Buddy Valastro’s
Christmas Meatballs Serves about 4 to 6 people
Teleflora’s Holly Days Bouquet
Teleflora’s Gingerbread Bouquet
Teleflora’s Merry Mug Bouquet
Ingredients
Preparation
4 slices fresh white bread Water 8 ounces ground sirloin 8 ounces ground veal 8 ounces ground pork 8 large garlic cloves, chopped 2 large eggs, beaten 2 tablespoons minced parsley, plus ¼ cup chopped 1 tablespoon minced fresh basil ½ cup finely grated pecorino Romano ½ cup breadcrumbs ½ teaspoon red pepper flakes Kosher salt Ground black pepper 1 cup canola oil ¼ cup olive oil 1½ pounds mixed mushrooms of your choice, chopped ¼ cup crisp white wine 1 tablespoon unsalted butter ¼ cup, plus 1 tablespoon granulated sugar One 10-oz bag frozen cranberries, defrosted 2 tablespoons fresh orange juice 1-inch piece of fresh ginger, minced
1. R ip the bread into small pieces and place in a small bowl. Soak the pieces in ½ cup water for 5 minutes. 2. P ut the sirloin, veal, and pork in a large bowl. Combine the bread pieces with the meats after squeezing out the excess water from the bread. Chop 5 garlic cloves and add along with eggs, 2 tablespoons minced parsley, basil, pecorino Romano, breadcrumbs, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl and knead the ingredients together. Form about 15 meatballs with the mixture, about 2 inches in diameter. 3. Heat the canola oil in a wide, deep, sauté pan over medium-high heat. Without crowding, add the meatballs in batches, and shallow fry them with a slotted spoon until golden-brown, 6–8 minutes total cooking time. 4. Preheat the oven to 350°F. 5. P lace the meatballs side by side on a rimmed baking sheet and bake until cooked through, about 15–20 minutes. 6. While the meatballs are baking, heat a pan over high heat and add olive oil until shimmering.
7. Cook the remaining 3 chopped garlic cloves in the pan for 30 seconds, then add the chopped mushrooms, a pinch of salt and stir, cooking 10–12 minutes. 8. Add the white wine and bring to a boil. Let it reduce, about 3 minutes. 9. Remove the pan from heat and stir in the butter and remaining ¼ cup chopped parsley. 10. While the mushrooms cook, add ¾ cup water and sugar in a pan over medium-high heat and cook, stirring for about 3 minutes, 11. Add the cranberries, orange juice, ginger, and a pinch of salt and pepper and cook, stirring until the cranberries burst and sauce thickens, about 12 minutes. 12. Remove the cranberry sauce from heat and let cool, about 3 minutes. Transfer the sauce to a bowl and set aside. 13. Remove the meatballs from the baking sheet and add to the pan of mushrooms and stir to combine. Fill serving bowl with meatball and mushroom mixture. 14. Drizzle or spoon desired amount of cranberry sauce over the meatball and mushroom mixture, adding more to taste.
Buddy Valastro’s
Christmas Recipes
Buddy Valastro’s
Chocolate-Dipped Cookies Ingredients
Makes about 16 sandwiches
4 cups all-purpose flour, plus extra for flouring the table 1¼ cups vegetable shortening 1½ cups unsalted butter 2½ cups powdered 10X sugar 4 extra-large eggs Kosher salt ½ cup cold water 22⁄3 cups chocolate chips ½ teaspoon pure vanilla extract 1 tablespoon milk
Preparation 1. C ombine the flour, shortening, 1¼ cups butter, 1 cup of the powdered 10X sugar, eggs and ¼ teaspoon salt into a stand mixer with a paddle attachment. 2. M ix at low speed for about 3 minutes until reaching a soft cookie dough. 3. While on low speed gradually add the water and combine for about 2 minutes, until absorbed.
Buddy Valastro’s
4. Using plastic wrap, seal the dough and chill for at least 1 hour in the refrigerator, up to 3 days maximum. Do not place dough in the freezer. 5. Bring the dough to room temperature and preheat the oven to 325°F.
Merry Mocha Ingredients 1 pint heavy cream
6. Flour your hands and work surface generously. Remove half of the dough and roll it into a log. Form the dough into a ½-inch thick, 12-inch square.
1 tablespoon sugar
7. Cut about 12 cookies from the dough with your preferred holiday cookie cutters and continue rerolling and cutting until you have about 32 cookies.
