Holiday Gift Guide 11-25-15

NOVEMBER 25, 2015 • HOLIDAY GIFT GUIDE • PAGE 1

f i t G G u y a i de d i l o H November 25, 2015

PAGE 2 • HOLIDAY GIFT GUIDE • NOVEMBER 25, 2015

Roasting And Carving The Holiday Bird Just Right

Happy Holidays

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(NAPS)—Preparing a mouth-watering holiday meal is a monumental task, but one that can be simplified easily to avoid a meal-time flop. “Generally, the biggest problem in kitchens is dull knives. Beginning stages of cooking start with cutting raw food, and serving often requires cutting and slicing. When the knife is dull, the beginning steps are onerous and the ending stages are awkward, and because you have to press harder to make the knife move through the food, fingers are often cut.

“It follows then that a sharp knife is critical for preparing the meal and carving the bird. If it is a holiday and the chef mauls the bird, you know what to do. There is no better holiday present than a set of sharp knives and a sharpener to keep them that way,” says Michael Ruhlman, well-known author, food blogger, cook and journalist whose mission is to translate the chef’s craft for every kitchen.

Ruhlman and Chef’sChoice®, leading manufacturer of quality electric knife sharpeners, have teamed up to present the perfect Thanksgiving bird...from cooking to carving.

Chef’sChoice® Turkey-Carving Tips: Three Easy Steps Step 1: Sharp knives are not only safer, they will help you smoothly cut thin, even slices without shredding the meat. Fortunately, you don’t have to be an expert to put a razor-sharp edge on your knife. A sharpener such as Chef’sChoice® EdgeSelect® 120 can make sharpening easy. The sharpener uses 100 percent diamond-coated disks (2.5 karats worth of diamonds!) and a polishing stage to create a durable, arch-shaped edge in seconds.

Precision guides eliminate guesswork for predictable, professionally sharp edges every time. For help finding a sharpener that’s right for you, call 800-342-3255 or visit www.chefschoice.com. You can also access additional recipes at http://www.

edgecraft.com/chef1.html. Now you are ready to begin to cook.

Ruhlman’s Roasted Turkey Adapted from Ruhlman’s cookbook “How To Roast,” copyrighted 2014 Follow on twitter @Ruhlman 1 (10- to 12-pound/4.5- to 5.5kilogram) turkey Kosher salt to taste 4 celery ribs, cut into large chunks 1 Spanish onion, quartered ½ lemon, halved again 3 carrots cut into large chunks 1 bunch thyme (optional) 1 bunch sage (optional) ½ cup/110 grams butter, melted 1 cup dry white wine 2 cups turkey or chicken stock, preferably homemade, or water 3 tablespoons flour Serves 10 1) About 4 hours before you plan to start roasting, remove turkey from refrigerator, rinse, pat dry, and let sit at room temperature.

2) Preheat oven to 425° F (or 400° F for convection).

3) Liberally salt interior and jam ½ of the celery, ½ of the onion, lemon and herbs into bird’s cavity. If you wish, truss bird as you would a chicken. Rain salt evenly all over the bird.

4) Add remaining celery, onion and carrot to pan. Place bird in low-sided pan (or elevated on rack in roasting pan; you want plenty of circulation around the bird) and put in oven.

5) Roast at high temperature for 20 minutes. Pour melted butter evenly over bird and lower temperature to 375° F (or 350° F convection). Continue to roast

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until untilthe thebreast breastreaches reaches155° 155°FFin in60 60to to90 90 minutes,basting bastingas asyou youwish. wish. minutes, 6)Remove Removepan panfrom fromoven. oven.Show Showoff offthe the 6) birdto toyour yourguests. guests. bird Step 2: 2: After After the the turkey turkey isis cooked cooked per per Step Ruhlman’s instructions, instructions, slice slice through through skin skin Ruhlman’s between legs legs and and breast. breast. Then Then remove remove between each leg leg at at joint. joint. Slice Slice down down vertically vertically each throughthe thecenter centerof ofthe thebreast. breast. through 7) The The breast breast should should still still be be pink; pink; ifif itit 7) looks cold cold and and raw, raw, return return the the entire entire bird bird looks to the the oven oven for for 10 10 minutes. minutes. Put Put bird bird on on to cuttingboard boardand andremove removeeach eachleg legat atjoint. joint. cutting 8) Pour Pour off off all all but but aa quarter quarter cup cup of of fat fat 8) and juices juices in in the the pan, pan, reserving reserving some some of of and thefat fatto tomake makeaaroux. roux.Pour Pourthe theliquid liquidover over the the roasted roasted vegetables vegetables still still in in the the pan. pan. the Bring liquid liquid to to aa simmer simmer on on the the stovetop, stovetop, Bring then return return the the legs legs to to the the pan pan and and place place then inthe theoven. oven. in 9)Roast Roastlegs legsfor foran anadditional additional45 45to to60 60 9) minutes; ifif longer longer than than an an hour, hour, turn turn the the minutes; ovendown downto to200° 200°F.F.The Thelegs legswill willonly onlyget get oven betterwith withtime timeand andcan canbe beleft leftin inthe theoven oven better for up up to to 44 additional additional hours; hours; don’t don’t worry worry for

