Festive Foods That Bring It

ORANGE-GLAZED TURKEY BREAST WITH OLIVES AND ROSEMARY

Recipes to elevate your table and stretch your budget.

BY KRISTIN DONNELLY

T he holidays often call for dishes that are a little extra special, but that doesn’t have to mean more expensive. With a few little twists, it’s easy to elevate everyday ingredients into something worthy of a party.

Another way to keep holiday entertaining costs down? Make it a potluck! This way, you can cook one fabulous dish and receive a whole meal in return while having a chance to try your friends’ and family’s favorite recipes.

If you’re looking for something new to add to your table, these recipes take cues from crowd-pleasing holiday dishes—like roast beef, deviled eggs, and potato gratin— but pull in some fun (and maybe unexpected) flavors. They also travel well, so they’re perfect for a potluck.

PHOTOGRAPHY TERRY BRENNAN FOOD STYLING LARA MIKLASEVICS

Goat Cheese with Hot Pepper Jelly and Bacon

MAKES 8 TO 12 SERVINGS

Cream cheese with hot pepper jelly is a classic snack in the South. Here, a similar combination comes together with fresh goat cheese. (If you’re not a fan of goat cheese, you can use cream cheese, of course!) The holidays are a time to “gild the lily,” and bacon does just that.

8 ounces bacon, preferably not thick-cut 1 (8-ounce) log fresh goat cheese 1 cup hot or sweet pepper jelly

Crackers or crostini, for serving

1. Thinly slice the bacon crosswise into ¼-inch-thick pieces. Spread them out in a skillet and set the skillet over medium-low heat. Cook the bacon, stirring occasionally, until a lot of the fat has rendered and the bacon is crisp, about 8 minutes. Using a slotted spoon, transfer the bacon pieces to a paper towel-lined plate to drain. 2. Arrange the goat cheese on a platter. Pour the hot pepper jelly over the top, allowing it to run and pool down the sides. (If the jelly is stiff and you’d like to loosen it, microwave it for 20 seconds.) Just before serving, sprinkle with bacon and serve with crackers.

Cook’s Notes:

■ You can cook the bacon a day in advance and refrigerate. Bring to room temperature before serving. ■ If you’d like to create a tidier presentation, you can press the goat cheese into a small dish and pour the jelly over, so it forms a layer on top.

Nutrition (per serving): Calories: 250, Fat: 13g (Sat: 6g), Cholesterol: 35mg, Sodium: 490mg, Carb: 20g, Fiber: 0g, Sugar: 20g, Protein: 12g GOAT CHEESE WITH HOT PEPPER JELLY AND BACON

MICHELADA DEVILED EGGS

Michelada Deviled Eggs

MAKES 8 TO 12 SERVINGS

Inspired by the Mexican beer cocktail, these eggs are a punchy riff on classic deviled eggs. While the filling should be a bit spicy, you can always adjust the amount of hot sauce to your taste. That said, it’s the hot sauce that really makes these.

8 large eggs ¼ cup mayonnaise

Zest of ½ lime plus 1 tablespoon fresh lime juice 1½ teaspoons Worcestershire sauce 1½ teaspoons red Mexican hot sauce, plus more for serving

Small pinch of cayenne pepper

Salt and freshly ground black pepper, to taste

1. Bring a large pot of water to a boil over high heat. When it boils, reduce the heat to medium, so the water simmers, and carefully lower the eggs into the pot. Simmer the eggs uncovered for 11 minutes, then drain and return to the pot. Immediately cover with ice water and let the eggs cool to room temperature, then carefully peel the eggs and cut them in half lengthwise. 2. Using a small spoon, pop the yolks out of the eggs into a bowl or the bowl of a food processor. Using a fork or the food processor, blend the egg yolks with the mayonnaise, lime juice, Worcestershire, 1½ teaspoons hot sauce, and cayenne pepper. Season with salt and ground black pepper to taste. 3. Using a spoon or a piping bag, fill the egg whites with the filling. Add a dash of hot sauce to each and serve.

