Holiday Part#2 by jcoppess

40 | Holidays 2022

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Prep Time: 20 minutes

Cook Time: 40 minutes

Bake Time: 20 minutes

CH RIST MA S

Holiday Smashed Potatoes Total Time: 1 hour, 20 minutes

Mashed potatoes are always a family favorite but are best made and served fresh. But a potato casserole can be made beforehand and serves a crowd easily. These holiday smashed potatoes have all the flavor we crave. But instead of peeling all the potatoes, utilize red potatoes and leave the peels on. Once they’re cooked, mash them with the peels for color and texture. Mix the potatoes with leeks, butter, garlic, herbs, and cream cheese, and I think you can see why these will quickly become a favorite! MAKES 15 SERVINGS 5 lb red potatoes, scrubbed and dried

Cut the potatoes into 2-inch pieces and place them in an 8-quart stockpot. Cover with water. Bring to a boil and reduce to a simmer. Watch closely so

8 tbsp unsalted butter

the water does not boil over. Cook until the potatoes are fully cooked and

2 cups chopped leek (about 1 large leek)

a knife inserted meets no resistance, 18-25 minutes. Remove from the heat

2 1/2 tsp salt

and drain the water from the potatoes.

While the potatoes are cooking, melt the butter in a large skillet over medi-

1 tbsp minced garlic

um heat. Add the leeks, 1/2 tsp salt, and one sprig of rosemary. Sauté until

2 sprigs rosemary

the leeks are softened and beginning to brown slightly, 12-15 minutes. Add the garlic and sauté until fragrant, 1 minute. Remove from the heat and set

1 cup sour cream 8 oz cream cheese, room temperature

aside.

Return the cooled and drained potatoes to the stockpot and stir, using a potato masher, to start breaking them down. Mash until the potatoes and

4 oz fresh Parmesan cheese, grated

skins are evenly combined and there are no large lumps. Small lumps are fine and are part of the rustic component of this recipe.

Once the potatoes are mashed, add the sour cream and cream cheese. Mash and stir until they are combined. Remove the rosemary sprig from the leek mixture and add the leeks, garlic, and butter into the potatoes. Mince the remaining sprig of rosemary and add 1 tbsp with the remaining 2 tsp salt and 3 ounces of grated Parmesan cheese. Stir to combine and pour into a buttered 9x13 baking dish. Sprinkle with the remaining 1 oz of Parmesan cheese. If making a day ahead, cover and store in the refrigerator.

To bake, remove from the refrigerator one hour before baking to bring to room temperature. Preheat oven to 375°F and bake until warmed through and the Parmesan cheese is browned. NOTE: Baking right after preparing will take 20 minutes, while baking directly from the refrigerator will take 60 minutes.

Holidays 2022 | 41

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Prep Time: 10 minutes

Cook Time: 30 minutes

CH RIST MA S

Brussels Sprouts with Bacon & Aioli Total Time: 40 minutes

This recipe will turn anyone leary of Brussels sprouts into someone who loves them! That may be a wagering statement, but these truly are delicious, so I always include Brussels sprouts during the holidays. Since they love cooler temperatures, Brussels grow best during late summer and well into a fall garden, making them seasonally appropriate. This recipe keeps it simple by roasting the Brussels sprouts in the oven. During roasting, fry bacon to use as a garnish. Once they’re finished, the Brussels quickly fry in the bacon grease for the best flavor and crispy edges. I serve these with aioli as an appetizer, or they’re delicious as a side dish. MAKES 8 SERVINGS

FOR THE BRUSSELS SPROUTS 2 lb Brussels sprouts, freshly rinsed 1 tbsp neutral oil

FOR THE BRUSSELS SPROUTS

Preheat oven to 425°F.

Trim the stem of each Brussels sprout and cut in half. Drizzle trimmed and cut sprouts with oil and sprinkle with salt and pepper. Toss to coat and

1 tsp salt

pour onto a baking sheet in an even layer. Roast in the preheated oven un-

1/2 tsp black pepper

til tender-crisp, 12-15 minutes. A knife inserted will meet a little resistance.

1/2 lb thick-cut bacon

Remove from the oven.

all of the bacon is cooked, remove it from the skillet, and leave 1 tbsp of

FOR THE AIOLI 1 large egg 2 tsp Dijon mustard

While roasting, cook bacon in a large skillet over medium-high heat. When the bacon grease in the skillet, and reserve the rest.

Transfer half of the roasted Brussels sprouts to the hot skillet cut-side down. Fry the sprouts until crispy and browned, 3-5 minutes. Transfer to a

2 tsp lemon zest

towel-lined tray and continue frying the second batch of sprouts. If skillet

1 tbsp lemon juice

seems dry, add additional reserved bacon grease (up to 1 tbsp) or 1 tbsp

1 tsp salt

of neutral oil. Finish frying the sprouts and transfer to a serving platter and serve with aioli (recipe below).

1/2 tsp black pepper 2 cloves garlic 1 cup neutral oil

FOR THE AIOLI

In a large measuring glass, combine the egg, mustard, lemon zest, lemon juice, salt, black pepper, and garlic cloves.

Using an immersion blender, food processor, or standard blender, blend the ingredients until combined.

With the blender running, slowly pour in oil until the consistency is thick and white, 1-2 minutes.

Taste for seasonings and set aside in refrigerator until ready to use.

Holidays 2022 | 43

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Prep Time: 15 minutes

Cook Time: 45 minutes

CH RIST MA S

Glazed Ham with Cranberry Chutney Total Time: 1 hour

As a family, we often have ham at Christmas. I always make sure to purchase a good-quality ham that contains some smokey flavor but doesn’t overwhelm the meat. This recipe enhances the ham with a glaze and cranberry chutney. The glaze is sweet but not too sweet, and the chutney offers a sweet-tart topping using the season’s iconic cranberry fruit. This main dish presents like it was a lot of work, but your guests need never know how easy it was! MAKES 12 SERVINGS

6-8 lb bone-in ham

Preheat oven to 325°F. Remove ham from the refrigerator 1 ½ hours before baking to bring to room temperature. Place the ham in a roasting pan (cut side down, if using a partial ham). Pour ⅓ cup water into the bottom of the

FOR THE GLAZE

roasting pan and cover tightly with foil. Place in oven to roast. While the

1/3 cup unsalted butter 1/4 cup honey 2 tbsp Dijon mustard 1/4 tsp ground cloves

ham is roasting, prepare the glaze and chutney.

For the glaze: In a small saucepan, combine the butter, honey, mustard, cloves, cinnamon, and garlic. Melt and stir together over low heat.

