts in the oven for an aromatic side dish.
—TASTE OF HOME TEST KITCHEN
PREP: 20 MIN. BAKE: 50 MIN. MAKES: 8 SERVINGS
6 tablespoons olive oil
12 garlic cloves, minced
¼ cup minced fresh oregano
4½ teaspoons balsamic vinegar
3 teaspoons kosher salt
1½ teaspoons paprika
¾ teaspoon lemon-pepper seasoning
24 small red or fingerling potatoes, halved
1. In a large bowl, combine the first seven ingredients. Add potatoes; toss to coat. Transfer potatoes to a greased 9-in. square baking pan; drizzle with garlic mixture.
2. Cover and bake at 350° for 40 minutes, stirring every 10 minutes. Uncover; bake 10-20 minutes longer or until potatoes are tender.
Jarlsberg PopoversWhen you’re hosting holiday dinners, these cheesy popovers are a must-try instead of ordinary dinner rolls.
—TASTE OF HOME TEST KITCHEN
PREP: 15 MIN. BAKE: 30 MIN. MAKES: 9 SERVINGS
4½ teaspoons shortening
3 egg whites
2 eggs
1½ cups 2% milk
½ cup heavy whipping cream
2 cups all-purpose flour
1 tablespoon sugar
¾ teaspoon salt
¼ teaspoon white pepper
4 ounces Jarlsberg cheese, shredded
1. Using ½ teaspoon shortening for each cup, grease the bottoms and sides of nine popover cups; set aside.
2. In a small bowl, beat egg whites and eggs; beat in milk and cream. Add the flour, sugar, salt and pepper; beat until smooth (do not overbeat). Fold in cheese. Fill prepared cups two-thirds full with batter. Fill empty cups two-thirds full with water.
3. Bake at 450° for 15 minutes. Reduce heat to 350° (do not open door). Bake 15 minutes longer or until deep golden brown (do not underbake). Immediately cut a slit in the top of each popover to allow steam to escape.
Make Ahead Note: Make popovers up to a day in advance. Cool completely before storing in an airtight container. Reheat just before serving.
Zesty BroccoliniWe use garlic, gingerroot and red pepper flakes to give this side dish a little kick. These green spears with delicate florets are especially fitting to round out any Christmas entree.
—TASTE OF HOME TEST KITCHEN
PREP/TOTAL TIME: 20 MIN. MAKES: 6 SERVINGS
1 pound Broccolini or broccoli spears
½ teaspoon salt
2 garlic cloves, minced
½ teaspoon grated fresh gingerroot
3 tablespoons olive oil
⅛ teaspoon crushed red pepper flakes
1. Place Broccolini and salt in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until tender. Drain well. Remove and keep warm.
2. In the same skillet, saute the garlic and ginger in oil for 1 minute. Add Broccolini and the pepper flakes; saute for 1-2 minutes or until heated through.
top tip
Broccolini Basics
Broccolini is the trademarked name of the hybrid vegetable that’s a cross between broccoli and Chinese kale. It’s also called baby broccoli. The long, slender stalks are topped with small buds that resemble a miniature broccoli head. The flavor is slightly sweet with a subtle peppery taste. Broccolini is rich in vitamins A and C, iron, fiber and potassium.
Coconut Cranberry ShortcakesWe turned our favorite summertime treat into an elegant Christmas-season dessert with a touch of tender coconut cake and a sauce that will make you pucker up for more.
—TASTE OF HOME TEST KITCHEN
PREP/TOTAL TIME: 30 MIN. MAKES: 9 SERVINGS
3 cups all-purpose flour
⅓ cup sugar
4 teaspoons baking powder
1 teaspoon salt
2 cups coconut milk
TOPPING
1 package (12 ounces) fresh or frozen cranberries
1 cup sugar
½ cup coconut milk
½ cup cranberry juice
Whipped cream, flaked coconut and fresh mint leaves, optional
1. In a large bowl, combine the flour, sugar, baking powder and salt. Stir in coconut milk just until moistened.
2. Drop by ⅓ cupfuls 1 in. apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until lightly browned.
3. For topping, in a large saucepan, combine the cranberries, sugar, coconut milk and cranberry juice. Cook over medium heat until the berries pop, about 15 minutes.
4. Just before serving, cut shortcakes in half horizontally. Place bottoms on dessert plates; top with half of cranberry mixture. Add tops and remaining cranberry mixture. Garnish with whipped cream, coconut and mint if desired.
Holiday Ham Menu
When I wanted to try something new with our holiday ham, I created this cider glaze. Slightly sweet, it still has a kick.