1 cup whole milk
8. Place the cookies on a baking tray 1 inch apart and bake for about 12–15 minutes. 9. Once baked, transfer the cookies to a cooling rack. 10. Melt the chocolate chips in a double boiler and dip the cookies. Once dipped, place the cookies back on the rack to dry. 11. While the cookies are drying, combine the remaining ¼ cup butter, vanilla extract, and 1⁄8 teaspoon salt and mix on low speed in a stand mixer until light and fluffy. 12. Add the 1½ cups powdered 10X sugar in 2 batches and mix on low speed until combined. 13. Add the milk and mix until the filling is thick. 14. Spread your desired amount of filling onto half of the chocolate-dipped cookies and top with the other half of cookies to form sandwiches.
Makes four mugs
6 tablespoons amaretto liqueur of choice 1 pint high quality vanilla gelato or ice cream 10 ounces milk chocolate coarsely chopped ¼ cup and 2 tablespoons Nutella or chocolate hazelnut spread of choice 4 shots freshly pulled espresso 6 biscotti for garnish
Preparation 1. P ut the cream and sugar in a mixing bowl and using a hand mixer, whip until soft peaks form. Add 1 tablespoon amaretto and whisk until just incorporated. 2. D ivide the gelato among 4 glasses. 3. Pour milk in saucepan and cook over medium heat until simmering. 4. A dd the chopped chocolate and Nutella and stir until incorporated. Remove from heat and whisk in the remaining amaretto* and shots of espresso. 5. D ivide the mocha mixture among the 4 glasses, pouring it over the gelato. 6. Crumble 2 biscotti and divide among the 4 glasses. 7. Top each cup with a dollop of whipped cream and a biscotti. * Simply remove the amaretto liqueur to make the non-alcoholic version.
Buddy Valastro’s
Chocolate-Dipped Cookies Ingredients
Makes about 16 sandwiches
4 cups all-purpose flour, plus extra for flouring the table 1¼ cups vegetable shortening 1½ cups unsalted butter 2½ cups powdered 10X sugar 4 extra-large eggs Kosher salt ½ cup cold water 22⁄3 cups chocolate chips ½ teaspoon pure vanilla extract 1 tablespoon milk
Preparation 1. C ombine the flour, shortening, 1¼ cups butter, 1 cup of the powdered 10X sugar, eggs and ¼ teaspoon salt into a stand mixer with a paddle attachment. 2. M ix at low speed for about 3 minutes until reaching a soft cookie dough. 3. While on low speed gradually add the water and combine for about 2 minutes, until absorbed.
Buddy Valastro’s
4. Using plastic wrap, seal the dough and chill for at least 1 hour in the refrigerator, up to 3 days maximum. Do not place dough in the freezer. 5. Bring the dough to room temperature and preheat the oven to 325°F.
Merry Mocha Ingredients 1 pint heavy cream
6. Flour your hands and work surface generously. Remove half of the dough and roll it into a log. Form the dough into a ½-inch thick, 12-inch square.
1 tablespoon sugar
7. Cut about 12 cookies from the dough with your preferred holiday cookie cutters and continue rerolling and cutting until you have about 32 cookies.
1 cup whole milk
8. Place the cookies on a baking tray 1 inch apart and bake for about 12–15 minutes. 9. Once baked, transfer the cookies to a cooling rack. 10. Melt the chocolate chips in a double boiler and dip the cookies. Once dipped, place the cookies back on the rack to dry. 11. While the cookies are drying, combine the remaining ¼ cup butter, vanilla extract, and 1⁄8 teaspoon salt and mix on low speed in a stand mixer until light and fluffy. 12. Add the 1½ cups powdered 10X sugar in 2 batches and mix on low speed until combined. 13. Add the milk and mix until the filling is thick. 14. Spread your desired amount of filling onto half of the chocolate-dipped cookies and top with the other half of cookies to form sandwiches.
Makes four mugs
6 tablespoons amaretto liqueur of choice 1 pint high quality vanilla gelato or ice cream 10 ounces milk chocolate coarsely chopped ¼ cup and 2 tablespoons Nutella or chocolate hazelnut spread of choice 4 shots freshly pulled espresso 6 biscotti for garnish
Preparation 1. P ut the cream and sugar in a mixing bowl and using a hand mixer, whip until soft peaks form. Add 1 tablespoon amaretto and whisk until just incorporated. 2. D ivide the gelato among 4 glasses. 3. Pour milk in saucepan and cook over medium heat until simmering. 4. A dd the chopped chocolate and Nutella and stir until incorporated. Remove from heat and whisk in the remaining amaretto* and shots of espresso. 5. D ivide the mocha mixture among the 4 glasses, pouring it over the gelato. 6. Crumble 2 biscotti and divide among the 4 glasses. 7. Top each cup with a dollop of whipped cream and a biscotti. * Simply remove the amaretto liqueur to make the non-alcoholic version.