For the chutney: In a 3-quart saucepan, combine the cranberries, apricots,

1/2 tsp cinnamon

pear, cranberry juice, apple cider vinegar, maple syrup, brown sugar, cinna-

1 tsp dried garlic granules

mon sticks, cloves, and salt. Bring to a boil, cover, and reduce to a simmer

FOR THE CRANBERRY CHUTNEY

until thickened, 20-25 minutes.

minutes until a crust starts to form and the ham reaches 145°F, 30-40 min-

12 oz fresh or frozen cranberries 1/2 cup chopped dried apricots 1 pear, diced

When the ham is close to 120°F, remove foil and begin glazing every 10-15 utes. In the last few minutes, turn the broiler on to create a deeper crust.

When the ham reaches 145°F, remove from the oven and let ham rest for 15 minutes before serving.

1/2 cup cranberry juice 1/2 cup apple cider vinegar 3/4 cup maple syrup 2 tbsp light brown sugar 2 cinnamon sticks 1/4 tsp ground cloves 1/2 tsp salt

chutney is y r r e b n a r c op This pread over t s o t t c e f r e ! p d ham of the glaze

Holidays 2022 | 45

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Prep Time: 20 minutes

Freeze Time: 8 hours

CH RIST MA S

No-Bake Peppermint Cheesecake Total Time: 8 hours, 20 minutes

I have a rule: I’ll only prepare a no-bake recipe if it’s actually good. Since this recipe is in this holiday guide, you know it’s a keeper! This recipe has been made since I was young. Mom would prepare this for Christmas Eve when our immediate family would have a celebratory Christmas meal. Mom made the meal special by using candles, good china, and foods we didn’t regularly eat. Our favorite was this no-bake cheesecake. It has all the richness and flavor of a traditional cheesecake but no baking. MAKES 16 SERVINGS

FOR THE CRUST

1 1/2 cups finely crushed chocolate sandwich cookies

4 tbsp unsalted butter, melted

Crush cookies using a food processor or using a bag with a meat pounder. Add butter and mix until completely incorporated.

Press into a 9-inch springform pan, making sure to distribute the mixture evenly. If hand is sticking to the cookies, use plastic wrap and the bottom of a flat measuring cup. Once pressed in, set aside.

FOR THE FILLING 1 pint heavy whipping cream (or 16 oz prepared whipped topping)

FOR THE FILLING

1 lb cream cheese, room temperature

1 14-oz can sweetened condensed milk

In the bowl of an electric mixer, whip the cream until it holds a peak, 2-3 minutes. Pour into a bowl and set aside. In the same bowl of the electric mixer, beat the cream cheese until smooth, 2-3 minutes. Add the sweetened condensed milk and mix well until fully

1 cup finely crushed peppermint candy

incorporated with no lumps of cream cheese.

Once the cream cheese and milk are well mixed, fold in the whipped cream. Add half of the whipped cream and fold to lighten, then add the remaining whipped cream and fold until fully incorporated.

Stir in the crushed candy and pour the mixture into the prepared springform pan. Cover with plastic wrap and place in the freezer for at least eight hours.

Remove from the freezer 20 minutes before serving. Then slice and serve.

COLLECTIONS

If you know me, you may know my love for vintage Christmas items. So when I’m out antiquing, I’m inevitably on the lookout for bottle brush trees. Began in the 1930s by the Addis Housewares Company, bottle brush trees were inspired by the toilet bowl brush. Originally dyed green, the trees were tiny life-like replicas of the iconic Christmas tree. They’ve been pop-

ular ever since, with both new and antique versions co-existing today. I find that small items sometimes get lost amongst other decor, but take on a more prominent presence when grouped together. On my kitchen counter, these bottle brush trees feel like a small forest closely set together on an antique copper tray. Holidays 2022 | 47

printable recipes

The following pages contain all recipes within this magazine, but with all graphics removed for easier printing.

Sweet & Smoky Baked Brie 1 8-oz wheel Brie cheese 1 tsp chipotle powder 1 tbsp honey

Preheat oven to 350°F.

With a sharp knife, remove just the top rind of the Brie to expose the inside. Place the Brie into a shallow ramekin, or baking dish, cut side facing up. Sprinkle with chipotle powder and drizzle with honey.

Bake in the preheated oven until the Brie is melted and soft, 5-8 minutes. Remove from the oven and serve immediately.

Citrus & Rosemary Marinated Olives 16 1 3 3/4 3 2 1

oz olives cup olive oil cloves garlic, peeled orange peel from 1/4 of orange lemon peel from 1/4 of lemon tsp red pepper flakes bay leaves 4-inch sprigs rosemary tsp black pepper

In a small saucepan, combine the olive oil, garlic cloves, orange peel, lemon peel, red pepper flakes, bay leaves, rosemary, and black pepper.

Gently warm over low heat until the oil is warm to the touch but not boiling, 4-5 minutes.

Remove from the heat and pour over the olives. Store in the refrigerator if not serving immediately.

Preheat oven to 350°F.

Pour nuts onto a greased and parchment-lined baking sheet. Set aside until ready to use.

In a small bowl, combine the brown sugar, maple syrup, water, Garam masala, cinnamon, cardamom, and salt. Mix to combine. Pour over the nuts and mix to evenly coat nuts in the mixture.

Roast in the preheated oven, stirring every 7 minutes until the sugar caramelizes and coats the nuts, 15-20 minutes.

Remove from the oven and continue to stir every 10 minutes until the nuts have cooled and the sugar hardens, 20 minutes.

Fall Spiced Nut Mix 2 3 2 2 1 1/2 2 3

tbsp light brown sugar tbsp maple syrup tbsp water tsp Garam masala tsp cinnamon tsp cardamom tsp salt cups mixed unsalted nuts

Swiss Chard & Squash Strata Prep Time: 30 minutes

Cook Time: 1 hour, 40 minutes

Resting Time: 1 hour

Total Time: 3 hours, 10 minutes

Thanksgiving morning is frequently overlooked. The day is busy enough with so much food preparation that breakfast is forgotten. This strata can be assembled the night before to relieve stress and work. Have the strata ready in the refrigerator, then place it in the oven on Thanksgiving morning, and a perfect breakfast will soon be ready. MAKES 15 SERVINGS

1 whole delicata squash (approx. 1 lb) 1 lb bacon

Preheat oven to 425°F.

Remove the stem and slice the delicata squash in half lengthwise. Remove the seeds and pith. Slice each half into ¼-inch slices and lay on a baking

2 tbsp bacon oil

sheet. Drizzle with 1 tbsp olive oil, 1 ½ tsp salt, and 1 tsp black pepper.

3/4 cup diced onion

Roast in the preheated oven until golden and tender, 18-25 minutes. Re-

1 bunch Swiss chard (approx. 11 oz), leaves removed from the stems, stems diced, and leaves chopped

move from the oven and set aside.

batches until browned and crisp. Remove all the bacon oil and add 2 tbsp back to the skillet. With the skillet over medium heat, add the onion and

2 cups whole milk

Swiss chard stems with 1 tsp salt and 1 tsp black pepper and sauté until

3/4 cup heavy cream

the onion is translucent and the Swiss chard stems are tender, 4-6 minutes.

