Home for the Holidays 2012

HOME

for the holidays Guide to holiday entertaining 2012

Get Ahead of the Game

Stress? Not this year.

Follow this frantic-free timeline to stay cool in the kitchen

'tis the Doughnut Season Sweeten the party deal. Learn how to make fancy homemade doughnuts, a top holiday trend

Party, Tori Spelling Style '%!*"$#+(&)+

HOME FOR THE HOLIDAYS 2012: GUIDE TO HOLIDAY ENTERTAINING

Holiday Event Calendar

Christmas Festival and Silent Auction, Nov. 23 - Dec. 16, Wayne County Historical Museum, 1150 N. A St., Richmond. The museum will be beautifully decorated for the holidays with tabletop trees, wreaths, and gift baskets. These items, donated by businesses and individuals from the community, will be sold by silent auction. Visitors to the museum may bid on these items 9 a.m. to 4 p.m. Mondays - Fridays and 1-4 p.m. Saturdays and Sundays. Proceeds will go to support the museum’s events. Museum admission is: Adults, $5; AAA members, $4.50; seniors 60 and older, $4; students ages 6-18, $2; children younger than 6 and members free. (765) 962-5756 or waynecountyhistoricalmuseum.com YMCA Christmas Tree Sale, Nov. 23 Dec. 24, Glen Miller Golf Course, 2514 E. Main St., Richmond. Hours: Noon - 9 p.m. Monday - Friday and Sunday; 9 a.m. - 9 p.m. Saturdays. Offering 5 varieties of live trees, wreaths, garland and roping. Many products are grown locally. Tree prices start at $25.

(765) 962-7504 24th Annual “White Christmas” Celebration, 6 p.m. Nov. 23, downtown Eaton, Ohio. Parade begins at Eaton Middle School, East Decatur Street at 5:30 p.m. Courthouse lawn lighting, Eaton Area Community Choir, Christmas Carols by second-graders, Christmas Music by Eaton High School Band and a visit with Santa Claus and Mrs. Claus and door prizes.

(937) 456-1705

2 HOME FOR THE HOLIDAYS 2012

Cambridge City Christmas Wonderland, 5-9 p.m. Nov. 24, downtown Cambridge City and Creitz Park. Bring the whole family to share in the holiday spirit. More than four blocks of stores will be filled with activites from a cake walk to decorating cookies to a snowball fight. Kids can make Christmas cards, get their picture taken with Santa and enjoy a peppermint hot chocolate, the night parade and a carriage ride through the light-filled park. Sponsored by Cambridge City Chamber of Commerce. Info: (765) 478-6512 Old Fashioned Christmas Festival, 5-9 p.m. Nov. 27 and Dec. 4, 11 and 18.

Historic Depot District, Fort Wayne Avenue, Richmond. Free admission and parking. Shops will be open. Live reindeer. Free face painting and balloon art and rides on an English doubledecker bus. Children’s train rides, Christmas murals and train display and pictures with Santa at Richmond Furniture Gallery. Victorian Christmas music. Organizations participating and benefiting include Boys & Girls Clubs of Wayne County, Girls Inc., Townsend Community Center, Starr-Gennett Foundation, Birth-to-5, Red Cross, RHS Cheerleaders, Tarum Shrine Club and Shriner’s Burn Center, Salvation Army, Girl Scouts of Wayne County, Richmond Area Railroaders, Preserve Richmond and Tree House Children’s Museum. Info: (765) 939-3325 or www.oldfashionedchristmasfestival.com

Happy Holidays to Our Troops!

6-7 p.m. Nov. 28, children’s programming room, Morrisson-Reeves Library, 80 N. Sixth St., Richmond.

Write cards and letters to our troops that don’t get to come home this year for the holidays! Supplies will be provided, and we will mail all of the cards and letters. Drop on in and make one or 10! Don’t miss out on this chance to thank them.

Holiday Craft Show, 9 a.m.-1 p.m., Nov. 30 and Dec. 8 (yes just 2 days) at Chase Gateway Branch, 4400 E. National Road, Richmond. Featuring items from Senior Opportunities Services. Info: (765) 962-1010 Bedtime Stories at the Museum, 7 p.m.-8 p.m., Nov. 29, Joseph Moore Museum, 801 National Rd W, Richmond. Kids, get in your pajamas, grab your favorite stuffed animal and bring your parents to join us for bedtime stories under the shadows of the giant skeletons at Richmond’s only natural history museum: the Joseph Moore Museum.

“Toyland” 23rd annual Holiday Parade, 7 p.m. Nov. 30, downtown along East Main Street, Richmond.

(765) 962-8151 or www.mycentercity.com.

A night of lights and holiday cheer.

Sponsored by Center City, the parade will begin at the intersection of East Main and Sixth streets and ends at Richmond Civic Theatre on 10th Street.

2012 Palladium-Item Media Group • pal-item.com

16th annual holiday dinners, 6:30 p.m. Nov. 30, Dec. 1 and Dec. 2, Preble County Historical Society, 7693 Swartsel Road, Eaton, Ohio.

Seating is limited. Music, revelry, fine dining, silent auction. Bagpipes and traditional folk music greet guests as they travel down the lantern-lit driveway.

Appetizers will be served in the 1813 Lewisburg Log House and Exhibit Hall (cheese puffs along with smoked Salmon and Whitefish spreads, stuffed snow peas with Boursin cheese, fresh fruit, and warm mulled cider. Dinner will be in the historic Sayler-Swartsel House with Tomato Bisque with basil, Caesar salad, coneless cornish hens stuffed with apricot raisin stuffing, pork tenderloin with cranberry stuffing, corn pudding, green beans, Parker House rolls, peppermint stick brownie pie with hot fudge sauce, coffee, tea, and water. $55 per person for society members, $65 per person for non-members.

A wine selection and after dinner liqueurs will be available at an extra fee. Reservations: (937) 787-4256 or www.preblecountyhistoricalsociety.com The historical center is located 6 miles southeast of Eaton off Ohio 122.

YMCA Family Christmas Day, 1 - 3 p.m. Dec. 1, Glen Miller Golf Course & Club House, 2514 E. Main St., Richmond. Come for a fun-filled afternoon with Santa and enjoy hot cocoa, cookies, a candy cane hunt, ornament crafting and fun Christmas games. (765) 962-7504.

HOME FOR THE HOLIDAYS 2012: GUIDE TO HOLIDAY ENTERTAINING

Holiday Event Calendar

Breakfast with Santa, 9 - 11 a.m.

Dec. 1, The Innovation Center, 814 E. Main St., Richmond. Eat breakfast with everyone’s favorite holiday character.

