Table of Contents
Think of this as one-stop shopping for your holiday menu. Pick and choose from several recipes - it’s the easiest shopping trip you’ll make this season.
Green Bean Casserole with Onion Rings
Tired of rerun side dishes at every get-together? The twist on this familiar favorite is the topping.
2 strips thick-sliced bacon, diced
1⁄2 cup onion, sliced
8 oz. button mushrooms, quartered
8 oz. cream cheese, softened
4 T. unsalted butter, softened
1 t. Dijon mustard
1 t. garlic, minced
1 t. fresh thyme, minced
1 t. fresh oregano, minced
1 t. fresh lemon juice
1⁄4 t. Worcestershire sauce
Melt; Whisk in:
2 T. unsalted butter
2 T. all-purpose flour
Slowly Add; Stir in:
1 1⁄2 cups milk, warmed
Herbed cheese mixture
Salt and pepper to taste
1 lb. haricot vert, blanched
Sauteed mushroom mixture
Herbed cheese sauce
Coat a 1-qt. casserole dish with nonstick spray.
Saute bacon in a saute pan over medium heat until nearly cooked.
Add onion and cook until tender. Stir in mushrooms; cook until soft and onions are golden, about 5 minutes, then set aside.
Pulse cream cheese, butter, Dijon, garlic, herbs, lemon juice, and orcestershire in a food processor until blended; chill.
Melt butter in a large saucepan over low heat. Whisk in flour and cook for 1 minute.
Slowly add warm milk, whisking until thick. Stir in herbed cheese, salt, and pepper until melted.
Combine blanched beans, mushrooms, and cheese sauce in a large bowl. Transfer to prepared casserole dish and chill until ready to bake (up to 1 day ahead). Preheat oven to 400°. Bake casserole for 30 minutes, or until filling is bubbly. Before serving, top casserole with fried onion rings, see online recipe.
Per serving: 483 calories; 63 calories from fat; 35g total fat; 36g carb.; 175mg sodium; 4g fiber
Horseradish Mashed Potatoes
Hot horseradish in these basic mashed potatoes gives you a kick in the tastebuds.
For the Horseradish Sauce—
1 1⁄2 cups horseradish root, peeled, chopped
1 1⁄4 cups apple cider vinegar
2 T. sugar
1 t. kosher salt
For the Mashed Potatoes—
3 lbs. russet potatoes, peeled, cut into 1 1/2" cubes
1 1⁄2 cups whole milk
4 T. (1/2 stick) unsalted butter
2 T. Horseradish Sauce
Salt to taste
Process chopped horseradish root to fine shavings, in a food processor.
Add enough vinegar in a steady stream, with processor running, to form a spreadable paste. You may not need all of it. Transfer sauce to a bowl.
Stir in sugar and salt. Refrigerate in a jar with a tight lid. After a half hour the flavor is well balanced.
To cook the potatoes, place them in a 6–8 qt. stockpot. Add cold water to cover the potatoes by 1–2". Bring to a boil over medium-high heat. Reduce heat and simmer potatoes 15–20 min., or until they can be broken easily with a fork. Don’t overcook or they’ll absorb too much water.
Simmer milk and butter in a saucepan. Drain potatoes and return them to the pot. Over med. heat, briefly cook the potatoes to dry, stirring constantly. Fill ricer with some potatoes and push them through the ricer into a bowl. Repeat in batches with remaining potatoes. Gradually add the warm milk and butter to the potatoes, stirring to combine.
Stir in Horseradish Sauce and season with salt to taste.
Per serving: 283 calories; 31 calories from fat; 10g total fat; 44g carb.; 268mg sodium
Pick your favorite dressing8
Who doesn’t like potatoes?10
The one and only classic gravy12
Three choices for cranberries13
Yes, liberties were taken with this version of a classic. But you won't mind a bit.
This unique turn on tradition was inspired by a Vietnamese sandwich.
