Taste of the Holidays Cookbook

RECIPES C MENU k HOSTING TIPS k PLANNING

COOKBOOK

brunch You had me at

Make-ahead and day-of ideas for a memorable holiday feast

Section C

Friday, December 21, 2018

The Examiner

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By Southern Kitchen

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RECIPE SWEEPSTAKES & COOKBOOK

CONTACT US Phone: (816) 254-8600 ADVERTISING displayads@examiner.net Taste of the Holidays Cookbook is created annually by GateHouse Media LLC and distributed with various newspapers across the country and by King Features. Reproduction in whole or in part without prior written permission is strictly prohibited. Opinions expressed in the publication are those of the authors and do not necessarily represent those of the management of the publication.

Cover: Southern Kitchen photos ©2018 GATEHOUSE MEDIA ALL RIGHTS RESERVED

hen making a cornbread dressing, it’s important to remember that the crumbly cornbread will absorb a significant amount of liquid, so don’t worry if the initial mixture appears loose. While not mandatory, your dressing will benefit by letting it rest overnight in the refrigerator before baking, as it gives the cornbread more time to absorb the liquid.

Store-bought chicken broth is fine to use, but homemade chicken stock — or even turkey stock — is always preferred.

You can either buy pre-made cornbread or make your own.

If you use store-bought cornbread, purchase a variety with as little added sugar as possible.

Bacon Cornbread Dressing Serves: 12 Hands-on time: 40 minutes Total time: 1 hour and 30 minutes • 1 pound applewood-smoked bacon, diced • 1 yellow onion, diced • 3 stalks celery, diced • 5 cloves garlic, minced • 8 cups crumbled cornbread • Kosher salt and freshly ground black pepper • 4 cups chicken or turkey stock, plus more if needed • 6 large eggs • 1/2 cup chopped Italian parsley, for serving Heat oven to 400 degrees.

Spread the bacon across

SOUTHERNKITCHEN.COM

Stuff yourself with this dressing recipe

the bottom of a large cast iron skillet, place over medium-low heat and slowly cook, stirring frequently, until it has crisped and the fat has rendered out, 8 to 10 minutes.

Increase the heat to medium, add the onion and celery, and cook until the vegetables are soft, 6 to 8 minutes. Add the garlic and cook until aromatic, about 1 minute. Stir in the crumbled

cornbread and cook, stirring, until lightly browned, about 5 minutes. Remove from the heat.

In a large bowl, beat the eggs until smooth. Whisk in the chicken stock and parsley. Fold into the cornbread mixture in the skillet until evenly combined. Bake until the dressing is set and golden brown, about 45 minutes. Let sit for 5 minutes before serving.

The Tiramisu

Café Verona 206 W. Lexington Ave.

Mulled Wine

Court House Exchange 113 W. Lexington Ave.

Santa's Cider

Diamond Bowl & Billiards 218 N. Osage Street

Walnut Cracker

Ophelia's Restaurant 201 N. Main Street

BRUNCH PAJAMA PARTY This is an event borrowed from my group of close friends. One morning post-Christmas, we all gather in our PJs to watch “A Muppet Christmas Carol,” eat brunch and drink mimosas. The event is aptly named “Muppets and Mimosas” and it’s a tradition that’s been going strong for over five years.

We like to get creative with our menu items and dishes, twisting the names of recipes and serving pieces to reflect Muppet characters.

Menu • Vesper Scooter Mimosa (see recipe on Page 13) • Cast Iron Cookie Monster • Pepe the King Prawn & Grits • Swedish Chef’s Morning After Mac & Cheese • Southern Kitchen’s breakfast casserole — no Muppet tie-in here, just a really good brunch dish:

PHOTOS: SOUTHERNKITCHEN.COM

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holiday party theme ideas

By Ashley Twist Cole SouthernKitchen.com

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he holiday season offers many opportunities to throw a festive event, and to step outside of the traditional holiday cocktail party. The countdown to the end of the year is on, so you only have a few weeks to squeeze in all that merriment.

If you’re up for the challenge, here’s a list of three holiday parties to throw between now and New Year’s.

