Wine for the Holidays Recipes
Ingredients
1 pound butternut squash peeled and seeds removed
1 cup flour
3 eggs, divided
1 /2 cup freshly grated Parmigiano
1 amaretti cookie, crumbled
2 teaspoons active dry yeast
salt
Directions
Preheat a steamer. Cut the squash into cubes, place in the steamer, and cook
until tender, about 20 minutes. Remove from the steamer, drain any, moisture,
and pass through a food mill into a bowl.
Add flour, 1 whole egg, 2 egg yolks, the Parmigiano,armaretti and yeast. Season
with salt and a pinch of nutmeg, and mix well. In a mixer, whip the egg whites
until stiff peaks form, and fold into a batter
In a larger skillet over medium-high warm about 2 cups of vegetable oil.
Carefully, drop tablespoons of batter into the hot oil, and fry until golden on
all sides about 3 minutes.
Ingredients
3 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
10 garlic cloves
Cooking spray
1 (13-pound) fresh or frozen turkey, thawed
1/3 cup (1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese
5 tablespoons chopped fresh sage, divided
2 tablespoons butter, softened
1 tablespoon minced garlic
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 lemon, halved
2 1/2 cups fat-free, less-sodium chicken broth, divided
1/3 cup chopped shallots
1 cup sherry
1/4 cup all-purpose flour (about 1 ounce)
1/4 cup water
Directions
Preheat oven to 425°.
Combine first 4 ingredients in bottom of a shallow roasting pan coated with
cooking spray. Remove and discard giblets and neck from turkey. Rinse the turkey
with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin
from breast and drumsticks by inserting fingers, gently pushing between skin and
meat. Lift wing tips up and over back; tuck under turkey.
Combine cheese, 1/4 cup sage, butter, minced garlic, 3/4 teaspoon salt, and 1/4
teaspoon pepper; rub mixture under the loosened skin and over breast and
drumsticks. Rub turkey skin with cut sides of lemon halves; squeeze juice into
turkey cavity. Place lemon halves in turkey cavity; tie legs together with
kitchen string.
Place turkey, breast side up, on vegetable mixture in pan. Bake at 425° for 30
minutes, and pour 2 cups broth over turkey. Tent turkey breast loosely with
foil. Bake an additional 30 minutes.
Reduce oven temperature to 325° (do not remove turkey from oven). Bake at 325°
for 1 1/2 hours or until a thermometer inserted into meaty part of thigh
registers 180°, basting every 30 minutes. Remove turkey from pan. Cover and let
stand 30 minutes; discard skin.
Place a large zip-top plastic bag inside a 4-cup glass measure. Pour drippings
through a sieve into bag; discard solids. Let drippings stand 10 minutes (fat
will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
Drain drippings into a medium bowl, stopping before fat layer reaches opening;
discard fat. Add enough of remaining chicken broth to drippings to equal 3 cups.
Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add
shallots; sauté 1 minute. Add sherry; bring to a boil. Cook until reduced to 1/2
cup (about 5 minutes). Stir in remaining 1 tablespoon sage, and cook for 30
seconds. Add reserved drippings; bring to a boil.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour
and water, stirring well with a whisk. Stir flour mixture into drippings
mixture; bring to a boil. Cook 2 minutes or until thickened, stirring
constantly. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon
pepper. Serve gravy with turkey.
Ingredients
3 tablespoons butter
4 medium leeks (white and pale green parts only), halved lengthwise, rinsed,
chopped (about 5 cups)
1/2 cup (or more) whole milk
12 garlic cloves, coarsely chopped (about 1/2 cup)
3 3/4 pounds russet potatoes, peeled, cut into 1-inch pieces
3/4 cup mascarpone cheese* (about 6 ounces)
Directions
Melt butter in large nonstick skillet over medium heat. Add leeks and stir to
coat. Cover and cook until leeks are golden brown, stirring every 5 minutes,
about 20 minutes total. Season to taste with salt and pepper. (Can be prepared 1
day ahead. Cover and refrigerate. Re-warm over medium heat before using.)
Combine 1/2 cup milk and garlic in medium saucepan. Bring to simmer over
medium-low heat. Reduce heat to very low, cover, and cook until garlic is soft,
about 10 minutes. Remove from heat. Using back of fork, mash milk-garlic mixture
to paste. Set aside.
Cook potatoes in large pot of boiling salted water until tender, about 25
minutes. Drain well. Return potatoes to same pot; mash until almost smooth. Add
mascarpone and milk-garlic mixture; mash until smooth. Season with salt and
pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature.
Rewarm over medium-low heat, stirring and thinning with milk by 1/4 cupfuls if
dry.) Top with leeks
Ingredients
8 cups (1/2-inch) cubed sourdough bread (about 12 ounces)
1 pound turkey Italian sausage
Cooking spray
5 cups chopped onion (about 2 pounds)
2 cups chopped celery
1 cup chopped carrot
1 (8-ounce) package pre-sliced mushrooms
2 cups (1/2-inch) cubed peeled Bartlett pear (about 2 medium)
1 1/2 tablespoons chopped fresh basil
2 teaspoons chopped fresh tarragon
1 teaspoon salt
1 1/2 cups fat-free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 425°.