about the the breast, breast, we’ll we’ll reheat reheat in in the the stock stock about atthe theend. end. at 10)Combine Combineflour flourwith withreserved reservedturkey turkey 10) fatto tomake makeaaroux. roux. fat 11) Remove Remove legs legs and and place place pan pan over over 11) highheat heaton onstovetop. stovetop. high 12) Carve Carve dark dark meat meat from from drumsticks drumsticks 12) and thighs thighs and and place place in in the the hot hot stock stock in in and roasting pan. pan. Remove Remove each each breast breast half half roasting from the the turkey turkey (be (be careful careful not not to to tear tear from the skin). skin). Don’t Don’t worry worry ifif the the breast breast isis aa the little pink; pink; this this means means itit will will be be juicy juicy as as itit little finishescooking cookingin inthe thehot hotstock. stock. finishes Step3: 3:Cut Cutthe thebreast breastcrosswise crosswiseinto into¼ ¼ Step to½ ½inch inchslices. slices. to Transfer the the pieces pieces to to the the stock stock pan. pan.

Transfer Turn burner burner to to high high and and bring bring stock stock to to Turn simmer. Whisk Whisk in in roux, roux, simmer simmer for for aa aa simmer. minute or or two two to to ensure ensure that that everything everything isis minute hotand andthe thesauce saucethickens, thickens,then thenserve. serve. hot Byfollowing followingthese thesesteps stepsfrom fromRuhlman Ruhlman By and Chef’sChoice®, Chef’sChoice®, you you can can enjoy enjoy your your and family and and friends, friends, knowing knowing the the meal meal will will family beperfect. perfect. be

NOVEMBER 25, 2015 • HOLIDAY GIFT GUIDE • PAGE 3

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PAGE 4 • HOLIDAY GIFT GUIDE • NOVEMBER 25, 2015

How To Have A ‘Berry’ Merry And Wholesome Holiday Dinner

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(NAPS)—Good news for people contemplating all the comfort food the holidays tend to bring: Delicious meals don’t have to be unhealthy. Something as simple as adding blueberries to your menu can mean a little burst of flavor that’s mouthwatering and will keep you on track for a nutritious New Year.

To help, actress, author and fitness advocate Alison Sweeney shares her favorite healthy takes on classic holiday recipes for salad, pork tenderloin and berry baked apples:

Pork Tenderloin with Blueberry Compote

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Stuffing: 3 Tbsp. olive oil 3 Tbsp. shallots, minced 1 cup onions, brunoise ½ cup celery, small dice 1 Tbsp. garlic, minced 1 bay leaf 1 tsp. thyme leaves ½ cup white wine 1 cup wild rice, cooked 1 cup dried blueberries ½ cup Granny Smith apples, grated 1 Tbsp. tarragon, minced Pork Ingredients: 2 ea. pork tenderloin 1 Tbsp. fresh oregano 1 Tbsp. Dijon mustard 1 tsp. Kosher salt ½ tsp. black pepper Salad: 4 cups watercress, stemmed 2 cups frisée, torn 1 cup Fuji apple, julienned Salt and freshly ground black pepper, to taste Apple Cider Vinaigrette: ½ cup extra virgin olive oil ¼ cup apple cider vinegar 3 Tbsp. apple cider 1 Tbsp. shallot, minced Salt and freshly ground black pepper, to taste Balsamic glaze: for garnish To make the stuffing: Heat the olive oil in a large sauté pan. Add the shallots, onions, celery, garlic, bay leaf and thyme, and cook until soft over medium-low heat, about 15 minutes; you want a deep caramelization of the vegetables. Add the white wine, turning up the heat to medium, and cook until the pan is near dry and the wine has almost completely cooked off.

Remove from heat and pour into a large bowl containing the cooked wild rice, dried blueberries, grated Granny Smith apple, and minced tarragon. Stir well. Chill and reserve. To stuff the pork tenderloin: Clean off any silver skin from the pork tenderloins and slit the pork lengthwise.