Sponsored by Center City. All proceeds go to Toys for Tots. Tickets $5 per child or $15 for families of 5 or fewer. Or bring a new, unwrapped toy per child.

(765) 962-8151 or www.mycentercity.com.

Alternative Gift Fair, noon-3 p.m.

Dec. 1, Morrisson-Reeves Library, 80 N. Sixth St., Richmond. A pre-sale is available from, 5-7 p.m. Nov. 29 at Morrisson-Reeves Library for those who can’t attend on Saturday. Instead of browsing shelves, shoppers will browse through 29 tables of charities. Each table will be staffed with a volunteer or staff member waiting to answer questions about missions, programs or participants. Purchase outdoor experiences for area classrooms, art supplies for after-school programs or food for needy animals. Gifts prepared in boxes and bows (or mail-ready envelopes) while you wait. Free child care for shoppers. Free chair massages to relax and rejuvenate. Live holiday music. Info: www.myalternativegiftfair.org or (765) 993-0381 St. Nicholas Tea and Boutique, 11 a.m.-2 p.m., Dec. 1, St. Paul’s Episcopal Church, 800 N. A St., Richmond. Enjoy unlimited hot tea, petite sandwiches and desserts. Shop our Christmas Boutique. Meet St. Nicholas. Cost: $6 for adults; $3 for children under 12 and free for children under 5. No charge to browse the boutique or visit with St. Nicholas.

Whispering Christmas lighting display, 6-10 p.m. Dec, 1-31, Fort St. Clair Park, Eaton, Ohio. Visit with Santa Claus on Wednesdays, Fridays, Saturdays and Sundays from 7-9 p.m. until Christmas Eve. (937) 456-4125 Gospel Revelations Christmas Concert, 7 p.m. Dec. 2, Earlham College, Goddard Auditorium, 801 National Road W., Richmond. Free admission. (765) 983-1373 or www.earlham.edu/events Bluegrass gospel music concerts, 6 p.m.-8 p.m., Dec. 4, William G. Scott House (formerly Knights of Columbus Hall), 204 N. 10th St., Richmond.

Hosted by Mae Wagers. Christmas party and pitch-in supper.

Info: (765) 935-3476.

all. Schedule of speakers includes: Dec. 6: Keith Esch, retired, Earlham School of Religion. For more information, call Matt Stegall at (765) 962-9526.

Salvation Army’s annual Christmas radio show, 7-11 p.m. Dec. 6 at Vivian Auditorium on the Indiana University East campus, 2325 Chester Blvd., Richmond. The show can be heard on 1490 AM WKBV and seen on Richmond’s public access TV channel 20. Local musicians will perform.

Pledges can be made during the drive.

The Salvation Army’s office phone is (765) 966-7791.

“Little Women,” 7:30 p.m., Dec. 7, Richmond Civic Theatre, 1003 E. Main St., Richmond . Shows from Dec. 7-9 and 14-16, Richmond Civic Theatre, 1003 E. Main St., Richmond. Based on Louisa May Alcott’s family experiences Convopella, 1 p.m., Dec. 5, Goddard (and novel), the story follows the Auditorium, Carpenter Hall, 801 National Road W., Richmond. A number adventures of Jo, Meg, Beth and Amy as they group up in Civil War America. of Earlham a cappella groups bring to Tickets: Adults, $15; seniors 65+ and the Convo Series a performance that students with ID, $12. Info: (765) 962highlights the variety of a cappella 1816 or www.richmondcivictheatre.org groups found at Earlham.

Yokefellow Luncheon, Noon-1 p.m.

Thursdays, First Friends Meeting, 2010 Chester Blvd., Richmond. The meal is prepared by Friends Fellowship Community and costs $6. The luncheon, which features a different speaker each week, was founded in 1980 by former Earlham College professor, theologian and author D. Elton Trueblood, who died in 1994. The meeting is open to

2012 Palladium-Item Media Group • pal-item.com

The Nutcracker, 7:30 p.m., Dec. 8 and 3 p.m. Dec. 9, Civic Hall Performing Arts Center, 380 Hub Etchison Pkwy, Richmond. For the holidays, the Richmond Symphony Orchestra will present the long-awaited return of “The Nutcracker” ballet. Performers from local dance studios and the Chicago Festival Ballet will fill the stage, bringing Clara, the Nutcracker, Prince Charming, and the Sugar Plum Fairy to life. Cost: Adults, $15; students through grade 12, $10. www.richmondsymphony.org or (765) 966-5181 Silly Safari Animals of the North Pole, 6-7 p.m., Dec. 12, Morrisson-Reeves Library, 80 N. Sixth St., Richmond. See Jingle John and his cold weather friends, complete with a reindeer! Attendance is limited to the first 150 guests.

Bethlehem Christmas Lunch, noon Dec. 14, Preble County Council on Aging, 800 E. St Clair St., Eaton, Ohio.

After lunch, those attending will see a magic show and watch fifth-graders singers from Bruce Elementary School. $2 tickets only available in advance from the senior center. (937) 456-4947 First United Methodist Church Live Nativity, 6 p.m.-8 p.m., Dec. 21-22, First United Methodist Church, 318 National Road W., Richmond.

Find more events in the online calendar at www.pal-item.com

HOME FOR THE HOLIDAYS 2012 3

HOME FOR THE HOLIDAYS 2012: GUIDE TO HOLIDAY ENTERTAINING

Tori Spelling’s

6 Essential Rules to Hosting a Holiday Party on a Budget

Not a natural in the host or hostess role? Actress and entertaining expert Tori Spelling reveals how even a novice can personalize a holiday party without breaking the bank

BY LISA IANNUCCI | CTW FEATURES

Think you need a big budget in order to throw a great holiday party? Think again.

Tori Spelling, star of the original version of the TV series,“Beverly Hills, 90210” and author of “celebraTORI: Unleashing Your Inner Party Planner to Entertain Friends and Family,” (Simon & Schuster, 2012), says that you can throw an upscale party on any budget.

“Let’s say you have a few hundred dollars budgeted, you can still do a knockout of a party,” she says.“Just utilize the four Fs: food, flowers, fun cocktails and favors!

It will always cost you less if you prepare the food rather than have a restaurant or caterer make it.”

She suggests a more affordable interactive food bar, such as a Thanksgivingor Christmas-themed taco bar or a fun gourmet winter salad bar.“Lots of toppings in fun mismatched bowls looks great and festive, too,” she says.

