Who’s Counting? • Guess how

Great Shot! We these Instagram pics of the stars getting into the holiday spirit.

Eddie Jackson wears a festive onesie on Christmas morning. @chefeddiejackson

Geoffrey Zakarian poses with St. Nick himself at a brunch last year at his restaurant The National in New York City. @geoffreyzakarian

Pet Pic of the Month!

Buddy Valastro and his family dress in their holiday best. @buddyvalastro

Nancy Fuller and her husband, David, ornament themselves for the holidays. @fullerfarmer Katie Lee’s rescue pup, Gus, shows off his favorite Christmas sweater. @littlebuddygus Kardea Brown posts a joyful throwback photo of herself and her grandma in Charleston, SC. @kardeabrown

FIRST PLACE WINS $500!

Who’s Counting?

We stocked up on gelt for Hanukkah. Guess how many chocolate coins are in the jar! How to enter:

Go to foodnetwork.com/whoscounting and enter your best guess. The winner will receive $500 and three runners-up will each receive $50.

NO PURCHASE NECESSARY TO ENTER OR WIN. Food Network Magazine December 2020 Who’s Counting Contest. Sponsored by Hearst Magazine Media, Inc. Beginning November 20, 2020, at 12:01 a.m. ET, through December 29, 2020, at 11:59 p.m. ET (the “Entry Period” ), go to foodnetwork.com/whoscounting on a computer or wireless device and complete and submit the entry form pursuant to the on-screen instructions. All entries must include your name, address, telephone number, email address and a guess of the number of pieces of Hanukkah gelt in the jar that appears in the December 2020 issue of Food Network Magazine. Important notice: You may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Must have reached the age of majority and be a legal resident of the 50 United States, the District of Columbia or Canada (excluding Quebec). Void in Puerto Rico and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/whoscounting. RALPH SMITH. Food Network Magazine (ISSN 1944-723x) is published monthly with combined issues in Jan/Feb and Jul/Aug, 10 times a year by Hearst, 300 West 57th Street, New York, NY 10019 USA. Steven R. Swartz, President & Chief Executive Officer; William R. Hearst III, Chairman; Frank A. Bennack, Jr., Executive Vice Chairman; Mark E. Aldam, Chief Operating Officer. Hearst Magazine Media, Inc: Debi Chirichella, Acting President, Hearst Magazines Group, and Treasurer; Kate Lewis, Chief Content Officer; Kristen M. O’Hara, Chief Business Officer; Catherine A. Bostron, Secretary. © 2020 Food Network Magazine, LLC. “Food Network Magazine” and the “Food Network Magazine” logo are trademarks of Food Network Magazine, LLC. “Food Network” and the “Food Network” logo are registered trademarks of Television Food Network, G.P., and are used under license. All rights reserved. Periodicals postage paid at New York, NY, and additional mailing offices. Canada Post International Publications mail product (Canadian distribution) sales agreement No. 40012499. Editorial and Advertising Offices: 300 West 57th Street, New York, NY 10019. Subscription prices, USA and possessions: $36 for 10 issues; Canada, add $7; all other countries, add $23. SUBSCRIPTION SERVICES: Food Network Magazine will, upon receipt of a complete subscription order, undertake fulfillment of that order so as to provide the first copy for delivery by the Postal Service or alternate carrier within 6 to 14 weeks. For customer service, changes of address, and subscription orders, log on to service.foodnetworkmag.com or write to Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593. From time to time, we make our subscriber list available to companies who sell goods and services by mail that we believe would interest our readers. If you would rather not receive such offers via postal mail, please send your current mailing label or exact copy to Mail Preference Service, PO Box 6000, Harlan, IA 51593. You can also visit preferences.hearstmags.com to manage your preferences and opt out of receiving marketing offers by email. Send Canadian returns to Pitney Bowes, PO Box 25542, London, ON N6C 6B2. For subscription orders and inquiries, write to Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593, or call 866-587-4653. Food Network Magazine is not responsible for unsolicited manuscripts or art. None will be returned unless accompanied by a self-addressed stamped envelope. Canada BN NBR 10231 0943 RT. Vol. 13 No. 10. POSTMASTER: Send all UAA to CFS. (See DMM 707.4.12.5); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Food Network Magazine, PO Box 6000, Harlan, IA 51593. Printed in USA.

