Holiday cooking 2013

HOLIDAY COOKING A SPECIAL SECTION OF THE DENISON BULLETIN AND DENISON REVIEW | Friday, November 15, 2013

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Holiday Cookbook

November 15, 2013

Holiday menu planning for first-time hosts Novice holiday hosts often have a lot on their plates. Whether hosting family or friends or a combination of both, firsttime hosts typically want to impress their guests while ensuring they get enough to eat and have an enjoyable evening. Since dinner is such a big part of holiday gatherings, hosts often place extra emphasis on what to serve, and that can be tricky when this is the first time they are hosting.

When planning the menu for your holiday soiree, consider the following tips.

Get a head count. Though other factors will influence what to serve, the size of your guest list may ultimately dictate what to serve. For example, a small gathering of four to five people will likely rule out turkey, as even a small turkey will prove too much effort and produce too much extra food.

On the same note, a small dish like lasagna might not be doable for a larger crowd, as it will force you to prepare multiple entrees, which means more time in the kitchen juggling the various cooking duties and less time with your guests.

Once you have confirmed just how many guests you will be hosting, you can then choose a main course that suits the size of your guest list.

Decide which type of party you want to host.

The type of party you want to host also will influence what you serve. A formal gathering should include an appetizer, a main course and a dessert, including both caffeinated and decaffeinated coffees.

A less formal gathering gives hosts more leeway. For example, whereas a formal gathering may include soup as an appetizer, hosting a less formal gathering allows hosts to put out some snacks or bread for guests to whet their appetites before everyone sits down for the meal.

The more formal the gathering, the more formal the menu.

Hosts of less formal gatherings may even want to host a holiday pot luck buffet, inviting guests to bring a favorite dish or side dish while the hosts take care of the main course.

Ask guests if they have any dietary restrictions.

Upon being invited to a holiday dinner, some invitees may let hosts know if they have any food allergies or medical

First-time holiday hosts can take a number of steps to ensure their menus appeal to all of their guests.

conditions that restrict which foods they can eat. Solicit such information from all of your guests, and do your best to cater to each of your guests’ needs.

Some guests might be on a glutenfree diet while others may need to limit their sodium intake. You might not be able to meet everyone’s demands.

Let guests know if they should bring an appropriate snack if you cannot provide one for them.

potatoes on Thanksgiving, brisket for Chanukah or holiday cookies or even eggnog at Christmas parties.

When planning the menu, be sure to include at least one of these traditional items, even asking guests for suggestions. Such fare will give the party a genuine holiday feel, and guests will appreciate seeing some items on your dinner table they have enjoyed at their own holiday celebrations over the years.

Include traditional holiday fare.

People have grown to expect certain things from holiday meals, be it sweet

Don’t overdo it.

First-time hosts want to ensure everyone gets enough to eat, so it’s easy

to overdo things and prepare too much food. This can be expensive, and guests may feel obligated to overeat so hosts don’t have to discard any of the food they worked so hard to prepare.

Though it might once have been a holiday tradition to overeat, many men and women now prefer moderation, and hosts should keep that in mind when preparing their holiday meals.

Hosting a holiday dinner for the first time can be nerve-wracking. But there are a variety of steps first-timers can take when preparing their menus to come off looking like old pros.

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November 15, 2013

Holiday Cookbook

Page 3

A less traditional yet tasty take on a holiday dinner Holiday dinners vary from household to household.

Some might prefer a traditional meal of turkey with all of the trimmings, while others might want to try their hands at something new.

For those among the latter group, the following recipe for “Winter-Stuffed Pork Tenderloin,” from Laurey Masterton’s “The Fresh Honey Cookbook” (Storey Publishing), is sure to make a splash at your holiday dinner table this season.

3.

4.

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Winter Fruit-Stuffed Pork Tenderloin Serves 8 ½ cup dried apricots ½ cup dried cherries ½ cup dried figs 2 pork tenderloins (about 3 pounds total) 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 cup crumbled blue cheese 2 tablespoons extra-virgin olive oil 4 tablespoons butter ¼ cup honey

6.

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1. Mince the apricots, cherries and figs by hand or in a food processor.