—REBECCA LAWARE HILTON, NEW YORK
PREP: 15 MIN. BAKE: 2½ HOURS MAKES: 10 SERVINGS (1 CUP SAUCE)
½ fully cooked bone-in ham (6 to 7 pounds)
2 cups apple cider
1 cup honey
½ cup cider vinegar
¼ cup Dijon mustard
1 tablespoon butter
2 teaspoons chili powder
½ teaspoon apple pie spice
1. Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes ½ in. deep. Cover and bake at 325° for 2 hours.
2. Meanwhile, in a saucepan, combine the cider, honey, vinegar and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring frequently. Stir in the butter, chili powder and apple pie spice. Set aside 1 cup for serving.
3. Cook the remaining sauce until thickened; spoon over ham. Bake, uncovered, 30-35 minutes longer or until a thermometer reads 140°. Warm reserved sauce; serve with ham.
Merry Berry SaladEvery fall and winter we go through a cranberry craze, and we love developing recipes that celebrate the season with a subtle twist.
—TASTE OF HOME TEST KITCHEN
PREP/TOTAL TIME: 20 MIN. MAKES: 10 SERVINGS
1 package (10 ounces) mixed salad greens
1 medium red apple, diced
1 medium green apple, diced
1 cup (4 ounces) shredded Parmesan cheese
½ cup dried cranberries
½ cup slivered almonds, toasted
DRESSING
1 cup fresh cranberries
½ cup sugar
½ cup cider vinegar
¼ cup thawed apple juice concentrate
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon grated onion
1 cup canola oil
1. In a large salad bowl, toss the first six ingredients.
2. In a blender, combine the cranberries, sugar, vinegar, apple juice concentrate, salt, mustard and onion; cover and process until blended. While processing, gradually add oil in a steady stream.
3. Drizzle desired amount of dressing over salad and toss to coat. Refrigerate any leftover dressing.
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Holiday Ornament Centerpiece
This centerpiece can be easily assembled using simple holiday items you may already have in your home. Start with a shallow dish with a low lip. Arrange round ornaments of various sizes in the dish. Add little wrapped ornaments and a snowflake or two. For an elegant, monochromatic look, use all one color or add a pop of color with some small balls (like the red ones we used).
Dijon Green BeansI love this recipe because it combines the freshness of green beans with a warm and tangy dressing, and it’s ready in 20 minutes. I call them my warm-and-snappy beans.
—JANNINE FISK MALDEN, MASSACHUSETTS
PREP/TOTAL TIME: 20 MIN. MAKES: 10 SERVINGS
1½ pounds fresh green beans, trimmed
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon pepper
1 cup grape tomatoes, halved
½ small red onion, sliced
2 tablespoons grated Parmesan cheese
1. Place beans in a saucepan and cover with water. Bring to a boil. Cook, covered, for 10-15 minutes or until crisp-tender.
2. Meanwhile, whisk the vinegar, oil, mustard, salt and pepper in a small bowl. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss to coat. Sprinkle with cheese.
Overnight Honey-Wheat RollsThis no-knead dough can be made the night before to save you time on the day of your holiday meal. But the best part is the hint of honey flavor.
—LISA VARNER EL PASO, TEXAS
PREP: 30 MIN. + CHILLING BAKE: 10 MIN. MAKES: 1½ DOZEN
1 package (¼ ounce) active dry yeast
1¼ cups warm water (110° to 115°), divided
2 egg whites
⅓ cup honey
¼ cup canola oil
1 teaspoon salt
1½ cups whole wheat flour
2½ cups all-purpose flour
Melted butter, optional
1. In a small bowl, dissolve yeast in ¼ cup warm water. In a large bowl, beat egg whites until foamy. Add the yeast mixture, honey, oil, salt, whole wheat flour and remaining water. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight.
2. Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into nine balls. To form knots, roll each ball into a 10-in. rope; tie into a knot. Tuck ends under.
3. Place rolls 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 50 minutes.
4. Bake at 375° for 10-12 minutes or until golden brown. Brush with melted butter if desired.
Gingered Strawberry TartWhen I came across this strawberry dessert recipe years ago, I knew I had to try it. I love trying and baking new things, and I especially like the elegance of this tart.
—MARIE RIZZIO INTERLOCHEN, MICHIGAN
PREP: 35 MIN. + CHILLING MAKES: 8 SERVINGS
24 gingersnap cookies (about 1 cup)
2 tablespoons plus ⅓ cup sugar, divided
¼ cup butter, melted
2 tablespoons cornstarch
1 teaspoon finely chopped crystallized ginger, optional
3 cups chopped fresh strawberries
¼ cup water
TOPPING
2 cups sliced fresh strawberries
5 tablespoons seedless strawberry jam
1. In a food processor, combine the gingersnaps, 2 tablespoons sugar and butter. Cover and process until blended. Press onto the bottom and up the sides of a 9-in. fluted tart pan with a removable bottom; set aside.