or tes

holiday favorites JICAMA-ORANGE SAL AD

ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4

4 oranges ¼ teaspoon ancho chile powder Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil Juice of 1 lime 1 medium jicama, peeled and diced 3 scallions, chopped 2 tablespoons fresh cilantro Seeds of ½ pomegranate

1. Slice off the top and bottom of each orange. Place cut-side down and cut off the peel and white pith with a chef’s knife, following the curve of the fruit. Cut along both sides of the membranes to remove the segments. Squeeze the empty membranes over a large bowl to release the juices. 2. Whisk the chile powder, a pinch each of salt and pepper, the olive oil and lime juice into the orange juice. Add the orange segments and jicama and toss. Before serving, add the scallions, cilantro and pomegranate seeds and gently toss again.

PRESENTED BY

holiday favorites CHEESY PHYLLO CUPS WITH BU T TERNU T SQ UASH

ACTIVE: 30 min l TOTAL: 50 min l SERVES: 8 to 10

2 cups diced peeled butternut squash (about ½ small squash) 2 tablespoons unsalted butter, melted Kosher salt and freshly ground pepper 1 shallot, minced 30 frozen mini phyllo shells 4 ounces cream cheese, at room temperature ¼ cup mayonnaise 1 cup shredded smoked cheddar cheese (about 2½ ounces) 2 teaspoons fresh thyme 1. Put a baking sheet on the middle oven rack and preheat to 375˚. Toss the squash with the melted butter, ¼ teaspoon salt and a few grinds of pepper. Spread in a single layer on the hot baking sheet and roast until just tender, about 15 minutes. Add the shallot to the pan and toss. Continue roasting until the squash is softened, about 5 minutes. Let cool for a few minutes on the baking sheet. 2. Meanwhile, place the phyllo shells on another baking sheet. Bake until crisp, about 5 minutes. Mix the cream cheese and mayonnaise in a medium bowl. 3. Fill each phyllo shell with a teaspoon of the cream cheese mixture. Top with a few cubes roasted squash and sprinkle with the smoked cheddar and thyme. Return to the oven and bake until lightly browned, about 15 minutes.

PRESENTED BY

GRUYÈRE-ONION FLATBREAD ACTIVE: 15 min l TOTAL: 25 min l SERVES: 4

1 cup grated gruyère cheese 3 tablespoons unsalted butter, at room temperature 2 teaspoons chopped fresh rosemary or thyme Pinch of red pepper flakes 2 pieces lavash (or other flatbread) ½ cup thinly sliced red onion Kosher salt 1. Preheat the oven 425˚. Line a baking sheet with parchment paper. Mix the gruyère, butter, rosemary and red pepper flakes in a small bowl until well combined. 2. Spread the cheese mixture on the lavash; top with the red onion. Place the lavash on the baking sheet and bake until golden and crisp, about 10 minutes. Season with salt; cut into pieces.

PRESENTED BY

SPINACH AND RICOT TA D UMPLINGS ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

Kosher salt 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 1½ cups whole-milk ricotta cheese 1 cup grated parmesan cheese 6 tablespoons all-purpose flour, plus more for rolling 2 large eggs Freshly ground pepper Pinch of freshly grated nutmeg 2 cups marinara sauce 2 tablespoons unsalted butter, cut into pieces Crusty bread, for serving 1. Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and break it up with your fingers. Add the ricotta, ¾ cup parmesan, the flour, eggs, ¾ teaspoon salt, ¼ teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough. 2. Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinachricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour. 3. Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter. 4. Gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the marinara sauce. Gently toss to coat, then divide among plates and sprinkle with the remaining ¼ cup parmesan. Serve with bread.