2. Slice the tenderloins lengthwise, almost all the way through. Open them up and lay them flat. Place each tenderloin on a large piece of plastic wrap. Cover with another piece of plastic wrap and pound each piece of meat

8.

with a meat tenderizer until it is about 1/2inch thick. Remove the top piece of plastic.

Season the surface of the pork with the salt and pepper. Divide the fruit mixture in half and spread evenly on the cut surface of each tenderloin. Top each with half of the cheese.

Roll up each tenderloin, using the bottom piece of plastic to help you, tucking in the fruit and cheese as you go. Tie kitchen string every 2 inches around the tenderloins, continuing to push in any fruit or cheese that may fall out.

Preheat the oven to 450 F. Heat the oil in a large skillet over mediumhigh heat. Sear the tied tenderloins, turning as each side is browned. Be careful when searing the open side, as some fruit and cheese might fall out. You are just trying to seal in the meat juices, not trying to cook the pork all the way through.

Combine the butter and honey in a microwaveable bowl and microwave on high for about 20 seconds, or until the butter is melted. Drizzle the butter over the tenderloins.

Place the tenderloins on a baking sheet. Bake for 15 to 20 minutes, or until the meat reaches an internal temperature of 150 F. Remove the baking sheet and allow the tenderloins to sit for at least 10 minutes before slicing. This will keep the juices in the meat rather than all over your kitchen counter.

Snip off and discard the strings. Slice the pork into 1-inch-thick pieces and serve.

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Page 4

Holiday Cookbook

November 15, 2013

Organize your Thanksgiving holiday A large meal is customary come Thanksgiving. Planning an impressive Thanksgiving menu can be enjoyable for many people, while others get a little nervous when tasked with such an undertaking. But getting a head start and staying organized can make planning a Thanksgiving meal much easier than it looks.

Begin by jotting down ideas of which dishes you want to make this year. Traditional foods like turkey and candied yams may be expected, but it’s perfectly acceptable to think outside the box as well. If you won’t be hosting a large crowd, you may want to serve more manageable Cornish hens in place of a larger turkey.

Root vegetables and squash are seasonal foods that can add some autumn flavor to your Thanksgiving dinner table. Potatoes, corn, turnips and parsnips can be served baked or turned into soups and casseroles.

Thanksgiving is a great time to celebrate local foods as well. If certain items are native to your area, such as grains or game, incorporate these foods into the planning.

Once you have established the menu, you can make a list of what can be prepared in advance and what will need to be made shortly before the holiday or the day of.

Separate your shopping accordingly.

Any frozen or canned products can be purchased in advance of the holiday rush and stored until use. Frozen turkeys also can be bought weeks before and then thawed out when they need to be cooked. Any dairy products or fresh produce should be purchased a few days before Thanksgiving and freshly prepared for optimal flavor.

Rather than spending all of your time cooking the night before the dinner, mashed potatoes and casseroles can be prepared and frozen, then reheated on Thanksgiving. Some foods actually taste better when flavors have had an opportunity to meld. Even some baked goods can be made in advance and refrigerated or frozen until use.

Think about preparing batters for cookies or cakes and then storing them in the refrigerator before finishing them on Thanksgiving. Any work you can handle in advance will save you time in

Organization is the key to a low-stress holiday.

the kitchen come the big day.

Timing can be challenging on Thanksgiving. Whenever possible, free up your oven for side dishes and desserts so that you will have ample space inside. A turkey can take up valuable real estate in the oven, so you may want to consider investing in a rotisserie, roaster oven, or a deep-fryer so the turkey can be cooked more efficiently elsewhere. Then you will have plenty of oven space for heating side dishes and desserts.

Dense foods should be placed in the oven first to enable them to heat thoroughly. Finger foods and appetizers may only need brief heating. Do not underestimate the power of the outdoor barbecue for quickly heating up foods if you are short on space in the kitchen.

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Delegate some of the work to others on Thanksgiving so you and your family can better enjoy the holiday. Encourage guests to bring their favorite items to serve potluck style for Thanksgiving.

This not only cuts down on the amount of work for the host and hostess, but gives guests an opportunity to showcase their culinary skills as well.

Desserts are often labor-intensive elements of entertaining. Precision in measuring and preparing helps guarantee success. If you do not have the time to bake this Thanksgiving, serve store-bought cakes and save yourself the hassle, or ask guests to bring desserts so you can focus your attention on the main meal.

