Holiday Recipes

Recipe: Eggnog Cookies

Description

"I love, love, love eggnog. I'd drink it year-round if they made it, but it's so doggone heavy, they don't sell it in the summertime. I first made these for a Christmas gathering ten or twelve years ago, and when I tried them, I knew the recipe was going to be one to hang on to. Now, most times with eggnog, people either love it or hate it. But even the folks who don't like eggnog love these cookies. The flavor's not too overpowering, but it sure is there. This is one of my favorite wintertime cookies, especially with a mug of hot spiced cider or coffee."

Ingredients

Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 1/4 cups granulated sugar

3/4 cup (1 1/2 sticks) salted butter, at room temperature

1/2 cup eggnog

2 large egg yolks

1 teaspoon pure vanilla extract

Icing

3 cups confectioner's sugar

4 tablespoons (1/2 stick) unsalted butter, at room temperature

about 1/2 cup eggnog

1 tablespoons ground nutmeg (optional)

Directions

Preheat the oven to 300°F. Line 2 or 3 baking sheets with parchment paper.

Make the cookies: In a medium bowl, whisk together the flour, baking powder, cinnamon, and nutmeg. Using an electric mixer, beat the granulated sugar and salted butter until fluffy, about 4 minutes. Add the eggnog, egg yolks, and vanilla extract and beat on medium speed until smooth. Add the flour mixture and beat on low speed until just combined.

Drop the dough by rounded teaspoons onto the baking sheets, 1 inch apart. Bake until the bottoms turn light brown, 21 to 24 minutes. Immediately transfer the cookies to wire racks using a spatula and let cool completely.

Prepare the icing: Using an electric mixer, beat the confectioner's sugar and unsalted butter until well blended. Gradually bet in the eggnog until the icing is smooth. You may need more or less eggnog, depending on the consistency you like. Frost the cooled cookies and, if desired, sprinkle lightly with the nutmeg using a sifter or strainer. Let the icing set before serving. Store in an airtight container.

Makes about 3 dozen cookies.

Recipe: Baked Feta with Cranberry Quince Sauce

Description

"This will make more sauce than is needed here. Use the leftover sauce as an accompaniment to meatballs, roast chicken or Thanksgiving turkey, yogurt topping, or simply enjoy it by the spoonful as a snack."

Ingredients

1/2 cup apple juice

1/3 cup plus 1 tablespoon sugar

1 large quince, peeled, cored, and diced

1/3 cup fresh orange juice

8 ounces fresh or frozen cranberries

1/4 teaspoon orange blossom water (optional)

8 large grape leaves, stems trimmed

1 (8 ounce) block feta cheese

olive oil for drizzling

Direction

In a small pot, combine the apple juice and 1/3 cup sugar over medium-high heat. Bring to a gentle boil to dissolve the sugar. Add the quince. Reduce the heat to medium-low, cover, and simmer until the quince softens, about 15 to 20 minutes. Add the orange juice and cranberries, and simmer uncovered until the cranberries pop, about 10 minutes. Remove from the heat and add the orange blossom water, if using. Set aside to cool to room temperature and refrigerate. It will thicken as it sits. 

Preheat the oven to 400°F with the rack in the center position.

If using brined leaves: Place the grape leaves in a colander, place the colander in a large bowl, and cover with cold water. Soak for 5 minutes to wash off the salty brine. Drain, give another rinse, and set aside to drain.

If using fresh leaves: Bring a small pot of water to a boil. Turn off the heat. Place the grape leaves in a colander and submerge in the hot water. Soak just until they changed color, 5 to 10 minutes. Set aside to drain.

Set aside 2 grape leaves. Line the bottom of a small (6x6-inch) baking or casserole dish with the rest of the leaves, overlapping them. Or you can use a small baking pan lined with parchment paper. Place the feta in the center and drizzle with a little olive oil. Fold the grape leaves over the feta and, place the reserved grape leaves on top, so it's nicely wrapped. Place in the oven and bake for about 40 minutes, until the feta has softened and is molten, begging to be scooped up with some bread. Peel it open, top with the cranberry quince sauce, and serve.

Recipe: Champagne Chocolate Strawberries

Description

"For a simple but sophisticated treat to cap off your swanky New Year's Eve fête, try this version of chocolate-dipped strawberries. The berries are infused overnight with Champagne and then coated with a homemade chocolate shell. You will need a candy thermometer to make the chocolate shell, so be sure to have one on hand."