Cook’s Note: The filling can be made up to a day in advance and refrigerated separately from the whites. You can either fill the eggs just before you leave for a party and set them in muffin tins to transport or bring the eggs and filling separately and fill them at the party.

Nutrition (per serving): Calories: 90, Fat: 7g (Sat: 1.5g), Cholesterol: 140mg, Sodium: 140mg, Carb: 0g, Fiber: 0g, Sugar: 0g, Protein: 5g

Roast Beef with Green Peppercorn Dressing

MAKES 8 TO 12 SERVINGS

Eye of round is an often-overlooked cut of meat that can make a fabulous roast beef when thinly sliced and served medium-rare. When cooked longer, it can become tough, unless you braise it. It’s the kind of roast that tastes just as good at room temperature or even cold as it does hot. Here, the beef is served with another overlooked ingredient: brined green peppercorns, which get whisked into a balsamic vinegar dressing.

2 (2-pound) eye of round beef roasts

Salt and freshly ground pepper, to taste 1 tablespoon plus ¼ cup extra-virgin olive oil, divided ¼ cup balsamic vinegar 1 tablespoon brined green peppercorns, plus 1 tablespoon of brine 1 tablespoon Dijon mustard 2 teaspoons honey

1. Season the meat generously with salt and lightly with pepper and refrigerate in a zip-top bag or covered container for 8 hours or overnight. 2. Pull the meat out of the refrigerator and let stand at room temperature for about 1 hour. Pat the meat dry using paper towels. 3. Heat the oven to 350°F. 4. In a large ovenproof skillet, heat 1 tablespoon olive oil until shimmering. Add the roasts to the skillet and cook over moderately high heat, turning, until browned all over, about 8 to 10 minutes. Transfer the roasts to a plate. Add ¼ cup of water to the skillet and cook, scraping up the browned bits on the bottom of the pan. Pour the pan juices into a large bowl. 5. Return the meat to the skillet and roast in the oven for about 30 minutes, until an instant-read thermometer inserted in the thickest part registers 115°F for medium-rare meat. Transfer the roast to a board and let stand for at least 5 minutes. 6. While the meat cooks, whisk the vinegar, peppercorns, brine, mustard, and honey into the meat juices. Gradually add the remaining ¼ cup oil while whisking to form an emulsified dressing. 7. Thinly slice the meat and serve warm or at room temperature with the dressing.

Cook’s Note: If you prefer, you can serve the roast beef cold. Simply refrigerate the cooked roasts, covered, overnight, then slice thinly before serving.

Nutrition (per serving): Calories: 290, Fat: 12g (Sat: 3g), Cholesterol: 105mg, Sodium: 200mg, Carb: 3g, Fiber: 0g, Sugar: 3g, Protein: 40g

ROAST BEEF WITH GREEN PEPPERCORN DRESSING

Orange-Glazed Turkey Breast with Olives and Rosemary

MAKES 8 TO 12 SERVINGS | PHOTO ON PAGE 20

A turkey breast (instead of a whole turkey) is a great way to feed a small crowd. Plus, since you’re not worrying about waiting for the legs to cook, you can ensure it stays juicy. A jammy glaze creates an impressive presentation. And instead of a fl our-thickened gravy, this turkey is served with its buttery pan juices, brightened with a bit of fresh citrus and chopped olives.

1 (9-10 pound) whole bone-in turkey breast 4-5 teaspoons salt 3⁄4 teaspoon freshly ground black pepper 1 stick unsalted butter, at room temperature 4 teaspoons chopped fresh rosemary leaves, divided ¼ cup apricot jam 1 orange, zested and juiced, divided 1 cup pitted castelvetrano olives, roughly chopped 2 tablespoons fresh lemon juice

