A Holiday dinner that is exquisite and delicious and not a hint of turkey or ham in the mix ...
|Holiday Appetizer Puffs Recipe|
1 cup water
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in puffs to allow steam to escape. When cool, split puffs open; remove tops and set aside. Discard soft dough from inside.
In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in the remaining filling ingredients.
Just before serving, spoon filling into puffs; replace tops. Yield: 4 dozen.
|Marinated Mozzarella Cubes Recipe|
In a small bowl, whisk the oil, rosemary, Italian seasoning and pepper flakes. Pour into jar; seal and turn upside down. Refrigerate overnight, turning several times.
|Fruit and Broccoli Salad|
1 16-ounce package shredded broccoli (broccoli slaw mix)
Sprinkle with nuts; toss again. Makes 12 to 16 servings.
To Toast Nuts:
|Beef Rib Roast with Yorkshire Pudding|
For medium-rare, bake 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. Remove beef from pan onto carving board. Cover beef loosely with foil and let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, bake uncovered 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil and let stand 15 to 20 minutes or until thermometer reads 160°F.
While beef is standing, make Yorkshire Pudding. Measure pan drippings, adding enough oil to drippings, if necessary, to measure 1/4 cup. Place hot drippings in 9-inch square pan; place pan in oven and heat until hot. Increase oven temperature to 450°F. In medium bowl, beat flour, milk, 1/2 teaspoon salt and the eggs with wire whisk just until smooth. Pour batter into pan of drippings and oil. Bake 18 to 23 minutes or puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven). Cut pudding into squares; serve immediately with beef.
|Artisanal Bread Stuffing|
12 cups 1/2- to 3/4-inch cubes artisanal bread, such as rosemary, dried tomato, or cheese (about a 1 1/4-pound loaf)
1/2 cup pine nuts
Nonstick cooking spray
6 tablespoons butter
4-1/2 cups coarsely chopped, cored fennel (reserve leafy green tops for another use)
1-1/2 cups chopped onion
1-1/2 cups pitted and sliced kalamata olives
3 tablespoons snipped fresh thyme or 1 tablespoon dried thyme, crushed
3/4 teaspoon coarsely ground black pepper
1-1/4 cups chicken stock or broth
Spoon bread mixture into prepared casserole. Cover with foil. Chill up to 24 hours. Preheat oven to 325 degrees F. Let stuffing stand at room temperature 30 minutes. Bake, covered, for about 1 hour or until heated through. Makes 10 to 12 servings.
To serve right away: Stuffing may be baked without chilling. Bake covered, for about 45 minutes.
|Cheesy Mashed Potato Pots|
2 pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up
Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole.
Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper. Makes 4 servings.
|Glazed Carrots with Pistachios|
3 pounds small carrots with tops
3 cups water
1/4 teaspoon salt
1/2 cup shelled unsalted pistachios
1/2 cup butter (no substitutes)
1/3 cup packed brown sugar
1-1/2 teaspoons snipped fresh thyme
Meanwhile, place pistachios in a single layer in a shallow baking pan. Bake in the preheated oven for 8 to 10 minutes or until lightly toasted, stirring once. Set aside. Melt butter in the heavy skillet. Add brown sugar and thyme, stirring over medium heat until sugar is melted. Add drained carrots. Bring just to boiling. Reduce heat and cook, uncovered, over medium-low heat, stirring occasionally just until well-glazed, about 10 minutes. Transfer carrots to a serving bowl or platter. Sprinkle with toasted pistachios.
Makes 10 to 12 servings.
1 to 1-1/4 cups all-purpose flour
Knead in enough of the remaining all-purpose flour to make a stiff dough that is smooth and elastic (8 to 10 minutes). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until nearly double (about 45 to 60 minutes). Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest 10 minutes. Line a baking sheet with foil; grease foil. Roll each portion into a 10x9-inch rectangle. From one portion of dough, cut lengthwise into 24 strips.
For each breadstick, pinch together ends of three strips. Braid the strips of dough. Pinch the other ends together. Tuck under the thin, pinched ends. Place on the prepared baking sheet. Repeat with remaining half of dough. Cover and let rise in a warm place unto nearly double in size (about 30 minutes). Preheat oven to 350 degree F. In a small bowl, beat together egg white and water. Lightly brush egg white mixture on breadsticks. Bake about 15 minutes or until golden. Serve warm. Makes 16 breadsticks.
Make-Ahead Tip: Prepare breadstick dough. Freeze in an airtight container for up to 3 weeks. To serve, thaw dough. Shape and let rise. Bake in a 350 degree F oven about 20 minutes or until golden.
*Semolina flour substitution: Instead of semolina flour, you can use 3/4 cup all-purpose flour and 1/4 cup of yellow cornmeal.
|Gingersnap Crumble Pumpkin Parfaits|
1 recipe Gingersnap Crumble (recipe, below)
Gingersnap Crumble: In a small bowl stir together 1-1/2 cups crushed gingersnaps (about 30 gingersnaps) and 1/4 cup melted butter. Stir just until crumbs are coated.
|Iced Apple Tea|
cups cold water
SERVE over ice.
*NOTE: CRYSTAL LIGHT Packets come in two sizes. Please note packet size before preparing recipe.