Ingredients

30 medium strawberries with stems (about 1 quart)

1 (750-ml) bottle Champagne, Prosecco, or any brut sparkling wine

6 ounces raw cacao butter, chopped

5 tablespoons pure maple syrup

2/3 cup plus 2 tablespoons natural cocoa powder

pinch of fine sea salt

1/2 teaspoon pure vanilla extract

Direction

Place the strawberries in a large bowl and add the Champagne. Gently cover with a light plate or bowl to keep the strawberries submerged and place in the refrigerator to soak overnight.

Drain the strawberries and place them on a clean towel to dry thoroughly. Heat 2 inches of water in a saucepan over medium heat until just barely simmering. In a glass bowl that fits inside the saucepan without touching the simmering water, add the cacao butter and whisk constantly for about 15 minutes, until the cacao butter is fully melted and registers 105°F on a candy thermometer.

Turn off the heat and carefully remove the glass bowl from the saucepan. Adding one ingredient at a time, gently whisk in the maple syrup, cocoa powder, salt, and vanilla and whisk until just combined. Switch to a rubber spatula and gently stir until the mixture has cooled. The chocolate should be smooth and shiny and have a slightly thickened liquid consistency. Let the chocolate sit at room temperature for 20 minutes to thicken a bit more.

Line a baking sheet with parchment paper. Holding a strawberry by the stem, dip it into the chocolate and place it on the baking sheet. Repeat with the remaining strawberries, then place the baking sheet in the refrigerator for 10 minutes, until the chocolate has hardened slightly. Remove the berries from the refrigerator and repeat with a second layer of the chocolate coating. Place in the refrigerator again to harden for at least 2 hours. Arrange the strawberries on a platter and serve chilled.

Make it ahead

These can be made up to 3 days in advance. Wrap the baking sheet tightly with plastic wrap and store in the refrigerator.

Recipe: Friends with Benefits

Description

"Rosé is one of those wines that just go down so easily, especially on a hot day with friends. So why not use rosé as a base for a punch? That's exactly what The Broken Shaker guys have done with this number. Think mildly boozy, bubbly adult lemonade with a soft ginger undertone. Since this is a punch, you can use an ice ring or Bundt pan to freeze a large block of ice; otherwise standard cubes work, too. Whatever you choose, good luck drinking just one glass!" 

Ingredients

4 cups ginger beer, such as Fever-Tree

2 cups fresh lemon juice

1 bottle (750 ml) rosé wine, chilled

1 bottle (750 ml) Cocchi Aperitivo Americano

10 dashes grapefruit bitters

Lemon wheels, for garnish

Assorted edible flowers for garnish (optional)

Directions

Place an ice ring or 3 cups ice cubes in a punch bowl. Add the ginger beer, lemon juice, rosé, Cocchi Aperitivo Americano, and grapefruit bitters, and stir together gently. Garnish with the lemon wheels and edible flowers, if using. Serve in rocks glasses.

Recipe: Plantains with Chiles, Lime, and Peanuts

Description

"This spicy-sweet recipe will become your new favorite all-purpose side dish. The heat of the habanero is balanced by the salt, sugar, and lime, but you may substitute a less spicy chile, such as a serrano or jalapeño. Choose plantains that are yellow skinned and still very firm."

Ingredients

3 tablespoons butter

1 large garlic clove, minced (1 teaspoon)

1 habanero chile, stemmed and minced (with seeds)

1 to 2 tablespoons firmly packed crushed piloncillo or dark brown sugar

Juice from 1/2 lime

1 1/2 teaspoons kosher salt

1/2 cup water or vegetable broth

3 large, firm, yellow plantains, peeled and cut into 2-inch pieces

1 green onion, white and green parts, thinly sliced

1/3 cup salted roasted peanuts, roughly chopped

Directions

Press Sauté -- normal/medium on the Instant Pot and melt the butter. Add the garlic, habanero chile, piloncillo (add to taste), and the lime juice. Cook, stirring constantly, for about 1 minute. Stir in the salt, water, and plantains. Press Cancel.

Secure the lid and set the Pressure Release to Sealing. Press Pressure Cook, then set the cooking time for 2 minutes. 

When the cooking program is complete, press Cancel. Perform a quick pressure release by moving the Pressure Release to Venting. Open the pot, then press Saute -- high. Stir in the green onion, then bring to a boil and cook, stirring occasionally and gently, for 3 to 5 minutes, until the liquid is syrupy and the plantains are glazed.

Transfer to a serving bowl and sprinkle with the peanuts. Serve hot.

