Home for the Holidays
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Thanksgiving Christmas Recipes and ideas
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H O L I D AYS November and December are traditionally two of the happiest months of the year — filled with lots of good food and celebrations — and also, for many of us, the most stressful. At Good Housekeeping, we challenge ourselves each year to find new ways to help you prepare big Thanksgiving feasts, host holiday parties and decorate your home with ease and style. After the tough year we’ve all been through, our team is more dedicated than ever to making this special season feel relaxed and meaningful. With simple, streamlined decorating suggestions, sparkling-in-minutes cleaning tips, and easy and delicious recipes, you’ll have more time to spend creating new memories and traditions. Enjoy!
TA B L E O F CONTENTS
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S AV O R & S I P
GAT H E R ’ R O U N D
These upgrades on classic Thanksgiving comfort foods will become instant family favorites.
Take your intimate meal outside with these rustic table-scape ideas.
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DECK IT ALL!
SEASON’S E AT I N G S
Jane Francisco
Table: Quentin Bacon. All other images: Mike Garten.
Editor in Chief, Good Housekeeping
Pining for fresh decorating ideas? You’ll love these tree-mendous ways to use greenery in every room.
Special dishes for the big day because we’re so tired of ham. Also: cookies, cookies, cookies!
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Savor & Sip Your Best Turkey Day Dinner Ever! 44 tips, tricks & recipes
CHEF W U-BOW ER ’S FA MILY FAVOR ITE BRUSSELS SPROU TS Active 40 min. | Total 40 min.
Mike Garten. Food Styling by Christine Albano. Prop Styling by Lis Engelhart.
1 lb slab bacon, cut into 1/2-in. pieces 1 tsp canola oil 2 lbs Brussels sprouts, halved Kosher salt 2 Tbsp unsalted butter, divided 2 Tbsp balsamic vinegar 1. In large heavy-bottomed skillet, cook bacon on medium until golden brown, stirring occasionally, about 15 min. With slotted spoon, transfer bacon to paper towels and reserve bacon fat from pan. 2. Heat oil in skillet on mediumhigh. Working in batches, add sprouts, flat side down, in single layer to skillet. Once sprouts are sizzling, add 1 Tbsp reserved bacon fat, a pinch of salt and 1 tsp butter. Cook sprouts until flat sides are dark mahogany brown, about 3 min. Transfer sprouts to plate. Repeat with remaining sprouts. 3. When all sprouts are cooked, add bacon and 1 Tbsp butter to skillet. Return sprouts to skillet and toss until heated through. Add vinegar and simmer until reduced slightly, 1 to 2 min. Serve immediately. SERVES 8 About 210 cal, 15 g fat (6 g sat), 10 g pro, 435 mg sodium, 10 g carb, 4 g fiber
DECEMBER 2020
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HER B -ROA ST ED T U R K E Y Active 20 min. | Total 3 hr. 45 min.
1. Heat oven to 375°F. Working on baking sheet, remove giblets and neck of turkey from cavities. Reserve neck and discard giblets. Using paper towels, pat turkey dry. Stuff half of onions and 6 sprigs sage into main cavity. 2. Tie legs together with kitchen twine. Tuck wing tips underneath body. Rub turkey with oil and season with 1 tsp salt. 3. Place turkey neck, carrots, celery, bay leaves and remaining onions and sage in large roasting pan. Place roasting rack in pan and put turkey on top. 4. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F, 21⁄2 to 3 hours. (Cover bird loosely with foil if it browns too quickly and add broth to pan if vegetables begin to scorch.) 5. Carefully tilt turkey to empty juices from cavity into pan. Transfer turkey to carving board. Cover loosely with foil and let rest for at least 25 min. Reserve pan and its contents for gravy. Carve turkey and garnish as desired.
#1 Secret to Awesome Turkey
Dry-brine your bird for maximum flavor, juicier meat and the crispiest skin. Here’s how: Rub herbs and 2 Tbsp salt all over the turkey, pop it in a plastic bag and refrigerate for two days before roasting. Less mess and easier prep than a saltwater soak!
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SERVES 8 (WITH LEFTOVERS) Each 5-oz serving about 255 cal, 9 g fat (2.5 g sat), 40 g pro, 185 mg sodium, 0 g carb, 0 g fiber
HER B -IN FUSED M A SHED POTATOES Active 15 min. | Total 25 min.
4 lbs golden potatoes (about 8), peeled and quartered Kosher salt 2 cups heavy cream or half-and-half 4 Tbsp unsalted butter 8 sprigs thyme 2 sprigs fresh flat-leaf parsley 1 bay leaf 6 black peppercorns Freshly grated nutmeg, for serving 1. Place potatoes in large pot, add enough cold water to cover and bring to a boil. Add 2 tsp salt, reduce heat and simmer until just tender, 15 to 18 min. Drain potatoes and return to pot. 2. Meanwhile, place cream, butter, thyme, parsley, bay leaf and peppercorns in small saucepan and bring to a boil. Reduce heat and simmer 3 min., then remove from heat. 3. Strain cream mixture into pot with potatoes. Add 3/4 tsp salt and mash to desired consistency. Sprinkle with nutmeg before serving if desired. SERVES 8 About 425 cal, 27.5 g fat (17.5 g sat), 5 g pro, 265 mg sodium, 41 g carb, 3.5 g fiber
THE LONG THAW
Defrosting a frozen turkey safely takes a serious amount of time — not just hours but days! After the transfer from freezer to fridge (so bacteria won’t build up), thawing requires about 24 hours for every 5 lbs. D-day for a 16-lb. Thanksgiving bird? November 22.
Turkey, Mashed Potatoes and Drinks: Mike Garten. Food Styling by Christine Albano. Prop Styling by Lis Engelhart.
1 12- to 14-lb turkey, thawed (if frozen) 4 small onions, quartered 8 sprigs fresh sage 2 Tbsp olive oil Kosher salt 2 large carrots, cut into 2-in. pieces 2 stalks celery, cut into 2-in. pieces 2 fresh bay leaves 3⁄4 cup low-sodium chicken broth, if needed Fresh herbs and clementines, for serving
Party-Starting Sips
Cheers to easy entertaining with a round of big-batch cocktails and perfect wine pairings.
CRISP & REFRESHING
FRAGRANT & EASY TO DRINK
Sparkling wines go well with just about anything on your table. Bonus: They’re fun to drink! Try: Adami Garbèl Brut Prosecco
Beaujolais wines can be incredibly fruity without being sugary. With their low tannin content, they play well with both turkey and cranberry sauce. Try: Marcel Lapierre Les Raisins Gaulois
prosecco
$16 FOR 750 ML BOTTLE
beaujolais
AROMATIC
riesling
Typical holiday meals have savory, sweet and earthy flavors all at once. A versatile white like an off-dry Riesling will go with most dishes. Try: Leitz Dragonstone $18 FOR 750 ML BOTTLE
$20 FOR 750 ML BOTTLE
SPA R K LING FA LL PU NCH
In pitcher, stir together one 32-oz container pear nectar, 2 cups spiced rum, 1 cup fresh lemon juice and 1 Tbsp bitters. Stir in two 12-oz bottles ginger beer. Line glasses with very thinly sliced pears and fill with ice. Pour pear punch over ice. Makes 10 cups.
SHOP DURING OFF-HOURS. Going for groceries first thing in the morning or at the end of the day means prime parking and short checkout lines. Use Google’s Popular Times feature to find out when the store is less busy.
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Standout Stuff ing
Presenting the most requested Thanksgiving recipe on goodhousekeeping.com! Not to brag, but it’s the perfect combo of moist, crispy and herby. in thyme and cook 1 min. Remove from heat and stir in parsley. 4. Add vegetable mixture to bread and toss to combine. Transfer mixture to prepared baking dish. Cover loosely with greased foil and bake 25 min. Uncover and bake until golden brown, 15 to 20 min. more. SERVES 8 About 235 cal, 8 g fat (3.5 g sat), 8 g pro, 590 mg sodium, 33 g carb, 2 g fiber
Active 20 min. | Total 45 min.
Simplest Sides Ever (Yum!)
Serve up two totally unique, delicious dishes with the same tested-till-perfect base recipe. ROA STED BU T TER N U T BOATS Active 20 min. | Total 1 hr. 30 min.
3 Tbsp olive oil, divided, plus more for foil 3 butternut squash (about 2 lbs each) Kosher salt and pepper 8 small shallots, quartered 12 sprigs fresh thyme, plus more for serving 3 Tbsp pure maple syrup 1. Heat oven to 400°F. Line rimmed baking sheet with foil; oil foil.
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2. Cut butternut squash lengthwise in half and scoop out and discard seeds. Working on prepared baking sheet, coat squash with 2 Tbsp oil and season with 3/4 tsp salt and 1⁄4 tsp pepper. Turn squash cut sides down and roast in lower half of oven until flesh is beginning to turn golden brown, 30 to 35 min. 3. Meanwhile, toss shallots and thyme with remaining Tbsp oil and 1/4 tsp each salt and pepper. Turn squash, scatter shallots and thyme on top, then drizzle with maple syrup. Roast until skin is golden
brown and crisp, 40 to 50 min. more. Serve with additional thyme if desired. SERVES 8 About 215 cal, 6 g fat (1 g sat), 3 g pro, 255 mg sodium, 42 g carb, 7 g fiber
CR E A MY SQUA SH PU R EE
Prepare Roasted Butternut Boats as directed. Let sit until cool enough to handle. Working in batches, scoop some of the softened squash and shallots from the peels into a food processor and puree until smooth.
