QUICK&EASY s p e c i a l
h o l i d a y
e d i t i o n
4 starters Fresh Mushroom and Parsley Salad Apple-Cheddar-Squash Soup
6 main Grilled Flank Steak with Gorgonzola Cream Sauce Noodle Kugel Fig-and-Orange-Glazed Ham Baked Macaroni and Cheese
10 desserts Chocolate Peppermint Pinwheel Cookies Five Layer Bars Coconut-Cranberry Macaroon Apple-Bread Pudding Cake
14 cocktails
QUICK&EASY s p e c i a l
h o l i d a y
e d i t i o n
Candy Cane Cooler Orange Currant Pick-Me-Up Mexicocoa Hot Buttered Cider
soup and salad
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Apple-CheddarSquash Soup
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bowl, mix together the mushrooms and parsley.
2 In a small bowl, whisk
together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
3 Add the oil mixture to
the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.
1 Melt 4 tablespoons
butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.
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2 Meanwhile, heat the
remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.
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1 In a medium salad
5 tablespoons unsalted butter 1 medium onion, thinly sliced 2 medium apples, thinly sliced 1 large white potato, diced 1 1/2 cups chopped peeled butternut squash, fresh or frozen Kosher salt and freshly ground pepper 1/2 teaspoon dried sage 2 tablespoons all-purpose flour 1/3 cup apple cider 4 cups low-sodium chicken broth 1 cup milk 2 ounces thinly sliced prosciutto, torn into bite-size pieces 2 cups grated sharp cheddar cheese, plus more for garnish Chopped chives, for garnish (optional) Crusty bread, for serving (optional)
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1 pound large button mushrooms, trimmed, cleaned and thinly sliced 1/3 cup chopped fresh flat-leaf parsley 1/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice Kosher salt and freshly ground black pepper 2-ounce piece Parmesan Serving suggestion: assorted French cheeses and Poilane Bakery-style breads
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Fresh Mushroom and Parsley Salad
3 Add the cheese to
the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.
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Noodle Kugel
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1 stick unsalted butter, plus more for the dish 1 large onion, chopped 1 tablespoon plus 1/4 teaspoon sugar Kosher salt 12 ounces wide egg noodles Freshly ground pepper 3 large eggs 2 cups small-curd cottage cheese 2 cups sour cream 2 cups whole milk Pinch of ground cinnamon 1/2 teaspoon grated orange zest 3 cups cornflakes, coarsely crushed
Grilled Flank Steak with Gorgonzola Cream Sauce 1 tablespoon salted butter, plus 1 stick slightly softened 1 shallot, minced 1 cup heavy cream 1/4 pound gorgonzola cheese,crumbled Kosher salt and freshly ground pepper 1 1/2 pounds flank steak 2 tablespoons olive oil 1 tablespoon sugar 1/4 cup paprika 1/4 teaspoon onion powder 2 pounds large asparagus, trimmed
1 Melt 1 tablespoon butter in a medium saucepan over medium heat. Add
the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
2 Heat a grill pan over medium heat. Brush the steak lightly with 1
tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.
1 Preheat the oven to 350 degrees F. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium heat. Add the onion and 1/4 teaspoon sugar and cook until soft and golden brown, 8 to 10 minutes. Transfer to a large bowl, reserving the skillet.
2 Meanwhile, bring a large pot of salted water to a boil; add the noodles and cook until al dente, about 6 minutes. Drain the noodles and add to the bowl with the onion mixture; season with salt and pepper.
3 Pulse the eggs, cottage cheese, sour cream, milk, cinnamon, orange zest, the remaining 1 tablespoon sugar and 1 teaspoon salt in a food processor until smooth. Add to the noodles and toss, then transfer the mixture to the prepared dish. Melt the remaining 2 tablespoons butter in the skillet over medium heat, add the cornflakes and toss. Sprinkle over the pasta and bake until just set, 35 to 40 minutes. Let rest 10 minutes before serving.
3 Meanwhile, combine the sugar, paprika and onion powder in a small
bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
4 Reserve a quarter of the steak for the sushi; cut the rest into -inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for sushi, and serve with the asparagus and some barbecue butter.
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Fig-and-OrangeGlazed Ham
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1 spiral-sliced half ham 1 cup fig jam 2 tablespoons dijon mustard Grated zest of 1 orange 1/3 cup fresh orange juice
1 Preheat the oven as
directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.
2 Meanwhile, combine the
jam, mustard, and orange zest and juice in a small saucepan over low heat. Cook, stirring, just until the jam melts (do not boil). Spoon half of the glaze over the ham and bake for the remaining 30 minutes.
3 Remove the ham from
the oven and spoon the remaining glaze on top. Transfer to a cutting board and carve.
Baked Macaroni and Cheese 1/2 pound elbow macaroni 3 tablespoons butter 3 tablespoons flour 1 tablespoon powdered mustard 3 cups milk 1/2 cup yellow onion, finely diced 1 bay leaf 1/2 teaspoon paprika 1 large egg 12 ounces sharp cheddar, shredded 1 teaspoon kosher salt Fresh black pepper Topping 3 tablespoons butter 1 cup panko bread crumbs
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1 Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook
the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
2 Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
3 Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
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Five-Layer Bars
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Chocolate Peppermint Pinwheel Cookies
1/2 cup chopped pecans 1 cup butterscotch morsels 1 cup shredded coconut 1 cup semisweet chocolate morsels 1 1/2 cups graham cracker crumbs 1 jar Five Layer Bar Mix 1/2 cup (1 stick) butter, melted 1 (14-ounce) can sweetened condensed milk
1 batch Sugar Cookies, recipe follows 3 ounces unsweetened chocolate, melted 1 teaspoon vanilla extract 1 egg yolk 1 teaspoon peppermint extract 1/2 cup crushed candy canes or peppermint candies
1 Divide the dough in
half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes.