Buddy Valastro’s
Chocolate-Dipped Cookies Ingredients
Makes about 16 sandwiches
4 cups all-purpose flour, plus extra for flouring the table 1¼ cups vegetable shortening 1½ cups unsalted butter 2½ cups powdered 10X sugar 4 extra-large eggs Kosher salt ½ cup cold water 22⁄3 cups chocolate chips ½ teaspoon pure vanilla extract 1 tablespoon milk
Preparation 1. C ombine the flour, shortening, 1¼ cups butter, 1 cup of the powdered 10X sugar, eggs and ¼ teaspoon salt into a stand mixer with a paddle attachment. 2. M ix at low speed for about 3 minutes until reaching a soft cookie dough. 3. While on low speed gradually add the water and combine for about 2 minutes, until absorbed.
Buddy Valastro’s
4. Using plastic wrap, seal the dough and chill for at least 1 hour in the refrigerator, up to 3 days maximum. Do not place dough in the freezer. 5. Bring the dough to room temperature and preheat the oven to 325°F.
Merry Mocha Ingredients 1 pint heavy cream
6. Flour your hands and work surface generously. Remove half of the dough and roll it into a log. Form the dough into a ½-inch thick, 12-inch square.
1 tablespoon sugar
7. Cut about 12 cookies from the dough with your preferred holiday cookie cutters and continue rerolling and cutting until you have about 32 cookies.
1 cup whole milk
8. Place the cookies on a baking tray 1 inch apart and bake for about 12–15 minutes. 9. Once baked, transfer the cookies to a cooling rack. 10. Melt the chocolate chips in a double boiler and dip the cookies. Once dipped, place the cookies back on the rack to dry. 11. While the cookies are drying, combine the remaining ¼ cup butter, vanilla extract, and 1⁄8 teaspoon salt and mix on low speed in a stand mixer until light and fluffy. 12. Add the 1½ cups powdered 10X sugar in 2 batches and mix on low speed until combined. 13. Add the milk and mix until the filling is thick. 14. Spread your desired amount of filling onto half of the chocolate-dipped cookies and top with the other half of cookies to form sandwiches.
Makes four mugs
6 tablespoons amaretto liqueur of choice 1 pint high quality vanilla gelato or ice cream 10 ounces milk chocolate coarsely chopped ¼ cup and 2 tablespoons Nutella or chocolate hazelnut spread of choice 4 shots freshly pulled espresso 6 biscotti for garnish
Preparation 1. P ut the cream and sugar in a mixing bowl and using a hand mixer, whip until soft peaks form. Add 1 tablespoon amaretto and whisk until just incorporated. 2. D ivide the gelato among 4 glasses. 3. Pour milk in saucepan and cook over medium heat until simmering. 4. A dd the chopped chocolate and Nutella and stir until incorporated. Remove from heat and whisk in the remaining amaretto* and shots of espresso. 5. D ivide the mocha mixture among the 4 glasses, pouring it over the gelato. 6. Crumble 2 biscotti and divide among the 4 glasses. 7. Top each cup with a dollop of whipped cream and a biscotti. * Simply remove the amaretto liqueur to make the non-alcoholic version.
Buddy Valastro’s
Chocolate-Dipped Cookies Ingredients
Makes about 16 sandwiches
4 cups all-purpose flour, plus extra for flouring the table 1¼ cups vegetable shortening 1½ cups unsalted butter 2½ cups powdered 10X sugar 4 extra-large eggs Kosher salt ½ cup cold water 22⁄3 cups chocolate chips ½ teaspoon pure vanilla extract 1 tablespoon milk
Preparation 1. C ombine the flour, shortening, 1¼ cups butter, 1 cup of the powdered 10X sugar, eggs and ¼ teaspoon salt into a stand mixer with a paddle attachment. 2. M ix at low speed for about 3 minutes until reaching a soft cookie dough. 3. While on low speed gradually add the water and combine for about 2 minutes, until absorbed.
Buddy Valastro’s
4. Using plastic wrap, seal the dough and chill for at least 1 hour in the refrigerator, up to 3 days maximum. Do not place dough in the freezer. 5. Bring the dough to room temperature and preheat the oven to 325°F.
Merry Mocha Ingredients 1 pint heavy cream
6. Flour your hands and work surface generously. Remove half of the dough and roll it into a log. Form the dough into a ½-inch thick, 12-inch square.
1 tablespoon sugar
7. Cut about 12 cookies from the dough with your preferred holiday cookie cutters and continue rerolling and cutting until you have about 32 cookies.
