Holiday Entertaining 2015 - RCJ

November 2015 Tips for the Perfect Bird

Make It,

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The scratch-made dishes even you can pull o�f

HOW TO Decorate with

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6

DelIcIous HolIDay recIpes

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November 20, 2015

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Cook up the Perfect Holiday at Make It, Don’t Fake IT Sure, you could take a shortcut, but why?

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On a Holiday Roll White bread may be out-of-favor with the daily eater, but come holiday meal time, dinner rolls are part of every meal plan

Bring on the bird

Shake up your holiday decorating routine with these 6 easy do-it-yourself ideas

Pain-free Holiday Decorating From the tree to hanging lights and decorations to schlepping boxes of ornaments and décor around the house, the holidays can take quite a toll on your body.

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November 20, 2015

White bread may be outof-favor with the daily eater, but come holiday meal time, dinner rolls are part of every meal plan

By Matthew M. F. Miller CTW Features

C

On a

Roll Holiday

hildhood family meals varied slightly from night to night and far less so from week to week, but the one constant at every meal was a loaf of white bread and a stick of butter nestled in a white and gold Pyrex dish. Meals began only after Dad untwisted the bread tie and removed two pieces (he always took the heel/end piece if available), and then the bag was passed around our circular table until every person had a slice or two.

Perhaps it was my dad’s predilection for carb-loading or my mom’s unflinching desire to make sure every living soul has everything they could possible need, but bread was always there, without fail – be it spaghetti with corn and salad, meatloaf with mashed potatoes and green beans;, pancakes with sausages and bacon – bread and butter were the dependable friends at our modest table.

As a child I didn’t question this tradition, but as an adult it remains unclear why bread was a featured guest at every single meal. I asked my mom, and even she’s not sure how it all began but she still to this day prefers meals that have some bread as a side feature.

According to History of Bread, a website devoted to all things doughy, Americans consume, on average, 53 pounds of bread each year. In my house, at least 20 pounds of that must’ve been consumed during the months of November and December. Mom’s homemade dinner rolls, which were more akin to an elegant hamburger bun, were the hottest item at the family table. My sisters and I would crowd around the warm oven, sniffing the air with abandon until mom removed the jelly roll pans overflowing with

HOLIDAY entertaining

November 20, 2015

yellow, billowy rolls. A small finger burn was well worth the decision to grab a still-hot fresh roll and fill it with peanut butter. Mom knew to make far more than would be needed for the holiday meal because by the time family dinner rolled around, at least half of them had been devoured by the five people who lived under our 900-square-foot roof.

Despite the rise in gluten-free living and the findings of 2014 survey from Packaged Facts that revealed 56 percent of U.S. shoppers say they are cutting back on white bread, the holidays are a delicious beast all of their own making.

For goodness’ sakes, I spend 363 days a year eating the Paleo diet and even I demand traditional rolls for Thanksgiving and Christmas.

So, while whole grain or no grain has become the way of daily life, white flour dinner rolls are a holiday-dinner must. No matter what is being served as the main course or side dishes, and no matter how average of a cook you might be, if you make the effort to make homemade rolls, every holiday eater in your home will walk away stuffed and happy. Not to mention the fact that your leftovers will have a delicious destiny for days to come. The following is an adapted version of my mom’s dinner rolls, which I still make to this day. Try these, or give a shout out to your own mom or grandma and make her recipe instead. Whatever you do, just make them already, OK? CTW Features

Homemade Rolls, Only Shaped Like Buns Ingredients

• 4 tablespoons active dry yeast • 2 cups plus 2 tablespoons of warm water (110 to 120 degrees F) • 1/3 cup vegetable shortening, melted • 1/3 cup butter, melted • 1/2 cup sugar • 2 eggs • 2 teaspoons salt • 6 to 7 cups flour • 1 stick of butter

Preparation In a large mixing bowl, completely dissolve yeast in warm water.

Add vegetable shortening, butter and sugar. Allow to stand for five minutes.

Add the eggs, salt and 6 cups of the flour – enough to form a soft dough.

Allow to rise until doubled in size, and then punch the dough down five to six times to remove all the air.

Turn out the dough onto a heavily floured surface. Knead for 3 to 5 minutes until a non-sticky, elastic dough forms. Divide into 24 pieces and roll them into the shape of a ball. Place 2 to 3 inches apart on greased jelly roll pans. Cover with a towel and allow to rise again, about 15 to 20 minutes.