2. In a large saucepan, combine the cornstarch, ginger if desired and remaining sugar. Stir in chopped strawberries and water. Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 4-6 minutes or until thickened. Cool for 30 minutes. Pour into crust. Cover and refrigerate 2 hours or until set.
3. Arrange sliced berries over filling. In a small microwave-safe bowl, heat jam on high for 15-20 seconds or until pourable; brush over berries.
Make Ahead: Prepare steps 1 and 2 of tart up to 2 days in advance. Store in refrigerator. Just before serving, proceed with step 3.
top tip
Prevent Soggy Tart Crusts
Brush tart crusts with melted jelly before layering with fruit. This seals the crusts and keeps juices from absorbing.
GOAT CHEESE & PEAR STUFFED TENDERLOIN
Stellar Tenderloin Menu
I think this recipe is awesome because the flavors don’t compete, they complement. Pears provide a bit of sweetness to the stuffing for beef tenderloin and balance the arugula and goat cheese.
—CINDIE HARAS BOCA RATON, FLORIDA
PREP: 40 MIN. BAKE: 40 MIN. + STANDING MAKES: 8 SERVINGS (¾ CUP SAUCE)
2 medium pears, peeled and sliced
1 tablespoon butter
1 beef tenderloin roast (2½ pounds)
1 cup fresh arugula or baby spinach
½ cup crumbled goat cheese
1 tablespoon plus 1 teaspoon each minced fresh parsley, basil and tarragon
1 tablespoon olive oil
⅛ teaspoon salt
⅛ teaspoon pepper
SAUCE
4 shallots, finely chopped
2 teaspoons butter
½ cup sherry
½ cup reduced-sodium beef broth
2 tablespoons minced fresh tarragon
2 teaspoons cornstarch
2 teaspoons cold water
1. In a large skillet, saute pears in butter until tender.
2. Cut a lengthwise slit down the center of the tenderloin to within ½ in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within ½ in. of bottom; open roast and cover with plastic wrap. Flatten to ½-in. thickness. Remove plastic.
3. Spread the pears, arugula, cheese and herbs over meat to within 1 in. of edge. Roll up jelly-roll style, starting with a long side. Tie the roast at 1½-inch intervals with kitchen string.
4. Place on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over roast. Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 15 minutes before slicing.
5. In a small saucepan, saute shallots in butter until tender. Add sherry; cook over low heat for 4 minutes. Add broth and tarragon. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with beef.
Bacon Caesar SaladFamily and friends always say my Caesar salad rivals any restaurant version. The addition of bacon is a little untraditional, but it lends a slightly smoky flavor and makes it unique.
—SHARON TIPTON WINTER GARDEN, FLORIDA
PREP/TOTAL TIME: 20 MIN. MAKES: 12 SERVINGS (¾ CUP EACH)
2 cups cubed day-old bread
2 tablespoons olive oil
3 garlic cloves, sliced
DRESSING
½ cup olive oil
¼ cup lemon juice
1 tablespoon Dijon mustard
3 garlic cloves, minced
1½ teaspoons anchovy paste
Dash pepper
SALAD
1 large bunch romaine, torn
4 bacon strips, cooked and crumbled
½ cup shredded Parmesan cheese
1. In a large skillet, cook bread cubes in oil over medium heat for 4-5 minutes or until golden brown, stirring frequently. Add garlic; cook 1 minute longer. Remove to paper towels; cool.
2. For dressing, in a small bowl, whisk the oil, lemon juice, mustard, garlic, anchovy paste and pepper. In a serving bowl, combine romaine and bacon. Drizzle with dressing; toss to coat. Sprinkle with croutons and cheese.
Make Ahead Note: Prepare the croutons 1 to 2 days in advance and store in an airtight container.
Garlic Roasted BroccoliBalsamic vinegar’s sweet-tart flavor enhances roasted broccoli spears seasoned with garlic. You can conveniently pop this dish into the oven while a beef roast or turkey is resting.
—NELLA PARKER HERSEY, MICHIGAN
PREP/TOTAL TIME: 30 MIN. MAKES: 8 SERVINGS
2 bunches broccoli, cut into spears
⅓ cup olive oil
4 garlic cloves, minced
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons balsamic vinegar
1. Place broccoli in a greased 15-in. x 10-in. x 1-in. baking pan. Combine the oil, garlic, salt and pepper; drizzle over broccoli and toss to coat.
2. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally. Drizzle with vinegar.