1 cup whole milk
8. Place the cookies on a baking tray 1 inch apart and bake for about 12–15 minutes. 9. Once baked, transfer the cookies to a cooling rack. 10. Melt the chocolate chips in a double boiler and dip the cookies. Once dipped, place the cookies back on the rack to dry. 11. While the cookies are drying, combine the remaining ¼ cup butter, vanilla extract, and 1⁄8 teaspoon salt and mix on low speed in a stand mixer until light and fluffy. 12. Add the 1½ cups powdered 10X sugar in 2 batches and mix on low speed until combined. 13. Add the milk and mix until the filling is thick. 14. Spread your desired amount of filling onto half of the chocolate-dipped cookies and top with the other half of cookies to form sandwiches.
Makes four mugs
6 tablespoons amaretto liqueur of choice 1 pint high quality vanilla gelato or ice cream 10 ounces milk chocolate coarsely chopped ¼ cup and 2 tablespoons Nutella or chocolate hazelnut spread of choice 4 shots freshly pulled espresso 6 biscotti for garnish
Preparation 1. P ut the cream and sugar in a mixing bowl and using a hand mixer, whip until soft peaks form. Add 1 tablespoon amaretto and whisk until just incorporated. 2. D ivide the gelato among 4 glasses. 3. Pour milk in saucepan and cook over medium heat until simmering. 4. A dd the chopped chocolate and Nutella and stir until incorporated. Remove from heat and whisk in the remaining amaretto* and shots of espresso. 5. D ivide the mocha mixture among the 4 glasses, pouring it over the gelato. 6. Crumble 2 biscotti and divide among the 4 glasses. 7. Top each cup with a dollop of whipped cream and a biscotti. * Simply remove the amaretto liqueur to make the non-alcoholic version.
Buddy Valastro’s
Chocolate-Dipped Cookies Ingredients
Makes about 16 sandwiches
4 cups all-purpose flour, plus extra for flouring the table 1¼ cups vegetable shortening 1½ cups unsalted butter 2½ cups powdered 10X sugar 4 extra-large eggs Kosher salt ½ cup cold water 22⁄3 cups chocolate chips ½ teaspoon pure vanilla extract 1 tablespoon milk
Preparation 1. C ombine the flour, shortening, 1¼ cups butter, 1 cup of the powdered 10X sugar, eggs and ¼ teaspoon salt into a stand mixer with a paddle attachment. 2. M ix at low speed for about 3 minutes until reaching a soft cookie dough. 3. While on low speed gradually add the water and combine for about 2 minutes, until absorbed.
Buddy Valastro’s
4. Using plastic wrap, seal the dough and chill for at least 1 hour in the refrigerator, up to 3 days maximum. Do not place dough in the freezer. 5. Bring the dough to room temperature and preheat the oven to 325°F.
Merry Mocha Ingredients 1 pint heavy cream
6. Flour your hands and work surface generously. Remove half of the dough and roll it into a log. Form the dough into a ½-inch thick, 12-inch square.
1 tablespoon sugar
7. Cut about 12 cookies from the dough with your preferred holiday cookie cutters and continue rerolling and cutting until you have about 32 cookies.
1 cup whole milk
8. Place the cookies on a baking tray 1 inch apart and bake for about 12–15 minutes. 9. Once baked, transfer the cookies to a cooling rack. 10. Melt the chocolate chips in a double boiler and dip the cookies. Once dipped, place the cookies back on the rack to dry. 11. While the cookies are drying, combine the remaining ¼ cup butter, vanilla extract, and 1⁄8 teaspoon salt and mix on low speed in a stand mixer until light and fluffy. 12. Add the 1½ cups powdered 10X sugar in 2 batches and mix on low speed until combined. 13. Add the milk and mix until the filling is thick. 14. Spread your desired amount of filling onto half of the chocolate-dipped cookies and top with the other half of cookies to form sandwiches.
Makes four mugs
6 tablespoons amaretto liqueur of choice 1 pint high quality vanilla gelato or ice cream 10 ounces milk chocolate coarsely chopped ¼ cup and 2 tablespoons Nutella or chocolate hazelnut spread of choice 4 shots freshly pulled espresso 6 biscotti for garnish
Preparation 1. P ut the cream and sugar in a mixing bowl and using a hand mixer, whip until soft peaks form. Add 1 tablespoon amaretto and whisk until just incorporated. 2. D ivide the gelato among 4 glasses. 3. Pour milk in saucepan and cook over medium heat until simmering. 4. A dd the chopped chocolate and Nutella and stir until incorporated. Remove from heat and whisk in the remaining amaretto* and shots of espresso. 5. D ivide the mocha mixture among the 4 glasses, pouring it over the gelato. 6. Crumble 2 biscotti and divide among the 4 glasses. 7. Top each cup with a dollop of whipped cream and a biscotti. * Simply remove the amaretto liqueur to make the non-alcoholic version.
