Holiday Cookbook 2022

L’OBSERVATEUR Holiday Cookbook

Gran’s Spicy Baked Shrimp

2 lbs med-lg shrimp w heads removed, shells on.

¼ lb real butter

1 can Rotel

several garlic cloves cut-up, or tbs of chopped garlic

1 chopped onion

2 stalks celery, chopped

1 bell pepper, chopped lg pieces

3-4 bay leaves

1 lemon, sliced

1 tbs worstershire sauce tsp liquid crab boil cayenne pepper, course black pepper, Tony Chachere’s seasoning Cilantro & salt to taste.

Melt butter in saucepan. Add black pepper and garlic. Add other ingredients & veggies. Blend together and warm. Pour entire

liquid over shrimp in 13 x 9 baking pan. Bake in 350 degree oven for about 20 min. Check shrimp for easy peeling. Careful not to overcook!

Serve with slices of hot french bread!

Marlyn Torres/Garyville

Double-Apple Spinach Salad

Juicy and tart apples add crunch to this spinach-based salad. The addition of nuts and cheese also enhance the sweetsalty appeal of “Double-Apple Spinach Salad,” while also offering up plenty of fiber, vitamins, minerals and antioxidants. Try this easy recipe, courtesy of “The Mediterranean Diet Cookbook” (Rockridge Press) from the editors of Rockridge University Press.

Double-Apple Spinach Salad Serves 4

3 tablespoons olive oil 1 tablespoon red wine vinegar or apple cider vinegar

Toss the spinach, apples, walnuts, and cubed cheese together. Lightly drizzle olive oil and vinegar over the top and serve.

2 ounces low-fat, sharp white cheddar cheese, cubed

Tara’s Tantalizing Salmon Treat

taste.

Flake salmon in med pieces, (not processed) Mix all other ingredients, process in chopper. Fold in salmon. Refrigerate 2 hrs before serving. Serve with pita chips or toasty bread!

A Full, Festive Menu for Holiday

(Family Features) From the hors d’oeuvres to the main course and all the way through dessert, creating a full holiday menu doesn’t have to be hard.

The key to a successful feast is focusing on dishes that can please loved ones of all ages and palates, such as a festive salad before the turkey or ham main dish, which can be accompanied by complementary sides like au gratin potatoes. Finally, top off the celebration with a divine dessert featuring classic cranberry flavor.

To find more holiday recipe inspiration, visit Culinary.net.

Start Holiday Celebrations with a Salad

With a bed of tender, leafy green spinach and pops of red cranberries, a salad lends itself perfectly to the colors and flavors of the holiday season. Plus, as a lighter bite ahead of the big meal, it makes for a delicious introduction to festive dinner parties, family gatherings and get-togethers.

This Spinach Christmas Tree Salad offers a fresh, festive option that adds a seasonal presentation to the table while inviting guests to take a bite. Harvested at the peak of flavor, tender Fresh Express Baby Spinach has a mild and delicate taste that makes it an ideal addition to recipes throughout the holidays.

Find more ways to freshen up your holiday menu at FreshExpress.com.

Spinach Christmas Tree Salad Servings: 6

2 packages (5 ounces each) Fresh Express Baby Spinach

1/2 cup dried cranberries, divided 1/3 cup pistachios, divided 1/2 cup feta cheese, divided

1 red pepper, cored, cut into thin strips

1 large apple, thinly sliced, cut into star shapes

Dressing:

1 cup whole berry cranberry sauce

3 tablespoons cranberry juice

2 tablespoons balsamic vinegar

2 tablespoons honey

1/4 cup olive oil

1 tablespoon light brown sugar

1/4 teaspoon salt

In large bowl, toss baby spinach with 1/4 cup dried cranberries, 1/6 cup pistachios and 1/4 cup feta cheese. Transfer to Christmas tree cake mold. Neatly arrange spinach leaves to create smooth surface.

Arrange red pepper strips, trimming as needed, to create garland. Arrange remaining dried cranberries, remaining pistachios and remaining feta cheese as “ornaments” on top of spinach. Create tree topper with one apple star; place remaining apple stars around “tree.”

To make dressing: In blender, process cranberry sauce, cranberry juice, balsamic vinegar, honey, olive oil, brown sugar and salt until smooth.

A Hearty Holiday Side Dish

From appetizers and snacks to the main course, sides and sweets, almost everyone has a favorite holiday dish. However, it’s the pairings and complementary dishes that make festive get-togethers special.

This Creamy Au Gratin Potatoes with Kale and Gruyere is an ideal example of a savory side that goes well with a variety of holiday meals, making it a perfect option for families seeking a versatile recipe to serve with dinner. Rosyskinned and white-fleshed, Wisconsin Round Red potatoes have a firm, smooth and moist texture, making them wellsuited for roasting in this hearty dish.

Visit eatwisconsinpotatoes.com to discover more recipes fit for serving your loved ones.

2 tablespoons butter

3 cloves shallots, diced

4 large kale leaves, finely chopped (discard stems)

2 pounds red potatoes, sliced 1/8 inch

2 ounces gruyere cheese, grated

1 ounce Parmesan cheese, grated

Heat oven to 325 F.