3 Tbsp unsalted butter, plus more for dish and foil 1 small loaf country bread (about 1 lb), cut into 1⁄2-in. pieces (about 10 cups) 21/2 cups low-sodium chicken broth 2 large eggs, beaten 2 medium onions, chopped Kosher salt and pepper 2 stalks celery, cut into 1⁄4-in. pieces 2 tsp fresh thyme 1 cup fresh flat-leaf parsley, chopped 1. Heat oven to 375°F. Grease 21/2-qt casserole dish. Place bread on baking sheet and bake until beginning to turn golden brown, 20 to 25 min.; transfer to large bowl. Pour broth over bread and let sit, tossing occasionally, until absorbed; fold in eggs. 2. Meanwhile, heat butter in large skillet on medium. Add onions, season with 3⁄4 tsp salt and 1⁄2 tsp pepper and cook, covered, stirring occasionally, 12 min. 3. Add celery and cook, uncovered, stirring occasionally, until vegetables are tender, 10 to 12 min. Stir
TEST KITCHEN WISDOM
ST U F F I N G S M A RT S Bent on cooking your stuffing inside the bird? Scoop it out once the turkey is done, then finish baking it in a dish while the meat rests. Stuffing — just like turkey — needs to reach 165°F to be considered safe to eat, but won’t reach that temp before the bird starts to dry out.
Mike Garten. Food Styling by Christine Albano. Prop Styling by Lis Engelhart.
SAVORY HER B ST U FFING
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Top of the Pops
Instead of rolls, try these stunning (and surprisingly easy) popovers — now in more flavors than ever!
Seasoned Butters
Beat 1/2 cup (1 stick) softened butter with choice of:
SW EET CIN NA MON ¼ 1/4 cup dark brown sugar + ½ 1/2 tsp ground cinnamon
GLUTEN-FREE Swap in gluten-free flour instead of all-purpose. We like King Arthur, kingarthurflour.com.
3 large eggs 1 cup whole milk 1 cup all-purpose flour 3 Tbsp butter, melted, plus more for greasing 1/2 tsp salt 1. Heat oven to 375°F. Generously grease cups of popover pan or eight 6- to 8-oz ramekins. 2. In blender, puree eggs, milk, flour, butter and salt until smooth.
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3. Divide evenly among cups. Bake 40 min. 4. With small paring knife, cut small slit in top of each popover. Bake 10 min. more. Remove from oven; immediately transfer from cups to wire rack. Serve warm. Cooled popovers can be kept at room temperature up to 3 hr. or frozen up to 1 month. Reheat at 350°F until crisp.
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THEN When these popovers first appeared in our pages, they were a “happy change from muffins and bisquits.” NOW Our signature pastry has been served in the GH Dining Room to presidents, first ladies, royalty and movie stars like, oh, Tom Hanks.
More Pop Hits SW EET COCOA Reduce flour to 3/4 cup. Blend 1/4 cup unsweetened cocoa and 3 Tbsp sugar into batter. BACON CHEESE Reduce salt to 1/4 tsp. Blend 4 strips chopped cooked bacon, 1/2 cup shredded sharp Cheddar cheese and 1/4 cup finely grated Parmesan cheese into batter. SAVORY SPICED Blend 1/2 tsp ground cumin, 1 tsp smoked paprika and 1/4 tsp black pepper into batter.
ROSEM A RY- GA R LIC
2 cloves garlic (crushed with press) + 1 Tbsp fresh rosemary (finely chopped), all cooked in 1 Tbsp olive oil until garlic is golden
Seasoned Butters: Mike Garten. Popovers: Offset.
Classic Popovers
LEMON- CHI V E
1 Tbsp snipped fresh chives + 1 tsp grated lemon zest + 1/8 tsp black pepper
THROWBACK
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Pop it all in the oven for your easiest-ever feast!
GOLDEN GL A ZED T U R K E Y A N D ROA STED PE A R GR AV Y Active 25 min. | Total 4 hr.
1 medium onion, coarsely chopped 3 ripe medium Bartlett or Anjou pears (about 11/4 lbs), cored and sliced 4 sprigs fresh rosemary 4 sprigs fresh sage 1 fresh or frozen (thawed) turkey (12 to 14 lbs), giblets and neck removed 1/2 cup butter (1 stick), melted 3 Tbsp Worcestershire sauce 2 Tbsp soy sauce 1/4 cup all-purpose flour Lower-sodium chicken or turkey broth, as needed 1. Heat oven to 350°F. In roasting pan, combine onion, two-thirds of pear and 2 sprigs rosemary. Pat turkey dry; sprinkle inside of turkey cavity with 1 tsp salt. Sprinkle outside of turkey with 1 Tbsp salt. Stuff with sage, remaining pear and remaining 2 sprigs rosemary. Tie legs together. Tuck turkey wings behind body. Place turkey on rack fitted into roasting pan; add 4 cups water. Roast 2 hrs. 2. Meanwhile, whisk butter, Worcestershire sauce, soy sauce and 1 tsp. pepper. Brush half of mixture all over turkey. If liquid in pan has evaporated, add 2 cups water. Roast another 30 min. to 1 hr. or until thermometer inserted into thigh reads 165°F, generously brushing with remaining mixture every 15 min. Transfer turkey to cutting board; let stand at least 20 min. 3. While turkey rests, remove rack and rosemary sprigs from pan. Transfer contents of pan to blender or to large pot with immersion blender. Transfer 3 Tbsp fat from drippings back to roasting pan. Puree pear mixture until smooth, working in batches if necessary. If puree is less than 5 cups, add enough broth to reach 5 cups. 4. Heat roasting pan on medium; stir flour into fat until smooth. Cook 2 min., stirring often. Gradually stir in puree, whisking until smooth. Heat to simmering on high. Reduce heat; simmer 5 to 10 min. or until gravy has thickened, whisking often. Add 1/8 tsp salt. Serve turkey with gravy. SERVES 12 Turkey only, about 495 cal, 22 g fat (9 g sat), 70 g pro, 990 mg sodium, 1 g carb Gravy, per 1/4 cup, about 44 cal, 3 g fat (1 g sat), 20 mg sodium, 5 g carb, 1 g fiber
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Turkey: Mike Garten; Food styling by Michael Pederson; Prop styling by Cate Geiger Kalus. Cranberry Sauce: Mike Garten; Food Styling by Sherry Rujikarn.
One-Dish Thanksgiving
R OA ST E D H E R B E D V E G E TA B L E S Toss prepped veggies in olive oil and season with salt, pepper and chopped fresh herbs. Roast them by group on a rimmed baking sheet in a 350°F oven along with the turkey, and swap them out as they’re done. Reheat while the turkey is resting.
VEGETABLE
HOW TO CUT
POTATOES
Scrubbed , 11/2-in. chunks
BUTTERNUT SQUASH
Peeled , seeded , 11/2-in. chunks
BEETS
SMALL CARROTS GREEN BEANS
TIME 11/2 hr.
1 hr.
Peeled , 11/2-in. chunks, wrapped in foil
11/2 hr.
Trimmed , peeled , whole
11/2 hr.
Trimmed , whole
45 min.
T E ST K I TC H E N N OT E S We’ve figured out how to cook the bird and the sides all at once without adjusting the oven. Timing is everything: First, size up your bird. If it’s going to take 3 hours to roast, start with your longer-cooking veggies (potatoes, carrots, beets) at the 90-minute mark; then put in your quicker cookers (think green beans, squash) with about an hour to go. Roasting at longer, lower temps like this will draw out the sweetness of the veggies.
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Q
A: Our classic recipe is almost as easy as opening a can, but way more delicious. And it’s a cinch to customize — just swap in juice or vinegar for the water.
I WANT TO MAKE CRANBERRY SAUCE FROM SCRATCH. HELP!
CR A N BER RY SAUCE
In 2-qt saucepan, heat 1 bag (12 oz) cranberries, 1/2 cup sugar and 1/4 cup water to boiling on high, stirring occasionally. Reduce heat; simmer 5 to 10 min. or until cranberries pop and sauce thickens. Transfer to container and refrigerate until chilled, 1 hr. or up to 3 days.
Crush-Worthy Crusts
sprinkle with cornstarch and toss to combine. Pile into prepared bottom crust and pour juices over top. Top as desired. Note: You can sub 6 oz cranberries, blackberries or raspberries for an apple and add an extra tablespoon of cornstarch. BAKING HACK
CRUMB TOPPING Makes enough for 1 standard pie
1/4 cup firmly packed
dark brown sugar 1/4 cup granulated sugar 1/2 tsp ground cinnamon Pinch ground cloves Pinch kosher salt 1 cup all-purpose flour 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 1 cup old-fashioned rolled oats 1/2 cup roasted almonds, roughly chopped (optional) In food processor, combine sugars, cinnamon, cloves and salt. Add flour and pulse to incorporate. Add butter and pulse just until large clumps form. Transfer to bowl and gently toss with oats and almonds if using; refrigerate until ready to use. A PPLE OR PE A R PIE FILLING Makes enough for 1 standard pie
1/4 cup granulated sugar 1/4 cup firmly packed dark brown
CR A N BER RY-PE A R COBBLER FILLING Makes enough for 1 standard pie
12
desired. COBBLER TOPPING Makes enough for 1 cobbler
4 cups fresh or frozen cranberries 1 lb large pears or apples (about 2), peeled and cut into 1/2-in. pieces 2 tsp finely grated orange zest 1 Tbsp fresh orange juice 1 Tbsp grated peeled fresh ginger 2 Tbsp cornstarch
11/2 cups all-purpose flour 11/2 tsp baking powder 1/4 tsp kosher salt 3 Tbsp granulated sugar 4 Tbsp (1/2 stick) unsalted butter 1/2 cup plus 2 Tbsp buttermilk, divided 1 Tbsp turbinado sugar
Toss together all ingredients, then pour into baking dish and top as
1. In large bowl, whisk together flour, baking powder, salt and
G H DECEMBER 2020
granulated sugar. Add butter and rub between fingers until mixture resembles fine breadcrumbs. 2. Gradually add 1/2 cup buttermilk to flour mixture, stirring with large fork until just combined (do not overmix). Drop large spoonfuls of batter on top of fruit. Brush with remaining 2 Tbsp buttermilk and sprinkle with turbinado sugar. Bake at 375°F until fruit filling is tender and top is golden brown, 65 to 75 min.
sugar 1/4 tsp freshly grated nutmeg 21/2 lbs Golden Delicious apples or Bartlett pears (about 5 large) 11/2 lbs Granny Smith apples (about 3 large) 1 Tbsp fresh lemon juice 2 Tbsp cornstarch In large bowl, combine sugars and nutmeg. Peel, core and slice apples (or pears, if using) 1/4 in. thick, adding them to sugar as you go and tossing to coat. Toss with lemon juice and let sit, tossing occasionally, at least 1 hr. and up to 2 hr. before filling. Just before filling,
If you need roomtemperature butter but don’t have the time to let chilled sticks sit out, grate them. The shavings will soften them quickly.