Southern Kitchen’s Breakfast Casserole Serves: 6 to 8 Hands-on time: 45 minutes Total time: 1 hour and 30 minutes • 1 pound hot breakfast sausage • 2 cups chicken broth • 2 cups milk • 1 cup stone-ground grits • 3 cups shredded cheddar cheese • 2 tablespoons unsalted butter • Kosher salt and freshly ground black pepper • 8 large eggs • 1 tablespoon vegetable oil • 8 ounces grape tomatoes • 6 scallions, green part only, cut into 1 inch pieces • 2 tablespoon apple cider vinegar Heat the oven to 375 degrees.

Heat a large cast iron skillet over medium-high heat. When the skillet is hot, add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned.

Remove from the heat, drain off the rendered fat and spread the sausage across the bottom of the skillet.

Meanwhile, in a large saucepan, bring the chicken stock and milk to a boil over high heat. Whisk in the grits, reduce the heat to low, and cook, stirring frequently, until

tender and thickened, about 40 minutes. (Whisk in more milk or stock, as needed, to produce a creamy texture.)

Remove from the heat and stir in 1 cup of the cheese and 2 tablespoons of the butter. Season to taste with salt and pepper.

In a large bowl, whisk together the eggs and season with salt.

In a medium skillet, melt the remaining tablespoon of butter over medium heat. When the butter is foamy, add the eggs and cook, stirring constantly, until just cooked.

Pour the eggs into the grits and stir to combine. Wash the skillet.

Pour the grits mixture over the sausage in the skillet and spread evenly. Sprinkle the remaining 2 cups cheese over the top.

Bake the casserole until the cheese has formed a browned crust, about 45 minutes.

Meanwhile, heat the oil in the now-clean medium skillet over high heat. When the oil is hot, add the grape tomatoes and cook, stirring occasionally, until the tomatoes have blistered all over. Add the scallions and toss until wilted and blistered. Remove from the heat, mix in the vinegar and season to taste with salt and pepper.

Top the casserole with the tomato mixture and serve hot.

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COOKIE SWAP CONTEST

Everyone loves a cookie swap during the holiday season. You make one batch and in return get lots of really great cookies that you probably wouldn’t make yourself. Because competition sparks creativity, why not make it a contest? All participants bring their cookies in an opaque dish, so other guests don’t see what everyone has made. Each person puts their cookies on the table one at a time in secret. (The host can facilitate this process.) When all cookies are accounted for, everyone tries each cookie and votes on a piece of paper for their favorite. The host tallies up the votes and the winner(s) receive a prize. Offer up a few fun awards such as most consistent cookie, best twist on a classic, prettiest cookie and best overall.

NEW YEAR’S GAME DAY PARTY This is about as low-key of a party as you can get, but it certainly is rewarding — especially if your team wins the big game.

Menu • Mocktail or sweet tea for those who were extra festive on New Year’s Eve • Classic Southern Cornbread • Seafood Gumbo • Smoky Bacon and Black-Eyed Pea Salad — Southern tradition has it that eating black-eyed peas on New Year’s Day brings prosperity:

Smoky Bacon and Black-Eyed Pea Salad Serves: 6 to 8 Hands-on time: 15 minutes Total time: 45 minutes For the dressing: • 1 1/2 tablespoons malt vinegar • 1 tablespoon whole grain Dijon mustard • 2 large cloves garlic, minced • 2 teaspoons molasses • 1/2 teaspoon kosher salt • 1/4 teaspoon freshly ground black pepper • 3 tablespoons extra-virgin olive oil For the salad: • 1 (16-ounce) bag frozen black-eyed peas • 6 strips bacon, preferably thick-cut and applewood smoked, cooked and crumbled • 1/2 cup diced red onion • 1/2 red bell pepper, seeded and diced • 1/4 cup chopped fresh parsley

• 3 scallions, thinly sliced • 1 stalk celery, diced • 1 jalapeño, seeded and minced To make the dressing: In a medium bowl, whisk together the vinegar, mustard, garlic, molasses, salt and pepper. Whisk in the olive oil until smooth and emulsified.

To make the salad: In a large saucepan, bring 3 cups water to a boil. Add the black-eyed peas and return to a boil. Reduce the heat to low and simmer, stirring occasionally, until the peas are tender but still hold their shape, 20 to 25 minutes. Drain and let cool completely.

In a large bowl, combine the cooled, cooked peas, with the bacon, onion, bell pepper, parsley, scallions, celery and jalapeño. Pour the dressing over the salad mixture and toss to coat evenly. The salad can be served immediately, at room temperature, or chilled.