Slit each side again so you are opening the tenderloins like a book. Season the pork with oregano, mustard, salt and pepper. Stuff each pork tenderloin gently with about 1 cup of the stuffing and tie

Pork Tenderloin with Blueberry Compote

like you would a roast. Season again and set aside in the refrigerator to marinate for 2 hours. To cook the pork: Heat a large sauté pan over medium-high heat and add 2 tablespoons of olive oil. Sear pork on all sides to create nice color. Remove from pan with tongs and place on a rack on a sheet pan. Bake at 400° F for 10 minutes, or until the internal temperature reaches 160° F. Remove from the oven and let rest in a warm area for at least 8 minutes before slicing. For the salad: While the pork is cooking, combine the ingredients for the apple cider vinaigrette. Toss the salad ingredients and dress with vinaigrette.

Slice pork and serve slices next to a small salad. Garnish with balsamic glaze.

Blueberry Farro Salad serves 4

1 2 4 3 1 ¼ ¼ ½ ½

cup freekeh cups chicken broth Tbsp. olive oil Tbsp. apple cider vinegar Tbsp. maple syrup tsp. salt tsp. pepper cup dried blueberries cup toasted shelled pistachios, chopped 1 apple, cored, diced ¼ cup chopped fresh parsley 2 Tbsp. snipped chives In a medium-size skillet over mediumhigh heat, toast freekeh 2 to 3 minutes, stirring until fragrant. Add broth and bring to a boil; reduce heat to low, cover and let simmer 20 to 25 minutes or until all liquid has been absorbed. Remove from heat; let stand 10 minutes. In the meantime, in a small bowl, combine oil, vinegar, maple syrup, salt and pepper; set aside.

Transfer freekeh to a large bowl. Add dried blueberries, pistachios, apple, parsley and chives. Pour vinaigrette over the mixture, stirring until combined.

Berry Baked Apples serves 4

4 baking apples, such as Rome Beauty, Fuji or Northern Spy ½ cup dried blueberries ½ tsp. ground cinnamon ½ cup frozen or fresh blueberries ½ cup apple juice With a paring knife or apple corer, remove cores from the apples with a knife, peel the top half of the apples. In a small bowl, toss dried fruit and cinnamon.

Set aside. In four microwavable bowls (each large enough to hold one apple) or a glass pie plate or square baking pan large enough to hold 4 apples, place 2 tablespoons blueberries and 2 tablespoons apple juice. Place prepared apples on top of blueberries and evenly divide dried fruit mixture into the cavities and around the apples. Loosely cover each apple with plastic wrap or waxed paper. Microwave until apples are tender, about 6 to 8 minutes. Allow to cool. Cover and refrigerate, if desired. Serve warm or cold for breakfast, snack or dessert Eating more blueberries is a little change that can lead to big rewards. With 80 calories per cup, virtually no fat and low sodium, blueberries offer many nutritional benefits.

Versatile blueberries taste great in both sweet treats and savory entrées and can be a great ingredient when you’re entertaining and sharing with family and friends.

Learn More For more blueberry recipes and nutritional info, visit www. littlebluedynamos.com.

Five Tips For A Happier Holiday Season (NAPS)—In the midst of the holiday bustle, it’s easy to fall short on good eating habits.

Heeding five hints, however, can help you celebrate a happy holiday season with family, friends and feeling good about yourself.

1. Focus on fun. Holidays often revolve around food and spending time with your loved ones. This year, try a new activity that the entire family will enjoy. Step outside the box and create great memories you’ll have forever.

2. Motivate now. Don’t wait for the New Year to get started on your resolutions.

Try integrating best practices into your life today. Aim to take a daily walk or eat vegetables with every meal.

3. Indulge in moderation. No need to skip your favorite seasonal foods. You can still enjoy all the delicious holiday treats without the guilt by planning your portion size and sticking to it.

4. Sip seasonal. Holiday beverages can be delicious and festive. Try a glass of R.W. Knudsen Family® Cider and Spice, made with 100 percent juice from ripe, whole apples and naturally flavored with allspice, cinnamon, cloves, lemon peel and orange peel.

cinnamon stick, if desired.

Serve and enjoy.

5. Enjoy simple things. Using R.W. Knudsen Family® Just Juice® can be the key to creating simple salad dressings, reduction sauces and marinades. R.W. Knudsen Family® believes great juice is the result of great fruit—so for more than 50 years, it’s produced quality juice products, including more than 100 types of natural and organic fruit and vegetable juices, carbonated fruit beverages and specialty items.

Learn More For facts and recipe ideas, see www.rwknudsenfamily.com and www. facebook.com/RWKnudsen.

NOVEMBER 25, 2015 • HOLIDAY GIFT GUIDE • PAGE 5

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PAGE 6 • HOLIDAY GIFT GUIDE • NOVEMBER 25, 2015

Grilling not exclusive to summer Grilling is often associated with summertime soirées with friends and Wild Salmon With a Smoky family in the backyard. But truly devoted Onion Crust grillmasters see no reason why the grill can’t be fired up year-round.