1. Dry the turkey breast very well with paper towels and season with salt and pepper. Let stand at room temperature for 1 hour. 2. In a small bowl, blend together the butter and 2 teaspoons of the rosemary. Rub the butter all over the turkey breast, including on the underside of the breast and under and on top of the skin. 3. Heat the oven to 350°F. Set the turkey breast in a roasting pan or on a baking sheet and transfer to the oven. Pour 1 cup water into the pan with the turkey. Close the oven door and roast until an instant-read thermometer inserted into the thickest part of the turkey (but not near the bone) reads 145°F, about 1 hour, 30 minutes. Rotate the pan halfway through roasting and add more water if the pan looks dry. 4. Meanwhile, in a small bowl, mix the apricot jam with the finely grated zest of the orange and the juice from half of the orange. Mix in the remaining 2 teaspoons rosemary. 5. Brush the turkey with the glaze and cook for 15 minutes, then brush with the glaze again. Cook until the skin is burnished and the thermometer reads 160°F, about 15 minutes longer. 6. Transfer the turkey breast to a work surface, leaving behind all the juices. To the pan, add the olives, juice from the remaining half of the orange, and the lemon juice to the juices and stir, scraping up any browned bits from the bottom and sides of the pan. Pour the turkey juices mixture into a bowl and allow to settle for 1 minute, then spoon off as much of the top layer of fat as you can. Carve the turkey breast and serve with the juice mixture.

Cook’s Note: If you prefer dark meat, swap in 4 turkey legs for the turkey breast and follow the recipe as written. (Or you can add 2 turkey legs to the pan with the turkey breast.) Cook the turkey legs until the internal temperature reaches 165°F.

Nutrition, whole recipe (per serving): Calories: 540, Fat: 28g (Sat: 12g), Cholesterol: 200mg, Sodium: 1480mg, Carb: 10g, Fiber: <1g, Sugar: 5g, Protein: 65g

Nutrition, just turkey and glaze (per serving): Calories: 510, Fat: 25g (Sat: 11g), Cholesterol: 200mg, Sodium: 1200mg, Carb: 9g, Fiber: 0g, Sugar: 4g, Protein: 65g

Nutrition, just sauce (per serving): Calories: 30, Fat: 3g (Sat: 0g), Cholesterol: 0mg, Sodium: 280mg, Carb: 2g, Fiber: <1g, Sugar: <1g, Protein: 0g

POTLUCK POINTERS

If You’re the Host

■ Organize the “menu” by asking people to sign up to make certain types of dishes, such as sides or desserts, so you will know what to expect. Use a tool like Google

Docs or SignUpGenius to keep track. ■ Provide plates, cups, napkins, drinks, etc., unless you ask people to bring them. ■ Set up your space so it ows well and guests know exactly where to put the food when they arrive. ■ Make your oven available and keep your kitchen as clean as possible in case people need to warm or put nishing touches on their dishes. ■ Have labels and markers available so people can label their dishes. ■ Have resealable bags and containers on hand so people can pack up le overs.

POTATOCELERY ROOT GRATIN WITH FENNEL CREAM

Potato-Celery Root Gratin with Fennel Cream

MAKES 8 TO 12 SERVINGS

A potato gratin is holiday food at its best—lush, creamy, and crowd-pleasing. Here, the potatoes are layered with celery root, which brings a mellow herbal fl avor, and the cream gets infused with toasted sweet fennel seeds before cooking.

For the Fennel Cream 1½ teaspoons fennel seeds 2½ cups heavy cream 1 fat garlic clove, smashed Salt and white pepper, to taste

For the Potatoes and Celery Root 3 pounds Yukon Gold potatoes, peeled 1 large (2 pounds) celery root, peeled with a sharp knife and halved lengthwise Unsalted butter, for the pan Kosher salt and freshly ground black pepper, to taste