Creamy Au Gratin

Potatoes

with Kale and Gruyere Recipe courtesy of Wisconsin Potatoes

1 1/2 cups heavy cream

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cloves garlic, smashed

3 sprigs fresh thyme

In small saucepan over medium heat, combine cream, salt, black pepper, garlic and thyme; stir constantly, until cream starts to bubble, 4-6 minutes. When bubbling, remove from heat and stir until slightly cooled. Let cream sit.

Heat large (12-inch) oven-safe skillet

over medium-high heat. Add butter. When butter melts, add shallots and kale leaves. Saute until kale is tender and bright green, about 4 minutes. Turn off burner.

Add sliced potatoes to skillet, fanning over top of kale.

Use slotted spoon to remove garlic and thyme from heavy cream. Pour heavy cream over potatoes.

Cover skillet tightly with foil and bake until potatoes are tender, 75-85 minutes.

Remove skillet from oven and turn on broiler. Discard foil.

Sprinkle gruyere and Parmesan cheeses over potatoes, tucking some cheese between potato slices.

Return skillet to oven and broil until top is golden brown, 5-6 minutes.

Dish Up a Divine Holiday Dessert

Give your holiday gatherings a new twist this year with a creamy cranberry delight that’s a cause for celebration all on its own. Smooth, divine taste at the dessert table can be the memorable moment your family craves year after year.

This rich, festive Cranberry Cheesecake combines classic flavor with a homemade cranberry compote-infused layer above a crust sweetly made using C&H Light Brown Sugar and graham crackers. Top it all off with fresh and sugared cranberries, rosemary springs and whipped cream for a tempting treat that tastes as good as it looks.

To find more sweet eats to celebrate the holidays, visit chsugar.com.

Cranberry Cheesecake

Prep time: 45 minutes

Cook time: 1 hour, 15 minutes

Cranberry Compote:

2 cups fresh cranberries

1 cup C&H Light Brown Sugar 1/4 cup freshly squeezed orange juice 1 teaspoon freshly grated orange zest

Crust: 2 cups graham cracker crumbs 6 tablespoons unsalted butter, melted 3 tablespoons C&H Light Brown Sugar 1/4 teaspoon salt

Cheesecake: 3 packages (8 ounces each) cream cheese, at room temperature 2 cups C&H Organic Raw Cane Sugar 3 tablespoons all-purpose flour 2 teaspoons pure vanilla extract 1/4 teaspoon salt

4 large eggs, at room temperature 1/2 cup sour cream, at room temperature 1/2 cup cranberry compote

fresh cranberries sugared cranberries rosemary sprigs whipped cream

To make cranberry compote: In medium saucepan, bring cranberries, brown sugar, orange juice and orange zest to boil. Lower heat and simmer 10-15 minutes, or until most cranberries burst. Remove from heat. Cool completely at room temperature then transfer to bowl; refrigerate.

To make crust: Preheat oven to 350 F. Butter 8-inch springform pan and line bottom with parchment paper. Set aside.

In medium bowl, mix cracker crumbs, butter, brown sugar and salt. Press

crumb mixture into bottom of prepared pan. Bake 15 minutes. Remove from oven and set aside. Reduce oven temperature to 325 F.

To make cheesecake: In bowl of electric mixer fitted with paddle attachment, beat cream cheese at medium speed until smooth. Add cane sugar and beat 2-3 minutes. Scrape sides of bowl as needed. Add flour, vanilla and salt. Beat 1 minute until incorporated.

Add one egg at a time, mixing until incorporated. Add sour cream and mix 1 minute. Scrape sides of bowl as needed. In medium bowl, mix half of cheesecake batter with 1/2 cup cranberry compote.

Wrap springform pan with aluminum foil and place in large roasting pan. Pour cream cheese and cranberry mixture into

prepared pan. Top with remaining cream cheese batter. Place roasting pan in oven and add hot water to 1-inch of springform pan. Bake 1 hour, 15 minutes, or until cake looks set in center. Remove from oven and rest 1 hour. Refrigerate in pan overnight.

Decorate cake with fresh and sugared cranberries, rosemary springs and whipped cream.

Roast Chicken with Whole Roasted Garlic

1 4-pound chicken

Kosher salt

2 lemons, one pierced several times with the tines of a fork and one halved Few sprigs each of thyme and rosemary 4 large bulbs garlic, 1 per person or portion, ends cut to expose the cloves (keep the hairy root end intact)

EVOO (extra-virgin olive oil) for drizzling

Freshly ground black pepper

3 tablespoons butter

1 cup white wine

Warm, crusty bread

Place the chicken in a shallow baking dish. Salt the chicken inside and out and place uncovered in the fridge overnight.

Preheat the oven to 450 F. Pat the chicken dry and fill with the pierced whole lemon, thyme and rosemary. Tie the legs up. Dress the bulbs of garlic with EVOO; season with salt and pepper. Arrange the garlic in the baking dish around the chicken. Rub the skin of the chicken with butter and season with

pepper. Pour the wine into the bottom of the dish.