FL A K Y BU T TER PIE CRUST Makes 1 crust
11/4 cups all-purpose flour 1 Tbsp sugar 1/2 tsp kosher salt 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 1. In food processor, combine flour, sugar and salt. Add butter and pulse until mixture resembles peasize crumbs. 2. Add 3 Tbsp ice water, pulsing until dough forms small clumps and holds together when squeezed (if necessary, add up to another Tbsp water, 1 tsp at a time). Do not overmix. 3. Transfer dough to piece of plastic wrap and shape into 1-in.-thick disk. Wrap tightly and refrigerate until firm, at least 1 hr. and up to 2 days. Note: Double the recipe if you need both a bottom and a top crust.
Cookie Cutter Crust: Mike Garten; Food Styling by Christine Albano; Prop Styling by Cate Geiger Kalus. All others: Mike Garten; Food Styling by Christine Albano; Prop Styling by Lis Engelhart.
Pick your favorite fruit filling (berries, apples or pears!), then make your pie extra with a crumble, a cobbler or a jazzed-up pie dough topping.
V ERY BER RY A PPLE PIE
A recipe for Bumbleberry Pie ran in 1998 with a jumble of berries (hence the name) and cherries in the filling. This time around, we used apples to balance the tart cranberries. Active 55 min. | Total 1 hr. 50 min.
1 recipe 2-Pie Pastry (below) 2 Gala or Fuji apples, peeled, cored and finely chopped 3 cups (12 oz) cranberries 1¼ cup granulated sugar ½ tsp ground cinnamon ¼ tsp ground ginger 1 cup (5 oz) frozen blueberries 1 cup (4 oz) frozen raspberries ¼ cup cornstarch 1 Tbsp heavy cream 1 large egg yolk 3 Tbsp coarse sugar
CHEDDA R LE A F CRUST Makes enough for 1 standard pie
11/4 cups all-purpose flour, plus more for surface 1 Tbsp sugar Pinch salt 2 oz sharp Cheddar cheese, grated 6 Tbsp cold unsalted butter, cut up 1. In food processor, combine flour, sugar and salt. Add Cheddar and pulse to coat. Add butter and pulse until mixture resembles coarse meal. Add 2 to 4 Tbsp ice water, 1 Tbsp at a time, pulsing until dough begins to come together. 2. Transfer dough to floured surface and knead a couple of times. Shape dough into 1/2-in.-thick disk, wrap tightly with plastic and refrigerate 1 hr. 3. On lightly floured surface, roll dough to 1/4 in. thick and cut out leaf shapes, then refrigerate 20 min. Arrange on top of pie filling just before baking. 4. Bake at 400°F until fruit is tender and crust is golden brown, 65 to 75 min., covering with foil if crust gets too dark.
T H AT ’S G E N I US!
Cookie Cutter Crust 2-PIE PASTRY
2½ CUPS ALL-PURPOSE FLOUR ½ TSP SALT 10 TBSP BUTTER, CUT UP AND VERY COLD 6 TBSP TRANS-FATFREE SHORTENING 7 TO 9 TBSP ICE WATER
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1. Heat oven to 400°F. On floured surface, with lightly floured rolling pin, roll one disk pastry into 12-in. circle. Transfer to 9-in. pie plate. Trim excess dough. Fold dough rim under; crimp as desired. Line crust with parchment paper; fill
1. In food processor, pulse flour and salt until combined. Add butter and shortening; pulse until coarse crumbs form. Drizzle in 5 Tbsp ice water, a few tablespoons at a time, pulsing between additions. Add another 2 to 4 Tbsp ice water, 1 Tbsp at
with pie weights or dried beans. Bake 15 min. or until bottom is slightly dry. Remove parchment and weights. Bake 10 min. or until golden; remove from oven. Reduce temperature to 375°F. 2. Roll remaining disk into 10-in. circle. With floured leaf-shaped cutters, cut out shapes from dough. Freeze cutouts on waxed-paperlined plate or cookie sheet while making filling. 3. Make filling: In 5-qt saucepot, combine apples, cranberries, sugar, cinnamon, ginger and pinch salt. Simmer on medium 10 to 15 min. or until most cranberries burst, stirring occasionally. Remove from heat. To cranberry mixture, add blueberries, raspberries and cornstarch. Place pie shell on rimmed baking sheet. Add filling; spread evenly. 4. In small bowl, whisk cream and egg yolk. Arrange cutouts all over top of pie. Brush shapes with cream mixture; sprinkle with coarse sugar. Bake 1 hr. to 1 hr. 15 min. or until crust is deep golden brown and filling is bubbly. SERVES 12 About 370 cal, 17 g fat (8 g sat), 4 g pro, 185 mg sodium, 53 g carb, 3 g fiber
a time, until dough just comes together when squeezed. 2. Transfer to work surface. Shape into 2 disks. Flatten and wrap each tightly in plastic. Refrigerate at least 30 min. or up to 2 days. Makes two crusts for tarts or pies.
Q: WHICH KINDS OF APPLES ARE BEST FOR BAKING?
Pie Ice Cream
Here’s the scoop: Make a tasty treat by swirling a slice of leftover pie into a pint of softened ice cream. Try cranberry-pear with vanilla, pumpkin with coffee or pecan with chocolate.
Make-Ahead Mousse
Get ready to fall in love: This light and creamy dessert is the ultimate no-bake pumpkin pie alternative. Gourd-ness gracious! PUMPK IN SPICE MOUSSE
Active 25 min. | Total 30 min. plus cooling and chilling
1 15-oz can pure pumpkin (13/4 cups) 1 tsp grated peeled fresh ginger 1/4 tsp ground cinnamon 1/4 tsp freshly ground nutmeg Kosher salt 3 oz cream cheese, cubed 1 tsp pure vanilla extract 1 cup sweetened condensed milk
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2 cups heavy cream, cold Sour cream and crushed ginger cookies, for serving 1. In medium saucepan, combine pumpkin, ginger, cinnamon, nutmeg and pinch salt. Cook on medium, stirring frequently until steaming heavily, darker in color and slightly thicker, about 5 min. 2. Remove from heat and stir in cream cheese and vanilla until smooth. Transfer to bowl, then
stir in condensed milk. Let cool completely. 3. Using electric mixer, beat cream until medium peaks form. Fold in cream cheese mixture, then spoon into 4-oz jars. Chill until ready to serve. Makes 8 cups. Serve dolloped with sour cream and crushed ginger cookies if desired. SERVES 16 About 195 cal, 14.5 g fat (9 g sat), 3 g pro, 55 mg sodium, 14 g carb, 1 g fiber
Ice cream: Mike Garten; Food Styling by Christine Albano; Prop Styling by Lis Engelhart. Mousse: Mike Garten; Food Styling: Christine Albano; Prop Styling: Cate Geiger Kalus.
A: For pies and crumbles, a combo of sweet and tart apples that hold their shape, like Granny Smith, Golden Delicious, Fuji, Gala and Winesap. It’s important to go with a mixture of varieties, but make sure to include the perennially available Granny Smith, since its tartness prevents a dessert from getting too sweet.
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Leftover Makeovers You’ve mastered the turkey sammy. Now try these tasty ways to reinvent all those extras.
Q
I WANT TO UPGRADE MY SANDWICH— ANY IDEAS?
1984 Curried Turkey Salad Curry Powder + Celery + Mustard + Golden Raisins 1979 Cali Club Sliced Onions + Avocado + Hot Sauce M ASHED POTATO SOUP Active 15 min. | Total 25 min.
2 Tbsp olive oil, plus more for serving 4 leeks (white and light green parts only), sliced into half-moons 2 cloves garlic, finely chopped 1 bulb fennel, cut into 1/4-in. pieces 1 stalk celery, thinly sliced Kosher salt and pepper 3 cups leftover mashed potatoes
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6 cups low-sodium chicken broth 4 sprigs fresh thyme 1 bay leaf (optional) 1 Tbsp lemon juice (optional)
1. Heat oil in large pot on medium. Add leeks, garlic, fennel and celery, season with 1/4 tsp salt and cook, covered, stirring occasionally, until very tender, 13 to 15 min. 2. Add mashed potatoes, broth, thyme and bay leaf and simmer,
stirring occasionally, until heated through, about 5 min. 3. Remove and discard thyme and bay leaf. Using immersion blender (or standard blender, in batches), puree soup until smooth. Stir in lemon juice and serve with cracked pepper and drizzle of oil if desired. SERVES 4 About 370 cal, 16 g fat (6 g sat), 12 g pro, 785 mg sodium, 49 g carb, 6 g fiber
1998 Mango Melt Mango Chutney + Melted Brie
ST U FFING ME ATBA LLS Active 25 min. | Total 25 min.
1 large egg 1 clove garlic, pressed Kosher salt and pepper 1/4 cup flat-leaf parsley, chopped (optional) 1 cup leftover cooked stuffing, roughly chopped 1 lb ground beef 1 cup marinara sauce, warmed 4 thick slices bread, toasted Ricotta and/or grated Parmesan, for serving 1. Heat broiler. Line large rimmed baking sheet with nonstick foil. In large bowl, whisk together egg, garlic, 2 Tbsp water and 1/4 tsp each salt and pepper; stir in parsley, if using. Add stuffing and mix to combine. Add beef and mix to combine. 2. Form meat mixture into 11/2-in. balls (about 20 total) and place on prepared baking sheet. Broil until cooked through, 6 to 8 min. 3. Toss with marinara and spoon over toast. Dollop with ricotta and sprinkle with Parmesan if desired. SERVES 4 About 405 cal, 19.5 g fat (7 g sat), 30 g pro, 690 mg sodium, 26 g carb, 4 g fiber
Mike Garten. Food Styling by Christine Albano. Prop Styling by Lis Engelhart.
