Sweet-and-Salty Pecans (Martha Stewart)
ACTIVE TIME 5 MIN TOTAL TIME 30 MIN. | MAKES 4 CUPS
Vegetable oil cooking spray
½ cup packed light-brown sugar
¼ cup plus 2 tablespoons heavy cream
pound pecans (4 cups)
1. Preheat oven to 325°. Coat a rimmed baking sheet with cooking spray. Stir together sugar, cream, and ¾ teaspoon salt in a large bowl. Add pecans, and stir until well coated. Spread pecans on baking sheet in an even layer.
2. Bake, stirring every 5 minutes, until browned and toasted, 20 to 22 minutes. Sprinkle pecans with ¾ teaspoon salt, and transfer to a parchment-lined baking sheet. Let cooI.
STORAGE PECANS CAN BE STORED IN AN AIRTIGHT CONTAINER AT ROOM TEMPERATURE FOR UP TO 2 WEEKS.
Peanut Butter Cup Stuffed Ginger Cookies (Rachel Ray)
MAKES ABOUT 3 DOZEN | PREP 1HR (PLUS CHILLING) BAKE30 MIN
3 cups flour
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp pepper
¼ tsp salt
2 sticks (8 oz) unsalted butter, at room temperature
¼ cup granulated sugar
¼ cup light brown sugar
1/3 cup molasses
36 miniature peanut buttercups, such as Reese’s, chilled
Confectioners sugar, for rolling
1.ln a medium bowl, whisk together the flour and baking soda. Whisk in the ginger, cinnamon, pepper and salt.
2. Using an electric mixer, cream the butter, granulated sugar and brown sugar on high speed until smooth, light and fluffy, 2 minutes. Beat in the egg for 30 seconds, then mix in the molasses. Scrape down the bowl. Add the flour mixture in 2 batches, mixing on low speed until just combined. Turn out the dough onto a large piece of plastic wrap. Using the wrap to help, form the dough into a disk and seal tightly. Refrigerate the dough for at least 1 hour or up to 1 day.
3. Preheat the oven to 350°. Line 3 cookie sheets with parchment. Working with 1 tbsp of dough at a time, mold the dough around each peanut butter cup to enclose completely. Place 12dough balls on each of the prepared pans. Bake until the tops are just set and slightly cracked, 12 to 14 minutes. Using a spatula, transfer the cookies to a rack to cool for5 minutes.
4. Roll the cookies in the confectioners’ sugar. then return to the rack to cool completely. Roll the cookies in the confectioners’ sugar again before serving.
Spinach Dip (Martha Stewart)
ACTIVE TIME 15 MIN. TOTAL TIME 40 MIN. | MAKES 2 ½ CUPS SERVES 12
This dip tastes best cold. Chill the avocados in advance if serving the dip immediately. Baby spinach can be used, but regular spinach will provide more texture and fiber.
½ cup finely chopped shallots (from 2 large shallots)
1 tablespoon minced garlic (from 3 cloves)
10 ounces spinach, rinsed well
Coarse salt and freshly ground pepper
2 medium-ripe Hass avocados. chilled
1 cup nonfat Greek yogurt
1 tablespoon plus 1 ½ teaspoons
fresh lemon juice
12 ounces sugar snap peas
9 small slices pumpernickel bread cut into triangles
1. Heat oil in large nonstick skillet over medium heat. Cook shallots and garlic, stirring often until tender, about 4 minutes. Add spinach and ¾ teaspoon salt. Cook, covered until wilted, about 4 minutes. Uncover. Cook until liquid evaporates, about 7 minutes. Refrigerate until cooled, about 25 minutes.
2. Meanwhile, puree avocados, yogurt, lemon juice, and 1,4 teaspoon salt in a food processor until smooth. Season with pepper. Finely chop spinach mixture. Stir in avocado puree. Serve with snap peas and bread for dipping.
MAKE AHEAD DIP CAN BE REFRIGERATED WITH PLASTIC WRAP PRESSED DIRECTLY ONTO SURFACE FOR UP TO 2 HOURS.