While prepping for the Thanksgiving

dinner, keep the dishwasher empty so you can easily load items as they are used and keep kitchen clutter to a minimum. Increasing the number of finger foods can help reduce the number of dishes used while cutting down on postholiday clean-up.

When preparing for the meal, keep storage containers at the ready. Have guests fill up take-away containers with leftovers before the table is cleared so that no food goes to waste. Promptly refrigerate all leftovers so that they are safe to enjoy later on.

Thanksgiving is a time when big meals are customary and a good deal of work is required. Breaking down the work into manageable tasks helps the holiday go off without a hitch.

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November 15, 2013

Holiday Cookbook

Cookies make a perfect holiday indulgence The holiday season is known for many things, not the least of which is all those special treats that find their way onto holiday tables each year. Though moderation should reign when indulging in delicious holiday treats, what would the season be without a few extra cookies and confections?

Baking is popular come the holiday season, and the following recipe for “TripleChocolate Cookies” from Michael Recchiuti and Fran Gage’s “Chocolate Obsession” (Stewart, Tabori & Chang) is sure to add some joy to an already festive time of year.

Triple-Chocolate Cookies Makes about 48 cookies 7 ounces unbleached all-purpose flour 1½ ounces unsweetened natural cocoa powder ½ teaspoon baking soda 6 ounces unsalted butter with 82 percent butterfat, at room temperature 3½ ounces granulated cane sugar 4½ ounces dark brown cane sugar ½ teaspoon pure vanilla extract ½ Tahitian vanilla bean, split horizontally ½ teaspoon fleur de sel in fine grains 3 ounces 41 percent milk chocolate, roughly chopped 3 ounces 65 percent chocolate, roughly chopped To make the dough: Sift the flour, cocoa and baking soda together in a bowl. Set aside.

Put the butter in the bowl of a stand mixer fitted with the paddle attachment.

Beat on medium speed until creamy. Add both sugars and the vanilla extract. Scrape the seeds from the vanilla bean into the bowl. Sprinkle the salt over the top. Beat on medium speed just until combined.

Reduce the speed to low. Add the dry ingredients in three additions, pulsing the mixer to incorporate each addition before adding the next one. Pulse just until a crumbly dough forms. Add both chopped chocolates and mix on low speed just until incorporated.

Turn the dough out onto a lightly floured work surface. Knead a few times to incorporate any crumbs.

Divide the dough in half. Roll each half into a log about 11/4 inches in diameter and 12 inches long. As you roll, gently push the ends toward the center occasionally to prevent air pockets from forming and to keep the logs at an even thickness.

Wrap the logs in plastic wrap and refrigerate until firm, at least three hours or up to three days.

To bake the cookies: Preheat the oven to 325 F. Line the bottoms of two 12-by-18 inch sheet pans with parchment paper.

Remove the logs from the refrigerator and unwrap them. Using a ruler to guide you and a sharp knife, cut each log into rounds 1/2-inch thick. If the dough crumbles as you cut it, reshape each slice. Place the rounds on the prepared pans, spacing them 11/2 inches apart.

Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until set but soft enough to hold a slight indentation when pressed with a fingertip, about 14 minutes.

Let cool completely on the pans on wire racks.

Store in an airtight container at room temperature for up to 1 week.

Page 5

Ring in the new year with a toast New Year’s Eve is a festive occasion, full of lavish parties or more intimate gatherings at home where food and drink are important components of the celebration.

Many people toast the new year with a glass of champagne, but those who would like to buck tradition can raise a glass of any cocktail, including martinis.

Though martinis have many incarnations, traditional martinis are made with gin and vermouth and garnished with an olive or lemon twist.

Gin is an astringent-tasting liquor made from the juniper berry. Vermouth is a sweet wine that is added to counteract the tartness of the gin. Dry martinis are those that use a minimal amount of vermouth.

Because martinis can be an acquired taste, mixologists have breathed life into newer, flavored martinis that use vodka as a base instead of gin.

These flavored cocktails have little to do with the traditional martinis but are served in martini glasses and have become quite popular.

Serving a nontraditional martini at a party is quite easy to do. Hosts can create a signature flavor to go along with the theme of the event.