Bake uncovered at 425 degrees F until golden brown, about 10 minutes. Roll a stick of butter over the tops of the buns, coating each bun once. Allow to rest for 5 minutes, then remove from the pan and place on wire racks to cool.

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HOLIDAY entertaining

November 20, 2015

Make It

Don’t Fake It

Sure, you could take a shortcut, but why? This year, commit to tackling some of the holidays’ seemingly daunting recipes from scratch. It’s easy. Trust us

By Jessica Royer Ocken CTW Features

H

oliday meals conjure a Norman Rockwell-style image of roasted-turkey perfection flanked by a beautiful mound of mashed potatoes, colorful peas and several heavenly pies. But the idea of crafting such a suitable-for-framing feast in your own kitchen – with your own hands – has left many a home cook with cold sweats, sending them straight to the prepackaged section at the grocery store.

“I think the biggest fear with cooking is generally the unknown,” says Anne Mauney, a registered dietitian and blogger at FannetasticFood.com. “Will it come out OK? Will it taste good? When you’re concocting from scratch, it’s just you and the recipe … and then you throw in the crazy-making the holidays bring to town.”

“There’s a nostalgia factor for holiday cooking that adds to the pressure. You want to measure up to Grandma’s green beans or Aunt Carol’s scalloped potatoes,” explains Alice Clayton, a dedicated amateur cook and New York Times best-selling author (her forthcoming romance series is set in the Hudson Valley and focused on food).

And that can be particularly challenging because many of us haven’t grown up as cooks. “There are lots

November 20, 2015

HOLIDAY entertaining

of two-working-parent families,” notes Susan Reid, chef and food editor of King Arthur Flour’s Sift magazine. “Some of my Culinary Institute students were there because they were tired of eating out of cans. Cooking skills aren’t handed down the way they used to be.” Add in the angst of “performing for family,” she says, and it’s no wonder so many of us end up giving thanks or trimming the tree with a box of stuffing, can of cranberries and frozen pie crust.

But don’t sell yourself short. You and your very own hands have got this!

With a little planning and practice – and the totally manageable recipes for those big-three items included with this story – you can conquer your fears and create something delicious sans box or mix. And, oh, the rewards you’ll enjoy!

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Alice Clayton’s Family Stuffing

Homemade perks

The biggest benefit of cooking from scratch is the quality of the product you create, says Mauney. “Not only are you using fresher ingredients, you’re avoiding the chemicals, artificial colors, flavors, preservatives and fillers that are often put into pre-packaged versions.”

Mixing and measuring yourself also allows you to adjust the amount of sugar and salt you’re using and even throw in some healthy ingredients if you want to.

You also may be surprised by how good it feels to master a new skill and create something people will enjoy. Take pride in your craft, says Reid. “Good things are worth taking a risk for.” Think how impressed you and your family and friends will be when you pull this off!

And what better time than the holidays to embrace family traditions – or start a new one.

“Stuffing for me was always homemade, and you’d never find the recipe written down,” Clayton says. “All the women in my family just know how to make it by sight and taste.” The process is usually a group effort, Clayton explains, with everyone assisting and adding to get it just right. The original version included just dried bread chunks (always white Pepperidge Farm when she was a child), hot turkey stock and sage, but she’s added a few more ingredients since she started making it herself (see recipe).

Tips for Holiday Magic

Now that you’re inspired, as you make plans to prepare your made-from-scratch meal perhaps the best thing you can do is be realistic, these pros suggest.

• “Don’t try new recipes that are overly complicated or involve hard-to-find ingredients,” Mauney says. “Just look for a basic version of some of your standard favorites.” Her blog (fannetasticfood.com) features easy-to-make holiday foods like spiced mashed sweet potatoes, lemon garlic string beans and the cranberry sauce recipe below.

• Let the others coming to dinner help, too, suggest Reid and Clayton. Since you’ll be dedicating yourself to a few fabulous dishes, it makes sense to have someone else do dessert or the turkey or a veggie tray. “Do about 10 percent of half of what you want to do,” Reid says. Then you can build on your successes in the years to come.