PHOTOS: SOUTHERNKITCHEN.COM

Recipe share parties are the new potlucks

By Kate Williams SouthernKitchen.com

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hrowing a recipe share party is kind of like hosting a potluck with a mission. You’ll ask your guests to bring in their favorite family recipes, along with copies of the recipe itself, to eat and share and enjoy. It’s a great way to keep the conversation going around family cooking, with more food and drink involved.

Here’s how I’d do it: Menu The main attraction for this party is the food itself, of course, so spend some time filtering through your recipe boxes and folders and cookbooks to pick out your favorite family recipe. It could be anything — a secret recipe for chili, your grandmother’s chocolate chip cookies, or braised rutabagas with pulled pork — but keep in mind how you’ll serve it. Slow cooker recipes are particularly well-suited to potlucks, as are any desserts that are easy to transport. Pan-seared fish and multi-tiered cakes probably aren’t.

Ask all of your guests to do the same.

Consider assigning categories if you’re worried that everyone will show up with Jell-O salads; two or three desserts will be fine, as

will several types of chili, but, again, you may not want 12 towering orbs of congealed vegetables. (Unless that’s your thing!)

Drinks If you’re throwing a party, you can’t forget the drinks. The time of day will help determine your course. Is it an afternoon party full of nibbles? Maybe you’ll want to stick with sweet tea and lemonade. Or do you have friends with secret family recipes for punch? Assign them the drinks category and incorporate it into your potluck.

Favors In addition to a full stomach, you’ll want your guests to leave with a little keepsake.

Ask your guests to bring in copies of their recipes. These can be typed-up recipes or copies of recipe cards. Hustle up a Polaroid camera (yes, they still exist) to capture pictures of each dish. After you’re done eating, have guests cut and paste the recipes and pictures into small scrapbooks.

Encourage adding notes and tips by passing around colorful Sharpies. We all know that those personal notes are the best part.

Or, go digital with it. Do a little searching on Instagram and choose a unique hashtag for your party, like #recipeshareparty 2018. While your friends are eating and chatting, encourage them to snap pictures of the food and recipes, and post them using the hashtag. At the end of the party, you’ll have a collection of images and recipes to return to when you’re in need of some dinner inspiration. If you do go this digital route, you’ll also still likely have guests who want to leave with physical recipes, so encourage everyone to bring copies of their recipes as well.

Leftovers As with any potluck, there will likely be plenty of food left over. Instead of keeping it all for yourself, encourage sharing by asking your guests to bring in a collection of containers. They can pack up extra soup and cookies to take home and enjoy the next day.

Reader Submissions Fresh Apple Cake PHOTOS: METROCREATIVE CONNECTION

Submitted by: Gloria Meadows Cake Ingredients: • 3/4 cup vegetable oil • 1 cup sugar, • 2 eggs • 1 teaspoon vanilla (Cream these four ingredients together.)

• sift 11/2 cups flour • 1 teaspoon baking soda • 1/4 teaspoon salt • 2 cups chopped apples and nuts to your preference.

(Walnuts or pecans are both good) Glaze Ingredients: • 1 cup brown sugar • 1/4 cup milk • 1/2 cup margarine (which you boil together 2 minutes) Recipe Details: Cream the first four ingredients . Sift dry ingredients and add, then fold in chopped apple and nuts. Bake 30 - 40 minutes until a toothpick comes out clean 350 degrees Glaze while cake is hot.

Bread Pudding Submitted by: Linda Mason For the bread pudding: • 6 Slices of Bread • 2 cups of Milk • 1-1/2 cup of Brown sugar • 1-1/2 Cup of Raisins • 1 tsp Vanilla Extract Recipe Details: 2 cups of milk. 6 slices stale bread (may be lightly toasted, cut or tear unto pieces, one half cup firmly packed brown sugar one half cup raisins. 1tsp vanilla bake in 350 degree oven for 45 minutes . done when case-knife comes out clean when inserted in.

Simple and tasty.

brunch You had me at

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Make-ahead and day-of ideas for a memorable holiday feast

By Kate Williams SouthernKitchen.com

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he stockings have been unstuffed and the Santa presents have been unwrapped. It’s mid-morning on Christmas Day and everyone’s stomachs are grumbling. Your family is clamoring for brunch, but no one has any desire to slog away in the kitchen after a busy holiday morning. Don’t fret — with a little planning, or at least some smart shopping, you don’t have to.