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2 Roll out doughs
separately to approximately 1/4inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.
3 Remove dough from
the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time.
1 In a decorative jar, layer pecans, butterscotch morsels, coconut, and chocolate morsels. Spoon graham cracker crumbs into a small plastic or cellophane bag and place on top of the layers.
2 Remove graham cracker crumbs from jar. Combine graham cracker crumbs and melted butter. Press into bottom of a 9 by 13inch baking dish.
3 Sprinkle remaining ingredients of mix over crumb mixture. Pour sweetened condensed milk over the layers. Bake for 30 minutes. Allow to cool and cut into bars.
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Apple-Bread Pudding Cake
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4 tablespoons unsalted butter, melted 2 1/2 cups chunky applesauce 1/2 cup golden raisins 1 teaspoon finely grated lemon zest 1 teaspoon ground cinnamon 1/2 cup milk 2 large eggs, separated 1 1-pound loaf sliced whole-wheat or cinnamonraisin bread, crusts removed 1/2 cup confectioners’ sugar 3/4 cup apricot preserves
Coconut-Cranberry Macaroon 2/3 cup sugar 2 large egg whites, lightly beaten 1/2 cup dried cranberries, finely chopped Finely grated zest of 1 orange 2 teaspoons pure vanilla extract 1/2 teaspoon fine salt 3 cups (about 8 ounces) finely shredded unsweetened coconut
1 Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
1 Preheat the oven to 375 degrees F. Butter an 8-inch-square baking pan and line with foil, leaving a 2-inch overhang on all sides; butter the foil. Mix the applesauce, raisins, lemon zest and cinnamon in a bowl; set aside. Whisk the melted butter, milk and egg yolks in a shallow dish.
2 Dip half of the bread slices in the egg mixture and layer in the prepared pan, trimming as needed. Spread the applesauce mixture over the bread. Dip the remaining bread slices in the egg mixture and layer on top. Bake until the egg mixture is set and the bread is golden, about 35 minutes.
3 Meanwhile, beat the egg whites and confectioners’ sugar in a bowl with a mixer on medium-high speed until stiff peaks form. Spread the apricot preserves on top of the cake. Spread the egg-white mixture on top of the preserves, forming peaks with the back of a spoon. Return to the oven until the meringue is golden, 5 to 7 minutes.
4 Let the cake cool in the pan, about 1 hour. Lift out of the pan using the foil and slice into squares.
2 Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
3 Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
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drinks
drinks
Candy Cane Cooler 1 tbs. crushed candy cane or peppermint candy 1 1/2 oz. mint-infused vodka 1/2 oz. B&B (Benedictine and brandy) 1/2 oz. half-and-half Ice Peppermint stick Mint sprig for garnish
Place crushed candy cane bits into pint glass. Muddle the candy cane slightly, breaking up the bigger pieces. Do not over-muddle into a powder. Add vodka, brandy and halfand-half and stir. Pour into a shaker with ice. Shake lightly to chill and strain into old-fashioned glass full of ice. Add a peppermint stick and stir. Garnish with a mint sprig.
Orange Currant Pick-Me-Up 1/2 oz. Cointreau or orange liqueur 1 1/2 oz. Grappa 1/4 oz. Creme de Cassis or blackcurrant liqueur 1/2 oz. fresh-squeezed juice from 1/2 lemon Splash of simple syrup Ice Orange zest for garnish
Place all ingredients in a cocktail shaker with ice. Shake vigorously until chilled and well combined. Put a scoop of ice in a highball or cooler glass. Pour cocktail over ice. Zest an orange to make a twist. Rub around rim of glass, twist and place in glass to garnish
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Hot Buttered Cider 1/2 gallon (8 cups) apple cider 1/2 cup fresh lemon juice, plus 1 strip zest 1/2 cup fresh orange juice, plus 1 strip zest 3 cinnamon sticks 4 whole cloves 1 tablespoon unsalted butter, softened Bourbon, rye or whiskey (optional) Cinnamon candy sticks, for garnish (optional)
Combine the cider, citrus juices and zest, cinnamon sticks and cloves in a large pot. Simmer over medium heat, about 20 minutes; do not boil. Ladle the cider into mugs, leaving the zest and spices in the pot, and add about 1/2 teaspoon butter to each mug. Spike the adults’ drinks with a shot of bourbon and garnish with cinnamon candy sticks, if desired.
Mexicocoa 1 tbs. unsweetened cocoa powder 1 tsp. cinnamon Pinch of chili powder Pinch of cayenne pepper 3/4 cup almond milk (can substitute Irish Creme, coffee-flavored liqueur or milk) Splash of agave nectar (can substitute honey or maple syrup) 1 oz. Silver tequila Paprika Cinnamon stick
In a saucepan over low heat add the cocoa powder, cinnamon, chili powder and cayenne pepper. Toast until spices begin to release their aromas, about a couple of minutes. Using a small whisk or wooden spoon, slowly incorporate the almond milk. Raise the temperature to medium-high and bring to a slow simmer. Stir in the agave nectar and remove from the heat. Rim a mug by dipping into a saucer of water, blotting and dipping into saucer of paprika. Pour in tequila. Add hot cocoa mixture. Stir with a cinnamon stick and serve.
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