9 large eggs

Add the chopped Swiss chard leaves and sauté until wilted, 6-8 minutes.

1 tsp black pepper 1 1/2 tsp salt

While the squash is roasting, cook the bacon in a large skillet in two

Remove from the heat and cool.

In a large bowl, combine the milk, cream, and eggs. Whisk to combine and

2 tsp Dijon mustard

break up the eggs. Add the pepper, salt, mustard, and nutmeg. Whisk and

1/2 tsp nutmeg

set aside.

8 cups 1/2-inch cubed challah bread (approx. 11 oz)

In a 9x13 baking dish, arrange the cubed bread with the prepared squash, bacon, Swiss chard mixture, and cheese. Evenly distribute all the components and pour the custard over the top slowly to ensure each cube of

4 oz shredded Gouda cheese

bread receives some custard. Cover and place in the refrigerator for at least 1 hour or up to 8 hours. QUICK TIP If Swiss chard is not readily available or not your favorite green, it can easily be swapped for spinach or kale, either fresh or frozen.

When ready to bake, preheat the oven to 350°F. Place the strata in the preheated oven and bake until the top is golden and the casserole is puffed and just slightly jiggly in the center, 60-75 minutes. Remove from the oven and cool for 10 minutes before serving.

Fig, Walnut & Squash Salad Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Salads are an afterthought on many a Thanksgiving table. But this recipe takes the salad and makes it a star. The key is all of the texture and flavor additions. If figs are hard for you to find, look for ripe pears as an apt substitute. Plus, the dressing and candied nuts can be made the day before for even less Thanksgiving Day stress. MAKES 6 SERVINGS

FOR THE SALAD

FOR THE SQUASH

1 delicata squash

Preheat oven to 425°F.

2 bunches kale, stems removed and chopped

Remove the stem and cut the squash in half lengthwise. Remove the seeds and pith. Slice halves into ½-inch pieces and place them on a large baking

16 oz fresh figs, stems removed and quartered 2 oz feta cheese, crumbled

sheet. Drizzle with 2 tbsp olive oil, rub with hands to coat evenly, and place in a single layer. Sprinkle with ½ tsp salt and 1/2 tsp black pepper.

Roast in the preheated oven until golden and beginning to caramelize, 1520 minutes. Remove from the oven and set aside to cool.

FOR THE WALNUTS 1 1/2 cups walnuts 2 tbsp maple syrup 1 tbsp light brown sugar 3/4 tsp cinnamon

FOR THE WALNUTS

Preheat oven to 375°F.

On a baking sheet, combine the walnuts, maple syrup, brown sugar, cinnamon, cayenne pepper, and salt. Toss to evenly combine and spread to a

1/2 tsp cayenne pepper 1/4 tsp salt

single layer.

Place in the oven and watch closely until the sugar begins to caramelize and the nuts are toasted, 8-12 minutes. Remove from the oven and stir occasionally while cooling to separate the pieces.

FOR THE DRESSING 2 tbsp minced shallot 1 clove garlic, minced

FOR THE SALAD

3 tsp Dijon mustard

salt, black pepper, maple syrup, and apple cider vinegar. Whisk to com-

1/2 tsp salt 1/2 tsp black pepper 2 tbsp maple syrup 3 tbsp apple cider vinegar 1/2 cup olive oil

In a large salad bowl or a small jar, combine the shallot, garlic, mustard, bine. Continue to whisk and slowly add the olive oil in a steady stream.

Add the kale and toss to coat. Using hands, massage the kale slightly to tenderize. This can be done up to five hours before serving.

When ready to serve, add the prepared squash, figs, walnuts, and feta cheese.

Easy Slow Cooker Stuffing Prep Time: 20 minutes

Cook Time: 7 hours, 10 minutes

Total Time: 6 hours, 35 minutes

Stuffing is not always everyone’s favorite Thanksgiving side dish, but what if it could be? You’ve stumbled across the correct recipe because this one is simple and a true crowd-pleaser. It’s an old family-favorite recipe that will soon become part of your family too! Space is always at a premium when making a big meal, so this recipe uses a slow cooker. But if you would rather, you can bake the stuffing in a 9x13 baking dish instead. MAKES 12 SERVINGS

10 cups bread (about 1 loaf), torn into irregular pieces 4 cups turkey/chicken/vegetable stock 2 tbsp sage, freshly minced (1 tbsp dry)

Preheat oven to 225°F.

Place torn bread on two large sheet pans and place them in the oven to dry. Let dry for approximately one hour, switching racks halfway through. Once baked and cooled, the bread cubes should feel very dry and brittle.

Over medium heat, melt the butter in a large skillet. Add the chopped

1 tbsp thyme, freshly minced (1/2 tbsp dry)

onion and celery. Sauté over medium heat until the onions are translucent

1/2 tbsp rosemary, freshly minced (2 tsp dry)

allow to cool slightly.

1 tsp salt

and slightly tender, 6-8 minutes. Once cooked, remove from the heat and

mixture, chestnuts, salt, and black pepper and stir to combine. To ensure

1 tsp black pepper

the egg is evenly distributed, combine the egg with the stock and pour over the bread. Allow the bread to soak up the liquid, 10-12 minutes.

1 1/2 cups chopped onion 1 1/2 cups chopped celery

Place cooled bread in a large bowl and add the minced herbs, cooled onion

Pour into a 6-quart slow cooker and set to low. The stuffing will take 5-6

1/2 cup unsalted butter

hours and become slightly puffed and set around the edges.

1 large egg, beaten

NOTE: If not using a slow cooker, use a 9x13 baking dish. Bake at 350°F for 60-70

1 1/2 cups roasted chestnuts, cut in half (if large)

minutes.

The Best Buttermilk Biscuits Prep Time: 25 minutes

Cook Time: 16 minutes

Chill Time: 15 minutes

Total Time: 56 minutes

Biscuits are a quick way to serve fresh bread at a holiday meal. And if kids are an indicator of a recipe’s merit, my nieces and nephew love these biscuits! To make this even easier, prepare the biscuits a few weeks before serving. Simply cut out the dough into biscuits and freeze. Once the biscuits are frozen, place them in an airtight container and store them in the freezer. Before baking, thaw the biscuits in the refrigerator overnight, then bake following the recipe instructions. MAKES 8 BISCUITS

2 1/2 cups all-purpose flour (1/4 cup reserved for the bench) 1 tsp salt 1 tbsp baking powder 1/2 tsp baking soda 8 tbsp unsalted butter 1 1/4 cups buttermilk

Preheat the oven to 450°F.

In a large bowl, combine 2 ¼ cups flour, baking powder, baking soda, and salt. Mix to combine and set aside.

Grate the butter on a box grater, using the thick cut. Place the grated butter in the freezer for 15 minutes to chill.