Roast the chicken for 1 hour or until an instant-read thermometer inserted into the thickest part of the dark meat reads 165 F. Let the chicken stand for a few minutes on a carving board until just cool enough to handle. Carve the chicken, dividing the white and dark parts and slicing the breast meat on the bias. Arrange the chicken on plates or a platter and top with drippings, juices and the juice from the remaining halved lemon. The garlic may get dark but it won’t be charred. Serve in the skins or squeeze the paste from the skins with your knife and pass with a spoon to eat with the chicken or to slather on the warm chunks of bread.

Denka

Denka Performance Elastomer

Working towards the future.

Green Bean Casserole

1 can (101⁄2 ounces) Campbell’s® Condensed Cream of Mushroom soup or 98% Fat Free Cream of Mushroom soup or Condensed Unsalted Cream of Mushroom Soup

1⁄2 cup milk

1 teaspoon soy sauce

4 cups cooked cut green beans

1 1⁄3 cups French’s® Fried Onions (divided)

Heat the oven to 350 F. Stir the soup, milk, soy sauce, beans and 2⁄3 cup onions in a 11⁄2-quart casserole. Season the mixture with salt and pepper. Bake for 25 minutes or until hot. Stir the bean mixture. Sprinkle with the remaining 2⁄3 cup onions. Bake for another 5 minutes or until the onions are golden brown.

Variations: This recipe can be customized as one sees fit. Double up the amount of condensed soup if you desire

a wetter casserole, or change the flavor by selecting a different flavor soup variety, such as Cream of Asparagus. You can add grated Parmesan cheese or shredded cheddar if you want a cheesy option. Some people prefer to use French-style green beans instead of the thicker cut variety.

Alternate cooking method: The traditional recipe has you cooking the casserole in the oven. However, if you have a large enough toaster oven, you can cook it in there to free up oven space; otherwise, prepare the casserole as directed in a slow cooker and cook on low for around 3 to 4 hours, until tender. Then add the remaining onions and transfer the casserole to the oven to crisp up for 5 minutes. (Check that the slow cooker crock is oven-safe; otherwise, spoon the mixture into an oven-safe dish for the final baking and serving.)

Rosemary Cranberry Whiskey

Rosemary Simple Syrup:

1⁄4 cup sugar

1⁄4 cup water

2 tablespoons fresh rosemary

Cocktail:

6 ounces whiskey

3 ounces sour mix

16 ounces cranberry juice

Cranberries, for garnish

Rosemary sprigs, for garnish

1. In a small pot over medium heat, whisk together the sugar, water and rosemary. Simmer for 2 to 3 minutes, creating a syrup. Remove from the heat, strain to remove the rosemary, and refrigerate.

2. Fill a shaker with ice, and pour in the whiskey, sour mix, simple syrup, and cranberry juice. Shake, and pour into ice-filled glasses. Garnish with cranberries and rosemary before serving.

Tip: This recipe is great without the whiskey, as a classy, adult “zero proof” drink. You can make a big batch as a lovely punch — leave some cranberries and rosemary on the side for garnish.

DIY Peppermint Mocha

Makes one 12-ounce beverage

1 fluid ounce coffee or 1 shot espresso, such as Starbucks Christmas Blend or Starbucks Espresso Roast Coffee 1⁄2 cup milk (or dairy alternative)

2 tablespoons peppermint-flavored syrup

3 tablespoons mocha sauce Whipped Cream Dark chocolate or shaving

1. On a stovetop, heat milk on medium setting. Whisk the milk to make foam about 30 seconds. Set aside. (Or, use an electric milk frother at home if you have one.)

2. Pour two tablespoons chocolate sauce and two tablespoons peppermint syrup

into bottom of 12-ounce or larger coffee mug.

3. Add one shot of brewed espresso. (Don’t have an espresso machine? Make concentrated coffee by using less water in an alternative brewing method.)

4. Fill mug with steamed milk.

5. Top with whipped cream and garnish with chocolate shavings.

Preparation time: 10 minutes

Chocolate ganache is simpler to make than you think

Individuals who fancy themselves adventurous in the kitchen may want to consider homemade chocolate recipes to entice their romantic partners. Ganache, an indulgent chocolate creation, may seem like it requires a master class in chocolate making to create. However, ganache is simpler to create than chocolate lovers may think. According to the chocolate experts at Coeur de Xocolat, there are various origin stories for ganache. In one such story, French chef Georges Auguste Escoffier, who would become the creator of chocolate truffles, had his apprentice making pastry cream. That apprentice accidentally spilled hot cream into a bowl of expensive chopped chocolate. Escoffier yelled “ganache,” a derogatory term meaning “fool,” at the apprentice. But when Escoffier grabbed the bowl and began to stir it, he noticed an emulsion started to form and the cream and chocolate created a silky sauce that could be used for coating or glazing. When the mixture cooled and hardened, it had a paste-like texture that could form balls. Escoffier coated the balls in cocoa powder and noticed they resembled mushroom truffles. Hence, chocolate truffles were born, as was delicious ganache.

Ganache is relatively easy to make. Enjoy this version, courtesy of Martha Stewart kitchens.

Ganache

Makes 1 1⁄2 cups 8 ounces semisweet or bittersweet chocolate 1 cup heavy cream 1⁄8 teaspoon coarse salt

Coarsely chop the chocolate and place in a heat-proof bowl.