Baking enhances the natural sweetness of my family’s favorite Vidalia onions. Perfect alongside beef entrees, this side dish has a taste that’s similar to French onion soup.
—ANN BAKER TEXARKANA, TEXAS
PREP: 25 MIN. BAKE: 40 MIN. MAKES: 8 SERVINGS
8 large sweet onions, peeled
½ cup butter, melted
½ cup Burgundy wine or beef broth
8 teaspoons beef bouillon granules
1 teaspoon dried thyme
1 teaspoon pepper
1½ cups shredded Swiss cheese
1. Cut each onion into six wedges to within ½ in. of the bottom. Place each onion on a piece of heavy-duty foil (about 12 in. square).
2. In a small bowl, combine the butter, wine, bouillon, thyme and pepper. Spoon over onions; sprinkle with cheese. Fold foil around each onion and seal tightly. Place on a baking sheet. Bake at 425° for 40-45 minutes or until onions are tender. Open foil carefully to allow steam to escape.
Cranberry-Champagne GranitaAfter serving a heavy holiday meal, I like to offer a light, refreshing dessert, such as this gorgeous granita. Because it can be made ahead, there’s no last-minute fuss.
—JOYCE GEMPERLEIN ROCKVILLE, MARYLAND
PREP: 20 MIN. + FREEZING MAKES: 4 CUPS
3½ teaspoons grated lime peel
1¾ cups unsweetened cranberry juice
1½ cups sugar
1¾ cups champagne
1. Place the lime peel in a small saucepan and cover with water. Bring to a boil. Cook and stir for 1 minute. Drain and discard liquid; set the peel aside.
2. In a small saucepan, bring cranberry juice and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in champagne and lime peel. Transfer to a 13-in. x 9-in. x 2-in. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes.
3. Stir granita with a fork just before serving; spoon into dessert dishes.
Make Ahead Note: While best served the same day, the granita can be made 1 to 2 days in advance and stored in the freezer.
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Dressed-Up Candle
Add a little flair to a plain pillar candle by embellishing it with costume jewelry.
Raid your jewelry box for long chain or beaded necklaces. Using T-pins or U-pins to hold them in place, wrap several necklaces around a large pillar candle. (The pins are available at craft stores.) Mix and match colors and textures as desired to create a unique focal point.
Tasty Turkey Meal
Complementing this golden bird is a well-seasoned bread stuffing that gets sweetness from apples and raisins. It can easily become a staple on anyone’s holiday menu.
—NANCY ZIMMERMAN CAPE MAY COURT HOUSE, NEW JERSEY
PREP: 20 MIN. BAKE: 3¾ HOURS + STANDING MAKES: 10-12 SERVINGS
1½ cups chopped celery
¾ cup chopped onion
¾ cup butter, cubed
9 cups day-old cubed whole wheat bread
3 cups finely chopped apples
¾ cup raisins
1½ teaspoons salt
1½ teaspoons dried thyme
½ teaspoon rubbed sage
¼ teaspoon pepper
1 turkey (14 to 16 pounds)
Additional butter, melted
1. In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat; stir in the bread cubes, apples, raisins, salt, thyme, sage and pepper.
2. Just before baking, loosely stuff turkey with 4 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with melted butter.
3. Bake, uncovered, at 325° for 3¾ to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
4. Bake additional stuffing, covered, for 20-30 minutes. Uncover; bake 10 minutes longer or until browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.
Editor’s Note: Stuffing may be prepared as directed and baked separately in a greased 3-qt. baking dish. Cover and bake at 325° for 30 minutes. Uncover and bake 10 minutes longer or until a thermometer reads 165°.
Roasted pears served warm on top of spring greens make this salad a memorable first course.
—MELINDA SINGER TARZANA, CALIFORNIA
PREP: 15 MIN. BAKE: 25 MIN. MAKES: 12 SERVINGS
6 medium pears, quartered and cored
⅓ cup olive oil
1 teaspoon salt
12 cups spring mix salad greens
4 plum tomatoes, seeded and chopped
2 cups crumbled Gorgonzola cheese
1 cup pecan halves, toasted
1½ cups balsamic vinaigrette
1. Place pears in ungreased 13-in. x 9-in. baking dish. Drizzle with oil and sprinkle with salt. Bake, uncovered, at 400° for 25-30 minutes, basting occasionally with cooking juices.
2. In a large salad bowl, combine the greens, tomatoes, cheese and pecans. Drizzle with dressing and toss to coat. Divide among 12 serving plates; top each with two pear pieces.
We love sharing this dish so much that when my husband and I visit family in North Dakota, I bring along the ingredients to make it. It gets compliments every time.