Once the butter is chilled, add the grated butter to the dry mixture and toss to combine. Pour in the buttermilk and stir to form a rough, shaggy dough. Sprinkle the reserved ¼ cup of flour onto the countertop. Dump the dough

2 tbsp melted unsalted butter (for brushing)

on the floured surface and use the flour on the bench to knead the rough dough into a cohesive mass.

thirds and place them on top of each other. Roll out the dough into a

QUICK HONEY BUTTER In a bowl, place 8 tbsp of room-temperature salted butter. Using a spatula, press and smash the butter to loosen it. Then add 1 tbsp honey and ½ tsp cinnamon and mix all three ingredients until homogenous.

Roll the dough to a rough 12-inch by 8-inch rectangle. Cut the dough into 10-inch by 8-inch rectangle. Repeat this step one more time. On the final time, roll the dough into a rectangle about ¾-inch thick. Cut six 2 ½-inch round biscuits and place them on a parchment-lined baking sheet. Push the remaining dough together, roll out to ¾-inch, and cut out an additional two biscuits.

Brush the tops of the biscuits with melted butter and place in the preheated 450°F oven until they have risen, and are golden brown, 14-16 minutes. Once baked, remove from the oven and brush again with the melted butter.

Mom’s Butterhorns Prep Time: 3 hours, 30 minutes

Bake Time: 15 minutes

Total Time: 3 hours, 45 minutes

This recipe has been a part of my family’s holidays since before I was born. The butterhorns are soft, with a buttery flavor that nearly melts in your mouth. My mom is the master at making perfect butterhorns every time. She would often bake these up to one week before serving and store them in the freezer. The night before Thanksgiving Day, Mom would set them out in airtight containers at room temperature. Then before the meal, she placed them in the microwave to be warmed throughout! MAKES 36 ROLLS 1 cup scalded milk 180°-185°F

1/2 cup unsalted butter, room temperature 1/2 cup sugar

fitted with a dough hook. Mix until the butter and sugar are dissolved, and the mixture cools slightly to 120°F or less, 6 minutes.

until it is smooth and beginning to pull away from the sides of the bowl,

2 1/4 tsp (1 pkg) instant active dry yeast

4 - 4 3/4 cups all-purpose flour

Add beaten eggs to the warm mixture and mix. Add 4 cups flour and the instant yeast. Use the stand mixer (or your hands) and knead the dough

1 tsp salt

3 large eggs, beaten

Place butter, sugar, salt, and scalded milk in the bowl of a stand mixer

6-8 minutes. If the dough is sticking to the sides of the bowl and is tacky, you will need to add more flour, 1-2 tbsp at a time, until smooth.

Once the dough clears the side of the mixing bowl and just slightly sticks to the bottom of the mixing bowl, remove the dough and knead a few times by hand on a lightly floured surface. The dough should be slightly

6 tbsp melted unsalted butter (for brushing)

tacky but not stick to the board while you are continually kneading.

Put the dough in a large oiled bowl to rise. Place a damp towel (or plastic wrap) over the bowl to ensure the dough will not dry out. Put the bowl in a

QUICK TIP To know when the butterhorns are done baking, check the bottom. This is our family’s tried-and-true method to know when they’re ready to remove from the oven. The surface of the bottom should be golden brown in color.

warm place to rise until doubled, about 1 to 1 ½ hours.

Once risen, punch down the dough and cut it in thirds. Shape each third into a ball and punch out any air bubbles. Roll out each dough ball to a 15-inch circle (about ¼-inch thick) on a well-floured surface. Brush with melted butter, then cut into 12 triangles, as one would for a pizza. Start by cutting in quarters, then each quarter into three triangles. Take one triangle, stretch the large end slightly, then roll up tightly toward the point of the triange. Pinch the end to create a seal, then place the pinched end down on a parchment-lined baking sheet. Let the prepared butterhorns rise until they are about doubled in size (about 1 to 1 ½ hours).

Place into a preheated 350°F oven and bake for 8-15 minutes, switching racks and watching carefully to ensure the tops and bottoms do not overbake but turn lightly golden.

Remove from the oven and brush with melted butter. Let cool but serve warm.

Chipotle Sweet Potato Casserole Prep Time: 20 minutes

Cook Time: 5 minutes

Bake Time: 1 hour, 5 minutes

Total Time: 1 hour, 30 minutes

If you’re looking for something unique to add a little spice and turn up the flavor on the holiday table, this is the recipe! Instead of the traditional casserole, these sweet potatoes have a sweet and spicy sauce. The potatoes are shingled in the baking dish to deliver an excellent presentation. I find this is a great way to change up a traditional meal without pushing the boundaries too far. MAKES 14 SERVINGS

12 tbsp unsalted butter

Preheat oven to 375°F. Grease a 9x13 baking dish and set it aside.

1/4 cup chipotle purée

Remove the ends of the sweet potatoes to create even-sized slices. Save

1/4 cup orange juice

the discarded pieces and roast them separately. Slice the sweet potatoes

2 tbsp lime juice

¼-inch thick. Lay in a baking dish in a shingle style.

3 tbsp maple syrup

juice, maple syrup, thyme, and salt. Bring to a simmer over low heat, 3-4

1 tbsp fresh thyme leaves

minutes. Once at a simmer, stir to ensure all of the ingredients are evenly

1 1/2 tsp salt 5 lb sweet potatoes

In a small saucepan, combine the butter, chipotle purée, orange juice, lime

mixed. Remove from the heat and pour over the prepared sweet potatoes.

Bake in the preheated oven until the potatoes are tender, 55-65 minutes. Remove from the oven and serve.

WHAT IS CHIPOTLE PURÉE? Chipotle purée is canned chipotles in adobo that are blended together to create a purée. It cannot be purchased, but must be made by buying chipotles in adobo then blending them at home.

Apple Cider Sangria 3 1 1 1

cups apple cider bottle (750 mL) white wine cup calvados cup orange juice

Combine all ingredients.

Add garnishes and mix. Optional garnishes: apple slices, orange slices, dried cranberries, cinnamon sticks

SERVES 8

Spiked Apple Cider 2 oz whiskey 1/2 oz orange liqueur 1/2 cup apple cider 1 cup ice cubes 1/4 cup ginger beer SERVES 1

To a glass, combine the whiskey, orange liqueur, and apple cider.

Add in as many ice cubes as desired.

Top with ginger beer, cinnamon, and homemade apple chip (optional).

Grandma Alice’s Mashed Potatoes Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Grandma Alice has always made the best mashed potatoes. And no matter how much I try, I’ll never match her perfect mash. Her recipe is simple, but note how she uses a small amount of water that almost steams the potatoes rather than submerging them in water. If you ask me, it’s the key to light, fluffy potatoes that have the perfect consistency. MAKES 10 SERVINGS

5 lb russet potatoes

Wash and peel potatoes, removing any eyes. Rinse and slice the potatoes into quarters lengthwise. Place in an 8-quart stockpot. Add two inches of

1 1/2 cups whole milk, kept warm

water and 1 tablespoon salt. Bring to a boil, reduce to a simmer, and cover

1/2 cup unsalted butter, room temperature

until the potatoes are cooked through and easily pierced with a knife, 2025 minutes.

