HOLIDAY COMFORTS

The holidays set a high precedent for appreciating well-worn traditions, like sharing a meal. And this year, relishing in those practices is a must for the soul. From a savory entrée to smooth, slow-cooker beverages, we’ve got everything you’ll need to savor the season.

Savory Ham with Garlic Dipping Sauce recipe on pg. 29

Photo: Lindsay Pace

Cheese Soufflé recipe on pg. 29

Photo: Lindsay Pace

Honey Pecan Pear Loaf recipe on pg. 31

Photo: Lindsay Pace

Big-Batch Hot Buttered Rum recipe on pg. 30

Photo: Lindsay Pace

Cranberry-Cherry Sauce recipe on pg. 29

Photo: Lindsay Pace

Slow-Cooker Apple Cider recipe on pg. 30

Photo: Lindsay Pace

Cranberry Buckle recipe on pg. 31

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Gruyere and Bacon Brussels Sprouts recipe on pg. 29

Photo: Lindsay Pace

Mushroom and Gruyere Hand Pies recipe on pg. 29

Photo: Lindsay Pace

Hazlenut Thumbprint Cookies recipe on pg. 30

Photo: Lindsay Pace

Slow-Cooker Mulled Wine recipe on pg. 30

Photo: Lindsay Pace

Naughty Elf Cookies pg. 30

Photo: Lindsay Pace

ENTRÉE

SAVORY HAM WITH GARLIC DIPPING SAUCE

Ingredients:

1 5-10-pound, fully-cooked ham For the basting: 1/2 cup honey 3 tablespoons Dijon mustard 1/4 cup balsamic vinegar 2 tablespoons brown sugar For the dipping sauce: 2 tablespoons olive oil 4 cloves peeled garlic, smashed 3/4 cup water

Directions: Preheat the oven according to packaging. Combine all the basting ingredients in a small bowl. Remove three tablespoons of the mixture for the dipping sauce and set aside. Bake the first half of the cooking time according to packaging; remove from oven, baste and return as directed. Once the ham is done, preheat the olive oil in a saucepan over medium heat. Then add the smashed garlic cloves, and cook for about two minutes, or until very fragrant. Scoop out any ham drippings, and add to the pot; add the water, followed by the remaining basting mixture. Whisk to combine, and let simmer for about three minutes before transferring to a serving dish. In the meantime, cut the ham for serving.

SIDE DISHES

CHEESE SOUFFLÉ

Ingredients:

1 tablespoon unsalted butter, melted 1/3 cup fresh parmesan, finely grated 6 tablespoons unsalted butter 6 tablespoons AP flour 2 cups cold milk 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Pinch of cayenne 5 eggs, separated 2 cups gruyere, grated 3 tablespoons chives, finely diced

Directions: Preheat the oven to 400 degrees. Melt 1 tablespoon of butter, and pour into a very large ramekin or other high-sided baking dish. Use a pastry brush to evenly coat the inside of the baking dish, then sprinkle on the parmesan cheese. Rotate the baking dish to ensure it’s completely coated in the parmesan, and dump out any remaining cheese. Set aside. In a large pot over medium-low heat, add 6 tablespoons of butter. Once melted, whisk in the flour, allowing it to thicken in the process. Very slowly, add in the milk, mixing the whole time. Allow the mixture to thicken, then add the salt, pepper and cayenne. Add the yolks, whisking vigorously to avoid curdling, followed by the gruyere and chives. Whisk the egg whites into stiff peaks; use a rubber spatula to carefully fold the egg whites into the cheese mixture in three increments. Transfer to the baking dish, and bake for 35 minutes, or until the top is mostly deeply golden.

CRANBERRY-CHERRY SAUCE

Ingredients:

1 1/2 cups water 1 1/2 cups sugar 1 teaspoon whole cloves 1 sprig of rosemary Zest of one orange, peeled 4 cups cranberries 1 can (14.5 ounce) cherries, pitted and drained

Directions: Combine the sugar and water in a large pot, and place over medium-low heat, stirring occasionally until the sugar is completely dissolved and the mixture is lightly simmering. Add in the cloves and rosemary, and continue lightly simmering for about 5 minutes. Discard the cloves and rosemary, and add in the cranberries, cherries and orange zest. Cover to prevent splattering as the cranberries burst, and reduce the heat to low. Cook for about 20 minutes, or longer if a thicker consistency is desired. Discard the orange slices (optional). Transfer to a dish and serve immediately, or let cool. Top with grated orange zest.

GRUYERE AND BACON BRUSSELS SPROUTS

Ingredients:

6 strips of bacon 1 pound Brussels sprouts 3 tablespoons unsalted butter 1/2 teaspoon salt 1/4 teaspoon pepper 3 tablespoons maple syrup 1/4 cup gruyere

Directions: In a pan over medium-low heat, cook the bacon until very crispy. Transfer to a paper towel, and cool completely, then roughly chop into 1/2-1-inch pieces. Wash and clean the Brussels sprouts, then trim off the stem and cut in half. In a large, clean pan over medium heat, preheat the butter, then add the Brussels sprouts cut-side down. Season with salt and pepper. Sautée for about 10 minutes, stirring as needed, until the Brussels are browned. Add in the bacon bits and drizzle with maple syrup, stir and transfer into a bowl. Top with grated gruyere cheese, and serve immediately.