Christmas brunch (or New Year’s, or any festive occasion) is the perfect time to flex your make-ahead muscles. And even if you forgot to assemble a breakfast casserole ahead of time, we have the quick and easy recipes for you to throw together day-of. Drinks included.

We’d recommend picking at least one make-ahead dish to make your morning run as smoothly as possible.

THE MENU Make-ahead options • Pecan Bread Pudding French Toast: For our festive, make-ahead version, we up the indulgence by a factor of three with a rich, brioche bread pudding base, a creamy soak and a whipped cream topping. Make the bread pudding at least a day in advance so it’ll firm up and become sliceable in the fridge. Day-of, simply slice, soak and fry in butter.

• Patatas bravas: The Spanish dish’s name roughly translates to “angry potatoes,” and we consider our version to be even more perturbed with its extra dose of spice. You can bake the potatoes up to two days ahead of time and quickly re-crisp them in a skillet or the oven, and the sauce can be whisked together as early ahead of time as you need. Toss and serve.

• Run Rudolph Run Cocktail: This sparkling wine cocktail was originally created

to feature the bitter marasca cherries from Northern Italy. While delicious, they’re almost impossible to find in the United States, so we’ve substituted fresh, seasonal cranberries instead. Poach them in simple syrup to temper some of their natural tartness, making the drink more cohesive, and refrigerate the syrup for up to a few days before serving. Pour on your favorite sparkling wine for a fizzy drink that can’t be beat.

Last-minute options • Bacon Cheddar Drop Biscuits: Quick and easy to prepare, these one-bowl drop biscuits make for an indulgent brunch treat. Extra fat, in the form of sour cream and vegetable oil, ensure totally tender biscuits, and the use of self-rising flour elimates extra ingredients. Even better: A one-two punch of bacon and cheddar cheese makes these biscuits totally unforgetable.

• Country Ham and Broccoli Frittata:

Think of a frittata as a crustless quiche, or an omelet without any pressure of the ever-treacherous flip. It’s a great one-pan wonder that can easily feed a small group, and can be a perfect outlet for any cooked meats or vegetables you may already have in your refrigerator. The only special equipment you’ll need is a large nonstick skillet, and the frittata only needs 20 minutes to cook. Serve the frittata directly on the cutting board to eliminate another dish to wash.

• Vesper-Style Mimosas: Traditionally made with gin, the Vesper martini gained prominence in the 1953 novel “Casino Royale” as James Bond’s drink of choice.

We’re giving the classic a bit of a brunch update by turning it into a mimosa. It’ll only take a few extra minutes to prepare than a traditional mimosa, and those moments are well worth it. We’re not gonna lie, this quadruple-boozy treat isn’t for the faint of heart, but, hey, who doesn’t need a little help getting through the holidays?

PHOTOS: SOUTHERNKITCHEN.COM

Patatas Bravas

Pecan Bread Pudding French Toast Serves: 6 Hands-on time: 20 minutes Total time: 2 hours For the bread pudding: • 2 cups half and half • 4 tablespoons unsalted butter, plus more for greasing the pan • 1/2 cup sugar • 4 large eggs • 4 large egg yolks • 1 tablespoon vanilla • 1 teaspoon ground cinnamon • 1/2 teaspoon ground nutmeg • 1/2 teaspoon kosher salt • 6 croissants or brioche buns, torn into 1-inch pieces For the French toast: • 1 cup half and half • 4 large eggs • 1 teaspoon ground cinnamon • 8 tablespoons (1 stick) unsalted butter, melted • 1/2 cup toasted chopped pecans, for serving • Maple syrup, for serving • Whipped cream, for serving (optional) To make the bread pudding: Heat the oven to 225 degrees. Butter a loaf pan.

In a medium saucepan, heat the half and half and butter over medium heat until gently simmering.

In a large bowl, whisk together the sugar, eggs and yolks, vanilla, cinnamon, nutmeg and salt. When the half and half mixture has come to a simmer, slowly whisk it into the egg mixture. Add the bread and let soak until the bread is almost completely saturated, about 5 minutes.

Transfer the mixture to the prepared baking dish and bake until a cake tester inserted in the center comes out clean, about 60 minutes. Let cool at room temperature for 45 minutes, then refrigerate overnight or until completely chilled.

To make the French toast: Slice the chilled bread pudding into slabs 4 inches long and 1/2-inch thick.

In a medium bowl, whisk together the half and half, eggs and cinnamon.