PRESENTED BY

R AVIOLI WITH SAGE-WALNU T BU T TER ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4

Kosher salt ¼ cup balsamic vinegar 2 teaspoons honey 1 bay leaf 2 9-ounce packages refrigerated cheese ravioli 6 tablespoons unsalted butter ⅓ cup fresh sage leaves 1 cup walnuts, roughly chopped ¾ cup grated parmesan cheese 1. Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm. 2. Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat. Add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in 1 cup of the ravioli cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes. 3. Reserve another ½ cup cooking water, then drain the ravioli. Add the ravioli to the skillet and toss, adding the reserved cooking water as needed. Remove from the heat, add the parmesan, season with salt and toss. Divide among bowls and drizzle with the balsamic syrup.

PRESENTED BY

MUSHROOM-ST UFFED PORK RO UL ADE ACTIVE: 1 hr 15 min l TOTAL: 3 hr l SERVES: 6 to 8

7 tablespoons extra-virgin olive oil 1 pound wild mushrooms (such as oyster and/or hen of the woods), trimmed and sliced 1 small head garlic, minced Kosher salt and freshly ground pepper ½ cup finely chopped fresh parsley 1 tablespoon finely chopped fresh thyme, plus 2 sprigs 1 tablespoon finely chopped fresh rosemary, plus 1 sprig 1 center-cut boneless pork loin roast (3½ to 4 pounds) ¼ cup dry sherry 1 cup low-sodium chicken broth 1 tablespoon unsalted butter

1. Position a rack in the lower third of the oven; preheat to 350˚. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until they start browning, about 2 minutes. Cook, stirring occasionally, until tender, 4 to 5 more minutes. Push the mushrooms to one side of the skillet. Add 1 more tablespoon olive oil and the garlic to the other side of the skillet and cook, stirring occasionally, until the garlic is softened, about 30 seconds. Stir the garlic into the mushrooms and season with salt and pepper. Let cool. 2. Meanwhile, combine the parsley, chopped thyme and rosemary and 3 tablespoons olive oil in a small bowl; season with salt and pepper. Set aside. 3. Butterfly the pork: Position your knife about one-third of the way up the length of the pork loin, with your knife parallel to the cutting board. Begin cutting into the pork, pulling the meat away with your other hand so that it opens up into a flat, evenly thick piece. Season the pork with salt and pepper, spread the herb oil over the top, and top with the mushrooms. Roll the pork into a log and tie in 1-inch intervals using kitchen twine. Season with salt and pepper. 4. Set a rack in a large roasting pan. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork, fat-side down, and cook until browned, about 3 minutes. Cook, turning, until browned all over, 1 to 2 more minutes. Transfer the pork, seam-side down, to the rack in the pan. Roast on the lower oven rack until a thermometer inserted into the thickest part of the meat (not the filling) registers 135˚, 1 hour to 1 hour 15 minutes. Transfer the pork on the rack to a cutting board, tent with foil and let rest 30 minutes. 5. Meanwhile, make the sauce: Skim off any excess fat from the juices in the roasting pan and add the sherry. Place the pan across two burners over medium-high heat. Add the thyme and rosemary sprigs and cook, scraping up any browned bits with a wooden spoon and stirring, until the liquid is reduced by about half, about 1 minute. Pour into a small saucepan, add the chicken broth and bring to a boil. Lower the heat so the liquid simmers and cook until slightly reduced, 4 to 5 minutes. Stir in the butter and season with salt. Strain the sauce through a fine-mesh sieve. 6. Place the pork on the cutting board and remove the twine; cut into ½-inch-thick slices. Transfer to a platter and serve with the sauce.

PRESENTED BY

DRY-BRINED HERBED T URKE Y ACTIVE: 1 hr l TOTAL: 4½ hr (plus 8 hr brining) l SERVES: 8 to 10