1 tbsp salt

Once the potatoes are cooked, remove them from the heat and drain. Reserve the potato water for another use, like gravy. Pour the drained potatoes into a bowl and allow the steam to settle for 2 minutes. Using an electric hand mixer or mashing by hand, mash the potatoes thoroughly. Add milk and butter and mix together until smooth.

Taste and adjust seasoning as needed, adding salt and pepper. Serve immediately as potatoes can become stiff the longer they sit.

How to Make Homemade Drippings Gravy 1 cup pan drippings from roasting turkey

suring glass. Allow the drippings to sit for 15-20 minutes or until the fat

2 cups potato water (or stock) 2 tbsp cornstarch

Start by pouring all the turkey drippings into a fat separator or large measeparates from the stock in the drippings.

Add the drippings back to the roasting pan with the browned bits remaining from roasting the turkey. If the drippings do not reach 1 cup, add stock

2 tbsp cognac (optional)

to supplement. Set the roasting pan with the drippings over medium heat. Using a whisk, work up the browned bits on the bottom of the pan and bring the mixture to a simmer. If using, whisk in the cognac.

In a medium bowl, whisk the cornstarch and potato water (or stock) until smooth to form a cornstarch slurry.

Whisking constantly, slowly add the cornstarch slurry to the drippings mixture. Thin with more potato water/stock or thicken with more slurry as needed. Taste for seasoning.

Citrus Dry-Brine Turkey Prep Time: 25 minutes

Resting Time: 9 hours, 30 minutes

Roasting Time: 3 hours (depending on turkey size)

Total Time: 13 hours

In so many cases, turkey is traditionally made by the same family member every year. And that’s usually the person the family trusts to make the best turkey. I get it: we all get worried we’ll be the one to mess it up. But this recipe makes for a perfect turkey! A dry brine uses salt with spices, herbs, and aromatics to create a delicious turkey with lots of flavor. Rather than dissolving the mixture in water, the brine is rubbed into the meat. The salt seasons the meat and helps it retain moisture. The spices and citrus add flavor that will have everyone asking you to make the turkey every year going forward. MAKES 15 SERVINGS (for 15 lb turkey) 12-18 lb turkey

skin from the meat. Work fingers slowly in between the meat and skin and

2 tbsp black peppercorns

keep working into the legs and thighs. Once the skin is separated, set the

1 tbsp pink peppercorns 2 tsp coriander seed 1 tsp fennel seed

turkey aside and prepare the brine.

spices become fragrant, 3-5 minutes.

brown sugar. Stir to combine.

1 tbsp baking powder

ered for 8 to 24 hours. Leaving the turkey uncovered will dry out the skin,

2 tbsp orange zest

which will make the skin crispy once baked.

5 FOR THE BASTING BUTTER

Remove the turkey from the refrigerator one hour before roasting. Preheat oven to 425°F.

In the bottom of a roasting pan, place two ribs of celery, two carrots, and one onion, all roughly chopped. Place the turkey in the roasting pan on top

2 tbsp pomegranate molasses

of vegetables, stuffing a few pieces of the vegetables in the cavity as well.

1/4 cup orange juice 2 tbsp lemon juice

Work the brine mixture under the skin and on top of the skin of the turkey, including in the cavity. Place the brined turkey in the refrigerator uncov-

2 tbsp lemon zest

1/2 cup unsalted butter

Remove the spices from the heat and grind, using a coffee grinder. In a bowl, combine the ground spices, salt, citrus zest, baking powder, and

example: 3 tbsp for 12 lb turkey

2 tbsp light brown sugar

In a small skillet, combine the black and pink peppercorns, coriander, fennel seed, and bay leaves. Heat slowly over medium-low heat until the

5 bay leaves 1 tbsp kosher salt per every 4 lbs

Remove the giblets and neck from the thawed turkey. Slowly separate the

Place in the preheated oven and immediately turn the heat down to 375°F.

While the turkey is roasting, prepare the basting butter by melting all the ingredients together over low heat. Every 30 minutes, brush the turkey with the basting butter.

QUICK TIP Due to the size of a turkey, thawing takes time. To thaw, place the turkey in the refrigerator and allow 1 day of thawing time for every 4 pounds of weight.

Turkey takes about 15 minutes to cook per pound. If the turkey becomes too dark, tent with aluminum foil. Roast until the breast registers 160°F and the thighs register 170°F.

Remove the turkey from the oven and allow to rest 20-30 minutes before carving. In this time, the breast will come up to the correct temperature of 165°F and the thighs up to 175°F.

Classic Pumpkin Pie Prep Time: 10 minutes

Bake Time: 1 hour

Total Time: 1 hour, 10 minutes

This recipe for pumpkin pie is a classic. No matter what pie I make during the holidays, this will always be on the table. Personally, I love a custard pie, and the spices added in perfectly complement and elevate the pumpkin flavor. The key is to make sure you do not overbake the filling. The center should jiggle slightly when the pie is removed from the oven. If overbaked, the pie could crack and “weep,” or collect moisture on top. Also, don’t forget the copious amount of whipped cream needed when serving! MAKES 8 SERVINGS

15 oz pumpkin purée

Preheat the oven to 350°F.

2 large eggs

In a large bowl, combine the eggs, pumpkin purée, sugar, salt, cinnamon,

3/4 cup sugar

ground ginger, ground cloves, ground nutmeg, cream, milk, and flour.

1/2 tsp salt

Whisk until smooth.

1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 1/4 tsp ground nutmeg 1 cup heavy cream 1/2 cup whole milk 2 tbsp all-purpose flour

Pour into a prepared 9-inch pie shell. Bake on the bottom rack of the oven for 45-60 minutes until the pie is set. When lightly shaken, the center of the filling should jiggle slightly. The internal temperature should read 180°F to 185°F. Let cool fully before serving.

How to Make Pie Dough 1 1/2 cups all-purpose flour

pieces of butter and toss them with the flour. Using your thumbs and fore-

2 tsp sugar

fingers, press pieces of butter into the flour. Continue to work the butter

1 tsp salt

into the flour mixture until it resembles a course crumbly texture with

10 tbsp unsalted butter, cut into 1/4-inch pieces and par frozen 5-6 tbsp water, ice cold

In a bowl, combine the flour, sugar, and salt and mix together. Add the

some larger pieces of butter and some smaller.

Add 4 tbsp of ice water and mix. Quickly work the dough together. If it does not work easily into a disk, add 1 tbsp of ice water a time until the dough is a cohesive mass.

Transfer the dough to a sheet of plastic or reusable wrap and work into a 6-inch disk. Wrap tightly and store in the refrigerator for 15-20 minutes. Once chilled, roll out the dough as needed.