Melt the butter in a large skillet over medium heat. Coat each slab of bread pudding in the custard mixture, then, when the butter is foamy, place in the skillet in batches, without crowding the pan. Cook until softened, browned and heated throughout, about 4 minutes on each side. Repeat with the remaining slabs of bread pudding.

To serve, top the French toast with pecans and drizzle with maple syrup. Serve whipped cream on the side, if desired.

Serves: 6 Hands-on time: 40 minutes Total time: 40 minutes • 1 1/2 pounds red potatoes, scrubbed and cut into bite-sized pieces • 3 tablespoons extra-virgin olive oil • Kosher salt and freshly ground black pepper • 3/4 cup mayonnaise • 1 tablespoon tomato paste • 1 tablespoon smoked paprika • 1 tablespoon sambal or Sriracha sauce • 1 clove garlic, finely minced • Juice of 1/2 lemon Heat the oven to 425 degrees.

In a large bowl, toss the potatoes with the olive oil and season with salt and pepper. Arrange the potatoes in a single layer on a rimmed baking sheet and roast, tossing halfway through, until browned and crisp, about 30 minutes.

Meanwhile, in a second large bowl, whisk together the mayonnaise, tomato paste, paprika, sambal, garlic and lemon juice and season to taste with salt and pepper.

Once the potatoes are crisp, transfer to the mixing bowl with the sauce. Toss to coat thoroughly. Serve hot.

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Run Rudolph Run Cocktail Serves: 6 Hands-on time: 30 minutes Total time: 1 hour • 1 cup water • 1 cup sugar • 2 pods star anise • 1 teaspoon kosher salt • 1/4 cup cranberries • Angostura bitters • 1 bottle chilled sparkling wine, such as prosecco, cava or Champagne In a small saucepan, combine the water, sugar, star anise and salt, and bring to a simmer over medium heat.

While the syrup is heating, use the tip of a paring knife to pierce the center of each cranberry. Add the cranberries to the syrup mixture, reduce the heat to low, and gently poach until tender, 10 to 15 minutes. Remove from the heat, transfer the syrup mixture to a medium bowl and refrigerate until cold.

Place four cranberries in the bottom of each Champagne flute, along with a barspoon of the syrup. Add three dashes of bitters to each flute, then top with sparkling wine. Serve.

Country Ham and Broccoli Frittata Serves: 4 to 6 Hands-on time: 25 minutes Total time: 25 minutes • 8 large eggs • 1/2 cup grated cheddar cheese • 1/4 cup grated Parmesan cheese • 1/2 teaspoon kosher salt • 1/2 teaspoon freshly ground black pepper • 1 tablespoon unsalted butter • 1/2 cup diced country ham • 1 cup cooked broccoli florets, cut into small pieces Heat the oven to 350 degrees.

In a medium bowl, whisk together the eggs, cheeses, salt and pepper.

Melt the butter in a large nonstick skillet over medium-low heat.

Add the country ham and broccoli, and cook, stirring, until heated through, about 3 minutes. Add the egg mixture to the pan and cook, stirring with a rubber spatula, until the bottom and sides have just set, about 5 minutes.

Transfer to the oven and bake until the center has set and the frittata has turned a light golden brown, 8 to 10 minutes.

Flip the frittata out onto a cutting board, cut into equal wedges and serve immediately.

Bacon Cheddar Drop Biscuits Serves: 12 Hands-on time: 30 minutes Total time: 30 minutes • 2 cups self-rising flour • 1 tablespoon sugar • 1 teaspoon kosher salt • 2/3 cup buttermilk • 2/3 cup sour cream • 1/4 cup vegetable oil • 1/2 cup grated sharp cheddar cheese • 1/4 cup cooked chopped bacon • 3 tablespoons chopped scallions Heat the oven to 450 degrees. Spray a baking sheet generously with nonstick oil spray.

In a large bowl, whisk together the flour, sugar and salt. Whisk in the buttermilk, sour cream and oil.

Fold in the cheese, bacon and scallions. Use a large spoon to drop spoonfuls of dough onto the prepared baking sheet, leaving 2 inches of space between each biscuit.

Bake until risen and golden brown, about 15 minutes.

Serve warm.