1 12- to 14-pound turkey, thawed if frozen Kosher salt 1 tablespoon sugar 1 tablespoon fresh rosemary, plus 1 sprig 1 tablespoon chopped fresh sage, plus 1 sprig 1 tablespoon fresh thyme, plus 3 sprigs 1 teaspoon celery seeds Freshly ground pepper 1 carrot, cut into chunks 1 stalk celery, cut into chunks 2 shallots, halved 1 cup dry white wine 1 stick unsalted butter, melted 1. The day before roasting, remove the neck and giblets from the turkey. Pat the turkey dry with paper towels and put on a rimmed baking sheet. 2. Pulse ¼ cup salt, the sugar, 1 tablespoon each rosemary, sage and thyme, the celery seeds and 2 teaspoons pepper in a spice grinder until the herbs are finely chopped and the salt is pale green. Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts. Refrigerate, uncovered, at least 8 hours or overnight. 3. Position a rack in the lowest part of the oven (remove the other racks); preheat to 350˚. Rinse the turkey well and pat dry with paper towels. Stuff the cavity of the turkey with the rosemary, sage and thyme sprigs, the carrot, celery and shallots. Tie the legs together with kitchen twine. Put the turkey breast-side up on a rack set in a large roasting pan and tuck the wings under the body. Let sit at room temperature for 30 minutes. 4. Pour the wine over the turkey, then brush all over with the melted butter. Roast the turkey 1 hour, then baste with the pan drippings, adding up to ½ cup water to the pan if the drippings are getting too dark. Continue to roast the turkey, basting every 30 minutes and adding more water to the pan if needed, until the skin is golden brown and a thermometer inserted into the thigh registers 160˚, 1½ to 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving.

PRESENTED BY

holiday favorites SPICY HONE Y-GL A ZED HAM

ACTIVE: 30 min l TOTAL: 4 hr l SERVES: 8 to 10

1 8-pound fully cooked bone-in half ham (shank or butt) 1 cup low-sodium chicken broth 1 cup honey ¾ cup packed light brown sugar ½ cup dijon mustard ½ cup whole-grain mustard 3 tablespoons apple cider vinegar 3 tablespoons hot sauce 1 tablespoon chopped fresh thyme ½ teaspoon red pepper flakes

1. Bring the ham to room temperature 1 hour before baking. 2. Position a rack in the lowest part of the oven (remove the other racks); preheat to 350˚. Trim off any skin from the ham, leaving a ¼-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham flat-side down in a roasting pan and add the chicken broth to the pan. Cover with foil and bake 1½ hours. 3. Meanwhile, make the glaze: Whisk the honey, brown sugar, both mustards, vinegar, hot sauce, thyme and red pepper flakes in a medium bowl. Remove ¾ cup of the glaze to a separate bowl and set aside for serving. Remove the ham from the oven, discard the foil and brush with about one-quarter of the remaining glaze. Continue baking, brushing with the glaze and the pan juices every 30 minutes, until the ham is a deep reddish brown and a thermometer inserted into the center registers 140˚, 1 to 1½ more hours. (Add ½ cup water to the pan if the juices dry out.) 4. Transfer the ham to a cutting board and let rest 20 minutes before slicing. Serve with the reserved glaze.

PRESENTED BY

GERMAN CHOCOL ATE CHEESECAKE

ACTIVE: 1 hr l TOTAL: 2½ hr (plus overnight chilling) l SERVES: 10 to 12

FOR THE CRUST Cooking spray 9 chocolate graham cracker sheets 6 tablespoons unsalted butter, at room temperature 2 tablespoons sugar ¼ teaspoon salt

FOR THE TOPPING 1 7-ounce package sweetened shredded coconut (about 2 cups) 1½ cups pecan halves 1½ sticks (12 tablespoons) unsalted butter 4 large egg yolks 1⅓ cups sugar 1 12-ounce can evaporated milk 2 teaspoons pure vanilla extract ¼ teaspoon salt