Recipe: Christmas Casserole

Description

"Christmas Day brings a morning of traditions to our home. Our children, Madilyn and Colin, scamper around the tree in their pj's, and after all of our gifts are unwrapped, we sit down to eat. Fortunately, everything is ready to go, because Christmas Eve, I set our kitchen table for our fancy morning brunch and prepare this casserole in advance. This recipe is very forgiving and allows for additional vegetables to be added - green peppers, tomatoes, celery, or whatever you like. And since it can be prepared the night before, you can relax and enjoy your own Christmas morning traditions." - M.G.

Ingredients

3 cups croutons, preferably brioche croutons

1 pound uncooked sausage

1/2 cup sliced cremini mushrooms (optional)

1/4 cup diced yellow onion

1 cup shredded sharp cheddar cheese

1 cup shredded Gruyere cheese

2 tablespoons chopped fresh flat-leaf parsley

2 1/2 cups whole milk

1 1/4 cups White Gravy or 1 (10.75-ounce) can cream of mushroom soup

4 large eggs

1/4 teaspoon kosher salt

Freshly ground black pepper

Directions

Preheat the oven to 350°F. Grease an 8" x 12" baking pan.

Distribute the croutons evenly in the pan. Top the croutons with the sausage, then the mushrooms (if using), onions, cheddar, and Gruyere. Sprinkle the parsley all over the top. In a medium bowl, whisk the milk, White Gravy, eggs, salt, and a few turns of pepper to combine. Pour the mixture over the casserole ingredients in the pan. (The casserole can be prepared to this point, covered, and refrigerated overnight, if desired.)

Bake the casserole for 1 hour or until the sausage begins to bubble and brown and the eggs souffle to the top of the pan. Allow the casserole to cool slightly, and serve warm. Any leftovers can be covered and refrigerated for up to 3 days; the casserole is delicious reheated for 2 or 3 minutes in the microwave.

Recipe: Sephardi Leek Patties

Description

"Sephardi Jewish cuisine is filled with all kinds of fritters and fried goodies. These crispy leek patties, keftes de prasa, which are traditionally served on Hanukkah and Passover (bound together with matzo meal instead of bread crumbs), are among my favorites. They have the salty, oil-kissed flavor found in any great fritter, with a gentle fiery kick from the leeks that sets them apart." 

Ingredients

3 medium leeks, white and light green parts, thinly sliced

2 teaspoons salt

3 eggs, lightly beaten

1/2 cup/55 grams plain bread crumbs

1/4 cup/10 grams roughly chopped fresh cilantro

1/4 cup/10 grams roughly chopped mint leaves

1/4 teaspoons red pepper flakes

1/2 teaspoons ground cinnamon

1/2 teaspoons ground coriander

1/2 teaspoons freshly ground black pepper

vegetable oil for frying

lemon wedges for serving 

Directions

Bring a medium pot of water to boil. Add the leeks and 1 teaspoon of salt, turn the heat to medium, and simmer until tender, 6 to 8 minutes. Drain, rinse, with cool water, and drain again, then wrap the leeks in a dish towel and squeeze out any excess water.

Combine the leeks, the remaining 1 teaspoon salt, eggs, bread crumbs, cilantro, mint, red pepper flakes, cinnamon, coriander, and pepper in a large bowl and mix well.

Heat 1/4 inch/ 6 millimeters of vegetable oil in a large pan set over medium heat until shimmering, and line a baking sheet with two layers of paper towels. Working in batches, drop the batter by the heaping tablespoonful into the pan and gently press with a spatula to flatten. Fry, turning once, until golden brown on both sides, 3 to 4 minutes total. Use a slotted spoon to transfer the patties to the paper towel-lined baking sheet to drain.

Serve hot with lemon wedges for squeezing. The leek patties can also be cooked in advance, allowed to cool, and store in the refrigerator of freezer. When ready to serve, place them on a baking sheet and warm them in a 400°F/200°C oven until crisp.

Recipe: Pepitas and Chile Salsa Verde

Description

"Pepitas, or hulled pumpkin seeds, are available roasted and salted. If you use salted ones, taste the pesto before adding salt. If you purchase raw pepitas, toast them for a couple of minutes in a skillet over medium heat to bring out their flavor. You can substitute sunflower seeds if you prefer them. 

Serve this tangy sauce with simple poached chicken breasts, roasted vegetables or potatoes, or salad of avocado and goat cheese."

Ingredients

1 1/2 cups parsley or cilantro leaves and tender stems

1/2 cup pepitas, roasted or toasted

1 green jalapeño, serrano, or other chile pepper, seeded and roughly chopped

2 scallions (include both white and green parts), sliced

3 large cloves garlic

1/2 teaspoon sea salt

1/2 cup olive, canola, or grapeseed oil

2 tablespoons lime juice

Directions

Place all the ingredients in a blender or mini food processor and process until smooth or to desired consistency, scraping down the sides of the bowl as necessary.