—RONICA BROWNSON MADISON, WISCONSIN
PREP: 20 MIN. BAKE: 50 MIN. MAKES: 8 SERVINGS
4 cups mashed cooked butternut squash
4 tablespoons butter, softened, divided
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 can (14 ounces) whole-berry cranberry sauce
½ cup sliced almonds
¼ cup packed brown sugar
1. In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg. Transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash.
2. Combine the almonds, brown sugar and remaining butter; sprinkle over cranberry sauce.
3. Bake, uncovered, at 350° for 50-60 minutes or until golden and bubbly.
Broccoli SauteI came up with this recipe while looking for a different way to cook broccoli that was lower in fat and sodium.
—JIM MACNEAL WATERLOO, NEW YORK
PREP/TOTAL TIME: 15 MIN. MAKES: 10 SERVINGS
1 cup chopped onion
1 cup julienned sweet red pepper
¼ cup olive oil
12 cups fresh broccoli florets
1⅓ cups water
3 teaspoons minced garlic
½ teaspoon salt
½ teaspoon pepper
In a Dutch oven, saute onion and red pepper in oil for 2-3 minutes or until crisp-tender. Stir in the broccoli, water, garlic, salt and pepper. Cover and cook over medium heat for 5-6 minutes or until broccoli is crisp-tender.
A small slice of this rich and fudgelike torte will go a long way to satisfy sweet tooths. Chocolate lovers will thank you.
—MARY CHOATE SPRING HILL, FLORIDA
PREP: 35 MIN. BAKE: 30 MIN. + CHILLING MAKES: 18 SERVINGS
¾ cup butter, cubed
8 ounces semisweet chocolate, chopped
6 eggs
¾ cup sugar
1 teaspoon vanilla extract
¾ cup ground pecans
¼ cup all-purpose flour
GANACHE
4 ounces semisweet chocolate, chopped
½ cup heavy whipping cream
2 tablespoons butter
GARNISH
2 ounces white baking chocolate
¾ cup finely chopped pecans
1. Line the bottom of a greased 9-in. springform pan with waxed paper; grease the paper and set aside.
2. In a microwave, melt butter and chocolate; stir until smooth. Cool. In a large bowl, beat eggs until frothy; gradually add sugar, beating for 4-5 minutes or until mixture triples in volume. Gradually beat in chocolate mixture and vanilla. Combine pecans and flour; fold into batter. Pour into prepared pan.
3. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool on a wire rack for 15 minutes. Run a knife around edge of pan; remove sides of pan. Invert cake onto wire rack; carefully remove pan bottom and waxed paper. Cool completely.
4. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in butter.
5. Transfer to a small bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally. Place cake on a serving plate. Pour ganache over cake and quickly spread to edges.
6. In a microwave, melt white chocolate; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag.
7. Pipe thin horizontal lines 1 in. apart over ganache. Use a sharp knife to draw right angles across the piped lines. Press pecans onto side of torte. Cover and refrigerate for 30 minutes or until set.
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Custom Place Cards
A cute, bow-topped name card is a thoughtful accent for dinner guests. Fold a 3½-in. x 4-in. piece of card stock in half to form a 3½-in. x 2-in. rectangle. Open the card; use a craft knife to cut a ½-in.-long slit through the center of the fold.
With an embossing pen, write a dinner guest’s name on the card. Sprinkle it with embossing powder; melt the powder with a heat gun.
Wrap a 22-in. length of organza (sheer) ribbon around a 1-in.-wide piece of cardboard once. Tie it in a bow. Slip the bow off the cardboard piece. Thread the bottom loop of the ribbon through the slit in the card to hold the bow in place.
SAVORY PORK LOIN ROAST, TENDER CRESCENT ROLLS AND APPLE RYE DRESSING
Scrumptious Pork Loin Spread
I like to give this tender roast a double boost of flavor. First it’s seasoned with an herb rub, then it’s paired with a creamy horseradish gravy.
—DEETTA RASMUSSEN FORT MADISON, IOWA
PREP: 15 MIN. BAKE: 1 HOUR 15 MIN. + STANDING MAKES: 8 SERVINGS (2 CUPS SAUCE)
¼ cup reduced-sodium soy sauce
6 garlic cloves, minced
1 tablespoon each minced fresh basil, rosemary and sage
1 tablespoon ground mustard
1 whole pork loin roast (3½ pounds), trimmed
1 cup water
8 green onions, chopped
2 tablespoons butter
¼ cup brown gravy mix
2½ cups beef broth
1¼ cups sour cream
2 tablespoons prepared horseradish
1. In a small bowl, combine the soy sauce, garlic, herbs and mustard; rub over roast. Place on a rack in a shallow roasting pan. Pour water into the pan.