FOR THE CHEESECAKE 8 ounces semisweet chocolate, chopped 3 8-ounce packages cream cheese, at room temperature 1 cup sugar 3 large eggs ¼ cup unsweetened cocoa powder ½ teaspoon salt 1 cup sour cream 1 teaspoon pure vanilla extract 1. Make the crust: Position racks in the middle and lower third of the oven; preheat to 350˚. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Coat the inside of the pan with cooking spray and line the bottom with parchment paper. Pulse the graham crackers, butter, sugar and salt in a food processor until fine moist crumbs form, about 1 minute. Press evenly into the bottom and ¼ inch up the side of the springform pan. Bake until set, about 15 minutes. Transfer the pan to a rack and let cool completely. 2. Make the topping: Line 2 baking sheets with foil. Spread the coconut on one and the pecans on the other. Bake, stirring the coconut once or twice, until the coconut and pecans are toasted, 12 to 15 minutes. Let cool. Pulse the pecans in the food processor until coarsely chopped; transfer to a small bowl. 3. Combine the butter, egg yolks, sugar, evaporated milk, vanilla and salt in a large saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the mixture reduces and caramelizes slightly, about 10 minutes. Stir in the chopped pecans and 1½ cups coconut, reserving the remaining coconut for topping. Let the mixture cool. 4. Meanwhile, make the cheesecake: Fill a roasting pan halfway with water and set on the lower oven rack. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted; let cool to lukewarm. Wipe out the food processor; add the cream cheese, sugar, eggs, cocoa powder and salt and pulse until smooth, about 2 minutes, scraping down the sides. Add the melted chocolate, sour cream and vanilla; pulse until combined. 5. Transfer about half of the batter to the prepared crust; smooth with a spatula. Spoon about two-thirds of the coconutpecan topping evenly over the batter. Top with the remaining batter; smooth the top. Set on the middle oven rack (directly over the pan of water) and bake until set around the edge but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 8 hours or overnight. 6. Run a thin knife around the edge of the cheesecake; remove the springform ring. Microwave the remaining coconut-pecan topping to soften, about 30 seconds (stir in 1 to 2 tablespoons water to loosen, if necessary). Spread the topping on the cheesecake; top with the reserved coconut.

PRESENTED BY

SALTED CAR AMEL–OR ANGE UPSIDE-DOWN CAKE

ACTIVE: 40 min l TOTAL: 1 hr 35 min (plus cooling) l SERVES: 8 to 10

FOR THE CARAMEL ⅔ cup sugar ⅓ cup water ¼ teaspoon kosher salt 1 tablespoon salted butter 4 to 5 oranges

FOR THE CAKE ½ cup sliced almonds 1¼ cups all-purpose flour ¾ teaspoon baking powder ¾ teaspoon baking soda ¼ teaspoon kosher salt 1 stick salted butter, at room temperature ⅔ cup sugar 2 large eggs 1 teaspoon grated orange zest ½ cup sour cream Sea salt, for sprinkling 1. Make the caramel: Combine the sugar, water and kosher salt in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan occasionally but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter (the mixture will bubble). Pour into a 9-inch round cake pan, tilting the pan to coat the bottom; set aside. 2. Slice off the top and bottom of each orange. Place the oranges cut-side down and cut off the peel and white pith with a chef’s knife, following the curve of the fruit. Cut along both sides of each membrane to remove the segments. Set the segments aside, discarding any seeds. 3. Make the cake: Preheat the oven to 350˚. Spread the almonds on a baking sheet and roast until golden brown, 8 to 10 minutes. Let cool, then transfer to a food processor and pulse until finely ground. Transfer to a medium bowl; add the flour, baking powder, baking soda and kosher salt and whisk to combine. 4. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the orange zest. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the sour cream, until just smooth. 5. Arrange the orange segments in the cake pan over the caramel in concentric circles. Add the batter and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. (Tent with foil if the top gets too dark.) Transfer to a rack and let cool slightly, then run a knife around the edge of the cake and invert onto a platter. Let cool completely. Sprinkle with sea salt.