Bring cream just to a boil over mediumhigh heat. Pour over the chocolate, and add salt. Let stand for 10 minutes (don’t stir — doing so will cool the ganache too quickly, making it grainy).

Stir with a whisk until smooth and shiny to break up any pieces and emulsify the cream and chocolate.

Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.

To make a whipped filling or frosting with the ganache, let it cool to room temperature, stirring often, 45 minutes to 1 hour. Beat the ganache with a mixer on mediumhigh speed until paler and fluffy, 2 to 4 minutes. This will yield about 2 cups. Use it as a filling or spread it over cakes.

Sour Cream Cookies

and set aside.

Entertaining requires keeping plenty of refreshments on hand to ensure guests maintain their holiday spirit. Dessert is no stranger to the season, with office break rooms, dining tables and buffet stations brimming with sweet treats to tempt celebrants’ palates. Everyone should have a go-to dessert to bring along to a holiday party or to offer guests when hosting their own fêtes. Cookies are a standard due to their versatility and portability.

Festive “Sour Cream Cookies” provide all of the holiday feels and can be customized in color to reflect celebrations of Christmas, Chanukah, Kwanzaa, or New Year’s. Bake up a batch, courtesy of “Live Well Bake Cookies” (Rock Point) by Danielle Rye.

Sour Cream Cookies

Makes 22 cookies

1 1⁄2 cups all-purpose flour, spooned and leveled

1 teaspoon baking powder

1⁄4 teaspoon salt

1⁄2 cup (1 stick) unsalted butter, softened

3⁄4 cup granulated sugar

1 large egg, at room temperature

1 1⁄2 teaspoons pure vanilla extract

1⁄2 cup sour cream, at room temperature

Vanilla Buttercream Frosting

1⁄2 cup (1 stick) unsalted butter, softened

1 1⁄2 cups powdered sugar

1 tablespoon heavy whipping cream or milk

1 teaspoon pure vanilla extract

Gel food coloring (optional)

1. To make the cookies: Preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats

2. In a large mixing bowl, whisk together the flour, baking powder and salt until well combined. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes, or until well combined.

4. Mix in the egg and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.

5. Mix in the dry ingredients in two additions, alternating with the sour cream. Make sure Åto mix in each addition until just combined, and be careful not to overmix the batter.

6. Using a 11⁄2-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.

7. Bake for 14 to 16 minutes, or until the tops of the cookies are set and spring back when touched lightly. Remove from the oven, and allow to cool on the baking sheets for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

8. To make the vanilla buttercream frosting: In the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl using a handheld mixer, beat the butter for 1 to 2 minutes, or until smooth. Add the powdered sugar, 1⁄2 cup at a time, mixing in each addition until well combined.

9. Add the heavy whipping cream, vanilla extract, and gel food coloring (if using), and continue mixing until fully combined.

10. Once the cookies have cooled completely, spread the frosting on top of the cookies.

11. Store the cookies in an airtight container at room temperature or in the refrigerator for up to 4 days.

Challah: Jewish Potato Bread

Challah is a special bread within Jewish households that is cooked to herald the Sabbath and celebrate various holidays. Jewish scholars indicate that the history of challah can be traced to the scripture story of manna, or bread, that God sent to the Israelites in the wilderness. Also, during the days of the Temple in Jerusalem, Jews presented dough as an offering to priests, who used it to bake their own bread.

Challah can be sweet or savory, and leftovers can make for a delicious French toast base for breakfasts and brunches. Anyone can learn how to make challah for their holiday celebrations. Traditional challah is made with eggs and a shiny egg wash, but this plant-based version uses potato water starch in the recipe. Bake up a loaf or two with this recipe, courtesy of “PlantBased Gourmet: Vegan Cuisine for the Home Chef” (Apollo Publishers) by chef Suzi Gerber.

Makes 2 loaves

3 Yukon Gold potatoes or other butter potatoes (about 1 1⁄2 pounds), peeled and cubed

1⁄3 cup safflower oil or avocado oil

1⁄3 cup sugar

5 cups all-purpose flour or gluten-free all-purpose flour

1 tablespoon cornstarch

1 teaspoon kala namak (Indian black salt)

1 teaspoon turmeric powder

1 teaspoon sea salt

1 packet active instant dry yeast (approximately 1⁄4 ounce)

1⁄2 cup Homemade Butter (see below), softened and cut into cubes

1⁄3 cup oat milk

1. To make “potato water,” combine the potatoes with 31⁄2 cups cold water in a large pot, bring to a boil, and keep at a boil for 20 minutes, uncovered. The liquid level

should reduce to about 2 cups.

2. Drain the potatoes, and reserve the liquid.

3. Combine 11⁄2 cups of the potato water with the safflower oil and sugar in a mixing bowl or a large measuring cup with a pour spout (reserve the remaining potato water). Whisk until sugar is completely dissolved.

4. Combine the flour, cornstarch, kala namak, turmeric, and sea salt in a stand mixer and whisk to combine. Make sure there are no salt clusters for the yeast to come in contact with, then slowly add the yeast.