2. Bake, uncovered, at 350° for 1¼ to 1½ hours or until a thermometer reads 145°. Let stand for 15 minutes before slicing.
3. Meanwhile, in a large saucepan, saute onions in butter until tender. Combine gravy mix and broth until smooth; stir into the pan. Bring to a boil. Reduce heat; cook and stir until thickened. Stir in sour cream and horseradish; heat through (do not boil). Serve with pork.
We have a large holiday meal with several soups and breads, but these rolls are a favorite. Nothing compares to the aroma and from-scratch flair of the crescents.
—BONNIE MYERS CALLAWAY, NEBRASKA
PREP: 45 MIN. + RISING BAKE: 10 MIN./BATCH MAKES: 4 DOZEN
2 envelopes (¼ ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
3 eggs
½ cup sugar
6 tablespoons shortening
1 teaspoon salt
6½ to 7 cups all-purpose flour
1. In a large bowl, dissolve yeast in warm water. Add the milk, eggs, sugar, shortening, salt and 3 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into four portions. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape.
4. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks.
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No-Fuss Napkin Rings
Instead of napkin rings, try these sparkling ideas.
• Use a wreath made of miniature sleigh bells strung on a wire.
• Tuck a favorite holiday photo or wish inside a plastic key chain and tie a napkin on with a bow. Have the key chains double as place cards by writing your guests’ names inside of them.
• Wrap beaded ribbon around a napkin, then stuff the ends into a small seasonal cookie cutter.
Colorful Gazpacho SaladI was first introduced to this salad by a friend more than 10 years ago. The combination of tomatoes, jicama and cilantro is a refreshing way to kick off a holiday meal.
—BRENDA HOFFMAN STANTON, MICHIGAN
PREP: 20 MIN. + CHILLING MAKES: 8 SERVINGS
5 medium tomatoes, seeded and chopped
1 cup chopped peeled cucumber
¾ cup chopped red onion
1 small sweet red pepper, chopped
½ cup fresh or frozen corn
1 tablespoon lime juice
1 tablespoon red wine vinegar
2 teaspoons water
2 garlic cloves, minced
1 teaspoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon crushed red pepper flakes
8 cups torn romaine
1 cup diced peeled jicama
½ cup minced fresh cilantro
1. In a large bowl, combine tomatoes, cucumber, onion, red pepper and corn. In a small bowl, whisk the lime juice, vinegar, water, garlic, oil, salt, pepper and pepper flakes. Drizzle over tomato mixture; toss to coat. Refrigerate until chilled.
2. Just before serving, combine the romaine, jicama and cilantro. Place 1 cup on each of eight salad plates; top each with ⅓ cup tomato mixture.
I’ve been a professional cook for years, and this is one of my favorite dressing recipes. I think the apple juice and rye bread are the key ingredients.
—JUDY BEEN WAUKESHA, WISCONSIN
PREP: 30 MIN. BAKE: 50 MIN. MAKES: 12 SERVINGS
1 pound bulk pork sausage
4 celery ribs, finely chopped
2 large onions, finely chopped
1 loaf (1 pound) rye bread, cubed
½ cup butter, melted
2 teaspoons seasoned salt
3 cups chopped tart apples
1 cup chopped walnuts
1 cup raisins
1 cup unsweetened apple juice
½ cup water
1. In a large skillet, cook the sausage, celery and onions over medium heat until meat is no longer pink; drain and set aside.
2. In a large bowl, toss the bread cubes with butter and the seasoned salt. Transfer to a 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 300° for 10-15 minutes or until lightly toasted.
3. In a large bowl, combine the sausage mixture, apples, walnuts, raisins, apple juice and water. Add toasted bread cubes; stir to combine.
4. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 50-60 minutes or until browned.
Looking for a crowd-pleasing way to serve veggies? Try this colorful medley. It features three kinds of cheese and fresh herbs.
—MEREDITH HOLMAN SILVER SPRING, MARYLAND
PREP: 15 MIN. BAKE: 45 MIN. MAKES: 8 SERVINGS
3 small red potatoes, quartered
2 medium carrots, cut into ½-inch slices
1 small onion, cut into wedges
3 teaspoons olive oil, divided
¼ teaspoon salt, divided
¼ teaspoon pepper, divided
1 large zucchini, cut into ½-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
6 large fresh mushrooms, quartered
2 garlic cloves, minced
½ cup shredded cheddar cheese
½ cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
1 teaspoon minced fresh basil
1 teaspoon minced fresh oregano
1. Place the potatoes, carrots and onion in a large resealable plastic bag. Add 1½ teaspoons oil, ⅛ teaspoon salt and ⅛ teaspoon pepper; turn to coat.