• Take a practice run … or two. “If you’ve never cooked from scratch, Thanksgiving is not the day to try it for the first time,” Clayton says. “Do a trial run before make your dish for someone else.” And give yourself permission to learn, adds Reid. When you start making pie crust, know that “the first thing you’ll do is make three or four not-great pie crusts,” she adds. “Do them, and get past them. The one ingredient you can’t buy at the store is confidence.”

• Give yourself plenty of time. However long you think you need to prepare everything, multiply it by three, Reid recommends. “If you think you need two hours, leave yourself six, and you’ll feel like a hero when you finish in five.” And that’s not just for the day of your meal. Do as much as you can in the days leading up to the big event, notes Clayton. “Start Monday or Tuesday for Thursday dinner. Make pies on Wednesday, so have the crust done on Tuesday.” You can peel potatoes and keep them in water for 24 to 48 hours. Chop vegetables and sauté onions for stuffing the day before.

Finally, remember that even the most amazing meal may not make a day with your relatives any more like a Rockwell scene. But at least your mouth will be happy! “People want food to be a healing thing,” Reid says. “But some things can’t be cured on a fork.”

Ingredients

• 3 to 4 loaves challah or brioche bread from a local bakery • 3 links Italian sausage • 1 pound crimini or white button mushrooms • 1 bunch celery, including leaves • 1 onion • 1 stick butter • 2 to 3 large cans turkey stock (or use homemade) • Fresh sage, dried (leave out for four to five days, till crunchy) Makes about “two big casserole dishes, sometimes a small third”

Preparation Cube bread and place on cookie sheets to dry in the oven at 200 to 250 degrees F for 15 min or so. (Be careful not to brown or toast it.) Cook and crumble sausage, set aside.

Dice celery, mushrooms and onion, and sauté in butter. In a large bowl, mix bread chunks with sausage and sautéed veggies. Add heated stock gradually, tossing to distribute and form a “goo.” Add sage and salt and pepper to taste, adjust other ingredients as necessary, and when it tastes good, transfer to casserole dishes. When the turkey comes out, put the stuffing in the oven (at 350 or 375) for about 30 minutes, just long enough to heat it through and crisp the top. If it’s in longer than that, cover with foil and maybe add a little extra stock to keep it from getting too dry.

CTW Features

CTW Features

HOLIDAY decorating

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shake up your holiday decorating routine with these 6 easy do-it-yourself ideas

BY CArLeY LIntz Ctw FeAtures

D

ecorating for the holidays is meant to help usher in the excitement and joy of the coming season.

After years of the same routine, however, it can feel like you’re just going through the motions – put up the tree, string the lights, hang the stockings – over and over again. So shake things up this year!

“Unlike the commitment you make to more permanent interior design, the holidays allow you to try on a ‘look’ just for the fun of it,” says interior designer David Stark, of David Stark Design and Production in Brooklyn, New York. “Your design does not need to last for years and years, and your décor can be silly or seriously elegant, but at worst, it’s a six-week commitment which alleviates a lot of design pressure! It's a great time to experiment and most of all, have fun!”

Make traditional holiday décor fresh and new with these six creative and simple do-it-yourself decorating ideas: 1. sIMply Merry centerpIeces Create a cheerful centerpiece for your holiday table by simply filling a bowl or vase with seasonal materials like cranberries. “Surrounded by candles, you have an instant and chic table centerpiece!” says Stark.

You also can do the same with an assortment of colorful ornaments. It’s an easy way to use those extra ornaments that don’t fit on the tree.

2. new spots For lIgHts While your tree is a natural home for a string of lights, that’s not the only area that can benefit from a little extra brightness. Add a touch of festive glow to any part of your home – along your mantle, wrapped around a wreath or incorporated into a centerpiece.

November 20, 2015

FestIVe In A

Flash

3. no Mantle? no proBleM Stockings can be hung with care just about anywhere. If you don’t have a fireplace, try hanging your stockings from the bannister, from a coat rack, the knobs of a dresser, back of a chair, or even the hooks of a hanging pot rack.

4. QuIck & easy tree skIrt Even details as small as the tree skirt can make a world of difference to your décor. Bring new life to a plaid blanket or hit up your local thrift shop for inexpensive fabrics to fashion a brand new spot to place bundles of beautifully wrapped gifts.

5. put a FraMe on It Make your favorite holiday saying or song lyrics the center of attention with stylish prints that you can frame and display. Design your own at home or check out Etsy shops for cute or quirky prints.