5. Change the mixer attachment to a dough hook, and slowly add the potato-water mixture to the dry ingredients while mixing. This slow pour should take about a minute.

6. Add in thee softened butter, 1 cube at a time, until fully incorporated.

7. Knead the dough hook on medium-high (number 6 on standard home machines) for 10 minutes, keeping an eye on the elasticity of the dough. Pinch and pull the dough to check its elasticity: When ready, it should stretch like a rubber band and reach about 10 inches without breaking.

8. Let the dough rise, covered, for 45 minutes at room temperature. It should double in size.

9. Portion the dough into 2 equal blocks. Divide each block into thirds to form a traditional straight braid, or into 4 sections to form a round braid. Roll the pieces into equal-sized ribbons that are at least 18 inches long. Line a baking sheet with parchment paper and braid the ribbons directly on the parchment, tucking the ends under and pinching them together.

10. Cover again and let rise a second time, for 30 to 45 minutes. The dough should dramatically increase in size, eliminating any gaps in the braid.

11. Preheat the oven to 375 F.

12. While the bread rises, combine the

remaining potato water (about 1⁄2 cup) with the cornstarch in a small saucepan. Bring to a simmer, whisk often until a thick gel forms, and then remove from the heat.

13. Slowly add the oat milk to the gel, whisking until the gel is thin enough to paint.

14. Brush a generous and even amount of the starch-and-oat-milk wash onto the risen bread right before placing in the oven.

15. Bake for 40 to 45 minutes, rotating once halfway through. Remove once the crust is smooth and dark and the bottom is strong. When you thump the bottom with your finger, it should sound hollow. The internal temperature should be 190 to 200 F.

16. Paint the loaves again with more of the wash and let cool. Store in zip-top bags.

Keep for 3 to 5 days (if they last you that long!) at room temperature, or up to 6 months if frozen.

17. If you over-proof or let the finished loaves sit out uncovered or past 5 days and they get hard, it’s French toast time.

Traditional Wassail

Serves 8 to 12

5 to 6 large baking apples, peeled and cored (such as Baldwin, Gravenstein,å McIntosh, or Stayman Winesap)

1 cup sugar

2 quarts beer or ale

2 cinnamon sticks, broken in half, or 2 teaspoons ground cinnamon 1 teaspoon ground ginger

Zest of 1 lemon 11⁄2 cups sherry or sweet red wine

Preheat oven to 400 F. Cut the apples into thick slices, and arrange in layers in a covered casserole dish, sprinkling a few teaspoons of sugar over each layer. Cover and bake for 30 minutes. (The apples will get puffy and soft.) While the apples bake, combine the beer, spices, lemon zest, and remaining sugar in a large saucepan. Heat slowly, bringing just to a simmer. (Don’t let the mixture boil.) When it is hot, add the sherry and keep heating until the mixture reaches a simmer again, still not boiling. Place the hot baked apples in a punch bowl, and pour the hot wassail over them. Serve hot.

Make-ahead meals for tasty holiday dinners

Individuals may be presented with plenty of opportunities to cook for a crowd over the course of a typical year. But no time of year is more synonymous with large sit-down meals than the holiday season. Certain foods, such as pasta dishes and casseroles, are ideal dishes to cook for crowds. However, for those home cooks who want to prepare in advance and then enjoy themselves on the actual holiday, it may be best to choose foods that taste better the day after the dish has been cooked. Many recipes develop deeper flavor profiles after they have been left to rest and are then reheated. Holiday hosts can explore these ideas for meals that can be cooked in advance and taste even better when reheated after a day in the refrigerator.

Stew

A stew that’s been simmering on the stove or in the slow cooker all day will have a winning flavor. But stew can be even more delicious the next day. The starch in the potatoes will enable the sauce of the stew — whether it’s tomato-based or comprised of a mix of brown gravy and meat drippings — to thicken. The meat may continue to cook and tenderize while reheating. As a one-pot meal, stew is simple to prepare in advance and then serve in an attractive crock for the holidays.

Meatloaf

The herbs and spices in a meat loaf continue to release their flavors, and letting the loaf sit can improve the texture and the ability to slice it without it falling apart. Consider pan-frying individual slices of meatloaf until they’re browned so they’ll be crisp on the outside and tender in the middle.

Lasagna

Lasagna is a layered pasta dish featuring flat noodle sheets, cheese, sauce, and sometimes meat like ground beef or sausage. Lasagnas that are served right out of the oven can be runny even if they taste scrumptious. Baking it and letting it sit overnight allows all of the layers to gel together, making for a much more cohesive and fortified dish the following day.

Curries

Curries are typically made with many spices that help to make the dish flavorful. A curry that is freshly made may feature intense flavor because each of its components can be tasted individually. After a night of resting in the refrigerator, those flavors meld and mellow. Furthermore, if potatoes are used in the recipe, a night in the fridge gives the potatoes an opportunity to absorb the spices, making for an even tastier meal. Many meals can be made ahead of time for holiday dinners and will taste even better when they are served the following day.