For flowers, visit your local flower mart instead of hiring a florist. “Great glass or silver serving pieces can double as vases and even small color glass tumblers look great holding one stem. Put clusters of them down the middle of a table or go totally DIY and buy very inexpensive mums or carnations and make flower balls to set out on tables or hang.”

Forgo buying special serving pieces or even investing in costly paper goods.

Instead, use glassware, plates and serving

4 HOME FOR THE HOLIDAYS 2012

pieces you already have.“If you still need pieces, borrow from family or friends or hit your local Goodwill or yard sale,” she says.

The biggest budget buster is alcohol, so Spelling says to just choose one or two fun signature drinks (named for the host or theme of party) and just serve that.

“Guests will love the personal touch and you’ll appreciate not having to spend a lot of money on various alcohols,” Spelling says.

When it comes to favors, she always likes her guests to take a piece of the experience.“They don’t have to cost much at all,” she says.“For a holidaythemed spa party, I made homemade scrubs in Mason jars from elements in my kitchen and put labels on them thanking the guests for attending! If you made standout cookies at the party, make sure they each go home with a small bundle of them tied with twine and placed in a cute bag or box with a personal tag. It can be that simple! Personal details equal a party that feels like a million bucks!”

Most importantly, enjoy your hard work.“Parties equal passion,” she says.“If you’re throwing a party you are putting your all into it and it can be exhausting.

Find that one moment during the party to step back and take in your accomplishment. Parties are not easy but successful ones are the ones planned with love.

Realize how much fun your guests are having. Pat yourself on the back, discreetly of course – that’s the moment you’ll start to relax!”

party. At the holidays, the occasion is built in. Whether it’s an actual holiday, a winter birthday or an anniversary or a simple season like a winter wonderland, once you have your inspiration you can personalize it with details and execute it.

2 BUDGET, BUDGET, BUDGET

Set your budget before you start planning. Then make lines for food, beverage, decor and serving pieces (use your own glasses and dishware and mismatch them) and leave a little wiggle room knowing that small details and needs will always come up.

3 THE VENUE IS WHERE IT’S AT

TORI SPELLING’S 6 KEY TIPS FOR HOLIDAY ENTERTAINING:

1 INSPIRATION MEETS EXECUTION

Everyone needs some reason to throw a

2012 Palladium-Item Media Group • pal-item.com

To be budget-friendly, throw your party at home! Whether it’s in your living room or outside in your yard or on your deck, it will save so much money not having to rent space. And visualize the space into the party venue of your dreams. Grab some strong arms (hubby alert) and move the furniture out of the space so you can create a bar and a food and dessert table (the three pinnacles of a party). Or move your liv-

HOME FOR THE HOLIDAYS 2012: GUIDE TO HOLIDAY ENTERTAINING

ing room furniture outside for an outdoor party! I love bringing the inside out for a party! Create a cozy, chic living-room atmosphere in your backyard. Guests will love it and you don’t have to rent furniture.

4 SET DATE AND TIME AND INVITE!

Once you know what type of party you will have and where it will be, then decide on a date and time and get to the invitations. Remember that invitations are the first impression people get for your party, so make them personal!

Even handwritten invite notes for an intimate get-together gain kudos from guests and set the tone. If, for time sake, you must email invites, try to send a personal email with a personal picture.

There are now many apps online which help you create pics and fonts to make something personal.

5 GREAT GUEST LIST

Don’t just invite everyone in your contact list. Be discerning depending on the guest of honor and the type of party you are throwing. Always invite people who will add positive energy to your party and make sure everyone invited knows at least one other guest there!

6 LET THEM EAT CAKE!

I truly believe that a small or large dessert table is the focal point and conversation piece of any party. Sweets make the world go round and it’s a great opportunity to personalize and decorate a great table. © CTW Features

2012 Palladium-Item Media Group • pal-item.com

HOME FOR THE HOLIDAYS 2012 5

HOME FOR THE HOLIDAYS 2012: GUIDE TO HOLIDAY ENTERTAINING

Cook Now, Eat Later,

Skip the Stress

Can make-ahead foods still taste fresh come mealtime? Absolutely. Here’s a guide to what to make ahead, when to make it, how to store it, and how to reheat it

BY DAWN KLINGENSMITH | CTW FEATURES

Getting Thanksgiving dinner – or any holiday feast – on the table can seem like a math word problem gone awry: Question: If it takes 4 hours to cook a 15-pound turkey, and three of the side dishes need something done to them “just before serving,” how many times will the cook wish there were an easier way without resorting to boxed or “instant” imposters of traditional favorites?

Answer: Probably countless times, and each of them unnecessary because many side dishes can be prepared or partially prepared a day or more in advance. And certain freezer-friendly recipes can be made weeks or months in advance and still taste fresh come mealtime.

“When it comes to a traditional Thanksgiving meal, everything but a green salad and the turkey can be made ahead, frozen and reheated on the holiday,” says Michele Borboa, a personal chef from Bozeman, Mont., and author of “Make-ahead Meals Made Healthy” (Fair Winds Press, 2011). “Bread-based stuffings are especially easy to fix and freeze, but you can also freeze mashed potatoes, cranberry sauce and rice dishes, so all you have to do is thaw or reheat and serve.”

It’s simply math: An earlier start plus Borboa’s step-by-step instructions equals more time for friends and family over the holidays.

2 MONTHS IN ADVANCE

Bread-based and rice stuffings can be fully assembled, baked cooled and frozen. Thaw overnight in the refrigerator and reheat in the oven.

Or, start two days ahead to save time without freezing. Cube and bake 6 HOME FOR THE HOLIDAYS 2012

bread until lightly toasted, cool, and store at room temperature in an airtight container.

For rice stuffings, steam the rice, let it cool completely, and store in the refrigerator.

Chop onions, celery, carrots and other vegetables your recipe calls for. Store them in the refrigerator to sauté on the holiday, or sauté them in advance, cool and refrigerate until you assemble the stuffing. If your recipe calls for nuts, toast and store them in an airtight container.

“On Thanksgiving Day, all you have to do is assemble the prepped ingredients along with broth and any other ingredients” such as herbs and spices, and then follow instructions for cooking, Borboa says.

Cranberry sauce can be made up to two months in advance, cooled completely and frozen.

1 MONTH IN ADVANCE

“Raw potatoes don’t freeze well,” Borboa warns, “but mashed potatoes can be made up to one month in advance. Make your favorite mashed potatoes, spread them in a greased casserole dish and cool completely.

Place a sheet of plastic wrap directly over the potatoes, and wrap the casserole dish tightly with heavy-duty

foil.”