You also can reuse greeting cards from friends and family by simply placing them in an elegant frame.

6. a toucH oF greenery Fresh winter greenery is the perfect complement to any holiday décor scheme.

“I love using nature. Garland, cedar branches, leaves, pine cones, fruits, and strands of cranberries all make great holiday décor,” says interior designer Sara Story, of Sara Story Design in New York.

“Mixing nature, metallic finishes, lighting and glass creates a fantastic mix of materials and timeless, elegant holiday décor.” A sprig of spruce in a vase, a fresh fir garland wrapped around the staircase or branches laid of pine across a mantle – green goes with everything and brings a bit of the outdoors into your home.

Ctw FeAtures

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T

urkey is the iconic food of Thanksgiving, and whether you’re a seasoned pro looking to try something new or a newbie looking to avoid mishaps, these turkey tips will guide you to the perfect bird, no matter how you cook it.

BRING ON the BIRD

Tips for First-Time Thanksgiving Hosts The most important thing to remember when you’re planning your first big family celebration is this: Stick with what you know. Event planner Marley Majcher, founder of The Party Goddess in Los Angeles, recommends choosing a focus and planning around it. “People literally bite off more than they can chew,” she says. “Pick a focus that you feel comfortable with and go with that.”

“Your first time probably isn’t the time to try out some newfangled idea when you’re trying to make a big meal for your family or in-laws,” adds Peter Ryan, owner and executive chef at Pilmoth in Denver. “Don’t go crazy. The basics are generally what people most look forward to eating.” For Thanksgiving, say, “If you make a great basic stuffing, then make it. You don’t need the extra stress.”

Here, we share some of our favorite turkey tips – ever!

Brine Time Brine turkey 12 to 24 hours ahead of time for optimal flavor. According to Ryan, brining – soaking your bird in a salt-water solution – tenderizes the meat, draws impurities out of your bird and makes a huge difference in taste. He recommends a quarter of a cup of kosher salt to a gallon of water. Use enough water to cover your bird.

Rewrite the Script

Whitney Wasson

Page 10

Want to serve the classic dishes but avoid preparing them in a clichéd way?

“Even though a holiday like Thanksgiving is purely American, your plate needn’t be,” says Molly Schemper, co-owner of Chicago-based FIG Catering.

She recommends adding intrigue to a traditional meal by using ingredients inspired by ethnic cuisines. For example, serve the turkey with a Mexican mole sauce made with chiles, tomatillos, dried fruit, nuts and chocolate. Or, go all out with an

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HOLIDAY entertaining

Indian-spiced turkey that’s been brined in yogurt and roasted with turmeric, coriander seeds and fenugreek.

The Good Kind of Smoke Thinking about smoking your bird? Steve Raichlen, author of “The Barbecue Bible” and “How to Grill” (Workman Publishing) prefers natural lump charcoal, not briquettes, which can have a chemical taste if not properly lit. Soak wood chips before placing them on the charcoal once the ash is well formed. Raichlen likes to use poultry smoking chips. Other good options include fruitwood, such as apple, peach or apricot, which gives the turkey a mild smoky flavor.“Most of the barbecue flavor comes not from the wood, not from the charcoal, but the fact that fat drips from the bird onto the hot coals or wood, which interacts with the smoke and rises to coat the bird,” adds Dave DeWitt, cookbook author and editor of Fiery-Foods.com.

Thaw (And Thaw Early!)

If you’ve purchased a frozen turkey, thaw it in the refrigerator. Allow at least one day of thawing for every 4 pounds of turkey. If it’s Thanksgiving morning and you have a frozen turkey on your hands, place the turkey, breast side down, in a container of cold water (enough to cover turkey completely). Change the water every 30 minutes to keep the turkey nice and chilly.

Allow 30 minutes for every pound of turkey.

Keep It Clean Drain the juices, remove the neck and giblets and thoroughly rinse the bird inside and out with cold water. Pat dry with paper towels and make sure to thoroughly clean your sink (or other wash receptacle) with bacteria-killing cleaning agent.

The Simple Roasting Plan Place your turkey, breast side up, on a flat rack in an open roasting pan about 2 inches deep. Brush the skin with butter or oil to prevent skin from drying. You also can place pats of butter under the breast’s skin. Further basting is optional. Note that the regularly opening the oven door to baste your turkey can lower the temperature and possibly lengthen roasting time.