A: At GH, we’ve always been obsessed with dayafter turkey sammies. Here are some of our favorite combos from throughout the years.
3 cups whole milk 8 oz Gruyère cheese, coarsely grated 1/4 tsp cayenne Kosher salt and pepper 3 cups shredded leftover cooked turkey or chicken
CR E A MY T U R K E Y PA STA BA K E Active 30 min. | Total 1 hr.
4 Tbsp olive oil, divided, plus more for dish 8 oz mezze rigatoni 1 large onion, chopped 1 lb cremini mushrooms, quartered 2 large cloves garlic, finely chopped 2 Tbsp fresh thyme 4 cups spinach 1/2 cup fresh flat-leaf parsley, chopped 3 Tbsp all-purpose flour
1. Heat oven to 400°F. Oil 3-qt or 9- by 13-in. casserole dish. Cook pasta per pkg. directions. 2. Meanwhile, heat 2 Tbsp oil in large skillet on medium. Add onion and cook, covered, stirring occasionally, until tender, 6 to 8 min. Add mushrooms and cook, tossing occasionally, until tender, 5 to 6 min. Stir in garlic and thyme and cook 1 min. Transfer to large bowl and toss with spinach and parsley. 3. Wipe out skillet and heat remaining 2 Tbsp oil on medium. Sprinkle flour over top and cook, stirring, 1 min. Gradually whisk in milk. Simmer, whisking often, until thickened, 4 to 5 min. Remove from heat and add Gruyère, cayenne, 3/4 tsp salt and 1/4 tsp pepper; stir until cheese melts and sauce is just smooth. 4. Fold turkey and pasta into
cheese mixture and toss to coat. Fold in spinach mixture. 5. Transfer to prepared dish. Bake until heated through, 10 to 12 min. SERVES 6 About 610 cal, 28.5 g fat (11.5 g sat), 44 g pro, 660 mg sodium, 45 g carb, 3 g fiber
CR A N BER RY SAUCE H A N D PIES Active 15 min. | Total 30 min.
1 recipe Flaky Butter Pie Crust (recipe, page tk) 3 oz raspberries, halved if large 1/4 cup leftover cranberry sauce 1/2 tsp cornstarch 1 large egg, beaten
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Granulated sugar, for sprinkling
1/4 cup confectioners’ sugar,
for glaze if desired
1. Prepare pie crust recipe, shape into 2 rectangles instead of 1 disk, and refrigerate as directed. 2. Heat oven to 400°F. Line a baking sheet with parchment paper. Working on lightly floured surface, roll 1 rectangle pie dough to 11by 14-in. rectangle (about 1/16 in. thick). Cut out twelve 21/2- by 4-in. rectangles, rerolling and cutting scraps as necessary and using second rectangle dough as needed. Arrange 6 rectangles on prepared baking sheet. Using a fork, prick holes in remaining 6 rectangles. 3. In bowl, toss raspberries with cranberry sauce and cornstarch. Spoon 1 heaping tablespoon cranberry mixture in center of each rectangle on sheet, leaving 1/2-in. border around edges. Lightly brush border with some egg. Top with pricked rectangles and press edges with a fork to seal. Refrigerate 10 min.
4. Brush tops of tarts with remaining egg and sprinkle with granulated sugar. Bake until golden brown, 12 to 15 min. Transfer to wire rack to cool. If desired, whisk confectioners’ sugar with a little cold water until drizzling consistency and drizzle over tops. Make Ahead: Freeze unbaked tarts on baking sheet until firm, then transfer to freezer-safe bag for up to 1 month. Bake, from frozen, at 375°F until golden brown, 20 to 30 min. MAKES 6 About 285 cal, 16.5 g fat (10 g sat), 4 g pro, 175 mg sodium, 31 g carb, 2 g fiber
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GATHER ’ROUND MOVE THE FEAST
Outdoors
Quentin Bacon.
Your yard is the ideal setting for a memorable meal. 1
SET THE TABLE.
2
HANG LIGHTS.
3
ADD GREENERY.
Use a picnic table or bring out a table from the house. An eclectic mix of benches and chairs will have everyone sitting pretty.
Set the mood with plenty of candles, lanterns and string lights. The glow will add to the ambience.
Decorate with seasonal touches like fall leaves and gourds. Raid the local farmers’ market for the best selection! See p. 26 for more alfresco ideas.
MAKE IT
Personal
FANCY FARMHOUSE Dress up everyday white plates with a linen napkin, unique utensils and loosely scattered greenery (like this silver dollar eucalyptus) on the table.
SPREAD THE LOVE Leave a blank card (with guests’ names in the return address space of the envelope) at each seat to encourage guests to send gratitude to a loved one via snail mail.
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G H DECEMBER 2020
Photographer: Mike Garten. Prop Stylist: Cate Geiger Kalus. Food Styling by: Barrett Washburne.
Marking your guests' seats (so what if your "guests" are the people who live in your house?) can make even the most casually set table feel special.
Easy, Clever DIYs
H OW TO TAC K L E
SEASONAL STAINS Save your tablecloth and other washable fabrics from these mess makers in just a few steps. Candle Wax FIVE-SECOND NAME CARD Wash the skin of a pomegranate (a piece of citrus works too!) and write the name on it with a paint marker.
Let the wax cool or hold a plastic bag of ice against it. Gently pry off the hardened wax with a spoon or dull knife. Place the fabric between paper towels and press with a warm, dry (no-steam) iron, rotating the towels as they absorb wax. Rub in liquid detergent. Wash in warm or hot water with fabric-safe bleach.
Pumpkin
NAPKIN NOTES Loosely knot linen napkins and tuck a strip of paper with the name on it (and if you’re not pressed for time, you can even add a quick message to the back!).
Scrape off excess and flush with cold water. Rub in liquid laundry detergent or a pretreater. Wait five minutes, then wash in the hottest water that’s safe with a fabric-safe bleach. FORAGED FREEBIE Make a cardholder by binding two twigs together with twine, and finish with the name on card stock.
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Cranberry Sauce Rinse with cold water.
Soak 15 minutes in a mix of 1 Tbsp white vinegar and 1/2 tsp liquid detergent in 1 qt cool water. Launder as usual in warm water with fabric-safe bleach.
Pine Tree Sap
Soak in rubbing alcohol to soften, then gently peel off what you can. Work in more alcohol to dissolve any remaining stain. Rinse. Rub in pretreater, and wash in the warmest water that’s safe.
Apple Cider
Flush with cold water. Work in liquid laundry detergent or a pretreater, and wash in warm or, if safe, hot water. If the stain remains, rewash and add in a fabric-safe bleach.
THE KIDS’ TABLE
Crafting Gratitude When children are thankful, they’re not just less whiny: It turns out kids who count their blessings tend to be more optimistic and satisfied with their lives, one study found. Make this super-easy spinning “pie” chart to help them pinpoint what they’re thankful for. Also, a simple “turkey leg” place card will make them appreciate that they scored you as a parent (it’s stuffed with candy!).
H E L P K I DS F E E L
THANKFUL ALL YEAR!
Check out these ideas from GH Humanitarian Seal star WE (we .org), an organization that makes doing good easy. Reward Gratitude
GRATITUDE PIE
Cut out a construction paper circle (try orange for a “pumpkin” pie!) the same size as the interior circle on a paper plate. Attach to the plate using a brass fastener (at office-supply stores), then cut out a “slice” of pie. Write a prompt, like “I’m Thankful for…” along the top, and encourage kids to write responses as they rotate the “slice” around the pie.
TURKEY LEG PLACE CARD
Stuff a brown paper bag with candy, popcorn or other goodies. Tape the opening shut and wrap a piece of white paper that’s been frayed at the edge around the end. Finish by adding the child’s name.
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Put a Pause on Buying
Ask your family to commit to an entire week without excess spending. For example, eat in and play board games instead of your usual Friday night dinner-and-a-movie ritual. You’ll have just as much fun, and your children will appreciate the luxury of a night out even more.
Create a Capsule
Each year on the same day (say, a birthday or special anniversary), have your child write what he is thankful for on a slip of paper. Date it, slip it in a plastic bag and bury it in the backyard, says Kielburger. A year later, dig it up. Repeat year after year and watch the gratitude grow!
Danielle Daly.
How-to
Put out an empty jar, suggests WE cofounder Craig Kielburger. Whenever your child shows that he’s thankful to you or someone else, drop a marble in the jar. When it’s full, take him out for a treat.
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Sparkling Kitchen Follow these shortcuts to tackle any last-minute chaos in your cooking zone.
SPEED-CLEANING S EC R ETS
MASTER THE MESS If it looks as if a tornado has touched down after every meal, reduce cleanup with these simple solutions.
CLEAR THE COUNTER. Stash mail, paper and rarely used small appliances (like a juicer) in designated drawers or cupboards. Use a cleanser to wipe the surface.
Lay down a “mat.”
SPOT-CLEAN THE STOVE. Take care of stovetop spills and grease on the door handle or inside the glass door with a wet sponge and a dash of baking soda (easier to rinse off than a sudsy cleanser). Wipe up crumbs, then liberally spritz burned-on food with ammonia from a spray bottle. Rinse well with warm water. Next, sprinkle on baking soda and add a few drops of white vinegar. Let it bubble for a minute or two before whisking away the grime with a scrub sponge.
Put cleaners in an easy-to-reach place.