PRESENTED BY

RED VELVE T WHOOPIE PIES ACTIVE: 35 min l TOTAL: 1 hr 10 min (plus cooling) l MAKES: 18

FOR THE COOKIES 1 ounce semisweet chocolate, chopped ½ ounce milk chocolate, chopped 1½ sticks (12 tablespoons) unsalted butter, melted ½ cup sour cream 2 large eggs 1½ teaspoons apple cider vinegar ½ teaspoon pure vanilla extract 1 tablespoon red food coloring 2¼ cups all-purpose flour 1 cup granulated sugar ¼ cup unsweetened cocoa powder 2 teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt

FOR THE FILLING 8 ounces cream cheese, at room temperature 3 tablespoons unsalted butter, at room temperature 2½ cups confectioners’ sugar, sifted 1 vanilla bean, halved lengthwise and seeds scraped out 1. Make the cookies: Preheat the oven to 375˚. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth. 2. Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a large bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt. Add the flour mixture to the butter mixture in four equal batches, whisking in each batch completely before adding the next. Stir in the melted chocolate. 3. Scoop heaping tablespoonfuls of batter onto the prepared pans and smooth the tops with a damp finger. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 10 minutes on the pans, then transfer the cookies to racks to cool completely. 4. Meanwhile, make the filling: Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners’ sugar and vanilla seeds. 5. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.

PRESENTED BY

LOADED HOLIDAY COOKIES ACTIVE: 45 min l TOTAL: 1 hr (plus cooling) l MAKES: about 24

5 slices bacon, chopped ½ cup plus 2 teaspoons packed dark brown sugar 1 teaspoon water 1½ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1¼ sticks (10 tablespoons) unsalted butter, at room temperature ½ cup granulated sugar 1 large egg, plus 1 egg yolk, at room temperature 2 teaspoons pure vanilla extract 1 cup broken mini pretzels ½ cup semisweet chocolate chips ½ cup mini M&M’s 2 cups kettle-cooked potato chips, broken 1. Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Pour off the drippings into a small bowl, keeping the bacon in the skillet; let the drippings cool. 2. Add 2 teaspoons brown sugar and the water to the skillet with the bacon and cook, stirring, until the sugar dissolves and the bacon is crisp, about 1 minute. Transfer the bacon mixture to a plate and spread it out; let cool. 3. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, 2 tablespoons of the reserved bacon drippings, the remaining ½ cup brown sugar and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the whole egg, egg yolk and vanilla until well combined. Reduce the mixer speed to low and beat in the flour mixture until just combined. Add the pretzels, chocolate chips, M&M’s and bacon and beat until just combined. Stir in the potato chips with a rubber spatula. 4. Roll the dough into large balls (about 3 tablespoons each). Arrange 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the cookies are golden and set around the edges but still soft in the middle, 13 to 15 minutes. Let the cookies cool 5 minutes on the pans, then transfer to racks to cool completely.

PRESENTED BY

MINI CHOCOL ATE-PISTACHIO CANNOLI

ACTIVE: 40 min l TOTAL: 1 hr 10 min MAKES: 12

¼ cup chopped semisweet chocolate (about 1½ ounces) ¼ cup finely chopped pistachios 12 mini cannoli shells 1 cup ricotta cheese ½ cup confectioners’ sugar, plus more for dusting 1 teaspoon grated tangerine or orange zest 1 tablespoon fresh tangerine or orange juice Pinch of ground cinnamon 2 tablespoons heavy cream

1. Put the chopped chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted. Put the pistachios in another bowl. Dip both ends of each cannoli shell in the chocolate, then in the pistachios. Arrange on a baking sheet and refrigerate until ready to fill. 2. Beat the ricotta, confectioners’ sugar, tangerine zest and juice, and the cinnamon in a bowl with a mixer until fluffy, about 10 minutes. Add the heavy cream and beat until creamy, 1 to 2 more minutes. Cover and refrigerate at least 30 minutes or overnight. 3. Transfer the ricotta filling to a pastry bag fitted with a star tip (or use a resealable plastic bag and snip a corner). Pipe into the prepared shells from both ends. Dust with confectioners’ sugar before serving.