This way only one selection of ingredients is needed, rather than assembling spirits for a multitude of different martini recipes.

Many different martini recipes are available; hosts may find it difficult to settle on

one. Here are three recipes that could fit in with a winter or New Year’s Eve theme.

White Chocolate Martini 2 ounces vanilla vodka 1 ounce White Creme de Cocoa 1 ounce white chocolate liqueur, like Godiva 1 White chocolate bar Pour ingredients into a shaker and shake thoroughly. Strain into a chilled martini glass. Garnish with white chocolate shavings on top.

Pomegranate Martini 1 ounce citrus vodka ½ ounce orange liqueur 3 ounces pomegranate juice Chopped ice ¼ teaspoon lemon juice Lemon slice for garnish Combine all ingredients in a cocktail shaker. Add ice so that the shaker is about one-third full. Shake for several seconds and strain into a cocktail glass. Garnish with the lemon slice.

Spiced Cake Martini 2 ounces hazelnut flavor liqueur, like Baileys ½ ounce cake flavored vodka Sprinkle of nutmeg powder Shake all ingredients together and strain into a martini glass. Sprinkle with nutmeg and serve.

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Page 6

Holiday Cookbook

BBQ Roast Turkey

November 15, 2013

Baby Green Salad

Grilled Shrimp

Unforgettable feast

An elegant, flavorful twist on the traditional Everyone wants to serve their guests a delicious, memorable meal, especially during the holidays. This year, bring dishes to the table that put an easy, elegant and flavorful twist on the traditional.

Whether you’re a first time host or a seasoned pro, certain secrets help ensure a holiday meal that is both elegant and effortless. One secret is to use dressings and sauces to enhance savory flavors and add zest to your meals. One taste and your guests will think you spent hours in the kitchen.

Start with a salad of baby greens with roasted pears, feta and walnuts. The heart-healthy walnuts and olive oil are combined with feta cheese, baby greens and firm, ripe pears. Toss in your favorite dressing for a quick, easy salad that will have your guests lining up for more. Not only is the salad good for you, the healthy oils found in salad dressings help the body to better absorb key nutrients. Your guests will love having a healthy dish on the table.

Your guests will also love grilled shrimp with remoulade sauce. Whisk together a spicy sauce with savory ingredients, such as Dijon mustard, hot sauce, capers, parsley and mayonnaise, which is made with healthy oils and contains Omega 3 fatty acids. Baste sauces on skewered shrimp as they grill for a zesty and spicy dish that can be used as an appetizer or tasty side item.

Make a BBQ roast turkey the centerpiece of your table. Start with your favorite barbecue sauce and add a few

additional ingredients to give it an extra kick of flavor. The finished sauce is then basted on the turkey as it roasts to create a spicy glaze.

This holiday season, experiment with your favorite dressings and sauces to create meals for your family. You can also visit www.dressings-sauces.org for more holiday meal recipe ideas.

BBQ Roast Turkey Servings: 6 10 to 12-pound turkey ¼ cup butter, softened cloves garlic, minced teaspoon salt teaspoon freshly ground black pepper lemons small onions, quartered cups prepared BBQ sauce teaspoons soy sauce teaspoon Worcestershire sauce bay leaf Preheat oven to 400°F. Rinse turkey inside and out. Pat dry.

In small bowl, combine butter, minced garlic, salt and pepper. Loosen skin of turkey and rub butter between skin and meat. Place lemons and onion inside cavity of turkey. Tie legs with kitchen string.

Combine BBQ sauce, soy sauce, Worcestershire sauce and bay leaf in saucepan. Simmer 30 minutes to blend flavors. Discard bay leaf. Set aside until ready to use, 2 cups for basting and one cup for serving.

Place turkey on rack in heavy, large

roasting pan. Roast one hour, then reduce heat to 325°F. Brush turkey with 2 cups of BBQ sauce mixture. Roast 20 minutes. Brush with BBQ sauce every 20 minutes, about 1 hour 10 minutes longer, for a total of 2 1/2 hours or until meat thermometer inserted into thickest part of thigh registers 175°F. If turkey begins to get too brown, cover with foil while roasting.