To reheat, thaw overnight in the refrigerator and place in the oven for 30 minutes at 350 degrees F. “You may have to adjust the butter, milk and seasonings but the hard work is done well in advance,” Borboa says.

Also an advocate of doing as much as possible ahead of time, Chicago event planner Debi Lilly believes quality suffers for certain dishes.

“Mashed potatoes absolutely cannot be made in advance. To me, the best texture is when they’re fresh off the stovetop,” says Lilly, president of A Perfect Event. “They come out warm and creamy, and they just don’t carry that same consistency when reheated. They get a little lumpier and dry out, and the texture changes.”

2012 Palladium-Item Media Group • pal-item.com

The gravy that goes on top of them also requires same-day preparation, according to Lilly: “It’s very fatty and tends to separate,” she says.

If you’d rather not freeze mashed potatoes, you can save time with this fix-ahead tip: Wash and scrub potatoes, cut them into chunks, and place in a large pot. Fill with enough cold water to cover the potatoes and add a generous pinch of salt and the juice of one lemon to keep potatoes from browning. Potatoes can stay covered in water, refrigerated, for up to two days, Borboa says. When ready to cook, drain the water and boil in fresh water.

2 WEEKS IN ADVANCE

“I prefer fresh-baked breads and rolls since freezing them can take

HOME FOR THE HOLIDAYS 2012: GUIDE TO HOLIDAY ENTERTAINING

MAKE-AHEAD APPETIZER: MOUTHWATERING MINI CRAB CAKES

2 tablespoons olive oil 1 small onion, minced 1 clove garlic, minced 1 pound lump crab, picked over, finely chopped 2/3 cup light mayonnaise made with olive oil 1 tablespoon finely chopped fresh dill 1 tablespoon finely chopped fresh chives 1 tablespoon Old Bay Seasoning 2 tablespoons Dijon mustard 5 cups whole wheat bread crumbs, divided 2/3 cup all-purpose flour 4 eggs, beaten 1. Heat oil in a large skillet over medium heat. 2. Add onion and carrot and cook, stirring often, for 5 minutes.

3. Add garlic and cook, stirring, for 1 minute. 4. Transfer to a large bowl.

5. Add crab, mayonnaise, herbs, Old Bay, mustard and 1 cup bread crumbs, stirring well to combine. 6. Form mixture into 32 crab cakes. 7. Place flour, eggs and remaining bread crumbs in three separate shallow bowls. 8. Dip crab cakes in flour, shaking off excess.

Dip in eggs, allowing excess to drip off. Dip in bread crumbs to coat. 9. Set crab cakes on a greased baking sheet and refrigerate for 1 hour. 10. Preheat oven to 350 degrees F. 11. Spray crab cakes with olive oil. 12. Bake for 20 to 25 minutes or until lightly browned. 13.

Let cool completely on a wire rack. 14.

To freeze, place crab cakes in a single layer on a baking sheet until firm. 15.

Transfer crab cakes to a large freezer bag or freezer container. 16. To reheat, place frozen crab cakes on a greased baking sheet in a 375° over and bake for 15 to 20 minutes or until heated through. Serve warm.

Make up to one month ahead and freeze until ready to reheat.

Yield: 32 crab cakes Source: Make-Ahead Meals Made Healthy by Michele Borboa

away from their taste and texture, but if frozen properly, they can be made two to three weeks in advance and reheated on Thanksgiving Day,” Borboa says.

Allow fresh-baked rolls to cool completely, and then place them on a baking sheet. Place in the freezer until just solid. Place rolls in heavy-duty freezer bags, squeeze the air out, seal and freeze. You can simply let them thaw at room temperature overnight and serve them or warm them in the oven.

2 DAYS IN ADVANCE

“You can’t cook an entire turkey and reheat it without ruining quality and increasing your chances of food poisoning,” Borboa warns, “but you can prep a few ingredients to save time.”

A day or two ahead, cut oranges, onions, celery, carrots, herbs and other ingredients you plan to use to flavor the turkey. “I don’t like soggy stuffing so I bake stuffing in the oven and fill the cavity of the turkey with aromatics and shove herbs, spices, citrus, onions and garlic beneath the skin of the turkey,” Borboa says. “I prep the ingredients ahead of time so all I have to do on Thanksgiving Day is put them in place in the turkey before putting it in the oven.”

1 DAY IN ADVANCE

“When it comes to salads, I say fresh is best, but you can certainly chop vegetables and other salad ingredients a day in advance and then assemble them on Thanksgiving Day and allow them to chill before serving,” Borboa says.

“Always put the dressing on right before serving since vinegar and other acidic ingredients will wilt salad greens.”

THANKSGIVING DAY

“It’s best to prep fruit salads the day you serve them because the fruit tends to turn brown,” Borboa says. “Even when you have citrus juice mixed with them, they don’t have the vibrancy of being just sliced or diced. I’d wait until right before serving to add bananas since they tend to get soggy when mixed with juicy fruit.” © CTW Features

2012 Palladium-Item Media Group • pal-item.com

HOME FOR THE HOLIDAYS 2012 7

HOME FOR THE HOLIDAYS 2012: GUIDE TO HOLIDAY ENTERTAINING

It’s Time To Make the Fancy Schmancy Doughnuts!

Gourmet doughnuts are the next big thing.

Try these 2 easy-to-execute, holiday-themed recipes

BY BEV BENNETT | CTW FEATURES

Move over cupcakes. It’s time for doughnuts to take their star turn.

So, bring on the sprinkles, the chocolate, the bacon. Yes, even the bacon.

“People were doing interesting flavors with cupcakes. It was a matter of time before the same thing happened to doughnuts,” says Lara Ferroni, cookbook author and food photographer, Portland, Ore. However, if you still envision racks of plain, glazed doughnuts in

your favorite coffee shop, stretch your imagination. You can make luscious, indulgent and extravagant doughnuts for holiday parties in no more time than it takes to bake a batch of cookies.

Once you’ve mastered the basic technique, “you can put your own spin on the doughnut; make it your own,” says Mark Klebeck, a cofounder of Top Pot Doughnuts in Seattle.

Create your own designer

doughnuts using your favorite seasonal flavors, such as nutmeg, peppermint, cranberry or pumpkin.

Coat finished doughnuts with orange, coconut or chocolate glaze.

Then, since there’s no such thing as too much, finish off your masterpiece with chopped nuts, chocolate shavings or savory bacon.