LOAD THE DISHWASHER. Stop pretending you’re going to rinse dishes piling up in the sink — load them into the dishwasher now. Run water over drippy detergent bottles and wipe dry, then stick them — along with brushes, pot scrubbers and rubber gloves — under the sink. When all is relocated, wipe around the basin and over the faucet and counters with a cloth. GRAB THE MOP. Use a sweeper with disposable cloths, like GH Seal holder Swiffer, to pick up crumbs, dust and hair from the floor. GH tip: Keep a damp paper towel in one hand to zap stains so you don’t have to stop along the way.
Before messy cooking projects like frying wings or making pizza or pasta, place an old large towel on the floor. It will catch any spills or grease splatters so you won’t have to scrub. When dinner’s ready, carefully take the towel outside and shake it out, then toss it in the wash.
Use a lazy Susan to corral dish liquids and other products under your kitchen sink. Not only does it make them easy to access, but a plastic turntable with a lip catches drips and is easy to clean. GH LAB PICK: OXO GOOD GRIPS 16" TURNTABLE, $17, OXO.COM
Keep a mini vacuum close by.
Stash a lightweight stick vacuum in the closet nearest to your kitchen. Not just for carpet and rugs, it’s perfect for quickly handling dry spills on your tile and laminate floors. GH LAB PICK: BESTEK CORDED STICK VACUUM CLEANER, $41, WALMART .COM
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G H DECEMBER 2020
Mike Garten.
FAST FIXES FOR A
YOUR GUIDE TO A
Fridge Makeover Your fridge is about to be packed to the gills — here’s how to keep it neat, tidy and efficient.
1
2
3
Empty your fridge completely and wipe it down. As you remove everything, group similar items into categories like condiments, beverages, vegetables, fruit, uncooked meat, etc. Then throw out anything that’s expired, moldy or funny-smelling.
Fancy, cool-shaped storage boxes look nice at the market, but in your refrigerator at home, all those shapes and sizes can hog space. Find a style you like and stick with it. Buying from the same product line ensures that all your containers exist (and stack) harmoniously.
Stow produce in crisper drawers, and store snack items, like cheese sticks and hummus packs, together in the deli drawer. Everything will fit better, creating more usable space. Keep perishables (like eggs) in their packages so you can track expiration dates.
4
5
6
Line shelves and drawers with colorful liners for a fun (and functional) pop of color. Wipeable surfaces make cleaning up leaks, messes and spills super simple.
Give guests a road map to follow when searching for appetizers or putting away leftovers by labeling “zones” with stickers for things like beverages, leftovers and meal prep. That way, everyone in your home will be gently reminded where to put things back.
CLEAN IT, KEEP IT, TOSS IT.
GROUP POPULAR COMBOS IN BINS.
We’re talking deli meat, cheeses and condiments for sandwiches or diced veggies and teriyaki sauce for stir-fries. Placing them together in see-through bins will make them easier to access. Plus, you won’t have to go to the fridge multiple times or bundle things in your arms when prepping meals.
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STICK TO ONE STYLE.
ADD SOME STYLE.
PUT GROCERIES IN THE RIGHT PLACE.
LABEL ZONES.
GIVE THANKS
Under the
Stars
BRING OUT YOUR BEST SETTINGS. Use your favorite linens, platters and plates to create a cozy-chic alfresco scene (we even carried out the dining room table!). Warm it up with snuggly pillows, faux-fur throws and a pretty accent rug.
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Mike Garten. Food styling by: Michael Pederson. Prop styling by: Cate Geiger Kalus.
Take the celebration outside with a rustic candlelit gathering that's as easy as pumpkin pie to set up.
CREATE ROCKIN’ PLACE CARDS. Paint smooth stones with gold craft paint, then write on guests’ names with metallic marker to give a woodsy accent to your fall table-scape.
STRING UP THE LIGHTS. Soft, frosted bulbs help set the mood. PRO TIP: Plant posts in the ground on either end of the table, then use to attach string lights. GH Seal holder Balsam Hill has a range of LED lights.
RUNNERS UP! Use a unique, rustic runner to create a cozy yet elegant feel. Some ideas...
LIGHT IT UP Skip a fabric runner altogether and instead place lanterns and vases filled with seasonal greenery down the length of the table.
TRY A RUG Add texture and autumnal color by swapping out a tablecloth for a skinny vintage carpet laid along the center of your table.
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PILE IT ON Lay down a burlap runner and stack it with fresh flowers, succulents, pomegranates and amber or vintage candlesticks
GO SUPER WOODSY Cover a dried moss runner (you can buy them online) with a variety of succulents and tea lights.
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DECK IT ALL! DREAMING OF A
Green Christmas
Pretty new ways to use evergreens in every room—and tips for greening up the planet too!
BUY GARLAND IN BULK
Stacey Brandford.
Stock up on live greens, whether from a tree farm or a store like Costco, so you’ll have enough to drape on surfaces throughout the house.
HOW TO
H A N G YO U R O U T D O O R D E CO R AT I O N S SA F E LY Go for plastic hooks.
When they’re used to hang lights, metal hooks or nails can damage wires. We like Command Outdoor Light Clips.
Avoid extension cords.
TURN A WREATH INTO A CHANDELIER. Using a hook and ribbon, suspend greens from the ceiling above your table. Love the look but have a permanent light fixture? Drape pine boughs around the frame and secure them with ribbon.
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Instead, choose a surge protector labeled “ULapproved,” and be sure the sum of the wattage of your devices does not exceed the rating on the package.
Pick LED lights labeled for outdoors. They last
longer and use less energy than traditional incandescent string lights, and outdoor versions stand up better to wind and weather.
Find a friend. Hang lights
with someone who can pass you supplies and keep a ladder steady for you. (Make sure it’s a nonconductive fiberglass ladder, since you’ll be close to electricity.)
Table: Mike Garten. Door: Stacey Brandford. Wreaths: Mike Garten; Craft Styling by Cate Geiger Kalus and Alyssa Longobucco.
MAKE YOUR PORCH MORE FESTIVE. Stack two wreaths on the front door and connect them with fishing line. Add bows, birch logs, warm blankets, and other hits of cheer.
CREATIVE
Wreaths
CLEVER USES FOR
Even not-so-craftsy decorators can master these simple stunners. WISPY & WHIMSICAL
STEEL M AGNOLIAS YOU’LL NEED Magnolia branches, a florist’s-foam wreath, garden shears, silver acrylic paint, a paintbrush, fishing line (60 to 90 minutes)
YOU’LL NEED Cedar branches, thin wire, garden shears, baby’s breath (45 minutes)
HOW-TO Soak foam wreath in water for five minutes; hang on long piece of fishing line. Cut leaves off branches and stick into wreath, all pointing in same direction, until foam is covered. Paint select leaves with silver or gold. Loop fishing line to hang.
HOW-TO Form a garland (ours was five feet long) by wiring branches together (overlap about four to six inches), making sure all point in same direction. Shape into circle and secure with wire. Add baby’s breath sprigs and your fave miniature creature.
CANDY CANE STRIPES
M AGICA L FOR EST
YOU’LL NEED A Styrofoam wreath, two to three boxes of straws, glue, scissors (60 minutes)
YOU’LL NEED A faux wreath, artificial snow, bottle-brush trees, wire, spray adhesive (15 to 20 minutes)
HOW-TO Glue straws side-by-side on wreath, starting about an inch inside inner edge (put round object like drinking glass or roll of tape in middle as a guide). For second layer, cut remaining straws in half and glue on top of first layer.
HOW-TO Wrap wire around bases of mini trees and attach to wreath (dabbing hot glue on bottoms will help them stay upright). Spray adhesive all over wreath, then sprinkle with artificial snow. Hang on sturdy hook.
RIBBON
Give those gift bows a second life! Hang pictures
Use ribbon instead of wire as a hanger on the back of a light frame. Or make the ribbon visible by looping it around a hook or nail as the picture hangs below.
Add flair to a zipper Tie a piece of ribbon to a zipper pull for a pop of color on your purse or gym bag and to make it easier to open and close.
DIY a tape measure To measure a round object, wrap ribbon around its circumference, mark the length, and stretch over a ruler or yardstick.
Bundle sheet sets
Corral matching pillowcases and fitted and flat sheets in the linen closet to save time making beds.
Organize your keys
Did You Know?
If every family reused just two feet of ribbon, the cloth saved could tie a bow around the Earth.
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Pick a different color of ribbon to use as a key chain for every spare set, so you can easily tell which keys go where.
GARLAND Which is better for the planet? The American Christmas Tree Association (it’s a thing!) conducted a comprehensive tree life cycle assessment. We got the dirt
#teamreal Chopping down
the real thing isn’t as harmful as you might think: Producing an artificial tree takes about eight times as much energy as growing a live one. That said, skip the gas-guzzling trip to some wooded wonderland and buy local. When it’s time to toss it, compost the tree or ask your town’s waste authority for eco-friendly disposal options.
#Teamfake An artificial tree can have less of an environmental impact, but there’s a contingency clause: You have to keep it around for a minimum of two years (ideally up to nine), the ACTA study reports. Gotta toss it sooner? Please avoid the landfill and donate “gently used” trees to the Salvation Army, Goodwill or another charity instead.
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Q
Anything
Hang greens with Command hooks to lend cheer to any (or every!) doorframe and banister.
My in-laws never ask for input when buying presents for our kids, and we wind up with duplicates. How can I politely give some guidance? — D O N N A F.
Be direct. Dropping
hints (“Wow, we are buried under all the toys the kids have!”) doesn’t always work. Instead, address the problem head-on, couching your feedback in gratitude: “You are so generous! We’re cutting back this year, but we know Jake would love to go to a basketball game with you.” If they won’t rein in the stuffgiving, get the kids to agree that each holiday season they’ll donate toys they’ve outgrown.
Garland: Mike Garten. Christmas Trees: Getty Images.
the tree debate
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Mantels
People gather around them for everything from parties to gift opening, so offer something gorgeous to look at.
100 lights About how many you’ll need for every foot and a half of tree height. For a superbright look, double or triple this.
LET IT (BE) SNOW. Mix pieces in different creamy white tones and textures.