Soft Glazed Gingerbread

Tradition plays a big role during the holiday season. Food is at the center of many families’ traditions, which may include big family dinners and Sunday brunches together. Holiday baking sessions also hold a sacred spot in many households. Such sessions are a great opportunity for adults and children to have some fun in the kitchen and create some tasty treats the whole family can enjoy. Baked goods devotees may find it hard to imagine the holidays without gingerbread, and this recipe for “Soft Glazed Gingerbread” from Elisabeth M. Prueitt and Chad Robertson’s “Tartine” (Chronicle Books) can ensure the whole family enjoys this holiday season staple.

Dough 33⁄4 cups all-purpose flour

1 tablespoon cocoa powder

4 teaspoons ground ginger 11⁄2 teaspoons ground cloves

2 teaspoons ground cinnamon

1⁄2 teaspoon baking soda

1 teaspoon salt

11⁄4 teaspoon freshly ground black pepper

1 cup unsalted butter, at room temperature

3⁄4 cup plus 2 tablespoons granulated sugar

1 large egg

1⁄2 cup blackstrap or other dark molasses

2 tablespoons light corn syrup

Glaze

1 cup confectioners’ sugar

2 tablespoons water

To make the dough, stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pep-

per in a mixing bowl. Set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and mix well. Add the molasses and corn syrup and beat until incorporated. Stop the mixer again and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated. Remove the dough from the bowl, flatten it on a large piece of plastic wrap into a rectangle about 1 inch thick, cover the dough with the plastic wrap, and refrigerate overnight. Preheat the oven to 350 F. Line a baking sheet with parchment paper on a nonstick liner. Unwrap the dough and place on a floured work surface. If using a plaque with a design, roll out the dough 1⁄3inch thick, lightly dust the top with flour, press your cookie molds over the dough, and then cut out the shapes with a small knife and place on the prepared baking sheet, spacing them about 1 inch apart. Alternatively, using the mold as a guide, cut around it with a small knife, flip the mold over so the design is facing you, and place the dough over it, pressing it into the design. Unmold the shapes onto the prepared baking sheet, leaving about 1 inch between them. If using a patterned rolling pin, lightly dust the lined baking sheet with flour and transfer the dough to the pan. Lightly dust the top of the dough with flour and roll it into a rectangle about 1⁄3-inch thick with a plain pin. Then,

using the patterned pin, roll over the dough with enough pressure to ensure a clear impression of the design. Trim the sides with a small knife. It is not necessary to cut into smaller sizes before baking.

Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 7 to 15 minutes. The timing will depend on the size of the individual cookies, or if you have made a single large patterned piece that will be cut after baking.

While the cookies are baking, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar and water until smooth.

When the cookies are ready, remove from the oven and let cool in the pan on a wire rack for about 10 minutes. Then, while the cookies are still warm, using even strokes, brush a light coat of glaze

on the top of each cookie, evenly covering it. Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque finish. If you have used a patterned pin to make a single large plaque, cut into the desired sizes with a small, very sharp knife. The cookies will keep in an airtight container in a cool place for about 2 weeks. They do not freeze well, however, as the glaze becomes watery when they are thawed.

Torta Dolce di Ricotta

Serves 10 to 12

Crust: 2 cups all-purpose flour, plus extra to dust board and pan 3⁄4 cup sugar

Zest of one lemon 1⁄2 cup unsalted butter, softened, plus extra to grease the pan 2 large eggs

Filling: 8 large eggs

3pounds ricotta cheese, drained of excess water 2 teaspoons vanilla 11⁄2 cups sugar Zest of 2 oranges Juice of 1 orange Juice of 1 lemon 1⁄4 cup candied pear, chopped (optional)

To make the crust, place the flour, sugar, and zest on a pastry board or clean, dry, flat surface. Mix thoroughly to combine. Add the butter and work it into the dry ingredients. Gather the mixture into a round and create a well in the center. Drop eggs into the well, beat with a fork while gathering the dry mixture, then knead once the dough completely forms. Refrigerate for 30 minutes.

Preheat the oven to 350 F. Butter and flour a 10-inch springform baking pan. Set aside.

Meanwhile, to prepare the filling, combine the eggs, ricotta cheese, vanilla, sugar, orange zest, orange juice, lemon juice, and candied pear (if using) in a large mixing bowl. Mix thoroughly and set aside.

After the 30 minutes, remove the dough

from the refrigerator and place it on a large board or clean, dry, flat surface, lightly dusted with flour. Using a floured rolling pin, roll the dough out into a large circle, approximately 14 inches in diameter. Now roll the dough over the rolling pin and carefully unwind it over the baking pan, gently easing it to fit evenly in the bottom and up the sides of the pan.

Pour or spoon the filling mixture into the crust, leaving about 1⁄4 inch below the rim of the pan. Place the pan in a preheated oven and bake for 1 hour and 45 minutes, until the center is slightly firm. Cool for at least 2 hours. Author’s note: I have left it unrefrigerated overnight when I have baked it the night before to save time.

Carefully run a plastic knife or rigid spatula around the sides of the pan to remove it, so that no crust is pulled away when you release the spring of the pan. Serve at room temperature.