PRESENTED BY

MERING UE KISSES ACTIVE: 40 min l TOTAL: 3 hr 40 min (plus cooling) l MAKES: about 70

4 large egg whites, at room temperature ½ teaspoon cream of tartar ¼ teaspoon salt 2¼ cups confectioners’ sugar 1 11-ounce bag white chocolate chips 1 tablespoon coconut oil or shortening Red sanding sugar, for decorating

1. Position racks in the upper and lower thirds of the oven; preheat to 250˚. Line 2 baking sheets with parchment paper. Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners’ sugar, about ¼ cup at a time, and beat until stiff, shiny peaks form, about 5 more minutes. 2. Transfer the meringue to a piping bag fitted with a large round tip. Pipe 1-inch drops on the baking sheets, pulling the bag up to form a peak. Bake until the meringues are dry and crisp, about 3 hours. Let cool on the baking sheets. 3. Combine the white chocolate chips with the coconut oil in a microwavesafe bowl. Microwave in 30-second intervals, stirring, until melted. Dip the bottoms of the meringues in the white chocolate, then dip in red sanding sugar. Place the meringues on parchment paper and let set.

PRESENTED BY

GINGER ANGEL FOOD CAKE ACTIVE: 45 min l TOTAL: 1 hr 25 min (plus cooling) l SERVES: 8 to 10

FOR THE CAKE 1 cup minus 1 tablespoon cake flour 1½ cups confectioners’ sugar, plus more for topping ¼ teaspoon salt 11 large egg whites, at room temperature 1½ teaspoons cream of tartar 1 cup granulated sugar 1 teaspoon pure vanilla extract 1 teaspoon finely grated lime zest 3 tablespoons finely grated fresh ginger

FOR THE SAUCE 3 half-pints raspberries 2 tablespoons water ⅓ cup granulated sugar ½ teaspoon finely grated lime zest, plus 1 teaspoon lime juice 1. Make the cake: Preheat the oven to 350˚. Sift the flour, confectioners’ sugar and salt onto a sheet of parchment paper. Sift again. 2. Beat the egg whites in a large bowl with a mixer on medium speed until frothy. Add the cream of tartar and beat until soft peaks form, about 5 minutes. Gradually beat in the granulated sugar, about 1 tablespoon at a time, then increase the speed to medium high and continue beating until stiff shiny peaks form, 12 to 15 minutes. Add the vanilla, lime zest and ginger and beat a few seconds to combine. 3. Sprinkle one-quarter of the flour mixture over the egg white mixture and gently fold with a rubber spatula. Fold in the remaining flour mixture in three additions. 4. Transfer the batter to an ungreased 10-inch tube pan. Bake until the cake feels springy when touched and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Invert the pan onto a funnel or the neck of a bottle and let cool completely. Loosen the edges with a small knife, tap the sides of the pan against the counter and unmold. 5. Make the sauce: Puree 2 half-pints raspberries in a blender with the water, granulated sugar, lime zest and lime juice. Strain through a fine-mesh sieve to remove the seeds. Top the cake with confectioners’ sugar, the sauce and the remaining half-pint raspberries.

PRESENTED BY

T H I S IS T H E S W E E T N E S S R E VO L U T I O N

COM PLE TE LY S W E E T. TRU LY R E VO LUTIO N A RY. S W E E TN E S S W ITH OUT TH E S UGA R .

PRESENTED BY

FROSTED MOCHA B ROWNIES

ACTIVE: 40 min TOTAL: 1 hr 15 min (plus cooling) MAKES: about 20

FOR THE BROWNIES Vegetable oil, for the pan 2 sticks unsalted butter 4 ounces semisweet chocolate, chopped 2 cups granulated sugar 3 tablespoons instant espresso powder 4 large eggs 1½ cups all-purpose flour ⅓ cup unsweetened cocoa powder ½ teaspoon salt

FOR THE FROSTING 1 tablespoon instant espresso powder 1 tablespoon milk 1 stick unsalted butter, at room temperature ¼ teaspoon salt 1½ cups confectioners’ sugar

1. Make the brownies: Preheat the oven to 350˚. Line a 9-by-13-inch baking dish with foil, leaving an overhang, then brush the foil with vegetable oil. Melt the butter and chocolate in a large saucepan over low heat, stirring occasionally. Remove from the heat and whisk in the granulated sugar, espresso powder and eggs. Stir in the flour, cocoa powder and salt until combined. 2. Pour the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer the pan to a rack to cool completely. 3. Make the frosting: Mix the espresso powder and milk in a small bowl. In a separate bowl, beat the butter and salt with a mixer on medium-high speed until fluffy, about 2 minutes. Reduce the speed to low and gradually beat in the confectioners’ sugar and milk mixture, then beat on medium-high speed until fluffy. 4. Remove the brownies from the pan using the foil overhang. Spread the frosting on top and cut into pieces.