When the skin is light golden, about two-thirds done, cover the turkey breast loosely with foil to prevent overcooking. You also can cover the tips of the drumsticks with foil to prevent drying out. Leave a space so that you can easily see the pop-up timer. Start checking your bird 30 minutes before you expect it to be done. The turkey is fully cooked when the pop-up timer’s buttonhead pops up. Let the turkey cool for 15 to 25 minutes before carving.

CTW Features

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Orange and maple Roasted Turkey Ingredients

For the brine: • 1/2 cup sugar • 1/4 cup salt • 10 black peppercorns • 1 medium orange, peeled and juiced • 1 gallon cold water • 12-pound whole turkey (fresh or thawed) For turkey cavity: • 2 bay leaves • 2 sprigs fresh rosemary • 4 sprigs fresh thyme • 2 celery ribs, peeled and cut into 2-inch pieces • 2 medium carrots, peeled and cut into 2-inch pieces • 2 medium white onions, peeled and cut into 2-inch pieces For turkey: • 1 pound unsalted butter, softened • 2 medium oranges, juiced • 1 1/2 tsp salt • 1/4 tsp pepper • 1/2 cup maple syrup • 1 tbsp fresh rosemary, chopped • 1/2 tbsp fresh thyme, chopped • 2 cloves garlic, finely chopped

Preparation

Brine 1. Combine all ingredients except turkey in large pot and simmer over low heat for 1 to 1 1/2 hours.

2. Chill brine in ice bath until cold.

3. Place whole turkey into foodservicesafe grade container.

4. Pour chilled brine over top to submerge. Close bag and cover.

5. Marinate for 24 hours in the refrigerator.

6. Remove turkey from brine, drain excess liquid.

7. Place herbs and vegetables in body cavity and secure.

Turkey 1. Combine butter, orange juice, salt, pepper, maple syrup, rosemary, thyme and garlic in a large bowl.

2. With fingers, slowly massage the compound butter into the skin of the turkey until well absorbed.

3. Fold wings under the back of the turkey and return legs to the tucked position. Turkey may be cooked in a 325 degree F oven or on a rotisserie.

4. If roasting in a thermal oven, cook on a rack for approximately 3 hours or until the internal temperature of the turkey reaches 170 degrees F in the breast and 180 degrees F in the thigh.

5. If cooking by the rotisserie method, thread turkey evenly on the rotisseriespit fork using a counterweight to achieve an even balance. Place a drip pan in the center of the grill beneath the area where the turkey juices will drip.

Cook the turkey over indirect medium heat in a covered rotisserie.

6. If cooking with charcoal, replenish briquettes with about 15 briquettes every hour, as needed, to maintain medium heat. Cook until the internal temperature of the turkey reaches 170 degrees F in the breast and 180 degrees F in the thigh (about 3 hours).

7. Allow turkey to rest for about 15 minutes. Remove vegetables and herbs from the cavity prior to carving. Place slices on a platter and garnish with oranges.

Recipe by Marc Van Steyn, executive chef, Rigsby's Cuisine Volatile, Columbus, Ohio.

Courtesy of the National Turkey Foundation

CTW Features

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November 20, 2015

HOLIDAY how-to

pain-free Holiday decorating

By Laura Depta CTW Features

T

he holidays are a time for celebration and togetherness, but the extensive preparation also can lead to stress or even pain and injury.

From properly handling ornament boxes to safely scaling a ladder for the outdoor lighting display, remember to take proper precautions this holiday season.

Physical Exertion Some of the common causes for pain or injury around the holidays include retrieving decoration boxes, stringing lights and even spending too much time on your feet.

When it comes to fetching items from storage, overexertion can lead to neck and arm injuries and lower back pain, according to Nicole Kauppila, manager of occupational therapy services at Athletico Physical Therapy in Oak Brook, Illinois. She suggests lifting with the knees as opposed to bending at the back.

“Make sure to move boxes close to you before lifting to protect the elbows and back,” Kauppila advises. “Make it a

family affair by enlisting the help of others to carry heavy or awkward items.”

Similar to heavy boxes are weighty shopping bags. Gift giving is one of the most rewarding parts of the season, but schlepping a half-dozen awkward, hefty bags can hurt the shoulders and back.