Buddy Valastro’s
Chocolate-Dipped Cookies Ingredients
Makes about 16 sandwiches
4 cups all-purpose flour, plus extra for flouring the table 1¼ cups vegetable shortening 1½ cups unsalted butter 2½ cups powdered 10X sugar 4 extra-large eggs Kosher salt ½ cup cold water 22⁄3 cups chocolate chips ½ teaspoon pure vanilla extract 1 tablespoon milk
Preparation 1. C ombine the flour, shortening, 1¼ cups butter, 1 cup of the powdered 10X sugar, eggs and ¼ teaspoon salt into a stand mixer with a paddle attachment. 2. M ix at low speed for about 3 minutes until reaching a soft cookie dough. 3. While on low speed gradually add the water and combine for about 2 minutes, until absorbed.
Buddy Valastro’s
4. Using plastic wrap, seal the dough and chill for at least 1 hour in the refrigerator, up to 3 days maximum. Do not place dough in the freezer. 5. Bring the dough to room temperature and preheat the oven to 325°F.
Merry Mocha Ingredients 1 pint heavy cream
6. Flour your hands and work surface generously. Remove half of the dough and roll it into a log. Form the dough into a ½-inch thick, 12-inch square.
1 tablespoon sugar
7. Cut about 12 cookies from the dough with your preferred holiday cookie cutters and continue rerolling and cutting until you have about 32 cookies.
1 cup whole milk
8. Place the cookies on a baking tray 1 inch apart and bake for about 12–15 minutes. 9. Once baked, transfer the cookies to a cooling rack. 10. Melt the chocolate chips in a double boiler and dip the cookies. Once dipped, place the cookies back on the rack to dry. 11. While the cookies are drying, combine the remaining ¼ cup butter, vanilla extract, and 1⁄8 teaspoon salt and mix on low speed in a stand mixer until light and fluffy. 12. Add the 1½ cups powdered 10X sugar in 2 batches and mix on low speed until combined. 13. Add the milk and mix until the filling is thick. 14. Spread your desired amount of filling onto half of the chocolate-dipped cookies and top with the other half of cookies to form sandwiches.
Makes four mugs
6 tablespoons amaretto liqueur of choice 1 pint high quality vanilla gelato or ice cream 10 ounces milk chocolate coarsely chopped ¼ cup and 2 tablespoons Nutella or chocolate hazelnut spread of choice 4 shots freshly pulled espresso 6 biscotti for garnish
Preparation 1. P ut the cream and sugar in a mixing bowl and using a hand mixer, whip until soft peaks form. Add 1 tablespoon amaretto and whisk until just incorporated. 2. D ivide the gelato among 4 glasses. 3. Pour milk in saucepan and cook over medium heat until simmering. 4. A dd the chopped chocolate and Nutella and stir until incorporated. Remove from heat and whisk in the remaining amaretto* and shots of espresso. 5. D ivide the mocha mixture among the 4 glasses, pouring it over the gelato. 6. Crumble 2 biscotti and divide among the 4 glasses. 7. Top each cup with a dollop of whipped cream and a biscotti. * Simply remove the amaretto liqueur to make the non-alcoholic version.
Buddy Valastro’s
Christmas Meatballs Serves about 4 to 6 people
Teleflora’s Holly Days Bouquet
Teleflora’s Gingerbread Bouquet
Teleflora’s Merry Mug Bouquet
Ingredients
Preparation
4 slices fresh white bread Water 8 ounces ground sirloin 8 ounces ground veal 8 ounces ground pork 8 large garlic cloves, chopped 2 large eggs, beaten 2 tablespoons minced parsley, plus ¼ cup chopped 1 tablespoon minced fresh basil ½ cup finely grated pecorino Romano ½ cup breadcrumbs ½ teaspoon red pepper flakes Kosher salt Ground black pepper 1 cup canola oil ¼ cup olive oil 1½ pounds mixed mushrooms of your choice, chopped ¼ cup crisp white wine 1 tablespoon unsalted butter ¼ cup, plus 1 tablespoon granulated sugar One 10-oz bag frozen cranberries, defrosted 2 tablespoons fresh orange juice 1-inch piece of fresh ginger, minced
1. R ip the bread into small pieces and place in a small bowl. Soak the pieces in ½ cup water for 5 minutes. 2. P ut the sirloin, veal, and pork in a large bowl. Combine the bread pieces with the meats after squeezing out the excess water from the bread. Chop 5 garlic cloves and add along with eggs, 2 tablespoons minced parsley, basil, pecorino Romano, breadcrumbs, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl and knead the ingredients together. Form about 15 meatballs with the mixture, about 2 inches in diameter. 3. Heat the canola oil in a wide, deep, sauté pan over medium-high heat. Without crowding, add the meatballs in batches, and shallow fry them with a slotted spoon until golden-brown, 6–8 minutes total cooking time. 4. Preheat the oven to 350°F. 5. P lace the meatballs side by side on a rimmed baking sheet and bake until cooked through, about 15–20 minutes. 6. While the meatballs are baking, heat a pan over high heat and add olive oil until shimmering.