Doughnuts topped with chopped walnuts and crumbled bacon is one of the tantalizing reci-

Chocolate-Covered Orange and Cranberry Doughnut Truffles Inspired by Lara Ferroni 4 (2 1/2-inch diameter) plain or sugar coated cake doughnuts 1 1/2 to 2 tablespoons orange liqueur 1/4 cup finely chopped dried, sweetened cranberries 2 (3-ounce) bars semisweet chocolate, broken into small pieces 3 tablespoons finely chopped walnuts or pecans, optional

8 HOME FOR THE HOLIDAYS 2012

1. Crumble doughnuts into small bits to measure 2 packed cups. Place crumbs in large bowl. Add enough liqueur to just dampen crumbs. Stir in cranberries. Measure mixture by level tablespoons. Form into uneven, truffle-shaped balls, about 1-inch diameter. Don’t overwork. Place truffles on baking sheet lined with parchment paper.

2. Refrigerate at least 1 hour, or until firm and cold.

3. Place chocolate in top of double boiler over simmering water. Melt, stirring occasionally. Chocolate should be lukewarm, not hot. Immediately remove from heat. Remove cold truffles from refrigerator. Using two spoons, dip truffles, one at a time, into melted chocolate, turning to coat truffles on all side. Place on parchment-covered baking sheet. If desired lightly sprinkle about 1/2 teaspoon nuts over each truffle. Set aside at cool room temperature. Chocolate will firm up in less than an hour. Refrigerate if preparing in advance.

Makes 16 truffles/8 servings. Note: If desired, insert a bamboo skewer into each truffle and serve as pops.

2012 Palladium-Item Media Group • pal-item.com

pes in the new cookbook by Mark and Michael Klebeck, “Top Pot Hand-Forged Doughnuts” (Chronicle Books, 2011).

The choices are yours. Here are some "do and dough-not" suggestions to get started.

If you’re a doughnut novice, try the cake style recipes, which are easier and faster than yeast doughnuts, say the experts.

Don’t make doughnuts a day in advance. For best quality, make doughnuts on party day. Cake doughnuts only take about 30 minutes to prepare and you can make them a few hours ahead of time to avoid last-minute preparation, according to Ferroni, author of “Doughnuts: Simple and Delicious Recipes to Make at Home” (Sasquatch Books, 2010).

Resist super-sizing so your guests can sample more. “You can grab one or two and don’t feel like you have to cut up a doughnut and share it,” Klebeck says.

Do take steps to make cleanup easier. Unfortunately, frying doughnuts can be messy. Cover your stovetop with aluminum foil.

HOME FOR THE HOLIDAYS 2012: GUIDE TO HOLIDAY ENTERTAINING

Toss the spattered foil when you’re done, Klebeck says.

Don’t stack glazed doughnuts. Although a doughnut tower would be an eye-catching display on the dessert table, glazed doughnuts are best arranged in a single layer so they don’t stick together. A large platter or party tray will hold a dozen doughnuts.

Invite your guests to share in the fun of doughnut preparation with a DIY decorating station, Ferroni says. Set out a platter of plain doughnuts.

Make a glaze and bring it warm to the table. Add a few bowls of toppings.

Let guests create their own designer doughnuts.

Don’t discard your leftovers. Turn the stale crumbs into truffles as Ferroni does.

If you’re ready to make doughnuts from scratch, try the Klebeck sensation: a chocolate cake doughnut with peppermint icing and candy cane bits.

“Mint and chocolate is an incredible combination,” he says. © CTW Features

Peppermint Snowdrift Cake Doughnuts Adapted from the cookbook “Hand-Forged Doughnuts” Chocolate peppermint doughnuts: 2 cups cake flour plus more for rolling and cutting 1/2 cup unsweetened Dutch process cocoa powder 1 teaspoon baking powder 1 teaspoon iodized salt 3/4 teaspoon ground nutmeg 1/2 cup sugar 2 tablespoons shortening 2 large egg yolks 1 teaspoon vanilla extract 1/2 teaspoon peppermint extract

2/3 cup milk Canola oil for frying Peppermint icing: 4-1/2 cups confectioners sugar, sifted 1-1/2 teaspoons light corn syrup 1/4 teaspoon iodized salt 1/2 teaspoon vanilla extract 1/4 teaspoon peppermint extract 1/3 cup plus 1 tablespoon hot water Crushed peppermint candies for decoration

1. First make the doughnut dough. Sift the flour, cocoa powder, baking powder, salt and nutmeg together into a mixing bowl and set aside.

2. In a stand mixer, fitted with the paddle attachment, mix the sugar and shortening for 1 minute on low speed, until sandy. Add the egg yolks, one at a time.

Then mix for 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula if necessary, until the mixture is light colored and thick.

Mix in the vanilla and peppermint extracts.

3. Add the flour mixture to the mixing bowl in three additions, alternating with the milk, mixing until just combined, on low speed each time. The dough will be sticky.

4. Transfer the dough to a clean bowl, cover with plastic wrap and refrigerate for 45 minutes or up to 24 hours.

5. Using a candy thermometer to measure the temperature, heat at least 2 inches of oil in a deep fryer or large pot to 370 degrees F. 6. Roll out chilled dough to 1/2-inch thickness on a lighted floured surface; lightly flour top of dough and rolling pin to prevent sticking. Cut into as many doughnuts and doughnut holes as possible, dipping cutter into flour before each cut.

Fold and gently rework dough; cut more holes.

7. Shake any excess flour off doughnuts. Carefully lower doughnuts into hot oil, a few at a time. Don’t crowd. When doughnuts float to the oil’s surface, fry about 1 minute per side. The texture will change as the doughnuts are done.

8. Remove doughnuts with slotted spoon; drain on paper towels and cool completely.

9. While doughnuts are cooling make the icing. Place the confectioners sugar, corn syrup, salt, vanilla and peppermint extracts in the work bowl of a stand mixer fitted with the paddle attachment. With the machine on medium speed, add the hot water in a slow, steady stream and blend until all the sugar has been incorporated, scraping the bowl a few times if necessary. Set aside.

10. Dip one side of each doughnut into warm icing. Sprinkle on crushed peppermint candies. Place doughnuts, icing side up, on wire rack to cool completely.

Makes 1 dozen doughnuts and holes.

2012 Palladium-Item Media Group • pal-item.com

HOME FOR THE HOLIDAYS 2012 9

HOME FOR THE HOLIDAYS 2012: GUIDE TO HOLIDAY ENTERTAINING

Make it Small and Sweet

Serving just one dessert is so 2011. This year, make the most of everyone's favorite course by offering guests an array of tiny treats.

BY JESSICA ROYER OCKEN | CTW FEATURES

Turkey or ham is the centerpiece of many a holiday meal, but the true main attraction comes at the end of the feast: dessert. Whether it’s pumpkin pie, Bûche de Noël, or Grandma’s famous gingersnaps, the final course is what everyone secretly (or not so secretly) saves space for.