Keeping your grill running strong yearround can open you up to new dishes you may be inclined to avoid during summer party season. Those who want to fire up their grill and try less traditional fare no matter the time of year can consider the following recipe for “Wild Salmon With a Smoky Onion Crust” courtesy of Laurey Masterton’s “The Fresh Honey Cookbook” (Storey Publishing).

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Flavorful vegetarian fare for spice-loving foodies

When the urge to indulge in international cuisine strikes, many foodies take to their nearest restaurant districts to satisfy their cravings. But those willing to try their own Serves 5 to 6 hands at international cuisine can do so right in their kitchens.

1 cup Hardwood grilling chips (hickory, For the foodie anxious to try his or her maple or alderwood) hand at Northern Indian cuisine, consider 1/2 cup (1 stick) unsalted butter the following recipe for “Vegetable 1 cup seasoning salt Dum Biryani (Rice Cooked With Garden 2 tablespoons honey, preferably tulip Vegetables, Spices and Nuts)” courtesy of poplar honey Monisha Bharadwaj’s “India’s Vegetarian 4 medium sweet onions, sliced Cooking” (Kyle Books).

1 side wild Alaskan salmon (about 3 pounds), skin on (Rice Cooked With Garden Vegetables, 1. About 11/2 hours before eating, light Spices and Nuts) a charcoal fire in your grill. Allow the coals Serves 4 to burn down to a medium heat before beginning to cook. Or, if using a gas grill, Bouquet garni of 10 green cardamom prepare a medium fire when you are ready pods, 12 black peppercorns, small stick to cook. Soak a handful of wood chips in of cinnamon, 10 cloves, a few shavings of water while you cook the onions. nutmeg, 1 teaspoon fennel seeds, 3 bay 2. Melt the butter in a large skillet over leaves 1/4 cup milk low heat. Add the seasoning salt, honey Large pinch of saffron and onions (you will have a big pile of 1/4 cup rose water onions, but they will soften and shrink).

3 tablespoons ghee Cook, stirring regularly, until the onions 3 medium onions, sliced are very well cooked and resemble a thick 1 tablespoon ginger-garlic paste (see mash almost like paste, about 45 minutes. below) 3. Place the salmon, skin side down, on 2 tablespoons tomato paste the grill. You may wish to put it on a piece 1/2 teaspoon turmeric of aluminum foil (being careful not to cover 1/2 teaspoon garam masala the grill surface completely with the foil) to Salt, to taste keep it from sticking to the grill, but if your 10 ounces mixed vegetables — carrots, grill is well seasoned, you can skip this peas, potatoes (about 2 1/4 to 2 3/4 step. Smear the onion mixture on top of the cups), peeled, cubed and boiled salmon. Close the grill cover and cook over 1 1/2 cups basmati rice low heat for 15 minutes.

Handful of mint leaves, chopped 4. Open the lid and add the soaked wood Handful of cilantro leaves, chopped chips to the coals. This will make a smoky 3 tablespoons slivered almonds fire. Close the cover of the grill and allow 1. Preheat the oven to 425 F. the fish to smoke for another 15 minutes 2. Put the spices (except 5 of the green or more, depending on the thickness of the fish. To test, gently poke the fish with your cardamom pods) for the bouquet garni finger. If you prefer the fish to be more well into a pan along with 3 cups of hot water done, continue to cook until the meat is and bring to a boil. Turn off the heat, cover the pan, and let it infuse into a savory firmer.

5. Transfer the fish to a serving plate and aromatic liquid.

3. Crush the reserved green cardamoms loosely cover with foil. Let stand for 5 to 10 finely in a mortar and mix with the milk, minutes, and then serve.

Vegetable Dum Biryani

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Turn apple-picking excursions into apple pies Certain activities are unique to autumn, and apple-picking certainly falls into that category. Many families look forward to their annual trips to nearby apple orchards, where they can spend beautiful autumn afternoons picking fresh apples everyone can’t wait to take a bite out of.

While fresh apples are a delight on their own, few apple afficionados can resist the temptation to make apple pie. If homemade apple pie is on your agenda this year, consider the following recipe for “French Apple Pie” from Mollie Cox Bryan’s “Mrs. Rowe’s Little Book of Southern Pies” (Ten Speed Press).

French Apple Pie

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1 recipe Plain Pie Pastry (see below)

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saffron and rose water. Set aside. This is the sweet aromatic liquid.

4. Heat 1 tablespoon of the ghee in a pan and fry the onions over a medium heat until brown. Remove half of them and reserve for the garnish. Add the gingergarlic paste to the rest of the onions and stir for a couple of minutes. Whizz the mixture in a blender until smooth.

5. Heat another tablespoon of the ghee in a heavy pan and fry the onion mixture over high heat. Add the tomato paste and ground spices. Season with salt.