Vesper-Style Mimosas Serves: 2 Hands-on time: 5 minutes Total time: 5 minutes • 4 ounces freshly squeezed orange juice • 1 1/2 ounces London dry gin • 1/2 ounce vodka • 1/2 ounce Lillet Blanc or Cocchi Americano • Ice cubes • 6 ounces Champagne or other sparkling wine In a cocktail shaker, combine the orange juice, gin, vodka and Lillet Blanc. Fill with ice and shake until cold.

Strain into two Champagne flutes and top with Champagne.

Reader Submissions Cranberry Cake PHOTOS: METROCREATIVE CONNECTION

Submitted by: Toni Desselle Ingredients: • 3 eggs • 2 cups sugar • 3/4 cup softened butter • 1 tablespoon Almond extract • 2 cups flour • 1 bag fresh cranberries • 2/3 cup chopped pecans or walnuts

Recipe Details: In large mixing bowl, beat eggs and sugar until thickened and light in color, about 5 minutes. Add butter and almond extract, beat 2 minutes. Stir in flour until combined. Stir in cranberries and nuts. Dough will be thick. Spread into a glass 9x13 baking dish, sprayed with Pam. Bake at 350* for 50 minutes.

Perfect for Christmas morning!

Pistachio Mini Loaves Submitted by: Toni Desselle Ingredients: • 1 yellow cake mix • 1 package instant pistachio pudding mix • 1 cup sour cream • 4 eggs • 1/4 cup vegetable oil • 1/4 cup water • 3/4 cup chopped pecans • 3 tablespoons brown sugar • 3 teaspoons cinnamon Recipe Details: In mixing bowl, combine cake mix & pudding mix. Add sour cream, eggs oil & water. Beat until blended. Pour into 5 greased mini loaf pans. Combine pecans, brown sugar and cinnamon, sprinkle over batter.

Bake at 350 35-40 minutes.

How to throw a

SOUP SWAP PARTY

By Virginia Willis

SouthernKitchen.com

There’s little better than a bowl of hot soup on a cold evening. One great way to fill your freezer with soup is to make it into a party — a soup swap party.

The premise behind a soup swap is that you invite some friends to come together and bring several containers of soup to share. Then you taste and swap, and everyone goes home with different soup than what they brought. It is a great way to bring people together to have a little fun and fill the freezer. The more folks you invite, the greater the variety, ultimately meaning more soup for everyone to take home.

These great homemade soups are quick and easy, and made with healthy, wholesome ingredients. In fact, they might all be too good to give away.

PHOTOS: SOUTHERNKITCHEN.COM

Baked Potato Soup

Makes: 2 generous quarts Hands-on time: 30 minutes Total time: 30 minutes • 2 tablespoons vegetable oil • 1 onion, chopped • 1 carrot, chopped • 2 stalks celery, chopped • 2 cloves garlic, minced • Kosher salt and freshly ground black pepper • 3 tablespoons all-purpose flour • 4 cups homemade chicken stock or low-fat, reduced-sodium chicken broth • 3 cups 2 percent milk • 4 russet potatoes, peeled and cubed (about 1 3/4 pounds) • 1 cup grated extra-sharp cheddar cheese (about 12 ounces) • Chopped scallions, for serving • Bacon bits, for serving • Sour cream, for serving • Hot sauce, for serving In a large, heavy-bottomed pot, heat the oil over medium heat. Add the onion, carrot and celery, season with salt and pepper, and cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.

Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes. Gradually whisk in the stock, followed by the milk. Add the potatoes, increase the heat to high and bring the soup to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 20 minutes.

Add the cheese, a little at a time, stirring until melted and smooth after each addition. Taste and adjust for seasoning with salt and pepper. Purée the soup with an immersion blender, or leave it coarse for a more rustic soup.

To serve, ladle the soup into warmed bowls. Serve with the toppings on the side.

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Quick Herb Chicken and Dumplings

Makes: 2 generous quarts Hands-on time: 25 minutes Total time: 50 minutes • 2 cups all-purpose flour • 2 tablespoons finely grated Parmigiano-Reggiano cheese (about 1/2 ounce) • 1 tablespoon baking powder • Kosher salt and freshly ground black pepper • 1 cup whole milk • 3 tablespoons unsalted butter • 1 tablespoon vegetable oil • 1 onion, chopped • 3 carrots, diced • 2 stalks celery, diced • 2 cloves garlic, minced • 8 cups homemade chicken stock or low-fat, reduced-sodium chicken broth • 1 rotisserie chicken, bones and skin discarded, and meat pulled, shredded or chopped into bite-size pieces (about 4 cups) • 1 tablespoon chopped fresh flat-leaf parsley In a large bowl, combine the flour, cheese, baking powder and 3/4 teaspoon of salt. In a small saucepan, bring the milk and butter to a simmer over low heat; season with pepper. (Alternatively, zap the milk and butter in a glass measuring cup in the microwave until the butter is melted.) Add the milk mixture to the dry ingredients and, using a rubber spatula, stir to combine. Heads up: The mixture will be pretty dry.