“Consider bringing a fold-up shopping cart so you can load up your gifts and wheel them around,” advises Kauppila. “And forget the big, heavy satchel purse. Bring only what you need to make your purchases.”

It may sound intuitive, but some people experience pain around the holidays simply from spending too much time on their feet — standing on a hard kitchen floor or hours spent walking around shopping, for instance. Kauppila recommends supportive footwear and regular breaks in the busy preparation schedule.

Of course, one of the most likely causes of injury around the holidays is the old Clark Griswold lighting project.

Christmas Decor by Watermark in Laurel, Maryland, offers many decorating services, but lighting is the most popular, according to owner Nick Leinbach.

“Most people, I think, feel uneasy when they go up a ladder, when they

From the tree to hanging lights and decorations to schlepping boxes of ornaments and décor around the house, the holidays can take quite a toll on your body.

Here’s how to make sure your holidays are festive and injury-free

begin to experience leaving the nice, firm ground,” Leinbach says. “That’s something that I think any homeowner is challenged with.”

Leinbach recommends researching the ladder safety protocol from the Occupational Safety and Health Administration and using caution during inclement weather.

“Poor weather would be any kind of moisture, really,” Leinbach says. “Cold temperatures are something that you deal with, but we don’t go up on roofs in ice conditions or wet weather.”

Of course, hiring a professional for potentially dangerous tasks like roof lighting is always an option. Leinbach’s installation teams are properly trained in safety regulations and even wear specialized shoes for asphalt shingles.

Effects of Stress Physically demanding tasks aren’t the only causes of pain or injury around the holidays. Stress, too, can be a major factor, particularly when it comes to aches and pains.

Dr. Todd Sinett, a New York chiropractor and author of “3 Weeks to a Better Back” (East End Press, 2015), says

back pain actually results from three main factors: structural imbalance (such as poor positioning when lifting boxes), nutritional imbalance (overdosing on those holiday cookies) and stress.

“The No. 1 factor for back pain is emotional outlook and stress,” Sinett says. “When is the highest stress? Unfortunately, it’s around the holidays.”

To combat stress-related back pain, Sinett recommends staying mindful of anxiety and even engaging in charity work.

“One of the best ways to watch your stress levels is helping the less fortunate,” says Sinett. “Try and be appreciative throughout the holidays, and try and focus on what you have, and don’t focus on what you don’t have.”

Ultimately, the best approach to staying pain and injury-free this holiday season is to remain aware and exercise caution and common sense. If you are afraid of heights, hire someone to hang the outdoor lights. If your feet hurt, take a break. If you feel overwhelmed, take a moment to reflect upon and acknowledge the joy of the holiday season.

CTW Features

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HOLIDAY decorating

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Unexpected Holiday Décor How some of the most unusual items in your closet can turn into festive holiday décor pieces 1. Unusual Wreaths

A great wreath on your front door serves to welcome family and friends into your home for holiday festivities. A beautiful wreath can cost you a pretty penny, but luckily you can make one yourself out of just about any material – cotton balls, leftover tinsel, yarn, a feather boa or jingle bells – and a good hot glue gun.

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3. Candy Creations

Got a sweet tooth? Incorporate some of those holiday treats into your décor with a gumdrop garland, a candy cane chandelier or a tiny tree of peppermints.

Get the kids involved in creating these tasty decorations for fun with the whole family. Overall it should be about creating a space that you enjoy. “Have fun and don't take it too seriously!” says New York interior designer Sara Story. “It should be enjoyable and not stressful. The holidays are about enjoying your loved ones.”

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HOLIDAY entertaining

November 20, 2015

Sweet Potato Hummus

Frozen Peanut Butter Candy Pie Courtesy of “Country Comfort: Potluck Favorites”

Ingredients

• 8 oz. cream cheese, room temperature • 3/4 cup confectioner's sugar • 1/2 cup crunchy peanut butter • 2 tbsp milk • 1/2 cup roasted peanuts, chopped • 2 cups heavy cream, whipped till thick • 9-inch graham cracker crust • 1 cup chocolate sauce • Candy toppings (favorite candy bars, chopped) Serves 8

Preparation

Parsley Flatbread Ingredients

• 2 cups bread flour • 3/4 tsp salt • 2 tsp quick-rise yeast • 2 tbsp minced Italian (flat-leaf) parsley • 1 to 1 1/4 cup hot water • 2 tsp honey • 2 tbsp olive oil, divided • 2 tbsp cornmeal • Coarse sea salt Makes 8 flatbreads

Preparation Stir together flour, salt, yeast and parsley in large bowl. Stir together 1 cup hot water and honey in small bowl. Pour into flour mixture. Add 1 tbsp olive oil. Stir well. If dough is dry, add additional water by the tablespoon to form sticky dough. Cover bowl with cloth and set aside in warm place for 1 hour. Line baking sheet with parchment paper. Spread on cornmeal.