2. Place mixture in single layer in greased 15-in. x 10-in. x 1-in. baking pan (set bag aside). Bake at 425° for 20 minutes.
3. Add the zucchini, red pepper, mushrooms and garlic to the reserved bag. Add the remaining oil, salt and pepper; turn to coat. Stir into potato mixture.
4. Bake 25-30 minutes longer or until vegetables are tender. Transfer to serving bowl. Sprinkle with cheeses and herbs.
Chocolate Mousse with Cranberry SauceI call this chocolate paté and like to serve it with a side of whipped cream. Its firm, fudgy texture cuts well, and the sweet-tart sauce makes a festive presentation.
—BARBARA NOWAKOWSKI NORTH TONAWANDA, NEW YORK
PREP: 45 MIN. + CHILLING MAKES: 10 SERVINGS (ABOUT 1 CUP SAUCE)
2 cups (12 ounces) semisweet chocolate chips
¼ cup butter, cubed
1 egg yolk, lightly beaten
1½ cups heavy whipping cream, divided
⅓ cup light corn syrup
1 teaspoon vanilla extract
CRANBERRY SAUCE
⅓ cup cranberry juice
1 teaspoon lime juice
1 cup jellied cranberry sauce
1. In a large microwave-safe bowl, melt chocolate chips and butter; stir until smooth. In a small heavy saucepan, combine the egg yolk, ¼ cup cream and corn syrup. Cook and stir over low heat until mixture reaches 160°, about 2 minutes.
2. Remove from the heat; stir into chocolate mixture. Refrigerate for 20 minutes or until cooled and slightly thickened, stirring occasionally. Line a 1-qt. bowl with plastic wrap; set aside.
3. In a large bowl, beat remaining cream until it begins to thicken. Add vanilla; beat until soft peaks form. Fold into chocolate mixture. Spoon into prepared bowl. Cover and refrigerate overnight.
4. Place the sauce ingredients in a blender; cover and process until smooth. Transfer to a small bowl; cover and refrigerate until serving.
5. Just before serving, invert mousse onto a platter; remove plastic wrap. Cut into wedges; serve with cranberry sauce.
CRAB MACARONI & CHEESE, PARMESAN POTATO BREADSTICKS AND MUSHROOM SPINACH SALAD WITH CHEESE CROUTONS
Casual Yuletide Meal
Crab and mushrooms put a deliciously different spin on classic macaroni and cheese. It’s an upscale casserole for special occasions...but my family could eat it every day!
—ANGELA OCHOA LAKE ELSINORE, CALIFORNIA
PREP: 45 MIN. BAKE: 15 MIN. MAKES: 10 SERVINGS
1 package (16 ounces) elbow macaroni
6 baby portobello mushrooms
2 green onions, sliced
1 tablespoon plus ¼ cup butter, divided
¼ cup all-purpose flour
1 teaspoon ground mustard
1 teaspoon pepper
½ teaspoon salt
¼ teaspoon paprika
2½ cups half-and-half cream
1½ cups (6 ounces) shredded part-skim mozzarella cheese, divided
1½ cups (6 ounces) shredded medium cheddar cheese, divided
TOPPING
½ cup panko (Japanese) bread crumbs
3 tablespoons butter, melted
1 tablespoon dried basil
1½ pounds cooked snow crab legs, meat removed
4 thin slices Swiss cheese
¼ cup grated Parmesan cheese
1. Cook macaroni according to package directions. Drain pasta and rinse in cold water.
2. Meanwhile, in a large skillet, saute mushrooms and onions in 1 tablespoon butter until tender; set aside.
3. In a large saucepan, melt remaining butter. Stir in the flour, mustard, pepper, salt and paprika until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ¾ cup each mozzarella and cheddar cheeses until blended. Remove from the heat; fold in macaroni.
4. In a small bowl, combine the bread crumbs, butter and basil. Transfer half of the macaroni mixture into a greased 13-in. x 9-in. baking dish. Layer with reserved mushroom mixture, remaining macaroni mixture, mozzarella and cheddar cheeses. Top with crab and Swiss cheese. Sprinkle with crumb mixture and Parmesan cheese.
5. Bake at 350° for 15-20 minutes or until golden brown. Let stand for 5 minutes before serving.
More than 20 years ago, our son was looking through an old county fair cookbook and came across this recipe. I’ve made a few adjustments over time to get these soft and tender breadsticks.