In a large saucepan, heat the oil over medium heat. Add the onion, carrots and celery. Cook until the onions are translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the stock and bring to a boil over high heat. Reduce the heat to low. Using a small ice cream scoop or tablespoon, drop the dough, about 1 tablespoon at a time, into the simmering stock. Cover and simmer until the dumplings are cooked through and the vegetables are tender, about 20 minutes.

To assemble, add the chicken and continue to cook until just heated through, about 5 minutes. Stir in the parsley. Taste and adjust for seasoning with salt and pepper. Serve immediately.

Vegan Vegetable Soup

Makes: 10 cups Hands-on time: 20 minutes Total time: 40 minutes • 1 tablespoon extra-virgin olive oil • 8 ounces cremini mushrooms, quartered • 1 onion, chopped • 3 carrots, cut in 1/2-inch pieces • 2 stalks celery, cut in 1/2-inch pieces • 3 cloves garlic, minced • 1 (32-ounce) container low-sodium vegetable juice • 2 cups water • 1 (14.5-ounce) can whole or stewed tomatoes • 1 tablespoon miso or tomato paste • 2 bay leaves, preferably fresh • 1 sprig fresh thyme • 2 cups shelled fresh butter beans (about 1 1/2 pounds unshelled) or frozen butter beans, thawed • 2 sweet potatoes, peeled and cubed (about 2 cups) • 4 ounces fresh okra, trimmed and cut into 1/2-inch pieces (about 1 cup) • 1/4 teaspoon red pepper flakes, or to taste • Kosher salt and freshly ground black pepper In a large, heavy-bottomed pot, heat the oil over medium-high heat. Add the mushrooms, onion, carrots and celery. Season with salt and pepper and cook until the onion is soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the vegetable juice, water, tomatoes, miso, bay leaves and thyme. Stir to combine. Add the butterbeans and sweet potatoes. Bring to a boil over high heat. Reduce the heat to a simmer. Cook until the vegetables are just tender, about 15 minutes.

Stir in the okra and continue to cook until tender, about 5 minutes. Stir in the pepper flakes and season to taste with salt and pepper. Ladle into warm bowls and serve immediately.

SOUTHERNKITCHEN.COM

Create the perfect guest list

By Southern Kitchen

matter where you take this person to, people seem to gravitate towards them,” she said. very host hopes for a flawless evening: deliWhile you’re checking on the pie, your anchor cious food, sociable guests, laughter and good guest will keep the convos going, just by being drinks all around. But successful soirées don’t who they are. just happen by accident. The perfect party “They’re going to completely enamor the takes finesse, and each element must be thoughtroom,” Preval said. “You can break away, do fully considered. Figuring out whom to invite is what you need to do and come back to be part probably the most important aspect of an event. of the room again.”

We spoke with party planning experts for tips on how to match your space and budPick a date get with the personalities in your crew.

Run a few possible dates by your anchor guests, any other non-negotiable invites and Know your space your partner or co-host. A dinner party is no Limitations on space and budget are usufun if no one can make it, so clear a good date ally fixed. Keep ambitions in check so you for most people before moving forward. This can prioritize these two details, said Atlanstep naturally prunes the list. Weekend nights ta’s Charm Etiquette owner Erika Preval. She might be more in demand, but fewer guests recommended a minimum of six people and a will feel pressured to dip before dessert. maximum of 20, assuming you have room.

“You want your friends to be at ease and “If you don’t have a table that seats 20,” not watching the clock or having any sort of she cautioned, “don’t invite 20 people.” anxiety about what’s next,” Preval said.

Think about quality time with each guest, too. For Kelley Troia, owner of Atlanta-based Make two lists event planning service Peachy Keen PlanWith a better idea of who can attend, it’s time ners, she likes to keep things small to maxto get organized. Courtney Guthrie of Peachy imize one-on-one conversations.

Keen Planners advised that hosts keep two lists.