Grandma Conrad’s Peanut Brittle Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Grandma Conrad made Christmas occasions special. Grandma, also known as Joyce, would start baking in November, and her house would always smell like warm spices such as cinnamon, ginger, and cloves. I loved to search out the antique Christmas tins Grandma used to store the batches of her treats and steal a few. Peanut brittle was a recipe Grandma made with ease. Her key instruction was to never spread the hot mixture once poured into the pan. Let it cool naturally, and it will be light, airy, and easy to eat! MAKES 150 1-INCH SQUARE PIECES

2 cups sugar

Butter a 10x15 sheet pan and set it aside.

2 cups raw peanuts

Combine the sugar, corn syrup, and hot water in a 4-quart heavy-bottom

2 tbsp unsalted butter

kettle. Place over medium-high heat and bring to a boil. Continue to cook

1 cup light corn syrup

and bring the mixture to a temperature of 250°F. Use a candy thermometer to check the temperature. I like using a high-quality instant-read thermom-

1/2 cup hot water 1 tsp vanilla extract 2 tsp baking soda

eter, but a good candy thermometer fitted on your kettle will work as well.

Once at 250°F, add in the raw peanuts and butter. Raw peanuts are a must with this recipe as they have a longer cooking time at high heat. Once the peanuts are added, stir the mixture continuously so no peanuts scorch on the bottom. Bring the mixture up to 310°F.

QUICK TIP Candy making works best when you have everything ready to go. This brittle process goes quickly, especially at the end and is cooked at extremely high temperatures. Having all items pre-measured and your 10x15 pan buttered helps the process go smoothly.

Once at 310°F, remove from the heat and add the vanilla extract and baking soda. The mixture will foam and grow, so make sure to stir constantly to completely incorporate.

Working quickly, pour into the prepared 10x15 pan. To keep the brittle light and airy, do not spread or flatten the mixture. Instead, let it flow freely.

Place in a cool area and leave until completely cooled, about 2-3 hours.

Once cooled, break into pieces as preferred.

Christmas Sugar Cookies Prep Time: 20 minutes

Chill Time: 30 minutes

Bake Time: 14 minutes

Total Time: 1 hour, 4 minutes

Growing up, we always made sugar cookies, which were good but not great. My mom had difficulty letting my sister and me make a huge mess with the frosting and sprinkles, but we all enjoyed eating the cookies. This recipe has been updated to amp up the flavor with orange zest and almond extract. And a little cream cheese in the dough makes for the best melt-in-your-mouth texture. These cookies can be made to look fancy or rustic, and either way, they’ll be your favorite Christmastime sugar cookie! MAKES APPROXIMATELY 30 COOKIES

FOR THE COOKIES 1 cup unsalted butter, room temperature

FOR THE COOKIES

In an electric mixer, cream the butter and cream cheese until smooth, 1-2 minutes. Add the sugar and cream until light and fluffy, 3-4 minutes. Mix in

2 oz cream cheese, room temperature

the egg, orange zest, orange juice, vanilla extract, and almond extract. Add

1 cup sugar

everything is incorporated.

1 large egg

the flour, baking powder, and salt. Mix well and scrape the bowl to ensure

Wrap the dough tightly in plastic wrap. Chill for at least 30 minutes or overnight. The dough may also be frozen for up to one month.

1 tsp vanilla extract 1/2 tsp almond extract

Preheat oven to 350°F.

2 tsp orange zest

Once well chilled, roll out the dough on a lightly-floured surface to ¼- to ½-inch thick and cut with desired cookie cutters. Place on parchment-lined

1 1/2 tbsp orange juice

baking sheets. Place in the preheated oven and bake until slightly puffed

3 cups all-purpose flour 1 1/2 tsp baking powder 1/2 tsp salt

and just beginning to turn golden, 10-14 minutes.

Once baked, remove from the oven and cool on baking sheets for 5 minutes. Transfer to cooling racks and cool completely. Frost with favorite icing or try royal icing (instructions below).

FOR THE ROYAL ICING 3 oz egg whites (about 3 egg whites) (or meringue powder)

FOR THE ROYAL ICING

4 cups sifted powdered sugar

Mix the egg whites, 3 ½ cups powdered sugar, and vanilla powder together until smooth. Add the remaining ½ cup of powdered sugar until the frost-

1/2 tsp vanilla powder (or vanilla extract)

ing is thick and like a ribbon when pouring out.

Separate into bowls and color with food coloring.

Use pastry bags or a plastic cookie decorating bottle to decorate the cookies.

Brown Butter Herb Party Mix Prep Time: 15 minutes

Cook Time: 10 minutes

Bake Time: 1 hour

Total Time: 1 hour, 25 minutes

I often wonder why we only make certain recipes during the holidays. Party mix smells and tastes like the holidays, but we should all be making this year-round. Browning the butter first adds a toffee-like nutty flavor. The herbs add a new layer of flavor that party mix often lacks. Along with the traditional spices, this party mix is next level! MAKES 26 SERVINGS

3/4 cup unsalted butter

Preheat oven to 275°F.

1 sprig thyme

To start, brown the butter. In an 8-inch skillet, melt the butter with the

1 sprig rosemary

thyme and rosemary over medium heat. Once melted, continue to cook

1 1/2 tsp onion powder

until the foaming slows down and the butter becomes a deep golden color and smells nutty, 6-8 minutes. Remove from the heat and cool for 5

1 1/2 tsp garlic powder 2 tsp seasoning salt 3 tbsp Worcestershire sauce

minutes.

Squares, Wheat Chex, Parmesan fish crackers, sesame sticks, pretzels, and

4 cups Corn Chex cereal 2 cups Oat Squares cereal

mixed nuts. Stir to combine and set aside.

salt, and Worcestershire sauce. Whisk to combine.

1 cup Parmesan fish crackers

Drizzle a few tablespoons of prepared butter mixture over the party mix and stir well. Continue to drizzle and stir in small amounts to ensure the

1 cup pretzels 2 cups mixed nuts

Once the butter has cooled for 5 minutes, remove the thyme and rosemary and discard. To the butter, add the onion powder, garlic powder, seasoning

2 cups Wheat Chex cereal

1 cup sesame sticks

While the butter is cooling, in a large bowl, combine the Corn Chex, Oat

cereal mixture is evenly coated.

Pour onto two parchment-lined baking sheets. Spread out to an even layer and bake in the preheated oven for 1 hour, stirring and switching racks every 15 minutes.

Once baked, remove from the oven. Cool 20 minutes and serve or store in an airtight container in a cool place for up to one month.