—KATIE KOZIOLEK HARTLAND, MINNESOTA
PREP: 50 MIN. + RISING BAKE: 10 MIN. MAKES: 2 DOZEN
1 tablespoon active dry yeast
1½ cups warm water (110° to 115°)
6 tablespoons mashed potato flakes
6 tablespoons butter, cubed
¼ cup sugar
3 tablespoons nonfat dry milk powder
¾ teaspoon salt
4 to 4½ cups all-purpose flour
2 tablespoons butter, melted
1 tablespoon grated Parmesan cheese
2 teaspoons sesame seeds
1 teaspoon poppy seeds
1 teaspoon kosher salt
1. In a large bowl, dissolve yeast in warm water. Add potato flakes, butter, sugar, milk powder, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Roll each into a 5-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
4. Brush with melted butter. Sprinkle with cheese, seeds and kosher salt. Bake at 375° for 10-12 minutes or until golden brown. Remove from pans to wire racks to cool.
top tip
Get a Quick Rise
Quick-rise yeast can be used instead, but remember, it does not need to be dissolved in water before mixing, and it requires only one rise. In place of the first rise, let dough rest, covered, for 10 minutes before shaping. Once shaped, the dough’s rise should take about half the time listed in a recipe that calls for active dry yeast.
Mushroom Spinach SaladI had this salad at a restaurant one night and couldn’t stop telling people about it. I love its richness and think it works as either a before-dinner salad or an entree.
—DOLORES BRIGHAM INGLEWOOD, CALIFORNIA
PREP/TOTAL TIME: 20 MIN. MAKES: 12 SERVINGS
8 bacon strips, diced
1½ cups thinly sliced fresh mushrooms
1 medium red onion, thinly sliced
¼ cup balsamic vinegar
1 package (10 ounces) fresh spinach, torn
¼ cup chopped walnuts, toasted
¼ cup crumbled blue cheese
2 hard-cooked eggs, sliced
1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute mushrooms and onion in drippings. Stir in vinegar.
2. In a large bowl, combine the spinach, walnuts, cheese and bacon; toss with mushroom mixture. Top with egg slices.
Cheese CroutonsHands down, these are the ultimate salad topper. Make a big batch and store leftovers in the freezer.
—ANITA DELSIGNORE YOUNGSTOWN, OHIO
PREP: 15 MIN. BAKE: 35 MIN. + COOLING MAKES: 4 CUPS
3 eggs
2 cups (8 ounces) shredded Swiss cheese
¼ cup all-purpose flour
2 tablespoons grated Romano cheese
1½ teaspoons Italian seasoning
¼ teaspoon baking powder
1. In a large bowl, beat eggs. In another bowl, combine the remaining ingredients; gradually add to eggs. Spread evenly into a parchment paper-lined 9-in. square baking pan.
2. Bake at 350° for 25-30 minutes or until lightly browned. Cool for 10 minutes before removing from pan; cut into 1-in. cubes. Increase temperature to 450°. Place cubes on an ungreased baking sheet. Bake 10 minutes longer, turning once. Transfer to a wire rack to cool completely.
Make Ahead Note: Cooled croutons can be frozen and reheated in a 450° oven for 5 minutes.
Ginger Chocolate TemptationChocolate-covered candied ginger is one of my favorite treats, so this recipe has my name all over it! Every bite of this creamy custard is rich, smooth and decadent.
—ELISE LALOR ISSAQUAH, WASHINGTON
PREP: 10 MIN. COOK: 15 MIN. + CHILLING MAKES: 12 SERVINGS
2 cups heavy whipping cream
1 vanilla bean
8 ounces bittersweet chocolate, chopped
6 egg yolks, lightly beaten
¼ cup minced crystallized ginger, divided
Heavy whipping cream, whipped, optional
1. Place cream in a small heavy saucepan. Split vanilla bean and scrape seeds into cream. Add bean. Bring cream mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Discard vanilla bean.
2. Stir in chocolate until melted. Stir ½ cup chocolate mixture into egg yolks; return all to the pan. Cook and stir until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in 2 tablespoons ginger.
3. Pour into 12 demitasse or espresso cups. Refrigerate for at least 1 hour. Just before serving, garnish with remaining ginger and, if desired, whipped cream.
TRY THIS CRAFT
Birch Bark Centerpiece
We found 8-in.-high birch bark cylinders online and cut them in half crosswise to make two 4-in.-high cylinders. Insert an 8-in. Styrofoam circle inside each cylinder.
(You could also glue a sheet of birch bark around the Styrofoam circles. If you can’t find birch bark cylinders or sheets, use birch bark-patterned scrapbook paper.)
Place a 9-in.-tall pillar candle in the center of each Styrofoam circle. Add green reindeer moss, pinecones and bunches of small artificial green berries around each candle.
If desired, lay a sheet of birch bark or birch bark scrapbook paper on the table. Set the candle-filled birch bark cylinders on top. Place a third pillar candle on the sheet; add berries and pinecones around the base of the candle.