Bring It!

Oh, this old recipe? You just passed a dish of Goat Cheese with Hot Pepper Jelly and Bacon (page 22) to your guests when they might have anticipated the usual cracker-cut cheese and, well, crackers! Elevate your appetizers and all your courses this holiday season with a number of recipes in this issue. Since it’s Tis-theGift-Buying Season, you don’t need to break the bank at the grocery store too. With a few variations, you can Bring It as host and still survive the holidays!

A few Real Food ideas:

■ Try the Orange-Glazed Turkey Breast with Olives and Rosemary recipe (page 26) as a main entree

■ Serve Potato-Celery Root Gratin with Fennel Cream (page 27) as a Bring-It-Side!

■ Rouse overnight guests with Classic Cinnamon Rolls (page 33)

■ Ladle Goulash Soup (page 49) into bowls with a side of Zwiebelkuchen (page 46) for the lunch crowd

If “they” still haven’t left, pair Pork and Ricotta Meatballs (page 40) with a side of marinara dip as a small bite. And, if you serve it alongside a Champagne Pom Fizz cocktail (page 42), they might stay another night and start the menu rotation again. No worries: We have plenty more recipes to last the entire season and beyond in this edition.

Looking for something to do over the holidays? Visit our events calendar on mccaffreys.com to locate one of our free:

■ In-store Wine Tastings

■ Nutrition Classes

■ Hiring Events

■ Tree Lightings

■ Holiday Parades

■ Holiday Menu Samplings

Enjoy this edition of Real Food. Gift a copy to a friend or relative before the party and dog ear a page with a recipe you like. They might surprise you with a side of Roasted Carrots with Dried Apricots, Pistachios, and Salted Yogurt (page 29) to share!

Happy Holidays,

James J. McCaffrey, III president