6. Drain the vegetables and add to the pan. Mix well and simmer for a few minutes until the ghee begins to separate.

Remove from the heat and set aside.

7. Heat the remaining tablespoon of ghee in a separate pan and fry the rice over high heat. (Don’t wash the rice beforehand.) In a few minutes, when it is shiny, strain half the savory liquid into the pan. Bring to a boil, reduce the heat, cover, and cook for about 6 minutes until the liquid has evaporated.

8. It’s time to assemble the dish.

The bottom and top layers are always rice. Put a layer of rice at the bottom of an ovenproof dish. Sprinkle some the remaining savory liquid over it and some of the sweet liquid. Top with a layer of the vegetable curry. Sprinkle some of the fried onions, mint leaves and cilantro leaves over it. Repeat with another layer of rice.

Dot the almonds on top. Keep going until everything is used up and the top layer is rice. Seal the dish with aluminum foil.

9. Cook the biryani for 40 minutes in the oven, reducing the heat to 375 F after 20 minutes.

Open the dish just before serving to release a burst of fragrance.

To make the garlic-ginger paste: Take equal quantities of garlic and ginger and whiz in a blender until smooth.

Raisin Filling 2/3 cup raisins 6 tablespoons water 1/2 teaspoon lemon juice 1/4 cup light corn syrup 11/2 teaspoons all-purpose flour 11/2 teaspoons sugar 2 apples (preferably a tart variety) 1/4 cup brown sugar 1/2 cup sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 11/2 teaspoons cornstarch Icing 1 cup confectioners’ sugar 2 tablespoons water 1 tablespoon butter, softened To make the raisin filling, combine the raisins, water and lemon juice in a heavy saucepan over medium heat. Bring to a boil, then lower the heat to medium-low and cook, stirring occasionally until the raisins are plump, about 15 minutes.

Separately, combine the corn syrup, flour and sugar and mix well, then add to the raisins and continue cooking, stirring occasionally, until thick and syrupy, about

10 minutes. Remove from the heat and cool until the mixture is just warm, about 10 to 15 minutes.

Preheat the oven to 400 F. Line a 9-inch pie plate with 1 rolled-out crust.

Peel the apples, cut them into thin wedges, and put them in a large bowl. Separately, combine the sugars, cinnamon, nutmeg, and cornstarch, then add to the apples and gently stir until evenly mixed.

Spread the apple mixture in the crust in an even layer, then spread the raisin filling evenly over the apples. Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a steam vent in the center.

Bake for 40 to 50 minutes, until golden brown. Cool on a wire rack for 1 to 2 hours, until completely cool.

To make the icing, combine the sugar and water and mix well. Add the butter and mix until smooth. Brush over the top of the cooled pie before serving.

Plain Pie Pastry Makes two 9-inch pie crusts 2 cups all-purpose flour 1 teaspoon salt 2/3 cup vegetable shortening 5 to 7 tablespoons cold milk Sift the flour and salt into a bowl. Cut in the shortening with a pastry blender until it is the size of small peas. Sprinkle 1 tablespoon of the milk over part of the flour mixture. Gently toss with a fork and push to the side of the bowl. Sprinkle another tablespoon of milk over another dry part, toss with a fork and push to the side of the bowl. Repeat with the remaining milk until all of the flour mixture is moistened.

Press the dough together to form 2 equal balls, then flatten into disks. Roll out the crusts right away, or wrap the dough tightly, smoothing out any little wrinkles or air pockets and refrigerate for up to 2 weeks. On a lightly floured surface, roll out each ball to a thickness of 1/8 inch. Use a light touch and handle the dough as little as possible.

NOVEMBER 25, 2015 • HOLIDAY GIFT GUIDE • PAGE 7

Impress holiday guests with a unique take on cookies Hosting friends and family during the holiday season is no small task, and hosts often place a great emphasis on what to feed their guests. Guests might expect traditional holiday fare like turkey, the go-to entrée when sitting down for family meals. But before the big dinner, hosts can take steps to surprise their guests with something unique, such as the following recipe for “Cowboy Cookies” from Bob Blumer’s “Surreal Gourmet Bites” (Chronicle Books). A slice of tenderloin sandwiched between caramelized yams, this delicious concoction is sure to stir up some conversation among your guests this holiday season.

Cowboy Cookies

Yields 12 bites

Chipotle Aioli 2 cloves garlic, minced 1 egg yolk, room temperature 1/2 tablespoon freshly squeezed lemon juice 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 cup olive oil 1 teaspoon chipotle chili powder or 1 tablespoon puréed canned chipotle in adobo sauce Cookies 6 skinny yams or sweet potatoes, about 2 inches in diameter, or fatter ones if available 3 tablespoons olive oil 4 teaspoons salt 3 tablespoons New Mexican or any other pure chili powder 2 tablespoons sugar 1 tablespoon freshly ground black

pepper 3 6-ounce filet mignons, 2 inches thick, or 1 whole 1-pound pork tenderloin 1/4 to 1/2 cup of your favorite barbecue sauce 1/4 cup Chipotle Aioli (optional) Preheat oven to 325 F. Add the garlic, egg yolk, lemon juice, salt, and pepper to a blender or mini food processor and purée until smooth.