DISPLAY PRETTY ORNAMENTS. There are always extra ones. Hang them over the fireplace on a ribbon (secured with hooks at the ends) so they can catch the light.
Surprising Pet Hazards These holiday staples could harm your furry friends.
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TINSEL
Sure, it’s shiny, but it’s not a cat toy! A single strand can become tangled in a cat’s intestines, causing serious damage.
HOLLY & MISTLETOE Although poinsettias get bad PR (and yes, ingesting them can bring on a bellyache or worse), these leaves and berries are toxic to dogs and cats too.
CANDY CANES
Their tricky shape and wrapper can make these a choking hazard. Even scarier: Sugar-free ones made with xylitol are poisonous to dogs.
Mantel with stockings: Mike Garten. Mantel with ornaments: Sian Richards.
MEMORABLE
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MERRY MINI
Touches
Going for a real winter wonderland vibe? Use small wreaths and fallen branches to give every nook and cranny festive flair.
DECK THE HALL TABLE.
REPURPOSE HOUSEHOLD ITEMS TO STORE DECORATIONS.
DRESS UP A BOOKSHELF. Wrap boxes with craft paper and add a variety of coordinating accents. Finish with a sprinkling of sprigs and small hanging evergreen rings.
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1. Pack ornaments in egg cartons or plastic cups lined with tissue paper or paper towels. 2. Wrap Christmas light strings around a piece of cardboard or a hanger so they won’t get tangled.
Bookshelf: Mike Garten. Table: Sian Richards.
Spruce up an entryway or bare corner with evergreen branches in an oversize jar. Got a small apartment? It's a great alternative to a traditional tree!
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SEASON’S EATINGS The Big Meal
Mike Garten. Food Styling by Simon Andrews. Prop Styling by Lis Engelhart.
Turkey and ham aren’t the right fit for every family. Try these delicious, less traditional recipes and give them center stage on your holiday table.
COQ AU VIN ROSÉ Active 45 min. | Total 2 hr. 15 min. 4 oz pancetta, cut into 1/2-in. pieces 2 tsp olive oil 1 31/2- to 4-lb chicken, cut into 10 pieces Kosher salt and pepper 1 lb cremini mushrooms, quartered 2 medium onions, finely chopped 2 leeks (white and light green parts only), halved and sliced 2 cloves garlic, pressed 2 Tbsp all-purpose flour 1 750-ml bottle dry rosé wine 1/2 cup low-sodium chicken broth 2 Tbsp Dijon mustard 6 sprigs thyme 2 bay leaves 1/4 cup chopped fresh tarragon
1. Heat oven to 350°F. Heat large Dutch oven on medium. Add pancetta and oil and cook until pancetta is browned, 3 min. Using slotted spoon, transfer to paper towel. 2. Pat chicken pieces very dry and season with 1/2 tsp each salt and pepper. Add skin side down to pot and cook until golden brown, 5 min. per side. Transfer to plate. 3. Increase heat to medium-high, then add mushrooms and cook, tossing only twice, until browned, 6 to 8 min. Reduce heat to medium-low and add onions, leeks and garlic and cook, stirring occasionally, until light golden brown and tender, 6 to 7 min. 4. Sprinkle with flour and cook, stirring, 1 min. Add wine and bring to a simmer. Stir in broth, mustard, thyme and bay leaves. 5. Return chicken and pancetta to pan, cover, transfer to oven and cook until chicken is fork-tender, about 1 1/2 hr. Remove from oven, discard thyme and bay leaves and sprinkle with fresh tarragon. SERVES 6 About 535 cal, 33.5 g fat (9.5 g sat), 40 g pro, 585 mg sodium, 18 g carb, 2 g fiber
One-Dish Wonders
chopped sage. Heat to boiling on high, stirring constantly. Reduce heat; simmer, stirring, until thickened, 5 min. Stir in pecorino and 3/4 tsp salt. Remove from heat. 3. On bottom of greased 3-qt baking dish, arrange 3 or 4 noodles in single layer, breaking to fit if necessary; top with 1/3 of squash. Spread 1/3 of cream sauce over squash, then top with 1/3 of mozzarella. Repeat layering twice. Cover tightly with foil. Bake 50 min. Remove foil. Bake, uncovered, until top is golden and pasta is tender, 10 to 20 min. Broil on high until top is deep golden brown, 2 min. Let stand at least 10 min. before serving. Top with hazelnuts and sage leaves. SERVES 10 About 455 cal, 3 g fat (12 g sat), 19 g pro, 715 mg sodium, 46 g carb, 24 g fiber
SIP T IP
FREEZE LEFTOVER EGGNOG!
W IN TER SQUA SH L A SAGNA W ITH BROW N BU T TER BÉCH A MEL Active 25 min. | Total 2 hr. 20 min.
2 small butternut squash (about 4 lbs total), peeled, seeded and cut into 1/4-in.-thick slices 2 Tbsp olive oil 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg Kosher salt 1/2 cup unsalted butter 1/2 cup all-purpose flour
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5 cups low-fat (1%) milk 2 cloves garlic, finely chopped 8 medium sage leaves, finely chopped, plus more for topping 1 cup grated pecorino cheese 11 to 12 no-boil lasagna noodles 2 cups shredded mozzarella cheese Chopped toasted hazelnuts, for topping
1. Heat oven to 450°F. In large bowl, toss squash slices with oil, cinnamon, nutmeg and 1/4 tsp
salt; arrange squash in single layers on 2 large rimmed baking sheets. Roast 40 min. or until tender, switching racks halfway through. Reset oven temperature to 375°F. 2. Meanwhile, in large saucepan, heat butter on medium, swirling often, until browned and fragrant, 6 to 8 min. Stir in flour. Reduce heat to medium-low. Cook 1 min., stirring. Gradually whisk in milk until smooth. Add garlic and
Make your coffee, cocoa or rum extra merry by popping ’nog ice cubes into drinks when you need a little joy-tothe-world pick-me-up.
MUSHROOM A N D SPINACH BR E A D PU DDING Active 25 min. | Total 1 hr. 5 min.
2 Tbsp olive oil, plus more for dish and foil 1 lb cremini mushrooms, sliced 12 large eggs 1 cup milk 1 Tbsp Dijon mustard 1 tsp freshly ground nutmeg Kosher salt and pepper 11/4 lb sourdough bread, cut into 11/2-in. pieces 3 cups curly spinach 2 shallots, thinly sliced 6 oz Gruyère cheese, coarsely grated
1. Heat oven to 400°F. Oil 3-qt baking dish and piece of foil. 2. Heat oil in large skillet on medium-high. Cook half of mushrooms, tossing occasionally, until golden brown, 4 to 6 min.; transfer to plate. Repeat with remaining mushrooms, adding more oil if necessary. 3. Meanwhile, in large bowl, whisk together eggs, milk, mustard, nutmeg and 1 tsp each salt and pepper. Add bread and toss to coat. Fold in mushrooms, spinach, shallots and all but 1/2 cup cheese. 4. Transfer mixture to prepared dish, sprinkle with remaining cheese, cover with foil and bake 30 min. Remove foil and broil until golden brown, 2 to 4 min. SERVES 8 About 470 cal, 21 g fat (8 g sat), 26 g pro, 995 mg sodium, 43 g carb, 3 g fiber
Lasagna: Mike Garten; Food Styling by Tara Bench; Prop Styling by Cate Geiger Kalus. Bread Pudding: Mike Garten; Food Styling by Simon Andrews; Prop Styling by Cate Geiger Kalus.
Casserole for Christmas dinner? When they’re as special as these two are, the answer is, “Oh, yes please!”
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Tabletop Polenta Bar
Mike Garten.
We took inspiration from ancient Tuscany for this casual, rustic polenta bar. The cheesy, creamy cornmeal porridge (think grits, only better) gets poured flat onto a table (alla spianatora) and garnished with assorted toppings. To make it at home, just line your table with butcher paper.
CR E A MIEST COR NME A L POLEN TA
GA R LICK Y BE A NS & GR EENS
POR K & PEPPER S R AGU
Active 10 min. | Total 1 hr.
Active 10 min. | Total 20 min.
2 Tbsp olive oil 2 medium shallots, finely chopped 4 cups chicken broth 2 cups yellow cornmeal 1/2 cup grated Parmesan cheese 4 Tbsp (1/2 stick) unsalted butter Kosher salt
2 Tbsp olive oil 3 cloves garlic, thinly sliced 1 Tbsp fresh thyme leaves 1/2 tsp red pepper flakes 1 large bunch (about 1 lb) escarole, chopped Kosher salt 2 15-oz cans low-sodium cannellini beans (do not drain) 1 tsp sugar 2 Tbsp fresh lemon juice
3 Tbsp olive oil 1 boneless pork shoulder (about 31/2 lbs), well trimmed and cut into 4-in. chunks Kosher salt and pepper 2 large peppers (green and red), sliced 1 large onion, chopped 3 cloves garlic, chopped 3 Tbsp tomato paste 3/4 cup dry red wine 1 28-oz can crushed tomatoes 2 bay leaves
1. Heat oven to 350°F. Heat oil in large pot on medium. Add shallots and cook until golden, stirring occasionally, about 5 min. Add broth and 5 cups water. Bring to a boil, then slowly whisk in cornmeal. Cover and bake, stirring every 10 min., until cornmeal is tender, 40 to 50 min. 2. Stir Parmesan, butter and 3/4 tsp salt into polenta until butter melts. Serve immediately. SERVES 8 About 260 cal, 12 g fat (5 g sat), 5 g pro, 835 mg sodium, 33 g carb, 2 g fiber
1. Heat oil in large pot on medium. Add garlic, thyme and red pepper flakes. Cook, stirring, until garlic is golden, about 2 min. Add escarole and 1/2 tsp salt. Cook 2 min. or until escarole wilts, stirring occasionally. Gently stir in beans and sugar. Reduce heat to medium-low. 2. Cover and cook until greens are very tender, about 10 min. To serve, stir in lemon juice. SERVES 8 About 135 cal, 4 g fat (1 g sat), 7 g pro, 305 mg sodium, 20 g carb, 8 g fiber
Active 40 min. | Total 2 hr. 30 min.