Transfer turkey to platter. Cover loosely with foil and let rest 30 minutes before slicing. Serve immediately with remaining cup of BBQ sauce mixture.

Baby Greens with Roasted Pears, Feta and Walnuts Servings: 4 to 6 firm, ripe pears (Bosc or Bartlett) peeled, cored and cut into 8 slices teaspoon olive oil cups baby greens 1/2 cup feta cheese, crumbled 1/2 cup walnuts, toasted Salt, to taste Freshly ground black pepper, to taste Choice of salad dressing Preheat oven to 400°F. On a parchment lined baking sheet, drizzle pears with olive oil. Roast in oven until edges of pears begin to brown, but still firm.

Cool. Gently toss baby greens and cooled pears in salad bowl. Sprinkle feta and walnuts over salad. Season with salt and pepper. Serve immediately with choice of dressing.

Suggested dressings: Ranch, Champagne Vinaigrette or Strawberry Poppy Seed.

Grilled Shrimp with Remoulade Sauce Servings: 4 to 6 3/4 cup mayonnaise tablespoons ketchup teaspoons Dijon mustard teaspoons hot sauce teaspoons capers, chopped teaspoon parsley, chopped Freshly ground black pepper, to taste cups water tablespoons kosher salt tablespoons sugar tablespoon lemon juice cloves garlic, minced whole peppercorns shrimp (8 to 10 count) peeled and deveined For remoulade sauce, whisk mayonnaise, ketchup, Dijon mustard, hot sauce, capers and parsley in small bowl.

Season to taste with black pepper. Store in refrigerator until ready to use. Can be prepared 2 days ahead.

Combine water, salt, sugar, lemon juice, garlic and peppercorns in gallon size ziplock bag. Add shrimp to brine and chill 15 to 20 minutes. Drain shrimp and rinse with cold water. Place shrimp on skewers.

Preheat grill to medium high heat.

Spray grill grates with cooking spray and grill shrimp 2 to 3 minutes per side. Serve immediately with remoulade sauce or other sauce options below.

Additional sauce options: Blend 1/2 cup prepared mayonnaise with 2 teaspoons Sriracha.

May also be served with prepared mango chipotle sauce.

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November 15, 2013

Holiday Cookbook

Page 7

End holiday gatherings with a slice of decadence Savoring a flavorful, homemade pie is the perfect way to end any gathering during the holidays.

While apple, pecan and pumpkin are go-to favorites this time of year, introducing holiday-inspired flavor twists is perfect for those who crave a little variety.

“You’ll love the smooth layers of rich chocolate and the crunch of pecans seasoned with cinnamon and allspice in this easy-to-make pecan pie,” said Mary Beth Harrington of the McCormick Kitchens.

“I like to bring this pie as a hostess gift, too – the additional ingredients give it a unique, memorable touch.”

Make any pie holiday-worthy by topping each piece with an extra-special homemade whipped cream flavored with vanilla extract.

Try other festive varieties like candy cane, cocoa cinnamon and eggnog.

Decadent Chocolate Pecan Pie Serves: 10 1 refrigerated pie crust, (from 14.1-ounce package) 1 cup semi-sweet chocolate chips 3 tablespoons milk 4 eggs 3 tablespoons butter, melted 2 teaspoons McCormick pure vanilla extract 1 cup dark corn syrup 1 cup sugar ½ teaspoon McCormick ground cinnamon ¼ teaspoon McCormick ground allspice ¼ teaspoon salt 1½ cups pecan halves Preheat oven to 425°F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325°F. Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1½ minutes. Stir until

smooth. Pour chocolate evenly over crust.

Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.

Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool completely on wire rack.

with electric mixer on high speed until stiff peaks form.

Holiday-Flavored Whipped Toppings For vanilla whipped cream, beat 1 cup heavy cream, ¼ cup confectioners’ sugar and 1 teaspoon McCormick pure vanilla extract in medium bowl with electric mixer on high speed until stiff peaks form.

For Eggnog Whipped Cream, beat 1 cup heavy cream, ½ teaspoon McCormick pure vanilla extract, ¼ teaspoon McCormick ground nutmeg and ¼ teaspoon McCormick imitation rum extract in medium bowl with electric mixer on high speed until stiff peaks form.

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Page 8

Holiday Cookbook

November 15, 2013

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