Alternatively, whisk the ingredients together in a medium bowl.

Very slowly drizzle in the oil with the motor running and purée until aioli thickens (should take between 2 and 3 minutes). If you are using a whisk, keep whisking while slowly drizzling in the oil until the aioli is thick. Stir in chipotle.

Reserve.

Place yams on their sides. With your sharpest knife, cut into 3/8-inch-thick slices. If yams are more than 2 inches or so in diameter, use a 2-inch round cookie cutter or a paring knife to trim to desired size.

In a medium bowl, add olive oil. Toss yam slices until they are lightly coated with oil. Sprinkle with 1 teaspoon salt.

Spread on a nonstick baking sheet or on any parchment paper-lined sheet pan and bake for 30 minutes. Turn yams over and bake for 30 more minutes, or until yams are browned, slightly condensed, and begging to be eaten. Reserve in aluminum foil to keep warm.

Preheat grill to high heat.

While yams are baking, in a medium bowl, combine chili powder, sugar and pepper. Generously rub down the filets with this dry rub. Wrap filets in wax paper or plastic wrap and let stand at room temperature for 30 minutes.

Just before grilling, pat down filets with remaining 3 teaspoons salt. Over direct heat, sear meat for 2 minutes a side on all 6 sides. Transfer to indirect heat, cover grill, and cook for approximately 6 more minutes for medium-rare, or until filets have reached your desired degree of doneness. Alternatively, filets can be broiled for approximately 10 minutes per side.

Place meat on a plate and cover with aluminum foil. Let rest for 5 minutes before

slicing. Set each filet on its side and cut into 1/4-inch thick round slices.

To assemble, set out 2 rows of 12 yam slices each. Spoon 1/2 teaspoon barbecue sauce over each slice in the front row and 1/2 teaspoon chipotle aioli over each in the back row (if you don’t make the aioli, replace with barbecue sauce). Top each yam in the first row with a slice of steak and cover with an aiolislathered yam slice.

Cowboy Cookies

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PAGE 8 • HOLIDAY GIFT GUIDE • NOVEMBER 25, 2015

The Perfect Small-Plate Party (NAPS)—Small plates are an ideal Baked Polenta with Ripe way to entertain friends—especially on a Friday night after a long week. The perfect Olive Peperonata

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menu does not need to be complicated; in fact, make it super simple by serving easy-to-prepare foods paired with a variety of wines.

Worldly Wines Experiment and have fun tasting wines from different wine-growing regions.

Try Tempranillo from Spain, Pinot Grigio from Italy, Malbec from Argentina and Sauvignon Blanc from New Zealand.

Heated Nuts and Olives Choose two pretty bowls out of the cupboard and fill one with nuts that have been heated in a dry pan and the other with heated olives fancied up with some herbs.

A Variety of Cheeses Be adventurous and select a cow’s milk cheese, a goat’s milk cheese and a sheep’s milk cheese. Arrange them on a board and serve with crackers or sliced baguette.

Crunchy Crudité For a little crunch and something healthy, too, some cucumber spears, radishes, and carrot and celery sticks will do the trick. Serve them with a store-bought hummus or green goddess dressing.

Savory and Sweet Who doesn’t like a little savory and sweet? Try wrapping prosciutto around melon, figs or dates stuffed with blue cheese.

For the pièce de résistance, you can make this:

Prep Time: 15 minutes Cook Time: 25 minutes

Ingredients You Need: 3 tablespoons olive oil, divided 2 cups diced red onion 4 cups seeded, diced plum tomatoes ¼ cup red wine vinegar 1 cup halved Lindsay Ripe Pitted Olives 2 cups diced Lindsay Red Roasted Peppers or Lindsay Sweet Cherry Peppers or Lindsay Sliced Sweet Banana Peppers 1 cup chopped fresh basil 1 (16-oz.) tube prepared polenta, cut into 16 slices ®

®

® ®

Cooking Directions: • Heat oven to 475° F. • Heat 2 tablespoons of the oil in heavy saucepan. Add red onion and cook over medium-high heat for 3 minutes.

• Add tomatoes and vinegar. Reduce heat; sauté 5 minutes.

• Add olives, peppers and basil; sauté 5 minutes.

• Season to taste with salt and pepper if desired. Keep warm.

• Meanwhile, brush remaining 1 tablespoon oil over both sides of polenta rounds. Place on a large baking sheet coated with cooking spray.