1. Heat oven to 325°F. Heat oil in large Dutch oven or heavybottomed pot on medium-high until hot but not smoking. Season pork all over with 3/4 tsp salt and 1/2 tsp pepper; add to pot. Cook until browned on most sides, 10 to 12 min.; transfer to large plate. 2. To same pot, add peppers, onion, garlic and 1/2 tsp salt. Cook, stirring occasionally, until beginning to soften, 5 min. Add tomato paste and cook 1 min.,
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stirring. Add wine and bring to a boil. Boil until reduced slightly, about 2 min. Add tomatoes and bay leaves and return pork to pot. Bring to a boil, then cover and cook until pork is very tender, 11/2 to 2 hr. 3. Transfer pork to cutting board; with 2 forks, pull pork into bite-size pieces. Discard bay leaves. Return pork and any juices to pot with tomato sauce, stirring to coat. SERVES 10 About 260 cal, 13 g fat (4 g sat), 25 g pro, 535 mg sodium, 11 g carb, 3 g fiber
SAVORY MUSHROOM MEDLE Y Active 20 min. | Total 40 min.
4 Tbsp unsalted butter 2 large shallots, finely chopped 1 lb white mushrooms, trimmed and quartered 8 oz shiitake mushrooms, stems removed, cut into 1-in.-thick slices 8 oz oyster mushrooms, cut in half if large 2 cloves garlic, finely chopped 1 tsp fresh thyme leaves, plus sprigs for serving Kosher salt and pepper
In large, deep skillet, heat butter on medium-high. Add shallots and cook, stirring, 1 min. Stir in mushrooms, garlic, thyme, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring frequently, until mushrooms are tender and browned and liquid has evaporated, 12 to 15 min. SERVES 8 About 85 cal, 6 g fat (4 g sat), 3 g pro, 205 mg sodium, 7 g carb, 1 g fiber
Gourmet Gifts
PART Y IN A BOX Present your hosts with a boxed Brie they can stash in the fridge until they’re ready to enjoy it. Handwrite on the tag: Unwrap, cut off top rind and bake in its box at 350°F until bubbling (about 15 minutes). Top with thyme and pomegranate seeds.
SHIP COOKIES SO THEY DON'T CRUMBLE
COFFEE MUG MIXERS Make a cup of joe (or cocoa) full-on festive! Pour melted chocolate into vintage spoons and top with extras for adorable (affordable) treats. Wrap in cellophane, and you’re good to gift!
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1. Avoid delicate cookies, like thin tuiles. 2. Pack ’em tight. Use wax paper to line tins and to separate layers; then crinkle it up to fill in gaps. 3. Bubble wrap the tin, using enough to keep it snug in the shipping box.
Spoons: Mike Garten; Food Styling by Karen Tack. Brie: Mike Garten; Food Styling by Sherry Rujikarn. Opposite page: Mike Garten; Food Styling by Christine Albano; Prop Styling by Cate Geiger Kalus.
Handmade one-of-a-kind presents are as special as everyone on your list (aww). Oh, and good enough to eat — literally.
C A R A MELIZED ON ION & BACON JA M Active 20 min. | Total 1 hr. 50 min. plus chilling 11/2 lbs bacon,
finely chopped 3 large onions, finely chopped 1 medium leek, finely chopped 2 cloves garlic, finely chopped 1/2 cup balsamic vinegar 1/2 cup packed brown sugar 1/2 tsp dried oregano 1/4 tsp ground nutmeg
1. In deep 12-in. skillet, cook bacon on medium 30 min. or until crisp and fat has rendered, stirring occasionally. With slotted spoon, transfer bacon to paper towel–lined plate. Remove and discard all but 2 Tbsp bacon fat in skillet. 2. To fat in skillet, add onions, leek, garlic and 1/4 tsp salt. Cook on medium 50 min. or
until caramelized and soft, stirring occasionally. Add vinegar, sugar, oregano, nutmeg, bacon and 1/2 tsp coarsely ground black pepper. Cook 15 min. or until onions are very soft. 3. Transfer mixture to food processor; pulse until finely chopped. Transfer to 4 small jars; refrigerate until cold. Jam may be refrigerated up to 2 weeks. MAKES ABOUT 3 CUPS Each Tbsp about 45 cal, 3 g fat (1 g sat), 2 g pro, 95 mg sodium, 4 g carb, 0 g fiber
FEN N EL-ROA ST ED OLI V ES
Preheat oven to 425°F. On large rimmed baking sheet, toss 6 cups assorted brine-cured olives (not pitted); 4 cloves garlic, peeled; four 3-in.-long strips each lemon zest and orange zest; 2 Tbsp extra virgin olive oil; and 1/2 tsp black pepper. Spread in single layer. Roast 30 min., shaking pan
once. Divide olives, garlic and zest among 4 jars; add 1 Tbsp fennel seeds to each. Pour 1/2 cup sherry vinegar and 1/2 cup extra virgin olive oil over olives to cover. Makes about 5 cups. Store in refrigerator up to 1 month. CUCUMBER-TA R R AGONIN FUSED VODK A
Combine 1 bottle (750 mL) vodka with 1 medium cucumber, thinly sliced, and 4 large sprigs fresh tarragon. Cover and let stand at least 1 day or up to 2 days. Strain and pour into bottles. Keeps up to 2 months. Share These Cocktail Ide as: Combine with lemon
juice, Pimm’s and seltzer for an easy Pimm’s cup; serve with tonic and lime wedges for a next-level vodka tonic; add to lemon-lime soda for a refreshing spritzer.
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12 Days of Treats These festive cookies and sweets are as delicious as they are darling.
SECR ET INGR EDIEN T
BROKEN CANDY CANES
Active 15 min | Total 1 hr | Makes 19
Heat oven to 325˚F. Lightly coat a 9-in. square pan with nonstick spray. Line the pan with parchment paper, leaving a 3-in. overhang on 2 sides; lightly coat the parchment with nonstick spray. In a large bowl, whisk together 1 cup allpurpose flour, 1/2 tsp baking powder, and 1/4 tsp salt. Using an electric mixer, beat 1 stick (1/2 cup) unsalted butter (at room temperature), 3/4 cup packed light brown sugar, 1 large egg, and 1 tsp pure vanilla extract until light and fluffy, about 2 minutes. Stir in the flour mixture, then fold in 3/4 cup each white chocolate chips and toasted pecans (chopped). Transfer to the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, 30 to 35 min. Let cool in the pan for 10 minutes, then use the overhangs to transfer theblondies to a cutting board. While warm, cut out 19 stars using a floured 2-in. star cookie cutter. Transfer to a wire rack and let cool completely. Meanwhile, whisk together 2/3 cup confectioners’ sugar and 1 Tbsp water. Tint using liquid food color as desired. Decorate stars with glaze, and with sanding sugar or sprinkles if desired.
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Active 10 min. Total 15 min. | Makes 12
Using an electric mixer, beat 8 oz cream cheese (at room temperature), 4 Tbsp unsalted butter (at room temperature), 6 Tbsp confectioners’ sugar and 2 tsp orange zest until light and fluffy, 2 to 3 minutes. Spread 12 Belgian butter waffle cookies with 2 Tbsp each of the cream cheese mixture, then sandwich with 12 more cookies. Serve immediately.
PEPPERMINT-INI GARNISH
Dip cocktail glass rim into light corn syrup, then into crushed candies. Chill glass and fill with equal parts half-and-half, vodka, peppermint schnapps and white crème de cacao. MOVIE MARATHON POPCORN SNACK
Drizzle melted white chocolate over popcorn and toss with a handful of finely crushed candy canes. SWEET DIY ORNAMENTS
Spray metal cookie cutters with nonstick spray and place on a parchment-lined baking sheet. Fill each with crushed candies; bake at 350°F until melted, about 5 min. Let cool 1 min., then make a small hole in each with a greased skewer. After candies cool completely, pop them out, tie on ribbons and hang. (Eat or toss at the end of the season.)
Alexandra Rowley; Food styling by Stephana Bottom; Prop styling by Megan Hedgpeth.
STA R BLON DIES
It’s time to play Christmas candy crush! Grab a plastic bag, fill it with candy cane pieces and smash it with a rolling pin or a heavy-bottomed pot. Use the crumbles to make:
WA FFLE SA N DW ICH COOK IES
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Active 10 | Total 1 hr10 min | Makes 12
1 1/2 cups all-purpose flour 1 1/2 tsp ground ginger 1 tsp ground cinnamon 1 tsp baking powder 1/4 tsp ground nutmeg 1/4 tsp kosher salt 1/2 cup vegetable oil 1/2 cup firmly packed dark brown sugar 2 large eggs 1/4 cup unsulphured molasses (not blackstrap) 1/4 cup water 1/2 tsp pure vanilla extracts
ORNAMENT CUPCAKES Active 1 hr. | Total 1 hr. 30 min. Makes 12
12 gingerbread cupcakes, baked in paper liners (following recipe) 1 batch vanilla buttercream (page 54) 12 toothpicks 12 gumdrops String licorice, for decorating and to make hooks Craft store paper punches with holiday shapes Craft scissors with decorative edges, or pinking shears
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Small round candies, such as mini M&M’s or Skittles, edible silver and pearl dragées, sour candy strips, fruit leather, and white and colored sanding sugar, for decorating
1. Frost the cupcakes with vanilla buttercream, then decorate with sanding sugar,as desired. 2. Cut fruit leather with craft scissors to make colored bands of any width. Roll the leather between 2 sheets of parchment paper to fit into a paper punch. Punch out holiday shapes or cut decorative edges if desired. Cut string licorice to create strips to go across the cupcakes
or use round candy to make lines and shapes, as desired. 3. To make ornament hooks, cut string licorice into 12 lengths (2 in. each). Using a toothpick, poke a hole about halfway into the flat end of a gumdrop. Twist together 1 licorice piece at ends, about 1/4 in. up. Use the toothpick to guide the twisted end into the hole. Break the toothpick in half, then insert one half about halfway into the rounded end of the gumdrop. Poke the toothpick into the decorated cupcake to secure the gumdrop look.