And this year, you can be sure to deliver. Having just one dessert to indulge in is a thing of the past.

Sweet little cupcakes? Mini macarons? Tiny pies? No one is immune to this cuteness. “Mini desserts are just adorable,” confesses Dani Cone, the baker behind Seattle’s High 5 Pies and author of “Cutie Pies: 40 Sweet, Savory and Adorable Recipes” (Andrews McMeel, 2011). “A mini pie bite bursting with colorful fruit, rustic crust and a crumb top? What could be better?”

Then there’s the flavor. Tiny treats like macarons, a delicious filled French pastry, “pack a lot of flavor in their small size,” says Ann E. McBride, co-author with Kathryn Gordon of “Les Petits Macarons: Colorful French Confections to Make at Home” (Running Press, 2011). “So while you can easily eat a couple and enjoy variety, you’ll also be satisfied with just one.”

Still another bonus? “Bite-sized desserts are naturally portion-controlled,” notes Carole Bloom, author of 10 dessert cookbooks, including “Bite-Size Desserts” (Wiley, 2009).

“And they’re easy to handle. There’s no need to cut or slice or decide what size piece you want.”

These features combine to make small sweets perfect for holiday gatherings. “I love small things at 10 HOME FOR THE HOLIDAYS 2012

parties, because I hate eating standing up,” says Deb Perelman, the accomplished cook and blogger behindsmittenkitchen.com and “The Smitten Kitchen Cookbook” (Random House, 2012). “If it takes more than one bite, it’s on your chin.”

Shrink the size of your holiday desserts and offer a variety so everyone can manage a taste – or manage to taste them all.

MAKE IT DELICIOUS

When serving an assortment, you can keep to the classics and experiment, too. Our experts recommend seasonal flavors such as pumpkin and maple, perhaps with caramel or butterscotch, for Thanksgiving. For Christmas, offer spicy selections with cinnamon, ginger or mint in addition to chocolate. Perhaps a chocolate peppermint or gingerbread cake ball (a luscious truffle made of crumbled cake and frosting), suggest Robin Ankeny and Charlotte Lyon of The Cake Ball Co., based in Dallas, and authors of “Cake Balls” (Running Press, 2012), or a rich bourbon-pumpkin buttercream macaron.

Fruits of the season also are great choices. “If you have a basic vanilla cake recipe or one with fruit, you can switch it up,” Perelman says. “If you use peaches in the summer, use apples or pears in the fall. I’m also a big fan of cranberries in baked goods. They have a nice flavor when you add sugar, and they go well with orange and citrus, too.”

It’s also an option to choose simpler flavors, such as basic birthday cake or brownie, and add festive decorations to dress up your treats

for the holiday occasion, note Ankeny and Lyon.

In addition to varying flavors, consider your selections to be sure you’ll offer a range of colors, textures, and styles. “Plan to have an assortment of bite-size desserts on your menu, such as tartlets, cakes, cookies, and candies,” Bloom says.

2012 Palladium-Item Media Group • pal-item.com

MAKE IT BEAUTIFUL

Almost as fun as cooking and baking mini desserts is finding fabulous ways to display them. A cake ball or two can nestle in a serving spoon or become cake pops with the help of lollipop sticks. Cone loves to make piepops, too. Anything on a stick

will look great nestled into a bouquet in a vase or glass, and Bloom suggests creative plating with dishes of different shapes, sizes, and colors, and even using pieces of slate and granite or baskets. Setting small items in mini-cupcake papers will make them pretty and easy to pick up, adds Perelman.

Macarons, with their varied colors and neat, round shape, can be displayed countless ways. “I love displaying pastel macarons on antique tiered cake or cookie platters,” McBride says. Line them up in multicolored rows like gems or stack them in a pyramid, she suggests. Or, make a delicious edible centerpiece for your sweets table by pinning macarons to a foam shape (or attaching them with a bit of frosting), such as a tree or large ball.

Desserts this delightful may not wait until the end of the meal to make their debut. A mini pie could greet each guest at their assigned seat, perhaps even wrapped to take home as a party favor, says Cone, adding: “Have fun with this! There are so many ways to display these treats, and they look great piled high – a true pie bounty!”

MAKE IT MANAGEABLE

Now, in all honesty, is making a batch of petit-four-sized pies more labor intensive than a standard nineincher or two? Probably. But creating tiny treats doesn’t have to mean chaining yourself to the stove for days at a time. “It just requires planning, and maybe a good piping bag,” Perelman says.

Consider these tips to streamline your process: Don’t abandon your favorite recipes. “In many cases home cooks can make their full-size recipes into bite-size desserts,” Bloom says. Just practice a few times so you can figure out the yield and the adjusted cooking time.

Cookies are a particularly easy item to make smaller, Perelman says. Bar

HOME FOR THE HOLIDAYS 2012: GUIDE TO HOLIDAY ENTERTAINING

cookies are easiest of all. Something like her cranberry crumb bars can be cut in one-inch squares for one-bite delight. (Cool the pan to almost-frozen for cutting ease.)

Bite-sized cheesecakes can be tricky, Bloom says. Choose a silicone mini-muffin pan to help them come out easily.

Macarons are not nearly as difficult as they look, but to avoid frustration, McBride suggests practicing making the shells a few times before the big event. Her book contains an extensive troubleshooting section, complete with photos and step-by-step instructions for macaron perfection.

Bake in advance. Make a few flavors of mini cupcakes over a period of weeks, Perelman suggests. Wrap them airtight and store in the freezer until the holiday arrives. Then just thaw, add frosting, and you’re ready to go.

Your guests will be amazed at the bounty of decadence, and you’ll be a hero, because after all, everyone loves a choice!

Dani Cone’s Cutie Pies You will need: Your favorite crust recipe, your favorite filling recipe (see Dani’s below), rolling pin, flour, nonstick spray, muffin tin 1. On a lightly floured surface, roll out the chilled dough (right from the fridge!) to about ¼-inch thickness. 2. Cut dough into 4-5-inch circles 3.

Spray muffin tin lightly with nonstick spray 4. Gently press each circle into a muffin cup, making sure sides and bottom are pressed in, leaving about ½-inch overhang above the muffin cup. 5. Fold and tuck: gently fold over the overhang and tuck it back into the muffin tin, just as you crimp a full-sized pie 6. Crimp the edges, again just as you would a full-sized pie.