7. Cook the remaining 3 chopped garlic cloves in the pan for 30 seconds, then add the chopped mushrooms, a pinch of salt and stir, cooking 10–12 minutes. 8. Add the white wine and bring to a boil. Let it reduce, about 3 minutes. 9. Remove the pan from heat and stir in the butter and remaining ¼ cup chopped parsley. 10. While the mushrooms cook, add ¾ cup water and sugar in a pan over medium-high heat and cook, stirring for about 3 minutes, 11. Add the cranberries, orange juice, ginger, and a pinch of salt and pepper and cook, stirring until the cranberries burst and sauce thickens, about 12 minutes. 12. Remove the cranberry sauce from heat and let cool, about 3 minutes. Transfer the sauce to a bowl and set aside. 13. Remove the meatballs from the baking sheet and add to the pan of mushrooms and stir to combine. Fill serving bowl with meatball and mushroom mixture. 14. Drizzle or spoon desired amount of cranberry sauce over the meatball and mushroom mixture, adding more to taste.
Buddy Valastro’s
Christmas Recipes
Buddy Valastro’s
Christmas Meatballs Serves about 4 to 6 people
Teleflora’s Holly Days Bouquet
Teleflora’s Gingerbread Bouquet
Teleflora’s Merry Mug Bouquet
Ingredients
Preparation
4 slices fresh white bread Water 8 ounces ground sirloin 8 ounces ground veal 8 ounces ground pork 8 large garlic cloves, chopped 2 large eggs, beaten 2 tablespoons minced parsley, plus ¼ cup chopped 1 tablespoon minced fresh basil ½ cup finely grated pecorino Romano ½ cup breadcrumbs ½ teaspoon red pepper flakes Kosher salt Ground black pepper 1 cup canola oil ¼ cup olive oil 1½ pounds mixed mushrooms of your choice, chopped ¼ cup crisp white wine 1 tablespoon unsalted butter ¼ cup, plus 1 tablespoon granulated sugar One 10-oz bag frozen cranberries, defrosted 2 tablespoons fresh orange juice 1-inch piece of fresh ginger, minced
1. R ip the bread into small pieces and place in a small bowl. Soak the pieces in ½ cup water for 5 minutes. 2. P ut the sirloin, veal, and pork in a large bowl. Combine the bread pieces with the meats after squeezing out the excess water from the bread. Chop 5 garlic cloves and add along with eggs, 2 tablespoons minced parsley, basil, pecorino Romano, breadcrumbs, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl and knead the ingredients together. Form about 15 meatballs with the mixture, about 2 inches in diameter. 3. Heat the canola oil in a wide, deep, sauté pan over medium-high heat. Without crowding, add the meatballs in batches, and shallow fry them with a slotted spoon until golden-brown, 6–8 minutes total cooking time. 4. Preheat the oven to 350°F. 5. P lace the meatballs side by side on a rimmed baking sheet and bake until cooked through, about 15–20 minutes. 6. While the meatballs are baking, heat a pan over high heat and add olive oil until shimmering.
7. Cook the remaining 3 chopped garlic cloves in the pan for 30 seconds, then add the chopped mushrooms, a pinch of salt and stir, cooking 10–12 minutes. 8. Add the white wine and bring to a boil. Let it reduce, about 3 minutes. 9. Remove the pan from heat and stir in the butter and remaining ¼ cup chopped parsley. 10. While the mushrooms cook, add ¾ cup water and sugar in a pan over medium-high heat and cook, stirring for about 3 minutes, 11. Add the cranberries, orange juice, ginger, and a pinch of salt and pepper and cook, stirring until the cranberries burst and sauce thickens, about 12 minutes. 12. Remove the cranberry sauce from heat and let cool, about 3 minutes. Transfer the sauce to a bowl and set aside. 13. Remove the meatballs from the baking sheet and add to the pan of mushrooms and stir to combine. Fill serving bowl with meatball and mushroom mixture. 14. Drizzle or spoon desired amount of cranberry sauce over the meatball and mushroom mixture, adding more to taste.