Clam Dip (Kent family recipe)
ACTIVE TIME: 15 minutes or so
1 square pack of cream cheese
1 can of chopped clams
1 tbs of lemon juice
1 tsp of Worcestershire sauce
1-2 cloves of fresh garlic, chopped (or 1 tsp of minced garlic from a jar)
Combine all ingredients, including approximately 1/3 of juice from the can of clams and mix with electric mixer.
Butternut Squash Soup with Poppy Seeds (Skinny Bitch)
1 Large butternut squash
2 tbs olive oil
2 garlic cloves
1 tsp salt
½ tsp pepper
2 tbs grapeseed oil
1 large yellow onion, chopped
1 qt vegetable stock
½ cup water
1 large red apple, chopped
1 tsp ground ginger
1 tsp agave nectar
1 tsp cinnamon
½ tsp ground nutmeg
½ tsp dried sage
¼ cup poppy seeds for garnish
Preheat the oven to 375 degrees
Cut the butternut squash in half, lengthwise, creating two equal halves. Scoop the seeds and place squash, cut side up, on the baking sheet. Drizzle each squash half with 1 tbs of the olive oil to create a small pool of oil in the cavity. Put one garlic clove in each cavity. Sprinkle with salt and pepper. Put the squash in the oven and bake for 45 minutes, or until squash is tender when pierced with a fork. Remove from the oven and let cool. When cooled, peel off the squash skin and cut the squash into large chunks. Reserve the garlic cloves.
In a large pot, heat the grapeseed oil on medium heat. Add the onion, stirring until softened, about 5 minutes. Pour in the vegetable stock and the water. Add in the butternut squash, apple, and the two baked garlic cloves. Cover and simmer 20 minutes, or until the apple is very tender. The squash should already be tender. Remove from the heat and pour half of the soup into a food processor or blender. Let cool for 10 minutes. Leave the remaining soup in the pan to cool. Puree the soup until smooth. Add the remaining soup and blend together until creamy. Pour the soup back into the pot and add the ginger, agave nectar, cinnamon, nutmeg and sage. Season with additional salt and pepper, if needed. Garnish with the poppy seeds.
Tuscan-Style Turkey Alla Porchetta (Martha Stewart)
ACTIVE TIME 45 MIN TOTAL TIME 1 HOUR 45 MIN
If you can, order your turkey from a local farm, and ask for it to be boned with the skin on. The wing and leg bones should be removed, and the turkey tenders should be included. Make sure you have the wing tips, neck, and giblets for the gravy. Rolling the turkey ensures that each slice will include both light and dark meat.
15 thin slices Prosciutto di Parma or San Daniele prosciutto
1 whole boned, skin-on pasture-raised heritage turkey (10 to 12 pounds), wing tips, neck, and giblets reserved for Giblet Gravy
Flaked sea salt
3 tablespoons minced garlic
¼ cup plus 2 tablespoons tender fennel fronds, finely chopped
¼ cup fennel seeds, coarsely ground
3 tablespoons finely chopped fresh rosemary
3 tablespoons finely chopped fresh sage
3 tablespoons extra-virgin olive oil
1. Preheat oven to 400°. Arrange prosciutto slices vertically side by side on a cutting board, overlapping each by 1/2 inch. Place turkey, skin side down. on the prosciutto slices, with wings at top and legs at bottom. Arrange turkey tenders at each side to fill in the space between the wings and legs.
2, Sprinkle turkey with 2 tablespoons salt, including the back side of the tenders and under any other loose pieces of meat. Sprinkle garlic, fennel fronds, fennel seeds, rosemary and sage evenly over turkey. Arrange turkey so there are no separations (turkey should be in one even layer).
3. Starting from the bottom, roll turkey tightly with prosciutto, keeping prosciutto in place. Tie together with kitchen twine at 3-inch intervals.
4. Heat oil in a large skillet over high heat. Brown rolled turkey on all sides, about 8 minutes. Transfer to a roasting rack set on a large rimmed baking sheet or in a roasting
pan. Roast until an instant-read thermometer inserted into center reaches 165° and juices run clear, about 50 minutes. Let rest for 10 to 15 minutes. Serve with gravy.
Giblet Gravy (Martha Stewart)
ACTIVE TIME 20 MIN TOTAL TIME I HOUR 35 MIN .