Recipe: Eggnog Hot Chocolate

Description

"One particularly cold winter's afternoon, as we were gathered around our woodstove, I asked my husband if he'd whip up a batch of his exquisite hot chocolate. Right around the same time, I headed over to the refrigerator, opened it, and looked at a bottle of eggnog I'd recently made. Kismet struck, and the result is the recipe you see here. The flavor of this beverage is pretty much every wonderful thing associated with the holiday and wintertime stretch."

Ingredients

3 cups Eggnog (page 180)

1 cup whole milk

3.5-ounce dark chocolate bar (60% or higher cocoa content), chopped fine

2 tablespoons dark cocoa powder

2 tablespoons sugar

Freshly grated nutmeg, to your liking

Pinch of salt, if desired

Directions

Place the eggnog and milk in a medium-size saucepan. Heat over medium-low heat just until the mixture starts to simmer. Add in the rest of the ingredients. Whisk frequently for about 5 to 8 minutes, until the ingredients are fully incorporated and the mixture has thickened a bit. Cool slightly before serving. The hot chocolate will thicken as it cools.

Recipe: Turnip and Bacon Gratin

Description

"Traditional at Christmas in Scandinavia; mine is a rustic version."

Ingredients

2 1/4 pounds turnips, tops, and bottoms cut off

salt

11 ounces bacon, in one piece, or thickly sliced

generous 3/4 cup heavy cream

1/2 teaspoon freshly grated nutmeg

freshly ground black pepper

Directions

If the turnips are big, halve or quarter them, but do not peel. Boil in salted water for 10 to 15 minutes, until just tender, then drain. Meanwhile, cut the bacon into cubes and fry in its own fat until golden. Preheat the oven to 400°F.

Place the turnips in an ovenproof dish. Mix in the bacon and its fat. Bring the cream to a boil in a pan and simmer until it thickens, then add the nutmeg and salt and pepper. Stir this into the turnips and bake in the hot oven for 10 minutes.

Make Christmas gatherings memorable with this handy collection of holiday recipes from the #1 New York Times-bestselling author.

When winter comes, it's time to pull out your pots and pans and fill your kitchen with wonderful aromas of fresh baked goodies and savory, slow-cooked treats. This collection of 20 traditional and nontraditional holiday hits (with variations) from Mark Bittman's How to Cook Everything series is sure to make any get-together memorable, with:

• menus for a festive celebratory meal to share around the table
• party food perfect for a holiday get-together
• foods that make great gifts

This collection of vegan holiday recipes - the first of its kind from award-winning chefs—elevates plant-based fare to a new level. With fresh, inventive menus for Thanksgiving, Christmas, New Year's Eve, Lunar New Year, Super Bowl Sunday, Valentine's Day, Passover, Easter, Cinco de Mayo, and Independence Day, this cookbook blends favorite traditions with a modern sensibility. Tantalizing dishes include Sweet Potato Latkes with Almond Crème Fraîche for Passover; Porcini-Crusted Seitan with Glazed Cipollini Onions and Mushroom Gravy for Thanksgiving; and Red, White, and Blue Margaritas for the Fourth of July.

Now home cooks can entertain in the spirit of New York's premier vegan restaurants, Candle Cafe, Candle 79, and Candle Cafe West. With forewords by Alicia Silverstone and Laura and Woody Harrelson, plus sumptuous photography throughout, this festive cookbook invites vegans and omnivores alike to gather around the holiday table and enjoy.

A charming holiday baking cookbook brimming with delicious, indulgent recipes, cozy winter photography, and lots of holiday cheer from Sarah Kieffer.

Perfect for:

• Bakers of all ages
• Holiday bakers
• Fans of Sarah's bang-the-pan cookies, 100 Cookies, and The Vanilla Bean Blog
• Holiday gift givers

A giftable collection of 70 cocktails built to fortify against the cold, featuring essential classics; updated riffs on traditional toddies, punches, nogs, and spiked coffees; and thoroughly modern drinks built to channel the season.

Must-have holiday dishes are only the beginning of the taste sensations in this magazine. These recipes cover all the bases: main dishes, sides, salads, cocktails, appetizers, and desserts. The easy-to-follow recipe format includes tips, substitutions, and variations to suit your family's preferences. If that's not enough, full menus and our holiday guide will help you plan a meal suited to your holiday style—whether you thrive on quick assembly or set aside time to create a dish that's truly spectacular.