Arrange bread in a single layer on a baking sheet. Bake at 425° for 9 minutes or
until golden. Place in a large bowl.
Remove casings from sausage. Heat a large nonstick skillet over medium-high
heat. Coat pan with cooking spray. Add sausage, and cook for 8 minutes or until
browned, stirring to crumble. Add sausage to bread cubes, tossing to combine.
Set aside.
Return pan to medium-high heat. Add onion, celery, and carrot; sauté 10 minutes
or until onion begins to brown. Stir in mushrooms; cook 4 minutes. Stir in pear,
basil, tarragon, and salt; cook 4 minutes or until pear begins to soften,
stirring occasionally. Add pear mixture to bread mixture, tossing gently to
combine. Stir in broth and pepper.
Place bread mixture in a 13 x 9-inch baking dish coated with cooking spray;
cover with foil. Bake at 425° for 20 minutes. Uncover; bake stuffing an
additional 15 minutes or until top of stuffing is crisp.
Ingredients
2 pounds green beans, trimmed
4 teaspoons extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 425°.
Place a jelly-roll pan in oven for 10 minutes. Place beans in a large bowl.
Drizzle with oil; sprinkle with salt and pepper. Toss well to coat. Arrange
green bean mixture in a single layer on preheated baking sheet. Bake at 425° for
8 minutes or until crisp-tender.
Ingredients
8 cups cranberry juice cocktail
3 cups dried cranberries
3 cups red seedless grapes, halved
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
Directions
Boil cranberry juice in heavy large saucepan until reduced to 1 cup, about 50
minutes. Place cranberries in large bowl; pour hot reduced juice over. Stir to
coat. Cool. (Can be made 3 days ahead. Cover and refrigerate. Remove from
refrigerator 1 hour before serving.) Just before serving, stir grapes, lemon
juice, and peel into cranberries
Ingredients
1 (5-pound) 33%-less-sodium smoked, fully-cooked, bone-in ham half
Cooking spray
1/2 cup apple juice
1 (13-ounce) jar blackberry preserves
1 (7.3-ounce) jar whole-grain Dijon mustard
Directions
Preheat oven to 350°.
Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham
on a broiler pan coated with cooking spray.
Combine juice, preserves, and mustard in a medium bowl, stirring until well
combined. Set aside half of preserves mixture.
Bake ham at 350° for 1 1/2 hours or until a thermometer registers 140°, basting
with half of preserves mixture every 20 minutes. Remove ham from oven. Place ham
on a platter; cover and let stand 15 minutes before slicing.
Place reserved preserves mixture in a large nonstick skillet over medium-low
heat. Cook until reduced to 1 cup (about 15 minutes). Serve sauce with ham.
Ingredients
5 medium sweet potatoes (2-1/2 pounds)
3medium Granny Smith apples
2 eggs
1/3 cup half-and-half, light cream, or milk
1/4 cup thinly sliced green onion
3 tablespoons margarine or butter, melted
2 tablespoons brown sugar
1/8 teaspoon ground red pepper
2 tablespoons grated Parmesan cheese
Directions
Peel sweet potatoes or yams; cut off woody portions and ends; cut into quarters.
Peel, quarter, and core apples. Cook sweet potatoes, covered, in a Dutch oven in
enough boiling water to cover for 15 minutes. Add apples and cook 10 to 15
minutes more or until tender. Drain.
2. In a large mixing bowl combine sweet potatoes and apples. Beat with an
electric mixer on low speed until mashed. Add eggs; half-and-half, cream, or
milk; green onions; margarine or butter; brown sugar; salt; and red pepper. Beat
until well combined. Turn into a greased 2-quart soufflé dish or casserole.
Cover and refrigerate overnight or for up to 3 days.
3. To serve, bake, uncovered, in a 325 degree F oven about 1 hour or until
heated through. Sprinkle with Parmesan cheese. Makes 12 servings.
Ingredients
1 pound Brussels sprouts, any discolored leaves discarded and stem end left
intact
¼ cup chopped pancetta
3 tablespoons butter
salt and pepper, to taste
1 tablespoon balsamic vinegar
Directions
Heat a small nonstick skillet over medium heat; add pancetta. Cook about 5
minutes or until just crisp, stirring occasionally. Remove from pan; set aside.
Holding each Brussels sprout by stem end, cut into very thin slices with a
Japanese mandolin or food processor. Toss slices in a bowl to separate layers.
Heat butter in a 12-inch nonstick skillet over medium-high heat until foam
subsides, then sauté shredded sprouts. While sautéing, add salt and pepper, stir
until sprouts are wilted, but still crisp-tender, about 3 to 5 minutes. Add
vinegar and sauté, stirring 1 additional minute. Add crisped pancetta and stir.
Remove from heat.
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