Buddy Valastro’s
Christmas Recipes
Buddy Valastro’s
Christmas Meatballs Serves about 4 to 6 people
Teleflora’s Holly Days Bouquet
Teleflora’s Gingerbread Bouquet
Teleflora’s Merry Mug Bouquet
Ingredients
Preparation
4 slices fresh white bread Water 8 ounces ground sirloin 8 ounces ground veal 8 ounces ground pork 8 large garlic cloves, chopped 2 large eggs, beaten 2 tablespoons minced parsley, plus ¼ cup chopped 1 tablespoon minced fresh basil ½ cup finely grated pecorino Romano ½ cup breadcrumbs ½ teaspoon red pepper flakes Kosher salt Ground black pepper 1 cup canola oil ¼ cup olive oil 1½ pounds mixed mushrooms of your choice, chopped ¼ cup crisp white wine 1 tablespoon unsalted butter ¼ cup, plus 1 tablespoon granulated sugar One 10-oz bag frozen cranberries, defrosted 2 tablespoons fresh orange juice 1-inch piece of fresh ginger, minced
1. R ip the bread into small pieces and place in a small bowl. Soak the pieces in ½ cup water for 5 minutes. 2. P ut the sirloin, veal, and pork in a large bowl. Combine the bread pieces with the meats after squeezing out the excess water from the bread. Chop 5 garlic cloves and add along with eggs, 2 tablespoons minced parsley, basil, pecorino Romano, breadcrumbs, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl and knead the ingredients together. Form about 15 meatballs with the mixture, about 2 inches in diameter. 3. Heat the canola oil in a wide, deep, sauté pan over medium-high heat. Without crowding, add the meatballs in batches, and shallow fry them with a slotted spoon until golden-brown, 6–8 minutes total cooking time. 4. Preheat the oven to 350°F. 5. P lace the meatballs side by side on a rimmed baking sheet and bake until cooked through, about 15–20 minutes. 6. While the meatballs are baking, heat a pan over high heat and add olive oil until shimmering.
7. Cook the remaining 3 chopped garlic cloves in the pan for 30 seconds, then add the chopped mushrooms, a pinch of salt and stir, cooking 10–12 minutes. 8. Add the white wine and bring to a boil. Let it reduce, about 3 minutes. 9. Remove the pan from heat and stir in the butter and remaining ¼ cup chopped parsley. 10. While the mushrooms cook, add ¾ cup water and sugar in a pan over medium-high heat and cook, stirring for about 3 minutes, 11. Add the cranberries, orange juice, ginger, and a pinch of salt and pepper and cook, stirring until the cranberries burst and sauce thickens, about 12 minutes. 12. Remove the cranberry sauce from heat and let cool, about 3 minutes. Transfer the sauce to a bowl and set aside. 13. Remove the meatballs from the baking sheet and add to the pan of mushrooms and stir to combine. Fill serving bowl with meatball and mushroom mixture. 14. Drizzle or spoon desired amount of cranberry sauce over the meatball and mushroom mixture, adding more to taste.
Buddy Valastro’s
Christmas Recipes
Buddy Valastro’s
Christmas Meatballs Serves about 4 to 6 people
Teleflora’s Holly Days Bouquet
Teleflora’s Gingerbread Bouquet
Teleflora’s Merry Mug Bouquet
Ingredients
Preparation
4 slices fresh white bread Water 8 ounces ground sirloin 8 ounces ground veal 8 ounces ground pork 8 large garlic cloves, chopped 2 large eggs, beaten 2 tablespoons minced parsley, plus ¼ cup chopped 1 tablespoon minced fresh basil ½ cup finely grated pecorino Romano ½ cup breadcrumbs ½ teaspoon red pepper flakes Kosher salt Ground black pepper 1 cup canola oil ¼ cup olive oil 1½ pounds mixed mushrooms of your choice, chopped ¼ cup crisp white wine 1 tablespoon unsalted butter ¼ cup, plus 1 tablespoon granulated sugar One 10-oz bag frozen cranberries, defrosted 2 tablespoons fresh orange juice 1-inch piece of fresh ginger, minced
1. R ip the bread into small pieces and place in a small bowl. Soak the pieces in ½ cup water for 5 minutes. 2. P ut the sirloin, veal, and pork in a large bowl. Combine the bread pieces with the meats after squeezing out the excess water from the bread. Chop 5 garlic cloves and add along with eggs, 2 tablespoons minced parsley, basil, pecorino Romano, breadcrumbs, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl and knead the ingredients together. Form about 15 meatballs with the mixture, about 2 inches in diameter. 3. Heat the canola oil in a wide, deep, sauté pan over medium-high heat. Without crowding, add the meatballs in batches, and shallow fry them with a slotted spoon until golden-brown, 6–8 minutes total cooking time. 4. Preheat the oven to 350°F. 5. P lace the meatballs side by side on a rimmed baking sheet and bake until cooked through, about 15–20 minutes. 6. While the meatballs are baking, heat a pan over high heat and add olive oil until shimmering.