Iced Jasmine Ginger Tea
Simmer; Strain and Cool:
1 cup water
1⁄3 cup sugar
4 coins fresh ginger (½″ thick)
3 jasmine tea bags
Zest of 1 lemon, in strips
2 T. heavy cream, divided
2 T. sweetened condensed milk, divided
Simmer water, sugar, ginger, tea bags, and lemon zest strips together in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Let stand off heat 10 minutes, then strain into a glass measuring cup. Cool tea base to room temperature.
To serve, divide tea base between two glasses filled with ice. Top each with 1 T. cream and 1 T. sweetened condensed milk. Stir briskly to blend and serve.
Crab & scampi filets18
Preparing Crab Legs
Stuffed Lobster Tails20
Feast of the Five Fishes22
Wake Up Call24
Egg white omelets aren’t the only light breakfast in town. This hearty quiche will keep you going well into lunchtime.
Need a couple of terrific (and simple) side dishes for Thanksgiving? Or maybe a recipe for meringue or decadent butter sauce? Don’t worry, we've got it covered right here.
Peppered Beef Filets30
If you need a high-impact holiday menu that'll please a lot of palates, you won't go wrong with this fabulous dinner.
Blue Cheese, Pear, and Pecan Salad with Warm Bacon Dressing
This is not your typical lettuce-and-tomato salad. Wild with texture and flavor, it is an amazing eating experience.
For the Pecans—
1 cup pecan halves or pieces
Combine; Toss with Pecans and Roast:
2 T. sugar
1 T. vegetable oil
1⁄2 t. kosher salt
1⁄2 t. ground cinnamon
1⁄4 t. ground ginger
1⁄4 t. dry mustard
1⁄8 t. ground nutmeg
1⁄8 t. ground cloves
For the Warm Bacon Dressing—
6 slices (8 oz.) thick-sliced bacon, diced
Add and Saute:
1⁄4 cup shallots, minced (about 3 shallots)
1 T. honey mustard
1 t. ground cinnamon
1⁄2 cup apple juice concentrate
1⁄4 cup extra-virgin olive oil
1 T. apple cider vinegar
Salt and pepper to taste
For the Salad—
12 cups mesclun salad greens
1 cup fennel bulb, thinly sliced
1 firm yet ripe Bosc pear, cored and thinly sliced
1⁄2 cup Maytag, Roquefort, or other good-quality blue cheese, crumbled
Prepared pecans and dressing
Preheat oven to 350°.
Toast pecans on a baking sheet in oven until golden, about 10 minutes.
Combine sugar, oil, salt, and spices in a small bowl while nuts toast. Toss hot pecans with sugar mixture until well coated. Return nuts to baking sheet and roast 8–10 more minutes, or until coating is dry. Do not overbake.
Saute bacon for the dressing in a medium skillet over medium-high heat until crisp. Spoon off excess fat; leave bacon in skillet.
Add the shallots to the skillet; saute until softened, about 3 minutes.
Stir in the mustard and cinnamon; cook another minute.
Whisk in the apple juice concentrate, oil, and vinegar. Season with salt and pepper. Keep dressing warm over low heat until ready to toss the salad.
Toss the greens, fennel, pear, blue cheese, and spiced pecans with some of the warm dressing (you may not use all the dressing). Serve salad immediately.
Per serving: 272 calories; 76 calories from fat; 23g total fat; 13g carb.; 349mg sodium
Pumpkin cheesecake instead of pie? Sure! Bet you won;t hear any complaints.
Electric Carving Knives34
Not all electric carving knives are created equal. Find out which ones are a cut above the competition.
The "Day After" Sandwich38
Thai Curry Chicken Salad Bites42
Mini ham & cheese biscuits44
Fondue Cheese Bites45
Carving a Supreme
Buche de Noel48
The hardest thing about making such a stunning dessert is cutting into it - this cake is almost too pretty to eat.
Beating Egg Whites
Adorable. That’s the only word I can think of to describe these crispy little confections. Go on, give them a shot. They're easier than you think.