• Bake until golden brown, about 6 or 7 minutes per side.

• Arrange polenta slices on plates and portion olive mixture on top.

Serve and enjoy! For more tasty recipes, please visit www.ilovelindsay. com.

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Delight guests with restaurant-quality dessert Many people feel dessert is the best part of any meal. When dining out, diners who canÕt wait to peruse the dessert menu may find several items they think they can only enjoy at restaurants. But food fans need not be experts in the kitchen to enjoy their favorite desserts in the comforts of home. The following recipe for “Luscious Créme Brûlée” from Lori Longbotham’s “Luscious Creamy Desserts” (Chronicle Books) is a restaurant-quality dessert that’s simple to prepare and just as decadent as desserts you many find on the menus of your favorite restaurants.

Luscious Créme Brûlée Serves 8

2 cups heavy whipping cream 1 cup half-and-half 6 large egg yolks 3/4 cup sugar Pinch of salt 2 teaspoons vanilla extract

1. Preheat the oven to 300 F. Have ready

a flame-proof 1-quart shallow baking or gratin dish and a roasting pan. Put on a kettle of water to boil for the water bath.

2. Heat the cream and half-and-half in a medium saucepan over medium heat until hot. Remove from the heat.

3. Whisk together the yolks, 1/2 cup of the sugar, and the salt in a medium bowl.

Slowly add the cream mixture, whisking constantly until blended and smooth.

Add the vanilla. Pour the mixture through a fine strainer set over a medium glass measuring cup or bowl.

4. Pour the custard into the baking dish

and skim any foam from the top. Transfer to the roasting pan, place in the oven, and pour enough boiling water into the pan to reach halfway up the sides of the baking dish. Bake for 25 to 30 minutes, or until the custard is set around the edges but still slightly jiggly in the center. Do not overbake — the custard will set further as

it cools. Remove the baking dish from the water bath and let cool completely on a wire rack.

5. Refrigerate the créme brûlée, loosely covered, for at least 4 hours, until thoroughly chilled and set, or for up to 1 day.

6. Preheat the broiler. Have the roasting pan ready, and fill a bowl with ice water.

Gently blot the surface of the custard with the edge of a paper towel to remove any condensation. Sift the remaining 1/4 cup sugar evenly over the custard. Place the baking dish in the roasting pan and carefully pour enough ice water into the pan to come halfway up the sides of the baking dish.

7. Broil the custard about 3 inches from the heat for 2 to 3 minutes, until the sugar has melted and turned a dark amber color; carefully move or rotate the dish if necessary so the sugar caramelizes evenly. Remove from the broiler and cool the custard in the ice water for 5 minutes.

8. Carefully remove the baking dish from the baking pan. Serve right away, or refrigerate, uncovered, for no longer than 1 hour before serving — or the topping will soften.

NOVEMBER 25, 2015 • HOLIDAY GIFT GUIDE • PAGE 9

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NOVEMBER 25, 2015 • HOLIDAY GIFT GUIDE • PAGE 11

Ice cream made right at home Ice cream is perhaps one of the most popular foods in the world. While many people visit their local ice cream parlor or grocery store frozen food aisle to satisfy their ice cream fix, this delicious and often decadent dessert can be made right at home. Those who want to try their hands at homemade ice cream should consider the following recipe for “Caramelized Honey Ice Cream With Rosemary and Orange” from Lori Longbotham’s “Luscious Creamy Desserts” (Chronicle Books).

Pour the custard through a fine strainer set over a large glass measure or bowl.

Whisk in the orange juice. Let cool to room temperature, whisking occasionally, then refrigerate, tightly covered, for 3 hours, or until thoroughly chilled, or for up to 1 day.

When ready to freeze, pour the mixture into an ice-cream maker and freeze according to the manufacturerÕs instructions. Transfer to a freezer container and freeze for at least 2 hours before serving.

To serve, spoon the ice cream into serving bowls or glasses. Drizzle with the Honey Caramel Sauce, if desired.

Merrill

Caramelized Honey Ice Cream With Rosemary and Orange

Serves 6 to 8

1/2 cup honey 2 cups heavy whipping cream 1 1/2 cups whole milk 2 6-inch sprigs fresh rosemary 5 strips orange zest, removed with a Icevegetable cream ispeeler perhaps one of the most popular foods in the world. While many 8 large egg yolks people visit sugar their local ice cream parlor or 1/2 cup grocery frozen food aisle to satisfy Pinchstore of salt their1/2 icecup cream fix,orange this delicious fresh juice and often decadent be (see made right at Honey dessert Caramelcan Sauce below) home. Those who want to try their hands at homemade creamtoshould the Bring theice honey a boil consider in a medium following recipe for “Caramelized Honey heavy saucepan over medium heat.