Start with your thumb and forefinger of left hand and place on edge. With forefinger of right hand, push edge gently between thumb and forefinger of left hand, and continue around the Cutie Pie, making about 5 crimps.

7. Fill with your favorite pie filling, top with either mini lattice, a mini flat top or crumb top. If topping with lattice or flat top, brush lightly with egg wash and sprinkle with sugar before baking. 8. Bake at 400 degrees F for about 50 minutes, until crust is deep golden brown and filling is bubbly. Check the bottoms by using a butter knife to gently lift up the Cutie Pie and see that it is golden brown on the bottom, too.

HIGH 5 APPLE PIE FILLING 1. Preheat oven to 425 degrees F. 2. Wash, core, and slice apples into ½-inch slices. 3. Toss apple slices and all ingredients together in a glass or metal baking pan, at least 1-inch deep. Make sure apples are well coated. 4. Bake apples for 5 minutes, remove from oven and stir. 5.

Fill pie crust(s) with apple mixture and top with lattice or flat top. Crimp edges. 6. Lightly brush top with egg wash of one lightly beaten egg and sprinkle with raw sugar. 7. Bake as directed.

© CTW Features

2012 Palladium-Item Media Group • pal-item.com

HOME FOR THE HOLIDAYS 2012 11

HOME FOR THE HOLIDAYS 2012: GUIDE TO HOLIDAY ENTERTAINING

8 Crowd-Pleasing Holiday Dips Get inspired with these sweet and savory dips that will have guests dipping (and raving!) all night long RECIPES BY LINDSEY ROMAIN PHOTOS BY MATTHEW M. F. MILLER | CTW FEATURES

BUFFALO CHICKEN DIP

AVOCADO GOAT CHEESE DIP

3 ripe avocados 2 gloves minced garlic 1/2 teaspoon salt (or to taste) 4 ounces cream cheese 4 ounces goat cheese 2 teaspoons lemon or lime juice

HONEY GOAT CHEESE DIP 4 ounces goat cheese 3 tablespoons honey 1. Stir together in a medium bowl. 2.

Serve with fresh berries, apple slices or warm cookies.

VEGAN WHITE BEAN DIP

1/2 cup white beans, drained 1/2 cup garbanzo beans, drained 1/2 cup juice from either bean can 1 teaspoon xantham gum 1/4 cup vegan cheddar cheese salt and pepper to taste 1. Process in a food processor. 2.

Serve with carrots, red peppers or pretzels.

1. Mix all ingredients at once with a large spoon or hand-mixer in a medium bowl 2. Serve with blue corn chips, pretzels or crackers.

2 chicken breasts, boiled and shredded (or 1 can of shredded chicken) 16 ounces cream cheese 1 cup ranch dressing 2 cups shredded cheddar cheese 1. Preheat oven to 350 degrees F. 2. In a saucepan, combine cream cheese and ranch over low heat. 3.

Pour mixture over chicken in a baking dish. 4. Sprinkle cheese on top.

5. Bake 30 to 40 minutes, let stand 10 minutes before serving. 6. Serve with veggies, crackers or breadsticks.

SMOKED SALMON DIP CREAM CHEESE PESTO DIP 8 ounces cream cheese 1 diced tomato 1 cup pesto 1/2 cup parmesan cheese 1. Preheat oven to 350 degrees F. 2. Place cream cheese in a baking dish. 3. Spread pesto over cheese blocks. 4. Sprinkle with parmesan cheese and tomatoes. 5. Bake 5 to 10 minutes 6. Serve with quartered pitas or breadsticks.

12 HOME FOR THE HOLIDAYS 2012

8 ounces cream cheese 1/2 cup sour cream 1 tablespoon fresh dill 1 tablespoon mayonnaise 1/2 teaspoon horseradish sauce 1/2 teaspoon salt pepper to taste 4 ounces smoked salmon 1. Mix all ingredients at once with a large spoon or hand-mixer in a medium bowl. 2. Serve with bagel chips or sliced veggies.

CHOCOLATE CHIP COOKIE DOUGH DIP PEANUT BUTTER DIP

1/2 cup vanilla or honey Greek yogurt 1/2 cup peanut butter (crunchy or creamy) ¼ tsp. ground cinnamon 1 tbs. brown sugar 1. Mix together in a medium bowl 2. Serve with celery, graham crackers cookies or apple slices.

2012 Palladium-Item Media Group • pal-item.com

1/2 cup melted butter 1/4 cup brown sugar 1 teaspoon vanilla extract 8 ounces cream cheese 1 cup powdered sugar 1/2 cup chocolate chips 1. Whisk butter, brown sugar and vanilla in a medium bowl. 2. In another bowl, beat cream cheese until softened – add butter mixture and powdered sugar, then add chocolate chip. 3. Cool in fridge before serving, serve your favorite bite-sized cookie.

HOME FOR THE HOLIDAYS 2012: GUIDE TO HOLIDAY ENTERTAINING

VA R I AT I O N O N A T H E M E:

Bake: 1. Pour sweet potato mixture into cooled piecrust and bake for about 60 minutes, rotating it 180 degrees after 30 minutes. 2. Check the pie at 45 or 50 minutes using a butter knife in the middle. If the knife comes out clean, the pie is done. 3. Remove from oven let set for at least an hour.

Sweet Potato Pie with Sesame Praline Editor’s note: Pumpkin may be substituted for sweet potatoes and pumpkin seeds for sesame seeds but in all cases, the author recommends using fresh ingredients over canned.

Crust Single Pie Crust, chilled Filling 2 pounds sweet potatoes or 3 cups roasted and put through a sieve 2 large eggs, room temperature 3⁄4 cup heavy cream, room temperature 3⁄4 cup packed light brown sugar 1 teaspoon kosher salt 1⁄8 teaspoon ground mace

Praline: 1. Melt butter in saucepan over medium heat. 2. Add brown sugar when butter begins to bubble and whisk them together, taking care not to burn the mixture. 2. Add heavy cream slowly while whisking for 5-7 minutes. 3. Mix in salt and sesame seeds, then allow to cool. 4.

Pour the praline over pie and let sit for 30 minutes.

Recipe reprinted with permission from “How to Build a Better Pie: Sweet and Savory Recipes for Flaky Crusts, Toppers, and the Things in Between” by Millicent Souris (Quarry Books, 2012).

1⁄8 teaspoon fresh nutmeg (about 15 grates) 1⁄8 teaspoon cinnamon 1 1⁄2 tablespoons fresh ginger, zested across a grater Zest and juice of 1 lemon Shot of bourbon

Praline 6 tablespoons unsalted butter 6 tablespoons packed brown sugar 6 tablespoons heavy cream

2 teaspoons kosher salt 3⁄4 cup sesame seeds, toasted

Wash 1 egg white Prebake tools Aluminum foil

Baking beans Preheat the oven to 425 degrees F.