T H E J O Y I S I N T H E G I V I N G

BAKED CROISSANT FRENCH TOAST WITH ORANGE SYRUP

ACTIVE: 15 min l TOTAL: 1 hr 25 min l SERVES: 4

3 large eggs ¼ cup plus 1 tablespoon sugar 1 cup whole milk Grated zest of 1 orange, plus 2 tablespoons orange juice 1 tablespoon pure vanilla extract 4 croissants ½ cup orange marmalade ¼ cup water 1. Whisk the eggs, ¼ cup sugar, the milk, orange zest, orange juice and vanilla in a large bowl. Put the croissants in an 8-inch square baking dish, squeezing them in to fit in a single layer. Pour the egg mixture over the croissants, then put a plate on top and press down to keep them submerged. Let soak in the refrigerator, at least 30 minutes and up to 1 hour. 2. Preheat the oven to 350˚. Remove the plate from the croissants, cover the baking dish with foil and bake until set, about 40 minutes. Remove from the oven and turn on the broiler. Uncover the baking dish, sprinkle the croissants with the remaining 1 tablespoon sugar and broil until the sugar is bubbling in spots, about 2 minutes. 3. Meanwhile, mix the orange marmalade and water in a small microwave-safe bowl. Microwave until warm and loose, 1 to 2 minutes. Serve the French toast with the orange syrup.

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holiday favorites MINI OLIVE OIL CAKES WITH LEMON GL A ZE

ACTIVE: 20 min l TOTAL: 50 min MAKES: 6 small or 12 mini cakes

FOR THE CAKES 1 tablespoon unsalted butter, melted 1 cup all-purpose flour, plus more for dusting 1⅓ cups granulated sugar 2 tablespoons grated lemon zest (from 2 lemons) 2 large eggs ¼ cup extra-virgin olive oil ⅔ cup whole milk ½ teaspoon baking powder ½ teaspoon salt 1 teaspoon finely minced fresh thyme, plus small sprigs for garnish

FOR THE GLAZE 1½ cups confectioners’ sugar 2½ to 3 tablespoons lemon juice (from 1 to 2 lemons) 2 tablespoons unsalted butter, melted

1. Make the cakes: Preheat the oven to 350˚. Brush a 6- or 12-cup mini Bundt or muffin pan with the melted butter. Lightly dust with flour and shake out the excess. 2. Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs, one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified, about 30 seconds. Don’t overblend or the cakes will be too puffy. 3. Whisk the flour, the baking powder, salt and minced thyme in a small bowl. Add to the blender in two batches, pulsing lightly until just combined; stop to scrape down the blender as needed. 4. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28 to 30 minutes for a 6-cup Bundt pan and 22 to 25 minutes for a 12-cup Bundt or muffin pan. Let cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack. 5. Meanwhile, make the glaze: Whisk the confectioners’ sugar, 2½ tablespoons lemon juice and the butter until smooth, adding ½ tablespoon more lemon juice if the glaze is too thick. Drizzle the glaze over the cakes; garnish with thyme sprigs.

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holiday spirit is baked at 350° .

holiday favorites CIDER PUNCH

ACTIVE: 15 min l TOTAL: 2½ hr l MAKES: 6

4 cups apple cider 1 cinnamon stick 3 whole cloves Pinch of kosher salt 1 orange, halved, plus orange slices for garnish ¾ cup bourbon

1. Combine the apple cider, cinnamon stick, cloves and salt in a large saucepan. Squeeze the juice from the halved orange into the pan and add the peels. Bring to a simmer, then remove from the heat and let steep 10 to 15 minutes. 2. Strain the cider mixture into a pitcher and stir in the bourbon. Refrigerate at least 2 hours or overnight. 3. Pour the punch into tall glasses filled with ice or reheat and serve warm in punch mugs. Garnish with orange slices.

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