Boil Ice WithorRosemary and Orange” for Cream 5 minutes, until darkened, but not from “Luscious burned,Lori and Longbotham’s very fragrant. Remove the Creamy Desserts” pan from the heat.(Chronicle Books).

Bring the cream and milk just to a boil in a large, heavy saucepan over medium heat. Stir in the rosemary and zest, remove the pan from the heat, and let stand, covered, for 15 minutes.

Discard the rosemary and zest. Whisk the honey into the Serves 6 to 8 cream mixture and cook, whisking occasionally, 1/2 cup honey over low heat for a 2 cups heavy whipping cream few minutes, until well 1 1/2 cups whole milk combined and smooth.

2 6-inch sprigs fresh rosemary Whisk together the 5 strips orange zest, removed with a egg yolks, sugar and vegetable peeler salt in a medium bowl.

8 large egg yolks Slowly pour in the warm 1/2 cup sugar cream mixture, whisking Pinch of salt constantly. Return to 1/2 cup fresh orange juice the saucepan and cook, Honey Caramel Sauce (see below) whisking constantly, over medium-low heat until Bring the honey to a boil in a medium the custard has thickened heavy saucepan over medium heat. Boil and coats the back of a for 5 minutes, or until darkened, but not spoon; if you draw your burned, and very fragrant. Remove the finger across it, it should pan from the heat. leave a track. Do not let Bring the cream and milk just to a boil the custard boil or scorch in a large, heavy saucepan over medium on the bottom; if tiny heat. Stir in the rosemary and zest, bubbles appear around remove the pan from the heat, and let the edges, remove the stand, covered, for 15 minutes. pan from the heat for a Discard the rosemary and zest. Whisk few minutes to cool the the honey into the custard, continuing to cream mixture and cook, whisk. whisking occasionally, over low heat for a few minutes, until well combined and smooth.

Whisk together the egg yolks, sugar and salt in a medium bowl.

Slowly pour in the warm cream mixture, whisking constantly. Return to the saucepan and cook, whisking constantly, over medium-low heat until the custard has thickened and coats the back of a spoon; if you draw your finger across it, it should leave a track. Do not let the custard boil or scorch on the bottom; if tiny bubbles appear around the edges, remove the pan from the heat for a few minutes to cool the custard, continuing to whisk.

& Lakeview

Honey Caramel Sauce

Makes about 2 cups

1 1/2 cups honey 1/2 cup heavy whipping cream Pinch of salt 2 teaspoons fresh lemon juice 1/2 teaspoon pure vanilla extract

Ice cream made right at home

Caramelized Honey Ice Cream With Rosemary and Orange

Pour strainer Bringthe thecustard honey through to a boilainfine a medium, set oversaucepan a large glass measure or bowl. heavy over medium-high heat.

Whisk in 5 theminutes, orange juice.

Letdarkened, cool to room Boil for or until but temperature, then not burned, whisking and veryoccasionally, fragrant. Reduce refrigerate, covered,and for 3slowly hours,and or the heat totightly medium-low until thoroughly or for Add up tothe 1 day. carefully pour inchilled, the cream. salt, When ready freeze,heat, pour bring to a boil overtomedium and the boil mixture into anor ice-cream and for 5 minutes, until slightlymaker thickened; freeze according to the manufacturerÕs the sauce will thicken further as it stands. instructions. to a freezer container Add the Transfer lemon juice and vanilla and and freeze for at least 2 hours before pour the sauce through a fine strainer serving. set over a medium glass measure or To serve, spoon the ice cream bowl.

Serve hot or warm, or let cool into and serving bowls or glasses.

Drizzle the2 refrigerate, tightly covered, for with up to Honey Caramel Sauce, if desired. months. Serve chilled, or gently reheat the sauce before serving, adding a little water or cream if necessary to thin it slightly.

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Honey Caramel Sauce

Makes about 2 cups

1 1/2 cups honey 1/2 cup heavy whipping cream Pinch of salt 2 teaspoons fresh lemon juice 1/2 teaspoon pure vanilla extract Bring the honey to a boil in a medium, heavy saucepan over medium-high heat.

Boil for 5 minutes, or until darkened, but not burned, and very fragrant. Reduce the heat to medium-low and slowly and carefully pour in the cream. Add the salt, bring to a boil over medium heat, and boil for 5 minutes, or until slightly thickened; the sauce will thicken further as it stands.

Add the lemon juice and vanilla and pour the sauce through a fine strainer set over a medium glass measure or bowl. Serve hot or warm, or let cool and refrigerate, tightly covered, for up to 2 months. Serve chilled, or gently reheat the sauce before serving, adding a little water or cream if necessary to thin it slightly.

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PAGE 12 • HOLIDAY GIFT GUIDE • NOVEMBER 25, 2015

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