Bottom Crust: 1. Roll out chilled piecrust to 1⁄8-inch (3 mm) thick and about 15 inches in diameter. 2. Place in pie pan and trim edges so there is no more than 1⁄4 inch of overhang. 3. Lift and crimp the overhang along rim of the pie pan. 4. Chill crust in the freezer for at least 15 minutes or in refrigerator for at least 20 minutes.

It is important for the crust to be very cold and the fat to re-form and firm up. 5. Remove pie plate from refrigerator and place foil in it. It should sit flush with the plate, come up along the rim, and fold down to cover the edges. This foil protects the crust from overbrowning, but do not press the foil to the edges. 6. Place baking beans in the bottom and level them out. 7. Put the crust in the oven and bake for 20 minutes at 425 degrees F. 8. Remove crust, lower oven to 375 degrees F, and carefully remove aluminum foil and beans, then bake crust for 15 minutes. Check at 7 minutes and rotate 180 degrees. 9. Check crust. The edges may be a little darker than the rest, but it should be set and very light in color. Bake 5 minutes longer if bottom of the crust is more shiny than matte. 10. Remove crust and let it rest for 10 minutes.

Lower the oven to 350 degrees F. Filling: 1. Roast sweet potatoes (can be done up to 3 days in advance). 2. When the potatoes are still warm, slip them out of their sleeves and push through a mediumsize colander with a wide wooden spoon. This is an essential step, because the texture informs the loveliness of this pie. 3. Using a blender or a hand mixer, mix together eggs and cream until homogenized. 4. Add 3 cups of sieved potatoes and mix. 5. Add sugar, salt, spices and bourbon. Mix until smooth.

2012 Palladium-Item Media Group • pal-item.com

HOME FOR THE HOLIDAYS 2012 13

HOME FOR THE HOLIDAYS 2012: GUIDE TO HOLIDAY ENTERTAINING

Where There’s Smoke …

Oven? Not this year. Follow 2 of the most popular turkey trends to the great outdoors: grilling and smoking Mr. Gobbles

BY MATTHEW M. F. MILLER | CTW FEATURES

Breaking with tradition is always a test of the home cook’s mettle, especially around the holidays. Loved ones have expectations and when they aren’t met, disappointment causes upset even Tums can’t relieve. For those looking to make the leap from the oven to the outdoors this year, there are a few general guidelines to make sure that the holiday turkey turns out well done – and not charred or dry.

The USDA Food Safety and Inspec-

tion Service recommends the following pointers for successfully smoking a turkey: Whole turkeys that weigh 12 pounds or less are the recommended size for safe grilling or smoking. A larger turkey remains in the “Danger Zone” – between 40 degrees F and 140 degrees F – too long. If a larger turkey has been mistakenly purchased, detach the dark meat sections (leg and thigh portions) from the breast and smoke/

grill the turkey parts separately. This procedure should result in the best possible results.

When purchasing a whole turkey or turkey breast, the structure is as important as the weight. Generally, a turkey that is broad and flat will fit better under the covered smoker or grill than one that protrudes too high in the breast area. Remember there should be at least one inch of space between the turkey and the lid.

Do not stuff the smoked turkey.

Because smoking is at a low temperature, it can take too long for the temperature of the stuffing to reach the required temperature of 165 degrees F. Also, smoked stuffing has an undesirable flavor.

Following, a recipe for a smoked turkey and one for a grilled turkey, courtesy the National Turkey Federation. © CTW Features

Smoked Turkey

iStockphoto

1. When using a charcoal smoker, fill the liquid pan with water, wine, apple juice or the liquid you desire.

2. Fill the charcoal pan with a good quality charcoal. Light the charcoal and place the cover on the smoker. When the smoker has reached an internal temperature of 250 degrees F to 300 degrees F, quickly place the turkey on the smoker rack and replace the cover. (Some smokers have built in temperature indicators. If not, place an appliance thermometer on the smoker rack before starting the heat.)

3. Add charcoal every hour, as necessary, to maintain 250 degrees F to 300 degrees F. Replenish the liquid as necessary. Heat and liquid are critical to maintaining the hot smoke that cooks the turkey.

4. When cooking with a smoker, start with clean equipment. Place the smoker in an area shielded from winds to maintain a consistent cooking temperature. To enhance the flavors, add chunks or chips of water-soaked hardwood or fruitwood.

DO NOT use softwood (pine, fir, cedar or spruce) as it gives the food a turpentine flavor and coats it with a black pitch or resin.

5. Smoking time depends on many factors: the size and shape of the turkey, the distance from the heat, temperature of the coals and the outside air temperature. Estimate 20 to 30 minutes per pound if using a smoker. Always use a food thermometer. The whole turkey is done when the food thermometer, placed in the inner thigh, reaches 180 degrees F. The breast is done when the internal temperature reaches 170 degrees F.

14 HOME FOR THE HOLIDAYS 2012

2012 Palladium-Item Media Group • pal-item.com

HOME FOR THE HOLIDAYS 2012: GUIDE TO HOLIDAY ENTERTAINING

S AVO RY G R I L L E D T U R K E Y:

The Ultimate Grilled Turkey Delight holiday guests’ taste buds with a new take on the holiday bird.

The savory and rich flavor profile the grill adds to the turkey will keep your recipe in the books for seasons to come.

iStockphoto

1 (12 pound) whole turkey 1 cup unsalted butter, cubed 1/2 cup cider vinegar 1/2 cup freshly squeezed lemon juice 1 tablespoon Worcestershire sauce

1 tablespoon A.1. steak sauce 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon Louisiana-style hot sauce

1. Remove giblets from turkey (discard or save for another use).

2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan in the center. Skewer turkey openings closed.

3. When the grill temperature has reached about 350° F, place turkey on the grill rack, directly over the drip pan. Grill, covered, over indirect medium heat for 1 hour.

4. Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally. Remove from the heat. Set aside and cover 2/3 cup for serving.

5. Continue to grill turkey 1 hour-2 hours longer or until a meat thermometer reads 175° F in the thigh, basting frequently with remaining sauce.

6. Cover turkey and let stand for 15 minutes before carving. Serve with reserved sauce.

2012 Palladium-Item Media Group • pal-item.com

HOME FOR THE HOLIDAYS 2012 15

16 HOME FOR THE HOLIDAYS 2012

2012 Palladium-Item Media Group • pal-item.com