MAKES ABOUT 1 ½ CUPS SERVES 12
The base of this full-flavored gravy is a stock that includes the turkey’s giblets, wing tips, and neck. Start the gravy as the rolled turkey is browning.
3 tablespoons extra-virgin olive oil
Reserved wing tips, neck, and giblets from Tuscan Style Turkey alla Porchetta
2 celery stalks, sliced lengthwise into 2-inch pieces
1 onion, ends trimmed, unblemished skin left on, quartered
1 large carrot, quartered lengthwise
½ cup dry white wine
4 cups water
1 tablespoon celery seeds
½ teaspoon whole black peppercorns
1 fresh bay leaf
1 sprig flat-leaf parsley
1 thyme sprig
1 sage leaf
4 tablespoons unsalted butter
¼ cup all-purpose flour
1. Heat 2 tablespoons oil in a medium saucepan over medium heat. Brown wing tips, neck, and giblets, about 3 minutes per side, and transfer to a plate. Add remaining tablespoon oil to saucepan. Cook celery, onion, and carrot, until lightly browned, about 5 minutes. Add wine, and simmer, stirring and scraping up browned bits from bottom, until liquid has reduced by half, about 2 minutes.
2. Return wing tips, neck, and giblets to pan along with water, celery seeds, peppercorns, bay leaf, parsley, thyme, and sage. Bring to a boil. Reduce heat, and simmer, covered for 1 hour. Strain stock through a fine sieve ; discard solids.
3. Wipe out sauce pan. Reduce heat to low. Add butter, and melt. Add flour, and cook, sirring occasionally, for 3 minutes (do not let flour brown). Gradually wisk in 3 cups of warm stock. Simmer until thickened, about 15 minutes. Season with salt.
Storage Gravy can be refrigerated up to 3 days.
Jillian & Kristopher’s Mashers (Serendipity)
3 pounds of golden or red potatoes
2-3 tablespoons of minced garlic
½ cube of butter
1 ½ cups plain fat free Greek yogurt
salt and pepper
Boil or bake your mashed potatoes until soft. In a large bowl, combine cooked potatoes with skin with all other ingredients and mash with a spoon or mix with beaters. Adjust garlic, salt, pepper, butter and yogurt amounts according to taste.
Pecan Green Beans (Rachel Ray)
SERVES 4 PREP 10 MIN COOK 10 MIN
1 lb string beans
2 tbsp chopped flat-leaf parsley
1 tsp finely grated lemon zest
2 tbsp EVOO
Salt and pepper
½ cup finely chopped pecans, toasted
In a large pot of boiling, salted water, cook the beans until crisp-tender, about 5 minutes. Drain well. Toss with the parsley, zest and EVOO; season with salt and pepper. Top with the pecans just before serving.
Eggnog Panettone Bread Pudding (Rachel Ray)
1 loaf panettone (Italian holiday bread)
3 whole eggs
3 egg yolks
¾ cup sugar
2 cups half-and-half
¼ cup dark rum
1 teaspoon vanilla extract
1/8 to ¼ teaspoon freshly grated nutmeg
Vegetable cooking spray
Vanilla ice cream
Preheat the oven to 475°F.
Place a kettle of water on to boil. With a serrated knife, remove the side crusts from the panettone. Cut the bread into %~ to I-inch dice. You should have 5 cups. Place the cubed panettone in a large mixing bowl.
In another bowl, thoroughly whisk together the eggs, egg yolks, sugar, half-and-half, rum, vanilla, and a healthy grating of fresh nutmeg. Pour this over the bread cubes. Spray a 12-cup muffin tin with vegetable cooking spray. Ladle the bread-eggnog mixture gently and evenly into the muffin cups. Some big cubes sticking up look nice. Place the filled muffin tin in a high-rimmed baking sheet or a large roasting pan. Transfer to the preheated oven and carefully pour the hot water from the kettle into the pan, creating a water bath for the muffin tin to sit in.
Bake for 15 to 20 minutes, until the tops are nicely browned and a toothpick inserted in the center comes out clean.
Bread pudding may be served warm or cold. Vanilla ice cream or whipped cream would be great accompaniments.