MUSHROOM AND GRUYERE HAND PIES

Ingredients:

For the dough: 3 cups AP flour 1/2 teaspoon kosher salt 3/4 cup unsalted butter, cubed and chilled 1 egg 4-6 tablespoons water, more if needed For the filling: 1 tablespoon olive oil 2 shallots, diced 1 tablespoon unsalted butter 16 ounces cremini mushrooms, diced 1/4 cup walnuts, finely chopped 1 clove garlic, minced 3 sprigs of thyme, diced Salt and pepper 1/8 cup white wine 1 1/2 cups shredded Gruyere 1 egg + 1 tablespoon water

Directions: For the dough: In a food processor or using a pastry blender, mix together the dry ingredients for about 10 seconds. Add in the butter, one tablespoon at a time, followed

Cranberry-Cherry Sauce pg. 29

Photo: Lindsay Pace

a time, mixing between each addition, until a ball forms. Wrap in plastic wrap, and refrigerate for at least an hour, or up to two days. For the filling: In a large pan over medium heat, preheat the olive oil. Add the shallots, and sautée for about five minutes, until starting to caramelize. Add a tablespoon of butter, followed by the mushrooms, garlic and thyme. Cook for 5-10 minutes, or until the mushrooms have browned and shriveled. Deglaze the pan with white wine, and continue to sautée until the moisture has been cooked off. Transfer to a bowl and let cool for five minutes. Add the walnuts and cheese, and mix until evenly combined. Assembly: Preheat the oven to 375 degrees, and line two baking sheets with parchment. On a lightly floured surface, use a rolling pin to roll out half the dough to be about 1/8 of an inch thick. Use a large biscuit or cookie cutter to cut out circles about 3 inches in diameter. Use the rolling pin to get each circle a little bigger and thinner, then place a heaping spoonful on half the dough. Fold over to create a crescent, and crimp the edges together. Transfer to a baking sheet. Repeat this process; combining the dough back together as needed to re-roll and cut. Brush each hand pie with egg wash before baking, for about 18-22 minutes, or until the hand pies are golden.

DRINKS

BIG-BATCH HOT BUTTERED RUM

Ingredients:

1/2 cup unsalted butter 2 cups brown sugar 2 cups spiced rum 8 cups water 1 pinch salt 3 cinnamon sticks 6 whole cloves 1 teaspoon vanilla extract 1/2 teaspoon ground nutmeg

Directions: In a large pot over medium-low heat, combine the butter, sugar, water and rum, and whisk until the sugar dissolves and the butter is melted. Add in the seasonings, and simmer for about 30 minutes. Serve warm.

SLOW-COOKER APPLE CIDER

Ingredients:

5 large Fuji apples 2 oranges, sliced 5 cinnamon sticks 1 teaspoon whole cloves 2 teaspoons allspice 1 1/2-inch piece of fresh ginger, peeled Water, about 6 cups 1/2 cup brown sugar

Directions: Remove the stems and cores from the apples, and chop into 1-2-inch cubes and place in the slow cooker. Add in the remaining ingredients (except the brown sugar), and cover in water, about 6 cups. Cover, and set on low for 10 hours. Around 8 hours, use a wooden spoon or potato masher to break up the large remaining pieces, and stir in the brown sugar; then continue cooking for the remaining two hours. Pour through a colander to remove large pieces, and a cheesecloth to remove all leftover pieces (if desired). Serve immediately, or store in an air-tight jar in the refrigerator for up to two weeks.

SLOW-COOKER MULLED WINE

Ingredients:

2 bottles cabernet sauvignon 1/2 cup brandy or bourbon 1/2 cup maple syrup 5 whole cloves 3 star anise pods (or 1/2 teaspoon anise extract) 3 cinnamon sticks 1/2 orange zest, peeled

Directions: In a slow cooker, combine all the ingredients. Whisk until the maple syrup is dissolved, then turn on high for 5 hours. Serve warm.

DESSERTS

NAUGHTY ELF COOKIES

Ingredients:

1 cup unsalted butter, room temperature 1/2 cup packed brown sugar 3/4 cup sugar 2 eggs 1 1/2 teaspoons vanilla extract 1 1/2 cups AP flour 1 teaspoon cinnamon 1/2 teaspoon kosher salt 1 teaspoon baking soda 2 cups rolled oats 1 cup craisins 1 cup pecan halves, toasted 1 cup bittersweet chocolate chips

Directions: In a medium bowl, combine the flour, cinnamon, salt and baking soda, and set aside. In a stand or hand mixer, beat together the butter and sugar until light and fluffy. Add in the vanilla and eggs, one at a time. Add in the dry ingredients, followed by the oats; mix until just combined. Use a rubber spatula to fold in the craisins, pecans and chocolate chips. Refrigerate for 20 minutes, or overnight. Line a baking sheet with parchment, and space out 1 1/2-inch rounds of dough about two inches apart. Bake at 350 for 13-15 minutes, or until lightly golden on the edges.