7. Cook the remaining 3 chopped garlic cloves in the pan for 30 seconds, then add the chopped mushrooms, a pinch of salt and stir, cooking 10–12 minutes. 8. Add the white wine and bring to a boil. Let it reduce, about 3 minutes. 9. Remove the pan from heat and stir in the butter and remaining ¼ cup chopped parsley. 10. While the mushrooms cook, add ¾ cup water and sugar in a pan over medium-high heat and cook, stirring for about 3 minutes, 11. Add the cranberries, orange juice, ginger, and a pinch of salt and pepper and cook, stirring until the cranberries burst and sauce thickens, about 12 minutes. 12. Remove the cranberry sauce from heat and let cool, about 3 minutes. Transfer the sauce to a bowl and set aside. 13. Remove the meatballs from the baking sheet and add to the pan of mushrooms and stir to combine. Fill serving bowl with meatball and mushroom mixture. 14. Drizzle or spoon desired amount of cranberry sauce over the meatball and mushroom mixture, adding more to taste.
Buddy Valastro’s
Christmas Recipes
Buddy Valastro’s
Christmas Meatballs Serves about 4 to 6 people
Teleflora’s Holly Days Bouquet
Teleflora’s Gingerbread Bouquet
Teleflora’s Merry Mug Bouquet
Ingredients
Preparation
4 slices fresh white bread Water 8 ounces ground sirloin 8 ounces ground veal 8 ounces ground pork 8 large garlic cloves, chopped 2 large eggs, beaten 2 tablespoons minced parsley, plus ¼ cup chopped 1 tablespoon minced fresh basil ½ cup finely grated pecorino Romano ½ cup breadcrumbs ½ teaspoon red pepper flakes Kosher salt Ground black pepper 1 cup canola oil ¼ cup olive oil 1½ pounds mixed mushrooms of your choice, chopped ¼ cup crisp white wine 1 tablespoon unsalted butter ¼ cup, plus 1 tablespoon granulated sugar One 10-oz bag frozen cranberries, defrosted 2 tablespoons fresh orange juice 1-inch piece of fresh ginger, minced
1. R ip the bread into small pieces and place in a small bowl. Soak the pieces in ½ cup water for 5 minutes. 2. P ut the sirloin, veal, and pork in a large bowl. Combine the bread pieces with the meats after squeezing out the excess water from the bread. Chop 5 garlic cloves and add along with eggs, 2 tablespoons minced parsley, basil, pecorino Romano, breadcrumbs, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper to the bowl and knead the ingredients together. Form about 15 meatballs with the mixture, about 2 inches in diameter. 3. Heat the canola oil in a wide, deep, sauté pan over medium-high heat. Without crowding, add the meatballs in batches, and shallow fry them with a slotted spoon until golden-brown, 6–8 minutes total cooking time. 4. Preheat the oven to 350°F. 5. P lace the meatballs side by side on a rimmed baking sheet and bake until cooked through, about 15–20 minutes. 6. While the meatballs are baking, heat a pan over high heat and add olive oil until shimmering.
7. Cook the remaining 3 chopped garlic cloves in the pan for 30 seconds, then add the chopped mushrooms, a pinch of salt and stir, cooking 10–12 minutes. 8. Add the white wine and bring to a boil. Let it reduce, about 3 minutes. 9. Remove the pan from heat and stir in the butter and remaining ¼ cup chopped parsley. 10. While the mushrooms cook, add ¾ cup water and sugar in a pan over medium-high heat and cook, stirring for about 3 minutes, 11. Add the cranberries, orange juice, ginger, and a pinch of salt and pepper and cook, stirring until the cranberries burst and sauce thickens, about 12 minutes. 12. Remove the cranberry sauce from heat and let cool, about 3 minutes. Transfer the sauce to a bowl and set aside. 13. Remove the meatballs from the baking sheet and add to the pan of mushrooms and stir to combine. Fill serving bowl with meatball and mushroom mixture. 14. Drizzle or spoon desired amount of cranberry sauce over the meatball and mushroom mixture, adding more to taste.
Buddy Valastro’s
Christmas Recipes