1. In a small skillet, toast the fennel seeds over medium heat until fragrant, about 20 seconds. 2. In a small saucepan, bring the cream just to a bare simmer, then remove from the heat. Add the fennel seeds and garlic clove and let stand for 15 minutes to allow the cream to infuse. Season lightly with salt and white pepper. 3. Using a mandoline or a very sharp knife, slice the potatoes into 1⁄8-inch-thick rounds. (Keep them in a bowl of water so they don’t discolor.) Cut the celery root into 1⁄8-inch-thick half-moon slices. 4. Heat the oven to 375°F. Butter a 9x13-inch glass or ceramic baking dish. 5. Arrange one-third of the potatoes in the dish, overlapping them slightly, and season with salt and pepper. Top with half the celery root, seasoning each layer. Repeat the layering, ending with a third layer of potatoes. Strain the cream over and around the vegetables. Cover the baking dish tightly with foil. 6. Bake for about 45 minutes, until the vegetables are almost tender when pierced with a knife. Remove the foil and bake for about 30 minutes more, until the liquid has thickened and the top is browned. Remove the gratin from the oven and let stand for 10 minutes. Serve hot or warm.

Cook’s Note: The assembled gratin can be refrigerated overnight, then baked before serving. Transport it hot in an insulated carrier.

Nutrition (per serving): Calories: 360, Fat: 23g (Sat: 15g), Cholesterol: 70mg, Sodium: 200mg, Carb: 34g, Fiber: 5g, Sugar: 4g, Protein: 6g

ROASTED CARROTS WITH DRIED APRICOTS, PISTACHIOS, AND SALTED YOGURT

Roasted Carrots with Dried Apricots, Pistachios, and Salted Yogurt

MAKES 8 TO 12 SERVINGS

Roasted carrots get dressed up with a dusting of warm spices and sprinkles of plump apricots and crunchy pistachios. Spreading out the carrots on a bed of salted yogurt not only creates a gorgeous presentation but also provides a sauce that people can scoop onto their plates with the carrots. This is one of those substantial side dishes you could serve as more of a vegetarian main dish. Plus, it’s as good at room temperature as it is warm.

3 pounds real baby carrots (not bagged) or other carrots cut into 5x1-inch lengths 3 tablespoons extra-virgin olive oil 1 teaspoon ground cumin 1 teaspoon ground coriander ½ teaspoon cinnamon ¼ teaspoon cloves

Kosher salt and freshly ground black pepper, to taste ½ lemon ¼ cup dried apricots (or cherries) ½ cup shelled pistachios, roughly chopped 1 cup full-fat plain Greek yogurt ½ cup flat-leaf parsley leaves, roughly chopped

1. Heat the oven to 425°F. Line two large baking sheets with parchment paper. 2. In a large bowl, toss the carrots with olive oil, cumin, coriander, cinnamon, and cloves, and season generously with salt and pepper. Spread carrots out on baking sheets. 3. Roast, rotating the baking sheets halfway through and shaking the carrots, for 20 to 30 minutes, until the carrots are nicely browned and tender. Remove the carrots from the oven, squeeze the lemon juice over the carrots, and toss. Let the carrots cool slightly. 4. Meanwhile, in a small bowl, cover the apricots (or cherries) with boiling water and let stand until plumped and cool enough to handle, about 10 minutes. Remove the fruit from the hot water and roughly chop. 5. In another small bowl, whisk the yogurt to loosen it and season with salt to taste. 6. Spread the yogurt on a platter and arrange the carrots on top. Scatter the sliced fruit and chopped pistachios on top, sprinkle with parsley, and serve.

Nutrition (per serving): Calories: 170, Fat: 9g (Sat: 1.5g), Cholesterol: <5mg, Sodium: 170mg, Carb: 19g, Fiber: 5g, Sugar: 10g, Protein: 5g ■

POTLUCK POINTERS

If You’re the Guest

■ Ask in advance if you can use the oven if you need to rewarm a dish. ■ If you have dietary restrictions, tell the host—if you’re comfortable—so you can make sure you will have food that is safe for you to eat. ■ Think about how you’ll transport your dish. (You can keep hot food hot in insulated carriers.) ■ Bring your own serving utensils, if you can. ■ Take your dish with you. (Don’t leave it for the host to clean up.)