CHOCOLATE HAZLENUT THUMBPRINT COOKIES

Ingredients:

3/4 cup unsalted butter, room temperature 2/3 cup sugar 1 large egg

1 teaspoon vanilla extract 1 3/4 cups AP flour 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1/4 cup sugar Toppings: 1/3 cup chocolate hazelnut spread 1/4 cup whole hazelnuts (optional) Directions: Preheat the oven to 350 degrees. Line two baking sheets with parchment. In a medium bowl, combine all the dry ingredients, and set aside. Using a stand or a hand mixer, beat together the butter and sugar until light and fluffy. Add in the egg and vanilla extract, mixing until incorporated. Add the dry ingredients, and mix until just combined. Scoop the dough into 1-inch rounds, roll in 1/4 cup sugar, and place on a baking sheet about 1 1/2 inches apart. Use your thumb or the back of a teaspoon to press an indent in the center of the cookie dough. Scoop or pipe chocolate hazelnut spread into the indent, and top with a hazelnut (optional). Bake for 12-15 minutes.

BREAKFASTS

HONEY PECAN PEAR LOAF

Ingredients:

For the Dough: 2 3/4 cups AP flour 1 package yeast 1 3/4 teaspoons kosher salt 1⁄3 cup plus 1 tablespoon whole milk, warm 2 large eggs, room temperature 2 tablespoons honey Zest of one orange 6 tablespoons unsalted butter, room temperature For the Filling: 1⁄3 cup packed brown sugar 1 teaspoon cinnamon 1⁄4 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon cardamom 1/4 teaspoon salt 3 large Bosc pears, barely ripe 1⁄3 cup unsalted butter, room temperature 1⁄4 cup clover honey 1⁄3 cup finely chopped toasted pecans 1 large egg + 1 tablespoon water Turbinado sugar for sprinkling For the coating: 2 tablespoons unsalted butter, room temperature 1 tablespoon honey

Directions: For the dough: Using the paddle attachment on a stand mixer (or a wooden spoon by hand), mix flour, yeast and salt on low for 30 seconds. Slowly pour in the milk, and continue mixing until just combined. Scrape down the sides, and add the eggs, honey and orange zest, and mix for a minute. Scrape down the sides, and change to a hook attachment (or continue using the spoon). Beat on medium-low speed for about five minutes, or until visibly smooth. Increase the speed to medium, and add the soft butter one tablespoon at a time, mixing for about one minute between each addition. Once all the butter is added, turn out onto a lightly-floured surface, and knead for three minutes. Transfer to a well-oiled bowl, cover and let rise for an hour until doubled in size. Once doubled in size, punch down the dough and set aside. Spray a loaf pan with non-stick cooking spray and set aside. Combine the butter and honey in a small bowl, and mix in all the spices. Leaving the skins on, remove the stems and cores from the pears. Finely chop the pears, and transfer to a large bowl; add the pecans, and stir until evenly distributed. On a lightly floured surface, roll out the dough into about a 16x14-inch rectangle. Spread the entirety of the honey-butter and spice mixture onto the dough, leaving about a 1/2 inch on all sides. Evenly spread the pear and pecans on top. Beginning on the short side, carefully roll up the dough into a log; then, gently twist the log to create a spiral. Transfer to the loaf pan, coiling as needed and desired, to create more spirals. Lightly cover, and let rise for 35 minutes. Preheat the oven to 350 degrees. Brush with egg wash, and sprinkle with coarse sugar. Bake for 45-55 minutes, or until a toothpick comes out clean (the internal temperature should be 190 degrees). Cool for 15 minutes; in the meantime, mix together the remaining honey and butter, then brush on the loaf. Slice and serve.

Ingredients:

Streusel topping: 1/2 cup sugar 1/3 cup AP flour 1/2 teaspoon ground nutmeg 4 tablespoons unsalted butter, cubed and chilled For the buckle: 1/4 cup unsalted butter, room temperature 3/4 cup sugar 1 egg 1 teaspoon vanilla extract 2 cups AP flour 1 tablespoon cornstarch 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 cup milk 3 cups (fresh or frozen) cranberries Zest of one orange

Directions: Preheat the oven to 375 degrees. Spray a glass 9x9 baking dish with cooking spray, and set aside. In a small bowl, use a fork to combine all the streusel ingredients – it will be very crumbly. For the buckle: Combine all the dry ingredients and set aside. Use a hand mixer to cream together the butter and sugar until fluffy. Add in the egg and vanilla, and continue mixing. Add a third of the milk, followed by a third of the dry ingredients, incorporating between each addition until just combined; continue until the ingredients are incorporated. Use a rubber spatula to fold in the cranberries and orange zest. Transfer to the baking dish, and use a spatula to spread evenly. Evenly sprinkle the streusel on top. Bake for 45 minutes, or until a toothpick comes out clean.

Gruyere and Bacon Brussels Sprouts pg. 29

Photo: Lindsay Pace