Issue 96
Subscription Options
Table of Contents
From our Readers4
Q&A6
Roasted Game Hens with Winter Vegetable Trio8
Quick Elegance8
Between the epic feasts of the season, enjoy holiday-worthy, weeknight-easy meals like these.
Tenderloin Tips with Lemony Pappardelle10
Seared Scallops with Curried Polenta12
Everything orange14
Deck your table with oranges this holiday when you turn the citrus stars into delicious sweet treats.
Orange-Buttermilk Panna Cotta14
Candied Orange Peels with spiced orange simple syrup15
Prepped to Party16
Eat, drink, and be merry with your guests when you host this make-ahead cocktail and appetizer spread.
Hot Pepper Jelly17
D’Artagnan Sunrise17
Smoked Salmon Roll-Ups18
Online Extras
Chicken Liver Paté in mini bread bowls
Ingredients
FOR THE BREAD BOWLS, ROLL:
1 loaf challah bread, cut into ¼-inch-thick slices (1 lb.)
2 Tbsp. olive oil
FOR THE PATÉ, SAUTÉ:
1⁄4 cup minced shallots
1 Tbsp. olive oil
1 Tbsp. minced garlic
8 oz. chicken livers, rinsed and dried
DEGLAZE:
1⁄4 cup brandy
2 Tbsp. heavy cream
1 Tbsp. fresh lemon juice
2 tsp. minced fresh thyme
Salt and black pepper to taste
Dijon mustard
Sliced cornichons
Directions
Preheat oven to 350°.
For the bread bowls, roll each bread slice to 1⁄16-inch; cut 24 rounds with a 2¼-inch cutter. (Scraps can be used for bread crumbs.) Brush both sides of bread rounds with 2 Tbsp. oil and press into the cups of a mini muffin pan.
Bake bread bowls until crisp, about 10 minutes; cool before filling.
For the paté, sauté shallots in 1 Tbsp. oil in a sauté pan over medium heat until softened, about 3 minutes. Add garlic; cook until fragrant, 1 minute. Add chicken livers; sauté until cooked through, 5–6 minutes.
Deglaze pan with brandy, scraping up any browned bits. Transfer liver mixture to food processor; add cream, lemon juice, and thyme and pulse until smooth. Season mixture with salt and pepper. Transfer paté to a bowl; cover and chill before serving.
Scoop about 1 tsp. (#100 scoop) paté into each bread bowl. Garnish each canapé with a small dollop of Dijon, then top with a cornichon.
NOTE: The paté can be made up to a few days ahead, covered, and refrigerated. And you can make the bread bowls a day ahead. Store them overnight in an airtight container. If they soften, crisp them on a baking sheet in a 350° oven for 5 minutes, but be sure to let them cool before filling.
Per canapé: 66 calories; 1g saturated fat; 3g total fat; 6g carb.; 75mg sodium; 2g protein; 35 cholesterol
Tuscan Kale Chips
Ingredients
COMBINE:
1⁄4 cup olive oil
1⁄4 tsp. kosher salt
1⁄4 tsp. lemon pepper
1⁄8 tsp. garlic powder
1⁄8 tsp. onion powder
TOSS:
1 bunch Tuscan kale, ribs removed (7 oz.)
Directions
Preheat oven to 300°. Place a baking rack inside each of two baking sheets.
Combine oil, salt, lemon pepper, garlic powder, and onion powder.
Toss kale in oil mixture until lightly coated. Arrange kale in a single layer on prepared baking sheets.
Bake kale 10 minutes, then flip, and rotate baking sheets. Bake kale until crisp, about 10 minutes more.
NOTE: Kale chips can be made a few days ahead. Store the chips in an airtight container, taking care not to crush them.
Per chip: 46 calories; 1g saturated fat; 5g total fat; 1g carb.; 50mg sodium
Parmesan Stuffed Dates Wrapped with Prosciutto18
Lemon & Chive Goat Cheese-Stuffed Peppadews19
Tarragon Marinated Mushrooms19
Pesto & Cheese Stuffed Shells with Two-Cheese Pizzettes20
Italian Comfort Food20
Stuffed and baked pasta dishes are great for a feast, but even better when they’re made just for two.
Butternut Squash & Sausage Cannelloni with Arugula & Fig Salad22
Thanksgiving Feast24
Thanksgiving dinner is all about tradition. Breathe new life into the classics with these subtle updates.
Lemon Roasted Turkey Breast with Turkey Stock Gravy24
Scalloped Corn Dressing26
Cranberry-Orange Relish27
Mashed Red Potatoes with Onion & Chives27
Green Beans with Bacon & Pimentos27
Holiday Cookies28
Dust off your apron and share the magic of the season with these delicate, buttery bites.
Alfajores (Dulce de Leche Sandwich Cookies)28
Swedish Walnut Butter Cookies30
Cherry-Almond Turnover Cookies31
Spiced Orange Baked French Toast with Homemade Breakfast Sausage Patties32
Make-Ahead Meals32
Sit back and relax this holiday season when you’re prepped and ready for breakfast, lunch, and dinner.
Kielbasa & Wild Rice Soup with Scallion Rolls34
Slow-Cooker Beef Brisket with Smashed Potato Cakes36
Tuscan Pork Loin Roast with White Wine Pan Sauce38
Tuscan Pork Dinner38
Serve meat and potatoes Tuscan-style this year for an Italian version of a holiday feast.
Wilted Garlicky Kale41
Duchess Sweet Potatoes41
Peppermint Pattie Fondue42
A Fondue Fête42
Party around the fondue pot this holiday season, and your guests are sure to be merry and bright.
Eggnog Fondue43
Tiramisù Fondue43
Spinach-Artichoke Fondue44
French Onion Fondue45
Chili-Cheese Fondue45
Orange-Coconut Shrimp46
Super-Simple Shrimp46
Travel around the globe with these simply delicious, quick-and-easy shrimp dishes.
Creole Rock Shrimp with Bacon48
Broiled Piccata Scampi49
Pumpkin Cream Pie with Gingersnap Crust50
Pumpkin pie is a star at Thanksgiving, and this ultra-creamy version deserves a standing ovation.