“They’re giving up other events and activities List A includes the core people you prioritize to come to my dinner party and I want to show my having at your event. List B consists of second respect and appreciation for their time,” she said. choices in case anyone from List A can’t make it. Both lists should overlap socially. Everyone Identify ‘anchor guests’ doesn’t need to know each other, but baseline Now that you have an idea of party size, familiarity will help interactions feel organic. it’s time to select one or two anchor guests.

Got guest overload? Keep a running list on hand.

Preval said that identifying the anchor in “If I didn’t invite someone to this dinner party,” your social circle should be a no-brainer: “No Troia said, “I may invite them to the next one.”

E

Plan on plus-ones It’s polite to offer each person the option to bring a guest, even if they’re not married or in a relationship. Keep this math in mind when developing List A. Ask invitees to confirm whether they will bring someone and choose replacements from List B as needed.

Don’t forget that List B guests might have plus-ones, as well. Guthrie recommends making extra food in case of an unexpected attendee.

Review your menu Consider the food options before you lock in your guest list. A roast is probably not a great fit if your anchor guest is vegan. But don’t stress yourself. Once you send invitations, invitees with allergies or dietary restrictions should alert you of their needs. Preval advised that hosts prepare a few vegan or gluten-free items.

Prioritize balance Think of your guests as pieces of a puzzle.

Even in an intimate setting with short guest lists, Preval said, place cards at the table can be helpful. Directions on where to sit can be a relief to newcomers, while splitting up old friends or couples can keep the whole table engaged.

If you’re inviting several strong personalities, let scenarios play out in your head. See how any potential conflict could be assuaged.

And remember that sometimes merging two or more groups of friends can be rewarding.

“My favorite dinner parties are the ones where I introduce folks that I am close to, but they don’t all know each other,” Troia said. “I know I’ve done a good job when they all walk out as new friends.”

Reader Submissions Holiday Cranberry Smash PHOTOS: METROCREATIVE CONNECTION

Submitted by: Barb Beavers Ingredients: • Bag of Cranberries • Jello, any red flavor • 15 oz Pineapple crushed in it’s own juice, no sugar added

Recipe Details: Put in pot-cover with 1/2 cup of water. Cook on Medium heat until cranberries pop. Stir and refrigerate. Enjoy.

Bourbon Sweet Potatoes Submitted by: Toni Desselle Ingredients: • 6 medium sweet potatoes (about 4 pounds) • 1/2 butter, melted • 1/2 cup firmly packed brown sugar • 1/3 cup orange juice • 1/4 cup bourbon • 1/2 teaspoon salt • 1/2 teaspoon pumpkin pie spice • 1/2 cup chopped pecans Recipe Details: Cook sweet potatoes in boiling water to cover 30-40 minutes or until tender.

Drain, let cool to touch. Peel and mash potatoes. Combine sweet potatoes, with remaining ingredients except pecans. Spoon mixture into a buttered casserole dish. Sprinkle with pecans.

Bake at 375 45 minutes.

Season’s Greetings!

The best way to celebrate the Holidays is with

Nadler’s Gift Boxes Gifts for every holiday budget....

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1 – 9 oz. Original Summer Sausage 1 – Colby Jack Cheese

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24.95

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34.95

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1 – Original Summer Sausage 1 – Cheddar Summer Sausage 1 – Cheddar & Jalapeño Summer Sausage 1 – Pepper Jack & Jalapeño Summer Sausage 1 – 5.5 oz. Pkg. Original Beef Sticks 1 – 4 oz. Pkg. Cheddar & Jalapeño Beef Snack Sticks

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#14 - The Originals #17 - Small Frozen Meat $ $ 49.95 59.95 124.95

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1 – Large Cutting Board 1 – Small Knife 1 – Original Summer Sausage 1 – Cheddar Summer Sausage 1 – Colby Cheese 1 – Pkg. Crackers

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1 – Box of Original Beef Sticks 1 – Box of Cheddar & Jalapeño Beef Snack Sticks 1 – Original Summer Sausage 1 – Cheddar Summer Sausage 1 – Pepper Jack & Jalapeño Summer Sausage 1 – Cheddar & Jalapeño Summer Sausage

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To place an order visit us at www.nadlersmeats.com or call us at (816) 240-8124 5527 MO-224, Wellington, MO 64097

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69.95

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2 - Boxes of Original Beef Sticks 2 - Boxes of Cheddar & Jalapeño Beef Snack Sticks

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