Do not punch down dough. Drop by onto parchment paper to form eight flatbreads at least 1 inch apart. Brush flatbreads with remaining olive oil and gently pat to 4-inch ovals, about 1/3-inch thick. Very lightly sprinkle with coarse salt. Bake at 400 degree F for 18 to 22 minutes, or until flatbreads are lightly browned on tops and bottoms. Remove to wire rack to cool.

Note: Quick-rise yeast doesn’t need to be proofed in warm or hot water before using.

Angie Cao

Using a stand mixer with whip attachment, beat the cream cheese and sugar until smooth. Add peanut butter, milk and roasted peanuts and beat well. Fold 2 cups of the whipped heavy cream into the mixture. Pour the filling into the prepared crust. Cover the top of the pie with chocolate sauce and your choice of candy toppings. Freeze for at least 4 hours.

Golden Beet Tzatziki and Sweet Potato Hummus adapted from “Dips and Spread” (Chronicle Books)

Ingredients

• 1 8 oz. orange-fleshed sweet potato, scrubbed • 2 medium garlic cloves, unpeeled • 1 15 oz. can chickpeas, rinsed and drained • 3 tbsp tahini • 3 tbsp freshly squeezed lemon juice • 1 tbsp water • 3/4 tsp smoked paprika, plus more for garnish • 3/8 tsp ground cumin • Fine sea salt • 1/4 cup olive oil, plus more for drizzling Makes about 2 1/2 cups

Preparation Preheat the oven to 375 degrees F. Line a small baking sheet with aluminum foil.

Pierce the sweet potato a few

times with the tip of a paring knife and set it on the prepared baking sheet. Drop the garlic cloves onto the baking sheet. Roast for 15 minutes, then remove the garlic cloves and set aside. Continue to roast the sweet potato until a skewer inserted into the thickest part meets no resistance, about 1 hour. Let cool completely on the baking sheet.

Peel the garlic cloves and the sweet potato. Cut the sweet potato into large chunks.

In a food processor, combine the chickpeas, sweet potato chunks, roasted garlic, tahini, lemon juice, water, smoked paprika, cumin, and 1 tsp salt. Pulse about 10 times, until the chickpeas are coarsely chopped.

Scrape down the bowl and process to a thick puree, about 1 minute.

Scrape down the bowl once again.

With the machine running, stream in the olive oil and continue to process until the mixture is as smooth as it can be, about 1 minute, scraping down the bowl once or twice. Taste and adjust the seasoning with more salt, if needed.

November 20, 2015

HOLIDAY entertaining

THANKSGIVING BUFFET: Roasted Apple Spinach Salad . Minervas Signature Salad Cream Corn Bake . Marshmallow Mandarin Salad . Spinach Artichoke Dip Tomato Bisque Soup . Fresh Baked Bistro Rolls . Fresh Fruit Display Meat & Cheese Display . Chilled Cranberry Sauce . Whipped Mashed Potatoes Traditional Sage Stuffing . Green Bean Casserole . Whiskey Glazed Sweet Potatoes Honey Pepper Salmon with Béarnaise Sauce Champagne Pasta Primavera with Sautéed Mushrooms, Red Onions, Broccoli, and Tomatoes, Tossed in a Champagne Cream Sauce Chicken Cordon Bleu Topped with Chambord Cherry Sauce

Carving Station: Slow Roasted Turkey Breast, Pan Gravy, Garlic Herb Roast Beef, Au jus , Horseradish Cream

DESSERTS : Pumpkin Pie, Cheesecake, Assorted Parfaits & Cakes, Ice Cream Sundae Station

RESERVATIONS RECOMMENDED

605-394-9505 Adults: $25

Children: $9

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HOLIDAY entertaining

November 20, 2015