A vegan dish for holiday diners

The holiday season has arrived, and that often means entertaining family and friends while serving tasty meals. When cooking for a crowd, it is important to recognize that individuals may have certain dietary restrictions due to health or personal beliefs and plan accordingly. A greater number of people are eschewing meat and animal products for various reasons. Preparing offerings for vegan guests doesn’t have to be complicated. This recipe for “Nut Roast” from “Vegan Cooking for Beginners” (Publications International, Ltd.) by the PIL editors is like a meat loaf without the meat. It’s filling and hearty.

Nut Roast

Makes 6 to 8 servings

6 tablespoons boiling water 2 tablespoons ground flaxseed 11⁄2 cups unsalted walnuts, pecans, almonds or cashews 2 tablespoons olive oil 1 onion, finely chopped 4 ounces cremini mushrooms (about 6 large), sliced 2 cloves garlic, minced

1 can (about 14 ounces) diced tomatoes

1 cup old-fashioned oats

2 tablespoons all-purpose flour or chickpea flour

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh thyme Salt and black pepper

1. Preheat oven to 350 F. Spray 8- x 4-inch loaf pan with nonstick cooking spray. Combine boiling water and flaxseed in small bowl. Let stand until cool.

2. Place nuts in food processor. Pulse until finely chopped, allowing some larger pieces to remain. Transfer to large bowl.

3. Heat oil in medium skillet over medium heat. Add onion, mushrooms and garlic; cook and stir 3 minutes or until softened. Transfer mixture to bowl with nuts.

4. Stir in flaxseed mixture, tomatoes, oats, flour, sage, parsley, thyme, salt, and pepper until combined. Spoon mixture into prepared pan. Bake 45 to 50 minutes or until firm and browned. Cool slightly before slicing.

Blood-Orange Champagne Cocktail

Enjoying champagne on its own in the requisite stemmed glass is tradition, but champagne also can be mixed into any number of cocktails - from bellinis to mimosas. This “Blood-Orange Champagne Cocktail” is a variation on the classic mimosa, and doesn’t necessarily need to be enjoyed at brunch. Serve it on New Year’s Eve, or for any special occasion, courtesy of Martha Stewart.

Blood-Orange Champagne Cocktail

21/4 cups freshly squeezed or frozen blood-orange juice

2 750-ml bottles champagne, chilled

Pour 3 tablespoons juice in each champagne flute. Fill flutes with champagne, and serve.

Red Bean Gumbo

1 Package Jacob’s Country Roux Mix

1 lb. Jacob’s Andouille

½ - 1 lb. Jacob’s Smoked Sausage

½ - 1 lb. Ham Seasonings Or Tasso (Optional)

3 Cans Red Beans

In an 8 quart pot, put 3 cans of red beans and 5 cans of hot tap water. Mix roux from Jacob’s Country Roux Mix in 10 oz. of hot tap water until smooth and add to beans. Add andouille, sausage and tasso to the pot. Add Jacob’s dry seasoning mix and spice pack from Jacob’s Country Roux Mix to the pot (use spice pack to taste). Bring to a boil and cook uncovered over medium heat for about 1 hour. Add more spices if desired. Serve over rice.

Corn Soup

1 lb. Peeled Shrimp

3 Medium Potatoes Diced

¼ Cup Oil

1 Package Jacob’s Country Roux Mix

2 - 16 Oz. Cans Whole Corn

1 - 16 Oz. Can Cream Corn

1- 8 Oz. Can Whole Tomatoes

In a 5 quart pot, pre cook shrimp in oil for 10 minutes. Add tomatoes and cook for about 5 minutes. Mix 1/3 cup of roux into hot tap water, and add spice pack (use spice pack to taste), potatoes, 1/2 pack dry seasoning, and roux into pot and cook for about 5 minutes, stirring occasionally. add 2 cans whole corn, and 1 can cream corn with 2 cups of hot water and cook on medium for about 20 minutes or until potatoes are tender. Add more seasoning if desired.

L’OBSERVATEUR

Christine Browning

Brooke Robichaux Cantrelle

Gene Franques

Diane Browning Debbie Bailey

New Year’s Day brunch

Many restaurants offer brunch specials on New Year’s Day, but people need not leave home to ensure their first meal of the new year is delicious. This recipe for “Pan-Fried Eggs and Mixed Mushroom Sauté on Toasted Sourdough Slices” from “Sunday Brunch” (Chronicle Books) by Betty Rosbottom can be just the dish to begin a new year.

Pan-Fried Eggs and Mixed Mushroom Sauté on Toasted Sourdough Slices Serves 4

Mushroom Sauté

11⁄4 ounces mixed dried mushrooms

11⁄2 cups boiling water

3 tablespoons olive oil

8 ounces sliced brown mushrooms

2 teaspoons minced garlic

1 teaspoon dried crushed rosemary (see tip)

Kosher salt

Freshly ground black pepper

Toast and Eggs

4 1⁄2-inch thick sourdough slices

Olive oil

2 tablespoons unsalted butter

4 eggs

Kosher salt

Freshly ground black pepper

Rosemary sprigs for garnish (optional)

1. For the Mushroom Sauté: Place the dried mushrooms in a medium bowl and cover with the boiling water. Let stand until softened, 20 minutes. Strain in a sieve lined with a double thickness of paper towels and reserve the soaking liquid. Coarsely chop the mushrooms.