1. Heat oven to 350˚F Line a 12cup muffin pan with paper liners. In a medium bowl, whisk together the flour, ginger, cinnamon, baking powder, nutmeg, and salt. 2. In a large bowl, whisk together the oil, sugar, eggs, molasses, water, and vanilla. Add the flour mixture to the oil mixture and mix until fully incorporated (the batter will be thin). 3. Divide the batter among the lined muffin cups (about 3 Tbsp each) and bake until a wooden pick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
BROW N IES W ITH DU LCE DE LECHE , PEC A NS & PR ETZELS Active 12 min. | Total 1 hr. | Makes 12
Heat oven to 325°F. Lightly coat a 9-in. square pan with cooking spray. Line the pan with parchment paper, leaving a 3-in. overhang on 2 sides; spray the parchment. Prepare a box of brownie mix according to pkg. directions. Transfer the batter to the prepared pan. Drizzle 1/2 cup dulce de leche over the top, then drag a table knife through the batter to marbleize. Sprinkle 1/2 cup each mini pretzels (broken), pecans (chopped), and 1/2 cup bittersweet chocolate chips over the batter. Bake and cool according to pkg. directions. Serve with extra dulce de leche if desired.
Ornaments: Con Poulos; Food Styling by Stephana Bottom; Prop Styling by Marina Malchin. Brownies and Reindeer: Alexandra Rowley; Food styling by Stephana Bottom; Prop styling by Megan Hedgpeth. Citrus: Mike Garten; Food Styling by Sara Neumeier; Prop Styling by Cate Geiger Kalus.
Gingerbread Cupcakes
CHOCOL AT E- CIT RUS CR A N W HEELS
USE WINE BOTTLES FOR BAKING.
Can’t find your rolling pin? In a pinch, do the job with an unopened wine bottle—just make sure to use a light touch as you roll the dough.
Active 40 min. | Total 1 hr. 15 min. plus chilling and cooling
2 cups all-purpose flour 1/4 tsp baking soda 1/4 tsp kosher salt 3/4 cup dried cranberries 1/2 cup confectioners’ sugar 1/2 cup granulated sugar
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3/4 cup (11/2 sticks) butter, at room temp 1 tsp finely grated orange zest 1 tsp vanilla extract 1/4 tsp ground cinnamon Melted white or dark chocolate (about 12 oz), for dipping Dried orange slices (optional)
1. In medium bowl, whisk flour, baking soda and salt. In food processor, pulse cranberries, confectioners’ sugar and granulated sugar until cranberries are very finely chopped; transfer to large mixing bowl. 2. With mixer on medium-high speed, beat cranberry mixture and butter until combined. Beat in orange zest, vanilla and cinnamon. Beat in flour mixture until just combined, scraping down side of bowl occasionally. Divide dough in half. Roll each half into 2-in.-diameter log; wrap tightly with plastic wrap. Refrigerate overnight or up to 1 week. 3. Heat oven to 350°F. Working with 1 log at a time, cut into 1/4-in.-thick slices; arrange on large parchment-lined baking sheet, spacing about 1 in. apart. Bake until golden brown around edges, 15 to 17 min. Let cool on cookie sheet 5 min. Transfer to wire rack to cool completely. Repeat with remaining log. 4. Dip cooled cookies halfway into melted chocolate; decorate with orange slices if desired. Place on waxed-paper-lined baking sheet. Refrigerate until set. Cookies can be stored in airtight containers in freezer for up to 2 weeks. MAKES ABOUT 4 DOZEN. About 100 cal, 5 g fat (4 g sat), 1 g pro, 50 mg sodium, 14 g carb, 0 g fiber
Active 40 min. | Total 1 hr. plus cooling
1 cup all-purpose flour 1 2/3 cups cornstarch 1 tsp baking powder 3/4 tsp ground cinnamon 1/4 tsp kosher salt 10 Tbsp unsalted butter, softened 1/2 cup sugar 1/2 tsp vanilla extract 4 large egg yolks 1 jar (16 oz) store-bought dulce de leche or about 1 cup Slow-Cooker Dulce de Leche (left)
SLOW- COOK ER DU LCE DE LECHE
Transfer one 14-oz can sweetened condensed milk to one 1-cup canning jar or three 1/3-cup jars. Stir in 1/8 tsp salt and seal tightly with lid; place in slow-cooker bowl (if using larger jar, lay down sideways). Cover with water. Place lid on slow cooker and cook on Low 8 hr. Carefully remove jar from water and wipe dry. Let cool 1 hr. in refrigerator before opening. Makes about 1 cup.
1. Heat oven to 350°F. In large bowl, sift flour, cornstarch, baking powder, cinnamon and salt. With mixer on mediumhigh speed, beat butter and sugar until creamy. Beat in vanilla, then egg yolks, 1 at a time. With mixer on low, beat in flour mixture until just combined, stopping and scraping down side of bowl occasionally. 2. On lightly floured surface, with lightly floured rolling pin, roll half of dough to 1/4-in. thickness. With 1 1/2-in. round cutter, cut out rounds. With small knife or mini offset spatula, transfer rounds to large parchmentlined baking sheet, spacing 1 in. apart. Reroll scraps once. Bake until golden brown on bottoms, 12 to 15 min. 3. Let cookies cool on cookie sheet 5 min. Transfer to wire rack to cool completely. Repeat rolling, cutting and baking with remaining dough. 4. To assemble, place dulce de leche in piping bag fitted with star tip. Pipe onto half of cookies. Top with remaining cookies. Cookie sandwiches can be stored in airtight containers in freezer for up to 1 month. MAKES ABOUT 3 DOZEN Each sandwich cookie about 120 cal, 5 g fat (3 g sat), 2 g pro, 75 mg sodium, 18 g carb, 0 g fiber
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Q
OH NO! I WAS BUSTED REGIFTING A PRESENT. WHAT DO I DO?
A: Even when you think the
receiver will adore what you’re giving her, regifting is an etiquette minefield. The best thing to do is own it. “Kerry, I’m sorry. I wasn’t up-front with you that the vase originally came from my sister-in-law. I truly thought you’d love it, and I hope you’ll still enjoy it even knowing it’s regifted.” Next time, if getting caught will threaten the relationship, better to skip the regifting or be honest about it from the start.
This Page: Mike Garten; Food Styling by Sara Neumeier; Prop Styling by Cate Geiger Kalus. Opposite page (Jammy Cookies): Mike Garten; Food Styling by Tara Bench; Prop Styling by Cate Geiger Kalus.
Dulce de Leche Sandwiches
Jammy Sandwiches Active 40 min. | Total 1 hr. 35 min. plus chilling
23/4 cups all-purpose flour 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp baking powder 1/4 tsp ground cloves 1/4 tsp kosher salt 1 cup (2 sticks) unsalted butter, at room temp 3/4 cup granulated sugar 1 large egg plus 1 egg yolk 2 tsp pure vanilla extract 2 tsp finely grated orange zest Confectioners’ sugar, for dusting 11/2 cups apricot or raspberry jam
1. In large bowl, whisk together flour, cinnamon, nutmeg, baking powder, cloves and salt. Using an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3 min. Beat in egg and yolk, then vanilla and zest. 2. Reduce mixer speed to low and gradually add flour mixture,
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mixing just until incorporated. Shape dough into 4 disks and roll each between 2 sheets parchment paper to 1/8 in. thick. Chill until firm, 30 min. in refrigerator or 15 min. in freezer. 3. Heat oven to 350°F. Line baking sheets with parchment paper. Using floured 2- to 3-in. round fluted cutters, cut out cookies. Place on prepared sheets. Reroll, chill and cut scraps. Using smaller cutter, cut out centers of half of cookies. 4. Bake, rotating sheets halfway through, until cookies are light golden brown around edges, 10 to 12 min. Let cool on sheets 5 min. before transferring to wire racks to cool completely. 5. Dust cutout cookies with confectioners’ sugar, then form sandwiches with whole cookies, jam (1 1/2 tsp per sandwich) and cutouts. MAKES 48 SANDWICH COOKIES About 100 cal, 4 g fat (2.5 g sat), 1 g pro, 20 mg sodium, 16 g carb, 0 g fiber
Hanukkah Is Here The only thing better than eight nights of gifts? These tasty, crispy latkes.
Potato Latkes Active 30 min. Total 30 min. Makes 20
1. In large bowl, whisk together eggs, 1 tsp salt and 1/4 tsp pepper. 2. In food processor with large grating disk (or on the large holes of box grater), grate potatoes and onions. Add to bowl with eggs and toss. Stir in matzo meal. 3. Heat 2 Tbsp oil in large skillet over medium heat. Gently drop 5 large spoonfuls of potato mixture (about 1/4 cup each) into skillet. Flatten to create even pancakes and cook until browned and crisp, 4 to 6 min. per side; transfer to wire rack or paper towel–lined plate. 4. Repeat with remaining potato mixture, adding more oil to skillet as necessary (when getting near the end of potato mixture, strain and discard any liquid at bottom of bowl).
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Mike Garten; Food Styling by Tara Bench; Prop Styling by Cate Geiger Kalus.
2 large eggs Kosher salt Pepper 2 lbs medium russet potatoes 2 medium onions 1/2 cup matzo meal 8 Tbsp olive oil
Apple, Scallions, Cracked Pepper
Horseradish Sour Cream, Dill, Pomegranate Seeds
6 TA S T Y L AT K E T O P P E R S
Beets, Goat Cheese, Lemon Zest
Sautéed Apples, Thyme
Sautéed Onions, Whole-Grain Mustard
Hard-Cooked Egg, Capers, Parsley
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