English Toffee Prep Time: 10 minutes

Cook Time: 20 minutes

Cooling Time: 4 hours

Total Time: 4 hours, 30 minutes

English toffee is a recipe that’s all about patience. If the butter melts at too high of heat, the sugar and butter can separate. To be successful, slowly melt the butter and sugar together until they reach the correct temperature, and this recipe will be perfect. No gift is better than homemade candy, especially at Christmas. MAKES 120 1-INCH SQUARE PIECES

1 cup salted butter

stant-read thermometer ready or fit the saucepan with a candy thermom-

1 cup sugar

eter.

2 tbsp light corn syrup 6 oz dark chocolate chips

In a heavy-bottom 4-quart saucepan, combine the butter, sugar, and corn syrup. Over medium-low heat, bring to a boil, stirring slowly. Continue to

1 cup chopped toasted pecans

boil until the mixture reaches 290°F. It will be a light amber color and smell

1 tsp vanilla extract

like caramel and butterscotch.

Remove from the heat, add in the vanilla extract, and pour into the prepared baking sheet pan. Let cool for one minute and sprinkle with ¼ cup

QUICK TIP Low and slow is the name of the game when it comes to making English toffee. Don’t be tempted to crank up the heat on your stovetop to hurry the process. Doing so will cause the butter and sugar to separate, which will cause issues with the final result.

Butter a shallow 9x13 baking sheet pan and set it aside. Have an in-

chopped pecans over the entire mixture. Sprinkle with the chocolate chips. Let sit until melted, about two minutes. Spread the chocolate evenly with an offset spatula. Sprinkle with the remaining chopped pecans. Let cool completely, about four hours.

Once cooled completely, break into desired pieces. Store in an airtight container in a cool place for up to one month. If in a warm climate, store in the refrigerator.

Cinnamon Roll Cookies Prep Time: 25 minutes

Cook Time: 20 minutes

Chill Time: 8 hours

Total Time: 8 hours, 45 minutes

My aunt Maretta introduced our family to these cinnamon roll cookies. She would always bring them to family events, and I would sneak as many as possible. What I love about these is that they are indeed like miniature cinnamon rolls. Not only do I add these to Christmas cookie plates, but I also set them out at breakfasts and brunches. Because they are so unique, they’re also fun to include in cookie swaps. MAKES 48 COOKIES

FOR THE COOKIES 2 1/4 tsp (1 pkg) instant active dry yeast 4 cups all-purpose flour

In a large bowl, combine flour, yeast, salt, and sugar. Cut in butter as would be done for pastry dough.

In a separate bowl, combine the beaten eggs, vanilla, and scalded milk. Mix together to combine the wet ingredients. Add the wet ingredients to the

1/4 tsp salt

dry ingredients and mix together. The dough will be very shaggy and wet. If

1 tsp vanilla extract

worried, do not fear! It is unlike any other yeast dough.

1/4 cup sugar

for at least eight hours (up to 10 hours). Once the dough has rested in the

1 cup unsalted butter 2 large eggs, beaten 1 1/4 cups scalded milk

180°-185°F scald and allow to cool slightly

1 cup light brown sugar

Once mixed together, cover the bowl tightly and place it in the refrigerator refrigerator, it will have risen slightly and be much easier to handle.

When ready to make the cookies, preheat oven to 350°F.

In a bowl, mix together the brown sugar, and cinnamon and set aside.

On a lightly floured surface, separate dough into three sections. Working with one section, roll into a 12x15-inch rectangle. Sprinkle evenly with ⅓

1 tbsp cinnamon

cup of the brown sugar and cinnamon mixture, leaving a one-inch border on the long side.

FOR THE FROSTING

Roll up as you would cinnamon rolls or a jelly roll. Slice into one-inch-thick

1/4 cup unsalted butter, room temperature

cookies and place on a greased cookie sheet. Press lightly with floured

2 cups powdered sugar

puff and brown slightly.

1 tsp vanilla extract

hand and place into the preheated oven for 8-10 minutes. The cookies will

Once baked, let cool five minutes on pan then remove and place on a cooling rack.

2 tbsp heavy cream

For the frosting, combine all the ingredients and mix at high speed until smooth and creamy. Frost the cookies while they are still slightly warm so they are coated evenly.

Overnight Blueberry French Toast Prep Time: 20 minutes

Soak Time: 2 hours (minimum)

Bake Time: 55 minutes

Total Time: 3 hours, 15 minutes

Imagine waking up on Christmas morning and having breakfast ready to place in the oven. That idea is what caused me to design such a recipe. This French toast can be assembled the day before baking and stored in the refrigerator, during which time the bread soaks in all the custard. On Christmas morning, you can bake this and have fresh French toast casserole. It’s a perfect way to start a special day! MAKES 15 SERVINGS

1 loaf challah bread, sliced into 1-inch thick slices 2 cups blueberries (fresh or frozen) 7 large eggs

Grease a 9x13 baking dish with butter and set aside.

Shingle the slices of bread into the prepared baking dish. Sprinkle 1 ½ cups of blueberries over the slices of bread, allowing them to fall into the cracks.

Add the milk, heavy cream, salt, zest, lemon juice, sugar, vanilla extract,

1 3/4 cups whole milk

and cinnamon. Whisk to combine and pour over the prepared bread, en-

1 cup heavy cream

suring to moisten each slice.

1/2 tsp salt

NOTE: For overnight French toast, cover tightly with plastic wrap and chill

2 tsp lemon zest

for up to 8 hours. If wanting to bake the same day, allow the bread to soak

2 tbsp lemon juice 1/2 cup sugar

for 2 hours.

When ready to bake, preheat the oven to 350°F. Top the French toast with the remaining blueberries and chopped pecans. Bake until puffed and

2 tsp vanilla extract

golden brown, 45-55 minutes.

1 1/2 tsp cinnamon 1 cup chopped toasted pecans

To make the custard, crack the eggs into a large bowl. Whisk until smooth.

Remove from the oven and cool for 10 minutes. Serve with powdered sugar and maple syrup.

Cocktail Meatballs with Cranberry Sauce Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

I love a recipe that can be an appetizer or be turned into a full meal, and these meatballs fit that bill. The meatballs are tender and full of flavor. But the real star is the sweet sticky glaze poured over the top, made from bottled or homemade barbeque sauce cooked with cranberries. The cranberries are tart but, when cooked, release pectin and thicken. The result is a sweet, tart, and sticky glaze that’s addicting. Whether these are served at a cocktail party or made for a meal, they’ll go quickly! MAKES 20 MEATBALLS

FOR THE MEATBALLS

2 slices bread (approx. 3 oz)

Preheat oven to 375°F.

1/4 cup whole milk

In a large bowl, tear up the bread into pieces and add the milk. Mash the milk and bread together to form a paste. Add in the salt, black pepper,

1 1/2 tsp salt

grated onion, garlic, Worcestershire sauce, and egg. Mix to combine. Add in

1 tsp black pepper 2 tbsp grated onion 1 clove garlic, minced

the ground beef and pork.

pletely combined and smooth. Use a scoop or spoon to make 20 1-ounce

2 tsp Worcestershire sauce 1 large egg, beaten

Use hands or an electric mixer to combine until all the ingredients are comsize balls.