2. Heat the olive oil in a medium, heavy frying pan set over medium heat. When hot, add the brown mushrooms and sauté, stirring often, for 6 minutes. Add

the reserved mushrooms, garlic, rosemary, and 1⁄2 teaspoon salt; stir for 1 minute. Add the mushroom liquid and cook, stirring, until it has evaporated, 4 to 7 minutes. Season with salt and several grinds of pepper. Remove the frying pan from the heat and cover with foil to keep warm. (The mushrooms can be prepared 1 day ahead; cool, cover and refrigerate. Reheat, stirring, over medium heat.)

3. For the toast and eggs: Brush both sides of the bread slices generously with olive oil. Set a 10- to 11-inch nonstick frying pan over medium-high heat, and, when hot, add the bread and cook until lightly browned, about 2 minutes per side. Remove the toast and cover loosely with foil. When pan is cool enough to handle, wipe it out with clean paper towels.

4. Add the butter to the frying pan and set it over medium heat. When the butter starts to foam, break an egg into a saucer, being careful to remove any shell fragments., and gently slide it into the frying pan. Repeat with the remaining eggs. Immediately reduce the heat to low and cook, basting the eggs with some of the butter in the pan frequently, until the whites are firm and the yolks are still soft and runny, 3 minutes.

5. While the eggs are cooking, arrange a toasted bread slice on each of four plates. Mound the mushrooms evenly over the toast.

6. Remove each egg with a spatula and arrange on top of the mushrooms. Season with salt and pepper and, if desired, garnish each serving with a rosemary sprig. Serve immediately. Tip: If you can’t find dried crushed rosemary, crush regular dried rosemary in an electic spice mill, or place it in a self-sealing plastic bag and roll over it with a rolling pin.

Ginger n’ Spice Bubbling Blueberry

“Ginger n’ Spice Bubbling Blueberry Pie” is not only the official pie of the U.S. Highbush Blueberry Council, but also a winner of America’s Best Blueberry Pie Contest. This recipeis courtesy of Barbara Estabrook and the U.S. Highbush Blueberry Council,

Ginger n’ Spice Bubbling Blueberry Pie Serves 8

Crust

21/2 cups all-purpose flour

1/2 teaspoon salt

10 tablespoons cold unsalted butter, cubed (1/4-inch-thick cubes)

1/2 cup chilled all-vegetable shortening

31/2 tablespoons ice water

1/2 tablespoon fresh lemon juice

1 egg white, whisked to foamy (divided use)

Filling

41/2 cups fresh blueberries (room temperature)

1 tablespoon fresh lemon juice

3/4 cup granulated sugar

1/4 cup instant or quick-cooking tapioca, ground

2 tablespoons finely minced crystallized ginger

3/4 teaspoon ground cinnamon

1/8 scant teaspoon ground allspice

2 tablespoons melted butter

3 tablespoons orange marmalade

1/2 tablespoon raw turbinado cane sugar

Crust

1. Combine lemon juice and ice water and set aside.

2. In a medium bowl, whisk flour and salt. Cut in butter and shortening with a pastry blender until coarse meal forms. Sprinkle half the water/lemon mix over flour mixture; toss with a fork. Add remaining half, tossing until dough

begins to form a ball.

3. Divide dough in half, flatten it into 1/2-inch-thick discs. Wrap each disc in plastic wrap. Chill 30 minutes.

Filling

1. In a large bowl, toss blueberries with lemon juice.

2. In a separate medium-sized bowl, stir sugar, tapioca, ginger, cinnamon, and allspice together until combined. Gently fold into blueberries until well coated.

3. Melt butter, stir in marmalade, then fold into blueberry mixture. Let set.

Pie Assembly

1. Heat oven to 425 F. Line a baking sheet with parchment paper.

2. On a lightly floured surface, roll one chilled dough disc into a 13-inch circle. Fit dough in a 9-inch pie plate. Trim overhang to 3/4-inch of edge. Brush egg white over bottom and sides of dough. Reserve remaining egg white. Set the lined plate in the freezer.

3. Roll second chilled disc on a lightly floured surface into a 13-inch circle, then cut into 1-inch-wide strips with a pastry wheel.

4. Retrieve pie plate and pour in filling, mounding slightly toward center. Weave strips of dough over filling to form a lattice top. Seal, trim and crimp edge. Brush reserved egg white over dough. Sprinkle evenly with sugar.

5. Set pie on lined sheet. Bake 18 minutes at 425 F. Reduce heat to 375 F. Bake 50 minutes or until pie is bubbling. Cool on a wire rack. Top with vanilla ice cream.

Real Flavor. Real History. Real Adventure.

Welcome to the Andouille Trail, located in Louisiana’s River Parishes, the only place you can get an authentic taste of this local delicacy. Here, makers put their own stamp on the classic with proprietary seasonings and blends, ensuring the finished product is as distinct as the small-town wooden smokehouse where it’s made. Come explore andouille dishes that local restaurants have to offer, from charcuterie plates to gumbo and jambalaya. Or, you can order this local delicacy shipped directly to your doorstep, and spice up your own.

Explore AndouilleTrail.com to learn the history behind our andouille.