Heat a 12-inch skillet over medium heat with 1 tbsp neutral oil. When

1 lb ground beef

the oil is hot, add the meatballs. Allow the meatballs to brown on two

1 lb ground pork

sides, about 3-5 minutes. Once browned, place the meatballs on a parchment-lined baking sheet. Bake in the preheated oven until they reach 160°F, 15-20 minutes. While the meatballs are roasting, prepare the sauce.

FOR THE SAUCE 12 oz bottled barbecue sauce 1 cup fresh or frozen cranberries

FOR THE SAUCE

In the same skillet in which the meatballs were browned, add the barbeque sauce, marmalade, and cranberries. Over low heat, bring to a simmer.

1 cup orange marmalade

Continue to cook over a low simmer until the cranberries begin to burst and are softened, 12-15 minutes.

Once the meatballs are baked and fully cooked, remove them from the oven and add them to the prepared sauce. Spoon the sauce over the meatballs, coating them completely. Serve directly from the skillet or set on a platter.

Holiday Smashed Potatoes Prep Time: 20 minutes

Cook Time: 40 minutes

Bake Time: 20 minutes

Total Time: 1 hour, 20 minutes

Cut the potatoes into 2-inch pieces and place them in an 8-quart stockpot. Cover with water. Bring to a boil and reduce to a simmer. Watch closely so

8 tbsp unsalted butter

the water does not boil over. Cook until the potatoes are fully cooked and

2 cups chopped leek (about 1 large leek)

a knife inserted meets no resistance, 18-25 minutes. Remove from the heat

2 1/2 tsp salt

and drain the water from the potatoes.

While the potatoes are cooking, melt the butter in a large skillet over medi-

1 tbsp minced garlic

um heat. Add the leeks, 1/2 tsp salt, and one sprig of rosemary. Sauté until

2 sprigs rosemary

the leeks are softened and beginning to brown slightly, 12-15 minutes. Add the garlic and sauté until fragrant, 1 minute. Remove from the heat and set

1 cup sour cream 8 oz cream cheese, room temperature

aside.

Return the cooled and drained potatoes to the stockpot and stir, using a potato masher, to start breaking them down. Mash until the potatoes and

4 oz fresh Parmesan cheese, grated

skins are evenly combined and there are no large lumps. Small lumps are fine and are part of the rustic component of this recipe.

Brussels Sprouts with Bacon & Aioli Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

FOR THE BRUSSELS SPROUTS 2 lb Brussels sprouts, freshly rinsed 1 tbsp neutral oil

FOR THE BRUSSELS SPROUTS

Preheat oven to 425°F.

Trim the stem of each Brussels sprout and cut in half. Drizzle trimmed and cut sprouts with oil and sprinkle with salt and pepper. Toss to coat and

1 tsp salt

pour onto a baking sheet in an even layer. Roast in the preheated oven un-

1/2 tsp black pepper

til tender-crisp, 12-15 minutes. A knife inserted will meet a little resistance.

1/2 lb thick-cut bacon

Remove from the oven.

all of the bacon is cooked, remove it from the skillet, and leave 1 tbsp of

FOR THE AIOLI 1 large egg 2 tsp Dijon mustard

While roasting, cook bacon in a large skillet over medium-high heat. When the bacon grease in the skillet, and reserve the rest.

Transfer half of the roasted Brussels sprouts to the hot skillet cut-side down. Fry the sprouts until crispy and browned, 3-5 minutes. Transfer to a

2 tsp lemon zest

towel-lined tray and continue frying the second batch of sprouts. If skillet

1 tbsp lemon juice

seems dry, add additional reserved bacon grease (up to 1 tbsp) or 1 tbsp

1 tsp salt

of neutral oil. Finish frying the sprouts and transfer to a serving platter and serve with aioli (recipe below).

1/2 tsp black pepper 2 cloves garlic 1 cup neutral oil

FOR THE AIOLI

In a large measuring glass, combine the egg, mustard, lemon zest, lemon juice, salt, black pepper, and garlic cloves.

Using an immersion blender, food processor, or standard blender, blend the ingredients until combined.

With the blender running, slowly pour in oil until the consistency is thick and white, 1-2 minutes.

Taste for seasonings and set aside in refrigerator until ready to use.

Glazed Ham with Cranberry Chutney Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

6-8 lb bone-in ham

FOR THE GLAZE

roasting pan and cover tightly with foil. Place in oven to roast. While the

1/3 cup unsalted butter 1/4 cup honey 2 tbsp Dijon mustard 1/4 tsp ground cloves

ham is roasting, prepare the glaze and chutney.

For the glaze: In a small saucepan, combine the butter, honey, mustard, cloves, cinnamon, and garlic. Melt and stir together over low heat.

For the chutney: In a 3-quart saucepan, combine the cranberries, apricots,

1/2 tsp cinnamon

pear, cranberry juice, apple cider vinegar, maple syrup, brown sugar, cinna-

1 tsp dried garlic granules

mon sticks, cloves, and salt. Bring to a boil, cover, and reduce to a simmer

FOR THE CRANBERRY CHUTNEY

until thickened, 20-25 minutes.

minutes until a crust starts to form and the ham reaches 145°F, 30-40 min-

12 oz fresh or frozen cranberries 1/2 cup chopped dried apricots 1 pear, diced 1/2 cup cranberry juice 1/2 cup apple cider vinegar 3/4 cup maple syrup 2 tbsp light brown sugar 2 cinnamon sticks 1/4 tsp ground cloves 1/2 tsp salt

When the ham is close to 120°F, remove foil and begin glazing every 10-15 utes. In the last few minutes, turn the broiler on to create a deeper crust.

When the ham reaches 145°F, remove from the oven and let ham rest for 15 minutes before serving.

No-Bake Peppermint Cheesecake Prep Time: 20 minutes

Freeze Time: 8 hours

Total Time: 8 hours, 20 minutes

FOR THE CRUST

1 1/2 cups finely crushed chocolate sandwich cookies

4 tbsp unsalted butter, melted

Crush cookies using a food processor or using a bag with a meat pounder. Add butter and mix until completely incorporated.

FOR THE FILLING 1 pint heavy whipping cream (or 16 oz prepared whipped topping)

FOR THE FILLING

1 lb cream cheese, room temperature

1 14-oz can sweetened condensed milk

1 cup finely crushed peppermint candy

incorporated with no lumps of cream cheese.

Once the cream cheese and milk are well mixed, fold in the whipped cream. Add half of the whipped cream and fold to lighten, then add the remaining whipped cream and fold until fully incorporated.

Stir in the crushed candy and pour the mixture into the prepared springform pan. Cover with plastic wrap and place in the freezer for at least eight hours.

Remove from the freezer 20 minutes before serving. Then slice and serve.